ith parchment paper. Dip cherries into melted chocolate. Place upright on prepared
double boiler, combine the chocolate, butter, coffee, and rum. Set
ee note in my Chocolate Tart Dough recipe regarding this step.)
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
laze sets.
Garnish with cherries from remaining pie filling.
nch springform pans.
Microwave chocolate squares in a microwave-safe
*Add a little milk to chocolate bits when melting.
pray.
Toss bread cubes, chocolate, cherries in large bowl.
Whisk
ombine.
Place the chopped chocolate, cherries and walnuts into a mixing
Cream butter and sugar, add egg and beat well.
Add sour milk alternating with flour sifted with soda and salt.
Stir in melted chocolate, cherries (juice included), and nuts.
Turn into greased 8 inch square cake pan and bake in a moderate oven 350\u00b0 for 55 minutes.
Frost with a chocolate frosting.
ith a spoon, stir in chocolate, cherries, and nuts.
Add batter
Cream together sugar, oleo and syrup; cut cherries in half or use whole.
Make creamed mixture into walnut sized portions (smaller if desired).
Make a thumbprint hole in each and place cherry inside, then work into a ball and chill overnight.
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.
1/2 cups white chocolate/semisweet swirled chips for the
Prepare cake according to instructions on box.
Cook in 9-inch pans.
Cook and cool.
Cut each layer in half with string technique.
Layer in this order:
1 layer of cake, 1 layer preserves, 1 layer whipped cream, 1 layer of cake, 1 layer chocolate icing, 1 layer cake, 1 layer preserves, 1 layer whipped cream and 1 layer cake.
Cover whole cake with chocolate icing.
Combine caramels and 1/3 cup milk. Cook, stirring constantly, until caramels are completely melted.
Remove form heat.
Combine cake mix, remaining 1/3 cup milk and butter.
Stir in nuts.
Press 1/2
mixture into greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 6 minutes.
Sprinkle chocolate chips over crust.
Pour caramel mixture over chips, spreading evenly.
Crumble remaining cake mixture over caramel mixture.
Return to oven and bake 15 to 18 minutes. Cool.
Chill 30 minutes.
Yields 4 to 5 dozen.
Prepare cake mix according to package directions.
Stir in 1 cup chocolate chip morsels.
Spread batter into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes or until wooden pick comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans and cool completely on wire racks.
Cream together butter, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda and salt. Gradually add to creamed mixture, mixing until well blended.
Fold in chocolate chips and nuts.
Bake at 375 degrees for about 10 minutes until lightly browned.
blending well.
Add the chocolate chips and nuts to the
Mix
all
ingredients
in
one\tbowl
and
beat with an electric mixer until well blended.\tPour batter into a greased and floured
9\tx
13-inch
cake
pan.\tBake
at
350\u00b0 until a toothpick pressed into the cake's center comes out clean.
Top the cake with chocolate buttercream frosting while it is still hot.