Chocolate Striped Delight

This is one of my family’s all-time favorites!

Crust:

1 stick softened butter or margarine
1 C. chopped pecans
1 C. flour

Mix until crumbly and pat in a 9 X 13” pan. Bake 20 minutes at 350°. Cool completely.

Mix the following and spread on cooled crust:

2 - 8 oz. pkgs. cream cheese
1 1/2 C. powdered sugar
2 C. Cool Whip

Mix the following for the next layer:

3 small pkgs. instant chocolate pudding
3 C. cold milk
1 t. vanilla

Top with more Cool Whip. Sprinkle with your choice of miniature chocolate chips, nuts, chocolate sprinkles, etc. Chill well. Use a deep pan to hold it all! Keeps well for several days in the refrigerator.

--Jeanette
Kingman, KS

Ultimate Cupcakes

Well, everyone's had a basic cupcake before. I've suddenly discovered a whole new world of cupcakes! Just start with your basic vanilla or chocolate cupcake recipe and build from there! You can also move onto carrot cake cupcakes, lemon cake cupcakes, marble cake cupcakes...

Vanilla cupcakes:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Chocolate cupcakes:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

Buttercream Frosting:

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. For chocolate buttercream, melt 2 squares unsweetened baking chocolate and mix with frosting.

Cream Cheese Frosting:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency.

Getting creative:

• Thin Mints
  
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a little mint extract with green food coloring. Frost cupcakes and top with mini chocolate chips.
• Chocolate Decadence
• Take a basic chocolate cupcake, make a simple cream cheese frosting and top with drizzled chocolate
• Coffee-holic
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a tablespoon or two of instant coffee granules. Top it off with a coffee bean
• Peanut Butter Haven
• Take a basic vanilla cupcake, make a simple buttercream frostin and add a tablespoon or two of creamy peanut butter. Top with mini chocolate chips.
• Raspberry Cheesecake
• Take a basic vanilla cupcake, make a simple cream cheese frosting and top with a raspberry or a dollop of raspberry preserves.

--Delena
Kansas City, MO

Triple (or Fourple!) Chocolate Cake

This cake is fantastic! I made it for my husband and dad for Father's Day, and both of them loved it! If you choose to pour the Chocolate Ganache over the top of it (which I highly recommend!) then I would call it Four-ple Chocolate Cake (a little Bill Cosby humor for ya!). When pouring the Chocolate Ganache over the cake, there will be plenty that runs off the cake. Catch it below on a plate, and dip a few strawberries in it to add as garnish to the cake! By far, one of my favorite desserts I've made so far! Picture above was provided by Beth from Kansas City, MO, when she made the cake!

Cake:
1 pkg. devil's food cake mix
1 pkg. semi-sweet chocolate chips
1 8 oz. container sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg. (3.9 oz.) chocolate instant pudding mix

Chocolate Ganache:
3/4 cup heavy whipping cream
1 pkg. semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Grease a 12 cup fluted tube pan; set aside. Combine all cake ingredients into bowl and stir with wire whisk until ingredients are blended. Pour batter into prepared pan. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool completely.
Meanwhile, in a double boiler set over hot simmering water (not boiling, and the bowl shouldn't be touching the water), heat chocolate chips and whipping cream. Stir until completely melted. Pour over cake, making sure to put a plate underneath to catch the drippings. Wait until ganache has "set" to serve.

--Delena
Kansas City, MO