Hershey's "Perfectly chocolate" Chocolate Cake

Ingredients for cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt 2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350. Grease and flour two 9-inch round baking pans.
2. Stir together sugar,flour,cocoa,baking powder,baking soda,and salt in large bowl.
Add eggs,milk,oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. Frost with "Perfectly Chocolate" Frosting. 10 to 12 servings.

"Perfectly Chocolate" Chocolate Frosting
1/2 cup (1 stick) butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk,if needed. Stir in vanillia. About 2 cups frosting.

SWEET POTATO CASSEROLE WITH PRALINE TOPPING

3 lg. eggs
5 lb. fresh sweet potatoes
2/3 c. granulated sugar
2/3 c. butter, melted
1/3 c. heavy cream
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice

TOPPING:
1 c. light brown sugar
1/3 c. all-purpose flour
1 c. chopped pecans
1/3 c. butter, cut in sm. pieces
12 pecan halves, for garnish
Boil, drain, peel and mash sweet potatoes. Heat oven to 350 degrees. Grease a shallow 2-quart baking dish. Beat eggs in a large bowl. Stir in potatoes until blended. Add granulated sugar, melted butter, cream, vanilla and spices. Mix well. Spread evenly in prepared baking dish. TOPPING: Mix brown sugar, flour and chopped pecans in medium-size bowl. Work butter with hands until well blended. Sprinkle evenly over potato mixture. Bake 60 minutes until topping is browned and bubbling. (Makes 12 servings.) Garnish with pecan halves.

CRANBERRY SAUCE

1 bag of cranberries (washed and picked over)
1 cup of sugar
1 can crushed pineapple-drained
1 cup of pineapple juice (use from the crushed pineapple, add water to make a cup)
1bag miniature marshmellows
1/2 cup chopped pecans
In a large pot, dissolve sugar in the water/juice over medium heat. Add cranberries and continue to cook over medium heat. Stir frequently. When all the berries have popped add the pineapple, marshmellows, and nuts. Stir well and remove from heat. Pour into a serving bowl and cool before serving.

DOUBLE LAYER PUMPKIN CHEESECAKE

2 8oz pkg. cream cheese
1/2 c white sugar
1/2 tsp. vanilla
2 eggs
1 nine inch graham cracker crust
1/2 c pumpkin
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c kool whip

Preheat oven to 325 degrees. In a large bowl combine first 3 ingredients. Beat until smooth. Blend in eggs, one at a time. Remove 1 cup of batter and smooth over the crust. Add pumpkin and spices to the remaining batter and stir until blended. Carefully spread over the batter in the crust. Bake for 35 to 40 minutes, till the center is set. Cool and refridgerate 3 hours. Top with kool whip before serving.