White Chocolate Cheesecake Recipe

Creative Commons © Shashertootie

White Chocolate Cheesecake Ingredients

2 lb Cream cheese
4 Eggs
1 cups Sugar
12 oz White chocolate

White Chocolate Cheesecake Directions

Soften the cream cheese in the microwave.
Melt the chocolate in a double boiler.
Be careful not to get any water at all in the white chocolate as it changes the consistency.
Hershey’s white chocolate bars can be used for the white chocolate.
Add sugar and eggs to cream cheese and blend a bit.
Blend in the chocolate.
Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees.
Let cool slightly in oven with heat off and door slightly ajar.
(Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.)

Triple Fudge Cake Recipe

Triple Fudge Cake Ingredients

1 pk chocolate pudding (4 oz – not instant)
1 pk devils food cake mix (18 1/2 ounce)
1/2 cup chocolate pieces, semi-sweet
1/2 cup pecans, chopped
2 cup milk

Triple Fudge Cake Directions:

Preheat oven to 350 degrees.
Grease and flour 13x9x2 baking pan.
In large saucepan, cook chocolate pudding as directed on package.
Blend dry cake mix thoroughly into hot pudding, beating by hand or with mixer 1-2 minutes.
Pour into baking pan.
Sprinkle batter with chocolate pieces and nuts.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
Serve warm or cool.
Tastes like a rich brownie!

Tropical Double Fudge Cake Recipe

Tropical Double Fudge Cake Ingredients

1 pk Devil’s food cake
1 sm Instant vanilla pudding
1/2 cups Light sour cream
1/2 cups Semi-sweet chocolate chips; – melted

Truffle Fudge Cheesecake Recipe

Truffle Fudge Cheesecake Ingredients

1 1/2 cups vanilla wafer crumbs
1/2 cups powdered sugar
1/3 cups Hershey’s cocoa
1/3 cups butter or margarine, melted
2 (12 oz) cups hershey’s -semi-sweet chocolate chips
3 pk cream cheese (8 oz.each), -softened
1 (14 oz.) can eagle brand sweetened condensed milk (not evaporated)
4 eggs
2 teaspoons vanilla extract

Truffle Fudge Cheesecake Directions

Preheat oven to 300 degrees. In medium bowl, combine the crumbs, powdered sugar, cocoa and butter or margarine.
Press firmly on bottom of 10-inch Springform pan.
Melt chocolate chips in top of double broiler until smooth.
In medium bowl, beat cream cheese with electric mixer til fluffy while beating in milk til smooth.
Mix in melted chocolate, eggs, and vanilla.
Beat with electric mixer on low until thoroughly blended.
Pour into prepared crust.
Bake at 300 degrees for 55 minutes. Will appear under-baked in center but will continue to cook after removed from oven.

Tunnel of Fudge Cake Recipe

Tunnel of Fudge Cake Ingredients

3 1/2 Sticks butter or margarine, -softened
1 3/4 cups Sugar
6 Eggs
2 3/4 cups Powdered sugar
2 1/4 cups Flour
1 cup Unsweetened cocoa powder
2 cups Chopped walnuts (8 oz.) (Nuts are essential for the success of this recipe)
1 1/2 tablespoons (to 2 Tbsp.) milk

Tunnel of Fudge Cake Directions

“In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest.
Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original.

Here it is:
1.
Preheat oven to 350 degrees.
Grease a 12-cup bundt pan or 10″ angel
food tube pan.
Dust with flour; tap out excess.

2.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add 2 cups powdered sugar, beating until well blended.
By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.
Spoon batter into prepared pan and spread evenly.

3.
Bake 58 to 62 minutes.
Since this cake has a soft Tunnel of Fudge, ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical.
Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.

4.
To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.
Mix until well blended.
Spoon glaze over top of cool cake, allowing some to run down sides.
Store cake tightly covered.
Serves: 14 to 16

Ultralight Chocolate Cake Recipe

Ultralight Chocolate Cake Ingredients

8 Egg whites
1/2 cups Unsweetened cocoa powder
1 cup Sugar
3 tablespoons Vegetable oil, plus extra -for the pan
2 tablespoons Cold brewed coffee
1/4 teaspoons Vanilla extract
1 Grated rind of small orange
1/2 cups Whole almonds, toasted and finely ground
2 tablespoons Flour, + extra for the pan
2 tablespoons Confectioners’ sugar
1 cup Fresh berries

Ultralight Chocolate Cake Directions

Preheat oven to 350′F.
Beat 6 of the egg whites until stiff.
Set aside.
In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites, coffee, vanilla extract and orange rind.
Mix ground almonds with flour and then add to cocoa mixture.
Stir well.
Add 1/3 of the beaten egg whites.
Mix with rubber spatula.
Then fold in the remainder of the beaten egg whites.
Pour into an oiled and floured 8*” springform pan.
Bake for 25 minutes at 350′F.
(Be careful not to overbake.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan.
Cool completely.
Put dolly (or stencil of your choice) on top of cake.
Sprinkle with confectioners’ sugar, then remove dolly carefully, leaving lace design.
Serve with fresh berries on the side.
Make 6 little desserts.
Per serving: 335 calories, 12 grams protein, 42 grams carbohydrates, 15 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 79 milligrams sodium.

Upside-Down Chocolate Cupcakes Recipe

Upside-Down Chocolate Cupcakes Ingredients

1/4 cups Butter or margarine, melted
1/2 cups Brown sugar, firmly packed
1 tablespoons Water
36 To 48 walnut halves
1 cups Cake flour, sifted
1/3 cups Cocoa
1/2 teaspoons Baking soda
1/4 teaspoons Salt
1/4 cups Butter or margarine
3/4 cups Sugar
1 Egg
1/2 teaspoons Vanilla
1/2 cups Water
1/3 cups Sweetened condensed milk
1/2 cups Semisweet chocolate chips
1 tablespoons Butter

Upside-Down Chocolate Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 tablespoon water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 cup butter.
Graduallly add sugar and continue creaming until light and fluffy.
Beat in egg and vanilla.
Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients.
Fill muffin pan cups 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp butter; keep warm.
Spread on sides of cupcakes.

Valrhona Chocolate Cake Recipe

Valrhona Chocolate Cake Ingredients

5 1/2 ounces imported bittersweet chocolate , – coarsely chopped
11 tablespoons unsalted butter, – cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons sugar
5 tablespoons all-purpose flour
Vanilla ice cream

Valrhona Chocolate Cake Directions

Preheat the oven to 325 degrees.
Butter and flour six, 6 ounces custard cups.
Place chocolate and butter in a metal bowl and set it over a pan of simmering water.
Stir until melted and smooth.
Cool slightly.
Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes.
Reduce the speed and gradually mix in the flour.
Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
Divide among the prepared cups.
Add 1 tablespoon.
chopped chocolate.
Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes.
Cool slightly.
Run a sharp knife around the edges of the cups.
Turn out onto plates and serve with warm ice cream.
6 servings.

Spiced Applesauce Chocolate Cake Recipe

Spiced Applesauce Chocolate Cake Ingredients

2 1/2 cups Flour; Unbleached, Sifted
1/2 cups Cocoa; Baking
2 teaspoons Baking Soda
1 teaspoons Cinnamon; Ground
1 teaspoons Salt
3/4 cups Vegetable Shortening
2 cups Sugar
2 Eggs; Large
1 teaspoons Vanilla
1 cup Applesauce
1 cup Buttermilk
1/3 cups ;Boiling Water

Spiced Applesauce Chocolate Cake Chocolate Fluff Frosting Ingredients

2 oz Unsweetened Chocolate
1/2 cups Confectioners’ Sugar; Sifted
1/4 cups Butter or Margarine;Softened
1 teaspoons Vanilla
2 Egg Whites; Large
1 cup Confectioners’ Sugar; Sifted

Spiced Applesauce Chocolate Cake Directions

Sift together flour, baking soda, cinnamon and salt; set aside.
Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla and applesauce.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
Beat in boiling water.
(Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree F.
oven for 1 hour or until cake tests done.
Cool 10 minutes in pan on rack.
Remove from pan; cool on rack.
When cake is cooled, spread with Chocolate Fluff Frosting.
Cut in squares.

Chocolate Fluff Frosting Directions

Melt chocolate over hot water.
Cool to room temperature.
Blend together confectioners’ sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth.
In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed.
Gradually beat in 1 cup sifted confectioners’ sugar, 2 tablespoons at a time, until egg white mixture is glossy and stiff.
Fold in chocolate mixture into the beaten egg whites.

Spooktacular Chocolate Cupcakes Recipe

Spooktacular Chocolate Cupcakes Ingredients

2 Cups all-purpose flour
2 Cups sugar
3/4 Cup cocoa
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup shortening
3/4 Cup buttermilk
3/4 Cup water
2 eggs
1 Teaspoon vanilla extract
Assorted candies (optional)

Spooktacular Chocolate Cupcakes Peanut Butter Cream Filling Ingredients

2 3 Oz Package cream cheese – sofrened
2/3 Cup creamy peanut butter
1/4 Cup milk
1 Teaspoon vanilla extract
3 Cups powdered sugar

Spooktacular Chocolate Cupcakes Directions

Heat oven to 350 degrees. Line muffin cups which are 2 1/2? in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, buttermilk, water, eggs and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin cups 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended.
Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth.
Add additional milk, 1 teaspoon at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.