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Skill Level: Intermediate Prep Time: 30 Minutes

Ingredients

  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk or sour milk*
  • 1/2 cup chopped nuts (optional)
  • HOT FUDGE SAUCE (recipe follows)
  • STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE (recipes follow)

Directions

  1. Stir cocoa and butter in large bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.
  2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with desired toppings. About ten 4-inch waffles.
  3. * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
  4. NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.
  5. HOT FUDGE SAUCE
  6. 3/4 cup sugar
  7. 1/2 cup HERSHEY'S Cocoa
  8. 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
  9. 1/3 cup light corn syrup
  10. 1/3 cup butter or margarine
  11. 1 teaspoon vanilla extract
  12. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
  13. STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.
  14. APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.
  15. PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.
  16. CHOCOLATE MAPLE SAUCE
  17. 3/4 cup sugar
  18. 1/3 cup HERSHEY'S Cocoa
  19. 3/4 cup evaporated milk
  20. 1/4 cup (1/2 stick) butter or margarine
  21. 1/8 teaspoon salt
  22. 1/2 teaspoon maple flavor
  23. 1/2 teaspoon vanilla extract
  24. Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.