Chocolate Cookbook

Ingredients

1 cup butter - softened
1/2 cup sugar
2 teaspoon vanilla extract
2 cups flour - sifted
1 cup pecans - finely chopped
1 (5 3/4 oz) pkg chocolate kisses
confectioner’s sugar

Directions

Cream the butter, sugar and vanilla extract until they are very light and fluffy. Add the sifted flour and pecans, blending well. Cover the bowl with plastic wrap and chill the dough for about an hour. Remove the foil wrappers from the chocolate kisses. Preheat the oven to 375 degrees. Shape the dough around the kisses, using about 1 tablespoon of dough for each chocolate kiss. Roll to make a ball. Cover kiss completely. Bake on ungreased cookie sheet for 12 minutes until set but not brown. Remove from cookie sheet onto a white paper towel and cool slightly. Roll in confectioners sugar while cookie is still war. Cool completely. Roll in confectioners sugar again, if desired.

Makes about 5 dozen.

Ingredients:

1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract

Directions:

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

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.