My Chocolate Fantasy

Have you ever wondered why diet books always seem to have a section of recipes?

Apart from the desire to make the book look larger and therefore more worth its inflated price, why should we be so interested in studying foods and ways to serve it when we are trying to avoid it as much as possible?

It is inconceivable that we have reached adulthood without the basic skills to boil, bake, steam, or roast our food.

We all know that these are the only low fat methods we should be using on any diet. And whatever we eat, plainer is better to control calories.

So what are all these recipes doing in a book that is supposed to be redirecting our attention away from food?

Is it a case of mutual fool-yourself-time?

The diet authors know that unless their menus have taste, and enticing pictures or detailed ingredient lists, no one will select their plan and they’ll lose money. In their real diet plan outline, they identify what is allowed and what is forbidden. Their recipe section might have been written by someone else. Certainly there are substitutions made to qualify as diet food but desserts, dips, and brunches?

Unless you’re a marathon runner (who is unlikely to have overweight problems anyway), why would you ever think that a weight loss diet includes dessert? Dieting is about the exclusion of certain foods. Substitution may work well for basics such as salad dressings and entree additions, but complete elimination of dessert, colas, and candy are an absolute given if your weight control plans are to have any chance of success, The fact that chocolate has some acceptable nutrients doesn’t mean that it belongs on a weight loss diet. (I know that some diet guru is, even as you read this, developing a chocolate diet that will bring in millions!)

We bury our heads in the sand, keep taunting ourselves with those addictive sweet flavors, and crow about the minimal number of calories in a serving of the dish (a thimbleful size – check the small print on how many people this little dish is supposed to serve).

Admit it, the only reason we crave recipes is to spice something up, to increase our pleasure and make the whole dieting task less painful. We can eat food plain without any fancy recipes but that would be no fun.

So we convince ourselves that all the stuff we are adding to our basics: low fat gravy, liquid margarine instead of butter, lemon and capers in place of tartar sauce, vinegar and oil rather than creamy Ranch, and a variety of sugar substitutes are all allowed in our plan so we might as well enjoy.

And then we are surprised and disappointed when the weight loss stops.

It must be my glands!

Chocolates Origin. When devouring chocolate, you are partaking of the cacao tree, which requires definite environmental conditions to effectively grow. Prospering within Central America, records far back as 3000 years, the cacao tree is also known as Theobroma, a scientific name branded by Swedish taxonomist Carl Linnaeus (1707-1778). Throughout history, chocolate uses range from a delicacy in food industries to the application of treating varies ailments.

 

Chocolates Popularity. Chocolate is so admired experts are concerned there may be a dearth in the future. To keep up with demand, resourceful methods are being used to cultivate the cocoa tree. One arrangement of growth makes use of providing premature shade for the cocoa trees, and then treats them with excess sunlight to augment production. Alas, this method only lasts for about 10 years as the trees lose their might. However, sophisticated methods such as vertical greenhouses can be placed in cityscapes and grant environmental conditions to produce anything plantlike, including the lovable cocoa tree!

 

Flavors To Indulge By. With chocolate having such an inexhaustible history, supported by today’s mass popularity, confers chocolate the potential for many recipes. Chocolate can be diverse in taste from sourness to sweetness. Chocolate is also formed in varying textures such as smoothness, crispiness, crunchiness, softness, and of course liquid form. Most important of all, chocolate is normally combined with many different flavors, adding a magnitude of variety. This literally allows many recipes to be invented and most certainly consumed with joy.

 

Apparently there is no way to place several hundred recipes in this article. However, there is info pertaining to a powerhouse chocolate recipe cookbook that should easily provide your desire and decide upon any chocolate recipe, located at: http://www.metaversis.com/info/chocolate.html.

Did you ever hear the likes, a “chocolate diet?” Brace yourself because you hear right. Chocolate acts as a vitamin replacement; if this is true then healthy benefits derived from this particular diet may not be so bad after all

The chocolate diet is just one of many fad diets which include you eating favorite foods. While consuming your specified amount of yummy allowance keep in mind it is supposed to control high blood pressure and prevent heart disease. Although encouraging reasons for using the diet, what of rotting teeth and the people who bang weight on if they as much look at a bar of chocolate.

The diet mainly consists of fluids. Powder or supplements are given to the dieter to mix with milk or water. Is this not cocoa as we all know it?

