Justin's Frosted Chocolate Cone Cakes

Ingredients

• Servings: 10
• 10 flat-bottomed wafer ice cream cones
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup water
• 1 tablespoon unsweetened cocoa powder
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• set ice cream cones upright in 10 muffin cups.
• whisk flour, sugar, baking soda, and salt together in a mixing bowl.
• melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
• stir melted butter mixture into flour mixture. stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
• beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
• spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
• bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
• let cupcakes cool thoroughly, about 1 hour.
• beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. frost cupcakes with the cream cheese frosting.

Grillswith (donut Happiness)

Ingredients

• Servings: 4
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 pinch salt
• 1 tablespoon vanilla extract
• 1/4 cup water, or as needed
• 1 quart vegetable oil for deep-frying
• 4 large refrigerated biscuits
• 1/2 cup cinnamon sugar
• 4 scoops vanilla ice cream

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• place the cocoa powder and chocolate chips into a medium bowl. heat the heavy cream in a small saucepan until simmering hot. pour over the chocolate chips and let stand for a minute, then add vanilla and stir until smooth. set aside.
• in a separate bowl, stir together the confectioners' sugar and salt. mix in vanilla and enough water to achieve a thin icing. set aside.
• heat the oil in a heavy skillet or electric skillet to 375 degrees f (190 degrees c). use a small biscuit cutter or knife to cut circles in the centers of the biscuits. fry the donuts in the hot oil until browned on each side, about 4 minutes total. drain quickly on paper towels, then transfer to a rack. pour some of the vanilla glaze over the tops of the donuts, let it set up for about a minute, then turn them over and glaze the other side. sprinkle the donuts with cinnamon sugar while the glaze is still wet.
• to serve the grillswith, place one donut in the center of a plate. top with a scoop of ice cream. drizzle with hot chocolate sauce.

serano chocolate cake

Ingredients

• Servings: 1
• for the cake:
• 1 cup self-rising flour
• 1/2 cup unsweetened cocoa powder
• 5 eggs
• 3/4 cup sugar
• for the simple syrup:
• 1/2 cup water
• 3/4 cup sugar
• italian meringue-chocolate cream filling:
• 1/4 cup water
• 7/8 cup sugar
• 3 egg whites
• 6 ounces bittersweet chocolate, chopped
• 1 3/4 cups heavy cream, chilled
• 1/3 cup heavy cream at room temperature

Recipe

Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 9-inch cake pan or line it with parchment paper.
• sift the flour and cocoa powder together and set aside. combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. use a spatula to carefully fold in the flour mixture. gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
• to make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. remove the pan from the heat and set aside.
• to make the italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). use a candy thermometer and bring the sugar to the soft ball stage (240 degrees f/115 degrees c). while the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
• when the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. continue beating on high speed until the meringue has cooled to room temperature.
• melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. remove from heat and allow to cool until the chocolate is room temperature but still fluid.
• whip the 1 3/4 cups cream until medium-stiff peaks form.
• use a rubber spatula to fold the melted chocolate into the egg meringue. add 1/3 cup of room-temperature cream and mix gently until blended. fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
• to assemble the cake, split the sponge cake into two layers. set one cake layer on a turntable or plate. brush the cake well with the simple syrup. the cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. repeat with the syrup and the cream. spread the remaining chocolate cream on the sides of the cake. refrigerate until serving.

ghirardelli® chocolate chip cheesecake

Ingredients

• Servings: 8
• crust:
• 2/3 cup graham cracker crumbs
• 1 tablespoon ghirardelli unsweetened cocoa
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• chocolate filling:
• 2 1/4 cups cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 cup ghirardelli semi-sweet chocolate chips
• 2 ounces ghirardelli chocolate baking bar, grated for garnish (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 10 hrs 55 mins


• preheat the oven to 350 degrees f. grease 9-inch springform cake pan.
• to make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. stir in the butter. spoon the mixture into the prepared pan. press firmly to distribute the crust mixture the bottom and halfway up the sides of the pan. chill the crust while making the filling.
• to make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. gradually beat in the eggs, increasing the speed slightly as the mixture softens. beat in the sour cream. finally, stir in the chocolate chips with a large spoon.
• pour the filling into the chilled crust and set the pan on a baking tray. bake for 1 1/2 hours, or until firm. the cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
• remove from the oven and let cool completely. cover and chill in the refrigerator overnight before removing from the pan. sprinkle the top with grated chocolate. this cheesecake is best if eaten within 3 days of baking.

Gluten-free Red Velvet Cake

Ingredients

• Servings: 1
• 2 cups gluten-free all purpose baking flour (such as bob's red mill®)
• 1/2 teaspoon cornstarch
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon gluten-free baking powder
• 3/4 cup butter, softened
• 1 cup avocado - peeled, pitted, and pureed
• 1 1/2 cups applesauce
• 3 cups sugar
• 1 tablespoon vinegar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 5 eggs, separated
• 1 teaspoon cream of tartar
• red food coloring, as desired (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 45 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 10-inch springform pan, using gluten-free flour. in a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. if mixture seems clumpy, sift again.
• place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. mix in the egg yolks, and process again. scrape the mixture into a large bowl.
• in a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. gently mix in red food coloring. pour the batter into the prepared springform pan.
• bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. allow to cool. since the cake is gluten-free, it may sink a little while cooling. when cool, remove from springform pan for decorating.

chocolate caramel cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup cocoa powder
• 1 cup sugar
• 3/4 cup melted butter
• 2 cups sugar
• 3/4 cup water
• 1 1/2 cups heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup sour cream
• 3 (8 ounce) packages cream cheese
• 4 eggs
• 1 tablespoon vanilla extract

Recipe

Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly coat a 10-inch springform pan with nonstick cooking spray.
• combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. toss with melted butter. press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). return the caramel to the stove over low heat, and stir until completely liquefied. stir in the chocolate until melted, then stir in the sour cream. remove from heat and set aside.
• beat the cream cheese until fluffy in an electric mixer. add caramel mixture, and blend well, scraping the sides of the bowl occasionally. add eggs, one at a time, scraping the bowl after each addition. add the vanilla with the last egg. mix until well incorporated, then pour mixture into prepared pan.
• place pan into a hot water bath with the water coming half way up the sides of the springform pan. bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. the cheesecake is done when the middle 3 or 4 inches are still a little wobbly. chill completely before serving.

Bitter Chocolate, Lavender, And Banana Tea Loaf

Ingredients

• Servings: 1
• 1 cup mashed banana
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs
• 2 teaspoons grated fresh orange zest
• 2 teaspoons dried orange peel
• 1 teaspoon grated nutmeg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup chopped bitter chocolate
• 1 teaspoon dried lavender flowers
• 1 tablespoon coarse sugar for decorating (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 5x9-inch loaf pan and line with parchment paper.
• beat banana, sugar, butter, and shortening together until smooth; mix in eggs. stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. gradually stir flour into moist ingredients. fold chocolate and lavender into batter. spoon batter into prepared loaf pan. sprinkle coarse sugar crystals over batter.
• bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

mechelle's chocolate cookies

Ingredients

• Servings: 6
• 1 cup blanched slivered almonds, toasted
• 4 (1 ounce) squares bittersweet chocolate, chopped
• 1 1/2 cups semisweet chocolate chips
• 4 (1 ounce) squares milk chocolate, chopped
• 2 cups rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease or butter cookie sheets.
• in a small bowl, toss together almonds, bittersweet, semisweet and milk chocolate pieces, and oats; set aside. sift together flour, baking powder, baking soda, and salt; set aside.
• in a large bowl, cream together butter, brown sugar, and sugar until smooth. beat in eggs one at a time, then stir in the vanilla. stir in the flour mixture until just blended; mix in oats, nuts, and chocolates. drop dough by tablespoonfuls the prepared cookie sheets.
• bake for 12 to 15 minutes in the preheated oven. allow cookies to cool on baking sheets for 2 minutes before transferring to a wire racks to cool completely.

Mom's Fudge

Ingredients

• Servings: 1
• 1 1/2 (12 ounce) bags semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 pinch salt

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• combine the chocolate chips, milk, and salt in a saucepan over medium heat; cook and stir until the chocolate has melted and the mixture is smooth.
• line a 9-inch square baking dish with waxed paper; pour the fudge into the dish and smooth into an even layer. allow to cool until firm, about 2 hours. cut into squares; store wrapped in plastic or in a sealable container in the refrigerator.

cappuccino pound cake with bittersweet chocolate

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 cups butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1/3 cups sugar
• 1 1/3 cups brown sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 2 1/2 tablespoons instant espresso powder
• 1 1/2 cups chopped dark chocolate
• 1 teaspoon confectioners' sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 20 mins


• preheat an oven to 325 degrees f (165 degrees c). grease and flour a 10-inch tube pan. whisk the flour and baking soda together until blended.
• in a large bowl, mash the butter, cream cheese, sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. beat in 1 egg at a time, mixing it in completely before adding the next one. stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. stir in until well combined.
• stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. stir in the chopped dark chocolate. spoon the batter into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. start checking for doneness after about 1 hour and 15 minutes. cool the cake in the pan for about 10 minutes, then turn out a cake dish and allow to finish cooling. dust with confectioners' sugar.

4th of july star cupcakes

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 15 large fresh strawberries
• 2 cups frosting
• 36 fresh blueberries, rinsed and dried

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 cupcake cups with paper liners. grease top of cupcake pan to help remove baked cupcakes.
• place the cake mix, water, vegetable oil, and eggs into a large mixing bowl, and mix with an electric mixer on slow speed for 30 seconds to combine ingredients. increase speed to medium, and beat 1 more minute, scraping down the sides of the bowl occasionally. spoon the batter into the lined cupcake cups, filling them to the brim. cupcakes will rise and bake over top of the liners, making wide, round tops.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes; check after 20 minutes. let the cupcakes cool in the pan completely. gently run a knife underneath the cupcake tops to separate them from the pan so cupcakes can be removed, but leave in the pan.
• cut the green stem end from each berry, leaving a flat platform on the end. slice each berry into quarters by cutting in half, then rotating berry and cutting in half again crosswise. there will be a total of 60 triangle-shaped berry pieces.
• to decorate, cut the wide rim of a cupcake top into a star shape with a sharp paring knife by cutting out 5 shallow triangles, evenly spaced around the top. leave the middle of the cupcake uncut, and discard cut-out portions. frost the cupcake with the frosting, following the star shape of the top and leaving the cut-out portions unfrosted. place 3 blueberries into the center of the cupcake, and place 5 strawberry slices surrounding the blueberries, cut sides down and points facing outward, to make a large strawberry star. repeat for remaining cupcakes.

