You can’t do any baking without the help of Hershey’s…from chocolate chip cookies to swiss mousse cake using Hershey’s cocoa, I always keep several of their products handy in my kitchen. To get you in the baking 
mood this holiday season, I have a delicious recipe for you, as well as a surprise!
First up, let get to the recipe.
No-Bake Chocolate Cake Roll
Combine one four-serving sized package of vanilla instant pudding mix and two tablespoons of Hershey’s Cocoa in a small bowl. Add one cup of milk and beat on low speed until smooth and thickened. Fold in one cup of thawed whipped topping, blending well. Spread one tablespoon of pudding mixture onto each chocolate wafer in a nine-ounce package, and place wafers together in stacks of four or five. On foil, stand wafers on edge to make one long roll. Wrap tightly and refrigerate five-to-six hours. Sift one tablespoon of Hershey’s Cocoa over 2-1/2 cups of thawed whipped topping, and blend well. Unwrap the refrigerated chocolate wafer roll and place it on a serving tray. Spread whipped topping mixture over the entire roll. Remove wrappers from Hershey’s Hugs Chocolates and Hershey’s Kisses Chocolates and place on the roll to garnish. To serve, slice diagonally at a 45-degree angle. Cover and refrigerate any leftovers.
Now to the giveaway courtesy of The Hershey Company!
- Baking Bowl
- Recipes
- Oven mitt
- Spatula
- Two varieties of Hershey’s Kisses
- Peanut butter
- Flour
- Brownie mix
- Hershey’s Cocoa
4 winners will recieve this basket of baking goodies and it’s super easy to enter!
Leave a comment sharing a baking tip. I look forward to hearing from you all. Only one tip per person please.
To gain an additional entry:
- (Bloggers) Blog about a recipe that you have made using Hershey products.
- (Non-Bloggers) Email your friends & family telling them about this giveaway, including me in the cc ( lori at thecowboyshack dot com )
Giveaway ends on November 30th. GOOD LUCK!
P.S. The velveeta challenge ends on Nov. 23rd. Please go and vote for My Wooden Spoon’s Shrimp Stroganoff. It will also qualify you for one of my giveaways 
Thank you!
About A Cowboy's Wife
I try to always have parchment paper on hand for baking………it works so well, and nothing sticks!
Forget the double boiler when melting chocolate! Instead, microwave it for 30 seconds, then stir, then 30 seconds, then stir – until it’s all melted! These little bursts will help you to not burn the chocolate!
Thanks for the *sweet* giveaway!
Again, use chocolate dust for the extra twist.
I voted for you:)
The new silicone baking mitts are AWESOME:) (That is my only “tip” I can offer..LOL) but I would REALLY, really love to win this one…
USE MILK INSTEAD OF WATER
My baking tip is don’t get carried away and eat most of the batter so you will have enough to bake….:-) Unfortuantely, I am guilty of this all the time. I love batter.
I posted the recipe for the best hot cocoa every on my blog. I used Hershey unsweetened cocoa to make it…
http://loveyalyn.blogspot.com/2008/11/proper-cup-of-cocoa.html
I save money by cooking double batches of baked goods and freezing the “extra” batch for future use. Most baked goods freeze pretty well.
wow this is realy nice i love to try and win it and well i realy dont have a good recipr but please still enter me in to the giveaway i love to win this so i can get started on some bakeing thanks
“flour” your pans with your dry cake mix – no white flour showing on your cake when you remove it from the pan
A useful tip I’ve needed is to cover my pie crust edges with foil before baking so they don’t overcook.
My favorite and most useful tip is use parchment paper for all my cookies. They never stick and cook evenly and golden
My tip is for brownies or chocolate chip cookie bars. When they are done, remove from oven and turn oven off. Sprinkle choclate chips over the top and return to oven. Leave in for 5 minutes; remove and smooth chips with spatula. Allow to cool before cutting. This icing is popular with the kids!
My favorite baking tips is bake early at least a month in advance if you are baking multiple items. Freeze everything its such a time saver. Pull it out the night before you need everything and it taste as fresh as the day it was baked. I fully bake all my bars, cookies and quick breads it helps me out so much. Great giveaway I love Hersheys products.
My mind tends to wander, and I sometimes forget to add key ingredients. So my tip is to get out all the ingredients you need, then put them away as you use them. I’ve never forgotten anything since I started using this trick.
oinkmoobaa (at) yahoo (.) com
When baking quick breads, don’t overbeat your batter!
I’ve not taken time to read all the tips so this one may be included. It’s an easy one that probably everyone knows already. When filling your muffin tins, if you have an extra one or two with nothing in them, put water about halfway up to protect the empty tin from the heat. I’ve done this for years and it works… as far as I can tell.
Let eggs come to room temperature before using them in baking.
When baking cake mixes especially in round pans, use a little of the dry cake mix instead of flour to butter and flour your pans. When cakes are finished and come out of the oven, you won’t have white flour on the bottoms. (Which become the tops when you assemble them for frosting.) For a chocolate or strawberry cake, this is super important.
Use an ice cream scooper for muffins or cookies when putting the batter into a muffin cup/tin or on a cookie sheet. Makes them all the same size so they cook uniformly!
A small dash of leftover morning coffee added to any chocolate cake recipe or to truffles makes them taste more chocolatey for some reason!
Always undercook boxed brownies by a few minutes; they’ll be more fudgy and less dry that way.
Use wax paper underneath your round cakes when frosting. Insert rectangular pieces all around and under the bottom cake layer about 1/2 way in. When you’re all done frosting, pull them out and voila! no frosting on the cake serving dish! Pull them out slowly though!