182. Oregon Hazelnut Brownies
2 oz Unsweetened chocolate
1/2 c Butter or margarine
2 Eggs
1 c Sugar
3/4 c Sifted all-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Roasted & chopped hazelnuts
1 ts Vanilla extract
Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.



183. Passover Brownies
3 Eggs
1 c Sugar
1/2 c Oil
2 tb Cocoa
1/2 c Potato starch
1 c Nuts, chopped
Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.



184. Peanut Butter Banana Brownie Pizza
1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine
Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.



185. Peanut Butter Brownie Cups
1 pk Betty Crocker Fudge Brownie Mix
15 ea Up to 18 Reeses Mini Peanut butter Cups
Make brownie mix per directions. Fill paper-lined muffin cups 2/3 full. Unwrap peanut butter cups & press into the center of each 'muffin' until the batter meets the top edge of the candy. Bake at 350 degrees for 20 to 25 minutes. Makes 15 to 18.



186. Peanut Butter Chip Brownies
4 Egg whites
1/2 c Buttermilk
2 1/2 oz Prunes -- 1 jar of baby food
1 ts Vanilla
3/4 c Cocoa
1/2 ts Baking soda
1/2 c Boiling water
1 3/4 c Sugar
1 c All-purpose flour
1/2 c Whole-wheat flour
1 1/4 c Peanut butter chips
Preheat oven to 350F. Beat egg whites until foamy. Stir in buttermilk, prunes and vanilla. Set aside. In a large mixing bowl, combine cocoa and baking soda; ass boiling water and stir until mixture thickens. Stir in egg-white mixture until smooth. Add sugar and flours; blend completely. Stir in peanut butter chips. Pour batter into a 13x9 inch baking pan lightly ocated with nonstick cooking spray. Bake for 30 min. Let cool before cutting.



187. Peanut Butter Swirl Brownies
2 oz Unsweetened chocolate
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 c Smooth peanut butter
1 1/2 7 oz milk-choc candy bars
Heat oven to 325-degrees. Butter a 13"x9" baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.



188. Peanut-butter-banana Brownie Pizza
1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine
Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.



189. Pecan Turtle Brownies
1 ts Vegetable shortening; solid
2 pk Jiffy fudge brownie mix; 8 oz each
1/2 pk Jiffy white frosting mix; 8 oz package
1 tb Butter or margarine; melted
1/4 ts Maple syrup
1 tb Light corn syrup
2 tb Water
2 Eggs
1/2 c Pecans; chopped
Using shortening, grease 7 1/2-by-11-inch baking dish.
In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.
Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.
Makes 2 dozen.



190. Peppermint Candy Brownies
3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2 oz Unsweetened chocolate
1/3 c Unsalted butter
2 lg Eggs
1 c Sugar
1/2 c Chopped nuts
1/2 c Coarsely crushed peppermint candy
Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine flour, baking powder and salt; set aside.
Melt chocolate with butter; cool slightly.
Beat eggs and sugar until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, the nuts and candy.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before cutting into squares.



191. Pesach Brownies
1/2 c Cocoa
2 c Sugar
1 pk Vanilla sugar
1/2 c Margarine
1 c Matzo cake meal
1/4 ts Salt
Melt margarine, add cocoa stir till dissolved. Cool.
Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo meal.
Put into greased 9"x13" pan. Bake 25-30 min. at 350F.



192. Pistachio Chocolate Swirl Brownies
2 oz Unsweetened chocolate
1 c Butter; softened
2 c Sugar
1 1/2 ts Vanilla
4 Eggs
1 3/4 c Flour
1/2 ts Salt
1/2 ts Almond extract
1 c Pistachios; chopped
Green food coloring
1 c Chocolate chips
Preheat oven to 350 degrees F. Butter a 9x13" pan. Melt chocolate; set aside to cool. In large bowl, beat together butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt. Divide batter in half. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops). To other half of batter, stir in melted chocolate and chocolate chips; mix well. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done. Cool completely; cut into bars.

