#2754 - English Toffee

(by Shirley McNevich)

2 sticks butter (NO SUBSTITUTES) + extra for greasing the pan
1 cup white sugar
1 1/2 cups chopped pecans OR chopped almonds
2 - 5oz. Hershey's chocolate bars

Butter a 9 x 13 baking pan. Sprinkle the chopped nuts evenly in the pan. In a saucepan over medium heat add 2 sticks butter and white sugar--cook/stir until 300 degrees on a candy thermometer. Remove from heat and carefully and evenly pour the hot sugar mixture over the chopped nuts in the pan. Cool completely. Unwrap chocolate bars and melt them--spread the melted chocolate evenly over the hardened candy. Sprinkle more chopped nuts over the melted chocolate (if you wish). Cool completely. Break toffee into pieces.

#1150 - Coffee Angelfood Cake

(by Shirley McNevich)

1 box white angelfood cake mix
1 TBSP Hershey's cocoa
1 1/3 cups cold coffee (black)
1 bar Hershey's chocolate (shaved with a cabbage grater)
Frosting: 1 envelope Dream Whip; 2 TBSP Domino's powdered sugar; 2 tsp. Hershey's cocoa

In a mixer add cake mix and 1 TBSP Hershey's cocoa, then add the rest of the ingredients listed on the box EXCEPT substitute the cold coffee for the water. Beat the batter. Bake and cool cake according to box directions. Remove the cake from the angelfood cake pan and place it on to cake plate. Frosting: in a mixer prepare Dream Whip according to envelope directions--beat. Add powdered sugar and 2 tsp. Hershey's cocoa--beat until blended. Spread the frosting on the cake. Sprinkle chocolate shavings on top of frosting.