A fun way to get the kids into the kitchen is to pursuade them to help you out making Easter candy...seriously, who can say no to that?? Homemade candy always has such great flavor & its fun for the kids to see they can make what they see in the store without all the preservatives & with the chocolate they like best! Even better, these do not have to be shapped like eggs, so make them into squares, balls, whatever floats your boat & works for your family.
8oz cream cheese
1 stick butter
2lbs 10x sugar
1 tsp vanilla
1 1/2 c coconut
Mix all ingredients together
shape into eggs (or whatever you have decided to do)
place eggs on cookie sheet lined with wax paper & place in refrigerator to chill
once eggs are cold, coat them with melted chocolate of your choice (you can use traditional chocolate chips, the microwave kind of chocolate in the baking aisle for dipping, dark chocolate, white, or get colored for the season or the party colors if they are for a bridal or baby shower)
return to the fridge to set the chocolate & enjoy
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
27 March 2010
Hot Chocolate Mix
Fun way for the kids to help make a jar mix to give at Christmas or any time. Its also a great way to save money on a staple for your own house over the cooler months if you go through as much as we do!
1 box powdered carnation milk (8qt size)
1 lb can Nestles Quick Mix
6 oz Coffee Mate Powdered Creamer
3/4 c powdered sugar
Mix all ingredients together, then put into jars or desired containers.
Attach the following instructions:
Use 1/2 c mixture with 1/2 c boiling water. Top with marshmellows & stir with a candy cane!
***You can add mini marshmellows to the mix if you like Some stores carry the super tiny ones found in most store bought pkgs of hot chocolate mix.
1 box powdered carnation milk (8qt size)
1 lb can Nestles Quick Mix
6 oz Coffee Mate Powdered Creamer
3/4 c powdered sugar
Mix all ingredients together, then put into jars or desired containers.
Attach the following instructions:
Use 1/2 c mixture with 1/2 c boiling water. Top with marshmellows & stir with a candy cane!
***You can add mini marshmellows to the mix if you like Some stores carry the super tiny ones found in most store bought pkgs of hot chocolate mix.
French Crepes
My older daughter made this recipe at church's summertime wed nights...she loved it so much she begged me to keep the recipe so we could make it again sometime. She was 8 when she helped make it...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
26 March 2010
Chewy Picnic Brownies
This recipe comes from VEGETARIAN TIMES magazine, July/August 2009...a fantastic brownie recipe for those who like to stay on the vegetarian side of things...though it does contain dairy by way of butter & eggs
1 c flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
6oz semisweet or bittersweet chocolate
6oz (1 1/2 sticks) nonhydrogenated butter, cut into small pieces
1 1/2 c light brown sugar
3 lg eggs, beaten
Preheat oven to 325
Coat 9" square baking pan with cooking spray
Whisk together flour, cocoa, and powder together in lg bowl.
Melt chocolate and butter in double broiler (or two saucepans, bottom one with an inch of water, top one cocked so it doesn't touch the water where you melt the chocolate & butter)
Remove from heat, and whisk until smooth
Stir brown sugar into chocolate mixture. Fold in beaten eggs.
Spread in prepared baking pan.
Bake 25-30 minutes, or until brownies look set, still soft in center.
Cool, then slice into squares.
1 c flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
6oz semisweet or bittersweet chocolate
6oz (1 1/2 sticks) nonhydrogenated butter, cut into small pieces
1 1/2 c light brown sugar
3 lg eggs, beaten
Preheat oven to 325
Coat 9" square baking pan with cooking spray
Whisk together flour, cocoa, and powder together in lg bowl.
Melt chocolate and butter in double broiler (or two saucepans, bottom one with an inch of water, top one cocked so it doesn't touch the water where you melt the chocolate & butter)
Remove from heat, and whisk until smooth
Stir brown sugar into chocolate mixture. Fold in beaten eggs.
Spread in prepared baking pan.
Bake 25-30 minutes, or until brownies look set, still soft in center.
Cool, then slice into squares.
Fudgy Mocha Toffee Brownies
One should always have several fantastic brownie recipes within reach for those moments when you just need some chocolate!
2 Tbs instant coffee granules 1/2 c unsweetened cocoa
1/4 c hot water 1 tsp baking powder
1/4 c butter 1/2 tsp salt
1/4 c semi sweet chocolate chips 1 tsp vanilla
1 1/2 c flour 2 lg eggs
1 1/3 c sugar 1/4 c toffee chips
Preheat oven to 350
Spray bottom of 9" square pan
Combine coffee & hot water, stir till granules dissolve
Combine butter & choco. chips, melt till smooth
Combine flour through salt with a whisk
Combine, butter mixture, coffee mixture, vanilla & eggs in med. bowl with a whisk
Add in flour mixture just until moist
Spread evenly into the 9" square pan
Sprinkle with toffee chips
Bake at 350 for 20-22 minutes
Cool on wire rack...but not too cool because everyone knows a warm brownie is the BEST brownie!
2 Tbs instant coffee granules 1/2 c unsweetened cocoa
1/4 c hot water 1 tsp baking powder
1/4 c butter 1/2 tsp salt
1/4 c semi sweet chocolate chips 1 tsp vanilla
1 1/2 c flour 2 lg eggs
1 1/3 c sugar 1/4 c toffee chips
Preheat oven to 350
Spray bottom of 9" square pan
Combine coffee & hot water, stir till granules dissolve
Combine butter & choco. chips, melt till smooth
Combine flour through salt with a whisk
Combine, butter mixture, coffee mixture, vanilla & eggs in med. bowl with a whisk
Add in flour mixture just until moist
Spread evenly into the 9" square pan
Sprinkle with toffee chips
Bake at 350 for 20-22 minutes
Cool on wire rack...but not too cool because everyone knows a warm brownie is the BEST brownie!
Angel Food Cake with Mocha Icing
Another recipe from my grandma that brings back memories of being little and hanging out at her house. I adore angel food cake, and even more with her mocha icing smothering it! I mean, seriously, how can't you love that combo?!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
25 March 2010
Walnut Toffee
This recipe also came from my gma. She made this every Christmas (along with at least a dozen other fun treats stored in tins in the garage for easy snitching!)...but shhhhhh...we don't want to tell her that is how the tins emptied so fast!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
3 Layer No Bake Cookies
Looking for a fun treat that doesn't involve the oven? Look no further...these cookies came from my gma who loved to bake & have tons of treats around for get togethers & holidays.
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Brownies n Cream Sandwiches
Like whoopie pies...like brownies??? this fabulous recipe combine both into one easy to make dessert! Great for traveling, these will go quick so come prepared!!
1 box Fudge Brownies
1 lg egg
2 Tbs water
1/3 c veg. oil
1 can creamy home-style classic vanilla frosting
Preheat oven to 375
Grease cookie sheets
Mix brownies, oil, egg, water
Drop by even Tbs 2" apart on greased sheets
Bake 7-8 minutes or until set
Cool, then frost & top with a second brownie to make a sandwich
Fantastic way to bring brownies to work, school or any get together. Each is wrapped in plastic wrap, making them easy to toss into picnic baskets, lunches or into the snack basket for trips!
1 box Fudge Brownies
1 lg egg
2 Tbs water
1/3 c veg. oil
1 can creamy home-style classic vanilla frosting
Preheat oven to 375
Grease cookie sheets
Mix brownies, oil, egg, water
Drop by even Tbs 2" apart on greased sheets
Bake 7-8 minutes or until set
Cool, then frost & top with a second brownie to make a sandwich
Fantastic way to bring brownies to work, school or any get together. Each is wrapped in plastic wrap, making them easy to toss into picnic baskets, lunches or into the snack basket for trips!
Easter Eggs
Yummy Yummy...fantastic way to have the kids participate in making Easter goodies to give away & maybe slip a few into their own baskets! Having the kids help in the kitchen is a great way to encourage them in math, science, and instill creativity. This time will go a long way when they are grown & out of your house...might even mean some fantastic food coming back into your house too...
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
Hot Fudge Sauce...homemade! How fun is that? No extra preservatives, and you can even give it as a gift to a hostess if you bring along the Mint Brownie Pie!!
3 (1oz) unsweetened chocolate squares
1/2 c butter
1 (12oz) can evaporated milk
1 (16oz) pkg powdered sugar, sifted
Melt chocolate & butter in a heavy saucepan over low heat. Stir occassionally. Add milk alternating with sugar; stirring well after each addition.
Bring to a boil over med heat, stirring constantly. Reduce heat; simmer 5 minutes or until thickened.
Serve over ice cream...YUM!!!
Store in refrigerator.
If you choose to take it along with you, or just want to make up some for your fridge, pour into a glass canning jar & use the lids that come with it. Be sure to label when you made it & what it is before you give it away! :)
3 (1oz) unsweetened chocolate squares
1/2 c butter
1 (12oz) can evaporated milk
1 (16oz) pkg powdered sugar, sifted
Melt chocolate & butter in a heavy saucepan over low heat. Stir occassionally. Add milk alternating with sugar; stirring well after each addition.
Bring to a boil over med heat, stirring constantly. Reduce heat; simmer 5 minutes or until thickened.
Serve over ice cream...YUM!!!
Store in refrigerator.
If you choose to take it along with you, or just want to make up some for your fridge, pour into a glass canning jar & use the lids that come with it. Be sure to label when you made it & what it is before you give it away! :)
Chocolate Turtle Cheesecake Bars
This looks insanely delicious in the magazine photo (recipe taken from the spring 2009 Foods & Family mag. from kraft foods)...it is really easy to make up, delicious to eat, just one catch that I found after making it...the caramel made it really hard to cut through the crust...not sure if you could add a little more milk to it to make it softer or if it would be better to use the caramel topping from Smuckers in pace of what they call for...up to you what you try. Our crew inhaled it, harder crust & all...
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
24 March 2010
Tandy Cake
Do you love those fantastic Tastycake Tandy Cakes? Mmmmmmmm...oh I can taste them now!! I picked this cake to pop up because the peanut butter & chocolate remind me of Easter candy...thus a great cake if its your turn to bring dessert to the family dinner...
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
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