Hazelnut Chocolate Chunk Muffins

Ingredients

• Servings: 12
• 1 cup oil for frying
• 3/4 cup hazelnuts
• 1 tablespoon all-purpose flour
• 2 cups all-purpose flour
• 1/4 cup wheat germ
• 2/3 cup brown sugar
• 1/4 cup oat bran
• 3 tablespoons hazelnut butter
• 1 egg
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup semisweet chocolate chunks

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). line a 12 cup muffin pan with paper cup liners.
• heat the oil for frying in a medium, deep skillet over medium-high heat. in a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. spoon the hazelnuts into the hot oil, and fry until golden brown.
• in a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. thoroughly mix in baking powder. stir in the milk, and fold in the chocolate chips. evenly pour into the lined muffin pan.
• bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

Mint Patties

Ingredients

• Servings: 4
• 3 1/2 cups confectioners' sugar
• 1 cup margarine
• 3 tablespoons corn syrup
• 2 drops peppermint oil

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl, cream together confectioners' sugar and margarine. blend in corn syrup and peppermint oil. adjust peppermint oil to taste. chill 30 to 60 minutes, until firm enough to form into patties.
• shape into balls or patties and chill again for 30 minutes more. eat as is or dip in melted chocolate and chill again before serving.

Oreo® Mini Cheesecakes

Ingredients

• Servings: 24
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 24 chocolate sandwich cookies (such as oreo®)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 3 hrs 25 mins


• move oven rack to middle tier and preheat oven to 350 degrees f (175 degrees c). line 24 mini-muffin cups with miniature paper liners.
• beat cream cheese, eggs, and sugar together in a bowl until smooth.
• put 1 cookie into the bottom of each paper liner. spoon the cream cheese mixture atop the cookies.
• bake in preheated oven until nearly set in the middle, about 15 minutes.
• move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

No-bake Chocolate Cheesecake

Ingredients

• Servings: 1
• 1/2 cup chocolate chips
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese, softened
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• stir chocolate chips in a saucepan over medium heat until melted; remove from heat. whisk cream cheese into the melted chocolate until melted. fold whipped topping into the chocolate mixture; spread into the graham cracker crust.
• cover pie with plastic wrap and refrigerate until chilled, at least 1 hour.

Butterfinger Cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package chocolate or yellow cake mix
• 36 pieces nestle® butterfinger® bites candy, chopped, divided
• 1 (12 ounce) container prepared chocolate or vanilla frosting

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 350 degrees f. grease or paper-line 24 muffin cups.
• prepare cake mix batter according to package directions; stir in 1/2 cup butterfinger. spoon into prepared muffin cups.
• bake for 15 to 25 minutes or until wooden pick inserted in cupcake comes out clean. cool completely. frost; sprinkle with remaining butterfinger.

Sherika's Easy Corn Fudge

Ingredients

• Servings: 24
• 2 3/4 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/4 cups frozen corn kernels
• 1 pinch salt
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• combine the chocolate chips, milk, corn, and salt in a small saucepan over low heat. stir and cook until chocolate is melted. remove from heat and stir in the vanilla.
• line a square dish with waxed paper. spread the chocolate mixture into the lined dish. chill in refrigerator until firm, about 2 hours. peel off waxed paper and cut into small squares. store covered in refrigerator.

Chocolate Macadamia Creme Brulee

Ingredients

• Servings: 6
• 6 tablespoons chopped and toasted macadamia nuts
• 1/2 cup sugar
• 2 cups whipping cream
• 4 ounces chocolate, chopped
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar, firmly packed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 300 degrees f (150 degrees c).
• set 6 (4-ounce) ramekins in a deep baking dish. put 1 tablespoon of the macadamia nuts into each of the ramekins.
• in a saucepan, stir the cream and sugar over medium heat. when the mixture comes to a slow simmer, add the chocolate and remove from the heat. whisk until the chocolate has completely melted. stir in the egg yolks, one at a time, continuing to whisk until combined. stir in the vanilla extract. divide the mixture evenly between the ramekins. place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
• bake in preheated oven until custard has set, about 45 minutes. remove pan and turn oven to broil.
• sprinkle the brown sugar over each of the ramekins. place pan under broiler until sugar has melted and caramelized, about 5 minutes.
• remove ramekins from water bath. allow to cool for about 15 minutes. i prefer to chill these in the fridge before serving however they are just as heavenly served warm.

Skite Cake

Ingredients

• Servings: 1
• 1/2 cup butter, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 1/3 cups all-purpose flour
• 1 teaspoon unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 (14 ounce) can sweetened condensed milk
• 1 tablespoon golden syrup
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 cup butter
• 1 (16 ounce) container chocolate frosting

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). line a rimmed baking sheet or jellyroll pan with foil.
• beat 1/2 cup butter and sugar with an electric mixer in until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg and beat well. sift together the flour, cocoa powder, and baking powder. gradually stir into butter mixture until fully combined. spread batter into prepared pan.
• bake in preheated oven until top springs back when touched lightly with a finger, 15 to 20 minutes. let cool in pan on a wire rack.
• in a small saucepan over medium heat, combine condensed milk, golden syrup, and 1/4 cup butter. whisk 1/4 cup sugar with 1 tablespoon flour; stir into milk mixture. cook and stir until butter is melted and sugar is completely dissolved. remove from heat and allow to cool slightly. spread over cooled cake. allow to cool completely and set.
• frost when set with chocolate frosting. cut into bars and serve.

cranberry oats with chocolate

Ingredients

• Servings: 2
• 1 1/2 cups sweetened dried cranberries
• 1 cup orange juice
• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs
• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped chocolate

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• in a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the egg. combine the oats, flour, baking soda, baking powder and salt; stir into the creamed mixture. drain cranberries and stir into the dough along with chocolate making sure not to over-mix and make tough cookies. drop by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Death By Chocolate I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1/2 cup coffee flavored liqueur
• 5/8 cup dry chocolate mousse mix
• 8 (1.4 ounce) bars chocolate covered english toffee
• 2 (16 ounce) packages frozen whipped topping, thawed
• 1 (1.5 ounce) bar milk chocolate candy

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 inch round cake pans.
• prepare cake mix according to package directions. pour batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes. let cake cool slightly then pierce cakes with a fork. pour the coffee liqueur gradually over the three cake layers.
• prepare the chocolate mousse according to the package directions. let chill in the refrigerator.
• once cake is cool break it into pieces. layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. grate the chocolate candy bar over the top. let chill in refrigerator for several hours before serving.

Cherry Coke® Cupcakes

Ingredients

• Servings: 1
• 1 (15.25 ounce) package chocolate cake mix
• 1 can cherry-flavored cola (such as cherry coke®)
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 (12.5 ounce) can cherry pie filling
• 12 maraschino cherries

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. spoon batter into prepared muffin cups about 2/3 full.
• bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate.
• cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. transfer frosting to a piping bag or a plastic bag with 1 corner cut off. frost cupcakes and top each with a maraschino cherry.

Chocolate Wafer Roll

Ingredients

• Servings: 1
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 20 chocolate wafers

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs


• in medium bowl, whip cream, sugar and vanilla with electric mixer until stiff. set aside 1 cup of whipped cream. place a daub of remaining whipped cream on each cookie, and stack in groups of 4 or 5. chill in refrigerator 15 minutes.
• remove short stacks from refrigerator and lay down on serving plate to make one long roll. spread reserved whipped cream on outside of roll. cover and chill 3 hours before serving. cut diagonally in 3/4 inch slices.

biscuit tortoni

Ingredients

• Servings: 8
• 1/2 cup chopped blanched almonds
• 5 ounces amarettini cookies
• 3 tablespoons dark
• 3/4 cup semisweet chocolate chips
• 1 cup heavy cream, chilled
• 3 tablespoons
• 1 quart vanilla ice cream, softened

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• preheat oven or toaster oven to 350 degrees f (175 degrees c).
• place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. let cool completely.
• crumble the cookies into 1/2 inch pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. do not crush into small pieces. place crumbled cookies in a medium bowl and sprinkle with . toss with almonds and chocolate chips. set aside.
• in a large bowl, beat cream with an electric mixer until thickened. pour in and beat until soft peaks form. spoon whipped cream over cookie mixture. in whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). fold cookie and cream mixture into ice cream. freeze until serving.

rich s'mores

Ingredients

• Servings: 4
• 8 large oatmeal cookies
• 4 ounces milk chocolate
• 8 large marshmallows
• skewers

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 17 mins


• preheat grill for high heat.
• place 1 ounce of chocolate on the flat side of 4 of the oatmeal cookies. skewer the marshmallows, and roast them, turning constantly, until they are a golden brown all over.
• slide a warm marshmallow the chocolate and top it with another cookie (flat side down). repeat for all cookies. let sit for a couple of minutes to melt chocolate, and serve.

chocolate mousse cake v

Ingredients

• Servings: 1
• 12 1/2 ounces bittersweet chocolate, chopped
• 1/8 cup unsalted butter
• 12 egg yolks
• 1/4 cup sugar
• 12 egg whites
• 1/8 cup sugar
• 1 1/4 cups heavy cream
• 1 tablespoon unsweetened cocoa powder, for dusting

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• preheat oven to 300 degrees f (150 degrees c). butter a 9 inch springform pan, and line bottom with parchment paper.
• in the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. fold into chocolate mixture; set aside. in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. pour 2/3 of mixture into prepared pan.
• bake in the preheated oven for 40 minutes, or until filling is just firm in the center. allow to cool, then remove from pan and refrigerate 1 hour.
• in a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. cover and refrigerate.
• spread remaining mousse over cooled cake and dust with cocoa.

Chocolate Angel Torte

Ingredients

• Servings: 1
• 1/3 cup sifted cake flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup sugar
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 2 eggs
• 2 tablespoons amaretto liqueur

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• sift flour, cocoa, and 1/4 cup of the sugar together.
• beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. sift dry mixture over beaten egg whites gradually and gently fold in. spoon batter into one 9x5 inch ungreased loaf pan.
• bake at 375 degrees f (190 degrees c) for 25 minutes or until done. invert pan and cool completely. remove cake and cut it into 3 layers. spread almond filling between the layers and dust top with sifted confectioners' sugar. makes about 10 servings.
• to make almond filling: combine the remaining 1/4 cup sugar, cornstarch and salt in a saucepan. mix the beaten eggs and milk together and stir them into the sugar mixture. cook over medium heat, stirring constantly until thick and bubbling. cook for an additional 2 minutes. remove from heat and add the almond liqueur and stir well. cover the surface of the fill in with plastic wrap and chill completely before using.

hungarian chestnut cake

Ingredients

• Servings: 1
• 3/4 pound whole chestnuts, drained
• 1/2 cup unsalted butter
• 4 tablespoons dark
• 10 (1 ounce) squares bittersweet chocolate, chopped
• 6 eggs
• 1/4 teaspoon salt
• 1/2 cup sugar
• 6 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon dark
• 8 marrons glaces (candied chestnuts)
• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 1 tablespoon dark
• 3/4 cup chopped marrons glace (candied chestnuts)

Recipe

• preheat oven to 350 degrees f (175 degrees c). line the bottom of a greased 9-inch springform pan with parchment paper. then grease the parchment paper.
• separate the eggs.
• in a food processor puree the chestnuts with the butter and the , scraping down the sides, until the mixture is smooth. add the melted bittersweet chocolate and blend the mixture until it is combined well. with the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
• in a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
• whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. pour the batter into the prepared pan and smooth the top.
• bake the cake in the middle of a 350 degrees f (175 degrees c) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake another rack. remove the bottom of the pan, invert the torte a rack, and let it cool completely. (the cake will fall as it cools.)
• to make glaze: put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the . dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• invert the cake a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
• make the whipped cream just before serving the cake: in a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon , and beat the mixture until it holds stiff peaks. fold in the chopped candied chestnuts. serve the cake with the whipped cream.

