Ingredients
1 (18.25 ounce) package chocolate cake mix
1/2 cup coffee flavored liqueur
2 (16 ounce) packages frozen whipped topping, thawed
2 (5.9 ounce) packages instant chocolate pudding mix
8 cups milk
6 (1.4 ounce) bars chocolate covered English toffee
1/8 cup slivered almonds for topping
Directions
Bake cake according to package directions for one 9×13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
Mix the pudding mixes with the milk until thick.
In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.
Ingredients
1/4 cup warm water
2 1/4 cups bread flour
2 tablespoons instant nonfat dry milk
1 tablespoon white sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 1/2 teaspoons instant yeast
1/2 cup butter, softened
1 egg yolk
1 tablespoon milk
8 (7 ounce) bars chocolate candy bar, broken into pieces
8 ounces semisweet chocolate chunks
Directions
Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3×5 inch rectangle on the waxed paper; wrap and chill until ready to use.
Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8×12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
Roll the dough out to a 6×14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6×14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
Repeat step 5, chilling for 30 minutes.
In a small bowl, beat together the egg
Ingredients
3 1/2 tablespoons butter
4 tablespoons golden syrup
4 ounces semisweet chocolate, chopped
2 3/4 cups cornflakes cereal
Directions
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
Ingredients
1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
2/3 cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner’ sugar together until smooth. Spread between two cooled cookies.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/8 teaspoons baking soda
1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips
6 (1.4 ounce) bars chocolate covered English toffee, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the flour, salt and baking soda.
In a large bowl, cream the butter and sugars. Mix until smooth. Add the vanilla and the eggs and beat well. Gradually add the flour mixture until well combined. Stir in the chocolate chips and chopped candy bars. Mix until combined.
Drop spoonfuls of dough onto ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Immediately remove the cookies from the sheet and let them cool on racks.
Ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 8 inch pie pan.
Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan forming a slight nest.
Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.
Ingredients
2/3 cup butter
1 1/3 cups white sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups water
2/3 cup drained and chopped sauerkraut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
Ingredients
8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 tablespoons unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
Directions
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Directions
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Ingredients
2 cups vanilla ice cream
1/2 cup whole milk
1/4 cup powdered chocolate drink mix
1 teaspoon powdered egg whites
Directions
In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.
Ingredients
12 1/2 cups white sugar
12 1/2 cups packed brown sugar
8 1/3 cups butter
25 eggs
1/3 cup vanilla extract
1/4 cup baking soda
36 1/3 cups all-purpose flour
1 1/2 tablespoons salt
9 1/3 pounds semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake for 10-12 minutes or until start to brown.
Ingredients
3/4 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes
1/2 cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons baking cocoa
2 teaspoons baking powder
1 cup chopped walnuts
1 (16 ounce) container chocolate frosting
Directions
In a large mixing bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small mixing bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.
Ingredients
3/4 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/4 cups strong, hot, brewed coffee
1/2 cup unsweetened cocoa powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
Sift the flour, salt, baking soda, and baking powder together. Set aside.
Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.
Ingredients
1 pound milk chocolate
1 pound semi-sweet chocolate chips
2 1/2 tablespoons butter
2 cups marshmallow creme
2 cups chopped walnuts (optional)
1 (12 fluid ounce) can evaporated milk
4 cups white sugar
Directions
Lightly butter one 9×13 inch pan.
In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts.
In a large saucepan over medium heat, combine the evaporated milk and sugar. Stir constantly and bring to a boil for 4 minutes.
Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9×13 inch baking pan. Spread out and smooth into pan.
Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.
Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.
Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/3 cup water
1 1/2 cups all-purpose flour
1 cup powdered protein supplement
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 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 vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
Bake for 10 to 12 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
3/4 cup all-purpose flour
1 1/4 cups ground almonds
3/4 cup packed brown sugar, divided
1/2 cup butter
1 1/2 pounds tofu
2/3 cup vegetable oil
1/2 cup orange juice
1/2 cup chocolate liqueur
1/2 cup unsweetened cocoa powder
1 teaspoon almond extract
Directions
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.
Ingredients
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG’S(r) COCOA KRISPIES(r) cereal
Canned frosting or decorator gel
Food coloring
Assorted candies and/or multi-colored sprinkles
Directions
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S(r) COCOA KRISPIES(r) cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
Trim desired photograph to about 10 x 6-inches. Cut a piece of wax paper to same size as photograph. Place wax paper on center of cereal mixture. Top wax paper with photograph. Decorate edges of cereal mixture with frosting and/or candies. Best if served the same day.
Ingredients
1 cup peanut butter
3/4 cup butter
3 cups confectioners’ sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners’ sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
Top pies with whipped topping when ready to serve.
Ingredients
CAKE:
1/2 cup butter
1/2 cup vegetable oil
3 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
2 eggs, beaten
1/2 cup sour milk*
1 teaspoon vanilla extract
FILLING:
1 (5 ounce) can evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped pecans
CHOCOLATE ICING:
1 (6 ounce) package semisweet chocolate chips
1/2 cup sour cream
Dash salt
Whipped cream
Directions
In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 minutes. In another bowl, combine remaining cake ingredients and beat well (*To sour milk, add 1-1/2 teaspoons vinegar to milk; let stand 5 minutes.) Fold chocolate mixture into batter. Pour into two greased and floured 8-in. cake pans. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pans 5 minutes. Meanwhile, for filling, combine milk, sugar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Cook until thickened, stirring constantly, about 5 minutes. Remove from heat; add vanilla and nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream and salt; beat with a spoon until smooth. Cool 5 minutes or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hour before serving. Serve with a dollop of whipped cream if desired.
Ingredients
1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/2 cup all-purpose flour
2 eggs
1/2 cup butter, melted and cooled
1 cup pecans, coarsely chopped
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Directions
In a mixing bowl, mix sugar and flour.
Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.
Ingredients
1 (18.25 ounce