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by S. Arrieta
How long will this take to prepare? Only *fifteen* minutes!
What you will need: 3 packages (8 oz. each) cream cheese, softened;
3/4 cup sugar; 3 eggs; 1 teaspoon vanilla extract; 2 cups (12-oz. pkg.)
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, divided; 1 extra
serving-size packaged graham cracker crumb crust (9 oz.); 2 tablespoons
whipping cream
What you will do: Heat oven to 450°F. In large bowl, beat cream cheese
and sugar with electric mixer until well blended. Add eggs and vanilla;
beat well. Stir in 1-2/3 cups small chocolate chips; pour into crust. Bake
10 minutes. Without opening oven door, reduce temperature to 250°F;
continue baking 30 minutes or just until set. Remove from oven to wire
rack. Cool completely. Cover; refrigerate until thoroughly chilled. In small
microwave-safe bowl, place remaining 1/3 cup chips and whipping cream.
Microwave at HIGH (100) 20 to 30 seconds or just until chips are melted
and mixture is smooth when stirred. Cool slightly; spread over top of
cheesepie.
Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover
cheesepie.
How many servings will this make? 10 servings.
How long will this take to prepare: Only *thirty* minutes!
What you will need: 3/4 cup all-purpose flour; 1/4 cup granulated sugar
1/4 cup packed light brown sugar; 3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup water; 3 tablespoons
vegetable oil; 1/2 teaspoon white vinegar; 1/2 teaspoon vanilla extract;
For the chocolate frosting: 1 tablespoon butter or margarine; 2/3 cup
powdered sugar; 1 tablespoon HERSHEY'S Cocoa; 2 to 3 teaspoons milk;
1/8 teaspoon vanilla extract
What you will do: Heat oven to 350°F. Grease and flour 8-inch square
baking pan. In medium bowl, stir together flour, granulated sugar, brown
sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla;
beat with whisk or spoon until smooth. Pour batter into prepared pan.
Bake 18 to 20 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter,
cut cake into 4 pieces.
For the chocolate frosting: In small microwave-safe bowl, place butter.
Microwave at HIGH (100) 20 seconds or until butter is melted. Stir
together powdered sugar and cocoa; add to butter mixture alternately
with milk, beating with spoon or whisk until smooth. Stir in vanilla.
Spread chocolate frosting on top of two pieces; place remaining two
hearts on top. Garnish with decorating icing.
Congratulations! You've just made two small cakes!