medium saucepan melt unsweetened chocolate with the margarine or butter
estle.
To make the glaze, combine chocolate and butter in a
etween 3 bowls. Stir milk chocolate and peanut butter into 1
rack.
For the glaze: Put chocolate in a medium bowl
oda, shortening, milk, eggs and chocolate chips.
Blend 1 1
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth.
Cut donut in half like a bagel.<
ither the plain or the chocolate glaze, combine the margarine or butter
ch springform pans.
Microwave chocolate squares in a microwave-safe
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
ompletely.
GLAZE:
In 1 qt saucepan heat chocolate chips and
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered
ormed a thin crust.
Chocolate Glaze recipe:.
Break apart two squares
In a mixing bowl, cream together sugar and softened butter or margarine until light and fluffy.
Add eggs; beat well.
Stir in chocolate syrup and flour until blended.
(Batter will look curdled.)
Stir in nuts.
Pour mixture into a greased 13 x 9 x 2-inch pan.
Cool slightly; top with Chocolate Glaze.
Cut into bars.
ottom. Sandwich with top. Spoon glaze over each, and serve immediately
eserved egg white mixture into chocolate mixture; spread into prepared pan
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.