Better Than
Sex Chocolate Cake Recipe
6 oz Chocolate chips -- Semi-sweet
3/4 c Pecans -- chopped
1 pk Chocolate butter cake mix
Or 1 pk German sweet chocolate mix
4 Eggs
1/2 c Oil
1/4 c Water
1 ts Vanilla
3 1/2 oz Instant pudding mix -- Chocolate
8 oz Sour cream
Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining
ingredients together for 3 minutes; fold in the chips and nuts. Pour into
greased & floured bundt pan.
Bake at 350F for 50 minutes.
Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make holes in top
of cooled cake, and pour the topping over the cake. When ready to serve, top
the piece of cake with whip cream, butterscotch, and Heath bar bits.
Chocolate Cake with Surprise Filling
Recipe
2 c Sugar
1 Stick margarine [see PS at -end]
6 tb Cocoa
3 Eggs, separated
1 c Buttermilk*
2 1/2 c Flour
1 1/2 ts Vanilla
1/2 c Hot water
1 1/2 ts Baking soda * (1 cup milk+1 tsp vinegar mixed together may be
substituted here)
Blend sugar and margarine; add cocoa and egg yolks. Alternately add
buttermilk w/ baking soda + 1/2 c hot water, and flour. Beat egg whites, add
vanilla and blend into mixture.
Pour into a greased and floured 13x9-inch baking pan -OR- Pour into two 8"
or 9" diamter cake pans lined with wax paper.
SURPRISE FILLING
8 oz (1 pkg) cream cheese, softened
1/2 c sugar
1 egg
1 dash salt
1/2 c semi-sweet chocolate chips
Blend cream cheese, sugar, egg and salt. Stir in chocolate chips. Drop by
teaspoonfuls over cake batter in pan. Bake at 350 F for 30-40 minutes. Cake is
done when it leaves side of the pan.
To make cupcakes, fill paper baking cups
2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each.
Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.
Chocolate Cheese Mousse Pie
Recipe
1/4 c Skim Milk
1 Envelope Unflavored Gelatin
2/3 c Skim Milk
2 lg Eggs, Separated
6 tb Sugar
1 tb Unsweetened Cocoa
1 tb Vanilla
1 1/2 c Low Fat Cottage Cheese
1/3 c Graham Cracker Crumbs
1/8 ts Cinnamon
Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk;
allow to soften for 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour
into blender bowl and blend until gelatin dissolves.
Add egg yolks, 4 tb sugar, cocoa and vanilla. Blend at medium speed until well
mixed. Add cottage cheese and blend until smooth. Refrigerate until thick.
Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix
crumbs and cinnamon. Place in an 8" pie pan.
Carefully pour in chocolate mixture and refrigerate.
Only 105 calories per serving.
Chocolate Decadant Cake
Recipe
1 c Boiling water
3 oz Unsweetened chocolate
1/2 c Sweet butter
1 ts Vanilla extract
2 c Sugar
2 Eggs, separated
1 ts Baking soda
1/2 c Sour cream
2 c Less 2 tablespoons flour
1 ts Baking powder
Icing:
2 tb Butter
1/4 c Semi-sweet chocolate chips
6 tb Heavy cream
1 1/4 c Powdered sugar
1 ts Vanilla extract
Chop up chocolate, butter and put them in boiling water. melting them. Add
vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold
in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes.
Icing: combine all ingredients and put on
low heat. stir constantly. cool. it will thicken. put on topof cake and let
drizzle down sides.
Chocolate Baked Alaska Recipe
CRUST
1 1/2 c Chocolate Chips
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs
FILLING
1 c Chocolate Chips
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened
MERINGUE
4 ea Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar
CRUST:Combine over hot (not boiling)
water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and
mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press
into bottom of 9-inch springform pan; freeze until firm.
FILLING: Combine over hot (not boiling)
water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips
are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until smooth but
not melted. Gradually stir in chocolate mixture (flecks will appear in ice
cream). Spoon into center of crust, mounding high in center and leaving
3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove
sides of pan. Preheat oven to 450 degrees F.
MERINGUE: In a large bowl, combine egg
whites and cream of tartar; beat until soft peaks form. Gradually add sugar,
beat until stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or
until lightly browned.
Serve IMMEDIATELY !
Chocolate Mud Cake Recipe
Cake:
1/2 c Butter
1 1/2 c Hot Water
2 c Castor Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs
Vanilla Icing:
125 g Dark Cooking Chocolate
1/4 c Unsalted Butter
Melt butter in double boiler, stir in combined coffee and hot water, then
chocolate & sugar. Stir until smooth. Sift dry ingredients into 3 lots.
Place melted ingredients into electric mixer bowl and gradually beat in dry
sifted ingredients individually. Add eggs and vanilla and beat well. Greased
and base line a 25 cm cake tin & pour in mixture.
Bake in slow oven 300F for approx 2.5 hours. Stand for 5 minutes before turning
out of tin.
Icing: Melt chocolate and butter in double
boiler and beat with a wooden spoon until smooth.Pour over cold cake and smooth
out. Note Cooking time may vary. Cake is cooked when skewer comes out
reasonably clean.
Death
By Chocolate Cake Recipe
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water,and oil together in a large bowl until
thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in
chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour.
When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand
Marnier.
