Calling all Chcolate Lovers

HELLO, FELLOW CHOCOHOLICS!

Welcome to the newest "Chocolate-Lover's Paradise!"

We welcome your comments, and also please feel free to share your favorite Chocolate recipes, and tips on making your treats. We are looking for everything chocolate, including low-calorie chocolate treats.

Mississippi Mud Cake

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.

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.

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

"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.

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.

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.