Tag Archives: chocolate

Chocolate Cake with White Cooked Icing

I was out of graham crackers, so I could not make a cheesecake! I decided to make a chocolate cake, but was also out of powdered sugar for a good icing!  I made the boiled icing mixture that my family uses for Red Velvet Cakes and it turned out great!  I used the chocolate cake recipe on the Swans Down Cake Flour box…homemade! YUMMMM

Simple Chocolate Cake by Swans Down Cake Flour

3 oz unsweetened Chocolate, melted

1 stick unsalted butter

2  1/4 cups light brown sugar, packed

3 eggs

1  1/2 tsps vanilla extract

2 tsps baking soda

1/2 tsp salt

2  1/4 cups sifted Swans Down Cake Flour

1 cup sour cream

1 cup boiling water

Preheat oven to 350 degrees F.  Butter and lightly flour 2 – 9 inch layer pans (I used 1 – 10 inch pan).  Sift Swans Down Cake Flour, then lightly spoon 2  1/4 cups cake flour into measuring cup.

Cream butter until smooth in large bowl.  Add brown sugar and eggs.  Beat with mixer until light and fluffy.  Beat in vanilla extract and chocolate, then baking soda and salt.  Add flour alternately with sour cream, beating until smooth.  Pour in boiling water, stirring with spoon until blended (I used lowest speed on my Kitchen Aid stand mixer for this step)…batter will be very thin.

Pour into prepared pan(s).

Bake approximately 30 minutes or until tester inserted into cake comes out clean.  Cool in pans approximately 10 minutes.

Alternate Method:  One 13x9x2 inch sheet cake or cupcake pans.

Icing (use this link for icing)

Aunt Barbara’s NO BAKE Chocolate Oatmeal Cookies

NO BAKE Chocolate Oatmeal Cookies from Aunt Barbara’s Kitchen
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.

Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil.

Cookies will harden as they set.

Tina’s Crockpot Chocolate-Peanut Clusters

Crockpot Chocolate-Peanut Clusters from my sister, Tina’s Kitchen
Prep Time: 1 hours, 00 minutes
Cook Time: 3 hours, 00 minutes
2 pounds (2 – 16 ounce jars) dry roasted peanuts and salted peanuts
48 ounces almond bark white chocolate
4 ounces sweet German chocolate
10 – 12 ounces dark chocolate
Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Spread on wax paper. Let harden, break in pieces and store in airtight containers.

Alternative recipe, this sounds very good:

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
2 (1 lb.) packages White Almond Bark, broken in pieces

Layer ingredients, in order listed, into (4 quart or larger) crockpot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. (Decorate, if you wish, with holiday sprinkles or additional chopped peanuts.) Allow to harden – 1 hour or so

Cuz Mel’s Chocolate Eclair Cake

CHOCOLATE ECLAIR CAKE (from Melanie’s Kitchen)
  • 1 box graham crackers
  • 1 (4 ounce) box instant vanilla pudding
  • 1 cup powdered sugar
  • 3 cups milk
  • 1 (9 ounce) carton Cool Whip
        1 can light chocolate icing Any Brand
  • 1 Mix, pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed.
  • 2 Fold Cool Whip into pudding mixture; set aside.
  • 3 Lightly grease bottom of 13×9 inch baking pan with oil.
  • 4 Line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit).
  • 5 Pour 1/2 pudding mixture over crackers.
  • 6 Put another layer of crackers, then another layer of remaining pudding.
  • 7 Finish with another layer of crackers.
  • 8 Ice with chocolate icing and refrigerate.
  • Hot Fudge Cake Aunt Juanita's Style

    Hot Fudge Cake
    Hot Fudge Cake

    Every time I visited my Aunt Juanita’s house growing up, she inevitably fed me wonderful dishes, both desserts and main meals.  She also taught me how to cook many of these wonderful dishes.

    One of my favorite recipes that my Aunt Juanita taught me to make is hot fudge sauce.  She used to make hot fudge cake for me if she knew I was coming.  She always made sure to stock her kitchen with the necessary ingredients and I would practice my culinary skills with my aunt by my side many, many times through the years.  We’ve had so many wonderful memories in her kitchen.

    I have used Aunt Juanita’s hot fudge sauce recipe on brownies and pancakes, too, not just cake.  It is super-easy to make and DELICIOUS!  

    Use a prepared cake mix such as Devil’s Food Cake Mix from the store and cook it according to directions on the box, or make one from scratch, either way will be fine.  As for brownies, again…just your choice…homemade or store bought mix. 

    I also like to buy Mayfield or Bryer’s Vanilla Bean ice cream to use for the dessert

    The key to this divine creation is THE SAUCE!


    Hot Fudge Sauce

    1 stick Butter

    1 can Sweetened Condensed milk

    1 – 16 oz can Hershey’s chocolate syrup

    2 tsps Vanilla Extract (link is for homemade recipe on my main blog)

    In heavy saucepan on low-med heat, combine first three ingredients and stir with wooden spoon until well blended.  Continue stirring occasionally to keep from sticking.  Also turn down heat to low if your oven tends to burn easily.  Cook until sauce starts to thicken and boils ever so slightly (will be really large bubbles).  Remove from heat and stir in vanilla extract. 

    How to use the hot fudge sauce:

    Serve warm in two ways as suggested below…(or if you make this and use a different way, leave a comment as to how you used it and feel free to email me a picture to include in the blog to go with your comment):

    Sandwich ice cream between a piece of cake cut in half widthwise, then pour fudge sauce over entire dessert.  Top with a marischino cherry for a lovely presentation.


    Sandwich ice cream between two brownies, then pour fudge sauce over entire dessert.  Top with marischino cherry for a lovely presentation.

    AND here is a great link, too for other Hersheys ideas: