Recipes for "chocolate fudge"

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Stir cake mix, eggs, and oil in a large bowl until well blended; fold in chocolate chips. Roll dough into walnut-sized balls; place cookies 2 inches apart on prepared cookie sheets.

Bake in the preheated oven until edges are crisp, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Gather all ingredients.

Combine sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter.

Transfer to a heatproof bowl and refrigerate until cool, approximately 20 minutes.

Stir chocolate chips into the cooled chocolate mixture.

Pour into your favorite popsicle molds and freeze until solid, about 4 hours.

To serve, run warm water over the molds until fudge pops slide out easily.

Grease an 8x8-inch square pan.

Place chocolate chips and sweetened condensed milk into a microwave-safe bowl. Cook on high for 2 to 3 minutes, stirring occasionally, until smooth.

Stir in vanilla, then fold in walnuts and marshmallows. Spread evenly into the prepared pan. Chill in the refrigerator until firm before slicing.

Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.

For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

Preheat an oven to 350 degrees F (175 degrees C). Grease a shallow 1 quart baking dish.

Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish.

Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish. Pour the boiling water slowly over the top of the batter and topping.

Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be soft. Invert hot cake onto a platter to serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

Combine flour, sugar, pudding mix, salt, and baking powder in a bowl; stir in bananas, 3/4 cup chocolate chips, eggs, and oil. Pour batter into the prepared pan; sprinkle remaining 1/4 cup chocolate chips on top.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix flour, baking soda, and salt together in a bowl.

Combine both sugars in a saucepan with mashed banana. Set over low heat and stir in cocoa powder and coconut oil. Cook and stir until blended and smooth, about 5 minutes.

Add flour mixture to the pan and stir until a smooth dough forms. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are golden, about 8 minutes.

Remove from the oven and cool on a wire rack.

Combine chocolate chips and condensed milk in a medium saucepan over medium-low heat; stir gently until chips are melted. Stir in vanilla and salt, then pour mixture into an ungreased 10-inch square pan.

Place in the refrigerator and chill until set, about 3 hours.

Cut chilled fudge into 25 squares.

Line an 8 x 8 inch square pan with parchment paper.

Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.

Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.

Simply Recipes / Mark Beahm

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.

Simply Recipes / Mark Beahm

In a small bowl, whisk together the brown sugar and the cocoa powder.

Simply Recipes / Mark Beahm

When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.

Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.

Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.

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Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.

Cream together the butter or margarine with the shortening.

Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.

Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.