What Every Woman Wants..........

White Chocolate Cake

30 servings

Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing

In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.


SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE

CHOCOLATE CAKE:
2 c. brown sugar
1/2 c. vegetable shortening
1 c. buttermilk
1 t. vanilla
2 oz. unsweetened chocolate, melted
3 eggs
2 c. sifted flour
1 t. baking soda
1/2 t. salt

HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla

Preheat oven to 350* F. Cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. With mixer running, add eggs, one at a time. Sift flour, baking soda, and salt. Add dry ingredients to sugar mixture and beat for 2 minutes.
Grease and flour 13 X 9-inch pan. Bake until cake is springy and tests done, about 40 minutes. Allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling.
To make the sauce: Melt the German chocolate with butter in a saucepan over very low heat. Stir in confectioners? sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in vanilla. Serve slices of cake topped with warm fudge sauce.


CHOCOLATE TOFFEE TRIFLE

1 box chocolate cake mix (recommended: Duncan Hines)
1/2 c. coffee liqueur
2 c. fudge sauce, recipe follows, or 1 jar (16 oz.) fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 c. heavy cream whipped and sweetened with 1/3 c. sugar

Prepare cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick entire top of cake with fork. Pour coffee liqueur over cake and allow to soak in. Wrap cake with plastic and refrigerate for at least 3 hours. Slice cake into 1-inch thick pieces. Line bottom of large glass bowl with single layer of cake. Pour 1/4 of fudge sauce over cake, top with 1/4 of candy bar-bits then 1/3 of whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
NOTE: Assemble the trifle shortly before serving or it will get soggy.

HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla

Melt German chocolate with butter in saucepan over very low heat. Stir in sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to simmer over medium heat. Simmer until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla.


Chocolate-Dipped Sugar Cones

12 ounces semisweet chocolate chips, or coarsely chopped semisweet,
bittersweet, or white chocolate
colored sprinkles, optional
chopped nuts, optional
12 sugar ice cream cones

In a microwave-safe bowl, heat the chocolate on medium-high power for
1 to 3 minutes. Check the chocolate after about 1 minute and stir
gently. When the chocolate looks wet and soft, stir it until it
liquefies. (Chocolate will not melt to a liquid pool in the microwave
but has to be stirred.)

Alternatively, melt the chocolate in the top of a double boiler set
over very hot, not simmering, water, stirring until smooth and melted.

If using nuts or spinkles, spread them in a shallow bowl or plate.

Holding a cone by its pointed end, dip it into the chocolate to a
depth of about 1 inch.

Remove and immediately roll the chocolate covered portion of the cone
in the nuts of sprinkles. Repeat with the remaining cones.

Set the cones, pointed sides up, on a wax paper- lined baking sheet
until the chocolate sets and hardens.

Serve right away or refrigerate until needed. If your kitchen is cool
or air conditioned, the cones can be stored on the! counter for an
hour or so.

White Chocolate Fantasy Cake with Raspberry Filling

4 egg whites
1 3/4 cups all-purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 oz. white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional)
1 recipe White Chocolate Frosting
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar (optional)

In a medium mixing bowl let egg whites stand at room temperature for
30 minutes. In a small mixing bowl stir together flour, lemon peel,
baking powder, and salt. Set flour mixture aside. Melt the 3 ounces
white baking bar with 1/4 cup of the half-and-half, light cream, or
milk in a small heavy saucepan over very low heat, stirring
constantly till baking bar starts to melt. Immediately remove from
heat and stir till baking bar is completely melted and smooth. Stir
in remaining half-and-half, light cream or milk; cool. In a large
mixing bowl beat the margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened. Add sugar and
vanilla; beat till combined. Add the egg yolks, one at a time,
beating till combined. Alternately add the flour mixture and the
white baking bar mixture, beating on low to medium speed after each
addition just till combined. Wash beaters. In a medium miffing bowl
beat the egg whites with an electric mixer on high speed till stiff
peaks form. Gently fold the egg whites into the batter. Spread batter
into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.
Bake in a 350’F oven for 25 to 30 minutes or till a wooden toothpick
inserted near the center of cakes comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Remove from pans. Cool cakes completely
on racks. In a small bowl combine the 1 cup berries and raspberry
liqueur, if using. Set aside till needed.

Prepare the White Chocolate Frosting. To assemble cake, place one
cake layer on a cake plate. Drain liqueur from berries, if using, and
drizzle liqueur over cake layer on plate. Stir jam to soften. Spread
jam, over cake layer. Top with one-third of the White Chocolate
Frosting. Spoon the 1 cup berries atop. Top the berries with
remaining cake layer. Frost top and sides with the remaining
frosting. Gently place the White Chocolate Curls on the frosting on
top of cake or all over top and sides of the cake. At this point, you
can carefully cover the cake loosely with, plastic wrap and chill,
for up to 24 hours. Just before serving, sprinkle cake with the 1/2
cup berries and sift powdered sugar lightly over cake, if desired.
Makes 10 servings.

White Chocolate Curls: Carefully draw a vegetable peeler across the
broad surface of two or three 2-ounce white baking bars (or a 4- to 6-
ounce chunk of white baking bar). This works best if baking bar is at
warm room temperature. Use immediately or carefully place on paper
towels in a covered storage container in a single layer. Store at
room temperature or chill.

White Chocolate Frosting

used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)

4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar

Chill a medium mixing bowl and the beaters of an electric mixer.
Place the white baking bar and 1/2 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring constantly till
baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely.
In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is
completely dissolved. In the chilled mixing bowl beat the remaining 1
cup whipping cream and sugar with the chilled beaters on medium speed
while gradually drizzling gelatin over the whipping cream mixture.
Beat till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2
cups frosting.


Triple Chocolate Mess

1 (18.25 ounce) box chocolate cake mix
1 pint sour cream
1 small box instant chocolate pudding
1 (6 ounce) bag chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water

Spray crockpot with nonstick spray. Mix all ingredients. Pour into
crockpot. Cook on LOW for 5 hours.

Serve in a bowl with ice cream.

Yields 4 servings.


DOUBLE CHOCOLATE GOOEY BUTTER CAKE

8 T. (1 stick) butter, melted, plus 8 more T. (1 stick) butter, melted, plus additional butter, for greasing pan
1 box (18.25 oz.) chocolate cake mix
1 egg, plus 2 eggs
8 oz. cream cheese, softened
3 to 4 T. cocoa powder
1 lb. confectioners? sugar
1 t. vanilla extract
1 c. chopped nuts

Preheat oven to 350* F. Lightly grease 13 X 9-inch pan. Combine cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. Beat cream cheese until smooth. Add remaining 2 eggs, and cocoa. Lower speed of mixer, and add powdered sugar. Continue beating until ingredients are well mixed. Slowly add remaining 1 stick of melted butter and vanilla, continuing to beat until smooth. Stir in nuts. Spread filling over cake mixture in pan. Bake 40 to 50 minutes. Be careful not to overcook cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.


Macaroon Kisses

1 (14-ounce) can sweetened condensed milk
2 tsp. vanilla extract
1 to 11/2 teaspoons almond extract
5 1/3 cups (14 ounces) flaked coconut
48 solid milk chocolate candy kisses, stars or drops, unwrapped.

Preheat oven to 325 degrees F. Line baking sheets with foil;
grease and flour foil. Set aside.

In large mixing bow., combine milk, vanilla and almond extract.

Stir in coconut.

Drop by rounded teaspoonfuls onto prepared baking sheets;
with spoon, slightly flatten each mound.

Bake 15 to 17 minutes or until golden brown. Remove from oven.

Immediately press cand kiss, star or drop in center of each macaroon.

Remove from baking sheets; cool on wire racks.

Store loosely covered at room temperature.

CHOCOLATE CHEESECAKE WITH TOASTED ALMONDS

Cooking Time: 50-60 min.
Temp: 325 for 9" silver springform pan
300 For dark nonstick 9" springform pan

1 - cup Graham Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter, melted
3 pkg. Philadelphia cream cheese, softened
3 eggs
4 squares of semi sweet Chocolate, melted
1/4 tsp. peppermint extract
1 tub Cool Whip Whipped Topping, thawed
1 square of semi sweet chocolate, grated (optional)
3/4 cup shaved toasted almonds plus 1/4 cup for topping

Preheat oven.
Mix crumbs, 3 Tbsp. of sugar and the butter: press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in lager bowl with electric mixer on medium speed until well blended. Add eggs 1 at the time, mixing on low speed after each addition just until blended. Stir in 3/4 cup of toasted almonds and melted chocolate and extract; pour over crust.

Bake 50 -60 min: or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. cool before removing rim from pan. Refrigerate 4 hrs. or over night. Top with the whipped topping and the toasted almonds and the grated chocolate.


Chocolate Cherry Cheesecake

1 cup buttered flavored crackers, crumbled
2 Tbsp. sugar
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs, slightly beaten
1/2 cup (3.5 ounces) dark chocolate chips
1/2 cup (3.5 ounces) white semi-sweet chocolate chips
6 oz. semi-sweet chocolate, melted
1/4 cup corn syrup
1/3 cup cocoa
1/4 cup butter, softened
1 can (21 ounces) Comstock® or Wilderness® More Fruit Cherry Fruit Filling, reserving 1/4 cup

  1. In a small mixing bowl, mix together crackers, cocoa and sugar.
  2. Stir in butter.
  3. Press in bottom of a 9-inch spring form or 9- x 9-inch glass baking pan.
  4. In a medium mixing bowl, combine cream cheese, sugar, vanilla and eggs.
  5. Beat with an electric mixer until creamy.
  6. Divide cream cheese mixture in half.
  7. In a 1-cup glass measuring cup, microwave dark chocolate on high for 45 seconds; stir and microwave another 45 seconds or until melted.
  8. Stir chocolate in one half of the cream cheese mixture.
  9. Pour over the cracker crust.
  10. Top with the cherry fruit filling.
  11. In another 1-cup glass measuring cup, microwave white chocolate on high for 45 seconds; stir and microwave another 45 seconds or until melted. Add melted white chocolate to remaining cream cheese mixture. Spread over the cherry filling.
  12. Bake in preheated 325 degree oven 1 hour and 25 to 35 minutes or until knife inserted into center comes out clean.
  13. While cheesecake is baking, cut a piece of waxed paper 36-inches long by 2-inches wide. Place waxed paper strip on a long sheet of aluminum foil on countertop.
  14. Microwave chocolate in a 1-cup glass measuring cup on high 45 seconds; stir and microwave another 45 seconds or until melted. Stir in corn syrup.
  15. Spread chocolate evenly over waxed paper, spreading to edges. Cover with plastic wrap; let stand until firm, 1.5 to 2 hours.
  16. Cut heart shape for cake center from one end of strip; set aside. Trim both long sides of chocolate strip to make them straight.
  17. To create scalloped edge to go around side of cake, use a 3-inch round cookie or biscuit cutter. On one long edge of the chocolate, cut half circles or moon shapes by using one half of the cookie cutter and making half circles all along the edge.
  18. When cake is cool, remove from pan.
  19. Place chocolate scalloped piece carefully around side of cake with straight edge on the bottom.
  20. Spread remaining fruit filling on top of cake (edges of cheesecake will be showing).
  21. Place chocolate heart in center of cake. Cover cake and chill 2 hours.
  22. Before serving, sprinkle top of cake with powdered sugar.
    Makes 12 servings
    Prep time: 54 minutes
    Bake time: 90 minutes

MINI CHOCOLATE CHIP CHEESECAKES
MAKES ABOUT 4 DOZEN

1 ½ lb. cream cheese (24 oz.)
1 egg
1 1/3 c. sugar
1 ¼ c. mini chocolate chips
1 ½ c. flour
¼ c. cocoa
1 t. baking soda
1 c. water 1/3 c. vegetable oil
1 t. vanilla

Combine cream cheese, egg and 1/3 c. sugar. Add chips. In separate bowl, combine flour, cocoa, soda, water, oil and vanilla. Spoon chocolate mixture in mini muffin cups until half full. Place 1 t. cream cheese mixture on top of each cupcake. Bake 350* F. for about 30 minutes or until top springs back when gently pressed.

Cool on rack 10 minutes before serving.


Chocolate Raspberry Brownies

2 oz. unsweetened chocolate (two 1-oz. squares)
1/2 cup shortening
1/2 cup Red Raspberry Preserves
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup All-Purpose or Unbleached Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Red Raspberry Preserves (for glaze)
1 tablespoon powdered sugar (optional)

Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with
cooking spray. In a large saucepan, over low heat, melt the chocolate and
shortening together; stir to combine. Remove from heat. Stir in preserves,
sugar, eggs, vanilla, flour, baking powder and salt. Spread batter in
prepared pan; bake for 30 to 35 minutes or until firm but not dry. While
brownies are still warm, carefully spread the preserves on top of the
brownies. Let cool. If desired, sprinkle cooled brownies with powdered
sugar. Cut into squares.
Makes 16 Squares.


Day Marshmallow Fudge

1 cup Milk
2 squares unsweetened chocolate*
2 tablespoons margarine
2 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons Karo light corn syrup
1 teaspoon vanilla
12 marshmallows

  • or 6 tablespoons of cocoa

Heat milk, chocolate and margarine together in a heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup.
Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm.
Add vanilla and beat until fudge thickens and loses it’s gloss.
Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm.

Oreo Doughnuts

1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 eggs
24 Oreo cookies, preferably double stuffed
oil , for frying
powdered sugar , for dusting

Combine the flour, sugar, baking powder, and salt in a medium bowl; set aside. Beat the milk and eggs until well blended.
Add to the flour mixture; blend well. Let batter stand for 10 minutes. Meanwhile, heat 3" of oil in a deep fryer or deep saucepan. Dip the Oreos, one at a time, into the batter, allowing the excess to drip back into the bowl. Fry 3-4 cookies at a time, until golden brown, turning to cook both sides. Drain on paper towels; dust with powdered sugar, and serve warm. Makes 24 doughnuts.


CHOCOLATE NUT TOFFEE

1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips

Spread nuts over bottom of a lightly buttered 8-inch square pan. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces. Makes about 1 pound.


English Toffee

1 cup Semi-sweet Chocolate chips
1 cup chopped almonds,
1 cup margarine or butter
1 1/2 cup sugar
1 Tbs. Karo corn syrup
3 Tbs. Water
1/4 cup almonds powered or very finely chopped.

Butter a metal pizza pan, then sprinkle a little almond powder and some chocolate chips on pan. In sauce pan melt butter then add sugar, water, and Corn syrup. Mix well and cook to 300* F. on candy thermometer. Stir constantly. When it reaches 300* F., remove from heat, stir in
chopped almonds. Then pour mixture onto pizza pan. Spread. Then add remaining chocolate chips onto mixture and spread them around as they begin to melt. When all melted, sprinkle more powdered almonds on top for decoration. Refrigerate to harden. Break apart to serve.


WILMINGTON ISLAND MARSH MUD CAKE

CAKE:
1/2 c. cocoa
1 c. (2 sticks) butter, melted, plus extra butter for greasing pan
4 eggs, beaten
1 1/2 c. flour
2 c. sugar
1/8 t. fine salt
1 t. vanilla extract
1 1/2 c. chopped pecans
FROSTING:
1 box (16 oz.) light brown sugar
1/3 c. cocoa
1/2 c. (1 stick) butter, softened
1/2 c. milk, scalded
1 t. pure vanilla extract
1 bag (10.5 oz.) miniature marshmallows

Preheat oven to 350* F. Grease 13 X 9-inch pan with butter. Whisk cocoa and melted butter. Add eggs, flour, sugar, salt, and vanilla. Beat well. Add nuts. Pour into pan. Bake for 35 minutes. While cake is baking, prepare frosting. Beat brown sugar and butter. Add cocoa and beat. Stir in scalded milk and vanilla together in a mixing bowl and beat until smooth. Set aside. Remove cake from the oven, and pour marshmallows over cake while it is still hot. Pour frosting over marshmallows. Let cool slightly before cutting into pieces.

Chocolate Chunk Cookies
Yield: 36 Cookies

2 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup light or dark corn syrup
1 egg
1 tsp vanilla
1½ cups semi-sweet chocolate chunks
1 cup chopped pecans

In bowl combine flour, baking soda and salt. In mixing bowl with mixer at medium speed beat butter and sugar until fluffy. Gradually beat in corn syrup. Beat in egg and vanilla. Gradually beat in flour mixture until just combined. Stir in chocolate chunks and pecans.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
Bake in 350°F oven 8 to 10 minutes or until lightly browned. Cool on wire rack.


Heart Melting Brownie Cookies
Yield: 32 cookies

No stick cooking spray
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter
1 cup sugar
1/2 cup light or dark corn syrup
2 eggs
8 squares (1 oz each) semisweet chocolate, melted
2 teaspoons vanilla
1 1/2 cups coarsely chopped walnuts
1 cup (6 oz) semisweet chocolate chips (optional)

Preheat oven to 350F. Spray large cookie sheets with cooking spray. In medium bowl combine flour, baking powder and salt; set aside. In large bowl with mixer at low speed, beat margarine and sugar until creamy. Beat in corn syrup and eggs. At low speed, stir in melted chocolate and vanilla; add flour mixture until blended. Stir in nuts and chocolate chips. Drop by heaping tablespoonfuls onto prepared pans. Bake 10-12 minutes, just until set. (DON’T OVERBAKE). Let stand on cookie sheets 2 minutes. Remove from cookie sheets and cool on wire racks.


SURPRISE CUPCAKES
MAKES 24

1 large orange
6 oz. cream cheese, room temp
¼ c. sugar
4 large eggs
1 box (17.59 oz.) dark chocolate cake mix
1/3 c. vegetable oil
1 t. cinnamon

FROSTING:
1 pkg. (12 oz.) milk chocolate chips
¾ c. sour cream
Preheat oven to 350* F. Line muffin cups. Grate 2 t. zest from orange. Squeeze juice and add water to measure 1 c. Beat cream cheese, sugar and 1 egg and 1 t. zest until smooth; about 1 minute. Combine cake mix, 3 eggs, juice mixture, oil, 1 t. zest and any chocolate packet from mix. Beat. Fill cups with scant ¼ c… Spoon cream cheese mixture into large pastry bad fitted with ¼-inch plain round tip. Squeeze some into each cake (top will bulge slightly). (insert tip into each). Bake 24 minutes or until tests done. Cool. FROSTING: Melt chips, beat in sour cream until fluffy. Let sit at room temp before frosting. Can store up to 3 days in fridge.


DREAMY CREAMY HOT CHOCOLATE

1 can (14 oz.) sweetened condensed milk
1/2 c. unsweetened cocoa
1 1/2 t. vanilla extract
1/8 t. salt
6 1/2 c. hot water
Mini Marshmallows (optional)

In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
NOTE: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.


SPICED MOCHA LATTE
SERVES 6

1 c. semisweet chips
2 c. half-and-half
1 ½ c. water
1 c. milk
3 T. instant espresso or instant dark roast coffee
½ t. vanilla extract
¼ t. cinnamon
Sweetened whipped cream

Bring chips, half-and-half, water and milk to a gentle boil, whisking constantly until chocoalte melts. Whisk in espresso, vanilla and cinnamon. Serve immediately with sweetened whipped cream.


CHOCO-CHERRY ICE CREAM CONE CAKES

1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling
1 can (14 oz.) sweetened condensed milk
1 t. vanilla
3 c. heavy cream, whipped (do not use thawed frozen whipped topping)
1 pkg. (18.25 oz.) 2-layer-size devil?s food cake mix, plus ingredients to prepare mix
46 flat bottom ice cream cones

In large bowl, combine cherry filling, condensed milk and vanilla. Fold in whipped cream until well blended. Pour mixture into 13 x 9-inch baking pan; cover and freeze until firm, about 8 hours. Preheat oven to 350°F. Prepare cake mix according to package directions. Stand cones on large baking sheets. Spoon 2 T. cake batter into each cone. Bake 15 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire racks. When ready to serve, thaw cherry ice cream at room temperature until slightly softened, about 15 minutes. Top each cone with generous ¼ cup scoop of ice cream.
If desired, recipe may be cut in half. Fill 24 cones with half the cake batter. Bake remaining cake batter in a 9? round pan or as cupcakes according to cake mix pkg. directions. Makes 46 servings.

Mmmm… Chocolate!!!

Here I sit, eating chocolate chips.
To quit eating chocolate, I need more than tips.
There are so many kinds of chocolate, it’s hard to choose.
No matter which one you pick, you just can’t lose.

There is milk chocolate, sweet chocolate, and semi-sweet.
I really like dark chocolate! It’s such a treat!!!
There is also mint chocolate & white chocolate – I’m not through!
There is cereal, cake, cookies, candy, pudding, pie & ice cream too.

Chocolate tastes so rich, and sweet, and sometimes smooth.
It can help make you feel better, or help your heartache sooth.
There are many chocolate drinks. Have some, just for fun –
cappuccino, chocolate milk, mocha & cocoa – try more than one!

Is chocolate as good as a hug, or a pat on the back?
What if I’m out of chocolate, when I have my next attack??!!
I could just imagine that I’m eating chocolate, I suppose.
If I eat lots of chocolate all day long, would I overdose?

Where would I go… what would I ever do… without chocolate?
Nothing can compare. Not even one word rhymes with chocolate!
Do I take it for granted that I can always get more?
I could eat chocolate candies, by the score!

Is chocolate something to fear – is it really a curse?
Is it something to be avoided, or is it much worse?
Or… is chocolate the eighth wonder? Is it a total delight?
Something you savor for so long? Or love with all your might?


Chocolate Surprise

Blend together:
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts
Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees.
Cool

Cream together:
1 cup powdered sugar
1, 8 oz package of cream cheese
Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:
1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.
Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate


Chocolage kisses
Chocolate s’mores
Chocolate bunnies
Chocolate galore!

Chocolate Milky Way
Chocolate milk
Chocolate Hershey Bar
Chocolate galore!


CHOCOLATE CHERRY ICE CREAM SANDWICHES

1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling
1 quart frozen vanilla yogurt, softened
1/2 tsp. almond extract
30 chocolate graham cracker squares
Colored sprinkles

In food processor or blender container, coarsely chop fruit filling by pulsing several times; transfer to medium mixing bowl. Add yogurt and almond extract; stir to combine. Pour into plastic wrap lined 9x13 inch pan. Freeze 3 to 4 hours or until firm but not frozen solid. Cut into 15 pieces. Sandwich a piece of Chocolate Cherry Ice Cream mixture between 2 graham cracker squares and roll edges in colored sprinkles. Place on tray in freezer for another 3 to 4 hours or until frozen firm. Makes 15 servings


BAVARIAN MINTCOFFEE CREAMER

3/4 c. non-dairy coffee creamer
1/2 c. Dutch process cocoa
3/4 c. confectioners’ sugar
1/2 t. peppermint extract

Combine all ingredients in an attractive container with a tight fitting lid. Shake well to blend. Give creamer with the recipe for Bavarian Mint Coffee. Yields 15 servings.
TO MAKE BAVARIAN MINT COFFEE: In a mug, combine 2 T. of creamer with 6 ounces of coffee.


MARTHA WASHINGTON COVERED CHERRIES

60 maraschino w/ stems
3 tbs butter, softened
3 tbs light-colored corn syrup
2 cups sifted powdered sugar
1 lb. chocolate-flavored candy coating

  1. drain cherries well on paper towels for several hours. Line baking sheet w/ waxed paper, set aside.
  2. In sm. bowl mix butter & corn syrup. Stir in powdered sugar, knead till smooth (chill if too soft to handle). Shape about 1/2 tea. mixture around each cherry. Place coated cherries, stem up, on sheet. Chill @ 1 hr, or till firm.
  3. Melt coating. Line a baking sheet w/ waxed paper. Holding cherries by stem dip into coating. (be sure to completely seal cherry in coating.) Let excess coating drip off. Place on baking sheet stems up.
  4. Chill till coating is firm. Store in an air-tight container in the refrigerator. Let ripen for 1-2 wks before serving. Makes 60 pieces.

DOUBLE CHOCOLATE CAKE

CAKE:
1 c. flour
1/3 c. cocoa
1 t. baking soda
¾ t. baking powder
¼ t. salt
2 T. unsalted butter, room temp
1/3 c. sugar
1 large egg
2 t. vanilla extract
1 c. buttermilk

FROSTING:
1 box instant white-chocolate flavored pudding mix
¾ c. skim milk
1 c. cool whip

Preheat oven to 350* F. Spray 8-inch cake pan and line with wax paper; coat paper.
Whisk flour, cocoa, baking soda, baking powder and salt. Beat butter and sugar, add egg and vanilla, beat on high until smooth. Bake 25 minutes or until tests done. Cool in pan 5 minutes. Cool. Beat frosting ingredients until smooth. Frost; garnish as desired.


EXTREMELY HORMONAL - QUICKEST & EASIEST FUDGE - when you have to have it NOW!!

1 can vanilla frosting
1 package of chocolate chips

Place both in microwave-safe bowl and microwave for 1 minute, stir and pour into a square glass dish or pan that has been greased first. Let set till cool.

Variations: any kind of chips can be used white chocolate, peanut butter, butterscotch or either kind of chocolate. You can also add chopped nuts of any kind.


THE FLUFFIEST CHEESCAKE

27 chocolate wafer cookies
1 c. sugar, divided
¼ c. butter, melted
32 oz. cream cheese
5 large eggs
½ c. sour cream
2 T. flour
2 ¼ t. vanilla, divided
2 bars (3.5 oz. each) white chocolate, melted
8 oz. bittersweet chocolate, chopped
¾ c. heavy cream, boiled

Heat oven to 325* F. Fill pan with 2-inches water and place on lowest rack in oven. Process cookies and 1/3 c. sugar. Add butter. Press into bottom of 8-inch springform.
Bake 10 minutes; cool. Beat cream cheese and remaining sugar 2minutes. Add eggs, one at a time. Stir in sour cream, flour and 1 ¼ t. vanilla. Combine ½ c. cream cheese mixture and white chocolate. Fold back into mixture. Pour into crust. Place pan in oven; bake 1 hour; turn off oven and let sit in oven 1 hour with door slightly ajar. Refrigerate 6 hours. Place chocolate in bowl, add hot cream and remaining vanilla; stir smooth and spread oven cake.


