Chocolate Lover’s Recipes

Too Much Chocolate Cake

1 (18.25 ounce) package Devil’s Food Cake Mix
1 (5.9 ounce) package Instant Chocolate Pudding Mix
1 cup Sour Cream
1 cup Olive Oil
4 Eggs
½ cup Warm Water
2 cups Semi-Sweet Chocolate Chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup Bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
Homestyle Hot Chocolate


½ cup White Sugar
1/3 cup Unsweetened Cocoa Powder
1/8 tsp. Ground Cinnamon
1 pinch Salt
1/3 cup Boiling Water
3 cups Milk
1 cup Half-and-Half, divided
3/4 tsp. Vanilla Extract
8 large Marshmallows (optional)
1. Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
3. Divide cocoa into mugs, top with marshmallows, and serve.
Note: Ground cinnamon may be omitted in place of a whole cinnamon stick, used to garnish.
Chocolate Covered Strawberries

1 large bag Milk Chocolate Chips
2 tbsp. Shortening
1 lb. Fresh Strawberries (with leaves)
1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
2. Insert toothpicks into the tops of the strawberries. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into a piece of styrofoam for the chocolate to cool.
Coconut Macadamia White Chocolate Fudge

1 ½ lbs. Premium White Chocolate
1 (14 oz.) can Sweetened Condensed Milk
1 pinch Salt
1 ½ tsp. Vanilla Extract
1 cup Macadamia Nuts, chopped
½ cup Coconut Flakes, unsweetened
1. Line an 8 or 9-inch square pan with wax paper, extending paper over edges of pan.
2. Melt chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan. Sprinkle top evenly with coconut flakes.

3. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares and serve.

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