Chocolate Raspberry Bars

Chocolate Raspberry Bars
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Chocolate Raspberry Bars
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Ingredients
Filling
Glaze
Instructions
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
  2. Press into an ungreased 9-inch square baking pan.
  3. Bake at 375 for 15-18 minutes or until browned.
  4. Spread jam over warm crust.
  5. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
  6. Spread carefully over jam layer.
  7. Cool completely. Chill until set, about 1 hour.
  8. For glaze, melt chocolate chips and shortening; spread over filling.
  9. Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes

Exported from MasterCook II

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Amaretto Brownies Supreme

Amaretto Brownies Supreme
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Amaretto Brownies Supreme
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Ingredients
Chocolate Amaretto Frosting
White Almond Icing
Instructions
  1. Preheat oven to 325°.
  2. Melt butter and chocolate in a saucepan over low heat.
  3. Remove from heat let cool then stir in eggs.
  4. Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
  5. Brownies should still be soft. Remove from oven and let cool slightly.
  6. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
  7. Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.
Chocolate Amaretto Frosting
  1. Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.
White Almond Icing
  1. Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .
Recipe Notes

Heidi Glockhammer, Kino, 1995

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Texas Sheet Cake with Frosting

Texas Sheet Cake with Frosting
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Texas Sheet Cake with Frosting
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Ingredients
Frosting
Instructions
  1. Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
  2. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
  3. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
  4. Spread frosting over hot cake and sprinkle with chopped pecans.
Frosting
  1. Combine butter, cocoa, and milk in a saucepan; bring to a boil.
  2. Add remaining ingredients and mix well with electric mixer.
  3. Spread over the hot sheet cake then sprinkle with chopped pecans.
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Gooey Toffee Butter Cake

Gooey Toffee Butter Cake
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Gooey Toffee Butter Cake
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Ingredients
Cake
Filling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.
cake
  1. In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Filling
  1. For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
  2. Dump in confectioners' sugar and beat well.
  3. Reduce the speed and slowly pour in butter. Mix well.
  4. Fold in toffee bits.
  5. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
Recipe Notes

Recipe courtesy Paula Deen

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Chocolate Torta Cake

Chocolate Torta Cake
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Chocolate Torta Cake
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Ingredients
Instructions
  1. Melt the butter in a glass bowl over simmering water.
  2. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
  3. Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
  4. Transfer the cake mixture to a mixing bowl and set aside.
  5. Preheat the oven to 375 degrees F.
  6. Butter and flour a 9-inch round cake pan.
  7. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
  8. Gently fold the whites into the chocolate mixture.
  9. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
  10. Remove from the oven and allow to cool 30 minutes more.
  11. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
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