Sour Cream Chocolate Cake

This cake is very rich and delicious! I frost with either butter cream or chocolate cream cheese frosting (which makes it even more decadent!)

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 t vanilla extract
3 cups cake flour
2 t baking soda
1/2 t baking powder
1/2 t salt
1 cup sour cream

Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream (start and end with the dry ingredients) Beat until incorporated after each addition. Add cocoa mixture; beat well.

Pour into 3 greased and floured 9-in round cake pans. Bake 350 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans and allow to cool completely before frosting.

**For my nieces birthday cake, I stirred in 1 pkg of Ghiradelli semi-sweet chocolate chips before pouring it into the pans for baking. I then frosted it with chocolate cream cheese frosting and garnished it with more chocolate chips.

Dark Chocolate Cupcakes

Trust me on this one. So chocolatey, and soooo good.

16 tablespoons (2 sticks) unsalted butter
4 ounces bittersweet chocolate, chopped
1 cup (3 ounces) Dutch-processed cocoa powder*
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sugar
1 cup sour cream

Preheat oven to 350*F and line muffin tin with baking cups.

Melt butter, chocolate, and cocoa together in a bowl in the microwave, stirring often, and allow to cool slightly. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, whisk eggs and vanilla together by hand until uniform. Slowly whisk in the sugar until combined, and then slowly whisk in cooled chocolate mixture until combined. Sift about 1/3 of the flour mixture over the batter and whisk in. Whisk in sour cream, then sift remaining flour mixture over batter and whisk until completely incorporated. Stir to make sure batter is fully combined.

Place a level ¼ cup of batter into each muffin tin (I actually use a measuring cup for this and level it off; if you don’t, the cupcakes will run over and the edges will bake together.)

Bake at 350* for 15-20 minutes, until a toothpick comes out with just a few crumbs attached. Rotate tins halfway through to ensure even baking. Cool in tins for 10 minutes, then remove to a wire rack to cool completely before frosting.

Yield: 24 cupcakes

NOTE: You can also bake this in a 13”x9” baking pan for 30-35 minutes.

*Heaven knows why, but I have a devil of a time finding Dutch-processed cocoa around here. I substituted Hershey’s Special Dark with good results.

Chocolate Chip Cookie Dough Brownies

OK, so I just had these last night and they were so yummy! I haven't made them, yet -- but I sure enjoyed eating them -- so here's the recipe. (Courtesy of Kellie Munster)

Brownies
1/2 cup butter or marg
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped nuts (I would leave these out)

Melt butter and chocolate. Remove from heat and stir in sugar. Add eggs and vanilla, beat lightly just until combined (don't over beat). Stir in flour and nuts. Spread batter into a greased 9 x 13 pan.

Cookie Dough
(This looks just like the Toll House recipe)

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter/marg (I would use 1/2 butter and 1/2 shortening)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips
1 cup chopped nuts (I would leave these out)

Combine flour, baking soda & salt. Beat butter sugars and vanilla in a large mixing bowl until creamed. Add eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop dough by tablespoons evenly in brownie batter.

Bake brownies 35-40 minutes on 350 or until toothpick comes out almost clean. Cool completely and frost with frosting.

Frosting
4 oz semi sweet chocolate
3 Tbsp butter
3 Tbsp hot water
1 1/2 cups powdered sugar

Melt chocolate and butter. Remove from heat and stir in water and powdered sugar. Mix well and spread over brownies!

Double Chocolate Muffins

2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
8 tablespoons unsalted butter (no substitutions)
1 cup packed light brown sugar
1 large egg
1 cup semisweet chocolate chips

Let all ingredients come to room temperature. Preheat oven to 350*F. Grease muffin cups or line with paper/foil cups. Melt unsweetened chocolate and let cool.

Whisk together flour, baking soda, and salt. In another bowl, combine buttermilk and vanilla. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add brown sugar, beating on high speed until lightened in color and texture, about 4 to 5 minutes. Beat in egg. Add melted chocolate and beat in until just blended.

