Chocolate. The word alone can make your mouth water. The recipes that have been unleashed over the years that contain chocolate of one kind or another is truly mind boggling. Please enjoy some of our favorites.

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Choose from one of our Chocolate Selections


Cakes & Frostings    Pies & Desserts     Cookies     Beverages     Squares   

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Cakes & Frostings
Coco-mallow Cake | Chocolate Spud Cake | Saucey Chocolate Cake | Zucchini Chocolate Cake | Miracle Chocolate Cake | Chippy Poppy Seed Cake | Fluffy Chocolate Icing | Devil's Food Cake | Caramel Frosting | Cocoa Banana Cake |

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Coco-mallow Cake

• 2 cups all purpose flour
• 2 cups white sugar
• 1 cup butter/margarine
• 1 cup cola beverage
• 1/2 cup sour milk
• 2 eggs - beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 1/2 cups miniature marshmallows
• 3 Tablespoons cocoa

In a large bowl combine flour, baking soda and sugar. Set aside. Mix milk, eggs and vanilla. Set aside. In a medium pan, combine butter, cocoa and cola. Heat to boiling point, stir continually. Remove from heat. Pour over flour mixture and add milk mixture and blend well. Fold in marshmallows. Bake in a 9" x 13" pan that has been greased and floured for 30 to 35 minutes at 350 degrees F.

While the cake is baking, prepare the icing.

• 1/2 cup butter
• 3 Tablespoons cocoa
• 6 Tablespoons cola beverage
• 1 pound icing sugar
• 1 cup chopped pecans or almonds(optional)

Place icing sugar in a large bowl and set aside. Combine butter, cola and cocoa in a saucepan and heat to boiling, stir continually. Remove from heat and pour over icing sugar. Mix vigorously until smooth. Add nuts and spread over cake as soon as you take it from the oven.


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Chocolate Spud Cake
Great place to use up left over mashed potatoes!

• 2 cups all purpose flour
• 1/2 cup cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup of shortening (substitute margarine and omit salt)
• 2 cups white sugar
• 4 eggs
• 1 cup mashed potatoes
• 1 teaspoon vanilla
• 1/3 cup milk
• 1 cup chopped walnuts (optional)

Sift together flour, cocoa, baking powder, salt and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs, one at a time and mix until fluffy. Add potatoes and vanilla, mix well. Stir in flour mixture alternatively with milk. Add nuts and stir. Pour into a greased 9" x 13" pan and bake at 350 degrees F. for 40 to 45 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool in the pan. Cut into squares and serve with ice cream or whipping cream.


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Saucey Chocolate Cake

• 2 cups all purpose flour - sifted
• 1 1/4 cups sugar
• 2 teaspoons baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 4 Tablespoons cocoa
• 1 1/2 cups applesauce
• 1/2 cup milk
• 1/2 cup butter melted
• 2 Tablespoons rum extract
• 1 cup raisins - chopped
• 1 cup pecans - chopped

Sift flour, sugar, baking soda, spices and cocoa together. Set aside. Mix together, applesauce, milk, butter and extract. Add to flour mixture and mix well. Add raisins and nuts. Pour into a buttered 9" x 13" pan that has been dusted with cocoa. Bake at 350 degrees F. for 45 minutes, or until toothpick inserted in the middle comes out clean. Cool 10 minutes, turn out onto a rack and dust with icing sugar.


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Zucchini Chocolate Cake


Zucchini Chocolate Cake

• 2 1/2 cups all purpose flour
• 1/2 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup oil
• 1 cup brown sugar
• 1 cup white sugar
• 2 teaspoons vanilla
• 2 cups grated zucchini - peeled or unpeeled - remove seeds
• 1/2 cup milk
• 3 eggs
• 1 cup chopped nuts - you choice (optional)
• 3 teaspoons orange peel (optional)

Blend dry ingredients together and set aside. Beat oil, sugar and eggs together. Add zucchini. Add dry ingredients alternately with milk. Pour into a greased Bundt cake pan or tube pan and bake at 350 degrees F. for one hour. Serving Suggestions: 1. Buttered with a piece of hard cheese; 2. With warm custard; 3. With ice cream; 4. Iced with your favorite icing. NOTE: This cake freezes well.

SUGGESTION: If using previously frozen zucchini, make sure it is completely thawed and drain all of the moisture from it, patting dry with a paper towel.


