Easy Peanut Butter Cake

Ingredients:

* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
* 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
* PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
* HERSHEY'S Syrup
* Chocolate curls(optional)


Directions:

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.

2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip 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.

4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING:


1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Nutritional Information per serving (1/12th recipe): HERSHEY'S Syrup and chocolate curls not included.
Calories: 630, Total Fat: 33g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 440mg, Total Carbohydrates: 69g, Dietary Fiber: =0g, Sugars: 46g, Protein: 13g, Vitamin A: 10%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet



Source: Herseys.com

Neopolitan Ice Cream Sandwich Cake

Ingredients:

* 1 frozen loaf pound cake(10-3/4 oz.), partially thawed
* 2 cups (1 pt.) vanilla ice cream, slightly softened and divided
* 2 tablespoons HERSHEY'S Strawberry Syrup
* 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup

Directions:

1. Remove cake from foil pan; line pan with plastic wrap. With serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.

2. Stir together 1 cup ice cream and strawberry syrup in small bowl; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.

3. Stir together remaining 1 cup ice cream and chocolate syrup in small bowl; spread over cake layer in pan. Top with third cake layer; cover and freeze until firm.

4. Serve frozen, cut into slices. Cover; freeze leftover cake. About 8 servings.

More's Sundae

Ingredients:

* 1-3/4 graham crackers
* Marshmallow fluff
* Vanilla ice cream
* HERSHEY'S Syrup
* Miniature marshmallows

Directions:

1. Place 2 graham cracker halves in bottom of chilled bowl. Spoon marshmallow fluff onto each graham cracker half.

2. Scoop ice cream onto marshmallow fluff.

3. Using squeeze bottle, make a lattice of syrup over sundae.

4. Fan the remaining graham cracker pieces in between the ice cream scoops. Sprinkle with marshmallows.

Enjoy!ÜÜ

Source: Herseys.com