Category: chocolate

White Chocolate Oreo Truffles

Tis the season for holiday baking, and I did just that this weekend! Tomorrow is our first annual Holiday Potluck at work, and I am bringing Quick Chicken Parmesan and a variety of desserts including Neiman Marcus chocolate chip cookies, fantasy fudge, candied pecans and these truly addicting white chocolate Oreo truffles.
If you know me very well, you should know that I LOVE Oreos! I will only order ice cream, gelato and/or custard with Oreos. If I don’t get that flavor, I’m very upset. Don’t be fooled though, I may sample 3-4 flavors before ordering, but 99.999% of the time I will order cookies n’ cream.
This truffle recipe did not disappoint.  The only trouble I had was forming the balls. With only 1/2 cup of milk for a whole package of Jell-O and crushed Oreos, I found the batter was extremely thick. I had to add a little extra milk to help the truffles stay together and not crumble when rolling into balls. In addition, I had never made truffles before, so these definitely look “home-made”. They are not perfect little round balls. Instead, some truffles have more chocolate coating than others, some have too much chocolate drizzle, and some look lop-sided.  I guess it gives them character, right?  Plus, I think home-made truffles taste better than the boxed kind.
Even though no truffle looks the same, they all taste the same: delicious! They are full of Oreo flavor and are extremely moist, like you would expect from a cream-cheese filling. However, I like to think these are “healthier” since they have instant pudding mixture and skim milk! (That is probably just wishful thinking!)
My aunt Uny discovered this recipe and then shared it with my aunt Jolene, who shared it with me. Even though all three of us made the same truffle recipe over the weekend, we all had different results in terms of number of balls. I made 21 balls, Uny made 31 and Jolene made 49 balls! I guess it largely depends on how big you roll them. The original recipe calls for 42 truffles.
Enjoy!
Whisk together pudding mix and milk for 2 minutes. Add Oreo crumbs.

Shape into one-inch balls. Place in the freezer for 10 minutes.

Once balls are firm, dip them in melted white chocolate. Drizzle with melted semi-sweet chocolate.

Enjoy and see if you can keep yourself from eating more than one!


White Chocolate Oreo Truffles
Ingredients
1 package (3.9 ounce) Jell-O instant chocolate pudding
1/2 cup cold milk (more as needed)
36 Oreo cookies, finely crushed (about 3 cups)
1 package white chocolate candy coating, melted
1 semi-sweet chocolate square, melted

Directions
1. Beat pudding mix and milk for 2 minutes with a whisk (pudding will get thick). Add cookie crumbs and mix well.
2. Shape into 42 one-inch balls. Freeze the balls for 10 minutes.
3. Meanwhile, melt white chocolate according to package directions. I used the tray provided and melted the chocolate in a 250 degree oven for 12-15 minutes.
4. Dip balls into white chocolate and place in wax paper-lined pan.
5. Melt semi-sweet chocolate. I used the microwave, but be careful not to scorch the chocolate (use a very low-power setting). Drizzle truffles with semi-sweet chocolate.
6. Refrigerate balls until firm.

Yield: 42 one-inch balls (I made 21 large truffles)
Family recipe, Aunt Uny

Triple-Threat Rocky Road Chocolate Chip Cookies

These cookies are seriously chocolatey!  They’re almost flourless, with only a 1/3 cup of flour to about a pound of chocolate.
Last week, my mom came to visit me at work for the first time.  She also met my co-workers, and to our surprise, brought us all cookies!  Since I work with a lot of guys, these Triple-Threat Chocolate Chip Cookies were a hit…my mom said she will visit again soon with another surprise dessert for them to enjoy…I assume it will be something of the chocolate persuasion!
Soft, densely chocolate, sublime… and as my boss put it “They taste like fudge!’
You better like chocolate if you plan on eating these!  They are very dark and rich and would pair perfectly with a cold glass of milk or with coffee, for those who like it.  My favorite part in these cookies are the marshmallows.  I think they make the cookies a little more gooey and chewier on the inside.
Enjoy!
Toast pecans and walnuts for 7-9 minutes in 350 degree oven. Let cool completely.
Melt chocolates and butter in a saucepan over low heat.
Beat eggs and sugar in mixer for 3 minutes.
Add vanilla and melted chocolate. Beat for 2 more minutes.
Add flour, baking powder, and salt, stirring until just incorporated.
Stir in nuts and chocolate chips.
Let dough rest for 20 minutes.
Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on prepared baking sheets spaced 1 1/2 inches apart.