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Chippy Poppy Seed Cake

• 1 cup buttermilk
• 1/2 cup poppy seeds
• 1/2 cup butter
• 1/2 cup shortening
• 1 1/2 cups sugar
• 4 eggs - separated
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 - 6 ounce package chocolate chips
• 1 Tablespoon white sugar
• 1 Tablespoon cinnamon

Cream butter, shortening and sugar. Add egg yolks and blend well. Sift in dry ingredients. Add vanilla and poppy seeds. Beat egg whites until stiff and fold into batter. Place half the batter into a well greased tube pan. Add chocolate chips and sprinkle with sugar and cinnamon. Add remaining batter and bake at 350 degrees F. for one hour.


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Miracle Cake

• 1 cup miracle whip
• 1 cup cold water
• 1 cup white sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Mix dry ingredients together. Add miracle whip and water. Mix well. Pour into an 8" x 12" baking pan and bake at 350 degrees F. for 35 minutes.



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Fluffy Chocolate Icing

• 2 Tablespoons butter
• 2 cups sifted icing sugar
• 4 Tablespoons cocoa
• 1 egg white
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla
  
  
  Cream butter. Sift together icing sugar and cocoa. Add 1/2 cup of icing sugar mix to butter and beat until light. Add unbeaten egg white and salt. Beat until blended. Gradually add remaining icing sugar mixture. Add vanilla. Beat until fluffy.
  
  
  
  
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  Devil's Food Cake
  Sift Together
  • 1 1/2 cups sifted cake flour
  • 1 1/4 cups sugar
  • 1/2 cup cocoa
  • 3/4 teaspoon salt
  • 1 1/4 teaspoon soda
  
  Add
  • 2/3 cup shortening softened
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla
  
  Beat on low speed for two minutes.
  Add
  • 1/3 cup sour milk or buttermilk
  • 2 eggs - unbeaten
  
  
  Beat ingredients on low speed for 2 minutes. Pour into two greased, deep 8" layer cake pans. Bake at 350 degrees F. for 30 to 35 minutes. SUGGESTION: Ice with Caramel Frosting
  
  
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  Cocoa Banana Cake
  
  • 2/3 cup milk
  • 1 Tablespoon vinegar
  • 3/4 cup butter
  • 1 2/3 cup sugar
  • 2 eggs
  • 1 1/4 cups pureed banana
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3/4 cup cocoa
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  
  
  Combine milk and vinegar. Set aside. Cream butter, sugar and eggs. Stir in banana and vanilla. Sift together flour, cocoa, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour milk. Divide batter between 2 greased and floured 9" round layer pans. Bake at 350 degrees F. for 40 to 45 minutes. Cool ten minutes before turning out on wire rack. SUGGESTION: Frost with Choco-Banana Icing
  
  
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  Caramel Frosting
  
  • 1 cup brown sugar
  • 1/2 cup whipping cream
  • 2 Tablespoons butter
  • 1/2 teaspoon vanilla
  
  
  Combine all ingredients in a saucepan and mix. Bring to a boil. Rapid boil for 15 minutes. Cool for 10 to 15 minutes. Icing should be almost cold. Add vanilla and beat until thick.
  
  
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  Choco-Banana Frosting
  Choco-Banana Frosting
  
  
  • 1/4 cup melted butter
  • 1/2 cup cocoa
  • 1/4 cup pureed banana
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla
  • 3 cups sifted icing sugar
  
  
  Beat together melted butter and cocoa. Blend in banana, milk and vanilla. Add icing sugar and continue to beat until smooth.
  
  
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  Pies & Desserts
  Chocolate Lovers Fruit Cake Pie | Chocolate Vanilla Silk | Chocolate Log |Chocolate Cinnamon Roll |Chocolate Cherry Cake
  
  

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  Chocolate Lovers Fruit Cake Pie
  Crust
  
  • 3/4 cup graham wafer crumbs
  • 3/4 cup oreo cookie crumbs
  • 1/4 cup white sugar
  • 1/3 cup butter or margarine - melted
  
  
  Combine all ingredients together. Press onto sides and bottom of a 9" pie plate. Refrigerate. NOTE: 1 1/2 cups of either crumbs can be used rather than half of each.
  
  Filling
  
  • 1/2 cup currants
  • 1/2 cup chopped cranberries ~ if using frozen cranberries, thaw and drain well before chopping
  • 1/4 cup mixed peel - chopped
  • 1/4 cup dried apricots - chopped
  • 1 Tablespoon orange juice (substitute with brandy)
  • 1/4 cup butter
  • 2 squares OR 2 ounces unsweetened chocolate
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup sliced almonds
  
  
  In a glass or metal bowl, mix currants, cranberries, peel, apricots and juice together. Cover and set aside to soak.
  In a saucepan, melt butter and chocolate over a low heat. Remove from heat and add sugar and syrup. Blend well. Add eggs and beat well. Stir in flour and spices. Combine thoroughly. Fold in fruit mixture and pour into chilled pie crust. Sprinkle with almonds.
  Bake at 350 degrees F. for 30 minutes or until filling is set and almonds are toasted.
  This is best if served warm with whipped cream or ice cream. Alternatively, if serving cold, prepare a custard sauce and serve while custard is still warm. NOTE: This is a wonderful dessert to finish off your Thanksgiving and Christmas feasts.
  
  
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  Chocolate Vanilla Silk
  Base
  
  • 1 cup flour
  • 1/2 cup margarine or butter
  • 1 cup finely chopped walnuts (substitute almonds, filberts or pecans)
  
  Combine all ingredients and press into a 9" x 13" (or larger) baking pan. Bake at 350 degrees F. for 20 minutes. Cool.
  
  Topping
  
  • 1 - 16 ounce package of plain cream cheese
  • 1/2 cup icing sugar
  • 1 small container of Cool Whip
  • 1 package of instant vanilla pudding
  • 1 package of instand chocolate pudding
  • 3 cups milk
  • 1 small container of Cool Whip (again)
  
  
  Blend cream cheese with icing sugar and spread over base. Cover with one container of Cool Whip. Set aside.
  Mix vanilla pudding with 1 1/2 cups milk. Set aside and let thicken.
  Mix chocolate pudding with 1 1/2 cups milk. Set aside and let thicken.
  Gently pour a layer of vanilla pudding over Cool Whip covered base. Pour a layer of chocolate pudding over the vanilla pudding. Cover with the remaining container of Cool Whip. Refridgerate over night before serving or better yet, freeze, removing from the freezer just before serving. NOTE: Can be made ahead and frozen.
  
  
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  Chocolate Log
  Log
  
  • 5 eggs separated
  • 2 Tablespoons cocoa
  • 1/2 cup icing sugar
  • 2 Tablespoons flour
  
  Beat egg whites until very stiff. Set aside. Beat egg yolks unitl lemon color and add icing sugar. Beat again. Sift flour and cocoa together and add to egg yolk mixture. Combine egg yolk mixture with egg white mixture and beat 4 to 5 minutes on high speed. Pour into a 9" x 13" cake pan lined with wax paper. Bake at 400 degrees F. for 10 to 12 minutes. Turn out onto an icing sugar dusted tea towel. Peel off wax paper and roll while still warm. Let cool.
  
  Filling
  Prepare one package of Dream Whip as directed on package. Unroll cooled cake and spread with Dream Whip. Roll up again. NOTE: Use toothpicks intermittently to keep log rolled while icing.
  
  Icing
  
  • 1 package chocolate instant pudding
  • 1 package of Dream Whip
  • 1 1/2 cups cold milk
  
  Combine all ingredients together and mix until thick. Spread over log. NOTE: Any leftover icing may be frozen fo future use.
  
  
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  Chocolate Cinnamon Roll
  
  • 1 cup whipping cream
  • 1/2 teaspoon cinnamon
  • 1 - 8 ounce package of thin chocolate wafers
  
  Beat cream and cinnamon until stiff and holds its shape. Cover each wafer with 1 tablespoon of whipped cream and stack into three piles of approximately 10 wafers each. Lay stacks end to end on a cookie sheet, joining with whipped cream. Ice the roll with the remaining whipped cream, cover with plastic wrap and place in the fridge overnight. Cut diagonally into 1/2 inch slices to serve.
  
  
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  Chocolate Cherry Cake
  
  • 1 package cherry jello - 4 serving size
  • 1 package of chocolate cake mix
  • 1 envelope of whipped topping
  • 1 package of chocolate instant pudding - 4 serving size
  • 1 1/2 cups cold milk
  
  
  Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside. Prepare cake mix as instructed on package and bake in a 9" x 13" pan. Remove from oven and cool for 20 to 25 minutes.
  With a large metal fork, poke deep holes in the cake approximately 1" apart. Pour jello mixture in holes and refrigerate while preparing the topping.
  In a chilled bowl, blend and whip topping. Set aside.
  Mix instant pudding and milk together. Beat until stiff, approximately 5 minutes.
  Fold whipped topping and pudding together. Frost cake. Store in refrigerator.
  
