Chocolate cake is a classic dessert. This cake recipe makes a soft and flavorful cake that makes your mouth water. The flavor of this cake is delicious. It’s also not overly sweet or bitter. Icing could help this cake taste a bit more like a cake, since it’s almost a cake textured brownie, however you don’t have to add icing to enjoy this cake. If you choose not to add icing, I recommend adding 1/4 cup chocolate chips that I will include in the recipe below. This addition to the recipe adds more variety to the texture and flavor of the cake, that would be needed if you don’t add icing. This is a light cake that doesn’t require tiny pieces. I think this cake is very good and I would recommend this cake. It’s a good cake that is a step above the average store bought or frozen cake.
In the bowl of a stand mixer, combine 2 cups sugar, 1 3/4 cup flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 3/4 cup unsweetened cocoa powder, 2 tsp vanilla extract, 1/2 cup vegetable oil, 2 eggs, 1 cup milk, and 1 cup boiling water.
Grease a 9 x 13 pan. Heat oven to 350 F.
Add batter to the pan. Add 1/4 cup of semi sweet chocolate chips spread evenly over the batter.
Baked for 35-40 minutes. Let cool before adding frosting, or serving as is.
If you are running out of project and you want to do something fun with your child, this is a great treat to make before Easter. It doesn’t take much effort and the only mistake you could make is burning the chocolate powder, so just stir continuously. If you cannot have peanut butter, you can also use almond butter, or cookie butter, or you could just exclude the peanut butter, but your cookies will be a little looser.
In a sauce pan, mix 1/2 cup milk, 3 Tbsp cocoa powder, 2 cups sugar, and 1/2 cup (1/2 stick) of butter. Heat until everything is evenly mixed and hot.
Once hot, remove from heat and mix in 1 tsp vanilla, 3 cups of oatmeal, and 1/2 cup peanut butter. Once mixed, line a cookie sheet with wax paper and dollop out cookies. Let cool for 15 minutes before eating. Makes about 20 cookies.
I’ve had this tin of cookies since Christmas. I really love these cookies, but we need the counter space back and we’ve stopped eating them, so I decided it would be fun to repurpose them into a pie crust. Some of the cookies we had had coconut flakes in them, and you can still taste them in your crust, so make sure you like the cookies before you make a crust of them. I have a really small food chopper, if you have a bigger one, you can add the butter to the crumbs and mix it quicker by just pulsing a few times. The pie also turned out really well. I followed the directions on the side of the box for the pudding mix, and the mix I used came from Aldis. I also was short by about 1/2 a cup on butter cookies, so I added a little under 1/2 a cup of graham cracker crumbs.
In a food processor or blender, crush up your leftover cookies until they have a sandy texture and about 1 1/2 – 2 cups of crumbs.You can supplement with graham crackers or graham cracker crumbs to reach that range if you are short. Also pulse in 2 Tbsp of packed brown sugar.
Turn out crumbs into a 9 inch pie pan. In a side bowl, melt 6 Tbsp of butter. Pour the butter over the crumbs and mix til all of the crumbs have an wet sand consistency. Pack into the edges of the pan in an even layer using your fingers, the back of a spoon, or a rubber spatula.
Refrigerate for at least 30 minutes until fully cooled.
Using a box of pudding, combine the pudding powder and 1 3/4 cup of milk in a bowl. Beat with an electric mixer for 1 minute. Once mixed, pour the pudding mixture directly into you crumb crust.
Refrigerate for 1 hour before serving, or freeze for pieces that will come out more intact.
I made this fudge as a gift to our families this Christmas and it was a big hit! Josh and I love this fudge. It’s so rich and creamy, and this recipe make lots. This recipe makes 25 squares, and you can easily be satisfied with a half piece. Prepare for lots of stirring, and take a break off the heat when you need to!
Prepare a 9×9 pan by spraying it with non-stick spray and lining the bottom and sides with wax paper.
Place 2 cans of sweetened condensed (28 oz total), and 2 bags of semi-sweet chocolate chips (24 oz total) in a sauce pan.
Place over very low heat and stir constantly until everything is melted and the mixture is smooth and shiny.
Remove from heat. Mix in 1 Tbsp Vanilla extract. Transfer to pan and smooth to an even layer. Let cool for at least 1 hour, then remove and cut into 25 pieces.
I didn’t make it exactly the same, but this recipe was my foundation. I didn’t have enough peppermint patties, so I substituted in some crushed mint candy canes. I also added a bit of extra butter, flour, and vanilla extract.
These brownies are delicious, and if you have extra Christmas candy, it’s a bonus! This is going to be our dessert for the Superbowl tomorrow, and for Josh’s birthday early next week. The brownies are a perfect mix of cake and fudge textues, and the pockets of gooey mint are delicious.
Preheat oven to 350 F. Prepare a 13 x 9 baking dish.
Mix together 3/4 cups cocoa powder, 1/2 tsp baking soda, and 5 Tbsp of melted butter. Add 1/2 cup very hot water, stir till thick. Add 2 cups of sugar, 2 eggs, and another 5 Tbsp of melted butter, stir. Add 1 1/2 cup flour, and 2 tsp of vanilla extract. Stir till combined.
Chop up 14 peppermint patties, or 8 peppermint patties and crush 5 candy canes. Fold these into the dough, or gently pulse your stand mixer. Transfer into prepared baking dish and bake for 35-45 minute till skewer comes out clean.
Let cool for 10 minutes. Add powdered sugar or icing as desired.