Chocolate Recipes

[b-man]

Chocolate Fleck Ice Cream

Ingredients:

1 1/2 cups half and half
1 1/2 ounces unsweetened baking chocolate
4 egg yolks
2/3 cup sugar
1 cup cream
1 vanilla bean split down center -- whole

In small saucepan, bring half-and-half and unsweetened chocolate to
a boil. Place in refrigerator until cool.

Cream egg yolks with 1/3 cup sugar; set aside.

In 2-quart saucepan combine heavy cream, remaining 1/3 cup sugar and vanilla bean; bring to boil, stirring frequently.

Remove bean; using point of paring knife, scrape vanilla
grains from inside of hull. With fingers, rub off any cream or
remaining vanilla grains and mix into cream; discard hull. Add about
1/3 cream mixture to yolks, whisking constantly.

Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point. Remove from heat; place pan in cold water or over ice, stirring, to stop cooking.

Strain through fine strainer; beat in chocolate mixture. Place in ice cream freezer and freeze according to manufacturer's instructions.

B-man

[b-man]

Chocolate Pots de Creme


End a special-occasion dinner on a memorable note by serving these little pots of cream.

Servings: 4

Ingredients:

1 cup half-and-half or light cream
1 4-ounce package sweet baking chocolate, coarsely chopped
2 tsp sugar
3 large egg yolks, slightly beaten
1/2 tsp vanilla
1 recipe Caramelized Shards (optional...see below)



1. In a heavy small saucepan combine the half-and-half or light cream, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until mixture reaches a full boil and thickens.

2. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over low heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate mixture into 4 or 6 pots de creme cups or small dessert dishes.

3. Cover and chill for 2 to 24 hours. If desired, top with Caramelized Shards.

Note: Caramelized Shards
1 Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted.

Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat.

Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as thinly as possible, lifting up slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered up to 3 days.

B-man

[b-man]

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce


Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.


Ingredients:

2 tablespoons baking cocoa
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
3 cups frozen (thawed) reduced-fat whipped topping
Raspberry-Orange Sauce (See Below)


1. Move oven rack to lowest position. Heat oven to 350ºF.

2. Stir cocoa into dry cake mix. Beat cake mix and cold water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool.

4. Meanwhile, prepare Raspberry-Orange Sauce:

1 package (10 ounces) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.

5. Remove cake from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.

6. Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup Raspberry-Orange Sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves if desired. Refrigerate any remaining cake.

B-man

[b-man]

Chocolate-Dipped Fortune Cookies

Makes 10 cookies

Ingredients:

1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons vegetable oil
1 egg white
3 drops vanilla or almond extract
1 tablespoon water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12-ounce bar of fine-quality chocolate, dark, milk or white, melted in a double boiler

Heat oven to 300 degrees F. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth.

Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level teaspoon of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.

Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.

Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.

B-man

[b-man]

HOME MADE HOT CHOCOLATE MIX


Ingredients:

1 (8-quart) box Carnation instant dry milk
1 (22-ounce) jar coffee creamer
1 (1-pound) box powdered sugar (any brand)
1 (14.5-ounce) box Hershey's Instant Chocolate Drink Mix (not cocoa)

Combine all of the ingredients into a very large container (bowl, pan or plastic bag) and mix thoroughly. Store in a tightly sealed container.

To use: Measure 1/3 cup or more) mix into a mug and fill with hot water.

Yield: Approximately 10 quarts of hot chocolate.

B-man

[semgal6]

Quick Cooking magazine
Chocolate Chip Cheese Bars

1 tube (18 oz) refrigerated chocolate chip cookie dough (or you can use 2 c. of your own dough)
1 8oz. cream cheese
1/2 c. sugar
1 egg


Press 1/2 of the cookie dough into a greased 8" sq. baking pan. Mix the cream cheese, sugar and egg together until smooth. Spread the mixture over the dough. Crumble the remaining half of the cookie dough on top of this.

Bake at 350* for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

These bars are SO SIMPLE to make. Everyone loves them.

