Fold in the 2 cups chocolate chips. Divide the mixture evenly
hip.
Sprinkle with mini chocolate chips.
Sit back and
Melt chocolate in double boiler (can microwave). Mix the sugar, water and egg yolks. Add to chocolate. Cook until thick, stirring this into chocolate mixture. Add vanilla and nuts. Beat egg whites until stiff. Fold into mixture. Begin with vanilla wafers and alternate layers between wafer and chocolate in 8 x 11 inch dish. Refrigerate. Cut in squares and top with whipped cream.
Sift flour, soda and salt into a mixing bowl.
Set aside. Combine sugar, water, chocolate and margarine in a saucepan; boil 10 minutes.
Cool.
Pour chocolate mixture into dry ingredients. Add vanilla and beat until smooth.
Bake in a 9-inch square pan for 30 minutes at 350\u00b0.
Frost as desired or sift confectioners sugar over the top.
Grate chocolate.
Add water, sugar and syrup.
Boil to soft ball stage.
Remove from fire.
Add peanuts and flavoring.
Cool slightly.
Beat until mixture begins to crystalize.
Drop by teaspoonfuls onto waxed paper.
Mix Oreos and 1/3 cup of melted butter and press in 9 x 12-inch pan and freeze.
Mix softened ice cream with instant coffee; spread over Oreo mixture and freeze.
In saucepan, mix chocolate squares or cocoa, 1/3 cup sugar, 2 tablespoons margarine and Pet milk.
Cook until thickened.
Cool and put on top of ice cream mixture.
Preheat oven to 350\u00b0.
Combine cake mix, oil and eggs in large bowl.
Stir well.
Drop by teaspoon onto ungreased cookie sheets, spacing about 2 inches apart.
Bake for 10 minutes.
While still warm; place chocolate rectangle on top of each cookie.
Gently spread.
Sprinkle with candy sprinkles.
Remove to wire rack to cool.
Makes about 5 dozen.
Cream together all filling ingredients except chocolate chips. (cream cheese, sugar, egg and salt).
Add chocolate chips and set aside.
Mix cake ingredients together.
Fill cupcake papers 1/3 full then using a teaspoon put 1 spoonful of filling mixture in center of each cupcake.
Fill papers another 1/3 with cake ingredients.
Bake at 375\u00b0F for 20-25 minutes.
Cool and serve (if they make it through the cooling stage).
Melt chocolate and butter together.
Let cool until lukewarm. Add eggs, sugar and vanilla to chocolate.
Mix well.
Combine flour, baking powder and salt.
Add to chocolate mixture and mix well.
Stir in pecans.
Cover and chill overnight.
Shape into balls and roll in powdered sugar.
Place on cookie sheet and bake at 350\u00b0 for 10 minutes.
Makes 18 large cookies!
Yum! Yum!
Combine the cream and chocolate in a saucepan, and stir
Melt chocolate and butter over low heat.
Add sugar, salt and vanilla.
Let cool.
Add crumbs, nuts and marshmallows.
Mix well.
Spread in buttered 8 x 8-inch pan.
Chill several hours. Yum! Yum!
Cream together all ingredients but chocolate chips.
Pour batter into 13 x 9-inch pan.
Sprinkle chocolate chips over batter.
Beat 2 egg whites until stiff.
Gradually add 1 cup brown sugar, firmly packed, and 1/2 cup chopped nuts.
Spread over chocolate chips and batter.
Bake 35 minutes at 375\u00b0.
Combine hot chocolate chips, sugar and water; stir until smooth.
Beat egg yolks; add to chocolate and set aside.
Beat egg whites; fold into chocolate, whipped cream, vanilla and nuts. Fold.
Break up cake and put into pan layer with sauce, cake and sauce.
Cool several hours before serving.
Mix together all ingredients, except paraffin wax and chocolate chips, and roll into balls.
Melt paraffin wax with chocolate chips.
Dip balls into chocolate with toothpick and put on wax paper until firm or ready to eat.
inutes.
Sprinkle nuts and chocolate chips over partially baked cake
Mix oil, chocolate and sugar.
Blend in eggs, one at a time, until well mixed.
Add vanilla.
Stir in flour, salt and baking powder.
Chill dough several hours or overnight.
Heat oven to 350\u00b0.
Mold dough into teaspoon size balls.
Roll in powdered sugar.
Bake on cookie sheet about 10 minutes.
Let sit on hot sheet after removing.
Yum, Yum!
Mix together the flour, butter, nuts and sugar and pat in bottom of 9 x 13-inch glass
pan.
Bake at 375\u00b0 for 20 minutes or until golden brown.
Cool.
Combine the powdered sugar, 2 cups topping and cream cheese in electric mixer and beat at low speed until well blended.
Spread on cooled bottom layer.
Beat the 2 packages of instant pudding with 3 cups milk and spread on cream cheese layer.
Grease and flour a 9 x 13-inch pan.
Spread the coconut and nuts in bottom
of pan.
Mix the German chocolate cake mix per directions on the
box and pour over the nuts and coconut. Soften the margarine
and cream cheese and cream together with the powdered sugar.
Spoon
over
top
of
cake batter.
Swirl with fork.
Caution:
do
not
touch bottom or sides of pan or cake will run over.
Bake
for 50 to 60 minutes in a preheated 350\u00b0 oven.
Butter 9 X 13 inch pan on bottom and 1/2 inch up the sides. For bottom layer, bake cake 15 minutes at 350 degrees.
Let cool.
Mix softened butter, flour and 1 cup nuts.
Press in bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
Cool.
Mix the cream cheese (softened), powdered sugar and 1 cup Cool Whip. Spread over cooled crust.
Then prepare vanilla pudding as directed on box.
Prepare chocolate pudding as directed on box. Spread vanilla pudding on cream cheese layer.
Then add chocolate pudding.
Then top with Cool Whip and then nuts.