I think I was 8 or 9 when a friend of our family shared this recipe with us kids. I remember her excitement as she pulled it out of the oven to share with us. Ohhhh is this rich and delish!
1 chocolate cake mix
1 stick butter
2/3 c. evaporated milk, divided
1 c. chocolate chips
1 bag caramels
Preheat oven to 350 degrees.
Cut butter into cake. Stir in evaporated milk. Press 1/2 of mixture into bottom of a greased 9x13-inch baking dish. Bake 7 minutes. Sprinkle with chocolate chips and set aside.
Melt caramels with evaporated milk and spread over chocolate chips. Drop spoonfuls of remaining cake mixture over top and bake 15 minutes. Allow to cool before cutting.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Friday, April 20, 2012
Monday, January 4, 2010
Cocoa Fudge Cookies
I LOVE these cookies because they are so quick to make and they give me the chocolate fix we all need once in a while without breaking the calorie bank! Just mix them in a saucepan and bake'em up!
Recipe adapted from cooking light
1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. butter
7 Tbsp. unsweetened cocoa
2/3 c. granulated sugar
1/3 c. packed brown sugar
1/3 c. plain low-fat yogurt
1 tsp. vanilla extract
Cooking Spray
Preheat oven to 350°.
Add the flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse wet sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).
CALORIES 78 (31% from fat); FAT 2.7g (sat 1.6g, mono 0.8g, poly 0.1g); PROTEIN 1g; CARB13.4g; FIBER 0.5g; CHOL 7mg; IRON 0.5mg; SODIUM 54mg; CALC 12mg
Recipe adapted from cooking light
1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. butter
7 Tbsp. unsweetened cocoa
2/3 c. granulated sugar
1/3 c. packed brown sugar
1/3 c. plain low-fat yogurt
1 tsp. vanilla extract
Cooking Spray
Preheat oven to 350°.
Add the flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse wet sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).
CALORIES 78 (31% from fat); FAT 2.7g (sat 1.6g, mono 0.8g, poly 0.1g); PROTEIN 1g; CARB13.4g; FIBER 0.5g; CHOL 7mg; IRON 0.5mg; SODIUM 54mg; CALC 12mg
Sunday, December 14, 2008
Mom's Chocolate Fudge
2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts
In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.
Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts
In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.
Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.
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