[b-man]

Black Midnight Chocolate Cake


I'm going to share with you the recipes for two different size cakes.

The first one is for a traditional 8 inch NON-STICK RING TIN, the second, for making the cake in a larger "Turks Turban" Kugalhof
NON-STICK RING TIN mould.

This mixture is very liquid when it has been mixed and will only cook evenly in a NON-STICK RING TIN.

NEVER...NEVER...Be tempted to Ice and Eat the cake the day you bake it. Always leave it over-night...longer if you can ! 9bet you can't). It really moistens up overnight. When it cools, after baking, place in a tupperware type container or wrap in cling film. Ice the cake the next day.

Because the cake is very liquid when mixed...SPRAY your tin WELL with the usual baking tin sprays. It will not come out of the tin if you don't.
Also, the recipe is not suitable to microwave.

Standard 8 inch Cake:

Pre-heat your oven to 375 F.

Sift the following dry ingredients into a cake mixer bowl:

1 3/4 cups Flour.
1 3/4 cups Sugar.
1 1/2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa..
1/2 teaspoon salt.

Add the following to the dry ingredients, strictly in order, mixing after each.

3/4 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/3 cup vegetable oil ie. sunflower etc. [NOT OLIVE OR PEANUT ETC.].
3/4 cup cold instant coffee, (Just place 1 teaspoon instant coffee granules in luke warm water).

Pour into sprayed ring tin. Cook for approx. 30 mins. 335 deg. F in a fan forced oven. A conventional oven will require approx. 40 mins. at
375 F. Test with a cake tester, (tooth pick,knife or knitting needle). It is done when the tester comes out clean. Leave for 10 minutes before removing from the tin.
-------------------------------------------------------------------------------------

Larger Turks Turban, Kulgalhof Mould Cake:

Pre-heat your oven to 375 F.

Add the following dry ingredients, strictly in order, mixing after each.

2 cups flour.
2 cups sugar.
2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa.
1 teaspoon salt.

Add the following to the dry ingredients, strictly in order, mixing after each.

1 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/2 cup vegetable oil ie sunflower etc. (NOT OLIVE OR PEANUT, ETC).
1 cup cold instant coffee, (Just place 1 teaspoon coffee granules in water).

Mix the above well, starting slowly. Pour into sprayed ring tin. Cook for approx. 40 mins. at 335 F in a fan forced oven. A conventional oven will require approx. 50 mins. at 375 deg.F. Test with a cake tester [as in first recipe). It is done when the tester comes out clean. Leave for 10 minutes
before removing from the tin.

B-man

[b-man]

Chocolate Desert Sauce

Ingredients:

2 cups Milk
3 tablespoons Cornflour
1/4 cup Cocoa
1/4 oz Butter
2/3 cup Sugar

Dissolve cornflour in a small amount of the milk.
Dissolve cocoa in a small amount of hot water.
Add both to the balance of the milk and slowly boil, (stirring).
Take off the heat, add the butter & sugar and stir until dissolved.

Pour over portions of the "Black Midnight Cake" (above), with ice-cream, as a desert.

B-man

[b-man]

Chocolate Frosting

Ingredients:

1 1/2 cups of Icing Sugar.
2 Tablespoons Cocoa.
1/4 oz Butter, softened.
1 teaspoon vanilla essence [optional].
Milk to Mix.


Combine the above together using the milk to mix.

Add the milk VERY SLOWLY, in small amounts at a time, when mixing.
When the desired consistency is achieved, beat a little longer.

Ice cake using a knife. Dip the knife in hot water occasionally to make spreading the frosting easier.

B-man

[b-man]

Uncooked Chocolate Frosting


1 cup sugar
2 Tbl. butter
1 egg
2 oz. melted chocolate
1/3 cup cream (heavy whip)
1/2 tsp. vanilla

Cream as much sugar into butter as butter will take. Add remaining sugar with egg, vanilla, chocolate,
cream. Set in bowl of ice and water, and beat until thick.

