Recipe For Chocolate Buttermilk Bread

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped pecans

1/2 cup margarine
1/4 cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 (16 ounce) package confectioners’ sugar

Directions

Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9×5 inch loaf pan.

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 buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.

Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners’ sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.

Recipe For Chocolate Meringue Cookies

Ingredients

3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips

Directions

Preheat oven to 300 degrees F (150 degrees C).

Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Chocolate Angel Torte

Ingredients

1/3 cup sifted cake flour
3 tablespoons unsweetened cocoa powder
1/4 cup white sugar
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur

Directions

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

Sift flour, cocoa, and 1/4 cup of the white sugar together.

Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9×5 inch ungreased loaf pan.

Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners’ sugar. Makes about 10 servings.

To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.

How To Make Old-Fashioned Chocolate Pie

Ingredients

1/2 cup water
1 1/2 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
2/3 cup sugar
1 1/2 teaspoons vanilla extract
FILLING:
1/4 cup shortening
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 (9 inch) unbaked pastry shell
2 tablespoons chopped nuts

Directions

In a saucepan, bring water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; add sugar and vanilla. Set aside. In a mixing bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Recipe For Drew’s World Famous Triple Rush Hot Chocolate

Ingredients

1/2 cup semisweet chocolate chips
1/2 cup milk
1/4 teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
1/2 cup cold milk

Directions

Combine the chocolate chips and milk in a glass or plastic dish, and microwave on high, stirring every 20 to 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs. Thin with additional milk, if desired.

Recipe For Chocolate Chip Snack Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
1 (12 ounce) package miniature semisweet chocolate chips
1 (4 ounce) bar German sweet chocolate, grated, divided
confectioners’ sugar

Directions

In a mixing bowl, combine the first five ingredients; beat for 5 minutes. Stir in chocolate chips and half of the grated chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners’ sugar.

Chocolate Chip Treasure Cookies Recipe

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can Eagle Brand(r) sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.

In large mixing bowl, beat EAGLE BRAND(r) and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.

Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

How To Make Black Chocolate Cake

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract

Directions

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

Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.

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

Chocolate Chip Cookies for Special Diets

Ingredients

1/2 cup butter, softened
3/4 cup granulated artificial sweetener
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions

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

In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.

Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

How To Make De-‘light’-ful Chocolate Brownies

Ingredients

1 cup all-purpose flour
1/2 cup cake flour
1/4 cup unsweetened cocoa powder
3 tablespoons chocolate syrup
1/2 cup applesauce
2 egg whites
1 teaspoon baking powder
1/2 cup white sugar

Directions

Preheat oven to 325 degrees F (165 degrees C).

Combine the applesauce, egg whites, chocolate syrup and sugar. Blend in the flours, cocoa and baking powder. Mix until the batter is smooth. Pour the batter into one 13×9 inch pan.

Bake at 325 F (165 degrees C) for 20 to 25 minutes.

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