  
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  Cookies
  Pumpkin Chocolate Chip Cookies | Chocolate Bran Cookies | Double Chocolate Cookies
  
  
  
  Pumpkin Chocolate Chip
  
  • 1/2 cup butter or margarine - at room temperature
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin - solidly packed
  • 1 egg - beaten
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 - 6 ounce package semi-sweet chocolate chips
  
  
  Sift flour, baking soda, baking powder, cinnamon and nutmeg together. Set aside. Cream butter and sugar in a large bowl until fluffy. Blend in pumpkin, egg and vanilla. Add flour mixture to butter mixture. Blend well. Stir in chocolate chips. Using a teaspoon, drop batter onto a lightly greased cookie sheet. Bake at 350 degrees F. until lightly browned, approximately 5 minutes. Cool on a rack. Makes approximately six dozen. Freezes well.
  
  
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  Chocolate Bran Cookies
  
  • 1 cup all bran
  • 1 cup sour milk
  • 1/2 cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa
  • 1/2 teaspoon vanilla
  
  
  Soak bran in sour milk. Mix dry ingredients together and set aside. Cream shortening and sugar together. Add eggs, bran mixture and flour mixture. Drop by spoonfuls on an ungreased cookie sheet and bake at 350 degrees F. for 7 to 10 minutes.
  
  
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  Double Chocolate Cookies
  
  • 1 cup margarine or butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2/3 cups cocoa - sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 - 1 cup chocolate chips NOTE (1)
  
  
  Combine all dry ingredients together and set aside. Cream first four ingredients together until light and fluffy. Add flour mixture to butter mixture, mix well. Stir in chips. Drop by teaspoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes at 350 degrees. Makes approximately five dozen. Freezes well. NOTE (1) Substitute chocolate chips for white chocolate chips
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  Beverages
  Hot Choc Nog | Aztec Chocolate | | Chocolate Syrup | Sweet Dreams Cocoa
  
  
  
  Hot Choc Nog
  
  • 2 squares semisweet chocolate or 4 ounces
  • 3 cups milk
  • 1 cup light cream
  • 1 teaspoon vanilla
  • granulated sugar
  • 2 egg yolks
  
  
  In the top of a double boiler, melt chocolate. NOTE: Water should not be boiling to do this process.
  In a heavy saucepan, combine milk, cream and vanilla. Scald until bubble form at edge. Do not boil.
  Beat in melted chocolate and add sugar to taste. Return to top of double boiler.
  In a small, deep bowl, beat egg yolks until lemon color. Very slowly add some hot chocolate milk, stirring continually. When yolks are completely dissolved, pour back into top fo double boiler and heat over gently simmering water for approximately 5 minutes or until hot. Continue to stir during the heating period. Makes 6 to 8 small cups.
  
  
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  Aztec Chocolate
  
  • 4 squares semisweet chocolate or 4 ounces
  • 2 squares unsweetened chocolate or 2 ounces
  • 4 cups milk
  • 1 vanilla bean - slit open (substitute 1 teaspoon vanilla extract)
  • 1 Tablespoon (approximately) of granulated sugar
  • 2 egg whites
  • Pinch of ground cloves
  • Fresh ground pepper to taste
  
  
  Melt both kinds of chocolate in the top of a double boiler. Do not boil the water.
  In a large saucepan, heat milk and vanilla bean until bubble form around edge of pan. Pour milk into melted chocolate stirring to blend. Add sugar. NOTE: If using vanilla extract, add with sugar.
  Beat egg whites lightly and stir into chocolate mixture. Remove vanilla bean (if using). Increase heat so water in double boiler simmers. Whip with whisk or ratary beater until frothy.
  To serve, pour into heated cups and sprinkle with cloves and pepper. Makes 4 to 6 servings.
  
  
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  Sweet Dreams Cocoa
  
  • 1/4 cup Fry's cocoa powder
  • 4 cups cold milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • Whipped cream
  • Brandy (optional)
  
  
  Combine cocoa with just enough cocoa to make a paste. Scald remaining milk in the top of a double boiler. Add sugar to scaled milk. Stir to dissolve. Gradually pour a little milk into cocoa, stirring until paste becomes runny enough to pour back into the top of the double boiler. Heat over boiling water for a few minutes until hot. Add vanilla and pour into heated mugs. Serve with a dollop of whipped cream on top. Sprinkle with cinnamon if desired and add brandy. Serves 4 to 6.
  
  
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  Chocolate Syrup
  Add to cold or hot milk.
  
