ream, whisk the egg yolks with the sugar until pale and
Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.
Heat oven to 350\u00b0.
Lightly grease an 8-inch pie plate.
In small bowl, beat eggs; blend in sugar and oleo.
Combine flour, cocoa and salt; add to butter mixture.
Stir in vanilla and nuts (if desired).
Pour into prepared pie plate.
Bake for 25 to 30 minutes or until almost set.
Pie will not test done in center; cool.
Cut into wedges and serve with scoop of ice cream and drizzle with Hot Fudge Sauce (see recipe for sauce).
Makes 6 to 8 servings.
With two tablespoons of softened
Fudge -- First, line a 8x8\" pan with either wax paper, parchment paper
he pot).
Season lightly with salt and pepper.
Drain
Line a 9x9-inch pan with foil; set aside.
In
nch round cake pan with softened butter. (I
Cream butter, sugar and eggs on high for 3 minutes until light and fluffy.
Reduce speed to low.
Combine flour and cocoa; add alternately with milk to creamed mixture.
Pour into 2 greased and cocoa dusted 9-inch cake pans.
Bake at 350\u00b0 for 35 minutes.
Cool 10 minutes.
Remove from pans.
Frost with Cocoa Fudge frosting.
Butter pans well and dust with cocoa powder, shaking out excess.
Sift into bowl flour, salt, baking powder, sugar and cocoa. Stir in milk and butter.
Mix well, then add nuts.
Pour into buttered 9-inch square baking dish.
Mix brown sugar with cocoa and sprinkle over batter.
Pour cold water over all.
Bake for 45 minutes at 350\u00b0.
Serve hot or cold with cream or ice cream.
nch layer pans and line with parchment paper circles.
In
-inch-diameter cake pans with 1 1/2-inch-high
00b0F. Line 2 baking sheets with parchment paper.
Beat egg
Mix sugar, cocoa and salt. Add milk. Cook on medium heat, stirring at first to bubbly boil. Put in candy thermometer. Cook until soft-ball, stirring some. Remove from heat. Add butter and vanilla until it loses its gloss and appears to thicken. Pour onto platter. Best cut in squares while still warm.
Butter pans well and dust with cocoa powder; shake out excess.
Melt butter and combine with cocoa.
Combine eggs, sugar, vanilla and add cocoa mixture.
Add flour and pecans.
Pour in 9-inch greased pie pan and bake in preheated 325\u00b0 oven for 25 minutes.
Serve hot with ice cream or Cool Whip.
Preheat oven to 350\u00b0.
Spray 9 x 13 x 2-inch pan; set aside. Sift flour, cocoa, sugar, salt and soda together in large bowl. Add vinegar, vanilla, water and oil.
Beat with mixer for 2 minutes.
Pour batter into pan and bake for 30 to 35 minutes or until cake springs back when lightly touched in the center.
Allow to cool.
Ice in the pan with cocoa frosting.
Makes 24 servings.
Combine butter or margarine, sugar, eggs and vanilla.
Beat on high speed of mixer for 3 minutes.
Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture.
Blend just until combined.
Pour into 2 greased and cocoa dusted 9-inch cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes; remove from pans.
Frost with Cocoa Fudge Frosting.
oaf pan and line with parchment. Place the cocoa powder in a