Chocolate Oil Cake

INGREDIENTS

• 2 cups white sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups water
• 1 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
3. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

No-Bake Chocolate Peanut Butter Bars

Just beat, melt, stir, and refrigerate...these bars are that simple.
Estimated Times Preparation Time: 15 mins
Cooking Time: 0 mins
Servings: 60 bars (5 dozen)

Ingredients:

2 cups peanut butter, divided
3/4 cup butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions:

GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Disappearing Chocolate Bars

Rated: Moist and chocolatey, these will be a favorite with the chocolate fan in your family. Ice them to make them even more irresistible.
Estimated Times Preparation Time: 10 mins Cooking Time: 20 mins
Servings: 24

Ingredients:
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 large eggs
1 large egg white
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
1 1/4 cups chopped walnuts
Creamy Chocolate Icing (recipe follows)

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE sugar, butter, cocoa, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Creamy Chocolate Icing.

FOR CREAMY CHOCOLATE ICING:
COMBINE 1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and 1/4 cup CARNATION Evaporated Milk. Stir vigorously until smooth.

Chocolate Fondue

1 can (14 oz.) sweetened condensed milk
1/2 cup freshly brewed strong MAXWELL HOUSE Coffee
4 squares BAKER'S Semi-Sweet Chocolate

MIX all ingredients in medium saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently.

SERVE warm with assorted fresh fruit, NABISCO Cookies, pound cake cubes and/or pretzels.

Chocolate Lava Cake

Chocolate Lava Cake

submitted by Food Wishes at ifood.tv

Basic Chocolate Truffles

Sumber: Rossya

220 milk chocolate chips
80ml whipping cream
80g UNSALTED butter (Don't use margarine) and your favourite toppings... cocoa powder or confectioner's sugar

Melt milk chocolate chips over simmering water in a double boiler, stirring frequently with a rubber spatula.
When chocolate is completely melted, add whipping cream and stir together with a whisk(hand whisk).
Remove from heat, wipe water from the bottom of the pan, and stir in butter - one tablespoon at a time - until completely melted.
Cover and place in the refrigerator for several hours or until firm. (approx. 2 hours)
Place a layer of wax paper or foil on a tray.
Shape the firm mixture into balls.
Place balls onto the wax paper and return to refrigerator for about an hour or until firm again. Then roll truffles in cocoa powder or confectioner's sugar and store in an airtight container in the refrigerator.
Truffles are best when served chilled.

You can make a variety of homemade truffles anyway you like it. Add any of the following for extra flavour :
1) peppermint essence for mint taste
2) coffee oil for mocha truffles
3) chopped unsalted nuts for a nutty truffle
4) whole nuts such as almond and hazelnut
5) raisins for ffuity taste and etc...

For coating :
1) I would recommend chocolate mix or cocoa ready mix instead of cocoa powder.. coz they are a lot sweeter compared to cocoa powder which I find has a powdery bitter taste. If you using cocoa powder.. you can also mix it with a little bit of icing sugar.

2) icing sugar sifted

3) melted chocolate.. I find coated with milk chocolate is tastier compared to the bittersweet type. I personally find that coating your truffles with chocolate makes it easier to handle the truflle once refrigerated. Make sure to store your truffles in an AIRTIGHT container to prevent moisture build-up.

4) chopped unsalted roasted nuts.

Warning ~ Making truffles is indeed easy.. but I honestly find that it can be a bit messy. When you are shaping into a smooth ball.. your palm will be covered in chocolate . After a few truffles, if you sense that the truffles are melting too much as you roll, dip you hands into ice water, dry them well and then continue rolling. If you want to smooth the truffle even more, refrigerate them for 30min, and then roll them again a second time. Return the shaped truffles to the wax paper and refrigerate for 1 hr, or until ready to dip.