Passover Chocolate Sponge Cake

Ingredients

• Servings: 1
• 6 (1 ounce) squares semisweet chocolate, chopped
• 10 eggs, separated
• 7/8 cup sugar
• 2 cups ground almonds

Recipe

• melt chocolate in top of double boiler; set aside.
• beat egg yolks until thick and lemon colored. gradually beat in sugar. blend in chocolate and almonds.
• beat egg whites until stiff peaks form. fold whites into chocolate batter. spoon batter into an ungreased 10 inch bundt pan.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until cake springs back when lightly touched. remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Chocolate Poppy Seed Cake

Ingredients

• Servings: 1
• 1/4 cup poppy seeds
• 1 cup buttermilk
• 4 egg whites
• 1 cup butter
• 1 1/4 cups sugar
• 4 egg yolks
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons baking powder
• 2 teaspoons vanilla extract
• 3/4 cup miniature dark chocolate chips
• cinnamon sugar to taste

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 5 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a bundt or angel food cake pan.
• pour the poppy seeds into the buttermilk in a small bowl. set aside to soak for 15 minutes. meanwhile, whip the egg whites to medium peaks; set aside.
• cream together the butter and sugar in a large bowl until fluffy. add egg yolks one at a time, blending well between additions. sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. stir in the poppy seeds, milk, and vanilla extract. gently fold in the beaten egg whites until just incorporated.
• pour half of the batter into the prepared pan. sprinkle in the chocolate chips and cinnamon sugar. pour the remaining batter over top, and sprinkle with additional cinnamon sugar. with a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. allow cake to cool completely before removing from the pan.

Hazelnut Chocolate Chunk Muffins

Ingredients

• Servings: 12
• 1 cup oil for frying
• 3/4 cup hazelnuts
• 1 tablespoon all-purpose flour
• 2 cups all-purpose flour
• 1/4 cup wheat germ
• 2/3 cup brown sugar
• 1/4 cup oat bran
• 3 tablespoons hazelnut butter
• 1 egg
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup semisweet chocolate chunks

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). line a 12 cup muffin pan with paper cup liners.
• heat the oil for frying in a medium, deep skillet over medium-high heat. in a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. spoon the hazelnuts into the hot oil, and fry until golden brown.
• in a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. thoroughly mix in baking powder. stir in the milk, and fold in the chocolate chips. evenly pour into the lined muffin pan.
• bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

Halloween Layer Cake

Ingredients

• Servings: 2
• 1 3/4 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/3 cup shortening
• 1 cup buttermilk
• 3 egg whites
• 4 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon butter
• 1/3 cup butter, softened
• 1 1/2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 egg yolk
• 4 cups sifted confectioners' sugar
• 1 tablespoon orange juice
• 2 teaspoons lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
• sift together the flour, baking soda, salt, and sugar.
• beat shortening until light and fluffy. mix in dry ingredients. add 3/4 cup of buttermilk and mix until all flour is dampened. then beat with electric mixer. add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes. when cake is cool frost between layer and over top and sides with golden orange frosting. mark outlines of halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. melt 1 square unsweetened chocolate with 1 tsp. butter. using a brush, fill in the outlines with the chocolate mixture.
• to make golden orange frosting: cream together butter, orange rind, lemon rind, and salt. add egg yolk and mix well. add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Secret Cake

Ingredients

• Servings: 1
• 2 cups self-rising flour
• 2 cups sugar
• 1 cup water
• 1/2 cup butter
• 1/2 cup shortening
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup butter
• 1/3 cup buttermilk
• 3 tablespoons unsweetened cocoa powder
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• combine flour and sugar in a large bowl and set aside.
• put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
• in medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. stir until shortening and butter are melted. allow to boil over medium heat for 5 minutes.
• add chocolate mixture to dry ingredients mix until well combined. add buttermilk baking soda mixture, stir until blended. add eggs and mix at medium speed of electric mixer until well blended. add 1 teaspoon vanilla and mix well. pour into a 9 x 13 inch pan that has been sprayed with cooking spray. bake at 350 degrees f (175 degrees c) for 25 minutes.
• to make frosting: combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. remove from heat and add confectioners' sugar and mix well, add 1 teaspoon vanilla and chopped nuts. pour over hot cake. allow cake to cool. the longer this sets the better it gets!

