Chocolate Dessert Waffles

Ingredients:
½ cup HERSHEY'S Cocoa
60g (¼ cup OR ½ stick) butter or margarine, melted
¾ cup sugar
2 eggs
2 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup buttermilk or sour milk*
½ cup chopped nuts (optional)

Method:

1. Stir cocoa and butter in bowl until smooth; stir in sugar. 
2. Add eggs and vanilla; beat well. 
3. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. 
4. Stir in nuts, if desired.
5. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. 
6. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. 

* To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.

About ten 4-inch waffles. Leftover waffles can be frozen; thaw in toaster on low heat.

Hot Fudge Sauce
¾ cup sugar
½ cup HERSHEY'S Cocoa
½ cup plus 2 Tbsp (5-oz. can) evaporated milk
⅓ cup light corn syrup
⅓ cup butter or margarine
1 tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. 
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 
3. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1¾ cups sauce.

Strawberry Dessert Cream

1. Beat 1 cup (½ pt.) cold whipping cream in small bowl until stiff. 
2. Fold in ⅓ 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 Tbsp butter or margarine and 1/8 tsp ground cinnamon in small saucepan until warm.

Peach-Nutmeg Topping
Heat 1 can (21 oz.) peach pie filling and 1/8 tsp ground nutmeg in small saucepan until warm.

Chocolate Maple Sauce
¾ cup sugar
⅓ cup HERSHEY'S Cocoa
¾ cup evaporated milk
60g (¼ cup OR ½ stick) butter or margarine
1/8 tsp salt
½ tsp maple flavor
½ tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. 
2. Boil and stir 1 minute; remove from heat. 
3. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. 

Refrigerate leftovers. About 1⅓ cups sauce.