HeatherInFlorida
December 26th, 2004, 12:03 PM
Before anyone tells me this, I know recipes have nothing to do with cruising, but somewhere along the way I promised Sail my NYEve chocolate dessert recipes when we were talking about our yummy favorite, the HAL Chocolate Volcano Cake. Today I was sending these to a friend and remembered I promised them to Sail ... so here they are. I can't give credit to anyone because I've pulled these from various newspapers over many years. I promise they are really really good!
Chocolate Mousse Brownie Dessert
1 pkg. Betty Crocker supreme brownie mix (with pouch of Hershey's Syrup)
3/4 cup whipping (heavy) cream
1 pkg. (6 oz) semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
Sweetened Whipped Cream (below) This is optional ... I serve with vanilla ice cream instead usually.
Heat oven to 350. Grease bottom only of springform pan, 10x3 inches or rectangular pan 13x9x2". Prepare brownie mix as directed on package. Spread in pan.
Heat whipping cream and chocolate chips in 2 qt. saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly.
Beat eggs and sugar until foamy; stir into cream-chocolate mixture. Pour evenly over batter. Bake springform pan about 65 minutes, rectangular pan about 45 minutes or until topping is set; cool completely. Serve at room temp, or cover tightly and refrigerate until chilled. (I like it chilled).
For easier cutting, use wet knife and cut with straight up-and-down motion. Top each serving with Sweetened Whipped Cream and, if desired, chocolate decorations or shavings. Store any remaining dessert tightly covered. 12 to 16 servings.
Sweetened Whipped Cream: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl on high speed until stiff.
Macadamia Fudge Torte
Filling:
1/3 cup low-fat sweetened condensed milk
1/2 cup semi-sweet chocolate chips
Cake:
1 pkg pudding-included devil's food cake mix
1 1/2 tsp. cinnamon
1/3 cup vegetable oil
1 16-oz can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts (or pecans)
2 tsp water
Sauce: (I think the sauce is overkill and unnecessary and serve w/ice cream)
1 17 oz jar butterscotch caramel fudge ice cream topping
1/3 cup milk
1. Heat oven to 350. Spray a 9 or 10" springform pan with non-stick cooking spray. In a small saucepan, combine filling ingredients. Cook over med-low heat until chocolate is melted, stirring occasionally.
2. In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 10 to 30 seconds, or until crumbly (mixture will be dry). Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
3. In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
4. Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool completely (about 1 1/2 hours).
5. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally.
6. To serve, spoon 2 tbs warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
And FINALLY!
Better Than Sex Cake (this really is to die forhttp://cdn-cf.aol.com/se/smi/0201e072e7/01 and so easy!)
1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1/2 jar Mrs. Richardson's Hot Fudge
1/2 container of 12 oz. Cool Whip
Bake cake in 9 x 13 pan as directed on box. Immediately after taking from the oven, poke holes in the cake with fork. Pour Eagle Brand milk over cake. Cool. Then frost with fudge sauce and cover with whipped cream. Refrigerate to store and cut into squares to serve.
Note: Put Eagle Brand milk in pan of warm water
Enjoy! Hey! It's NYEve ... you can eat whatever you want:D . Happy New Year, everyone.
Chocolate Mousse Brownie Dessert
1 pkg. Betty Crocker supreme brownie mix (with pouch of Hershey's Syrup)
3/4 cup whipping (heavy) cream
1 pkg. (6 oz) semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
Sweetened Whipped Cream (below) This is optional ... I serve with vanilla ice cream instead usually.
Heat oven to 350. Grease bottom only of springform pan, 10x3 inches or rectangular pan 13x9x2". Prepare brownie mix as directed on package. Spread in pan.
Heat whipping cream and chocolate chips in 2 qt. saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly.
Beat eggs and sugar until foamy; stir into cream-chocolate mixture. Pour evenly over batter. Bake springform pan about 65 minutes, rectangular pan about 45 minutes or until topping is set; cool completely. Serve at room temp, or cover tightly and refrigerate until chilled. (I like it chilled).
For easier cutting, use wet knife and cut with straight up-and-down motion. Top each serving with Sweetened Whipped Cream and, if desired, chocolate decorations or shavings. Store any remaining dessert tightly covered. 12 to 16 servings.
Sweetened Whipped Cream: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl on high speed until stiff.
Macadamia Fudge Torte
Filling:
1/3 cup low-fat sweetened condensed milk
1/2 cup semi-sweet chocolate chips
Cake:
1 pkg pudding-included devil's food cake mix
1 1/2 tsp. cinnamon
1/3 cup vegetable oil
1 16-oz can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts (or pecans)
2 tsp water
Sauce: (I think the sauce is overkill and unnecessary and serve w/ice cream)
1 17 oz jar butterscotch caramel fudge ice cream topping
1/3 cup milk
1. Heat oven to 350. Spray a 9 or 10" springform pan with non-stick cooking spray. In a small saucepan, combine filling ingredients. Cook over med-low heat until chocolate is melted, stirring occasionally.
2. In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 10 to 30 seconds, or until crumbly (mixture will be dry). Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
3. In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
4. Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool completely (about 1 1/2 hours).
5. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally.
6. To serve, spoon 2 tbs warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
And FINALLY!
Better Than Sex Cake (this really is to die forhttp://cdn-cf.aol.com/se/smi/0201e072e7/01 and so easy!)
1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1/2 jar Mrs. Richardson's Hot Fudge
1/2 container of 12 oz. Cool Whip
Bake cake in 9 x 13 pan as directed on box. Immediately after taking from the oven, poke holes in the cake with fork. Pour Eagle Brand milk over cake. Cool. Then frost with fudge sauce and cover with whipped cream. Refrigerate to store and cut into squares to serve.
Note: Put Eagle Brand milk in pan of warm water
Enjoy! Hey! It's NYEve ... you can eat whatever you want:D . Happy New Year, everyone.