Better Than Sex Cake

18 1/2 oz. chocolate cake mix
14 oz. can sweetened condensed milk
6 oz. jar caramel or hot fudge topping
8 oz. whipped topping
4 Skor candy bars, crushed

Prepare cake according to package directions and bake in a 9 X 13 in. pan. Pierce cake all over with a toothpick. Pour milk over the cake. Pour caramel over the cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.

Chocolate Cake with Hot Fudge Sauce

Cake:
2 C. brown sugar
1/2 C. shortening
1 C. buttermilk
1 tsp. vanilla
2 oz. unsweetened chocolate, melted
3 eggs
2 C. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat 2 min. Sift together flour, baking soda, and salt and add to sugar mixture. Bean an additional 2 min. Pour into a greased and floured 9 X 13 in. baking dish. Bake 40-45 min. or until a wooden pick inserted in the center comes out clean. Cool.

Hot Fudge Sauce:
one 4 oz. bar German chocolate
1/2 oz. unsweetened chocolate
1/2 C. butter
3 C. powdered sugar
1 2/3 C. evaporated milk
1 1/4 tsp. vanilla

Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 min. Stir in vanilla; serve warm over chocolate cake...or your favorite sheet cake.

Chocolate Strawberry Shortcake

2 C. cake flour
1 1/2 C. sugar
2/3 C. unsweetened cocoa
1/2 C. shortening
1 1/2 C. buttermilk
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 whole eggs or 3 egg whites
1 qt. fresh strawberries, rinsed and slice
1 C. fresh whipped cream or whipped topping

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipped cream. Beat with mixer on low speed, scraping bowl occasionally, for 3 min. Pour into a greased and floured 9 X 13 baking dish. Bake 30-35 min., or until a wooden pick inserted in center comes out clean. Cool cake completely and cut into squares. Place 2-3 squares in dessert cups and top with strawberries and whipped cream. Garnish with strawberries.

Helpful Tips: For homemade whipped cream, using an electric mixer, beat heavy whipping cream until soft peaks form. Add 1/4 C. confectioner's sugar per 1 C. cream. Continue to beat until stiff peaks form. If you like your strawberries sweetened, Add 1/4 C. of sugar to the sliced berries and place in refrigerator 1-2 hrs. prior to serving.

Chocolate Chip Cheesecake

16 oz. cream cheese, softened
1/2 C. sugar
2 eggs
1/2 tsp. vanilla
1 C. miniature semisweet chocolate chips (more if you'd like)
1 Oreo cookie pie shell

In a large mixing bowl, beat cream cheese and sugar until well creamed. Add eggs, one at a time, beating well after each addition. Add vanilla and continue beating until well combined. Fold in chocolate chips and spread evenly into crust. Bake at 350 degrees for 30 min. or until set. Cool completely and chill.

Magic Cookies

1/4 C. melted butter or margarine
1 C. graham cracker crumbs
1 C. shredded sweetened coconut
6 oz. semisweet chocolate chips
1 C. chopped pecans or peanuts
14 oz. can sweetened condensed milk

Lightly spray a 9 X 13 in. dish. Layer ingredients in the order listed, finishing by pouring the milk evenly over layers. Bake at 325 degrees for 20 min. Cool and chill at least 2 hrs. Cut into squares. Store in refrigerator.

Earthquake Cake

1 C. sweetened shredded coconut
1 C. chopped pecans
1 box German chocolate cake mix
1/2 C. butter or margarine
1 lb. confectioner's sugar
8 oz. cream cheese

Lightly spray a 9 X 13 in. pan with cooking spray. Sprinkle coconut and pecans into the bottom of the pan. Mix cake according to package directions and pour over coconut and pecans.
Combine powdered sugar, butter, and cream cheese. Beat until smooth. Spoon over batter to within an inch of the edges of the pan.
Bake at 350 degrees for 45 min. Center may be slightly shaky, but will set upon standing.

Fudge Frosting

4 C. confectioner's sugar, sifted
1/2 C. unsweetened cocoa, sifted
1/4 tsp. salt
6 Tbsp. heavy cream or whole milk
2 tsp. vanilla
1/3 C. unsalted butter, softened

Combine sugar, cocoa, and salt. Add remaining ingredients and beat until smooth and thick.

Helpful Tip: If frosting becomes too thick, add a few additional drops of milk.

Chocolate Trifle

1 package brownie mix, prepared according to package for cake-like brownies
3 oz. box instant chocolate pudding mix, prepared according to package directions
8 oz. whipped topping
4 Nestle Crunch candy bars, chopped

Allow brownies to cool, then cut into chunks  and put in bottom of serving bowl. Pour half of the pudding over the brownies. Top with half of the whipped topping, then half of the chopped candy bars. Repeat layers. Cover and chill overnight.

Chocolate Mousse Pie

7 oz. Hershey's chocolate bar, chopped
1/3 C. milk
1/4 C. sugar
3 oz. cream cheese
8 oz. whipped topping
1 9in. graham cracker crust

In a small saucepan over low heat, add chocolate and 2 Tbsp. of milk. Stir continuously until chocolate is melted and smooth.
In a large mixing bowl, beat sugar and cream cheese. Add chocolate mixture and remaining milk; beat until smooth. Fold in whipped topping, blending well. Spoon into crust and freeze until firm, about 4 hrs.

Reese's Balls

1 lb. margarine, softened
2 C. creamy peanut butter
about 3 lb. confectioner's sugar
3 tsp. vanilla
12 oz. milk or semisweet chocolate chips
1/2 block paraffin wax

Line a large baking sheet with wax paper and set aside.
In a large mixing bowl, cream margarine and peanut butter. Add sugar until stiff enough to roll into 1 inch balls.
Melt chocolate and paraffin in a double boiler.
Dip balls into chocolate using a toothpick. Place on prepared baking sheet and allow to set. These keep best in the refrigerator and may be frozen.

German Chocolate Pie

6 eggs
4 C. sugar
3 Tbsp. flour
1/2 C. unsweetened cocoa
1/2 C. butter or margarine, melted
12 oz. can evaporated milk
2 C. sweetened flaked coconut
1 C. semisweet chocolate chips
1 C. chopped pecans
1 tsp. vanilla
3 homemade or packaged refrigerated pie crusts

Whisk together eggs and sugar. Add flour, cocoa, butter, milk, and vanilla and mix well. Fold in coconut, chocolate chips, and pecans. Pour equal amounts into three 8-9 in. pie crusts.
Bake 40 min., or until set (center may be completely set, but will set upon standing) at 350 degrees.

Chocolate Pudding Cakes

1/2 C. all-purpose flour

1/4 C. sugar

3/4 tsp. baking powder

1/4 tsp. salt

1/3 C. milk

1 Tbsp. oil

1 tsp. vanilla

1/4 C. Nutella

1/3 C. semisweet chocolate chips/pieces

1/2 C. sugar

1/4 C. unsweetened cocoa

3/4 C. boiling water

coffee flavored or vanilla ice cream, optional

sliced strawberries, optional

unsweetened cocoa powder, optional

Preheat oven to 350. In a medium bowl, combine flour, 1/4 C. sugar, baking powder and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in Nutella and chocolate chips. 

Divide batter evenly between six 5-8oz. bowls or ramekins. Place in a large baking pan and set aside. 

In the same bowl, combine 1/2 C. sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes. 

Bake uncovered 20 min. or until a toothpick inserted in the cake portion comes out clean. 

Serve warm with icecream and strawberries topped with sifted cocoa, if desired. 

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Whopper Cake

2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 C. butter, softened
1 3/4 C. sugar
3 eggs
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 C. milk
1 C. Whoppers candies, coarsely chopped
Chocolate Malt Frosting (recipe follows)

Line 2 9X9X2 in. baking pans with parchment paper. Grease pans and set aside.
In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees. In a large mixing bowl, beat butter with electric mixer on medium-high for 30 seconds. Add sugar. Beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
Divide batter between prepared pans; spread evenly. Bake for 10-15 min. Sprinkle with Whoppers, pressing slightly, if needed. Continue baking 10-15 min. more. Cool in pans on wire rack for 10 min. Remove cakes from pans & allow to cool on wire racks. Spread with warm Chocolate Malt Frosting. Serve warm

Chocolate Malt Frosting:
2 C. whipping cream
1/3 C. malt powder
2 (11.5 oz.) packages milk chocolate chips

In a microwave safe bowl, whisk together whipping cream and malt powder. Microwave on 50% power for 2 min. or until bubbly.
Place the chocolate chips in a medium bowl and pour cream mixture over, stirring until chips are melted and smooth. Let stand 5 min. Pour and spread warm frosting on cakes.

Mexican Chocolate Sauce

• 1 (8-oz.) package semisweet chocolate baking squares, chopped
• 3/4 C. whipping cream
• 2 tsp. light brown sugar 
• 1/4 tsp. ground cinnamon
• 1/4 tsp. almond extract
• Pinch of salt
• 1 Tbsp. butter 
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• Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately

Cappuccino Blossoms

• 1 C. butter, softened 
• 6 Tbsp. granulated sugar 
• 1/4 C. firmly packed light brown sugar 
• 1/2 C. coffee liqueur (such as Kahlua)
• 2 2/3 C. all-purpose flour
• 2 tsp. instant espresso
• 1 tsp. baking soda 
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 C. chopped salted, roasted almonds
• Parchment paper
• 42 dark chocolate kisses
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• Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
• Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 375° for 10 to 12 minutes or until edges are golden. (Bake chilled dough 11 to 12 minutes.) Remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).
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• Helpful Tip: Toasted, slivered almonds or dry-roasted salted peanuts may be substituted for the almonds.

Note:

Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies.  If you don't want to use the coffee liqueur, replace it with 1/4 cup sweetened coffee.

