Hershey’s Baking Chocolate Recipes, by Hershey Chocolate Corp.

(1) Pour milk in saucepan; drop in chocolate blocks. When chocolate is melted, add sugar, salt and syrup. Stir until sugar melts. (2) Cook to 230 degrees F., until a very soft ball is formed when a small amount is dropped into cold water. (3) Remove from heat; add vanilla and butter, and beat until creamy and thick. Makes 1⅓ cups.

Serve this sauce with ice cream or puddings such as vanilla blanc mange or cottage pudding.

FOAMY CHOCOLATE SAUCE

(1) Beat egg yolks until thick and creamy with rotary beater; gradually beat in sugar, then add salt and vanilla, and half the melted chocolate. Beat until blended; fold in remaining chocolate with spoon. (2) Beat egg whites until stiff but not dry, and fold into mixture. Blend thoroughly. (3) Serve at once. Makes 1¾ cups.

FUDGE

CHOCOLATE FUDGE

(1) Heat milk, then drop in chocolate blocks. When melted, stir to mix with milk, and add sugar, salt and syrup. (2) Bring to a boil, stirring frequently. (3) Cook to 232 degrees F., or until a small amount of mixture forms a soft ball when dropped in cold water, stirring several times during the cooking process. (4) Remove from heat; drop in butter. Cool to lukewarm (110 degrees F.); add vanilla, and beat until mixture thickens and loses its shiny appearance. (5) Turn into a buttered pan 8 × 8 × 2 inches. (6) Cut into 1½-inch squares when cold. Makes 24 squares.

CAKES • FROSTINGS

EVERYDAY CHOCOLATE LAYER CAKE

2 cups sifted cake flour

2 teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

⅔ cup shortening

1¼ cups sugar

1 teaspoon vanilla

2 eggs

3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE, melted

1 cup milk

(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then eggs, one at a time, beating until light and fluffy after each. Add melted chocolate and stir until blended. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Turn into 2 greased (8- or 9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) to 25 to 30 minutes according to thickness of layer. (5) Frosting Suggestion: When cake is cold spread with Quick Chocolate Frosting.

MARBLE LOAF CAKE

(1) Sift flour once, then measure and mix with baking powder and salt. (2) Cream shortening until softened. Add 1 cup sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until fluffy after each. Add flour mixture alternately with milk, beating until smooth after each. (4) Whip egg whites until just stiff; gradually whip in remaining sugar. Fold into cake batter. (5) Remove half of batter to another bowl; stir in melted chocolate. (6) Drop by spoonfuls into greased (9-inch) square pan, alternating mixtures. Bake in moderate oven (350 degrees F.) about 40 minutes.

PARTY CHOCOLATE CAKE

3 cups sifted cake flour

2½ teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

¾ cup shortening

2 cups sugar

1¼ teaspoons vanilla

3 eggs, separated

4½ blocks (4½ ounces) HERSHEY’S BAKING CHOCOLATE, melted

1½ cups milk

(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add 1¾ cups sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until light and fluffy after each. Add melted chocolate and blend. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Beat egg whites until just stiff but not dry; then beat in remaining ¼ cup sugar and fold thoroughly into cake batter. (5) Turn into 3 greased (9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) about 25 minutes. (6) Frosting Suggestion: Uncooked Chocolate Frosting.

QUICK CHOCOLATE FROSTING

(1) Melt butter and chocolate in double boiler; stir until blended. (2) Stir hot milk into sugar, and beat until smooth. (3) Stir in vanilla, salt and chocolate mixture. Beat until smooth and thickened, about 5 minutes. Enough frosting for filling and top of 2 (9-inch) cake layers.

UNCOOKED CHOCOLATE FROSTING

Beat egg whites until stiff. Add sugar a little at a time beating well between each addition. When mixture begins to thicken, continue beating with a wooden spoon. Add vanilla, melted butter and salt and beat until thoroughly blended. Add remaining sugar continuing beating. Stir in melted chocolate and beat until thoroughly blended. Makes enough frosting for filling and top of 2 (9-inch) layers.

DESSERTS

CHOCOLATE SOUFFLÉ

(1) Melt butter in saucepan; stir in flour; then add milk, stirring constantly. Cook until thickened. (2) Remove from heat; add melted chocolate, sugar and salt, and mix thoroughly. Cool slightly. Add yolks one at a time, beating thoroughly after each addition. Stir in vanilla. (3) Beat egg whites until stiff but not dry, and fold into mixture. (4) Pour into buttered 1½- or 2-quart casserole; place in pan of hot water, and bake in a moderate oven (350 degrees F.) 1 hour or until firm. (5) Serve immediately with whipped cream or a vanilla sauce. Makes 6 servings.

STEAMED CHOCOLATE PUDDING

1½ cups sifted flour

¼ teaspoon salt

1½ teaspoons baking powder

⅛ teaspoon soda

¼ cup shortening

⅔ cup sugar

2 eggs

½ teaspoon vanilla

2½ blocks (2½ ounces) HERSHEY’S BAKING CHOCOLATE, melted

⅔ cup milk

(1) Sift flour with salt, baking powder and soda. (2) Cream shortening; add sugar gradually, and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, and beat until blended. (3) Add flour mixture alternately with milk, and mix thoroughly. (4) Turn into greased, round mould about 5½ inches deep and 5 inches across the top, filling ⅔ full. Steam 1½ hours. (5) Serve with whipped cream or soft custard sauce. Makes 6 to 8 servings.

CHOCOLATE CREAM PIE

2½ cups milk

3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE

1 cup sugar

5 tablespoons flour

½ teaspoon salt

3 egg yolks, beaten slightly

2 tablespoons butter

1 teaspoon vanilla

8-inch baked pie shell, cooled

½ cup heavy cream, whipped

(1) Pour milk in double boiler; drop in chocolate blocks. When chocolate is melted, beat with rotary beater until blended. (2) Combine sugar, flour and salt. Stir into chocolate mixture, and cook until thickened, stirring constantly. Cook 10 minutes. (3) Mix a small amount of hot mixture with beaten egg yolks; stir into remaining hot mixture, and cook 2 minutes longer, continuing the stirring. (4) Add butter and vanilla; cover, and cool. (5) Pour into shell. Cool before cutting. (6) Top with whipped cream. Or top with Meringue: Beat egg whites until fluffy; add 6 tablespoons granulated sugar, and continue beating until stiff but not dry. Bake in moderate oven (350 degrees F.) 15 minutes. Makes 1 (8-inch) pie.

FANCY CHOCOLATE REFRIGERATOR COOKIES

(1) Sift flour with baking powder and salt. (2) Cream shortening; add sugar gradually, and cream until light and fluffy. (3) Beat in eggs. Stir in vanilla. Add flour mixture gradually, and mix thoroughly. Divide dough in two parts. (4) Stir melted chocolate and milk into one part. (5) Wrap both in waxed paper, and chill enough to handle. (6) Shape each part into 2 rolls 1½ inches in diameter. Wrap in waxed paper, and chill. (7) Cut into ⅛-inch slices, and place on ungreased baking sheet. Bake in hot oven (400 degrees F.) for 9 minutes or until brown. Makes about 5 dozen. Dough may be divided and baked as follows: PINWHEELS: Roll ⅓ chocolate and white dough into rectangular sheets 6 × 8 × ⅛ inches. Place chocolate sheet on top of white sheet, and roll as for jelly roll. Wrap in waxed paper, and chill. Slice, and bake as directed. Makes 2 dozen.

HOW TO MAKE HERSHEY’S HOT CHOCOLATE

CHOCOLATE BASE FOR BEVERAGES

Melt chocolate; cool until lukewarm. Dissolve sugar and salt in water; cool until lukewarm. Beat egg yolks slightly; add syrup and then chocolate, ¼ at a time, beating well after each addition. Add vanilla. Continue beating 1 minute, or until slightly thickened. Use immediately, or pour into jar; cover, and store in refrigerator. Makes 2 cups.

CHOCOLATE MILK SHAKE

Stir one cup cold milk into two tablespoons Chocolate Base. Shake or beat until smooth. Makes one glass.

CHOCOLATE MALTED MILK

Combine malted milk powder and base with ½ the milk; beat until well blended. Add remaining milk and combine. Pour into tall glasses over ice. Makes 4 tall glasses.

Transcriber’s Notes

*** END OF THE PROJECT GUTENBERG EBOOK RECIPES: HERSHEY'S BAKING CHOCOLATE ***

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The Project Gutenberg eBook of Recipes: Hershey's Baking Chocolate

RECIPES
HERSHEY’S
BAKING
CHOCOLATE

SAUCES

HOT FUDGE SAUCE

FOAMY CHOCOLATE SAUCE

FUDGE

CHOCOLATE FUDGE

CAKES • FROSTINGS

EVERYDAY CHOCOLATE LAYER CAKE

MARBLE LOAF CAKE

PARTY CHOCOLATE CAKE

QUICK CHOCOLATE FROSTING

UNCOOKED CHOCOLATE FROSTING

DESSERTS

CHOCOLATE SOUFFLÉ

STEAMED CHOCOLATE PUDDING

CHOCOLATE CREAM PIE

COOKIES

FANCY CHOCOLATE REFRIGERATOR COOKIES

HOW TO MAKE HERSHEY’S HOT CHOCOLATE

CHOCOLATE BASE FOR BEVERAGES

CHOCOLATE MILK SHAKE

CHOCOLATE MALTED MILK

Transcriber’s Notes

THE FULL PROJECT GUTENBERG LICENSE

The Project Gutenberg eBook of Recipes: Hershey's Baking Chocolate

RECIPES HERSHEY’S BAKING CHOCOLATE

SAUCES

HOT FUDGE SAUCE

FOAMY CHOCOLATE SAUCE

FUDGE

CHOCOLATE FUDGE

CAKES • FROSTINGS

EVERYDAY CHOCOLATE LAYER CAKE

MARBLE LOAF CAKE

PARTY CHOCOLATE CAKE

QUICK CHOCOLATE FROSTING

UNCOOKED CHOCOLATE FROSTING

DESSERTS

CHOCOLATE SOUFFLÉ

STEAMED CHOCOLATE PUDDING

CHOCOLATE CREAM PIE

COOKIES

FANCY CHOCOLATE REFRIGERATOR COOKIES

HOW TO MAKE HERSHEY’S HOT CHOCOLATE

CHOCOLATE BASE FOR BEVERAGES

CHOCOLATE MILK SHAKE

CHOCOLATE MALTED MILK

Transcriber’s Notes

THE FULL PROJECT GUTENBERG LICENSE

RECIPES
HERSHEY’S
BAKING
CHOCOLATE