Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.
Blend in chocolate.
Add flour; mix well.
Drop by rounded teaspoonfuls, 1 inch apart, onto preheated waffle iron.
Close lid and cook 1 minute.
Remove to wire rack to cool.
Dust with powdered sugar.
Double the recipe for about 3 dozen cookies.
heavy saucepan, combine the chocolate and butter. Cook over low
ust combined.
Preheat a waffle iron, grease with cooking spray
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Melt and cool first 2 ingredients.
Add remaining ingredients. Oil or spray waffle iron.
Spoon dough onto waffle iron in walnut size drops.
Close waffle iron and bake a few minutes until firm. Frost or roll in powdered sugar.
A neat idea for a quick snack or if an oven isn't available.
Melt chocolate with margarine or butter in saucepan over low heat; stirring constantly.
Beat eggs; add sugar, vanilla and flour.
Blend well and add to chocolate margarine mixture.
Heat iron to medium setting.
Drop batter by teaspoon onto waffle iron, making 4 to each square.
Bake 1/2 to 1 minute.
Place on racks to cool.
When cool, frost with chocolate frosting.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
In a bowl, cream butter and sugar.
Beat in the egg and vanilla til light.
Blend in melted chocolate.
Add flour.
Mix well.
Drop by rounded teaspoonfuls 1 inch apart on a preheated waffle iron.
Bake for 1 minute.
Remove to a wire rack to cool.
Dust with icing sugar.
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).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
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
repared dish. Sprinkle with the chocolate.
Whisk the eggs, sugar
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.
Preheat oven to 170 C (340F).
Butter a medium oven proof dish.
Cut waffles into 2cm (1 inch) cubes.
Place 1/2 waffles in the dish.
Top with 1/2 raspberries and 1/2 chocolate.
Repeat layers.
Whisk together sugar, flour, eggs, rind, vanilla and cream.
Pour over waffles and set aside for 10 minutes.
Bake in the oven for 35 minutes until golden.
Dust with icing sugar.
Serve with cream or ice-cream.
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites