January 2017 - Chocolate Chocolate Snack Cake Gloria Dougherty, Akron 1 2 / 3 cups flour 1 cup brown sugar, packed ¼ cup cocoa 1 teaspoon baking soda 1 / 23
½ teaspoon salt 1 cup water 1 / 3 cup vegetable oil 1 teaspoon vinegar ½ teaspoon vanilla Preheat oven to 350 F. Mix flour, brown sugar, cocoa, baking soda and salt in bowl. Stir in water, oil, vinegar and vanilla completely. Pour into ungreased 8 x8 x2 square pan. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Dust with powdered sugar or top with icing. Chocolate Swiss Roll Laura Brubaker, Ephrata Cake: 2 eggs 2 / 23
1 cup sugar ½ cup oil ¼ teaspoon salt 2 teaspoons baking soda ½ cup cocoa 2 cups applesauce 2 cups flour Mix ingredients and pour in large greased 15 x10 pan or cookie sheet. Bake at 350 F for 25 to 30 minutes. Let cool. Filling: 1½ cups powdered sugar 8 oz. cream cheese 2 tablespoons water 3 / 23
8 oz. Cool Whip 5 tablespoons butter 2 tablespoons milk 1½ cups chocolate chips Beat powdered sugar, cream cheese and water. Fold Cool Whip into cream cheese mixture. Spread on top of cooled cake. Melt butter. Add milk and stir in chocolate chips until melted. Spread evenly on top of cream cheese mixture. Cool and cut into bars. Chocolate Coconut Bars Laura Brubaker, Ephrata 2 cups graham cracker crumbs ½ cup melted butter ½ cup sugar 4 / 23
2 cups Angel Flake coconut 14 oz. can sweetened condensed milk 1½ cups chocolate chips 2 tablespoons peanut butter Mix graham cracker crumbs, melted butter and sugar. Spread in a 9 x13 pan. Bake at 350 F for 10 minutes. Combine coconut and sweetened condensed milk. Spread over first layer. Bake 15 minutes more. Melt chocolate chips and peanut butter together over low heat and spread over coconut layer while both are hot. Cool until firm and cut into squares. Frozen Chocolate Dessert Laura Brubaker, Ephrata 12 oz. cream cheese 1¾ cups sugar 4 teaspoons vanilla 5 / 23
1 1 / 3 cups milk 2 / 3 cup cocoa powder 32 oz. whipped topping 2 cups graham cracker crumbs 1 / 3 cup butter 1 / 3 cup brown sugar Melt butter. Mix with graham cracker crumbs and brown sugar. Put in bottom of pans for crust (recipe fills a 13 x9 x2 pan and one about half the size). Beat cream cheese, sugar and vanilla till smooth. Add cocoa powder alternately with milk. Fold in topping. Pour in pans on top of crumbs. Freeze 8 hours or more. Serve directly from freezer. Chocolate syrup may be drizzled over top. Chocolate Truffles MaryAnn Newswanger, New Holland 6 / 23
3 cups (18 oz.) semisweet chocolate chips 14 oz. can sweetened condensed milk 1 tablespoon vanilla flaked coconut, chocolate, sprinkles, cocoa and/or finely chopped nuts In a microwave-safe bowl, heat chocolate chips and milk at 50% power until chocolate is melted. Stir in vanilla. Chill for 2 hours or until mixture is easy to handle. Shape into balls. Roll in coconut, sprinkles, cocoa or nuts if desired. Yield about 4 dozen. Chocolate Cake With Cherry Pie Filling Kathryn Sensenig, East Earl 1 box chocolate cake mix 21 oz. cherry pie filling 1 teaspoon almond extract or vanilla 7 / 23
2 eggs Beat cake mix, pie filling, extract and eggs together. With a spoon, spread in a greased and floured 13 x9 pan. Bake at 350 F for 30 minutes or until done. Glaze: 1 cup granulated sugar 5 tablespoons margarine 1 / 3 cup milk pinch of salt 1 cup chocolate chips Combine sugar, margarine, salt and milk in a saucepan. Stir over medium heat until it boils. Stir in chocolate chips until melted. Remove from heat and stir occasionally until it cools and thickens a bit, approximately 10 minutes. Pour slowly over hot cake. Spread evenly and refrigerate. Chocolate Sauce 8 / 23