Bake for 10-12 minutes in a 350 degree F oven, or until tops begin to crack and look glossy.

Cool 10 minutes and enjoy with a cold glass of milk!

 
Triple-Threat Rocky Road Chocolate Chip Cookies
 
Ingredients
1 cup chopped pecans (we used all pecans)
1 cup chopped walnuts
6 Tbsp unsalted butter
8 oz. bittersweet chocolate, coarsely chopped
3 oz. unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups semisweet or milk chocolate chips (we used Ghiradelli semi-sweet
*1 cup quartered mini-marshmallows (optional, but my favorite ingredient)
*These are called Triple-Threat Chocolate Chip Cookies if you leave out the marshmallows.
Directions
1. Preheat oven to 350 degrees F. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes until golden brown.  Cool the nuts completely.
2. Grease baking sheets generously with butter or cooking spray.
3. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn.  Remove the pan from the heat to cool.
4. Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy.  Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder, and salt to the chocolate mixture, stirring just until incorporated.  Stir in the nuts and chocolate chips.  Let the dough rest another 20 minutes, which makes it easier to scoop.
5. Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard, just press out the hump).
6. Bake for 10-12 minutes, until the tops begin to crack and look glossy.
7. Cool the cookies for 10 minutes before removing them from the baking sheets.
Yield:
Half-Baked, Source: The Pastry Queen by Rebecca Rather

Brownies for Dinner!

Well, I am very disappointed in myself…. I did not cook a single home-cooked meal this week (I guess my Father’s Day Lunch wore me out).  Shame on me!  Between Monday night kickball games, getting my car inspected, and my husband, Matt’s, late-night dinners for work, there was no opportunity for me to cook!

Tonight’s dinner was not special either…Matt went out to eat with his buddy while I squeezed in a 3 mile run after work.  Sooo, at this point, I was officially “deprived” of cooking/baking all week.  As a remedy, I decided to make Cocoa Brownies with Browned Butter and Walnuts, Matt’s favorite. In addition, the weekends are Matt’s “cheat days”, meaning that he will drink Coke, eat whatever food or dessert he wants, and not feel bad about it at all!  Come Monday, he’s back to his “diet” of eating healthy again.

I must say, these are the BEST brownies in the world!  What makes them so good is the butter that is melted in a saucepan and then “browned” for 5 minutes to form little brown bits at the bottom of the pan.  It makes these brownies so rich, fudgy, and chocolatey.  The melted butter is something you could never pick out, but you will able to distinguish a distinctive and delightful additional flavor to these brownies.  Enjoy!

Cocoa Brownies with Browned Butter and Walnuts
Ingredients
Nonstick vegetable oil spray
10 Tbsp. (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp. vanilla extract
2 large eggs, chilled
1/3 cup plus 1 Tbsp. unbleached all-purpose flour
1 cup walnut pieces
Directions
1.  Position rack in bottom third of oven; preheat to 325 degrees F.  Line a 8 x 8 x 2-inch metal baking pan lined with foil, pressing foil firmly against pan sides and leaving 2-inch overhang.  Coat foil with nonstick spray.
2.  Melt butter in medium saucepan over medium heat.  Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  Remove from heat; immediately add sugar, cocoa, 2 teaspoons of water, vanilla, and 1/4 teaspoon (generous amount) of salt.  Stir to blend.  Let cool for 5 minutes (mixture will still be hot).
3.  Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously 60 strokes.  Stir in nuts.  Transfer batter to prepared pan.
4.  Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut into 4 strips.  Cut each strip crosswise into 4 brownies.  
Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Yield:  16 brownies
Bon Appetit, February 2011

Coconut Chocolate Chip Bars

I LOVE THESE BARS!!!  My mom, my husband, Matt, Matt’s friend, Adam, and my in-laws would agree as well!  My mom and I made these last night for the men in our family who went to a Texas Rangers baseball game (6-0 Go Rangers!)  While at the game, my husband and dad texted me, “What are ya’ll making for dessert?”  My mom and I felt obligated at this point, thus we tore out the cookbooks to find something sweet to bake.
Here is what we found:  Coconut Chocolate Chip Bars from The Sono Baking Company Cookbook by John Barricelli.  This recipe is a take on the traditional magic cookie bar.  It features two distinct layers: the base, which consists of a brown sugar shortbread cookie-like crust, and the top layer, a rich, chewy oatmeal-coconut-chocolate-chip cookie.  Yummy!
This is the “real” way to make magic bars.  I almost feel like now I’d be cheating if I made magic bars with sweetened condensed milk.  These coconut chocolate chip bars were sweet, and had a caramel flavor to it since there is only brown sugar, not white (granulated) sugar.
Enjoy these tonight!  They are sure to waste your “weight watchers” points for the day.  I know I had one for breakfast, one for an afternoon snack, and one for dinner for dessert.  My sister-in-law had one for breakfast too!  My husband’s friend, Adam, said these were some of the best bars he put in his mouth.  Don’t worry Adam, now your wife can have the recipe and make you these!
To Make the Crust:  Cream the butter, brown sugar, and salt on medium speed until fluffy.

Add the vanilla extract and flour, and mix on low until the flour is absorbed.

Press the crumbs into a buttered 9 x 13-inch baking pan.  Bake in a 350 degree F oven for 10 to 12 minutes, rotating the pan halfway through baking time.

To Make Filling:  Meanwhile, whisk together the light brown sugar, salt, eggs, and vanilla.  Whisk in the flour.  Fold in the oats, coconut, nuts and chocolate chips.

Pour filling over crust, and bake in a 350 degree F oven for 20 to 25 minutes, rotating the pan two-thirds of the way through baking time.

Remove from oven and let cool completely before cutting into bars.

Serve and try and see if you can just eat one!

Coconut Chocolate Chip Bars
Ingredients
Crust:
10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
1/2 cup plus 2 Tbsp light brown sugar
1/4 tsp coarse salt
2 tsp pure vanilla extract
1 3/4 cup all-purpose flour

Filling:
1 1/2 cups light brown sugar
1/2 tsp coarse salt
3 large eggs, at room temperature
1 Tbsp pure vanilla extract
2 Tbsp all-purpose flour
1 1/2 cups sweetened shredded coconut
6 Tbsp old-fashioned rolled oats (not instant)
1 1/2 cups macadamia nuts, coarsely chopped (we used pecans)
1 cup semisweet chocolate chips (we used chocolate chunks)

Directions
1.  Set the oven rack in the middle position.  Preheat the oven to 350 degrees F.  Butter a 9 x 13-inch baking dish; set aside.
2.  To make the crust:  In a bowl of a standing mixer fitted with the paddle attachment, beat the butter with the brown sugar and salt on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.  Beat in the vanilla.  With the mixer on low speed, beat in the flour until absorbed.
3.  Press the dough over the bottom of the prepared baking dish.  Set on a baking sheet and bake, rotating the sheet about halfway through the cooking time, until the crust turns an even blond color and is cooked through and crisp, 10 to 12 minutes.  Remove the baking dish from the oven.  Do not turn off the oven.
4.  To make the filling:  In a large bowl, whisk the brown sugar with the salt.  Add the eggs and vanilla and whisk to blend.  Whisk in the flour.  Fold in the coconut, oats, and nuts.  Spread the filling over the crust.  Sprinkle with the chocolate chips (we mixed the chocolate chunks in with the batter instead).
5.  Bake, rotating the pan about two-thirds of the way through the baking time, until the filling is set to a soft, chewy, cookie-like texture, 20 to 25 minutes.  Let cool completely in the pan on a wire rack.  Cut into bars approximately 2 1/4 by 2 1/2 inches.

Yield:  about 20 bars
The Sono Baking Company Cookbook by John Barricelli

Collins Chocolate Cake with Chocolate Buttercream Frosting

This may throw you off your weight watcher’s diet compared to the salad I posted yesterday!

