January 2025 – Chocolate
Chocolate Cake or Cupcakes
Elsie Reiff, Ephrata
“Our family just loves this cake. No mixer needed. Even the children can make it.”
- 3 cups Pillsbury flour
- 2 cups granulated sugar
- ½ cup cocoa
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup Wesson oil
- 2 cups cool water
- 2 teaspoons Shank’s vanilla bean
- 2 tablespoons vinegar
Mix together flour, sugar, cocoa, salt and baking powder with a spoon. Add remaining ingredients one cup at a time to avoid batter getting lumpy.
Pour batter into a cake pan, or fill cupcake pan 1/2 to 3/4 full. Bake at 350°F for 30 to 45 minutes. Cool, then top with desired icing. Cake is very moist.
Chocolate Bars
Elsie Reiff, Ephrata
“Our family just loves this bar.”
Bars:
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- ¾ cup Pillsbury flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon Shank’s vanilla
Toppings:
- 2 cups marshmallows
- 1¼ cups chocolate chips
- 1 cup peanut butter
- 2 cup Rice Krispies
Mix all bar ingredients together. Spread in a 9”x13” pan and bake at 350°F for 15 minutes.
Remove from oven and spread marshmallows over top of bars. Bake for an additional 2 minutes.
Remove from oven and cool.
On top of a double boiler, melt chocolate chips and peanut butter. Add Rice Krispies. Spread over top of cooled cake.
Allow chocolate layer to harden, then cut into bars.
Unbaked Chocolate Cookies
Anne M. Loechner, Lititz
“Chocolate is all you taste when it’s finished.”
- 3 cups Mother’s quick oats
- 1 heaping tablespoon peanut butter
- 1 teaspoon vanilla
- 1 stick butter or margarine
- 2 scant cups sugar
- 3 tablespoons cocoa
- ½ cup whole milk or evaporated milk
Combine oats, peanut butter and vanilla in a large bowl; set aside.
Melt butter. Add sugar, cocoa and milk; boil for 2 minutes. Pour over ingredients in the bowl. Mixture must be blended quickly so as not to get sugary.
Drop by spoonfuls on wax paper or aluminum foil. Let stand until firm.
Note: Nuts or raisins can be used in place of peanut butter.
Chocolate Shoo Fly Pie
Damaris Zimmerman, East Earl
“This is one of our favorite pies!”
- (6) unbaked pie shells
- prepared chocolate frosting for topping
Top Layer:
- 2 cups brown sugar
- 1 cup lard or oil
- 2 eggs
- 4 tablespoons cocoa powder
- 2 teaspoons baking soda
- 2 cups hot water
- 2 cup molasses
- 4 cups flour
- 2 tablespoons vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mix sugar, oil, eggs and cocoa. Add baking soda to molasses and hot water. Add to first mixture. Stir in flour, cinnamon, salt and vanilla.
Bottom Layer:
- 1 quart water
- 1¼ cups sugar
- 2 tablespoons cocoa powder
- 3 tablespoons Clear Jel
- butter the size of a walnut
- 1 teaspoon vanilla
Combine the water, sugar, cocoa powder and Clear Jel in a saucepan; bring to a boil. Add butter and vanilla.
Divide equally into pie shells. Top each with top layer mixture.
Bake at 350°F for 1 hour.
When cooled, top with chocolate frosting.
Makes six 8” pies.
Cappuccino Bon-Bons
Gloria Dougherty, Akron
“Delicious!”
- 1 package brownie mix
- 2 eggs
- 1/3 cup oil
- 1/3 cup water
- 1½ tablespoons instant coffee
- 1 teaspoon cinnamon
- powdered sugar for dusting
Preheat oven to 350°F.
Spray mini muffin pans with cooking spray.
Stir together the eggs, oil and water. Add the brownie mix and stir until combined. Stir in coffee and cinnamon.
Bake 10 to 12 minutes.
Cool; dust with powdered sugar. Chill before removing from pans.
Note: Can also add mocha chocolate chips.
Blueberry Chocolate Bark
Callum Frain, Akron
- fresh blueberries, rinsed and dried
- dark chocolate coating wafers
Line a dish with parchment paper. Fill the bottom of the dish with a single layer of blueberries. Try to avoid any gaps.
Heat the chocolate in the microwave for 30 seconds; stir. Heat for an additional 15 seconds at a time, stirring in between, until the chocolate is melted and pourable. Pour the chocolate over the blueberries, being sure all berries are covered.
Put dish in the refrigerator for at least one hour so the chocolate can harden.
Once the chocolate is hardened, the bark easily breaks into bite-sized pieces.
