Hershey's Orange Streusel Coffecake

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup orange juice
2 teaspoons freshly grated orange peel
1/2 cup orange marmalade or apple jelly

Ingredients for Cocoa Streusel

2/3 cup packed light brown sugar
1/2 cup chopped walnuts
1/4 cup Hershey's Cocoa
1/2 cup Mounds Sweetened Coconut Flakes (if desired)


Prepare Cocoa Streusel. Heat oven to 350°F. Generously grease 12-cup fluted tube pan.

Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Add sour cream; beat until blended. Stir together flour, baking powder and baking soda; add alternately with orange juice to butter mixture, beating until well blended. Stir in orange peel.

Spread marmalade in bottom of prepared pan; sprinkle half of streusel over marmalade. Pour half of batter into pan, spreading evenly. Sprinkle remaining streusel over batter; spread remaining batter evenly over streusel.

Bake about 1 hour or until toothpick inserted in center of cake comes out clean. Loosen cake from side of pan with metal spatula; immediately invert onto serving plate.

Cocoa Streusel Preparation:

Stir together 2/3 cup packed light brown sugar, 1/2 cup chopped walnuts, 1/4 cup Hershey's Cocoa and 1/2 cup Mounds sweetned coconut flakes, if desired.

Makes 12 servings


Helpful Tips

If a cake begins to brown too much before it's done, place a sheet of aluminum foil lightly over the pan (without pressing down) and continue baking. Use the foil to wrap any leftovers.

Texas Sheet Cake

1 1/2 cups (3 sticks) butter, divided
1 cup water
1/2 cup unsweetened cocoa powder, divided
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup vanilla or plain yogurt
1 teaspoon baking soda
1 teaspoon almond extract, divided
1/3 cup milk
4 cups confectioners' sugar

Preheat oven to 375°F. Coat a 15- x 10- x 1-inch jelly-roll pan with cooking spray

Bring 1 cup butter, water and 1/4 cup cocoa powder to a boil in a large saucepan. Cook over low heat, stirring occasionally, until butter is melted. remove sauce pan from heat. Stir in flour, granulated sugar and salt. Beat in eggs, yogurt, baking soda and 1/2 teaspoon almond extract until smooth. Pour batter into prepared pan.

Bake cake until top springs back when touched lightly in center, 20-25 minutes. Remove from oven; place cake in pan on wire rack.

Melt remaining butter in a large saucepan. Stir in milk and remaining cocoa powder. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove saucepan from heat. Add confectioners' sugar and remaining almond extract; beat until smooth. Spread frosting immediately on top of warm cake. Cool cake completely. Cut into squares.

Makes 24 servings


Helpful Tips

Wait for the cake to come out of the oven before making the frosting. If made ahead, the frosting will set up and will lose its sheen when spread.

Chocolate Chunk Cookies

1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1 1/4 cups chocolate chunks

Preheat over to 350°F. Lightly grease two large baking sheets.

Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside.

Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.

Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

Makes 16 cookies


Helpful Tips

Use semisweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.