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This Chocoholic's All-Time Favorite Chocolatey Delectables

Oh, baby.  Oh, BABY!  Megan at Fried Okra just posted her "Top Ten Oooey-Gooey Chocoliciousest Chocolate Recipes".  I am beyond excited, for this chocolate lover chooses desserts FIRST when making a menu for guests; the entire meal is centered around the most important culinary course of dessert.  And most of the time, it's chocolate...oh yes, the luscious, heavenly creation called chocolate.   I'm so excited right now, I can't stand it!  Ok, Internet peeps, get ready for some mouth-watering, hip expanding, love at each bite recipes for some of the best chocolately delectables this side of heaven! 

Chocolate Citrus Cake


Courtesy of The Junior League of Phoenix Desert Treasures cookbook.  I've made this recipe on a number of special occasions, particularly my Daddy's birthday.  It's a perfect combination of orange citrus and chocolate, a very rich dessert, but extremely delicious!

1 cup sugar
1/2 cup butter
1/4 cup orange liqueur
1/4 cup water
1 package (18.25 oz.) Devil's food cake mix
1 cup sour cream
1 package (4 oz.) instant chocolate fudge pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup coffee liqueur
2 TBSP fresh orange peel, grated
1 tsp. ground cinnamon
1 package (12 oz.) chocolate chips
powdered sugar

*  Combine first four ingredients in heavy, small saucepan.  Stir over low heat until butter melts and sugar dissolves, about 3 minutes.
*  Increase heat.  Boil for 2 minutes.  Cool completely.
*  Preheat oven to 350 degrees.  Grease and cocoa a 10 cup bundt pan.
*  Beat cake mix and next 8 ingredients until well blended, about 3 minutes.
*  Stir in chocolate chips.  Pour batter into prepared pan.
*  Bake approximately 1 hour.  Check with inserted toothpick.  It should have a few moist crumbs attached when checked in the middle.
*  Immediately spoon sugar and butter mixture over cake in pan.  Let cake stand 30 minutes.
*  Take cake out onto platter.  Cool completely.  Sprinkle top with powdered sugar and serve.
Serves 10.


Grand Chocolate Mint Squares

Courtesy of The Junior League of Phoenix Desert Treasures cookbook.  This is a newly discovered recipe that I made for a gathering we were having in our home, and I'm so glad I took the risk and tried it for the 25 guests!  It was one of the desserts that was devoured the fastest (along with the chocolate covered strawberries), and it was a perfect blend of refreshing mint and chocolate.

Stage I:
1 cup sugar
1 cup butter, softened
1 cup flour
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 can Hershey syrup (16 oz.)

Stage II:
2 cups powdered sugar
2 TBSP creme de menthe
1/2 cup butter, softened

Stage III:
6 oz. chocolate chips
6 TBSP butter

Stage I:
*  Mix all ingredients together.  Bake in greased 9x13 inch pan for 30 minutes at 350 degrees.  Cool completely.
Stage II:
*  Mix all ingredients together.  Spread over cool brownies.  Put in freezer to harden for 10 minutes.
Stage III:
*  Melt ingredients together.  Cool and spread over brownies.

Keep refrigerated. 
Makes 24.


Oatmeal, Chocolate Chip, and Pecan Cookies

Courtesy of Cooking Light, December 2007.  This is my new favorite cookie recipe!  These cookies are perfectly chewy on the inside and are scrum-deli-icious!  Plus, they are a lightened recipe so I can eat more of them! 

1 1/4 
cups all-purpose flour (about 5 1/2 ounces)
cup regular oats
3/4 
teaspoon baking powder
1/2 
teaspoon baking soda
1/2 
teaspoon salt
3/4 
cup granulated sugar
1/2 
cup packed brown sugar
1/3 
cup butter, softened
1 1/2 
teaspoons vanilla extract
large egg
1/4 
cup chopped pecans, toasted
1/4 
cup semisweet chocolate minichips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Makes 3 dozen. 

Chocolate Brownies

I don't recall where this recipe originated from, but it's been the most used brownie recipe in our family for as long as I can remember.  If you're looking for oooey-gooey, chewy brownies, this isn't the recipe for you.  However, if you like more cake-like brownies, these are a hit, and perfect with a glass of milk.  They are much, much better the day you make them, so they're not a recipe to make too much in advance.  They're also SUPER easy to make!

1 cup sugar
2 eggs
1/2 cup butter
2 squares semi-sweet baking chocolate
1 cup flour
1/2 cup chopped pecans, optional
powdered sugar

Preheat oven to 350 degrees.  Melt the butter and chocolate squares together.  Add remaining ingredients to the melted chocolate/butter mixture and beat with an electric mixer for a couple of minutes until well combined.  Pour mixture into a greased 8x8 inch baking pan and bake at 350 degrees for 30 minutes.  When ready to serve, sprinkle with powdered sugar.


Mexican Sheet Cake

Courtesy of El Paso's Junior League Seasoned with Sun cookbook.  Oh, YUMMY!  You'll definitely need a glass o' milk with this baby!  It's quite easy to make, and my favorite part is the blend of cinnamon and vanilla...it's even better if you use Mexican vanilla!


1 cup butter
1 cup water
4 TBSP cocoa
2 cups sugar
2 cups sifted flour
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla (in any baking recipe, I always double the vanilla!)
1 tsp. cinnamon

Frosting:
1/2 cup butter
6 TBSP milk
5 TBSP cocoa
1 16-oz. box powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Bring first 3 ingredients to a boil; combine with sugar and flour and mix.  Add eggs one at a time.  Stir baking soda into buttermilk and add to mixed ingredients.  Stir in vanilla and cinnamon.  Bake 18 minutes in 9x13 inch pan.  Four minutes after cake is in oven, prepare frosting.  Melt butter; add milk and cocoa.  Pour over powdered sugar.  Add vanilla and nuts and mix.  Frost while cake is hot.


Gaga's Out-of-this-World German Chocolate Cake

I've saved the absolute best for last!  If I had my Momma's chocolate cream pie recipe, I'd post that, too, because for the past two years, it's what I've asked my Momma to make me for my birthday.  But between me, my Daddy and my Momma, this is the most widely requested cake in our family.  It is, hand's down, the best recipe for German chocolate cake ever, and you, Internet peeps, are being honored with it today!  My grandmother, Gaga, somehow came up with this version that beats any other version I've had.  This is the only German chocolate cake I will eat!


Icing:
1 cup sugar
1 cup evaporated milk
1 1/2 sticks of butter
4 egg yolks, beaten
1 cup coconut
1 cup pecan bits

Combine the first four ingredients in a saucepan and cook over medium heat until thickened.  Stir frequently!  Remove from heat and add coconut and pecans, stirring well.  Cool completely.

Cake:
1 3/4 cup sugar
1 cup Crisco
4 egg yolks
4 egg whites
1 cup buttermilk
2 1/2 cup all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 bar German sweet baking chocolate
1/2 cup boiling water
1 tsp. vanilla

Dissolve 1 bar of German sweet chocolate in 1/2 cup boiling water and let cool.  Cream 1 3/4 cup sugar and 1 cup Crisco together until blended.  Add 4 egg YOLKS, one at a time to the sugar mixture, and beat after each egg.  Add 3/4 cup buttermilk alternatively with 2 1/2 cups flour.  Add 1 tsp. salt and continue mixing.  Dissolve 1 tsp. baking soda in 1/4 cup of buttermilk in a separate cup.  Add cooled chocolate, dissolved baking soda/buttermilk, and 1 tsp. vanilla to the batter.  Stir well.  In a separate bowl, beat 4 egg WHITES until stiff, then fold in stiff egg whites into the batter, hand-stirring gently until all mixed together.  Preheat oven to 350 degrees.  Grease and flour WELL 3 round cake pans.  Pour mixture evenly into the 3 cake pans and bake for 25-30 minutes. 

Let the cakes cool completely.  When icing the cake, you'll want to place a small amount of the icing in between each layer, but most of the icing will be used to coat the sides and the tops of the 3-layer cake.

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Yummy sounding, huh!?  If you make any of them, let me know what ya think.  Or, if you have a favorite chocolate recipe that you'd like me to add to this repertoire, email it to me at meghan@spicymagnolia.com and I can post it for you.  Also, be sure to check out Fried Okra's delectables as well!  Happy Thursday, Internet peeps!

Comments

Wow...you came out swinging on this post! Those are great! Gee...where do I start??

(Not sure if you knew this yet, but your link at Megan's isn't working.)

Oh, chocolate AND mint together? Be still my heart! And Mexican Sheet Cake. Oh my. I can plainly see I'll have to make one of these this weekend.:) As for Captain Kangaroo's jacket - I have no idea how I knew that was his jacket. It's one of those weird things that must've been buried in my subconscious mind!!! :)

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