Wednesday, February 26, 2014

Chocolate Pie Recipe

 

Chocolate Pie Recipe

 Ingredients:       ⅔ cup flour     4½ tablespoons unsweetened cocoa     ⅔ cup milk     3 egg yolks     1 cup sugar     ¾ cup water, divided     2 tablespoons butter or margarine     1 teaspoon vanilla     pre-baked pie crust or purchased crumb crust, 9-inch   Directions:      Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.      Blend in the sugar and the beaten egg yolks and add remaining water and milk.      Cook over low until the mixture is thick; add butter and vanilla.      Pour into baked pie crust.      Top with whipped cream or whipped topping, or use the egg whites to make a meringue.      Chill thoroughly    Note: Top this chocolate pie with whipped cream or whipped topping.

Ingredients: 

  • ⅔ cup flour
  • 4½ tablespoons unsweetened cocoa
  • ⅔ cup milk
  • 3 egg yolks
  • 1 cup sugar
  • ¾ cup water, divided
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • pre-baked pie crust or purchased crumb crust, 9-inch

Directions:

  1. Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. 
  2. Blend in the sugar and the beaten egg yolks and add remaining water and milk. 
  3. Cook over low until the mixture is thick; add butter and vanilla. 
  4. Pour into baked pie crust. 
  5. Top with whipped cream or whipped topping, or use the egg whites to make a meringue. 
  6. Chill thoroughly


Note: Top this chocolate pie with whipped cream or whipped topping.

Earthquake Cake Recipe

 

Earthquake Cake Recipe

 
Ingredients:   1 box chocolate cake mix 8 oz cream cheese ⅓ cup oil 3 eggs 1⅓ cup water ⅔ cup shredded coconut ⅔ cup chocolate chips ½ cup chopped pecans ½ cup butter 3¾ cups powdered sugar  Directions:  Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the german chocolate cake mix with the oil, eggs, and water. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it.   Note: The toothpick test to check if the cake is done dont work because the cake should be more gooey in nature.

Ingredients: 

  • 1 box chocolate cake mix
  • 8 oz cream cheese
  • ⅓ cup oil
  • 3 eggs
  • 1⅓ cup water
  • ⅔ cup shredded coconut
  • ⅔ cup chocolate chips
  • ½ cup chopped pecans
  • ½ cup butter
  • 3¾ cups powdered sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 13 inch pan.
  3. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  4. Mix the german chocolate cake mix with the oil, eggs, and water.
  5. Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan, melt the butter and cream cheese.
  7. Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
  8. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
  9. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it.


Note: The toothpick test to check if the cake is done dont work because the cake should be more gooey in nature.

Coconut Cream Cake Recipe

Coconut Cream Cake Recipe


Ingredients: 

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • ½ teaspoon coconut extract
  • 1 (14 ounce) can coconut cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 cup flaked coconut

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
     
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
     
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
     
  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.


Note: Serves 12,  If you like coconut a lot, you could garnish this cake with (2 cups) sweetened shredded coconut.