Double Chocolate Heath Cookies

1 dark chocolate fudge cake mix
2 eggs
1/3 c oil
2 T milk
1 bag semi-sweet chocolate pieces
1 (8oz) bag Heath English toffee pieces

Mix first four ingredients until it creates a smooth, paste-like batter. Mix in chocolate pieces and Heath pieces. Place in 2-T rounds on a greased cookie sheet. (Works best if you cover the cookie sheet with tin foil first.)

Bake at 350 degrees for 8-10 minutes.

Optional: Sprinkle with sugar as soon as they come out of the oven.

Chewy Brownies

Easy & Good.

1 1/4 cup butter
3/4 cup cocoa
2 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups sifted flour
1 tsp baking powder
1 tsp salt
2 cups chopped nuts.

Sift flour, baking powder, and salt together in a mixing bowl.

Melt butter in a heavy pan over low heat.
Add cocoa, stirring constantly; cool slightly and beat in eggs and sugar.
Mix in vanilla.
Add flour mixture and mix well.
Add nuts and mix.

Pour into greased 13 inch baking pan, or sheet cake pan for thinner brownies.
Bake at 350 for 25 to 30 minutes. DO NOT OVERBAKE. They may not appear to be done, but they will continue baking when they come out of the oven.

When cool cut into squares.


From "Favorite Recipes, from Wesleyan Church Women: DESSERTS", pg 114, 1969. A recipe submitted by Mrs. Robert Stonoff, Phoenix AZ.
A wedding gift in 1970.

Best Ever Chocolate Fudge Layer Cake

Miriam (my sister-in-law) found this in the Kraft magazine, and, oh man!, was it good!  I don't usually like chocolate cake, but this is really, really good.  Moist, chocolatey and delicious!

1 pkg (8 squares) semi-sweet baking chocolate, divided
1 pkg (2 layer size) chocolate cake mix
1 pkg (4 serving size) chocolate flavor instant pudding & pie filling
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
1 tub (8 oz) frozen cool whip
2 T sliced almonds, coconut shavings, chocolate shavings or handful of jordan almonds for garnish  (be creative!)

Preheat oven to 350 degrees.  Grease 2 9-inch round baking pans. Chop 2 of the chocolate squares; set aside.  Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl.  Stir in chopped chocoate.  Spoon into prepared pans.  Bake 30-35 mins or until toothpick inserted comes out clean.  Cool in pans on wire racks 10 mins.  Remove cakes from pans and cool again on wire racks completely.  Place frozen whipped topping and remaining 6 chocolate is completely melted and mixture is smooth, stiring after 1 min.  Let stand 15 mins to thicken.  Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer.  Spread top and side with remaining chocolate mixture.  Garnish with almonds.  Store in refrigerator.  Makes 18 servings, 1 slice each.

Chocolate Sauce

6 T water
6 T sugar
¼ c butter
1 1/3 c semisweet chocolate chips

Combine water, sugar and butter in a small saucepan. Bring to a full boil. Remove from heat and stir in chocolate chips. Stir until chips have completely melted. Let cool. Great for fondue or on ice cream or as a dip for fruit.

Feathery Chocolate Soufflé

(Serves 2)

Butter (to coat dish)
2 T butter
1 (1 oz) square unsweetened chocolate
2 T all-purpose flour
½ t vanilla
½ c milk
Dash of salt
¼ c sugar
2 large eggs, separated

Preheat oven to 325 degrees. Coat bottom and sides of a 2-cup soufflé dish or 2 (10 oz) custard cups with butter and set aside. Melt 2 T butter with chocolate in a saucepan over medium heat. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add the milk, stirring constantly until thick and bubbly. Stir in salt and remove from heat. Separately, beat yolks and sugar together until thick and pale. Stir in vanilla to egg mixture. Gradually add ¼ of hot chocolate mixture into yolk mixture; beat at medium speed until blended. Gradually add remaining chocolate mixture, mixing constantly. Beat egg whites until soft peaks form. Gently fold ¼ of egg whites into chocolate mixture. Fold in remaining egg whites into chocolate mixture. Carefully spoon into prepared soufflé dish or custard cups. Bake for 35 minutes or until puffed and set. Serve immediately.