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
oden spoon).
When the chocolate mixture is ready, stir in
ake them out!
This recipe can be frozen for later
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
Bake brownies according to package directions.
Cool.
Punch holes in brownies with fork and pour Kahlua over brownies.
Set aside.
Whip up chocolate mouse according to package directions. Break up half of the brownies and place in the bottom of a glass bowl.
Cover with half of the mousse; layer with half of the candy, then add half of the whipped topping.
Repeat layers.
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.
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).
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in