~~Patti's Anything Chocolate~~

Mmmmmmmmmmmmmnn!!
Chocolate Chocolate and more Chocolate!!

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If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

Send this to four people and you will lose 2 pounds.

To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food.

Highlight your recipe..copy and paste to notepad then print out..

Recipe #1

"OBAMA" CHOCOLATE CAKE

Sandy Santa Rosa CA Recipe #1 "OBAMA" CHOCOLATE CAKE Cream cheese mixture: 1 package (8 oz) cream cheese, softened 1 large egg 2 tablespoon sugar 1/4 cup Hazelnut-flavored coffee creamer Moist Chocolate Cake: 3/4 hot water 1 tablespoon Instant coffee powder 3/4 cup unsweetened cocoa powder 1/2 cup sour cream 1 tablespoon vanilla extract 1 1/4 cups all-purpose flour 1/2 tablespoon baking soda 1/2 teaspoon baking powder 2 sticks (1 cup) margarine,softened 1 1/2 cups sugar 3 large eggs 13 x 9 x 2 baking pan cooking spray wax paper Topping:(optional) store-bought sauce caramel, chocolate, raspberry) or canned pudding/pie filling raspberry, cherry, apple. Preheat oven to 350 degrees. Spray baking pan with cooking spray and you may line it with wax paper. Prepare Cream cheese mixture. Combine softened cream cheese, 1 egg and 2 tablespoons sugar in a small bowl . Beat with electric mixer until smooth and combined. Slowly beat in coffee creamer, continue mixing until smooth. Set aside. Prepare Chocolate Cake batter. In a small bowl, combine hot water, coffee powder and cocoa powder; stir until smooth. Add sour cream and 1 tablespoon vanilla to make a creamy chocolate mixture. Set aside. In another small bowl, combine together flour, baking soda and baking powder. In a large mixing bowl, cream margarine with sugar until light and fluffy. Add eggs, one at a time. Alternately add flour mixture with chocolate mixture. Pour half of cake batter into prepared pan. Drop spoons of cream cheese mixture. Repeat layers and run spatula through the cake batter and cheese mixture to make swirls. Bake 35 to 40 minutes until toothpick inserted comes out clean or top springs back when touched. Cool in pan in wire rack. To serve, cut into squares and top with sauce or pudding toppings. From Sandy Santa Rosa CA U.S.A. ("this is really delicous") "Thnak-You"! Sandy Pattianne's Country Kitchen

Recipe #2

Rich Chocolate Layer Cake

Nora Seattle WA Recipe #2 Rich Chocolate Layer Cake Cake Mix Makes one 8-inch four-layer cake (14 servings) 1 box(es) devil's food cake mix, such as Betty Crocker 1/4 cup(s) unsweetened cocoa 1 cup(s) mayonnaise, such as Hellmann's or Best Foods 3 large eggs 1 cup(s) water Frosting: 2 container(s) (16 ounces each) chocolate frosting 1/4 cup(s) sour cream 2 teaspoon(s) vanilla extract 1/2 cup(s) chopped almonds, toasted 1 cup(s) sweetened flaked coconut, toasted Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool. Filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days. Serves 14. From Nora Seattle WA U.S.A. "Thank-you" Nora! Pattianne's Country Kitchen

Recipe #3

Deep Dark Chocolate Cake

Recipe #3 Deep Dark Chocolate Cake 2 cup(s) all-purpose flour 1 cup(s) cocoa 2 cup(s) granulated sugar 1 teaspoon(s) baking soda 1 teaspoon(s) baking powder 1 teaspoon(s) salt 2 large eggs 1 teaspoon(s) pure vanilla extract 1 cup(s) sour cream 1/2 cup(s) canola oil 1 teaspoon(s) white vinegar 1 cup(s) unsalted butter, softened 3/4 cup(s) raspberry jam, strained and seeds discarded 1 1/2 cup(s) confectioners' sugar Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream. Recipe follows. Makes two 8-inch round layers. Serves 16. Superquick Chocolate Buttercream A must-have this easy buttercream frosting is a great topper for cakes of all kinds. 1 cup(s) butter 6 ounce(s) bittersweet chocolate, melted and slightly cooled 2 cup(s) marshmallow cream 3/4 teaspoon(s) vanilla extract 6 tablespoon(s) confectioners' sugar Using a mixer on medium-high speed, beat butter and chocolate together until fluffy. Reduce speed to medium and beat in marshmallow cream. Add vanilla extract and sugar, increase speed to medium-high, and beat, scraping down sides of bowl occasionally, until smooth and fluffy. Chill 20 minutes before using. Makes 4 cups. Pattianne's Country Kitchen

Recipe #4

Superquick Chocolate Buttercream Recipe #4 Superquick Chocolate Buttercream A must-have this easy buttercream frosting is a great topper for cakes of all kinds. 1 cup(s) butter 6 ounce(s) bittersweet chocolate, melted and slightly cooled 2 cup(s) marshmallow cream 3/4 teaspoon(s) vanilla extract 6 tablespoon(s) confectioners' sugar Using a mixer on medium-high speed, beat butter and chocolate together until fluffy. Reduce speed to medium and beat in marshmallow cream. Add vanilla extract and sugar, increase speed to medium-high, and beat, scraping down sides of bowl occasionally, until smooth and fluffy. Chill 20 minutes before using. Makes 4 cups. Pattianne's Country Kitchen

Recipe #5

Ukrainian Festive Chocolate Walnut Torte Recipe #5 Ukrainian Festive Chocolate Walnut Torte 10 ounce(s) finely ground walnuts 3 tablespoon(s) chopped walnuts 1/3 cup(s) all-purpose flour 2 teaspoon(s) cornstarch 1 teaspoon(s) baking powder 12 large eggs, separated 1/4 teaspoon(s) salt 1 1/4 cup(s) granulated sugar 3 1/2 teaspoon(s) vanilla extract 3/4 cup(s) butter, softened 6 ounce(s) unsweetened chocolate, melted 6 1/4 cup(s) sifted confectioners' sugar 3/4 cup(s) strongly brewed coffee 1 1/2 tablespoon(s) coffee liqueur (optional) 2 cup(s) heavy cream 2 teaspoon(s) instant-coffee granules Tortes: Heat oven to 350 degrees F. Butter the bottoms of two 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside. Combine the ground walnuts, flour, cornstarch, and baking powder and set aside. Place the egg whites and salt together in a large bowl, beat to stiff peaks, and set aside. Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy -- about 5 minutes. Add 2 teaspoons vanilla, mix to combine and set aside. Sprinkle the walnut mixture over the yolk mixture and fold in the egg whites until combined. Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched -- 25 to 30 minutes. Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely. Mocha frosting and coffee filling: Beat the butter, chocolate, remaining 1 1/2 teaspoons vanilla, and 1 1/2 cups confectioners' sugar together until creamy. Alternately add the coffee, liqueur, and 4 1/2 more cups of confectioners' sugar and continue to beat until fluffy. Set aside. Beat the heavy cream, instant coffee, and remaining 1/4 cup confectioners' sugar to soft peaks. Assemble the cake: Split the tortes. Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top. Follow with a third of the coffee cream. Place second layer on top and repeat with frosting and cream. Repeat with third layer. Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake. Decorate with the chopped walnuts. Refrigerate until ready to serve. Serves 18. Pattianne's Country Kitchen

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Recipe #6

Micro Brownies Recipe #6 Micro Brownies Lowcalorie/fat/carb 3 (1 oz) squares unsweetened chocolate 1/4 cup I Can't Believe It's Not Butter Light Margarine 1/4 cup unsweetened applesauce 2 cups Splenda Granular 2 eggs or equivalent in egg substitute 1 tbsp vanilla extract 3/4 cup all-purpose flour 1/4 tsp table salt 1/2 tsp baking powder 1/4 cup chopped walnuts Spray an 8x8 inch microwave safe baking dish with butter-flavored cooking spray. In a large microwave safe mixing bowl, melt chocolate on DEFROST setting for 2 minutes, stirring every 30 seconds, or until mixture is smooth. Stir in margarine, applesauce, and Splenda. Add eggs, vanilla extract, flour, salt and baking powder. Mix well to combine. Fold in walnuts. Evenly spread batter into prepared baking dish. Microwave on HIGH for 4 minutes or until center feels firm to touch. Place baking dish on counter and let set for 30 minutes. Cut into 16 bars. Serve 8 (2 each) Calories 190; Fat 10g; Protein 5g; Carbs 20g; Sodium 163mg; Fiber 2g Exchanges: 2 Fat; 1 Starch/Carb Pattianne's Country Kitchen

Recipe #7

Butterscotch Brownies (w/Caramel Icing)

Recipe #7 Butterscotch Brownies (w/Caramel Icing) Brownie: 4 Tablespoons butter, melted 1 cup dark brown sugar 1 egg 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon vanilla 1/2 teaspoon salt 1/2 cup chopped nuts Caramel Icing: 1/2 cup butter 1/2 cup dark brown sugar 1/4 cup Half and Half or milk 1-3/4 cups to 2 cups powdered sugar 1 teaspoon vanilla Pinch of salt Preheat oven to 350 degrees. Mix all brownie ingredients and spread in a buttered 8 x 8 pan. Bake for 25 minutes. Cool in pan and spread with caramel icing. Cut into squares. To make icing, melt butter and cook until brown. Add brown sugar and continue cooking, stirring until sugar is completely melted. Pour in Half and Half (or milk) and stir. Cool. Add powdered sugar, vanilla and salt. Beat until thick enough to spread. Makes 12 brownies. Pattianne's Country Kitchen

Recipe #8

Chocolate Fudge Squares

Recipe #8 Chocolate Fudge Squares 2 cups plain flour 2 cups sugar 1 stick butter 1 cup water 1/2 cup Crisco 4 Tbsp. cocoa 1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. vanilla flavoring Blend flour and sugar in large bowl. In saucepan, add butter, water, Crisco and cocoa; bring to a fast boil. Pour over flour and sugar. Add remaining ingredients and mix well. Pour into 2 square cake pans and bake at 350 degrees for 30 to 35 minutes. ICING: 1 stick butter 4 Tbsp. cocoa 6 Tbsp. milk 1 box confectioners sugar 1 tsp. vanilla 1/2 cup nuts, chopped Start icing approximately 10 minutes before cake is done. In saucepan, add butter, cocoa and milk. Bring to a boil and add confectioners sugar, vanilla and nuts. When cake is done, empty from pans and gently pour over cakes. Pattianne's Country Kitchen

Recipe #9

Chocolate Cake Brownies
Recipe #9 Chocolate Cake Brownies Lowcalorie/fat 2/3 cup all-purpose flour 2/3 cup Splenda granular 1/3 cup Fry's cocoa 1 tsp. baking powder 1/4 tsp. salt 1/3 cup soft margarine 2 eggs 1 tsp. vanilla 1/3 cup unsweetened applesauce 1/3 cup chopped walnuts (optional) Combine Splenda, flour, coca, baking powder and salt and set aside. In mixer bowl, beat eggs, vanilla and margarine for 1 minute. Add applesauce and beat just enough to blend. Stir in flour mixture and nuts until just blended. Spread evenly in a greased 8 inch square pan. Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean. Cool on rack. Store in covered container in the refrigerator. Pattianne's Country Kitchen

Recipe #10

Coca Cola Brownies Recipe #10 Coca Cola Brownies 2 cups all-purpose flour 2 cups sugar 1 cup butter 3 tablespoons cocoa 1 cup Coca-Cola 1/2 cup buttermilk 2 eggs, beaten 1 teaspoon baking soda 1-1/2 cups miniature marshmallows 1 teaspoon vanilla Sift flour and sugar. Heat butter, cocoa and Coca-Cola to boiling. Pour over sugar mixture. Mix buttermilk, eggs, baking soda, marshmallows and vanilla. Add to mixture. Mix well, batter will be thin. Pour into greased and floured 9x13 inch pan. Bake 30 minutes at 350 degrees. Cool slightly. Pour on frosting, recipe follows. Frosting: 1 cup margarine 3 tablespoons cocoa 6 tablespoons Coca-Cola 1 (16 oz.) box powdered sugar (sifted) 1 cup nuts 1 teaspoon vanilla Combine margarine, cocoa, Coca-Cola and heat to boiling. Pour over sugar. Blend with mixer until smooth. Add nuts and vanilla. Pour over brownies while frosting is hot. Pattianne's Country Kitchen

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Recipe #11

5 Minute Chocolate Mug Cake Recipe #11 5 Minute Chocolate Mug Cake Easy! Quick! Microwave 4 tablespoons all-purpose flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) 2-3 drops vanilla extract 1 coffee mug Add dry ingredients to the mug and mix well with a fork. Add the egg and mix thoroughly. Pour in the milk, oil, and vanilla and mix well, being sure to scrape the edges of the cup to incorporate all the dry ingredients. Add the chocolate chips (if using) and mix again. Place the mug in the microwave and cook for 3 minutes at 1,000 watts (high). The cake will rise over the top of the mug and then sink down when the microwave is turned off. Allow to cool a little, and tip out onto a plate. Run a knife around the edge if it doesn't slide out easily. Great with ice cream! Serves 2. Pattianne's Country Kitchen

Recipe #12

Chocolate Decadence

Recipe #12 Chocolate Decadence EASY!! Quick!! Cooking spray 1/2 cup plus 3 tablespoons sugar 1/4 cup 2% reduced-fat milk 2 tablespoons plus 2 teaspoons unsweetened cocoa 1 1/2 tablespoons butter 1/2 ounce unsweetened chocolate, chopped 5 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg white 8 teaspoons semisweet chocolate chips Preheat oven to 350°. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside. Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm. Pattianne's Country Kitchen

Recipe #13

100000 Calorie Chocolate Cake Recipe #13 100000 Calorie Chocolate Cake This is so delicious and extrememly rich! German Chocolate Cake Mix 1 jar Smucker's Hot Fudge Ice Cream topping 1 jar Smucker's Caramel Ice Cream Topping 1 14 oz Can Eagle Brand Sweetened Condensed Milk 16 oz Cool Whip Prepare and bake cake according to directions on box for a 9x13 pan While cake is baking, mix toppings together in a bowl When cake is done baking, use a wooden spoon handle to poke holes in the top. Pour over milk. Pour over mixed toppings; Let set overnight so milk and toppings soak in. Ice with Cool Whip. Refrigerate any left overs. NOTE: You can make this with fat free/low fat toppings, Cool Whip, etc...and it's just as decadent and delicious. Serves 10. Pattianne's Country Kitchen

Recipe #14

Thunder Chocolate Cake

From Emily Vancouver, B.C. Recipe #14 Thunder Chocolate Cake A chocolate cake, with a twist to it: tomatoes! 1 cup shortening (I wouldn't try substituting anything else in this recipe) 1 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs, separated 1 cup cold water 1/3 cup pureed tomatoes 2 1/2 cups cake flour 1/2 cup dry cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt strawberries Preheat oven to 350 degrees. Cream together one at a time: shortening, sugar, vanilla, water, tomatoes & eggs (blend yolks in. Beat whites until they are stiff, then fold in.) Sift together these ingredients: flour, cocoa, baking soda, salt. Mix the dry mixture into the creamy mixture. Grease and flour two 8 1/2 inch pans. Divide batter into the two pans equally. Bake at 350 degrees for 35-40 minutes. Frost with homemade chocolate butter cream frosting. Decorate the top of your thunder cake with lots of strawberries (whole, sliced, mix of both, whatever you like & whatever looks best on your cake) Servings 10 Enjoy! Pattianne's Country Kitchen

Recipe #15

Thunder Chocolate Brownies

From Emily Vancouver, B.C. Recipe #15 Thunder Chocolate Brownies 1/2 Cup butter (1 stick) 2 cups sugar 2 teaspoons vanilla 4 eggs 4 - 1 oz. squares semi-sweet chocolate, melted 1 cup flour 1/2 to 1 cup chopped walnuts, optional Cream butter, sugar & vanilla. Beat in eggs. Blend in melted chocolate. Beat in flour and if so desired, nuts. Bake for 30-35 minutes. Cool. Drool. Cut into squares. Hide in closet and eat. Chocolate Ganache: 3 ounces (90 grams) semi sweet chocolate, chopped 1/3 cup (80 ml) heavy whipping cream 1 tablespoon (14 grams) unsalted butter Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen. Serves 10 From Emily Vancouver, B.C. (these are so good you have to try them) "Thank-you" Emily! Pattianne's Country Kitchen

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Recipe #16

NEW RECIPE COMING SOON! Recipe #16 NEW RECIPE COMING SOON! Pattianne's Country Kitchen

Recipe #17

Brownie Bottoms

Crockpot Recipe #17 Brownie Bottoms Crockpot Lowcalorie/fat/carb 1/2 cup brown sugar 3/4 cup water 2 tablespoons cocoa powder 2 1/2 cups packaged brownie mix 1 (2 3/4 ounce) box instant chocolate pudding mix 1/2 cup milk chocolate chips 2 eggs 3 tablespoons butter (melted) Lightly grease a 4 qt slow cooker with non-stick spray. In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil. In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter. Spread into slow cooker Pour boiling cocoa mixture over batter. Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes. Serve warm topped with whipped cream or ice cream. Serves 6. Nutrition Facts Serving Size 1 (88g) Calories 210 Calories from Fat 77 (36%) Amount Per Serving %DV Total Fat 8.6g 13% Saturated Fat 4.7g 23% Monounsaturated Fat 2.6g Polyunsaturated Fat 0.5g Trans Fat 0.0g Cholesterol 86mg 28% Sodium 259mg 10% Potassium 154mg 4% Total Carbohydrate 31.7g 10% Dietary Fiber 1.1g 4% Sugars 25.7g Protein 3.0g 5% Pattianne's Country Kitchen

Recipe #18

Chocolate Caramel Poke and Pour Cake Recipe #18 Chocolate Caramel Poke and Pour Cake Cake Mix 1 chocolate cake mix 1 can Eagle Sweetened condensed Milk 16 oz jar butterscotch/caramel topping 12 oz cool whip 3 Heath bars Bake a chocolate or German chocolate cake per pkg. directions. Use a 79 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2" diameter holes. Open can of sweetened condensed milk. Pour over holes in cake top. Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson's Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake. Take 3 Heath bars broken into pieces and sprinkle over cool whip. Pattianne's Country Kitchen

