Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
o low; add in melted chocolate, along with sugared ginger.
aking sheets with parchment. Chop chocolate into 1/4-inch chunks
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
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).
do not overmix). Stir in chocolate chips. Transfer batter to prepared
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
br>Beat all ingredients except chocolate chips in a large bowl
Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth.
Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm.
Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet.
Bake at 375 degrees F ( 190 degrees C) for about 10 minutes.
nch springform pans.
Microwave chocolate squares in a microwave-safe
nd allspice together.
Melt chocolate.
Let cool until warm
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
and. Stir in cherries and chocolate.
Drop dough by rounded
lour mixture.
Mix in chocolate, turn into plastic wrap.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place