Rich Chocolate Ice Cream

Last summer I bought a Cuisinart ice cream maker.  I had only made a simple vanilla recipe, but tonight, I wanted to try a chocolate recipe.  It's definitely very rich, almost like a Dutch chocolate flavor.  The recipe is adapted from Cuisinart's recipe book.  It tastes really good with a dollop of peanut butter~!  It yields about 5 cups, 10 1/2 cup servings.

Ingredients:
3/4 cup cocoa powder
1/2 cup sugar
1/3 cup brown sugar
dash of salt
1 cup milk
2 cups heavy cream
1 tsp vanilla extract

Directions:
In a blender, combine the cocoa powder, sugar, brown sugar, salt, milk, heavy cream, and vanilla.  I used my Vitamix blender, & it only took less than 10 seconds before the mixture got super thick, like the consistency of pudding.  (I like this method better than mixing it together with a mixer, as the powder will go all over the place! :( )

Let sit in fridge for about an hour before spooning into Cuisinart's frozen freezer bowl, following the directions from the manufacturer.  It should be done about 15-20 minutes.  If you can wait and want a firmer texture, place ice cream in a freezer safe container with a lid for about 2 hours.  Enjoy!

Coconut Bonbons

Well, I think I did it?!  I have never made this candy before.  My husband's favorite childhood candy are these Coconut Bonbons.  He says that it tastes just like the way his granny used to make them! :)  However, he prefers them with the nuts, but I do not.  You may add them, if you wish.  The recipe is adapted from Taste of Home.  I'm glad my adventurous experimental recipe paid off, as it brought a smile to his face... lol

Ingredients:
2 2/3 cup flaked coconut (almost a whole bag)
2/3 cup powdered sugar
14 oz can sweetened condensed milk
2 tbs butter
1/2 tsp vanilla
chocolate flavored almond bark candy coating
*or use melted chocolate chips

In a large mixing bowl, add coconut, powdered sugar, sweetened condensed milk, butter, and vanilla.  Place in the microwave to warm it up just a bit to stir easier.  The butter should melt on it's own as you mix it all together.

Line a cookie sheet with parchment paper, and drop small spoonfuls of the coconut mixture onto the paper.  Place in freezer or fridge until hardened.

Melt either your chocolate flavored almond bark candy coating or your chocolate chips in a shallow bowl.  Place the coconut balls into the chocolate & rescue with your fork, shaking off extra chocolate.  Or you can just drizzle chocolate over coconut balls on the liner.

Enjoy!

Chocolate Eclair Dessert

Does anyone else use Pinterest or Google to find new recipes using up items in their pantry, even items that are out-dated, aka expired?  A lot of times, I'm searching for new recipes to use up close-to-expiration items or past-expired-items, all because I like to stockpile!  I think I came across this recipe a few months ago and forgot about it.  I bought a big ole box of graham crackers from Costco a few months ago, and they didn't get used up before the expiration date 1-2 months out, of course! 

After making this recipe, I'm thrilled to be down a box of graham crackers after this recipe; I have one left to go! lol  It was really pretty easy to make.  The recipe is adapted from The Kitchen is My Playground.  My husband is trying to decide on if he wants this recipe to be his "Birthday Cake" or do his favorite French Silk Pie again.  I love that this recipe has a super-terrific fudgy coating...from scratch! mmmmmm  It's so rich and delicious!  I'm told I have to make this again!...I take this as a compliment! :)

Ingredients:
2 cups homemade Cool Whip recipe
1 5.9 oz box Jell-O vanilla instant pudding
2 1/2 cups milk
1 box of graham crackers
1/3 cup cocoa powder
1 cup sugar
1/4 cup milk
1/2 cup butter
1 tsp vanilla

In a medium mixing bowl prepare the homemade Cool Whip.  In another mixing bowl, mix together the pudding and milk with a mixer for 2 minutes.  Gently fold the Cool Whip into the prepared pudding until well combined.

In a 9x13 pan, lay out a layer of graham crackers.  Pour half the pudding mixture onto the graham crackers, top with another layer of crackers, and repeat.  Make sure that all the graham crackers are coated with the pudding.  Top with a final layer of graham crackers and set aside.

In a saucepan, heat the cocoa powder, sugar, and milk.  Stir until boiling.  Boil for 1 minute.  Remove from heat and let rest for 1 minute.  Add the butter and vanilla.  The chocolate will quickly get thicker as you stir just long enough to melt the butter.  Once the butter is melted and the frosting looks amazing, be proud of yourself!, pour on the 3rd layer of graham crackers.  Make sure the chocolate is as even as possible.  Refrigerate for about 3-4 hours, or until firm.  (My family couldn't wait for this process to be over!!!)

Moist Chocolate Sheet Cake

After school I gave two of my boys a choice of three different goodies to make for them...it was one of those kind of days a momma has to cheer up her kiddos.  They chose this chocolate sheet cake.  It is very moist and delicious!  One of my older boys said that he had to get a glass of milk to go with the cake.  That all the "good" chocolate cakes require milk to go with it.  All he could say once he had a bite was, "MMMMMMMMM."  (He is one of my picky eaters when it comes to chocolate cake.) lol  I packed a piece in their lunches with wax paper around it.  They all ate their cake on the way to school! That's one way to keep the other kids from wanting some!!! lol

The recipe is adapted from The Pioneer Woman.  I was impressed with how quickly it all seemed to be put together.  I love that the frosting doesn't taste like powdered sugar.

Ingredients:

2 sticks butter

4 tbs heaping cocoa

1 cup water

2 cups flour

2 cups sugar

1/4 tsp salt

1/2 cup milk

1/2 tsp lemon juice

2 eggs beaten

1 tsp baking soda

1 tsp vanilla

Preheat oven to 350 degrees.  In a medium saucepan, bring to boil butter, cocoa, and water, stirring well.  Boil for 30 seconds and remove from heat.

In a large mixing bowl, add the flour, sugar, and salt.  Pour the chocolate sauce into the bowl and mix well.  Try to get as much of the flour lumps out as much as possible.

In another small bowl, mix together the milk, lemon juice, beaten eggs, baking soda, and vanilla.  The chocolate mixture should be cool to the touch by now.  Add the liquid and mix well.

Spray an 18x13 sheet cake pan with a nonstick cooking spray.  Pour the batter into the pan, spreading it out as evenly as possible.  Bake for about 20-25 minutes, test with a toothpick for doneness.

While the cake is baking, you can prepare the frosting.  

Frosting:

3/4 cup butter

3 tbs cocoa

2 1/2 cups powdered sugar

3 tbs milk

1 tsp vanilla

In a saucepan (I reused the same to make the batter), melt the butter and cocoa.  Remove from heat.  Gradually, add the powdered sugar, milk and vanilla, stirring well between intervals to get to a smooth consistency.  

After the cake has cooled for about 5 minutes, spread the frosting on the cake.  The frosting will harden as it cools on the cake.  Garnish with sprinkles or chopped nuts.

Homemade Nesquik

Seriously, it's almost midnight, and I found a new recipe to share with y'all.  Funny how you can be on a hunt for something, and you find yourself on a rabbit trail looking up something else!  So, in the midst of trying to find a recipe for something chocolaty, I came across the recipe for Homemade Nesquik, thanks to Sugar Bananas.

What I originally wanted to try has the ingredient for this chocolate powder, but shoot!  I haven't bought any Nesquik in years!  I thought that surely there's a recipe online for a chocolate powder for an easy way to make chocolate milk!  shhhh!  My four boys don't know about it yet!  Uh-oh!  I can see milk being added to my grocery list for later this week!

Good thing that I have a stash of cocoa powder in my pantry!  I have a feeling my oldest will be making this quite a bit on his own, without me knowing it! lol  Therefore, I'll be making a larger batch of this recipe in the nearer future!  Meanwhile, here is a smaller batch for you to try yourself.  Sounds too easy!  (It is!) Now, you can save more money on your groceries, and your kids will love the taste! ....I've already had two glasses tonight! :o

Ingredients:
1/3 cup cocoa powder
2/3 cup sugar
dash of salt

Combine ingredients & shake in a covered container.  Use 2 heaping teaspoons (depending on chocolate preference) for an individual serving (8 oz) of milk.  But, to dissolve the powder the best, add just a bit of hot water and stir.  Then, fill the rest of the glass with milk.