193. Pudding Brownies
4 oz Chocolate pudding
1/2 c Unsifted flour
1/4 ts Baking powder
1/3 c Butter
2/3 c Sugar
1 ts Vanilla
1/2 c Nuts; chopped
2 Eggs
Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding mixture. Spread in 8" square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.



194. Quick Brownies
16 oz Semi-sweet chocolate chips
2/3 c Sweetened condensed milk
1 ts Vanilla extract
1 c Walnuts; coarsely chopped
In top of double boiler, placed over simmering water, melt chocolate. Stir in Sweetened condensed Milk. Remove from heat. Stir in remaining ingredients. Turn into greased, waxed paper OR metal foil-lined and greased again 8x8" pan. Bake in 375 degree F oven until toothpick inserted in center comes out clean, about 25 minutes. Turn out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut into 2" squares.



195. Raisin Oatmeal Brownies
3/4 c Rolled Oats
6 oz Chocolate Chips, semisweet
6 tb Butter
1/2 c Brown Sugar
2 lg Eggs
1 ts Vanilla
3/4 c Flour
1/2 c Raisins
1/4 ts Baking Soda
1/4 ts Salt
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.



196. Ravine Brownies
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1/2 ts Vanilla
1/2 c Chopped Nuts
Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs, flour, vanilla and nuts. Beat well. Spread evenly in greased pan (8x8 inches). Bake in 350F oven for 15 to 20 minute, or until done. Test with a toothpick; if tester comes out sticky -- but not doughy -- brownies are done. They will be soft and chewy.



197. Rich Brownie Mix
4 c Sugar
2 c Flour
1 1/3 c Unsweetened cocoa powder
2 ts Baking powder
2 ts Salt
1 c Vegetable shortening
Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature.
Makes 8 cups of mix; enough for 4 pans of brownies
TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cupsof the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares.



198. Saucepan Fudge Brownies
1/2 c Butter Or Margarine; Melted
2 oz Chocolate; Unsweetened
1 c Sugar
2 Eggs; Large
1 ts Vanilla
3/4 c Flour; Unbleached
1/2 c Nuts; Chopped
Melt butter or margarine and chocolate in a saucepan. Remove from heat; stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8 X 8 X 2-inch baking pan.
Bake at 350 degrees for 30 minutes. Cool; cut into squares.
Makes 16 brownies.



199. Sinless Brownies
1 1/2 c Sugar
1 c Flour
1/3 c Cocoa
1/2 ts Baking powder
1/4 ts Salt
3 Egg whites
1/4 c Water
2 tb Butter; softened
1 tb Extract, vanilla
Vegetable cooking spray
Preheat oven to 350 F. In medium bowl, combine sugar, flour, coco, baking powder, and salt. Add egg whites, water, butter, and vanilla; stir until well blended. Spoon batter into 8" square baking pan sprayed with cooking spray. Bake 25-30 minutes, until dry on top and set in center. Cut into 2" squares.



200. S'more Brownies
2/3 c Unsweetened Cocoa Powder
1/2 c Packed Light Brown Sugar
1/2 c Granulated Sugar
1/4 c All-Purpose Flour
1/2 ts Baking Powder
4 Egg Whites
1 Egg
1/4 c Vegetable Oil
2 ts Vanilla
3/4 c Mini-Marshmallow
3/4 c Graham Crackers Broken In
-Small Pieces
Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.
Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until bleneded. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepard pan.
Bake 10 mintues. Sprinkle remaing marshmallows and graham crackeers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 mintues longer until marshmallows on top are golden brown.
Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares.

201. Snacking Brownies
1/2 c Butter or margarine softened
1 c Sugar
1 1/2 c Hershey's Syrup
4 Eggs
1 1/4 c All-purpose flour
1 c Semi-Sweet Chocolate Chips
Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.



