March 2012 2012

Chocolate Almond Pound Cake Recipe

Chocolate Almond Pound Cake Recipe:

Ingredients

1/2 c Well sliced almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Nasty dark delicious chocolate, melted
1 1/2 ts Almond extract
2 c Flour
1 c Maize meal
1 ts Sodium (optional)
1/2 ts Cooking powder
1 c Milk
Preheat your oven to 350 levels. Nicely oil a 12 c bunt pan. Cover factors with walnuts.
In a huge dish, defeat sugars and butter until lighting and comfortable. Add egg, individually, mixing
well after each egg.
Stir in dark delicious chocolate and almond draw out. Incorporate flour, corn food, salt and baking dust. Add
alternately with
milk to dark delicious chocolate combination, preparing at low rate until well combined. Place into pan. Make 50-60
minutes. Cool
10 moments. eliminate from pan and awesome on carrier. Assists 16

Chocolate Almond Pound Cake Recipe

Cheese & Chocolate Tunnel Cake Recipe

Cheese & Chocolate Tunnel Cake Recipe:

Ingredients

1 Two coating dark delicious chocolate food mix with pudding
1/3 c Marg. or butter
16 oz Lotion mozzarella dairy product, softened
1/2 c Sugar
2 Eggs
2 ts Marg. or butter, melted
2 oz Partial lovely chocolate
2 ts Maize syrup
Preheat your oven to 350 levels. Get ready food mix according to program guidelines, substituting
margarine for oil.
Reserve 1 cup of combination. Add staying combination into a 12 cup oiled and floured fluted tube
pan. Combine
cream mozzarella dairy product and sugars, preparing well at method rate on an electric machine until well combined.
Blend in egg,
one at a time. Add over combination in the pan. Place set aside combination over ointment mozzarella dairy product combination.
Bake 1 time or
until toothpick loaded in middle comes out clean. Awesome 30 minutes; eliminate to a cable carrier.
Combine margarine,
chocolate and corn syrup in a small pot. Get ready over low warm until dark delicious chocolate is dissolved.
Pour over cooled
cake.

Cheese & Chocolate Tunnel Cake Recipe

Caramel Chocolate Chip Cake Recipe

Caramel Chocolate Chip Cake Recipe for Kids:

Ingredients

2 c All-purpose flour
1 c Packed brown sugar
1/2 c Granulated sugar
1/2 c Semisweet chocolate chips, finely chopped
1/2 c Shortening
1 1/4 c Milk
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Vanilla extract
3 Eggs
1 Caramel fluff frosting recipe
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all
ingredients except
Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on
high speed for 3
minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in
center comes out
clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.

Caramel Chocolate Chip Cake Recipe

Cape Cod Chocolate Cake Recipe

Cape Cod Chocolate Cake Recipe for Kids:

Ingredients

1 3/4 c Cake flour

2 ts Baking powder

1/4 ts Soda

1 ts Salt

1 1/2 c Sugar

1/2 c Shortening

1 c Plus 2 T evaporated milk

2 Unbeaten eggs

2 Squares melted chocolate

1 ts Vanilla

Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk

into dry

ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2

minutes on low

speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat all together

for 1 minute.

Scrape brown and beat again for another minute. Turn into two layer cake pans and bake at 350

degrees for 35

minutes. Frost with butter cream frosting to which 1/2 c walnuts, chopped fine have been

added.

Cape Cod Chocolate Cake Recipe

Butter finger Cake Recipe

Butter finger Cake Recipe for Kids:

Ingredients

1 pk German Chocolate Cake mix
8 oz Butterscotch topping for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c Pecans; chopped
Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking
small holes in
cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one
bar and mix the
rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top
with reserved
Butterfinger. Refrigerate until ready to serve.

Butter finger Cake Recipe

Bourbon Chocolate Cake Recipe

Bourbon Chocolate Cake Recipe for Kids:

Ingredients

1 pk Chocolate cake mix, with pudding
3 Eggs
1/2 c Bourbon whiskey
1/2 c Water; cold
1/3 c Vegetable oil
Frosting:
1 pt Whipping cream
1/3 c Unsweetened cocoa powder
1/2 c Powdered sugar
1 ts Vanilla
1/2 c Bourbon
1 c Nuts; chopped
Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and
vegetable oil in
large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at
350 degrees F for
30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool completely. Split layers
in half
horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover
sides with
frosting. Chill at least 2 hours. Frosting: In large mixing bowl, combine whipping cream,
cocoa, powdered
sugar and vanilla. Beat until stiff then fold in the bourbon.

