Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.
CAKE:
1 package devil's food cake mix
Place a rack in the center of the oven and preheat oven to 350. Lightly mist a 9x13 inch pan with vegetable oil spray.
Place the cake mix, cherry pie filling, eggs, and almond extract in a
large mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Scrape down the sides of the bowl with a spatula. Increase the mixer speed
to medium and beat 2 minutes more. The batter should look thick and well
blended.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake until it springs bach when lightly pressed with your finger
and just starts to pull away from the sides of the pan, 30 to 35 minutes.
Remove the pan from the oven and place it on a wire rack while you prepare
the glaze.
4. For the glaze, place the sugar, butter, and milk in a small saucepan over
medium-low heat and cook, stirring constantly, until the mixture comes to a
boil. Boil, stirring constantly, for 1 minute.
Remove the pan from the heat
and stir in the chocolate chips. When the chips have melted and the glaze is
smooth, pour it over the warm cake so that it covers the entire surface. The
glaze will be thin but will firm up.
Cool the cake for 20 minutes more
before cutting and serving.
Chocolate Covered Strawberries (or Oreos or Pretzels or Cookies or. . . ?)
Sarah d’Evegnee
You can use the same method to cover anything that you would like to cover in chocolate. . . and what wouldn’t that be? In February strawberries are not in season and it’s hardly worth it to pay for them, but Oreos. . . well, they’re always in season!
1 bag chocolate chips (dark chocolate is divine if you like the more European flavor or choose milk chocolate if you like it sweeter)
1 bag white chocolate chips (Just buy whatever brand is on sale)
Ziploc bag
Melt chocolate chips in a glass bowl in the microwave for 30 seconds and then stir. Keep melting the chips in 30 second increments and stirring until chips are melted. Make sure you stir well after each 30 seconds to avoid burning the chips. If they get harder rather than softer, you’ve cooked them too long.
Dip strawberries (or whatever you’re dipping) into melted chocolate and place on parchment paper. Let chocolate harden.
Melt about ½ cup white chocolate chips in a Ziploc bag in the microwave for 30 seconds. (Push all of the chips to one corner of the bag.) Mush them with your hand until melted. (You may need to add another 30 seconds in the microwave, but go easy so you don’t burn them.) Cut off the very tip of the bag with scissors—you only need to cut off a teeny-tiny bit. Drizzle white chocolate over strawberries in a zig-zag pattern. You can leave it like this or you can dag a toothpick across the zig-zags for a different look. Let berries harden and then treat yourself to the ooh’s and aaah’s of your guests
Chocolate SnowballsKelly Eyring
Bake a chocolate cake in a 9x13 pan. Cool and then rake the cake with a fork into crumbs. Soften ice cream (I usually use vanilla or peppermint at holiday time). Roll a ball of ice cream in the cake crumbs (use your clean hands...it is better not to let your guests see you doing this). Decorate a dessert plate with chocolate syrup place the ball on the plate and drizzle with a little more sauce. You can garnish with a strawberry or raspberries or crushed peppermint if you are using the peppermint ice cream.
Chocolate Mint Torte Rachel Helfrich
Vegetable-oil cooking spray
8 ounces semisweet chocolate, chopped
8 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
3 large eggs 2 tablespoons sugar
1/2 teaspoon pure peppermint extract 1 teaspoon
unsweetened Dutch-process cocoa powder, for dusting
18 fresh mint leaves, (peppermint), for garnish
Freshly whipped cream, for serving (optional)
Chocolate Mint Leaves
Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. Reduce oven temperature to 325. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. Transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves.
Easy Brownies (The Best)Annalise Summers
2 sticks butter, melted
2 c sugar
1 ½ c flour
½ c cocoa
Dash of salt
4 beaten eggs
2 t vanilla
Mix dry ingredients together first, then add liquid ingredients. Cook at 350 for 20-25 minutes
Lindsey’s Oreo TrufflesLindsey Dewey
1 package Oreos, crushed
1 block cream cheese, softened
1 ½ cups chocolate chips
1 T shortening
Mix crushed Oreos and cream cheese to form dough. Form into 1 inch balls and chill on wax paper-lined cookie sheet. Melt chocolate chips and shortening. Dip chilled truffles in melted chocolate. Store in fridge. (This also works well with white chocolate chips.)
