Recipe: 37 Chocolate Recipes.4/4 - TALK TKL - 1-22-98

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TALK TKL - 01-22-98 - Part 4 (of 4)
Chocolate Recipes

Betsy at TKL (9:20:32 pm) :
I haven't tried this one:
From: jguevara@spin.com.mx (Jenka Guevara)
Sender: owner-eat-lf@blob.best.net
Someone, sorry I wrote the recipe but not your name, sent this recipe, it is
really great. I did not have unsweetened applesauce, so used sweetened one,
but omitted the sugar. I also changed the flour, to one cup flour and one
whole wheat. What came out was great.
The next time I will make one other change, instead of unsweetened chocolate
I will try it with cocoa, I believe it is three tablespoons per ounce. If
someone thinks this conversion is wrong, please let me know.
It is worthwhile making and fast.
I am including the recipe again, sorry for not putting the name of the
person who sent it, I am grateful for the recipe. I am including it if
someone did not get it.
CHOCOLATE APPLESAUCE CAKE
3 ounces unsweetened chocolate, melted
2 cups unsweetened applesauce, warmed to room temperature 1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon baking soda
Prehead oven to 350. Spray Pam on a 7 x 12" baking dish. Combine ingredients
in the order they appear. Stir well. Spread the batter inthe pan.
Bake for 25 minutes, or until top springs back in the center when lightly
pressed.
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Terry, tx (9:22:39 pm) : Milky Way cake
6-8 (2.15 oz)milky way candy bars, or to taste
2 sticks margarine, divided
2 cups sugar
4 eggs
2-1/2 cups all purpose flour
1/2 teaspoon salt
1-1/4 c buttermilk
1 tsp baking soda
1 c chopped pecans
Milky way icing(recipe follows)
Melt candy bars with 1 stick margarine in a saucepan; set aside. Cream sugar
and remaining stick of margarine in large bowl of electric mixer; beat sugar
in eggs.
In a large bowl, mix flour and salt. In a small bowl, combine buttermilk and
baking soda. Add floured tube to creamed mixture alternately with bettermilk
mixture. Stir in melted candy mixture,then pecans. Pour into a greased and
floured tube pan and bake at 325 degrees 1 hr and 10 min., or until tests
done. Remove cake from pan and place on a wire rack over a drip pan to
cool..... Pour warm icing over warm cake.
Milky way icing
2-1/2 c sugar
1 cup evaporated milk
6 oz semisweet chocolate chips
1 c marshmallow creme
1 stick margarine
Combine sugar and milk in a sauce pan over med. heat. Cook to the soft ball
stage(234 to 238 degrees on a candy thermometer) Add chocolate chips,
marshmallow creme and margarine and stir until melted. Pour over warm cake.
The end. It's really good.
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CarolB, Fl (9:23:13 pm) :
COCOA-COLA CAKE
2 1/3 cups flour
2 cups sugar
1 teaspoon baking soda
1 cup cola
2/3 cup butter or margarine
2 tablespoons unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla
1 1/2 cups tiny marshmallows
1 recipe Cocoa Topping, below
In a large mixing bowl, stir together flour, sugar and baking soda; set
aside.
In a medium saucepan, bring cola, butter and cocoa powder to a boil over
medium heat. Add the hot mixture to the flour mixture; stir until just
combined.
Add eggs, buttermilk and vanilla; stir until combined. Gently stir in
marshmallows. (They will float to the top.) Pour cake batter into greased
and floured 13-by-9-by-2-inch baking pan.
Bake in a 350-degree oven about 30 minutes or until a wooden pick inserted
near the center of the cake comes out clean. Transfer cake in pan to wire
rack. Immediately spread Cocoa Topping (below) over cake. Thoroughly cool
cake on rack. Cut into squares to serve.
Makes 16 servings.
DessertsDesserts
COCOA TOPPING
1/2 cup butter or margarine
1/4 cup unsweetened cocoa powder
1/4 cup cola
2 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla
1 cup chopped nuts
In a medium saucepan, bring butter or margarine, cocoa powder and cola to
boiling. Add confectioners' sugar and 1 teaspoon vanilla. Mix with a wire
whisk until combined. Stir in chopped nuts.
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linda/tennessee (9:23:15 pm) : Heath Bar Cookies
1 cup butter
1 cup brown sugar
1 egg yolk
2 cups flour
1 t. vanilla
1 1/2 cups coarsely chopped heath bars
Cream butter and sugar. Add egg yolk and beat well. Stir in
flour and
vanilla, mixing well. Spread into a greased 9x12 baking pan. Bake at
350 for 25 minutes. Remove from oven. Sprinkle immediately with heath
bars. Cool completely in pan before cutting into squares.
*This recipe comes from Great American Recipes.
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RisaG., NJ (9:23:42 pm) : From godiva.com:
CHOCOLATE APPLESAUCE CAKE
3 ounces unsweetened chocolate, melted
2 cups unsweetened applesauce, warmed to
room temperature 1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon baking soda
Prehead oven to 350. Spray Pam on a 7 x
12" baking dish. Combine ingredients in the order they appear. Stir well.
Spread the batter in the pan. Bake for 25 minutes, or until top springs back
in the center when lightly pressed.
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CarolB, Fl (9:24:40 pm) : Better than Sex Cake
Recipe By : Dawn VanEss
Serving Size : 15 Preparation Time :0:00
Categories : Cakes Desserts
1 German chocolate cake mix
1 can sweetened condensed milk
1 jar hot fudge sauce -- Mrs. Richardsons
12 ounces Cool Whip
3 Heath Bars -- crushed
Bake cake mix according to package instructions. Cool and stab many times
with wooden spoon. Pour a can of sweetened condensed milk over it. Pour a
jar of Mrs. Richardsons hot fudge topping over it. Spread a 12 oz. container
of cool whip over the top. Sprinkle the crushed heath bars on top.
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chefgreg (9:25:14 pm) : dark choc.mousse
4 xl eggs
7oz semisweet choc.
1/3 cuphot espresso
sep.eggs.chop choc.in small pieces
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RisaG., NJ (9:26:20 pm) : My godiva recipe got mixed up. Here it is:
Godiva Brownies
5 oz. Unsweetened Chocolate
5 1/3 oz. (2/3 Cup) Butter
5 Eggs
1 Tbs. Instant Coffee
1/2 Tsp. Salt
1 Tsp. Vanilla Extract
2 Cups Sugar
1/2 Cup Godiva Liqueur
1/2 Cup Sifted All-Purpose Flour
10 oz. (2 1/2 Cups) Chopped Walnuts
In double boiler, melt chocolate and butter; when smooth, add instant coffee
and set aside to cool.
Beat eggs and salt together until slightly fluffy, add sugar gradually and
beat until mixture is ribbony
(about 10 mins.). Add vanilla extract, Godiva Liqueur and cooled chocolate
to eggs while beating on
low speed. Fold in sifted flour until just incorporated, then fold in nuts.
Pour batter onto greased,
floured and parchment-lined 11" x 17" baking pan. Place in preheated 450
degrees oven, lowering
temperature to 400 degrees ; bake 20-22 minutes or until toothpick inserted
into center comes out
clean. Yield: Twenty 3" x 3" brownies.
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RisaG., NJ (9:27:02 pm) : Here is some chocolate to drink, care of Godiva:
Caf Godiva Mocha Frapp
YIELD: 8 to 10 servings
2-ounce package Caf Godiva Special Roast Coffee
6 tablespoons unsweetened cocoa
6 tablespoons sugar
1 quart coffee ice cream
1 1/2 cups milk
Brew strong coffee, using 4 cups cold water and the 2-ounce package Caf
Godiva Special Roast
Coffee. Whisk together the cocoa and sugar. Whisk in the hot coffee. Cool,
then chill. In batches,
combine the cold coffee, ice cream, and milk in a blender and process until
blended and foamy. Fill 8
to 10 soda glasses with frapp mixture. Sift cocoa powder over the tops and
serve with straws.
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CarolB, Fl (9:27:28 pm) : All-Chocolate Blackout Cake
CAKE
1/2 cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
FILLING (See Note)
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa
powder
2 cups boiling water
3/4 cup plus 1 tablespoon plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch dissolved in 1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
FROSTIING
12 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round
cake pans.
2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling
water to form a paste.
3. Combine the chocolate and milk in a small saucepan over medium heat.
Stir frequently until the chocolate melts, about 3 minutes. Remove from
the heat. Whisk a small amount of the hot chocolate milk into the cocoa
paste to warm it. Whisk the cocoa mixture into the milk mixture. Return
the pan to medium heat and stir for 1 minute. Remove and set aside to
cool until tepid.
4. In the bowl of a mixer, cream the butter and sugar together. Beat
in the egg yolks, one at a time, and add the vanilla. Slowly stir in
the chocolate mixture.
5. Combine the flour, baking powder, baking soda and salt. Using a
spatula or a wooden sp
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Betsy at TKL (9:28:06 pm) :
Date: Tue, 21 Jun 1994 11:49:00 EDT
From: "Laplante, Michelle" MLAPLANT.OFS@SPH.HARVARD.EDU
Subject: Recipes: choc. Coke cake, wacky
I know I'm a little late posting these, but the Coca Cola recipe is for
the woman who was looking for soda recipes for a party. Maybe other
Eat-lers would be interested in the one I have. I'm also including my
recipe for a "wacky" cake, which is a chocolate cake. The woman who gave
it to me years ago told me why it was wacky, but I forgot. Does anyone
know why this might be called a "wacky" cake? All I know is it is one of
the best chocolate cakes I've ever had.