Chocolate contains anti-oxidants that help prevent arteries clogging. Does this not leave the dieter in a catch 22 situation after being advised to avoid sugary foods because of fattening issues? Weighing up the good and bad is it not healthier to carry a little excess weight to avoid pores clogging or having a heart attack. Chocolate prevents heart disease and obesity increases the risk of heart disease. Is obesity not the same as fat? I am confused.

Chocolate powder shakes are not for replacing or substituting meals, but designed as healthy snacks to stop a rumbling belly. Is this diet so bad when the sugar supply gives us that much needed energy boost?

The question is does the chocolate diet work.. It’s not clear that chocolate stimulates metabolism or helps the fat burning process. Beyond that, too much of anything can be bad. While chocolate does have health benefits, a diet with an emphasis in chocolate may not be the best way to lose weight. To shed pounds stick with a sensible eating plan.

Diet – Throughout the day you can munch two 40 gram bars of chocolate and drink sugar-free coffee with non-fat milk. Make eating exciting and appetizing, mix chocolate chips with strawberries in a glass bowl. Glass allows visibility of the delicious filling which guarantees lip licking. Slice a couple of bananas and drizzle melted dark chocolate over them. You have to take the chocolate diet for 5-7 days and no longer. After one course take a break for 3-4 days. The chocolate diet is a decreased calorie diet that centers on drinking liquid diet shakes to fill the gap. People use it as a replacement for food and if you consume less food this clearly indicate fewer calories.

I am not sure I agree this can be called a sensible diet when evidence proves different i.e. pounds piling on instead of dropping off and decaying teeth. Before dieting speak to your doctor or dietician

The sensible thing to do is ignore fad diets and embark on the sensible by following a sensible eating plan. Choose the wrong diet can be dangerous – seek expert advice. The best way to evaluate a diet is by the promises made. Overnight weight loss or miracle cures are promotional pledges you should snub.

Crash dieting is unhealthy. Weight loss is for more than just losing pounds. Exercise for skin and muscle tone is just as important. Exercise is necessary but it won’t replace a diet. A combination of both is ideally the key source to losing weight. Give yourself time to adjust and not to lose focus when you begin your first diet.

Consider a low-key diet that aims at healthy foods:

1 Choose an apple over a chocolate bar.

2 Cut out cordials and drink water.

3 Walk rather than use the car or bus.

4 Limit portion sizes of what you eat. It is easier than counting calories and carbohydrates.

5 Use a smaller plate to serve dinner on.

6 Replace sticky puddings for pieces of fruit

To lose weight, fewer calories have to be burned off than what you take in. Skipping meals and eating fewer calories can cause severe consequences; it can lead to binge scoffing later because of low energy and blood sugar levels. A sensible and healthy eating plan will include between 1200 and 1400 calories daily for women and 1500 to 1800 calories for men. Breakfast being the most important meal of the day is one you must not skip. Eat 4 to 5 times a day but in moderation.

Chicken breast is a good source of protein also low in fat. Two recipes below cooked in 15-30 minutes, low in fat, and under 400 calories a serving

Chicken & Vegetable Kebabs

4 Blocks of egg noodles

2 Skinless chicken breasts

1 Jar/195g yellow bean sauce

3 Button mushrooms

1 Medium courgette

½ yellow & red pepper

1 tbsp olive oil

4 spring onions

1 red chilli

Wooden skewers

Method

1. Fill large pot with water – bring to the boil, add noodles, return to the boil and simmer for 4 minutes.

2. Dice chicken breasts and place in a bowl. Add ¾ jar of yellow bean sauce and stir coating the chicken.

3. Preheat grill.

4. Prepare mushrooms into quarters; slice courgette; deseed. Slice peppers into squares. Size is up to you.

5. Skewer a mushroom quarter followed by chicken, courgette, pepper and so on.

6. Place kebabs on the grill and cook for 10-15 minutes turning frequently.

7. Heat some oil to smoking point in a wok, add spring onions chilli and stir fry for 60 seconds. Add noodles and remaining sauce – stir to coat. Heat through.

