chocolate recipes.?

Raul Tllo: white chocolate moussehttp://www.chocolate-playground.com/chocolate-mous...Chocolate fudge cakehttp://www.chocolate-playground.com/chocolate-fudg...Chocolate truffleshttp://www.chocolate-playground.com/chocolate-truf...Another easy wonderful chocolate recipeshttp://www.chocolate-playground.com/chocolate-reci...Have funAyelet...Show more

Felipa Nosis: Cappuccino Bundt CakeMocha, chocolate chocolate chip cake that starts with a mix. I usually use instant expresso powder and mini semi sweet morsels. 1 bundt cake 1¼ hours 5 min prep 1/3 cup vegetable oil 1/2 cup semisweet chocolate morsels 1/2 cup finely chopped hazelnuts 18 1/2 ounces yellow cake mix 4 teaspoons instant coffee powder 2 teaspoons ground cinnamon 3 large eggs 1 1/4 cups water confectioners' sugar Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. I use Bakers Joy spray. Mix semi sweet morsels and chopped hazelnuts. Spoon evenlly in bottom of bundt pan. In a! large bowl combine dry cake mix, coffee powder and cinnamon. Slowly add vegetable oil, eggs and water. Mix slowly with electric mixer to moisten. Beat at medium speed for 3 minutes. Pour batter over topping in pan. Bake for 60 minutes. Cool on rack for 15 minutes. Invert cake pan onto serving plate. Cool completely. Dust with confectioners sugar.HO HO CAKES OR BARSCAKE 1 (18 1/4 ounce) package devil's food cake mix 1 1/4 cups water (or amount specified on the cake mix box) 1/2 cup vegetable oil (or amount specified on the cake mix box) 3 eggs (or amount specified on the cake mix box) FILLING 3/4 cup sugar 6 ounces evaporated milk 1/2 cup margarine or butter 2 teaspoons vanilla 2/3 cup vegetable shortening 1/8 teaspoon salt ICING 1 (15 ounce) can dark chocolate frosting (or your favorite homemade frosting recipe) Preheat oven to 350F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (f! or bars). Make cake as directed on the cake mix package using ! the mix, water, oil, and eggs. Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan. Cool completely. Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes. (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!). Spread the filling over the cooled cake. Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring). Pour the frosting evenly over the filling. Refrigerate until thoroughly cool and firm (overnight is highly recommended). Store cake in the refrigerator....Show more

Abraham Ladick: This is my variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.Irish Crème FudgeI also use other liqueurs in place of the Irish Creme such as! Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.3/4 cup of butter3 cups sugar2/3 cup evaporated milk1 7-ounce jar Kraft marshmallow crème 12 ounce bag semi-sweet chocolate chips1 bottle (airline size or nip) or 1 shot Irish Crème 2 cups walnuts or pecans - optional2 8-inch square pans sprayed with non-stick sprayIn a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.Pour mixture into pans and cool thoroughly before cutting into squares and serving....Show more