Homemade Peanut Butter Bars

Courtesy of BAKERLADY's post, I found these am-a-zing peanut butter bars!  My Dear Husband raved about how good they tasted!  ("Are you going to blog about these?!!!")  YAY!!!  They are very rich-tasting, in my opinion, but soooo good!  Quickly, I was able to put these together.  These remind me of Buckeyes, only easier!  I'm all for doing bars over individual balls of peanut butter and chocolate!  :) (My mom thinks I cheat by doing bars!)

Ingredients:
2 sticks melted butter
2 cups powdered sugar
2 cups finely ground graham cracker crumbs
1 cup peanut butter
1/4 cup peanut butter
1 1/2 cup chocolate chips

Directions:
Melt the butter in the microwave for about a minute.  Then, add the powdered sugar, mashing together as good as possible.  Then, mash-in the graham cracker crumbs and the 1 cup of the peanut butter, one at a time; it will be pretty stiff to stir together.  (Tasted good, but not too good lookin'. lol)

Spray a 9x13 pan with a nonstick cooking spray.  Press down evenly the graham cracker/peanut butter dough.

In another bowl, melt the chocolate chips and 1/4 cup peanut butter in the microwave for 1 minute.  Keep stirring until all the chocolate chips are melted, and is nice & creamy.

Pour over pressed crust the melted chocolate, covering the whole crust.  Refrigerate until hardened, about an hour.  Cut into bars.

Easy Chocolate Mousse

Anyone in the mood for some chocolate?  Had some ingredients in my pantry that needed to get used up, and wanted to make something that my family would love!  This recipe is very easy and quick to make; it is adapted from YAHOO! Answers.  I love to find fresh, new ideas on the internet!

Ingredients:
2 cups milk
5.9 oz instant chocolate pudding mix
2 1/2 cups heavy whipping cream
chocolate shavings

In a large bowl, mix together the milk and pudding mix with an electric mixer.  Once all the lumps are out, and the powder is dissolved, gradually add the cream whipping until nice and creamy for a couple minutes.

Portion into serving bowls and garnish with chocolate shavings.  I used my leftover chocolate almond bark from a previous recipe.

Crunch Berry Cereal Bars

Found this recipe out of a need to get rid of some cereal sitting untouched in my pantry.  It worked out great.  My kids loved it.  (I think I mainly liked it for the chocolate.)  The recipe is adapted from Spark Recipes.

Ingredients:
10.5 oz marshmallows
2 tbs butter
6 cups Captain Crunch Berry Cereal
1/2-1 cup chocolate chips

In a large bowl, melt the marshmallows and butter together in the microwave for about a minute.  Stir well. Add the cereal and gently toss together.

Spray a 9x13 pan with a nonstick cooking spray.  Press evenly the cereal in the pan.

Melt the chocolate chips for about a minute to a minute and a half in a small bowl.  Drizzle over the marshmallow cereal.  Place in fridge until hardened.  Cut into bars.

For the school lunches, I wrap the bars in wax paper.

Chocolate Cheesecake (1st Attempt)

Many years ago, I got some springform cake pans for a gift.  They have sat in my kitchen mocking me, every time I looked at them.  I was intimidated to use them to make my own cheesecake.  Yesterday, I conquered that fear!  While the appearance is not perfect, the taste is de-li-cious!  

The recipe I used did not educate me enough about how to prevent cracks in the cake...I did not know that would even be an issue!  Needless to say, I will try these tips later to get my perfect cheesecake.  My husband was very skeptical about me baking my own cheesecake vs. buying one.  As rich and full of flavor, it was everything he hoped and expected from a store-bought dessert, but from Angela's Kitchen, aka Me.  The recipe is from Allrecipes.com.  (Please make note that this is my first time to make this cheesecake.  If you are apprehensive, please read the tips posted earlier in the paragraph.)

