recipelink.com Chat Room Recipe Swap
12-15-99 – 20 Chocolate Recipes Part 1 of 2

Becky,.LA (09:48:54) :

CHOCOLATE CHOCOLATE AND MORE CHOCOLATE CAKE
Recipe By : BECKY

2 sticks butter
2 cups sugar
8 eggs -- beaten
2 16oz. cans Hershey's chocolate syrup
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
28 oz semisweet chocolate chips
1 16oz carton sour cream
2 8oz. pkg cream cheese -- room temperature
2 tablespoons powdered sugar
3 tablespoons orange-flavored liqueur
4 tablespoons milk
1 teaspoon instant coffee

Preheat the oven to 350 degrees.
Cream the butter and sugar in a large mixing bowl.
Add the egg and mix well.
Add the chocolate syrup, flour , baking powder, salt and vanilla.
Mix well. Pour into four well-greased and floured 9-inch cake pans.
Bake for 25-30 minutes, or until the top of the cakes spring back when touched.
Remove and cool for 15 minutes, then remove the cakes from the pans and cool completely on a wire rack

Make the filling by melting one pound of the chocolate chips slowly over low heat until the mixture is smooth.
Cool. Combine the sour cream and the one package of the cream cheese.
Beat until smooth. Add the chocolate and mix well.
Spread this mixture between the cake layers and set each layer on top of one another.

To make the icing, melt the remaining 12 ounces of chocolate chips in a saucepan over medium-low heat.
Add the powdered sugar, orange-flavored liqueur, milk and instant coffee and stir until mixture is smooth.
Remove from heat and let cool until the mixture is of good spreading consistency.
Spread over the top and sides of the cake.
Chill for at least four hours before slicing to serve.

Becky,.LA (09:46:45) : TRIPLE CHOCOLATE CAKE
Recipe By : HOLLY HUDSPETH

1 package chocolate cake mix
1 package chocolate pudding mix -- instant
4 large eggs -- beaten
1/4 cup oil
1 1/4 cups water

1 cup chocolate chips
1 cup pecans -- chopped

Heat oven to 350 degrees.
Mix cake mix, pudding mix, eggs, water and oil.
Stir in chips and pecans.
Bake in greased and floured bundt pan about 1 hour at 350 degrees.
Frost with cream cheese frosting.

Becky,.LA (09:43:09) : FUDGE PIE
Recipe By : BECKY
Serving Size : 8

3 squares chocolate
1 stick butter
1 cup sugar
1/4 cup flour
2 eggs

MELT CHOCOLATE AND BUTTER IN DOUBLE BOILER. ( I PUT IN A METAL BOWL IN THE OVEN FOR JUST A MINUTE TO MELT)
MIX FLOUR AND SUGAR.
BEAT EGGS AND COMBINE WITH FLOUR MIX.
ADD CHOCOLATE MIX.
POUR INTO WELL GREASED 9" PIE PAN.

BAKE AT 350 DEGREES FOR 30-45 MINUTES.

SERVE WARM TOPPED WITH ICE CREAM.

jackiepgh (08:24:10) : Rolo ( or Reese's ) Bites

-Package of loose Rolo caramel candies or loose small Reese's cups, de-papered.
-graham crackers crushed and mixed with butter and sugar to make "crust" mix.

Line tassie ( mini) cupcake pans with the graham cracker crust, leaving enough of a dent (hole) in the center for the Rolo or the Reese's.

Put a Rolo or a Reese's in each "cup".

Place pan in 250 degree oven and bake about 10 minutes or until the Rolo or Reese's has melted to join the graham cracker shell you created. Take out and pop out of pans and cool.

Makes about 3 dozen. Eaten too quickly for words !

Lily.TN (07:06:50) : Chocolate Eclair Cake

2 lg. boxes of instant vanilla pudding 1 lg. tub of cool whip whipped topping 1 box of graham crackers
1 container fudge icing

Mix pudding according to the directions on the box in a large bowl. Fold in whipped topping. In a 9 x 13 pan, cover bottom with graham crackers. Spoon pudding mixture over crackers until covered. Continue alternating crackers and pudding mixture until pudding mixture is gone. Be sure to end with a layer of graham crackers on top. Melt fudge icing in the microwave and pour over final layer of graham crackers. Refrigerate 4 hours or more.

Serving Suggestions
Small servings are best because this is RICH!

MrsSanta (02:38:16) : MINT CHOCOLATE SOUFFLE CREPES

For the filling
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract

chocolate crêpe batter (recipe follows)
chocolate sauce (recipe follows)

Make the filling:
In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of
salt,
add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and
smooth.
Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold
soft
peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating
until
the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the
remaining
whites gently but thoroughly.

Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling
onto half
of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a
preheated
350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.

CHOCOLATE CREPE BATTER

Can be prepared in 45 minutes or less but requires additional unattended time.

1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled

To Make Crêpes
melted unsalted butter for brushing the pan
crêpe batter

In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2
tablespoons
water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula
scrape
down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a
bowl
and let it stand, covered for 1 hour. The batter may be made

1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.

To Make the Crêpes
Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat
until it
is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from
the
heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and
rotate the
pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return
the
pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or
until the
top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate.

Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as
necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CHOCOLATE SAUCE

Can be prepared in 45 minutes or less but requires additional unattended time.

2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla

In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is
cold.

The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

Makes 8 filled crêpes, serving 8.

MrsSanta (02:35:36) : Creamy Light Milk Chocolate German Chocolate Pie

1 pkg. (4oz) Bakers Sweet German Chocolate, 1/4 cup butter, 1-2/3 cups (13 oz. can) evaporated
milk, 1-1/2 cups sugar, 3 Tbs. corn starch, 1/2 teas. salt, 2 eggs, 1teas. vanilla extract, 1-1/3 cups
coconut, 1/2 cup chopped pecans.
Melt butter & chocolate over low heat, stirring til blended. Remove from heat, blend in evap. milk.

Mix sugar, corn starch, & salt. Beat in eggs & vanilla; gradually blend in chocolate & butter. Pour in
highly fluted unbaked pie shell. Combine coconut & pecans. Sprinkle on top of filling. Bake 375 deg. for 45 - 50 minutes. Cool at least 4 hours. You may need to cover loosely with foil last few minutes of baking.

MrsSanta (02:33:26) : WHITE CHOCOLATE CHEESECAKE

4 oz. white chocolate
3 8-oz. packages cream cheese
3/4 cups sugar
1/4 cup flour
3 eggs
1/2 cup heavy cream (whipping cream)
1/2 teaspoon vanilla

Grease 10-inch spring form pan.

Preheat oven to 300º

Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one
at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate.
While mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well.

Pour mixture onto spring form pan. Place cheesecake pan in a water bath filled with warm water.
Bake for 50 to 60 minutes, or until center of cheesecake is just firm.

Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Brandy Sauce for topping:

1 cup heavy cream
2 cups white chocolate, finely chopped
2 oz. brandy

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a
wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled
cheesecake and serve.

MrsSanta (02:32:14) : TRUELY SINFUL FUDGE CAKE

1/4 Lb Butter (softened)
2 Cups Sugar.
2 Lg Eggs.
4oz Baker's Unsweetened Chocolate.
1 3/4 Cups All-purpose Flour.
1/2 Tsp Baking Powder.
1 Tsp Baking Soda.
3/4 Tsp Plain Sea Salt
1 1/2 Cups Buttermilk.
1 Tsp Pure Vanilla Extract.