B-man

[b-man]

Boston Mud Pie

Ingredients:

1st Layer:
1 cup crushed pecans
1 cup flour
1 stick margarine
Line bottom of 9x13 pan with mixture. Bake at 350 for 20-30 minutes.

2nd Layer:
1 8 oz. package of cream cheese, softened
1 cup cool whip
1 cup powdered sugar
Mix and spread over 1st layer

3rd Layer:
1 package each, vanilla and chocolate instant pudding (small size)
mixed with 3 cups milk.

Beat until thick and spread over 2nd layer.

Top Layer
Frost with remaining cool whip (use large size which is minus 1 cup previously used). You can garnish with grated chocolate. Refrigerate. This will hold up for several days and seems to improve.

B-man

[b-man]

Fudge Sauce


Ingredients:

4 - 1 oz. squares unsweetened chocolate
2 cups sifted confectioners sugar
1 - 5 1/3 oz. can (2/3 cup evaporated milk)
3 tsp. margarine
1/8 tsp. salt
1/2 tsp. vanilla

In a double boiler, gradually add sugar to melted chocolate. Add milk, cook until smooth stirring
constantly. Add butter, salt and cook until butter is melted stirring constantly. Add vanilla. Serve over ice cream, brownies - DELICIOUS!

Note: Stir with a large whisk! - makes all the difference

B-man

[b-man]

$100 Chocolate Cake


Ingredients:

2 cups sugar
4 - 1 oz. bitter chocolate squares, melted
1/2-cup butter
2 beaten eggs

Combine sugar, butter and eggs. Add to melted chocolate.
then
2 cups flour
1 1/3-cup milk
2 tsp. baking powder
2 tsp. vanilla
1/4 tsp. salt v1 cup chopped walnuts
Combine flour, baking powder and salt. Add milk, vanilla and walnuts. Blend with chocolate mixture.

Place in well-greased and lightly floured tube pan. Bake at 350 degrees for 45 minutes or until done.

Note: I find it takes about 15 minutes longer

B-man

[b-man]

Chocolate Coffee Fudge


Ingredients:

Butter or Margarine
3 cups of sugar
1 cup of milk
1/2 cup of cream
1 tablespoons of light corn syrup
3 tablespoons of instant coffee
3 tablespoons of butter or margarine
1 teaspoon of vanilla
1 – 6oz. package of semi-sweet chocolate chips
1 cup of chopped pecans


Butter the bottom and sides of large saucepan. In the saucepan,
combine the sugar, milk, cream, corn syrup, and coffee. Cook,
stirring constantly, over medium heat until the mixture boils and
the sugar dissolves. Cook until small amount forms a soft
ball when dropped into cool water.

Add the butter or margarine and let cool until barely warm. Stir
until the mixture thickens. Add the vanilla, chocolate and the
pecans. Spread in shallow, buttered, 12” X 12” pan.

Allow the fudge to cool completely and cut into squares

B-man

[b-man]

Supreme Chocolate Cream Cheese Squares



Ingredients:

8 ounce cream cheese (softened)
3 eggs
1 box confectioners sugar
1/2 teaspoon vanilla extract
1 box chocolate cake mix
1 egg
1 stick margarine (melted)

In small mixing bowl mix the cream cheese, 3 eggs, confectioners sugar,
and vanilla extract.

In large mixing bowl mix the chocolate cake mix, 1 egg and 1 stick of
melted margarine. Mix well and press these ingredients into a greased 9x13x2" baking pan using a piece of wax paper over the mixture to allow for easier spreading.

Pour mixture from small bowl over mix in pan.

Bake in a 300 degree F. oven for 45-55 minutes.

Cool and cut into squares.

B-man

[b-man]

Double Chocolate Chip Cookies


Ingredients

1-1/3 cups semi-sweet chocolate chips
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1-1/2 cups chopped walnuts


Melt 1/3 cup chocolate and set aside.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
Set this aside also.

In large mixing bowl, with electric mixer, beat margarine and sugars for
three minutes until light and fluffy. Beat in the eggs one at a time, beating
well after each addition. Beat in reserved melted chocolate and vanilla until blended, scraping the sides of the bowl occasionally. With the mixer on low, beat in flour mixture. Stir in walnuts and remaining 1 cup chocolate.