Chocolate Doughnuts

2 squares unsweetened chocolate
2 tbl shortening
3-3/4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup sugar
3/4 cup milk
1 tsp. vanilla

Combine chocolate and shortening; melt over low heat. Cool. Beat eggs and sugar until fluffy. Add vanilla and chocolate mixture; beat well. Add milk; beat well. Stir in dry ingredients until well blended. Chill dough 2 hours. Roll and cut. Deep fry; drain. Sprinkle with confectioners’ sugar, if desired, or ice, if desired.

MEXICAN HOT CHOCOLATE
MAKES 3 SERVINGS

1 ½ (1 oz. each) unsweetened chocolate baking squares
¾ c. water
¼ c. sugar
1 t. instant coffee granules
½ t. cinnamon
Dash salt
2 c. milk
Mini marshmallows (optional)

Combine all ingredients (except milk and marshmallows) in 3 ½-qt. saucepan. Melt chocolate, stir smooth; stir constantly to boil; reduce heat; cook 4 minutes, stirring constantly. Stir in milk and heat through. Whisk until foamy. Serve.


LAYERED CHOCOLATE CARAMEL CANDY
Makes 117 pieces.

Chocolate layer:
13/4c. milk chocolate chips, divided
1/2c. butterscotch chips, divided
3/4c. creamy peanut butter, divided
Marshmallow layer:
1/4c. (1/2stick) butter
1 c. granulated sugar
1/4c. evaporated milk
1 (7-oz.) jar marshmallow creme
1 tsp. vanilla
11/2c. lightly salted peanuts, coarsely chopped
Caramel layer:
1 (14-oz.) pkg. vanilla caramels
1/4c. heavy cream

Line a 9- by 13-inch baking pan with foil; grease foil with butter.
To prepare the chocolate layer: Heat 1 cup milk chocolate chips, 1/4cup butterscotch morsels and 1/4cup peanut butter in small saucepan over low heat, stirring frequently, until melted. Spread chocolate mixture over bottom of prepared baking pan; cover. Refrigerate for 20 minutes or until set.
To prepare marshmallow layer: Melt butter in heavy-duty saucepan over medium heat. Add sugar and evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is dissolved. Reduce heat until mixture is barely boiling. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme,1/4cup peanut butter and vanilla extract. Stir in peanuts. Carefully spoon marshmallow layer over chocolate layer; cover. Refrigerate for 20 minutes or until set.
To prepare caramel layer: Heat caramels and cream in medium saucepan over low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture over marshmallow layer; cover. Refrigerate for 15 to 30 minutes or until set.
To prepare topping: Heat remaining chocolate and butterscotch chips and remaining 1/4cup peanut butter in small saucepan over low heat, stirring frequently, until mixture is smooth. Spread over caramel layer. Refrigerate for at least 2 hours or overnight.
Use foil to lift candy from baking pan; remove foil. Cut into 1-inch pieces and refrigerate in airtight container for up to 1 week.


Peanut Butter Cup Cookies

1 package chocolate chip cookie mix
7 tablespoons softened unsalted butter
1 large egg
4 tablespoons Reese?s brand peanut butter
3 tablespoon chocolate syrup
1 cup peanut butter morsels
1 cup milk chocolate morsels
2 cups peanut butter cup pieces
Dash of salt

Directions Preheat oven to 350°. In a large mixing bowl, beat cookie mix, softened butter, and egg. Then add peanut butter and beat until well incorporated. Then beat in chocolate syrup and salt. Fold in morsels and 1 cup peanut butter pieces. Bake 9 to 11 minutes. Take them out of the oven and while still warm and hot, stick left over pieces of cups into each cookie. Serve chilled. Great when frozen taste?s like real Reese?s peanut butter cup.

CHOCOLATE-ORANGE CAKE

1 pkg. devil?s food cake mix
1 pkg. instant chocolate pudding mix
3 eggs
¾ c. sour cream
1/3 c. canola oil
¾ c. mini chocolate chips
1 ½ t. grated orange zest
Vanilla frosting
Orange fruit slice candies, optional

Preheat oven to 350* F. Prepare 2 9-inch cake pans. Combine cake mix, pudding mix, 1 c. water, eggs, sour cream and oil. Stir in chips. Bake 35 to 40 minutes or until cake tests done. Stir zest into frosting; frost when cold.


CHOCOLATE-HAZELNUT CAKE

1 pkg. Devil?s food cake mix
1 c. buttermilk
3 eggs
½ c. canola oil
1 pkg. (5.3 oz.) Ferrero Rocher hazelnut candies, chopped
½ c. Nutella
Milk Chocolate Frosting
1 T. milk
Marzipan fruit and chocolate leaves for garnish - optional

Preheat oven to 350* F. Combine cake mix, buttermilk, eggs and oil. Beat until combined. Add half of candies. Pour into 2 9-inch prepared pans and bake 25 to 30 minutes or until tests done. Cool on racks 5 minutes before removing from pans. Combine Nutella and ¾ c. frosting for filling cake. Frost with milk chocolate frosting.


CHOCOLATE GOOBERS

6 (1-oz. each) semisweet chocolate squares, chopped
2 (1-oz. each) unsweetened chocolate squares, chopped
1/3 c. butter
3 lg. eggs
1 c. sugar
1/4 c. flour
1/2 t. baking powder
1/8 t. salt
2 c. semisweet chocolate morsels
2 c. coarsely chopped pecans
2 c. coarsely chopped walnuts

Combine first 3 ingredients in heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly. Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts. Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 325* F. 12 to 15 minutes or until done. Cool cookies on rack.


S?MORES FUDGE

2 2/3 c. semisweet pieces
14 oz. sweetened condensed milk
2 t. vanilla extract
2 c. mini marshmallows

Line 8-inch square pan. Melt chips with milk. Cool 2 minutes. Add vanilla; fold in marshmallows. Pour into prepared pan. Chill 3 hours or until firm. Cut into 1-inch squares.


CHOCOLATE COOKIE SHAKE

1 cup chocolate ice cream
1/2 cup milk
1 chocolate sandwich cookie

In a blender container, blend together ice cream and milk. Add sandwich cookie and blend until coarsely crushed. Makes 2 servings


BLACK AND WHITE MARBLE CHEESECAKE

CRUST:
1 ¼ c. graham cracker crumbs
3 T. sugar
2 T. cocoa
4 T. (½ stick) unsalted butter, melted plus additional for greasing pan

FILLING:
2 oz. semisweet chocolate, chopped, melted
2 lb. cream cheese
1 c. sugar
4 eggs, room temp
½ c. heavy cream
1 t. vanilla extract

Preheat oven to 350* F. Wrap 9-inch springform in heavy foil; grease with butter. Press crust into bottom of pan. Bake 10 minutes; cool. Beat cream cheese and sugar until fluffy, about 5 minutes. Add eggs; add vanilla and cream. Transfer 1 c. batter to melted chocolate. Scrape half of plain batter into cake pan; dollop with chocolate batter and top with remaining plain batter. Marble. Place cake in roasting pan and add 1-inch of hot water. Bake 1 hour 10 minutes without opening oven door. Cake should only barely jiggle when pressed in center. Remove from pan of water and cool. Chill.


CHOCOLATE-CHIP COOKIE-DOUGH CHEESECAKE

CRUST:
24 chocolate wafer cookies
2 T. sugar
3 T. butter or margarine, melted

CHEESECAKE:
Half of 18-oz. pkg. refrigerated chocolate chip cookie dough
1 T. plus ¼ c. flour
32 oz. cream cheese, room temp
1 ¼ c. sugar
6 eggs
1 ½ c. heavy cream 1 t. vanilla extract
TOPPING:
1 c. jarred chocolate fudge topping
½ c. heavy cream
1 T. sugar
Mini chocolate chip cookies, optional

Place large roasting pan on bottom oven rack, fill halfway with water. Preheat oven to 325* F. CRUST: Process cookies and sugar; stir in butter. Press onto bottom and halfway up side of 9-inch spring form pan. CHEESECAKE: Quarter cookie roll and cut each into 10 chunks. Toss chunks with 1 T. flour. Beat cream cheese and sugar until light and fluffy, about 3 to 4 minutes. Add cream, vanilla and remaining flour; beat until blended, 1 to 2 minutes. Stir in chunked dough. Bake 1 hour, 15 minutes, or until center jiggles when shaken. Turn off oven; keeping door closed, let sit in oven for 1 hour. Cool. Refrigerate. TOPPING: Spread cake with fudge. Beat cream with sugar to stiff peaks; pipe around edges; garnish with cookies.
VARIATIONS: Use cookie dough with walnuts, or oatmeal chocolate chip, or double chocolate chip.

STICK TO YOUR TEETH CHOCOLATE COOKIES

2 (1 oz. each) squares unsweetened chocolate
1 can (14oz.) sweetened condensed milk
1 c. graham cracker crumbs, finely ground
1/8 t. salt
1/2 c. chopped walnuts
1 t. vanilla
24 shelled walnut halves
Walnut halves, to garnish

Preheat oven to 350* F. Using a double boiler, melt chocolate in a medium size bowl. Add milk and stir until mixture thickens, approximately 5 minutes. Remove from heat and add crumbs, salt, nuts, and vanilla and stir until well combined. Work quickly as the mixture will become stiff. Using a spoon, drop the mixture into rounded teaspoons onto a prepared greased cookie sheet. Place 1/2 walnut on top of each cookie. Place cookies in oven and bake for 10 minutes. Remove cookies from oven and quickly transfer onto waxed paper to cool.


FAMOUS FUDGE

3/4 c. sweetened condensed milk
1 1/4 c. dark semisweet chocolate
1 t. vanilla extract
3/4 c. chopped walnuts

Heat sweetened condensed milk and chocolate in top of double-boiler until chocolate is melted. Stir in vanilla extract and nuts. Pour into greased pan and place in refrigerator until firm. The pan should be approximately 16 x 8 inches and 2 inches deep. Cut into small squares, about 2 inches in size.
Makes 32 pieces.


Brownie Pecan Pie

1 cup light corn syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 tablespoons butter or margarine
4 eggs slightly beaten
1 teaspoon vanilla
1 cup pecans, coarsely chopped
1 (9-inch) unbaked or frozen deep-dish pie crust
whipped cream (optional)

Preheat oven to 350°F. Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat. Add chocolate and butter to corn syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool. Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust. Bake at 350°F for 50 minutes; cool. If desired, top with whipped cream.


Chocolate Coconut Pecan Pie

3 eggs, slightly beaten
1 cup sugar
1 cup light or dark corn syrup
2 tablespoons butter or margarine, melted
2/3 cup flaked unsweetened coconut, toasted
1/3 cup semisweet chocolate chips
1 teaspoon vanilla
1/2 cup pecans, coarsely chopped
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F. In medium bowl slightly beat eggs with a fork. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.


EASY DOUBLE CHOCOLATE ICE CREAM

2 c. chilled whipping cream
2 tbsp. Hershey’s cocoa
1 can sweetened condensed milk
1/3 c. Hershey’s syrup

Line 9 x 5 x 3 inch loaf pan with foil. In large mixer bowl beat whipping cream and cocoa until stiff. Combine sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze 6 hours or until firm.

White Chocolate Pecan Pie

1 cup light corn syrup
4 eggs, slightly beaten
1 tablespoon butter or margarine, melted
1/3 cup sugar
6 ounces melted white chocolate
1-1/2 cups pecan halves
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F. Stir together corn syrup, eggs, butter, sugar and white chocolate until blended.
Stir in pecans and pour mixture into pie crust. Bake for 50 to 60 minutes or until center is barely set.


HOT MOCHA SAUCE
MAKES 2 C.

14 oz. sweetened condensed milk
2/3 c. semisweet chips
1/3 c. milk
2 T. instant coffee

Combine over low heat, melting chocolate and dissolving coffee. Serve on ice cream.


NUTTY ICE CREAM CAKE WITH CARAMEL SAUCE AND TOFFEE BITS

Sponge Cake, recipe follows
1/2 c. almond liqueur, plus 4 teaspoons
1/2 gallon white chocolate and praline ice cream, softened, recipe follows
1 c. sugar
1/4 c. water
2 3/4 c. heavy cream
1 c. powdered sugar
6 large chocolate-toffee bars, frozen

Cut the sponge cake into 3 equal pieces to fit into the bottom of a 9 by 5 by 3-inch loaf pan. Line the loaf pan with plastic wrap, leaving an overhang over the sides. Lay 1 piece of cake flat in the pan. Sprinkle about 2 1/2 T. liqueur evenly over cake. Spread one-third of softened ice cream over cake, smoothing top with a rubber spatula and top with another cake layer. Repeat process, working carefully to create 3 layers of cake soaked with liqueur and ice cream on top. Wrap with plastic wrap and place in freezer to firm up the ice cream, 1 to 2 hours. To make caramel sauce, in a medium, heavy saucepan, combine sugar and water, and bring to a boil. Lower heat to medium-low and cook, stirring occasionally, until sugar is dissolved. Continue cooking until amber in color, about 7 minutes, swirling pan occasionally. Remove from heat and slowly add 3/4 cup of cream. Return to low heat and stir until smooth, about 1 minute. Remove from heat and add 2 t. almond liqueur. Let rest until cool but still liquid, about 40 minutes.
In bowl, whip remaining 2 c. cream until stiff peaks start to form. Add powdered sugar and whip into stiff peaks. Add remaining 2 t. liqueur and whip to incorporate. Place frozen toffee bars in plastic bag and smash into pieces. Remove cake from freezer. Lift from loaf pan and remove wrap. Place cake on platter. Spread whipped cream over top and sides of cake. Sprinkle top and sides with broken Heath bar pieces and drizzle cake with caramel sauce.
To serve, slice into 1-inch thick servings with a knife dipped in hot water.

SPONGE CAKE

1/4 c. milk
2 T. plus 2 t. unsalted butter
8 large eggs
1 c. plus 2 T. sugar
1 c. flour
1 t. baking powder
1/8 t. salt
1 t. pure vanilla extract

Preheat oven 350* F. In small saucepan, warm milk and 2 t. butter over medium-low heat. With electric mixer fitted with a wire whip, beat eggs and 1 c. sugar on medium-high speed until mixture is pale yellow and thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in warm milk mixture. Sift flour, baking powder, and salt into a medium-size mixing bowl. Fold flour mixture into egg mixture and blend thoroughly until smooth. Add vanilla and mix gently. Grease 17 X 12-inch baking pan or jellyroll pan with 2 t. butter. Sprinkle evenly with remaining 2 T. sugar. Pour batter into pan, spreading evenly. Bake until cake springs back when touched, about 15 minutes. Cool about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.


CHOCOLATE-DIPPED FROZEN BANANA BONBONS:

4 oz. semisweet chocolate
3 bananas, peeled and cut into 1-inch chunks
Forks
1/2 c. chopped peanuts or toasted coconut

Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with fork. Dunk first into chocolate to coat, then into peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.


WHITE CHOCOLATE LATTE
MAKES 4 CUPS

2 c. milk
1 c. half-and-half
2/3 c. white chocolate morsels
2 T. instant coffee granules
1 t. vanilla extract
¼ t. almond extract
Whipped cream and cinnamon sticks for garnish

Combine milk, half-and-half, morsels and coffee granules; stir over low heat until melted. Stir in extracts. Pour into 4 mugs.


CHOCOLATE CONCRETE CAKE (CHOCOLATE CRUNCH)
A traditional British school dinner favorite. A/K/A ROCKY ROAD
There are also some versions of this recipe where the quantity of both the fat and the sugar is increased to 10 oz. together with the addition of a beaten egg.

8 oz. hard margarine or butter
1 t. vanilla extract
12 oz. self-raising flour
1 oz. cocoa, sifted
8 oz. caster sugar
Extra caster sugar for dusting before and after baking

Melt margarine or butter in a pan on the simmering plate. Sift flour and cocoa into bowl and stir in sugar. When the fat is just melted, stir in vanilla and add to dry ingredients, with beaten egg if using. Mix thoroughly and turn into two 8-inch greased and lined square tins. Wet the top of the mixture with a little cold water and sprinkle with caster sugar. Bake at 350* F. until done, approximately 25 minutes. Once cooled, sprinkle with a little further caster sugar before serving.
Squares of Chocolate Concrete Cake were traditionally served with cold peppermint custard, usually colored pale green or pink. This was usually made from blancmange, with oil or peppermint added to taste, plus a little food coloring. Packets of instant blancmange are available today which are easy to prepare and give the authentic consistency, alternatively use thick custard made with 2 oz. each of custard powder and granulated sugar to a pint of milk, made in the normal way. Flavor with peppermint and color once made


SWIRLED CHEESECAKE NIBBLES
MAKES 3 DOZEN MINI CHEESECAKES

36 vanilla wafers
1 2/3 c. (10 oz.) Nestle Toll House Swirled Morsels, divided
2 pkgs. (8 oz. each) cream cheese
½ c. sugar
2 T. flour
2 large eggs
1 t. vanilla extract

Preheat oven to 350* F. Line 36 muffin cups; place wafer in each. Place 5 to 6 morsels o top of each wafer. Beat cream cheese, sugar and flour until creamy. Add eggs and vanilla; beat well. Spoon heaping tablespoon mixture into each cup. Bake 15 to 17 minutes or until just set and not browned. While still warm, top with remaining morsels. Cool. Cover and refrigerate.

Chocolate Covered Cherry Pie

1 graham cracker pie crust
6 ounces NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 (14 oz.) can CARNATION Sweetened Condensed Milk
1/2 teaspoon salt
1 (21 oz.) can cherry pie filling
1/2 teaspoon almond extract
8 maraschino cherries stemmed

PREPARE a graham cracker pie crust. In a saucepan, over low heat,
bring chocolate chips, sweetened condensed milk and salt to a boil,
stirring continuously until blended.

MIX in cherry pie filling and almond extract. Pour into the prepared
graham cracker pie crust.

CHILL at least 2 hours. Garnish with 8 stemmed maraschino cherries


Cocoa Fudge

2/3 cup Hersheys Cocoa
3 cups sugar 1
/8 teas. salt
1 1/2 cups milk
1/4 cups Butter
1 teas. vanilla
Nuts

Combine- cocoa, sugar & salt in a large heavy pan (3qt.) Add milk gradually, mix. Bring to a bubbly boil on high heat, stirring constantly. Reduce heat to med.& cont. to boil, without stirring until mixture reaches 232f or until small amount forms a soft ball when dropped into cold water. Remove saucepan from heat. Add butter& vanilla. Do not stir. Allow fudge to cool at room temperature until it reaches 110f Add Nut. Beat by hand until the fudge thickens & loses some of its gloss. Quickly pour& spread fudge in lightly buttered 8x8x2 pan. Cool. Cut into squares.


CHOCOLATE SORBET
SERVES 6 TO 8

1 1/4 c. sugar
3 1/3 c. water, room temperature
2 oz. semisweet chocolate, melted
1 oz. unsweetened chocolate, melted
1 c. cocoa powder
2 t. dark rum
Pinch salt

Whisk sugar and water together. Place 1/2 of water mixture in bowl and whisk in chocolates, cocoa powder, rum, and salt. Whisk in remaining water. Chill and churn in an ice cream freezer according to manufacturer’s instructions


ROCKY ROAD ICE CREAM
MAKES 1 QT.

2 ounces unsweetened chocolate
1 14 oz. can (1-1/4 c.) sweetened condensed milk
1 c. water
2 c. whipping cream
1 c. chopped walnuts
1 t. vanilla
1 1/3 c. tiny marshmallows, halved

In a medium saucepan melt chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly. Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer’s directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings). Make-Ahead Tips: Prepare ice cream mixture; cover and chill. Freeze ice cream and let ripen.


Hershey Bar Icebox Pie

1 chocolate graham cracker pie crust
2 (8 oz.) Hershey bars with almonds
1 tub (8 oz.) Cool Whip
1 tub (4 oz.) Cool Whip

Break up 1 1/2 Hershey bars into small pieces (eat the other half). Microwave for 2 1/2 minutes, stirring at 1 minute. The chocolate should be soft and completely melted. Immediately fold chocolate into 8 ounce tub of Cool Whip until well blended. Pour into pie shell. Top with 4 ounce tub of Cool Whip. Garnish with caramel topping or chocolate syrup or chocolate shavings. Freeze until firm.


Southern Style Pecan Fudge

1 pound confectioner’s sugar (3-3/4 cups)
6 tablespoons butter
1/2 cup cocoa
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans, toasted (see Note, below)

In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth and mixture begins to thicken. Stir in pecans. Spread mixture quickly in a buttered 9x5-inch loaf pan. Cool and cut into squares. Makes 2 dozen pieces.


Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German’s sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly. Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners’ sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving.


CHOCOLATE ICE CREAM SANDWICHES
MAKES ABOUT 2 DOZEN

1 ¼ c. butter or margarine
2 c. sugar
2 large eggs
2 t. vanilla extract
2 c. flour
¾ c. cocoa
1 t. baking soda
½ t. salt
2 pints vanilla ice cream, softened

Beat butter until creamy; gradually add sugar. Add eggs and vanilla. Whisk dry ingredients; add, beating on low until blended. Shape dough into 1 ½-inch balls and place on lightly greased baking sheets. Bake in batches, in preheated 350* F. for 12 minutes or until edges are crisp. Cool in pan for 1 minute; remove to rack to cool. Make sandwiches. Wrap individually and freeze at least 1 hour.


CHOCOLATE MALTS

3/4 c. milk
1/2 c. caramel ice cream topping
2 c. chocolate ice cream, softened
3 T. malted milk powder
2 T. chopped pecans, optional
Grated chocolate, optional

In blender, combine first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Yield: 2-1/2 c.


Fancy Liqueur Chocolates

2 cups sugar
1/2 cup water
1/4 cup half-and-half or light cream
1 tablespoon light-colored corn syrup
2 tablespoons Amaretto or coffee liqueur
1 pound dipping chocolate or confectioner¿s coating

  1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, water, cream, and light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.
  2. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240 degree F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
  3. Remove saucepan from heat. Cool, without stirring, to lukewarm (110 degree F). This should take about 45 minutes. Remove candy thermometer from saucepan. Add Amaretto or coffee liqueur; beat with the wooden spoon until candy becomes creamy and slightly stiff. This should take about 10 minutes.
  4. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20 minutes or until dry.
  5. Melt the dipping chocolate or confectioners coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces.
    Fancy Vanilla Chocolates: Prepare Fancy Liqueur Chocolates as directed above, except substitute 2 teaspoons vanilla for the Amaretto or coffee liqueur.

GIANT CHOCOLATE-PRETZEL COOKIES
MAKES 18 COOKIES

2 ½ c. flour
1 t. baking soda
½ t. salt
1 c. butter, room temp
1 c. brown sugar
½ c. sugar
2 eggs
1 t. vanilla extract
30 small milk chocolate covered pretzels (Flipz), chopped, 1 ¼ c.
1 c. chopped pecans
½ c. mini chocolate chips

Preheat oven to 350* F. Whisk flour, soda and salt. Beat butter and sugars until light and fluffy, 2 minutes. Beat in eggs, one at a time; add vanilla. Gradually beat in flour mixture. Combine pretzels, pecans and chips; reserve ½ c. Stir in remaining. Drop ¼ cupfuls at least 3-inches apart onto ungreased sheets; sprinkle with reserved chip mix. Bake 15 to 20 minutes or until golden. Cool in pans 2 minutes before removing.

BLACK AND WHITE MALTED MILKSHAKE

For an old-fashioned treat, in blender, process 4 scoops vanilla ice cream, ½ c. milk, 2 T. chocolate syrup and 2 T. malted milk powder until smooth. Serves 2.


7 Layer Brownie Ice Cream Cake
Yield: 12

Ingredients

  1    *brownie layers*
1/4 c  unsweetened cocoa powder
  3 tb water
  1 lg egg
  1 ts vanilla
1/2 c  butter or margarine
  1 c  sugar

1 1/3 c flour
6 c vanilla ice cream; softened
1 garnish
1 whipped cream
1 raspberries
1 heath bars; crushed

Instructions
Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a
guide. Place on a stack of 6 more pieces waxed paper. Using the traced
circle as a guide, cut through all pieces of paper, giving you 7 waxed
paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch
springform pan ready. Brownie Layers: Whisk cocoa, water, egg and
vanilla in a small bowl until blended and smooth. In a large bowl with
electric mixer, beat butter and sugar about 3 minutes until pale and
fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on
low speed, gradually add flour until well blended (batter will be very
stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a
levely 1/3 cup batter in center of each round. Divide remaining 1/3 cup
batter between rounds (about 2 teaspoons each). Moisten a cookie sheet
with water. Place 2 waxed paper rounds on sheet (the water will stop them
from slipping). Spread batter almost to edges of rounds. Bake 8 minutes
or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.) Cool
baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed
paper on a wire rack. Let cool completely. Bake and cool remaining
layers. Meanwhile,line springform pan with palstic wrap, letting enough
wrap extend about sides of pan to cover top when filled. Peel waxed paper
off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly
with 1 cup ice cream. Top with another brownie layer, then another cup
ice cream. Repeat with 5 more brownie layer and hte ice cream, ending
with a brownie layer on top. Fold plastic wrap over top and freeze at
least 8 hours or wrap airtight and freeze up to 1 month. To serve;
Remove sides of pan and peel plastic wrap down from sides. Lift cake off
plastic wrap onto serving plate.


Chocolate Fondue

     Yield:  2 Cups

2/3 cup light or dark
1/2 cup heavy or whipping cream
1 package (8 oz) semisweet chocolate
Assorted fresh fruit

In medium saucepan stir corn syrup and cream. Bring to boil over medium heat.
Remove from heat. Add chocolate; stir until melted. Serve warm as a dip for fruit or cookies.


BITTERSWEET CHOCOLATE SAUCE
MAKES 2 CUPS

8 oz. imported bittersweet chocolate, broken into pieces
1 c. whipping cream
Pinch salt
2 t. vanilla extract

Melt chocolate in double boiler. Scald cream over medium heat; blend into chocolate with salt; whisk until smooth and shiny. For a thinner consistency, beat in a little hot water or additional cream, if desired. Remove from heat and stir in vanilla. Serve warm or at room temp. If prepared ahead, cover and refrigerate up to several weeks; this will harden. To serve, return to room temp and reheat over hot water until liquefied.
This is excellent for fruit fondue with strawberries, bananas, peaches, pears, etc.


German Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German’s sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly.
Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners’ sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving


Chocolate Covered Peanuts

12 ounces chocolate chips
12 ounces peanut butter chips
2 tablespoons oil
2 cups peanuts

Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in
baking cups. Refrigerate to set.