Chocolate Frosting V

Ingredients

• Servings: 1
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 (5 ounce) can evaporated milk
• 1/2 cup shortening

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 10 mins


• in a saucepan, combine sugar, cocoa and salt. add milk and shortening. cook over medium heat until it comes to a boil. remove from heat and let cool before spreading on cake.

joan's fudge icing

Ingredients

• Servings: 3
• 4 cups sugar
• 1 cup shortening
• 1 cup heavy whipping cream
• 1/2 cup corn syrup
• 1 teaspoon salt
• 2 (1 ounce) squares semisweet chocolate, grated
• 2 teaspoons vanilla extract

Recipe

• combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. cook over low heat until chocolate and shortening melt, stirring continuously. bring to rolling boil 220 degrees f (105 degrees c) and hold one minute. remove from heat and begin beating and beat until 120 degrees f (49 degrees c). add vanilla and beat to spreading consistency.

The Most Popular Cake In America Cake

Ingredients

• Servings: 1
• 1 egg
• 1 cup sugar
• 1 cup sour milk
• 1/3 cup lard
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square cake pan.
• beat egg until light. gradually add sugar, lard, milk and baking soda.
• sift together flour, cocoa, salt and baking powder. add to batter and mix in. add vanilla.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a toothpick inserted into cake comes out clean.

classic yule log

Ingredients

• Servings: 10
• 1/2 cup sifted cake flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3 eggs, separated
• 1/4 cup milk
• 1/8 cup confectioners' sugar
• 1 1/2 cups whipped cream
• 2 cups heavy whipping cream
• 8 (1 ounce) squares semisweet chocolate, melted
• 1/4 cup butter, softened
• 1/8 cup confectioners' sugar
• 1/2 teaspoon green food coloring
• 8 ounces marzipan

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 15x10-inch jelly roll pan. line with waxed paper. grease paper.
• sift together flour, cocoa, baking powder, and salt.
• beat together sugar and egg yolks at high speed until light and fluffy. at low speed, alternately beat milk and flour mixture into egg mixture.
• using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. fold one third of beaten whites into batter. fold in remaining whites. spread batter in prepared pan; smooth top.
• bake cake at 350 degrees f (175 degrees c) until set, 12 minutes.
• dust a clean cloth with confectioners' sugar. turn cake out prepared cloth. remove waxed paper. trim cake edges. starting with a long side, roll up cake, jelly-roll style. transfer, seam-side down, to a wire rack to cool for 30 minutes.
• unroll cake; remove cloth. spread whipped cream over cake to within 1 inch of edges. re-roll cake. place, seam-side down, on serving plate.
• to prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. remove from heat. let stand until set. spread frosting over top and sides of cake.
• to prepare garnish, dust work surface with confectioners' sugar. knead food coloring into marzipan until blended. using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. using a small knife, cut out leaves. arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. dust with confectioners' sugar. enjoy!

Quick Pour Chocolate Fondant

Ingredients

• Servings: 4
• 6 cups confectioners' sugar, sifted
• 5 fluid ounces water
• 2 tablespoons light corn syrup
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1 teaspoon almond extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• in a saucepan, combine confectioners' sugar, water and corn syrup. cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees f (33 degrees c.) remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.

Chocolate Marshmallow Icing

Ingredients

• Servings: 3
• 2 1/2 cups sugar
• 1 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup marshmallow creme

Recipe

• in a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees f (114 degrees c). stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. stir until all are melted. remove from heat and beat icing until cool. use to ice cake immediately.

Hazel's Chocolate Cake

Ingredients

• Servings: 1
• 3 tablespoons unsweetened cocoa
• 3 tablespoons hot water
• 1 cup sugar
• 6 tablespoons shortening, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sour milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a small bowl, mix together the cocoa and hot water and set aside.
• in a large bowl, beat together the sugar and shortening until smooth. beat in the egg and stir in the vanilla. sift together the flour, baking soda and salt. beat in the flour mixture alternately with the sour milk. stir in the cocoa and water mixture. pour batter into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Mars™ Bar Cake

Ingredients

• Servings: 1
• 6 (1 ounce) squares bittersweet chocolate
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 egg yolks
• 4 egg whites
• 1/2 cup sugar
• 2 (2.15 ounce) milk chocolate covered caramel and nougat bars
• 2 tablespoons heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9 inch springform pan. in the top of a double boiler, heat chocolate and butter, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• transfer chocolate mixture to a large bowl. beat in the flour and egg yolks. in a separate large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 35 minutes. turn off oven, crack the door, and allow cake to cool in oven.
• in a saucepan, melt chocolate covered nougat candy bars with the cream. pour over cooled cake.

Old Fashioned 's Food Cake

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1/2 cup sour milk
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/3 cup sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2/3 cup milk
• 3 egg yolks
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1/8 teaspoon cream of tartar
• 1/3 cup hot water
• 3 egg whites
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch pans. sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. set aside.
• in a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. add eggs one at a time, beating well after each. add flour mixture alternately with sour milk. add 1 cup boiling water and 1 teaspoon vanilla.
• divide batter into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 30 minutes, or until a toothpick inserted into the cake comes out clean. allow layers to cool, then spread pecan filling between layers.
• to make pecan filling: in a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. cook over medium heat, stirring constantly, until thick. remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. stir in pecans and set aside to cool. spread between layers of cake, then frost with satin seafoam icing.
• to make satin seafoam icing: in a sauce pan, combine 3/4 cup brown sugar, 3/4 cup sugar, cream of tartar and 1/3 cup hot water. cover and bring to a boil. uncover and cook until 246 degrees f (120 degrees c). remove from heat. in a large bowl, beat egg whites until foamy. while beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. add 1/2 teaspoon vanilla.

chocolate madeleines

Ingredients

• Servings: 1
• 1/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2 ounces butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1 egg
• 2 egg yolks
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c). butter one madeleine pan.
• sift the flour, cocoa, baking powder and salt together. set aside.
• cream the butter with the vanilla and the sugar. add the egg and egg yolks, beating to mix. stir in the dry ingredients until just combined only, do not over mix. place rounded teaspoon of batter into the prepared madeleine shell forms.
• bake at 375 degrees f (190 degrees c) for 12 minutes. remove from oven and immediately invert a wire rack to cool. once cool sprinkle with confectioners' sugar, if desired.

Chocolate Poppy Seed Cake

Ingredients

• Servings: 1
• 1/4 cup poppy seeds
• 1 cup buttermilk
• 4 egg whites
• 1 cup butter
• 1 1/4 cups sugar
• 4 egg yolks
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons baking powder
• 2 teaspoons vanilla extract
• 3/4 cup miniature dark chocolate chips
• cinnamon sugar to taste

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 5 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a bundt or angel food cake pan.
• pour the poppy seeds into the buttermilk in a small bowl. set aside to soak for 15 minutes. meanwhile, whip the egg whites to medium peaks; set aside.
• cream together the butter and sugar in a large bowl until fluffy. add egg yolks one at a time, blending well between additions. sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. stir in the poppy seeds, milk, and vanilla extract. gently fold in the beaten egg whites until just incorporated.
• pour half of the batter into the prepared pan. sprinkle in the chocolate chips and cinnamon sugar. pour the remaining batter over top, and sprinkle with additional cinnamon sugar. with a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. allow cake to cool completely before removing from the pan.

Mars™ Bar Cake

Ingredients

• Servings: 1
• 6 (1 ounce) squares bittersweet chocolate
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 egg yolks
• 4 egg whites
• 1/2 cup sugar
• 2 (2.15 ounce) milk chocolate covered caramel and nougat bars
• 2 tablespoons heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9 inch springform pan. in the top of a double boiler, heat chocolate and butter, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• transfer chocolate mixture to a large bowl. beat in the flour and egg yolks. in a separate large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 35 minutes. turn off oven, crack the door, and allow cake to cool in oven.
• in a saucepan, melt chocolate covered nougat candy bars with the cream. pour over cooled cake.

Chocolate Marshmallow Icing

Ingredients

• Servings: 3
• 2 1/2 cups sugar
• 1 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup marshmallow creme

Recipe

• in a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees f (114 degrees c). stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. stir until all are melted. remove from heat and beat icing until cool. use to ice cake immediately.

Old Fashioned 's Food Cake

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1/2 cup sour milk
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/3 cup sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2/3 cup milk
• 3 egg yolks
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1/8 teaspoon cream of tartar
• 1/3 cup hot water
• 3 egg whites
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch pans. sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. set aside.
• in a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. add eggs one at a time, beating well after each. add flour mixture alternately with sour milk. add 1 cup boiling water and 1 teaspoon vanilla.
• divide batter into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 30 minutes, or until a toothpick inserted into the cake comes out clean. allow layers to cool, then spread pecan filling between layers.
• to make pecan filling: in a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. cook over medium heat, stirring constantly, until thick. remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. stir in pecans and set aside to cool. spread between layers of cake, then frost with satin seafoam icing.
• to make satin seafoam icing: in a sauce pan, combine 3/4 cup brown sugar, 3/4 cup sugar, cream of tartar and 1/3 cup hot water. cover and bring to a boil. uncover and cook until 246 degrees f (120 degrees c). remove from heat. in a large bowl, beat egg whites until foamy. while beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. add 1/2 teaspoon vanilla.

kristil's frat house cookies

Ingredients

• Servings: 12
• 2 cups butter
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 4 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• cream butter and sugars together until fluffy. add eggs and blend well. stir in salt, baking soda and flour. blend until the flour is incorporated. stir in the chocolate chips.
• use a melon baler sized ice cream scoop to scoop out chunks of dough. place greased or parchment lined cookie sheets. bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until lightly browned. cool cookies on a rack and place on a serving platter. enjoy!

Chocolate Poppy Seed Cake

Ingredients

• Servings: 1
• 1/4 cup poppy seeds
• 1 cup buttermilk
• 4 egg whites
• 1 cup butter
• 1 1/4 cups sugar
• 4 egg yolks
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons baking powder
• 2 teaspoons vanilla extract
• 3/4 cup miniature dark chocolate chips
• cinnamon sugar to taste

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 5 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a bundt or angel food cake pan.
• pour the poppy seeds into the buttermilk in a small bowl. set aside to soak for 15 minutes. meanwhile, whip the egg whites to medium peaks; set aside.
• cream together the butter and sugar in a large bowl until fluffy. add egg yolks one at a time, blending well between additions. sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. stir in the poppy seeds, milk, and vanilla extract. gently fold in the beaten egg whites until just incorporated.
• pour half of the batter into the prepared pan. sprinkle in the chocolate chips and cinnamon sugar. pour the remaining batter over top, and sprinkle with additional cinnamon sugar. with a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. allow cake to cool completely before removing from the pan.

chocolate madeleines

Ingredients

• Servings: 1
• 1/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2 ounces butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1 egg
• 2 egg yolks
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c). butter one madeleine pan.
• sift the flour, cocoa, baking powder and salt together. set aside.
• cream the butter with the vanilla and the sugar. add the egg and egg yolks, beating to mix. stir in the dry ingredients until just combined only, do not over mix. place rounded teaspoon of batter into the prepared madeleine shell forms.
• bake at 375 degrees f (190 degrees c) for 12 minutes. remove from oven and immediately invert a wire rack to cool. once cool sprinkle with confectioners' sugar, if desired.

kristil's frat house cookies

Ingredients

• Servings: 12
• 2 cups butter
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 4 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• cream butter and sugars together until fluffy. add eggs and blend well. stir in salt, baking soda and flour. blend until the flour is incorporated. stir in the chocolate chips.
• use a melon baler sized ice cream scoop to scoop out chunks of dough. place greased or parchment lined cookie sheets. bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until lightly browned. cool cookies on a rack and place on a serving platter. enjoy!

