Chocolate Brownie Cake

The "Chocolate Brownie Cake" recipe by Amanda Rettke can be found at I Am Baker.

Submitted by Margene McLoughlin

Rettke, Amanda. "Chocolate Brownie Cake." I Am Baker, https://iambaker.net/chocolate-brownie-cake/. Accessed 16 November 2018.

Chocolate Zucchini Cake

Ingredients:

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 stick butter, softened
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp. vanilla 
• 1/2 cup milk mixed with 1/2 tsp. vinegar
• 2-1/2 cups flour
• 1/4 cup unsweetened cocoa 
• 2 tsp. baking soda
• 1/2 tsp. ground allspice
• 1/2 tsp. cinnamon
• 2 cups grated zucchini
• 3/4 cup semi-sweet chocolate chips

Directions:

1. Combine sugars, butter, and oil. Beat until fluffy. Add eggs one at a time, beating after each. Add vanilla and soured milk; beat until smooth. 
2. Sift dry ingredients and gradually add to mixture; beat until smooth. Fold in zucchini. Turn into a greased and floured 9 x 13 in. pan. Sprinkle chocolate chips on top and press in with spoon until just covered with batter.
3. Bake at 325°F for 45-60 minutes.
4. If desired, frost with a frosting of your choice.

Submitted by Margene McLoughlin, an old family recipe

Black Bottom Cupcakes

Ingredients:

Filling

• 1 (8 oz. pkg.) cream cheese
• 1 egg
• 6 oz. chocolate chips
• 1/3 cup sugar
• 1/8 tsp. salt

Batter

• 1-1/2 cups flour
• 1/4 cup cocoa
• 1/2 tsp. salt
• 1 cup sugar
• 1 tsp. baking soda
• 1/3 cup oil
• 1 cup water
• 1 tsp. vanilla
• 1 tbsp. vinegar

Directions:

1. Make the filling. Mix together cream cheese, egg, chocolate chips, sugar, and salt. Set aside.
2. Make the batter. Mix together flour, cocoa, salt, sugar, and baking soda. Add the oil, water, vanilla, and vinegar. Mix well.
3. Pour batter into greased muffin cups about 1/2 full. Top with 1 spoonful of the cream cheese filling. Sprinkle with sugar (or slivered almonds--optional). 
4. Bake in a 350°F oven for about 30 minutes.

Serves: 16-18

Submitted by Sue Richichi, her mother's recipe

Chocolate-Tahini Banana Bread

The "Chocolate-Tahini Banana Bread" recipe by Hannah Klinger can be found at Cooking Light.

Submitted by Sarah Bublitz

Klinger, Hannah. "Chocolate-Tahini Banana Bread." Cooking Light, http://www.cookinglight.com/recipes/chocolate-tahini-banana-bread. Accessed 15 June 2018.

Award-Winning Double Chocolate Banana Muffins

Ingredients:

• 2-3 medium ripe bananas, mashed
• 1 cup sugar
• 1 egg
• 1/3 cup vegetable oil
• 1-1/2 cup flour
• 1/4 cup baking cocoa
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 cup semisweet chocolate chips

Directions:

1. In a large bowl, mix bananas and sugar; let set a few minutes to soften. Add egg and vegetable oil.
2. Stir dry ingredients together and ad banana mixture just till moistened. Stir in 1 cup semisweet chocolate chips.
3. Fill greased muffin cups 3/4 full. Bake at 350℉ for 20-25 minutes.

Makes 12 standard muffins.

Submitted by Sue Richichi. This recipe won 2nd place at the Wisconsin State Fair in 2003.

German Chocolate Pies

The "German Chocolate Pies" recipe can be found in The Southern Pie Book by Jan Moon.

Submitted by Sue Stoecker

Moon, Jan. “German Chocolate Pies.” The Southern Pie Book. New York, NY: Oxmoor House, 2013. Print.

Molten Mocha Cake

The "Molten Mocha Cake Recipe" by Aimee Fortney can be found at Taste of Home.

