Chocolate Cherry Cake

Here is a fun new one that I tried. I thought it really improved the cake mix and made it yummier and fancier. From the Lion House Bakery book.

1 chocolate cake mix (I have also tried it with yellow and it was yummy)
1 can cherry pie filling
2 eggs

Preheat oven to 350. Grease a 9x13. Combine ingredients with a large spoon (a mixer will break up the cherries). Spread batter into pan and bake 30-40 minutes.

Frosting:
1 c sugar
1/3 c milk
6 T butter
1-2 cups chocolate chips
1 tsp vanilla

While cake is baking, combine sugar, butter, milk in a saucepan. Bring to a boil over medium-high heat, then boil for 1 minute, stirring constantly. Remove from heat and add chips and vanilla. Stir with a wire whisk until smooth. Pour over warm cake and spread evenly.

Amost Oreos

I think these are better than oreos!

1 box devil's food cake mix
2 eggs
3 T water
3 T oil
1/2 c cocoa

Preheat to 400. Combine ingredients. Form into balls and place on greased cookie sheets. Flatten and bake 6-8 minutes. While they cool, make the filling.

Filling:
1 c shortening
about 1 pound powdered sugar
1 tsp vanilla
1/4 c water

Beat shortening. Add one cup sugar, vanilla, and water. Beat, add half the sugar, beat, add the rest, beat again.

Make into sandwiches.

Chocolate Silk Pie

This is a definite winner in my book and so easy too. This recipe is from my Kitchen Aid manual, so it has specific instructions for the mixer.

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
3 eggs
2/3 cut evaporated milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 unbaked 9-inch pie crust
whipped topping (optional, but we all love it!)

Place sugar and cocoa powder in mixer bowl. Attach bowl and wire whip to mixer. Turn to Stir Speed and mix to combine, about 15 seconds. Continuing on Stir Speed, gradually add eggs, evaporated milk, and vanilla, mixing until well blended, about 1 minute. Stop and scrape bowl. Turn to Speed 6 and whip until smooth and slightly thickened, about 2 minutes.

Pour into prepared crust. Place pie plate on preheated baking sheet and bake at 350 degrees for 55 to 60 minutes or until center puffs and pie has set. Cool completely on wire rack. Garnish with whipped topping. Yield: 8 servings.

Marble Squares

Combine, mix well and set aside:
1 (8 oz.) package cream cheese (works best if it is softened before you mix it)
1/3 cup sugar
1 egg

In a medium saucepan, bring to a boil:
1/2 cup margarine
2 (1 oz.) squares unsweetened chocolate
3/4 cup water

Sift together dry ingredients into a large bowl:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda

Add to the dry ingredients:
saucepan ingredients (margarine, chocolate, and water)
2 eggs
1/2 cup sour cream

Mix well and pour into a large cookie sheet with sides.

Drop spoonfuls of cream cheese mixture atop the brownie mix. Cut through with a knife to marble.

Top with chocolate chips (I prefer the Guittard brand)

Bake at 375 degrees for 25-30 minutes.


For a romantic twist, use a heart-shaped cookie cutter.

German Chocolate Cake

3 cups Flour
2 cups Sugar
4 1/2 tablespoons Cocoa
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoon Vanilla
2 teaspoon Vinegar
2 cups Cold Water
3/4 cup Oil

Combine all dry ingredients. Add wet ingredients and mix. Pour in greased cake pan. Bake at 350 for 30-40 minutes.

1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Butter
1 teaspoon Vanilla

Combine all ingredients. Mix well. Cook over medium heat on stovetop until thickened, about 12 minutes. Add 1/3 cup Coconut and 1 cup Chopped Nuts. Pour over cake.

This recipe is really easy and tastes so good. It is fun to use different kinds of nuts. Walnuts are good, but I really like almonds. Enjoy!

Molten Chocolate Surprise

These are so yummy and easy! Dave isn't a huge fan of chocolate, I am, but these are his favorite! I got this from Kraft Foods via Baker's Chocolate, Pampered Chef also has a similar recipe, but we like the cookie idea better.

Click here for the link.
Recipe Rating: 5 Stars Prep Time: 15 min Total Time: 28 min Makes: 1 doz. or 12 servings, one cake each

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping OR, Real Heavy Whipping Cream, whipped

HEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.

LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

BAKE 8 min. or until cakes are firm around edges but still soft in centers. **(Watch them, because if the center firms you won't have the lava effect from the chocolate) Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.

Chocolate Potato Cake

I had this for breakfast today. :)

4 oz unsweetened chocolate
1 tsp. vanilla extract
2 cups cake flour (I just used regular flour)
1 tsp. baking flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter
1 3/4 cups sugar
4 eggs
1 cup mashed potatoes (probably shouldn't use instant: different consistency)
1 cup buttermilk (put 1T white vinegar or lemon juice in a 1c. measure, then fill the rest with milk)

Melt chocolate with the vanilla, cool slightly. Sift together the flour, baking powder, soda, salt, and cinnamon. Cream the butter and sugar and beat in the eggs one by one. Add the chocolate and mashed potatoes. Beat in the dry ingredients alternatively with the buttermilk. Pour into a greased 13x9inch pan and bake in a preheated 350 degree oven for approximately 40 minutes (or bake in 2 round 9 inch pans for 30-35 minutes.) Cool before frosting.

Chocolate Mousse Trifle

I was going to make this so that I could get a picture, but haven't gotten around to it yet. So I'm posting it, and hopefully will get add one later. It's all chocolatey goodness whether you use mousse or jello pudding!

5 cups cubed brownies (1/2 inch cubes)
1 2.8 pkg chocolate mousse mix (or jello pudding)
1 12 oz frozen whipped topping, thawed (or whip your own cream . . . I'm not really a Cool Whip fan)
1/4 cup English toffee chips or almond brickle chips
grated or shaved chocolate

Place half of the cubed brownies in trifle bowl or other clear bowl. Prepare mousse mix according to package directions. Spread half over brownies top with half of the whipped cream; sprinkle with toffee bits. Repeat layers of brownies, mousse and whipped cream. Sprinkle with grated chocolate. Refrigerate until serving.

Chocolate Pudding Dessert

And of course, you can't have this be the topic and not add THIS dessert. We had this all the time in YW & RS back home. I LOVE it.

Crust:
1 stick butter
1 c. flour
1/2 t. vanilla
2 T. sugar
1/2 c. nuts
Mix ingredients and bake at 300 degrees for 20 minutes.

Filling:
1 c. powdered sugar
8 oz. cream cheese
1/2 of 12 oz. cool whip
Mix and pour on cooled crust and chill.

1 large box instant Chocolate pudding.
Mix by following directions on box. Pour onto filling. Add remaining cool whip and sprinkle with nuts.

Brownie Ice-cream Birthday Cake

Okay, so this isn't really a made up recipe, it's just a thrown together medley of existing recipes. It's the only thing I've really invented. It's Mike's favorite thing to have for his birthday, and I always have to use peanut butter cup ice-cream and Reeses Peanut Butter Cups.

Ingredients:

1 family size brownie mix

oil, water, and eggs asked for on the brownie mix box

Your favorite ice-cream

Aerosol whipped cream (optional)

Crumbled candy bars to match ice-cream (optional)

Frosting ingredients:

½ c. butter (and it's so much better with real butter!)
3 Tbsp cocoa
6 Tbsp milk
2 ½ cups powdered sugar
vanilla

Preheat oven according to brownie directions. Grease two 9 inch round cake pans and line with wax paper. Prepare brownie mix according to directions for cake-like brownies (in most mixes, you just add an extra egg). Split batter between the cake pans and bake until done. Let cool for a few minutes and then remove from pan to finish cooling on a rack.

Soften the ice-cream by leaving it on the counter for 30ish minutes. When brownies are cool, create a layer of ice-cream between the two brownie layers. Then prepare the frosting:

Boil the butter, cocoa and milk and pour over sugar. Add some vanilla and beat well. While still warm, pour over the brownies, letting the frosting run down the sides. At this point you can serve it immediately, you can put the whole thing in the freezer to save for later, or you can garnish with whipped cream and crumbled candy bars and serve it.

I really ought to post a healthy recipe once and a while . . .

Melt-in-Your-Mouth Milk Chocolate Chip Peanut Butter Cookies

I know a lot of you already have this recipe. It's the same one I brought to the very first Recipe Exchange night. But it wouldn't be "Husbands' Favorite Recipes" month if I didn't add this. This is by far Mike's favorite thing that I make.


Cream together:
1 c. packed brown sugar
1 c. white sugar
1 c. butter or margarine
1 c. peanut butter
2 eggs

In separate bowl combine:
2 ½ c. flour
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt


Mix dry and wet ingredients together. Add 2 c. (1 package) milk chocolate chips. (They aren't as good with semi-sweet.) Roll into 1 inch balls and roll in granulated sugar. Bake at 350° for 9 to 12 minutes depending on whether you like them soft or crispy. I take them out after exactly 9 minutes because I like them REALLY soft.