Here is another dessert my sister made for a freshman Oklahoma State cross country runner for his 19th birthday.  The freshman runner loved this cake and quotes, “It was the best cake I ever had!”  The chocolate cake recipe is from the Peach Tree Cookbook by Cynthia Collins Pedregon, and the chocolate buttercream frosting is from The Perfect Cake by Susan G. Purdy.

My sister made a two-layer cake and decorated the top with colored sprinkles.  The cake was extremely rich with chocolate flavor, and was very moist.  It took her a week and sifting through over ten cookbooks to finally decide on this recipe!!

Half of the cake was gone in a matter of minutes, complements of the seven people eating on it.  By day two, the cake had disappeared.  Enjoy!

Collins Chocolate Cake
Ingredients
4 ounces unsweetened baking chocolate
1 cup butter or margarine
1 cup brewed coffee
2 cups sugar
2/3 cup buttermilk
1 tsp baking soda
2 eggs
1/2 tsp cinnamon
2 tsp vanilla
2 cups flour
Directions
1.  Preheat oven to 350 degrees F. 
2.  In  large saucepan, combine chocolate, butter, or margarine, and coffee.  Heat, stirring constantly, until chocolate and butter are melted.  Add sugar and continue cooking over low heat until sugar is dissolved.
3.  Combine buttermilk, soda, eggs, cinnamon and vanilla.  Stir into chocolate mixture.
4.  Stir in flour, blending well.  Pour into 9 x 13-inch pan that has been greased and floured.  Bake for 30 minutes or until toothpick inserted in center comes out clean.  Frost with Chocolate Buttercream Frosting (see below)
Serves:  12
The Peach Tree Family Cookbook by Cynthia Collins Pedregon
Chocolate Buttercream Frosting
Ingredients
1/2 cup unsalted butter (1 stick; 110 g), softened but not melted
1 large egg yolk (optional)
Pinch of salt
1 tsp vanilla extract
4 to 4 1/2 cups sifted confectioners’ sugar (16 ounces; 454 g)
5 or 6 tablespoons heavy cream or milk, or as needed
4 to 6 ounces melted semisweet chocolate
Directions
1.  In an electric mixer or food processor, cream the butter until soft, then beat in the egg yolk if using it, the salt, and the vanilla.  With the mixer on low speed or pulsing the processor, add about 1/4 cup of the sugar.  Beat in the 4 to 6 ounces of melted and cooled semisweet chocolate.  Alternately add cream and remaining sugar, blending smooth between additions.  (Use only as much cream as necessary to reach spreading consistency).  Scrape down sides of bowl.  Add more cream if too stiff, chill to harden if too soft.
Quantity: About 2 1/2 cups, to fill and frost an 8- or 9-inch 2 -layer cake.
The Perfect Cake by Susan G. Purdy

Better-Than-Crack Brownies (Peanut Butter Cup Crunch Brownies)

My sister is a wonderful cook.  She made these “Better-Than-Crack Brownies” for her boyfriend, Colby, and his best friend, Prentice, for another one of their pre-race desserts.  (Both guys run cross country and track for Oklahoma State University.  The OSU Cross Country team has been NCAA Champions for the past two years in a row.)  
These brownies are actually referred to as Peanut Butter Cup Crunch Brownies (on Brown Eyed Baker’s blog, where she got this recipe), but they also can be called the other name above, which I think is hilarious.  I’ve never had crack before, nor do I know anyone who has, so I don’t know how these brownies can be better … but the name sure is funny though!
My sister said that Prentice took one bite of these and made a face like he had died and gone to Heaven.  I cannot wait to try these myself because they look sinfully delicious! Be forewarned though, these brownies are insanely rich, so you probably should just eat one…if you have self control!  Enjoy!
Lay out 8 Reese’s Peanut Butter cups.
Roughly chop into pieces.
Measure out 1/2 cup of salted peanuts.
Prepare your favorite brownie recipe for a 9 x 13-inch pan.  Bake 5 minutes less than baking time.
Remove brownies from oven and sprinkle with peanuts and chopped Reeses.  Bake for another 5 minutes.
Meanwhile, melt chocolate chips, peanut butter, and butter in a medium saucepan over medium-low heat.  Stir in the cereal to evenly coat.
Remove the brownies from the oven and pour the chocolate and peanut butter mixture over the top.  Spread evenly.  
Refrigerate for 2 hours before cutting and serving.  Yum!
Better-Than-Crack Brownies (Peanut Butter Cup Crunch Brownies)
Ingredients
1 batch of your favorite brownie recipe for a 9 x 13-inch pan (I recommend Chewy Brownies)
1/2 cup salted peanuts
8 Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 Tbsp. unsalted butter
1 1/2 cups Rice Krispies cereal
Directions
1.  Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states.  Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups.  Return to the oven and bake for 5 additional minutes.
2.  While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat.  Stir in the cereal to evenly coat.  Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top.  Spread to cover evenly.  Refrigerate for 2 hours before cutting and serving.  Store in airtight container in the refrigerator.
Yield: 24 brownies