Ingredients:

1/3 cup melted butter or margarine

1 1/4 cup crushed graham crackers

1/4 cup sugar

24 oz cream cheese softened

1 14 oz can sweetened condensed milk

2 cups chocolate chips

4 eggs

2 tsp vanilla

Directions:

Preheat oven to 300 degrees.  Mash together the butter, crumbs, and sugar.  Spray your springform pan with a nonstick cooking spray.  Press the mixture evenly in the bottom of a 9-inch pan or a 10-inch pan,   if you don't want as tall of a cake.

In a large mixing bowl, beat the cream cheese until fluffy.  Gradually, add the sweetened condensed milk, until nice and creamy.

Add your melted chocolate.  I melted mine in the microwave for 1- minute, stirred, then for another 30 seconds.

On low, mix the chocolate with the cream cheese.  Add the eggs and vanilla, but do not overmix.  

 Pour the "dreaminess"into the pan.  I've heard that placing the springform pan in a water bath helps prevent the cracks.

Bake for about 50-65 minutes.  When the middle is tested, it will still be creamy.  I read that if the center 3" seems wobbly, it's ready and that it will continue baking as it cools.  The toothpick should not come out "dry" when tested.  Let cool until at room temperature, then place in refrigerator.  Garnish with chocolate syrup.

Homemade Twix Bars

Twix Bars are one of my favorite chocolate candy bars.  When I saw this recipe on Hoosier Homemade a couple years back, I jumped on it!  Made it while my kiddos were at school....good for me, bad for them!  I got to make another batch for them later that day.   So, as I made this candy today, they were so very excited~!  (I get the hint, that I don't make these often enough!)

Ingredients:
48 Club crackers
1 stick margarine
1/3 cup milk
1/3 cup sugar
3/4 cup brown sugar
1 cup graham cracker crumbs
1 cup chocolate chips
2/3 cup peanut butter

Spray a 9x13 pan.  Align 24 crackers in the dish.

On the stove, melt the margarine, milk, sugars, and graham cracker crumbs.  Bring to boil over low/medium heat.  Boil for 5 minutes, stirring constantly.

Quickly pour over the crackers and spread about evenly. Then, gently press the remaining 24 crackers over the sauce.

Place in freezer until firm, about 5-10 minutes.

Meanwhile, melt the chocolate and peanut butter together in a small bowl in the microwave for about 1 minute.  Stir well.

Remove dish from freezer.  Spread peanut butter/chocolate over the 2nd layer of crackers.  Return to freezer for the chocolate to harden, about 10 minutes.

Remove from freezer.  Cut into bars and enjoy!  

Chewy Chocolate Chip Granola Bars

Too bad my kids are at school right now... they are missing out on these yummy, chewy chocolate chip granola bars.  I will either have to make another quick and easy batch before they get home or only allow them to wait until tomorrow to have these.  I am very happy that these are easy to make and using up items I already have on hand.  The recipe is adapted from The Marathon Mom.  I know my grocery budget is happy to save money by making these, instead of buying another box at the store.  I like that this recipe is very forgiving, ie. it's okay to add a little a little extra oats or cereal.  I've started to have to double this recipe.  Otherwise, I'd make it 5x/week for school lunches and me!

Ingredients:

1/2 cup peanut butter

1/3 cup honey

1/4 cup butter

1 cup quick oats

1 cup Rice Krispies cereal

1/2 - 1 cup chocolate chips

Directions:

Spray an 8x8 pan with a nonstick cooking spray.  In the microwave, melt together the peanut butter, honey, and butter.  Stir until creamy.

Add oats, cereal, and chocolate chips.  Mix well.  Press into pan.  (I sprayed my utensil to keep it from sticking.)

Chill in freezer for about 10 minutes, or until firm.  Cut into bars.  Makes 12 servings.

Option:  Add any favorite fruits or nuts to mix.  Also, you can melt the chocolate before adding the cereal and oats, if you'd like.  My family prefers the chocolate chips melted.  

Peanut Butter Chocolate Bars

After thinking overnight about this recipe, I finally decided to make these Peanut Butter Chocolate Bars. Didn't make the brownies, as told to my boys last night, so I hope these will make it up to them.  The recipe is adapted from The Girl Who Ate Everything. 

Ingredients:

1/2 cup butter melted

1 cup creamy peanut butter

2 eggs

1 package plain yellow cake mix

1 pkg (12 oz) semi-sweet chocolate chips

1 14 oz can sweetened condensed milk

2 tbs butter

1 tbs vanilla extract

Directions:

Preheat oven to 325 degrees.  

In a large mixing bowl, mix together the butter, peanut butter, and eggs.  Stir in the cake mix.  It will be really thick.  Spray a 9x13 pan with a nonstick cooking spray.  Set aside 1 1/2 cups of the mix in another bowl.  Press the rest evenly into the pan.

In a medium size bowl, melt the chocolate chips, sweetened condensed milk, and butter in the microwave for a minute.  Stir well, making sure the butter and chocolate is all melted.  It will thicken up, being all gooey.  Stir in the vanilla.  Spread over the bottom layer.

Sprinkle the remaining mix over the chocolate.

Bake in oven for 20-25 minutes.  Cool completely before cutting into bars.

Caution!  These are very rich tasting!

Chocolate Pudding Layer Dessert

This dessert was a perfect one for the items in my pantry and fridge, needing to be used up.  It was very easy to put together.  I think it's a "keeper"recipe for any of my children to practice making.  The recipe is adapted from Food.com.

Ingredients:
crust
1/3 cup melted margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar

layer 1
8 oz cream cheese
1/4 cup sugar
2 tbs milk
1 1/2 cup Cool Whip (1/2 tub)

layer 2
3 1/2 cups milk
5.9 oz instant chocolate pudding mix

layer 3
1 1/2 cup Cool Whip (optional as a garnish)

Directions:
In a large bowl mix together the margarine, crumbs, and sugar.  Press down in a 9x13 pan. *** Let chill for about 5 minutes in fridge.

In a large bowl whip together with a mixer the cream cheese, sugar, and milk until creamy.  Gently, stir in the Cool Whip.  Spread over graham cracker crust.

In another bowl, make the chocolate pudding with the milk and pudding mix.  Spread over cream cheese layer.  Chill in fridge until firm for a few hours or overnight. ***  Or do a "quick-freeze," keeping an eye on it to keep it from hardening too much if wanting to serve sooner.

Spread remaining Cool Whip over the chocolate layer, as a garnish, if you'd like.

***My Notes:  For right now, I need to tweak the recipe more.  The original recipe said to press down the graham cracker crumbs and chill, but I think it would be better not "crumbly" and to bake it @ 375 for 8-10 minutes.  Then chill.   Also, even after a few hours in the fridge, the dessert did not "hold-up."  It was very much like pudding.  Perhaps, keeping it in the freezer and thawing out some before serving would be better and prettier.  Will give it another try making the necessary changes.  My kiddos loved the taste and won't mind me making this again with the changes. :)

Cracker Candy

Last year, while in the process of getting out of debt, I found this recipe for Cracker Candy and thought I'd give it a try.  It's a sweet and salty flavor with a crunch texture.  I like it a little too much!  The easy and quick recipe that I want to share with you is adapted from Frugal Mama.

Ingredients:
1 cup butter
1 cup sugar
saltine crackers (a little less than 1 bag, 1/4 lb)
1 cup chocolate chips

Preheat oven to 400 degrees.

Take a 9x13 pan, line it with parchment paper, and place it with the crackers evenly, not overlapping.  I did not use a whole bag (1/4 lb), for my 9x13 pan.  I've made it in the 10x15 pan before, but I think I like the 9x13 pan better, as it's easier for cleanup.

In a saucepan over low heat, melt the butter and sugar together.  Stir constantly to get the sugar dissolved.  Bring to boil over low heat; it won't take long at all!  Boil, stirring still, for 3 minutes.  (I have seen some recipes where they boil for 5 minutes.)

Quickly, pour the sauce over the crackers, as evenly as possible.

Place in oven for 5 minutes.   Then, sprinkle the chocolate chips over the "goop" and let melt a minute.  Then, spread the melted chocolate over the top of the candy, as best as possible.