MISSISSIPPI MUD PIE

Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine–softened

Filing:
12 ounces Cool Whip
3/4 cup sugar
8 ounce cream cheese–softened
1 small package instant pudding–chocolate
1 small package instant pudding–butterscotch
3 cups milk

Thoroughly blend crust ingredients.
Press firmly in bottom of pan. Blend together half of the cool whip, sugar,
and cream cheese. Spread mixture on top of crust. Whip together the
puddings and milk and spread on top of cream cheese mixture. Top with
remaining cool whip.


Chocolate Kiss Pie

1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust

Remove foil wrappers and melt kisses over medium heat in the
milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it
doesn’t burn). Pour into crust. Refrigerate until set. Serves 6-8.


Timberline Hot Chocolate

Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1 recipe Schlag (see recipe below) (optional)
English toffee, crushed (optional)
Unsweetened cocoa powder (optional)

  1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy.
  2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.

Schlag: In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Beat until soft peaks form (tips curl).

Alabama Mud Cake

1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil’s food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Quick Chocolate Softies

1 pkg (18.25 oz) devil?s food cake mix
1/3 cup water
¼ cup butter, softened
1 egg
1 cup white chocolate baking chips
½ cup coarsely chopped walnuts

Preheat oven to 350 F. Grease cookie sheets. Combine cake mix, water, butter and egg in large bowl. Beat with electric mixer at low speed until moistened. Increase speed to medium; beat 1 minute (dough will be thick). Stir in chips and nuts; mix until well blended. Drop dough by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until set. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
Makes about 4 dozen cookies.


Hot Fudge Ice Cream Bar Dessert

1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.


Fudgy Peanut Butter Jiffy Cookies

2 cups granulated sugar
½ cup evaporated milk
½ cup butter or margarine
¼ cup unsweetened cocoa powder
2-1/2 cups quick or old-fashioned oats, uncooked
½ cup peanut butter
½ cup raisins or chopped dates
2 tsp vanilla

In large saucepan, combine sugar, milk, margarine and cocoa. Bring to a boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats, peanut butter, raisins and vanilla; mix well. Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tightly covered at room temperature. Makes about 3 dozen cookies.


Wendy’s Frosty

1 cup milk
1/2 cup Nestle’s Quik
4 cups vanilla ice cream, softened

Blend milk and Nestle’s Quik for 10 seconds on high speed of blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least an hour before serving.


CHOCOLATE PEANUT BUTTER PIE

½ c. semisweet chips, melted
1/3 c. peanut butter
2/3 c. cold sweetened condensed milk, divided (1/3 and 1/3)
1 1/3 c. heavy cream, divided (2/3 and 2/3)
1 ready crust

Beat chips, 1/3 c. condensed milk and 2/3 c. heavy cream until as thick as mayonnaise.
Repeat with peanut butter and milks. Drop dollops, alternating into crust. Marble. Refrigerate until set.


Cafe Ole

1 cup coffee-flavored liqueur
1/2 cup instant cocoa mix
6 cup strong hot coffee
1 cup sweetened whipped cream
8 cinnamon sticks

For each serving, place 2 tablespoons of the liqueur and 1 tablespoon of the cocoa mix into cup. Fill each with 3/4 cup hot coffee; stir to blend. Top each serving with whipped cream and cinnamon stick.
Makes 8 servings.


Snickers Chocolate Cookies

1 (18.25 oz) pkg. german chocolate cake mix
2 eggs
1/2 cup oil
1 tablespoon vanilla
12 snack size Snickers candy bars, cut into 6 small pieces
1 cup chopped walnuts

Heat oven to 350. Line baking sheets with parchment paper.

In a bowl, whisk together eggs, oil and vanilla. Add cake mix and stir until all are combined. Fold in the candy bars and nuts. Drop by the tablespoonful onto prepared pan. Bake 13 minutes, and then remove from pan onto wire racks to cool completely.


MINT CHOCOLATE CHIP ICE CREAM PIE

CRUST:
1 pkg. (9-oz.) chocolate wafer cookies, crushed
1/4 c. sugar
1/4 c. butter flavor shortening

FILLING:
1/2 gallon mint chocolate chip ice cream, softened but not melted
1/4 c. hot fudge topping

Preheat oven to 350* F. In medium mixing bowl, stir together cookie crumbs and sugar. With a pastry blender or two knives, blend shortening until crumbs are moistened and begin to clump together. Press mixture into the bottom of a 10- by 11-inch pie plate. Bake crust 8 minutes. Let crust cool briefly, then freeze crust for about 15 minutes.

Remove crust from the freezer. Using a rubber spatula, spread ice cream over crust.
Warm topping in microwave on high power for about 45 seconds; stir, then drizzle topping onto the ice cream. Freeze pie at least 5 hours, but preferably 24 hours.


Four Chips Fudge
Yield: 1 Servings

Ingredients

3/4 c  butter or margarine
  3 tb milk
  1 cn sweetened condensed milk 
       -(14oz)
  1 pk semisweet chocolate chips 
       -(12oz)
  1 pk milk chocolate chips 
       -(11.5oz)
  1 pk peanut butter chips (10oz)
  1 c  butterscotch chips
  1    jar marshmallow cream (7oz)

1 1/2 ts vanilla
1/2 ts almond extract
1 lb walnuts; coarsely chopped

Instructions

Melt butter in heavy Dutch oven over low heat. Sir in milk and condensed
milk. Add all chips, stirring constantly, until mixture is smooth. Remove
from heat. Stir in marshmallow cream, and vanilla and almond extracts. Stir
in walnuts. Spoon into buttered 15x10x1" jellyroll pan. Spread evenly. Chill
and cut into squares. Store in refrigerator.


Chocolate Meringue Cookies
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C).
Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.


Hot Fudge Cake Recipe

1 cup all-purpose flour
2 tablespoons margarine, melted
3/4 cup granulated sugar
1 cup chopped walnuts
2 tablespoons cocoa
1/2 teaspoon salt
1/2 cup milk
2 teaspoons baking powder
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot tap water

Grease a 9-inch square baking dish or pan. Preheat oven to 350 degrees F.
Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in walnuts. Spread in prepared dish. Sprinkle brown sugar and 1/4 cup cocoa over batter in dish. Pour hot water over entire batter. Bake for 35 to 40 minutes or until batter is set and sauce bubbles. Let cool before slicing. (It makes its own chocolate sauce.)
Enjoy with vanilla ice cream or whipped cream, if desired.

Chocolate Sin

2 cups miniature marshmallows
1 (18.25 ounce) box chocolate cake mix
1/3 cup packed brown sugar
1/4 cup cocoa
2 cups boiling water
1 to 2 cup chopped nuts

Grease a 13 x 9-inch cake pan. Place marshmallows in bottom of pan and spread out to cover bottom. Mix cocoa and brown sugar with boiling water and pour over marshmallows. Prepare cake mix following instructions. Very carefully pour cake mix over marshmallows and hot water. Liberally sprinkle nuts over top of cake. Bake according to cake mix instructions. Upon removal from oven, immediately and very carefully turn cake out onto a serving plate (a cookie sheet covered with aluminum foil works great) and try to smooth out melted marshmallows.


Simple Rocky Road Fudge

3 cups (12oz) Semi-sweet chocolate morsels
1 1/4 cups (14oz) sweetened condensed milk
2 tsps. vanilla extract
3 1/2 cups miniature marshmallows
1 1/4 cups chopped walnuts

Line a 9 X 13 inch baking pan or dish with foil, then grease the foil lightly. Combine the morsels and the milk in either a double boiler over hot water(not boiling), or a real heavy pot over low heat. Stir often until smooth and creamy, then remove from the heat. Stir in the vanilla extract until well blended. Next, fold in the marshmallows and walnuts then press mixture into the foil lined pan or dish. Refrigerate until completely cool, then lift out of the pan by the foil lining to a cutting board. Remove the foil and cut into small pieces and serve with milk, cocoa, or coffee.


Chocolate Ice Cream Truffles

Homemade or Store-Bought Chocolate Ice Cream, Solidly Frozen
2 Ounces of Semi-sweet Chocolate, Chopped
2 Tablespoons of Sweetened or Unsweetened Cocoa Powder
Thin Wooden Skewers

In a food processor or blender, process the chocolate and cocoa to fine crumbs. Pour them into a shallow bowl.
Using a spoon or a melon baller, scoop walnut-sized balls of ice cream. As you scoop each ball, insert a skewer into it. Grasp the skewer and roll the ball in the chocolate mixture. Remove the skewer and place the ball on a plate which can be frozen. Repeat this procedure until you have used all the chocolate mixture. Freeze the balls until firm, and serve garnished with flowers.
This recipe makes about 24 truffles.


Chocolate Bavarian Cream Pie

1 9-inch unbaked pie shell or favorite crumb crust
1 envelope of unflavored gelatin
1-3/4 cup milk, divided
2/3 cup sugar
6 tablespoons cocoa
1 tablespoon light corn syrup
2 tablespoons butter
3/4 teaspoon vanilla extract
1 cup heavy cream (whipping cream)

Sprinkle gelatin onto 1 cup of the milk in a saucepan. Stir together the sugar and cocoa; add to the milk mixture in saucepan. Add the corn syrup. Over medium heat, bring mixture to a boil. Remove from heat.
Add the butter and stir until melted. Blend in 3/4 cup milk and vanilla. Pour into a large bowl of an electric mixer. Chill mixture until almost set.
Whip the cream until stiff peaks form. Whip the chilled chocolate mixture on medium speed until smooth. On low speed add half the whipped cream to chocolate, beating just until blended. Pile into the pie shell, and chill until set. Top with remaining whipped cream.


EASY TARTUFO

1 c. vanilla ice cream
1 c. chocolate ice cream
8 maraschino cherries, stems removed
2 chocolate wafer cookies (such as Famous Wafers) coarsely chopped
2 T. pistachio nuts, coarsely chopped
12 chocolate wafer cookies, finely chopped
Chocolate syrup for garnish

Line baking sheet with wax paper. Using ¼ c. ice cream scoop, scoop out one scoop of vanilla. Using a wooden spoon handle, make an indentation in center. Fill with cherry and a few coarsely chopped nuts. Smooth over with spoon. Invert onto baking sheet. Sprinkle generously with finely chopped pistachio nuts. Freeze. Repeat. To serve, drizzle with chocolate syrup. Cut in half to serve.


CHOCOLATE-RASPBERRY ICE CREAM PIE

CRUST:
12 TO 15 whole chocolate graham crackers
5 T. butter
¼ c. sugar

1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint chocolate-raspberry truffle ice cream
1 pint red raspberries
1 tub (8 oz.) cool whip

Coat 9-inch pie plate with spray. CRUST: Process crackers to fine crumbs (1 ½ c.). Add butter and sugar; process to moisten; press over bottom and up sides of pie plate; freeze 30 minutes. Pack vanilla, then sorbet then chocolate into crust. Freeze at least 4 hours. To serve - top with berries, cover with cool whip and top cool whip with berries and chocolate pieces, curls or chips.


BLACK OUT CAKE FROM THE FIFTIES

1/3 cup unsweetened cocoa powder
1 cup milk
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract

2/3 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 eggs
3 cups confectioners’ sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.
To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
To make the frosting: In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners’ sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.

CHOCOLATE SNOWBALL

CAKE:
12 oz. semisweet chocolate, chopped into 1/2-inch pieces
1 c. strong coffee, hot
1 c. granulated sugar
3/4 lb. (3 sticks) unsalted butter, softened
6 eggs, lightly beaten

FROSTING:
1 1/2 c. heavy cream
2 T. confectioners’ sugar
1/2 t. vanilla extract

Preheat oven to 350* F. Line a medium (5 or 6 cup, or about 8-inches diameter) stainless steel bowl with aluminum foil so the foil overlaps bowl by 3 to 4 inches.
Place chocolate in saucepan. Pour hot coffee over it, which will melt some of the chocolate. Place over medium-low heat; add sugar and stir with a wire whisk to dissolve sugar and any remaining unmelted chocolate. Add butter gradually, a dollop at a time, whisking until butter is incorporated before adding next dollop. This should take about 10 minutes. Remove from heat. Slowly whisk eggs into chocolate. Pour through a strainer into the foil lined bowl to eliminate any firm bits of egg. Bake 50 to 55 minutes, until batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin. Resist the urge to bake it a little more; the butter and chocolate firm up when chilled. Cool cake. Fold the overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl. It will keep up to a week if refrigerated and well-wrapped in plastic wrap. The cake can also be frozen for up to a month; thaw in the refrigerator before frosting.

Pull the overlapping foil away from cake; it will have fallen in the center. Press the edges down to make what will be the bottom of the cake even, or cut the edges off with a knife (save for snacking.) Place a flat plate or cardboard circle over the bowl, invert, and gently remove the rest of the foil. Whip cream with sugar and vanilla until the cream comes to soft peaks that hold their shape. Put cream in pastry bag fitted with a large star tip; pipe stars all over the cake. You can decorate the cake with edible flowers if you wish. If you aren’t going to serve it immediately you might consider using a pastry cream, to keep the whipped cream from separating and running later.


Chocolate Decadence with Raspberry Sauce
Yield: 12 servings

1 cup light corn syrup, divided
16 ounces semisweet chocolate
1/2 cup butter
2 cups heavy cream, divided
3 egg yolks
1/4 cup confectioners’ sugar
1 teaspoon vanilla
1 10-ounce package frozen raspberries, thawed

Line a 9 x 5 x 3-inch loaf pan with plastic wrap. In a large saucepan, stir 1/2 cup corn syrup, chocolate and butter over medium heat until melted. In a small bowl, mix 1/2 cup of the cream with the egg yolks; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature. Separately, beat the remaining 1 1/2 cups of cream, sugar and vanilla at medium speed until soft peaks form. Fold into the chocolate mixture until just combined. Put into loaf pan; cover with plastic wrap. Refrigerate overnight or chill in the freezer for 3 hours.
For sauce, puree raspberries; strain to remove seeds. Stir in the remaining 1/2 cup of corn syrup. Serve over Chocolate Decadence.


Chocolate Tortoni

     Yield:  12 servings

2/3 cup light or dark corn syrup
1 package (8 oz) semisweet chocolate squares
2 cups heavy or whipping cream, divided
1 1/2 cups broken cookies (chocolate wafers or other crisp cookies)
1 cup coarsely chopped walnuts
Additional chocolate, nuts and whipped cream optional

Line 12 (2 1/2-inch) muffin cups with foil or paper liners; set aside.
In large heavy saucepan combine chocolate and corn syrup; stir over low heat just until chocolate melts. Remove from heat. Stir in 1/2 cup cream until blended. Refrigerate 25 to 30 minutes or until cool. Stir in cookies and walnuts. In small bowl with mixer at medium speed beat remaining cream until soft peaks form; gently fold into chocolate mixture just until combined. Spoon into muffin cups. Freeze 4 to 6 hours or until firm.
Let stand at room temperature several minutes before serving. If desired, garnish with chopped nuts or whipped cream. Store covered in freezer up to 1 month.


Chocolate Suicide
14 to 16 servings

6 ounces (1 1/2 sticks) unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs plus 1 yolk
4 egg whites
White chocolate sauce (recipe below)
Fresh strawberries and/or kiwi to garnish

White Chocolate Sauce
5 ounces white chocolate, chopped
2 to 3 ounces whipping cream

Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat, strain through fine sieve to remove any lumps.
Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl. Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet. Put egg whites in clean bowl, whip until soft peaks form. Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not over-fold.
Spray two 5 x 9-inch (about) bread pans with non-stick cooking spray. Gently divide mixture between pans. Set each pan in larger pan, add water to larger pan to within one-half inch of top to create water bath.
Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks dry (top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.

After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over sauce. Garnish with fruit as desired. This dessert is best served warm, but also can be served at room temperature.
NOTE: Cake also may be served warm or at room temperature with hot-fudge sauce, fresh strawberries and/or kiwi.

Boston Brownies

1/2 cup extra virgin olive oil
4 tablespoons Dutch-processed Hershey’s® Cocoa
1 cup brown sugar, firmly packed
3 egg whites
1 teaspoon vanilla extract
1 cup nuts, chopped (optional)
1 cup all-purpose, unbleached flour, sifted
1/2 cup favorite chocolate morsels

Preheat oven to 325 degrees. Use about a teaspoon of the olive oil to grease an 8 x 8 inch baking dish. In a mixing bowl combine cocoa, brown sugar, egg whites, remaining olive oil and vanilla, stirring with a wooden spoon until smooth. Blend in the flour, and then the nuts. Pour batter into pan. Sprinkle chocolate pieces evenly over the surface of the batter. Bake for 25-30, or until a tester comes out clean. Cool to room temperature on a rack before cutting into squares of desired size. Recipe may be doubled, as brownies freeze well.

Pizzette di Cioccolata (Italian Chocolate Cookies)

1 1/2 cups oil
1 tsp. vanilla
2 cups milk
3 eggs
1 jar maraschino cherries (chopped)
8 cups flour
1 cup sugar
10 tsp. cocoa
8 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
0 FROSTING
2 boxes confectioners sugar
1/2 cup butter, softened
3 Tbsp. cocoa
0 milk as needed

Mix flour, sugar, cocoa, baking powder, cinnamon and cloves, set aside. Beat together oil, vanilla, milk, eggs and chopped cherries. When creamy mix with the dry ingredients, using hands to form cookie dough. Break off pieces of dough and roll into a ball about 1/2" round. Place 1" apart on a greased cookie sheet. Bake 10 minutes in a 375 deegree oven. Bottom of cookie should be firm - Do not overbake. Makes 100 cookies. Frosting: Cream sugar, cocoa and butter, adding milk a tablespoon at a time until creamy consistency.