Lindsey's Better-than-the-Real-Thing Asphalt PieLindsey Dewey
Asphalt Pie from Winger's is sold for about $4.50/slice! At 8 slices a pie, that comes to a whopping $36 - ridiculous! You can make my version for $5 or less...and it's better.
1 Oreo pie crust
1 1/2-gallon container mint ice cream
1 recipe caramel (see below) or jar of store-bought caramel
Cool Whip or whipped cream
Caramel:
1 cup sugar
1 cup cream
3/4 cup corn syrup
Dessert Fondue
Shannon Packer
1 Tb. butter
16-1 oz. chocolate candy bars, broken (almonds optional)
30 large marshmallow
1/3 cup milk
1/2 pint whipping cream
Grease crock pot with butter. Turn to high for 10 mminutes. Put chocolate,
marshmallows and milk in. Cover. Turn to low. Stir often. Cook one hour
until smooth and melted. Gradually add whipping cream. Cover, cook on low
for 2-4 hours. Serve over pound cake with fruit
Cherry Chocolate TrifleMaija-Liisa Adams
3 Reasons to Serve Cherry Chocolate Trifle in February : Whether you want to serve a red and chocolate dessert for Valentine's Day or something cherry to honor honest George Washington's legend of chopping down the Cherry tree, try this delicious Cherry Chocolate Trifle. February is also time for the annual LDS Stake Relief Society Women's Conferences. This recipe by Dolly Gallagher, served in the 90s at the Menlo Park, California Stake Relief Society Women's Conference, was a hit. I can hardly wait to see what will be served at ours this February.
In large glass bowl layer:
1/2 baked Devil's food cake, cut in 1 inch cubes
1/2 chocolate instant pudding (2 small packages made with 3 c milk)
1/2 large carton cool whip
1/2 can comstock cherry pie mix
Repeat layers
Directions:
Chill a few hours before serving.
Main Courses
Bodacious Southern Chili Genn Rawlings
If you want to cool things off a bit, remove the seeds from jalapeno peppers
Chili:
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 large onions, chopped
3 celery ribs, cut into 1-inch pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon molasses
1/2 cup dry red wine (SUBSTITUTE: 7 tablespoons water, 1 1/2 tablespoons lemon juice and 1/2 tablespoon sugar OR a little less than 1/2 cup apple juice plus 1 1/2 T lemon juice OR 1/2 cup red grape juice or cranberry juice)
2 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
Garnish:
Sour Cream
Cilantro chopped
shredded cheese
DIRECTIONS
1. SAUTE first 8 ingredients in hot olive oil in a large Dutch oven until meat is browned.
2. DRAIN and return meat mixture to Dutch oven.
3. STIR in cocoa and next 13 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours.
Sweet Ancho Chile & Dark Chocolate Rubbed Chicken
(recipe from Art Smith - Oprah's former Personal Chef)
Lindsey Dewey
1-2 TB canola oil
2 dried ancho chiles (Mexican section of grocery store - I got mine at Winco)
1/4 cup light brown sugar
2 TB chopped Mexican chocolate (or good dark chocolate)
Salt and freshly ground black pepper (to taste)
4 garlic cloves, minced
4 green onions, minced
olive oil, for coating
4-6 chicken breasts
4-6 tortillas
Preheat oven to 350. Heat canola oil in a deep saute pan. Add chiles and fry for 30 seconds each. Remove and drain on paper towels. When slightly cooled, place chiles in a blender. In a slow steady stream, pour oil used for frying into blender. Add brown sugar, chocolate and salt. The mixture should be fairly coarse. Set aside.
Combine garlic, green onions, salt and pepper and just enough olive oil to barely cover meat. Rub over chicken. Grill chicken, turning frequently. Let cool.
Cover chicken with chile mixture. Place chicken in oven and finish cooking for 5-7 minutes. Serve with fresh, seasonal vegetables and warm tortillas.
Chicken Mole Poblano
(from Tyler Florence)
Sarah d'Evegnee
Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Serve over cooked white rice. Garnish everything with cilantro leaves.
