• 1/2 cup (125mL) HERSHEY'S Cocoa
• 1/4 cup (50mL) butter or margarine, melted
• 3/4 cup (175mL) sugar
• 2 eggs
• 2 teaspoons (5mL) vanilla extract
• 1 cup (250mL) all-purpose flour
• 1/2 teaspoon (2mL) baking soda
• 1/2 teaspoon (2mL) salt
• 1/2 cup (125mL) buttermilk or sour milk*
• 1/2 cup (125mL) chopped nuts(optional)
• HOT FUDGE SAUCE(recipe follows)
• STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)

• HOT FUDGE SAUCE 3/4 cup (175mL) sugar 1/2 cup (125mL) HERSHEY'S Cocoa 1/2 cup (125mL) plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup (75mL) light corn syrup 1/3 cup (75mL)P butter or margarine 1 teaspoon (5mL) vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce. STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 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 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm. PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm. CHOCOLATE MAPLE SAUCE 3/4 cup (175mL) sugar 1/3 cup (75mL) HERSHEY'S Cocoa 3/4 cup (175mL) evaporated milk 1/4 cup (50mL) butter or margarine 1/8 teaspoon salt 1/2 teaspoon maple flavor 1/2 teaspoon vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce

1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.
2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.
3. * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

1. HOT FUDGE SAUCE 3/4 cup (175mL) sugar 1/2 cup (125mL) HERSHEY'S Cocoa 1/2 cup (125mL) plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup (75mL) light corn syrup 1/3 cup (75mL)P butter or margarine 1 teaspoon (5mL) vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.
Yield: 10 (4 inch) waffles