Cheesecake Squares

• • chocolate crust (recipe follows)
  • 1 (8-oz.) package cream cheese, softened 
  • 1 (3-oz.) package cream cheese, softened 
  • 2/3 C. sugar 
  • 6 large eggs
  • 1/3 C. whipping cream
  • 2 tsp. instant coffee granules
  • 9 (1-oz.) semisweet chocolate baking squares
  • 1 Tbsp. plus 1 tsp. vanilla extract
  • Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped toppin
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  • Prepare Chocolate Crust as directed. Increase oven temperature to 375°.
  • Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Microwave whipping cream in a 1-cup microwave-safe measuring cup on HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.
  • Microwave chocolate in a microwave-safe bowl on HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.
  • Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired
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  • Chocolate Crust:
  • 1/3 C. butter
  • 2 (1-oz.) semisweet chocolate baking squares
  • 1 1/3 C. fine, dry breadcrumbs
  • 1/3 C. sugar
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  • Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.
  •  Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.
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Heavenly Chocolate Cake

• cooking spray 
• vegetable shortening
• 1/2 (4 ounce) semisweet chocolate baking bar, chopped
• 1/2 (4 ounce) bittersweet chocolate baking bar, chopped
• 1/2 C. butter, softened 
• 2 C. firmly packed light brown sugar 
• 3 large eggs 
• 2 tsp. vanilla extract
• 2 1/4 C. cake flour
• 2 tsp. baking soda
• 1/2 tsp. salt 
• 1/4 tsp. ground cinnamon
• 1/2 C. buttermilk
• 1 C. boiling water
• Coffee liqueur ganache icing (recipe follows)
• Mocha chocolate cream filling (recipe follows)
• Garnish: chocolate curls
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• Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
• Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.
• Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
• Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.
• Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
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• Coffee-Liqueur Ganache Icing:
• 3 (4-ounce) bittersweet chocolate baking bars, finely chopped
• 1 1/4 C. whipping cream
• 1 Tbsp. butter
• 2 Tbsp. coffee liqueur (such as Kahlua coffee liqueur)
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• Place chocolate in a bowl.
• Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency.
• Mocha Chocolate Cream Filling:
• 5 Tbsp. all-purpose flour
• 2 Tbsp. unsweetened cocoa
• 2 Tbsp. instant coffee granules
• 1 C. half-and-half 
• 1 C. butter, softened 
• 1 C. 10X Confectioners Sugar
• 1 tsp. vanilla extract
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• Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
• Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.
• Helpful Tip: If you don't want to use the chocolate liqueur in the glaze, you can substitute  2 tablespoons of sweetened coffee.

Chocolate Bread Pudding with Whiskey Sauce

• 1/4 C. unsalted butter 
• 7 C. French bread cubes
• 2 C. whipping cream
• 1 C. milk
• 8 (1-ounce) bittersweet chocolate squares, chopped
• 5 egg yolks, lightly beaten
• 2/3 C. firmly packed light brown sugar
• 1 tsp. vanilla extract
• whiskey sauce (recipe follows)
• Garnish: chocolate shavings
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• Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.
• Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.
• Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches.
• Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired.

• Whiskey Sauce:
• 1 1/2 C. milk
• 1/2 C. butter or margarine
• 1 C. sugar 
• 3 Tbsp. cornstarch
• 1/4 C. water
• 1/2 C. bourbon
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• Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves.
• Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute.

Snickers Pie

• 3 (2.07-oz.) Snickers candy bars
• 1 baked pretzel crust (recipe follows)
• 1 1/2 (8-oz.) packages cream cheese, softened 
• 1/2 C. sugar 
• 1/3 C. sour cream 
• 1/3 C. creamy peanut butter
• 2 large eggs 
• 2/3 C. semisweet chocolate morsels
• 2 Tbsp. whipping cream
• 1/4 C. coarsely chopped, lightly salted peanuts 
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• Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.
• Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.
• Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours.
• Microwave chocolate and cream in a microwave-safe bowl on HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Drizzle over top of cooled pie, and sprinkle evenly with peanuts.

For the crust:

2 C. finely crushed pretzel sticks

1/4 C. firmly packed light brown sugar

• 3/4 C. melted butter
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• Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

Pecan Toffee

• 1 1/2 C. chopped pecans, divided
• 1C. sugar
• 1 C. butter, softened
• 1/3 C. water
• 5 (1.55-ounce) milk chocolate bars, broken into small pieces
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• Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
• Bring sugar, butter, and 1/3 C. water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
• Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.

Crispy Chocolate Hearts

• 12 oz. package semisweet chocolate morsels
• 1/2 C. peanut butter
• 2 C. crisp rice cereal
• 1 1/2 C. peanuts
• 1 1/2 C. miniature marshmallows
• 2 (2 oz. each) chocolate bark coating squares, melted
• White nonpareils (optional)
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• Microwave chocolate morsels in a large glass bowl on high for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.
• Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil using butter or margarine. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.
• Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or  a candy box.