• 1 square unsweetened chocolate or 1 ounce
• 1 cup granulated sugar
• Pinch of salt
• 1/2 cup water
• 1/4 cup light corn syrup
• 1 teaspoon vanilla

Melt chocolate in the top of a double boiler. Do not boil water.
Remove from heat and add sugar, salt, water and corn syrup to chocolate. Mix well. Return to heat and cook, stirring over hot water until mixture is smooth. Remove from heat again and add vanilla.
Store syrup in a jar with a tight fitting lid in the refrigerator. Makes approximately one cup.
NOTE: If syrup is too thick to spoon from jar, add 1 or 2 tablespoons of hot water stirring to thin.
SUGGESTED USE:1. Place 1 to 2 teaspoons (more if desired) in a mug. Add hot or cold milk and stir. 2. Drizzle over ice cream. 3. Drizzle over whipped cream that is on top of hot chocolate or cake.


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Squares
Choconut Squares | Double Chocolate Brownies | | Arrowroot Bars | Coconut Chocolate Layers Bar



Choconut Squares
Base

• 3 Tablespoons white sugar
• 1/4 cup cocoa
• 1/4 cup flour
• 1/2 cup butter or margarine

Cream butter. Add sugar and mix well. Sift flour and cocoa together and add to butter mixture. Blend to a stiff dough. Press into a 9" x 9" baking pan and bake at 325 degrees F. for 15 minutes.

While the base is cooking, prepare the topping.

Topping

• 1 1/2 cups brown sugar
• 1 cup chopped nuts - you choose
• 1 teaspoon baking powder
• 1/2 cup fine coconut
• 3 Tablespoons flour
• 2 eggs - well beaten
• 1 teaspoon vanilla

Mix all ingredients together. When base has cooked, remove from oven. Spread topping on base and return to the oven baking at 350 degrees F. for approximately 25 minutes. Cool. and ice with chocolate icing.


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Double Chocolate Brownies

• 1/4 cup cocoa
• 1 cup hot water
• 1/4 cup butter or margarine
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup sour milk
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 1 cup chopped nuts

In a large bowl, mix cocoa in hot water. Add butter and stir to melt. Add sugar and eggs. Mix well. Add dry ingredients alternately with milk and vanilla. Stir with a spoon only until mixture is blended. Do Not Over Mix. Spread on a large greased cookie sheet. Sprinkle with 1 cup of chocolate chips and 1 cup of chopped nuts of your choice. Bake at 350 degrees F. for 20 minutes.


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Arrowroot Bars
Arrowroot Bars

Base

• 30 arrowroot cookies - broken into pieces - DO NOT CRUSH - Keep any crumbs
• 1/2 cup butter or margarine - melted
• 8 Tablespoons white sugar
• 8 Tablespoons cocoa
• 2 eggs - well beaten
• 1 teaspoon vanilla

Cook all ingredients EXCEPT cookie pieces, together in a double boiler until thick. Approximately 5 to 10 minutes. Pour mixture over cookies and mix well. Put in an 8" x 8" greased pand and press into place.

Topping

• 1 1/2 cups icing sugar
• 1 Tablespoon butter
• 1 teaspoon vanilla
• 3 Tablespoons cocoa
• Milk

Mix together icing sugar, butter and vanilla. Add milk by the tablespoonful to mixture and continue beating until smooth but thick. Spread topping over base, sprinkle with arrowroot crumbs and place in the fridge until set. Store in fridge.


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Coconut Chocolate Layers Bar

• 1/2 cup butter
• 1 cup graham cracker crumbs
• 1/2 cup oreo cookie crumbs
• 1 - 3 1/2 ounce packed flaked fine coconut
• 1 - 6 ounce package semi-sweet chocolate chips
• 1 cup finely chopped nuts - you choose
• 1 - 14 ounce can sweetened condensed milk

Melt butter and spread over the bottom of a 9" x 13" pan. Mix crumbs together and sprinkle evenly over melted butter. Spread coconut over crumbs. Chocolate chips will be the next layer followed by the nuts. Finally, drizzle the condensed milk on top. Do not stir. Bake as is for 25 minutes at 375 degrees F. Remove from oven and cut into squares. NOTE: It is easiest to cut and remove these squares from the pan while still warm.


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Please visit our other related pages and articles.

Cookbooks     Kitchen Tips     Creative Table Centerpieces     Cooking Outdoors    Cooking for One     Kitchen Gadgets    
Olden day Measurements and Oven Temperature Tests   
Thanksgiving Feast - recipes gramma used   

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These recipes are for the purpose of sharing only and not for purposes of reselling.
Please send your favorite recipes to Comfy Country Creations.

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