Recipes - Chocolate

RECIPES - CHOCOLATE

Banana Chocolate Cake
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4 bananas, divided

1 package devil’s food cake mix

2 large eggs

� C. vegetable oil

� C. butter

2 cans vanilla frosting

Preheat oven to 350�. Spray two 8" round cake pans with cooking spray. Peel & mash 2 bananas. In a bowl, combine cake mix, 1 C. water, eggs & oil with mashed bananas. With mixer at low speed, mix 1 minute. Increase speed to medium, mix 2 minutes. Divide batter between pans. Bake 30 minutes, or until pick comes out clean. Cool in pans on rack 15 minutes, remove to rack to cool completely. In a saucepan, melt the butter over medium heat. Continue heating until butter browns slightly, 3 minutes. Cool to room temperature, 15 minutes. In a bowl with mixer on low speed, beat the canned frosting with butter till well combined. Increase speed to high; beat till smooth. Set aside. Peel & cut remaining bananas into �" thick slices. Trim tops of cakes to level, if necessary. Place 1 layer on a serving plate; spread with thin layer of frosting. Arrange banana slices in a single layer over frosting; spread � C. frosting over bananas. Top with remaining cake layer, frost top & sides with remaining frosting. Yield: 16 servings.

Chocolate Peanut Butter Pie
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Preparation Time: 15 minutes
Number of Servings: 8

Ingredients:

Oreo cookie crust (ready made)
2 pkg (4 serve ea) chocolate instant pudding
1 (8 oz) cont. non-daily whipped topping, thawed
jar (18 oz) creamy peanut butter
2 1/2 c cold milk

Directions: Brush pie crust LIGHTLY with butter and bake at 325 for 4 minutes. Cool in refrigerator. Put milk and pudding into bowl and mix till very thick. Set aside 2 tablespoons of pudding. Add peanut butter to bowl of pudding and mix just till blended together. Set aside. Fold remaining peanut butter to three-fourths of the whipped topping, then fold into the chocolate mixture. Pour into pie shell. Put the remaining whipped topping on top the chocolate mixture. Add 1/2 teaspoon milk to the 2 tablespoons pudding. Drizzle over the top of pie for decoration. Chill for at least 2 hours.

Chocolate Sour Cream Fudge Cake
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2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 1/4 cups light brown sugar
3 eggs
4 oz bitter chocolate, melted and cooled
1 1/2 tsp pure vanilla
1 cup sour cream
1 cup VERY STRONG hot liquid coffee

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Sift together the flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes using an electric mixer, until very light and fluffy.

Beat in the chocolate and the vanilla. Stir in about 1/3 of the dry
ingredients, 1/2 the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream and, finally, the remainder of the dry ingredients.

Stir until JUST mixed.

Stir in the hot coffee and pour into 2 9-inch square pans greased and lined with waxed paper. Strike each pan on the edge of the counter or drop on the counter or floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 minutes. Cool on a wire rack for 15 minutes before running a knife around the edge and turning out. Cool completely before frosting.

CHOCOLATE TRUFFLES
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4 oz. semisweet chocolate chips/bar
2 tbs. milk (not skim)
2 1/2 Egg yolks
3 tbs. margerine
1/2 sup confectioners' sugar
A few tablespoons of cocoa in a bowl.
1. Melt the chocolate, mix in milk.
2. Mix in egg yolks, margerine, and sugar.
3. Refrigerate until firm.
4. Remove and shape into Bon-Bon sized balls.
5. Sprinkle cocoa powder over it.
6. Serve and enjoy!

Crispy Chocolate Log
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1 (10 oz.) package large marshmallows

� C. butter or margarine

� C. peanut butter

5-1/2 C. crisp rice cereal

1-1/3 C. semisweet chocolate chips

� C. butterscotch chips

Line a 15x10x1" jelly roll pan with waxed paper; grease the paper & set aside. In a large microwave safe bowl, combine the marshmallows, butter & peanut butter. Cover & microwave on high for 2 minutes; stir until well blended. Stir in cereal till well coated. Spread evenly into prepared pan. In a microwave safe bowl, combine chocolate & butterscotch chips. Microwave, uncovered, on high for 2 minutes. Stir; spread over cereal mixture to within 1" of edges. Roll up, jelly roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1" slices. Yield: 10 servings. Note: microwave oven power varies, check at regular intervals while microwaving. Actual time may be more or less than called for in recipe.

