TREAT

TREAT'S FOR YOUR LOVER.

HEAVENLY HEART CAKE

Ingredients: ------------ 3/4 cup HERSHEY'S Cocoa 2/3 cup boiling water 3/4 cup (1-1/2 sticks) butter or margarine, softened 2 cups sugar 1 teaspoon vanilla extract 2 eggs 2 cups cake flour or 1-3/4 cups all-purpose flour 1-1/4 teaspoons baking soda 1/4 teaspoon salt 3/4 cup buttermilk or sour milk*
Instructions: ------------- 1. Heat oven to 3500F. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans. 2. In small bowl, stir together cocoa and boiling water until smooth; set aside. In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with GLOSSY CHOCOLATE SOUR CREAM FROSTING. Pipe border around top edge and base of cake with CREAMY BUTTER CREAM FROSTING. Garnish as desired. 10 to 12 servings. * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.

GLOSSY CHOCOLATE SOUR CREAM FROSTING

1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 2 cups powdered sugar 3/4 cup dairy sour cream 1 teaspoon vanilla extract Milk In medium microwave-safe bowl, place small chocolate chips. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting.

CREAMY BUTTER CREAM FROSTING

: In small bowl, combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth and creamy. About 1 cup frosting.

HERE'S MY HEART FUDGE

Ingredients: ------------ 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips, divided 1 teaspoon almond extract 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1/4 cup (1/2 stick) butter or margarine, melted 1 teaspoon vanilla extract 4-1/2 cups sugar 1 jar (7 oz.) marshmallow creme 1-1/2 cups (12-oz. can) evaporated milk 1/4 cup (1/2 stick) butter or margarine Few drops red food color (optional) 1 cup candied red cherries, quartered Instructions: ------------- 1. Line 13x9x2-inch pan with foil. 2. In medium bowl, place 1 cup white chips and almond extract. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 cup white chips (chips do not need to melt). 3. In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. 4. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer. 5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares. NOTE: For best results, do not double this recipe.

Long-stemmed Cherries Supreme

10 oz Jar maraschino cherries withstems,drained 2 tb Rum FONDANT 1/3 a Sweetened condensed milk-(not evaporated) 2 ts Light corn syrup 2 1/2 c Powdered sugar COATING 1 c Semisweet chocolate chips 1/4 c Light corn syrup 1 tb Water In small bowl, combine cherries and rum. Let soak 2 hours; drain on paper towels. In medium bowl, combine condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until mixture forms a still smooth dough. (if all powdered sugar can't be stirred in, knead mixture and sugar on counter until smooth dough forms) Wrap small amounts of the fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm. Line cookie sheet with waxed paper. Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally. Holding by stem, dip chilled cherries into chocolate, making sure to cover completely. Place on waxed paperlined cookie sheet; refrigerate until chocolate sets, about 10 minutes. Dip chilled candies into melted chocolate again, making sure to coat completely. Place on lined cookie sheet then cover lightly with waxed paper. Let stand several days in cool place to allow fondant to liquefy. (do not refrigerate). Store in airtight container in refrigerator Makes 2 1/2 dozen candies. One candy is 110 calories/4g fat.

Chocolate Ecstasy

lc Sugar 10 oz Semisweet or bittersweet chocolate 2 oz Unsweetened chocolate,cutup 5 Eggs 1 cup butter Preheat oven to 350 F. Grease a 9-inch spring form pan. Line bottom with a round of parchment or wax paper. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water. Heat in microwave on HIGH 1 1/2 minutes, or until boiling. Stir in semisweet and unsweetened chocolate and butter until melted. In a medium bowl, beat eggs and remaining 1/4 cup sugar with an electric mixer on high speed until double the volume, about 34 minutes. Stir in this mixture into the chocolate mixture until well blended. Turn into prepared pan. Set spring form pan in a larger rectangular baking pan, and water up to an inch on the spring form pan. Bake for 45 minutes, or until cake is set. Remove pan from water, let cool in pan and refrigerate.

Chocolate Decadence Cheesecake

8 oz Bittersweet or semisweet Chocolate 1 lb Cream cheese 3/4 c Sugar 4 Eggs 1 tb Vanilla extract 1 1/2 c Sour cream WHIPPED CREAM TOPPING 1/2 c Heavy Cream 1 T Sugar 1 T Kahlua Chocolate curls for garnish Place chocolate in the top of a double boiler and melt over hot water, or place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or until melted. Let cool. In a mixer, place the cheese and sugar and mix until blended. Add eggs and vanilla and mix until smooth. Blend in chocolate and sour cream. Pour into a greased 9inch spring form pan. Bake in the middle of a preheated oven for 35 minutes or until the outer edge is set and the inner center is still glossy. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. When completely cooled, and ready to serve, remove pan sides. Prepare whipped cream topping; in a small bowl, whip cream until stiff peaks form and beat in sugar, sour cream and liquor. Spoon in a ring around top of cheesecake and sprinkle with chocolate curls.

Better Than Sex Cake #3

1 pk German chocolate cake 2 Heath bars; crushed 1 c Sweetened condensed milk 1 c Butterscotch ice cream topping Whipped cream or topping Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9x13" pan. Cool 510 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes Drizzle sweetened condensed milk and butterscotch topping into hole (some will end up on top of the cake). sprinkle crushed heath bars over the top. Serve with whipped cream or topping.

Frozen Passion

2 can (14 oz) Sweetened Condensed Milk 1, 2litter bottle OR 5 (12 oz) cans carbonated Beverage, any flavor ICE CREAM FREEZER METHOD: In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer. REFRIGERATORFREEZER METHOD: In large bowl, combine ingredients. Turn into 13 x 9 inch baking pan; freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixer bowl. Beat until smooth. Return to pan; cover. Freeze well.

After one of these treats a nice hot bath would be lovely!!

Creme Bath Oil Soak

3 Whole eggs 1 ts witch hazel 1 ts corn oil 1 ts Cider vinegar 1/2 c Yogurt 2 tb Melted butter 1 3/4 c Whole milk 1 c Peach or apricot juice Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir gently. Add all ingredients one at a time to blender adding 1 c of milk last. Beat at low speed. Turn off blender and add last 3/4 c milk unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to your tub. Makes 3 cups