Chocolate recipes 3

Chocolate recipes 3

240. Chocolate Cinnamon Angel Food Cake
1 1/2 c Egg whites (10-12 eggs)
1 c Sifted flour
1 1/2 c Sifted confectioners sugar
3 tb Unsweetened cocoa
1/2 ts Cinnamon
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
Bring egg whites to room temperature, about 1 hour. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in the oven at 350 degrees F for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove.
Makes 16 slices.



241. Chocolate Cranberry Cake
1/2 lb Butter; room temperature
2/3 c Sugar
1 ts Vanilla
3 tb Cranberry liqueur, (optional)
8 oz Semi-sweet chocolate; melted
4 Eggs; separated
1/3 c Cake flour
1 1/3 c Fresh cranberries; chopped
3 tb Sugar
Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.
Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries.
Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff.
Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely.



242. Chocolate Cream Roll
6 tb Flour
6 tb Cocoa
1/2 ts Baking powder
1/4 ts Salt
4 md Eggs
3/4 c Sugar
1 ts Vanilla
Icing sugar
Whipped Cream
Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually while beating, then add yolks and vanilla. Mixture should be thick and lemony. Sift dry mixture over egg mix and fold in gently. Pepare an edged cookie pan by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When baked, remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar. When cool, unroll, trim off any crusty edges. Spread whipped cream on cake and roll up. Serve with a dollop of whipped cream on the side.



243. Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.



244. Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.



245. Chocolate Ice Box Cake
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.



246. Chocolate Cherry Ice Cake
1/2 lb German sweet chocolate
1/2 c Cherries
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.



247. Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.



248. Chocolate Marble Cake
1/3 c Butter
1 c Sugar
2 ts Baking powder
1 ea Chocolate, unsweetened, squares
1 ts Vanilla
2 ea Egg, well beaten
1 1/2 c Flour
1/2 c Milk
1 tb Butter
Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 degrees F about 40 minutes.



249. Chocolate Mint Layer Cake
1 c Mint-Chocolate Chips;Nestles
1 1/4 c ;water, divided
2 1/4 c Flour; Unbleached
1 ts Salt
1 ts Baking Soda
1/2 ts Baking Powder
1 1/2 c Brown Sugar; Firmly Packed
1/2 c Butter, Softened
3 ea Eggs; Large
Chocolate Mint Frosting
1/2 c Mint-Chocolate Chips;Nestles
1/4 c Butter
1 ts Vanilla Extract
1/4 ts Salt
3 c Confectioners' Sugar
6 tb Milk
Garnishes:
Chocolate Leaves
Chocolate Curls
Chocolate Gratings
Cake:Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cake tests done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate-Mint Frosting: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
Garnishes: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.



250. Chocolate Orange Cake
Veg spray
1 Egg, or substitute
1/2 c Low fat buttermilk
2 ts Very ripe banana
2 tb Fresh orange juice
1 ts Orange peel, grated fine
1 ts Vanilla
3/4 c Sugar
1 c Self rising flour
1 ts Soda
1/2 c Tiny semisweet choc chips
Cocoa powder and oj peel for garnish
Preheat oven 350. Use bundt pan or 8x8 pan coated with nonstick spray.
Beat egg 2-3 mins on medium speed. Add sugar gradually. Add all ingredients except garnish and mix gently.
Put in pan. Bake 30 mins, or until it passes the toothpick test. Cool before removing from pan and garnish with cocoa powder and orange zest.



251. Chocolate Raspberry Marbled Cake
10 oz Frozen red raspberries; thawed and drained, reserving syrup
1/4 c Red raspberry jam
4 tb Cornstarch
1 Chocolate cake mix
8 oz Cream cheese; softened
2 tb Margarine; softened
14 oz Sweetened condensed milk
1 Egg
1 ts Vanilla
Preheat oven to 350 F. In 1-quart glass measure with handle, combine reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2 tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2 minutes or until thickened and clear. Gently stir in raspberries. Set aside. Prepare cake mix as package directs. Pour half the batter into lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 tablespoons cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Pour evenly over cake in pan. Spoon raspberry mixture in small amounts over top. Return to oven; bake 10 minutes longer. Top evenly with remaining cake batter. Return to oven; bake 30 minutes longer or until cake springs back when lightly touched. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.



252. Chocolate Zucchini Cake
1/2 c Butter
1 3/4 c Sugar
2 1/2 c Flour
4 tb Cocoa
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
2 Eggs
1/2 c Sour milk; (a tsp of vinegar added to milk)
1/2 c Oil
1 ts Vanilla
2 c Grated zucchini
Chocolate chips
Whipped cream
Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream.



253. Cocoa Chiffon Cake
3/4 c Boiling water
1/2 c Cocoa
1 1/2 c Flour -- sifted
1 3/4 c Sugar
1 1/2 tb Baking powder
1/2 tb Salt
1/2 c Oil
1 ts Vanilla
1/2 ts Almond extract
1 c Egg whites -- 7-8
1/2 ts Cream of tartar
Blend cocoa and water and cool. Mix flour. baking powder and salt. Beat yolks with half of sugar. In another bowl, beats whites with cream of tartar, gradually adding rest of sugar till stiff peaks form. Fold in yolk mixture and dry ings. Spoon into ungreased tube pan. Bake about 65 min. at 325 degrees F. Invert to cool.



254. Cranberry White Chocolate Coffee Cake
2 c Fresh or frozen cranberries
3/4 c Butter
1 1/4 c Packed brown sugar
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
Pinch of salt
1 c Buttermilk
1 c White chocolate chips
If using frozen cranberries, thaw and drain berries.
In large bowl, beat butter with 1 cup of the brown sugar until light. Beat in eggs, 1 at a time, beating well after each addition. In separate bowl, mix together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Gently stir in cranberries and 3/4 cup of the white chocolate chips. Spoon into greased 9 inch springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips.
Bake coffee cake in centre of 350 degrees F oven for about 1 hour and 15 minutes or until firm when gently pressed in centre. Let cool in pan on rack for 20 minutes before removing from pan. Serve warm or cool. (Coffee cake can be wrapped in plastic wrap, then foil and frozen in airtight container for up to 2 weeks.) Makes 12 servings.



255. Death By Chocolate
4 Eggs
1/2 c Water
1/2 c Vegetable oil
8 oz Sour cream
1 Box chocolate or devils food cake mix
1 sm Box of instant chocolate pudding
1/2 ts Instant coffee (opt)
Butter buds (to taste, opt)
12 oz Bag mini chocolate chips
Beat eggs. Mix in water, oil and sour cream. Add dry ingredients and beat until smooth. Stir in chocolate chops last.
Pour into a greased bundt pan, and bake 1 hour at 350 F.



