How To Make Zucchini Chocolate Rum Cake

Ingredients

3/4 cup butter, softened
2 cups white sugar
3 eggs
2 cups grated zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 cup milk
1 2/3 cups confectioners’ sugar
3 tablespoons rum

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.

In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.

Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Chocolate Waffles

Ingredients

2 1/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup butter
1 cup semi-sweet chocolate chips
1 1/2 cups milk
6 egg whites
1 tablespoon vanilla extract

Directions

In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside.

Place the butter and chocolate chips into a microwave-safe bowl. Cook on High power for 1 minute, then stir. Continue to cook for 15 seconds at a time, stirring each time until chocolate is melted and smooth. Set aside to cool slightly.

When the chocolate mixture is fairly cool, stir in the milk, egg whites, and vanilla. Pour this into the dry ingredients, and mix just until blended.

Preheat the waffle iron, and coat with cooking spray. Spoon waffle batter onto the hot iron in desired amounts. Close, and cook until the iron stops steaming, and waffles are easy to remove. Repeat with remaining batter.

Chocolate Pudding Cake IV Recipe

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

How To Make Chewy Chocolate Candies

Ingredients

2 tablespoons butter, melted
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1/2 cup light corn syrup
3 cups confectioners’ sugar, divided
3/4 cup powdered milk
1 teaspoon vanilla extract

Directions

In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner’s sugar, powdered milk and vanilla. Dough will be stiff.

Sprinkle a work surface with the remaining 1 cup confectioners’ sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.

How To Make Chocolate Mint Sugar Cookie Drops

Ingredients

1 cup white sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups mint chocolate chips
1/4 cup white sugar for decoration

Directions

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

In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate-Filled Cream Puffs

Ingredients

1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
2 tablespoons baking cocoa
GLAZE:
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners’ sugar
2 tablespoons water

Directions

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.

Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape.

In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

Cherry Chocolate Cake

Ingredients

1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon almond extract
1/2 cup unsweetened cocoa powder
1 3/4 cups cake flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 (21 ounce) can cherry pie filling

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch baking pan.

Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.

By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

Recipe For Chocolate Yum-Yum Cake

Ingredients

1/2 cup butter or margarine
2 (1 ounce) squares unsweetened baking chocolate
1 cup sugar
1/2 cup raisins
1 1/2 cups water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
ICING:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 teaspoon milk

Directions

In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; pour into a mixing bowl and cool for 15 minutes. Add salt and vanilla. Combine flour and baking soda; add to chocolate mixture and mix well. Pour into a greased and floured 8-cup fluted tube pan. Bake at 350 degrees F for 45 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Combine icing ingredients; spoon over cooled cake.

Ghirardelli(r) Chocolate Saltine Toffee Recipe

Ingredients

60 saltine crackers
2 cups granulated sugar
2 cups unsalted butter, cut into pieces
2 tablespoons corn syrup
5 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
5 ounces sliced almonds, toasted

Directions

In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.

In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350 degrees F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.

Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.

How To Make Passover Chocolate Sponge Cake

Ingredients

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

Directions

Melt chocolate in top of double boiler; set aside.

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

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