Wrap dough in plastic wrap and freeze for one hour or until firm.

Preheat oven to 375°F.

On an ungreased baking sheets, drop dough by level tablespoons, 2 inches apart. Bake 9 minutes or until just set on top. Cool for one minute then transfer to wire rack and cool completely.

B-man

[b-man]

Microwave Chocolate Chip Wonder Bars


Ingredients:

1/2 cup firmly packed brown sugar
1/2 cup margarine softened
1 large egg
1 teaspoon vanilla
1/2 cup unbleached flour
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup chopped nuts

Grease only the bottom of square baking dish. (8 x 8 x 2-
inches)
Mix brown sugar, margarine, egg, and vanilla.
Stir in flour, oats, baking powder, and salt.
Spread evenly in baking dish. Sprinkle with chocolate chips
and nuts.
Microwave uncovered on high (100%) for 4 minutes. Turn dish
one-quarter turn then microwave until no longer doughy. (About 2 to 3 minutes.)
Cool and cut into about 2 inch squares.

B-man

[b-man]

Caramel Filled Chocolate Cookies


Ingredients:

1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts (optional)
1 tablespoon white sugar
48 chocolate covered caramel candies


Beat together butter or margarine til creamy.Gradually add sugars and beat well. Add eggs and vanilla and beat well again.

Combine flour, baking soda and cocoa. Gradually add to the
butter mixture, beating well. Stir in 1/2 cup nuts (optional)
Cover and chill at least 2 hours.

Preheat oven to 375 degrees F

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar.
Divide the dough into 4 parts. Work with one part at a time
leaving the rest in the refrigerator. Divide each part into 12
pieces.

Quickly press each piece of dough around a chocolate
covered caramel and roll into ball. Dip one side into sugar.
Place sugar side up 2 inches apart on baking sheets.

Bake for 8 minutes. Let cool one minute. Remove to wire rack
and cool completely.

B-man

[Anonymous]

Chocolate Trifle
==============
Ingredients:

1 pkg. (18-1/4 ounces) chocolate fudge cake mix
1 pkg. (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bars (1.4 ounces each) crushed

Directions:

Bake cake according to package directions. Cool. Prepare the pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2, or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving.

Yield: 8 to 10 servings

[b-man]

Baked Alaska with Coconut Sorbet and Chocolate Ice Cream


The ice cream and sorbet bombe can be kept frozen for weeks before being covered with meringue and toasted. You can use a store-bought sponge cake and skip steps 1 through 5 under Make the Baked Alaska. You can also, of course, make this with store-bought ice cream and sorbet. In any case, you will need a 2-quart ice cream bombe mold.

Yield: Serves 8 to 10

INGREDIENTS

For the coconut sorbet:
8 ounces sweetened coconut milk
1/2 cup toasted coconut

For the chocolate ice cream:
4 ounces semisweet chocolate
3 egg yolks
1/2 cup sugar
2 cups milk
2 cups heavy cream
1 vanilla bean, split

For the Baked Alaska:
3 egg yolks
6 tablespoons plus 1/4 cup sugar
1 teaspoon vanilla extract
8 egg whites (in 2 bowls of 4
whites each)
1 1/2 cups all-purpose flour, sifted
Coconut sorbet
Chocolate Ice Cream

-------------
Make the coconut sorbet (3 cups)

1. Combine the coconut milk and 2 cups water and chill for several hours in the refrigerator.

2. Freeze the mixture in an ice cream freezer according to the manufacturer's
instructions. Stir the toasted coconut into the frozen coconut sorbet. Keep frozen till ready to serve.

-----------------------

Make the chocolate ice cream (5 cups)

1. Melt the chocolate in the top of a double boiler, stirring occasionally, and being careful not to scorch the bottom.

2. Combine the egg yolks and the sugar in a bowl and whip to a creamy and smooth yellow.

3. Combine the milk, cream, and vanilla bean in a pot over medium heat and bring to a boil. Lower the heat and let simmer.

