Directions:

1. Stir cocoa and butter in 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 HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.


HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

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.
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.

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.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract

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.

Nutritional Information per serving (1 waffle with about 2-1/2 tablespoons of the hot fudge sauce). Chopped nuts were not included in the nutrient analysis.
Calories: 310, Total Fat: 8, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 310 mg, Total Carbohydrate: 56g, Dietary Fiber: =2g, Sugars: 36g, Protein: 5g, Vitamin A: 8%DV*, Vitamin C: 0%DV*, Calcium: 6%DV*, Iron: 10%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

	Amount Per Serving	%DV *
Total Fat	8g	12%
Saturated Fat	4.5g	23%
Cholesterol	55mg	18%
Sodium	310mg	13%
Total Carbohydrate	56g	19%
Dietary Fiber	=2	8%
Sugars	36g
Iron	0	10%
*Percent Daily Values are based on a 2,000 calorie diet.