iscard seeds.
Creme de Cocoa Filling:
Refrigerate bowl and
about 3 minutes. add the cocoa and blend well.add the
Mix sugar, cocoa, salt and milk in large saucepan on medium heat.
Cook mixture for 26 minutes.
Test by dropping small ball into glass of water.
It is done when a soft ball forms in the water.
Then add remaining ingredients. Stir until thickens.
Then pour into greased pan.
br>Stir together flour and cocoa.
Gradually add butter mixture
br>Stir together granulated sugar, cocoa and cinnamon.
Stir together
Cream butter and sugar in large bowl.
Add eggs and vanilla; blend well.
Combine flour, cocoa, baking soda and salt.
Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350\u00b0 for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
ups flour, 1/2 cup hershey cocoa, 1 1/4 tea.baking
Grease and flour 2 (9-inch) round pans.
Cream butter, shortening, sugar and vanilla until light and fluffy.
Blend in eggs.
Combine baking soda, cocoa, baking powder and salt in bowl. Add alternately with milk to batter.
Blend well.
Pour into pans and bake at 350\u00b0 for 30 to 35 minutes.
Cool for 10 minutes. Remove from pans.
Combine cream cheese, sugar and vanilla in small mixer bowl until blended.
Add cocoa alternating with milk, beating until smooth.
Gradually add and fold in nondairy whipped topping until well combined.
Spoon into pie shell.
Chill until firm or freeze, if desired.
et aside.
Stir together cocoa and boiling water in bowl
Heat oven to 350.
In a medium bowl combine cold water,cornstarch and almond extract.
Stir in cherry pie filling,blend well.
Spread evenly onto bottom of ungreasd square pan,9x9x2 inches,set aside.
In medium mixing bowl combine flour,sugar,cocoa,baking soda and salt.
Add water,oil,vinegar and vanilla,stir until batter is smooth and well blended.
Pour evenly over cherries.
Bake 40-45 minutes or until a toothpick comes out clean.
Cool 10 minutes.
Invert onto a serving plate.
aucepan combine sugar,brown sugar,cocoa and light cream.
Cook
Mix sugar, salt and cocoa in a saucepan.
Add enough water to make a paste, then add remainder.
(Gets lumps out.)
Bring to a boil, stirring constantly.
Boil 3 minutes.
Add vanilla.
Makes 2 cups.
Preheat oven to 350\u00b0.
Grease and flour two 8 or 9-inch cake pans.
In large bowl cream butter and sugar.
Add eggs and vanilla.
Slowly combine flour, cocoa, baking soda and salt.
Add water and beat until smooth.
Bake for 30 to 40 minutes.
Cool and frost.
Mix all together and store in an airtight container. One-quarter cup of mix and hot water makes 1 cup of hot cocoa.
Peanut butter or nuts can be added.
Use square baking dish greased with butter.
Combine cocoa, sugar and salt in heavy 4-quart saucepan.
Stir in milk.
Add milk gradually.
Bring to bubbly boil on high heat, stirring continuously.
When this comes to a rolling boil, reduce heat.
Do not stir.
Cook until mixture forms a soft ball when small amount is dropped in cold water. Remove from heat.
Add butter.
Add vanilla.
Add peanut butter and nuts, if desired.
Cool.
Beat until thick and pour into dish.
Preheat oven to 350\u00b0F
Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl.
Add whipping cream and vanilla.
Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
Pour in gelatin mixture and beat until well blended.
Spoon into crust. Refrigerate about 3 hours.
Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
Refrigerate leftovers.
Stir cocoa and baking soda in mixing bowl.
Blend in 1/3 cup of oil or butter.
Add boiling water; stir until mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup of oil or butter.
Add flour, vanilla and salt blend.
Pour in a greased 9x13 pan.
Bake at 350\u00b0F for 35 to 40 minutes. Cool and frost if desired. (nuts can be added if desired).
I sometimes double the recipe and bake on half sheet cake pan.
Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth.
Bring this mixture to a boil.
Boil for one minute, be careful this does not over boil.
Remove from heat and cool.
Add the vanilla.
My Note: djcummings review tell it like it is, and dijcmmings * TIP\" is right if it is grainy, just boil it for a bit longer. THANK YOU! dicummings.