202. Snickers Bar Brownies
1 German Chocolate Cake Mix
3/4 c Margarine; melted
2/3 c Sweetened condensed milk
1 Large bag Snickers -OR- Milk Way Bars
Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9x13" pan. Bake at 350 degrees F for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350 degrees F for 20 minutes.



203. Texas Longhorn Touchdown Brownies
1 1/4 c Butter or margarine
3/4 c Unsweetened cocoa
2 c Sugar
6 lg Eggs
1 tb Vanilla
2 c All-purpose flour
2 c Pecan halves
3/4 lb Semisweet chocolate; cut in 1/2" chunks
In a 3-4 quart pan over low heat, stir butter with cocoa until melted. Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour, pecans, and chocolate; mix well. Spread batter in buttered 9x13" pan. Bake in a 325 degree oven until top feels dry in center, about 35 minutes. Cool in pan. If baking ahead, wrap airtight when cool and hold up to a day. Cut into 12 to 16 pieces.



204. Toffee Fudge Brownies
6 Heath bars; 6 3/8 oz; broken
1 c Walnuts; chopped
1 1/4 c Sugar
5 oz Unsweetened chocolate; chop
1/2 c Butter; soft
4 Eggs
1 tb Vanilla
1/4 ts Salt
2/3 c Flour
Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.



205. Tollhouse Golden Brownies
3/4 c Margarine, softened
3 Eggs
3/4 c Sugar
2 c Unsifted flour
3/4 c Packed dark brown sugar
2 ts Baking powder
1 ts Vanilla
1 ts Salt
1 c Chocolate chips
Preheat oven to 350 degrees F. Combine margarine, sugar, brown sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a time, beating well after each. Add the flour, baking powder and salt, and mix well. Stir in chocolate chips. Spread the batter evenly in a well-greased 9"x13" pan. Test the batter. Bake the remaining brownie (heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.



206. Try Some More Brownies
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 c Cocoa powder
1 pn Salt
1 1/2 c Sugar
1 c Soy milk
2 tb Lemon juice
2 tb Oil
1/2 c Walnuts, optional
Preheat oven to 350F & lightly oil a 8 X 8 inch baking pan. Combine all the dry ingredients in a large mixing bowl. Mix well. Combine the liquid ingredients & stir into the dry ingredients. Mix well & mix in the walnuts if using.
Pour batter into prepared baking pan & bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.



207. Walnut Raspberry Brownies
3 Squares chocolate unsweetened
1/2 c Crisco
3 Eggs
1 1/2 c Sugar
1 1/2 ts Vanilla
1/2 ts Salt
1 c Flour
1 1/2 c Walnuts, chopped
1/3 c Raspberry jam
Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325 degrees F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.



208. Whitey's
1/3 c Vegetable shortening
3/4 c Granulated sugar
2 Eggs
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raisins (optional)
Preheat oven to 350F. Grease 8x8 inch baking pan. Melt shortening. Mix with sugar, eggs, and vanilla. Add flour, baking powder and raisins. Pour into baking pan. Bake 30 minutes. Makes 16 whitey's.



209. Wholesome Brownies
6 oz Chocolate chips; semisweet
1/3 c Butter
1 c Rolled oats; quick-cooking
1/4 c Brown sugar; packed
1/4 c Wheat germ
1/3 c Milk
1/2 ts Baking powder
1/4 ts Salt
1/2 c Walnuts; chopped
2 Eggs
2 tb White sugar
1 ts Vanilla
Preheat the over to 350 degrees. Melt the chocolate chips and the butter in the top of a double boiler or in a small heavy saucepan over - NOT IN - just simmering water. Remove the pan from the heat. Stir until smooth. Set aside. Combine the oats, wheat germ, dry milk, baking powder, salt and nuts in a medium size bowl. Set aside. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended. Pour the batter into a greased (8") square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist. Set the pan on a rack to cool completely before cutting. Yields 25 Brownies



