Chocolate Lovers Delight Recipes

CHOCOLATE DELIGHT

Steps:

• Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
• For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
• For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
• Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE LOVER'S DELIGHT CAKE (TASTE OF HOME)

Steps:

• Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
• In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
• Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
• Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.

CHOCOLATE PEANUT DELIGHT

Steps:

• In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners' sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.