Tag: Chocolate

Chocolate Fudge Cookies

This is probably the best and easiest chocolate cookies I have ever made. I tend to guess if the cookie is done enough and add a few more minutes to the cooking time. This results in a dry, crumbly cookie. Fine if you want to dunk your cookies in milk or tea, but still dry. So stick with the allotted bake time and let them cool for about 5 minutes on the cookie sheet before removing to cookie rack.

1 (18.25 ounce) package of devil’s food cake mix.*

2 eggs

1/2 cup vegetable oil

1 cup semi-sweet chocolate chips.

Preheat oven to 350 degrees. Grease cookie sheets. (I used Crisco rather than a spray).

In a medium bowl, stir together the cake mix, 2 eggs, and oil. Blend until well mixed. Stir in 1 cup of chocolate chips. Roll the dough into walnut sized balls. (I used a 1″ cookie scoop). Place the balls on the greased cookie sheet, leaving an inch or two between them.

Bake for 8 to 10 minutes in the preheated oven. Allow to cool on baking sheets for 5 minutes before removing to wire rack to finish cooling.

  • First, I used a fudge cake mix. The back of the package said 3 eggs to the mix, but just use the dry mix and then follow the rest of this recipe. Remember, you are making cookies, not the cake.
  • As chocolate is not my favorite, next time I am going to try using a yellow cake mix and add butterscotch chips. Or mix it up and use the chocolate cake mix and add peanut butter chips. Play around a little. There are no bad cookies. Right?

Hot Fudge Cake

This is a recipe I just stumbled upon. I am not a chocolate lover. Yeah, give me a chocolate bar or some Oreos, but if it is really chocolaty, it is not for me. My husband on the other hand, the more chocolate the better. Years ago, I think it was Betty Crocker, who sold a Pudding Cake dessert in a box. It was and probably still is his favorite. Well, I found this recipe and tried it. It makes more than two people need, but leftovers are always welcomed. He gave it a two thumbs up, so I will be keeping it in my recipe box.

Preheat oven to 350 degrees.

1 cup all purpose flour

3/4 cup sugar

6 Tablespoons baking cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 2% milk. (I use fat free milk).

2 Tablespoons Canola oil

r1 teaspoon vanilla extract

1 cup packed brown sugar

1 +3/4 cup boiling water

In a large bowl, whisk flour, sugar, 2 Tbls. cocoa, baking powder, and salt. In a smaller bowl, whisk milk, oil and vanilla until blended. Add to flour mixture and stir just until all dry ingredients are moistened.

Transfer this to an 8×8 or 9×9 inch cake pan. No need to grease it. In a small bowl, mix the brown sugar with the remaining 4 Tbls. cocoa. Sprinkle this over batter (Do not mix in). Pour boiling water over entire cake without mixing in. Water should cover all of the cake.

Bake for 35 to 40 minutes. Remove from oven and let sit for 10 minutes. Serve warm with whipped cream or ice cream.