Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
rom oven and sprinkle the chocolate chips over the top.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
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
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).
Place butter and 50g chocolate in a heatproof, microwave-safe
Melt 1 bag of chips over double boiler.
Cool. Cream butter and sugar.
Add eggs one at a time.
Add vanilla and melted chocolate.
Mix well.
Sift flour, salt and baking powder together, then add to mixture.
Mix well.
Stir in oats and second bag of chips.
Drop by rounded tablespoonful into powdered sugar and roll into balls.
Be sure to coat well with sugar.
Bake at 350\u00b0 for about 10 minutes, more for a crisper cookie, less for a soft fudge-like center.
Makes 5 1/2 dozen.
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.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ver low heat, melt the chocolate and butter until smooth, stirring
Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
Fold in chocolate chips.
Chill dough for about 30 minute.
Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.
ombined; mix in cooled bittersweet chocolate. Reduce speed to low, and
ould use store-bought chocolate syrup in this recipe, but the syrup
In a large bowl, cream shortening, sugar and vanilla extract until light and fluffy.
Beat in eggs, one at a time.
Melt chocolate over hot water; add and mix well.
Sift together flour, baking powder and salt.
Add alternately with milk.
Stir in nuts. Chill 2 to 3 hours, until stiff enough to handle.
Combine sugar and oil in a large bowl.
Add eggs one at a time.
Mix well after each.
Add vanilla and melted chocolate. Blend well.
Combine dry ingredients.
Stir into mixture.
Add nuts and stir.
Sift powdered sugar on waxed paper.
Roll dough in small balls, then in powdered sugar.
Bake on greased cookie sheet at 350\u00b0 for 10 to 12 minutes.
MELT butter in small heavy saucepan over low heat.
Add nuts and saute, stirring constantly, until light golden brown.
Remove from heat; add chocolate and stir until melted and smooth.
Serve warm over ice cream.
Hint:Sauce may be made in advance and reheated on top of stove or in microwave oven on medium power until warm.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan