Archive for the ‘Desserts’ Category

HERSHEY®’S “Perfectly Chocolate Chocolate Cake”

HERSHEY®'S "Perfectly Chocolate" Chocolate Cake
This is the BEST scratch chocolate cake ever invented! It is amazing!
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6030 calories
981 g
642 g
230 g
58 g
78 g
1957 g
4598 g
771 g
5 g
139 g
Nutrition Facts
Serving Size
1957g
Amount Per Serving
Calories 6030
Calories from Fat 2027
% Daily Value *
Total Fat 230g
354%
Saturated Fat 78g
389%
Trans Fat 5g
Polyunsaturated Fat 26g
Monounsaturated Fat 113g
Cholesterol 642mg
214%
Sodium 4598mg
192%
Total Carbohydrates 981g
327%
Dietary Fiber 25g
100%
Sugars 771g
Protein 58g
Vitamin A
80%
Vitamin C
1%
Calcium
92%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups white sugar
  2. 1 3/4 cups all-purpose flour (unbleached and unbromated)
  3. 3/4 Hershey'®s Cocoa Powder
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
  12. Chocolate frosting
  13. 1/2 cup butter
  14. 2/3 cup HERSHEY®'S Cocoa Powder
  15. 3 cups confectioners' sugar
  16. 1/3 cup milk
  17. 1 teaspoon vanilla extract
Instructions
  1. 1. Heat oven to 350º F. Grease and flour two 9-inch cake pans.
  2. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. 3. Bake 30 to 35 mins. or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. 4. To make "Perfectly Chocolate" Chocolate Frosting; Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
  5. 5. One Pan Cake: Grease and flour 13X9X2-inch baking pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  6. 6. Three layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350º F. Pour bagtter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  7. 7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  8. 8. Cupcakes; Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350º F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Notes
  1. I have only made this in 2-9 inch round layer cake pans.
  2. This is NOT my original recipe. It is the HERSHEY®'S recipe that used to be on the cocoa can.
  3. It IS the BEST chocolate cake from scratch I have EVER made/eaten!!!!
beta
calories
6030
fat
230g
protein
58g
carbs
981g
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A Tasty Dish http://atastydish.com/
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Tiramisu

Sally's Tiramisu

Ingredients:

6 egg yolks

6 egg whites (whipped into stiff peaks)

1/3 cup sugar

2 tsp. vanilla extract

4 tubs (8.8 oz)  mascarpone cheese

1 cup strong black coffee

2 TBS. Marsala wine

3/4 cup Kahlua

About 2 1/2 pkges. (24 to a pkge) lady fingers

3 TBS. cocoa powder

1/3  Cup grated dark chocolate (optional, but who doesn’t love chocolate?)

Whip: Egg whites until they form stiff peaks.

Mix: together the egg yolks and sugar in a bowl, beating until they are creamy. Add the vanilla extract and fold in the mascarpone. The mixture should be thick and creamy.

Gently Fold: the egg whites into the mascarpone mixture by hand with a rubber spatula until evenly folded. (do not over mix)

Make: the strong black coffee in a jug or cafetiere, then mix with the Marsala and brandy in a bowl. Quickly dip the lady fingers in the coffee mixture.   They should absorb just enough liquid to flavor them without falling apart.

Arrange: some of the soaked lady fingers in the base of a large attractive glass serving bowl (I love the presentation in the Trifle Dish) or  individual serving dishes. Cover with a layer of the mascarpone mixture.

Continue: layering alternate layers of lady fingers and mascarpone, finishing with a top layer of mascarpone. Sift the cocoa powder over the top, then chill in the refrigerator for 3-4 hours or until set. The flavor improves if the coffee dessert is left overnight.

This served 11 with a little leftover.

Absolutely to die for!!!

Prep. time: 20 minutes, plus 3-4 hours chilling (better if left overnight).

Note: This is my version of this dessert. One thing that made it great was making sure the lady fingers were very moist when soaking them in all that booze! Just be careful while dipping them if using the soft lady fingers. They soak up the liquid

really fast!

Triflebowl

 

 

 

 

You can get the Trifle Bowl at Amazon here:

http://atastydish.com/triflebowl

Please scroll down and comment and share!

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Homemade Chocolate Peanut Candies

holiday candy homemade

 

 

These Chocolate Peanut candies make a wonderful holiday gift.
It is really nice to present a friend or family member with something that
you have handmade and these little treats are very tasty too!

The hardest part of making these is putting the boxes together! I’m serious. They come flat in the package and it’s very difficult to pull them open and fold without tearing them.

Candy meltsPlanters unsalted dry roasted peanutschocolate candiesmelting chocolatechocolate peanut candieschocolate peanut candieschocolate peanut candies

 

 

 

 

 

candy boxescandy cupschocolate candycandies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients and packaging:

  • Candy Melts, light and/or dark chocolate (you can find these at Michaels or any cake and candy supply store)
  • Planters Unsalted Dry Roasted Peanuts (they must be unsalted or the chocolate won’t stick)
  • Candy cups (also found at Michaels or a cake and candy supply store)
  • Candy boxes
  • Stickers to seal the boxes

Melt one pack of the candy melts in a double boiler (or in a pot inside another pot with water underneath as shown in the photos)

Pour the peanuts into the melted chocolate (just mix them in until it is mostly peanuts and not much loose chocolate left)

Immediately spoon into little candy cups on a cookie tray being careful not to fill too full so they will fit properly in the boxes.

Chill in refrigerator or outside (weather permitting) for about an hour. Put them into the boxes and seal the boxes shut with the stickers.

chocolate peanut candies

 

 

 

 

 

 

 

 

 

 

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Homemade Peanut Butter Cups

homemade candies

Homemade Peanut Butter Cups
These are always a favorite!

  • 2 Cups Graham cracker crumbs (I prefer the Nabisco Honey Maid. You can get them already crushed in a box in the baking section of the store)
  • 2 Sticks Butter
  • 3/4 lb. Confectioners Sugar
  • 1 Cup Peanut butter

nestle chocolate chipsnabisco honey maid

 

 

 

 

 

 

 

Melt butter in a saucepan over very low heat, then add remaining ingredients.

Press flat onto bottom of cookie sheet

cookies and candy

 

 

 

 

 

 

 

 

 

 

 

  • Melt 12 oz. semi sweet chocolate chips (I use Nestle) in a double boiler or over extremely low heat (do NOT burn)

 

 

 

 

 

 

 

 

 

 

 

 

Pour over the top of the mixture on the sheet. Chill for 1 hr. then cut into squares-Keep refrigerated until ready to serve.

I use a pizza wheel to cut them and a spatula to scoop them out after they are completely chilled.

 

 

 

 

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Chocolate Fudge Recipe

Chocolate Fudge Recipe

This recipe came from a very long time dear friend in Vermont. We became very close friends many years ago

when we used to live there too.  Once when my son was very young, probably about 2 or 3, my friend and her

husband were visiting and talking to their son who lives in California. My son was upstairs in bed, supposed to be

sleeping but when Dean yelled out, “hey Dan you’re missing the fudge man, bummer!” My son mimicked him

and yelled down the stairs “bummer!”  It was hilarious!

Homemade Chocolate Fudge

Homemade Chocolate Fudge

Ingredients:

1/3 Cup Milk

1 sq. unsweetened chocolate (or 2 to 3 TBS. of cooa)

Place over low heat stirring until chocolate it melted and mixture is smooth.

Stir in:

2 cups sugar

1 tsp. corn syrup

dash of salt

 

Cook gently stirring from the bottom occasionally to 236 degrees with a candy thermometer

(a little dropped into cold water (a small cup full of water) forms a soft ball)

Remove from heat.

Add 2 TBS. butter and cool without stirring to lukewarm.

Add 1 tsp. vanilla.

(Add chopped nuts now if desired)

Beat until thick & no longer glossy.

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Lady Finger German Sweet Chocolate Cake

I LOVE this Lady Finger German Sweet Chocolate Cake because it is so easy to make but VERY impressive!

You can make your own lady fingers or purchase them pre-made.

Here’s a video on how to make them yourself:

These are the pre-made ones available in most stores near me that I use:

Lady Finger Cake

Specialty Bakers Lady Fingers

Ingredients:
3 pkgs. Lady Fingers

3 pkgs. 8 oz. German Sweet Chocolate for baking

7  & 1/2 TBS. Water

1 tsp. instant coffee (I sometimes combine this with some Kalua)

1 &  1/2 pints whipping cream

1 &   1/2 tsp. vanilla

 

(Click on the image to get more recipes from the Specialty Bakers site)

 

Step 1: Melt 2 & 1/2 pkgs. of chocolate & instant coffee with 7 & 1/2 water over double boiler (you can use a smaller saucepan inside a larger one with water in the bottom one if you don’t have a double boiler)  (reserving last half of pkg. of chocolate for shaving garnish for top)

Step 2: Stir until smooth.

Step 3: Cool it.

Step 4: Whip 1 & 1/2 pints of whipping cream until stiff peaks form and add vanilla and cooled chocolate. (reserve remaining whipped cream for the topping)

Step 5: Line a springform pan with lady fingers standing upright around the edge.

Step 6: Line the bottom of the pan with lady fingers.

Step 7:  Layer filling then lady fingers in pan and end with chocolate filling.

Step 8: Top with reserved whipped cream and sprinkle shaved chocolate over top. Refrigerate to chill completely.

Serve the chilled cake and enjoy!

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Chocolate Covered Strawberries

Chocolate covered strawberries are always a big hit at any party or event!

Now this is one of my favorites! How can you go wrong?

Chocolate covered strawberries

Chocolate Covered Strawberries

Buy the best fresh strawberries you can find. Wash them.

There is a chocolate in the produce section of most stores that you can melt and then dip the strawberries in.

Once you dip them, place them upright balanced on the stem if possible. Some will fall over and that’s ok.

The ones that don’t stay up will just have a flat spot on them.

Then they cool and harden.

YUMMY!

 

 

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Pecan Pie

Pecan Pie

1/2 Cup Sugar

1 Cup dark corn syrup

1/4 tsp. salt

1 TBS. Flour

2 eggs

1 tsp. vanilla

1 TBS. Melted butter

1 1/4 cups pecan halves

 

Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter & pecans

Pour into unbaked 9″ pastry shell CLICK HERE  for pastry recipe

Bake in low 300 degree oven for about 1 hour or until filling is set.

Cool then serve with homemade sweetened whipped cream of vanilla ice cream.

Please comment below and SHARE!

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