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Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
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# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely.