DIABETIC DOUBLE CHOCOLATE COOKIES
2 c. 100% Bran or Bran Buds, All Bran or Fiber One
2/3 c. water
1 c. egg (5-6 med.)
2 tsp. vanilla
2 tsp. chocolate extract
2/3 c. vegetable oil
Liquid sugar substitute – equal to 1/2 c. sugar
1 3/4 c. flour
1/2 c. cocoa
1/4 c. dry milk (instant)
1 tsp. soda
1 tsp. baking powder
CHOCOLATE SHEATH CAKE
2 c.flour
2 c. sugar
1 stick butter
1/2 c. salad oil
4 tbsp. cocoa
1 c. water
1 c. buttermilk
2 eggs, beaten
1 tsp. soda
1 tsp. vanilla
Sift flour and sugar. Combine butter, oil, cocoa and water in saucepan. Bring to a boil. Pour over flour mixture and beat well. Add remaining ingredients and mix thoroughly. Pour into oblong pan and bake at 400 degrees for 20 minutes. ICING:
4 tbsp. cocoa
1 stick butter
6 tbsp. cream
1 box confectioners sugar
Combine cocoa, butter and cream in saucepan, bring to a boil. Pour over confectioners sugar, stirring constantly. Pour over hot cake.
CHOCOLATE CAKE 2
1 box yellow cake mix
1 lg. box instant chocolate pudding
4 to 6 eggs
1 c. Crisco oil
1 c. sour cream
1 pkg. chocolate chips
Blend first 5 ingredients for about 3 minutes or until well mixed. Fold in chocolate chips by hand. Pour into greased Bundt or tube pan. Bake at 325 degrees 1 hour and 15 minutes or until done.
CHOCOLATE ZUCCHINI CAKE 2
3 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 c. cocoa
3 eggs
2 c. sugar
1/2 c. oil
1 c.sour milk
2 c. shredded zucchini
1/3 c. applesauce
1/4 c. chopped nuts, if desired
Preheat oven to 350 degrees. Grease and flour 3 (9 inch) layer pans. Sift dry ingredients together in a bowl, set aside. In a large bowl beat eggs; add sugar to eggs and beat until fluffy. Add oil slowly. Stir in flour mixture, alternate with milk, zucchini and applesauce. Add nuts and mix well. Pour into prepared pans and bake for 25 to 30 minutes or until toothpick comes out clean when inserted into center of cake.
*Can be baked in tube pan, sheet cake pan, etc. but baking time will vary depending on size of pan.
UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.
WACKY CHOCOLATE CAKE
1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1 tsp. soda
1/2 tsp. salt
1 tbsp. vinegar
6 tbsp. oil
1 tsp. vanilla
1 c. cold water
Sift dry ingredients into a 9 inch square ungreased pan. Make 3 holes in dry mixture. Measure oil in one, vinegar in second, vanilla in third. Pour cold water over all. Mix with rubber spatula until blended. Do not beat. Bake at 350 degrees for 20 to 30 minutes, cool. Frost if desired.
CHOCOLATE SHEET CAKE
1 stick oleo
1/2 c. Crisco
4 tbsp. cocoa
1 c. water
2 c. sifted flour
2 c. sugar
1/4 tsp. salt
Bring to a boil oleo, Crisco, cocoa and water. Mix flour, sugar and salt. Pour hot mixture over flour mixture and beat well. Add: 2 eggs
1/2 c. buttermilk
1 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. soda
Beat until smooth. Pour in greased and floured jelly roll pan. –\h FROSTING (Prepare 5 minutes before
cake is done.)
1 stick oleo
6 tbsp. milk
4 tbsp. cocoa
Bring to a boil. Remove form heat. Then add: 1 lb. powdered sugar
1 tsp. vanilla
Nuts
Pour frosting on cake while cake is hot.
DIABETIC CHOCOLATE SYRUP
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl
Combine cocoa, water, and salt in a saucepan. Mix until smooth. Bring to a boil and simmer gently until smooth and thick. Allow to cool 10 minutes. Add vanilla and sweetener. Store covered in refrigerator. Stir well before using.
One tablespoon equals 9 calories.
CHOCOLATE CAKE FOR THE DIABETIC
1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs
Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork (don’t beat). Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes (test with toothpick).
Belle’s Chocolate Cake 2
2 tbs. chocolate cocoa for dusting the pans
1 cup whole milk
1 tsp. white vinegar
2 squares (4 oz) chocolate
1 stick (1/2 cup) butter, softened
2 large eggs, separated
1 3/4 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees F.
• Prepare two 9″ cake pans – grease them with butter and tap powdered cocoa, not flour, around the pan to prevent sticking and make a pretty color
• Sour 1 cup of milk.
• Do this by adding 1 teas. white vinegar and set this mixture aside.
• Melt 2 squares (4 oz) of chocolate in a double boiler. Set this aside and let it cool.
• Meanwhile, cream 1 stick, 1/4 cup, softened butter at room temp and slowly add 1 1/4 cups of granulated sugar and blend the two until the mixture is light colored and the sugar is absorbed.
• Mix these two ingredients until the color changes to light yellow
• Separate 2 large eggs
• Add egg yolks to the sugar mixture one at a time. Beat one minute
• Add melted chocolate (when it cools) to the sugar mixture.
Combine:
1 3/4 cups cake flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
Set this mixture aside
Add alternately, the dry and wet ingredients beginning and ending with the flour mixture:
Flour mixture
Milk
Sugar mixture
Flour
• Combine dry and liquid in three parts and end with the flour.
• Add 1 teaspoon of vanilla.
• Whip the 2 large egg whites to form soft peaks.
• Gently fold in the egg whites until lightly blended.
• Bake at 350 degrees for 22 minutes.
• Test for doneness by inserting a toothpick into the center to see if it comes out clean.
• Let it cool for 5 minutes and then turn it out to cool on a wire rack.
Mary’s Chocolate Frosting:
1 box, short 3 tbs., confectioner’s sugar: use the 3 tbs. to dress berries the next day
4 tbs. butter
4 squares bittersweet chocolate
4 tbs. milk (or more)
1/2 tsp. salt
1 tsp. vanilla extract
• Carefully melt the butter and chocolate over a low heat watching it all the while and stirring it in a heavy bottom saucepan.
• Take it off the stove and add the box of sugar, holding back 3 tbs., and mix together until it is blended and add the milk 1 tbs. at a time to smooth it until it is of spreading consistency.
• Then add the vanilla and salt and mix it until it forms a glossy surface.
• After spreading the inside layer, you are ready to spread the frosting on the top of the cake and it may not spread as easily, and so you may need to add more milk.
• Add 1 tbs. at a time until it spreads smoothly and is glossy.
• You can have fun with the frosting by dipping a knife in hot water and forming lovely peaks on top of the cake.
Serves 10
Belle’s Chocolate Cake
2 tbs. chocolate cocoa for dusting the pans
1 cup whole milk
1 tsp. white vinegar
2 squares (4 oz) chocolate
1 stick (1/2 cup) butter, softened
2 large eggs, separated
1 3/4 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees F.
• Prepare two 9″ cake pans – grease them with butter and tap powdered cocoa, not flour, around the pan to prevent sticking and make a pretty color
• Sour 1 cup of milk.
• Do this by adding 1 teas. white vinegar and set this mixture aside.
• Melt 2 squares (4 oz) of chocolate in a double boiler. Set this aside and let it cool.
• Meanwhile, cream 1 stick, 1/4 cup, softened butter at room temp and slowly add 1 1/4 cups of granulated sugar and blend the two until the mixture is light colored and the sugar is absorbed.
• Mix these two ingredients until the color changes to light yellow
• Separate 2 large eggs
• Add egg yolks to the sugar mixture one at a time. Beat one minute
• Add melted chocolate (when it cools) to the sugar mixture.
Combine:
1 3/4 cups cake flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
Set this mixture aside
Add alternately, the dry and wet ingredients beginning and ending with the flour mixture:
Flour mixture
Milk
Sugar mixture
Flour
• Combine dry and liquid in three parts and end with the flour.
• Add 1 teaspoon of vanilla.
• Whip the 2 large egg whites to form soft peaks.
• Gently fold in the egg whites until lightly blended.
• Bake at 350 degrees for 22 minutes.
• Test for doneness by inserting a toothpick into the center to see if it comes out clean.
• Let it cool for 5 minutes and then turn it out to cool on a wire rack.
Mary’s Chocolate Frosting:
1 box, short 3 tbs., confectioner’s sugar: use the 3 tbs. to dress berries the next day
4 tbs. butter
4 squares bittersweet chocolate
4 tbs. milk (or more)
1/2 tsp. salt
1 tsp. vanilla extract
• Carefully melt the butter and chocolate over a low heat watching it all the while and stirring it in a heavy bottom saucepan.
• Take it off the stove and add the box of sugar, holding back 3 tbs., and mix together until it is blended and add the milk 1 tbs. at a time to smooth it until it is of spreading consistency.
• Then add the vanilla and salt and mix it until it forms a glossy surface.
• After spreading the inside layer, you are ready to spread the frosting on the top of the cake and it may not spread as easily, and so you may need to add more milk.
• Add 1 tbs. at a time until it spreads smoothly and is glossy.
• You can have fun with the frosting by dipping a knife in hot water and forming lovely peaks on top of the cake.
Serves 10
Chocoholic’s Quick-Fix Cheesecake
1 1/2 cup chocolate wafers — crushed
1/3 cup butter — melted
8 ounce cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 eggs — separated
6 ounce chocolate chips — melted
1 cup heavy cream
Preheat oven to 325 F. Mix wafers and butter together. Press into bottom
of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup
of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits.
Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add
to chocolate mixture. Whip heavy cream and fold into mixture. Pour over
crumb crush and freeze. decorate with additional whipped cream, if
desired.
Chocolate Curls
To make any of the following curls, use a 4-ounce bar of Semi-Sweet, Bittersweet, or Milk Chocolate.
• For large curls, melt the chocolate in a double boiler.
• Turn a baking sheet upside down.
• Using a plastic spatula spread the melted chocolate evenly over the baking sheet. The chocolate should be the thickness of a butter-knife blade.
• Refrigerate 10 minutes, or until the chocolate is firm but not brittle.
• Hold a metal spatula upside down and press firmly into the chocolate, then push steadily ahead until a curl forms.
• With a toothpick or a small skewer, carefully lift the curls and place them on the dessert, or store them on a plate in the refrigerator until needed.
• For small curls, let the chocolate bar stand in a warm place (65 to 70 degrees F.) until thoroughly warm but not melted.
• Using a vegetable peeler, make curls by drawing the peeler along the thin, flat side of the bar.
• Remove the curls with a toothpick and place them on the dessert, or store them on a plate in the refrigerator until needed.
• To make shavings, proceed as directed for small curls but use a short stroke when peeling.
• For a more splintered effect, use cool rather than warmed chocolate.
• Both shavings and splinter curls work best when made directly over the dessert being decorated. Practice first over a plate to be sure it’s working properly.
Chocolate Coating
This mixture has a great consistency and will cover all manner of sins and do whatever you ask of it, covering fruits or baked items.
8 ounces of semisweet chocolate
6 tbs. light corn syrup
• Using the top of a double boiler, melt the chocolate together with the corn syrup over hot water.
• Don’t use the stove.
• Once the chocolate is melted you can sculpt shapes on parchment paper with it or paint edible leaves, or whatever you fancy.
Working time: 10 minutes
Preparation time: 10 minutes
Chocolate Leaves
White chocolate is most effective when used in contrast against a white frosting.
Use small fresh edible leaves such as nasturtiums or mint with good vein structures.
• 4 ounces semisweet chocolate or white chocolate
• Edible leaves for painting
Melt the chocolate in the top of a double boiler over warm water until it is melted but not too hot.
• Paint the bottoms of the leaves with a pastry brush or new brush bought expressly to be used for foods only.
• Make an even layer and work away from the edge of the leave so it doesn’t get to heavy. Let the first layer harden and then do the second one.
• Refrigerate on wax paper sheets as you work — especially if the kitchen is hot.
Working time: 15 minutes
Preparation time: 20 minutes
Chocolate Cups
These can be filled with berries or ice cream or any mousse.
6 ounces semisweet Bakers® Chocolate
1 tbs. unsalted butter
Small paper muffin cups
Melt the chocolate and the butter in the top of a double boiler over warm water.
• Using a pastry brush generously spread the chocolate over the sides of the paper muffin cups evenly over the surface.
• Allow them to harden and check to make sure they are evenly coated.
• You can correct holes with additional warm chocolate and then let that harden.
• Peel the paper off the chocolate cups and fill with whatever you like.
Preparation time: 1 hour
Cooking time: 20 minutes
Yield: 10 cups
Chocolate Glaze
½ cup semisweet chocolate chips
2 tbs. butter or margarine
1 tbs. corn syrup
2 tsps. hot water
• Heat chocolate chips, margarine/butter and corn syrup in 1 quart heavy bottomed saucepan over low heat, stirring constantly, until the chocolate chips are melted.
• Cool slightly.
• Sir in hot water, 1 tsp. at a time, until it is the consistency of thick syrup.
• This will glaze one 12 cup bundt cake or a 10 inch angel food or chiffon cake.
Ganache
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
1. Place the chopped chocolate in a medium sized stainless steel bowl.
2. Set aside.
3. Heat the cream and butter in a medium sized saucepan over medium heat.
4. Bring just to a boil.
5. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
6. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch cake or torte.
Chocolate Frosting 2
Very fluffy.
1 stick softened butter
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1/3 cup whole milk
1 tablespoon vanilla
1/4 tsp salt
1. Mix butter, cocoa powder, and sugar in medium mixing bowl.
2. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture and volume is reached.
Chocolate Whipped Cream 2
2 tbs. sugar
2 tbs. cocoa powder
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill 2 hours.
3. Beat until stiff.
Chocolate Ganache 2
This will frost a 9 inch cake.
1 cup heavy cream
3 ounces semisweet chocolate broken into bits
1. Bring the heavy cream to a low simmer in 1 ½ quart saucepan.
2. Lower the heat and stir in the chocolate.
3. Stir it very quickly until it is melted and smooth, and be sure to stir up from the bottom of the pot to get it all combined.
4. Remove it from the heat and allow it to thicken as it cools.
Fudge Frosting
1 stick butter or margarine
3 tablespoons cocoa
1/3 cup milk
1 box powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped (optional)
• In a saucepan, combine butter, cocoa, and milk; bring to a boil.
• Add sugar and vanilla; beat well until smooth.
Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency.
• Frost cake and sprinkle on nuts, if desired.
Yield: Enough for 1 layer cake
Chocolate Whipped Cream for Chocolate Cake Roll
2 tbs. sugar
2 tbs. cocoa
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill two hours.
3. Beat until stiff.
Chocolate Whipped Cream
This goes with a chocolate cake roll.
2 tbs. sugar
2 tbs. cocoa
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill two hour in the refrigerator.
3. Beat until stiff.
Chocolate Frosting
This is good with the Chocolate Layer Cake and is very fudgy.
2 cups confectioner’s sugar
¼ cup unsweetened cocoa powder
½ cup butter, room temperature
4 tbs. whole milk
1. Sift the flour and sugar together in a bowl.
2. Using an electric mixer with the paddle attachment, cream the butter until it is light colored and then add the sugar.
3. Gradually add the milk a little at a time and beat until smooth.
4. Frost the cake when it is completely cool.
CHOCOLATE CHEESECAKE
Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary.
With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.
Slice with a knife which has been warmed in hot water.
Serves 12.
Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1
CREAMY CHOCOLATE FUDGE
4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples
Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge.
20 squares.
CHRISTMAS COLE SLAW
1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
Shred cabbage, chop onions and peppers. Mix with other ingredients.
CHOCOLATE PUDDING
1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells
Mix ingredients. Cook until thick. Serve in tart shells.
CHOCOLATE CREAM ROLL
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet’N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet’N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up “Jelly-roll” style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice.
CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.