Ingredients:
2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Directions:
Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.
Ingredients:
CAKE:
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted
FROSTING:
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla
Directions:
CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.
FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.
Ingredients:
1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Icing:
6 tbsp. stick margarine
3 tbsp. cocoa
1 (16 oz.) box powdered sugar
3 tbsp. brewed coffee (can be instant)
Directions:
CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.
ICING: In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.
Ingredients:
1 box chocolate fudge cake mix or any chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture
Directions:
Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if desired.
Can also be made with a scratch made chocolate cake, adding all ingredients.
Ingredients:
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve 1/2 c. chips)
Directions:
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
Frosting:
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool.
Makes 24 to 36 squares.