Add 1/3 of the flour mixture and beat in thoroughly, then 1/2 of buttermilk mixture and beat in. Continue until all of flour mixture and buttermilk mixture have been fully incorporated. Stir in chocolate chips.

Divide batter among muffin cups and bake 25-30 minutes, until toothpick inserted into one or two of the muffins comes out clean. Let cool for 2 to 3 minutes in the pan before removing; serve at room temperature.

Caramel Brownies

This recipe has been around for a while -- and for good reason. It's sooo good. I thought it would definitely have made its way on here by now, but since I can't find it I figured I'd post it. You're welcome.

50 caramels
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup butter, melted
6 oz. semi-sweet chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk, stirring frequently. Meanwhile, beat cake mix, butter, and remaining evaporated milk until blended. Pour half of batter into a 9" x 13" pan coated with nonstick cooking spray. Bake at 350*F for 6 minutes. Sprinkle chocolate chips evenly over batter; pour caramel mixture evenly over chips, leaving 1/2" border around edges. Pour remaining batter over caramel mixture and spread to edges, making sure to seal border. (Yes, it can be a pain to spread brownie batter over melted caramels. Just go with it.) Bake 18 minutes more. Cool to room temperature; refrigerate to allow caramel to set before cutting.

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

Topping
1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

Crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

Caramel
1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!

Molten Chocolate Cakes

Alycia, my sister, found this recipe somewhere and we usually have it with ice cream. Last Sunday I just had to have a molten cake so we tried it with fresh strawberries and melted white chocolate on top. The strawberries were fabulous with it because it was like eating chocolate covered strawberries. You really couldn't taste the white chocolate but it looked pretty.

4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 10-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

"The" Most Chocolaty Bundt Cake Ever

My friend Mindy made this for an Enrichment night... and it was amazing!! I don't think it could get any more chocolaty... anymore moist...anymore delicious... or any easier!

1 chocolate cake mix (I like the fudge one)
1 4 oz. chocolate pudding
12 oz. chocolate chips
1/2 pint sour cream
1/2 c. vegetable oil
1/2 c. water
4 large eggs

Mix, start salivating, pour in greased bundt pan... And try to patiently wait for 50-60 minutes until it cooks at 350. And then enjoy a piece of pure heaven chocolate cake.

You can sprinkle powdered sugar over the top. I've also eaten it strawberry shortcake style with strawberries and whipped cream. Di-Vine!

Nuts & Chews Chocolates

I found this recipe in Taste of Home magazine and after I dipped it in dark chocolate it reminded me of See's Candies Nuts & Chews - which is a good thing in my book. I made quite a few changes with regards to the nuts I used - and I also added the chocolate part (not sure why it was ever omitted)





** Recipe called for walnuts, pecans, and Brazil nuts) **

• 2 cups peanuts
• 2 cups cashew pieces
• 2 cups walnut pieces (raw, because that's what I had)
• 2 cups almonds (raw, because that's what I had)
• 2 tablespoons butter
• 3 cups sugar
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• Chocolate for dipping (I used dark chocolate)
  

Place the nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line a 9 x 13 pan with foil, grease the foil with butter and set aside.

In a heavy saucepan, combine sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or overnight. Using foil, lift candy out of pan, discard foil. Cut candy into squares. Dip bottom half into chocolate. Set on wax paper to cool. Store in an airtight container in refrigerator.

Brownie (Batter)

1 1/2 cups flour
2 cups sugar
6 T cocoa (January only uses 4)
1 t salt
1 cup butter, softened
4 eggs
2 t vanilla

Mix everything together on medium speed for 3 minutes. Pour into a 9x13" greased pan and bake at 350 degrees for 30 minutes. (That's assuming it makes it to the pan. This is so good as batter, Strattons have been know to make just brownie batter for dessert. It does make delicious brownies as well.)

For mint brownies: Make frosting, but use mint flavoring instead of almond flavoring. Color it green (great for St. Patrick's Day) if you want. Spread over cooled brownies. In a sealed Ziploc baggie, melt chocolate chips in the microwave. Cut off a very small corner of the baggie, squeeze chocolate over the mint frosting. For a fun, festive Christmas brownie, use peppermint flavoring, color the frosting pink and sprinkle crushed candy canes over the top.

