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Mississippi Mud Cake
Servings: 12
Ingredients:
-----THE CAKE-----
1/2 pound Butter
2 cups Sugar
4 each Eggs
1 1/2 cups Flour
1/3 cup Unsweetened cocoa
1 cup Pecans, coarsely chopped
1 teaspoon Vanilla extract
3 cups Miniature marshmallows
-----THE ICING-----
1/2 pound Butter
1 1/2 cups Confectioner's sugar
1/3 cup Unsweetened cocoa
1 cup Pecans, coarsely chopped
1/2 cup Evaporated milk
Directions:
Preheat oven to 350 degrees.
To prepare the cake batter, combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition.
Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and the vanilla. Beat well.
Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out the excess.
Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes.
Meanwhile, prepare the icing. Melt the butter in a saucepan.
Sift together the confectioner's sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled.
Cut into slices and serve.
Sunday, June 04, 2006
Low-Fat Rocky Road Brownies
Low Fat Rocky Road Brownies
Servings: 8
Ingredients:
4 egg whites, whipped
1/2 cup sugar
1 tablespoon vanilla
1/2 cup cocoa, sifted (or carob powder)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1 cup marshmallow cream
Directions:
Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking powder, cocoa/carob powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients. Bake for 18 minutes.
Servings: 8
Ingredients:
4 egg whites, whipped
1/2 cup sugar
1 tablespoon vanilla
1/2 cup cocoa, sifted (or carob powder)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1 cup marshmallow cream
Directions:
Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking powder, cocoa/carob powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients. Bake for 18 minutes.
Better-than-Sex Cake
Better-than-sex Cake
Servings: 8
Ingredients:
1 Package Semisweet Chocolate Chips
1 Package Chocolate Butter Cake Mix
4 Eggs
1/2 Cup Vegetable Oil
1/4 Cup Water
1 Package Chocolate Pudding Mix, instant
1 Cup Chopped Nuts, pecans or walnuts
Directions:
Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts. Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan. Cool and frost. FROSTING: 1 Lb. box powder sugar 3/4 Stick soft butter 1 Tsp. vanilla 3 Squares unsweetened baking chocolate, melted 1 Pkg. (3 oz.) cream cheese Milk or cold coffee, optional Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency. Fort Worth Star-Telegram March 1989
Possum Kingdom Lake Cookbook
Servings: 8
Ingredients:
1 Package Semisweet Chocolate Chips
1 Package Chocolate Butter Cake Mix
4 Eggs
1/2 Cup Vegetable Oil
1/4 Cup Water
1 Package Chocolate Pudding Mix, instant
1 Cup Chopped Nuts, pecans or walnuts
Directions:
Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts. Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan. Cool and frost. FROSTING: 1 Lb. box powder sugar 3/4 Stick soft butter 1 Tsp. vanilla 3 Squares unsweetened baking chocolate, melted 1 Pkg. (3 oz.) cream cheese Milk or cold coffee, optional Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency. Fort Worth Star-Telegram March 1989
Possum Kingdom Lake Cookbook
"The Best" Brownies
"The Best" Brownies
Servings: 12
Ingredients:
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Mix butter, sugar, vanilla, and eggs. Then add flour, cocoa, baking powder, and salt. Put in greased 9 inch pan. Bake at 350F for 20-25 min.
Servings: 12
Ingredients:
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Mix butter, sugar, vanilla, and eggs. Then add flour, cocoa, baking powder, and salt. Put in greased 9 inch pan. Bake at 350F for 20-25 min.
Tuesday, May 23, 2006
Chocolate Fudge Ecstasies
Chocolate Fudge Ecstasies
12 oz. package chocolate chips
2 squares of unsweetened chocolate
2 T. butter
1/4 C. flour
1/4 t. baking powder
2 eggs
2/3 C. sugar
1 t. vanilla
1 C. chopped walnuts
In a heavy saucepan, heat 1 cup of the chips, unsweetened chocolate and butter until melted, stirring constantly. Transfer to a large mixer bowl and cool slightly.
Add vanilla and beat well. Add flour, baking powder and a dash or salt, remaining chips and nuts.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake in a 350°F. oven for 8 - 10 minutes or until edges are firm and surface is cracked and dull.
Cool 1 minute on cookie sheet, then remove and cool completely.
12 oz. package chocolate chips
2 squares of unsweetened chocolate
2 T. butter
1/4 C. flour
1/4 t. baking powder
2 eggs
2/3 C. sugar
1 t. vanilla
1 C. chopped walnuts
In a heavy saucepan, heat 1 cup of the chips, unsweetened chocolate and butter until melted, stirring constantly. Transfer to a large mixer bowl and cool slightly.
Add vanilla and beat well. Add flour, baking powder and a dash or salt, remaining chips and nuts.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake in a 350°F. oven for 8 - 10 minutes or until edges are firm and surface is cracked and dull.
Cool 1 minute on cookie sheet, then remove and cool completely.
Chocolate Peanut Butter Cup Cookies
Chocolate Peanut Butter Cup Cookies
1 c. semi-sweet chocolate chips
2 (2 oz.) squares unsweetened chocolate
1 c. sugar
1/2 c. butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 c. plus 2 T. all-purpose flour
1/2 tsp. baking soda
For the garnish:
3/4 c. finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 c. peanut butter baking chips
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine chocolate in bowl and microwave at 50 percent for about 2 minutes; stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla.
Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts.
Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven.
Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again because it is now melted and must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.
1 c. semi-sweet chocolate chips
2 (2 oz.) squares unsweetened chocolate
1 c. sugar
1/2 c. butter or shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 c. plus 2 T. all-purpose flour
1/2 tsp. baking soda
For the garnish:
3/4 c. finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 c. peanut butter baking chips
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine chocolate in bowl and microwave at 50 percent for about 2 minutes; stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla.
Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts.
Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven.
Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again because it is now melted and must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.
Chocolate Drop Brownies
Chocolate Drop Brownies
8 oz. semisweet chocolate bits
3 T. butter
1/4 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
2 eggs
3/4 C. sugar
1/2 t. vanilla
1 C. semisweet chocolate chips
2 1/4 C. pecans, coarsely chopped
Preheat the oven to 350°F. Grease or spray 2 cookie sheets with nonstick spray.
Place the semisweet chocolate bits and butter in a heavy 2-quart saucepan, and melt over low heat (or melt in the microwave), stirring until smooth. Let cool slightly.
Meanwhile, on a piece of waxed paper, sift together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the eggs, sugar and vanilla until well-combined.
With the mixer on slow, add the cooled melted chocolate, then the dry ingredients. Blend well. Stir in the chocolate chips and the nuts.
Drop by heaping teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake 8-10 minutes. Or, drop by heaping tablespoons 2 inches apart and bake 10-12 minutes. They will puff but won't firm up until they are cool, so don't overbake.
Place the pan on a rack to cool a few minutes, and then put the cookies on the rack to cool completely. Serve at room temperature. Store, tightly covered, up to 3 days, or freeze up to 3 months.
Makes 50 to 60 cookies.
8 oz. semisweet chocolate bits
3 T. butter
1/4 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
2 eggs
3/4 C. sugar
1/2 t. vanilla
1 C. semisweet chocolate chips
2 1/4 C. pecans, coarsely chopped
Preheat the oven to 350°F. Grease or spray 2 cookie sheets with nonstick spray.
Place the semisweet chocolate bits and butter in a heavy 2-quart saucepan, and melt over low heat (or melt in the microwave), stirring until smooth. Let cool slightly.
Meanwhile, on a piece of waxed paper, sift together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the eggs, sugar and vanilla until well-combined.
With the mixer on slow, add the cooled melted chocolate, then the dry ingredients. Blend well. Stir in the chocolate chips and the nuts.
Drop by heaping teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake 8-10 minutes. Or, drop by heaping tablespoons 2 inches apart and bake 10-12 minutes. They will puff but won't firm up until they are cool, so don't overbake.
Place the pan on a rack to cool a few minutes, and then put the cookies on the rack to cool completely. Serve at room temperature. Store, tightly covered, up to 3 days, or freeze up to 3 months.
Makes 50 to 60 cookies.
Sunday, May 21, 2006
Cherry Chocolate Pie
Cherry Chocolate Pie
Prep: 15 min, Cook: 10 min, plus refrigeration time.
1 cup buttermilk baking mix
1/4 cup cocoa
1/4 cup unsalted butter, softened
2 Tbs. sugar
3 Tbs. boiling water
6 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
1 cup whipping cream, chilled
1-1/4 lbs. cherry light pie filling
1 Tbs. chocolate fudge topping (optional)
Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.
Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.
This recipe serves 10 people.
http://www.mealsforyou.com
Prep: 15 min, Cook: 10 min, plus refrigeration time.
