Double Chocolate Brownie Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Bonbon Pops

Prep: 30 Minutes | Freeze: 30 Minutes | Chill: 1 Hour

INGREDIENTS:

18 Oreos

1 1/2 cups pecans, toasted

2 Tbsp. orange liqueur or OJ

1 Tbsp. light-color corn syrup

2 Tbsp. unsweetened cocoa powder

20 lollipop sticks

1 12 oz. pkg. milk chocolate or semisweet chocolate pieces

1 Tbsp. shortening

DIRECTIONS:

1. In large food processor bowl combine cookies and 3/4 cup of teh nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.

2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.

3. In a small saucepan combine chocolate pieces adn shortening. Cook and stir over medium-low heat. Dip pops in chocolate. Return to making sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two.

Makes 20 Pops.

To Store: Place in covered container; refrigerate up to 1 week.

Too Much Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Easy Chocolate Tofu Pie

Ingredients

• 1 pound silken tofu
• 1/2 cup unsweetened cocoa powder
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cider vinegar
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
3. Bake in preheated oven for 25 minutes.
4. Refrigerate for 1 hour before serving.

Nutritional Information

Chocolate Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar
• 6 tablespoons white sugar
• 2 eggs
• 4 teaspoons vanilla extract
• 1 (12 ounce) bag chocolate chips

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.

Chocolate Cobbler

Ingredients

• 6 tablespoons butter
• 1 cup self-rising flour
• 3/4 cup white sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups boiling water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Chocolate Eclair Cake

Ingredients

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Easy Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Footnotes

• How to How to Easily Dip Truffles
• Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.