Coca-Cola Chocolate Fudge Cake
------------------------------
A dark, decadent, mix-in-one-bowl fudge cake. Cola in the batter,
cola in the icing -- a must.
1 3/4 cups flour
2 cups brown sugar, packed
3/4 cup cocoa, measured, then sifted
2 tsp. baking soda
1 tsp. baking powder
dash salt
2 eggs
1/2 cup oil
1 cup cola drink
1 cup buttermilk
1 tsp. vanilla
Cola Frosting (recipe below)
Method: Sift together flour, brown sugar, cocoa, baking soda, baking
powder, and salt in large bowl. In center add eggs, oil, cola drink,
buttermilk, and vanilla and whisk about 3 minutes to make smooth, thin
batter. Pour into lightly greased 9x13 inch baking pan. Bake at 350
degrees for 40-45 minutes or until cake tests done.
Cool cake on counter. Refrigerate while preparing icing. Frost cake. Cut
into squares to serve. Makes 8 to 10 servings.
Cola Frosting
-------------
1/4 cup unsalted butter
3 Tlbs. cocoa
1/3 cup cola drink
4 cups powdered sugar
Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat
until fluffy and smooth. Use to frost cake.
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CarolB, Fl (9:30:32 pm) : German Chocolate Dump Cake
ingred:
1 cup coconut
1 cup chopped nuts
1 box German Chocolate cake mix (mixed with ingredients suggested on
box, following directions)
1 cup butter or margarine
8 oz cream cheese
16 oz box of powdered sugar
Grease pan, put in coconut and nuts, pour in cake mix. In seperate
bowl, cream butter cream cheese and powdered sugar; pour over cake mix
and swirl. bake at 350 for 45 minutes.
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linda/tennessee (9:31:41 pm) : Chocolate Plunge
2/3 cup light corn syrup
1/2 cup whipping cream
1-8 oz semi-sweet or German sweet chocolate
Microwave corn syrup and whipping cream on high for 90 seconds or until
it comes to a boil. Stir in chocolate until it's melted. Serve warm as
a dip for fruit or cookies. Makes 1 1/2 cups.
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CarolB, Fl (9:33:15 pm) : Easy Rocky Road
Recipe By : Treasury of Christmas Recipes (1991)
Serving Size : 1 Preparation Time :
Categories : Cookies
1 cups (12-ounce package) semi-sweet chocolate
-- chips
2 Tablespoons butter or margarine
3 cups miniature marshmallows
1 cup coarsely chopped pecans
Butter 8-inch square pan. In large microwave-safe bowl, place chocolate
chips,and butter
Microwave at HIGH (100%) just until chocolate
chips are melted and mixture is smooth when stirred. Add marshmallows and
nuts; blend
well. Spread evenly in prepared pan. Cover; refrigerate until firm. Cut into
2-inch
squares
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RisaG., NJ (9:34:44 pm) : I haven't tried this one either:
Chocolate Bread
YIELD: 2 loaves
PREPARATION: 45 minutes plus rising, baking and cooling times.
Chocolate dough:
1 1/2 cups warm water (110 to 115 degrees F), divided
2/3 cup plus 1 teaspoon granulated sugar, divided
2 teaspoons dry yeast
4 1/2 cups bread flour
2/3 cup firmly packed light brown sugar
2/3 cup unsweetened alkalized cocoa powder, sifted
1 teaspoon instant espresso powder (such as Medaglia D'oro)
2 teaspoons salt
1 large egg, at room temperature
12 tablespoons unsalted butter, softened
Egg glaze:
1 large egg
1 teaspoon water
Make the chocolate dough:
1.In a small bowl, combine 1/2 cup of the water with 1 teaspoon of the
sugar. Sprinkle the yeast over the water and set the mixture aside for 10
minutes, until foamy; if the mixture is not foamy, the yeast may be inactive
and should not be used.
2.In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the flour, the
remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the
espresso powder and the salt. Using the paddle attachment, mix at low speed
for 1 minute, until combined. Add the remaining 1 cup warm water and the egg
to the yeast mixture, and add this to the flour mixture while continuing to
mix at low speed. Increase the speed to medium and continue to beat the
mixture for 2 minutes, or until the dough is smooth and elastic. At low
speed, beat in the softened butter 1 tablespoon at a time, until it is
incorporated into the dough. Remove the paddle attachment and replace it
with the dough hook. At low speed, knead the dough for 2 minutes. Increase
the speed to medium, and knead the dough for 2 minutes longer. Transfer the
dough to a buttered bowl (the dough will be quite moist). Cover the bowl
with a tea towel and allow the dough to rise in a warm, draft-free place for
2 hours, or until almost doubled in bulk.
3.After the chocolate dough has risen, punch the dough down and cover the
bowl with plastic wrap. Place the dough in the refrigerator for at least
eight hours, or up to two days.