Pauline Seibel, Lititz 5 oz. chocolate or cocoa 1 cup water 1½ cups sugar 1 / 8 teaspoon salt Combine ingredients in pan and boil about 8 minutes. Keep sauce refrigerated and use to make chocolate milk, as an ice cream topping, etc. Yum Yum Cupcakes Gloria Dougherty, Akron Filling: 8 oz. cream cheese 9 / 23
1 / 3 cup sugar 1 egg dash of salt 12 oz. chocolate chips Cream together cream cheese, sugar, egg and salt. Add chocolate chips. Cake: 2 cups sugar ½ cup cocoa 2 teaspoons baking soda 2 / 3 cup oil 3 cups flour 2 teaspoons vanilla 10 / 23
2 tablespoons vinegar 2 cups water Combine cake ingredients and beat well. Batter will be thin. Fill cupcake liners half full with batter. Spoon rounded teaspoon of cream cheese filling into center of each cup. Bake at 375 F for 20 to 25 minutes. If making miniature cupcakes, reduce bake time to 10 minutes. Cupid s Chocolate Dessert Wanda Lyman, Bowmansville 1 lb. box vanilla wafers 1½ tablespoons butter, melted 2 German sweet chocolate bars 3 eggs, separated 1 tablespoon sugar 11 / 23
1 teaspoon vanilla 2 tablespoons water 1 pint whipping cream 1 cup chopped pecans, optional Roll the vanilla wafers to fine crumbs. Take 2/3 of the crumbs and mix with melted butter. Place the crumbs in a 9 x9 square glass baking dish. Press down and smooth evenly. Bake at 350 F for 8 to 10 minutes to set. Do not let the crumbs get too brown. Cool completely. In a double boiler (do not let water in lower part come to a boil), melt the chocolate. In a small bowl, beat together the egg yolks, sugar, vanilla and water. Add to the melted chocolate, mixing until well-blended. Cool slightly. Meanwhile, beat egg whites until peaks form, then beat the whipping cream. Fold the chocolate mixture into the egg whites and fold until well-blended. Then add to the whipping cream and fold until well-blended. Fold in nuts. Pour mixture over vanilla wafer crumbs in the 9 x9 dish. Put the rest of vanilla wafer crumbs on top. Cover and refrigerate overnight before serving. Chocolate Mocha Ice Cream Squares 12 / 23
Annetta Weaver, Ephrata Squares: 1½ cups butter 1 cup cocoa 4 cups sugar 8 eggs 4 tablespoons instant coffee 2 teaspoons vanilla 2 cups flour Preheat oven to 350 F. Coat two 9 x13 pans with cooking spray. Combine ingredients and spread into pans. Bake for 25 minutes. Cool. Topping: 13 / 23
2 quarts vanilla ice cream 6 oz. or ¾ cup instant vanilla pudding 24 crushed Oreo cookies Soften ice cream slightly then mix well with instant pudding. Fold in crushed Oreos. Spread on top of cooled squares. Freeze until firm. Top with Cool Whip, chocolate syrup and milk chocolate toffee bits. Cut into squares to serve. One Pan Chocolate Cake Elaine Ziolkowski, Ephrata 1 stick margarine ¼ cup cocoa ½ cup water 1 cup flour 14 / 23
¾ cup sugar ½ teaspoon baking soda ¼ teaspoon salt ¼ cup milk 1 egg 1 teaspoon vanilla Melt margarine in sauce pan. Stir in cocoa and water. Mix well and set aside. Mix dry ingredients. Add cocoa mixture and remainder of ingredients. Blend well. Pour into greased 8 round or square pan. Bake at 350 F for 25 to 30 minutes. Cool. Dust with powdered sugar. Chocolate Cherry Nut Fudge Pat Roth, Ephrata 3 2 / 3 cups sifted powdered sugar 15 / 23