Pre-heat Oven to 350ƒ

In a small oven proof bowl or sauce pan, melt the chocolate in the oven while it is heating.
When melted, set aside to cool.
Beat the softened butter with an electric mixer at medium speed until creamy.
Gradually add the sugar, blend until creamy.
Add the eggs one at a time, beating well after each addition.
Blend in the chocolate, mixing well.
In a separate bowl combine the flour, baking powder, baking soda and salt.
Add flour mixture to the butter mixture alternating with buttermilk.
Begin and end with the flour mixture.
Stir in the vanilla.
Pour the batter evenly into 2 greased and floured 9 inch round cake pans.
Bake at 350ƒ for 30 to 35 minutes or when a toothpick inserted in cake center comes out clean.
Let the cakes cool in their pans for 10 minutes.
Remove from pans and let cool completely on wire racks.
Frost with: Sin-full Fudge Frosting (see recipe)

SIN-FULL FUDGE FROSTING

6oz Baker's Unsweetened Chocolate.
1 1/2 Sticks Butter.
5 Cups Confectioners Sugar (sifted)
1/2 Cup Cream or 1/2 and 1/2.
1 Tsp Pure Vanilla Extract.

Melt chocolate and butter in a small sauce pan over low heat.
With an electric mixer beat the sugar, cream and vanilla.
Add the melted chocolate and beat until fluffy.
Makes about: 4+ cups.

MARBLE FUDGE FROSTING

INGREDIENTS:
1 1/2 cups granulated sugar
1 cup evaporated milk
6 1oz squares unsweetened chocolate, coarsely chopped
1/4 cup butter or margarine (1/2 stick)
2 tsp vanilla
1 tsp cinnamon

In 3 qt saucepan bring sugar and evaporated milk to a boil over medium heat, stir occasionaly.
Let simmer for 10 minutes (brush down the sides with a brush dipped in cold water)
Combine the chocolate, butter, vanilla and cinnamon in a large bowl.
Pour the hot milk mixture over the chocolate, stiring until the chocolate is melted and smooth.
Cool to room temperature, stirring ocassionally.
Chill in the refrigerator until frosting is at good spreading consistency.
Spread a thin layer of frosting on top and sides of cake to form a foundation, then frost the cake.

HERSHEY'S CHOCOLATE SOUR CREAM FROSTING AND FILLING

2 cups Granulated Sugar
2 Tbs Hersheyís Chocolate Flavored Syrup
2/3 cup Dairy Sour Cream
1 tsp Vanilla

In a saucepan, combine the sugar and chocolate syrup.
When well mixed, add the sour cream.
Cook over medium heat to the ësoft boil stage
Remove from the heat.
Add vanilla and beat until thick enough to spread.
Add crushed nuts of choice for variety.
Yields 1 1/2 cups icing.

MrsSanta (02:28:18) : Chewy Chocolate Rice Krispies

3 tablespoons margarine
2 tablespoons unsweetened cocoa powder
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon chocolate flavoring
6 cups Rice KrispiesÆ cereal
1/2 cup raisins
Vegetable cooking spray

Directions
1. Melt margarine in large saucepan over low heat. Add cocoa powder and marshmallows and stir
until completely melted. Remove from heat. Stir in chocolate flavoring.

2. Add Rice KrispiesÆ cereal and raisins. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated
with cooking spray. Cut into squares when cool.

Microwave Directions: Microwave margarine, cocoa powder and marshmallows at HIGH 2
minutes in microwave-safe mixing bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir
in chocolate flavoring, mixing until smooth. Add cereal and raisins. Stir until well coated. Press into
pan as directed in step 3.

Variations:
1/2 cup dried tart cherries or dried cranberries may be used in place of raisins.

Yield: 24 squares, 2-inches square
Prep Time: 15 min.
Range Time: 5 min.
Microwave Time: 3 min.

MrsSanta (02:27:57) : Chocolate Rice Krispies

1 package (11.5 oz.) milk chocolate morsels
2 tablespoons shortening
2 cups Rice KrispiesÆ cereal
Vegetable cooking spray

Directions
1. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly.
Remove from heat. Stir in Rice KrispiesÆ cereal.

2. Immediately spread hot mixture thinly on foil-lined baking sheet coated with cooking spray. Let
cool. Refrigerate until hard. Break into bite-size pieces. Store in airtight container in refrigerator.
Yield: 20 servings

Variations:
Drops - Drop level measuring-tablespoon of warm mixture onto waxed paper. Chill until firm. Yield:
22 drops

Bars: Spread warm mixture in 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. To
serve, cut into 2 x 1-inch bars. Yield: 32 bars

Prep Time: 20 min.