256. Decadent Fat Free Chocolate Cake
No stick cooking spray
1 1/3 c Flour
1/2 c Unsweetened cocoa
1/4 c Argo Corn Starch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Karo light Corn Syrup
Preheat oven to 350 degrees F. Spray 9x9-inch square baking pan with cooking spray. In a large bowl combine flour, cocoa, cornstarch, baking powder and salt. In a medium bowl with wire whisk or fork, stir together sugar and water 1 minute. Add egg whites and corn syrup; stir until blended. Gradually stir into dry ingredients until smooth. Pour into pan. Bake 35 minutes or until toothpick inserted into center of cake comes out clean. Cool. If desired, sprinkle with confectioners sugar. Makes 16 servings.



257. Devil's Food
4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk or sour milk
1/2 c Cake Flour; sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter or shortening
3/4 c Sugar
3 Eggs; well beaten
1 c Buttermilk or sour milk
1 ts Vanilla
Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 350 degrees F.) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Fudge Frosting. Or add chopped nut meats to part of frosting and use as filling.



258. Diabetic German - Chocolate Cake
4 oz Baking chocolate
1/2 c Boiling water
1/2 c Butter
1/2 c Granulated sugar replacement
3 T Granulated fructose
4 ea Egg yolks
2 t Vanilla extract
2 1/4 c Flour
1 t Baking soda
1/2 t Salt
1 c Buttermilk
4 ea Egg whites,stiffly beaten
Melt chocolate in boiling water and cool.Cream next 3 ingredients together until fluffy.Add egg yolks,one at a time,beaing well after each addition.Blend in vanilla and chocolate water.Sift flour with baking soda and salt.Add alternately with buttermilk to chocolate mixture,beating till smooth.Fold in egg whites.Grease and line 3 9-in. pans.grease again and flour.Pour batter into pans and bake 25-30 minutes at 350 degrees F. Remove paper lining and cool.Frost with Diabetic Coconut-Pecan Frosting. yield: 60 servings



259. Fat Free Chocolate Cake
1 1/4 c Flour
1 c Sugar
1/2 c Unsweetened cocoa
1/4 c Corn starch
1/2 ts Baking soda
1/2 ts Salt
4 Egg whites
1 c Water
1/2 Light or dark corn syrup
Mazola No-stick cooking spray
Preheat oven to 350 degrees F. Spray 9" square baking pan with cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Makes 16 servings.



260. French Chocolate Cake
7 oz Semisweet chocolate
14 tb Butter or margarine
4 Eggs
3/4 c Sugar
1 c Flour
1/3 c Hazelnuts, coarsely chopped
1 ts Baking powder
Makes about 10 servings
Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches.
Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture.
Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently.
Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling.
You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.



261. German Chocolate Cake
4 oz Baking chocolate;
1/2 c Water; boiling
1/2 c Butter;
1/2 c Granulated sugar replacement
3 tb Granulated fructose
4 Eggs yolks;
2 ts Vanilla extract;
1 ts Baking soda;
1/2 ts Salt;
1 c Buttermilk;
4 Egg whites; stiffly beaten
Melt chocolate to boiling water. Cool. Cream butter, sugar replacement amd fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.



262. Golden Cream Chocolate Cake
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
1 1/4 c Sugar
2 Eggs; unbeaten
3 oz Unsweetnd choc
1 c Milk
1 ts Vanilla
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.



263. Hershey Light Chocolate Cake
1 1/4 c Flour
1/3 c Hershey's Cocoa
1 ts Baking Soda
6 tb Extra Light Corn Oil Spread
1 c Sugar
1 c Skim Milk
1 tb White Vinegar
1/2 ts Vanilla Extract
Heat oven to 350 degrees F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.



264. Hot Fudge Pudding Cake
1 1/4 c Sugar, divided
1 c All-purpose flour
7 ts Hershey cocoa, divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Light brown sugar; packed
1 1/4 c Hot water
Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2" or 9 x 9 x 2". In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.



265. Hot Fudge Sundae Cake
1 c Flour
2 tb Cocoa
1/4 ts Salt
2 tb Salad Oil
1 c Chopped Nuts
1 3/4 c Hottest Tap Water
3/4 c Sugar
2 ts Baking Powder
1/2 c Milk
1 ts Vanilla
1 c Brown Sugar
Ice Cream
Heat oven to 350 degrees F. In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.



266. Old Fashioned Chocolate Cake
3/4 c Butter or margarine, softened
1 2/3 c Sugar
3 Eggs
1 ts Vanilla extract
2 c All-purpose flour
2/3 c Hershey's Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/3 c Water
1/2 c Hard peppermint candy, opt. (finely crushed)
Add'l hard peppermint candy (crushed), optional
Frosting
6 tb Butter or margarine, softened
2 2/3 c Powdered sugar
1/2 c Hershey's Cocoa
1/3 c Milk
1 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.



267. Peach Chocolate Cake
1 1/2 c Flour
1 c Sugar
1/4 c Cocoa powder
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Oil
1 ts Vinegar
1 ts Vanilla extract
2 c Peach slices
Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla extract. Beat with a wire whisk or wooden spoon just until batter is smooth and ingredients are well blended. Pour into 2 - 8" round cake pans that have been sprayed with non stick vegetable coating spray. Bake at 350 degrees for 20 to 25 minutes or until wood pick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Cool completely on a wire rack. Just before serving, place 1 layer on serving plate and arrange 1 cup peach slices on top. Top with second cake layer and remaining peaches.



268. Pineapple Chocolate Cake
2 1/3 c Cake flour; sifted
2 1/4 t Baking Powder
3/4 t Salt
1/2 t Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 ea Egg; unbeaten
2 ea Egg yolks; unbeaten
3 oz Unsweetened Choc.; melted
3/4 c Milk
1 t Vanilla
1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done.



269. Pineapple Cherry Chocolate Cake
2 1/3 c Cake flour; sifted
1/2 c Cherries
2 1/4 t Baking Powder
3/4 t Salt
1/2 t Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 ea Egg; unbeaten
2 ea Egg yolks; unbeaten
3 oz Unsweetened Choc.; melted
3/4 c Milk
1 t Vanilla
1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done.



270. Sour Cream Chocolate Cake
2 c Self-rising flour
2 c Sugar
1 c Water
1/4 c Shortening
4 oz Melted unsweetened chocolate (cooled)
1 ts Vanilla
2 Eggs
3/4 c Dairy sour cream
1/4 ts Soda
Sour Cream Frosting
Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool.



271. Strawberry Chocolate Shortcake
1 pt Strawberries, rinsed, hulled and sliced
1/2 pt Raspberries, rinsed
1 c Sugar
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 tb Baking powder
1/2 ts Salt
6 tb Unsalted butter, cut into
Bits and chilled
1/2 c Milk
1 ts Vanilla
1 c Heavy cream
Fresh mint sprigs, for garnish
Bottled hot fudge sauce Optional
Preheat oven to 425. Place strawberries and raspberries in medium size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20 minutes, stirring occasionally. Meanwhile, prepare chocolate shortcake: Combine flour, cocoa powder, remaining sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles fine crumbs. Slowly add milk and vanilla, toss with fork, until mixture just come together. Turn dough out onto lightly floured surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-inch round fluted cookie cutter. Place on ungreased baking sheet, about 1 inch apart. Reroll the scraps and cut out more shortcakes, for a total of four. Bake in 425 oven for 12 minutes or until wooden pick inserted into center comes out clean. Remove shortcakes to wire rack to cool completely. Cut each shortcakes in half horizontally. Place bottom halves on plates. Spoon some juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/2 cup whipped cream over each. Cover with top half. Garnish with fruit and mint. Drizzle with fudge sauce if desired. Cut in half for two servings.