1 cup buttermilk baking mix
1/4 cup cocoa
1/4 cup unsalted butter, softened
2 Tbs. sugar
3 Tbs. boiling water
6 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
1 cup whipping cream, chilled
1-1/4 lbs. cherry light pie filling
1 Tbs. chocolate fudge topping (optional)
Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.
Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.
This recipe serves 10 people.
http://www.mealsforyou.com
Chocolate Mud Cake
Chocolate Mud Cake Recipe
Serves:
Ingredients:
Cake:
250 g Butter
1 1/2 c Hot Water
2 c Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs
Vanilla
Icing:
125 g Dark Cooking Chocolate
125 g Unsalted Butter
--------------------------------------------------------------------------------
Instructions:
1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar.
Stir until smooth.
2) Sifted dry ingredients into 3 lots.
3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually.
4) Add eggs and vanilla and beat well.
5) Greased and base line a 25 cm cake tin & pour in mixture.
6) Bake in slow oven (150 deg, C) for approx 2,5 hours.
7) Stand for 5 minutes before turning out of tin.
Icing: 8) Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth.
9) Pour over cold cake and smooth out.
Note Cooking time may vary.
Cake is cooked when skewer comes out reasonably clean.
Serves:
Ingredients:
Cake:
250 g Butter
1 1/2 c Hot Water
2 c Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs
Vanilla
Icing:
125 g Dark Cooking Chocolate
125 g Unsalted Butter
--------------------------------------------------------------------------------
Instructions:
1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar.
Stir until smooth.
2) Sifted dry ingredients into 3 lots.
3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually.
4) Add eggs and vanilla and beat well.
5) Greased and base line a 25 cm cake tin & pour in mixture.
6) Bake in slow oven (150 deg, C) for approx 2,5 hours.
7) Stand for 5 minutes before turning out of tin.
Icing: 8) Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth.
9) Pour over cold cake and smooth out.
Note Cooking time may vary.
Cake is cooked when skewer comes out reasonably clean.
Chocolate Chip Cake - Yum
Chocolate Chip Cake Recipe
Serves:
Ingredients:
2 tb Cinnamon
1 c Walnuts, chopped
3/4 c Chocolate chips
1/2 c Sugar
4 Eggs
1 pt Sour cream
2 c Brown sugar
1 1/2 c Salad oil
1 ts Vanilla
3 c Graham crackers, crushed
1 1/2 ts Baking powder
1/2 ts Baking soda
--------------------------------------------------------------------------------
Instructions:
Combine cinnamon, walnuts, chips and white sugar; set aside.
Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla.
Combine cracker crumbs, baking powder and soda; stir into batter.
Pour half the batter into an oiled 13 x 9-inch baking pan.
Sprinkle batter with half the cinnamon/sugar mix.
Pour rest of batter in pan.
Sprinkle top with remaining cinnamon/sugar mix.
Bake at 350 degrees for 45 minutes.
Serves:
Ingredients:
2 tb Cinnamon
1 c Walnuts, chopped
3/4 c Chocolate chips
1/2 c Sugar
4 Eggs
1 pt Sour cream
2 c Brown sugar
1 1/2 c Salad oil
1 ts Vanilla
3 c Graham crackers, crushed
1 1/2 ts Baking powder
1/2 ts Baking soda
--------------------------------------------------------------------------------
Instructions:
Combine cinnamon, walnuts, chips and white sugar; set aside.
Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla.
Combine cracker crumbs, baking powder and soda; stir into batter.
Pour half the batter into an oiled 13 x 9-inch baking pan.
Sprinkle batter with half the cinnamon/sugar mix.
Pour rest of batter in pan.
Sprinkle top with remaining cinnamon/sugar mix.
Bake at 350 degrees for 45 minutes.
Quick Chocolate Cake
Quick Chocolate Cake
Although this cake won't be as super-light as a Victoria sandwich cake, it is super-fast to make.
Ingredients
6oz soft margarine
3/4 cup (6 oz) fine grained (castor) sugar
3 eggs
1 1/2 cups (6oz) cake (self raising) flour
1 1/2 tbs cocoa powder (not drinking chocolate)
1 1/2 tsp baking soda (powder)
Method
1. Preheat oven to 350 deg F (180 deg C). Grease two 8 ins (20cm) sandwich pans (tins) and line the bases with a circle of greased greaseproof paper.
2. Sieve (strain) the flour, baking soda (powder) and cocoa together.
3. In a mixing bowl, put the margarine, eggs, sugar and flour then mix together with an electric mixer or wooden spoon.
4. Once they are mixed together well, carry on beating until the mixture is shiny and smooth - a couple of minutes with an electric mixer.
5. Divide the mixture between the two prepared sandwich pans (tins) and spread the mixture in them evenly with the tops smooth.
6. Bake for about 30 minutes. They should just start to shrink away from the side of the tins when cooked and a skewer or thin bladed knife will come out clean.
6. After a few seconds, turn onto a wire cooling rack and remove paper.
7. Sandwich together with jam, whipped cream or butter icing.
Although this cake won't be as super-light as a Victoria sandwich cake, it is super-fast to make.
Ingredients
6oz soft margarine
3/4 cup (6 oz) fine grained (castor) sugar
3 eggs
1 1/2 cups (6oz) cake (self raising) flour
1 1/2 tbs cocoa powder (not drinking chocolate)
1 1/2 tsp baking soda (powder)
Method
1. Preheat oven to 350 deg F (180 deg C). Grease two 8 ins (20cm) sandwich pans (tins) and line the bases with a circle of greased greaseproof paper.
2. Sieve (strain) the flour, baking soda (powder) and cocoa together.
3. In a mixing bowl, put the margarine, eggs, sugar and flour then mix together with an electric mixer or wooden spoon.
4. Once they are mixed together well, carry on beating until the mixture is shiny and smooth - a couple of minutes with an electric mixer.
5. Divide the mixture between the two prepared sandwich pans (tins) and spread the mixture in them evenly with the tops smooth.
6. Bake for about 30 minutes. They should just start to shrink away from the side of the tins when cooked and a skewer or thin bladed knife will come out clean.
6. After a few seconds, turn onto a wire cooling rack and remove paper.
7. Sandwich together with jam, whipped cream or butter icing.
Devilicious Secret Brownies
Devilicious Secret Brownies Recipe
Serves/Makes: 3 dozen
Ingredients:
24 Square caramels
1 1/2 tablespoon Evaporated milk
2 Eggs, lg
1 cup Sugar
1/2 teaspoon Vanilla extract
1/2 cup Lightly salted butter melted
3/4 cup All-purpose flour
1/4 cup Unsweetened cocoa
1/4 cup Toasted sliced almonds
2 tablespoons Toasted slivered almonds
1/2 cup Flaked coconut
Directions:
Preheat oven to 350-degrees. Grease and flour a 9" X 12" pan. Unwrap caramels, and heat with milk over very low heat, stirring occasionally until completely melted and smooth.
In a large mixing bowl, beat eggs unti thick and lemon colored. Gradually beat in sugar, then vanilla. Stir in melted butter. Sift together flour and cocoa. Blend into batter. Stir in sliced almonds. Mix in melted caramel mixture. Stir in coconut.
Spread batter evenly in prepared pan. Sprinkle slivered almonds over surface. Bake 25-27 minutes, until firm, but not hard. Cool in pan. Cut into squares and serve.
This recipe for Devilicious Secret Brownies serves/makes 3 dozen.
Recipe URL:
http://chocolate.cdkitchen.com/recipes/recs/28/Devilicious-Secret-Brownies81938.shtml
Recipe ID: 52722
Change Servings:
Submitted by: Tish, Louisville, Kentucky USA
Serves/Makes: 3 dozen
Ingredients:
24 Square caramels
1 1/2 tablespoon Evaporated milk
2 Eggs, lg
1 cup Sugar
1/2 teaspoon Vanilla extract
1/2 cup Lightly salted butter melted
3/4 cup All-purpose flour
1/4 cup Unsweetened cocoa
1/4 cup Toasted sliced almonds
2 tablespoons Toasted slivered almonds
1/2 cup Flaked coconut
Directions:
Preheat oven to 350-degrees. Grease and flour a 9" X 12" pan. Unwrap caramels, and heat with milk over very low heat, stirring occasionally until completely melted and smooth.
In a large mixing bowl, beat eggs unti thick and lemon colored. Gradually beat in sugar, then vanilla. Stir in melted butter. Sift together flour and cocoa. Blend into batter. Stir in sliced almonds. Mix in melted caramel mixture. Stir in coconut.
Spread batter evenly in prepared pan. Sprinkle slivered almonds over surface. Bake 25-27 minutes, until firm, but not hard. Cool in pan. Cut into squares and serve.
This recipe for Devilicious Secret Brownies serves/makes 3 dozen.
Recipe URL:
http://chocolate.cdkitchen.com/recipes/recs/28/Devilicious-Secret-Brownies81938.shtml
Recipe ID: 52722
Change Servings:
Submitted by: Tish, Louisville, Kentucky USA
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