Recipe #19

Holy Cow Cake Recipe #19 Holy Cow Cake Cake Mix Cake: Vegetable oil spray for the pan 1 package (18.25 ounces) plain devil's food cake mix 1 1/3 cups water 1/2-cup vegetable oil 3 large eggs Topping: 1 jar (8 ounces) caramel topping 1 can (14 ounces) sweetened condensed milk 4 Butterfinger candy bars (2.1 ounces each), crushed 1 container (12 ounces) frozen whipped topping, thawed 1 package (8 ounces) cream cheese, at room temperature Place a rack in the center of the over and preheat the oven to 350 degrees F. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35.38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick. Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in a large mixing bowl and blend with and electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting. Store covered in waxed paper in the refrigerator. Pattianne's Country Kitchen

Recipe #20

Double Chocolate Gooey Butter Cake

Amber Port Kells B.C. Recipe #20 Double Chocolate Gooey Butter Cake Cake Mix 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan 1 (18.25-ounce) package chocolate cake mix 1 egg, plus 2 eggs 1 (8-ounce) package cream cheese, softened 3 to 4 tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1 cup chopped nuts Preheat oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces. Makes 20 to 24 servings. From Amber Port Kells. B.C. "Delicious"! "Thank-you"! Amber Pattianne's Country Kitchen

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Recipe #21

Caramel In Between Fudge Cake

Recipe #21 Caramel In Between Fudge Cake Cake mix 1 (17 1/2 oz.) pkg. fudge cake mix 1 cup water 1 Tbsp. butter 3 eggs 1/3 cup sliced almonds, toasted Filling: 28 light caramels 1 (15 oz.) can sweetened condensed milk (Eagle Brand) 1 Tbsp. batter Frosting: 1/2 cup butter, softened 2 (1 oz. each) envelope premelted unsweetened chocolate 3 Tbsp. cream or milk 1 tsp. vanilla 2 cup powdered sugar Generously grease and lightly flour bottom and sides of 13 x 9 inch cake pan. Prepare filling. In large mixer bowl, combine dry cake mix, water, butter, and eggs. Blend and beat as directed on package. Spread 1/2 the batter in prepared pan. Spread filling evenly over batter; cover with remaining batter. Bake at 350 degrees for 30-40 minutes until toothpick inserted in center comes out clean. Cool completely. Prepare frosting; frost cooled cake and if desired sprinkle top with almonds. Filling: In top of double boiler, combine all ingredients. Cook over hot water, stirring constantly, until caramels are melted. Frosting: In small mixer bowl, combine butter, chocolate,, cream, and vanilla; blend well. Gradually add powdered sugar; beat 2-3 minutes until light and fluffy. Note: Two squares (1 ounce each) unsweetened chocolate melted, can be used for the premelted chocolate. Pattianne's Country Kitchen

Recipe #22

Chocolate Upside-Down Cake (w/marshmallow)

Recipe #22 Chocolate Upside-Down Cake (w/marshmallow) Cake Mix 1 cup packed light brown sugar 1/2 cup baking cocoa 2 cups water 12 to 14 marshmallows, quartered 1 (2-layer) package chocolate cake mix 1/2 cup chopped walnuts Preheat oven to 350° F. Combine brown sugar, cocoa, water & marshmallows in greased 9 x 13 inch pan. Mix well. Prepare cake mix using package instructions. Spoon over brown sugar mixture. Sprinkle with walnuts. Bake at 350° F. for 25 to 30 minutes or until cake tests done. Cool in pan. Invert to serve. Serve with whipped cream or ice cream. Makes 12 servings Pattianne's Country Kitchen

Recipe #23

Death By Chocolate Upside Down Cake
Recipe #23 Death By Chocolate Upside Down Cake Cake Mix 1 cup flaked coconut 1 cup chopped pecans 1 package German chocolate cake mix 1-1/4 cup water 1/3 cup oil 3 eggs 3-1/2 cups (about 1 lb) powdered sugar 1 cup margarine, melted 8 oz pkg cream cheese, softened 3/4-1 cup chocolate chips Preheat oven to 375° F. Grease 13 x 9 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl mix cake mix, oil, water and eggs at a low speed until moistened. Beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans. Frosting: In another large bowl combine powdered sugar, margarine and cream cheese. Beat until smooth and creamy. Spoon evenly over batter to within 1" of edges. Bake at 375° F. 40-50 minutes or until tests done. Pattianne's Country Kitchen

Recipe #24

Chocolate-Peppermint Poke Cake
Recipe #24 Chocolate-Peppermint Poke Cake Cake Mix 1 box SuperMoist chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Filling: 1 box (4-serving size) white chocolate instant pudding and pie filling mix 2 cups milk 1/2 teaspoon peppermint extract Frosting: 1/4 teaspoon peppermint extract 1 container (12 oz) Whipped milk chocolate frosting 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies) Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch. In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled. Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator. To keep candies from sticking together as you cut them, sprinkle 1 tablespoon sugar over the cutting board. As you cut the candies, toss them with the sugar. Substitution: Vanilla or chocolate instant pudding and pie filling mix can be used instead of the white chocolate pudding mix. Pattianne's Country Kitchen

Recipe #25

Chocolate Pudding Poke Cake

Recipe #25 Chocolate Pudding Poke Cake Cake Mix 1 box SuperMoist chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 box (4-serving size) milk chocolate instant pudding and pie filling mix 2 cups cold milk Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator. Pattianne's Country Kitchen

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Recipe #26

Layered Chocolate Peanut Butter Cake (w/marshmallow creme)

Recipe #26 Layered Chocolate Peanut Butter Cake (w/marshmallow creme) Cake Mix "YUM"! First Layer 1 box, (2-layer size) SuperMoist Devil's Food cake mix 1-1/3 cups water 1/2 cup vegetable oil 3 eggs Second Layer 2 cups sugar 1/2 cup milk 1-1/3 cups smooth peanut butter 1 jar (7 oz.) marshmallow crème Third Layer 1 stick (1/2 cup) butter 1/4 cup Hershey’s cocoa 1/3 cup milk 1 lb. confectioners’ sugar 1/4 tsp. vanilla Grease and flour a 15 X 11-inch jellyroll pan. Preheat oven to 350º. First layer: Prepare cake as directed on box, using water, oil, and eggs for the ingredients. Pour mixture into pan. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool completely. Second layer: In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour on top of cooled cake. Spread evenly. Cool completely. Third layer: In a medium saucepan, melt butter, cocoa and milk together. Bring to a boil. Remove from heat and add confectioners’ sugar and vanilla. Stir completely. Pour icing on top of cooled peanut butter layer. Cool completely before cutting. Glaze: Makes enough for 1 (10-inch Bundt cake) About 1/2 (16 oz.) pkg. confectioners' sugar, sifted 1 Tbsp butter or margarine, at room temperature 3 to 4 Tbsp Bailey's Irish Cream liqueur or as desired In a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth. Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze. Bailey's Cream Cheese Frosting: Makes enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake 6 oz. cream cheese or reduced-fat cream cheese, at room temperature About 2 Tbsp Bailey's Irish Cream liqueur Pinch of salt 1 (16 oz.) pkg. confectioners' sugar, sifted (about 4 1/2 Cup) 1 Cup coarsely chopped pecans or English walnuts (optional) In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired. Pattianne's Country Kitchen

Recipe #27

Caramel Surprise Cake Recipe #27 Caramel Surprise Cake Cake Mix 1 box SuperMoist white cake mix Water, butter and egg whites called for on cake mix box 3/4 cup caramel topping 1 container Rich & Creamy chocolate frosting 2 small red apples, cut into total of 12 wedges 2 tablespoons orange juice 1/4 cup caramel topping 1/4 cup chopped nuts, if desired Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan; cool 15 minutes. Poke holes halfway into cake every 2 inches, using handle of wooden spoon; evenly pour 3/4 cup caramel topping over holes. Cool completely, about 1 hour. Spread frosting evenly over cake. Dip cut edges of apple wedges into orange juice to prevent browning; slightly pat dry. Dip uncut edges into 1/4 cup caramel topping; roll in nuts. Cover and refrigerate. Just before serving, place an apple wedge on each serving of cake. Store cake loosely covered; cover and refrigerate any remaining apple wedges. Pattianne's Country Kitchen

Recipe #28

Easy Tiramisu
Recipe #28 Easy Tiramisu Cake Mix 1 box Betty Crocker® SuperMoist® white cake mix 1 cup water 1/3 cup vegetable oil 1/4 cup brandy 3 egg whites Espresso Syrup: 1/4 cup instant espresso coffee granules 1/2 cup boiling water 2 tablespoons corn syrup Topping: 1 package (8 oz) cream cheese, softened 1/2 cup powdered sugar 2 cups whipping cream 1 tablespoon unsweetened baking cocoa, if desired Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes. In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator. Substitution: Instead of brandy, you can use 1 1/2 teaspoons of brandy extract plus 1/4 cup water. Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture. Pattianne's Country Kitchen

Recipe #29

Grasshopper Fudge Cake Recipe #29 Grasshopper Fudge Cake Cake Mix "YUM"! 1 box SuperMoist white cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 teaspoons mint extract 3 egg whites 12 drops green food color 2 jars (16 oz each) hot fudge topping 1 container (8 oz) frozen whipped topping, thawed 5 drops yellow food color Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #30

Chocolate Grasshopper Cheesecake

Recipe #30 Chocolate Grasshopper Cheesecake Crust: 30 fudge mint cookies, crushed (about 1 3/4 cups) 2 tablespoons butter or margarine, melted Filling: 4 oz semisweet baking chocolate 3 packages (8 oz each) cream cheese, softened 1 cup sugar 4 eggs 1/3 cup green crème de menthe liqueur** Topping and Garnish, if desired. Sweetened whipped cream Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes. In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust. Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours. To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies. **One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur. Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 210); Total Fat 23g (Saturated Fat 15g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 190mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 23g); Protein 6g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2 Pattianne's Country Kitchen

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Recipe #31

Chocolate Silk Pie Recipe #31 Chocolate Silk Pie 1 9-inch chocolate crumb pie crust 1/4 cup water 2 tablespoons cornstarch 3 eggs 1 teaspoon vanilla 2/3 cup milk 4 ounces semisweet chocolate 14-ounce can sweetened condensed milk 3 tablespoons butter 2 cups whipped and sweetened heavy cream Optional for decorating: 1 small dark chocolate candy bar 1 small milk chocolate candy bar In a 2 cup (or larger) measuring cup, add water. Stir in cornstarch until dissolved. Mix in eggs and vanilla. Set aside. In a 3-quart saucepan, over medium heat, heat milk until bubbles form around the edges. Stir in chocolate until melted. Add sweetened condensed milk and whisk until combined. Stir in egg mixture. While stirring constantly, bring to a boil. Once mixture is really thick, remove pan from heat. Whisk in butter. Once butter is combined, carefully pour into prepared pie crust. Refrigerate Chocolate Silk Pie overnight or at least 8 hours. Makes 8 to 10 slices. Before serving, top Chocolate Silk Pie with whipped cream. For optional decoration, use a vegetable peeler to make chocolate curls from both of the chocolate bars. Place curls over top of cream on Chocolate Silk Pie. Make as many curls as desired. Pattianne's Country Kitchen

Recipe #32

Texas Brownies

Tanya Tacoma WA Recipe #32 Texas Brownies Brownies: 2 cups flour 2 cups sugar 1/2 cup butter 1/2 cup shortening 1 cup coffee, strong brewed 1/4 cup unsweetened cocoa 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract Frosting: 1/2 cup butter 2 tablespoon cocoa 1/4 milk 1-1/2 cups powdered sugar 1 teaspoon vanilla extract Preheat oven to 400 degrees and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine flour and sugar. In a heavy saucepan over medium heat, combine butter, shortening, coffee and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed mixer. Pour batter into baking pan. Bake for about 20 minutes, or until done in center. Meanwhile, prepare the frosting combining butter, cocoa and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla and stir until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into squares. From Tanya Tacoma WA "Thank-you" Tanya! Pattianne's Country Kitchen

Recipe #33

Chocolate Mint Brownies

Tanya Tacoma WA Recipe #33 Chocolate Mint Brownies Cake Mix Lowcalorie/fat/carb Brownie: 1 box Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box. Filling: 3 1/2 cups powdered sugar 1/4 cup butter or margarine, softened 1/4 cup whipping cream 1 package (3 oz) cream cheese, softened 1/4 teaspoon mint extract 4 drops green food color Topping: 1/2 cup whipping cream 1 bag (12 oz) semisweet chocolate chips (2 cups) 1/2 cup butter (do not use margarine) Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator. Nutrition Information: 1 Brownie: Calories 280 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 110mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 30g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices From Tanya Tacoma WA "Thank-you" Tanya! Pattianne's Country Kitchen

Recipe #34

Mint-Chocolate Ice Cream Cake Recipe #34 Mint-Chocolate Ice Cream Cake Cake Mix Lowcalorie/fat/carb Cake 1 box SuperMoist butter recipe chocolate cake mix. Water, butter and eggs called for on cake mix box Filling: 6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened Frosting: 1 1/2 cups whipping cream 2 tablespoons powdered sugar 4 drops green food color Heat oven to 350°F (or 325°F for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans. Bake as directed on box for 9-inch pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up. In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving. NOTE: This dessert, wrapped with foil, will keep up to a month in the freezer. You can also make the ice cream layer ahead of time and freeze it. For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates. Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 105mg; Sodium 360mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 27g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Pattianne's Country Kitchen

Recipe #35

Palmer House Brownie

(The FIRST Brownie)

Dani Key West Florida Recipe #35 Palmer House Brownie (The FIRST Brownie) This recipe is over 100 years old and was invented by the Palmer House chef. 1 pound butter 1 pound crushed walnuts 1 pound semi-sweet chocolate 1 pound granulated sugar (3 1/2 cups) 1 tablespoon baking powder 4 whole eggs 8 oz. cake flour (2 cups) Glaze: 1/2 cup apricot preserves 1/2 cup water 1/2 teaspoon unflavored gelatin Preheat the oven to 300 degrees. Melt the chocolate and the butter either in a double boiler or in a bowl set over barely simmering water. Mix the baking powder, cake flour, and granulated sugar in a large mixer bowl on low speed for 4 to 5 minutes. Add the eggs and mix until blended. Pour into a greased 9 x 13 baking sheet and sprinkle with the walnuts, pressing the walnuts down lightly into the mixture with the palm of your hand. Bake in the preheated 300 degree oven for 40 minutes. After removing from the oven, allow to cool at least 30 minutes. KNOWING WHEN IT'S DONE: You will know when it is done because the edges start to become a little crispy and the brownie will have raised about 1 1/4 inch. When the brownie is properly baked, it will test "gooey" with a toothpick in the middle, due to the richness of the mixture. TO MAKE GLAZE: Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan. Mix thoroughly and bring to a boil for 2 minutes. Use while hot. Spread the glaze in a thin layer over the brownies using a pastry brush. The brownies are easiest to cut if you can place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. From Dani Key West Florida U.S.A. "Thank-you" Dani! Pattianne's Country Kitchen

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Recipe #36

Marshmallow & Caramel Brownies
Recipe #36 Marshmallow & Caramel Brownies YUM!! 1 stick of butter (1/2 cup) 2 oz. unsweetened chocolate 3/4 cup granulated sugar 1/4 tsp. salt 2 large eggs 1 tsp. vanilla extract 1/2 cup flour 1/2 cup chopped walnut pieces 1/3 cup white chocolate chips 1/2 cup mini marshmallows 10 caramel candy cubes, unwrapped 1 1/2 Tbsp. heavy cream Preheat oven to 350 degrees. Line an 8" baking pan with a 12" sheet of foil and then grease the foil. Melt butter and chocolate in a saucepan over medium-low heat, stirring lightly until smooth, melted and glossy. Remove from heat. Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into a prepared pan and sprinkle walnuts evenly across the top. Bake brownies until set and slightly springy to the touch, about 20 minutes. Remove pan from the oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to the oven for an additional 2 minutes, then transfer pan to a rack to cool. Combine caramels and cream in a small bowl and microwave on medium power for 1 1/2 minutes; stir until completely melted and smooth. Drizzle caramel-cream over brownies, then let them completely cool. When cool, remove brownies from the tray by lifting out the foil, then transfer them to a cutting board and cut into squares. Pattianne's Country Kitchen

Recipe #37

Ultimate Triple-Chocolate Bars Recipe #37 Ultimate Triple-Chocolate Bars Bisquick 1 bag (12 oz) semisweet chocolate chips (2 cups) 2 packages (3 oz each) cream cheese 2/3 cup evaporated milk 2 cups Original Bisquick® mix 3/4 cup sugar 1/2 cup unsweetened baking cocoa 3/4 cup butter or margarine, softened 1 cup white vanilla baking chips 1 bag (6 oz) semisweet chocolate chips (1 cup) Heat oven to 375°F. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust. In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan. Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork. Bake 30 to 35 minutes until center is set. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #38

Chocolate Peanut Butter Marshmallow Squares

Recipe #38 Chocolate Peanut Butter Marshmallow Squares Very Easy and Delicious! I made these yummy squares soooooo good! I put extra chocolate in too...Pattianne 1/2 cup butter 1/2 cup peanut butter 12 oz chocolate chips or butterscotch chips 3 cups miniature marshmallows peanuts (optional) unsweetened coconut (optional) Mix butter, peanut butter (peanuts and coconut if using) and chocolate chips in a double boiler just till melted, then remove from heat. Place 3 cups miniature marshmallows in a buttered pan and spread on warm mixture. Save a few chips and marshmallows to decorate the top, or be generous and add extra. Cut in squares when cool. It's that easy. Delicious! Note: If you cannot obtain miniature marshmallows, you could try using sliced large marshmallows instead. Use 10 large marshmallows to replace each cup of the miniature kind. Substitute butterscotch chips to make Peanut Butter butterscotch Squares. Yummy! Pattianne's Country Kitchen

Recipe #39

Never Fail Chocolate Cake
Recipe #39 Never Fail Chocolate Cake Very easy! Making this chocolate cake involves just two easy steps: First Bowl: 1 cup brown sugar 1-1/2 cups flour 3 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon baking soda Second Bowl: 1/2 cup butter 1/2 cup hot water 1/2 cup sour cream 1 teaspoon vanilla extract 1 unbeaten egg Mix the ingredients in each bowl, then combine the two, and bake 350°F for 1/2 hour. Pattianne's Country Kitchen

Recipe #40

Chocolate Cream Swirl Cake Recipe #40 Chocolate Cream Swirl Cake Cake Mix 1 (8 ounces) block cream cheese, at room temperature 1/2 cup sugar 3 large eggs, at room temperature, divided use 1 teaspoon pure vanilla extract 1-1/4 cups miniature chocolate chips, divided use 1 (18.25 ounce) box devil's food cake mix 3/4 cup oil 1/2 cup water Optional ice cream or whipped cream for topping Preparation: Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally. In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth. Fold in 1/4 cup of the miniature chocolate chips. Set aside. In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan. Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips. Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting. Makes 36 servings. Pattianne's Country Kitchen

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Recipe #41

Caramel Sauce
and
Chocolate Sauce Recipe #41 Caramel Sauce 3/4 cup sugar 2 tablespoons water 1/2 teaspoon lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup milk Combine the sugar, water, and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using. Makes a generous 3/4 cup. Chocolate Sauce 3/4 cup half-and-half 1 tablespoon unsalted butter 1/2 pound semisweet chocolate chips (1 1/3 cups) 1/4 teaspoon pure vanilla extract Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat. Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.) Makes 1 1/2 cups. Pattianne's Country Kitchen

Recipe #42

Loretta Lynn's Gooey Chocolate Poke Cake

Recipe #42 Loretta Lynn's Gooey Chocolate Poke Cake 1 box German chocolate cake mix 1 can sweetened condensed milk 1 cup Cool Whip 3 Heath candy bars, frozen 1 jar caramel topping Prepare and bake cake according to package directions, using a 13 x 9-inch cake pan. While warm, poke holes halfway into cake about 1 inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate. When cool, top with Cool Whip and crushed Heath candy. Refrigerate overnight before serving. Pattianne's Country Kitchen

Recipe #43

Chocolate Hazelnut Pudding
Recipe #43 Chocolate Hazelnut Pudding 1/3 cup [75 ml] granulated sugar 3 tbsp [45 ml] each sifted cocoa powder and cornstarch 1 can [370 mL] Fat Free CARNATION® Evaporated Milk 1/2 cup [125 ml] water 2 tbsp [30 ml] hazelnut liqueur 4 [4] toasted hazelnuts Combine sugar, cocoa and cornstarch in saucepan. Stir in evaporated milk and water until blended. Cook over medium heat, stirring constantly for about 7 minutes or until pudding thickens. Remove from heat; stir in liqueur. Pour into serving dishes; place a piece of plastic wrap directly on each pudding. Chill 1 hour. To serve, top each with a hazelnut. Makes 4 servings. Pattianne's Country Kitchen

Recipe #44

Fantastic Fudge Brownies

From Darla North Carolina U.S.A. Recipe #44 Fantastic Fudge Brownies Cooking time 25 mins Preparation time 15 mins 2/3 cup (170 ml) cocoa 1 cup (250 ml) butter, melted 2 cups (500 ml) brown sugar 4 eggs 1 cup (250 ml) all-purpose flour 1 cup (250 ml) nuts, chopped Add cocoa to melted butter and stir well. Add remaining ingredients. Spread in a greased 13 x 9 inch (3 L) baking dish. Bake at 350°F (180°C) for 25 minutes. Cool. If desired, cover with chocolate icing. Makes 16. From Darla North Carolina U.S.A. "Thank-you" Darla! Pattianne's Country Kitchen

Recipe #45

Outrageous Brownies

From Darla North Carolina U.S.A. Recipe #45 Outrageous Brownies 2 sticks unsalted butter (I used salted) 2 1/3 cups semisweet chocolate chips (I subbed 1/2 cup Milk Chocolate to stir into batter) 3 ounces unsweetened chocolate 3 extra-large eggs (I used large) 1 1/2 tablespoons instant coffee powder (I used 1 TBS) 1 tablespoon pure vanilla extract 1 cup +2 TBS cups sugar 1/2 cup + 2TBS all-purpose flour (1/2 cup for the batter and 2 TBS for the chips and nuts) (I did not toss the nuts with flour because I sprinkled them on top) 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/2 cups diced walnut pieces (I used 1 cup and just sprinkled on top before baking) Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan. Melt together the butter, 1 1/3 cups chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. In a large bowl, stir together the eggs, instant coffee, vanilla and sugar. Mix in the warm chocolate mixture and cool to room temperature. Stir together 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss 1 cup chocolate chips with 2 TBS flour to coat. Then add to the chocolate batter. Pour into prepared pan. Sprinkle top with chopped walnuts. Bake for about 30 minutes (mine were finished in 24), or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough (I did not do this). Do not over-bake! Cool thoroughly, refrigerate well and cut into bars. 1 (8-ounce) package cream cheese, softened 8 tablespoons butter (unsalted, softened) 1 (16-ounce) package powdered sugar, sifted 1 teaspoon vanilla extract Pinch or two of salt – omit if using regular salted butter Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Add a pinch or two of salt if using unsalted butter. From Darla North Carolina U.S.A. "Thank-you" Darla! Pattianne's Country Kitchen

