SWISS MISS VANILLA COCOA RECIPES

Steps:

• DONUTS: Preheat oven to 350°F. Spray two 6-cavity donut pans with baking spray.
• Blend cake mix, 3/4-cup milk, oil, and egg in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.
• Spoon mixture into a resealable food storage bag and cut off a corner. Pipe into donut pan, filling no more than halfway up the sides using about half of the batter. Bake 10 to 12 minutes.
• Remove donuts from pans immediately and cool completely on a wire rack, about 15 minutes. Fill pans with remaining donut batter and bake second batch.
• Place 1-cup frosting in a medium microwave-safe bowl. Microwave 15 seconds. Stir and continue microwaving in 5-second increments until frosting is just melted enough to glaze the donuts.
• Place a wire rack inside a large baking sheet. Dip tops of donuts into glaze and place on rack. Decorate with sprinkles quickly before the glaze hardens.
• HOT COCOA: Use remaining frosting to spread around the rim of each cocoa mug. Press sprinkles into frosting. Pour 1 cup hot water or milk into mugs. Stir 1 envelope of Swiss Miss® into each mug.
• Place a chocolate donut on the rim of each cocoa mug. Place a PEEPS® Marshmallow Vanilla Crème Pop in each cocoa mug and top each donut loaded hot cocoa with Reddi-wip®!

Steps:

• Preheat oven to 350°F. Spray 9x13-inch pan with cooking spray.
• Add Smart Balance® and unsweetened chocolate to a small microwave-safe bowl and melt.
• Stir together flour, hot cocoa mix, sugar, salt, baking powder, eggs, oil, vanilla and melted chocolate mixture in medium bowl until blended, fold in ½ cup chocolate chips.
• Pour into pan and bake 25 to 28 minutes, until toothpick inserted 1-inch from side of pan comes out clean.
• Cool completely, cut and serve. Top individual hot chocolate brownies with Reddi-wip® and marshmallows before serving.