210. Zucchini Brownies
4 Eggs
1 1/2 c Oil
2 c Sugar
2 c Flour
2 ts Soda
2 ts Cinnamon
1 ts Salt
4 tb Cocoa
1 ts Vanilla
3 c Grated zucchini
1 c Chopped nuts
Beat together eggs, oil and sugar. Mix together the dry ingredients until smooth.
Mix all together well and spread into greased jelly roll pan. 350 degrees for 25-30 minutes



Cake



211. 18 Minute Chocolate Cake
2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda
Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favourite frosting.



212. All-American Chocolate Cake
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

213. Bacardi Rum Chocolate Cake
1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.



214. Banana Chocolate Cake
6 tb Butter
3/4 c Sugar
3/4 c Molasses
3 Eggs
2 1/2 c Mashed overripe bananas
2 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 c Chocolate chips
Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.



215. Bar Cake
4 Eggs
16 oz Can Hershey syrup
6 Regular Hershey bars, melt
1 tb Vanilla
2 c Sugar
1 c Butter,soft
3 c Flour
1/2 ts Baking soda
1 c Buttermilk OR
1 c Milk + 1 Tb vinegar
Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to milk. Soift flour and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel food pan and bake at 350 degrees F for 1-1/2 hours.



216. Bavarian Spice Chocolate Cake
1 pk Pillsbury Plus Devil's Food Cake Mix
1 ts Cinnamon
1/2 ts Nutmeg
1 c Cold mashed potatoes
1/2 c Butter, softened
1/2 c Water
3 Eggs
Glaze:
1/2 c Semi-sweet chocolate chips
1 tb Butter
2 tb Milk
1/2 c Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed.
Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.
In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides.
Garnish as desired.
Makes 16 servings.



217. Best Chocolate Cake with Fudge Frosting
2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)
Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.
Fudge Frosting
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.



218. Better Than Sex Cake
1 pk Semi-sweet chocolate chips (6oz)
3/4 c Pecans; chopped
1 pk Chocolate cake mix
4 Eggs
1 pk Instant chocolate pudding (4 serving size)
1 ct Sour cream (8oz)
Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaiong ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.



219. Bittersweet Chocolate Pound Cake
6 oz Chocolate, unsweetened
2 c Flour
1 ts Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb Water, hot
Water, cold
2 c Sugar
1 c Butter; softened
1 ts Vanilla extract
3 Eggs
Rich Chocolate Glaze:
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T
Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.



220. Black Chocolate Cake
2 oz Unsweetened chocolate
1/2 c Sugar
1/2 c Milk
1 c Sugar
1/2 c Butter
1 c Milk
2 Eggs
2 c Flour, sifted
1 ts Soda
Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes at 350 degrees.



221. Black Forest Pudding Cake
1 1/4 c Sugar
1 c Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Packed brown sugar
1/4 c Cocoa, unsweetened
1 1/4 c Hot water
1/4 c Kirsch or 2 tb. water plus
1/2 ts almond or rum extract
1 Can cherry pie filling
Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce.



222. Black Russian Cake
1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs
Milk Chocolate Frosting
1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.



223. Blender Double Fudge Cake
1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate; Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces
Heat oven to 350 degrees F. Grease and flour baking pan, 9x9x2". Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm.
To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed.
If using self-rising flour, omit baking powder and salt.

224. Bourbon Chocolate Cake
1 pk Chocolate cake mix, with pudding
3 Eggs
1/2 c Bourbon whiskey
1/2 c Water; cold
1/3 c Vegetable oil
Frosting:
1 pt Whipping cream
1/3 c Unsweetened cocoa powder
1/2 c Powdered sugar
1 ts Vanilla
1/2 c Bourbon
1 c Nuts; chopped
Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350 degrees F for 30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool completely. Split layers in half horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting. Chill at least 2 hours.
Frosting: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.



