CHOCOLATE RASPBERRY CAKE

chocolate cake mix
raspberry puree (recipe follows)
cool whip chocolate frosting

Make cake according to package.  I used 2 9 inch pans.  Let cool.  While the cake is cooling you can prepare the raspberry puree. 

18 oz. frozen raspberries, thawed
1/2 cup sugar
2 tbsp. cornstarch

Puree the berries in a blender or food processor. Put into a saucepan and add sugar and cornstarch, heating over medium heat until it comes to a boil, stirring constantly. Once the mixture thickens, take it off the heat and let it cool.

When cake and puree has cooled spread puree in between the two layers of cake.  I wouldn't push down too much, as the puree may ooze out.  Place cake in fridge to let set more.  Frost and eat.  

CHOCOLATE BLISS

1 chocolate cookie pie crust
1 large box of instant chocolate pudding ( I use sugar free )
1 1/2 cups skim milk
1 8 oz. tub of fat free cool whip
Reese's peanut butter cups, Heath bar, Butterfingers, as much as you like  ( chopped in small pieces )

In a mixing bowl, mix pudding and milk together.  Fold in cool whip.  Add chopped candies.  Pour into crust and freeze.

CHOCOLATE COBBLER

• 1 cup all-purpose flour
  
  
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 7  tablespoons cocoa powder, divided
• 1 ¼ cup sugar, divided
• ½ cup milk (I used soy)
  
  
• ⅓ cup melted butter (I used Earth Balance)
• 1 ½ teaspoon vanilla extract
• ½ cup light brown sugar, packed
• 1-½ cup hot tap water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. Do not stir!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes. Serve with homemade ice cream using the gooey sauce to spoon over all.

recipe from: http://www.beckybakes.net

NUTELLA PASTRY

1 can of crescent rolls
nutella
cinnamon
sugar

Roll out crescent rolls to form rectangles.  2 per rectangle.  Spread nutella on one half.  fold over and seal edges.  Sprinkle with cinnamon and sugar.  Bake according to package.  Makes 4.

CHOCOLATE ALMOND PUFF PASTRY

1 sheet of puff pastry
almond paste
chocolate chips
toasted slivered almonds

Roll out puff pastry.  Dock center of pastry, leaving approximately 1 inch undocked around edge.  Spread a thin layer of almond paste in center up to the 1 inch edge.  Sprinkle with chocolate chips.  Brush egg wash on the outer edges of pastry.  Bake 400 degrees until golden brown.  Sprinkle almonds over top about 5 minutes before taking out of oven.  Dust edges with powdered sugar. 

NUTELLA PALMIERS

1 sheet puff pastry

nutella spread

Roll out puff pastry on parchment paper. Spread nutella spread all over. Roll one side to the center than roll the other side to the center to meet in the middle. Use your finger and some water to make the ends stick together. Cut into 1/4 inch slices and bake at 350 degrees on a parchment lined baking sheet for about 10 minutes or until golden.

RUM BALLS

3 c. vanilla wafers

1 cup pecans

1/2 c. Malibu coconut rum

1 c. confectioners sugar

3 tbsp. unsweetened cocoa

2 tbsp. corn syrup

additional confectioners sugar for rolling

In food processor pulse wafers to crumbs. Add pecans and continue to process until mixture is completely crushed and mixed. Add sugar, cocoa and corn syrup. While the processor is running, drizzle the rum in until mixture comes together. It will be sticky. Roll into 1 inch balls and coat with confectioners sugar. Lay in a single layer and let air dry for 24 hours before storing. Make one day ahead.

Makes 48 balls.

Recipe adapted from:http://bakingbites.com/

CHOCOLATE BARK

PEPPERMINT BARK:

Block melting chocolate, dark and white
red and green peppermint candy , crushed ( or whatever addins you like)

Melt chocolate in microwave according to package. Drop spoonfuls on parchment paper, alternating colors. Using rubber spatula, spread out and swirl two colors together. While chocolate is still wet spread candies over top. Tap down lightly to make sure they are in the chocolate. Let set on counter until hardened. Break into pieces and serve.

CRANBERRY AND WALNUT BARK:

White chocolate bark
dried cranberries
chopped walnuts

prepare the same as above recipe.

ROCKY ROAD BARK:

Chocolate bark

chopped pecans

mini marshmaollows

prepare the same as above recipe.

KRISPY BARK:

Chocolate bark
rice krispy cereal

prepare as above recipe.


*addins: rice krispy cereal, pecans, dried fruit, walnuts, marshmallows or anything you want.