Ingredients:
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

-2 (1 1/4-ounce) shots espresso
-hot 12 ounces milk
-steamed to 150 degrees

First, pour both espresso shots into the bottom of a cup. Add steamed milk until cup is 3/4 full, holding back the foam. Top off the drink with velvet foam from steamed milk.

-Gingerbread Syrup
-2 cups water
-1 1/2 cups granulated sugar
-2 1/2 teaspoons ground ginger
-1/2 teaspoon ground cinnamon
-1/2 teaspoon vanilla extract

-1/2 cup fresh espresso
-8 ounces milk, steamed (with a little foam)

Garnish
-whipped cream
-ground nutmeg

1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.

3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in themicrowave if your machine does not foam and steam milk.

4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.

5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.

Ingredients
# 1/2 cup strong coffee
# 1/4 teaspoon ground cinnamon
# 1 1/2 teaspoons sugar
# 1 1/3 cups 1% low-fat milk

1.In a large pan, mix the cinnamon and sugar with a bit of milk.
2.Add the rest of the milk and bring to a boil.
3.Just as the mixture comes to a boil, take it off the heat.
4.Split your hot coffee between 4 mugs.
5.Pour in the milk and serve immediately.
6.Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.

Ingredients
-24 freshly-made chocolate chip cookies
(or other cookies of your choice)
-1 quart (or 2 pints) any flavor of Starbucks® Ice Cream
-12 sheets (12"x9") of aluminum foil

Instructions
Place about 1/3 of ice cream between 2 cookies
Gently press together
Wrap each sandwich in foil
Freeze for at least 4 hours until firm

Makes 12 sandwiches

I N G R E D I E N T S
-6 cups double-strength freshly brewed dark roast coffee
-2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
-2 cups nonfat milk

I N S T R U C T I O N S
-Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
-When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
Serves 4.

INGREDIENTS
* 1 cup butter flavored shortening
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 2 eggs
* 2 teaspoons Mexican vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups milk chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.