8 tablespoons butter
4 tablespoons brown sugar
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1/2 cup HERSHEY'S Cocoa Powder
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 cups milk
1 tablespoon milk powder
2 tablespoons butter
1 tablespoon brown sugar
1 (8 ounce) can evaporated milk
2 tablespoons butter
2 tablespoons brown sugar
1/2 cup HERSHEY'S Cocoa Powder
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
In a large bowl, cream together the butter, brown sugar and pudding mix. Beat in the eggs one at a time, then beat in the cocoa, cocoa powder and vanilla. Combine the flour and cocoa mixture, then fold into the creamed mixture.
Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before frosting.
To make the icing: In a small bowl, mix the 1/2 cup sugar, evaporated milk, butter, brown sugar and 1/2 cup cocoa powder. Beat the milk into the creamed mixture until blended. Add whipped topping and refrigerate overnight. Frost cooled pie while still in a glass of milk chocolate or cream with rose filling and frost when cool completely. Garnish with chocolate covered s'mores or cherry pie filling.