Cowboy Cookies

Here’s another cookie recipe: Cowboy Cookies.  They are good, but not my favorite.  If you like sweet and salty, these are the cookie for you.  I was not a big fan of these because they are very flat, and a little crispy around the edges.  My favorite cookies are thick and soft, and have a gooey center, like in my “Dream” cookies.  However, the decision of taste is up to you!
I got this recipe from Baked Explorations by Matt Lewis and Renato Poliafito.  In their book, they describe how the name “Cowboy Cookie” refers to the sly, ruggedness implied by these cookies’ bigness and all-encompassing ingredients of oatmeal, chocolate chunks, coconut, expresso powder, and nuts.   We substituted the pretzels for the nuts for the crisp, crunchy outside, and chewy inside.  The name “Cowboy Cookie” was not invented by cowboys, or enjoyed by cowboys, or even made in honor of cowboys.  The name simply refers to “chunky, ruggedness”  of these cookies!  Enjoy!

Cowboy Cookies
Ingredients
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 Tbsp. unsalted butter, cool but not cold, cut into 1-inch cubes
3/4 cups sugar
1 cup firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 tsp. instant expresso powder
2 cups semi-sweet chocolate chunks
3/4 cup thin, salty pretzels, broken into tiny pieces but not crushed

Directions
1.  In a medium bowl whisk together the flour, baking soda, powder, and salt.  Add the oats and stir to combine.
2.  In a mixer, beat the butters and sugars together until smooth and creamy.  Add egg and egg yolk, beating until the mixture looks light and fluffy.  Scrape down the sides and bottom of bowl.  Add the vanilla and beat for 5 seconds.  Dissolve the expresso powder in 1/4 cup hot water and add it to the bowl mixing until combined.
3.  Add half of the dry ingredients and mix for 15 seconds.  Add the remaining dry ingredients and mix until just incorporated. Scrape down the sides and bottom of bowl and fold in the chocolate chunks, and a 1/2 cup of pretzel pieces.
4.  Cover the bowl tightly and refrigerate for at least 4 hours.
5.  Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Scoop out dough in 2 tablespoon size balls, and place dough balls on prepared baking sheet, about an inch apart.  Sprinkle the remaining 1/4 cup of pretzel pieces over the dough balls.  Use the palm of your hand to press the dough down lightly; don’t smash the cookie, just slightly flatten the ball, and press the pretzel pieces into the dough.
6.  Bake for 11-13 minutes, rotating the pan halfway through baking time until the edges of the cookies are golden brown, or just start to darken.
7.  Set the pan on a wire rack for 10 minutes to cool.  Use a spatula to transfer the cookies to a wire rack to cool completely.  Can be stored in an airtight container for up to three days.

