Greeting's !!

Ingredients:
1 HERSHEY'S Milk Chocolate Bar
(7 oz.), 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 packed light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract

Instructions:
1. Heat oven to 350°F. Grease and flour
13x9x2-inch baking pan.

2. In bowl, combine chocolate bar pieces, butter
and boiling water; stir until chocolate is melted
and mixture is smooth.

3. In large mixer bowl, stir together flour,
brown sugar, baking soda and salt; gradually
add chocolate mixture, beating until thoroughly
blended. Blend in eggs, sour cream and vanilla;
beat 1 minute on medium speed. Pour batter into
prepared pan.

4. 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.

GLOSSY CHOCOLATE SOUR CREAM FROSTING:
1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
2 cups powdered sugar
3/4 cup dairy sour cream
1 teaspoon vanilla extract
Milk

In medium microwave-safe bowl, place small
chocolate chips. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave at HIGH
an additional 15 seconds at a time, stirring
after each heating, just until chips are
melted when stirred. Add powdered sugar, sour
cream and vanilla; beat until smooth. Add milk,
1/2 teaspoon at a time, for a thinner consistency.
About 2-1/2 cups frosting.

CREAMY BUTTERCREAM FROSTING:
In small bowl, combine 2 cups powdered sugar,
1/4 cup (1/2 stick) softened butter or margarine,
2 to 3 tablespoons milk and 1/2 teaspoon vanilla
extract; beat until smooth and creamy.
About 1 cup frosting.

My Grandma used to make this for me..For my B-day
Which is in Oct. She Used the cake mix up above.
My sister had the Bunny cake..April..My brother
fire truck..June.

1 package (18-1/4 ounces) cake mix, any flavor,
plus required eggs, vegetable oil and water
1/2 cup plus 2 tablespoons butter or margarine,
softened
3 cups confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla
2 tablespoons smooth peanut butter
2 squares (1 ounce each) unsweetened chocolate,
melted
black and red licorice
gumdrop

1. Prepare cake mix according to package
directions. Divide batter into two greased
and floured 9-inch square pans. Bake as
directed on package for 9-inch round pans,
reducing suggested time 2-3 minutes. Cool
and remove cakes from pans as directed on
package. Only 1 cake is needed for a "witch",
so either wrap and freeze the remaining cake,
or make two "witches" (double frosting recipe
if 2 are made).

2. To prepare frosting, cream butter or
margarine for 1 minute using hand mixer at
medium-high speed.

3. Gradually add 2 cups confectioner's sugar,
blending well after each addition with mixer
at low speed. Add milk and vanilla; mix well
at low speed. Add remaining 1 cup sugar; blend
at low speed until incorporated. Beat at medium
speed until light and fluffy.

4. Remove 2/3 cup frosting; place in a small
mixing bowl. Add peanut butter and mix with
hand mixer at medium speed until incorporated;
clean beaters. Remove another 2/3 cup frosting;
set aside. To remaining frosting add unsweetened
chocolate; mix with hand mixer at medium speed
until incorporated.
5. To cut cake, measure 4-1/2 inches from one
corner; cut diagonally from that point across
to opposite corner. This will be the "witch's"
hat. From corner of shortest side of remaining
cake, cut a small triangle for the nose. (See
first photo insert showing how cake is cut).

6. Arrange cake pieces as shown in second photo
insert. Frost face and nose with peanut butter
frosting, hair with white frosting, and hat with
chocolate frosting.

7. Decorate as shown in third photo insert, black
licorice on hat rim, red licorice for mouth, and
colored gumdrop for eye.

Makes: 1 witch cake. plus leftover 9" square cake