owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Mix sugar and cocoa together into fine even mixture in microsafe cup.
Add 3 tablespoons of the milk.
Mix well.
Heat in microwave for 30 seconds.
Remove and stir well.
Add remaining milk and stir well.
Heat in microwave for 1 1/2 minutes.
Remove and stir again.
If not hot enough, return to microwave for a few more seconds.
Add marshmallow if desired.
Microwaved:
Mix sugar and cocoa together.
Add 3 tablespoons milk; mix well.
Heat in microwave for 30 seconds.
Remove and stir well.
Add remaining milk and heat in microwave for 1 1/2 minutes.
Remove and stir again.
Add marshmallows, if desired.
Bring water to a boil in small heavy saucepan.
Remove from heat.
Stir in cocoa powder, salt, sugar and cinnamon.
Place over very low heat and simmer very gently just until the mixture has reached a slightly syrupy consistency, 2 to 3 minutes.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Add in 2 packages of hot cocoa powder to the batter. Bake
Combine hot cocoa mix and hot water.
Add shot of chambord. Stir well.
Garnish with whipped cream and chocolate shavings, if desired.
Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.
Pour milk into blender.
Add hot cocoa mix and ice.
Blend first at low speed and then high speed until ice is finely crushed and slushy.
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
Serve with a straw and enjoy!
P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
Preheat oven to 350\u00b0.
In large bowl, measure chocolate, Bisquick, milk, vanilla and 2/3 cup sugar.
With wire whisk, beat ingredients until smooth.
Pour batter into 9 x 12-inch pan.
In small bowl, mix cocoa and 1/3 cup sugar.
Sprinkle over batter in pan.
Carefully pour 1 1/2 cups boiling water over all.
Do not stir.
Sprinkle with chocolate chips.
Bake 25 minutes.
(Batter will separate into cake and fudge sauce after baking.)
Serve immediately.
and salt.
IF USING COCOA:
Mix solid ingredients, butter
Heat milk, butter and vanilla on stove top until just boiling.
Combine cocoa, sugar, cinnamon in mug.
Pour milk into mug and stir.
Top with whip cream if desired.
In heavy 2-quart saucepan, mix together sugar, corn syrup, cocoa, milk, margarine and salt.
Stirring constantly, bring to boil over medium heat.
Stirring occasionally, boil 3 minutes. Remove from heat.
Stir in vanilla.
Serve warm.
Makes 2 1/2 cups.
easpoonfuls, drop dumping dough onto hot soup.
Return to boiling
tir gently, even though the cocoa will stay floating on top
Combine cocoa, sugar and salt in saucepan.
Blend in hot water, stirring constantly.
Boil and stir 2 minutes.
Add milk. Stir and heat.
Do not boil.
Remove from heat; add vanilla.
Beat with rotary beater until foamy.
Makes 6 (6 ounce) servings.
Combine all the dry ingredients in a large bowl and mix well.
Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
Mix well with a wooden spoon and then store in a dry airtight container.
To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
Heat in a small saucepan over low heat, stirring with a whisk.
Heat until hot, but do not boil, about 6 to 7 minutes.
Serve with marshmallows.
Place cocoa mix into a large mug.
Add peanut butter.
Gradually stir in hot water and mix until well blended.
Top with whipped topping and sprinkles if you desire.