Grandma Poulsen's Fudge

This is my Grandma's famous fudge recipe - it's the best I've tasted! She makes it for every family gathering. I've never actually made it (Casey doesn't like fudge -surprise...) but all your yummy recipies have got me motivated to try it!

4 cups sugar
1 can evaporated milk
1/2 cup butter
1 large Hershey bar
1 pint marshmallow cream
12 oz. chocolate chips
2 tsp vanilla
1 cup nuts (optional)

Break up chocolate bar and place in a bowl with the chocolate chips and marshmallow cream.

Mix sugar, butter, and milk in a heavy pan. Boil until it reaches a soft ball stage (235 degrees) - approx. 20 - 25 minutes. Pour over mixture in bowl. Add vanilla and nuts. Stir. Press into a buttered 9x13 pan. Cool before cutting.

Chocolate Peanut Butter Dessert

Sorry, I can be horrible at posting. I added 2
chocolate recipes. And very funny Heather!
But you're right...I love chocolate!

Plan ahead……needs to chill

20 chocolate cream-filled chocolate sandwich cookies, set aside 4
2 Tbs. butter or margarine, melted
1 package (8 oz.) cream cheese, softened
½ cup peanut butter
1 ½ cups confectioners’ sugar, divided
1 carton (16 oz.) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 oz.) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 9-in. square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another mixing bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Makes about 12-16 servings.

Snicker's Pie

(Makes 2 pies)

(For one pie just half everything)
-2 baked pie shells
-6 snicker’s candy bars

Divide snickers, 3 per pie shell. Cut up bars in pieces and press down in a layer into the bottom of pie shell, gently.

Beat until smooth:
-2 bricks cream cheese (16 oz. total)
-2/3 cup sugar

Then add:
-2 eggs
-½ cup sour cream
-½ cup peanut butter

Pour filling equally into the 2 pie shells. Bake at 325 for 35-40 minutes. Meanwhile,

Melt over LOW heat 2-3 on Stove-(This is for one pie)
-1 cup milk chocolate chips
-4 tablespoons heavy whipping cream

When pie is nearly done, melt chips and cream and pour over baked pies, spreading evenly across the top. Cool, and then put pies in the freezer overnight. In the morning put pie in fridge to thaw, or on counter. To serve, cut using a hot knife (by running hot water over it for a bit.) to cut through pie and serve. Keep pie in freezer covered if you are saving it for a later time.

Dulce De Leche Hot Cocoa

Some of you have this recipe, but I had to share it with those that don't. It's so rich and yummy! And perfect for the horrible winter weather. (Although the snow is finally starting to melt here! YAY!) I'll take a picture next time I make it and add it to the post so it looks pretty . . .

¼ cup unsweetened cocoa
4 cups milk
1 (14 oz) can sweetened condensed milk
1 t. vanilla
Aerosol whipped cream
Caramel ice cream topping

In medium saucepan, combine cocoa and ½ cup of the milk; beat with wire whisk until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat.

Stir in remaining 3½ cups milk, sweetened condensed milk and vanilla. Return to medium heat; continue cooking and stirring until mixture is thoroughly heated.

Pour into mugs and top with whipped cream. Drizzle caramel topping over each and serve immediately. (4 servings)

Hot Fudge Pudding

Preheat oven to 350 degrees F

Blend in Bowl:
1 C sifted flour
2 tsp baking powder
3/4 C sugar
1/4 tsp salt
2 Tbsp cocoa powder

Add:
1/2 C milk
2 Tbsp Canola oil
1C chopped nuts (optional)

Spread in a square pan.

In a 2nd smaller bowl blend:
1 C brown sugar (packed)
1/4 C cocoa powder

Sprinkle this mixture over batter. Pour 1 3/4 C hot water over contents in pan.

Bake 45 minutes.

Truffle Brownie Cups

This is one of my favorite Pampered Chef recipes. You can even make the ganache separately and use it in whatever other dessert you want to (or you can keep it in the ziploc and squeeze it into your mouth if it has been a rough day--nothing wrong with that.)

Um, where are Kathy's recipes? Have I been away way too long, or isn't chocolate still one of her favorite food groups??

1 2/3 cups chocolate chips
2 T butter (NOT margarine)
1/2 cup sugar
1 egg
2/3 cup flour
3/4 cup heavy whipping cream

Preheat oven to 325.
Spray mini-muffin pan with non-stick spray that has flour added (the brownies come out much easier that way). Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval. Add sugar and egg, stir until smooth. Add flour and stir until just incorporated. Using two teaspoons (I just use my small scoop) divide batter evenly among wells. Flatten the top to make smooth surface. Bake 10-12 minutes or until edges are set (DO NOT overbake).

Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes our until hot. Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. Stir and place in ziploc baggie.

Remove pan from oven; cool 2 minutes. Press tops of brownies to make a well. Cool in pan 3 minutes. Trim ziploc baggie and pipe ganache into each brownie well. Garnish as desired. (Whipped cream, cherries, strawberries, orange zest, nuts, etc.)

Hot Chocolate Cake

Super decadent dessert without the hard work!

Hot Chocolate Cake:
8 T. (1 stick) unsalted butter, plus extra for coating
3 T. flour, plus extra for dusting
1/2 C. sugar, plus extra for dusting
10 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 t. vanilla
1/4 t. salt
marshmallows

Preheat oven to 375. Generously butter, flour, and sugar pie plate or 10" springform pan. Place butter and chocolate in medium heatproof bowl over a pan of simmering water (or a double boiler) and melt, stirring occasionally until smooth. Remove from heat and let cool 5 minutes. While chocolate is cooling, beat eggs, yolk, vanilla, salt and sugar at highest mixer speed until volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3T flour into the chocolate, then gradually add to egg mixture, beating on low until fully mixed. Pour into pan and bake for 22-25 minutes, or 17-20 minutes for a more gooey center. Remove from oven, sprinkle with marshmallows (don't cover whole thing; they'll expand), then bake for another 2-4 minutes until the marshmallows start to turn brown. Let cool for a few minutes and enjoy!

Chocolate Roll-up Cake

This one is great for birthdays or for Christmas. I've been making them every Christmas ever since I learned how in a French class. You can mix it in the blender, mixing the eggs until they are foamy and then adding everything else. It is a lot easier, but the results aren't quite the same. Here's the Yule Log we made this Christmas.

Chocolate Ice Cream Cake Roll/Buche de Noel (Yule Log)

Cake:
4 eggs, separated
1/2 cup sugar
1 tsp vanilla
1/3 cup sugar
1/3 cup cocoa
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water

Preheat oven to 375. Line a jelly roll pan with foil (or you can fold up the sides of a piece of foil to about 11x16x1 and place it on a cookie sheet if you don’t have one) and grease and flour generously. Beat egg whites until foamy, then gradually add 1/2 cup sugar and beat until stiff peaks form. Beat egg yolks with vanilla on high speed about 3 minutes, and then gradually add 1/3 cup sugar, beating 2 more minutes. Combine dry ingredients and add to the egg yolks, alternating with the water. Fold into the egg whites. Spread into the foil-lined pan and bake 12-15 minutes, or until top springs back when lightly touched. Invert the pan onto a kitchen towel that has been sprinkled with powdered sugar. Quickly and carefully remove the foil and roll the cake up in the towel. Roll from a long end if you want more small servings and from a short end if you want less and bigger servings. Don’t give up if the cake breaks a little; you can often repair it with frosting. Allow the cake to cool before filling. Fill with softened ice cream, pudding, frosting, or the following filling. Leave a couple of inches at the end unfilled and roll it up, placing the cake seam side down on serving dish. Glaze or frost and refrigerate (freeze immediately if it is filled with ice cream!).
For a traditional French Christmas dessert, decorate the cake with chocolate frosting and use a fork to score the frosting to look like bark. Then, sift powdered sugar over the top to look like snow and decorate with holly leaves. You can even cut off a piece and reattach it with frosting to look like a forked branch. You can get really creative with the fillings and frostings and make it a treat for any occasion.

Filling:
Beat 1 cup heavy whipping cream until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed candy cane, peppermint candies (or 1/2 tsp mint extract). Add a few drops red food coloring. Beat until stiff.

Glaze:
Melt 2 Tbl. butter in a small saucepan over low heat. Add 2 Tbl. cocoa and 2 Tbl. water, stirring constantly until mixture thickens. Do not boil. Remove from heat and blend in 1 cup powdered sugar and 1/2 tsp. vanilla. Drizzle over filled cake.

Oatmeal Chocolate Caramel Bars

Ooey, gooey cookie bars with two of my favorite ingredients in the whole world: chocolate and caramel!
INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
1 cup chocolate chips
3/4 cup caramel ice cream topping

DIRECTIONS
Preheat oven to 350 degrees. Grease one 9x9 inch square pan. Combine flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan. Bake at 350 degrees for 10 minutes. Sprinkle the chocolate chips, nuts and caramel over the crust . Top with the remaining oatmeal mixture. Bake at 350 degrees for 15 minutes. Let bars cool before cutting.