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CHOCOLATE DO-AHEAD TIP You can get a big
head start on this recipe by baking and freezing the cake layers
up to 2 months ahead. The pudding, however, should be made only
several days before using and be stored, well covered, in the
refrigerator. When ready to assemble the cake, split the
layers, using a serrated knife, while still frozen--they will be
firm and easy to handle. Chocolate Pudding 2 tablespoons margarine or butter * 3 ounces semisweet chocolate * 2 ounces unsweetened chocolate * 2/3 cup sugar * 6 tablespoons cornstarch * 3 tablespoons unsweetened cocoa * 2 1/4 cups whole milk * 2 large eggs * 2 teaspoons vanilla extract Chocolate Cake about 2/3 cup unsweetened cocoa * 1 1/2 cups all-purpose flour * 1 1/2 teaspoons baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 3/4 cup whole milk * 1 1/2 teaspoons vanilla extract * 1 1/2 cups sugar * 3/4 cup margarine or butter (1 1/2 sticks), softened * 3 large eggs 1. Prepare Chocolate Pudding: in 1-quart
saucepan, heat margarine with both chocolates over low heat
until melted and smooth, stirring frequently; set aside.
Burnt Sugar Candy Bar Cake Cooking the sugar until it's caramelized
("burnt") gives the cake a rich flavor. For the
topping, use the candy bar or several kinds of the candy bars
that you love most. 3/4 cup granulated sugar * 3/4 cup hot water * 3 cups all-purpose flour * 1 1/2 cups granulated sugar * 2/3 cup butter, softened * 2 egg yolks * 2 tsp. vanilla * 2 egg whites * 1 1/2 cups finely chopped assorted candy bars * 1 recipe Browned Butter Frosting (see below) * Coarsely chopped assorted candy bars, such as Hershey's, Mars, Nestle, or other (optional). 1. Grease and lightly flour three 8x1 1/2-inch round baking pans or two 9x2-inch pans. In a large skillet cook the 3/4 cup sugar over medium-high heat until the sugar just begins to melt. Do not stir. Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring mixture constantly. 2. Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool. 3. Preheat oven to 350º. In a large mixing bowl stir together flour, baking powder, and baking soda. Beat together the 1 1/2 cups sugar, the 2/3 cup butter, egg yolks, and the vanilla with an electric mixer on medium speed for 1 minute or until mixture is smooth. 4. Alternately add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined. Clean beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold into batter. Divide batter into baking pans; spread evenly. 5. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans; transfer to wire racks; cool completely. 6. Browned Butter Frosting
In a small saucepan, heat and stir 1/2 cup butter* over low heat
until melted. Continue heating until butter turns a
nut-brown color. 7. To assemble, spread 1/2 cup frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on cake plate, frosted sides up. Place the third (unfrosted) layer on top, rounded side up. 8. Spread remaining frosting on top and sides of cake. Garnish with the coarsely chopped candy bar pieces, if desired. Makes 16 servings. Nutrition facts per serving: 611 calories * 26 g total fat (15 g. sat. fat) * 80 mg chol. * 269 mg sodium * 95 g carbs * 1 g fiber * 5 g prot. Daily Values: 24% Vit. A * 0% Vit. C * 7% Calc * 10% iron.
Chocolate Chip Pizza 1 pkg. (16 oz.) refrigerated Chocolate Chip Cookie dough Preheat oven to 375°. Sprinkle a little flour over pizza pan. Press dough to fit pizza pan. Bake cookie for 12-15 minutes or until browned. Let cool 10 minutes. Run knife under cookie to loosen crust from pan. Cool completely. Combine cream cheese and sugar; set aside. Whisk evaporated cream and pudding according to direction on pudding package. Let stand 5 minutes. Spread cream cheese mixture on cooled cookie base. Layer pudding mixture over cream cheese and sprinkle over cookie. Chill until served. YIELD: 20 Servings
Chocolate Puff Dessert 1 cup water * 1 stick margarine * 1 cup flour * 4 eggs * 2 pkgs. instant chocolate pudding * 1 (8 oz. pkg.) cream cheese * 2 1/2 cups milk * 1 large container Cool Whip Bring water and margarine to a boil on the
stove. Remove from heat and add flour, mix well. Add eggs (one
at a time) stirring well after each egg. Spread onto a
well-greased cookie sheet. Bake at 400 for 20 - 25
minutes. Cool. Cream cheese should be at room temperature.
Mix well. Add pudding mix and milk and again mix well. Spread on
cooled crust. Spread cool whip on top of pudding/cream
cheese mixture. Drizzle with chocolate syrup.
Chocolate Walnut Toffee Bars 1 cup butter or margarine, softened Heat oven to 350°. In
mixer bowl, beat butter, brown sugar, egg and vanilla until creamy.
Stir in flour, salt and 1/2 cup walnuts. Spread into lightly
buttered 13 x 9-inch pan. Bake for 25 minutes or until lightly
browned. Immediately sprinkle with chocolate pieces and let stand 5
minutes. Spread chocolate over cookie base. Sprinkle remaining
walnuts and press lightly. Cool; cut into bars. Makes 24 bars.
Christmas Berry Mocha Fudge 1/4 lb. butter * 12 oz. can of evaporated milk * 3 1/2 Cups of sugar * 1 heaping
tablespoon of INSTANT COFFEE * In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squared when cooled.
Dropped Chocolate Pie For extra chocolate flavor, use grated
bittersweet chocolate for the sprinkles. 2 cups all-purpose flour * 2 Tbsp. unsweetened cocoa powder * 1/4 tsp. salt * 1/3 cup shortening * 1/3 cup butter * 6 to 7 Tbsp. cold water * 4 oz. semisweet chocolate chips * 3/4 cup sugar * 1/4 cup cornstarch * 3 cups milk * 4 oz. unsweetened chocolate, chopped * 5 egg yolks, beaten * 1 Tbsp. butter * 2 tsp. vanilla * Sweetened whipped cream (optional) * Grated chocolate (optional) 1. For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened. 2. Preheat oven to 450º. Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil. 3. Bake pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325º. 4. For filling, in a 2-quart saucepan, stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. 5. Slowly stir 1 cup of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Let cool 10 minutes. 6. Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-inch circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate. 7. Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving. 8. To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with shipped cream and grated chocolate. makes 10 to 12 servings. Nutrition facts per serving: 461 calories * 28 g total fat (13 g. sat. fat) * 131 mg chol. * 169 mg sodium * 50 g carbs * 2 g fiber * 9 g prot. Daily Values: 27% Vit. A * 1% Vit. C * 11% Calc * 18% iron.
Easy Fudge Pie unbaked pie shell - not deep dish * 1/2 cup butter or margarine melted * 1/4 teaspoon salt * 1/4 cup baking cocoa * 1/4 cup plain flour * vanilla * 1 cup sugar * 2 eggs Preheat oven to 350º. Mix dry ingredients together. Add eggs and stir. Add melted butter and vanilla and stir well. Pour into pie shell and bake for 35 minutes. Serve warm or at room temp. Top with whipped cream or vanilla ice cream if desired.
Extra Easy German Sweet Chocolate Cake 1 package (2-layer size) yellow cake mix * 1 package (4-serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling * 1 package (4oz.) Baker's German's Sweet Chocolate, Melted * 4 eggs * 1 1/4 cups milk * 1/4 cup oil Blend all ingredients in large mixer bowl
Beat 4 minutes at medium speed. Pour into 3 greased and
floured 9 inch layer pans. Bake at 350º for 30 minutes or
until cake springs back when lightly pressed and pull away from
sides of pans. Do no under-bake. Cool in pans 15
minutes; remove and cool on racks.
