Chocolate Divine Cake
Ingredients| 1 cup sifted all-purpose |
|
|---|
Preheat oven to 350F. Grease a 12-cup Bundt pan and dust with
unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa
powder, baking soda, and salt. Mix in both sugars until there are no
lumps. Set aside. Put the peeled potato into a large food processor.
Using the steel blade, process the potato until finely minced. Drain
the yogurt of all excess liquid. Discard excess liquid. Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
to the minced potato in the food processor and mix on high for 60
seconds. Be sure to scrape the sides of the bowl while processing.
Pour this mixture into the bowl of dry ingredients and beat with an
electric beater on high for 60 seconds. Be sure to scrape the sides
of the bowl while beating. Clean and dry the beaters well. In another
bowl, beat the egg whites until soft peaks form. Fold the egg whites
into the batter until everything is mixed well. Pour the batter into
the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
or until a cake tester comes out clean. Remove the cake from the oven
and let cool for 25 minutes. Do not be concerned if the cake falls
slightly. Using a knife, go around inside and out side edges of
cake. Invert the Bundt pan over a plate and carefully shake the cake
loose. Let the cake cool completely and frost with a chocolate glaze.
Servings: 14
Also see ...
Chocolate Doughnuts
1 1/2 c sugar 1 c buttermilk 3 oz chocolate 1 ts soda rounded : pn ginger : pn salt : pn vanilla 3 c flour Mix together, fry in deep fat. ~ Recipe By : Grace Irvin, Warren Maine From: Ctlind (Upload by user)
1 1/2 c sugar 1 c buttermilk 3 oz chocolate 1 ts soda rounded : pn ginger : pn salt : pn vanilla 3 c flour Mix together, fry in deep fat. ~ Recipe By : Grace Irvin, Warren Maine From: Ctlind (Upload by user)
Chocolate Dream Brownies
1/2 c margarine 2 oz chocolate 1 c sugar 2 ea eggs 1 c all purpose flour 1/2 c pecans : FROSTING 1 1/2 c powdered sugar 3 TB margarine 2 TB milk : dr food coloring 3/4 ts peppermint extract : GLAZE 4 oz semisweet chocolate 2 TB margari (Upload by user)
1/2 c margarine 2 oz chocolate 1 c sugar 2 ea eggs 1 c all purpose flour 1/2 c pecans : FROSTING 1 1/2 c powdered sugar 3 TB margarine 2 TB milk : dr food coloring 3/4 ts peppermint extract : GLAZE 4 oz semisweet chocolate 2 TB margari (Upload by user)
Chocolate Dream Crepes
Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth. (Upload by user)
Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth. (Upload by user)
| Advertisements |
Chocolate Dream Pie
1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours. br (Upload by user)
1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours. br (Upload by user)
Chocolate Drizzle
In small microwave safe bowl, place 1/2 cup HERSHEY S Semi Sweet Chocolate Chips or Chunks and 2 teaspoons shortening (not butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after (Upload by user)
In small microwave safe bowl, place 1/2 cup HERSHEY S Semi Sweet Chocolate Chips or Chunks and 2 teaspoons shortening (not butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after (Upload by user)
Chocolate Drop Cookies C H
Combine shortening, sugar and egg in mixing bowl; beat well. Add melted chocolate, buttermilk and vanilla; blend. Sift together flour, soda, and salt and stir in. Add walnuts; chill soft dough. Drop by teaspoonful on greased baking sheet and bake at 350 degrees for 12 to 15 (Upload by user)
Combine shortening, sugar and egg in mixing bowl; beat well. Add melted chocolate, buttermilk and vanilla; blend. Sift together flour, soda, and salt and stir in. Add walnuts; chill soft dough. Drop by teaspoonful on greased baking sheet and bake at 350 degrees for 12 to 15 (Upload by user)
Chocolate Drop Cookies
PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder, salt and cocoa together and sift well. Beat in remainder of ingredients, adding a little more water if needed to make a smooth dough. Drop from a teaspoon onto a well greased baking sheet, spacing cookies (Upload by user)
PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder, salt and cocoa together and sift well. Beat in remainder of ingredients, adding a little more water if needed to make a smooth dough. Drop from a teaspoon onto a well greased baking sheet, spacing cookies (Upload by user)
Chocolate Drop Sugar Cookies
Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a large bowl beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Sift together flour, cocoa, baking soda, and salt. Add alternately with buttermilk to butter mixture. Usi (Upload by user)
Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a large bowl beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Sift together flour, cocoa, baking soda, and salt. Add alternately with buttermilk to butter mixture. Usi (Upload by user)
Chocolate Easter Eggs
To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bo (Upload by user)
To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bo (Upload by user)
Chocolate Eclair Cake
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 o (Upload by user)
TAG: crackers, spread, layer, ,
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 o (Upload by user)
TAG: crackers, spread, layer, ,
Chocolate Eclaire Cake Joan H
Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla instant pudding with milk, then mix in carton of cool whip. Pour half mixture over crackers. Add another layer of graham crackers. Pour remainder of pudding mixture over crackers, and add another layer (Upload by user)
TAG: crackers, graham, layer, ,
Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla instant pudding with milk, then mix in carton of cool whip. Pour half mixture over crackers. Add another layer of graham crackers. Pour remainder of pudding mixture over crackers, and add another layer (Upload by user)
TAG: crackers, graham, layer, ,
|
|
|
|
Chocolate Ecstasy
0.00 chocolate,cut up 5.00 Eggs Preheat oven to 350 F. Grease a 9 inch springform pan. Line bottom with a round of parchment or wax paper. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water. Heat in microwave on HIGH 1 1/2 minutes, or until boiling. St (Upload by user)
TAG: chocolate, minutes, springform, water, ,
0.00 chocolate,cut up 5.00 Eggs Preheat oven to 350 F. Grease a 9 inch springform pan. Line bottom with a round of parchment or wax paper. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water. Heat in microwave on HIGH 1 1/2 minutes, or until boiling. St (Upload by user)
TAG: chocolate, minutes, springform, water, ,
Chocolate Eggs
Stir hot water, sugar and corn syrup together in three quart heavy saucepan. Place over high heat and stir constantly until all sugar crystals are dissolved. Wash down sides of pan with pastry brush dipped in hot water. Clip on thermometer and continue cooking without stirri (Upload by user)
TAG: chocolate, fondant, sides, ,
Stir hot water, sugar and corn syrup together in three quart heavy saucepan. Place over high heat and stir constantly until all sugar crystals are dissolved. Wash down sides of pan with pastry brush dipped in hot water. Clip on thermometer and continue cooking without stirri (Upload by user)
TAG: chocolate, fondant, sides, ,
Chocolate Espresso Cheesecake
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9 inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream che (Upload by user)
TAG: smooth, chocolate, mixture, blend, crust, espresso, cheesecake, ,
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9 inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream che (Upload by user)
TAG: smooth, chocolate, mixture, blend, crust, espresso, cheesecake, ,
Chocolate Espresso Hazelnut Pie
Yield: 10 to 12 servings. Prepare pie crust according to package directions for baked shell using a 9 inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweet (Upload by user)
TAG: hazelnut, cream, chocolate, mixture, crust, espresso, minutes, ,
Yield: 10 to 12 servings. Prepare pie crust according to package directions for baked shell using a 9 inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweet (Upload by user)
TAG: hazelnut, cream, chocolate, mixture, crust, espresso, minutes, ,
Chocolate Fantasy Cake
Arrange a layer of biscuits at the bottom of a large baking pan. Mix the brandy and liqueur in a small container and pour on top of the biscuits. Whip the cream, milk, pudding and salt until the mixture is thick. Pour the mixture on top of the biscuits. Chill well. When the (Upload by user)
TAG: chocolate, cream, pudding, replace, israel, cheese, biscuits, ,
Arrange a layer of biscuits at the bottom of a large baking pan. Mix the brandy and liqueur in a small container and pour on top of the biscuits. Whip the cream, milk, pudding and salt until the mixture is thick. Pour the mixture on top of the biscuits. Chill well. When the (Upload by user)
TAG: chocolate, cream, pudding, replace, israel, cheese, biscuits, ,
TAG: chocolate, potato, bundt, ,
Permalink--> In : Recipes - Dessert