4.Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a lightly floured
work surface, divide the chocolate dough in two. Divide each dough half into
six equal pieces, so that you have 12 equal pieces in all. With lightly
floured hands, shape each piece into a perfectly smooth, round ball. Place
six dough balls in each prepared pan in a zigzag pattern, pressing them
lightly together if necessary. Cover the pans with a tea towel and allow the
dough to rise at room temperature for 1 hour.
5.Position a rack in the center of the oven and preheat to 400 degrees F. In
a small bowl whisk together the egg and water until blended. Using a pastry
brush, brush the egg glaze over them tops of the loaves. Bake the loaves for
10 minutes. Lower the oven temperature to 375 degrees F and bake the bread
for an additional 30 minutes. Cool the bread in the pans set on a wire rack
for 15 minutes. Unmold the bread and cool the loaves on the rack completely.
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RisaG., NJ (9:35:46 pm) : Also from Godiva.com:
Chocolate Chunk Brownies
YIELD: 24 brownies
PREPARATION: 30 minutes plus baking and cooling times
Allow the brownies to set at room temperature for at least 6 hours or
overnight before cutting.
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon double acting baking powder
1/8 teaspoon salt
14 ounces semisweet chocolate, finely chopped
1 cup granulated sugar
9 tablespoons unsalted butter, cut into tablespoons
1/4 cup light corn syrup
1/4 cup water
3 large eggs, chilled
1 tablespoon vanilla extract
1 1/2 cups coarsely chopped walnut halves, divided
9 ounces Swiss dark chocolate, cut into 1/4-inch chunks, divided
1.Position a rack in the center of the oven and preheat to 325 degrees F.
Line a 13-by-9
1/2-inch baking pan with a double thickness of aluminum foil so that the
foil extends 2 inches
beyond the two short ends of the pan. Fold the overhang down along the sides
of the pan.
Butter the bottom of the foil-lined pan.
2.In a medium bowl, stir together the flour, baking soda, baking powder and
salt. Place the
semisweet chocolate in a large bowl.
3.In a medium saucepan, combine the sugar, butter, corn syrup and water.
Cook over medium
heat, stirring constantly with a wooden spoon, until the butter melts, the
sugar is dissolved and
the mixture comes to a boil. Remove the pan from the heat and pour the hot
syrup over the
chocolate. Let the mixture stand for 1 to 2 minutes, to melt the chocolate.
Whisk until smooth.
4.One at a time, whisk in the eggs, blending until smooth. Whisk in the
vanilla and the flour
mixture, mixing until the batter is smooth. Using a rubber spatula, fold in
1 cup of the walnuts
and 6 ounces of the Swiss chocolate chunks.
5.Scrape the batter into the prepared pan and spread it evenly with a
spatula. Sprinkle the
remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top
of the batter.
Bake the brownies for 40 to 50 minutes, or until a cake tester or toothpick
inserted into the
center of the brownie comes out with a few moist crumbs clinging to it.
6.Cool the brownies in the pan set on a wire rack. When the brownies are
completely cool,
cover the pan of brownies with plastic wrap and let the brownies set at room
temperature for
at least 6 hours or overnight.
7.Invert the brownies onto a large plate or cutting board. Remove the pan
and carefully peel off
the foil. Invert again onto a smooth cutting surface and cut into 24 bars.
Store the brownies at
room temperature in an airtight container for up to five days.
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linda/tennessee (9:43:36 pm) : i am not a great big chocolate eater , so i
dont have many chocolate recipes
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Peggy, WA (9:50:34 pm) :
RECIPE: Guittard Chocolate-Oatmeal Chippers
350 F oven
Yield: 4 1/2 dozen 2-inch cookies
2 cups Guittard Semi-sweet chocolate chips (12 oz)
3/4 cup unsifted
3/4 tsp baking soda
1/4 tsp salt
1 1/4 cups quick cooking rolled oats
1/4 cup vegetable oil
1/4 cup firmly packed brown sugar
2 large eggs
2 TB milk
1 tsp vanilla
1 cup Guittard Choc-Au-Lait Vanilla Milk Chips
Preheat oven to 350 F. Lightly grease cookie sheets. Melt semi-sweet chips
in top of double boiler over low heat, stirring constantly until smooth. Set
aside to cool.
In medium bowl, combine flour, baking soda, salt and oats; set aside.
In large bowl of mixer, blend oil, brown sugar, eggs, milk and vanilla until
smooth. Blend in melted chocolate, stopping to scrape sides and bottom of
bowl as needed. Gradually add dry ingredients until combined. Stir in
walnuts and vanilla milk chips.
Form well rounded teaspoonfuls into balls and place 2 inches apart on cookie
sheet. Bake 7 9 minutes; centers of cookies will still be soft but will
harden as they cool. Let stand 3 minutes before removing to cooling racks.