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Recipe #46

Peanut Butter Marshmallow Brownies

From Crystal North Carolina U.S.A. Recipe #46 Peanut Butter Marshmallow Brownies 3/4 cup sweetened condensed milk, divided (I used 1 whole can) 1/4 cup butter or margarine, melted and cooled 1/4 cup milk 1 (18 1/4 ounce) package devil’s food cake mix (I used Triple Chocolate Cake Mix) 1 large egg, lightly beaten 1 (7 ounce) jar marshmallow creme (1 1/4 cups Creamy Peanut Butter) 1/2 cup peanut butter chip (I HIGHLY recommend Reese’s brand chips) (1/4 cup Milk Chocolate Chips) Preheat the oven to 350 degrees. Line a 9×13 baking pan with foil and lighlty spray with PAM. In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be very stiff). Gently press about 2/3 of the dough into the bottom of the prepared baking pan (using floured hands if needed); pat down evenly, the layer will be thin. Bake for 10 minutes. While crust bakes, combine the remaining condensed milk, marshmallow creme and Peanut Butter in a bowl; gently fold in the peanut butter chips and chocolate chips. Remove the crust from the oven; spread the peanut butter marshmallow mixture evenly over the brownie layer. Carefully drop the remaining batter by the spoonfuls evenly over the peanut butter marshmallow mixture. Press down slightly. Bake for another 25-30 minutes or until edges are set and center is slightly gooey but not raw. Cool completely in pan on a wire rack. From Crystal North Carolina U.S.A. "Thank-you" Crystal! Pattianne's Country Kitchen

Recipe #47

Mint Sundae Brownie Squares

From Crystal North Carolina U.S.A. Recipe #47 Mint Sundae Brownie Squares Cake mix 1 package fudge brownie mix (13-inch x 9-inch pan size) 3/4 cup chopped walnuts 1 can (14 ounces) sweetened condensed milk 2 teaspoons peppermint extract 4 drops green food coloring, optional 2 cups heavy whipping cream, whipped 1/2 cup miniature semisweet chocolate chips 1 jar (16 ounces) hot fudge ice cream topping, warmed 1/3 cup chopped salted peanuts Prepare brownie mix according to package directions. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight. Let stand at room temperature for 10 minutes before cutting. Drizzle with ice cream topping; sprinkle with peanuts. 15 servings. From Crystal North Carolina U.S.A. "Thank-you" Crystal! Pattianne's Country Kitchen

Recipe #48

Peppermint Patty Brownies

Lowcal/fat/carb Recipe #48 Peppermint Patty Brownies Lowcalorie/fat/carb 1-1/2 cups butter, softened 3 cups sugar 5 eggs 1 tablespoon vanilla extact 2 cups all-purpose flour 1 cup baking cocoa 1 teaspoon baking powder 1 teaspoon salt 1 package (12 ounces) chocolate-covered peppermint patties In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. Spread about two-thirds of the batter in a greased 13-in. x 9-in. baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool completely on a wire rack. Cut into bars. Makes 2 to 2-1/2 dozen. Nutrition Facts: One serving: (1 each) Calories: 257 Fat: 11 g Saturated Fat: 6 g Cholesterol: 60 mg Sodium: 199 mg Carbohydrate: 38 g Fiber: 1 g Protein: 3 g Pattianne's Country Kitchen

Recipe #49

Frosted Marshmallow Bars

From "Pepper" Seattle WA U.S.A. Recipe #49 Frosted Marshmallow Bars 3/4 cup butter 1 1/2 cup sugar 3 eggs 1 tsp vanilla extract 1 1/3 cup flour 1/2 tsp baking powder 1/2 tsp salt 3 TBS baking cocoa 3-4 cups mini marshmallows Preheat oven to 350. Lightly grease a 9×13 pan with PAM In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy. In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased 9×13 pan. Bake for 17-20 minutes. Remove from oven and srinkle with marshmallows, return to oven 2-3 mintues, or just until marshmallows are soft. Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars. Frosting 3/4 stick butter 6 TBS Milk 1 1/4 cups sugar 1/2 cup mini marshmallows or 4-6 large marshmallows 1/2 cup Chocolate chips (maybe upto 3/4 cup depending how chocolatey you want it) Combine ingredients (except marshmallows and chocolate chips) in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute. Add marshmallows and chocolate chips Stir until marshmallows and chips are melted. Remove from heat. Allow to cool and thicken slightly (can set in sink of cold water to speed up process). Pour and spread over marshmallows on bars. Allow to cool before cutting and serving. From "Pepper" Seattle WA U.S.A. "Thank-you" "Pepper"! Pattianne's Country Kitchen

Recipe #50

Ultimate Turtle Brownies

From Jasmin Orange County U.S.A. Recipe #50 Ultimate Turtle Brownies Cake mix 1 box (1 lb 6.5 oz) Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box 1 bag (14 oz) caramels, unwrapped 1/4 cup whipping cream 1 bag (11.5 oz) semisweet chocolate chunks (2 cups) 1 cup coarsely chopped pecans Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature. Note: You can make these bars the day ahead and store tightly covered at room temperature. Nutrition Information: 1 Brownie: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 20g); Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 From Jasmin Orange County U.S.A. "Thank-you" Jasmin! Pattianne's Country Kitchen

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Recipe #51

Quick and Easy Brownies
Recipe #51 Quick and Easy Brownies 2 cups white sugar 1 cup butter 1/2 cup cocoa powder 1 teaspoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup walnut halves Melt the butter or margarine and mix all ingredients in the order given. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan. Nutritional Information: Amount Per Serving Calories: 229 Total Fat: 12.2g Cholesterol: 67mg Pattianne's Country Kitchen

Recipe #52

Hungarian Chocolate Frosting Recipe #52 Hungarian Chocolate Frosting 4 squares Baker's unsweetened chocolate cut in pieces, 2 tablespoons hot water, 2 eggs well beaten, 1 cup confectioners' sugar, 1/2 cup butter. Melt chocolate in double boiler, add hot water, and blend. Add eggs and sugar. Remove from heat, but allow mixture to stand over hot water, stirring constantly until it is slightly thickened (about 3 minutes). Cool quickly to lukewarm. Add butter, 2 tablespoons at a time, stirring and blending after each addition. Makes enough icing to cover tops and sides of three 9-inch layers. This chocolate frosting may be kept in the refrigerator until needed. It can then be spread on cake layers that are nearly cold. This will soften the frosting so that it will spread easily. Enjoy! Pattianne's Country Kitchen

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November 2009