Black and White Chocolate Bars

Black and White Chocolate Bars

1 lb Real white chocolate, melted

1 lb Chocolate chips; melted

3/4 c Evaporated milk

1/4 c margarine

1 ts Vanilla (or other extract)

1/2 c Toasted hazelnuts (or walnuts)

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word "cocoa" should appear in the ingredients. 

Line the inside of an 8" square baking pan with plastic wrap and set aside.

Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor. 

Melt chocolate in a separate medium-sized bowls over double boilers.

Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve. 

Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.

Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended. 

Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

2 c Self-rising flour

2 c Sugar

1 c Water

1/4 c Shortening

4 oz Melted unsweetened chocolate (cooled)

1 ts Vanilla

2 Eggs

3/4 c Dairy sour cream

1/4 ts Soda

Sour Cream Frosting

Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. 

Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. 

Chocolate Sour Cream Frosting

1/2 c Sour cream

3 1/2 c Powdered sugar

1 ts Vanilla

2 oz Ghirardelli Unsweetened chocolate, melted

Servings: Makes enough for 9 x 13" cake

Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake.

Best Chocolate Cake with Fudge Frosting

Best Chocolate Cake with Fudge Frosting

2 c Flour

2 c Sugar

1/2 c Shortening

3/4 c Water

3/4 c Buttermilk

1 ts Baking soda

1 ts Salt

1 ts Vanilla

1/2 ts Baking powder

2 Eggs

4 oz Unsweetened chocolate, melted and cooled

Fudge frosting (see below)

Heat oven to 350 degrees F.

Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.

Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.

Fudge Frosting

2 c sugar

1/2 c shortening

3 oz unsweetened chocolate

2/3 c milk

1/2 t salt

2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.

Rich chocolate brownies

Rich chocolate brownies

Ingredients

3/4 cups flour

1/4 t. salt

1 1/2 squares unsweetened chocolate

1/2 c. margarine or butter

2 eggs

1 cup sugar

1 t. vanilla

1 ripe banana, well mashed

1/2 cup semi-sweet chocolate chips

1/2 cup broken walnut meats

No baking powder or soda. This makes them extra dense and moist.

Directions

Preheat oven to 350 F, (325 for a glass pan). Combine flour and

salt in a small bowl. Set aside. Melt margarine or butter and

unsweetened chocolate in a small pan on low heat. Cool to room

temperature. 

In a large bowl, beat eggs, sugar and vanilla. Add

mashed banana. Stir in chocolate mixture. Gradually sift and

stir in flour mixture. Add chocolate chips and walnuts. 

Pour into an 8"x 8" pan that has been sprayed with Pam or cooking

oil. Bake for 30 to 35 minutes.