pringform pans.
Microwave chocolate squares in a microwave-
Heat oven to 375\u00b0.
Beat eggs, vanilla, shortening and about half of the cake mix (dry) until light and fluffy.
Stir in remaining cake mix, the chocolate chips and nuts.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 10 to 12 minutes.
(Cookies will be soft in centers when done.)
Cool slightly before removing from baking sheet.
Makes about 5 dozen cookies.
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Place 1/3 cup chocolate chips and 2 tablespoons milk
low heat, melt the chocolate with the milk.
Add
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
Preheat oven to 350\u00b0.
Line a baking pan (15 x 15-inch) with parchment paper.
Melt the sugar, butter and chocolate together. Blend in flour, eggs and nuts.
Bake for 30 minutes.
Let cool.
Melt butter or margarine and chocolate chips over double boiler and set aside.
In bowl, measure, then sift powdered sugar; add eggs and vanilla.
Pour melted chips and butter over mixture and beat with beater until it turns dull.
Add chopped nuts. Spread in greased 9 x 12 pan.
Pan will be full.
Refrigerate.
double boiler, combine the chocolate, butter, coffee, and rum. Set
ee note in my Chocolate Tart Dough recipe regarding this step.)
Go to grocery store.
Buy a package of Chips Ahoy chocolate chip cookies and a jar of Hershey's hot fudge sauce.
Use a spoon to put some fudge on top of each cookie as you eat it.
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
Line a 9-inch square pan with foil.
Chop peanuts.
Melt chocolate chips in a double boiler and pour into a bowl.
Melt peanut butter chips in double boiler.
Beat together cream cheese, sugar, milk and vanilla.
Beat melted peanut butter chips into cream cheese.
Press half the fudge into bottom of pan.
Cover remaining mixture to prevent drying out.
Spread melted chocolate over fudge in pan.
Freeze 5 minutes to set quickly.
Press remaining fudge over chocolate.
When set, cut into small squares.
Put chocolate chips, nutmeats, oleo and vanilla into a large bowl; set aside.
In heavy saucepan or skillet, combine sugar and milk; heat and stir until sugar is melted.
Add 10 large or 30 small marshmallows.
Bring to a boil and boil 6 minutes.
If raining or damp, boil 2 minutes longer.
Pour this mixture over mixture in bowl.
Stir until it starts to set.
Turn into greased pan or platter.
When firm, cut into squares.
Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes; then sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan.
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into mixer bowl.
Blend; then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan; bake at 350\u00b0 for 70 minutes or until cake begins to pull away from sides of pan.
Do not underbake.
Cool in pan for 15 minutes.
Remove and finish cooling on rack.
Garnish with whipped topping.
Optional:
Can use chocolate frosting or dust with powdered sugar and cocoa mixed.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Then sprinkle 1/2 cup on bottom of greased 10-inch tube pan.
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into mixer bowl.
Blend.
Then beat at medium speed 4 minutes.
Stir in chips and almonds.
Pour in pan.
Preheat oven to 375\u00b0.
Cream margarine and sugar.
Blend in oil, eggs and vanilla.
Mix together dry ingredients and add to batter.
Fold in fudge and chocolate morsels and mix.
Roll into golf ball size balls and place on ungreased cookie sheet.
Bake for 15 to 18 minutes.
Makes 4 to 5 dozen.