Ingredients
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8×8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Ingredients
1 medium (1 1/2 pound) fresh lobster
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup milk
1 tablespoon butter
Directions
Preheat your oven’s broiler. Split the lobster down the back shell, remove the vein from the lobster’s tail, and the sac that is behind the eyes. Insert a long skewer into the tail to keep from curling.
Broil the lobster about 5 inches from the heat for about 5 minutes on each side, or until the meat is opaque. Remove skewer from tail.
While the lobster is cooking, make the chocolate sauce. In a small glass bowl, combine the chocolate, milk, and butter. Microwave on high, stirring every 15 to 20 seconds until melted and smooth. Pour chocolate sauce over lobster, and serve.
Ingredients
1 cup butter, softened
3 cups sugar
6 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup sour cream
2 cups semisweet chocolate chips
GLAZE:
2/3 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cubed
1 cup confectioners’ sugar
1/8 teaspoon almond extract
1/4 cup chopped almonds
Directions
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners’ sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.
Ingredients
1 1/2 cups water
1 1/2 cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract
Directions
Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Ingredients
5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves
Directions
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Ingredients
6 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 1/2 cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted
Directions
Preheat oven to 275 degrees F (135 degrees C).
Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Ingredients
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
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.
Ingredients
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
FROSTING:
1/2 cup butter or margarine
3 (1 ounce) squares unsweetened chocolate
3 (1 ounce) squares semisweet chocolate
5 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla extract
Directions
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
6 ounces semisweet chocolate chips
1/2 cup finely chopped walnuts
1/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8×8 inch or 4 mini loaf pans.
In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8×8 inch pan.
Ingredients
4 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared chocolate cookie crumb crust
Directions
Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Ingredients
1/2 cup butter
1 3/4 cups white sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup sour milk
1 1/2 cups grated zucchini
Directions
Preheat oven to 325 degrees F (170 degrees C).
Cream margarine, sugar, oil, eggs, and vanilla. Beat well.
Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini.
Bake in a 9 x 13 inch pan for 35 minutes or until done. Frost with a chocolate frosting.
Ingredients
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 1/2 cups grated zucchini
1/4 cup ground walnuts
1/4 cup semisweet chocolate chips
Directions
Cream together butter or margarine, vegetable oil and sugar.
Add eggs, sour milk, and vanilla. Blend well.
In a separate bowl, sift dry ingredients together.
Blend dry ingredients into the butter mixture.
Add grated zucchini, and mix well.
Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.
Ingredients
1 (18.25 ounce) package yellow cake mix
2 eggs
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted
1/4 cup water
2 cups semisweet chocolate chips, divided
1/2 cup chopped pecans or walnuts
1 tablespoon shortening
Directions
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1-1/2 cups of chocolate chips and nuts. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees F for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
2/3 cup white sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a shallow 1 quart baking dish.
Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish.
Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish. Pour the boiling water slowly over the top of the batter and topping.
Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be soft. Invert hot cake onto a platter to serve.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
3 tablespoons white sugar
2 tablespoons brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. Add egg, milk and oil; stir just until batter is moistened. Spoon batter into prepared muffin cups, filling about 3/4 full.
In a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. Sprinkle sugar mixture over muffins.
Bake in preheated for 20 to 25 minutes, until golden brown. Remove immediately from pan.
Ingredients
4 (1 ounce) squares milk chocolate, chopped
3/4 cup finely chopped blanched almonds
1 cup white sugar
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 egg
1/2 cup apricot preserves
Directions
In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you’d like.
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
Bake for about 11 minutes. Let cool on wire racks.
Ingredients
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup packed brown sugar
1 pinch salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15×10 inch jelly roll pan.
Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Ingredients
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions
In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set.
Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Ingredients
1 cup dates, pitted and chopped
1 cup boiling water
1 cup white sugar
1 cup shortening
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cook chopped dates and water over low heat until soft. Set aside.
Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 – 15 minutes).
Ingredients
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs