My Chocolate Fantasy

Grandma Linda asked:


Just the thought or a picture of a chocolate cake is enough to make most of us mouths water.  And for us chocoholics, there’s nothing much better.  Remember the wonderful old-fashion chocolate cakes your mother and/or grandmother used to make?  Now you can make them too.  Here are some delicious chocolate cake recipes that could have come straight from that little old recipe box that sat in your grandmother’s kitchen.

 Miz Maxine’s Chocolate Fudge Cake

2 cups sugar

3/4 cup butter (margarine)

2 eggs

1 tsp vanilla

1/2 cup buttermilk

2 1/4 cups flour

1/4 tsp salt

1 tsp soda

1/2 cup cocoa

1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1 1/2 cups sugar

2/3 cup shortening or butter

3 eggs

1 1/4 tsp vanilla

1/4 tsp salt

1/2 cup cocoa powder

1 cup water

1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9×13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

MARTHA’S CHOCOLATE CAKE

1/4 lb butter

1/2 cup shortening

1 cup water

4 tbsp cocoa

2 cups sugar

2 cups flour

2 eggs, beaten

1/2 cup milk

1 tsp vanilla

1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING

1 1/4 lb butter

4 tbsp cocoa

4 tbsp milk

1 tsp vanilla

1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

Enjoy!

Linda Wilson asked:


Bring out this Red, White, and Blue Pie to celebrate patriotic holidays, to honor military service members, etc.  This pie is easy and decorative.  But best of all it is good.  Blueberries, strawberries, white chocolate pudding; you know it’s going to be delicious.  This recipe is diabetic and diet friendly.  If you want, you can make it regular by using regular products where sugar-free are called for.

RED, WHITE, BLUE PIE

1 baked, sugar-free pie shell

8 whole fresh strawberries, halved lengthwise

1 cup sliced fresh strawberries

8-oz reduced-fat cream cheese, cubed

3/4 cup powdered sugar*

3/4 cup cold low-fat milk

1 small box sugar-free instant white chocolate pudding mix

1 cup fresh blueberries

1 cup sugar-free whipped topping

Arrange sliced strawberries in the bottom of the pie shell.  In a medium or large mixing bowl, beat cream cheese and powdered sugar until smooth.  Gradually add milk; mix well.  Using low speed of electric mixer, mix in pudding mix for about 2 minutes or until thickened.  Spread pudding mixture over berries in pie shell.  Place the blueberries in the center of the pie.  Arrange the strawberry halves around the edge of pie, tips pointing to the edge.  Using a large star tip, pipe whipped topping between the blueberries and strawberries.

*How to make sugar-free powdered sugar:     Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference and you’ll be so proud of your pretty pie, cake, etc.

Enjoy!

Shelly Hill asked:


When it comes to making desserts for my family during the hot summer months, I look for recipes that don’t involve turning on my oven. The recipes have to be easy, with common every day ingredients and more importantly, taste great!

When it comes to making these pies, it’s important to remember that they need to be chilled for several hours before serving them. If desired, you can garnish your pies with some whipped topping.

These recipes would be great for everyday desserts or prepare one for your next family gathering.

Chocolate Chiffon

1 baked pie shell

1 env. unflavored gelatin

1/4 c. cold water

1/2 c. sugar

1/2 c. cocoa

1/2 tsp. salt

1 1/4 c. milk

3 egg yolks

1 c. heavy whipping cream

3 egg whites

Sprinkle gelatin over water in a bowl; let stand for 5 minutes. Combine sugar, cocoa and salt in a saucepan. Stir in milk and egg yolks. Cook over low heat stirring constantly, until mixture thickens slightly, do not boil. Remove from heat. Add gelatin; stir until dissolved. Chill for 1 hour. Whip cream until peaks form. Gently fold whipped cream into chocolate mixture; beat egg whites and add to chocolate. Pour mixture into pie shell. Chill until set.

Chocolate Amaretto

1 graham cracker crust

1/3 c. cocoa powder

1 c. sugar

1/3 c. cornstarch

1/4 tsp. salt

2 3/4 c. milk

3 tbsp. Amaretto extract

2 tbsp. butter

1 tsp. vanilla extract

Combine cocoa, sugar, cornstarch and salt in a saucepan. Gradually blend in milk, stir until smooth. Cook over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Blend in Amaretto, butter and vanilla. Pour into pie crust. Chill until firm.

Chocolate Banana Cream

1 baked pie shell

2 oz. unsweetened baking chocolate

2 1/2 c. milk

1 c. sugar

5 tbsp. cornstarch

1/2 tsp. salt

3 egg yolks, beaten

1 tbsp. butter

1 tsp. vanilla extract

2 med. bananas, sliced

1 c. whipped cream

Place baking chocolate and 1 1/2 cup of milk in top of double boiler over simmering water; heat and stir until melted. In a bowl combine sugar, cornstarch and salt; blend in remaining 1 cup of milk. Gradually add to chocolate mixture, stirring constantly. Immediately add egg yolks. Cook until mixture thickens, stirring constantly. Cook and stir 5 additional minutes. Remove from heat; add butter and vanilla. Pour into a bowl. Cool. Spread a small amount of filling over the bottom of the pie shell. Arrange a layer of banana slices on top of filling. Spread remaining filling. Cover bowl and chill.

Linda Wilson asked:


For diabetics or others watching their sugar-intake, here are three great cake ideas.  And the best part is that non-diabetics will also enjoy these tasty treats.  No need to make a diabetic cake and a regular cake when you serve these recipes.  These cakes are great for children who are diabetic or are on sugar-restricted diets,too.  Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.

TASTY PINEAPPLE CAKE

1/2 cup salt-free butter

2 1/4 cups Equal Sugar-Lite, divided

2 eggs or 1/2 cup egg substitute

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat-free milk

4 slices unsweetened canned pineapple, drained on a paper towel

non-stick vegetable cooking spray

1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees.  Spray a 6-cup Bundt pan with cooking spray and set aside.

In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy.  Add remaining Equal, except for 1 tablespoon.  Add eggs, 1 at a time, beating well at medium speed of an electric mixer.  Combine flour, baking powder, baking soda, and salt.  Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.  Beat at low speed after each addition.  Cut pineapple into 1/2-inch pieces and gently fold into the batter.  Spoon batter into the prepared Bundt pan.  Tap down to remove air bubbles.  Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal.  Stir well to be sure Equal is dissolved.  When cake is removed from the oven, immediately pour mixture over the cake.  Let cake stand in pan for 5 minutes.  Remove from pan and cool on a wire rack.

12 servings.  Each serving equals about 130 calories, 17 g carbs and 3 g protein

BANANA SPLIT CAKE

Crust:  2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:  3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping:  2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped topping

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened.  Chill in the refrigerator while making the crust.  To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan.  Remove filling from refrigerator and spread over top of crust.  Add topping ingredients one at a time in the order listed.  Refrigerate until serving time.

PEACH CAKE

1 box sugar-free white cake mix

1 1/4 cups water

1/3 cup canola oil

3/4 cup egg substitute

1 small box sugar-free peach gelatin

Preheat oven to 350 degrees.  Lightly spray a 9×13-inch baking pan with non-stick vegetable spray.  In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended.  Increase speed to medium and beat two minutes longer.  Pour batter into prepared pan.  Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean.  Remove from oven and cool until barely warm.  Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Enjoy!

 

Shelly Hill asked:


When it comes to making a dessert cake that the entire family would enjoy, this is one of my favorites to make. What makes this cake so fantastic is it’s chocolate fudge-like consistency with the nutty crunchy topping. If you are a chocolate lover, then this one is for you.

Cake Ingredients:

1/2 cup butter, softened

2 oz. (2 squares) unsweetened chocolate

1 cup water

1 cup quick rolled oats

1 cup granulated sugar

1 cup brown sugar, firmly packed

1/2 cup chocolate flavored syrup

1/2 cup cold coffee

1 teaspoon vanilla extract

3 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Topping Ingredients:

1/3 cup butter, softened

1/4 cup whipping cream

3/4 cup brown sugar, firmly packed

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. Lightly grease a 13 x 9″ baking pan.

In a large saucepan, melt the butter and chocolate squares; stir in water. Bring chocolate mixture to a boil. Stir in the rolled oats, granulated sugar, brown sugar, chocolate syrup, coffee liquid, vanilla extract and eggs; mix until all ingredients are well combined. Stir in the all-purpose flour, baking powder and salt into the chocolate mixture, mixing well.

Pour the cake batter into your prepared baking pan. Bake in a 350 degree oven for 25-30 minutes or until the cake tests done when lightly touched in the center. You can also use a cake tester, if it comes out clean, it’s done.

In a medium-sized saucepan, combine all of the topping ingredients in the order that they are given. Bring to a full boil over medium heat, stirring the mixture constantly. Reduce heat and simmer for an additional 3 minutes or until the mixture has slightly thickened. Pour this hot mixture over your hot cake.

Place cake back into your oven and bake for an additional 3-4 minutes or until the topping is hot, bubbly and slightly browned. Remove cake from the oven and let it cool before serving.

Linda Wilson asked:


Being diabetic does not mean we can’t enjoy chocolate.  We chocoholics have a collection of chocolate “sweets” to enjoy.  Here I share a few of them.  So diabetic chocoholics, relax and enjoy!  (As with all foods though, we must enjoy our chocolate in moderation.  Don’t pig out and eat everything in one setting!!)  Do you like cold, frozen desserts?  Then try the Frozen Cocoa Dessert below.  Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender.  Add orange juice and cold water.  Cover and blend until smooth.  Add remaining ingredients, cover again and blend well.  Pour into a freezer-proof square pan.  Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container.  Cover and blend until smooth but not melted.  Pour into a 1-quart mold.  Cover and freeze until firm.  Unmold onto a plate that has been chilled.  Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees.  In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted.  Reduce heat to low and add the flour.  Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from the heat.  Add eggs, one at a time or 1/4 cup at a time, beating well after each addition.  Beat until the batter becomes smooth.  Spread into a greased and floured 13×9-inch baking pan.  Bake for 30 minutes or until puffed and golden.  Immediately remove from pan and cut in half horizontally.  Cool completely.  For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth.  Just before serving, place the bottom eclair layer on a serving platter and cover with filling.  Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.

Enjoy!

Linda Wilson asked:


Making candy can be a really fun activity.  And the results are so worth the effort.  Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding.  Here is a great recipe for chocolate candy–my favorite!  These delicious Mint Chocolate Truffles are from a recipe I found years ago in a Cooking Light magazine.

MINT CHOCOLATE TRUFFLES

1/3 cup semisweet mint-chocolate chips

4-oz Neufchatel cheese, softened

16-oz pkg powdered sugar, sifted

1/4 cup unsweetened cocoa

1/4 cup sifted powdered sugar

2 tbsp semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl.  Microwave on high for 1 minute or until the chips are almost melted.  Stir until smooth.  Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth.  Add the powdered sugar to the mixture and beat until well blended.  Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap.  Chill at least one hour.  Remove the top sheet of plastic wrap and cut truffle into 48 squares.  Roll each square into a small ball and place on waxed paper.  Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar.  Place the 2 tablespoons of the mint-chocolate chips into a heavy zip-top plastic bag.  Microwave on high 1 minute or until the chips are softened.  Knead the bag until the chips are smooth.  Make a tiny snip in one bottom corner of the bag.  Drizzle chocolate over the balls that have been rolled in cocoa.  Serve at room temperature.

Note:  I got this recipe from a 1999 Cooking Light magazine.

Enjoy!

Linda Wilson asked:


Bring out this Red, White, and Blue Pie to celebrate patriotic holidays, to honor military service members, etc.  This pie is easy and decorative.  But best of all it is good.  Blueberries, strawberries, white chocolate pudding; you know it’s going to be delicious.  This recipe is diabetic and diet friendly.  If you want, you can make it regular by using regular products where sugar-free are called for.

RED, WHITE, BLUE PIE

1 baked, sugar-free pie shell

8 whole fresh strawberries, halved lengthwise

1 cup sliced fresh strawberries

8-oz reduced-fat cream cheese, cubed

3/4 cup powdered sugar*

3/4 cup cold low-fat milk

1 small box sugar-free instant white chocolate pudding mix

1 cup fresh blueberries

1 cup sugar-free whipped topping

Arrange sliced strawberries in the bottom of the pie shell.  In a medium or large mixing bowl, beat cream cheese and powdered sugar until smooth.  Gradually add milk; mix well.  Using low speed of electric mixer, mix in pudding mix for about 2 minutes or until thickened.  Spread pudding mixture over berries in pie shell.  Place the blueberries in the center of the pie.  Arrange the strawberry halves around the edge of pie, tips pointing to the edge.  Using a large star tip, pipe whipped topping between the blueberries and strawberries.

*How to make sugar-free powdered sugar:     Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference and you’ll be so proud of your pretty pie, cake, etc.

Enjoy!

Linda Wilson asked:


For quick-fix tempting desserts, try bar dessert/cookies.  They are easy, tasty, and they are easy to transport to pitch-in meals, office parties, family reunions, etc.  The Triple Layer Chocolate Bars are perfect for the chocoholic in your group.  The Cranberry-Coconut Bars are a perfect blend of tart and sweet combining cranberries, coconut, and white baking chips.

TRIPLE LAYER CHOCOLATE BARS

1 1/2 cups graham cracker crumbs

1/2 cup cocoa, divided

1/4 cup sugar

1/2 cup butter

1 can (14-oz) sweetened condensed milk

1/4 cup all-purpose flour

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

3/4 cup chopped nuts

2 cups (12-oz pkg) semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, stir graham cracker crumbs, 1/4 cup of the cocoa and the sugar together.  Stir butter into mixture, blending well.  Press mixture firmly onto bottom of ungreased 13 x 9 x 2-inch pan.

In a small bowl, beat sweetened condensed milk, flour, egg, vanilla, baking powder and the remaining cocoa.  Stir nuts into the mixture.  Spread evenly over prepared crust.  Sprinkle with chocolate chips.  Bake in 350 degree oven for 25 minutes or until set.  Cool completely in the pan on a wire rack.  Cut into 24 or 36 bars depending on the size you want.  Store in a tightly covered container at room temperature.

CRANBERRY-COCONUT BARS

2 cups all-purpose flour

1 tsp baking soda

1 cup butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 tbsp vanilla extract

1 cup quick oats

1 pkg (12-oz) white baking chips, divided

1 cup shredded coconut

1 1/2 cups dried cranberries

1/3 cup milk

Preheat oven to 350 degrees.  Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside.  Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla.  Add the flour mixture to the creamed mixture gradually.  Blend in oats, 1 cup of the white baking chips, coconut and cranberries.  Press dough evenly into the prepared jelly roll pan.  Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set.  Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth.  Drizzle mixture over cooled bars.  Sprinkle with chopped pecans, if desired.  Cut into bars to serve.

Enjoy!

Chef Shelley R. Pogue asked:


Ingredients:

9 ounces unsalted butter, diced

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy

Garnish:

4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3′s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy