Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
ake them out!
This recipe can be frozen for later
rom oven and sprinkle the chocolate chips over the top.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
ugar mixture.
Toss the chocolate chips in a little flour
hiny. You use whatever works best in your pans.
In
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
owder and salt. Meanwhile, place chocolate in large heatproof bowl. Pour
ou could easily double the recipe, otherwise it's better mixed
gg. Don't add the chocolate chips just yet, we'll
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.
Heat oven to 350\u00b0.
Mix dry ingredients.
Mix egg, shortening, buttermilk and vanilla; add to dry ingredients.
Beat on low speed for 1 minute, then on high speed for 3 minutes.
Fill muffin cups 3/4 full.
(Muffin tins lined with cupcake papers work the best.) Bake approximately 15 minutes or until a toothpick inserted in the center comes out clean.
Top with Chocolate Frosting.
Melt chocolate chips in double boiler. Remove from heat.
Beat butter and sugar till creamy. Add egg and syrup, mix well. Stir in melted chocolate. Add all dry ingredients and mix well.
Roll dough into 1 1/2 inch balls and roll in sugar.
Place 3 inches apart on a ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 minutes. Let cool briefly before removing from pan.
Melt the chocolate chips and combine with the
ube pan (Bundt is best for this recipe).
Combine sugar, oil
Blend first 7 ingredients together.
Add flour and chips. Drop by rounded teaspoonfuls onto cookie sheet.
Bake at 375\u00b0 until very lightly browned on edges.
Recipe may be cut in half. Freezes well.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Preheat oven to 325\u00b0. Grease 11 x 7 x 2-inch baking pan (or square one); set aside. In medium bowl, combine flour with 1/2 cup sugar, baking powder and salt. Add egg yolks; mix well. Cut in shortening and 1 ounce chocolate until crumbly. Firmly press into greased pan. Bake at 325\u00b0 for 5 to 7 minutes.