just a few from my chocolate collection.....

Chocolate Reward Cake

1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup self-rising flour
1 cup chocolate syrup
1/2 teaspoon orange extract

Beat together the butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Mix in the flour. Blend in the chocolate syrup and orange extract. Pour into a greased and floured 9-inch springform tube pan. Bake in a preheated 375F oven for 40 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool for 10 minutes. Remove cake from pan. Sprinkle with powdered sugar or frost with whipped cream just before serving.

Fudge Cake

2-1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1-1/2 cup sugar
1 tsp vanilla
2 eggs
1 cup sour milk
1/2 cup cocoa
1/3 cup hot water

Sift flour once, then measure and mix with baking soda, baking powder and salt. Sift again.

Cream shortening; add sugar gradually, beating thoroughly after each addition.

Add vanilla then well beaten eggs. Beat until fluffy.

Beat in flour mixture alternately with sour milk.

Mix cocoa and hot water to form a smooth paste. Beat into batter.

Pour into 3 small (8") or 2 large (9") prepared layer pans.

Bake in moderate oven (350) for 30-35 minutes. Cool and spread with any chocolate icing.

Chocolate Cup Cakes

1 cup hot coffee
1/2 cup cocoa
1-3/4 cup sifted all-purpose flour
1-1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/4 cup sugar
1/2 cup shortening
1/3 to 1/2 cup unbeaten eggs (about 2 eggs)

Gradually stir hot coffee into 1/2 cup cocoa and cool.

Sift flour, baking powder, baking soda, salt and sugar together into mixing bowl.

Add shortening and half of the cocoa mixture. Beat hard with a spoon for 2 minutes by the clock.

Add unbeaten eggs and remaining cocoa mixture. Beat 2 minutes.

Pour into cupcake tins and bake 20-25 minutes at 375.

Makes about 20 cupcakes.

Chocolate Coca-Cola Cake

2 cups sugar
2 cups flour
1 cup butter, room temperature
3 Tablespoons cocoa
1 cup coca-cola
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1 1/2 cups minature marshmallows
Frosting ( recipe follows)

Sift togther sugar and flour. Set aside. In a saucepan, melt butter, cocoa and cocoa-cola together. Boil for 1 minute and then pour into dry mixture. Add buttermilk. Beat the eggs into the mixture until smooth. Add marshmallows and mix. Stir in the vanilla. Pour into a 9x13x2-inch greased and floured pan. Bake in preheated 350F oven for 40 - 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and cool before frosting.

Frosting

1/2 cup butter
3 Tablespoons cocoa
6 Tablespoon coca-cola
1 pound box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Mix butter, cocoa and cola in top part of double boiler. Bring to a boil and remove from heat. Add powdered sugar, vaniila and nuts, mix well. Spread on cake

Chocolate Walnut Apple Cake

1 cup chopped walnuts
3 cups diced apples
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 eggs
3/4 cup vegetable oil

. Sift the flour together with cocoa, soda, salt and the spices into a bowl. Add eggs, oil and 1 cup of the apples. Beat mixture for 3 minutes. Stir in remaining apples and walnuts. Pour into a greased 9x13x2-inch pan. Bake ina preheated 350F oven for 40-minutes or until cake tests done by inserting a toothpick in center. Cool before cutting.

This cake needs no frosting.

Devil’s Food Cake

2 cups sifted flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or other shortening
1-1/4 cups sugar (brown or white)
2 eggs, unbeaten
2-3 squares Baker’s chocolate, melted
1 cup milk
1 tsp vanilla

Sift flour once.
Add baking soda and salt and soft together 3 times.
Cream butter thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add chocolate and blend.
Add flour alternately with milk a small amount at a time.
Beat after each addition until smooth.
Add vanilla.

Bake in two greased 9" layer cake pans or three 8" pans at 350 for 25-30 minutes.

Chocolate Marshmallow Frosting

2 Tbsp butter
1/2 cup milk
6 Tbsp brown sugar
1 (1oz) square unsweetened chocolate
1/8 tsp salt
16 marshmallows (or 1/4 pound)
2 cups confectioners (powdered) sugar

In a saucepan mix butter, milk, brown sugar, chocolate and salt.
Bring to boil stirring constantly.
Turn heat to simmer.
Add marshmallows to mixture.
Stir constantly until chocolate and marshmallows are melted and mixture is smooth.
Remove from heat and gradually add enough confectioners sugar to make frosting of spreading consistency.

Alabama Mud Cake

1/2 cup butter
1/2 cup cocoa
4 eggs
1 1/2 cups all-purpose flour
2 cups sugar
1 1/2 cups chopped pecans
1/8 teaspoon salt
1 teaspoon vanilla
16 ounce bag minature marshmallows
Frosting ( recipe follows)

Mix all ingredients together and add to a 9-inch greased and floured loaf pan. Bake at 350F for 35 minutes or until cake tests done by inserting a toothpick in the center. Remove cake from oven and spread the marshmallows over top while still hot. Let sit for 30 minutes Before frosting.

Frosting

1 lb. box powdered sugar
1/3 cup cocoa
1/2 cup condensed milk
1/2 teaspoon vanilla

Mix the ingredients well and cover the marshmallows. Allow to set for 30 minutes before serving.

Chocolate Mound Cake

1/4 cup butter, softened
1/4 cup solid shortening
2 cups sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 3/4 cups milk
Filling (recipe follows)
Frosting (recipe follows)

Preheat oven to 350F. Grease and flour 9x13-inch pan. Cream the butter, shortening, sugar and vaniila until light and fluffy. Beat in the eggs, one at time, mixing well after after each. Combine the cocoa, flour, baking powder, baking soda and salt. Add alternately with milk to batter. Blend well. Pour into pan and bake 30 - 35 minutes until cake tests done. Remove from oven and cool.

Filling:
1cup sugar
1 cup evaporated milk
24 large marshmallows
14 oz. pkg. shredded coconut

Cook sugar, milk and marshmallows on medium heat until marshmallows are melted. Stir in coconut and spread over cake.

Frosting:
2 cups sugar
1/4 cup butter, room temperature
3 Tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla

Combine sugar, butter, cocoa and milk in a heavy saucepan. Boil for 1 minute. Add vanilla and then beat until creamy. Pour over filling on cake.

CHOCOLATE CHOCOLATE CHOCOLATE CAKE

3/4 cup cocoa
1 3/4 cups sugar
4 eggs
1/2 cup milk
1/2 cup butter, softened
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla extract
Chocolate filling (recipe follows)
Chocolate frosting (recipe follows)

Add to a saucepan the cocoa, 3/4 cup sugar, 1 egg yolk (reserve white) and milk, Cook until thick, stirring constantly to keep from sticking. Set aside to cool.

Cream butter until soft and fluffy. Gradually add remaining cup of sugar, beating until well blended. Add 1 whole egg and 2 egg yolks (reserve whites) . Mix well. Mix flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream. Add the vanilla and cocoa mixture.

Beat egg whites and fold into the batter. Pour into 3 9-inch pans that have been greased and lightly floured. Cook in a preheated 350F oven for 30 - 35 minutes. Turn out on racks to cool before filling and frosting.

Chocolate Filling

1/2 cup sugar
3 Tablespoons all-purpose flour
1/8 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
1 1/2 ounces unsweetend chocolate
1/2 teaspoon vanilla extract

In top part of double boiler, mix 1/4 cup sugar, the flour and salt. Add 1/2 cup milk; stir until smooth. Pour in remaining 1 cup milk and cook over boiling water for 10 minutes or until smooth and thickened. Mix remaining 1/4 cup sugar, chocolate and the beaten eggs. Add hot mixture slowly, stirring constantly. Put back over boiling water and cook for 5 minutes or until very thick, stirring constantly. Cool, add vanilla. Put layers together with filling and frost.

Chocolate Frosting

4 Tablespoons butter
3 ounces unsweetend chocolate, melted
1/4 teaspoon salt
3 cups confectioners’ sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

Cream the butter and cream cheese together. Add melted chocolate, salt, confectioners’ sugar, cream. and vanilla. Mix well. Frost cake.

Chocolate Mayonnaise Cake

2 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspooon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water

Preheat oven to 350F. Grease and flour 2 9-inch round cake pans. Set aside.

In a medium bowl, whisk the flour, cocoa, baking soda and baking powder together. Set aside.

In a large bowlwith mixer set on high speed, beat eggs, sugar and vanilla until light and fluffy. About 3 minutes. Reduce speedto low and beat in mayonnaise intil well bended. Add flour mixture in four additions, alternately with the water, beginning and ending with the flour. Divide the batter between the two prepared pans. Bake for 30 - 35 minutes or until toothpick inserted in center comes our clean. Cool in pans for about 10 minutes. Remove cakes from pans to cool completely on racks. Frost as desired.

Dark Chocolate Frosting

4 squares unsweetened chocolate
1/2 cup unsalted butter
1/3 cup evaporated milk
1 teaspoon vanilla
1/8 teaspoon salt
16 ounce box confectioners’ sugar

Melt chocolate and butter in a small, heavy saucepan, stirring frequently over very low heat. Remove from heat and set aside.

In a medium bowl, add confectioners’ sugar, milk and vanilla. The mixture will be thin. Stir in melted chocolate and beat with a wooden spoon until frosting thickens to a spreading consistency. Put frosting between layers and frost the tops and outside of cake.

3-LAYER CHOCOLATE CAKE

2 1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon white vinegar
2 cups sugar
1 cup butter-flavor or solid white vegetable shortening
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup hot water
1 teaspoon vanilla extract

Preheat oven to 350F. Grease and flour three, 8-inch round cake pans and set aside.

Sift flour, baking soda, and salt into a bowl and set aside.

Combine milk and vinegar in a cup and set aside. Mixture will curdle as it sours.

Beat sugar and shortening together in a large bowl with an
electric beaterer until light and fluffy. Beat in cocoa, then eggs. Add dry ingredients alternately with soured milk. Stir in hot water and vanilla well blended. Divide batter evenly between prepared pans. Bake for 40 minutes, or until the tops of the layers spring when lightly touched. Cool cake in pans for 10 minutes on wire racks. Turn out on racks to cool completely before frosting.

Frosting:
3 squares unsweetened chocolate
1/2 cup butter, softened
1 box (16 oz.) confectioners’ sugar
3 tablespoons milk
2 egg yolks
1 teaspoon vanilla extract

To make frosting, melt chocolate in a small, heavy saucepan over hot water. Set aside to cool.

In a medium-size bowl, cream butter. Beat in sugar, milk, yolks, and vanilla with an electric mixer until smooth. Stir in chocolate and blend thoroughly. If necessary, add more milk, drop by drop to give frosting a good spreading consistency.

Level cake layers with a long, serrated knife. Place one layer on cake plate. Spread with 1/2 cup frosting. Repeat with remaining
layers. Frost side of cake, then spread remaining frosting on top, swirl frosting to give it a thick, luscious appearance.

Makes 8-inch, three-layer cake

CRAZY CAKE - OVER 50 YEARS OLD!

Combine well in 9 x 13-inch baking pan (or you can mix cake quickly in a bowl and pour into baking pan):

3 c. flour

1/2 teaspoon salt

2 c. sugar

6 tablespoons cocoa

2 teaspoons baking soda

Make three wells with back of tablespoon in flour mixture. Put 2 tablespoon vinegar into one well, 2 teaspoon vanilla into the second, and 1/2 cup vegetable oil into the third. Pour 2 cups cold water over all and mix well with a fork. (If mixing batter in bowl, use a wooden spoon, mixing well.) Bake at 350 degrees for 30-35 minutes. Cool. Frost cake and serve from pan. Super easy! No milk and no eggs.

The Demon’s Float

1 1/4 cups sugar, divided
1 cup sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon plus 3/4 teaspoon cocoa
1/2 cup milk
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
1/4 cup plus 1 1/2 teaspoons cocoa
1 cup boiling water
Whipped cream

Sift together 3/4 cup sugar, cake flour, baking powder, salt, and 1 tablespoon plus 3/4 teaspoon cocoa in a large bowl. Add milk, melted margarine, and vanilla to dry ingredients, beating at medium speed of an electric mixer until mixture is smooth. Stir in chopped nuts. Pour batter into a well-greased 9-inch square baking pan.

Combine remaining 1/2 cup sugar, brown sugar, 1/4 cup plus 1 1/2 teaspoons cocoa, and boiling water in a medium bowl, stirring well. Pour sugar mixture evenly over cake batter. Bake at 350F for 40 minutes. Serve cake warm with a dollop of whipped cream.

6 to 8 servings

Chocolate Peanut Butter Pie

1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (8 inches)

Chocolate Layer:
1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping
1/2 ounce semisweet chocolate, shaved into curls

In a mixing bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust.

For chocolate layer, in a mixing bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

Makes 8 servings

NOTE: I do not use fat-free, sugar-free, or lite ingredients - I use the regular.

Raspberry-Cream Cheese Brownies

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves
Preparation
Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
16 bars

Cupcake Brownies

INGREDIENTS:

1 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans

DIRECTIONS:

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a large mixing bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool.

Yield: about 1-1/2 dozen.

Brownie Nut Cake

1 1/4 cups all-purpose flour or cake flour
1 1/3 cups sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla
3 ounces melted unsweetened chocolate (cool)
2/3 cup finely chopped nuts
Chocolate cream cheese frosting (recipe follows

Heat oven to 350F. Grease and flour square pan, 8x8x2- inches.
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan.

Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool. Frost cake with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

1 1/2 ounces (half 3 ounce pkg.) cream cheese, softened
1/2 tablespoon milk
1/2 teaspoon vanilla
Dash salt (1/8 tea)
1 ounce chocolate, melted
1 1/4 cups confectioners’ sugar

Blend cheese, milk, vanilla and salt. Stir in melted chocolate. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1/4 teaspoon at a time.

Fills and frosts 8-inch cake.

Peanut Butter Cup Brownies

1 package (about 19 ounces) brownie mix
1/2 cup oil
1/2 cup sour cream
2 eggs at room temperature, lightly beaten
1 cup peanut butter cup baking chips or chopped peanut butter cups
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil (Release).

Stir together brownie mix, oil, eggs, and sour cream with a large dinner fork just until combined. (Some small lumps will remain.) Fold in peanut butter cup baking chips. Pour into prepared pan.

Bake about 30 minutes, until a toothpick inserted in the center comes out with fudgy crumbs. Sprinkle hot brownies with the chocolate chips and let sit until chips are soft. Spread melted chips into a frosting evenly over brownie.

Cool completely to room temperature. Cut brownie into bars and serve.

Makes 24 bars

Marbeled Chocolate Brownies

1 1/3 cups all-purpose flour
1/3 cup Nestle Toll House Baking Cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (6 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup unsweetened applesauce
2 tablespoons margarine
3 large egg whites
1 teaspoon vanilla extract
4 ounces light cream cheese (Neufchatel), softened
1 tablespoon granulated sugar
1 tablespoon nonfat milk

Directions:

Combine flour, cocoa, baking soda and salt in small bowl. Heat 1 1/4 cups sugar, morsels, applesauce and margarine in large, heavy-duty saucepan over low heat, stirring constantly just until morsels are melted. Remove from heat. Stir in egg whites.

Add cocoa mixture and vanilla extract; stir well. Spread into greased 13-by-9-inch baking pan. Stir together cream cheese, 1 tablespoon sugar and milk in small bowl. Drop by rounded teaspoon over batter; swirl over surface of batter with back of spoon.

Bake in preheated 325-degree-F oven for 22 to 28 minutes, or just until set. Cool completely in pan on wire rack.

Makes 30 brownies

Pecan Caramel Brownies

50 caramel candy cubes
2 tablespoons milk
1 1/2 cups granulated sugar
1 cup butter or margarine, melted
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) semisweet
chocolate chips
1/3 cup pecan halves
Cocoa Glaze (recipe follows)

Preheat oven to 350F. Butter a 13X9-inch pan. Unwrap caramels; melt with milk in small heavy saucepan over medium to
low heat, stirring until caramels melt completely. Keep warm.

Combine granulated sugar, butter, eggs, vanilla, flour, cocoa, baking powder and salt in large bowl. Beat with mixer at medium speed until smooth. Spread half of the batter in prepared pan. Bake 15 minutes. Carefully remove from oven; sprinkle with chocolate chips. Drizzle melted caramel mixture over the top, covering evenly. Spoon remaining batter over all. Return to oven; bake 20 minutes longer. Do not overbake. Meanwhile, toast pecan halves in another pan in same oven 3 to 5 minutes. Prepare Cocoa Glaze. Pour over warm brownies; arrange toasted pecans on top. Cool completely in pan on wire rack. Cut into 2-inch squares.

Makes about 2 dozen brownies

COCOA GLAZE
2 tablespoons butter or margarine
2 tablespoons unsweetened cocoa
2 tablespoons milk
Dash salt
1 cup powdered sugar
1 teaspoon vanilla

Combine butter, cocoa, milk and salt in small heavy saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; add powdered sugar and beat until smooth. Stir in vanilla.