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Peggy, WA (9:52:25 pm) :
Truly Disgusting Chocolate Sauce
(From the Hershey's Cocoa Cookbook)
1/2 cup Hershey's Cocoa
3/4 cup sugar
2/3 cup Carnation evaporated milk
1/3 cup Karo light corn syrup
1/3 cup Fleischmann's margarine
1 tsp vanilla
Combine cocoa and sugar in saucepan
Blend in evaporated milk and corn syrup
Cook over medium heat, stirring continuously, until mixture boils
Boil & stir one minute
Remove from heat
Stir in butter & vanilla
Serve warm!
Brand name ingredients make a difference. Recipe doubles well (but does not
triple well) and can be cooked in the microwave. Leftovers (HA!) keep
well frozen or refrigerated. To reheat, place 2 or 3 globs in the bottom of
a bowl and microwave on High until it just starts to bubble; add ice cream
and devour.
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Peggy, WA (9:54:27 pm) :
Chocolate Oatmeal Walnut Cookies
Oven: 350 F
4 oz. Hershey's Unsweetened Baking Chocolate, broken into pieces
3/4 cup (1 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/2 cup milk
3 cups regular or quick-cooking rolled oats
1 1/2 cups coaresely chopped walnuts
Heat oven to 350 F. Lightly grease cookie sheet. In small
microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1 1/2
minutes or until chocolate is melted when stirred; cool slightly. In
large mixer bowl, beat butter and sugar until well blended. Add eggs;
blenbd well. Blend in vanilla and melted chocolate. Add flour, baking
soda, cinnamon if desired, and salt; blend just until moistened.
Gradually add milk, blending well. Stir in oats and walnuts. Drop by
tablespoonfuls onto prepared cookie cheet. Bake 10 to 11 minutes or just
until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool
completely. About 5 dozen cookies.
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Peggy, WA (9:57:05 pm) :
Recipe: Quick & Easy Fudgey Brownies
4 bars (4 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped nuts (optional)
Quick & Easy Chocolate Frosting (optional)
Heat oven to 350 F. Grease 13 x 9 x 2-inch baking pan. In large
microwave-safe bowl, place chocolate and butter. Microwave at HIGH (100%)
1 1/2 to 2 minutes or until chocolate is melted and mixture is smooth
when stirred. Add sugar; stir with spoon until well blended. Add eggs and
vanilla; mix well. Add flour and nuts, if desired; stir until well
blended. Spread into prepared pan. Bake 30 to 35 minutes or until wooden
pick inserted in center comes out almost clean. Cool in pan on wire rack.
Frost with Quick & Easy Chocolate Frosting, if desired. Cut into squares.
About 24 brownies.
Recipe: Quick & Easy Chocolate Frosting
3 bars (3 oz.) Herhsey's Unsweetened Baking Chocolate, broken into pieces
1 cup miniature marshmallows
1/2 cup (1 stick) butter or margarine, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup milk
In medium saucepan over low heat, melt chocolate, stirring constantly.
Add marshamllows; stir frequently until melted. (Mixture will be very
thick and will pull away from sides of pan.) Spoon mixture into small
mixer bowl; beat in butter. Add sugar and vanilla alternatly with milk;
beat to desired consistency. About 2 1/2 cups frosting.
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Peggy, WA (9:59:07 pm) :
Recipe: Easy Chocolate Cheese Pie
2 bars (2 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup sugar
1 package (3 oz.) cream cheese, softened
1 teaspoon milk
2 cups frozen non-dairy whipped topping, thawed [would this be Cool Whip?]
8-inch (6 oz.) packaged crumb crust
Additional whipped topping (optional)
In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1
to 1 1/2 minutes or until chocolate is melted and smooth when stirred; set
aside. In small mixer bowl, beat butter, sugar, cream cheese and milk
until well blended and smooth. Blend in chocolate. Gradually blend in
whipped topping. Spoon into prepared crust. Refrigerate until firm. Serve
with additional whipped topping, if desired. 6 to 8 servings.
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Peggy, WA (10:02:24 pm) :
CHOCOLATE CHIP CHEESECAKE
1-1/2 cups graham cracker crumbs
1/3 cup Hershey's Cocoa
1/3 cup sugar
1/3 cup butter or margarine, melted
3 pkgs. cream cheese, softened
1 can (14 oz.) Eagle brand Sweetened
condensed milk (NOT evaporated
milk)
3 eggs
2 tsp vanilla extract
1 cup Hershey's Mini Chips Semi-
Sweet chocolate, divided
1 tsp all purpose flour
Heat oven to 300 degrees F. In a bowl combine graham cracker crumbs,
cocoa, sugar and butter; press evenly onto bottom of 9-in springform pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually add
sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix
well. In small bowl, toss 1/2 cup mini chips with flour to coat; stir into
cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly
over top.
