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Chocolate and Angel Food, Two Ways

Chocolate Marble Angel Food Cake
Angel food cake mix
3 T chocolate syrup

Prepare cake batter. Divide in half.  To one half, add the chocolate syrup. Alternate spoonfuls of plain and chocolate batter into an ungreased 10-inch tube pan. Swirl the top, bake and cool according to package instructions.

Chocolate Sprinkle Angel Food Cake
1 package angel food cake mix
3 T chocolate sprinkles

Prepare cake batter. Fold in chocolate. Pour into an ungreased 10-inch tube pan. Bake and cool according to package instructions.

Peanut Butter Brownies

1 c butter
5 oz unsweetened chocolate
2-1/3 c sugar
6 eggs
1 T vanilla
1-3/4 c flour
1/4 t salt
8 oz cream cheese
3/4 c peanut butter

Line 13x9 pan with lightly greased foil.
Combine butter and chocolate, microwave on high for 2 min, stirring at 30-second intervals, til smooth.

Combine 2 c sugar, 5 eggs and vanilla. Add in butter mixture. Add dry ingredients.  Spread into pan, set aside.

Combine cream cheese, peanut butter, 1/3 c sugar and 1 egg. Beat at medium til smooth. Drop by spoonfuls onto chocolate batter and swirl with a knife. Bake 38-40 min., let cool in pan completely.

Chocolate Peanut Butter Cake

1 18 oz box devil's food cake mix
1 3.8 oz package devil's food instant pudding
1/2 c sugar
1/2 c oil
1/2 c water
4 eggs
8 oz sour cream
10 oz swirled milk chocolate and peanut butter pieces
Powdered sugar to garnish

Preheat oven to 350. Grease and flour 10-cup fluted pan.
Combine cake mix, pudding mix and sugar. Add oil, water and eggs, beat until smooth. Stir in sour cream and chips. Spoon into prepared pan.
Bake 55-60 min. Cool in pan 10 min, turn on to rack and cool completely. sift powdered sugar over top of cake.

Simple Boston Cream Pies

1 pkg yellow cake mix
4 3.5-oz containers ready-to-eat vanilla pudding
1 container chocolate frosting.

Bake the cake as 2 8-inch or 9-inch rounds. Slice rounds in half, use pudding as filling.  Heat frosting in microwave at 100 percent power for 25-30 seconds, stir and spread half over the top of each cake. Refrigerate until ready to serve.

ALTERNATELY: Prepare cake mix as instructed for cupcakes and let cool completely. Fill a squeeze tube with pudding, jab and inject cupcakes with about 1 T of pudding per cake. Spread ganache over each cupcake.

(For ganache, combine 6 oz chopped semisweet chocolate, 3/4 c cream. Microwave on 100 percent for 2 minutes, stirring at 30-second intervals. Whisk in 2 c powdered sguar. Let cool until spreadable, about 30 min.)

Chocolate Peanut Butter Rice Crispie Treats

3 T butter
1 10-oz pkg chocolate marshmallows
1 c peanut butter
1 t vanilla
1 t chocolate extract
6 c cocoa krispies
1 2-oz block vanilla candy coating

Grease 9x13 baking dish.
Melt butter, add marshmallows, stir until melted. Remove from heat, stir in 1/2 c peanut butter, vanilla and chocolate extract.  Add cereal, stir to combine. Grease hands and press into prepared pan. Cool 1 hour. Cut into shapes.
In a small bowl, microwave 1/2 c peanut butter for 20 seconds, til liquid.
In separate bowl, melt candy coating at 30-second intervals til liquid. Whisk together peanut butter and coating. Cool 5 minutes. Place in pastry bag and drizzle over treats. Allow to dry in parchment paper.

Frozen Striped Mousse

1 4-oz pkg instant chocolate pudding
2 c cream
2 c milk
1 3 oz pkg white-chocolate pudding
1-1/2 c Oreo crumbs

Combine chocolate pudding mix, 1 c cream and 1 c milk. Beat at medium speed until thickened.

In separate bowl, combine white chocolate pudding mix, 1 c cream and 1 c milk. Beat at medium speed until thickened.

In each of 8 7-oz paper cups, spoon 2 T chocolate pudding, sprinkle with Oreos, top with white chocolate pudding. Repeat until cups are full. Cover and freeze 8 hours. To serve, invert cups on to a serving plate and peel back paper cups.

Hot Fudge Sauce

1/2 c butter
3 1-oz squares unsweetened chocolate
1 c sugar
1/2 c brown sugar
1 c heavy whipping cream
1 t vanilla

Combine butter and chocolate in saucepan. Cook, stirring constantly, over medium heat, until chocolate is melted and mixture is smooth. Stir in sugars. Add cream and bring to boil over medium high heat. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat and stir in vanilla.

Chocolate Sauce

1-1/2 c sugar
3/4 c unsweetened cocoa
1 12-oz can evaporated milk
1/2 c light corn syurp
1/2 c butter

Combine sugar and cocoa in saucepan. Stir in evaporated milk, syrup and butter. Boil over medium-high heat. Reduce heat and simmer 5 minutes, stirring frequently, or until mixture is smooth.

Savannah Chocolate Peanut Butter Sauce

1-1/2 c cream
1 c light corn syrup
8 1-oz squares semisweet chocolate
1/2 c creamy peanut butter

Combine cream and corn syrup, boil over medium high heat. Reduce heat to medium-low. Add chocolate and peanut butter, stirring until smooth. Serve warm.

Chocolate Fondue

Regular Chocolate:
3/4 c heavy cream
16 1-oz squares semisweet chocolate
Dippers (marshmallows, twinkies, chips, cookies, fruit)

Boil cream over medium heat. Remove from heat, add chocolate and stir until smooth. Keep warm in fondue pot.

Cinnamon Chocolate:
1-1/2 c cream
1/4 c sugar
1/4 c corn syrup
1-1/2 c chopped semisweet chocolate
1 18-oz jar hot fudge topping
1/2 t cinnamon

Combine cream, sugar, and corn syrup. Boil over medium heat. Remove from heat, add chocolate, topping and cinnamon. Stir until smooth. Spoon into fondue pot and keep warm on low.