"Perfectly Chocolate" Chocolate Cake

2 Cups sugar
1 3/4 Cup flour
3/4 Cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 Cup milk
1/2 Cup oil
2 tsp. vanilla extract
1 Cup boiling water

1. Heat oven to 350 degrees F. Grease and flour two 9 in. round baking pans. 2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. 3. Bake 30-35 min. or utnil wooden pick inserted in center comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost. 10-12 servings.
CUPCAKES: Line 2 1/2 in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 F for 22-25 minutes. Cool; frost. About 30 cupcakes.


Frosting Recipe

1 stick (1/2 cup) butter or margarine
2/3 Cup cocoa
3 Cup powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups

Chocolate Oatmeal Cookies

1 1/3 cup oats
1/2 cup brown sugar
1/2 cup sugar
1/3 cup walnuts
1 cup chocolate chunks
1 1/3 cup flour mixed with 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt

Mix above and add 1/2 cup melted butter or marg., 1 egg, 1 teaspoon vanilla

Mix together with hands until well blended. Roll into balls and bake on greased cookie sheet at 350/180 10-12 minutes

Makes 3 dozen

Deep Dish Brownies

ooey, gooey, rich & chewy

3/4 cup butter or margarine melted
1 1/2 cup sugar
1 1/2 teaspoon vanilla (or 1 packet vanilla cukor)
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Combine all. Beat well with spoon. Spread into greased 8" square pan (sprinkle with chocolate chunks if desired)
Bake at 350/180 40-45 minutes until pulls away from edge of pan.

Easy Fudge

400 grams chocolate
3 tubes sweetened condensed milk
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract

put it all in a microwave bowl and heat until chocolate is almost melted. Mix well and the rest of the chocolate chunks will start to melt.

Pour into a pan that already has a sheet of wax paper at the bottom
place in fridge until set, better if left overnight

cut into pieces and enjoy

Chocolate Chip Pie

Filling
1 stick of butter/margarine, softened
2 eggs beaten
1/2 cup flour
1 cup sugar
2 tsp vanilla extract (or use vanilla sugar)
1 bar broken chocolate (I cannot remember if I use the 100gram or 200 grams bar)
Mix first 5 ingredients, stir in chocolate
Pour into pie shell

Pie Crust:
1 1/4 cups flour
1/3 cup butter
5 + Tablespoon Cold water (as much as you need to get the right consistency)
Stir flour with 1/4 teaspoon salt. Using a pastry blender, cut until in pea size pieces
Sprinkle with water, then keep forming ball with fork and keep repeating process until a ball is formed
On a lightly floured surface, flatten dough and roll to fit a pie dish

Bake at 350/180 for 35-45 minutes

Peppermint Patties

1 14-oz. can of sweetened, condensed milk
1 tsp. peppermint extract
6 cups confectioner's sugar
1 1/2 pounds of chocolate (any candy bar- we use Szerecsen b/c it's dark)

Combine milk and peppermint. Add sugar, beat on low speed until smooth. Knead mixture on a surface sprinkled with confectionser's sugar. Shape into 1-inch balls, flatten the balls into patties. Place on wax paper. Let dry at least one hour, turn over, then dry for another hour. Melt the chocolate, dipp each patty into the chocolate using a fork. Place on waxed paper and allow to harden in freezer or fridge.

I got this recipe from Heidi Meiners, who I think might have gotten it from someone else.

Rich Chocolate Brownie Cake

This is for chocolate lovers:

Rich Chocolate Brownie Cake

Williams-Sonoma Holiday Entertaining Cookbook (page 221)

1/2 C (4 oz/ 125 g) unsalted butter, at room temperature

1 C (8 oz/250 g) sugar

2 large eggs, slightly beaten

1 tsp. vanilla extract (essence)

1/8 tsp. salt

3/4 C (4 oz/125 g) all-purpose flour

4 oz (125 g) good-quality semisweet (plain) or bittersweet chocolate, at least 61 percent cacao, coarsely chopped (the one I made was just semi-sweet Nestle morsels)

Confectioners' sugar for dusting

Preheat oven to 350 F/180 C. Line an 8-in (20-cm) round cake pan with a piece of aluminum foil, allowing teh edge to overlap the pan. Using a pastry brush, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and 1/4 C (1.5 oz/ 45 g) of the flour and beat well. Add the remaining flour in two batches, beating well after each addition.

Melt the chopped chocolate in the top of a double boiler set over (but not touching) gently simmering water. (I just melted my chocolate chips in the microwave.) Remove from heat and let cool slightly, 2-3 minutes. Add it to the cake batter and beat until well blended and creamy. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake until the cake is puffed and a toothpick inserted into its center comes ou clean, 20-25 minutes.

Transfer to a wire rack and let cool completely. Using the edge of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or cake plate and peel off teh foil. Turn the cake right side up. Place a stencil of your choice on top, and then sift the sugar over the stncil to create a pattern. Carefully lift off the stencil. Enjoy!

Peanut Butter Chocolate Bars

Ingredients:
1 cup peanut butter
6 Tbl butter (170 g)
¾ cup brown sugar
½ cup sugar
1 Tbl vanilla
3 eggs
1 cup flour
2 cups milk chocolate morsels

1. Beat first 5 ingredients until creamy. Beat in eggs. Beat in flour. Stir in morsels.
2. Spread into a greased 9x13 inch pan. Bake 20 to 25 minutes in a preheated 350° oven. Use a toothpick test to determine when done. Cool in pan.