recipelink.com Chat Room Recipe Swap
02-04-2000 - 17 Chocolate Recipes
Gina,.Fla (03:00:06) :
MRS. B'S WHITE CHOCOLATE CAKE
This is the birthday cake my Hubby always asks for. A bit unusual for him as this cake is with white chocolate and his is a confirmed chocoholic!!
FOR THE CAKE:
1 cup butter, softened
2 cups sugar
4 eggs, separated
1/2 lb. white chocolate, melted
1 tsp. vanilla
2 1/2 cups cake flour
1/4 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1 cup pecans, finely chopped
1 cup golden raisins
FOR THE ICING:
1 stick (1/2 cup) butter, softened
1 (8 oz.) pkg. cream cheese
1 cup pecans, finely chopped
1 lb. box powdered sugar
TO PREPARE THE CAKE:
Cream butter and sugar together. Beat in egg yolks, white chocolate and vanilla; set aside.
Combine flour, baking powder and salt. Add to butter mixture alternating with buttermilk; set aside.
Beat egg whites real stiff. Fold into batter. Stir in nuts. Pour batter into greased 9x13-inch pan or Bundt pan.
Bake at 350 degrees F for 50-60 minutes. Cool 5 minutes in pan then invert onto serving platter if making a Bundt cake. Cool completely before icing.
TO PREPARE THE ICING:
Combine the ingredients for the Icing.
Gina,.Fla (02:58:00) : Ultimate Chocolate Cherry Biscotti
This is my best friend Susan's biscotti recipe, which is to die for...they're simply irrisistable! They make a beautiful gift from your kitchen.
3 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. nutmeg
3 large eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
1 T. grated orange peel
1 t. vanilla
6 oz. bittersweet or semisweet choc. chips
1 1/2 c. candied red cherries (quartered)
2 1/2 oz. semisweet chocolate melted
Heat oven to 325. Arrange oven racks in center and lower third of oven. Grease a cookie sheet
Combine flour, baking powder and salt in bowl. Beat eggs in mixer bowl at med high speed for 1 mt. Gradually beat in sugar. At low speed, beat in butter, orange peel and vanilla. Beat in dry ingred. just until blended. Stir in chips and cherries.
Divide dough into thirds. On a lightly floured surface, roll each piece into a 14x1 1/2" log. Arrange logs 2 1/2" apart on greased cookie sheet. Bake on bottom oven rack 30 mts. until firm. Cool on wire rack for 15 mts.
Reduce oven temp. to 275. Carefully transfer logs to cutting surface, with a serrated knife, gently slice each log diagonally into 1/2" slices. Arrange slices cut side down 1" apart on two large ungreased cookie sheets.
Bake 30 mts. until they feel dry to the touch. Cool on wire racks
To decorate, stack cookies on wax paper. Spoon melted chocolate into a baggie snipping off one corner and drizzle chocolate over zig-zag style. Let stand until set. Makes 6 dozen cookies.
Gina,.Fla (02:57:24) : Triple Chocolate Strip Cookies
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup light brown sugar, packed
3/4 cup margarine, softened
2 eggs
2 cups semi-sweet chocolate chips
Preheat oven to 350 F. Lightly grease cookie sheets.
In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.
In a medium bowl, beat sugar, brown sugar and margarine until light and
fluffy. Add the eggs ; mix well. Stir in the flour mixture; mix well.
Stir in the chocolate chips.
Divide the dough into four parts. Shape each part into a 12" long log.
Place two logs onto prepared cookie sheets, about 3"-4" apart. Bake cookie strips at 350 F. for 14-18 minutes or until toothpick inserted
in center of roll comes out almost clean. Remove cookies from sheets.
Cool for several minutes. Slice cookies at an angle ( like Biscotti)
and let cool completely.
Melt 2 oz. white chocolate w/ 1 TBSP. of shortening, mix well.
Drizzle white chocolate over half of cookies.
Melt 2 oz. semi-sweet chocolate w/ 1 TBSP. shortening, mix well.
Drizzle chocolate over remaining cookies. Let set.
Gina,.Fla (02:56:47) : SOUR CREAM FUDGE CAKE
1/4 pound plus 1 tablespoon butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
Fudge Cake Icing, recipe follows Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing
Yield: one cake
FUDGE CAKE ICING
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve. Gina,.Fla (02:56:11) : Outrageous Double Chocolate-White Chocolate Chunk Cookies
1 package ( 24 oz. ) semi-sweet chocolate chips ( 4 cups)
1 cup butter or margarine, softened
1 cup packed light brown sugar
1 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
6 oz. white baking bar, cut into 1/4" pieces
1 cup pecan or walnut halves
Preheat oven to 350 F. Melt 1 1/2 cups of the chocolate chips , stirring
until smooth. Cool to room temperature, but not stiff.
Beat butter, brown sugar and vanilla in large bowl of electric mixer on
medium speed until light and fluffy. Beat in eggs and melted chocolate
until light and fluffy. Stir in the flour, baking soda and salt. Beat till
combined. Stir in remaining chocolate chips, white chocolate chunks and nuts.
Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2"
apart onto cookie sheets. ( I line mine with parchment paper)
Bake cookies for 12-14 minutes or until set ( centers will appear soft and
moist). Cool for 1-2 minutes; remove to a wire rack to cool completely.
Kelly,WA 03:01:06 Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!
Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar
Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.
Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make
frosting.
Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.
Gina,.Fla (02:54:57) : Double Frosted Bourbon Brownies
3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.
White Frosting:
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.
Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine
Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.
Gina,.Fla (02:54:28) : DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
Gina,.Fla (02:53:39) : CB Double Fudge Coca Cola Cake
1 C. Coca-cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut.
Gina,.Fla (02:53:01) : CB Coca Cola Cake II
1 Stick of Butter
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frosting
1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey's Chocolate Syrup
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Gina,.Fla (02:52:07) : Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,.Fla (02:51:21) : Chocolate Eclair Cake
1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer till thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.
Gina,.Fla (02:50:59) : CHOCOLATE KRINKLE COOKIES
MAKES ABOUT 100
2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon nutmeg
1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
3. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.
Laura.P./NJ (01:31:09) : Chocolate Chip Mini Muffins
Taste of Home
These are very good!
1/2 c. sugar
1/4 c. shortening
1 egg
1/4 c. milk
1/2 t. vanilla
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
2/3 c. mini semisweet chocolate chips
Cream sugar and shortening till fluffy. Add egg, milk and vanilla. Mix well. Combine dry ingredients. Gradually add to creamed mixture. Fold in chocolate chips. Spoon about 1 T. of batter into paper-lined mini-muffin cups. Bake at 375* for 10 - 13 minutes. Cool in pan for 10 minutes. About 3 dozen.
Sue,.MA (09:33:34) : SOUR CREAM COFFEE CAKE
1 tsp baking soda
1 c sour cream
1/4 c butter or margarine
1 c sugar
3 eggs
2 tsp vanilla
2 c flour
1 tsp baking powder
Filling:
1/2 c walnuts, chopped
1 1/2 tsp cinnamon
1/2 c sugar
3/4 c chocolate tidbits (keep aside)Add one teaspoon baking soda to sour cream and let sit. Cream butter and sugar. Add eggs and vanilla (one at a time). Add baking powder to flour. Add to mixture, alternating flour and sour cream. Grease spring pan. combine the first three ingredients of filling. Put in half of the batter, about half the filling, add about half the chocolate tidbits (same some for top). Add rest of batter. Finish with topping and chocolate tidbits. Bake at 350 for one hour.
Sue,.MA (09:25:19) : TOFFEE BITS TRIANGLES
Prep Time: 20 min.
Start to Finish: 1 Hr. 40 min.
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-3/4 cups (10 oz.) SKOR English Toffee Bits or 1-3/4 cups HEATH Bits 'O Brickle, divided
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces OR 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
1. Heat oven to 350 F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.
2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.
3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle baking pieces over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely in pan on wire rack. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.
(These are so easy and look great!)
Sue,.MA (09:19:08) : MINI CHOCOLATE CHIP CUT OUT COOKIES
1 cup butter or margarine -- softened (2 sticks)
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 each egg yolk
2 1/2 cups flour
2 cups mini morsels -- 12 oz
Beat butter (I use margarine), brown sugar, granulated sugar, vanilla and salt in large bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in chocolate morsels. divide dough in half; cover and chill for 1 hr or until firm. Roll 1/2 of dough to 1/4 inch thickness between 2 sheets of wax paper. remove top sheet of wax paper . cut into shapes. Lift from wax paper and place on ungreased cookie sheet. chill for 10 minutes; Repeat with remaining dough. Bake in 350 oven 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely. makes 3 dozen cookies
Sue,.MA (09:17:27) : CHOCOLATE THUMBPRINTS
1 stick unsalted butter -- softened
1/2 cup light brown sugar -- firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups flour
FILLING
1 tablespoon butter -- softened
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla extract
4 ounces semisweet chocolate -- melted
Oven at 325 and place racks in upper and lower thirds of oven. 2 cookie sheets with parchment or foil (shiny side down). For the dough: place butter in mixing bowl and beat in sugar by hand with rubber spatula. Beat in salt, vanilla and milk. Fold in flour to make a soft dough. Divide dough into 3 parts, then divide each part into 12 pieces. Roll each piece into a sphere and place on prepared pans about 2 inches apart. Using index finger of one hand, press a deep fingerprint into each cookie. Bake the cookies for about 15 minutes or until they are golden. Cool on pans on racks.
