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******************************* ***** ANDREA'S FUDGE CAKE ***** ******************************* Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 12 oz semi-sweet chocolate, coarsely chopped 5 tsp espresso or strong coffee 2 cup sugar 1 cup butter 6 ea eggs - large, separated, room temperature 1 cup all-purpose flour 1 x Confectioners sugar for garnish, optional DIRECTIONS ------------------------------------------------------------ Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. *** Recipe Via Compu-Chef (tm). *** ******************************** ***** BLACK CHOCOLATE CAKE ***** ******************************** Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 oz unsweetened chocolate 1/2 cup sugar 1/2 cup milk 1 cup sugar 1/2 cup butter 1 cup milk 2 ea eggs 2 cup flour, sifted 1 tsp soda DIRECTIONS ------------------------------------------------------------ Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes @ 350 degrees. *** Recipe Via Compu-Chef (tm). *** ***************************************** ***** BLACK CHOCOLATE CAKE FROSTING ***** ***************************************** Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 ea egg white 1 cup sugar 1/4 cup brown sugar 1/4 tsp cream of tartar 1/3 cup water 1 x salt - pinch 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake. *** Recipe Via Compu-Chef (tm). *** ******************************** ***** BUTTER PECAN SQUARES ***** ******************************** Categories: Choc-Cake Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup butter, softened 1/2 cup light brown sugar - packed 1 ea egg 1 tsp vanilla extract 3/4 cup all-purpose flour 2 cup Hershey's Milk Chocolate chips, divided 3/4 cup pecans, divided - chopped DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2" or 9 x 9 x 2" In a small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pans. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately, sprinkle with remaining 1 cup chips. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately, sprinkle with remaining 1/4 cup pecans; press gently onto chocolate. Cool completely. Cut into squares. *** Recipe Via Compu-Chef (tm). *** *************************************** ***** CARAMEL CHOCOLATE CHIP CAKE ***** *************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup all-purpose flour 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup semisweet chocolate chips, finely chopped 1/2 cup shortening 1 1/4 cup milk 3 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 1/2 tsp vanilla extract 3 ea eggs 1 ea Caramel Fluff frosting recipe DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator. *** Recipe Via Compu-Chef (tm). *** ************************* ***** CARAMEL FLUFF ***** ************************* Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup whipping cream 1/2 cup brown sugar - packed 3/4 tsp vanilla extract DIRECTIONS ------------------------------------------------------------ Beat 1 1/2 cups whipping cream, 1/2 cup packed brown sugar and 3/4 teaspoon vanilla extract in a chilled bowl until stiff. *** Recipe Via Compu-Chef (tm). *** ******************************************** ***** CHEESE AND CHOCOLATE TUNNEL CAKE ***** ******************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 ea two layer chocolate cake mix with pudding 1/3 cup margarine or butter 16 oz cream cheese, softened 1/2 cup sugar 2 ea eggs 2 tsp margarine or butter, melted 2 oz semi sweet chocolate 2 tsp corn syrup DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake. *** Recipe Via Compu-Chef (tm). *** ************************************** ***** CHOCOLATE APPLE SNACK CAKE ***** ************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 15 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 ea eggs 1 cup vegetable oil 1/2 cup apple juice 2 tsp vanilla 3 cup all-purpose flour - unsifted 1 3/4 cup sugar 1/2 cup cocoa 1 tsp baking soda 3/4 tsp salt 1/2 tsp cinnamon - ground 3 cup apples - diced, peeled, tart 3/4 nuts -chopped 1 x Confectioners sugar or whipped topping DIRECTIONS ------------------------------------------------------------ Grease well and flour 13 x 9 x 2" pan; set aside. Beat eggs slightly in large mixing bowl; add oil, apple juice and vanilla. Combine flour, sugar, cocoa, baking soda, salt and cinnamon; stir into batter until smooth. Add apples and nuts; stir until thoroughly blended. Pour into prepared pan. Bake @ 350 degrees for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pan or on wire rack. Serve sprinkled with confectioners' sugar or with dollops of whipped topping. *** Recipe Via Compu-Chef (tm). *** *************************************** ***** CHOCOLATE BANANA SNACK CAKE ***** *************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 2/3 cup all-purpose flour 1 cup light brown sugar - packed 1/4 cup Hershey's Cocoa 1 tsp baking soda 1/4 tsp salt 1/2 cup water 1/3 cup vegetable oil 1 tsp vinegar 3/4 cup vanilla extract 1/2 cup Hershey's semi-sweet chocolate chips 1/2 cup banana - (1 medium) ripe DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x2". In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir in mashed ripe banana; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. *** Recipe Via Compu-Chef (tm). *** ************************************* ***** CHOCOLATE BOARD GAME CAKE ***** ************************************* Categories: Choc-Cake Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup margarine 1/2 tsp vanilla 2 1/2 cup flour 1 1/2 cup sugar 1 tsp baking soda 3/4 cup sour cream 1/2 tsp salt 1 cup milk 2 ea eggs 3 oz unsweetened chocolate, melted 1 x Creamy Rum Frosting - recipe DIRECTIONS ------------------------------------------------------------ Beat margarine and sugar until fluffy. Blend in sour cream, eggs, chocolate and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Pour into greased and floured 13 x 9" baking pan. Bake @ 350 degrees, 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool. Frost with Creamy Rum Frosting. Decorate as desired. *** Recipe Via Compu-Chef (tm). *** ***************************** ***** CHOCOLATE GLAZE 1 ***** ***************************** Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 oz semi-sweet chocolate 1 tsp butter or margarine DIRECTIONS ------------------------------------------------------------ Melt semi-sweet chocolate and 1 tbsp. butter or margarine in saucepan over low heat stirring constantly until smooth. Cool slightly; then drizzle from tip of teaspoon over top of cake, letting glaze run down flutes. *** Recipe Via Compu-Chef (tm). *** ***************************** ***** CHOCOLATE GLAZE 2 ***** ***************************** Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/4 cup sugar 1/4 cup water 1 cup Hershey Semi-Sweet Chocolate Chips DIRECTIONS ------------------------------------------------------------ In small saucepan, bring 1/4 cup sugar and 1/4 cup water to rolling boil, stirring until sugar is dissolved; remove from heat. Immediately, add 1 cup Hershey Semi-Sweet Chocolate Chips or Mini-chips; stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened. Makes about 2/3 cup glaze. *** Recipe Via Compu-Chef (tm). *** ********************************** ***** CHOCOLATE ICE BOX CAKE ***** ********************************** Categories: Choc-Cake Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 oz semi-sweet chocolate 3 ea eggs, separated 1/2 cup sugar 1/2 tsp salt 1/2 tsp vanilla 2 tsp coffee - strong, hot 2 tsp butter 1 x Graham crackers 1 cup nuts - chopped DIRECTIONS ------------------------------------------------------------ Melt chocolate in top of double boiler over hot, not boiling, water. Beat yolks in bowl, gradually adding sugar, until light. Beat in salt, vanilla and coffee. Stir in chocolate; cook 15 minutes. Beat in butter. Remove from heat; cool 15 minutes. Beat whites; fold into chocolate mixture. Line 9 x 13" baking pan with waxed paper. Cover bottom and sides of pan with graham crackers, breaking to fit where necessary. Fill with half of chocolate; top with crackers; top with remaining chocolate. Sprinkle evenly with nuts. Chill overnight. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** CHOCOLATE PISTACHIO RING ***** ************************************ Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 cup flour - to 3 1/2 cup 1 pkg yeast - quick rising 1/2 tsp salt 1/4 cup milk 1/4 cup water 1/4 cup sugar 1/4 cup butter 1 tsp vanilla 2 ea eggs 3/4 cup pistachios - chopped and shelled 1/2 cup vanilla cookie crumbs 1/2 cup melted butter 2 tsp sugar 2 tsp cocoa 1/2 tsp cinnamon - ground 1/2 cup light corn syrup 1/3 cup water 1 1/2 tsp cinnamon - ground 2 tsp pistachios - finely chopped, shelled DIRECTIONS ------------------------------------------------------------ Combine 1 to 1 1/2 cups flour, yeast and salt. Heat milk, water, sugar and butter to 120 degrees; add vanilla. With electric mixer at low speed, beat milk mixture into flour mixture; beat in eggs. Mix three minutes at medium speed. Gradually, stir in enough remaining flour by hand to form soft dough. Knead on floured surface about 5 minutes or until smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm place about 20 minutes. Punch down; on lightly floured surface roll enough dough to 15 x 10" rectangle. Spread filling (see below) to within 1" of one long edge. Roll jelly-roll fashion from long edge. Pinch to seal edges. Place on greased baking sheet; slash at 2" intervals to within 1" from center. Twist each section slightly. Cover and let rise 20 minutes. Bake @ 350 degrees 30 to 35 minutes or until roll makes a hollow sound when tapped on the bottom. Cool on rack. Brush with glaze (see below) and sprinkle with pistachios. Chocolate Pistachio Filling: Combine pistachios, vanilla cookie crumbs, melted butter, sugar, cocoa ground cinnamon. Mix well. Makes 1 1/2 cups. Glaze: Heat to boil corn syrup, water and ground cinnamon. Reduce heat and simmer until reduced to 1/2 cup. *** Recipe Via Compu-Chef (tm). *** **************************************** ***** CHOCOLATE PRALINE LAYER CAKE ***** **************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup brown sugar - firmly packed 3/4 cup pecans - coarsely chopped 1 ea Pillsbury Plus Devil's Food Cake Mix - pkg 1 1/4 cup water 1/3 cup oil 3 ea eggs 1 3/4 cup whipping cream 1/4 cup powdered sugar 1/4 tsp vanilla 1 x pecans - whole, if desired 1 x chocolate curls, if desired DIRECTIONS ------------------------------------------------------------ Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. *** Recipe Via Compu-Chef (tm). *** ************************** ***** CHOCOLATE ROLL ***** ************************** Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 tsp cake flour 3/4 cup sugar 1/2 tsp baking powder 4 ea egg yolks 1/4 tsp salt 4 ea egg whites 1 tsp vanilla 2 oz chocolate - unsweetened, melted DIRECTIONS ------------------------------------------------------------ Sift flour once, then measure and sift again with baking powder and salt. Beat egg whites until stiff and gradually beat in sugar. Fold in the egg yolks which have been beaten until thick and lemon colored. Add flavoring. Fold in flour, gradually, then melted chocolate. Mix all ingredients together thoroughly. Turn into 10 x 15" shallow pan which has been well greased and lined with waxed paper to width 1/2" of the edge of pan and again grease the waxed paper. Bake in 400 degree oven for about 15 minutes. Remove from pan and cut off crisp edges of cake. Turn out on cloth covered with powdered sugar. Remove paper. Spread half of Mile High Icing on cake and roll as for jelly roll. Wrap in cloth and cool for 5 minutes. Cover with remaining icing. *** Recipe Via Compu-Chef (tm). *** ************************************* ***** CHOCOLATE SAUERKRAUT CAKE ***** ************************************* Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2/3 cup sauerkraut - rinsed and well drained 1/4 cup cocoa 2/3 cup water - hot, from tap 1/3 cup oil 1 ea egg 2 tsp vanilla 1 cup sugar 1 cup flour 1/2 tsp baking soda 1/2 tsp baking powder 1 x Chocolate Frosting recipe DIRECTIONS ------------------------------------------------------------ Grease sides of a 9" round glass or plastic cake pan. Line bottom with parchment or waxed paper; set aside. Using a knife, finely chop sauerkraut on cutting board. Transfer to a medium mixing bowl; set aside. In a small glass bowl, combine cocoa and 1/3 cup water. Microwave on high 1 minute or until slightly thickened. Add to sauerkraut along with oil, egg and vanilla. Stir in remaining 1/3 cup hot water and sugar. Beat in flour, baking soda and baking powder until well blended. Pour into prepared pan. Rotating pan twice during baking, microwave on 70 % (medium high) 7 to 9 minutes or until cake test done. Let stand 5 minutes before turning onto serving plate. Frost as desired. *** Recipe Via Compu-Chef (tm). *** **************************** ***** COCOA BUNDT CAKE ***** **************************** Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 2/3 cup all-purpose flour 1 1/2 cup sugar 1/2 cup Hershey Cocoa 1 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 2 ea eggs 1/2 cup shortening 1 1/3 cup buttermilk or sour milk * 1 tsp vanilla 1 x Chocolate Glaze (recipe follows) DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups *** Recipe Via Compu-Chef (tm). *** ******************************* ***** CREAMY RUM FROSTING ***** ******************************* Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup margarine 1/2 tsp imitation rum extract 1 tsp milk 4 cup powdered sugar - sifted DIRECTIONS ------------------------------------------------------------ Combine margarine, milk and extract, mixing until well blended. Gradually add sugar, beating until light and fluffy. *** Recipe Via Compu-Chef (tm). *** ******************************* ***** EASY COCOA FROSTING ***** ******************************* Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 tsp butter or margarine, softened 1/4 cup Hershey's cocoa 1 1/3 cup confectioners sugar 2 tsp milk - to 3 tbsp 1/2 tsp vanilla extract DIRECTIONS ------------------------------------------------------------ In small mixer bowl, combine all ingredients; beat to spreading consistency. Makes about 1 cup frosting. *** Recipe Via Compu-Chef (tm). *** **************************************** ***** FROZEN CHOCOLATE MOUSSE CAKE ***** **************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 tsp butter 1 tsp confectioners sugar 4 ea eggs, separated 1/4 cup sugar 1 cup heavy cream, whipped 3 oz ladyfingers - pkg 6 oz Nestle Toll House semisweet chocolate morsels 1 x Chocolate shavings and leaves 3 tsp water DIRECTIONS ------------------------------------------------------------ Butter sides and bottom of 8" springform pan. Sprinkle confectioners' sugar in pan; swirl pan to coat evenly. Separate ladyfingers. Line side of springform pan with ladyfingers, rounded sides against pan. Crumble remaining ladyfingers; press into bottom of pan. Combine over hot (not boiling) water, Nestle Toll House semisweet chocolate morsels and water; stir until morsels are melted and mixture is smooth. Transfer to large bowl. Add egg yolks, one at a time, beating well after each addition. Set aside. In small bowl, beat egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Pour into ladyfingers lined pan. Freeze until firm (about 4 hours). Garnish with whipped cream, chocolate shavings and leaves, if desired. *** Recipe Via Compu-Chef (tm). *** ************************************* ***** FROZEN ROCKY ROAD SQUARES ***** ************************************* Categories: Choc-Cake Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 cup flour 1 cup milk 1/2 cup margarine, melted 8 oz whipped topping, thawed 1/2 cup pecans - chopped 4 oz chocolate instant pudding and pie filling mix 1 1/2 cup miniature marshmallows 1/2 cup pecans - chopped DIRECTIONS ------------------------------------------------------------ Combine flour, margarine and pecans; press onto bottom of 9" square pan. Bake @ 375 degrees, 15 minutes or until lightly browned. Cool. Prepare mix as directed on package for pie filling except using 1 cup milk. Fold in whipped topping, marshmallows and pecans. Spread over crust; freeze. Top with additional whipped topping, if desired. *** Recipe Via Compu-Chef (tm). *** ********************************* ***** FUDGE FILLED CUPCAKES ***** ********************************* Categories: Choc-Cake Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2/3 cup semi-sweet chocolate chips 6 oz butter 1 1/4 tsp vanilla extract 4 ea eggs - large 1 1/2 cup sugar 1 cup all-purpose flour 1 x Filling: 8 oz cream cheese, softened 1/4 cup sugar 1 ea egg, beaten - large 1/2 cup semi-sweet chocolate chips DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completely on a rack before storing in a covered container. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** HOT FUDGE PUDDING CAKE 1 ***** ************************************ Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3/4 cup sugar - granulated 1 cup all-purpose flour 3 tsp cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 1/3 cup butter or margarine - melted 1 1/2 tsp vanilla extract 1/2 cup granulated sugar 1 1/2 cup light brown sugar - packed 4 tsp cocoa 1 1/4 cup water - hot 1 x whipped topping DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. In medium bowl, combine 3/4 cup granulated sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into a 8 or 9" square baking pan. In small bowl, combine 1/2 cup granulated sugar, 1 1/2 cups brown sugar and 4 tbsp cocoa. Sprinkle mixture, evenly, over the batter. Pour the hot water over top; do not stir. Bake 35 to 40 minutes in a 350 degree oven or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** HOT FUDGE PUDDING CAKE 2 ***** ************************************ Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/4 cup sugar, divided 1 cup all-purpose flour 7 tsp Hershey Cocoa, divided 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 1/3 cup butter, melted 1 1/2 tsp vanilla 1/2 cup light brown sugar - packed 1 1/4 cup hot water DIRECTIONS ------------------------------------------------------------ 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. *** Recipe Via Compu-Chef (tm). *** ***************************** ***** KAHLUA FUDGE CAKE ***** ***************************** Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 ea 18 1/2 oz pkg chocolate cake mix 1 ea 3 3/4 oz pkg chocolate instant pudding and pie fil 4 ea eggs, at room temperature 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup Kahlua or coffee liqueur 1 x Confectioner Icing, optional DIRECTIONS ------------------------------------------------------------ Preheat oven to 325 degrees. In a large bowl, combine all ingredients and mix well. Pour into greased 12 cup Bundt or tube pan. Bake 50 to 60 minutes. Cool. Invert onto a serving plate. Drizzle icing over top and sides, if desired. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** MICROWAVE CHOCOLATE CAKE ***** ************************************ Categories: Choc-Cake Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/4 cup Hershey's cocoa 2/3 cup water - hot, divided 3/4 cup all-purpose flour - plus 2 tbsp 1 cup sugar 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/4 cup vegetable oil - plus 2 tbsp 1 ea egg 2 tsp vanilla extract 1 x Easy cocoa frosting (recipe follows) DIRECTIONS ------------------------------------------------------------ Grease round microwave proof baking dish, 7 1/4 x 2 1/4" or 8 x 1 1/2 line bottom with plastic wrap. In small microwave proof bowl, combine cocoa and 1/3 cup water; microwave on high ( full power)40 to 50 seconds or until very hot and slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap. Frost. *** Recipe Via Compu-Chef (tm). *** *************************** ***** MILE HIGH ICING ***** *************************** Categories: Choc-Cake Frosting Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 cup white corn syrup 2 ea egg whites 2 tsp vanilla DIRECTIONS ------------------------------------------------------------ Into a large mixing bowl of electric mixer, place the whites of eggs and corn syrup. Start beating on low speed, then increase to high speed. To this amount of icing, add vanilla. When mixture will hold its shape, spread on cake. It may be flavored with mint and colored green. *** Recipe Via Compu-Chef (tm). *** ******************************** ***** PEACH CHOCOLATE CAKE ***** ******************************** Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup flour 1 cup sugar 1/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup water 1/4 cup oil 1 tsp vinegar 1 tsp vanilla extract 2 cup peach slices DIRECTIONS ------------------------------------------------------------ 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 @ 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. *** Recipe Via Compu-Chef (tm). *** ******************************* ***** QUEEN OF SHEBA CAKE ***** ******************************* Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 x Cocoa-Almond Cake: 1 cup almonds - blanched, toasted 16 tsp sugar 1/2 cup all-purpose flour 1/4 cup cocoa powder 1 tsp baking powder 6 ea eggs, separated, room temperature 1/4 tsp cream of tartar 1/3 cup butter, melted and cooled 1 x Chocolate Parfait: 12 oz bittersweet chocolate, coarsely chopped 1 cup milk 8 ea egg yolks, room temperature 1 1/3 cup sugar 2 cup whipping cream, well-chilled 1/2 cup Amaretto Liqueur 1/4 cup water 1 x Chocolate Whipped Cream: 2 oz bittersweet chocolate, coarsely chopped 1 cup whipping cream, well-chilled 4 tsp sugar 1 tsp vanilla 1 x almonds - whole, blanched 1 x chocolate garnishes, optional DIRECTIONS ------------------------------------------------------------ Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. May also use chocolate leaves or curls as garnish. *** Recipe Via Compu-Chef (tm). *** ************************************** ***** SWEET CHOCOLATE POUND CAKE ***** ************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 1/4 cup all-purpose flour 1 tsp vanilla 4 ea eggs 1 1/2 cup sugar 1 tsp salt 4 oz Baker's German sweet chocolate, melted and cooled 3/4 tsp cream of tarter 1/2 tsp baking soda 1/4 tsp cinnamon 1 cup butter or margarine, at room temperature 1 x Sifted confectioners' sugar 1 x Chocolate Glaze - recipe 1/2 cup coconut - flaked 3/4 cup milk DIRECTIONS ------------------------------------------------------------ Mix flour with sugar, salt, cream of tarter and cinnamon. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer. Pour batter into 10" fluted or straight sided tube pan which has been greased and floured. Bake @ 325 degrees about 1 hour and 20 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners' sugar and top with Chocolate Glaze and coconut. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** THE GREAT CHOCOLATE CAKE ***** ************************************ Categories: Choc-Cake Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 x CAKE: 2 cup water 1 cup unsweetened cocoa powder, preferably Dutch Process 1 tsp vanilla 1 x all-purpose flour 2 cup all-purpose flour - sifted 3/4 cup cake flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup butter, room temperature 2 cup sugar 4 ea eggs, room temperature 1 x GLAZE: 7 1/2 tsp butter 6 tsp light corn syrup 9 oz bittersweet or semisweet chocolate, chopped 1 x LATTICE: 1/4 cup milk 1/4 cup water 3 tsp butter 5 tsp all-purpose flour 2 ea eggs 1 x powdered sugar 1 x CARAMEL SAUCE: 7 tsp butter 1 2/3 cup sugar 2 cup whipping cream 2 ea egg yolks 1/4 cup milk 1 x fresh flowers, strawberries or raspberries DIRECTIONS ------------------------------------------------------------ For cake, bring water to boil. Place cocoa in large bowl. Add water in thin stream, whisking until smooth. Cool, stirring frequently. Add vanilla. Preheat oven to 350 degrees. Butter and flour one 14" or two 10" round cake pans. Sift flours, baking soda, baking powder and salt into large bowl. Using electric mixer, cream butter in another bowl. Gradually, blend in sugar. Beat in eggs, one at a time. Fold in flour mixture and dissolved cocoa, alternately in three additions each, beginning and ending with flour. Batter may appear curdled. Do not overmix. Turn batter into prepared pan or pans. Bake until tester inserted in center of cake comes out clean, about 40 minutes. Cover with plastic wrap and towel. Cook cake completely. For glaze, bring butter and corn syrup to simmer in heavy saucepan over low heat, stirring constantly. Remove from heat. Add chocolate and stir until smooth. Cool 15 minutes. Refrigerate 15 minutes or until spreadable. Set aside 1/2 cup. Spread remainder on top and sides of cake. For lattice, bring milk, water and butter to boil in heavy medium saucepan. Remove from heat. Whisk in flour. Set over medium-high heat and stir until dough forms ball and leaves film on bottom of pan. Remove pan from heat. Stir in eggs, one at a time. Preheat oven to 350 degrees. Butter baking sheet. Spoon batter into pastry bag fitting with Number 2 plain tip. Pipe 12 - 4 x 4" square lattices on prepared sheet. Bake until puffed and lightly browned, about 10 minutes. Using spatula, transfer to rack. Cool slightly. Dust with powdered sugar. For sauce, melt butter in heavy saucepan over medium-low heat . Stir in sugar, gradually, letting each addition dissolve before adding more. Cook until rich brown color, stirring frequently, about 30 minutes. Stir in cream (be careful, mixture may splatter), then gradually, bring to boil, stirring until smooth. Cool completely. Transfer to processor. Whisk yolks with milk. With machine running, blend mixture into sauce. To assemble, cut cake into 4 x 4" squares or 4" diamonds. Spoon sauce onto plate. Set lattice in center. Top with cake. gently, reheat reserved glaze. Spoon into plastic applicator bottle with fine tip. Pipe two parallel circles around outer edge of lattice. Using knife, bisect both lines at 1/2" intervals to form design. Decorate with flowers or berries. *** Recipe Via Compu-Chef (tm). *** ****************************************** ***** TRAVELING GAL'S CHOCOLATE CAKE ***** ****************************************** Categories: Choc-Cake Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup dates - diced 2 ea eggs, beaten 1/2 tsp salt 1 tsp baking soda 1 cup water - hot 3 tsp water - hot 2 cup flour 1 tsp cocoa 1 tsp vanilla 1 cup sugar 1 cup butter or margarine 1 cup chocolate chips - 6 oz 1/2 cup nuts - chopped DIRECTIONS ------------------------------------------------------------ Preheat oven to 350 degrees. Place dates in small bowl. Sprinkle with baking soda; add hot water. Let stand 5 to 10 minutes to plump dates. In large mixing bowl, cream sugar and butter or margarine together. Add eggs. Beat well again. Sift flour, salt and cocoa together. Add dry ingredients to sugar-butter mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into greased and floured 9 x 13 x 2" baking pan. Sprinkle remaining chocolate chips and chopped nuts over top. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. *** Recipe Via Compu-Chef (tm). ***