Bake 1 hour. Turn oven off; allow to cool in oven 1 hour.
Remove from oven; cool to room temperature. Refrigerate before serving.
Cover; refrigerate leftover cheesecake. 10 to 12 servings.
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Peggy, WA (10:04:45 pm) :
MIXED NUT CHOCOLATE FUDGE
2 cups (12 oz.) Hershey's Semi Sweet
Chocolate Chips
1 cup Hershey's Milk Chocolate Chips
1 can (14 oz.) Eagle Brand Sweetened
Condensed Milk (not evaporated
milk)
1 cup coarsely chopped mixed nuts
1 tsp vanilla extract
Line 8-inch square pan with foil. In heavy saucepan over low heat, melt
chocolate chips with sweetened condensed milk, stirring constantly.
Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared
pan.
Refrigerate until firm, about 2 hours. Turn fudge onto cutting
board; peel off foil.
Cut into squares.
Store tightly covered at room
temperature. About 4 dozen pieces or 2 pounds.
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Peggy, WA (10:08:34 pm) :
CREAMY DOUBLE DECKER FUDGE
1 cup Reese's Peanut Butter Chips
1 can (14 oz.) Eagle Brand Sweetened
Condensed Milk (not evaporated
milk), divided
1 tsp vanilla extract, divided
1 cup Hershey's Semi-sweet chocolate
chips
Line 8 inch square pan with foil. In small microwave safe bowl, place
peanut butter chips and 2/3 cup sweetened condensed milk, Microwave at
HIGH 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted
when stirred. Stir in 1/2 tsp vanilla. Spread evenly into prepared pan.
In small microwave safe bowl, place remaining sweetened condensed milk and
chocolate chips; repeat microwave procedure.
Stir in remaining vanilla; spread evenly over peanut butter layer.
Refrigerate until firm, about 2 hours.
Turn fudge onto cutting board; peel off foil.
Cut into squares.
Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2
pounds.
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Peggy, WA (10:12:03 pm) :
CHOCOLATE STREUSEL BARS
1-3/4 cup all purpose flour
1 cup sugar
1/4 cup Hershey's Cocoa
1/2 cup (1 stick) butter or margarine
1 egg
1 can Eagle Brand Sweetened
Condensed Milk (not evaporated
milk)
2 cups (12 oz.) Hershey's Semi Sweet
Chocolate Chips, divided
1 cup coarsely chopped nuts
Heat oven to 350 degrees F. Grease 13x9x2 inch baking pan. In large
bowl, stir together flour, sugar and cocoa. Cut in butter until mixture
resembles coarse crumbs. Add egg; mix well. Reserve 1-1/2 cups. Press
remaining mixture onto bottom of prepared pan. Bake 10 minutes.
Meanwhile in medium microwave safe bowl, place sweetened condensed milk
and 1 cup chocolate chips; stir.
Microwave at HIGH for 1 to 1-1/2
minutes or until chips are melted and mixture is smooth when stirred; pour
over crust. Add nuts and remaining chips to reserved crumb mixture.
Sprinkle over top. Bake additional 25 to 30 minutes or until center is
almost set. Cool completely. Cut into bars. About 36 bars.
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kathy-idaho (10:26:19 pm) : Chocolate Town Syrup Cupcakes
Hersey's 1934 Cookbook - Revised
1/2 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
1-1/4 cups flour
3/4 teaspoons baking soda
1-1/2 cups Hersey's Chocolate Syrup.
Cream butter sugar and vanilla until light and fluffy. Add eggs, one at a
time beating well after each addition. Combine flour, baking soda and add
alternately with chocolate syrup to the creamed mixture.
Pour into paper-lined muffin cups, 1/2 full. Bake 20 - 25 minutes at 375.
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kathy-idaho (10:26:27 pm) : Chocolate Town Syrup Cupcakes
Hersey's 1934 Cookbook - Revised
1/2 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
1-1/4 cups flour
3/4 teaspoons baking soda
1-1/2 cups Hersey's Chocolate Syrup.
Cream butter sugar and vanilla until light and fluffy. Add eggs, one at a
time beating well after each addition. Combine flour, baking soda and add
alternately with chocolate syrup to the creamed mixture.
Pour into paper-lined muffin cups, 1/2 full. Bake 20 - 25 minutes at 375.
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kathy-idaho (10:35:50 pm) : Mocha Cocoa Frosting
1/3 cup buter
1/2 tsp. vanilla
3 cups confectioner's sugar
1/2 cup Hersey's Coccoa
1/4 teaspon salt
1/3 cup black coffee
Cream butter thoroughly; add vanilla. Sift sugar, cocoa and salt together.
Add alternately with coffee to butter, beating to spreading consistency.