225. Butterfinger Cake
1 pk German Chocolate Cake mix
8 oz Butterscotch topping for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c Pecans; chopped
Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.



226. Cape Cod Chocolate Cake
1 3/4 c Cake flour
2 ts Baking powder
1/4 ts Soda
1 ts Salt
1 1/2 c Sugar
1/2 c Shortening
1 c Plus 2 T evaporated milk
2 Unbeaten eggs
2 Squares melted chocolate
1 ts Vanilla
Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk into dry ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2 minutes on low speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat all together for 1 minute. Scrape bown and beat again for another minute. Turn into two layer cake pans and bake at 350 degrees for 35 minutes. Frost with butter cream frosting to which 1/2 c walnuts, chopped fine have been added.



227. Caramel Chocolate Chip Cake
2 c All-purpose flour
1 c Packed brown sugar
1/2 c Granulated sugar
1/2 c Semisweet chocolate chips, finely chopped
1/2 c Shortening
1 1/4 c Milk
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Vanilla extract
3 Eggs
1 Caramel fluff frosting recipe
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.



228. Cheese & Chocolate Tunnel Cake
1 Two layer chocolate cake mix with pudding
1/3 c Margarine or butter
16 oz Cream cheese, softened
1/2 c Sugar
2 Eggs
2 ts Margarine or butter, melted
2 oz Semi sweet chocolate
2 ts Corn syrup
Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.



229. Chocolate Almond Pound Cake
1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Bitter chocolate, melted
1 1/2 ts Almond extract
2 c Flour
1 c Corn meal
1 ts Salt (optional)
1/2 ts Baking powder
1 c Milk
Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.
Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack.
Serves 16



230. Chocolate Angel Food Cake
1 c All-purpose flour
1 1/2 ts Cream of tartar
1/4 c Cocoa
1/2 ts Salt
1 1/2 c Sugar
1 1/2 ts Vanilla
10 Egg whites
Preheat oven to 325 degrees F.
In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla.
Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the cake is cool.



231. Chocolate Applesauce Cake
2 c Unsifted Unbleached Flour
2 tb Cocoa
1 1/2 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 lg Eggs
2 ts Vanilla Extract
2 c Unsweetened Applesauce
6 oz Semisweet Chocolate Chips
1/2 c Chopped Walnuts
Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.



232. Chocolate Beer Pudding Cake
Batter:
1 1/2 c All purpose flour
3/4 c Sugar
1 tb Unsweetened cocoa
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Beer
1/3 c Oil
1 Egg, slightly beaten
Syrup:
1 tb Unsweetened cocoa
3/4 c Beer
1/3 c Packed brown sugar
1/3 c Granulated sugar
For batter, mix dry ingrediants; make a well in center, Add beer, oil and egg. Beat just until smooth. For syrup, make a paste of cocoa and a little beer. Add remaining beer and sugars. Heat to boiling. Pour batter into a greased 8-inch square baking pan. Drizzle syrup over top Bake at 350 deg F 40 minutes. Cool about 5 minutes, Loosen sides of cake from pan; invert onto plater. Even out pudding layer with knife. Serve warm or cool. Best outside, aroma is quite powerful



233. Chocolate Cake
3/4 c Margarine; at room temperature
1/4 c Sugar;
1/2 c Liquid egg;substitue at room temperature
Liquid sugar;substitue equal to 1/3 cup sugar
2 t Vanilla;
2 c Cake flour;
2 t Baking powder;
1/4 c Instant dry milk;
1/3 c Cocoa;
1 c Water; at room temperature
Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings.



234. Miracle Whip Cake
2 c Flour
3 tb Cocoa
1 c Sugar
1/2 ts Salt
Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested.



235. Chocolate Cake With Rum Spiked Figs
1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft wipped
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside.
Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. Remove from heat and stir until smooth.
Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.