Bourbon Chocolate Cake Recipe

Blender Double Fudge Cake Recipe

Blender Double Fudge Cake Recipe:

Ingredients

1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate; Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces
Heat oven to 350 degrees F. Grease and flour baking pan, 9x9x2". Measure nuts into blender;
chop on low
speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces
into blender. Blend
30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula.
(Batter may be
slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in
center comes out
clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so
contained heat will
soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved
nuts. Serve warm.
To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces
into large mixer
bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed,
scraping bowl
occasionally. Bake as directed. If using self-rising flour, omit baking powder and salt.

Blender Double Fudge Cake Recipe

Black Russian Cake Recipe

Black Russian Cake Recipe:

Ingredients

1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs
Milk Chocolate Frosting
1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2
minutes. Spoon
into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in
pan; turn out to
cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing
bowl, beat 1
minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until
mixture reaches
desired spreading consistency.

Black Russian Cake Recipe

Black Forest Pudding Cake Recipe

Black Forest Pudding Cake Recipe for Kids:

Ingredients

1 1/4 c Sugar

1 c Flour

3 tb Cocoa, unsweetened

2 ts Baking powder

1/4 ts Salt

1/3 c Butter, melted

1 1/2 ts Vanilla

1/2 c Packed brown sugar

1/4 c Cocoa, unsweetened

1 1/4 c Hot water

1/4 c Kirsch or 2 tb. water plus

1/2 ts almond or rum extract

1 Can cherry pie filling

Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4 cup of the sugar, flour,

three tablespoons of

the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth.

Spread into an 8

inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and

remaining 1/4 cup cocoa;

sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not

stir. Bake for 40

minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and

spoon pudding from

bottom of pan over cake. Serve with cherry pie filling as sauce.

Forest Pudding Cake Recipe

Black Chocolate Cake Recipe

Black Chocolate Cake Recipe:

Ingredients

2 oz Unsweetened chocolate
1/2 c Sugar
1/2 c Milk
1 c Sugar
1/2 c Butter
1 c Milk
2 Eggs
2 c Flour, sifted
1 ts Soda
Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add
cooled chocolate;
beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes at 350
degrees.

Black Chocolate Cake Recipe

Rich Chocolate Glaze Recipe

Rich Chocolate Glaze Recipe:

Ingredients

1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T
Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate bars, stirring until
smooth. In small
bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure,
dissolve instant coffee
in hot water; add cold water to measure 1-1/2 cups. In a large mixer bowl, beat sugar, butter
and vanilla until
creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add
flour mixture
alternately with coffee mixture. Pour batter into greased and floured 10-inch Bunt pan or angel
food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30
minutes; remove
from pan and cool completely. Drizzle with Rich Chocolate Glaze. Glaze: Over hot (not
boiling) water, melt
chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate,
confectioners' sugar, butter
and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.

Rich Chocolate Glaze Recipe

Fudge Frosting Recipe

Fudge Frosting Recipe:

Ingredients

2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring
occasionally. Boil 1
minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is
smooth and of
spreading consistency; add vanilla.

Fudge Frosting Recipe

Best Chocolate Cake with Fudge Frosting Recipe

Best Chocolate Cake with Fudge Frosting Recipe:

Ingredients

2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)
Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping
bowl
constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). Bake
for 40-45
minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean.
Cool rounds
10min.; remove from pans. Cool completely. Frost.

Best Chocolate Cake with Fudge Frosting Recipe

Bavarian Spice Chocolate Cake Recipe

Bavarian Spice Chocolate Cake Recipe:

Ingredients

1 pk Pillsbury Plus Devil's Food Cake Mix
1 ts Cinnamon
1/2 ts Nutmeg
1 c Cold mashed potatoes
1/2 c Butter, softened
1/2 c Water
3 Eggs
Glaze:
1/2 c Semi-sweet chocolate chips
1 tb Butter
2 tb Milk
1/2 c Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until
moistened. Beat 2
minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes.
Cool upright in
pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate
chips, 1
Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove
from heat; stir in
powdered sugar until smooth. (If needed, add a few more drops of milk for desired
consistency.) Spoon over top
of cake, allowing some to run down the sides. Garnish as desired. Makes 16 servings.

Bavarian Spice Chocolate Cake Recipe

Bar Cake Recipe

Bar Cake Recipe:

Ingredients

4 Eggs
16 oz Can Hershey syrup
6 Regular Hershey bars, melt
1 tb Vanilla
2 c Sugar
1 c Butter, soft
3 c Flour
1/2 ts Baking soda
1 c Buttermilk OR
1 c Milk + 1 Tb vinegar
Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to
milk. Soift flour
and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel
food pan and bake
at 350 degrees F for 1-1/2 hours.

Bar Cake Recipe

Banana Chocolate Cake Recipe

Banana Chocolate Cake Recipe

Ingredients

6 tb Butter

3/4 c Sugar

3/4 c Molasses

3 Eggs

2 1/2 c Mashed overripe bananas

2 3/4 c Flour

1 ts Baking soda

1/2 ts Salt

1 ts Vanilla extract

1 c Chocolate chips

Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and

mix until

combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and

extract until smooth,

then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform

mold. Bake for

about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite

chocolate

frosting and serve.

Banana Chocolate Cake Recipe

Bacardi Rum Chocolate Cake Recipe

Bacardi Rum Chocolate Cake Recipe:

Ingredients

1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake
ingredients together
in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30
minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from
pans, finish
cooling on racks. Split layers horizontally. Spread one cup filling between each layer and over
top of cake.
Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and
topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Bacardi Rum Chocolate Cake Recipe

All-American Chocolate Cake Recipe

All-American Chocolate Cake Recipe for Kids

Ingredients

4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring
over low heat
until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour,
sugar, baking
powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in
two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick
inserted in center
of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

All-American Chocolate Cake Recipe for Kids

18 Minute Chocolate Cake Recipe

18 Minute Chocolate Cake Recipe:

Ingredients

2 c Flour
1 3/4 c Sugar
1/4 tsp Salt
4-tblsp Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 tsp Soda
Combine flour, sugar, salt and cocoa in a large bowl. Mix in a saucepan, water, oil and butter.
Bring to a boil.
Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be
thin. Pour into well-greased jellyroll pan. Bake at 350 degrees F until done. Cool on a wire
rack; while still a little warm, frost with your favorite frosting.

18 Minute Chocolate Cake Recipe

Amaretto Hazelnut Macaroon Cheesecake Recipe

Amaretto Hazelnut Macaroon Cheesecake Recipe:

Ingredients

Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream

Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with
parchment. Grease parchment. Line a cookie sheet with greased parchment.
Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is
convenient. Chop the nuts in a food processor with one cup of the powdered sugar
for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With
processer running, pour in egg mixture. process for 15 sec until smooth
Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula.
Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
Bake crust 25-30 min., disk 20-25 min. cool on wire rack
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard
circle. Replace crust.

Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5
min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot
water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest,
mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining
whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover
with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)

Amaretto Hazelnut Macaroon Cheesecake

Apple Cheesecake Recipe

Apple Cheesecake Recipe:

Ingredients

1 c Graham cracker crumbs
Sugar
1 ts Cinnamon; divided
3 tb Margarine; melted
16 oz Cream cheese; softened
2 Eggs
1/2 ts Vanilla extract
4 c Apple slices; thinly sliced, peeled, about 2 1/2 lbs apples
1/2 c Pecans; chopped

Preheat oven to 350 degrees F. Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon
cinnamon and margarine in small bowl; mix well. Press onto bottom and up sides of
9-inch pie plate. Bake crust 10 minutes. Beat together cream cheese and 1/2 cup
sugar in large bowl until well blended. Add eggs, one at a time, beating well after
each addition. Blend in vanilla; pour into crust. Combine remaining 1/3 cup sugar
and remaining 1/2 teaspoon cinnamon in large bowl. Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture. Sprinkle with pecans. : Bake 1 hour
and 10 minutes or until set. Loosen cake from rim of pan; cool before removing rim
of pan. Refrigerate.

Apple Cheesecake Recipe

Cheesecake with Raspberry Sauce Recipe

Cheesecake with Raspberry Sauce Recipe:

Ingredients

1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free Philadelphia
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen Thawed
1 tb Cornstarch
1/2 c Jelly

Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform
pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese,
cut into cubes and continue processing until smooth. With processor on, gradually
add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream
cheese mixture; process using on and off action until just blended; pour into pan.
Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool. Refrigerate
overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen
raspberries, reserving juice. Place berries in sieve; crush to extract additional juice.
Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave
on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups.

Cheesecake with Raspberry Sauce Recipe

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