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kathy-idaho (10:53:06 pm) : Baked Chocolate Rice Pudding
1/2 cup regular rice
1 cup water
1/3 cups sugar
1 tablespoon cornstarch
1/3 cup Hersey's Cocoa
Dash of salt
2-1/2 cups milk
2 egg yolks
1/2 cup raisins
2 egg whites
1/4 cup sugar
Stir together the rice and water in a saucepan. Heat to boling, stirring
once or twice. Reduce heat and cover adn simmer 14 minutes without removing
the cover or stirring. All the water should be absorbed. Blend 1/3 cup
sugar, the cornstarch, cocoa
and salt.
Add 1/2 cup milk and stir to form a paste.
Add remaining milk
Add beaten egg yolks and beat with a beater.
Stir in rice and raisins
Pour into ungreased 1-1/2 quart casserole
Place casserole in pan of very hot water. Bake in moderate oven 350 for
1-1/2 hours, stirring occasionally, or until the pudding is creamy and most
of the liquid is absorbed. Remove casserole from the oven but not the pan of
hot water.
Increase the oven to 400. Beat the egg whites until foamy. Beat in 1/4 cup
sugar and continue beating until stiff and glossy. Spread on the pudding and
bake 8 to 10 minutes. Serve
Warm.
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kathy-idaho (10:57:14 pm) : Steamed Chocolate Pudding
2 squares Hershey's baking chocolate
1 egg
3/4 cup sugar
1/2 cup milk
1 tablespoons butter, melted
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Melt chocolate over simmering water.
Beat the egg and sugar well. Add other ingredients and melted baking
chocolate
Turn into a well greased mold and steam for 1-1/2 hours
(Place rack in large saucepan and pour boiling water into pan up to level of
rack. Place mold with pudding on rack. Cover saucepan and keep water boiling
over low heat to steam pudding) Hershey's Cookbook.
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kathy-idaho (11:03:08 pm) : Chocolate Bavarian Cream
1 Tablespoon granulated gelatin - unflavored
1/4 cup cold water
2 squares Hersey Baking Chocolate
1 cup sugar
dash salt
1/2 cup hot milk
1 teaspoon vanilla
2 cups heavy cream, shipped
24 lady finger or wafers
Soak gelatin in cold water.
Melt chocolate in a double boiler over simmering water.
Add sugar, salt and hot milk. Blend.
Add gelatin to the hot mixture. Cool chocolate mixture.
Beat mixture until spongy and light - 2 minutes.
Add vanilla
Fold in whipped cream.
Line bottom and sides of a fancy mold with ladyfingers or wafer cookies or
sponge cake.
Pour in cream mixture. Mold and chill
Serve with whipped cream.ed cream.
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Leslie WA (11:34:25 pm) : Chocolate Peanut-Butter Ice-Cream Pie
15 chocolate sandwich cookies
1/2 cup dry-roasted peanuts
nonstick cooking spray
4 Tbl margarine or butter, melted
3 Qts Chocolate ice-cream
7 1.8 pkg chocolate-covered peanutbutter cups
1 cup heavy or whipping cream
2 Tbl. Sugar
Fudge Sauce
Preheat oven to 400 degrees F.
In food processor withknife blade attached or in blender at medium speed,
blend chocolate sandwhich cookies and dry roasted peanuts until finely
chopped.
Spray 9 inch pie pan wiht nonstick spray.
Reserve 1 Tbl chopped cokie-peanut mixture for garnish later; in pie plate,
with hand, mix remaining cookie-peanut mixture and margarine or butter.
Press mixture onto the bottom and up the side of pie plate.
Bake crust for 8 minutes
cool crust in pie plate on wire rack. Meanwhile, place chocolate ice cream
in refrigerator to soften slightly, about 30 minutes. With knife, coarsely
chop milk chocolate-covered peanut butter cups. In large bowl, with spoon,
mix softened ice cream with the chopped peanut butter cups. Evenly spoon
mixture into cooled cookie crust. Cover; freeze until firm, at least 6 hours
or overnight. In a small bowl, with mixer at medium speed, beat heavy, or
whipping cream and sugar until stiff peaks form. Spoon whipping cream
mixture into decorating bag with large star tube; pipe rosettes on outside
edge of pie and on top to make a pretty design. Sprinkle reserved cookie
mixture on to of the pie. Return to freezer uncovered. when whipped cream
has become hardened, wrap pie with foil or plastic. Return to freezer. let
pie stand at room temperature 15 minutes to soften slightly for easie
slicing. meanwhile make fudge sauce. To serve cut pie into wedges and serve
with warm fudge sauce.
Fudge Sauce: In 1 QT. saucepan, over low heat, heat 1 (8oz.) jar milk
chocolate fudge topping until hot; stir in 1/4
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(11:39:45 pm) : CHOCOBERRY SPLASH
Prep Time: 5 min.
Start to Finish: 5 min.