272. Toffee Chocolate Cake
6 oz Pkg semisweet chocolate chip
2/3 c Sour cream
11 oz Ready-to-serve pound cake
2 English Toffee Candy Bars chpd 1 1/8oz ea
In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy.





Candy



273. Bourbon Balls
1 c Pecans
4 tb Maker's Mark
1 Stick of butter
1 lb Box powdered sugar
1/2 Box semi-sweet chocolate squares
1/2 Rectangle of paraffin
Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls into chocolate and put on waxed paper to dry. (use fork or long skewer when dipping balls.)



274. Chewy Chocolate Rolls
2 tb Butter
1/2 c Light corn syrup
2 oz Chocolate, melted
1 ts Vanilla
3/4 c Powered dry milk
1/4 ts Salt
3 c Confectioners' sugar
Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt. Gradually add confectioners' sugar; mix and knead. Roll out in 3/4-inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour, then wrap in plastic wrap. Makes about 18 rolls.



275. Chocolate Almond Morsels
8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched & slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar
In a food processor or blender, process the cookies and the almonds until finely ground. Add the liqueur and the corn syrup, and process to mix. Line a large cookie sheet with wax paper. Spread about 1/2 cup of powdered sugar in a shall dish, and dust your hands lightly with some additional powdered sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar to coat completely. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm.
Makes 30 candies.



276. Chocolate Brittle
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.



277. Chocolate Candy
10 1/2 oz Marshmallows
1/4 c Butter
1 c Coconut
1 1/4 c Semi sweet choc. chips
2 c Rice Chrispie
Line a 13 X 9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Chill. Cut into small bars, finger size.



278. Chocolate Candy Cookie Brittle
1/2 c Butter, softened
1/2 c Brown sugar
1 Egg yolk
1 c Flour
1/2 ts Vanilla
1 8 oz Milk chocolate bar
1/2 8 oz dark chocolate bar
1 4 oz German's sweet chocolate bar
1 c Pecans, chopped
Cream butter and sugar until fluffly. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately 1/4 inch thick. Bake at 350 degrees F for for minutes.
Melt chocolates in top of double boiler. While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen, Remove and break into pieces with point of knife. Best served shortly after removing from freezer.



279. Chocolate Caramels
2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares.



280. Chocolate Chip Lollipops
1 pk Duncan Hines Chocolate Chip Cookie Mix
1 Egg
2 ts Water
24 Flat ice cream sticks
Assorted decors
Preheat oven to 375 degrees F.
Combine cookie mix, buttery flavor packet from Mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 (1") balls. Place balls 3" apart on ungreased baking sheets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decors onto dough.
Bake at 375 degreesF. for 8-9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Makes 2 dozen cookies.



281. Chocolate Christmas Candies
1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2",Cut Up
Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy



282. Chocolate Coconut Candies
1 c Cold or warm mashed potatoes
1 lb Powdered sugar
1 ts Almond extract
1 lb Flaked coconut
12 oz Bag chocolate chips
2 tb Shortening
Mix potatoes, powdered sugar, and almond extract in large bowl. Stir in coconut. Drop by rounded teaspoonfuls onto waxed paper; shape into balls. If mixture is too soft, refrigerate until able to handle. Heat chocolate chips and shortening over low heat until melted. dip 1 ball at a time until coated; place on waxed paper. Chill balls until firm. About 4 dozen candies.
Coconut Bars: Press into an ungreased 13x9x2 pan. Spread with melted chocolate. Chill until firm; cut into bars 2x1". About 4 dozen bars.



283. Chocolate Crunch Candy
1 c Nonfat dry milk powder
1/2 c Cocoa
2 tb Liquid fructose
3 tb Water
1 1/2 c Chow mein noodles
Combine milk powder and cocoa in food processor or blender; blend to a fine powder. Stir in fructose and water and beat until smooth and creamy. Slightly crush the chow mein noodles and fold them into choclate mixture. Drop by teaspoonfuls onto waxed paper. Cool at room temperature.



284. Chocolate Dipped Candies
Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a fork or confectioner's dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate.



285. Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any of the other ingredients to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.



286. Chocolate Marble Bark
8 oz Bittersweet chocolate -- OR semi-sweet chocolate -- chopped 3 1/2 oz bar (2/3 c.)
1 oz white chocolate baking bar melted
macadamia nuts -- chopped
Line cookie sheet with parchment paper. In medium saucepan over Low heat, melt bittersweet chocolate just until soft. Stir until smooth. Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4" thickness. Drizzle with melted whilte chocolate baking bar, swirl with toothpick. Refrigerate until firm. Break into pieces. Makes 18 (2x2") pieces.



287. Chocolate Mints
12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring
Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.



288. Chocolate Nut Brittle
2 c Sugar
1 c Light corn syrup
1/2 c Water
1 ts Salt
2 tb Butter
3 oz Unsweetened chocolate
1 ts Baking soda
2 ts Vanilla
2 c Peanuts
In a heavy saucepan over medium heat bring to boil sugar, syrup, water, salt, and butter, stirring constantly. Then cook *Without Stirring* to hard-crack stage (300 on candy thermometer). Remove from heat. Quickly stir in chocolate, then baking soday, vanilla and peanuts. Turn into greased jelly-roll pans; with greased spatula spread to cover pan. Cool. Turn out of pan onto waxed paper. With mallet break into irregular pieces.



289. Diatetic Bark Candy
1 lb Milkcote or whitecoat chocolate
1 c Crunchy cereal
Watermelon seeds or any other crunchy food
In the top of a double boiler, melt coating over hot, not boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces.



290. Easy Chocolate Peanut Candy
12 oz Chocolate Chips
20 oz Peanut Butter Chips
1 1/2 c Peanuts
Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of semi-sweet chocolate chips in glass or ceramic microwaveable bowl. Heat on high for 90 seconds. Stir. Continue heating in about 20 second intervals until chocolate and peanut butter chips are melted. Stir well and then stir in peanuts. Put by spoonfuls on cookie sheet covered with waxed paper or parchment. Let cool. Can be frozen.



291. Easy Turtle Candy
4 oz Pecan halves (about 72)
24 Caramel candies
1 ts Shortening
6 oz Semi-sweet chocolate chips
Heat oven to 300 degrees . Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.



292. English Butter Chocolate Toffee
2 Butter
1 c Sugar
1 tb Corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate chips; m
3/4 c Almonds, roasted; diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 300 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium.
Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature.
Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature.



293. Layered Mint Chocolate Candy
10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk, divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
Few drops of green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs.



294. Never Fail Toffee
2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar broken into small pieces
Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the alomds, cook, stirring to hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee.



295. Orange Chocolate Crunch
2 c Orange sections; about 6 oranges
1/2 c Orange juice
2 Eggs
1 ts Vanilla
1/4 ts Almond extract
1 2/3 c Flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 c Brown sugar
1 c Walnuts; chopped
6 oz Semi sweet chocolate chips
Preheat oven to 350 degrees F. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges, vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9x13 pan. Combine the brown sugar, chocolate chips and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.



296. Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till light. Stir in raisins, peanuts and chocolate chips. Place in mounds on cookie sheet lined with parchment (or buttered and floured). Bake in preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24 candies



297. Rocky Road Candy
6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini
Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen.



298. Soft Chocolate Caramels
1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey
Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut.



299. Triple Chocolate Candy Cane Kisses
4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate
1/2 c Crushed candy canes
Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden.




Cheesecake



300. Black & White Cheesecake
1/2 c Marshmallow creme OR 3/4 c Milk; heated to boiling
1 c Mini-marshmallows
16 oz Cream Cheese, softened
9 oz Prepared Graham cracker crust
3/4 c Sugar
1/4 c Unsweetened cocoa powder
1 pk Unflavored gelatin
1 ts Vanilla (opt)
1/4 c Milk; cold
Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended.
Gently pour into prepared crust and chill until firm, about 2 hours.



301. Cappucino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder.



302. Chocolate Almond Cheesecake
6 Chocolate wafers, finely crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus 2 tbs unsweetened cocoa
1/4 c All-purpose flour
1 ts Vanilla extract
1/4 ts Salt
2 ts Almond flavoring
1 Egg
2 tb Semisweet chocolate mini-morsels
Chocolate leaves (optional)
Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform pan. Set pan aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees F. for 65 to 70 minutes or until cheese cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheese cake to a serving platter. Garnish with chocolate leaves, if desired.
Chocolate Leaves: Melt chocolate in doubles boiler or microwave. Using a non-poisonous leaf, brush on melted chocolate; place in freezer for 2-3 hours. once hardened, peal leaf from the chocolate to garnish.



303. Chocolate Amaretto Cheesecake
6 Choclate wafers, crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c Lowfat cottage cheese
6 tb Unsweetened cocoa
1/4 c Flour
1/4 c Amareto
1 ts Vanilla
1/4 ts Salt
2 tb Mini chocolate chips
Chocolate curls (optional)
Sprinkle chocolate wafers over bottom of a 7" springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese add all other ingredients except for egg and chocolate chips. Blend until smooth. add egg and blend just until mixed in. Fold in chocolate chips and bake at 300 deg f for 65 to 70 minutes. Let cool in pan, on wire rack. Cover and chill for at least 8 hours. Remove sides of pan and transfer cake to serving platter. Garnish with chocolate curls if desired. Makes 12 servings.



304. Chocolate Caramel Cheesecake
Crust:
2 c Low-fat graham cracker crumb
1/4 c Margarine; melted
Filling:
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 c Granulated sugar
1 ts Vanilla
2 Egg whites; whipped
1/2 c Semisweet chocolate chips
Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust. To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes. Loosen cake from rim of pan. Cool.



305. Chocolate Cheesecake
1 1/2 c Graham wafer crumbs
5 tb Butter - melted
2 tb Sugar
2 tb Chocolate - semisweetened, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese - 8-oz.
12 pk Chocolate - semisweet, 1-oz. squares
1 c Sour cream
3/4 c Butter - melted
Whipped cream (optional)
Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325 degrees F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream.



306. Chocolate Cheesecake Pie
36 Vanilla wafers, in crumbs
1/3 c Confectioners' sugar
1/3 c Cocoa
1/3 c Butter or margarine, melted
8 oz Cream cheese, softened
14 oz Condensed milk, sweetened
1 c Chocolate chips, semi-sweet
2 Eggs
1 1/2 ts Vanilla extract
Preheat oven to 350 degrees F. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9" pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. Pour into prepared crust. Bake 30-35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.



307. Chocolate Chip Cheesecake
1 1/2 c Finely crushed creme-filled chocolate sandwich cookies
2 To 3 tablespoons margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 Eggs
2 ts Vanilla extract
1 c Mini chocolate chips
1 ts Flour
Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chip s with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.



308. Chocolate Mint Cheesecake Cups
3/4 c Light cream cheese
1/2 c Sugar
1/2 c Cottage cheese, 1% fat
2 tb All-purpose flour
3 tb Unsweetened cocoa powder
3 tb Creme de menthe
1/2 ts Vanilla extract
1/8 ts Salt
1 Egg
2 Chocolate-covered mint
Wafers
Preheat oven to 300 degrees; line two mini muffin pans with paper liners. Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.



309. Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



310. Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



311. Impossible Chocolate Kaluha Cheesecake
16 oz Cream cheese; soft; cubed
3/4 c Sugar
2/3 c Bisquick baking mix
2 Eggs
2 oz Semisweet chocolate; melted
2 tb Kaluha
1 ts Vanilla extract
1/2 ts Almond extract
Topping:
8 oz Sour cream
1 oz Semisweet chocolate square
2 tb Sugar
1 tb Kaluha
1 ts Vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350 degrees F for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie.
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.



312. Mint Chocolate Chip Cheesecake
1 1/2 c Crushed oreos
2 1/2 tb Melted butter
24 oz Cream cheese, softened
14 oz Sweetened condensed milk
3 Eggs
3/4 ts Mint extract
1/4 ts Green food coloring
1 c Mini-chocolate chips
1 ts Flour
Combine crumbs and butter and press on bottom of 9" springform pan. Beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs, extract and coloring. Toss 1/2 cup of the chips with flour to coat and stir into cheese mixture. Pour into crust. Sprinkle remaining chips on top. Bake at 300 degrees for 1 hour. Cool to room temperature and chill thoroughly. Garnish as desired.



313. Raspberry Chocolate Cheesecake
1/8 c Graham cracker crumbs
1/8 c Sugar
2 lb Cream cheese; softened
2 1/2 c Sugar
4 Eggs
1 1/2 lb Semi-sweet chocolate
20 dr Raspberry candy concentrate;
9 In spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes).
In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but it's not fun trying to clean.
Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don't want too much, though. I have made cheesecake that tasted like cough syrup. So, don't over-do-it.
Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be "jiggly" (like jell-o).



314. Rich Chocolate Cheesecake
1 1/2 c Chocolate wafer crumbs
1/4 ts Ground nutmeg
1/2 c Butter -- melted
24 oz Cream cheese -- softened
3/4 c Sugar
3 Eggs
8 oz Sour cream
6 Squares semisweet chocolate melted
1 tb Cocoa
3/4 ts Cocoa
1 1/2 ts Vanilla extract
1/2 c Whipping cream -- whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.




Cookie



315. Almond Joy Cookies
2 Squares unsweetened chocolate
1 cn Sweetened, condensed milk
3 c Sweetened, flaked coconut
1 ts Vanilla extract
pn Salt
Almonds for garnish
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp of vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet which is line with parchment paper, by tspfuls. Press a whole almond into the top.
Bake at 350 degrees F. for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.



316. Baked Chocolate Marshmallow Treats
6 Graham crackers, halved
6 large marshmallows, halved
3 Milk chocolate bars
Preheat oven to 500 degrees F. Place cracker halves on ungreased cookie sheet.
Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes.
Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top.



317. Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.



318. Bittersweet Chocolate Chunk Cookies
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Packed brown sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Chopped walnuts or pecans
8 oz Ghirardelli Bittersweet chocolate
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 degrees F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.



319. Brownie cookies
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla extract
2 ea Egg
1 tb Milk
3/4 c Finely chopped walnuts
Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degres. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown.



320. Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as desired.
Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks.
Makes 2 dozen large cookies or 4 dozen small cookies.



321. Carob Chip Cookies
1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached White Flour
1 c Rolled Oats
3/4 c Carob Chips
Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.



322. Cherry Chocolate Cookies
1 c Margarine or butter
3/4 c Packed brown sugar
2 Egg yolks
2 oz Semiswet chocolate; melted and cooled
1 1/2 ts Finely shredded orange peel
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
2 1/4 c All-purpose flour
1 1/2 c Finely chopped pecans (to 2)
2 Egg whites
3/4 c Cherry jelly or preserves
In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip eah ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.



323. Chewy Chocolate Cookies
1 1/2 c Butter (or marg.); softened
1 c Sugar
1 c Sugar, brown; firmly packed
3 Eggs
2 ts Vanilla extract
4 1/2 c Flour, all-purpose
2 ts Soda
1/2 ts Salt
1 c Pecans; chopped
6 oz Chocolate chips, semi-sweet
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels.
Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.
Unwrap rolls, and cut into 1/4" slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned.



324. Chocolate Banana Peanut Cookies
1 c Brown Sugar, packed
3/4 c Peanut Butter
1/2 c Shortening, Butter flavored
3/4 c Banana, ripe mashed
2 ea Eggs
1 c All-Purpose Flour
1 c Whole Wheat Flour
2 ts Baking Powder
1/4 ts Salt
300 g Chipits Semisweet or Milk chocolate chips
3/4 c Peanuts, unsalted, coarsely chopped
With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend.well. Stir in remaining ingredients. Drop by tablespoon measure onto ungreased baking sheets. Bake in 350F(180C) oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container. Makes about 4 dozen. NOTE: Cookies freeze well.



325. Chocolate Brown Sugar Cookies
1/2 c Brown sugar
1/2 lb Butter
1/3 c Honey
1 lg Egg
1/2 ts Vanilla extract
Flour (1.1 C --> glass measuring cup filled to the top)
1/2 ts Baking soda
1 c Chocolate chips
Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey.
Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.



326. Chocolate Brownie Oatmeal Cookies
12 oz Semisweet chocolate pieces, melted
8 oz Cream cheese; softened
1/2 c Margarine or butter, softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1/2 ts Vanilla
1 1/2 c All-purpose flour
1 1/2 ts Baking soda
3 c Quaker Oats, uncooked (quick or old-fashioned)
1 c Chopped nuts
Powdered sugar (optional)
Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.



327. Chocolate Chews
1 c Flour; MINUS: 2 tb Flour, Sifted
2 tb Cocoa
1/2 ts Baking soda
1/8 ts Cinnamon
1/8 ts Salt
3 tb Powdered sweetener
2 tb Vegetable oil
1/4 c Skim milk
Sift together flour, cocoa, soda, cinnamon, salt and sweetener. Blend together oil and milk in separate small bowl. Stir milk mixture into dry mixture gradually. Drop by tablespoonfuls onto a Pam sprayed pan. Bake at 350 for 10 mins. Cool and serve.



328. Chocolate Chip Cookies
1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional
Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. )
Bake on air-bake pan at 350 for 10-12 minutes. If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions.



329. Chocolate Dipped Cherry Cookies
1/2 c Whole almonds;, chopped & divided
1 pk (18.25 oz) cherry-flavored cake mix
1 Egg
1/3 c Vegetable oil
2 tb Water
1 1/2 c Semisweet chocolate chips, melted
2 ts Vegetable oil
Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13" baking stone. Bake 13-15 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen.



330. Chocolate Kiss Cookies
1/2 c Shortening
1/2 c Peanut butter
1 3/4 c Flour
2 tb Milk
1 sm Bowl sugar
1 Egg
1 ts Vanilla
1/2 c Brown sugar
1/2 ts Baking soda
Hershey's Kisses
Combine all ingredients except the small bowl of sugar and Hershey's Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additional 2 minutes.



331. Chocolate Mint Brownie Cookies
3/4 c Mint chocolate chips; melted
1/2 c Margarine; softened
2 ts Vanilla
2 Egg whites; whipped
1 3/4 c Unbleached flour
3/4 c Mint chocolate chips
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Baking soda
1/4 ts Salt
Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chcocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft.



332. Chocolate Oatmeal Cookies
2 c Sugar
4 tb Cocoa
1 ts Vanilla
1/2 c Milk
1/2 c Butter
3/4 c Peanut butter
3 c Oats
Bring the first 5 ingredients to a boil & remove from heat. Add peanut butter & oats; mix well. Drop by tsp. on to wax paper. Let cool until set.



333. Double Chocolate Cookies
18 1/4 oz Package devil's food cake mix with pudding
1/2 c Vegetable oil
2 lg Eggs
1 c (6 ounces) semisweet chocolate morsels
Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake at 350 degrees F for 10 minutes. Cool cookies on cookie sheets 5 minutes; remove to wire racks to cool completely. Yield: 3 dozen.



334. Golden Chocolate Treasure Cookies
1 1/2 c Flour
1 Egg
3/4 ts Baking soda
1/2 ts Vanilla
3/4 ts Salt10 oz.
1 1/2 c Semi-sweet Treasures baking pieces
3/4 c Brown sugar
3/4 c Butter, softened
1 c Chopped pecans or walnuts
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches.



335. Peanut Chocolate Chip Cookies
4 oz Soft Brown Sugar
4 oz Butter, Room temperature
1 lg Egg, Beaten
4 oz Crunchy Peanut Butter
2 oz Chocolate, Chopped
3 oz Wholemeal Flour
3 oz Plain Flour
pn Salt
Preheat oven to gas mark 6/200C/400F.
In a large bowl, beat together the sugar and butter until fluffy and white. Beat in the egg, then add the peanut butter and plain chocolate. Fold in the wholemeal and plain flours and salt. Combine the mixture thoroughly. Put generous teaspoonfuls of the mixture on a baking sheet and flatten into rounds with a fork. Bake cookies in preheated oven for 10 to 15 minutes until golden and crisp on the outside.



336. Pizza Pan Chocolate Chip Cookies
1 c Butter Or Margarine, Softened
3/4 c Granulated Sugar
3/4 c Packed Brown Sugar
8 oz Cream Cheese, Softened
1 ts Vanilla
2 Eggs
2 1/4 c All-Purpose Flour
1 ts Baking Soda
1/4 ts Salt
12 oz Semisweet Chocolate Chips
1 c Chopped Walnuts Or Pecans
Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed cheese mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces.



337. Sweet Chocolate Chip Cookies
1/2 c Butter, softened
1/3 c Sugar, granulated
1/3 c Brown sugar, packed
1 Egg
1 tb Water
1/2 ts Vanilla extract
1 1/4 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Salt
8 oz Sweet cooking chocolate, coarsely chipped
Preheat oven to 350 degrees F. Cream together thoroughly butter and sugars, using electric mixer. Add egg, water and vanilla and beat well.
In a separate bowl, stir together flour, soda and salt. Blend dry ingredients into creamed mixture. Stir chipped chocolate pieces into batter by hand so they do not get too broken up. Drop from teaspoon 2" apart onto greased cookie sheet. Bake for about 13 minutes. Cool on racks.



338. Vanilla Chip Cookies
1/2 c Butter or margarine; softened
1/2 c Sugar
1/4 c Light brown sugar; packed
1 ts Vanilla
1 Egg
1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped, lightly toasted
Preheat oven to 375 degrees F. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces.



Cupcake



339. Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired.



340. Black Bottom Cupcakes
12 oz Cream cheese
2 Eggs
1 2/3 c Sugar
10 oz Semisweet chocolate chips
1 1/2 c Flour -- sifted
1/4 c Cocoa powder
1 ts Baking soda
1 ts Salt
1 c Water
1/3 c Cooking oil
1 tb Vinegar
1 ts Vanilla
Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application. Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely.



341. Chocolate Cupcakes
1/4 c Oil
3/4 c Sugar
1 Egg
1 ts Vanilla
1/4 ts Salt
1/4 ts Cinnamon -- optional
1 ts Baking soda
2/3 c Milk
2 tb Lemon juice
1/3 c Unsweetened cocoa powder
1 c All-purpose flour
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake at a 350 degree F for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.



342. Deep Chocolate Cupcakes
6 lg Prunes, pitted
3 lg Egg whites
1 1/2 ts Vanilla extract
18 tb Flour, all-purpose
3/4 c Sugar, granulated
1/2 c Cocoa powder, unsweetened
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Sugar, powdered
Preheat oven to 350 degrees F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl.
With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar.



343. Quick Chocolate Cupcakes
1 1/2 c All-purpose flour
3/4 c Sugar
1/4 c cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
Heat oven to 375 degrees F. Line muffin cups (2 1/2" in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes.




Drinks



344. Angels Delight Christmas Drink
1/4 c Whipping cream
7 Scoops Ice cream

1/2 c Chopped pecans
1/4 c Chocolate syrup
1 Banana
Put all of these in a blender. Put whipped cream and nuts on top of glasses.



345. Austrian Chocolate Cup
30 oz Semisweet chocolate, broken in pieces
10 sm Finely grated orange peel
2 1/2 ts Ground cinnamon
15 c Milk
2 1/2 c Whipping cream
Grated chocolate
30 Cinnamon sticks (3")
Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently.
Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form.
Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream. Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring.
NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if desired.



346. Bailey's Irish Cream
3 Eggs
15 oz Canned milk or "Eagle Brand"
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)
Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time.



347. Banana Chocolate Milkshake
1 c Skim milk
2 tb Hershey's Cocoa
Granulated sugar substitute equal to 1/3 cup sugar
1 ts Vanilla extract
1 md Ripe banana, sliced
8 lg Ice cubes
In blender container, pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar substitute, vanilla and banana. Cover; blend until smooth. Add ice cubes, one at a time, blending until thick. Serve immediately. Makes 2 12-ounce servings.



348. Chocolate Almond Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew.



349. Chocolate Banana Smoothie
3 c Skim milk
2 Bananas, large
1/2 t Vanilla extract
1/2 c Chocolate syrup
In a blender or food processor, combine 1-1/2 c. milk, bananas vanilla and chocolate syrup. Blend until smooth. Add remaining milk and blend again. Serve immediately.



350. Chocolate Black Russian
1 fl Kahlua
5 oz Chocolate Ice Cream
1/2 fl Vodka
Blend ingredients and pour into a large cocktail glass.



351. Chocolate Brandy Cream
1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla
Sift together the cocoa and confectioners sugar and set aside. In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form. With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.



352. Chocolate Coffee
4 (1oz) Semisweet chocolate squares
2 c Half-and-half
4 c Hot brewed coffee
3/4 c Coffee liqueur
Sweetened whipped cream
Bring chocolate and half-and-half to a boil in a large saucepan over medium heat, stirring constantly; stir in coffee. Remove from heat; stir in liqueur.
Serve with sweetened whipped cream.



353. Chocolate Fudge Shake
2 c Cold 2% lowfat milk
1 pk (4-serving size) Jell-O Chocolate Fudge Flavor Sugar-Free Instant Pudding and Pie Filling
2 c Crushed ice
Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes 4 cups or 4 servings.



354. Chocolate Liqueur
2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional)
dr Peppermint extract(optional)
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint. Container: Quart jar



355. Chocolate Milk Shake
1/4 c Cocoa
1/3 c Hot water
3 ts Liquid sucaryl
1 1/2 c Skim milk
1 c Low-calorie chocolate ice
Milk
In blender,combine cocoa,hot water,and sucaryl;buzz to blend.Add milk and ice milk; buzz a few minutes until foamy.



356. Chocolate Mint
6 Peppermint tea bags
6 c 2-percent milk (1 1/2 quarts)
6 tb Hot chocolate mix, divided
Place peppermint tea bags in bottom of pan. Add milk and heat to just under boiling. Gently squeeze tea bags and remove. Place 1 tablespoon chocolate in each mug and pour 1 cup of hot minted milk over chocolate. Serve with fresh mint leaf on side or peppermint stick candy.



357. Chocolate Mint Oreo Drink
3 Scoops vanilla ice cream
2 Oreo cookies, crushed
2 Andes Creme de Menthes
10 oz Crushed ice
1 1/4 oz White creme de menthe
1 1/4 oz White creme de cacao
Makes one drink. Pour into blender and blend two minutes on high speed.



358. Chocolate Peanut Shake
3 tb Chocolate syrup
1 tb Peanut butter
Milk
1 lg Scoop vanilla ice cream
Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder.



359. Fiesta Hot Chocolate
1/2 c Cocoa
1/4 c Dark Brown Sugar; Packed
3 ea Cloves; whole
2 tb Powdered Sugar
Whipped Cream
1 tb Flour; Unbleached
4 c Milk
1 ea Cinnamon Stick;Broken In 1/2
1 1/2 ts Vanilla
4 ea Cinnamon Sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.



360. Hot Chocolate
1 oz (generous) good sweet chocolate; broken to pieces
Small quantity of milk; or water
2 tb To 3 tbsp water or milk; boiling
1 c Milk or water; boiling
Put the chocolate broken up into pieces with a small quantity of water or hot milk in a casserole on a gentle heat. Cover the pan, let the chocolate soften, remove from the fire and whip into a smooth paste with a whip or wooden spoon; add first of all two or three tablespoons of boiling liquid (water or milk) to dilute the paste, then the rest of the liquid, still boiling, continuing to stir all the time. To retain the full aroma of the chocolate (the same applies to cocoa) it must never be allowed to boil.



361. Hot Chocolate Eggnog
1 Egg;
3/4 c Milk;
1/2 c Water;
3 tb Unsweetened cocoa powder;
1/2 ts Ground nutmeg;
In container of electric blender of food processor, combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil. Serve immediately.



362. Hot Cocoa For A Crowd
1 1/2 c Sugar
1 1/4 c Cocoa
1/2 ts Salt
3/4 c Hot water
4 qt Milk
1 tb Vanilla extract
In 6-quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.



363. Hot Peppermint Patty
1 oz Peppermint syrup;
6 oz Chocolate;
Whipped cream to taste;
Mix syrup into warm chocolate and garnish with whipped cream.



364. Instant Hot Chocolate Mix
22 oz Non-dairy creamer powder
32 oz Nonfat dry milk powder
1 1/2 lb Dry chocolate mix
1/4 c Powdered sugar (opt)
Mix all ingredients thoroughly. Store in tightly covered container. To serve: Fill a cup about 1/2 full of mix. Add hot water. OR add cold water and microwave on HIGH for 2 minutes.



365. Mint Chocolate Chip Milk Shake
3 c Cold skim milk
1 pk (4-serving size) JELL-O Pistachio Flavor Sugar-Free Instant Pudding and Pie filling
1 1/2 c Vanilla ice milk *
1/4 ts Peppermint extract
1/2 oz (square) BAKER'S Semi-Sweet Chocolate, grated
* For diabetics, be sure to use a Sugar Free frozen dairy dessert in place of the ice milk.
Pour milk into blender container. Add pudding mix, ice milk and extract; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Sprinkle individual servings with grated chocolate. Makes 5 cups or 5 servings.



366. White Hot Chocolate
3 1/2 c Milk
2 tb Sugar
3 1/2 oz White chocolate; finely chopped
1 oz Milk chocolate; finely chopped
Creme de cacao; optional
Heat milk and sugar to just below a boil. Remove from heat and add chocolate. Let stand 2 minutes. Transfer to a blender and whip until frothy. Add creme de cacao if desired. Serve hot.
Be sure to use a top-quality white chocolate instead of a "coating chocolate."



367. World's Best Hot Chocolate
2 oz Semisweet chocolate; chopped
1 1/2 tb Sweet butter
1/4 c Whole milk
1 c Heavy cream
In a small saucepan, mix everything together. Heat over medium heat, gently. When it reaches a boil, stir with a wooden spoon until the chocolate is completely melted. This may take a while as small specks remain till the very end. When chocolate is practically dissolved (that is if only tiny specks remain undissolved), turn down flame and simmer to reduce to very dense, dark brown hot chocolate.




Filling



368. Chocolate Bar Filling
1/2 c Sugar
5 tb Cornstarch
3 tb Brown sugar
1/4 ts Salt
3 c Milk
3 Egg yolks,beaten
1 ts Vanilla
8 oz Chocolatebar
Combine all but vanilla and chocolate bar in a saucepan. Stir constantly until mixture boils; boil and stir 1 minute. Remove from heat; add vanilla and chocolate bar, broken into pieces. Stir until chocolate is completly melted. Pour into bowl and press plastic wrap directly on surface; cool. Yields about 4 cups filling.



369. Chocolate Cream Filling
3 oz Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 tb Cake Flour
1/2 ts Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.



370. Chocolate Filling
2 tb Cornstarch
1/2 c Sugar
1/2 c Water
1 tb Butter or margarine
2 oz Semisweet chocolate square
Combine cornstarch, sugar, and water in a small saucepan, stirring well; cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and chocolate, stirring until melted. Let cool. Yield: 1 cup.



371. Chocolate Pie Filling
1 6 oz. pkg chocolate chips
1 Egg
2 Egg yolks; beaten
2 Egg whites
1 pt Whipping cream; whipped
1 ts Vanilla
1 Baked pie shell; 8 or 9 inches
Melt 1 package chocolate chips with 1 beaten egg. Remove from the heat and add eggs yolks. Beat two egg whites in another bowl and add to the whipped cream and vanilla; fold this into first mixture. Fill Pie shell. Chill.
Serves 6



372. Coconut Cream Filling
1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring
Combine sugar, cornstarch and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly. Remove from heat and stir in coconut, cream cheese, vanilla extract and coconut flavoring. Cool completely.



373. Cream Cheese Filling
8 oz Cream cheese; softened
1/2 c Sugar
1/8 ts Salt
1 Egg
6 oz Semisweet chocolate chips
Beat cream cheese, sugar, salt and egg in small bowl on medium speed about 1 minute, scraping bowl constantly, until smooth and creamy. Stir in chocolate chip.



Fondue



374. Chocolate Cinnamon Fondue
1/4 c Margarine
8 oz Bittersweet chocolate
1/4 c Flour
2 c Light corn syrup
1/4 c Kahlua
1/2 ts Cinnamon
Melt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, blend in cinnamon. Pour into fondue dish; keep warm.
Suggested dippers: bananas, strawberries, oranges, lowfat pound cake. Makes 3 cups.



375. Chocolate Dessert Fondue
1 ts Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk
Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating 30 minutes, Serve with bite-sized pieces of pound cake, marshmallows or fruit.



376. Chocolate Fondue
2/3 c Dry unsweetened cocoa
1/4 ts Cinnamon
1 c Skim milk
1/2 ts Vanilla or almond extract
1/2 c Granulated white sugar twin
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enamelled fondue pot or heat-proof ceramic bowl. Makes 8 servings of 1/4 cup each.



377. Low Fat Chocolate Fondue
2 ts Cornstarch
1 c Water
1/4 c Unsweetened cocoa
1/4 c Granulated sugar
1 ts Vanilla extract
Few grains salt
Cut up fresh bananas
Fresh strawberries
Mix cornstarch and water in a small saucepan. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute. Pour into fondue pot to keep warm.




Frosting



378. Black Chocolate Cake Frosting
1 Egg white
1 c Sugar
1/4 c Brown sugar
1/4 ts Cream of tartar
1/3 c Water
Salt; pinch
1 ts Vanilla
Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake.



