Recipe: Chocolate Recipes Part 1 (9)

8-25-99 Chocolate Recipes Part 1

Becky,LA (11:26:38) :

MISSISSIPPI MUD CAKE
Recipe By : MOM

2 cups sugar
4 eggs
1/3 cup cocoa
1/4 teaspoon salt
1 cup shortening
1 1/2 cups flour
3 teaspoons vanilla

Frosting:

2 sticks margarine
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
1/4 cup evaporated milk

Cream sugar and shortening.
Add eggs, one at a time.
Add flour, salt and cocoa to mixture.
Mix well and add vanilla.
Bake at 350 degrees for 30 minutes.
When removed from oven spread with a 7 oz. jar of marshmallow cream.
Set aside to cool. (Bake in 9 X 13 pan)

Frosting:
Beat well and spread over top of marshmallow cream on cake.Becky,LA (10:06:05) :

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.

Debbie.D.,.AL (09:00:15) : PALMER-BEECH CHOCOLATE PIE

1 cup sugar
2 cups milk
3 T. flour
3 T. cocoa
3 eggs
1/2 stick butter
1 tsp. vanilla extract

Mix sugar, cocoa, and flour. Add milk and eggs. Let mixture come to a boil. Boil until thickened. Add butter and vanilla and pour into an baked pie shell. Top with meringue and place in the oven to let the top of the meringue brown.

MERINGUE

2 egg whites
1/2 cup sugar
2 T. water

Mix egg whites, sugar, and water into top of double boiler. Beat with beater until thoroughly mixed, place over boiling water and cook 1 minute, beating constantly. Remove from heat and continue beating constantly until meringue stands in peaks. Pile over pie filling lightly and let brown in the oven.

Debbie.D.,.AL (08:45:46) : EARTHQUAKE CAKE

1 cup pecans, chopped
1 cup coconut
1 pkg. German chocolate cake mix
1/2 cup margarine, softened
8 oz. cream cheese
1 lb. powdered sugar
1/4 cup brown sugar
1 tsp. vanilla extract

In a 13"X9" pan, sprinkle pecans and coconut. Prepare cake mix according to package directions; pour over pecans and coconut. Mix remaining ingredients together and drop by spoonfuls on cake mix. Place pan in a 350 degree oven and bake for 50-55 minutes. Let cool and cut into squares.

Debbie.D.,.AL (08:40:51) : OLD-FASHIONED FUDGE

2 squares unsweetened chocolate
2 cups sugar
1/4 tsp. salt
2 T. light corn syrup
1 cup evaporated milk
1 tsp. vanilla
3/4 cup nuts

Melt chocolate in a saucepan, add sugar, salt, and corn syrup, mixing well. Add milk and blend. Bring ingredients to a boil, cook rapidly until sugar is dissolved, stirring constantly. Turn heat down to a low boil and continue to cook slowly until mixture reaches soft ball stage. Cool without stirring until the hand can be held comfortably on the bottom of the saucepan. Add vanilla and beat vigorously until thick and creamy. Add nuts and pour into a greased 8"X8" square pan. When completely cool, cut into squares.

Verla,.Il (05:24:38) : Coffee Chocolate Chip Muffins

Tried and True

12 tablespoons of butter
1/4 c. sugar
1/2 c. brown sugar
3 T. instant coffee granules
1 1/2 tsp vanilla
1 egg
1 1/2 c. flour
1 T. baking powder
Dash salt
1/2 c. milk
1/2 c. chocolate chips

Preheat oven to 350
Grease muffin cups or line with paper liners. Cream the softened butter, sugars, coffee, and vanilla. Add egg. In a separate bow; sift flour, baking powder, and salt. Alternately stir flour and milk into creamed mixture. Do not overmix. Stir in chocolate chips. Fill muffin cups nearly full. Bake 15-20 minutes.

I make these into mini muffins. I also use the mini choc chips!Verla,.Il (05:14:30) : TRIPLE CHIP COOKIES

2 sticks butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 tsp vanilla extract
2 1/2 c. flour
1 tsp baking soda
1/2 tsp salt
6 ounces semisweet choc chips
1/2 c. milk choc chips
3 ounces white chocolate, chopped coarsely-about 1/2 cup or 1/2 c, white choc chips

Preheat oven to 350
Grease cookies sheets
Cream softened butter and sugars until fluffy.
Lightly beat eggs and vanilla and add to butter sugar combination. Mix until well blended.
In separate bowl, combine flour, soda and salt. Toss gently with your fingers. Add this to creamed mixture and stir only until flour is mixed in. Stir in all the chips, but do not over-mix. Dough will be somewhat stiff.

Drop rounded scoops three inches apart on cookie sheets. Press each cookie lightly with fingertips. Bake 12 to 14 minutes until lightly browned. Cool!

From the cookbook Ovens of BrittianySusannahOH (04:59:11) : YUMMY CHOCOLATE LAYERED DESSERT

1 stick margarine
1 1/4 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1/2 c. Cool Whip
2 small boxes instant chocolate pudding
3 c. milk
1/2 large cool whip
chopped pecans

Bottom layer: Mix margarine, flour, chopped pecans into 9 by 13" cake pan. Bake crust for 20 minutes at 350. Let cool. Next layer: whip together 8 oz. cream cheese, 1 c. powdered sugar and 1/2 large container of cool whip
Spread it over crust and cool thoroughly. Next layer: prepare 2 small boxes instant chocolate pudding made with only 3 cups milk. Refrigerate until firm. Spread onto previous layer. Top: spread remaining cool whip and sprinkle with chopped pecans. Cool well between each layer and before serving.Verla,.Il (04:37:51) : Chocolate Cadillacs

1 stick butter
3 c. chocolate chips-divided
4 ounces unsweetened chocolate, coarsely chopped
2 1/2 tsp instant coffee granules
1 T. hot water
4 eggs
1 1/2 c. sugar
2 1/2 tsp. vanilla
3/4 c. flour
1/2 tsp baking powder
1/2 tsp salt
1/4 c. pecan pieces

Preheat oven to 350. Grease heavy baking sheets. Do not use non stick pans.

In microwave or double boiler, melt the butter, 1 1/2 cups of choc. chips and unsweetened chocolate.

Dissolve coffee in 1 T. of hot water and stir into melted chocolate. Set aside to cool slightly.
In large mixing bowl, cream eggs, sugar, and vanilla until mixture is thickened. Stir in chocolate.

Sift together baking powder, flour , and salt and fold into batter. Add remaining 1 1/2 cups of choc chips and pecan pieces. If kitchen is hot or dough is very runny, refrigerate batter 15-20 minutes.
Drop dough by the tablespoon onto cookie sheets. Bake 8 - 10 minutes. Cookies will be very soft when they come out of the oven. Transfer carefully from baking sheets to cool.