Mars™ Bar Cake

Ingredients

• Servings: 1
• 6 (1 ounce) squares bittersweet chocolate
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 egg yolks
• 4 egg whites
• 1/2 cup sugar
• 2 (2.15 ounce) milk chocolate covered caramel and nougat bars
• 2 tablespoons heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9 inch springform pan. in the top of a double boiler, heat chocolate and butter, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• transfer chocolate mixture to a large bowl. beat in the flour and egg yolks. in a separate large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 35 minutes. turn off oven, crack the door, and allow cake to cool in oven.
• in a saucepan, melt chocolate covered nougat candy bars with the cream. pour over cooled cake.

Hazel's Chocolate Cake

Ingredients

• Servings: 1
• 3 tablespoons unsweetened cocoa
• 3 tablespoons hot water
• 1 cup sugar
• 6 tablespoons shortening, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sour milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a small bowl, mix together the cocoa and hot water and set aside.
• in a large bowl, beat together the sugar and shortening until smooth. beat in the egg and stir in the vanilla. sift together the flour, baking soda and salt. beat in the flour mixture alternately with the sour milk. stir in the cocoa and water mixture. pour batter into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Chocolate Marshmallow Icing

Ingredients

• Servings: 3
• 2 1/2 cups sugar
• 1 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup marshmallow creme

Recipe

• in a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees f (114 degrees c). stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. stir until all are melted. remove from heat and beat icing until cool. use to ice cake immediately.

Tarred Roof Cake

Ingredients

• Servings: 18-19
• 2 eggs, beaten
• 1 cup sugar
• 1 cup all-purpose flour
• 1 pinch salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup milk, warmed
• 1 1/2 tablespoons butter, melted
• 1 (16 ounce) container prepared vanilla frosting
• 2 (1 ounce) squares bittersweet chocolate, melted

Recipe

easy sacher torte

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) package dark chocolate frosting
• 1/4 cup apricot preserves
• 6 tablespoons

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• bake cake in two 9 inch pans according to directions. cool to room temperature.
• place one layer of cake a serving plate, brush liberally with . spread apricot jam over the top to 1/2 inch from the edge. place the second layer on top. brush with remaining . frost the sides first, then the top with the prepared icing. clean the edge of the plate with a dry towel.

easy sacher torte

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) package dark chocolate frosting
• 1/4 cup apricot preserves
• 6 tablespoons

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• bake cake in two 9 inch pans according to directions. cool to room temperature.
• place one layer of cake a serving plate, brush liberally with . spread apricot jam over the top to 1/2 inch from the edge. place the second layer on top. brush with remaining . frost the sides first, then the top with the prepared icing. clean the edge of the plate with a dry towel.

Maureen's Mocha Cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 cup unsweetened cocoa
• 3/4 cup strong brewed coffee, cold
• 3/4 cup coffee flavored liqueur
• 1/2 cup shortening
• 1 cup brown sugar
• 3 egg yolks
• 3 egg whites
• 1/4 cup sugar
• 6 tablespoons butter, softened
• 4 cups confectioners' sugar
• 3 tablespoons unsweetened cocoa
• 3 tablespoons coffee flavored liqueur
• 2 tablespoons hot brewed coffee

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round cake pans. sift together the flour, baking soda, and cocoa. set aside.
• combine the coffee and coffee liqueur. set aside. in a large bowl, cream together the shortening and brown sugar until light and fluffy. beat in the egg yolks one at a time. beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. in a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. gently fold egg whites into the coffee mixture.
• pour batter into prepared pans. bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
• for the coffee frosting: in a medium bowl, cream butter until fluffy. beat in confectioners' sugar and cocoa. mix in coffee liqueur and hot coffee. beat frosting until it thickens to spreading consistency.

mom's pound cake

Ingredients

• Servings: 1
• 2 cups butter
• 4 cups confectioners' sugar, sifted
• 1 tablespoon orange juice
• 1 tablespoon vanilla extract
• 6 eggs
• 1/4 teaspoon salt
• 3 1/2 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, cream together the butter and confectioners' sugar until light and fluffy. add the eggs one at a time, beating well after each addition. stir in the orange juice, vanilla and salt. beat in the flour. pour batter into prepared pan.
• bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

nada's baba cake

Ingredients

• Servings: 1
• 4 eggs
• 3 tablespoons vegetable oil
• 1 1/2 cups superfine sugar
• 1 teaspoon vanilla sugar
• 1 1/2 cups self-rising flour
• 1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 2 liter baba pan or a 9 inch bundt pan.
• in a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. beat on high speed for about 5 minutes. beat in flour. reserve approximately 1/4 cup of batter and set aside. pour remaining batter into prepared pan. mix cocoa into reserved batter. drop by spoonfuls the batter in the pan. using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

marble cake ii

Ingredients

• Servings: 1
• 1 cup shortening
• 3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (5.5 ounce) can chocolate syrup

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together the flour, baking soda and salt. set aside.
• in a large bowl, cream together the shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. pour half of the batter into prepared pan. blend chocolate sauce with remaining batter. pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect.
• bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.