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Chocolate Fudge
Card 1 Front:
CHOCOLATE FUDGE (Cooking Time: 11-14 min.)
3 c. sugar
½ c. butter or margarine
1 can (5.3 oz.) evap. milk
2 c. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Lightly butter a 13" x 9" baking dish. Combine
sugar, butter and milk into 2 qt. micro-proof bowl.
Cook on high 11-14 min., or until a small amount
dropped in cold water forms a soft ball
(234 D.) on microwave candy thermometer.
Card 1 Back:
Stir in chocolate pieces and marshmallow creme
until mixture is thoroughly blended. Stir in nuts
and vanilla. Pour into prepared pan. Refrigerate
until firm. Cut into squares.
Yield: 3 pounds
---
# Chocolate Fudge
*Yields 3 pounds*
## Ingredients
- 3 cups sugar
- 1/2 cup butter or margarine
- 1 can (5.3 oz.) evaporated milk
- 2 cups (12 oz.) semisweet chocolate pieces
- 1 jar (7 oz.) marshmallow creme
- 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Lightly butter a 13" x 9" baking dish.
2. Combine sugar, butter, and milk in a 2 qt. microwave-proof bowl.
3. Cook on high 11–14 minutes, or until a small amount dropped in cold water forms a soft ball (234°F on a microwave candy thermometer).
4. Stir in chocolate pieces and marshmallow creme until mixture is thoroughly blended.
5. Stir in nuts and vanilla.
6. Pour into prepared pan.
7. Refrigerate until firm.
8. Cut into squares. -
Chocolate Fudge Cake
Chocolate fudge cake
2 cups flour 1 cup sugar
2 teaspm. Calumet 2 gr. chocolate
½ t. salt 1 egg well beaten
½ cup shortening 1 teaspn. vanilla
¾ cup milk.
mix as usual- Bake greased pan 8x8
x2. inches in moderate oven 325- 1 hour
Cover cake with fudge frosting. double
recipe for two layers.
Back: blank
---
# Chocolate Fudge Cake
## Ingredients
- 2 cups flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- 1/2 cup shortening
- 1 cup sugar
- 2 oz chocolate (2 squares baking chocolate)
- 1 egg, well beaten
- 1 tsp vanilla
- 3/4 cup milk
## Instructions
1. Sift together flour, baking powder, and salt; set aside.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream shortening and sugar together until light and fluffy.
4. Beat in the well-beaten egg.
5. Stir in cooled melted chocolate and vanilla.
6. Add the sifted dry ingredients alternately with milk, beginning and ending with flour, mixing just until combined.
7. Pour into a greased 8×8 pan.
8. Bake at 325°F for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Cool completely before covering with fudge frosting. -
Chocolate Fudge Cake
Chocolate Fudge Cake
2 c sifted cake flour
2 tsp B. Powder 1/2 tsp salt.
1/2 c Butter or other short.
1 c sugar
2 sq B chocolate melted
1 egg well beaten
1 tsp vanilla
3/4 c. milk
Back: blank
---
# Chocolate Fudge Cake
## Ingredients
- 2 cups cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or shortening
- 1 cup sugar
- 2 oz (2 squares) Baker's unsweetened chocolate, melted and cooled slightly
- 1 egg, well beaten
- 1 tsp vanilla
- 3/4 cup milk
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Sift together cake flour, baking powder, and salt; set aside.
