Wednesday, February 10, 2010

Too Much Chocolate Cake


1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Raspberry Cheesecake

We loved this - I will make it again and again...

This actually made enough for 2 for me... so buy two crusts

2 (8 ounce) packages cream cheese,
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons lemon juice from
concentrate (I left out)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (I used frozen)
1 (6 ounce) packaged graham cracker
pie crust

Chocolate Glaze:
2 (1 ounce) squares semisweet
1/4 cup whipping cream (I acutally forgot to add this and it turned out great)

1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3. Bake 30 to 35 minutes or until center is almost set. Cool
4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Chocolate Raspberry Bonbons

¾ cup dark chocolate 73% (I used chocolate chips and have used almond bark)
¼ cup raspberry jam (I used homemade strawberry jam)

1.Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
2.Using a small paint brush, coat the bottom and sides of a candy mold
3.Place mold in freezer for 10 minutes to allow chocolate to harden
4.Remove mold from freezer
5.Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
6.Paint chocolate over raspberry jam to cover and make final layer
7.Place in freezer for 10 minutes to harden
8.Remove from freezer, turn mold upside down and pop candies out of mold