½ cup cocoa ½ cup butter or margarine 3 tablespoons milk 1 tablespoon vanilla ½ cup chopped candied cherries ½ cup chopped pecans Combine powdered sugar and cocoa. Stir well and set aside. Combine butter and milk in a medium saucepan over low heat. Cook until butter is melted. Remove from heat and stir in cocoa mixture. Stir until smooth. Add vanilla, cherries and pecans. Stir well. Pour mixture into lightly greased 8 square pan. Chill until firm. Cut into squares. Yields about 2 dozen. Chocolate Sour Cream Pound Cake Pat Roth, Ephrata 1½ cups butter, softened 16 / 23
3 cups sugar 5 eggs 3 cups all purpose flour ½ cup cocoa 1 teaspoon baking soda ¼ teaspoon salt 8 oz. sour cream 1 cup boiling water 2 teaspoons vanilla Cream butter. Gradually add sugar, beating well. Add the eggs, one at a time, beating well after each one. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Add vanilla. Pour batter into a greased and floured 10 tube pan. Bake at 325 F for 1 hour and 20 minutes or until cake tests done. Cool in pan 10 to 15 minutes. Remove the cake from the pan and cool completely. 17 / 23
Chocolate Peanut Butter Tart Pat Roth, Ephrata 1 package (9 oz.) chocolate wafer cookies, finely ground ½ cup butter, melted 2 cups heavy cream 1 tablespoon vanilla 8 oz. package cream cheese, softened ½ cup sugar 18 / 23
1 cup creamy peanut butter ¾ cup semisweet chocolate chips, melted In a bowl, combine cookie crums and butter. Press into bottom and sides of a 10 by 2 springform pan coated with cooking spray. Freeze 15 minutes. In a small bowl with mixer at high speed, whip cream and vanilla to form soft peaks. With same beater in a separate bowl, beat cream cheese and sugar till smooth. Beat in peanut butter until just blended. Fold in whipped cream. Save 1 cup peanut butter mixture and add melted chocolate. Spoon peanut butter mixture into pie shell. Dollop with chocolate peanut butter mixture. With a knife, swirl to marble. Chill 2 hours or until firm. Chocolate Wacky Cake Pat Roth, Ephrata Cake: 3 cups all purpose flour 6 tablespoons cocoa 2 teaspoons baking soda 19 / 23
1 teaspoon salt 2 cups granulated sugar 2 teaspoons vanilla 2 teaspoons vinegar ¾ cup less 1 tablespoon cooking oil 2 cups warm water Sift dry ingredients together into a 9 by 13 greased pan. With a spoon, make three holes in the dry ingredients. Pour vanilla into one hole, vinegar into another hole and oil into the third hole. Pour water over the mixture and stir thoroughly in the pan until moistened. Bake at 350 F for 30 to 40 minutes. Frosting: 2¾ cups sifted powdered sugar ¼ cup plus 1 tablespoon cocoa ¼ cup butter or margarine, melted 20 / 23
1 teaspoon vanilla 2 to 3 tablespoons milk, more if needed 1 / 3 cup peanut butter, optional Combine all ingredients. Beat until smooth. Black Bottom Cupcakes Norma G. Flexer, Zionsville, Lehigh County Topping: 8 oz. package cream cheese, softened 1 egg, unbeaten 1 / 3 cup sugar 1 / 8 teaspoon salt 21 / 23
6 oz. package semisweet chocolate chips Combine cream cheese, egg, sugar and salt and beat well. Stir in chocolate chips and set aside. Cake: 1½ cups flour 1 cup sugar ½ teaspoon salt ¼ cup cocoa 1 teaspoon baking soda 1 cup water 1 / 3 cup oil 1 tablespoon vinegar 22 / 23
1 teaspoon vanilla Combine dry ingredients. Add water, oil, vinegar and vanilla and beat well. Fill 18 cupcake liners 1/3 full. Add one tablespoon of topping to each cup. Sprinkle with a little granulated sugar and a few nuts (optional). Bake at 350 F for 20 minutes. 23 / 23