Chocolate Fudge Cake

 

The idea was to make a super moist cake.  We had something like this at a friends house so I just found a similar recipe and added what I thought would be good.  It was DELICIOUS and super MOIST! :)

 

 

1 box cake mix (I used Devil's Food Cake)

1 box (3.5 ounces) instant chocolate pudding

3/4 cups sour cream

3-4 large eggs

1/3 cup vegetable oil

1/2 cup water or milk for creaminess

We also added some white chocolate chips.   Bake at 350 for 30-40 minutes... I just kept checking the middle with a toothpick.  Let it cool, cut your piece and sprinkle with powder sugar! :)  So stinkin good!

Choc- Choc- Chocolate Cupcakes

Conference weekend, what's better than cupcakes!  I just used a Devil Food cake for the bottom part. 

Chocolate Frosting:
2 Cup Powder Sugar
1Cups Butter
1/3 cup Cocoa
1 lid full of Vanilla
1 lid full of Milk

Not sure about the ratio of powder sugar to butter...  So I'll check and fix it later.  The last thing I did was add white chocolate to the center of my cupcakes to make them oh so sweet! :)

Ooey-Gooey Peanut Butter- Chocolate Brownies

These live up to their name, they are Ooey Gooey!!!!!!  We didn't use peanut butter morsels because we didn't want to buy them.  So we warmed up about 1/2-3/4 cup of Peanut butter and mixed that in with our marshmallow creme, THEN added giant Chocolate chips to the mix!  These were SO rich!! YUM! :)

Ingredients:

• 3/4 C sweetened condensed milk, divided (fat-free is fine)
• 1/4 C butter, melted and cooled (1/2 stick)
• 1/4 C non-fat milk
• 1  box devil’s food cake mix (18.25 oz)
• 1 large egg white, lightly beaten
• cooking spray
• 1 7 oz jar marshmallow creme (about 1 3/4 C)
• 1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Directions:

• Preheat oven to 350 degrees.
• With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.
• Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25).  Remove from oven and cool before cutting into squares.

Mrs. Fields Cookies

Mrs. Fields Cookies, also the cookies I grew up ating from my mom, i.e. MY FAVORITE!!!  You can add any kind of chips, we added butterscotch and giant chocolate chips in this batch, but it's the dough that counts!  This resipe makes a TON of cookies.  We always cut it in half, but 3 eggs is hard to cut in half so we always do 2.  I don't think one tasts or works as well.

Ingredients:

• 1 1/2 cup sugar
• 2 cups brown sugar
• 3 eggs
• 2 Tbsp. real vanilla
• 1 lb. Butter soften
• 6 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda

Directions:

• Mix together add any package of chocolate chips and nuts if desired.  Bake at 350 for 8-10 minutes.  Remove when STILL DOUGHY!! (This is key to have soft cookies that last for a few days.) Just look for the bottom to look done, slightly light brown.

Symphony Bar Brownies

Ingredients:
Brownie Mix (Usually needs egg, oil, and water?)
2-3 symphony Bars

Directions:
Make brownie mix as directed.  Pour half of the mix into a greased pan.  Then place Symphony bars on top of the brownie mix.  I think 3 fit just fine in our pan.  Then pour the rest of the mix on top.  Bake as directed on brownie box.

Peanut Butter Bars

Ingredients:
1 and 1/2 Cups of Peanut Butter
1 cup melted butter
4 cups Powder Sugar
1 and 2/3 cups smashed graham crackers
1 bag of chocolate chips for on top

Directions: 
Combine all ingredients in a large bowl and blend.  I usually have to use my hands.  Make sure the butter isn't too hot when you try to do it! :)  Then spread out in a pan either 9x9 or 9x13 usually works, depending how thick you want them.  Mine was in a 9x13.  Then pour melted choclate chips on top and place in fridge until cool.

Hot Fudge Brownie Cake

Ingredients

In 1 bowl combine:

1 cup flour

1 tsp salt

2 tsp baking powder

2/3 sugar

2 tbsp. baking coco

Mix all together then add

½ cup milk

2 tsp. melted shortening

1 tsp. vanilla

Directions

Put in 8x8 greased baking dish

On top sprinkle 1 cup brown sugar has been mixed with 4 tbsp. baking coco

Pour 1 ½ cups HOT water over top and put in oven

350 degrees for 30-40 minutes

Serve with ice cream

Chocolate Graham Layer Bars

Here is how mine looked.  SO DELICIOUS!!

Ingredients & Directions

For the chocolate graham crust:
1/2 cup (1 stick) butter
1 1/2 ounces of unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used walnuts)
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

Line a 9X9 glass dish with non-stick foil or regular foil that you've sprayed with non-stick cooking spray.

In a medium sauce pan, melt the butter and chocolate together over low heat.

When the chocolate and butter are completely melted, add the crumbs, nuts, sugar, water, and vanilla, and stir to coat all the crumbs. Press this mixture into the prepared pan and stick it in the fridge to cool.

For the frosting layer:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 1/2 ounces of unsweetened baking chocolate, melted.

Cream butter and sugar, add vanilla and milk and mix thoroughly. Spread the frosting evenly over the chilled crust. Melt the baking chocolate and transfer to a pastry bag or ziploc bag. Cut a tiny hole in the bottom corner of the bag and drizzle the melted chocolate over the frosting in a decorative manner.

Chill the bar until the chocolate is set. Use the foil to remove the bars from the pan, place on a cutting board and use a sharp knife or a pizza wheel to cut the cookie into 16 squares.

Keep in the refrigerator

Chocolate & Peanut Butter Cheesecake Bars

Ingredients

• 2 1/2 cups graham cracker crumbs
• 3/4 cup (1 1/2 sticks) butter, melted
• 3/4 cup granulated sugar, divided
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels, divided
• 2 pkgs. (8 oz. each) cream cheese, softened
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs

Directions

PREHEAT oven to 325° F.

COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cup morsels over crust.

BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.
verybestbaking.com

S'more Cookie Bars

Ingredients
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.


Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.