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Posts Tagged ‘chocolate’

White Chocolate Pound Cake with Chocolate Sauce

White Chocolate Pound Cake with Chocolate Sauce

Ingredients
4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 eggs
2 teaspoons McCormick® Pure Vanilla Extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange peel
1 tablespoon orange juice
2 teaspoons McCormick® Pure Vanilla Extract

Directions
In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly.

Remove from the heat. Stir in the orange peel, orange juice, vanilla and remaining butter. Serve warm with cake. Yield: 16 servings.

TO MAKE AHEAD: Cake and chocolate sauce can be prepared a day in advance. Cover and refrigerate sauce. Store cake in a resealable plastic bag or airtight container at room temperature. Reheat sauce over low when ready to serve.

Recipe found here: White Chocolate Pound Cake with Chocolate Sauce

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Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Fudgy Brownies with Peanut Butter Pudding Frosting

Fudgy Brownies with Peanut Butter Pudding Frosting

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners’ sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Directions
Prepare and bake brownies according to package directions. Cool on a wire rack.

Meanwhile, in a small bowl, beat the confectioners’ sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

Recipe found here: Fudgy Brownies with Peanut Butter Pudding Frosting

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Upside-Down German Chocolate Cake

Upside-Down German Chocolate Cake

Ingredients
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk

CAKE:
1/3 cup butter, softened
1 cup sugar
4 ounces German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping, optional

Directions
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired. Yield: 9 servings.

Recipe found here: Upside-Down German Chocolate Cake

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Caramel Brownies

Caramel Brownies

Ingredients
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk

Directions
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Recipe found here: Caramel Brownies

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Devil's Food Cake with Milk Chocolate Frosting

Devil’s Food Cake with Milk Chocolate Frosting

Ingredients

FOR THE CAKE
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract

FOR THE FROSTING
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Directions
STEP 1 Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.

STEP 2 In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

STEP 3 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.

STEP 4 Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).

STEP 5 Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.

STEP 6 Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.

STEP 7 In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.

STEP 8 Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.

STEP 9 Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.

STEP 10 Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.

STEP 11 For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.

STEP 12 Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

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Nutty Chocolate Fudge

Nutty Chocolate Fudge

Ingredients
1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Directions
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

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