FLOURLESS CHOCOLATE CAKE
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7oz semisweet chocolate
7oz soft butter
1 cup sugar
4 eggs separated
(Optional: powdered sugar)

Preheat oven to 375. Butter an 8" round cake pan. Break the chocolate up into small pieces and melt over hot water. Add the butter and stir until smooth. Add half the sugar to the egg yolks and whisk until the mixture is pale in colour. Beat in the chocolate mixture. Beat the egg whites to soft peaks. Gradually add the remaining sugar beating until the mixture is smooth and shiny. Fold gently into the chocolate mixture with a rubber spatula. Pour the batter into the prepared pan and bake for 40 minutes or until a tester inserted in the center comes out clean. Let the cake rest at room temperature for ten minutes before turning it out of the pan. Serve warm, at room temperature or chilled.

(optional) sprinkle powdered sugar over after taking it out of the oven.

Kahlua Fudge Cake
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Number of Servings: 12

Ingredients:

1 pk Chocolate cake mix
1/2 cup Vegetable oil
1 pk Choc. instant pudding
1/2 cup Kahlua or coffee liquor
4 eggs at room temperature
Confectioners icing
1/2 cup Cold water

Directions: In a large bowl combine all ingredients and mix well. Pour into greased 12 cup bundt or tube pan. Bake 325F for 50-60 minutes. Cool. Invert onto serving plate. Drizzle icing over top and sides if desired.

M&M/Mars Almond Bar
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2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.

When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with an electric mixer set on low.

Continue to mix about 20 minutes, or until the nougat begins to harden and thickens to the consistency of dough. Mix in the almonds. Press the nougat into a greased 9x9-inch pan and chill until firm, about 30 minutes.

Melt the caramels with the remaining 2 tablespoons water in asmall saucepan oer medium heat. Pour the caramel over the nougat and return the pan to the refrigerator.

When the caramel and nougat are firm (about 30 minutes), slice down the middle of the pan with a sharp knife, and then slice across into 7 segments to make a total of 14 bars.

Melt the milk chocolate chips in a microwave for 2 minutes on half
power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat.

Resting bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and tap the fork against the side fo the bowl to knock off the excess chocolate. Place on waxed paper and let cool at room temperature until the chocolate is firm, 1 to 2 hours.

Makes 14 candy bars.

M&M/Mars Milky Way Bars
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2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,1/2 cup of the water, and the salt. Stir often until the mixture beginsto boil, then continue to cook, using a candy thermometer to monitor the temperature.

While the candy boils, beat the egg whites until they are
stiff and form peaks. Don't use a plastic bowl for this. When the
sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites,blending with a mixer set on low speed. Continue to mix for 20 minutesor so. The mixture will thicken as you mix, until it reaches theconsistency of cookie dough. At this point, add the semisweet chocolate chips.

Be warned; the mixture wil not get any thicker after the
chocolate is added, so be sure the candy is very thick and fluffy beforeadding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9x9-inch pan and refrigerateuntil cool, about 30 minutes. Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy.

While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat.

When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess
chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.

M&M/Mars 3 Musketeers Bars
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3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook, using
a candy thermometer to monitor the temperature. Beat the egg whites
until they are stiff and form peaks. Don't use a plastic bowl for this.

When the sugar solution comes to 270 degrees F, or the soft-crack
stage, remove from the heat and pour the mixture in thin streams into the
egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of
dough. This may take as long as 20 minutes. At this point, add the
semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfwaythrough the heating time. Melt completely, but be careful not to
overheat.

Resting a bar on a fork (and using your fingers if needed),
dip each bar into the chocolate to coat completely and place on wax
paper.

Cool till firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.

Nutty Chocolate Mint Fudge
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Serving Size : 12

7 ounces Marshmallow Cream -- (1 jar)
1 1/2 cups Sugar
2/3 cup Evaporated Milk
1/4 cup Butter
1/4 teaspoon Salt
1 1/2 cups Mint-Chocolate Chips -- Nestles
1/2 cup Chopped Nuts
1 teaspoon Vanilla Extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly.

Remove from heat. Add Mint-Chocolate chips; stir until chips
are melted and mixture is smooth. Add nuts and vanilla extract.

Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares

Reese's Peanut Butter Cocoa No-Bake Treats
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2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1/3 cup HERSHEY'S Cocoa
2/3 cup REESE'S Crunchy Peanut Butter
3 cups quick-cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

1. Place piece of wax paper or foil on cookie sheet. Combine sugar, butter,milk and cocoa in medium saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.

3. Remove from heat; cool 1 minute.

4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil.

