Preheat oven to 350\u00b0.
In small saucepan, melt butter.
Remove from heat.
Stir in Nestle Choco Bake.
Cool to room temperature.
Combine and beat until creamy the sugar, shortening and egg. Stir in corn syrup and Nestle Choco-Bake.
Sift together and blend in gradually remaining ingredients.
Shape into balls (size of walnuts) and roll each in sugar.
Place on ungreased cookie sheet. Bake at 350\u00b0 for 10 minutes on center rack of oven.
Let stand for a few minutes before removing from cookie sheet.
Bake 3 dozen 3-inch cookies.
Cream together sugar, eggs, butter, Nestle Choco Bake and vanilla extract; beat until creamy.
Add flour, baking powder and soda, salt and mix well.
Add nuts.
Spread into a greased 13 x 9-inch baking pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Remove from oven and spread while still hot a jar of raspberry preserves or fruit spread.
Let cool completely.
In a large bowl, blend sugar, butter, vanilla extract and desired amount of Nestle Choco-Bake.
Gradually beat in milk, 1 tablespoon at a time, beating until frosting is smooth.
Makes 2 cups frosting.
In bowl, combine sugar, eggs, butter, Nestle Choco-bake and vanilla.
Beat until creamy.
Add flour, baking powder and salt. Mix well.
Add nuts.
Spread in greased 9 x 13-inch baking pan. Bake at 350\u00b0 for 25 to 30 minutes.
Cool; cut into 2-inch squares.
In bowl combine sugar, eggs, butter, Nestle Choco Bake and vanilla.
Beat until creamy.
Add flour, baking powder and salt. Mix well.
Add nuts.
Spread in greased 8-inch square baking pan. Bake at 350\u00b0 for 25 to 30 minutes.
Cool and cut into 2-inch squares.
Makes 16 (2-inch) squares.
Preheat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch baking pan.
In small bowl, combine flour, baking soda and salt; set aside.
In a large mixer bowl, beat butter, sugar, Nestle Choco-Bake and vanilla extract until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually blend in flour mixture alternately with milk. Pour into prepared pan.
Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean.
In a small mixer bowl, beat sugar, butter, water, Nestle Choco-bake and vanilla until smooth.
Pour or drizzle over cake. Makes 3/4 cup glaze.
In saucepan, combine sugar, butter, whipping cream, corn syrup and salt.
Cook until mixture comes to a boil.
Boil 1 minute. Remove from heat; stir in Nestle Choco Bake and vanilla extract. Serve warm over cake or ice cream.
tir in flour, melted butter, Choco Bake, vanilla, and salt until smooth
Cream butter and sugar.
Add eggs and dry ingredients.
Stir in vanilla and Choco-Bake.
Add coconut and nuts.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Kim's Boiled Frosting.
In blender container, combine milk, Choco-bake and vanilla. Process at high speed until smooth, about 15 seconds.
Add ice cream, blend until smooth.
Serve immediately.
In small bowl, combine flour, baking soda, cinnamon and salt. In large bowl, combine shortening, sugar and egg; beat until creamy.
Mix in corn syrup and Choco Bake.
Now blend in mixture that is in small bowl.
Shape into small balls; roll in granulated sugar.
Place on ungreased cookie sheets.
Bake at 350\u00b0 for 15 minutes.
cup milk, 2 eggs, Choco Bake and 1 teaspoon vanilla; continue
Beat eggs until foamy; add sugar and mix well.
Melt margarine, then add Choco Bake to margarine.
Add margarine/chocolate mixture to the sugar and eggs.
Mix well.
Add flour.
Add vanilla and nuts; mix well.
Bake at 350\u00b0 in a greased and floured 13 x 9 x 2-inch pan for approximately 30 to 35 minutes. They are done when a toothpick comes out clean.
Let cool and then sprinkle with powdered sugar.
cup milk, 2 eggs, Choco Bake and 1 teaspoon vanilla.
In large bowl, combine 1 cup sugar, butter, Choco Bake, vanilla and salt; beat until creamy.
Beat in egg.
Alternately blend in remaining confectioners sugar and milk.
Continue beating at medium speed until thick enough to spread.
Fills and frosts 2 (8 or 9-inch) cake layers.
Mix together cream cheese, sweetened condensed milk, pudding mix & choco bake.
Fold in whipped topping.
Pour into ready made crust.
Drizzle with warmed hot fudge, sprinkle with almonds. Refrigerate at least 3 hours.
Combine sugar, salt and milk in 2-quart saucepan. Bring to boil over moderate heat, stirring constantly. Boil for 2 minutes (rolling boil). Remove from heat; add Hershey bar, broken in pieces, Choco Bake and vanilla. Stir until chocolate melts and mix is well blended. Spread in 9-inch square pan. Chill until firm. Cut into squares. Makes 2 pounds.
Use two tubes of Nestle Choco-bake. Mix all ingredients, then add evaporated milk as needed to make frosting correct consistency.