4. Whisk one-third of the hot milk mixture into the egg-sugar mixture to temper the eggs. Stir. Pour the tempered mixture into the remaining hot milk mixture while whisking the milk with a wire whisk. Stir with a wooden spoon until the hot milk-egg mixture thickens enough to coat the back of the spoon.

5. Add the melted chocolate to the hot milk-egg mixture by whipping it in with a wire whisk.

6. Strain the mixture through a fine-mesh strainer and cool quickly in an ice bath. Refrigerate the mixture for several hours before freezing.

7. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Keep frozen till ready to serve

--------------------------------------

Make the Baked Alaska

1. Preheat the oven to 425°F (220°C).

2. First make the sponge cake: In a bowl, whip the egg yolks with 2 tablespoons of the sugar and the vanilla until creamy and yellow.

3. In another bowl, whip 4 of the egg whites to soft peaks, add the remaining 4 tablespoons sugar, and continue to whip the whites to stiff peaks.

4. Carefully fold the beaten egg whites into the yolk-sugar mixture. Using the same care, fold in the sifted flour.

5. Line a cookie sheet with parchment paper, pour the cake batter onto the sheet, and spread out the batter to evenly coat the sheet. Bake on the oven's center rack until the top is golden brown, 12 to 15 minutes. Remove from the oven and cool the cake quickly on a rack near an open window.

6. Begin to assemble the baked Alaska by cutting the sponge cake in 2 pieces to the shape of the bombe mold. (Cut a large piece for lining the mold and a smaller piece for the top, which later will be inverted to become the bottom.)

7. Line the bombe mold with plastic wrap and then place the larger piece of cake on top of the plastic.

8. Remove the sorbet and ice cream from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet into the cake-lined mold/ creating an even layer. Cover the sorbet with the ice cream in the same fashion; smoothing out the ice cream into one even layer. Place the remaining layer of cake on top of the ice cream layer to act as a seal. Freeze the bombe for 4 to 5 hours; or up to 2 weeks.

9. Preheat the oven to 450°F (230°C).

10. To finish the Alaska; whip the remaining 4 egg whites to soft peaks, add the 1/4 cup sugar, and continue to whip to stiff but not dry peaks. (This is your meringue.)
Pour the meringue into a pastry bag fitted with a star tip. Unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heatproof serving platter.

11. Remove the plastic wrap and pipe a decorative design of meringue all around the base of the bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. Bake the Alaska for just 5 minutes, to lightly brown the meringue but not melt the ice cream.

12. Remove the baked Alaska from the oven, slice into individual servings, and serve immediately.

B-man

[skyEyz_7]

Peanut Butter Secrets
COOKIES
1 cup of Butter flavored Crisco
3/4 cup packed Brown Sugar (light)
1/2 cup granulated Sugar
1/2 cup creamy Peanut Butter
1 egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
40 to 45 mini Peanut Butter cups

GLAZE
1 tsp Butter Flavored Crisco
1 cup semi sweet Chocolate Chips
2 Tbls creamy Peanut Butter

pre heat oven to 375
Grease cookie sheet with butter flavored Crisco.
Combine all dry ingredients and set aside.
Combine B.F.Crisco, Brown Sugar, Granulated Sugar, Peanut Butter in Large bowl,
Beat with mixer at medium speed until well blended then add Egg and Vanilla.
Add dry ingredients slowly and mix on low speed until well blended.
form teaspoonfuls of dough
around Peanut Butter cup. Enclose entirely place on cookie sheet 2" in apart bake 8 to 10 minutes or until browned .
Remove immediately to cooling Rack.

TO Make Glaze
add B.F.Crisco,Semi Sweet Choc
Chip and Peanut Butter in microwavable container and microwave on medium power until melted .
Then dunk tops of cookies in glaze and place back to cool topping .

[skyEyz_7]

Holy Cow Cake
1 Pkg (18.25 oz) plain Devils food cake mix
1 1/3 Cups Water
1/2 Cup Vegtable Oil(canola,Corn)
3 Lg Eggs
1 Jar (8oz) Carmel Topping
1 Can Sweetened Condensed Milk
4 BufferFingers Candy Bar (2.1oz) Crushed
1 Container (12oz) Frozen Whipped Topping Thawed
1 Pkg (8oz) Cream Cheese at rom tempature

1. Preheat Oven to 350 degrees Lightly mist 13x9 pan with bakers joy or vegtable spray. and set aside.
2. Put cakemix, water, oil , eggs in lg bowl blend on low speed for 1 minute stop scrape down sides of bowl increase speed to medium speed beat 2 minutes more scrape down if needed batter should be thick & well blended . Pour into prepared pan, then place in Oven
3. Bake cake until it springs back with touch and starts to pull away from edge 35-38 minutes. Remove pan from oven and put on wire rack. Immediatly poke holes in the top of cake with straws or chopsticks
4. Prepare topping place carmel,condensed milk in small bowl and stir to combine. Spoon this mixture over warm cake so that it can seep down into holes in cake. Measure out 1/2 of crushed Candy Bars and sprinkle over cake .
5. Place the whipped topping &cream cheese in lg bowl and mix on low speed until smoothed & combined 1 minute spread this over top of candy .
then top with remaining crushed candy bars.
6. Place pan , uncovered in refrig to chill cake about 20 minutes before cutting into squares and serving.
*store this cake covered with wax paper in refrig for up to a week if you prefer less intense chocolate use german chocolate cake mix instead
you can also use Heath Bars instead of ButterFingers

[skyEyz_7]

Easy Chocolate Cake Wth Chocolate Glaze
Preheat Oven to 350 degrees then butter 8 inch round pan use parchment paper or waxed paper for bottom then butter paper then use 1 tablespoon Cocoa to dust pan
1 1/2 stick unsalted butter cream butter with 3/4 cups sugar meanwhile sift together 3/4 cup flour,
3/4 cup cocoa powder, 1/2 tsp baking powder ,1/4 tsp salt.
Then cream in 3 eggs one at a time. Slowly then add dry ingredients about 1/3 at a time, add 1/2 cup sour cream and 1 tsp vanilla.
Pour into pan , cake mixture will look like fudge.
Bake at 30-35 minutes or until toothpick comes out clean.
Cool on rack .
Chocolate Glaze
4 oz Semi-Sweet Chocolate
1/2 Cup Heavy Cream
Cut up Semi-Sweet chocolate place in bowl then heat heavy cream to a boil, then wisk into chocolate until all chocolate is melted and pour into center of cake to seal it all up. You can decorate it up with chcolate curls too.

[skyEyz_7]

Toll House Crumbcake
ingredients
Topping
1/3 cup packed brown sugar
1 tablespoon all purpose flour
2 tablespoon butter or margarine, softened
1/2 cup chopped nuts
2 cups (12oz pkg) tollhouse Semi-sweet chocolate mini morsels, divided
Cake
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine , softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
sift together dry ingredients then cream together butter and sugar add dry ingredients add eggs one at a time then add vanilla and sour cream.
then add cup of mini morsels to mixture palce into pan then put topping on and bake at 350 for about 25 minutes
for topping mix up all ingredients and topping should be crumbly.
serves 12

[skyEyz_7]

Chocolate Coconut Cookies
1 box dark chocolate cake mix
1 cup shredded coconut
1 1/2 cups crushed corn flakes
1/2 cup rolled oats
1 cup butter
2 eggs
1 cup walnuts
Combine cake mix , butter and eggs and mix well.
Add remaining ingredients; mix well . Drop teaspoonfulls onto ungreased cookie sheet.
Bake at 350 degrees for 8-12 minutes. makes 48.
Sprinkle with powdered sugar when cool.

[skyEyz_7]

Eskimo Treats
Ingredients
1 1/2 sticks butter
3/4 cup sugar
1 tablespoon water
1/2 teaspoon vanilla
3 tablespoons cocoa
2 cups rolled oats
powdered sugar
Method:
cream butter and sugar , add water and vanilla, add oats and cocoa. Shape into balls, roll into powdered sugar. Store in refrigerator, or in the freezer if you want to eat them sooner.

