Tasty and Easy Recipes

Ingredients:
* 1-1/2 cup Brown sugar; packed
* 1-1/4 cup Flour; all purpose
* 1/2 cup Cocoa powder; unsweetened, sifted
* 1-1/2 teaspoon Baking soda
* 3/4 teaspoon Baking powder
* 1 pinch Cinnamon
* 1 pinch Salt
* 1 Egg
* 1 Egg white
* 3/4 cup Buttermilk
* 3/4 cup Coffee; strong
* 1/3 cup Oil; vegetable

Icing:

* 1/4 cup Cocoa powder; unsweetened, sifted
* 4 teaspoons Sugar; granulated
* 4 teaspoons Cornstarch
* 1/2 cup Milk; skim
* 1/4 cup Corn syrup
* 1 teaspoon Vanilla

Method:
1. In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil.
2. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended.
3. Pour into greased 8-inch square cake pans.
4. Bake in 350° F oven for 30 to 40 minutes or until tester inserted into center comes out clean and cake springs back when pressed.
5. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months)

Icing:
In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake.

Ingredients:
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and cooled
1 cup dairy sour cream
1 cup boiling water

Filling:
1/2 cup butter or margerine
12 oz package caramels
1 can sweetened condensed milk

Method:
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Setaside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition.
Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 – 12 minutes, or until firm to the touch, and remove from the oven.
Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 – 20 minutes or until firm to the touch.
Note: melt chocolate in double boiler over simmer, NOT boiling water

Nothing like good ol’ fudge cookies!

Ingredients:
1/2 cup unsweetened cocoa
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
8 oz semisweet baking chocolate, broken
4 oz unsweetened baking chocolate, broken
1 1/2 cup brown sugar
3/4 cup unsalted butter
3 eggs
1 tsp vanilla
18 oz semisweet chocolate chips

Method:
To prepare Cookies: Preheat oven to 325 degrees.

Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside.

Heat 1 inch of water in the bottom of a double boiler over mediumheat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.

Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating
each addition.

Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add
chocolate chips and mix thoroughly with rubber spatula.

Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes,
rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.

Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.