Chocolate Chip Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 cup vegetable oil
4 eggs
1 cup miniature semisweet chocolate chips
5 tablespoons grated German sweet chocolate, divided
2 tablespoons confectioners’ sugar

Directions

In a mixing bowl, combine cake and pudding mixes, milk, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and remaining grated chocolate; sprinkle over cake.

Oatmeal Chocolate Chip Cookies III

Ingredients

1 cup butter
3/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup boiling water
2 cups quick cooking oats
1/2 cup raisins (optional)
1 1/2 cups semisweet chocolate chips

Directions

Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.

Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.

Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don’t over cook. (There are no eggs in this recipe, I didn’t forget to type it down).

Chocolate Mocha Liqueur Cake I Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
3/4 cup water
3 eggs
1/4 cup coffee flavored liqueur
1/4 cup vodka
1 cup white sugar
1/2 cup butter
1/4 cup hot water
2 tablespoons coffee flavored liqueur
2 tablespoons vodka

Directions

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

In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes.

To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.

Blue Ribbon Chocolate Chip Cookies

Ingredients

1 cup white sugar
1/2 cup packed brown sugar
1 cup shortening
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 cup crispy rice cereal
1 1/2 cups semisweet chocolate chips

Directions

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

Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.

Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.

Recipe For Chocolate Crispy Cookies

Ingredients

1 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
4 cups crisp rice cereal
2 cups semisweet chocolate chips

Directions

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

Stir together flour, baking soda and salt and set aside. Beat butter or margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal and chocolate chips.

Drop onto greased baking sheet and bake for about 10 minutes or until lightly browned.

Chocolate Torte Recipe

Ingredients

1 (18.25 ounce) package dark chocolate cake mix
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate

Directions

Prepare and bake chocolate cake as directed on package. Bake in 2 – 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.

In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.

In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.

Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.

Chocolate Zucchini Muffins Recipe

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.

Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Chocolate Cereal Puffs

Ingredients

1 cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup peanut butter
4 cups chocolate puff cereal

Directions

Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.

Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.

Toffee Chocolate Chip Cookies

Ingredients

1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

Directions

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

Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

How To Make My Mom`s Chocolate Cake

Ingredients

1/2 cup shortening
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 cup hot water

Directions

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

In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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