Heath Bar Cheesecake 1 pkg. (18 oz.) refrigerated oatmeal cookie dough with chocolate/ butterscotch chips * 2 pkgs. (8 oz. ea.) cream cheese, softened * 2 eggs * 1/2 cup sugar * 1 tsp. vanilla extract * 4 Heath candy bars (1.4 oz each), coarsely chopped Preheat oven to 350º. Coat 9 inch deep dish pie
pan with nonstick cooking spray. Slice the cookie dough into 24
slices and arrange on the bottom and up the sides of the pie
plate. Press the dough together, making a uniform crust; set
aside.
Home-Alone Chocolate Pudding 3 Tbsp. sugar * 2 Tbsp. Dutch process
cocoa * 1 Tbsp. cornstarch * 3/4 cup 2% low-fat milk * Combine sugar, cocoa, and cornstarch in a
1-quart glass measure, and stir well. Gradually add milk,
stirring with a wire whisk. Microwave milk mixture at HIGH for
1-1/2 minutes, and stir well. Microwave at Medium High (70%
power) for 1-1/2 minutes or until mixture is thickened. Add the
vanilla extract, and stir well with a wire whisk.
Hot Chocolate By The Bowlful With such an enticing array of chocolate choices, it's worth trying different brands each time you make this delightful decadent cocoa. Start to finish: 15 minutes. 4 cups half-and-half, light cream, or whole milk * 3 to 4 oz. semisweet chocolate, chopped * 3 to 4 oz. bittersweet chocolate, chopped * 1 Tbsp. dark-colored corn syrup * In a heavy, 2-quart saucepan combine
half-and-half, semisweet chocolate, and bittersweet chocolate.
Stir in dark corn syrup. Cook and stir over medium heat
until chocolate melts and mixture is smooth. Serve in
warmed latte bowls or mugs. Makes 8 servings.
Pastry Shell (see recipe below) * 3 egg whites * 1/2 teaspoon vinegar * 1/4 teaspoon ground cinnamon * 1/2 cup sugar * 1 6-ounce package (1 cup) semisweet chocolate pieces * 3 egg yolks * 1 1/2 cups whipping cream * 1/4 cup sugar * Prepare and bake pastry; cool. In small mixer bowl combine egg whites, vinegar, and cinnamon. Beat with electric mixer to soft peaks. Gradually add the 1/2 cup sugar, beating to stiff peaks. Spread over the bottom and up the sides of the baked pastry shell. Bake in a 325º oven for 15 minutes. Remove from oven and cool on rack. Meanwhile, melt chocolate in a saucepan over low
heat; cool to room temperature. In a bowl beat together
egg yolks and 1/4 cup water till blended. Gradually stir in the
melted and cooled chocolate. Spread 1/4 cup of the
chocolate mixture over the bottom of the meringue. Chill 1
hour. Beat whipping cream and the 1/4 cup sugar to soft
peaks. Fold half of the whipped cream into the remaining
chocolate mixture. Carefully spread over the chilled pie.
Spread the remaining whipped cream in a 6-inch circle atop
chocolate mixture. Refrigerate 4 hours or overnight. Top
with chocolate curls, if desired.
SCRUMPTIOUS WHITE CHOCOLATE BREAD PUDDING 2 1/2 pints heavy cream * 3 cups white chocolate
chips * 1 cup milk * 1 cup sugar * 3 whole eggs + 12 egg yolks * 1 to 1 1/4 loaves French bread (preferably Albertson's) broken
into bite size pieces (crust and all) Butter pan. Heat cream, milk, and sugar until
very warm (do not boil). Add white chocolate chips and
stir until chips are melted. In a bowl, beat eggs and yolks
together until well mixed. Pour a small amount of cream mixture
(1 to 1 & 1/2 cups) slowly into egg mixture, mixing well.
When well mixed, add the egg mixture into remaining cream
mixture and mix Make sauce and pour over baked bread pudding in pan or over individual servings on dessert plates. This is best if served warm. Refrigerate leftovers - may be reheated in microwave.
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Blackout Cake
Meringue-Chocolate Pie