2 oiled or foil-lined muffin tins.
Bake for 20
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
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.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
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!)
ops off muffins. Hollow out muffin centers, leaving a 1/3
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
50\u00b0F Line 48 mini muffin cups with paper liners.
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.
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.