Milky Way Ice Cream
16 ounces Milky Way candy bars
1 quart whipping cream, divided
1 1/2 quarts milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
In a double boiler, melt candy bars with half of the cream. Beat together eggs and remaining cream; whisk in melted chocolate. Cook and stir for 5 minutes. Cool. Beat together milk and pudding mixes; fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2 to 4 hours before serving.
It is important to chill the cooked egg mixture thoroughly before placing it in the ice cream maker to freeze. The colder the mixture, the faster it will freeze and the creamier the ice cream will be.
Makes about 3 quarts.
Easy Chocolate Ice Cream
2 cups half and half cream
1 1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups whipping cream
Combine half and half, sugar, cocoa and vanilla in a blender; cover and process on low until smooth. Stir in whipping cream. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2 to 4 hours before serving.
Makes 1 1/2 quarts.
Chocolate Raisin Cake
1 1/2 cups cold water
1 cup sugar
1/2 cup margarine
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon cloves
2 (1 ounce) squares unsweetened chocolate
1/2 cup flour
1 teaspoon baking soda
1 teaspoon vanilla
Creamy Almond Icing (see below)
In saucepan, boil water, sugar, margarine, raisins, cinnamon, cloves and chocolate. Cool. Dissolve baking soda in 2 tablespoons cold water; add to cooled mixture. Add flour and vanilla; mix well. Pour into a greased and floured 9 inch square pan. Bake at 350 degrees for 35 minutes. Cool.
Creamy Almond Icing
1 (8 ounce) package cream cheese
2 tablespoons powdered sugar
1 teaspoon almond extract
Combine all ingredients and spread icing over cooled cake.
Makes 10 servings.
Kahlua Chocolate Cherry Cheesecake
1 (11.2 ounce) package no-bake cheesecake mix
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1/2 cup kahlua
1/2 cup milk
2 (1 ounce) squares unsweetened chocolate, melted
Prepare crumb crust, in a 9 inch pie plate, using crumb packet from cheesecake mix, sugar and melted butter or margarine, as directed on package. In a large mixing bowl, stir together cheesecake filling packet from mix, 3/4 cup pie filling, kahlua and milk. Stir in melted chocolate, mixing well until mixture thickens. Spoon mixture into prepared crust. Cover and chill at least 1 hour before serving time. When firm, spread remaining pie filling over top.
Chocolate Pudding Cake
1 (14 ounce) can sweetened condensed milk
1 cup water
1 (4 serving size) box chocolate pudding mix, not instant
1 egg yolk
1 (1 ounce) square unsweetened chocolate
2 2/3 cups flour
1 tablespoon baking powder
1 1/3 cups sugar
1/2 cup shortening
2 teaspoons vannilla
1 cup milk
1 cup whipping cream, stiffly whipped
In saucepan, combine sweetened condensed milk, water, pudding mix and egg yolk; mix well; add chocolate. Cook over medium heat and stir until mixture boils and thickens. Cool for 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours. Combine flour and baking powder. Beat sugar, shortening and vanilla until well blended; add 3 eggs, 1 at a time, beating after each addition; stir in flour mixture alternately with milk, beating well. Spread into 2 well-greased and floured (9 inch) round layer cake pans. Bake at 350 degrees for 25 minutes, or until wooden pick inserted into centers comes out clean; cool for 10 minutes; remove from pans. Cool cakes completely. Fold whipped cream into chocolate mixture. Place 1 cake layer on plate; gently top with half of the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frozen or chilled.
Dixieland Chocolate Spice Cake
1/2 cup soft shortening
1 cup sugar
2 egg yolks
2 (1 ounce) squares semi-sweet chocolate, melted
1 1/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2/3 cup milk
2 egg whites, stiffly beaten
Heat oven to 350 degrees. Cream together shortening and sugar until fluffy. Blend in egg yolks and melted chocolate. Sift together flour, baking powder, salt and spices. Fold in the egg whites. Pour into 2 greased and floured layered cake pans. Bake for 30 to 35 minutes. Frost with lemon icing, if desired.
Makes 16 servings.
today the prompt over at what if we all cared is…
I wish I had some chocolate. I’d make chocolate covered strawberries! They are delicious! And our kids love them! The littles I mean! Come to think of it so do I!
Anyone else like chocolate dipped strawberries?
Actually, chocolate covered anything, now thats my cup of tea!