Ingredients
1 cup boiling water
1/4 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
confectioners’ sugar
Directions
In a mixing bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar.
Ingredients
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups white sugar
2 eggs
3/4 cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
3/4 cup unsalted butter
1 1/4 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 (12 ounce) jar hot fudge topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners’ sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
Ingredients
21 chocolate sandwich cookies, crushed
1/4 cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
1/4 cup white sugar
1 cup heavy cream, chilled
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
Ingredients
2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped
Directions
Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.
Ingredients
1 1/2 cups butter, melted
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups candy coated, peanut butter-filled chocolate piece
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and sugar until light and fluffy. Stir in the eggs and vanilla. Sift together the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, stir in the M&M’s в„ў.
Drop by rounded tablespoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Be careful not to overbake, the cookies will be puffed up when they are done, but flatten when cool. Allow cookies to cool on the baking sheet for 1 minute before removing to wire racks to cool completely.
Ingredients
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Ingredients
3/4 cup packed brown sugar
1/4 cup white sugar
6 tablespoons butter
1/2 teaspoon vanilla extract
1 egg white
3 tablespoons water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
Ingredients
1 (18.25 ounce) package chocolate fudge cake mix
1 egg
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Ingredients
2 cups whipping cream, divided
3 egg yolks
16 (1 ounce) squares semisweet baking chocolate
1/2 cup butter or margarine
1/2 cup light corn syrup
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
RASPBERRY SAUCE:
1 (10 ounce) package frozen raspberries, thawed
1/4 cup light corn syrup
Directions
In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners’ sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.
Ingredients
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups granola
1 cup semi-sweet chocolate chips
1/2 cup chopped, unsalted dry-roasted peanuts
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Ingredients
4 scoops vanilla ice cream
1/4 cup milk
1/4 cup chocolate syrup
1 drop peppermint extract
Directions
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve.
Ingredients
2 cups butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked
Directions
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smoth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Ingredients
5 eggs
2 1/4 cups white sugar
1 cup shortening
2 teaspoons baking soda
2 1/2 cups cake flour
1 cup buttermilk
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
Cream 2 1/’4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Ingredients
1 1/4 cups shortening
3/4 cup margarine
1 cup white sugar
2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Let cookies cool for an hour or so before eating. You can try them fresh from the oven, but they will crumble and fall apart.
Ingredients
1/2 cup white sugar
1/2 cup unsweetened cocoa powder (such as Hershey’s(r))
1/2 cup melted butter
1 (1 pound) package sweetened chestnut puree
1/2 cup chopped almonds
1/2 cup chopped walnuts
Directions
Stir together the sugar, cocoa powder, butter, and chestnut puree in a bowl. Fold in the almonds and walnuts until evenly blended. Pat the mixture into a log and wrap tightly with wax paper. Refrigerate overnight before slicing to serve.
Ingredients
1 (18.25 ounce) package German chocolate cake mix
2 eggs, beaten
2/3 cup shortening
1 (16 ounce) container prepared coconut pecan frosting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup coffee-flavored liqueur
2 (5.9 ounce) packages instant chocolate pudding mix
6 (1.4 ounce) bars chocolate covered toffee bars, chopped
2 (12 ounce) containers frozen whipped topping, thawed
1 (1 ounce) square semisweet chocolate
Directions
Prepare chocolate cake according to package directions, and bake in a 9×13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.
In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy
Directions
Prepare and bake cake according to package directions, using a 9×13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
Ingredients
1 cup butter (no substitutes)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup confectioners’ sugar
1 cup miniature semisweet chocolate chips
Directions
Melt butter in a microwave or double boiler; stir in vanilla. Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375 degrees F for 12 minutes or until edges begin to brown. Cool on wire racks.
Ingredients
1 (12 fluid ounce) can evaporated milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 (21 ounce) can cherry pie filling
1 cup non-dairy whipped topping
1/8 teaspoon ground cinnamon, or to taste
Directions
Pour the evaporated milk and dry pudding mix into a container with a lid, seal it, and shake for 45 seconds to combine. Let the pudding set for 5 minutes.
In 2 large parfait glasses, alternate layers of chocolate pudding with layers of cherry pie filling. Top each glass with whipped topping, and sprinkle with cinnamon. Chill for 1 hour before serving.
Ingredients
1 cup semisweet chocolate chips
2 egg yolks
1/2 cup sour cream
2 egg whites, beaten
1 pinch salt
1/3 cup honey
1 (9 inch) pie crust, baked
Directions
Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.
In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture.
Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.
Ingredients
2/3 cup white chocolate chips
1 teaspoon ground cinnamon
1 apple, cored and sliced
3/4 cup semisweet chocolate chips
Directions
Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your micro