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Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
---
# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick. -
Cocoa Mix to Use with Water
Card 1 Front:
Cocoa Mix to use with Water
1 lb. Quick - more
8 qt. dry Milk
7 oz. Creamora - less
1/2 c. pwd. sugar
4 teaspoons per cup.
Card 1 Back: blank
---
# Cocoa Mix to Use with Water
## Ingredients
- 1 lb. Quick (Nestlé Quik) (more, to taste)
- 8 qt. dry milk
- 7 oz. Creamora (non-dairy creamer powder) (less, to taste)
- 1/2 cup powdered sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 4 teaspoons of mix per cup of hot water. -
Chocolate No-Bake Cookies
Choc no bake cookies
1/2c butter
2c sugar
1/2c milk
4T cocoa
1/2c peanut butter
3 1/2c quick cook oats
2t vanilla
add 1st 4 ingredients
saucepan. Bring to roll-
ing boil for 1 min. Stir
in next 3 ingredients
drop on wax paper
Let cool and set
Card 1 Back:
S 50 36.9
Bldg #9
---
# Chocolate No-Bake Cookies
## Ingredients
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 4 Tbsp cocoa
- 1/2 cup peanut butter
- 3 1/2 cups quick-cook oats
- 2 tsp vanilla
## Instructions
1. Add the first 4 ingredients (butter, sugar, milk, cocoa) to a saucepan.
2. Bring to a rolling boil and boil for 1 minute.
3. Stir in the next 3 ingredients (peanut butter, oats, vanilla).
4. Drop by spoonfuls onto wax paper.
5. Let cool and set. -
Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Wacky Cake
WACKY CAKE THE TAMPA TRIBUNE
3 cups flour 2 tablespoons vanilla
2 cups sugar 2 teaspoons baking soda
6 tablespoons cocoa 2 teaspoons vinegar
1 teaspoon salt 2 cups warm water
In a 8x8" or 9x9" cake pan, mix flour, sugar,
cocoa and salt. Make 3 holes in the mixture.
In one, put vanilla; in second, put baking soda
and in third, put vinegar. Add warm water.
Mix well, till all lumps disappear. Bake at
350 degrees for 35 minutes.
Card 1 Back: blank
---
# Wacky Cake
*The Tampa Tribune*
## Ingredients
- 3 cups flour
- 2 cups sugar
- 6 Tbsp cocoa
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp vinegar
- 2 cups warm water
## Instructions
1. In an 8x8" or 9x9" cake pan, mix flour, sugar, cocoa, and salt.
2. Make 3 holes in the mixture.
3. In one hole, put vanilla; in the second, put baking soda; and in the third, put vinegar.
4. Add warm water.
5. Mix well until all lumps disappear.
6. Bake at 350°F for 35 minutes.
## Editor's Notes
- **"2 tablespoons vanilla"** — This is an unusually large amount of vanilla; however, it is clearly printed as "2 tablespoons" on the card. Other versions of this classic recipe use 2 teaspoons which is what I've listed instead.
- This is the classic "Wacky Cake" (also known as "Crazy Cake" or "Depression Cake"), a dairy-free and egg-free chocolate cake. The vinegar reacts with the baking soda to provide leavening in the absence of eggs. -
Peanut Butter Fudge
PEANUT BUTTER FUDGE ST. PETERSBURG TIMES
1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
Card 1 Back: blank
---
# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares. -
No-Bake Peanut Butter Oatmeal Cookies
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
ST. PETERSBURG TIMES
½ cup margarine
3 tablespoons unsweetened cocoa
2 cups sugar
½ cup evaporated milk
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
Bring first four ingredients to a boil; boil for
1 minute. Remove from heat; add peanut butter,
oats and vanilla. Stir until it loses shine.
Drop by teaspoonfuls on waxed paper or into
Card 1 Back:
pan. Let dropped ones set for 10 minutes, the
pan cookies longer.
---
# No-Bake Peanut Butter Oatmeal Cookies
*St. Petersburg Times*
## Ingredients
- 1/2 cup margarine
- 3 Tbsp unsweetened cocoa
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 tsp vanilla
## Instructions
1. Combine margarine, cocoa, sugar, and evaporated milk in a saucepan. Bring to a boil; boil for 1 minute.
2. Remove from heat. Add peanut butter, oats, and vanilla.
3. Stir until the mixture loses its shine.
4. Drop by teaspoonfuls onto waxed paper, or spread into a pan.
5. Let dropped cookies set for 10 minutes; pan cookies will need longer to set. -
Chocolate Cheesecake Pie
Card 1 Front:
CHOCOLATE CHEESECAKE PIE HERSHEY'S/BORDEN
1½ cups vanilla wafer crumbs (about 30 wafers)
1/3 cup confectioners' sugar
1/3 cup Hershey's Cocoa
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (not evaporated milk)
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips, melted
2 eggs
1½ teaspoons vanilla extract
Card 1 Back:
Preheat oven to 350 degrees. Combine crumbs,
sugar, cocoa and margarine; press firmly on
bottom and up side to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy. Grad-
ually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla;
mix well. Pour into prepared crust. Bake
30-35 minutes or until center is set. Cool.
Chill thoroughly. Garnish as desired. Refrig-
erate leftovers.
Makes one 9-inch pie.
