German Chocolate Chip Pound Cake

Ingredients

2 cups white sugar
1 cup shortening
4 eggs
2 teaspoons vanilla extract
2 teaspoons butter flavored extract
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups German sweet chocolate chips

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 – 9 inch loaf pans. Sift flour, baking soda and salt together and set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butter flavoring. Add the flour mixture, alternating with the buttermilk, and mix well. Finally, stir in the chocolate chips.

Divide batter into 2 – 9 inch loaf pans. Bake at 300 degrees F (150 degrees C) for 1 hour and 30 minutes, or until a toothpick inserted into the center of cake comes out clean.

Addictive Chocolate Truffles

Ingredients

cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening

Directions

Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.

Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.

Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

Chocolate-Drizzled Cherry Bars

Ingredients

2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups sugar
1 1/4 cups butter or margarine, softened
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

Directions

In a mixing bowl, combine flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 15-18 minutes or until edges begin to brown.

In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

How To Make Easy-for-Kids Chocolate Muffins

Ingredients

1/2 cup butter
1/2 cup superfine sugar
2 eggs
1 cup self-rising flour
2 teaspoons cocoa powder
1 teaspoon baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 6 cups in a muffin pan.

Cream together butter and sugar in a mixing bowl. Mix in eggs. Add flour, cocoa powder, and baking soda and blend thoroughly. Spoon batter into muffin cups.

Bake 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool and decorate.

How To Make Chocolate Applesauce Cake III

Ingredients

2 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups unsweetened applesauce
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce.

Pour the batter into a 9×13 inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.

Chewy Chocolate Cookies I

Ingredients

1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

How To Make German Chocolate Bars

Ingredients

1 (14 ounce) package individually wrapped caramels, unwrapped
1/3 cup sweetened condensed milk
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.

Melt caramels with 1/3 cup condensed milk.

In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.

Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.

Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.

How To Make Cherry Chocolate Bark

Ingredients

1 (12 ounce) bag semisweet chocolate chips
12 cherry-flavored candy canes, crushed
1/3 cup red confectioner’s coating (optional)

Directions

Line a 9×13 inch baking pan with aluminum foil.

Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.

Melt the red confectioner’s coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.

Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

White Chocolate Cereal Clusters

Ingredients

4 cups honey graham cereal
1 1/2 cups honey roasted peanuts
2 cups vanilla or white chips

Directions

In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 30% power for 3 minutes, stirring every minute until smooth. Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.

How To Make Candy-Coated Milk Chocolate Pieces Party Cookies

Ingredients

1 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces

Directions

Preheat oven to 375 degrees F (190 degrees C).

Blend together shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together and add to mixture. Stir in candies.

Drop by teaspoon onto a ungreased cookie sheet. Bake for 10 to 12 minutes. Enjoy!!

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