Chocolate Cake I

INGREDIENTS

• 1/2 cup milk
• 1/2 cup grated semisweet chocolate
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 cup sour cream
• 1 teaspoon baking soda
• 1 tablespoon water
• 2 cups cake flour
• 1/2 cup butter, softened

DIRECTIONS

1.      Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

2.      Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms custard.

3.      Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

4.      Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

Cream Puff Cake

INGREDIENTS

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1 (8 ounce) package cream cheese
• 4 cups milk
• 3 (3.5 ounce) packages instant vanilla pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chocolate syrup

Satiny Chocolate Glaze

INGREDIENTS

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

DIRECTIONS

1.    In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla.

Spread warm glaze over top of cake, letting it drizzle down the sides

Tiramisu Layer Cake

INGREDIENTS

Chocolate Covered Strawberries

INGREDIENTS

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

DIRECTIONS

1.     Insert toothpicks into the tops of the strawberries.

2.     In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

3.     Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Too Much Chocolate Cake

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bunt pan.

3.     Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar

Chocolate Trifle

INGREDIENTS

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

DIRECTIONS

1.     Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2.     In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3.     In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.