3. Cream butter or shortening and sugar together until light and fluffy.
4. Blend in melted chocolate until fully incorporated.
5. Add well beaten egg and vanilla; mix well.
6. Add sifted dry ingredients alternately with milk, beginning and ending with flour, mixing just until combined.
7. Pour into prepared loaf pan.
8. Bake at 350°F for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
9. Cool in pan 10 minutes before turning out onto a wire rack.
10. Cool completely before slicing. -
Chocolate Gloss
Card 1 Front of recipe RCA0010-20260706-0016:
Chocolate Gloss
¾ cup sugar
½ cup coffee cream
1 package (6 oz.) semi-sweet
chocolate pieces
Combine cream and sugar and cook over low
heat until mixture comes to boiling point. Re-
move from heat. Place chocolate pieces in
mixing bowl. Pour hot cream mixture over
chocolate. Beat at low speed until chocolate
is melted. Then beat at high speed until frost-
ing is of spreading consistency. Use as di-
rected above. [Continued on page 68]
Card 1 Back: blank
---
# Chocolate Gloss
## Ingredients
- 3/4 cup sugar
- 1/2 cup coffee cream (half and half or table cream)
- 1 package (6 oz.) semi-sweet chocolate pieces
## Instructions
1. Combine cream and sugar and cook over low heat until mixture comes to boiling point.
2. Remove from heat.
3. Place chocolate pieces in a mixing bowl.
4. Pour hot cream mixture over chocolate.
5. Beat at low speed until chocolate is melted.
6. Then beat at high speed until frosting is of spreading consistency.
7. Use as directed above. -
Chocolate Marshmallow Freezer Pie
Graham Crust
1 c. Choc Milk ) Heat
1/2 c. Choc Chips) till
1/8 tsp. Salt ) chips
melt
add 5 c. Marshmallows
and Stir till smooth.
cool 10 min add 1
carton cream whipped (over)
Back:
pour over crust and
put in freezer
---
# Chocolate Marshmallow Freezer Pie
## Ingredients
- Graham cracker crust
- 1 c. chocolate milk
- 1/2 c. chocolate chips
- 1/8 tsp. salt
- 5 c. marshmallows
- 1 carton whipped cream (Cool Whip)
## Instructions
1. Heat chocolate milk, chocolate chips, and salt until chips melt.
2. Add marshmallows and stir till smooth.
3. Cool 10 minutes.
4. Add 1 carton whipped cream.
5. Pour over crust and put in freezer. -
Chocolate Mousse
CHOCOLATE MOUSSE _Low Calorie, Low Fat
1 envelope unflavored gelatin
1 tb. unsweetened cocoa
2 eggs, separated
2 cups low-fat milk, divided
5 packets Sweet 'N Low
1½ tsp. vanilla
In medium-size saucepan, mis gelatin and co-
coa. In separate bowl, beat egg yolks with 1 cu
cup milk. Blend in gelating mixture. Let
stand 1 min. to soften gelatin, stir over low
heat until gelatin is completely dissolved, a-
bout 5 min. Add remaining milk, Sweet 'N Low,
and vanilla. Pour into lg. bowl and chill
stirring occasionally, until mixxture mounds
Card 1 Back:
slightly when dropped from spoon. In separate
lg bowl, beat egg whites until soft peaks
form; gradually add gelatin mixture and beat
until doubled in volume, about 5 minutes.
Chill until mixture is slightly thickened.
Turn into dessert dishes or 1-qt. bowl and
chill until set.
8 servings, 65 calories per ½ c. serving, 3g fat
---
# Chocolate Mousse — Low Calorie, Low Fat
*Makes 8 servings, 65 calories per 1/2 cup serving, 3g fat*
## Ingredients
- 1 envelope unflavored gelatin
- 1 Tbsp unsweetened cocoa
- 2 eggs, separated
- 2 cups low-fat milk, divided
- 5 packets Sweet 'N Low
- 1 1/2 tsp vanilla
## Instructions
1. In a medium-size saucepan, mix gelatin and cocoa.
2. In a separate bowl, beat egg yolks with 1 cup milk. Blend in gelatin mixture.
3. Let stand 1 minute to soften gelatin, then stir over low heat until gelatin is completely dissolved, about 5 minutes.
4. Add remaining milk, Sweet 'N Low, and vanilla.
5. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. In a separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes.
7. Chill until mixture is slightly thickened.
8. Turn into dessert dishes or a 1-qt. bowl and chill until set. -
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. -
Chocolate Nut Toffee
Chocolate Nut Toffee
1/2 cup chopped nuts
3/4 cup brown sugar
1/2 cup butter or margarine
1 pkg. (6 oz.) Baker's Semi-sweet
Chocolate Chips.
Spread Nuts over bottom of a lightly
buttered 8-inch square pan.
Combine brown sugar & butter in
a Med. Saucepan. Bring to a
(over)
Back:
rolling boil, stirring constantly.
Boil about 7 minutes or to a
temperature of 270 degrees. Pour over
nuts in pan. Sprinkle with
Chocolate chips. Cover tightly with
Aluminum foil for 2 minutes.
Then spread Chocolate evenly.
Cool. Break into pieces. Makes
about 1 pound.
(Tastes a little like Heath Bars.)
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# Chocolate Nut Toffee
## Ingredients
- 1/2 cup chopped nuts
- 3/4 cup brown sugar
- 1/2 cup butter or margarine
- 1 pkg. (6 oz.) Baker's Semi-sweet Chocolate Chips
## Instructions
1. Spread nuts over bottom of a lightly buttered 8-inch square pan.
2. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly.
3. Boil about 7 minutes or to a temperature of 270 degrees.
4. Pour over nuts in pan.
5. Sprinkle with chocolate chips.
6. Cover tightly with aluminum foil for 2 minutes.
7. Then spread chocolate evenly.
8. Cool. Break into pieces.
9. Makes about 1 pound. -
Chocolate Oatmeal Walnut Cookies
Card 1 Front:
CHOCOLATE OATMEAL WALNUT COOKIES HERSHEY'S
4 bars (4 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
3/4 cup(1½ sticks)butter or margarines, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
½ teaspoon salt
½ cup milk
3 cups regular or quick-cooking rolled oats
1½ cups coarsely chopped walnuts
Card 1 Back:
Heat oven to 350 degrees. Lightly grease cookie
sheet. In small microwave-safe bowl, place
chocolate. Microwave at HIGH (100%) 1-1½ min.
or until chocolate is melted when stirred; cool
slightly. In large mixer bowl, beat butter and
sugar until well blended. Add eggs; blend well.
Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt;
blend just until moistened. Gradually add milk
blending well. Stir in oats and walnuts. Drop
by tablespoonfuls onto prepared cookie sheet.
Bake 10-11 minutes or just until set. Cool 1
minute; remove from cookie sheet to wire rack.
Cool completely. Makes about 5 dozen cookies.
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# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's*
*Makes about 5 dozen cookies*
## Ingredients
- 4 bars (4 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups regular or quick-cooking rolled oats
- 1 1/2 cups coarsely chopped walnuts
## Instructions
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In a small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) for 1–1 1/2 minutes, or until chocolate is melted when stirred; cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs; blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon (if desired), and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheet.
9. Bake 10–11 minutes or just until set.
10. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. -
Chocolate Pecan Pie
Card 1 Front:
CHOCOLATE PECAN PIE-BAKER'S CHOCOLATE/KARO SYRUP
3 eggs, slightly beaten
1 cup KARO Light or Dark Corn Syrup
1 pkg.. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
or 4 squares (4 oz.) BAKER'S Semi-Sweet Choc-
olate, melted and cooled
1/3 cup sugar
2 TB. butter or margarine, melted
1 teaspoon vanilla extract
1½ cups pecan halves
1 unbaked 9" pastry shell
In large bowl, stir eggs, corn syrup, chocolate
sugar, butter, and vanilla until well blended.
Stir in pecans. Pour into pastry shell. Bake
Card 1 Back:
in 350 degree oven for 50-60 minutes or until
knife inserted halfway between center and
edge comes out clean. Cool on wire rack.
Makes 8 servings.
