MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Butterfinger Cake Categories: Cakes, Chocolate Yield: 12 servings 2 1/4 c Cake flour 1 ts Baking powder 1/2 ts Salt 1/16 c (1 stick) unsalted butter, Room temperature 1 1/2 c Sugar 3 lg Eggs 1 tb Dark rum 1 ts Vanilla extract 3/4 c Sour cream 1 ts Baking soda 2 c Mashed ripe bananas (about 5) 1 1/2 c Chopped Butterfinger bars (about 6 oz.) MMMMM---------------------------GLAZE-------------------------------- 2/3 c Whipping cream 7 tb Unsalted butter, cut into Large pieces 1 tb Light corn syrup 14 oz Semisweet chocolate, chopped 2 ts Dark rum 1 ts Vanilla extract 1 3/4 c Chopped Butterfinger bars (about 7-1/2 oz) FOR CAKE: Position rack in top third of oven; preheat to 350-degree F. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.) FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring unti butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.) SOURCE: BON APPETIT, June '93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Chocolate Pudding Cake Categories: Cakes, Chocolate, Low-cal Yield: 6 servings 3/4 c Cake flour 1/3 c Nonfat dry milk powder 1 Env. (4 svgs) low cal -chocolate pudding mix 1 ts Baking powder 4 Eggs, separated 1 tb Lemon juice 2 tb Sugar 1/2 c Evap skim milk 1/2 ts Vanilla 1 ds Salt 1/2 c Thawed cool whip (or use my -mock cool whip recipe) 2 md Bananas From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. 4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bavarian Spice Chocolate Cake Categories: Cakes, Chocolate, Spicy Yield: 16 servings 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 Info: posted by Perry Lowell, GOURMET, June 1993 unknown origin, perhaps Pillsbury Cake: 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Best Ever Chocolate Cake Categories: Chocolate, Cakes Yield: 6 servings 2 1/2 c Sugar 1 c Shortening or 2 sticks oleo 2 Eggs 2 1/2 c Flour (packed) 1/2 c Cocoa 1/2 ts Salt 1 c Buttermilk 1 c Boiling water 2 Scant tsp. soda Cream sugar and shortening and add eggs, one at a time. Sift flour three times with cocoa and salt. Add alternatley with buttermilk. Add soda and water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with your favorite icing. (Subliminal message: Your favorite icing is CHOCOLATE...) Recipe by: Anne Alford Found in: Talk About Good Shared by: Scott Ward MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black & White Cheesecake Categories: Cakes, Chocolate Yield: 10 servings 1/2 c Marshmallow creme OR 3/4 c Milk; heated to boiling 1 c Mini-marshmallows 16 oz Cream Cheese, softened 9 oz Prepared Graham cracker -crust 3/4 c Sugar 1/4 c Unsweetened cocoa powder 1 pk Unflavored gelatin 1 ts Vanilla (opt) 1/4 c Milk; cold Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended. Gently pour into prepared crust and chill until firm, about 2 hours. Source: Readers Digest, April 1993 Typed by .\\ichele MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Magic Cake Categories: Cakes, Chocolate Yield: 16 servings MMMMM----------------------------CAKE--------------------------------- 1 3/4 c Flour, Unbleached, Sifted 2 c Sugar 3/4 c Cocoa, Baking 2 ts Baking Soda 1 ts Baking Powder 1 ts Salt 2 Eggs, Large 1/2 c Vegetable Oil 1 c Coffee, Black, Strong 1 c Buttermilk 1 ts Vanilla Extract MMMMM------------------HUNDRED DOLLAR FROSTING----------------------- 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate 1 Egg, Large 2 c Confectioners' Sugar 1 tb Vanilla 1 tb Lemon Juice 1 c Walnuts, Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350øF oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with the rich and creamy Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Velvet Categories: Cakes, Chocolate Yield: 6 servings 2 c Almonds - slivered, slightly -toasted 12 oz Chocolate chips 1 Devil's food cake mix 1 pk Chocolate pudding - instant, -3-1/2 oz. package 4 Eggs 1 c Sour cream 1/2 c Water 1/4 c Oil 1 ts Vanilla 1 ts Almond extract 1/4 ts Cinnamon Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Buttermilk Chocolate Hazelnut Cake Categories: Cakes, Chocolate Yield: 1 servings 1 c Buttermilk 1/3 c Safflower Oil 2 Egg Whites 1 ts Vanilla Extract 1 c Light Brown Sugar 1 c Whole Wheat Pastry Flour 1/2 c Cocoa Powder 1 ts Baking Soda 1 ts Baking Powder 1/4 ts Salt 1/2 c Finely Chopped Hazelnuts Preheat oven to 350øF. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carmel Fudge Cake Categories: Cakes, Chocolate Yield: 139 servings 1 Pkg chocolate cake mix (18 1/4 or 18 1/2oz) 1 Can Eagle Brand condensed Milk (not evaporated!) 1/2 c Margarine or butter 1 pk Carmels (14oz) 1 c Coarsely chopped pecans Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread carmel over cake; spread remaining cake batter over carmel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 2 c Flour 3/4 c Sugar 3/4 c Vegetable oil 2 Eggs 2 ts Vanilla 1 1/4 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 21 oz Can cherry pie filling 6 oz Chocolate chips 1 c Chopped nuts Confectioners sugar Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chips Ahoy Ice Cream Cake Categories: Cakes, Chocolate, Ice cream Yield: 12 servings 32 Chips Ahoy chocolate chip -cookies 1/4 c Margarine, melted 1 c Chocolate fudge topping 2 qt Ice cream, any combination -of flavors prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Choco Date Cake Categories: Cakes, Chocolate Yield: 6 servings 8 oz Pitted Dates 1 1/4 c Water 1 1/4 c Unbleached All-Purpose -Flour; Sifted 1 1/4 ts Baking Soda 1/2 ts Salt 3/4 c Butter Or Regular Margarine 1 c Sugar 2 lg Eggs 1 ts Vanilla 1/2 c Quick Cooking Oats (Not -Instant) 6 oz Semi-Sweet Chocolate Chips; -1 Pk Sweetened Whipped Cream Yield: 16 Servings Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove from the heat and cool completely. Sift the flour, baking soda and salt together, blending well, then set aside. Cream the butter and sugar together in a medium mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir the flour mixture into the creamed mixture, blending well. Stir in the date mixture, oats, and chocolate chips, mixing until well blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Serve the cake topped with sweetened whipped cream. From Rich Harper Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Amaretto Cheesecake Categories: Cakes, Chocolate Yield: 12 servings 1 1/2 c Chocolate Wafer Crumbs 1/3 c Heavy Cream 1 c Blanched Almonds 1/2 c Amaretto 2 ts Vanilla 1/3 c Sugar 4 Eggs 6 tb Butter, Softened 2 c Sour Cream 24 oz Cream Cheese, Softened 1 tb Sugar 1 c Sugar 1 c Blanched Almonds * Blanched almonds should be lightly toasted and chopped. ~--------------------------------------------------------------------- ~-- Preheat oven to 375øF. Combine crumbs, almonds, sugar and butter. Pat mixture on bottom and sides of a 10 inch springform pan. Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a time, beating well after each addition. Beat mixture until light. Pour into crust lined pan. Bake in middle of oven for 1-1/2 hours or until top of cake cracks and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly over cake. Bake for 5 more minutes. Place on rack and let cool completely. Cover lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on top of cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Layer Cake Categories: Chocolate, Cakes Yield: 8 servings MMMMM----------------------------CAKE--------------------------------- 1 c Mint-Chocolate Chips 1 1/4 c Water, Divided 2 1/4 c Flour, Unbleached 1 ts Salt 1 ts Baking Soda 1/2 ts Baking Powder 1 1/2 c Brown Sugar, Firmly Packed 1/2 c Butter, Softened 3 lg Eggs MMMMM------------------CHOCOLATE MINT FROSTING----------------------- 1/2 c Mint-Chocolate Chips 1/4 c Butter 1 ts Vanilla Extract 1/4 ts Salt 3 c Confectioners' Sugar 6 tb Milk MMMMM-------------------------GARNISHES------------------------------ Chocolate Leaves Chocolate Curls Chocolate Gratings CAKE: Preheat oven to 375øF. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375øF for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Sauerkraut Cake Categories: Chocolate, Cakes Yield: 16 servings 2 1/4 c Flour, Unbleached, Sifted 1/2 c Cocoa, Baking 1 ts Baking Powder 1 ts Baking Soda 1/4 ts Salt 2/3 c Butter Or Regular Margarine 1 1/2 c Sugar 3 lg Eggs 1 ts Vanilla 1 c Water 2/3 c Sauerkaraut * MMMMM-----------------CREAMY CHOCOLATE FROSTING---------------------- 1 oz Semi-Sweet Chocolate 3 oz Cream Cheese, Softened 1 tb Milk 1 c Confectioners' Sugar 1/8 ts Salt 1/2 ts Vanilla Extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ~--------------------------------------------------------------------- ~-- Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350øF oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Vinegar Cake Categories: Cakes, Chocolate Yield: 9 servings 1 1/2 c Flour, Unbleached, Sifted 1 c Sugar 3 tb Cocoa, Baking 1 ts Baking Soda 1/2 ts Salt 1 ts Vanilla Extract 1 tb Vinegar 5 tb Butter Or Regular Margarine 1 c Water MMMMM------------------MOCHA CHOCOLATE FROSTING----------------------- 1 3/4 c Confectioners' Sugar 3 tb Cocoa, Baking 3 tb Butter Or Regular Margarine 3 tb Coffee, Brewed, Hot 1/2 ts Vanilla Extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350øF oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Coffee Cream Roll Categories: Cakes, Chocolate Yield: 6 servings 2 tb Unsalted butter 5 lg Eggs, separated 1/2 c All-purpose flour 3/4 c Granulated sugar 1/3 c Plus 2 tb unsweetened cocoa 1 ts Vanilla extract 1/2 ts Salt 1/2 ts Baking powder Coffee Cream Filling 1 1/2 c Milk 1/4 ts Salt 1 tb Cold water 3 Egg yolks 1 ts Unflavored gelatin 2 tb Instant coffee powder 1/2 c Granulated sugar 1 ts Vanilla extract 1/4 c All-purpose flour 1 c Heavy cream Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll. 1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper. 2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder. 3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients. 4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form. 5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched. 6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel. Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature. 7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed. 8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature. 9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together. 10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight. Trim the ends and cut into slices. Serve cold. From: Jim Fobel's Old-Fashioned Baking Book MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Zucchini Cake Recipe Categories: Cakes, Chocolate Yield: 6 servings 1/2 c Soft oleo 1/2 c Oil 1 3/4 c Sugar 2 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 2 c Grated zucchini 2 Eggs 1 ts Vanilla 1/2 c Sour milk 4 tb Cocoa 1/2 ts Cinnamon 1/4 c Chocolate chips Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk. Mix well. Add dry ingredients after sifting them together. Beat well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate chips. Bake at 350 for 35 min. or until done. This is GREAT topped with cream cheese frosting. Cream Cheese Frosting 1 pkg. (3 oz.) cream cheese--softened 4 Tbsp. butter--softened dash of salt 1 tsp. vanilla 2 1/2 c. sifted powdered sugar Cream together the cream cheese and butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend well. Frost cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Buttermilk Cake Categories: Cakes, Chocolate Yield: 8 servings 3 c Flour 1 1/4 c Cocoa 1 1/2 ts Baking Soda 1 1/2 ts Baking Powder 1 1/2 ts Ground Cinnamon 2 1/4 c Buttermilk 1 1/2 c Thick Sour Cream 1 1/2 tb Instant Coffee Crystals 2 c Sweet Butter 2 1/4 c Sugar 2 1/4 c 10x Powdered Sugar 3 Eggs 2 1/4 c Heavy Cream THE CAKE: Preheat oven to 350øF. Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Source: Someone named Judith Olney, I'm sure. This was printed in some newspaper about 1983--probably the Durham [NC] Morning Herald. This is one incredible cake--a chocoholic's fantasy. Posted by Brian Groover MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mousse Cake (Part One) Categories: Cakes, Chocolate Yield: 1 servings MMMMM------------------------FOR THE CAKE----------------------------- 8 oz Semisweet chocolate;chopped Coarse 6 tb Unsalted butter;cut into Pieces, softened 8 Eggs;separated,room temp 1 c Sugar 2 tb Orange flavored liqueur 1 tb Orange rind; grated 1/4 ts Salt; plus a pinch 1 pn Cream of tartar 2/3 c Cake flour; SIFTED!! 9 oz Semisweet chocolate; chopped - coarse 6 Egg yolks; room temperature 3/4 c Sugar; + 1 tb 2 tb -Water 10 tb Unsalted butter -Cut in pieces and softened MMMMM----------------SEE CHOCOLATE MOUSSE CAKE II--------------------- FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until just melted. Remove the pan from the heat and stir in the butter, one tablespoon at a time. Continue to stir the mixture until smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34 cup of the sugar, a little at a time, and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Beat in the melted chocolate mixture, the liqueur and the orange pinch of salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and beat the whites until they are stiff. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into the batter. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. Pour the batter into the cake pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 35 minutes, or until a cake tester inserted into the centers comes out clean. Let the cakes cool in the pans on racks for 5 minutes, invert the cakes onto the racks, and remove the wax paper carefully. Let the cakes cool completely. The cakes form a thin crust that will flake off. SEE PART TWO MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Peanut Butter Cake Categories: Cakes, Chocolate Yield: 6 servings 1/2 pk (approximately 2 cups) milk -chocolate 1/3 c Creamy peanut butter 2 Eggs Cake mix 1/2 c Chopped nuts 1/2 c Water Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into greased and floured 2-pound coffee can Place can in CROCK-POT. Cover top of can with 8 paper towels. Cover and bake on High 2 to 3 hours. From Rival Crock-Pot cookbook, date unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Surprise Cupcakes Categories: Chocolate, Cakes, Kids Yield: 6 servings 1 pk (8 oz) Philadelphia Brand -Cream Cheese, softened (I'm sure your store brand -would work) 1/3 c Granulated sugar 1 Egg 1/2 c Baker's Semi-Sweet Chocolate -Chips (or any brand) CUPCAKES: 2 Squares Baker's Unsweetened -Chocolate, melted 1/3 c Vegetable oil 1 1/4 c All purpose flour 1 c Granulated sugar 3/4 c Water 1 Egg 1 ts Vanilla 1/2 ts Baking soda 1/4 ts Salt From: Baker's Chocolate Cookbook FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Raspberry Shortcakes Categories: Chocolate, Cakes Yield: 6 servings 2 tb Unsweetened cocoa powder 1/4 ts Baking soda 1/2 c All-purpose flour 1/8 ts Salt 2 tb Granulated sugar 2 tb Cold unsalted butter cut -into bits 1/4 ts Double acting baking powder 4 tb Heavy cream Topping: 1 1/2 c Raspberries 2 tb Granulated sugar 1 tb Framboise 1/3 c Well-chilled heavy cream For the shortcakes confectioners sugar for sprinkling mint sprigs for garnish if desired Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. Topping: In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 From: Gourmet/May 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Orgasms Categories: Chocolate, Cakes Yield: 6 servings 4 oz Unsweetened chocolate 8 tb Unsalted butter, room temp 1 1/4 c Plus 1 Tbsp. sugar 1/2 ts Vanilla extract 3 lg Eggs, room temp 3/4 c All-purpose flour 1/2 c Plus 2 Tbsp chopped walnuts Frosting 1 1/2 oz Unsweetened chocolate 1/4 c Evaporated milk 1/3 c Sugar Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.) Remove pan from oven and place on a rack to cool for 1 hour. FROSTING: To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs.) Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting. Makes 36 small brownies. FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Eclair Cake Categories: Cakes, Chocolate Yield: 6 servings 1 Box whole graham crackers 6 oz Package inst vanilla pudding -mix 3 c Milk 8 oz Carton whipped topping Glaze: 1 c Sugar 1/8 ts Salt 1/3 c Cocoa 1/4 c Milk 1/4 c Butter 1 ts Vanilla extract Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers. In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Walnut Torte Categories: Cakes, Chocolate Yield: 6 servings 8 oz Ghirardelli Bittersweet -Chocolate 3/4 c Butter 4 Egg separated 3/4 c Sugar, divided 1 ts Vanilla 1/4 c Unsifted flour 2/3 c Walnuts, ground Cream of tartar Chocolate Rum Glaze 4 oz Ghirardelli Bittersweet -Chocolate 2 tb Butter 1 tb Light corn syrup 1 tb Dark rum (opt) In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9-inch springform pan lined with parchment paper. Bake at 375 F for 30 to 35 min or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze. Chocolate Rum Glaze In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside-down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Decorate top and sides with shaved chocolate, if desired. For shiny glaze, store cake at room temp until serving time. This is from the back of the Ghirardelli Chocolate bar. There is a cookbook offer on the package also: Over 150 pages filled with delicious and original recipes. To order, send your name, address, zip code and $7 check or money order payable to Ghirardelli and addressed to: Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA 94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the United States. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cake Categories: Cakes, Chocolate Yield: 12 servings MMMMM----------------------------CAKE--------------------------------- 1 c Shortening 2 c Sugar 3/4 c Cocoa 4 Egg; beaten 1 c Milk 2 c Flour 1 ts Baking soda 1 tb ;Water MMMMM---------------------------ICING-------------------------------- 2 1/2 c Sugar 1 1/4 c Milk 2 1/2 tb Cocoa 2 1/2 tb Butter Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Decadant Cake Categories: Cakes, Chocolate Yield: 6 servings 1 c Boiling water 3 oz Unsweetened chocolate 1/2 c Sweet butter 1 ts Vanilla extract 2 c Sugar 2 Eggs, separated 1 ts Baking soda 1/2 c Sour cream 2 c Less 2 tablespoons flour 1 ts Baking powder Icing: 2 tb Butter 1/4 c Semi-sweet chocolate chips 6 tb Heavy cream 1 1/4 c Powdered sugar 1 ts Vanilla extract Servings: Ing Quan Item ** *< Directions >* chop up chocolate, butter and put them in boiling water. meltting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on icing. icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on topof cake and let drizzle down sides. Courtesey of we're cooking now posted by: Paul Guido MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Sponge Cake Categories: Cakes, Chocolate Yield: 6 servings 1/4 c Cocoa 3/4 c Cake meal (??) 3/4 c Potato starch (??) 9 Egg whites 1 3/4 c Sugar 9 Egg yolks 3/4 c Orange juice 1/4 c Water Preheat oven to 350F. Sift together first three ingredients and set aside. In large metal bowl, beat egg whites until foamy. Gradually add sugar and beat until mixture is of meringue like consistency. Using a rubber spatula, fold in yolks, one at a time, blending thoroughly. Combine orange juice and wate. Add to egg mixture alternately with sifted dry ingredients. Pour into ungreased angel cake pan and bake for 60-70 minutes until done. Top should appear dry. Invert and cool. Tester's note* Cake must be completey done or it will split apart when inverted... Origin: Newspaper article talking about Passover and Jewish heritage. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Fudge Cake (A. K. A. Death By Chocolate) Categories: Chocolate, Cakes Yield: 6 servings 10 oz Baker's semi-sweet chocolate -(do not substitute) 1/2 c Lightly salted butter 6 lg Eggs, separated, at room -temperature 1 c Granulated sugar 2 To 4 tsp creme de cacao, -Kahlua or dark rum 1/2 ts Vanilla Butter and powdered cocoa -for the pan Frosting: 1 c Sour cream at room -temperature 14 oz Baker's semi-sweet chocolate -(do not substitute) Cake: Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa. Melt chocolate and butter in a double boiler over hot, but *not boiling*, water. (don't rush this step, chocolate burns easily) Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended. Beat egg whites in mdm mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 c granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites *gently* but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top. Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes. Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper towelling; let stand 5 minutes. Remove towelling and cool cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter. To make the frosting: Melt chocolate in double boiler over hot but not boiling water. Using a wooden spoon, mix in sour cream. Pour over the cake. Let cool and harden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Fudge Icing (For Plain Cake) Categories: Chocolate, Cakes Yield: 6 servings 1 c Minus 1 TBSP rich milk Remove from heat and stir in -until dissolved: 2 c Sugar 1/8 ts Salt 2 oz Grated chocolate Re: Chocolate Fudge Icing This icing recipe is a candy recipe with milk added to make it into frosting. Bring to a boil in a large heavy pan: Bring to a boil and cook covered 2-3 minutes until the steam washes down from the sides of the pan any crystals which may have formed. Uncover, redice heat and cook without stirring to soft-ball stage, 238 degrees. When nearing 238, there is a fine overall bubbling with, simultaneously, a coarser patter, as though the fine bubbled areas were being pulled down for quilting into the coarser ones. Remove from heat without jostling or stirring. Cool the candy to 110. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp vanilla Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat until thick, knead and shape. For chocolate fudge icing, the book says to: Use in all: 1 c. milk Beat until the icing is of the right consistency to be spread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Frosting Categories: Chocolate, Cakes Yield: 6 servings 1 1/2 c Sugar 1/2 c Milk 1 tb Butter * To make shell: Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Line greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and belt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. ** From the Collection of Tia L. Darrow... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Angel Food Cake Categories: Chocolate, Cakes Yield: 6 servings 1 c All-purpose flour 1/4 c Cocoa 1 1/2 c Sugar 10 Egg whites 1 1/2 ts Cream of tartar 1/2 ts Salt 1 1/2 ts Vanilla Preheat oven to 325 degrees F. In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla. Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the cake is cool. Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Saurkraut Cake Categories: Cakes, Chocolate Yield: 6 servings 2/3 c Butter or margarine 1 1/2 c Sugar 3 Eggs 1 ts Vanilla 1/2 c Unsweetened cocoa 2 1/4 c Flour, sifted 1 ts Soda 1 ts Baking powder 1/4 ts Salt 1 c Water 2/3 c Saurkraut, well drained Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven for about 30 minutes. From: Steve Herrick Source: [Old Newspaper Clipping] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cake Florence Categories: Chocolate, Cakes Yield: 6 servings 2 c Sifted cake flour 2 ts Baking powder 1 ds Salt 1/2 c Butter 1 1/2 c + 1/2 c sugar 4 Eggs, separated 4 oz Unsweetened chocolate, -melted 1 ts Vanilla 1 1/3 c Milk 1/4 c Tia Maria Chopped Nuts Preheat oven to 350 degrees. -Butter and flour 2 9" pans. Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each adition. Beat egg whites until stiff but not dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35 minutes. Cool. Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust sides with chopped nuts. Florence Icing 4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a saucepan; add sugar and milk. Bring to a boil stirring constantly then cook over low heat 10 minutes or until temperature reaches 236 degrees. or 115 c. Melt chocolate; add Tia Maria. Stir into butter mixture. Remove from heat and beat icing until thick enough to spread. If icing hardens before cake is frosted, soften with a little hot water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Damnation Categories: Chocolate, Cakes Yield: 6 servings 2/3 c Butter 4 oz Semisweet chocolate 2 c Sugar 4 Eggs, well beaten 1 1/2 c Flour 1 ts Baking powder 1/2 ts Salt 1 tb Vanilla Filling: 12 oz Semisweet chocolate 1/4 c Strong coffee 2 Eggs, separated 1/4 c Coffee liqueur 3 tb Sugar 1/4 c Whipping cream Chocolate Glaze: 4 oz Semisweet chocolate 3 tb Strong coffee Brownie Shell: Chocolate Curls (optional) To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan with wax paper. Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and spread evenly. Bake 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and melt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cake with Grand Marnier Categories: Chocolate, Cakes Yield: 10 servings 14 oz Semi-sweet chocolate, -chopped 3/4 c Plus 2 tbsp unsalted butter 10 Egg yolks 1 c Granulated sugar 1 tb Vanilla extract 1 tb Grand Marnier (orange -liqueur) 1 ts Lemon juice 10 Egg whites 1/2 c Granulated sugar Powdered sugar 2 c Heavy cream, whipped Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into chocolate mixture, then fold in remaining whites. Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours.) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream. Serves 10 to 12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Layer Cake with Date Filling Categories: Cakes, Chocolate Yield: 12 servings 1/4 c Sugar. 4 oz Unsweetened chocolate : 1 -tbsp. all purp. flour 2 1/2 c Sifted cake flour : Speck of -Salt 2 ts Baking powder : 1/2 cup plus -2 tbsp. chopped black 3/4 ts Salt : walnuts or pecans 1/2 c (1 stick) butter, softened : -1 tsp. vanilla extract 2 c Granulated sugar : FUDGE -FROSTING 2 Eggs : 1 pound -confectioners' sar 2 ts Vanilla extract : 1/3 cup -plus 2 tbsp. cocoa powder 2 c Buttermilk, at room temp. : -1/4 cup (1/2 stick) butter, -softened : DATE FILLING -: 1 egg white 1 c Milk : 1 tsp. vanilla -extract 1/2 c Chopped dates : 1/4 tsp. -salt 1 Egg : 5 tbsp. evaporated -miÐmlk Serves 12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated." Preheat oven to 350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Carrot Cake Categories: Cakes, Vegetarian, Chocolate Yield: 6 servings 1 1/2 c Finely grated carrots 3/4 c Granulated sugar 1/2 c Canola oil 1 c Boiling water 1 1/2 c Wholewheat flour 1/2 c Unsweetened cocoa powder 1 ts Cinnamon 1 1/2 ts Baking powder 1/2 ts Salt Pre-heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes. VT, April, 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Hazelnut Brandy Torte with Biscotti Categories: Chocolate, Cakes Yield: 6 servings 11 oz Semisweet baking chocolate 1/2 lb Butter, room temp 2 Eggs 1/3 c Sugar 3 tb Brandy 7 oz PEAK FREEN SWEET-MEAL -BISCUITS", coarsely -broken 1/2 c Whole toasted hazelnuts In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy & mix throughly. Pour the mixture over the biscuits. Mix well. Line a 9" cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Middles Categories: Chocolate, Cakes Yield: 6 servings 350 F oven 1 Box Yellow Cake Mix 1 Stick margarine or butter, -melted CHOCOLATE MINT MIDDLES Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg thoroughly, add to cake mix, stir up into a cookie dough. All dry ingredients should be moistened. At this point you can use it or wrap it airtight and store in fridge up to a couple of weeks. Scoop about a heaping teaspoon full and mould it around a chocolate mint wafer. If you have a gem pan (shallow muffin tin), put them into the depressions. Bake at 350 degrees, check after 9 minutes. ("Cook at moderate heat until done.") Cool completely in pan, remove with plastic fork. Will make more than 4 dozen. --Jocelyn "Mom" Baden, Costa Mesa CA [I haven't tried this yet myself; when I went down to TJ's they were out of the chocolate mint UFOs, and we don't keep cake mix in the house. Mom vouches for it as a great treat to keep on hand for cooking in the toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack.] ["Similar chocolate wafers" should be about the same size as a Hersheys Kiss, but flatter.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Sour Cream Cake Categories: Cakes, Chocolate Yield: 12 servings 1 3/4 c Unbleached All-Purpose Flour 1 3/4 c Sugar 3/4 c Cocoa 1 1/2 ts Baking Soda 1 ts Salt 2/3 c Butter Or Margarine; -Softened 2 c Dairy Sour Cream 2 lg Eggs 1 ts Vanilla Extract MMMMM--------------------------FROSTING------------------------------- 3 tb Butter Or Margarine 1/3 c Cocoa 1 1/2 c Confectioners' Sugar 2 tb Milk; (Up To 3 Tb Maybe -Needed) 1/2 ts Vanilla Extract Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting. FUDGE FROSTING: In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cake with Surprise Filling Categories: Cakes, Chocolate Yield: 30 servings 2 c Sugar 1 Stick margarine [see PS at -end] 6 tb Cocoa 3 Eggs, separated 1 c Buttermilk* 2 1/2 c Flour 1 1/2 ts Vanilla 1/2 c Hot water 1 1/2 ts Baking soda * (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b Pour into two 8" or 9" diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3- Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Caramel Fudge Cake Categories: Cakes, Chocolate Yield: 12 servings 2 c Cake flour 2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine (1 cube) 2 c Granulated sugar 3 Lg. eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate, -melted and cooled (see -note) 1 c Dairy sour cream 1 c Boiling water FILLING: 1/2 c Butter or margarine (1 cube) 1 12 oz package caramels, -unwrapped 1 cn Sweetened condensed milk -(not evaporated) Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cake Ala Florence Categories: Cakes, Chocolate Yield: 6 servings 1/2 c Butter 1 3/4 c Sifted cake flour 2 Whole eggs 1 1/2 c Sugar 3 oz Unsweetened chocolate, -shaved 1/2 ts Baking powder 3/4 ts Baking soda 3/4 ts Salt 3/4 c Boiling water 1/3 c Buttermilk 1 ts Vanilla Preheat oven 350 F. Grease and flour 9x9x2 pan. Place chocolate in hot water. Stir until melted. Cool Sift dry ingredients into mixing bowl. Drop on soft butter. Beat 2 minutes at low speed. Add all other ingredients and beat for 2 minutes at low speed. Pour into prepared pan. Bake 30-35 minutes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Intemperance Categories: Chocolate, Cakes Yield: 6 servings 1 1/2 Pounds, semisweet chocolate 3 Eggs, seperated 1/2 c Strong coffee 1/2 c Tia Maria 2 tb Sugar 1/2 c Heavy cream Cake: 23 oz Brownie mix 2 tb Water 3 Eggs Glaze: 8 oz Semisweet chocolate chips 1/3 c Water Serves: 8 to 10 This mousse-filled, chocolate-swathed mold is an embarrassment of riches. When served to chocolate lovers, the only sound in the room will be faint moans of pure, unadulterated decadent pleasure. Filling: Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. Preheat oven to 350. Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11-by-15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. Melt chocolate in water and stir until smooth. Spread over top of mousse-cake and drizzle down sides. Chill again. Serve in slender slices ~- its indecently opulent. Hints: Melt chocolate in microwave. Its much faster. Instructions are on the chocolate package. A souffle dish makes a good replacement for the Charlotte mold. Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Raisin Snacking Cake Categories: Cakes, Snacks, Chocolate Yield: 12 servings 3/4 c Raisins 1 c Water 1 1/4 c Granulated Sugar 2/3 c Vegetable Oil 1 lg Egg, Slightly Beaten 1 3/4 c Unbleached All Purpose Flour 1/3 c Cocoa 1 ts Baking Soda 1/2 ts Salt 1/4 ts Ground Cinnamon 1/2 c Chopped Nuts MMMMM--------------------------GARNISH------------------------------- Confectioners' Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Amaretto Brownies Categories: Desserts, Chocolate, Cakes Yield: 12 servings 1 c Shortening 2/3 c Baking cocoa 2 c Sugar 4 Eggs 2 tb Amaretto/almond flavor 1 1/2 c Flour 1/2 ts Salt Handful sliced almonds (opt) MMMMM---------------------AMARETTO FROSTING-------------------------- 1/4 c Butter 2 tb Half-and-half 3 tb Baking cocoa 1 ds Salt 2 1/2 c Confectioner's sugar 2 tb Amaretto Melt shortening with cocoa (I use the microwave), cool. Beat eggs, gradually adding sugar. Add shortening mixture, Amaretto, salt, and flour. Beat until well mixed. Pour batter into a lightly greased 13x9x2" baking pan. Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting, sprinkle with sliced almonds (or arrange in flowery patterns to be fancy). Cut into squares. ************************** Amaretto Frosting ***************************** Melt butter and cocoa together (the microwave works well for this), cool. Stir in half-and-half. Add confectioner's sugar, salt, and amaretto, stirring until smooth. From the Oct '86 edition of Southern Living. Posted in COOKING 5/10/90 by Debra Heng. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate-Chocolate-Chocolate-Chip Fudge Cake Categories: Chocolate, Cakes Yield: 12 servings MMMMM------------------------CAKE LAYERS----------------------------- 1/4 lb Unsalted butter - (room temperature) PLUS: 2 2/3 tb Unsalted butter - (at room temperature) 2 c Granulated sugar 3 Eggs 2 c Sifted all-purpose flour 3/4 c Unsweetened cocoa powder -(preferably Dutch process) 1 1/4 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 1 1/2 c Milk 1 ts Vanilla extract 1/4 c Chocolate-mint liqueur - (such as Vandermint) MMMMM------------------CHOCOLATE FUDGE FILLING----------------------- 2/3 c Granulated sugar 1/2 c Heavy cream 2 1/2 oz Unsweetened chocolate 1 tb Light corn syrup 2 tb Unsalted butter MMMMM----------------------CHOCOLATE CREAM--------------------------- 2 1/2 c Heavy cream 3 1/2 tb Unsweetened cocoa powder -(preferably Dutch process) 7 tb Confectioners' sugar MMMMM----------------ASSEMBLY AND CHOCOLATE SYRUP--------------------- 3 tb Chocolate chips 2 tb Unsweetened cocoa powder -(preferably Dutch process) 2 tb Light corn syrup 1 tb Granulated sugar PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating until smooth. One at a time, beat in the eggs until well-blended. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the egg mixture in thirds, alternating with the milk, mixing only until blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven and set on racks to cool for 30 minutes. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cool completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes. When cool, stir in the butter until the fudge filling is smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming. Just before serving, drizzle the syrup over the top of the cake in a lacy design. Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate-Fudge Frosting Categories: Chocolate, Cakes Yield: 6 servings 3 tb Unsweetened cocoa powder 1 c Sugar 1/3 c Evaporated skim milk 3 tb Safflower oil 1/4 ts Salt 1 ts Vanilla In medium saucepan, combine all ingredients except vanilla. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat 5 minutes with electric mixer. Spread over cake. Source: Berkshire Eagle 2/25/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate-Amaretto Cheesecake (Make Ahead) Categories: Chocolate, Cakes, Cheesecakes Yield: 2 servings 6 Chocolate wafers, finely -crushed 1 1/2 c Light process cream cheese -product 1 c Sugar 1 c 1% low-fat cottage cheese 1/4 c Plus 2 tbsp unsweetened -cocoa 1/4 c All-purpose flour 1/4 c Amaretto 1 ts Vanilla extract 1/4 ts Salt 1 Egg 2 tb Semisweet chocolate -mini-morsels From: Light and Easy Cooking Collection, Oxmoor House You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time. chocolate curls Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving). CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolatetown Special Cake Categories: Cakes, Chocolate Yield: 12 servings 1/2 c Cocoa 1/2 c ;Boiling Water 2/3 c Vegetable Shortening 1 3/4 c Sugar 1 ts Vanilla Extract 2 lg Eggs 2 1/4 c Unbleached All-Purpose Flour 1 1/2 ts Baking Soda 1/2 ts Salt 1 1/3 c Buttermilk Or Sour Milk; Use -Dried Buttermilk Or A -Mixture Of 1 Tb Plus 1 Ts -White Vinegar And Enough -Milk To Equal 1 1/3 Cup) MMMMM--------------------------FROSTING------------------------------- One Bowl Buttercream -Frosting Stir the cocoa and boiling water together in a small bowl until smooth and set aside. Preheat the oven to 350 Degrees F. Grease and flour two 9-inch round baking pans. In a larger mixer bowl, cream the shortening, sugar and vanilla together until light and fluffy. Add the eggs and beat until well blended. Combine the flour, baking soda and salt, blending well. Add, alternately with the buttermilk, to the creamed mixture. Blend in the cocoa mixture, mixing well. Pour the batter into the prepared pans, dividing evenly. Bake for 35 to 40 minutes or until a wooden pick, inserted in the center, comes out clean. Cool for 10 minutes in the pans then remove the cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream frosting and garnish as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cinnamon Chocolate Cake Categories: Chocolate, Cakes Yield: 6 servings 1 c Water 1 Stick oleo (margarine) 4 tb Cocoa 1/4 c Crisco Bring to a rapid boil. 2 c Sugar 2 c Flour Mix. Pour cocoa mixture into -flour and sugar. Add: 1/2 c Buttermilk 1 ts Soda 1 ts Cinnamon 1 ts Vanilla 2 Eggs Beat together and pour into greased and floured sheet pan. Bake at 350 degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1 Tbsp. milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled cake. Recipe by: Bette Coan and Mrs. Newlyn Williams, Patterson, Louisiana Found in: Talk About Good Shared by: Scott Ward MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cocolat Walnut Torte Categories: Chocolate, Cakes Yield: 12 servings 8 oz Ghirardelli Bittersweet -Chocolate 3/4 c Butter 4 Eggs, separated 3/4 c Sugar, divided 1 ts Vanilla 1/4 c Unsifted flour 2/3 c Walnuts, ground 1 pn Cream of tartar Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coffee Almond Ice Cream Cake Categories: Cakes, Chocolate Yield: 1 servings 1 1/2 c Chocolate Wafer Crumbs 1/4 c Unsalted Butter, Melted 1 1/2 pt Coffee Ice Cream 1 1/2 c Heavy Cream, Well Chilled 1 ts Vanilla 1 1/2 c Amaretti, Crushed 1/2 c Almonds, Sliced And Toasted Dark Chocolate Sauce * * See recipe listed under Dark Chocolate Sauce. ~--------------------------------------------------------------------- ~-- In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. A 1988 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Chocolate Cake Categories: Cakes, Chocolate Yield: 12 servings 2 c Cake Flour, Sifted 1 1/2 ts Baking Soda 1 ts Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 ts Vanilla Extract 6 c Confectioners' Sugar, Sifted 1/4 c Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 lg Eggs 3/4 c Milk 1 tb Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350øF oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Blender Chocolate Frosting Categories: Chocolate, Cakes Yield: 3 servings 6 Blocks (6 oz.) unsweetened 1 c Evaporated milk Baking chocolate 1 ts Vanilla 1 1/2 c Sugar 6 tb Margarine Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy. This frosting is absolutley scrumptious. Makes 3 cups frosting. Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared by: Scott Ward I MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dark Chocolate Pecan Torte Categories: Cakes, Chocolate Yield: 2 servings 4 Squares (4 Ounces) -Unsweetened Chocolate, -Broken Into Pieces 1/3 c Butter Or Margarine 1 1/2 c Sugar 1 1/2 ts Vanilla Extract 3 lg Eggs, Separated 1/2 c Unbleached All Purpose Flour 3 tb Water 3/4 c Finely Chopped Pecans 1/8 ts Cream Of Tartar 1/8 ts Salt Chocolate Glaze 1 c Powdered Sugar 1/2 ts Vanilla Extract 2 tb Butter 2 tb Water 1 Square (1 Ounce) Unsweetened -Chocolate Hot Water Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center). Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading evenly on the top and sides. Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Death By Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 3 pk Ladyfingers 1/2 c Dark rum 1 1/2 lb Butter (no substitutes) 27 oz Semisweet chocolate chips 12 Eggs 2 1/2 c Heavy cream 1/4 c Sugar 1 ts Vanilla 2 tb Vegetable oil From: John Totels, 25 May 89 00:13:00 Here's a recipe I recently obtained from a friend who in turn received it from a friend .... This recipe can be made a week or so in advance, or so I'm told. It's more like a mousse than a cake, but it is indecently rich! Preparation: Paint outside of the ladyfingers with rum, and place flat side down, around the sides and on the bottom of a 10 in. springform pan. Melt butter in medium pan; remove from heat and add 24 oz. of the chocolate bits. Stir until melted; cool slightly. Beat the egg yokes into the mixture one at a time until all are incorporated into the chocolate. Beat the egg whites until they form stiff, not dry, peaks. Fold the whites into the chocolate mixture, and pour into the lined springform pan. Chill for at least 6 hours. Whip the cream until thickened and add the sugar and vanilla. Continue whipping until very stiff. Turn the cake onto a serving platter, removing the pan sides and bottom (the lady fingers will now be on top). Spread a layer of whipped cream over the entire cake, then pipe the rest of the whipped decoratively however you wish around the cake - be imaginative! Melt the remaining chocolate chips with the oil in a double boiler. Cool completely. Dribble the sauce down the sides of the cake. Garnish with stemmed candied cherries. Store in the refrigerator. Should make about 16 servings, or 8 - depending.... Note: If the cake is going to be displayed for any length of time, you may wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to the cake mixture. One more note: I don't know to whom the credit goes for this "slightly" fattening recipe, and I apologize for that. But I am passing it on to those of you who are in good health. If you are not in good health, you use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law! Thanks for listening. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Death By Chocolate Categories: Chocolate, Cakes Yield: 6 servings 1/3 c Egg white 3/4 c Sugar 2 tb Cocoa powder, unsweetened GENOISE 10 Eggs, beaten 3/4 c Sugar 1 1/2 c Flour; + 2 T 2 tb Cocoa powder, unsweetened 1 tb Butter, melted MOUSSE 1 lb Belgian bittersweet -chocolate 6 Egg yolks 8 Egg whites 1/2 c Sugar GANACHE 6 oz Belgian bittersweet -chocolate 2/3 c Whipping cream GARNISH 1/2 c Almonds, toasted chopped 1 Almonds, sliced; additional 12 Hazelnuts, whole MERINGUE LAYER Meringue: Combine egg whites and sugar in the top of a double boiler. Heat to lukewarm. Remove from heat. Pour into mixing bowl and beat about 15 minutes at medium speed, until stiff. Quickly fold in the cocoa to prevent the meringue from falling. Grease a 10" springform pan, line with parchment paper, and grease again. Pipe meringue through a pastry bag using the round tube, forming a spiral on the bottom of the springform pan, starting from the center and working out toward the sides until the bottom is completely covered. Bake at 250 degrees for 2 hours. Allow to cool in the pan. Genoise: Grease a 10" x 3" round baking pan, line with baking parchment, and grease again. Combine beaten eggs and sugar in the top of the double boiler. Heat to lukewarm. Remove from the heat. Pour into a mixing bowl and beat on high speed about 10 minutes, or until the batter forms a ribbon. Sift the flour and cocoa into the batter and fold to combine. Fold in the butter. Pour into the prepared pan and bake at 350 degrees 35 to 40 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean. Cool thoroughly. Remove from pan. Mousse: Melt chocolate in the top of a double boiler over simmering water. Remove pan from the heat and cool. Beat in the egg yolks, one at a time. Beat the egg whites until soft peaks form. Lightly fold a quarter of the beaten egg whites into the chocolate. Fold in the remaining egg whites, lightly but thoroughly. Chill. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Blend well. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. Cut the chocolate Genoise into two 1/4" slices, reserving the rest of the cake for another use. Place one slice over the ganache and meringue layer. Cover with about half the mousse. Top with the second layer of cake. Spoon the remaining mousse over the cake and chill until set, at least four to six hours. Just before serving, spoon remaining ganache on the cake. Carefully line the sides of the cake with chopped toasted almonds. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake, then place almond slices around each hazelnut to resemble petals. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Decadent Chocolate Hearts Categories: Chocolate, Cakes Yield: 2 servings 4 Slices (1/2 oz each) fat Free marble poundcake. 3 Strawberries, divided 2 Drops red food coloring 1/2 c Reduced calorie nondairy Whipped topping Just cut heart shapes from slices of fat free marble poundcake and fill with a cloudlike strawberry filling With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart. Place 1 strawberry in small bowl. With fork, mash well. Fold strawberry mash and red food coloring into whipped topping. Place a poundcake heart on 2 dessert plates. (if you like, place strawberry topping mixture into piping bag fitted with decorative tip.) Chill 5 minutes. Pipe o spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deep Chocolate Torte with Coffee Buttercream Categories: Chocolate, Cakes Yield: 1 servings MMMMM------------------------CAKE LAYERS----------------------------- 14 lg Eggs, Separated 1 3/4 c Sugar 9 oz Bittersweet Chocolate,Melted MMMMM------------------------BUTTERCREAM----------------------------- 1 c Sugar 2 lg Eggs 1 1/2 c Unsalted Butter, Softened 3 tb Instant Espresso, Dissolved 1 tb Hot water MMMMM--------------------------GANACHE------------------------------- 1 1/2 c Heavy Cream 6 oz Bittersweet Chocolate, Chip MMMMM--------------------------ASSEMBLY------------------------------- 3/4 c Apricot Preserves Chocolate Coffee Beans Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375øF oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers 240øF on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one T at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. A 1989 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Devil's Food Cake with Fudge Frosting (U. S.) Categories: Cakes, Chocolate, Text Yield: 8 servings 1 3/4 c Sifted cake flour 1/2 c Cocoa powder (not a mix) 1 ts Baking soda 1/2 ts Salt 1/2 c (1 stk) unsalted butter 1 1/4 c Granulated sugar 1 1/2 ts Vanilla 2 lg Eggs 1 c Boiling water FROSTING: 1/4 c (1/2 stk) unsalted butter 2 c Unsifted confectioners' -(10X) sugar 2 Squares (1 oz each) -unsweetened chocolate, -melted 1 1/2 ts Vanilla 2 tb Half-and-half, milk or -evaporated milk CAKE: PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Chocolate Snack Cake Categories: Cakes, Chocolate Yield: 6 servings 1 2/3 c All-purpose flour 1 c Packed light brown sugar 1/4 c Hershey's cocoa 1 ts Baking soda 1/4 ts Salt 1 c Water 1/3 c Vegetable oil 1 ts Vinegar 3/4 ts Vanilla extract 1/2 c Hershey's Semi-Sweet -chocolate chips DOUBLE CHOCOLATE SNACK CAKE Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Makes 6 to 8 servings. VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Chocolate Pound Cake Categories: Cakes, Chocolate Yield: 6 servings 1/2 c Butter or margarine, Room temperature 3/4 c Brown sugar 3/4 c Granulated sugar 4 Squares (4 oz.) unsweetened Chocolate, melted 4 Eggs 2 1/2 c Cake flour 1/2 ts Baking soda 1 c Buttermilk 2 ts Vanilla 1 c Chocolate chips coated in 2 tb All-purpose flour Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended. 2. Add chocolate and eggs, one at a time. Beat until fluffy. 3. Mix flour and baking soda. Add to creamed mixture. 4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. 5. Turn batter into a well-greased and floured 10-inch tube baking pan. 6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean. 7. Let cake cool in pan for a couple of minutes. 8. Turn cake out of pan onto a wire rack. Cool completely. 9. Garnish with fresh sliced strawberries or other berries. 10. Serve with a dollop of whipping cream. From: Great American Recipes Shared by: Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Egyptian Chocolate Cake Categories: Cakes, Chocolate Yield: 12 servings 1 3/4 c Flour, Unbleached, Sifted 2 ts Baking Powder 1 ts Cinnamon, Ground 1/8 ts Cloves, Ground 4 oz Semi-Sweet Chocolate 1/2 c Brewed Strong Coffee 1/2 c Butter Or Regular Margarine 1 c Sugar 2 lg Eggs 1 ts Vanilla Extract 1/2 c Milk MMMMM-------------------CINNAMON WHIPPED CREAM------------------------ 2 c Heavy Whipping Cream 1/4 c Sugar 2 ts Vanilla Extract 1/2 ts Cinnamon, Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350øF oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: English Toffee Refrigerator Cake Categories: Chocolate, Cakes Yield: 12 servings 2 1/2 oz Unsweetened baking chocolate -(2-1/2 squares) 1/2 c Milk 2/3 c Granulated sugar 5 Egg yolks, beaten 1 c Butter 1 c Confectioners' sugar 5 Egg whites 1 c Graham-cracker crumbs 1 c Pecans, chopped 1 c Whipped topping Makes 12 servings Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well. Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture. Chill for 24 hours. To serve, cut cake into squares. Garnish with whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fat Free Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 1 1/4 c Flour 1 c Sugar 1/2 c Unsweetened cocoa 1/4 c Corn starch 1/2 ts Baking soda 1/2 ts Salt 4 Egg whites 1 c Water 1/2 c Karo Light or Dark Corn -Syrup RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING If you are watching your fat intake, but still love sweets, this cake is for you: Karo Fat-Free Chocolate Cake Vegetable cooking spray Preheat oven to 350 degrees. Spray 9" square baking pan with cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake spring back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings. Per serving: fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal 130. Enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Feathery Fudge Cake Categories: Cakes, Chocolate Yield: 2 servings 2 1/2 Squares (2 1/2 Ounces) -Unsweetened Baking -Chocolate Broken Into Pieces 3/4 c (6 Ounces) Butter Or -Margarine, Softened 2 c Sugar 1 ts Vanilla Extract 2 lg Eggs 2 1/4 c Unbleached All-Purpose Flour 1 1/4 ts Baking Soda 1/2 ts Salt 1 1/3 c Water Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flourless Chocolate Mousse Cake Categories: Cakes, Chocolate Yield: 8 servings 6 Eggs 1/2 c Sugar 1 lb Semi-sweet chocolate; melted 1/4 c Strong coffee 1 ts Vanilla extract In a medium bowl place the eggs and sugar, and beat them together for 3 to 4 minutes, or until eggs are light in color. Add the melted chocolate and coffee, and stir them in until the mixture is smooth. In anther medium bowl place the heavy cream and whip it until it is stiff. Add the vanilla and stir it in. Gently fold the whipped cream into the chocolate mixture. Preheat the oven to 350 F. Pour the mixture into a buttered 9" springform pan. Place the pan in a baking dish that is half filled with hot water. Bake the mousse cake in the water bath for 1 hour. Turn off the heat and let the cake sit in the oven for another 15 minutes. Remove the cake from the oven and let it cool for 30 minutes. "This is a wonderful, dense, almost brownie-like cake. Sprinkle on some powdered sugar and serve it with vanilla ice cream. YUMMY is the word!" Source: California Beach Recipe - by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Chocolate Cake Categories: Chocolate, Cakes Yield: 10 servings 7 oz Semisweet chocolate 14 tb Butter or margarine 4 Eggs 3/4 c Sugar 1 c Flour 1/3 c Hazelnuts, coarsely chopped 1 ts Baking powder Makes about 10 servings Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fry's Fudgey Layer Cake Categories: Cakes, Chocolate Yield: 1 servings 1 c Fry's Cocoa 1 3/4 c Sugar, divided 2/3 c Water 2 c All-purpose flour 1 ts Baking soda 1 ts Salt 3/4 c Butter, softened 3 Eggs 2 ts Vanilla 1/2 c Milk Chocolate Frosting Royale Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in water. Cook and stir over medium heat, until mixture boils; cool. Sift together flour, baking soda and salt. Cream butter in large mixer bowl until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in cooled chocolate mixture and vanilla. Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition. Divide batter between two greased and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer cake. Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla. Alternately blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is smooth and spreadable. Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German White Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 2 1/2 c Cake flour 1 ts Baking soda 1/2 lb Unsalted butter 1 1/2 c Sugar 4 lg Eggs, separated 4 oz White chocolate, melted in -1/2 c boiling water and -cooled 1 ts Vanilla extract 1 c Buttermilk 1 c Shredded unsweetened coconut 1 c Chopped pecans Frosting 1 c Evaporated milk 1 c Sugar 1/4 lb Unsalted butter 3 lg Egg yolks 1 ts Vanilla extract 1 c Chopped pecans 1 c Shredded unsweetened coconut CAKE 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING: 5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German's Sweet Chocolate Cake Categories: Cakes, Chocolate Yield: 2 servings 4 oz Sweet Chocolate (Baker's -German's brand) 1/2 c Boiling water 1 c Butter/margarine 2 c Sugar 4 Eggs, separated 1 ts Vanilla 2 1/4 c Sifted flour OR 2-1/2 sifted -cake flour 1 ts Baking soda 1/2 ts Salt 1 c Buttermilk FROM: Baker's Germans' Sweet Chocolate package Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only. ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ghirardelli Chocolate Frosting Categories: Cakes, Chocolate Yield: 6 servings 4 oz Ghirardelli Semi-Sweet -Chocolate 4 tb Butter 3 c Powdered sugar 1/3 c Hot milk 1 ts Vanilla 1/8 ts Salt DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grand Marnier Chocolate Pecan Torte Categories: Chocolate, Cakes Yield: 8 servings MMMMM-------------------------FOR TORTE------------------------------ 8 oz Ghirardelli Semi-Sweet -Chocolate 1/2 c Butter 3/4 c Sugar, divided 6 Egg yolks 2 tb Grand Marnier (orange -liqueur) 1/2 ts Vanilla 1 1/3 c Very finely chopped pecans 1/4 c Dry bread crumbs 7 Egg whites MMMMM------------------CHOCOLATE GANACHE GLAZE----------------------- 4 oz Ghirardelli Semi-Sweet -Chocolate 1/2 c Heavy whipping cream 2 ts Grand Marnier (orange -liqueur) 1/3 c Very finely chopped pecans Grand Marnier Whipped Cream MMMMM-------------------------DECORATION------------------------------ 3/4 c Heavy whipping cream 2 tb Powdered sugar 2 ts Grand Marnier (orange -liqueur) 1 Fresh orange, thin skin -variety Servings: 8 DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes. Set aside. In the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy. Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a food processor or blender to chop pecans to a coarse powder. Combine nuts with crumbs and fold into chocolate mixture. Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites. Pour batter into a buttered 9" springform pan lined with waxed paper. Bake at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on rack. Cake will sink slightly in the center. Remove pan and liner. Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration. Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On very low heat add chocolate, stirring until smooth and thick. Remove from heat. Stir in liqueur. Turn torte, top side down, onto serving plate. Arrange strips of waxed paper under cake edge to catch excess glaze. Pour glaze over top and sides of cake. After a short time, run excess glaze up sides of cake. Cover sides of cake with nuts. Remove waxed paper strips. Chill cake while preparing topping. Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte. With a sharp knife cut peel from orange. Slice into circles; cut into quarters. Place oranges around cake on top of whipped cream. If preferred, sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grandma's Chocolate Layer Cake Categories: Cakes, Chocolate Yield: 2 servings 2 1/4 c Sifted Unbleached Flour 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 3/4 c Butter Or Regular Margarine 1 1/2 c Sugar 2 lg Eggs 1 ts Vanilla 2 oz Unsweetened Chocolate, -Melted And Cooled (2 Sqrs) 1 c Cold Water Dark Chocolate Icing (Below) Yield: 12 Servings Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside. Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate. Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling. Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice. DARK CHOCOLATE ICING: Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth. From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright 1978 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Great Chocolate Cake and Strawberry Shortcake Variation Categories: Cakes, Chocolate Yield: 8 servings MMMMM-------------------------BASIC CAKE------------------------------ 1 c Ghirardelli Unsweetened -Cocoa 2 c Boiling water 1 c Melted butter 2 1/2 c Sugar 4 Eggs 2 ts Vanilla 2 1/3 c Unsifted cake flour 2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt Additional- for Great -Strawberry Chocolate MMMMM-------------------------SHORTCAKE------------------------------ 1 c Heavy whipping cream 2 tb Powdered sugar 1/2 ts Vanilla Strawberries 2 oz Ghirardelli Semi-Sweet -Chocolate DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until smooth. Cool in refrigerator while preparing other ingredients. In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes. Sift flour with baking soda, baking powder and salt. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2") lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate Shortcake dessert. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together. For shortcake: Whip cream with powdered sugar and vanilla. Spread over top of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and drizzle over berries. Chill to firm chocolate. Makes 8 servings. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gypsy John Categories: Cakes, Chocolate Yield: 6 servings 1 c Cake flour 1/4 c Unsweetened cocoa 1 ts Baking powder 1/4 ts Salt 3 lg Eggs 1 c Sugar 1/3 c Water 1 ts Vanilla Filling: 10 oz (10 squares) semisweet -baking chocolate 2 c Heavy cream 2 tb Rum Icing: 1/4 c Light corn syrup 2 tb Hot water 2 tb Butter 1 pk (6 oz) semisweet chocolate -bits Cake: Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper; grease. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert; cool completely. Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to medium-sized mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour. Prepare frosting. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets. Cut cake into 12 squares; arrange on decorative plate. Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Harrow Road Cafe Chocolate Pound Cake Categories: Cakes, Chocolate Yield: 6 servings 3 c Flour 3 c Sugar 1 c Cocoa 3 ts Baking powder 1/8 ts Salt 1 c Butter, melted 1 1/2 c Milk 3 ts Vanilla 3 Eggs 1/4 c Cream, light Sift all the dry ingredients together. Make a well in center. Add the butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time, alternating the cream, beat well after each addition. Pour the batter into a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1 1/4 hours. Cool on a rack and the remove from the pan. Source: America's Country Bed and Breakfast Inn Cookbook Originally posted by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Heath Bar Cake (Plain Jane) Categories: Cakes, Chocolate Yield: 9 servings 2 c Flour 1 c Brown sugar 1/2 c Sugar 1/2 c Butter 1 1/4 c Nuts, chopped 1 c Chocolate chips 9 Heath Bars 1 ts Baking soda 1 c Buttermilk 1 Egg 1 ts Vanilla Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: 0:35 Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 350. Mix flour and sugars in a large bowl. Cut in butter until as fine as cornmeal. Set aside 1/2 of mixture for topping. Coarsely chop 7 Heath Bars. Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips. Add baking soda to buttermilk and stir into mixture. Add egg and vanilla, stirring well. Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars. Add to reserved crumb mixture along with remaining chopped nuts. Sprinkle over batter. Bake at 350 degrees for 35 minutes. Cool before serving MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hershey Bar Cake Categories: Cakes, Chocolate Yield: 1 servings 8 Plain Hershey bars 15 1/2 oz Hershey syrup 2 c Sugar 2 Sticks oleo 4 Eggs 3 1/2 c Flour 1 c Buttermilk 1/2 ts Soda 1 c Chopped pecans 1 ts Vanilla Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350ø. CHOW DOWN! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hershey Cake Categories: Chocolate, Cakes Yield: 6 servings 10 oz Plain Hershey bars 1/2 ts Soda 1 c Margarine or butter 1 c Buttermilk 2 c Sugar 5 1/2 oz can Hershey Chocolate -Syrup 4 Eggs 2 ts Vanilla 2 1/2 c Flour 2 1/2 c Chopped nuts 1/4 ts Salt Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by: Scott Ward MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hershey Light Chocolate Cake Categories: Chocolate, Cakes Yield: 12 servings 1 1/4 c Flour 1/3 c Hershey's Cocoa 1 ts Baking Soda 6 tb Extra Light Corn Oil Spread 1 c Sugar 1 c Skim Milk 1 tb White Vinegar 1/2 ts Vanilla Extract Heat oven to 350øF. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hershey's Light Chocolate Cake Categories: Cakes, Chocolate Yield: 12 servings 1 1/4 c Flour 1 ts Baking soda 1 c Sugar 1 tb White vinegar 1/3 c Hershey's cocoa 6 tb Extra light corn oil spread 1 c Skim milk 1/2 ts Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Ice Cream Cake Categories: Cakes, Ice cream, Entertain, Chocolate Yield: 16 servings 8 oz Semisweet chocolate, -coarsely chopped 3/4 c Whipping cream 2 tb Corn syrup 3 Containers (each 1 quart) -ice cream 9 Candy bars (50g) 16 Chocolate sandwich cookies -(oreo) 1/4 c Slivered almonds, toasted Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert that's great for kids of all ages. WE used chocolate,strawberry and vanilla, but why not choose your own favorite flavors? Add a variety of crispy, caramel, chocolate and peanut butter flavored candy bars. In top of double boiler over hot, not boiling, water, melt chocolate,cream and corn syrup, whicking until smooth; let cool. Let ice cream soften at room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread third container of ice cream on top; drizzle with remaining sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to one month.) Let soften in refrigerator for 30 minutes before serving. Makes 16-20 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Honey Chocolate Cake Categories: Chocolate, Cakes Yield: 1 servings 2 1/2 c Sifted Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 c Shortening 1/2 c Sugar 3/4 c Honey 1 Egg, Separated 2 oz Chocolate, Melted 1/4 c Water 1/2 c Sour Milk 1 ts Vanilla Sift flour, baking powder, soda and salt together. Cream shortening with sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids alternately in small amounts, blending after each addition. Fold in stiffly beaten egg white. Bake in greased pan in moderate oven 350øF for 40 to 50 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Fudge Sundae Cake Categories: Cakes, Chocolate Yield: 6 servings 1 c Flour 2 tb Cocoa 1/4 ts Salt 2 tb Salad Oil 1 c Chopped Nuts 1 3/4 c Hottest Tap Water 3/4 c Sugar 2 ts Baking Powder 1/2 c Milk 1 ts Vanilla 1 c Brown Sugar Ice Cream Heat oven to 350øF. In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Fudge Pudding (Cake) with Sauce. Categories: Desserts, Cakes, Chocolate Yield: 4 servings 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk *Sauce* 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT water Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hyde Park Fudge Cake Categories: Chocolate, Cakes Yield: 6 servings 5 1/3 oz Bitter chocolate (bakery -uses Guittard brand) 2/3 c Shortening 2 2/3 Eggs (this is right -- comes -from conversion of recipe)* 1 1/3 c Water 3/4 c Sour milk 1 1/3 ts Vanilla 3 c Flour 2 3/4 c Sugar 1 1/3 ts Baking soda 1 1/3 ts Salt Icing: 3/4 c Sugar 6 tb Evaporated milk 3 oz Chocolate, unsweetened 1 1/2 ts Butter *Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. Texas French Bread bakery, Austin, TX MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Celebration Cake Categories: Cakes, Chocolate Yield: 2 servings 1 Frozen family sized pound -cake, (16 oz) thawed 3 tb Orange flavoured liqueur -(can subst. orange juice) 15 oz Carton ricotta 1/2 c Mini chocolate chips 3 tb Candied fruit Cocoa-Mocha Frosting (recipe follows) Slice top and end pieces off pound cake to form rectangle. Slice crosswise to form three even layers. Sprinkle top of each layer with liqueur or juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top with 2 nd layer of cake, top with remaining cheese. Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled. Cover top and sides with mocha frosting. Cover and refrigerate. Cocoa-mocha Frosting: 1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3 c European style cocoa 1 1/2 c powdered sugar In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and warm water. Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture. Beat until smooth and creamy. Frost top and sides of cake. Makes about 2 c frosting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kahlua White Chocolate Valentine Cake Categories: Chocolate, Cakes Yield: 6 servings 1 3/4 c Whipping cream 3 1/2 oz Chopped white chocolate 1/4 ts Vanilla CAKE: 2 oz White chocolate 1/2 c Whipping cream 1 1/3 c Sifted cake flour 1/2 ts Baking powder Salt 1/4 c (4 tablespoon) unsalted -butter room temperature 1 c Sugar 1 Whole egg 1 Separated egg 6 tb Milk room temp KAHLUA SYRUP: 3 tb Water 1 ts Instant coffee powder 1 ts Sugar 1/4 c Kahlua WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill. GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4-5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff. CAKE: In small bowl set over simmering water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely. In large bowl of electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper. Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with white chocolate ganache. KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add kahlua and stir to blend. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Luxe Layer Extravaganza Categories: Cakes, Chocolate Yield: 8 servings 1/2 c Boiling water 1/2 c Unsweetened cocoa powder 2/3 c Buttermilk 1 2/3 c All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened (1 stick) 1 1/3 c Granulated sugar 3 Eggs 1 ts Vanilla RASPBERRY FILLING: 1/2 c Granulated sugar 1/4 c Water 1 c Heavy cream 2 tb 10 X (confectioners') sugar 1 ts Vanilla 4 Egg whites 1/8 ts Cream of tartar 1 c Raspberries 1 ts Grenadine Garnish (Optional): whipped -cream, orange zest, Fresh raspberries CHOCOLATE CAKE: PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed paper. Grease the waxed paper. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Pour into the prepared pan. Bake for 20 minutes or until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigerate. Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form. Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool. Place the raspberries in a blender or food processor. Whirl for about 5 seconds to puree. Fold the raspberries and grenadine into the whipped cream. Gently fold the meringue into the raspberry cream. Set aside. ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x 10 inches). Place one rectangle on a serving platter. Top with 2 cups of the filling. Repeat two more times, ending with a layer of raspberry cream. Garnish with whipped cream, orange zest, or fresh raspberries, if you wish. Makes 8 servings. Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g Carbohydrate, 399 mg sodium, 152 mg Cholesterol. Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat. [FAMILY CIRCLE; 2/1/91] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Martha Washington Devil's Food Cake Categories: Cakes, Chocolate Yield: 6 servings 4 Squares (1 oz) of -unsweetened chocolate 2 c Sugar 1 1/2 c Buttermilk 2 c Flour 1 1/2 ts Baking powder 1 ts Baking soda 1 ts Salt 3/4 c Butter or margarine 3 Eggs 1 ts Vanilla. Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches) Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mik flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1 1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes. I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Martha Washington's Devil's Food Categories: Cakes, Chocolate Yield: 1 servings 4 oz Unsweetened Chocolate 1 c Sugar 1/2 c Buttermilk or sour milk 1/2 c Cake Flour; sifted 1 1/2 ts Baking Powder 3/4 ts Soda 1/2 ts Salt 1/2 c Butter or shortening 3/4 c Sugar 3 Eggs; well beaten 1 c Buttermilk or sour milk 1 ts Vanilla Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired. Kate Smith Collection, (as adapted from Martha Washington's recipe) Published 1940 by General Foods Corp. (Courtesy of Barb Day) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mayonnaise Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings MMMMM----------------------------CAKE--------------------------------- 3 c Flour, Unbleached, Sifted 1/3 c Cocoa, Baking 3 ts Baking Soda 1/2 ts Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c Cold Water 1 1/2 ts Vanilla Extract MMMMM-----------------FLUFFY CHOCOLATE FROSTING---------------------- 1 c Brown Sugar, Packed 3 tb Half And Half Or Light Cream 3 tb Butter Or Margarine 1/3 c Chocolate Chips, Semi-Sweet 1/2 ts Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mayonnaise Cake Categories: Cakes, Chocolate Yield: 6 servings 2 c Flour 1 c Sugar 4 tb Cocoa 1/2 ts Salt 2 ts Baking soda Add: 1 c Mayonnaise 1 ts Vanilla 1 c Water Mix together: Bake at 250 degrees for 20-30 minutes. Easy and moist! The recipe didn't say what size pan but you can use your own judgement on that. This was from a book compiled by the Women's Guild of Faith Lutheran Church in Plano, TX. Grace MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 12 oz Semi sweet chocolate. melted 4 Eggs separated (room -temperature) 3/4 c Sugar 1 c Mayonnaise (room -temperature) 3/4 c Ground almonds 1/4 c Clour 1/4 c Kahlua From: SF Examiner Posted by: Emily Jorge, COOKING echo Mexican Chocolate Cake Confectioners' Sugar Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it. Emily Jorge MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mile High Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 1/2 c Cocoa, Baking 1/2 c Hot Water 2 ts Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 lg Eggs 2 ts Vanilla Extract 2 1/2 c Flour, Unbleached, Sifted 1 c Buttermilk MMMMM-----------------------COCOA FROSTING---------------------------- 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar, Sifted 1 lg Egg White 1 ts Vanilla Extract 1 ts Lemon Juice 3 tb Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Milky Way Cake (Plain Jane) Categories: Cakes, Chocolate Yield: 8 servings 6 Milky Way Bars 1 c Butter, sweet 2 c Sugar 4 Egg 2 1/2 c Flour 1/2 ts Baking Soda 1 1/4 c Buttermilk 1 ts Vanilla 1 c Nuts, chopped Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: 1:20 Cholesterol per serving: Marks: *DIRECTIONS* Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set aside. Preheat oven to 350 detgrees. Beat sugar and remaining butter until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add candy mixture, stirring well. Stir in vanilla and nuts (nuts are optional). Pour into greased, floured bundt pan. Bake at 350 degrees for 1 hour and 15 to 25 minutes. Test with toothpick. Cool in pan on wire rack for 20 minutes and remove from pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Milky Way Wonder Cake Categories: Cakes, Chocolate Yield: 6 servings 6 Regular-size (or 13 -individual-size) Milky Way -candy bars 2 Sticks (1 cup) butter or -margarine 2 c Sugar 4 Eggs 2 1/2 c All-purpose flour 1/2 ts Baking soda 1 1/4 c Buttermilk 1 ts Vanilla 1 c Chopped nuts In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool. Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes, or until top springs back when touched lightly and wooden pick inserted in center comes out clean. (Top will be quite dark.) Cool 10 minutes before removing from pan and cooling on wire rack. From: Steve Herrick Source: [Best Recipes - July/August 1991] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miracle Whip Cake Categories: Cakes, Chocolate Yield: 6 servings 2 c Flour 3 tb Cocoa 1 c Sugar 1/2 ts Salt Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested. From a cookbook from Zion Lutheran Church, Prairie Village, Kansas Grace MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Moist Chocolate Cake Categories: Chocolate, Cakes Yield: 6 servings 2 c Flour 1 ts Salt 1 ts Baking powder 2 ts Baking soda 3/4 c Unsweetened cocoa 2 c Sugar 1 c Oil 1 c Hot coffee 1 c Milk 2 Eggs 1 ts Vanilla extract Favorite Icing: 1 c Milk 5 tb Flour 1/2 c Butter, softened 1/2 c Shortening 1 c Sugar 1 ts Vanilla extract For cake, sift together dry -ingredients in a mixing -bowl. Add oil, coffee and milk; -mix at medium speed for 2 Minutes. Add eggs and -vanilla; beat 2 more -minutes (batter Will be thin). Pour into 2 -greased and floured 9" cake Pans. Bake at 325 degrees -for 25-30 minutes. Cool -cakes 15 Minutes before removing from -pans. Cool on wire racks. Meanwhile, for icing, -combine the milk and flour -in a Saucepan; cook until thick. -Cover and refrigerate. In -a Mixing bowl, beat butter, -shortening, sugar and -vanilla Until creamy. Add chilled -milk/flour mixture and beat -for 10 Minutes. Frost cooled cake. Cake: From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mom's Hot Fudge Pudding (Cake) with Sauce. Categories: Cakes, Chocolate, Sauces Yield: 4 servings 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk MMMMM---------------------------SAUCE-------------------------------- 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT Water Preheat to 350øF. Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 minutes. Serve with milk or cream (while warm). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: No-Fat Chocolate Cake (Shelley Rodgers) Categories: Cakes, Chocolate, Low-cal Yield: 6 servings 1 c Sifted cake flour 1/3 c Unsweetened cocoa 1 ts Baking soda 1 ts Baking powder 6 lg Egg whites 1 1/3 c Firmly packed brown sugar 1 c Unflavored non-fat yogurt 1 ts Vanilla Deceptively rich tasting, this cake is less than meets the eye. It packs in flavor without fat. Whipped egg whites and non-fat yogurt lighten up this version of the classic chocolate cake. Powdered sugar (for sifting on top when finished) Preheat oven to 350 degrees. Mix flour, cocoa, baking soda and baking powder. In a lg bowl, beat whites, brown sugar yogurt and vanilla until well blended. Stir in flour mixture and beat until evenly moistened. Pour batter into a nonstick 8-inch square pan (or coat an MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old World Chocolate Cake Categories: Cakes, Chocolate Yield: 12 servings 1 1/2 c Cake Flour, Sifted 1 1/4 c Sugar 1/3 c Cocoa, Baking 1 tb Instant Coffee 1 1/3 ts Baking Soda 3/4 ts Salt 2/3 c Vegetable Shortening 1 c Buttermilk 1 ts Vanilla Extract 2 lg Eggs MMMMM------------------SWEETENED WHIPPED CREAM----------------------- 1 c Heavy Whipping Cream 2 tb Sugar 1 ts Vanilla Extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: One-Bowl Buttercream Frosting Categories: Cakes, Chocolate, Toppings Yield: 2 servings MMMMM--------------------COCOA FOR FROSTINGS------------------------- 1/3 c For Light Flavor 1/2 c For Medium Flavor 3/4 c For Dark Flavor MMMMM--------------------------FROSTING------------------------------- 6 tb Butter Or Margarine; -Softened 2 2/3 c Confectioners' Sugar 1/3 c Milk 1 ts Vanilla Extract Cream the butter in a small mixing bowl. Blend in the cocoa and confectioners' sugar, alternately with the milk, and continue to beat until a spreading consistency is reached. Additional milk may be needed. Blend in the vanilla. Yield: About 2 Cups Of Frosting MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange-Almond Sour Cream Cake with Chocolate Chips Categories: Cakes, Chocolate Yield: 8 servings 1/3 c Chocolate mini-morsels OR 2 -ounces semisweet Chocolate cut into small -pieces 1/2 ts Orange-flavored liqueur 1 ts PLUS 1 2/3 cups sifted cake -flour 2 Eggs 2/3 c Sour cream 1 ts Orange flower water * OR -vanilla extract 2/3 c Sugar 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/3 c Unblanched sliced almonds, -toasted, cooled And ground fine (1 1/4 -ounces) 1 tb Grated zest from 1 medium -orange 11 tb Unsalted butter, softened * NOTE: The orange flower -water, which is used to -flavor The batter, is distilled -fromn orange blossoms And can be purchased at -liquor stores, pharmacies And Middle Eastern or Indian -food narkets. ORANGE SYRUP 1/3 c Sugar 3 tb Orange juice 1/4 c Orange-flavored liqueur For the cake: Grease and flour a 6-cup fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add 1 tablespoon of flour and toss to coat the chips. Set aside. Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 cups of flour in a large bowl at very low speed. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened. Beat a t medium speed for 1 1/2 minutes to aerate and develop the cake's structure. Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mixture. Adjust the oven rack to middle position and heat the oven to 350F. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes. Transfer the cake in its pan to a wire rack. Prick the entire cake top with a toothpick. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan. Bring to a boil and simmer until the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cool completely. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve. Makes 8 servings. [ COOKS Magazine; October 1989 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oreo Cookie Tube Cake Categories: Cakes, Chocolate Yield: 1 servings 25 Cream filled sandwich cookie 3 c Flour 1 1/2 c Sugar 1 1/4 c Milk 1 c Shortening 2 1/2 ts Baking powder 1 ts Salt 1 ts Vanilla 4 Large eggs MMMMM----------------------CHOCOLATE GLAZE--------------------------- 6 oz Pk semi-sweet choco-chips 3 tb Shortening 1 tb Milk 1 tb Corn syrup Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won't work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Outstanding Chocolate Cake Categories: Cakes, Chocolate Yield: 1 servings 2 c Sifted cake flour 1/2 ts Baking powder 1/8 ts Salt 1/2 c Butter or regular margarine 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 oz Unsweetened chocolate, -melted and cooled 1 ts Baking soda 1 c Iced water This is a 45 year old recipe from Illinois that our Farm Journal tasting staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an ultra creamy frosting that tastes like chocolate whipped cream. Whipped chocolate frosting (recipe follows) Sift together cake, baking powder and salt; set aside. Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and cooled chocolate, mixing well. Combine baking soda and iced water; stir until baking soda is dissolved. Add dry ingredients alternately with iced water mixture to creamed mixture,beating well after each addition. Pour patter into greased 13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack. Frost sides and top of cake with whipped chocolate frosting. Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2 (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine in small saucepan. Heat over low heat until chocolate and butter are melted. Cool slightly. Combine cooled chocolate mixture, 1 cup sifted confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in metal mixing bowl. Set bowl in another bowl filled with ice cubes and water. Beat with electric mixer at high speed until mixture becomes light and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Passover Chocolate Sponge Cake Categories: Cakes, Chocolate Yield: 6 servings 12 Eggs, separated 1 1/2 c Sugar 2 tb Cold water Juice and grated rind of 1 -orange 1/2 lb Sweet chocolate, grated 3/4 c Matzo cake flour Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Passover Dark Chocolate Nut Cake Categories: Cakes, Chocolate Yield: 10 servings 10 To 12 eggs 3 oz Unsweetened chocolate 1/2 c Semisweet chocolate pieces 2/3 c Sugar 2 c Very finely chopped almonds -or pecans 3/4 ts Pure vanilla 1/4 ts Almond extract 1/4 c Sugar DARK CHOCOLATE GLAZE: 1 c Semisweet chocolate pieces 1 ts Butter or margarine 1/2 ts Instant coffee crystals 1 tb Hot water 3 tb Dairy sour cream 1/4 ts Maple flavoring Servings: 10 to 15 DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes). Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt). Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 350-F for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. Prepare glaze; spread over top and sides of cake. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 3/4 cup. Source: Midwest Living Magazine, April 1991 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter-Fudge Marble Cake Categories: Cakes, Chocolate Yield: 12 servings 1 pk Fudge Marble Cake Mix; ( -18.25 to 19.75 Oz) 3 lg Eggs 1/3 c Vegetable Oil: PLUS 2 tb Vegetable Oil; Divided Water 1 c Peanut Butter Chips; Reese's Preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. Prepare the cake batters according to the package directions using the eggs, 1/3 cup of oil and water. In the top of a double boiler, over hot NOT boiling water, melt the peanut butter chips with the remaining 2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring if necessary. If necessary, microwave on HIGH (100%) for an additional 15 seconds or until melted and smooth when stirred. Gradually add the peanut butter to the vanilla batter, blending well. Pour the peanut butter batter into the prepared pans. Randomly place spoonfuls of the chocolate batter on top and swirl in as directed on the cake package. Bake for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes, in the pans, on a wire rack then remove from the pans and cool completely. Frost as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Perfect Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 1 c Cocoa 2 c Boiling water 1 c Butter, softened 2 1/2 c Sugar 4 Eggs 2 3/4 c Flour (I used cake flour and -suggest others do so also) 2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Vanilla Whipped Cream Filling: 1 c Whipping cream, 1 ts Vanilla, and 1/4 c Sifted powdered sugar Perfect Chocolate Frosting: 1 (6 oz) package seme-sweet -chocolate morsels, 1/2 c Half and half, 3/4 c Butter 2 1/2 c Sifted powdered sugar This cake is from the December 1990 "Southern Living" article on the best recipes of the past 25 years. We've tried it, and it is a stunner! First printed in December 1977, a recipe submitted by Dondee Gage Steves of San Antonio, Texas. Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans. Combine cocoa and boiling water, stir until smooth, then set aside. Cream butter, gradually add sugar, beating well at mdm speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not overbeat. Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean. Cool pans 10 minutes. Remove the cake from pans; cool completely. Spread filling between layers; spread frosting on top and sides. Chill until serving time. Filling: Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill. Yield: 2 c Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over mdm heat, stirring until chocolate melts (I used a glass measuring c and the microwave). Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency. Yield: 2 1/2 c MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Chocolate Cake Categories: Cakes, Chocolate Yield: 1 servings 2 1/3 c Cake flour; sifted 2 1/4 ts Baking Powder 3/4 ts Salt 1/2 ts Soda 2/3 c Butter or shortening 1 1/4 c Sugar 1 Egg; unbeaten 2 Egg yolks; unbeaten 3 oz Unsweetened chocolate;melted 3/4 c Milk 1 ts Vanilla 1/3 c Boiling water Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beating well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes, or until done. Spread Pineapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 of batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done; remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Beet Chocolate Cake Categories: Chocolate, Vegetables, Cakes Yield: 16 servings 1 3/4 c Flour, Unbleached, Sifted 1 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Sugar 3 lg Eggs 1 c Vegetable Oil 1 1/2 c Beets, Pureed 2 oz Unsweetened Chocolate * 1 ts Vanilla Extract Confectioners' Sugar, Sifted * Melt and cool the 2 1-oz squares of baking chocolate. ~--------------------------------------------------------------------- ~-- Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Reine De Saba Categories: Cakes, Chocolate Yield: 6 servings 4 oz Semisweet chocolate 4 oz Slivered almonds 2/3 c Confectioners sugar - PLUS 2 -tablespoons 1/2 c Cake flour 3 Eggs 1 Stick butter 1/2 ts Almond extract CHOCOLATE GLAZE* 3 oz Semisweet chocolate 2 oz Butter Slivered almonds for garnish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* *For the nicest looking shiny glaze, serve this cake on the day it is completed. The cake remains moist and delicious, however, for several days. PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or 10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and melt in the top of a double boiler set over hot water, stirring frequently. Remove pan from hot water and cool slightly. In a food processor, nut grinder or blender, grind the 4 ounces of almonds to a powder. If you use a processor or blender, put 2 tablespoons of the sugar in the machine along with the nuts. Put ground nuts through a sieve to get rid of any remaining chunks. Toss the powdered almond mixture with the flour. Separate the eggs. Beat together the butter and 1/3 cup of the remaining sugar until creamy and light. Add the melted chocolate and the extract. Add the egg yolks, one at a time, beating thoroughly after each addition. Beat the whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold in nut mixture. Gently followed egg white mixture into chocolate just until incorporated. Pour the batter into the prepared pan. Bake in a preheated oven until a toothpick inserted in the center of the cake comes out almost clean, about 30 minutes. Cool in the pan for about 10 minutes. Divide into individual servings if desired. Recipe can be made to this point up to a day ahead. CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double boiler set over hot water, stirring frequently, until just melted. Remove from hot water. Cool the chocolate glaze just until it thickens. It should remain pourable. Glaze whole cake or individual servings on a rack set over a pan to catch drippings. Garnish with almonds if desired. Serve at room temperature or refrigerate for up to 4 days. Serves 6. Recipe from Cook's Magazine, September/October, 1987. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich Chocolate Cake Categories: Cakes, Chocolate Yield: 10 servings 1 c Sugar 1/4 c Cocoa 1/2 c Buttermilk 1/2 ts Vanilla 1/4 lb Butter, unsalted 1 Egg 1 c Flour, Cake 1/2 ts Baking Soda 1 pn Salt 2 oz Chocolate, bittersweet 1/4 c Cream, Heavy 1/4 ts Vanilla Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter. Preheat oven to 375 degrees. Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat 1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla. In another bowl, combine butter and 1/2 cup sugar; beat until light and creamy. Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture. Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk. Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes. Let cake rest a few minutes before turning out onto a cake rack to cool. For a glaze: In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake. If desire, before glazing, split cake in half and spread your choice of filling between the layers. From Williams-Sonoma's April, 1991 Catalogue, page 7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Romano's Reese's Peanut Butter Cake Categories: Chocolate, Cakes Yield: 6 servings 3/4 c Unsalted butter 3/4 c Creamy style peanut butter 2 c Packed brown sugar 3 Eggs 2 c Unsifted all purpose flour 1 tb Baking powder 1/2 ts Salt 1 c Milk 1 ts Vanilla Peanut Butter Filling: 1 c Cream cheese, softened 1/2 c Creamy style peanut butter Chocolate Glaze: 1/2 c Water 4 tb Unsalted butter 1/2 c Cocoa 1 c Unsifted powdered sugar 1 ts Vanilla Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze. Source: San Antonio Express News MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sandi's Chocolate Chip Sour Cream Cake Categories: Cakes, Chocolate Yield: 12 servings Sandi Brooks wfcj53b 1/4 lb Butter 1 c Sugar 2 Eggs 1 c +2T sour cream 2 c Flour 1 ts Salt 1 ts Baking powder 1 ts Baking soda 1 ts Vanilla 12 oz Pkg semi sweet choc chips 1/4 c Cinnamon sugar Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. Reformatted for MM by Marilyn Frieman WJFH60B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snicker Chocolate Cake Categories: Cakes, Chocolate Yield: 6 servings 4 lg Snicker bars 1/2 lb Oleo 2 c Sugar 4 Eggs 2 c Flour 1 1/2 c Buttermilk 1/2 ts Baking soda 1 ds Salt 1 c Nuts Melt the snicker bars and one stick of oleo in a double boiler and set aside. Cream sugar with the other stick of butter. Add eggs, then flour, soda and buttermilk. Add nuts and melted snicker bars with butter. Bake at 350 degrees for one hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snickers Candy Bar Cake Categories: Cakes, Chocolate Yield: 10 servings 4 Eggs, separated 16 1 1/2oz Snickers Bars, - cut up 1/4 c Water 2 tb Peanut butter, smooth 2 c Flour, unsifted 3/4 ts Baking soda 1/4 ts Salt 1 c Butter 2 c Sugar 3 ts Vanilla 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Chocolate Layer Cake Categories: Cakes, Chocolate Yield: 12 servings 2 c Flour, Unbleached, Sifted 2 c Sugar 1 1/4 ts Baking Soda 1/2 ts Baking Powder 1 ts Salt 1/4 c Vegetable Shorteneing 3/4 c Sour Cream 1 ts Vanilla Extract 2 lg Eggs 1 c Water 4 oz Baking Chocolate MMMMM--------------------------FROSTING------------------------------- 1/3 c Butter Or Regular Margarine 3 c Confectioners' Sugar 1/2 c Sour Cream 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350øF. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Chocolate Cake Categories: Cakes, Breads, Chocolate Yield: 12 servings 1/2 c Sourdough starter 1 1/2 c All purpose flour 2 c Sugar 3/4 c Powdered cocoa (not instant) 2 ts Baking powder 2 ts Baking soda 1 c Milk 1/2 c Vegetable oil 3/4 c Cold coffee 1 ts Vanilla Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. This sourdough chocolate cake falls in that category. It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl, it's almost as easy as a boxed cake. Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour. Then add the rest of the ingredients, in the order given, beating well after each addition. It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350ø. oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan. Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks. Do not frost until the cake is completely cold. A mild chocolate butter cream frosting is nice with this cake. From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980. ISBN 0-88266-225-2 ph. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spaceship Cake Categories: Chocolate, Cakes Yield: 10 servings 1 Layer chocolate cake mix 2 c Almonds, slivered 5 tb Hot water 1/2 c Light corn syrup 1/4 c Margarine, melted 2 c Chocolate chips 2 1/2 c Hot Fudge Sauce (can be used -in place of last 4 Makes 10 Servings ingredients above) Preheat oven to 350 degrees F. Prepare cake mix as directed. Pour batter into long, shallow loaf pan. Bake cake for 20 minutes, or until done. Cool slightly before removing from pan. Place cake on rack, top side down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying. Combine hot water, corn syrup and margarine in top of a double boiler. Bring mixture to a boil. Continue to boil until margarine melts. Remove from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon.) Cool sauce to warm; spoon slowly over cake with almonds. (This process must be done slowly to allow the sauce time to adhere to the nuts and cake.) Allow sauce to set before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spiced Chocolate Applesauce Cake Categories: Chocolate, Cakes Yield: 16 servings 2 1/2 c Flour, Unbleached, Sifted 1/2 c Cocoa, Baking 2 ts Baking Soda 1 ts Cinnamon, Ground 1 ts Salt 3/4 c Vegetable Shortening 2 c Sugar 2 lg Eggs 1 ts Vanilla 1 c Applesauce 1 c Buttermilk 1/3 c Boiling Water MMMMM------------------CHOCOLATE FLUFF FROSTING----------------------- 2 oz Unsweetened Chocolate 1/2 c Confectioners' Sugar, Sifted 1/4 c Butter, Softened 1 ts Vanilla 2 lg Egg Whites 1 c Confectioners' Sugar, Sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350øF. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: The Ultimate Chocolate Mousse Cake Categories: Cakes, Chocolate Yield: 16 servings 1 lb Bittersweet chocolate; coar -sely chopped 1/2 lb Butter; unsalted 6 Eggs; lightly beaten Chocolate ganache glaze 2/3 c Heavy cream 6 oz Semi-sweet chocolate; finel -y chopped Fat grams per serving: Approx. Cook Time: :15 CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. Variations MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet chocolate. In step 2, add 2 tablespoons instant expresso powder to the melted chocolate and butter. In step 5, pour halfe the chocolate mousse batter into the prepared springform pan and drizzle with have the Hot fudge (see recipe). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to the melted chocolate and butter. Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly or strained appricot jam mixed with 1 Tablespoon framboise (raspberry eau-de-vie). Spoon this glaze over the top of the cake and immediately spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherrys. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Toll House Layercake Categories: Cakes, Chocolate Yield: 1 servings MMMMM----------------------------CAKE--------------------------------- 1 c Butter, softened 1 c Brown sugar, firmly packed 2/3 c Sugar 2 ts Vanilla 1/2 ts Salt 4 Eggs 2 c Flour, all-purpose 1 pk Chocolate chips, "Little -Bits" semi-sweet, -divided 12oz pack MMMMM--------------------------FROSTING------------------------------- 3/4 c Butter, softened 1 1/2 c Sifted confectioners' sugar 2 ts Vanilla Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tunnel of Fudge Cake Categories: Cakes, Chocolate Yield: 6 servings 3 1/2 Sticks butter or margarine, -softened (14 oz) 1 3/4 c Sugar 6 Eggs 2 3/4 c Powdered sugar 2 1/4 c Flour 1 c Unsweetened cocoa powder 2 c Chopped walnuts (8 oz.) ** 1 1/2 tb (to 2 Tbsp.) milk "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe. From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Upside-Down Chocolate Cupcakes Categories: Cakes, Chocolate Yield: 12 servings 1/4 c Butter or margarine, melted 1/2 c Brown sugar, firmly packed 1 tb Water 36 To 48 walnut halves 1 c Cake flour, sifted 1/3 c Cocoa 1/2 ts Baking soda 1/4 ts Salt 1/4 c Butter or margarine 3/4 c Sugar 1 Egg 1/2 ts Vanilla 1/2 c Water 1/3 c Sweetened condensed milk 1/2 c Semisweet chocolate chips 1 tb Butter Makes 12 cupcakes Preheat oven to 350 degrees F. Well grease 12 muffin pan cups. In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts. Sift flour, cocoa, soda, and salt together; set aside. Cream 1/4 cup butter. Graduallly add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter. Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks. In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Victory Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 2 c Flour, Unbleached, Sifted 1/2 c Cocoa, Baking 2 1/4 ts Baking Soda 3/4 ts Salt 3/4 c Shortening, Vegetable 1/3 c Sugar 1 1/2 c Corn Syrup, Dark 3 lg Eggs, Separated 1 1/2 ts Vanilla Extract 1 c Coffee, Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350øF oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Viennese Dreamcake Categories: Cakes, Chocolate, Desserts Yield: 6 servings 3 c All purpose flour 1 tb Baking powder 1 1/2 ts Sugar 1/2 ts Salt 2/3 c Vegetable shortening 6 Egg yolks 1 ts Vanilla Rich Fudge Frosting 1/2 c Butter or margarine (1 -stick) 1/2 c Cocoa powder (not a mix) 1/4 c Water 10 oz Confectioner's sugar, sifted 1 ds Salt 2 tb Brandy Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly. Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE. FICH FUDGE FROSTING: Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat. FROM: Family Circle - Best Ever Baking - Nov. 1984 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: West Haven Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 8 oz Dates, Pitted, Chopped 1 ts Baking Soda 1 c Boiling Water 1 3/4 c Flour, Unbleached, Sifted 2 tb Cocoa, Baking 1/2 ts Salt 1 c Shortening, Vegetable 1 c Sugar 2 lg Eggs 6 oz Semi-Sweet Chocolate Chips 1/2 c Walnuts, Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350øF. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whipped Cream Frosting with Raspberry Sauce (For Decadenc Categories: Cakes, Chocolate Yield: 6 servings MMMMM-----------------FOR WHIPPED CREAM FROSTING---------------------- 1 pt Heavy whipping cream 6 tb Powdered sugar 2 ts Vanilla, or liqueur MMMMM--------------------FOR RASPBERRY SAUCE------------------------- 10 oz Frozen raspberries in syrup 1 tb Cornstarch DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Cream Filling Categories: Cakes, Beef, Chocolate Yield: 1 servings 1 1/2 ts Unflavored Gelatin 3 tb Cold Water 6 oz White Choc.-flav. baking bar 1 1/4 c Whipping Cream 1 ts Vanilla Extract Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups. Source: Christmas with Southern Living 1989 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries Categories: Cakes, Chocolate, Cheese Yield: 10 servings 9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel DeLites Cookies, -diced and crumbled 4 oz Shortbread Cookies, diced -and crumbled 4 oz Praline Royale Cookies, -diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. Makes 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 1 1/2 c Sugar 1 c Flour, Unbleached, Sifted 3/4 c Whole Wheat Flour, Stirred 2 ts Baking Soda 1 ts Salt 1 c Butter Or Regular Margarine 1 c Water 1/4 c Cocoa, Baking 2 lg Eggs, Beaten 1/2 c Sour Cream MMMMM-----------------------COCOA FROSTING---------------------------- 1/2 c Butter Or Regular Margarine 6 ts Milk 1/4 c Cocoa, Baking 1 lb Confectioners Sugar 1 ts Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375øF oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whoopee Pies Categories: Chocolate, Snacks, Cakes Yield: 6 servings 1 c Sugar 1/2 c Solid White Vegetable -Shortening 2 c Unbleached Flour 1/2 c Unsweetened Cocoa Powder 1 1/2 ts Baking Soda 1 ts Salt 1 c Milk 2 ts Vanilla Extract FILLING: 1/2 c Butter, Softened (1 Stick) 7 1/2 oz Marshmallow Creme (1 Jar) 3/4 c Confectioners' Sugar 1/4 c Solid White Vegetable -Shortening 1/2 ts Vanilla Extract Yield: About 20 "Pies" Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set aside. TO MAKE THE PIES: Beat the sugar and shortening in the large bowl of an electric mixer until well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized bowl with a wire whisk until light and thoroughly combined. (Using the wire whisk to blend the dry ingredients, in this case, makes sifting unnecessary.) With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture, beating well after each addition. beat in the vanilla. Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared baking sheets. (The little cakes will be about 2 1/2 inches in diameter after baking) You should have about 40 cakes. Bake for 15 minutes or until cakes spring back when touched lightly. Remove to wire racks to cool. TO MAKE THE FILLING: In a large bowl, combine the butter, marshmallow creme, sugar, shortening and vanilla. Beat for 2 minutes, using an electric mixer set on high speed, until light and fluffy. ASSEMBLY: Place about 1 TBS of filling on the flat sides of half the cakes. Top with the remaining cakes and press together so that the filling squashes out the sides a little. NOTE: Because of all the butter in the filling, these pies should not be held at room temperature indefinitely. Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or frozen for future use. From Comfort Food by Holly Garrison Copyright 1988 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Chocolate Cake Categories: Cakes, Chocolate Yield: 16 servings 2 1/2 c Flour, Unbleached, Sifted 1/4 c Cocoa, Baking 1 ts Baking Soda 1 ts Salt 1/2 c Butter Or Regular Margarine 1/2 c Vegetable Oil 1 3/4 c Sugar 2 lg Eggs 1 ts Vanilla Extract 1/2 c Buttermilk 2 c Zucchini, Unpeeled, Grated 6 oz Semi-Sweet Chocolate Chips 3/4 c Walnuts, Chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325øF oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barb's Ohio Buckeyes Categories: Candies, Chocolate Yield: 2 servings 12 oz Jar creamy peanut butter 2/3 c Softened margarine 1 ts Vanilla 1 lb Confectioner's sugar 6 oz Package semi-sweet chocolate Chips 6 oz Package milk chocolate chips -or, use 1 package chocolate -made for candy making 3 tb Melted paraffin From: Bill Jernigan, COOKING echo Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Buckeyes Categories: Chocolate, Candies Yield: 6 servings 2 c Powdered Sugar 1 1/2 c Creamy Peanut Butter 1/2 c Unsalted Butter, Room Temp 1 ts Vanilla Extract 1 lb Semisweet Chocolate, - Coarsely Chopped Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for at least 4 hours or overnight. Form peanut butter mixture into 3/4-inch diameter balls. Arrange on baking sheets. FREEZE 1 hour. Line additional baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Remove 1/4 of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange chocolate side down on prepared sheets. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. Serve Buckeyes well chilled. Makes approx. * I use a bag of Nestle choc. chips, melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Candy- Peanut Butter, Easter Eggs Categories: Candies, Chocolate Yield: 12 servings Pat Stockett 2 lb Margarine 4 lb Peanut butter 4 lb Confectioners' sugar MMMMM------------------------EASTER EGGS----------------------------- 1/4 lb Butter 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Peanut butter or coconut 4 c Confectioner's sugar MMMMM---------------------PEANUT BUTTER EGGS-------------------------- 1 c Margarine 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 2 lb Powdered sugar 2 1/4 c Peanut butter, chunky MMMMM---------------------RICE KRISPIE EGGS-------------------------- 1 c Confectioners sugar 1 c Crunchy peanut butter 2 c Rice Krispies 2 tb Oil 1/4 ts Vanilla MMMMM--------------------PEANUT BUTTER BALLS------------------------- 1 lb Margarine 2 c Peanut butter 2 1/2 lb To 3 pounds confectioners' -sugar 3 ts Vanilla 6 oz Semi-sweet chocolate chips 1/4 lb Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Yield: 3 servings 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Peanut Butter Cups Categories: Candies, Chocolate Yield: 6 servings CHOCOLATE CUPS: 2 c Milk Chocolate Chips 2 tb Vegetable shortening 24 1" paper candy cups PEANUT BUTTER FILLING: 3/4 c Creamy peanut butter 3/4 c Confectioners' sugar, sifted 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. Source: Rich Harper, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Creme De Mints Categories: Candies, Chocolate Yield: 12 servings 2 c Semi-Sweet Chocolate Chips 1/4 c Sour Cream 2 1/2 tb Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Fingers Categories: Candies, Chocolate Yield: 32 servings 1 c Powdered sugar 1 c Powdered milk 3 tb Unsweetened cocoa powder 1/3 c Raisins 1/3 c Glace'cherries 1/3 c Mixed candied peel Vanilla extract 1 c Vegetable shortening, melted Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Liqueur Shells Categories: Candies, Chocolate Yield: 12 servings 3 oz Each of semi-sweet or -bittersweet, milk and white Chocolate, melted in -separate bowls MMMMM---------------------------MOUSSE-------------------------------- 3 oz White chocolate, chopped 2 Eggs, separated 1 tb Each of Tia Maria, creme de -menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 1 lg Can Evaporated milk 1/4 lb Butter 4 c Sugar 2 pk Chocolate pieces ( 6 Ozs ea) 1/2 Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Fruit Balls Categories: Candies, Chocolate, Gift Yield: 25 servings 125 g Dried apricots, chopped 1/3 c Raisins, chopped 1/3 c Sultanas, chopped 2 ts Grated orange rind 60 g Dark chocolate, grated 180 g Dark chocolate, extra 60 g Butter Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator. Makes about 25 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Nut Caramels Categories: Candies, Chocolate Yield: 6 servings 2 c White sugar 1/2 c Corn syrup 2 c Cream 1/2 c Butter or margarine 6 tb Cocoa 1 c Walnuts 2 ts Vanilla Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Candy Squares Categories: Candies, Chocolate Yield: 24 servings 1/2 c Margarine (melted) 2 c Vanilla wafer crumbs 1 c Chopped walnuts 6 oz Pkg. chocolate chips 1 1/2 c Flaked coconut 2/3 c Evaporated milk 1 c Brown sugar (firmly packed) Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Toffee Candy Categories: Chocolate, Candies Yield: 1 servings 1/2 c Coarsely chopped pecans 1/2 c Butter 3/4 c Brown sugar, packed 1/2 c Semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Butterscotch Fudge Categories: Candies, Chocolate, Christmas Yield: 1 servings 1 c Sugar 15 oz Sweetened condensed milk 1/2 c Water 6 oz Semisweet chocolate pieces 6 oz Butterscotch flavored pieces 1/4 c Butter or regular margarine 1 ts Vanilla 1 c Chopped walnuts An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Peanut Butter Ribbon Fudge Categories: Candies, Chocolate Yield: 6 servings 1 c Peanut butter 4 oz Plus 2 tb butter, Cut into tablespoons 3 1/2 oz Marshmallow creme 2 ts Vanilla extract 2 c Granulated sugar 5 oz Evaporated milk 2 tb Powdered sugar 12 oz Semisweet chocolate chips Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. 1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. 2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. 3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. 4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares. Source: 365 Great Chocolate Desserts By Natalie Haughton MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolatey Peanut Brittle Categories: Candies, Entertain, Chocolate, Christmas Yield: 6 servings 1/4 c Cocoa 1 ts Baking Soda 1 tb Butter 1 c Sugar 1/2 c Light Corn Syrup 1/4 c Whipping (Heavy) Cream 1 1/4 c Salted Peanuts Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Almond Balls Categories: Candies, Chocolate, Microwave Yield: 26 servings 4 c (8 1/2-oz) shredded coconut -(fresh package!) 1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate -pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz) Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Bon Bons Categories: Candies, Chocolate Yield: 1 servings 15 oz Sweetened condensed milk 1/2 c Butter, or margarine 2 c Confectioners' sugar 12 oz Coconut, grated dried 24 oz Semi-sweet chocolate 4 tb Shortening Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dark Chocolate Walnut Bark Categories: Chocolate, Candies, Microwave Yield: 1 servings 1 1/2 c Walnut pieces 2 Bars (8-oz. each) dark -chocolate candy, chopped 2 oz White chocolate -confectionary, chopped -(from a 3-oz. Bar) Line large cookie sheet with waxed paper. Spread walnuts out in a single layer, close together, on the waxed paper; set aside. Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice. Immediately pour over walnuts, spreading out to a thin, even layer. Let stand until firm. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth, stirring twice. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place. Makes 1 1/4 pounds. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Toffee Bars Categories: Candies, Chocolate Yield: 1 servings 35 Soda crackers with unsalted -tops 1 c Butter or regular margarine 1 c Brown sugar, packed 6 oz Semisweet chocolate pieces An absolutely fabulous candy! Tastes and looks like butter crunch. And it all starts with a little soda cracker. Your friends will never guess the basic ingredient. Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan evenly with soda crackers. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle with chocolate pieces. let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill in refrigerator until set. Makes 35 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Elegant Chocolate Log Categories: Candies, Chocolate, Entertain Yield: 1 servings 1 1/4 c Sifted confectioners sugar 1/4 c Plus 1 tb sifted flour 1/2 ts Salt 5 tb Baking cocoa 6 Eggs, separated 1/4 ts Cream of tartar 1 1/4 ts Vanilla 1 tb Water 1 c Heavy cream 2 tb Sugar 12 Marshmallows, cut up 1 oz Unsweetened chocolate, -melted and cooled 2 c Sifted confectioners sugar Light cream 1/4 c Chopped pecans Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Five Pound Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 4 1/2 c Sugar 12 oz Can evaporated milk 1/4 lb Butter 1 Jar marshmallow creme 12 oz Semi-sweet chocolate chips 12 oz Milk chocolate bar 2 c Chopped pecans or walnuts 2 ts Vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden's Newsletter MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fudge a la Louise Categories: Candies, Chocolate, Christmas Yield: 6 servings 4 c Sugar 3 Squares dark baking -chocolate 1 1/3 c Milk 2 tb Butter, plus extra for -greasing platters 1 c Chopped nuts 1 1/3 ts Vanilla In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Krispie Crunch Candy Categories: Candies, Chocolate Yield: 1 servings 2 c Chunky peanut butter -18 oz 3 c Rice Krispies 1 Stick soft oleo 1 lb Posedered sugar 12 oz Chocolate chips 1/2 Cake of paraffin A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice Krispies eith (A) mixture. Blend with hands to crumbles, then squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in double boiler. Dip balls in chocoalte mix. Lay on waxed paper until dry. Bumgarner Family Recipes submitted by Donna Bumgarner Hurt posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Layered Mint Chocolate Candy Categories: Candies, Chocolate Yield: 1 servings 10 Squares semi-sweet chocolate 1 cn Sweetened condensed milk, -divided 2 ts Vanilla 1 pk White chocolate squares 1 tb Peppermint extract 6 dr Green food coloring In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Storre loosely covered at room temperature. Makes about 1-3/4 lbs. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Macadamia-Orange Fudge (Microwave) Categories: Chocolate, Candies, Microwave, Christmas Yield: 2 servings 1/2 c Butter 1 1/2 c Sugar 5 oz Evaporated milk (1 can) 2 c Miniature marshmallows 1 Pkge semisweet chocolate -pieces (6 ounces) 3/4 c Macadamia nuts, chopped 1 tb Orange-flavored liqueur Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces. Makes 2 pounds. [ McCALL'S; January 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Magic Truffles Categories: Candies, Chocolate, Syd's book, Christmas Yield: 1 servings 6 oz Semi-Sweet Chocolate Chips 1/3 c +1 tb Sweetened Condensed Milk 1 pn Salt 1/2 ts Vanilla Or Rum Extract Melt chocolate without stirring in top of double boiler. Remove from heat and add condensed milk,salt and flavoring. Stir only until blended. Press into a block one inch high in wax paper lined pan. Chill until firm. Turn out. Remove wax paper. Cut into serving pieces. Store in airtight container. Makes about 1/2 pound. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marry Ellen's Fudge Categories: Candies, Chocolate, Microwave, Christmas Yield: 6 servings 1 Bag semisweet chocolate -chips 1/2 Bag butterscotch chips 1 Regular-size can Eagle milk -(evaporated milk) Vanilla extract Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool. From: Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Microwave Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 1 lb Confectioners' sugar 1/2 c Cocoa 1/4 c Milk 1/4 lb Butter or margarine 1 ts Vanilla 1/2 c Chopped nuts 1. Lightly grease an 8-inch square dish. Set aside. 2. Place confectioners' sugar and cocoa in a medium-sized, heat-resistant, non-metallic mixing bowl. Stir to combine. 3. Add milk and butter to sugar-cocoa mixture. DO NOT STIR (I was told to make a little well in the sugar stuff and then putting the butter and milk in the well, and I'm surprised to find it doesn't say that in the recipe...) 4. Heat, uncovered, on FULL POWER 2 minutes. 5. After cooking, stir just to combine ingredients. 6. Add vanilla and nuts. Stir until blended. 7. Pour into prepared dish and refrigerate for 1 hour before cutting and serving. Valerie's Note: Serve fudge squares with a big bowl of hot buttered popcorn, turn on a good movie and nestle in with that special someone.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Microwave Never-Fail Fudge Categories: Candies, Chocolate, Microwave, Christmas Yield: 1 servings 2 1/2 c Sugar 1/4 c Margarine 2/3 c Evaporated milk 7 oz Marshmallow creme 6 oz Chocolate chips 1/2 oz Baking chocolate Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well. Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microcook 5 minutes. Add chocolate chips and shaved baking chocolate. Stir until melted. Pour into buttered 8" dish. From the recipe files of Sheila Exner - September 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Microwave Creamy Fudge Categories: Candies, Microwave, Chocolate, Christmas Yield: 1 servings 1 1/2 c Sugar 12 oz Evaporated milk 1/4 c Butter or margarine 2 c Miniature marshmallows 12 oz Chocolate chips (2 cups) 1 ts Vanilla 1 c Chopped nuts (optional) Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes. Uncover, Microcook 10 minutes more, stirring every 3 minutes. Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy. Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set. From the recipe files of Sheila Exner - September 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Milk Chocolate Praline Categories: Candies, Chocolate Yield: 6 servings 3 c Sugar 1/2 ts Salt 3/4 c Water 12 oz Milk Chocolate Morsels 1/4 c Corn syrup - light 1 c Pecans - coarsely chopped 1 ts Vinegar In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. From Tony Balano. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miniature Candy Bars Categories: Chocolate, Candies Yield: 1 servings 1 lb Confectioners sugar 2/3 c Sweetened condensed milk 1/2 ts Vanilla 1/2 ts Almond extract 12 oz Semisweet chocolate pieces 12 oz Butterscotch flavored pieces 1 lb Chopped Spanish peanuts Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts. Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread remaining chocolate mixture on top. Refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minty Mallows Categories: Candies, Chocolate Yield: 12 servings 14 oz Sweetened Condensed Milk 1 1/2 c Mint-Chocolate Chips 2 c Marshmallows, Miniature 1 c Nuts, Coarsley Chopped Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mokettes Aux Amandes (Almond Mochettes) Categories: Chocolate, Candies Yield: 1 servings 5 oz Chocolate 1 ts Coffee concentrate 1/4 lb Confectioners' sugar 2 1/2 oz Sweet almonds 2 tb Milk 1 tb Rum Preparation: Shell the almonds, lightly grill them, then pulverize them in a mortar with the rum. Grate the chocolate into fine powder; work it with the milk into a paste, then add the coffee, sugar and almonds. Mix well together. Make into balls and roll in grated or granulated chocolate. Let stand 5-6 hr. to harden before serving. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nutty Chocolate Mint Fudge Categories: Candies, Chocolate, Christmas Yield: 12 servings 7 oz Marshmallow Cream, (1 Jar) 1 1/2 c Sugar 2/3 c Evaporated Milk 1/4 c Butter 1/4 ts Salt 1 1/2 c Mint-Chocolate Chips 1/2 c Chopped Nuts 1 ts Vanilla Extract In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Delights Categories: Chocolate, Candies Yield: 6 servings 2 c Chocolate chips 1/3 Box graham crackers (22 -crackers) 1 c Creamy peanut butter 1 lb Powdered sugar 1 c MELTED butter Melt chcolate chips in top of a double boiler over low heat. Crush graham crackers. Combine with peanut butter and sugar. Pour butter over and mix well. Press into a greased 9x13" glass pan. Spread with melted chocolate. Cut before choclate hardens completely. Shared by Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Bars Categories: Cookies, Candies, Chocolate Yield: 6 servings 3/4 c Butter 2 c Peanut butter 1 1/2 c Crushed graham crackers 1 lb Powdered sugar 6 oz Chocolate chips 1 tb Crisco oil Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars. (from Kathy Tanner) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut-Chocolate Fluff Fudge Categories: Candies, Chocolate, Christmas Yield: 3 servings MMMMM--------------------PEANUT BUTTER FUDGE------------------------- 2 c Sugar 1 c Milk 1/2 ts Salt 1 c Whipped marshmallow creme 1/2 c Peanut butter MMMMM----------------------CHOCOLATE FUDGE--------------------------- 2 c Sugar 1 c Unsweetened cocoa 1/4 ts Salt 1 c Milk 3 tb Butter or margarine 1 c Whipped marshmallow creme 1 ts Vanilla extract Servings: about 3 pounds DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.) Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely. Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan. Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Petite Boules Categories: Candies, Chocolate Yield: 6 servings 1/2 c Whipping cream 1 lb White chocolate, finely -chopped 3 tb Frangelico liqueur 10 oz Semisweet chocolate, finely -chopped 1 c Toasted hazelnuts, ground 1. Heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth. 2. Cool 15 minutes and stir in Frangelico. Transfer to shallow dish and cool in refrigerator 2 hours. 3. When filling is firm, remove by teaspoonfuls and roll into balls. Let sit for 30 minutes on parchment paper. 4. Melt semisweet chocolate over hot water until half melted; remove from heat and stir with wooden spoon until completely smooth. Cool to 89 degrees. 5. Place ground hazelnuts in a flat dish; dip white chocolate centers in semisweet chocolate, then roll in hazelnuts. Transfer to a baking sheet lined with parchment paper. 6. Cover candies with plastic wrap and dry at room temperature overnight before storing in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pistachio Swirl Fudge Categories: Candies, Microwave, Chocolate, Christmas Yield: 50 servings 1 pk (3-oz.) cream cheese 1 cn (14-oz.) sweetened condensed -milk, divided 1/2 ts Vanilla 3 pk (6-oz. each) semisweet -chocolate pieces 1 tb Sweet butter or margarine 1/2 c Coarsely chopped pistachio -nuts Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside. Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50. From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Popcorn Surprises Categories: Chocolate, Candies Yield: 50 servings 8 c Popped corn 1 c Sugar 1/3 c Light corn syrup 1/3 c Hot water 1/8 ts Salt 1/2 ts Vanilla 1 lb Chocolate coating Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives. Makes about 50 pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potato Fudge Categories: Candies, Chocolate, Potatoes, Christmas Yield: 1 servings 3 oz Unsweetened chocolate 3 tb Butter or regular margarine 1/3 c Unseasoned mashed potatoes 1 ts Vanilla 1 ds Salt 1 lb Confectioners sugar 1 ts To 2 ts milk Flaked coconut Chopped walnuts Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Recess Peanut Butter Cups (Reeses) Categories: Candies, Chocolate, Pitzer Yield: 6 servings 8 oz Hershey's Milk Chocolate 1 1/2 c Peanut Butter, Divided Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer Categories: Candies, Chocolate Yield: 6 servings 8 oz Hershey's Chocolate 1/2 c Peanut Butter 1 c Peanut Butter Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Recess Peanut Butter Cups Categories: Candies, Chocolate Yield: 6 servings 6 oz Pkg semi sweet chocolate -chips 4 Nestles milk chocolate bars 1 1/4 c Peanut butter Makes: 24 tiny/12 large Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Reese's Peanut Butter Cups Categories: Chocolate, Candies Yield: 6 servings 8 oz Chocolate 12 oz Peanut butter Melt 1/2 the peanut butter and half the chocolate together. Spread the melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut butter and divide equally into the 24 cups. Melt the chocolate and divide equally into 24 cups and use as a lid to seal the peanut butter in. Origin: George Young (my birth father) Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Reeses Bars Categories: Candies, Chocolate Yield: 6 servings Sharon Stevens 1 c Melted butter 2 3/4 c Icing sugar 1 c Peanut butter 2 1/2 c Graham wafer crumbs 12 oz Chocolate chips Mix together first four and press into an ungreased 9 x 13 pan. Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich Orange-Chocolate Truffles Categories: Candies, Chocolate, Entertain, Gift, Christmas Yield: 2 servings 1/3 c Heavy cream 1/4 c Butter or margarine 6 oz Pkg semisweet chocolate -chips 2 tb Grated orange peel 1 ts Orange extract COATINGS Ground natural pistachio -nuts Unsweetened cocoa powder Confectioners' sugar Chocolate jimmies Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles. [REDBOOK; Nov 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rocky Road Candy Categories: Candies, Chocolate Yield: 4 servings 6 oz Chocolate chips 1 oz Chocolate, unsweet. 1 tb Butter 2 Eggs 1 1/4 c Powdered sugar 1/2 ts Vanilla 2 c Peanuts, salted cocktail 2 c Marshmallows, mini Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen. Posted by: Debbie Carlson, cooking echo, August 5, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Scotchy Pecan Critters Categories: Candies, Chocolate Yield: 5 servings 1 c Butterscotch chips 1 cn Sweetened condensed milk, -divided 2 ts White vinegar 4 c Pecan halves 1 pk Milk chocolate chips 1 ts Vanilla In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup sweetened condensed milk. Remove from heat. Stir in vinegar. Drop by small spoonfuls onto wax paper lined baking sheets. Arrange 3 pecans on each butterscotch drop. In large heavy saucepan, over low heat, melt chocolate chipe with remaining sweetened condensed milk, and vanilla. Remove from heat. Hold chocolate mixture over hot water. Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2 hours, or until firm. Store lossely covered in refrigerator. Makes about 5 dozen candies. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spirited Chocolates Categories: Candies, Chocolate, Entertain, Gift Yield: 6 servings *Ingredients:* 2 tb Butter or margarine, -softened 2 tb Plus 1 tsp Kirsch or -Chambord 2 1/2 To 3 cups powdered sugar, -sifted 2 pk Semisweet chocolate morsels -(12-oz pkgs) Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary. Shape mixture into 4 dozen balls. Chill. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates. Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm. Invert plastic molds, and gently tap to release candy. Store in the refrigerator. Yields 4 dozen. NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tiger Butter Categories: Candies, Chocolate Yield: 6 servings *Ingredients:* 1 lb White chocolate 1 Jar chunky peanut butter -(12-oz) 1 lb Semisweet chocolate, melted Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Truffes Au Chocolat (Chocolate Truffles) Categories: Chocolate, Candies, Christmas Yield: 1 servings 3 oz Chocolate 1 1/2 oz Butter 2 oz Powdered sugar 2 tb Fresh cream Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Truffes Pralinees (Praline Truffles) Categories: Chocolate, Candies, Christmas Yield: 1 servings 1/2 lb Good chocolate About 1/2 glass water 3 Egg yolks 3 oz Butter 1 1/2 oz Praline paste Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Two Toners Categories: Candies, Chocolate, Syd's book Yield: 1 servings 12 oz Chocolate Chips 12 oz Butterscotch Chips 1/2 c Chopped Walnuts 2 tb Cooking Oil Mini Marshmallows Melt butterscotch chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Stir in walnuts. Pour into pan. Arrange one layer of mini-marshmallows on top. Melt chocolate chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Pour over marshmallows. Chill. Use a hammer and chisel to cut. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Velveeta Cheese Fudge Categories: Chocolate, Candies, Christmas Yield: 6 servings 1 lb Margarine or Butter 1 lb Velveeta Cheese 1 c Cocoa 4 lb Powdered Sugar 2 c Nuts, Chopped 2 ts Vanilla Melt margarine and cheese together. Mix in remaining ingredients. Spread in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough for a big party. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Very Old Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 2 c White sugar 1/2 c Corn syrup 1/2 c Milk or cream 1 ts Butter 1 ts Vanilla Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa. From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Russian Truffles Categories: Candies, Chocolate, Christmas Yield: 6 servings 1 3/4 lb Milk chocolate, divided 1 c Whipping cream 1/4 c Kahlua 1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. 2. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm. 3. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. 4. Roll the truffles in the grated chocolate, pressing gently to adhere. 5. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 24 servings 2 c Milk 1 3/4 c Sugar 1/2 ts Salt 2 c Half & Half 1 tb Vanilla Extract 4 c Whipping Cream Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homeade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's New York Super Fudge Chunk Categories: Ice cream, Chocolate, Desserts, Nuts Yield: 1 servings 1/4 c White chocolate; chop coarse 1/4 c Semisweet chocoate; chop 1/4 c Pecan halves; chopped 1/4 c Walnuts; chop coarse 1/4 c Chocolate covered almonds; - cut in half 4 oz Unsweetened chocolate 1 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla extract 1 pn Salt Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New york consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bon Bon Pie Categories: Pies, Ice cream, Chocolate, Freezer Yield: 1 servings 1 9" cookie pie crust 1 1/4 pk Nestles Bon Bon Ice Cream - nuggets 1 pk Instant vanilla pudding 1 3/4 c Milk Green food coloring 1 ts Peppermint extract Chocolate; melted Whipping topping Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Snowball Cocoa Categories: Beverages, Ice cream, Chocolate, Desserts Yield: 8 servings 1 pt Vanilla ice cream 1 c Coconut, flaked 1/2 c Unsweetened cocoa 1 qt Milk 1 c Cream of coconut 1 ts Coconut extract 1/2 c Chocolate ice cream suace 8 Marachino cherries Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa into milk in a large suacepan. stir in rum, if desired, cream of coconut and coconut extract.Bring to simmer over medium-high heat. Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.Makes 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream, Desserts, Chocolate Yield: 1 servings 2/3 c Oreo's; coarsely chopped 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Milk 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 1 servings 4 oz Unsweetened chocolate 1 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla 1 pn Salt Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jerry's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 1 servings 2 oz Unsweetened chocolate 1/3 c Unsweetened cocoa powder 1 1/2 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex testure.Jerry refers to this as "mouthfeel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissovle it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Rum Ice Cream Categories: Ice cream, Chocolate, Microwave, Desserts Yield: 8 servings 1 c Sugar 2 tb All-purpose flour 2 c Light cream; chilled 1 Egg; slightly beaten 2 oz Unsweeten baking chocolate; - (2 sq.) broken in pieces 1/2 ts Rum extract In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Magic Pie * Categories: Pies, Chocolate, Freezer, Ice cream Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 42 Oreo cookies 2 tb Margarine; melted 1 qt Chocolate ice cream 1 pt Vanilla ice cream; softened 1/2 c Whipped topping Chocolate fudge sauce Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Chocolate Ice Cream ** Categories: Ice cream, Freezer, Desserts, Chocolate Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1/2 c Sugar 2 tb Flour 1/8 ts Salt 1/8 ts Cinnamon 2 c Milk 4 oz Sweet chocolate; melted 2 Eggs; beaten 1/2 c Shredded coconut 2 c Light cream -OR- Half & Half 1/2 c Pecans; chopped Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Peppermint Dessert ** Categories: Desserts, Chocolate, Freezer, Ice cream Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 c Chocolate wafer crumbs 3 tb Butter; melted 1 qt Peppermint ice cream; soft 1/2 c Chocolate fudge topping Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Heaven Categories: Desserts, Chocolate, Ice cream Yield: 12 servings MMMMM---------------------------CRUST-------------------------------- 1 pk Oreo cookies; crush in chunk 1 c Butter; melted MMMMM--------------------------FILLING------------------------------- 1 ga Ice Cream; mint choco-chip 8 Heath bars/Skors;crushed MMMMM--------------------------TOPPING------------------------------- 2 Jars hot Fudge Sauce 12 oz Cool Whip; thawed Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce, so you can pour. Pour fudge over top in rippled pattern. Freeze. Just before serving top with cool whip & reserved Heath chunks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coffee-Toffee Ice Cream Cake * Categories: Desserts, Chocolate, Ice cream Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 lb Frozen pound cake; thaw 2 pt Coffee ice cream; soft 1 1/3 c Hot fudge topping 3 Heath bars; crushed 1 c Heavy cream; whipped Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Ho Ho Dessert ** Categories: Desserts, Ice cream, Chocolate, Freezer Yield: 20 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 pk HoHo cakes 2 qt Ice cream, 1 qt each of 2 - different flavors, any - you choose 13 oz Cool Whip 16 oz Oreo cookies; crushed 12 oz Hot fudge sauce Chocolate shavings Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Ice Cream * Categories: Desserts, Ice cream, Freezer, Chocolate Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 c Half and half 12 oz White chocolate; - coarsely chopped 4 Eggs 1 1/2 c Sugar 2 c Whipping cream Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brownie Cookies Categories: Desserts, Cookies, Chocolate Yield: 48 servings 4 oz Semisweet chocolate 2 1/3 c Sifted all-purpose flour 1/2 t Baking powder 1 c Granulated sugar 2 ea Egg 3/4 c Finely chopped walnuts 1 oz Unsweetened chocolate 1 1/2 t Baking soda 1/4 lb Unsalted butter 1 T Vanilla extract 1 T Milk 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Pots De Creme Categories: Chocolate, Desserts Yield: 2 servings 1/2 c Light cream 1 1/2 t Sugar 2 ea Large beaten egg yolks 1 x Whipped cream (opt.) 2 oz German cooking chocolate * 1 x Dash salt 1/4 t Vanilla * German cooking chocolate should be coarsely chopped. ~--------------------------------------------------------------------- ~--- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Chocolate Float Categories: Chocolate, Ice cream, Beverages Yield: 2 servings 2 c Warm water 1 x Ice cream * 2 ea Env. instant cocoa mix * Ice cream should be one of the following: Chocolate-chip Mint or ~--------------------------------------------------------------------- ~--- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kit's Chocolate Mousse Categories: Desserts, Chocolate Yield: 12 servings 18 oz Semisweet chocolate 6 ea Egg 2 T Creme de cacao 2 c Heavy cream; well chilled 2 T Confectioner's sugar 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caribbean Fudge Pie Categories: Chocolate, Desserts, Pies Yield: 6 servings 1/4 c Butter or margarine 3 ea Eggs; lg 2 t Instant coffee powder 1/4 c Unbleached flour 1 ea Unbaked 9" pie shell 3/4 c Brown sugar; firmly packed 12 oz Chocolate chips; melt & cool 1 t Rum flavoring 1 c Walnuts; coarsely chopped 1 x Walnut halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Baked Alaska Categories: Mint, Chocolate, Desserts Yield: 12 servings 1 x -----------crust------------ 3 t Butter 1 x ----------filling----------- 2 T Corn syrup 3 pt Vanilla ice cream; softened 4 ea Egg whites; large 3/4 c Sugar 1 1/2 c Mint-chocolate chips;nestles 1 1/2 c Chocolate wafer crumbs 1 c Mint-chocolate chips;nestles 2 T Heavy cream 1 x ----------meringue---------- 1/2 t Cream of tartar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Baked Custard Categories: Chocolate, Mint, Desserts Yield: 8 servings 1 1/2 c Milk; divided 1 c Sweetened condensed milk 1 c Mint-chocolate chips;nestles 2 ea Eggs; large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Cookies Categories: Cookies, Chocolate, Mint Yield: 12 servings 1 1/2 c Mint chocolate chips; * 3/4 t Baking powder 1/4 t Salt 6 T Sugar 1 ea Egg; large 1 c Mint chocolate chips; * 3 T Corn syrup 1 c Flour; unbleached 1/4 t Baking soda 1/4 c Butter, softened 1/2 t Vanilla extract 1 x -----------glaze------------ 1/4 c Vegetable shortening 2 1/4 t Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Ice Cream Categories: Mint, Chocolate, Desserts Yield: 4 servings 1 1/2 c Heavy cream 1/3 c Sugar 2 ea Egg yolks; large 1 c Milk 1 1/2 c Mint-chocolate chips;nestles 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Meltaways Categories: Cookies, Chocolate, Mint Yield: 12 servings 1 1/2 c Mint-chocolate chips; * 1/2 c Confectioners' sugar; sifted 1 1/4 c Flour; unbleached 1/2 c Mint chocolate chips; * 2 T Almonds; toasted, chopped 3/4 c Butter, softened 1 ea Egg yolk; large 1 x -----------glaze------------ 1 1/2 T Vegetable shortening * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Pinwheels Categories: Chocolate, Mint, Cookies Yield: 10 servings 1 1/2 c Chocolate mint chips; * 1/3 c Sugar 1 t Vanilla extract 3/4 c Butter, softened 1 ea Egg; large 1/2 t Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Sugar Cookie Drops Categories: Mint, Chocolate, Cookies Yield: 12 servings 2 1/2 c Flour; unbleached 3/4 t Salt 3/4 c Vegetable oil 1 t Vanilla extract 1 1/2 t Baking powder 1 1/4 c Sugar; divided 2 ea Eggs; large 1 1/2 c Mint-chocolate chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Divine Triple Chocolate Pie Categories: Chocolate, Pies, Desserts Yield: 6 servings 1 x ----chocolate pie shell----- 1/4 t Salt 1/2 oz Semi-sweet chocolate; grated 1 x ------------pie------------- 1 x Unflavored gelatin; 1 env. 1 c Milk 3 oz Baking chocolate; cut up 1/4 t Cream of tartar 1 c Heavy cream; whipped 1 x Sweetened whipped cream 1 c Unbleached flour; sifted 1/3 c Vegetable shortening 2 t Cold water 1/4 c Sugar 1/4 t Salt 3 ea Eggs; lg, separated 1/2 t Vanilla 1/4 c Sugar 1 x ----------garnish----------- 1/2 oz Semi-sweet chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Chocolate Mint Chip Cookies Categories: Mint, Chocolate, Cookies Yield: 6 servings 1 1/2 c Mint-chocolate chips; * 3/4 t Baking soda 1/2 c Butter, softened 1/4 c Sugar; granulated 1 ea Egg; large 1 1/4 c Flour; unbleached 1/2 t Salt 1/2 c Brown sugar; firmly packed 1/2 t Vanilla extract 1/2 c Nuts; chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minty Fudge Brownies Categories: Chocolate, Mint, Cookies Yield: 12 servings 1 1/4 c Flour; unbleached 1/2 t Salt 1/2 c Butter 1 1/2 c Mint-chocolate chips; * 3 ea Eggs; large 1 x Walnut halves; optional 1/2 t Baking soda 1 c Sugar 3 T Water 1 1/2 t Vanilla extract 1 c Nuts; chopped * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minty Mousse Pie Au Chocolat Categories: Mint, Chocolate, Pies Yield: 6 servings 6 T Sugar; divided 2 t Cornstarch 1 1/2 c Milk 1 ea Graham cracker crust; 9" ** 2 T Cornstarch; and 1 c Mint-chocolate chips; * 1 c Cream; heavy * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz ** Use a prepared 9-inch graham cracker crust in this recipe, or if ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm (about 2 to 3 hours). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barcardi Rum Chocolate Cake Categories: Box cakes, Alcohol, Chocolate Yield: 10 servings MMMMM----------------------------CAKE--------------------------------- 1 pk Chocolate cake mix 1 pk Chocolate Instant Pudding.. 4 x Eggs 1/2 c Barcardi Dark Rum 1/4 c Cold water 1/2 c Oil 1/2 c Slivered almonds, optional MMMMM--------------------------FILLING------------------------------- 1 1/2 c Cold milk 1/4 c Barcardi Dark Rum 1 pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer 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 in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frangelico Chocolate Cake with Frosting Categories: Cakes, Chocolate, Alcohol, Frostings Yield: 12 servings MMMMM----------------------------CAKE--------------------------------- 3 Eggs 3/4 c Granulated sugar 1/2 c Butter 1 c Lt. brown sugar; packed 2 1/4 c All purp flour 1/2 c Unsweet cocoa powder 1 1/2 ts Baking soda 3/4 c Strong cold coffee MMMMM--------------------------FROSTING------------------------------- 6 tb Butter 1 lb Sifted powdered sugar 3 tb Unsweet cocoa powder 3 tb Frangelico 2 tb Up to 3 T hot coffee Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Russian Cake Categories: Bundt cakes, Box cakes, Alcohol, Chocolate Yield: 12 servings 1 pk Yellow cake mix 1 pk Instant chocolate pudding 2 ts Cinnamon 2 ts Instant coffee 4 Eggs MMMMM------------------MILK CHOCOLATE FROSTING----------------------- 1/2 pk Milk chocolate frost mix (14 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kahlua White Russian Cake Categories: Cakes, Chocolate, Alcohol Yield: 10 servings 3 tb Kahlua 2 tb Vodka 3 oz White baking bar w/cocoa cho 2 c Sifted cake flour 3/4 ts Baking soda 1/2 ts Baking powder 1 1/4 c Sugar 1/2 c Butter 2 tb Shortening 3 Eggs 3/4 c Buttermilk 1/3 c Apricot jam MMMMM-----------------KAHLUA WHITE RUSSIAN CREME---------------------- 2 c Whipping cream 1/2 c Powdered sugar 1/4 c Kahlua 2 tb Vodka White baking bar w/cocoa shaved into curls (I use potatoe peeler for this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 8x1 1/2 round baking pans (I use my 9") In small bowl stir flour, baking soda, and baking powder, set aside . In large bowl combine sugar, butter and shortening, beat w/electric mixer on med spd till light and fluffy. Add eggs, ONE at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined. Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 mins. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream. Top w/remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar. Beat w/electric mixer on low speed until thickened. Gradually add kahlua and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Snickers Candy Bar Pie Categories: Pies, Chocolate, Nuts Yield: 10 servings 1 9" pastry shell, baked, cool 2 Eggs 1 Unflavored gelatin envelope 1/4 c Water, cold 6 1-1/2oz Snickers Bars, - cut into pieces 1/4 c Peanut butter, chunky 8 oz Cream cheese, softened 1 1/2 c Powdered sugar, unsifted 1 ts Cocoa 3 tb Evaporated milk 1 ts Vanilla 1/2 ts Salt 1 c Heavy cream, whipped Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Raspberry Cake Categories: Box cakes, Alcohol, Chocolate Yield: 10 servings 1 pk Chocolate cake mix * 12 oz Semisweet chocolate chips 1/4 c Chambord 1/2 c Seedless raspberry jam 8 oz Sour cream 2 tb Chopped pecans, toasted * butter recipe chocolate cake with pudding ******************************************************* ****************** Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Forest Trifle Dessert Categories: Desserts, Box cakes, Chocolate, Alcohol Yield: 10 servings 1/2 pk Devil's food cake mix 1/2 c Rum 21 oz Can cherry pie filling MMMMM---------------------CHOCOLATE CUSTARD-------------------------- 2/3 c Sugar 1/4 c Cocoa 1/8 ts Salt 3 Eggs, beaten 2 c Milk 1 Toppings 1 c Whipping cream 2 tb Powdered sugar 1/4 c Sliced almonds, toasted Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grasshopper Cheese Cake Categories: Cheesecakes, Alcohol, Chocolate Yield: 8 servings 1 9-in springform pan MMMMM----------------CHOCOLATE COOKIE CRUMB CRUST--------------------- 1 1/2 c Chocolate cookie crumbs 1/4 c Melted butter 1/4 ts Cinnamon MMMMM-----------------------CHEESE FILLING---------------------------- 1 lb Cream cheese -at room temperature 1 c Sugar 1/3 c Green creme de menthe 3 tb Creme de cacao 2 tb Flour 1/2 ts Salt 6 Eggs; separated 1 c Sour cream 2 oz Semisweet chocolate - grated to garnish - the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Twinkie Pie Categories: Pies, Desserts, Chocolate Yield: 8 servings Butter 9 Twinkies 3 Eggs; large, seperated 1 Dash of Cream of tartar 1/2 c Sugar 1/2 ts Vanilla extract 6 oz Chocolate chips; semisweet 1 c Pecans; chopped 1 c Heavy cream; whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sex in a Pan Categories: Desserts, Chocolate, Nuts, Cheese Yield: 15 servings MMMMM-------------------------1ST LAYER------------------------------ 1 1/2 c Flour 3/4 c Melted butter 1/2 c Walnuts, chopped MMMMM-------------------------2ND LAYER------------------------------ 8 oz Cream cheese, softened 1 c Powdered sugar 1 c Cool Whip 1 ts Vanilla MMMMM-------------------------3RD LAYER------------------------------ 2 1/2 c Milk 2 Vanilla pudding inst, large MMMMM-------------------------4TH LAYER------------------------------ 2 1/2 c Milk 2 Chocolate inst pudding, larg MMMMM-------------------------5TH LAYER------------------------------ Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: The Next Best Thing To Robert Redford Categories: Desserts, Nuts, Chocolate Yield: 16 servings 1 c Flour 1/2 c Margarine 1 c Pecans; finely chopped 1 pk (8 oz) cream cheese;softened 1 c Sugar 1 pk Cool whip (9 oz size);thawed 1 pk Instant vanilla pudding (lg) 1 pk Instant chocolate pudding (l 3 c Milk; cold Grated Chocolate candy bar Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snicker's Dessert Categories: Desserts, Chocolate, Nuts Yield: 12 servings MMMMM------------------------FIRST LAYER----------------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips MMMMM------------------------SECOND LAYER----------------------------- 1 c Sugar 1/4 c Milk 1/4 c Margarine 1/4 c Peanut butter 1 c Marshmallow cream 1 ts Vanilla 2 c Peanuts MMMMM------------------------THIRD LAYER----------------------------- 40 Caramels 2 tb Water MMMMM------------------------FOURTH LAYER----------------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips 1/4 c Peanut butter Melt ingredients for first layer and spread in a 13x9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lethal Layers Categories: Bar cookies, Chocolate, Nuts Yield: 32 servings 1/2 c Unsalted butter 1/2 c Dark brown sugar 1 c All-purpose flour 1 c Pecan halves 2 Eggs 1 c Firmly packed dark brown sug 1 ts Vanilla extract 1/2 ts Salt 1 ts Baking powder Additional flour (see direct 1 c Chocolate chips In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Chip Cookies with Macadamia Nu Categories: Cookies, Chocolate, Nuts Yield: 8 servings 1/2 c Unsalted butter softened 1/3 c Sugar 1/3 c Brown sugar firm packed 1 Egg 1 ts Vanilla 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 oz White chocolate, chopped 3/4 c Macadamia nuts, halved BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken with Chocolate Sauce (Chicken Mole) Categories: Chicken, Chocolate, Mexican Yield: 6 servings 4 tb Olive oil 2 Cloves garlic, minced Serving-pieces of chicken -for 6 persons 1 Onion, chopped 1 Green pepper, chopped 3 Slices canned pimento, -chopped 2 Large tomatoes, peeled, -seeded, and chopped 2 tb Chili powder (or to taste) 2 1/2 c Chicken broth 1/4 c Slivered almonds 1/4 c Raisins 1/2 ts Cumin 1/4 ts Nutmeg 1/4 ts Ground cloves 1/4 ts Cinnamon 1/2 ts Salt 1/4 ts Pepper 1 ts Sugar Grated rind of 1 orange 2 Squares bitter chocolate, -chopped 1/4 c Light rum In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes. Source: Jack Shyba, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mole Poblano Picante Categories: Poultry, Stew, Mexican, Chocolate Yield: 6 servings 8 Mulato chiles 4 Ancho chiles 4 Pasilla chiles 8 lb Turkey, in pieces 4 tb Lard 4 tb Sesame seeds 1 lg Onion, chopped 2 Cloves garlic, chopped 1 Tortilla, cut up 1 c Blanched almonds 1/8 ts Ground gloves 1/8 ts Cinnamon 1/2 ts Ground coriander seed 1/4 ts Anise 1/2 c Raisins 3 Tomatoes, seeded, chopped 4 Canned chipotle chiles 2 oz Unsweetened chocolate Salt Freshly ground pepper 1 ts Sugar Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mole Poblano De Dos Chiles Categories: Poultry, Mexican, Pork, Chocolate Yield: 6 servings 6 Mulato chiles 6 Pasilla chiles 8 lb Turkey, in pieces 1 lb Pork loin, in 2" chunks 4 tb Lard 1/2 c Almonds 1/2 c Peanuts 1 Tortilla, coarsely chopped 4 tb Sesame seeds 1/8 ts Ground cloves 1/4 ts Cinnamon 1/2 ts Anise 1 lb Tomatoes, seeded, chopped 1 oz Unsweetened chocolate Salt Freshly ground pepper 1 ts Sugar Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly with paper towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole. In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree. Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until chocolate has melted. Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn. Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock. Sprinkle with remaining sesame seeds just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mole Categories: Chicken, Chocolate, Mexican Yield: 4 servings 1 Chicken, cut in parts 4 c Of water 1 Jar of mole 1/4 c Of tomato sauce 1/2 tb Of Mexican chocolate 1 Cube of chicken bouillon Salt to taste In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender. In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings. I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later. Susy MMMMM