Submitted by Sue Richichi

Fortney, Aimee. "Molten Mocha Cake Recipe." Taste of Home, https://www.tasteofhome.com/recipes/molten-mocha-cake. Accessed 20 September 2017.

Peanut Butter Chocolate Cupcakes

Ingredients:

Cake

• 1 package yellow cake mix
• 1 cup creamy peanut butter
• 1/4 cup oil
• 1/2 cup brown sugar
• 1 cup water
• 3 eggs
• 6 oz. chocolate chips
• Dash of salt

Frosting

•  1/2 cup butter
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/2 tsp. vanilla
• 3-4 tbsp. cream or milk
• Dash of salt

Directions:

1. Beat the dry cake mix, peanut butter, and brown sugar together. Add the oil and eggs. Mix well. Add the salt and fold in the chocolate chips. Fill 24 cupcake liners with the batter.
2.  Bake at 350℉ for 12-15 minutes. Remove from baking pans and cool. 
3. While cupcakes bake, mix the frosting. Cream the butter and peanut butter together. Gradually add the powdered sugar with the vanilla and cream. Add the salt. Frost the cupcakes.

Submitted by Marie Weber

Rachael Ray's Kahlua Chocolate Chunk Cookies

Ingredients:

• 1 (17.5 oz.) package  dry chocolate chip cookie mix
• 7 tbsp. butter, softened
• 1 large egg, beaten
• 1/4 cup coffee liqueur, such as Kahlua
• 3 tbsp. instant espresso powder or instant coffee crystals
• 1 tbsp. ground coffee beans
• 1 cup bittersweet chocolate chunks
• 4 oz. broken walnut pieces (optional)

Directions:

1.  Preheat oven to 375℉. Place racks in center of oven. 
2. Pour cookie mix into a mixing bowl and make a well in the center. Add softened butter, egg, Kahlua, instant espresso, ground coffee, chocolate chunks, and walnuts, if using. Mix well to combine all ingredients into cookie dough.
3. Using a small scoop or a heaping teaspoon, drop cookies 2 inches apart on an ungreased nonstick cookie sheet or sheets. Bake cookies in batches until crisp and browned at edges, 9-11 minutes. Transfer to a wire rack to cool.

Submitted by Margene McLoughlin from http://www.rachaelray.com/recipe/kahlua-chocolate-chunk-cookies/

Chocolate Ganache

Ingredients:

• 8 oz. good semisweet chocolate chips
• 1/2 cup heavy cream
• 1 tsp. instant coffee granules

Directions:

1. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  
2. To make into frosting, beat it in a mixer after the ganache is cool.

Submitted by Rose Mary Walecki from http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-recipe

Chocolate Chunk Cookies

Ingredients:

• 1/2 lb. unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tsp. pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1-1/2 cups chopped walnuts
• 1-1/4 lbs. semisweet chocolate chunks

Directions:

1. Preheat the oven to 350 degrees.
2. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

Submitted by Marie Weber from http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-cookies-recipe

English Chocolate Crisps

Ingredient:

• 7-1/4 oz. milk chocolate, such as Perugina
• 5-1/2 oz. bittersweet chocolate, such as Lindt or Perugina
• 3 cups cornflakes, such as Kellogg's
• 1/3 cup dried cranberries

Directions:

1. Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
2. Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
3. Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten

Chocolate Cherry Bars

Ingredients:

Bars 

• 1 package devils food cake mix
• 1 (21 oz.) can cherry pie filling
• 1 tsp. almond extract
• 2 eggs, beaten

Frosting

• 1 cup sugar
• 5 tbsp. butter or margarine
• 1/3 cup milk
• 1 cup chocolate chips

Directions:

1.  For the bars, grease and flour a jelly roll pan or a 9x13 inch baking pan. In a large bowl, combine all ingredients for the bars. Stir by hand until well-blended. Pour into pan. Bake at 350℉ for 20-30 minutes (30 minutes if using a 9x13 inch pan).
2. For the frosting, combine and heat the first three ingredients in a small saucepan, stirring constantly for 1 minute. Remove from heat; stir in chocolate chips until smooth. Pour over warm bars.

Submitted by Sue Thomas