Sour cream chocolate cake

For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Brownie cookies

From the pioneer woman

Ingredients

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet) 
• 2 sticks Softened Butter 
• 2 cups Sugar 
• 3 whole Large Eggs 
• 1 Tablespoon Vanilla Extract 
• 2-1/4 cups Flour 
• 1/4 cup Cocoa Powder 
• 1 Tablespoon (additional) Cocoa Powder 
• 1 teaspoon Baking Powder 
• 1/2 teaspoon Salt 
• Powdered Sugar, For Dusting 

Preparation Instructions

Preheat the oven to 350 degrees.

Melt the chocolate in the microwave, stir, and let it cool.

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Chocolate pudding

6 tbs granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/2 cups whole milk
1 1/2 cups heavy cream
2 4-oz bars bitter sweet chocolate, broken up
4 tbs butter
1 tsp vanilla

In a saucepan, whisk sugar, cornstarch, cocoa, and salt to combine.  Slowly whisk in milk and cream.  Bring to a boil over medium high heat, whisking constantly.  Reduce heat and continue cooking until mixture thickens (1-2 minutes.)  Remove saucepan from heat and add chocolate, butter, and vanilla.  Whisk until chocolate melts and mixture is blended.  Scrape pudding into a bowl and press plastic wrap over the surface while it cools.  Refrigerate until chilled.

Milk chocolate pudding:  Follow recipe above, reducing sugar and cocoa powder to 3 tbs. each and substituting milk chocolate for the bittersweet.

White chocolate pudding:  follow recipe above, reducing sugar to 3 tbs and omitting cocoa powder.  Substitute white chocolate for bittersweet.

White peppermint hot chocolate

In a small pot combine 1 cup whole milk and 1 peppermint tea  bag.  Bring to a low simmer, cover and steep for 3 minutes.  Remove tea bag and whisk in 2 oz white chocolate chips.  Stir till melted.  Pour into mug and top with whipped cream and crushed pepeprmint candy.

Skinny cake

Makes 12 Servings

• 1 (18.25 oz) box moist-style cake mix
• 1 (12 oz) can soda (some web sites say to use diet soda, which makes sense, but I didn't do the math.  For diabetics it would be better, though.)

Directions

Preheat oven to 350° F. Spray a 9-inch by 13-inch baking pan with nonstick spray. In a large bowl, whisk cake mix with soda until smooth. Pour into the pan. Bake until a knife or toothpick inserted into the center comes out clean, 30 to 35 minutes. Slice and enjoy!

This cake is a lot denser than a cake made with the oil and eggs normally used.  You can use any cake with a complimentary soda flavor.  Chocolate cake is supposed to be good with cola or cherry cola, white or yellow cake is good with mountain dew or cream soda, etc.

The serving size is good, too.  Not like the sliver you're normally allowed.

Nutrition Information: 

171 calories

3.5g fat

301mg sodium

34g carbs

<0.5g fiber

19g sugars

1.5g protein

Crock pot cocoa

This is a really rich, creamy hot chocolate.  Wish I could have it (dratted dairy allergy) but at least it's posted here so I can find it when I want it for others.  

2 cups whipping cream 

1 can sweetened condensed milk

6 cups milk 

1 tsp vanilla extract 

12 oz pkge mlk chocolate chips. 

Directions - Combine all ingredients in a slow cooker and stir well. Heat on low for 2-2 1/2 hours, whisking every half hour or so, until chocolate is melted and mixture is hot. Stir well to blend.  Makes about 12 cups.  (Can substitute white chocolate chips for a white hot chocolate.)