Yield: 36 cookies
“Baked Explorations” by Matt Lewis and Renato Poliafito

Elmo Cake (using Mrs. Kelm’s Chocolate Cake recipe)

Happy Birthday to my little 2 year old nephew named Bear!  Yes, if you are wondering, his name really is “Bear”!  For Bear’s 2 year old birthday party, his mom (my sister-in-law, Leah) asked me if I would help her make an Elmo cake and I said yes.  How could I pass up an opportunity to bake?  Leah had already bought the cake pan, but needed a cake recipe and I had the perfect one….
The cake is called “Mrs. Kelm’s Chocolate Cake”, and it is my great aunt Jolene’s recipe that my family and I have used for my sister and I’s birthday cakes ever since I was 3 years old!  I remember my mom making me a Barney cake, and a purple ballerina cake, (my sister had a pink ballerina cake).  When my mom had finished decorating the cake, she would place it on the ground, and my dad would make my sister and I lie down right next to the cake to take a picture.  We probably have 22 years worth of “my cake and me” pictures!
As my sister and I grew older, my mom would still make this cake for us, but instead of making “ballerina” cakes, we just used a regular 9 x 13 inch pan.  Then, together, we would decorate the top by just writing “Happy Birthday Lauren or Brittany” and using different colored icing to make pretty flowers.  (Here is a picture of me turning 16 years old, holding Mrs. Kelm’s Chocolate Cake.)
So, that is the story of the “famous” Mrs. Kelm’s Chocolate Cake that is a birthday tradition in our family.  I’m excited I got to share that tradition with my sister-in-law, Leah.  I wasn’t able to attend Bear’s birthday, but Leah said the cake was a success and it was sooo moist and delicious!  Enjoy!
Sift flour, add sugar, and salt, and resift.

Bring to a boil the cocoa, butter, and water.  Pour over flour and sugar mixture.

Lightly beat eggs. It calls for two eggs, but when we cracked them, two yolks came out of one egg!  Now it looks like we have three!

Temper egg with chocolate mixture.

Pour egg and remaining ingrediens (baking soda, buttermilk, vanilla, and cinnamon) into chocolate mixture and combine.

Pour into a greased and floured 9 x 13-inch baking pan (or Elmo cake pan) and bake at 350 degrees for 35 to 40 minutes, or until a cake tester comes out clean.

During the last 5 minutes of baking, make chocolate icing.  Melt butter, cocoa, and milk in a sauce pan.  Mix and heat over low heat, do not boil.

Turn off heat and add a box of powdered sugar and vanilla.

Pour icing over warm cake.

Let cool completely.

Once cooled, begin decorating!  We started with Elmo’s mouth and nose.

Now for his eyes and red face.

Leah (left), me (right).

Adding the finishing touches!

Bear’s Elmo cake is complete!



Mrs. Kelm’s Chocolate Cake
Ingredients
Cake
2 cups flour
2 cups sugar
1 1/2 tsp salt
1 cup (2 sticks) unsalted butter
1 cup water
3 tbsp cocoa
2 eggs, well beaten
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon

Frosting
1/2 cup (1 stick) unsalted butter
3 tbsp cocoa
5 tbsp milk
1 box (1 lb.) powdered sugar
1 tsp vanilla
1/2 cup nuts, optional

Directions
For Cake:  
1.  Sift flour, add sugar, and salt, and resift.
2.  Bring to a boil butter, water, and cocoa.  Pour over flour and sugar mixture.  Add remaining ingredients and mix well.
3.  Bake in a greased and floured 9 x 13-inch pan for about 35-40 minutes at 350 degrees F.

For Frosting: Make during the last 5 minutes of cake baking time.
4.  Place 1 stick of butter, 3 tablespoons of cocoa, and 5 tablespoons of milk in a sauce pan.  Mix and heat over low heat, do not boil.
5.  Remove from heat and add one box of powdered sugar, 1 teaspoon of vanilla, and 1/2 cup of nuts (optional).  Mix well and frost cake.

Yield: one 9 x 13-inch cake or 12 servings

Mississippi Mud Cake

Mississippi Mud Cake is one of my most favorite chocolate cake recipes!  We discovered this cake a few years ago from the Neiman Marcus cookbook, “Pigtails and Froglegs”, and ever since then, it has been the most requested recipe for birthday cake in our family.  I made this for my cousin and her husband who visited us last weekend from Lubbock.  Mississippi Mud is one of their favorites as well!

I love this cake because of it’s three different layers:  a chocolate brownie-like cake base with coconut, cocoa, and nuts; a marshmallow cream middle, and a super-sweet chocolatey fudge icing that is to die for on top!

Enjoy!  This will be your new favorite!

Combine margarine with sugar and eggs.

Combine flour and cocoa.

Add coconut, and pecans and mix until combined.

Add dry mix to sugar and egg mixture and blend thoroughly.

Pour cake batter into greased and floured 9 x 13-inch baking pan.

Bake at 350 degrees F for 30 minutes.

Spread marshmallow cream onto hot cake.

While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.

When cake is cooled, spread icing on top of cake.  Refrigerate until chilled.



Cut in squares and serve with a class of cold milk.



Mississippi Mud Cake
Ingredients
Cake:
1 cup margarine, melted
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 can (3 1/2 oz) coconut, or 1 1/3 cups shredded coconut
1 cup pecans, chopped

Topping:
1 jar (7 oz) marshmallow cream
1/2 cup evaporated milk or 1/4 cup plain milk
1 box powdered sugar
1 Tbsp. vanilla extract
1/3 cup cocoa
6 Tbsp. margarine, softened

Directions
1.  For the cake:  Combine margarine with sugar and eggs.  Combine flour, cocoa, coconut, and pecans in a bowl and mix well.  Blend thoroughly with sugar and egg mixture.
2.  Pour cake batter into a greased and floured 9 x 13-inch pan.  Bake at 350 degrees F for 30 minutes.
3.  For the topping:  While cake is still hot, spread on marshmallow cream.  While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.
4.  Let cake cool, then spread with topping.  Refrigerate until chilled and then cut into squares.  Keep refrigerated.

Yield:  10-12 servings
“Pigtails and Froglegs:  A Family Cookbook from Neiman Marcus”

Hot Chocolate Cakes (Molten Lava Cakes)

These Hot Chocolate Cakes, also known as Molten Lava Cakes, not only look fancy, but they taste like you have just eaten at an expensive 5-star restaurant.  They are extremely easy to make, and pretty quick to make, start to finish, as well!  The recipe come from one of my favorite places on the earth…you guessed it…Neiman Marcus!  I strongly recommend that you buy “The Neiman Marcus Cookbook” by Kevin Garvin; it is wonderful!  I made these Hot Chocolate Cakes this past weekend for my husband and two friends and they were a hit!  The boys loved them and were in awe with how the inside was like pudding and the outside was like a brownie.
When you cut into these cakes, expect to be amazed when “chocolate lava”, or chocolate pudding consistency, pours out of the chocolate cake.  When you make these, allow the cakes to “set up” just a little before you invert them on plates…otherwise, you’ll have a runny, pudding mess!  The set up time allows for the cakes to maintain its brownie-like exterior, and pudding-like interior.  Sprinkle them with powdered sugar and top with fresh raspberries.  A scoop of vanilla ice cream melts wonderfully with the hot chocolate cakes!
If you happen to have leftovers, refrigerate the cakes, and the next day they taste just like fudge!  I probably gained 5 pounds this weekend just on molten lava cakes!  They are so delicious!  Enjoy!

Hot Chocolate Cakes (Molten Lava Cakes)
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet chocolate, chopped
2 Tbsp. Amaretto liqueur (I didn’t have)
4 large eggs
4 large egg yolks
3/4 cup flour
1 1/2 cups confectioner’s sugar
8 tsp. butter, for preparing dessert molds
8 tsp. granulated sugar, for preparing dessert molds

Directions
1.  Preheat oven to 350 degrees.
2.  Melt butter and chocolate and add Amaretto.  Remove from double boiler and add eggs and egg yokes.  Using a wire whisk, temper the yolks and chocolate while whisking to combine; the mixture will be very thick.
3.  In a large bowl, sift together flour and confectioner’s sugar and then stir into chocolate mixture.
4.  Spoon about 1/2 cup of mixture into each of the 8 buttered and sugar-sprinkled dessert molds with a diameter of 2 1/2 inches.  Place molds on cookie sheet in oven.
5.  Bake for 8-10 minutes (mine took about 10-15 minutes), until cakes are set on the outside.  They will look like finished brownies on the outside, and will be soft like pudding in the inside.
6.  Remove the cakes from the molds and serve immediately.

Yield:  8 individual molten cakes
Neiman Marcus Cookbook