Chocolate Date Cake II Recipe

Ingredients

1 1/4 cups boiling water
1 (8 ounce) package chopped dates
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter
1 cup white sugar
2 eggs

1 cup semisweet chocolate chips
1/2 cup white sugar
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan.

In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

How To Make Zucchini Chocolate Cake

Ingredients

1/2 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

How To Make German Chocolate Birthday Cake

Ingredients

1 (4 ounce) bar German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

Directions

In a saucepan over low heat, stir chocolate and water until chocolate is melted. Cool. In a mixing bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. In another mixing bowl, beat egg whites until stiff peaks form; fold into batter. Line a greased 13-in. x 9-in. x 2-in. baking pan with waxed paper. Grease and flour the paper. Spread batter evenly in pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack to cool completely. Remove waxed paper. For frosting, combine milk, sugar, egg yolks, butter and vanilla in a saucepan; cook and stir over medium heat until thickened. Remove from the heat; stir in coconut and pecans. Beat until frosting is cool and reaches desired spreading consistency. Place cake on a serving platter; spread frosting over top and sides.

How To Make Chocolate Walnut Bars

Ingredients

Crust:
1/2 cup chopped walnuts
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Topping:
2 tablespoons butter, softened
1/3 cup water
1/3 cup unsweetened cocoa powder
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon confectioners’ sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square pan.

In a medium bowl, cream together the 6 tablespoons of butter and 1/3 cup sugar until smooth. Stir in the flour and walnuts. Press into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven.

To make the topping: Beat the 2 tablespoons butter, water, cocoa, 1/2 cup sugar, eggs, vanilla and salt together in a medium bowl until smooth and shiny. Spread evenly onto the baked crust.

Return to the oven and bake for an additional 20 minutes, or until set. Dust with confectioners’ sugar and cut into 24 bars when cool. These taste best served chilled.

German Chocolate Cookies

Ingredients

1 (18.25 ounce) package German chocolate cake mix
2 eggs
1/2 cup butter or margarine, melted
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup raisins

Directions

In a mixing bowl, combine dry cake mix, eggs, butter and oats; mix well. Stir in the chocolate chips and raisins.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until set. Cool for 5 minutes; remove to wire racks.

How To Make Mint Chocolate Cookies

Ingredients

4 (1 ounce) squares unsweetened chocolate
8 (1 ounce) squares semisweet chocolate
1 cup chocolate covered creamy mints
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
3 eggs

Directions

Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment.

Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside.

In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets.

Bake 15 to 18 minutes until lightly colored. Let cool on wire racks.

How To Make Chocolate Coconut Bars

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/3 cup confectioners’ sugar
1 egg
3/4 cup flaked coconut
1 cup semisweet chocolate chips
1/4 cup chopped nuts

Directions

Unroll crescent roll dough into one long rectangle on an ungreased baking sheet; seal seams and perforations. Roll out into a 13-in. x 9-in. rectangle, building up dough around edges. In a small mixing bowl, beat the cream cheese, confectioners’ sugar and egg until smooth; stir in coconut. Spread over crust.

Bake at 375 degrees F for 10-15 minutes or until cream cheese mixture is set. Immediately sprinkle with chips. Let stand for 5 minutes; spread melted chips over the top. Sprinkle with nuts. Cool completely before cutting.

Chocolate Cake I

Ingredients

1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened

Directions

Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9×13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

Recipe For No Cholesterol Chocolate Chip

Ingredients

1/2 cup canola oil
1/2 cup honey
1 cup packed brown sugar
2 egg whites
2 teaspoons vanilla extract
1 tablespoon water
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips.

Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.

How To Make Double Chocolate Cake II

Ingredients

1/3 cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
3/4 cup milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions

Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

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