8. Serve kebabs over noodles.

Chicken Pancakes

Ingredients

1 tbsp olive oil

3 Skinless chicken breasts

Jar hoi sin spring onion stir fry sauce

Spring onions, sliced lengthways

1 Cucumber

8 Chinese pancakes

Method

1. Slice spring onions lengthways into 3″strips. Cube cucumber and slice into thin batons.

2. Thinly cut chicken into strips.

3. Heat oil in wok till piping hot, add chicken and stir fry for 7- 8 minutes

4. Preheat Chinese pancakes as instructed on packet.

5. Add stir fry sauce to cooked chicken – coat and heat through.

6. Serve chicken spring onions and cucumber onto pancake – roll and serve

Enjoy stay slim and healthy

 

They say that for every occasion there is always a delicious cake to complete it. These gourmet cakes come in a wide array of ingredients. Most of the time gourmet cakes are baked on special events like birthdays, ceremonies, parties, and so much more. Even on an ordinary day, you can choose to complete your meal with a tasty cake as a desert. Food recipes are usually categorized into many different kinds. A cake recipe can be found in a cookbook or could be found in the internet. There are web sites which let you have a look at their assorted food recipes for free. Cakes are loved by everyone. They have a sweet and distinctive taste and they can come in different shapes, sizes, and designs. So what are the different types of gourmet cakes and what is behind a satisfying cake recipe? Let’s start off with the bundt cake. It is a cake with no artistic designs and icing decorations on it. It is simply a cake that is baked in a bundt pan and the most popular ones of this kind are the banana, cinnamon, apple and peanut butter cake. Another very famous type of cake is the chocolate cake. Wondering what is the best chocolate cake recipe? There are actually several types of chocolate flavored cakes but on top of these are the Dessert Torte, Black Forest, Chocolate Almond Cake, and so much more. They usually have a round or a square shape with a thick layer of chocolate and icing on top and on the sides of it. Among others, another popular cake recipe is the dessert cake. It is called as such because it is smaller compared to the gourmet cakes. They are often made at home as a daily desert. Some of the most common desert cakes are the chocolate mallows, san rival, tiramisu, mango float, and icebox cake. Some food recipes are intended for people who are on a diet. The cake recipe for these is usually low in sugar and uses an alternative for it. The most commonly used substitute for sugar in these cakes is the maple syrup. Cheesecakes have cheese as the main ingredient and it has a creamy taste. It could be done with layers and for each layer, you can add a filling such as jam, icing, or mousse meringue. This is the cake recipe kids and moms love to bake because it is easy yet delicious at the same time. The crust used in this cake could be cookies and the filling may be a mix of blueberry, chocolate, caramel, strawberry, and many others. This type of cake is very versatile so you can even make these food recipes in your own preference.

Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs.

Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of the cake recipes below and enjoy step-by-step guidance for the preparation process.

Your loved ones will appreciate these divine, dazzling and elegant cakes.

DEVIL’S FOOD CAKE – COUNTRY LIVING HOLIDAYS

Ingredients

1/4 c. Butter or margarine, softened

1 1/2 c. Sugar

1/4 Tsp. Salt

1 Tbs. Vanilla

3/4 c. Unsweetened cocoa

3 1/2 c. Unsifted cake flour

2 Tsp. Baking soda

2 1/2 c. Water

4 Egg whites, at room temp.

Cocoa frosting

Chocolate glaze

Confectioners’ sugar and -unsweetened cocoa (opt. for checkerboard decoration)

Directions

1. Heat oven to 350′F. Generously grease and flour three 9-inch round

cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C

sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top

of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.

Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans. Bake until centers spring

back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool

completely.

7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin

smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with

a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until

glaze is firm.

10. Decorate top with cocoa and confectioners’ sugar checkerboard just

before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners’ sugar over cake. Remove strips.

Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners’ sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners’ sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes.  Scanned and fixed by Di Pahl.

CRANBERRY AND WHITE CHOCOLATE CHEESECAKE

Ingredients

CAKE 4 oz. White chocolate, chopped

2 pkg. 8-oz cream cheese

3/4 c. Sugar

3 Eggs

2 Tsp. Vanilla

pinch Salt

3 c. Sour cream

CRUST: 1 c. Graham cracker crumbs

2 Tbs. Butter, melted

2 oz. White chocolate, chopped

GLAZE: 2 c. Cranberries

1/3 c. Sugar

1 Tsp. Cornstarch

Grated white chocolate for Garnish if desired

Directions

Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.

You see smoothies everywhere, so much that you finally decide that you’ll make some for yourself and your family (or friends, if you’re single). You have the fruits and vegetables you need, but there is one particular ingredient that makes the smoothie craving go on a different level, yet you hesitate to put it in. Yes, the everlasting question remains: How to make smoothies healthy but flavored with the guilt-ingredient called Chocolate?

One only has to look at chocolate ads to know that there is a tempting yet forbidden aura to it. To us not endowed with the perfect body, to even smell it is a sin, a crime worthy of capital punishment. But did you know that chocolates have health benefits too?

Cocoa, most especially dark chocolate, contains antioxidants – surprisingly 8 times more than found in strawberries. The flavonoids also help lower blood pressure and lowers blood cholesterol. If you’re depressed you are allowed to eat chocolate because it contains serotonin, the happy neurotransmitter that makes you a little happier. Plus, it tastes good – correction, very, very, very good – and keeps you awake. So this is good news.

That said, here are some recipes that are sure to tickle your taste buds:

Cocoa-Banana Smoothie (finally, a recipe that doesn’t need a blender)

Ingredients: 2 tablespoons cocoa mix, 1 cup of frozen whipped topping (thawed), 2 ripe bananas, 8 chocolate cookies (crumbled. Note: These are sandwich cookies, not chocolate chip ones.)

Procedure: Stir cocoa and whipped topping. Fold in the banana and half of the crumbled cookies. Divide into 4 glasses and top with remaining cookie crumbs. Refrigerate.

Choco Protein Smoothie

Ingredients: 2 cups of milk, 2 tablespoons of chocolate milk syrup, 1 frozen banana (or half a teaspoon of dry chocolate pudding mix), one-fourth cup of peanut butter, 1 cup of ice, 1 to 2 tablespoons of whey powder (optional).

Procedure: Blend and process for about 30 seconds. Serve while cold.

Chocolate Mint Smoothies

Ingredients: half a cup of instant cocoa drink (made with a heated half cup of milk and one-fourth cup of instant cocoa mix), half a teaspoon of vanilla extract, one-eighth teaspoon of peppermint extract, 1 pint of vanilla ice cream, 1 and a half cups of milk.

Procedure: Blend almost all the ingredients (except for the ice cream) until smooth, for about 30 seconds. Add ice cream and blend until smooth. Serve immediately.

Gather your friends and/or family in the kitchen to make your own homemade cookies.  Making cookies doesn’t always have to be a time consuming chore.  Have some fun in the kitchen and make cookies in a matter of minutes.  These Shortcut Cutout Cookies use refrigerated dough that you can decorate for whatever occasion you want to celebrate.  They are quick, easy, and make very little mess to be cleaned up.  What could be better?  Want to avoid decorating but have some tasty homemade cookies warm from the oven?  Try this recipe for Perfectly Chocolate Chocolate Chip Cookies.  Is there anything better than a warm chocolate cookie with chocolate chips?SHORTCUT CUTOUT COOKIES1/4 cup all-purpose flour1/2 of an 18-oz roll of refrigerated sugar-cookie doughHeat oven to 350 degrees.Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired. PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup butter, softened3/4 cup granulated sugar3/4 cup packed light brown sugar1 tsp vanilla extract2 eggs2 1/4 cups all-purpose flour1/3 cup cocoa powder1 tsp baking soda1/2 tsp salt1 pkg (12-oz) semi-sweet chocolate chips1 cup chopped nutsPreheat oven to 375 degrees.In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.Yield: About 5 dozen cookies Enjoy!

It’s your child’s birthday and you want to surprise him/her with that special treat-a really great tasting chocolate cake that is sure to be a hit with his friends. Just check out those 2 chocolate cake recipes for your kids’ birthday

Moist Chocolate Birthday Cake Chocolate Cake

Ingredients: 2 cups sugar (1 white, 1 dark brown-Domino Brand) 1/2 cup Parkay Margarine (1 stick) 2 eggs 1/2 cup Hershey Cocoa 1 TBSP vanilla (imitation) or 1tsp real vanilla Pinch of salt 1 TBSP baking soda (Arm & Hammer brand) 1 cup buttermilk (or powdered buttermilk-follow directions on label to equal 1 cup buttermilk)

2 cups sifted flour (measure flour first prior to sifting it) 1/2 cup boiling water Chocolate Cake Icing Ingredients: 1/2 box Domino’s Powdered Sugar (1 lb. size) 1 stick Parkay margarine 2 level TBSP Hershey’s Cocoa 2 tsp imitation vanilla 1.5 TBSP milk How to

Make the Chocolate Cake: Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour.

Mix until smooth, about 3 minutes. Add boiling water and mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it’s done using a toothpick. If toothpick comes out clean, it’s done. If it doesn’t come out clean, leave in a few more minutes and retest.

How to Make the Icing: Feed in mixer. The longer you beat it the creamier it gets. Cool cake first before frosting.

For vanilla icing, use same recipe but omit cocoa. Best Chocolate Cake Ingredients: 50g/2oz plain flour 60g/21/2oz ground almonds 225g/8oz good quality dark chocolate (at least 70 per cent cocoa solids), broken into pieces 225g/8oz butter 6 free-range eggs, separated 50g/2oz soft brown sugar grated orange zest (optional) 175g/6oz caster sugar icing sugar, for dusting Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line the base and sides of a 20cm/8in loose-bottomed or clip-sided cake tin with greaseproof paper.

3. Sift the flour and almonds into a large bowl.

4. Place the chocolate pieces and butter into a heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Heat while stirring from time to time, until melted and smooth. Remove from the heat and allow cooling slightly.

5. Separate the eggs into two large bowls. Add the brown sugar to the bowl with the egg yolks and whisk together for a few minutes until frothy. Add the flour mixture, melted chocolate and grated orange zest, if using. Fold lightly to mix, using a large metal spoon.

6. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the caster sugar and continue whisking until stiff peaks form when the whisk is removed.

7. Gently fold the egg white mixture into the chocolate mixture. Pour the mixture into the cake tin.

8. Bake in the oven for 45-50 minutes, or until crisp on top and squidgy inside. Test the cake with a cocktail stick or skewer – it should come out a bit sticky, but not wet. Allow to cool on a wire rack – the cake will sink but that’s ok. Carefully peel the paper off when the cake’s cold

9. To serve, dust the cake with icing sugar and cut into slices.

Go back in time and make your family an old-fashion comfort food meal of Blue Ribbon Ham Casserole, Carrot, Apple, Raisin Salad and Ms. Nina’s Sour Cream Chocolate Cake. This Ham Casserole cooks on the stove-top. Carrot, Apple, Raisin Salad will bring fruit and crunch to your meal. Finish off your meal with Ms. Nina’s Sour Cream Chocolate Cake.

BLUE RIBBON HAM CASSEROLE I believe, but cannot say for sure, that this recipe was cut from the back of a Parkay Margarine package.

1/4 cup chopped green bell pepper 1/4 cup chopped onion 1 tbsp Parkey margarine 1/2 lb Velveeta pasteurized process cheese spread, cubed 1/4 cup milk 3 cups chopped cooked potatoes 3/4 cup chopped ham 1/4 tsp salt

Saute green pepper and onion in margarine. Add process cheese spread and milk; stir until completely melted. Add remaining ingredients; mix well. Heat, stirring constantly, until bubbly and heated through. 4 to 6 servings.

CARROT, APPLE, AND RAISIN SALAD This recipe was popular in my childhood.

2 cups grated carrots 2 cups finely chopped apples 1/2 tsp lemon juice 1 cup raisins 1/4 cup chopped nuts 1/3 cup mayonnaise

After chopping apples, toss with 1/2 teaspoon lemon juice. Combine with the remaining ingredients, mix well. Sprinkle a few chopped nuts on top for garnish, if desired. Cover and refrigerate until serving time. Refrigerate any leftovers.

MS. NINA’S SOUR CREAM CHOCOLATE CAKE 2 cups sugar 1 cup sour cream 2 eggs 1 tsp vanilla 2 cups flour 1/2 cup cocoa 1 1/4 tsps baking soda 1/2 tsp salt 1 cup boiling water

Preheat oven to 350 degrees.

Mix sugar, sour cream,eggs, and vanilla together; mix well. Sift the flour, cocoa, baking soda, and salt together and add to the sugar mixture. After both mixtures are well blended, pour in the boiling water. Stir together to mix well. Pour into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 to 35 minutes. Frost with your favorite frosting.

Enjoy!

Chocolate is one of the most popular type of cakes around the world.  Remember the wonderful chocolate cakes of your childhood?  Perhaps one of these great recipes will bring back that taste and wonderful memories for you.  Here are three varieties, you’re sure to find one to please.  Cherry Devil’s Food Cake is simple enough for a beginning baker.  It uses a box mix and a few simple steps to make a great cake.  Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix2 cups frozen whipped topping, thawed1/2 cup chopped maraschino cherries1 recipe of your favorite chocolate frostingPreheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour1 1/2 cups sugar1 cup buttermilk1/3 cup shortening3 egg whites3 squares unsweetened chocolate, melted1 tsp baking soda1 tsp saltPreheat oven to 350 degrees.Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour1 tsp baking soda3/4 cup cococa2 3/4 cups sugar1/2 tsp salt1 cup hot coffee1 cup sweet butter1 cup sour cream2 tsp vanilla5 egg whites

Preheat oven to 350 degrees.Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!