Ingredients
1/2 cup vegetable oil
4 (1 ounce) squares unsweetened chocolate, melted
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
Directions
Mix oil, chocolate, and granulated sugar.
Blend in one egg at a time until well mixed. Add vanilla.
Stir flour, baking powder and salt into oil mixture.
Chill several hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Drop by teaspoonfuls into confectioners’ sugar.
Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.
Ingredients
1/4 cup unsweetened cocoa
1 teaspoon white sugar
1/4 cup milk
1 tablespoon butter
Directions
In a microwave-safe bowl, combine cocoa, sugar, milk and butter. Microwave 2 minutes, stirring 3 times. Serve over ice cream.
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
CHOCOLATE SAUCE:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons baking cocoa
1 cup boiling water
Dash salt
1 tablespoon butter
1 teaspoon vanilla extract
Directions
In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. Microwave on high for 6-8 minutes, turning the dish every 2 minutes, or until a toothpick inserted near the center comes out clean. In a 1-qt microwave safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 1 minute more. Stir in butter and vanilla. Spoon over pieces of warm cake.
Ingredients
1 cup semisweet chocolate chips
1/4 cup water
2 1/4 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 teaspoons vanilla extract
1 3/4 cups white sugar
3 eggs
1 cup buttermilk
1 cup semisweet chocolate chips
1/4 cup honey
2 tablespoons water
1/8 teaspoon salt
2 cups heavy whipping cream
Directions
Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
Sift together flour, soda and 1/4 teaspoon salt. Set aside.
In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolat
Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (1.75 ounce) package chocolate sprinkles (jimmies)
Directions
In a medium bowl, cream together the butter and sugar. Stir in the vanilla and oats. Next, combine the flour, baking soda and salt; stir into the creamed mixture. Divide the dough into 3 sections, and shape each section into a log about 8 inches long. Roll each log in the sprinkles to coat, then wrap them in waxed paper and chill overnight.
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. Cut the cookie dough rolls into 1/4 inch slices and place them 1 inch apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Ingredients
Crisco(r) Original No-Stick Cooking Spray
1 (19.5 ounce) package Pillsbury(r) Classic Fudge Brownie
1 (8 ounce) package cream cheese, softened
3/4 cup Smucker’s(r) Red Raspberry Preserves
1 (8 ounce) container whipped topping, thawed
1 (20 ounce) bottle Smucker’s(r) Chocolate Sundae Syrups Ice Cream Topping, or Chocolate Plate Scapers
Directions
Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.
Ingredients
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Ingredients
3 eggs
1 1/3 cups applesauce
3 tablespoons molasses
1/2 cup butter, melted
1 (18.5 ounce) package yellow cake mix
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon finely shredded orange peel
1 small Bosc pear, peeled and thinly sliced
1/2 cup pecans, chopped
1 (2.6 ounce) bar milk chocolate, coarsely chopped
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl. Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate.
Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removing from pan.
Ingredients
4 eggs
2 cups milk
1 cup SPLENDA(r) No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA(r) Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Ingredients
Crepe Batter:
1/2 cup whole or 2% milk
1 1/2 tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners’ sugar
1/3 cup white flour
Chocolate Sauce:
1/2 tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners’ sugar
2 ripe bananas, sliced
Directions
In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners’ sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners’ sugar. Set over very low heat to keep warm.
Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners’ sugar. Repeat steps 3 and 4. Serve crepes warm.
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9×13 inch pan.
In a medium bowl, stir together the flour, baking powder and soda. Set aside.
In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
Add the flour mixture and combine. Batter will be thick.
In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
Spread half of the cake batter in prepared 9×13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Ingredients
2 tablespoons cornstarch
1 cup soy milk
1 cup soy creamer
1/2 cup white sugar
3 tablespoons egg replacer (dry)
3 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
Directions
In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.
Ingredients
1 (18.25 ounce) package devil’s food cake mix with pudding
1 cup flaked coconut
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray 9×13-inch pan with cooking spray.
Spread coconut and pecans over bottom of pan.
Mix cake mix according to package directions. Pour over the pecans and coconut.
Melt butter, add with cream cheese, vanilla, and confectioners’ sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.
Ingredients
2 cups chocolate wafer crumbs
6 tablespoons butter (no substitutes), melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
4 (1 ounce) squares white baking chocolate, melted and cooled
1 (10 ounce) jar maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans
Topping:
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter (no substitutes)
1 1/2 teaspoons shortening
1/2 (1 ounce) square white baking chocolate
Directions
In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350 degrees F for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Ingredients
1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 1/2 tablespoons vegetable oil
1/4 cup unsweetened cocoa powder
1/2 cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners’ sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
Ingredients
1/2 cup sourdough starter
1 cup water
1 1/2 cups all-purpose flour
1/4 cup dry milk powder
1 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares semisweet chocolate
1 (16 ounce) can whole cranberry sauce
Directions
In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
Combine the mixtures together and stir until well blended.
Pour into a 9×13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
This cake can also be baked in 2 – 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!
Ingredients
1/3 cup instant hot cocoa mix
1/3 cup white sugar
2 eggs
1 1/2 teaspoons baking powder
1 cup rolled oats
1 cup all-purpose flour
1/3 cup milk
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
Ingredients
4 ounces bittersweet chocolate, broken into small pieces
2 tablespoons heavy cream
1/3 cup Smucker’s(r) Orange Marmalade Simply Fruit
1 cup puffed rice cereal
Directions
Line a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring