Moist and Delicious Chocolate Cake and other Chocolate Recipes

This is the best tasting chocolate cake... you can make it in one bowl and it takes no time at all! You'll be your familys hero!

Moist Chocolate Cake

1 cup all-purpose flour
1 cup sugar
1 cup hot water
1/2 cup baking cocoa
1 tsp. baking powder
1 tsp. baking soda
1 egg
1/4 cup butter or marg. melted
Confectioner's sugar (optional)

In a mixing bowl, combine the first six ingredients together. Add egg and butter; mix well. Pour into a greased 8 -in. square baking pan or a loaf pan. Bake at 350 degrees for 30-35 minutes or until cake springs back. Cool. Remove from pan and dust with icing sugar. This is optional not necessary! Enjoy! Serves 9

I found this great recipe in Kraft What's Cooking Magazine. I'm planning to make it for my husbands birthday. Looks and sounds delicious!

Chocolate Cluster Peanut Butter Cake

1 pkg.(2 layer) cake mix (chocolate)
1 cup cold milk
1 pkg. (4 serv.size) Jello vanilla instant pudding
1/2 cup kraft smooth peanut butter
1/2 cup dry roasted peanuts
2 squares Baker's semi-sweet chocolate, melted
1 and 1/2 cups thawed Cool whip topping

Preheat oven to 350 degrees F. Prepare and bake came mix as directed on pkg. in 2 greased and floured 9 inch round pans. Cool 10 mins. Remove from pans. Cool completely on wire racks. Meanwhile pour milk into med. size bowl. Add dry pudding mix, beat 2 mins. or until well blended. Add peanut butter, beat well. Refrigerate until ready to use.

Mix peanuts and melted chocolate, stir until evenly coated. Drop by tablespoonfuls onto waxed paper covered baking sheet. Refrigerate 10 min. or until firm.

Place 1 of the cake layers on cake platter, spread with 1 cup of the pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.

Makes 16 servings.

I found this delicious recipe in the Kraft, What's Cooking Magazine.

Chocolate Turtle Cheesecake

Ingredients:

11/2 cups finely chopped toasted pecans
2 Tbsp. non-hydrogenated margarine (melted)
3/4 cup plus 2 Tbsp. sugar, divided
32 Kraft Caramels, chopped
3 Tbsp. milk
3 pkg. (250 g each) Philadelphia brick cream cheese, softened
3 eggs
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, melted, cooled slightly
1/2 cup pecan halves, toasted

Heat oven to 350 degrees F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 Tbsp. sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on Medium 4 to 5 min. or until caramels are completely melted and mixture is well blended, stirring every 2 min. Spread over crust to within 1 inch of edge; cool.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around the rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with pecan halves just before serving!

Scrumptiously fudgy brownies.
This recipe is from 'Kraft' What's Cooking

Cheesecake Brownies

1 package brownie mix
1/4 cup applesauce
2 egg whites, divided
2 Tbsp. water
125 g (1/2 of 250-g pkg.) Light Cream Cheese spread (softened)
1/4 cup sugar
2Tbsp. flour

Preheat oven to 350 degrees F. Mix brownie mix, applesauce, one of the egg whites and water. Pour into 8- inch square baking pan sprayed with cooking spray.

Mix cream cheese spread, sugar and flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 28 minutes or until toothpick inserted in center comes out with fudgy crumbs attached. (Do not overbake) Cool in pan on wire rack. Cut into (2x2 inch pieces.) Makes 16 servings, 1 piece each.

This is the best fudge ever! So creamy and tasty! You won't be able to have just one piece!

Toblerone Fudge

1/2 cup sugar
1/2 cup butter
3/4 cup evaporated milk
1 bar Toblerone Swiss Milk Chocolate, broken into pieces

LIne a 8 -inch square baking pan with parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.

Bring to a full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.

Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using wax paper handles. Place on cutting board and cut into 25 squares. Store in tightly covered container in the refrigerator.
Makes 24 servings, 1 piece each.

So yummy and moist! Betcha can't eat just one!

Chocolate Chip Cookies

Ingredients

1 cup softened margarine (250ml)
3/4 cup white sugar (200ml)
3/4 cup brown sugar (200ml)
1 tsp. vanilla
2 eggs (or egg substitute)
21/4 cups all purpose flour (550ml)
1 tsp. baking soda
1/2 tsp. salt
13/4 cups chocolate chips

In large bowl cream together marg., sugars, vanilla and eggs. Add flour, baking soda, salt and mix together well. Mix in the chocolate chips and spoon onto an ungreased cookie sheet. Bake in a 350 F/ 175 C oven for 18 minutes or until cookies are brown and appear done. I usually check them in the last couple of minutes as ovens cook differently. Makes about 2 dozen cookies. Mmmm - good!

Do you ever crave a good Chocolate Mousse. You'll love this one!
Recipe by Jean Pare - Company's Coming - Desserts

Chocolate Mousse

1 cup semi-sweet chocolate chips
1/4 cup water
1/2 tsp. instant coffee granules, crushed to a powder
4 egg yolks
4 egg whites
1/4 cup granulated sugar

Melt chocolate chips and water over hot (not boiling) water. Stir in coffee granules.

Beat egg yolks until light colored. Add to chocolate mixture beating to ensure there are no lumps. Remove from heat. Cool.

Beat egg whites until stiff. Gradually beat in sugar until stiff. Fold into chocolate mixture. Pour into sherbet dishes or fruit cups. Chill for several hours. May be made a day ahead. Serve with a dollop of whipped cream and garnish with grated chocolate. Makes 6 servings.

A delicious meringue filled with the most delectable chocolate filling!

Recipe by Jean Pare - Company's Coming - Desserts

Meringue
2 egg whites (room temperature)
1/8 tsp. cream of tartar
1/2 cup granulated sugar
1/2 cup finely chopped pecans

Filling
1 1/3 cups semi-sweet chocolate chips
3 Tbsp. water
1 cup whipping cream

Meringue:

Beat egg whites and cream of tartar until soft peaks from. Gradually beat in sugar, beating until very stiff and glossy.

Fold in nuts. Spread on foil-lined cookie sheet in an 8 - inch circle. Make center about 1/2 - inch high. Bake in 275 degrees F (140degrees C) oven for 1 hour. Turn off oven. Leave meringue in oven for 1 1/2 hours. Cool and transfer to plate.

Filling:
Melt chocolate chips and water in heavy saucepan over low heat, stirring. Cool.

Whip cream until stiff. Fold chocolate into cream. Pile into meringue shell. Chill 2 or 3 hours before serving. Rich enough to serve 8 people. Enjoy!

This is a great sauce to serve over any chocolate cake. Rich and creamy!

Chocolate Pudding Sauce

1 cup brown sugar
1/4 cup all-purpose flour
1/4 tsp. salt
1 1/2 tsp. cocoa powder

2 cups water
1 tsp. vanilla

Mix sugar, flour, salt and cocoa together in a medium sized saucepan. Stir in water and vanilla. Heat through, stirring over medium heat until it boils and thickens up. This recipe makes about 2 1/2 cups of sauce. Serve over chocolate cake for a delicious dessert.

Everyone needs a Baking Apron!

If you love maraschino cherries you'll love these amazing treats!

Recipe by Jean Pare - Company's Coming - Desserts

Chocolate Cherries

40 -50 maraschino cherries with stems, drained overnight
1 cup smooth peanut butter
1 cup icing (confectioner's) sugar
2 tbsp. butter or marg. softened

8 semisweet chocolate squares (or 1 1/3 cups semisweet chocolate chips)
3/4 cup parowax (paraffin)

Have cherries very well drained and dry on paper towels overnight.

Mix peanut butter, icing sugar and butter together well. Cover each cherry with a thin coat. If it is too thick, chocolate won't cling very well.

Melt chocolate and paraffin in pan over hot water. Dip cherries into warm mixture. If chocolate is too hot it won't cling to covered cherry. Place on waxed paper. Store in airtight container. These can keeep for weeks.

These would be great to serve at a shower or anniversary!

When you're in a pinch but craving that chocolate treat these can be whipped up in a jiffy! Yummy, on a hot day too!

Chocolate Pudding Cups

This recipe is for 1 individual serving but you can make as many as you like, just repeat!

99-g container Jello - chocolate pudding snack
Chocolate Oreo Cookie Crumbs
Cool whip or Whipping Cream (ready whipped makes it simple)
Maraschino cherry

In a glass cup place 1/4 cup oreo cookie crumbs
Spoon in jello chocolate pudding
Add a few more oreo cookie crumbs
Top with a dollop of whipped cream or cool whip
Add a cherry to the top ( or for kids a gummy worm or two)

A simple, easy and delicious little treat!