Ingredients:
3/4 cup cold milk
3 tablespoons frozen strawberries with syrup, thawed
2 tablespoons HERSHEY'S Syrup
2 tablespoons vanilla ice cream plus 1 scoop vanilla ice cream
2 tablespoons club soda
Crushed ice
Instructions:
1. Into blender container, place milk, strawberries, syrup and 2 tablespoons
ice cream. Cover; blend on medium speed until smooth.
2. Pour into tall glass filled with ice. Add club soda; stir. Top with scoop
of ice cream; garnish with additional fruit, if desired. Serve immediately.
One 12-ounce serving.
VARIATIONS: Substitute the following fruits for the frozen strawberries:
FRESH STRAWBERRY SPLASH: 1/4 cup sweetened fresh strawberries
PEACH SPLASH: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh
peach.
PINEAPPLE SPLASH: 2 slices canned or 1/4 cup crushed pineapple.
RASPBERRY SPLASH: 3 tablespoons frozen raspberries with syrup, thawed.
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(11:44:06 pm) :
CHOCOLATE APRICOT UPSIDE-DOWN CAKE
Prep Time: 30 min.
Start to Finish: 1 Hr. 40 min.
Ingredients:
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup packed light brown sugar
1/4 cup chopped pecans
1 can (about 17 oz.) apricot halves, drained
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)
Instructions:
1. Heat oven to 375 F. In 9-inch round or 9-inch square baking pan, melt 1/4
cup butter in oven. Remove from oven. Add brown sugar; mix well. Spread
evenly over bottom of pan. Arrange apricots in pan with rounded side down.
Sprinkle pecans around apricots.
2. Stir together flour, cocoa, baking powder and salt. In large bowl, beat
granulated sugar and butter. Add eggs; beat well. Add flour mixture
alternately with milk and vanilla; beat until blended. Spread batter evenly
over apricots.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out
clean. Immediately invert cake onto serving plate. Serve slightly warm or at
room temperature with CINNAMON SPECKLED WHIPPED TOPPING. 8 servings.
CINNAMON SPECKLED WHIPPED TOPPING: In small bowl, combine 1 cup (1/2 pt.)
cold whipping cream, 3 tablespoons powdered sugar and 1/8 teaspoon ground
cinnamon; beat until stiff. About 2 cups topping.
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(11:45:25 pm) :
CHOCOLATE SWEETHEART CAKES FOR TWO
Prep Time: 30 min.
Start to Finish: 1 Hr. 50 min.
Ingredients:
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING (recipe follows)
1 tube pink decorating icing
Instructions:
1. Heat oven to 350 F. Grease and flour 8-inch square baking pan.
2. In medium bowl, stir together flour, granulated sugar, brown sugar,
cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with
whisk or spoon until smooth. Pour batter into prepared pan.
3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Transfer to cutting board.
4.Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces.
Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts
on top. Garnish with decorating icing. 2 small cakes.
CHOCOLATE FROSTING
- 1 tablespoon butter or margarine
- 2/3 cup powdered sugar
- 1 tablespoon HERSHEY'S Cocoa
- 2 to 3 teaspoons milk
- 1/8 teaspoon vanilla extract
In small microwave-safe bowl, place butter. Microwave at HIGH (100%) 20
seconds or until butter is melted. Stir together powdered sugar and cocoa;
add to butter mixture alternately with milk, beating with spoon or whisk
until smooth. Stir in vanilla. About 1/3 cup frosting.
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(11:48:05 pm) : HERSHEY BAR PIE
Prep Time: 1 Hr.
Start to Finish: 6 Hrs.
Ingredients:
CHOCOLATE PETAL CRUST (recipe follows) or 1 baked 9-inch pie crust, cooled
1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces
1/3 cup milk
1-1/2 cups miniature marshmallows or 15 large marshmallows
1 cup (1/2 pt.) cold whipping cream (optional)
Sweetened whipped cream (optional)
Cherry pie filling, chilled (optional)
Instructions:
1. Prepare CHOCOLATE PETAL CRUST.
2. In top of double boiler over hot, not boiling, water, melt chocolate bar
pieces with milk, stirring frequently. Add marshmallows, stirring until
melted; remove from over top of hot water. Cool to room temperature.
3. In small mixer bowl, beat whipping cream until stiff; carefully fold into
chocolate mixture. Spoon into prepared crust. Cover; refrigerate until firm,
about 4 hours. Garnish with whipped cream or cherry pie filling, if desired.
Cover; refrigerate leftover pie. 8 servings.
CHOCOLATE PETAL CRUST
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 cup HERSHEY'S Cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
1. Heat oven to 375 F. Grease 9-inch pie plate.
2. In large mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to butter
mixture. Shape soft dough into two rolls, 1-1/2 inches in diameter. Cut one
roll into 1/8-inch slices; arrange slices, edges touching, on bottom and up
side of prepared pie plate. (Small spaces in crust will not affect pie.)
3. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.
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END OF FILE - Part 4 (of 4)
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