Place in fridge for about an hour, until hardened, and break into pieces as big or as little as you'd like.

Moist Chocolate Pound Cake

Going through my recipe folder and came across this Chocolate Pound Cake recipe that my mom gave me a while back, so I thought I'd give it a try.  I have no idea where the recipe came from.  My boys were excited to have it in their lunches.  They even wanted it for breakfast, of course!

Ingredients:

2 cups flour 

2 cups sugar

1 small box chocolate instant pudding powder

1 stick butter/margarine

4 tbs cocoa

1 cup water

1/2 cup veg oil

1/2 tsp salt

3 eggs

1/4 cup water

1/4 cup milk

1/2 tsp lemon juice

1 tsp baking soda

1 tsp vanilla

Mix together in a large bowl the flour, sugar, and pudding.

In a medium saucepan, heat the following ingredients together:  butter, cocoa, water, oil, and salt.  Bring to a boil over medium heat.  Remove from heat for about five minutes.

Preheat oven to 350 degrees.

Then, add the chocolate sauce to the flour mixture in the large bowl.  Stir well.  Then, gradually add the eggs, one at a time, mixing well after each one.

In a measuring cup, combine the water, milk, and lemon juice.  Let sit for a minute or so.  This is a substitute for buttermilk.  Then, add the baking soda and vanilla to the "buttermilk."  Mix well and stir into the batter.

Pour batter into a greased and "cocoa-coated" bundt cake pan.  The recipe says to bake for 45-55 minutes.  But, I ended up doing 65 minutes.  Test with a tooth pick.  The edges should pull-away from the pan.  Let cool some before taking out of pan.  I was happy that the cake came out with no problems.  

Coat with your favorite frosting/glaze.

Chocolate Orange Cake Balls

These are very easy to make and are rich in flavor.  It's been a while since I made them last.  Glad to be able to use up a container of frosting in my pantry that I got cheap last year.

Ingredients:

1 9x13 pan of Orange Yogurt Cake

1 chocolate frosting tub

chocolate almond bark

In a large bowl, crumble up the cooked cake and let cool slightly.  

Pour the frosting all over the crumbled cake & mix well.  With an ice cream scoop, dish out the frosted cake and place on a wax lined cookie sheet.  Place in freezer for over an hour, until hardened.

Melt a few squares of the chocolate almond bark in the microwave for 1 minute, stir, and for another 30 seconds.  The chocolate should be creamy; do not overcook.

Coat the chocolate cake balls into the chocolate almond bark and place on wax paper to cool.  Store in an airtight container.

Puppy Chow Snack

Peanut butter, chocolate, & crunch...yummm.  This is a favorite of mine, from when I was growing up.

Ingredients:
12 oz semi-sweet chocolate chips
1 large spoonful of peanut butter (about 1/2 cup)
1 stick butter/margarine
1 box (14 oz) corn chex cereal
2 cups powdered sugar

In a medium bowl, heat the chocolate chips, peanut butter, and butter/margarine for 1 minute in the microwave.  Stir & heat for another 30 seconds.  Stir again until totally combined and no longer watery, but smooth.

In a large bowl, pour the whole box of cereal and top with the hot chocolate sauce.  Mix well, and then sprinkle with the powdered sugar.

Toss the chocolate covered cereal with the powdered sugar, until coated completely. Store in an airtight container.

Kid Tested & Approved

Easy Chocolate Fudge Truffle Candy

Very rich & full of chocolate flavor to satisfy any chocolate craving!  Very happy to have found these.  Now, I'm able to use up the Cool Whip in my freezer from last year quickly.

Ingredients:
12 oz package of semi-sweet chocolate chips
1 tub Cool Whip
chocolate almond bark

Heat the chocolate chips on high in microwave for a minute and stir.  Then, heat again for 30 seconds and stir.  (Do not overcook.)  Add Cool Whip to the melted chocolate and whip together until smooth.  It will be very thick.

Pour into a wax paper lined 8x8 square pan and smooth out as best as possible.