Cool completly. Store in cool, dry place. About 4 dozen.

Rich Fattening Chocolate Fudge
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INGREDIENTS (Makes 1 8-inch pan)
2 cups sugar (granulated)
1 cup condensed milk (unsweetened!)
2 1/2 Tbsp butter
1/4 tsp salt
2 oz unsweetened chocolate (I use Hershey's baking chocolate. Bakers chocolate does NOT work)
1 Tbsp corn syrup (light)
1 cup walnuts (chopped)
1 tsp vanilla extract
1 Tbsp rum (I use Stroh's Inlander rum)

PROCEDURE
Combine sugar, condensed milk, butter, salt, chocolate, and corn syrup in a HEAVY 3-quart saucepan. Heat slowly.
Stir until everything is melted. When the chocolate is melted thoroughly, beat with electric mixer (I ain't proud!) until smooth.
Let cook to halfway between soft and medium ball stage (use candy thermometer if available)
Let cool until barely touchable. (due to heat)
Stir in chopped walnuts, vanilla, and rum. Beat the mixture until it starts to set.
When it starts to set, get it into an 8-inch square pan. (buttered, of course) If you wait to do this, you will eat it out of the saucepan.

NOTES
This is guaranteed to cause obesity if over-indulged in.

RATING
Difficulty: Moderate to hard. Melted chocolate is tricky, and the timing is fairly important. Time: about an hour. Precision: Measurement important for some ingredients.

Rich, Thick, Crunchy Chocolate Chip Cookies
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INGREDIENTS (makes 2 dozen)
1/2 pound butter (2 sticks)
1 1/2 cups dark brown sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 lb chocolate chips

PROCEDURE
Preheat oven to 375 deg. F.
Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed.
Add eggs and vanilla, and mix well.
Add flour and soda, again mixing well.
Add chocolate chips. If it doesn't look like enough, then add some more.
Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly-greased baking sheet.
Put the cookies in the oven, close the door quickly, and turn the heat down to 350 deg. F. Bake for 10 minutes.

NOTES
The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate.

RATING
Difficulty: easy if you have a machine that can cream sugar and butter, moderate otherwise. Time: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. Precision: measure the ingredients.

ULTRA-FUDGY BROWNIES
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2 sticks unsalted butter cut into pieces.
8 ounces unsweetened chocolate, chopped.
3-1/4 cups packed golden brown sugar.
5 eggs.
2 Tablespoons instant espresso or coffee powder.
1 Tablespoon vanilla extract.
1 teaspoon almond extract.
1/4 teaspoon salt.
1-2/3 cups all purpose flour.
2 cups pecans, toasted, chopped.

Preheat oven to 425 F. Line 13x9x2-inch baking pan with foil; butter foil. Stir butter and chocolate in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.

Using electric mixer, beat sugar, eggs, espresso powder, both extracts and salt in large bowl until very thick and fluffy, about 5 minutes. Beat in chocolate mixture. Mix in flour, then pecans. Transfer batter to prepared pan.

Bake brownies until crust forms and tester inserted into center comes out with very moist crumbs attached, about 25 minutes. Cool completely.

Using foil as aid, lift brownies from pan. Fold sides of foil down. Cut into squares and serve.

Upside-Down Chip Cake
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3 T. butter
� C. packed brown sugar
4 t. water
� C. coconut
� C. coarsely chopped pecans
1 C. all-purpose flour
2/3 C. granulated sugar
� C. unsweetened cocoa powder
� C. packed brown sugar
2 t. baking powder
� C. milk
� C. butter, softened
2 eggs
1 t. vanilla
� C. mini semisweet chocolate pieces

Preheat oven to 350�. Melt the 3 T. butter in a 9" round baking pan. Stir in the � C. brown sugar & the water. Sprinkle coconut & pecans in the pan; set aside.

In a medium mixing bowl, stir together the flour, sugar, cocoa, brown sugar & baking powder. Add the milk, � C. butter, eggs & vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. By hand, stir in � C. of the chocolate pieces. Spread batter into the prepared pan. Bake for 40-45 minutes or until cake feels firm in center when lightly touched. Cool, in pan, on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Immediately sprinkle remaining chocolate pieces over the topping; let stand about � hour before slicing. Serve warm. Yield: 8 servings.

This set was made by a very special lady named Cindy of Violetskye's Gallery.
If you enjoy Cindy's work as much as I do, PLEASE visit her site.

Last updated August 1, 2000
Moved in July 5, 2000
Website by D.K.G.