Decadent Chocolate Cake

Cake:

• 2 stick butter
• 6 Tbsp cocoa powder
• 1 c water
• 2 c sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 2 1/2 c flour
• 1/2 c milk
• 2 eggs
• 1 tsp vanilla

Melt butter in 2 quart or larger saucepan; add cocoa and water and bring to a boil. Remove from heat and stir in sugar Add salt, soda and flour, and stir well. Blend in eggs, milk, and vanilla. Bake in a 9x13, greased cake pan in 400 degree oven for 15 to 20 minutes

Frosting:

• 1 stick butter
• 6 Tbsp powdered cocoa
• 6 Tbsp milk
• 1 Tbsp hot water
• 1 tsp vanilla
• 1 lb confectioners sugar, sifted

Melt butter in a medium saucepan; add cocoa and milk and bring to a boil. Remove from heat and add water, vanilla, and sifted confectioner sugar, and mix well. This frosting is not stiff. Frost cake while cake is hot and frosting is still warm. Let cool before cutting.

Chocolate Cake, no eggs

If you're out of eggs and you are craving chocolate cake, try this recipe.

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
3/4 cups oil
2 tsp. vanilla
2 tsp. vinegar

Combine dry ingredients in a large mixing bowl.  Add all wet ingredients and mix well.  Batter will be thin.  Pour into greased and floured 9 x 13 pan, bake at 350 for 25-30 minutes or until atoothpick inserted near the center comes out clean.  Cool completely and frost.  (Use a rich frosting.)

Chocolate Cream Cheese Frosting

3 ounces cream cheese
1/2 stick (1/4 cup) butter
2 cups powdered sugar
1/3 cup cocoa
dash salt
3 tbs. milk
1/2 tsp. vanilla

Beat cream cheese and butter together, add powdered sugar, cocoa, salt, milk, and vanilla.  Spread over 9 x 13 cake.

Moist chocolate cake

1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 tbs. pero powder (optional)
1 1/2 tsp baking soda and baking powder
1 tsp salt
2 eggs
1 cup milk or buttermilk
1/2 cup oil
1 or 2 tsp vanilla
1 cup boiling water

Preheat oven to 350.  Grease and flour pan of your choice (bundt or 9 x 13).  Mix all dry ingredients in large mixing bowl.  Add wet ingredients, beat on medium speed for 2 minutes.  Batter will be thin.  Pour into pan.  Bake 45-50 minutes for bundt pan, 35-40 minutes for 9 x 13 pan.  Test for doneness with toothpick inserted near center.  (Toothpick should come out clean.)  For bundt cake, cool on rack for 10 minutes, invert on plate and dust with powdered sugar.  For 9 x 13 pan, try chocolate cream cheese frosting.

Chocolate Crinkle Cookies

3/4 cup butter
1/2 cup cocoa
1 1/4 cup sugar
2 tsp. vanilla
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp. salt
2 tbs. milk
1/2 cup chopped nuts or chocolate chips (optional)
powdered sugar

Cream butter and sugar till light, add vanilla, eggs, and cocoa.  Stir in dry ingredients, milk, and nuts/chocolate chips.  Shape dough into 1 inch balls (refrigerate dough to make it firmer, if necessary.)  Roll balls in powdered sugar and place on lightly greased cookie sheet about 2 inches apart. Bake at 350 for 14 to 16 minutes, or until cookies are firm in the center.  Remove from cookie sheets and cool on rack.  Makes about 4 dozen.

Death by Chocolate Cake

1 ¾ cup boiling water

1 cup oats

1 cup brown sugar

1 cup white sugar

½ cup butter or margarine

1 tbs. vanilla

2 eggs

1 ¾ cup flour

½ tsp. salt

1 tsp. baking soda

4 heaping tbs. cocoa

Pour boiling water over oats, let sit ten minutes.  Add sugars and margarine, stir till margarine is melted.  Add eggs, mix well.  Add flour, salt, soda, and cocoa, beat till well blended.  Add three ounces EACH chocolate chips and white chocolate chips.  Pour into greased and floured 9 x 13 pan.  Sprinkle with 3 ounces EACH chocolate chips and white chocolate chips.  Bake 350 degrees 40 minutes or till done.

Super Moist Chocolate Cake

1 devils food cake mix

1 -4 serving instant chocolate pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan. Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

8 Tbsp butter (not margarine)

4 Tbsp cocoa powder

1/3 cup evaporated milk (Regular milk works too)

4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake.