se store-bought chocolate syrup in this recipe, but the syrup made in the
Chocolate Ice Cream:
In a
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.
In a large mixing bowl using an electric mixer on low speed beat the butter, sifted cocoa powder and chocolate syrup until just combined.
Add in the sifted confectioners sugar, whipping cream and vanilla; beat on low speed until the confectioners sugar is combined; increase the speed to medium and beat for 1 more minute until smooth and spreadable (add in more whipping cream or sugar if needed to achieve desired consistency).
Cream the butter and Crisco. Add chocolate syrup and sugar. Beat until smooth. Add eggs, one at a time, and continue to beat. Combine sifted flour and baking powder alternately with milk. Stir in vanilla.
Pour into a greased and floured tube pan. Start in a cold oven. Bake 1 hour and 30 minutes at 325\u00b0. Cover with Chocolate Cream Cheese Icing.
Cream
together
the margarine and sugar. Add eggs, one at a time.
Sift together dry ingredients. Add vanilla and dry ingredients with chocolate syrup.
Mix well. Pour into greased 13 x
9-inch
pan.
Bake
at
350\u00b0 for 30 minutes.
Frost with Chocolate Fudge Frosting.
Bake cake as directed on box.
While cake is hot, pour on 1/2 to 3/4 can of chocolate syrup and whole can of milk.
Mix remaining chocolate syrup with whipped topping.
When cake has completely cooled, spread mixture on top.
Refrigerate.
t out.
Pour the chocolate syrup evenly over the batter and
Preheat oven to 350 degrees F (175 degrees C).
Place 1/2 cup butter, 1 cup sugar, eggs, chocolate syrup, vanilla, flour and 1/2 cup nuts in a mixing bowl; beat well. Spread batter in a 15 x 12 inch pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Combine remaining 1/4 cup butter and 1 1/2 cups sugar in heavy saucepan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm. Sprinkle with remaining nuts. Cool.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour and baking soda together.
Add alternately with chocolate syrup to creamed mixture.
Blend in vanilla and nuts.
Pour into greased and floured 9-inch square pan.
Bake at 350\u00b0 for 40 to 45 minutes.
In a bowl, cream together butter, sugar and eggs until very creamy and well blended.
Add salt.
Stir in flour, mixing to blend well.
Add chocolate syrup, vanilla and chopped nuts.
Turn mixture into well-greased and lightly floured 9-inch square pan. Smooth top.
Bake at 350\u00b0 for about 35 minutes or until a stick inserted near center comes out clean.
Cool in pan on wire rack but loosen cake at edges.
Cut into squares.
Makes 16 to 18 brownies.
Cream together butter, sugar and eggs until very creamy. Add salt, stir in flour, mixing well. Add chocolate syrup, vanilla and chopped nuts. Put in well greased and lightly floured 9 inch square pan. Smooth top. Bake 350\u00b0 for 35 minutes. Cool in pan or wire rack, but loosen brownies on edge. Cut in squares. Garnish with walnuts or dust with powdered sugar.
Cream together butter, sugar and eggs until well blended.
Add salt.
Stir in flour; blend well.
Add chocolate syrup, vanilla and nuts.
Turn mixture into well greased and floured 9-inch square pan.
Smooth top.
Bake at 350\u00b0 for 35 minutes or until toothpick comes out clean.
Loosen edges.
Cool in pan on wire rack.
Cut in squares and garnish with pecans or walnuts halves or dust with powdered sugar.
Place honeydew in a blender and top with 1 cup water. Blend until juice smooth, about 2 minutes. Add ice cubes and blend for 2 minutes more. Pour honeydew juice into 2 glasses.
Mix white sugar and hot water together in a bowl until sugar is dissolved; stir into juice. Stir 2 tablespoons chocolate syrup into each glass.
In a LARGE bowl, beat cream with cocoa until stiff peaks form.
Stir in chocolate syrup, sweetened condensed milk and cinnamon.
Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.
*** I leave mine in the same blow i mixed it up inches It takes alittle longer to freeze but it turns out fine. I have even stirred it several times while in the freezing process.
Peel banana , split lenghtwise and place on a plate.
Spread peanut butter on banana.
Drizzle with chocolate syrup.
Eat~~ Enjoy~~~.
Cream together butter and sugar. Add eggs and chocolate syrup. Mix together thoroughly. Mix dry ingredients and add to chocolate mixture. Stir in chopped nuts. Bake in greased jellyroll pan at 350\u00b0 for 20 to 25 minutes.
For the Brownies:.
Cream butter and sugar.
Add eggs and chocolate syrup. Mix until well blended.
Add flour and mix well.
Add nuts.
Bake in a 9 x 13-inch cake pan for 30 minutes at 350 degrees.
For the Frosting:
Boil sugar, margarine, and milk for 1 minute.
Remove from heat and add l/2 cup chocolate chips.
Stir until thick, then quickly spread over brownies (when brownies are cool). This frosting thickens quickly.
Combine first 4 ingredients.
Mix flour and baking powder separate.
Mix flour in sugar mixture slowly.
Then add can of Hershey's chocolate syrup and mix.
Pour into 9 x 13-inch pan, greased and bake at 350\u00b0 for 40 minutes until done.
Cream oleo and sugar. Add eggs one at a time. Mix flour and soda and add alternately with chocolate syrup. Blend in vanilla. Bake at 350\u00b0 in 13 x 9-inch greased and floured pan for about 35 to 40 minutes. Frost while warm with chocolate frosting.