---
# Chocolate Pecan Pie
*Recipe by Baker's Chocolate & Karo Syrup*
*Makes 8 servings*
## Ingredients
- 3 eggs, slightly beaten
- 1 cup Karo Light or Dark Corn Syrup
- 1 pkg. (4 oz.) Baker's German's Sweet Chocolate, or 4 squares (4 oz.) Baker's Semi-Sweet Chocolate, melted and cooled
- 1/3 cup sugar
- 2 Tbsp butter or margarine, melted
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- 1 unbaked 9" pastry shell
## Instructions
1. In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended.
2. Stir in pecans.
3. Pour into pastry shell.
4. Bake in a 350°F oven for 50–60 minutes, or until a knife inserted halfway between the center and edge comes out clean.
5. Cool on a wire rack. -
Chocolate Pecan Truffles
CHOCOLATE PECAN TRUFFLES
1 cup chocolate morsels
½ cup sour cream
1½ cups pecans, chopped
fairly fine but not
pulverized
2½ cups vanilla wafers or
cake crumbs, finely
crushed
½ cup confectioners' sugar,
sifted
1 tablespoon grated orange
rind
⅓ cup orange juice,
approximately
½ cup unsweetened cocoa
powder, sifted
Melt chocolate and sour cream
in top of a double boiler over sim-
mering water. Stir until smooth,
then chill until mixture is barely
pliable.
Take a small amount, about half
a teaspoon, and roll into a ball with
your fingers. If chocolate is chilled
enough, this is easy. Continue to
make balls of all the chocolate, then
refrigerate until firm. These are the
centers of the truffles.
over
Back:
Mix together pecans, vanilla
wafers, confectioners' sugar, grated
orange rind and juice, using a food
processor if possible. Use just
enough orange juice to moisten and
hold together mixture, no more.
Roll chocolate balls in it and
then between your palms to make
them firm. Roll finally in cocoa
powder, shaking off excess. Refrig-
erate until serving time. Makes
about 48 truffles.
---
# Chocolate Pecan Truffles
*Makes about 48 truffles*
## Ingredients
- 1 cup chocolate morsels
- 1/2 cup sour cream
- 1 1/2 cups pecans, chopped fairly fine but not pulverized
- 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp grated orange rind
- 1/3 cup orange juice, approximately
- 1/2 cup unsweetened cocoa powder, sifted
## Instructions
1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
5. Roll finally in cocoa powder, shaking off excess.
6. Refrigerate until serving time. -
Chocolate Pixies
Card 1 Front:
Chocolate Pixies
2½c. flour 2c. sugar
2t. baking powder 4 eggs
½t. salt 2t. vanilla
½c. veg. oil 1c. pwd sugar
40g. (1oz) unsweetened choc. melted
Sift together flour, bkg pwdr and salt. Combine oil,
choc and gran. sugar. Add eggs one at a time and beat well
after each addition. Add vanilla. Add dry ingredients, blend
well. Chill several hrs or overnight.
Heat moderate oven (350°) Spread xxx sugar in small
flat pan. Drop dough by rounded teaspoonfuls into xxx sugar
with fingers, coat balls. Place 2" apart on greased
cookie sheet. Bake 10-12 min. Cool on wire racks.
Card 1 Back: blank
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# Chocolate Pixies
## Ingredients
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 40g (1 oz) unsweetened chocolate, melted
- 2 c. granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 c. powdered sugar (for rolling)
## Instructions
1. Sift together flour, baking powder, and salt.
2. Combine oil, melted chocolate, and granulated sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla.
5. Add dry ingredients and blend well.
6. Chill dough several hours or overnight.
7. Heat oven to 350°.
8. Spread powdered sugar in a small flat pan.
9. Drop dough by rounded teaspoonfuls into the powdered sugar; with fingers, coat and roll into balls.
10. Place balls 2 inches apart on a greased cookie sheet.
11. Bake 10–12 minutes.
12. Cool on wire racks.