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Chocolate Pudding Cake
CHOCOLATE PUDDING CAKE
1 cup flour 3/4 cup sugar
1½ tb. cocoa powder 2 tsp. baking powder
½ tsp. salt 3/4 c. chopped walnuts (3 oz.)
3/4 c. milk 2 TB. melted butter
1 tsp. vanilla
Topping:
1 cup hot water ½ cup chocolate syrup
1. Preheat oven to 350 degrees. Prepare an
8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter,
and vanilla until blended.
Card 1 Back:
Put batter into pan.
3. Prepare topping. Stir water and syrup. Pour
over batter.
4. Bake 35 minutes.
Cool on wire rack for 20 minutes.
Cut into squares.
5. Serve with whipped cream, syrup or ice cream.
Yield: 8 servings.
Preparation Time: 20 minutes.
Bake at 350 degrees for 35 minutes.
Standing Time: 20 minutes.
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# Chocolate Pudding Cake
*Yields 8 servings*
## Ingredients
### Cake
- 1 cup flour
- 3/4 cup sugar
- 1 1/2 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts (3 oz.)
- 3/4 cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla
### Topping
- 1 cup hot water
- 1/2 cup chocolate syrup
## Instructions
### Cake
1. Preheat oven to 350°F. Prepare an 8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter, and vanilla until blended. Put batter into pan.
### Topping
3. Prepare topping. Stir water and syrup together. Pour over batter.
### Baking
4. Bake 35 minutes. Cool on wire rack for 20 minutes. Cut into squares.
5. Serve with whipped cream, syrup, or ice cream. -
Chocolate Pecan Truffles
CHOCOLATE PECAN TRUFFLES
1 cup chocolate morsels
½ cup sour cream
1½ cups pecans, chopped
fairly fine but not
pulverized
2½ cups vanilla wafers or
cake crumbs, finely
crushed
½ cup confectioners' sugar,
sifted
1 tablespoon grated orange
rind
⅓ cup orange juice,
approximately
½ cup unsweetened cocoa
powder, sifted
Melt chocolate and sour cream
in top of a double boiler over sim-
mering water. Stir until smooth,
then chill until mixture is barely
pliable.
Take a small amount, about half
a teaspoon, and roll into a ball with
your fingers. If chocolate is chilled
enough, this is easy. Continue to
make balls of all the chocolate, then
refrigerate until firm. These are the
centers of the truffles.
over
Back:
Mix together pecans, vanilla
wafers, confectioners' sugar, grated
orange rind and juice, using a food
processor if possible. Use just
enough orange juice to moisten and
hold together mixture, no more.
Roll chocolate balls in it and
then between your palms to make
them firm. Roll finally in cocoa
powder, shaking off excess. Refrig-
erate until serving time. Makes
about 48 truffles.
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# Chocolate Pecan Truffles
*Makes about 48 truffles*
## Ingredients
- 1 cup chocolate morsels
- 1/2 cup sour cream
- 1 1/2 cups pecans, chopped fairly fine but not pulverized
- 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp grated orange rind
- 1/3 cup orange juice, approximately
- 1/2 cup unsweetened cocoa powder, sifted
## Instructions
1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
5. Roll finally in cocoa powder, shaking off excess.
6. Refrigerate until serving time. -
Cappuccino
Cappuccino
1 tablespoon sweetened milk
cocoa powder
1 teaspoon instant coffee
1 cup boiling water
1 tablespoon dry milk
Dash cinnamon
Sugar
Stir cocoa and coffee in heat-proof
mug with water till dissolved. (Add 1
tablespoon dark rum or brandy for ex-
tra warmth.) Add milk, stir until
foamy, sprinkle with cinnamon.
Sweeten to taste. Sip while you watch
the moon cross the sky.
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# Cappuccino
## Ingredients
- 1 Tbsp sweetened milk cocoa powder
- 1 tsp instant coffee
- 1 cup boiling water
- 1 Tbsp dry milk
- Dash cinnamon
- Sugar, to taste
## Instructions
1. Stir cocoa and coffee in a heat-proof mug with boiling water until dissolved.
2. (Add 1 Tbsp dark rum or brandy for extra warmth.)
3. Add dry milk and stir until foamy.
4. Sprinkle with cinnamon.
5. Sweeten to taste.
6. Sip while you watch the moon cross the sky. -
Crazy Cake
Crazy Cake
2 cups sugar
3 tblsp Coco
2 tsp soda
1 tsp salt
3 c. flour
12 tblsp saend ail
2 tblsp vinegar
2 tsp vanilla
2 cups cold water
Bake 350
30 Min
9x13
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# Crazy Cake
## Ingredients
- 2 cups sugar
- 3 Tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 12 Tbsp salad oil
- 2 Tbsp vinegar
- 2 tsp vanilla
- 2 cups cold water
## Instructions
1. Combine all ingredients and mix well.
2. Pour into a greased 9x13 pan.
3. Bake at 350° for 30 minutes. -
No-Bake Chocolate Oat Cookies
Boil 1½ min.
Combine 2 - cups Sugar
½ c Whole Milk
3 Tablespoons unsweetened cocoa powder
¼ C. unsalted butter ½ stick
3 cup Rolled oats
1 Cup Flaked Coconut
1 tsp Vanilla
add 1 cup Mini Marsh.
& stir
Drop & chill Cookie sheet
c wax paper
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# No-Bake Chocolate Oat Cookies
## Ingredients
- 2 cups sugar
- 1/2 cup whole milk
- 3 Tbsp unsweetened cocoa powder
- 1/4 cup unsalted butter (1/2 stick)
- 3 cups rolled oats
- 1 cup flaked coconut
- 1 tsp vanilla
- 1 cup mini marshmallows
## Instructions
1. Combine sugar, whole milk, cocoa powder, and butter in a saucepan. Boil for 1 1/2 minutes.
2. Add rolled oats, flaked coconut, vanilla, and mini marshmallows; stir to combine.
3. Drop by spoonfuls onto a cookie sheet lined with wax paper.
4. Chill until set.