[skyEyz_7]

Double Chocolate Brownie Pancakes
2 cups aunt jemima complete or buttermilk complete pancake & waffle mix
3 tablespoons unsweetened cocoa
2 tablespoons granulated sugar
1-1/2 cups water
1/3 cup walnuts chopped(optional)
1/4 cup semisweet chocolatechips
combine pancake mix, sugar, cocoa in lg bowl. Stir in water with wire wisk until large lumps disappear.
Add walnuts and chocolate chips. Stir until evenly mixed. Let batter rest for five minutes.
Cook according to pkg directions. Serve with Syrup

[GG]

This is a quick and easy last minute dessert to make that is rather delicious. Some like a scoop of ice cream with it, but it is good without it.

Almond Joy Cake

1 18.25 ounce Supermoist Devil food or Fudge cake mix
1 14 ounce can sweetened condensed milk
coconut to taste
sliced almonds to taste.

Prepare cake mix according to directions. Pour into a 9x13 baking dish and bake at 350 for 30-35 minutes.
While cake is still hot punch holes in cake with knife and pour sweetened condensed milk over cake.
Sprinkle coconut over the top and add the sliced almonds to taste.[/u][/i]

[LONDONROSE]

Chocolate rum sauce

This is the best sauce to serve over ice cream or chocolate cake or dipping fruit or pound cake can also be used as a fondue

It's best served slightly warm

1 pkg chocolate chips or melting chocolate-sweetened apx 1 cup
1/2 stick unsalted butter
1/4 cup rum

melt chocolate in double broiler
add butter and rum stir to mix

enjoy!!

[Aline]

Brownie Fudge


Brownie Base

1/2 cup cocoa
1/2 cup + 2 Tablespoon margarine
1 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup nuts


Fudge Topping

2/3 cup evaporated milk
1-2/3 cup granulated sugar
1/2 tsp salt
1-3/4 cup mini marshmallows
1-1/2 cup semi-sweet chocolate chips
1 tsp vanilla
1/2 cup nuts (optional)


Preheat oven to 350 F. Grease a 8 inch square pan. Melt margarine in a heavy saucepan over low heat. Add cocoa. Stir until smooth. Set aside.

Place sugar and eggs in a mixing bowl. Beat until light and fluffy. Stir in vanilla, flour and nuts. Pour into greased pan. Bake 25 minutes.

Start making the fudge topping when the brownies have baked for 25 minutes. Bake the brownies for another 10 to 15 minutes while you make the Fudge.

Combine milk, sugar and salt in a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Remove from heat.

Add balance of ingredients and stir until all melted. Pour over the still hot brownie base. Cool in pan.

NOTE:

Timing is important. For the fudge to properly adhere to the brownies, they must both be hot. It takes about 10 to 15 minutes to make the fudge. It takes about 35 minutes to cook the brownies. Do not overcook. They should be moist.

[persephone1946]

For those who are trying to cut carbs this is an awesome cake.

Flourless Chocolate Cake
Serves 12 to 16

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired.

8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped
½ pound (2 sticks) unsalted butter, cut into ½-inch chunks
¼ cup strong coffee or liqueur (optional)
Confectioners’ sugar or cocoa powder for decoration

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired

[creampuffgoodness]

This is also a famous breakfast in the Philippines. It's called "Champorado". It's Chocolate Rice Pudding.

Ingredients
* 1 cup sweet rice (available at asian stores)
* 2 1/2 cups water
* 1/2 cup unsweetened cocoa
* 1/2 cup granulated sugar
* 1/8 teaspoon vanilla extract
* sweetened condensed milk (optional)
Preparation
* Cook Rice in a medium-size saucepan with water.
* Stir constantly.
* When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
* Add the balance of ingredients except milk.
* Serve in bowls with swirls of milk on top.


ENJOY!!!