Recipe Box

Zebra Brownies July 26, 2009

Filed under: chocolate,cookies, bars and candies — bonny @ 10:24 pm

Layer #1: 

1 c soft butter

2 c sugar

1 c cocoa

4 eggs

1 c flour

1 tsp vanilla

Layer #2:

3 – 8 ounce pkg cream cheese, softened

1 1/2 c sugar

5 eggs

1/2 tsp vanilla

1/2 c flour

sugar and sliced almonds

Layer #1:

Cream butter and 2 c sugar on high speed with electric mixer.  Add cocoa and 4 eggs, mix thoroughly on low speed.  Add 1 c flour and 1 tsp vanilla and mix well. 

Layer #2: 

Cream together cream cheese and 1 1/2 c sugar on high speed.  Add 5 eggs and mix on low.  Add 1/2 tsp vanilla and 1/2 c flour, mix on low. 

 Grease 9×13 pan.

Put 3/4 of cocoa mixture in pan.  Spoon in all of the cream cheese mixture.  Swirl.  Add rest of cocoa mixture and gently swirl.  Sprinkle with sugar and almonds.

Bake 350 (325 for glass pans) for 45 – 55 minutes.


Triple Chocolate Cake July 13, 2009

Filed under: chocolate,desserts — bonny @ 3:40 pm
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1 pkg chocolate cake mix

1 pkg Jello chocolate instant pudding

1 3/4 c milk

2 eggs

12 ounce pkg chocolate chips

Combine all ingredients in large bowl.  Mix by hand until well blended (2-3 minutes).  Pour into greased and floured 10 inch Bundt pan.  Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.  Cool 15 minutes in pan.  Remove from pan.  Frost with chocolate frosting, if desired.

* makes 2 dozen cupcakes – bake 20-25 minutes.


Amy’s Flourless Chocolate Cake December 21, 2007

Filed under: chocolate,desserts — bonny @ 8:42 pm
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6 tbls unsalted butter plus more for pan
1 1/2 cups semisweet choclate chips or 8 ounces chopped bittersweet choclate
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar

1. Preheat oven to 275′, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/4 of whites in to chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.