And I thought every day was Chocolate Day…

Fudge Ecstasies

1 (12-oz.) package semisweet chocolate chips
2 squares unsweetened chocolate
2 Tbls. butter
2/3 cup sugar
1/4 cup flour
1/4 tsp. baking powder
1/8 tsp. salt
2 eggs
1 tsp. vanilla
Melt together 1 cup chocolate chips, unsweetened chocolate squares, and butter.

In a mixing bowl, beat melted chocolate, eggs, sugar, and vanilla. Add flour, baking powder, and 1/8 tsp. salt. Beat until well blended.
Stir in remaining cup of chocolate chips.

Drop by heaping teaspoons onto a lightly greased cookie sheet (or cover cookie sheet with parchment paper.)

Bake at 350 degrees for 8 to 10 minutes. Edges should be firm and surface dull. Do not overbake.

Cool on cookie sheet for 1 minute, remove to rack to continue cooling.

Makes 3 dozen

Chocolate Fondue

12 oz. semisweet chocolate chips
1/2 cup sugar
2 Tbls. butter
1 cup whipping cream
1 tsp. vanilla

Melt chocolate chips in double boiler. Add sugar and butter. Slowly stir in cream and vanilla. Heat 3 minutes.

Serve with fresh fruit (orange segments, banana slices, strawberries, apple slices), pound cake, angel food cake, and marshmallows.

Fudge Cake

4 oz. ( 4 squares) unsweetened chocolate
1/2 cup hot water
1/2 cup sugar
2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
2 tsp. vanilla
1 1/2 cups sugar
4 eggs, well beaten
2/3 cup milk
fudge frosting

Combine chocolate and water in a heavy saucepan. Place over low heat, stirring constantly, until chocolate is melted. Add the 1/2 cup sugar and stir until dissolved. Set aside to cool

Sift together flour, baking powder, baking soda, and salt. Set aside.

Cream butter with vanilla; gradually add 1 1/4 cup sugar. Beat until creamy. Add eggs one at a time, beating well after each addition. Blend in chocolate mixture.

Alternately add 1/4 of the dry ingredients and 1/3 of the milk, beating just until mixed. Repeat until all the dry ingredients and milk have been added. Pour batter into two grease 8″x 8″ x 2″ baking pans and spread evenly to edges.

Bake at 350 degrees for 25 to 30 minutes or until cake tests done.

Cool and remove from pans. Frost with fudge frosting.

Fudge Frosting

4 oz. (4 squares) unsweetened chocolate, cut in pieces
3 cups sugar
1 cup milk
1/2 cup butter
2 Tbl. light corn syrup
1 Tbl. vanilla

Combine all ingredients except extract in a heavy 3-qt. saucepan. Heat slowly until mixture boils rapidly, stirring constantly.

Cook to 234 degrees (soft-ball stage). Using a pastry brush dipped in water, wash down crystals from sides of saucepan during cooking.

Remove from heat and cool to 110 degrees without stirring.

Mix in vanilla extract. Beat to spreading consistancy.

The next recipe is easy enough for kids to make (with a little help for the younger ones).

Chocolate Dump Cake

1 (5 oz.) package chocolate pudding (not instant)
2 1/3 cups milk
1 (18.5 oz.) package chocolate cake mix
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9″ x 13″ baking pan.

Combine pudding mix and milk in a saucepan and cook over medium heat until thickened, stirring frequently.

Remove pan from heat and stir in cake mix. Mix together and pour into prepared cake pan. Sprinkle chocolate chips over the top.

Bake for 40 - 45 minutes. Let cool before serving.

This entry was posted on Tuesday, September 12th, 2006 at 12:43 am and is filed under Desserts, Kids in the Kitchen, Cookies and Bars. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.