379. Chocolate Butter Cream Frosting
1/2 c Ghirardelli Cocoa
1/3 c Water; boiling
3 c Powdered sugar
2 Egg yolks
1 ts Vanilla
1/2 c Butter; very soft
Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set.



380. Chocolate Buttercream Frosting
1/2 c Fructose
3 tb Skim milk
2 tb Cornstarch
2 tb Unsweetened cocoa powder
1 lg Egg yolk
1/2 ts Vanilla extract
1/2 ts Salt - optional
4 tb Cold unsalted butter
4 tb Cold margarine
In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes.
Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve.
Makes about 1 cup; 16 servings.



381. Chocolate Frosting
4 ts Butter
1 ts Chocolate extract
1/4 ts Lemon juice
1/3 c Non-fat dry milk
Artificial sweetener to -equal 1 tbsp. sugar or to taste
Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frosting add a small amount of skim milk. Makes 4 servings.



382. Chocolate Fudge Frosting
1 c Granulated sugar
4 tb Unsweetened cocoa
3/4 c Milk (whole milk is best)
1 tb Butter or margarine
1 ts Vanilla
Combine sugar, cocoa and milk in small heavy saucepan; cook until mixture begins to boil. Cover, cook for 2-3 minutes until steam washes sugar crystals down from sides of pan. Uncover, reduce heat and cook without stirring until mixture reaches soft ball stage (234 degrees). Remove from heat. Cool mixture until it reaches temperature of 110. Add butter and vanilla, stirring until butter is dossolved. Pour over warm cake. Yield enough to cover a 13x9 inch cake. Frosting not suitable for layer cake.



383. Chocolate Glaze
2 tb Cocoa
1 tb Each of oil and corn syrup
2 tb Plus 1 teaspoon water
1/2 ts Cinnamon
1 c Icing sugar
In small saucepan combine 1 st four ingredients. Stir over low heat until smooth, gradually beat in sugar until smooth and shiny.



384. Chocolate Mocha Icing
1/2 c Margarine
2 ts Instant coffee
1/4 ts Salt
1/2 c Cocoa
1 ts Vanilla
1 Egg
1/3 c Milk
4 c Icing sugar
Beat to-gether with mixer the egg, salt, cocoa and coffee. Alternately add the milk and icing sugar and vanilla. This makes light, fluffy and extremely sweet icing and is fool proof.



385. Chocolate Sour Cream Frosting
1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened chocolate, melted

Servings: Makes enough for 9 x 13" cake
Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake.



386. Deluxe Chocolate Frosting
3 c Confectioners sugar
1/3 c Milk
1/4 c Butter
2 oz Baking chocolate
2 ts Vanilla
1/4 ts Salt
In a small bowl, mix all ingredients until smooth and creamy. Makes enough to frost one 13 x 9 inch cake.



387. German Chocolate Cake Icing
1 c Sugar
3 Egg yolks; slightly beaten
1 ts Vanilla
1 c Evaporated milk
1/2 c Butter
1 1/3 c Coconut
1 c Chopped pecans
Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.
Will frost & fill 8", 2-layer cake.



388. Milky Way Icing
4 tb Butter
2 Milky Way bars; 2.15 ozs.each
1 tb Vanilla extract
1 c Powdered sugar; sifted
Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while frosting is warm and pliable. Do top and sides.



389. Quick Chocolate Butter Cream Frosting
4 oz Butter; softened
2 c Powdered sugar
1/4 c Unsweetened cocoa powder
1/4 c Heavy cream
1 ts Vanilla extract
ds Salt
In a medium bowl, beat butter with an electric mixer on medium speed 1 min. Add powdered sugar, cocoa, cream, vanilla, and salt. Beat on low speed until well mixed, then beat on medium speed until fluffy, 1 to 2 mins.
This makes enough for one 9 x 13 sheet cake or one 8-inch 2-layer cake. For a 9-inch 2-layer cake, make 1 1/2 recipes.



390. Whipped Cream Chocolate Frosting
1 1/2 c Heavy whipping cream; cold
1/4 c Sugar
2 tb Cocoa
1/2 ts Vanilla extract
Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil.



Fruit



391. Chocolate Bananas
4 Bananas
7/8 oz Cornstarch
1 3/4 oz Sugar
1 tb Milk
1 3/4 oz Baking chocolate
Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil.
Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.
Serve warm or cold.



392. Chocolate Covered Strawberries
1 Fresh strawberries
1 pk Chocolate bark.
Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.



393. Chocolate Mint Figs
1/2 c Semisweet chocolate chips
4 tb Finely chopped fresh mint
48 Almonds, toasted and coarsly chopped
24 Fresh figs, halved
Preheat the oven to 350. In a small mixing bowl, combine the chips, mint, and almonds, stirring well. Press a bit of this mixture into each fig half. Lightly spray or wipe a baking sheet with vegetable oil. Place the figs on the baking sheet and bake for 15 minutes. Serve warm or at room temperature.



394. Chocolate Pear Dessert
2 c Cold skim milk;
1 pk Jell-O chocolate flavor fat-free Sugar Instant Reduced Calorie Pudding & Pie Filling
1/2 ts Orange extract -=OR=- 1/2 ts Almond extract;
4 Fully ripe pears; halved
2 ts Walnuts; chopped finely-=OR= 2 ts Almonds; chopped finely;
Pour milk and extract in medium bowl. Add pudding mix. Beat with wire whish 1 minute. Let stand 5 minutes. Place pear halves in 8 dessert dishes. Spoon pudding evenly over pears. Sprinkle with 1/4 ts walnuts over each serving. Refrigerate until ready to serve.



395. Chocolate Plunge For Fresh Fruit
2/3 c Karo light or dark corn syrup
1/2 c Heavy or whipping cream
1 pk (8 oz.) Baker's semi sweet chocolate or 2 pkgs. (4 oz. each) Baker's German sweet chocolate
In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate, stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.



396. Chocolate-covered Cherries
2 1/2 c Confectioners sugar
1/4 c Butter or margarine softened
1 tb Milk
1/2 ts Almond extract
16 oz Marichino cherries
With stems well drained
2 c Semi-sweet chocolate chips
2 tb Shortening
In mixing bowl combine sugar, butter, milk and extract. Mix well. Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding on to stem, dip cherries in to chocolate. Set on waxed paper to harden. Store in a covered container.



397. Frozen Chocolate Banana
1 md Banana; peeled and cut in half crosswise
2 Graham crackers; (2-1/2 in. squares) finely crushed
1 ts Chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.



398. Godiva Chocolate Covered Banana
2 oz Godiva Liqueur
1/2 oz Myers's Rum
1/2 Banana, Sliced
1/2 c Vanilla Ice Cream
Pour Godiva into blender. Add rum, banana and ice cream. Blend until smooth. Pour into serving glass. Garnish with banana slice. Makes 2 drinks.