Place in freezer until hardened.  It will not be rock solid.  Okay to leave in freezer for hours or until ready to work with.  Then, peel off wax paper and cut; I used scissors.  It is very easy to work with, just kinda messy on fingers some.  Cut into small bite size pieces.

Break up chocolate almond bark.  Heat on high in microwave for 1 minute and stir.  Then again, for 30 more seconds.  Do not overcook.  Mix until smooth.

With a fork, completely coat chocolate bite into hot chocolate and place on wax paper to harden.  

FYI: Do not get the almond bark wet, or it will ruin the chocolate texture.

Kid Tested and Approved

Rich Chocolate Frosting

For my son's birthday treats at school, I got some plain glazed donuts, but I wanted to spruce them up some.  I looked online for a chocolate frosting to put on them.  They turned out amazing, and all the kids in the class loved it, including my own!

For his birthday cake, I used the same recipe to pour on top of his This Isn't a Brownie, But a Cake?  Wow.  It has a very rich flavor & is very moist.  The taste of the frosting does not have a "waiting period" for the "right" taste.  In my opinion, a lot of frostings have to wait, to neutralize the powdered sugar taste.  Immediately, it tasted good.  In fact, the cake & frosting tasted better the next day.  My husband said that it didn't taste as "sweet," and was not as overwhelming.

To coat the 9x13 cake completely, I doubled the frosting recipe.  My husband said that with the frosting, it almost had a "molten lava" effect to it, as the bottom layer of the frosting oozed out, while the top layer was hardened.  

It is a definite well-liked cake and easy to make with ingredients already on hand.  The recipe is adapted from Secret Donut Recipe.  I haven't tried the donuts, yet; another recipe to put on my list to try. 

Ingredients:

1 cup powdered sugar 

2 tbs cocoa

1/4 cup milk

1/2 -1 tsp butter

In a small bowl, mix together the the powdered sugar & cocoa.  Warm up the milk and butter together in another bowl and pour into the powdered sugar & cocoa mixture.  Stir well, dissolving the sugar & cocoa.  Spread over dessert.  Cool to let harden.  

This Isn't a Brownie, But a Cake?

Saw an episode on t.v. featuring Barefoot Contessa.  I have never heard of her before, but liked her simple style.  In the episode, she was making her Chocolate Ganache Cupcakes with chocolate syrup in it!  The recipe I found was for an 8" round cake pan.  I wasn't sure it would work to feed my family of 6!  So, I went recipe hunting for one that was similar, but would work in a 9x13 pan.  This recipe is modified from GroupRecipes.com.  

I knew it would be moist, like a brownie, because of the oil in the recipe.  I wonder what kind of outcome you would have if you used something like applesauce in place of the oil.  It also seemed weird that only 1 cup of flour was needed in this recipe.  I've made flour-less cakes before and was not pleased with all the expense and labor to make it; I thought most cakes had more flour in them.

Normally, I would add chocolate chips to my chocolate cakes, but this is so amazingly rich and moist, that there is NO need.  It also is very good, that it doesn't need to be frosted with icing, in my opinion.

Most of my kids prefer to have a chocolate cake over another flavor.   Chocolate cakes have normally not been my favorites, as they are "dry" in taste.  But, I thought I would give this a trial run to see how it would work as a birthday cake.  Unfortunately, his birthday is not tomorrow.  So, we must wait with anticipation to make this amazing rich and moist brownie  cake again.  However, we probably will frost this cake for Birthday Boy!

*If any of my friends have heard of this Chocolate Syrup Cake before and not told me about it, shame on you!

Ingredients:

1 cup sugar

1 cup oil

4 beaten eggs

16 oz chocolate syrup

1 tsp vanilla

1 cup flour 

1 tsp baking powder

Preheat oven to 350.  In a large bowl, mix well the sugar and oil.  Add the beaten eggs to the mix.  Make sure the sugar gets dissolved in the batter.  Set aside and make the chocolate syrup or use the pre-made kind.  Stir in the chocolate syrup and vanilla into the batter.  Add the flour and baking powder and mix well.

Line your 9x13 pan with parchment paper for easy cleanup.  Bake for about 35-40 minutes.