02-04-2000 - 17 Chocolate Recipes
Gina,.Fla (03:00:06) :
MRS. B'S WHITE CHOCOLATE CAKE
This is the birthday cake my Hubby always asks for. A bit unusual for him as this cake is with white chocolate and his is a confirmed chocoholic!!
FOR THE CAKE:
1 cup butter, softened
2 cups sugar
4 eggs, separated
1/2 lb. white chocolate, melted
1 tsp. vanilla
2 1/2 cups cake flour
1/4 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1 cup pecans, finely chopped
1 cup golden raisins
FOR THE ICING:
1 stick (1/2 cup) butter, softened
1 (8 oz.) pkg. cream cheese
1 cup pecans, finely chopped
1 lb. box powdered sugar
TO PREPARE THE CAKE:
Cream butter and sugar together. Beat in egg yolks, white chocolate and vanilla; set aside.
Combine flour, baking powder and salt. Add to butter mixture alternating with buttermilk; set aside.
Beat egg whites real stiff. Fold into batter. Stir in nuts. Pour batter into greased 9x13-inch pan or Bundt pan.
Bake at 350 degrees F for 50-60 minutes. Cool 5 minutes in pan then invert onto serving platter if making a Bundt cake. Cool completely before icing.
TO PREPARE THE ICING:
Combine the ingredients for the Icing.
Gina,.Fla (02:58:00) : Ultimate Chocolate Cherry Biscotti
This is my best friend Susan's biscotti recipe, which is to die for...they're simply irrisistable! They make a beautiful gift from your kitchen.
3 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. nutmeg
3 large eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
1 T. grated orange peel
1 t. vanilla
6 oz. bittersweet or semisweet choc. chips
1 1/2 c. candied red cherries (quartered)
2 1/2 oz. semisweet chocolate melted
Heat oven to 325. Arrange oven racks in center and lower third of oven. Grease a cookie sheet
Combine flour, baking powder and salt in bowl. Beat eggs in mixer bowl at med high speed for 1 mt. Gradually beat in sugar. At low speed, beat in butter, orange peel and vanilla. Beat in dry ingred. just until blended. Stir in chips and cherries.
Divide dough into thirds. On a lightly floured surface, roll each piece into a 14x1 1/2" log. Arrange logs 2 1/2" apart on greased cookie sheet. Bake on bottom oven rack 30 mts. until firm. Cool on wire rack for 15 mts.
Reduce oven temp. to 275. Carefully transfer logs to cutting surface, with a serrated knife, gently slice each log diagonally into 1/2" slices. Arrange slices cut side down 1" apart on two large ungreased cookie sheets.
Bake 30 mts. until they feel dry to the touch. Cool on wire racks
To decorate, stack cookies on wax paper. Spoon melted chocolate into a baggie snipping off one corner and drizzle chocolate over zig-zag style. Let stand until set. Makes 6 dozen cookies.
Gina,.Fla (02:57:24) : Triple Chocolate Strip Cookies
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup light brown sugar, packed
3/4 cup margarine, softened
2 eggs
2 cups semi-sweet chocolate chips
Preheat oven to 350 F. Lightly grease cookie sheets.
In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.
In a medium bowl, beat sugar, brown sugar and margarine until light and
fluffy. Add the eggs ; mix well. Stir in the flour mixture; mix well.
Stir in the chocolate chips.
Divide the dough into four parts. Shape each part into a 12" long log.
Place two logs onto prepared cookie sheets, about 3"-4" apart. Bake cookie strips at 350 F. for 14-18 minutes or until toothpick inserted
in center of roll comes out almost clean. Remove cookies from sheets.
Cool for several minutes. Slice cookies at an angle ( like Biscotti)
and let cool completely.
Melt 2 oz. white chocolate w/ 1 TBSP. of shortening, mix well.
Drizzle white chocolate over half of cookies.
Melt 2 oz. semi-sweet chocolate w/ 1 TBSP. shortening, mix well.
Drizzle chocolate over remaining cookies. Let set.
Gina,.Fla (02:56:47) : SOUR CREAM FUDGE CAKE
1/4 pound plus 1 tablespoon butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
Fudge Cake Icing, recipe follows Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing
Yield: one cake
FUDGE CAKE ICING
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve. Gina,.Fla (02:56:11) : Outrageous Double Chocolate-White Chocolate Chunk Cookies
1 package ( 24 oz. ) semi-sweet chocolate chips ( 4 cups)
1 cup butter or margarine, softened
1 cup packed light brown sugar
1 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
6 oz. white baking bar, cut into 1/4" pieces
1 cup pecan or walnut halves
Preheat oven to 350 F. Melt 1 1/2 cups of the chocolate chips , stirring
until smooth. Cool to room temperature, but not stiff.
Beat butter, brown sugar and vanilla in large bowl of electric mixer on
medium speed until light and fluffy. Beat in eggs and melted chocolate
until light and fluffy. Stir in the flour, baking soda and salt. Beat till
combined. Stir in remaining chocolate chips, white chocolate chunks and nuts.
Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2"
apart onto cookie sheets. ( I line mine with parchment paper)
Bake cookies for 12-14 minutes or until set ( centers will appear soft and
moist). Cool for 1-2 minutes; remove to a wire rack to cool completely.
Kelly,WA 03:01:06 Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!
Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar
Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.
Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make
frosting.
Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.
Gina,.Fla (02:54:57) : Double Frosted Bourbon Brownies
3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.
White Frosting:
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.
Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine
Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.
Gina,.Fla (02:54:28) : DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
Gina,.Fla (02:53:39) : CB Double Fudge Coca Cola Cake
1 C. Coca-cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut.
Gina,.Fla (02:53:01) : CB Coca Cola Cake II
1 Stick of Butter
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frosting
1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey's Chocolate Syrup
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Gina,.Fla (02:52:07) : Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,.Fla (02:51:21) : Chocolate Eclair Cake
1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer till thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.
Gina,.Fla (02:50:59) : CHOCOLATE KRINKLE COOKIES
MAKES ABOUT 100
2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon nutmeg
1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
3. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.
Laura.P./NJ (01:31:09) : Chocolate Chip Mini Muffins
Taste of Home
These are very good!
1/2 c. sugar
1/4 c. shortening
1 egg
1/4 c. milk
1/2 t. vanilla
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
2/3 c. mini semisweet chocolate chips
Cream sugar and shortening till fluffy. Add egg, milk and vanilla. Mix well. Combine dry ingredients. Gradually add to creamed mixture. Fold in chocolate chips. Spoon about 1 T. of batter into paper-lined mini-muffin cups. Bake at 375* for 10 - 13 minutes. Cool in pan for 10 minutes. About 3 dozen.
Sue,.MA (09:33:34) : SOUR CREAM COFFEE CAKE
1 tsp baking soda
1 c sour cream
1/4 c butter or margarine
1 c sugar
3 eggs
2 tsp vanilla
2 c flour
1 tsp baking powder
Filling:
1/2 c walnuts, chopped
1 1/2 tsp cinnamon
1/2 c sugar
3/4 c chocolate tidbits (keep aside)Add one teaspoon baking soda to sour cream and let sit. Cream butter and sugar. Add eggs and vanilla (one at a time). Add baking powder to flour. Add to mixture, alternating flour and sour cream. Grease spring pan. combine the first three ingredients of filling. Put in half of the batter, about half the filling, add about half the chocolate tidbits (same some for top). Add rest of batter. Finish with topping and chocolate tidbits. Bake at 350 for one hour.
Sue,.MA (09:25:19) : TOFFEE BITS TRIANGLES
Prep Time: 20 min.
Start to Finish: 1 Hr. 40 min.
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-3/4 cups (10 oz.) SKOR English Toffee Bits or 1-3/4 cups HEATH Bits 'O Brickle, divided
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces OR 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
1. Heat oven to 350 F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.
2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.
3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle baking pieces over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely in pan on wire rack. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.
(These are so easy and look great!)
Sue,.MA (09:19:08) : MINI CHOCOLATE CHIP CUT OUT COOKIES
1 cup butter or margarine -- softened (2 sticks)
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 each egg yolk
2 1/2 cups flour
2 cups mini morsels -- 12 oz
Beat butter (I use margarine), brown sugar, granulated sugar, vanilla and salt in large bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in chocolate morsels. divide dough in half; cover and chill for 1 hr or until firm. Roll 1/2 of dough to 1/4 inch thickness between 2 sheets of wax paper. remove top sheet of wax paper . cut into shapes. Lift from wax paper and place on ungreased cookie sheet. chill for 10 minutes; Repeat with remaining dough. Bake in 350 oven 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely. makes 3 dozen cookies
Sue,.MA (09:17:27) : CHOCOLATE THUMBPRINTS
1 stick unsalted butter -- softened
1/2 cup light brown sugar -- firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups flour
FILLING
1 tablespoon butter -- softened
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla extract
4 ounces semisweet chocolate -- melted
Oven at 325 and place racks in upper and lower thirds of oven. 2 cookie sheets with parchment or foil (shiny side down). For the dough: place butter in mixing bowl and beat in sugar by hand with rubber spatula. Beat in salt, vanilla and milk. Fold in flour to make a soft dough. Divide dough into 3 parts, then divide each part into 12 pieces. Roll each piece into a sphere and place on prepared pans about 2 inches apart. Using index finger of one hand, press a deep fingerprint into each cookie. Bake the cookies for about 15 minutes or until they are golden. Cool on pans on racks.
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