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.
• * 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.