For cream cheese brownies: Frost brownies with cream cheese frosting. Drizzle chocolate over in the same fashion as above. You can color the frosting pink and it make a delicious Valentine's Day treat.

French Silk Pie

This is from the Better Homes & Gardens cookbook. It's the best french silk recipe I've found, and I absolutely love it!

Shortbread Crust:
1/3 c. butter, melted
1/4 c. sugar
1 1/2 cups finely crushed Pecan Sandies (about 18 cookies)

Mix butter and sugar. Add crushed cookies and toss to mix well. Spread into 9-inch pie plate, pressing onto bottom and up sides. Bake in 375 oven for 5 minutes, until edge is slightly brown. Cool on wire rack before filling. {I usually end up sticking mine in the freezer for about 10 minutes.}

Pie Filling:
1 cup whipping cream
1 cup chocolate pieces - 6 oz. {I use Hershey milk chocolate chips}
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream

In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot chocolate mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. Stir in the 3 tablespoons whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling into cooled shortbread crust. Cover and refrigerate for 5 to 24 hours. Serve topped with whipped cream and chocolate shavings.

Zucchini Brownies

These are the BEST brownies and the zucchini makes them so moist. Happy Eating!!!

Combine mixing well:

1 1/2 c. sugar
1/2 c. salad oil
1/4 c. water
1 tsp salt
1 1/2 tsp soda
2 tsp vanilla
1/2 c. cocoa

Then add:
2 c grated zucchini
2 c. sifted flour
1/2 c. nuts (optional)

Bake at 350 degrees for 20-25 minutes on a backing sheet or in muffin tins

Frosting (I always double the frosting but these measurements are for a single batch)
1/2 c. butter
6 tsp. cocoa
3 c. powdered sugar
1 tsp vanilla
A pinch of salt
1 Tbsp. milk

Chocolate Pound Cake with Berries

2 sticks butter or margarine

1/2 c. shortening

1 T. vanilla

3 c. sugar

5 eggs

3 c. flour

1/2 t. baking powder
1/2 t. salt

1/4 c. cocoa

1 c. milk

Cream margarine and shortening. Add vanilla, sugar and eggs one at a time. Mix dry ingredients and add to above mixture alternating with milk. Bake in bundt (or is it just bunt?) pan at 325 for 1 hour and 15 minutes.

I top with fresh or thawed frozen strawberries and raspberries and whipped cream.

Chocolate Peanut Butter Bars

Super easy!

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 bag chocolate chips
4 tablespoons smooth peanut butter

Mix together butter, graham cracker crumbs, poswered sugar, and 1 cup peanut butter. Press into an ungreased 10"x15" cookie or jelly roll pan. Melt chocolate chips with 4 tablespoons peanut butter; mix until smooth and completely incorporated. Spread chocolate over peanut butter mixture and chill at least 1 hour before cutting into bars.

*You can use either chunky or smooth PB for the PB mixture, but smooth has a better texture. I don't recommend chunky for the topping. Also, you can leave the PB out of the melted chocolate, but using it makes the chocolate less brittle when it's cooled, so it cuts into bars more easily.

Chocolate Fondue

9 ounces milk chocolate, chopped*
1/2 cup sweetened condensed milk
1/2 cup cream
1 TBSP apple juice
4 ounes large marshmallows (use it from a jar)

Combine chocolate, milk, cream, apple juice over double broiler. Stir until melted. Stir in marshmallows. Serve.

We like to serve with bananas, fresh pineapple, strawberries, angel food cake, or warmed almonds,

*I use Peter's Superlative Chocolate from Orson Gygi's. It comes in a 10 lb. brick and costs just over $30.00, but lasts a while.

Marshmallow Brownies

I took thisfor dessert fro Sunday dinner, everyone asked for the recipie to be posted, so here it is!


Cream together
1 c softened butter
2 c sugar
1/3 c cocoa
add 4 eggs one at a time
then add 1 1/4 c flour
2 tsp vanilla

Pour into a greased 9 x 13 pan. Cook at 350 for 30 to 35 minutes.
Remove from oven cover top with a layer of mini marshmallows, put in oven under broiler watch till marshmallows turn light brown and remove from oven. Let cool.

Frosting
1/4 c butter softened
1/3 c cocoa
1/3 c evaporated milk
1 2/3 c powdered sugar
1 tsp vanilla

Mix all together shouldn't be too thick since you will need to pour ( spread) over the marshmallows.
Can refrigerate to help cool and set up frosting.

Chocolate Bundt Cake with Chocolate Sauce

This recipie is originally from Mel , and then I discovered this sauce to pour onto it. Yummy!

1 Pkg devils Food cake mix
1 small box of devils food instant pudding
8 oz sour cream
4 eggs
1/2 c oil
1/2 c hot water
1 to 2 c chocolate chips

Mix all ingredients. Pour in a well greased bundt pan. Nake at 350 for 40-45 minutes. While still warm dump on plate. Slice to serve and pour sauce on each piece.

Chocolate Sauce

2 c sugar
1/2 c cocoa
1 c butter
1 can evaporated milk

Melt butter on low heat, add rest of ingredients, boil for 4 minutes. Remove from heat add 1 tsp vanilla. ***this makes a lot of sauce, too much for the cake, I have halved the recipie and it is perfect, or you can use the extra sauce on icecream.

Eclairs

I was always afraid to attempt this sort of pasty. But it is really pretty simple so give it a try!

1/2 C margarine or butter
1 C flour
4 eggs
1 pkg vanilla or chocolate instant pudding ( I prefer them with vanilla)
1 cup whipping cream ( optional)
Chocolate Glaze ( recipie below)

In a medium saucepan combine margarine or butter, 1 C water ad 1/8 tsp salt. Bring to
boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that
doesnt seperate. Remove from heat. Cool 10 minutes. Add eggs one at a time, beating wit wooden spoon after each additional egg till smooth.

Drop by heaping tablespoons 3 inches apart, onto a greased cookie sheet. ( makes about 10)
Bake at 400 degrees for 30 minutes until golden brown. Cool , then split puffs and remove any soft dough from the inside, leaving room to scoop in pudding. Replace tops. Spread chocolate glaze over top. Can add a dallop of cream to top and even in the middle if you wish,

Chocolate Glaze

4 oz of chocolate ( i use chocolate chips)
3 TB butter
1 1/2 C powdered sugar.

In a small saucepan melt chocalate and butter over low heat, stirring frequently. Remove from heat stir in sugar and 3 TB hot water, stir in additional water if neccesary. Pour over each eclair.

Chocolate Trifle

I made this for our Stratton dinner yesterday. It is so, so good. {Sorry, Aimee, that you couldn't have any -- I know I'm a mean sister-in-law!}

INGREDIENTS
1 brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) container Cool Whip, thawed
2 Skor or Heath bars (crushed)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces cool whip until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Sprinkle crushed candy bars on top. Refrigerate 8 hours before serving.

Texas Sheet Cake

This is a Stratton family staple. I just found out that my mom orginally got the recipe from her sister-in-law, Darlene, so I guess it's a Smith staple as well. This is really easy to make but really good, too. It would be perfect to take to a potluck (Emily).

Bring the following to boil over low heat:
2 sticks margarine
1 c. water
2 1/2 T. cocoa

In a large mixing bowl, beat well:
2 eggs
1/2 c. sour milk (1/2 c. milk with 1 tsp vinegar)
1 tsp baking soda
1 tsp vanilla

Add to mixing bowl (and mix):
2 c. flour
2 c. sugar

Add melted margarine mixture and combine well.

Pour into a jelly roll pan and cook at 375 for 20 minutes.

5 minutes before the cake is done, boil over low heat:
1 stick margarine
1/2 c. milk
2 1/2 T cocoa

Add:
4 1/2 c. powdered sugar
1 tsp vanilla

Immediately after taking the cake out of the oven, pour the icing over the cake and let cool.