---
# Chocolate Cheesecake Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
### Crust
- 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
- 1/3 cup confectioners' sugar
- 1/3 cup Hershey's Cocoa
- 1/3 cup margarine or butter, melted
### Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 cup (6 ounces) Hershey's Semi-Sweet Chocolate Chips, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
## Instructions
### Crust
1. Preheat oven to 350°F.
2. Combine crumbs, sugar, cocoa, and margarine; press firmly on bottom and up side to rim of a 9-inch pie plate.
### Filling
1. In a mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk, then melted chocolate chips.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
### Baking
1. Bake 30–35 minutes or until center is set.
2. Cool.
3. Chill thoroughly.
4. Garnish as desired.
5. Refrigerate leftovers. -
Chocolate Truffles
CHOCOLATE TRUFFLES THE TAMPA TRIBUNE
1½ packages (12 oz.) semi-sweet chocolate
8 ounces cream cheese, softened
3 cups confectioners' sugar
1½ teaspoons vanilla
Ground nuts
Unsweetened Cocoa or
Toasted coconut
Melt chocolate in large microwaveable bowl on
high 2-3 minutes or until almost melted, stirr-
ing after each minute. Stir until chocolate is
completely melted. Beat cream cheese until
Card 1 Back:
smooth. Gradually add sugar, beating until
well-blended. Add melted chocolate & vanilla;
mix well. Refrigerate 1 hour. Shape into 1-
inch balls. Roll in nuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
---
# Chocolate Truffles
*The Tampa Tribune*
*Makes about 5 dozen candies*
## Ingredients
- 1 1/2 packages (12 oz.) semi-sweet chocolate
- 8 oz cream cheese, softened
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla
- Ground nuts, for rolling
- Unsweetened cocoa, for rolling, or
- Toasted coconut, for rolling
## Instructions
1. Melt chocolate in a large microwaveable bowl on high for 2–3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
2. Beat cream cheese until smooth.
3. Gradually add sugar, beating until well-blended.
4. Add melted chocolate and vanilla; mix well.
5. Refrigerate 1 hour.
6. Shape into 1-inch balls.
7. Roll in nuts, cocoa, or coconut.
8. Store in refrigerator. -
Red Velvet Cake / Red Velvet Cake Frosting
RED VELVET CAKE THE TAMPA TRIBUNE
2 cups oil 2 teaspoons cocoa
1½ cups sugar 1 oz. red food coloring
2 eggs 1½ teaspoons salt
2½ cups plain flour 1 teaspoon baking soda
1 cup buttermilk 1 teaspoon vanilla
Cream oil and sugar; add eggs and beat well. Add
alternately flour and buttermilk. Add cocoa,
red coloring, salt, soda and vanilla. Mix well.
Pour into 2 greased and floured cake pans, or
1 long pan. Bake at 350 degrees for 20-30
minutes or until tester comes out clean when
Card 1 Back:
inserted in center of cake. Frost with Red
Velvet Frosting.
Card 2 Front:
RED VELVET CAKE FROSTING THE TAMPA TRIBUNE
1 8 ounce package of cream cheese
1 stick butter or margarine
1 box confectioners' sugar
½ teaspoon vanilla
½ cup chopped nuts
Melt cream cheese and butter over medium heat
and add sugar and vanilla. Beat well. Add
nuts and spread on cake.
Card 2 Back: blank
---
# Red Velvet Cake
*The Tampa Tribune*
## Ingredients
### Cake
- 2 cups oil
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups plain flour
- 1 cup buttermilk
- 2 tsp cocoa
- 1 oz red food coloring
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
### Frosting
- 1 (8 oz) package cream cheese
- 1 stick butter or margarine
- 1 box confectioners' sugar
- 1/2 tsp vanilla
- 1/2 cup chopped nuts
## Instructions
### Cake
1. Cream oil and sugar; add eggs and beat well.
2. Add flour and buttermilk alternately.
3. Add cocoa, red coloring, salt, baking soda, and vanilla. Mix well.
4. Pour into 2 greased and floured cake pans, or 1 long pan.
5. Bake at 350°F for 20–30 minutes, or until a tester inserted in the center of the cake comes out clean.
### Frosting
1. Melt cream cheese and butter over medium heat.
2. Add confectioners' sugar and vanilla. Beat well.
3. Add chopped nuts and spread on cake.
### Assembly
1. Once cake has cooled, frost with Red Velvet Frosting. -
Cocoa 1-Minute
(Cocoa 1-minute)
1/2 c. sugar
1/2 t. cocoa
1 pinch salt
1/4 c. hot water
2 c. milk
1 Mix sugar, cocoa, and salt in
top of double boiler.
2 Add water to cocoa mixture; boil
for 1 minutes, stirring over
Back:
3. Add milk to coca mixture; place over
hot water, cover. Heat to serving temper-
ature.
---
# Cocoa 1-Minute
## Ingredients
- 1/2 c. sugar
- 1/2 tsp cocoa
- 1 pinch salt
- 1/4 c. hot water
- 2 c. milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add water to cocoa mixture; boil for 1 minute, stirring.
3. Add milk to cocoa mixture; place over hot water, cover. Heat to serving temperature. -
Cocoa
Cocoa
1½ T. sugar.
1½ T. cocoa
pinch salt
¼ c. hot water
2 c. milk
2 servings
1. Mix sugar, cocoa, and salt in
top of double boiler.
2. Add water to cocoa mixture ½.
Back:
Min., stirring
3. Add milk to cocoa mixture,
place over hot water, cover.
Heat to serving temperture
---
# Cocoa
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp cocoa
- Pinch of salt
- 1/4 cup hot water
- 2 cups milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add hot water to cocoa mixture; stir for a few minutes, stirring.
3. Add milk to cocoa mixture; place over hot water, cover.
4. Heat to serving temperature.