Triple-Chocolate Quick Bread
Stephanie Trowbridge, Stevens
- ½ cup butter
- 2/3 cup packed brown sugar
- 2 eggs
- 1 cup mini semi-sweet chocolate chips, melted
- 1½ cups applesauce
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup semisweet chocolate chunks
Glaze:
- ½ cup mini semisweet chocolate chips
- 1 tablespoon butter or margarine
- 2 to 3 tablespoons half-and-half
- ½ cup confectioners sugar
- ¼ teaspoon vanilla extract
- pinch of salt
In a mixing bowl, cream butter and sugar. Add eggs and melted chocolate; mix well. Add applesauce and vanilla. Set aside.
In another bowl, combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chunks.
Divide the batter between 4 greased mini (5”x3”x2”) loaf pans. Bake at 350°F for 35 to 40 minutes. Move to wire racks to cool completely.
For glaze, melt chocolate chips and butter in a saucepan, stir in cream. Remove from heat and add sugar, vanilla and salt. Drizzle over bread.
Zucchini Chocolate Cake
Pat Roth, Ephrata
- ½ cup butter, softened
- 1¾ cups sugar
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup 2% milk
- ½ cup buttermilk
- 2½ cups all-purpose flour
- ¼ cup baking cocoa
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded zucchini
- ½ cup semisweet chocolate chips
In a large bowl, beat the butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each one. Beat in vanilla.
Combine milk and buttermilk.
Combine the flour, cocoa, baking soda, baking powder and salt; add to the batter, alternating with the milk mixture, beating well after each addition. Fold in the zucchini.
Pour batter into a greased 13”x9” baking pan. Sprinkle with chocolate chips.
Bake at 325°F for 45 to 50 minutes. Cool on wire rack and dust with confectioners sugar.
Chocolate Peanut Butter Parfaits
Pat Roth, Ephrata
“I got this recipe out of an old Jell-O cookbook years ago. I make this often. I love it. Since I am diabetic, this is perfect for one.”
- 2 cups plus 2 tablespoons cold skim milk, divided
- 2 tablespoons peanut butter
- 1 cup Cool Whip whipped topping, thawed
- 1 package (4 serving size) Jell-O chocolate flavor sugar-free instant pudding & pie filling
Add 2 tablespoons of the milk to the peanut butter; stir until well-blended. Stir in the whipped topping.
Pour the remaining 2 cups milk into a medium mixing bowl. Add the pudding mix. Beat with a wire whisk until well-blended, 1 to 2 minutes.
Spoon half of the pudding mixture into 6 parfait glasses. Cover with the whipped topping mixture. Top with the remaining pudding mixture.
Refrigerate until ready to serve.
Chocolate Coated Pretzels
Pat Roth, Ephrata
- 1 to 1¼ lbs. milk chocolate candy coating, coarsely chopped
- 8 oz. package miniature pretzels
In a microwave, melt half of the candy coating at a time. Stir until smooth.
Dip the pretzels in the candy coating; allow excess to drip off. Place on waxed paper and let stand until almost set.
Garnish as desired with jimmies or colored sugar and let stand until set.
Raspberry Fudge Brownies
Mary Ann Dell, East Earl
- ½ cup butter or margarine
- (3) 1 oz. squares bittersweet chocolate
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- dash salt
- ½ cup sliced or slivered almonds
- ½ cup raspberry preserves
- 1 cup (6 oz.) milk chocolate chips
Preheat oven to 350°F.
Butter and flour an 8” square pan.
Melt butter and bittersweet chocolate in a small heavy saucepan over low heat. Remove from heat; cool.
Beat eggs, sugar and vanilla in a large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended.
Spread 3/4 batter into prepared pan; sprinkle almonds over top. Bake 10 minutes. Remove from oven.
Spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing the top.
Bake an additional 25 to 30 minutes, or just until the top feels firm. Remove from oven and sprinkle chocolate chips over top. Let stand a few minutes until chips melt; spread evenly over brownies.
Cool completely in pan on wire racks. When chocolate is set, cut into 2” squares.
Makes 16 brownies.
Semi-Sweet Chocolate Fudge
Mary Ann Dell, East Earl
- 4 cups sugar
- 7 oz. jar marshmallow crème
- 1½ cups (12 oz. can) evaporated milk
- 1 tablespoon butter or margarine
- 4 cups (24 oz. package) semi-sweet chocolate chips
Line a 13”x9”x2” pan with foil extending over edges of pan. Butter foil lightly.
In a heavy 4-quart saucepan, stir together sugar, marshmallow crème, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil; boil and stir 5 minutes.
Remove from heat; immediately add chocolate chips, stirring until smooth. Pour into prepared pan.
Cool until firm. Remove from pan, using foil to lift. Peel off the foil and cut into squares. Store in an airtight container in a cool dry place.
Makes about 8 dozen squares.
Crispy Chocolate Bars
Mary Ann Dell, East Earl
- 1 package (6 oz., 1 cup) semisweet chocolate chips
- 1 package (6 oz., 1 cup) butterscotch chips
- ½ cup peanut butter
- 5 cups corn flakes cereal
- vegetable oil cooking spray
In a large saucepan, combine chocolate and butterscotch chips and peanut butter. Stir over low heat until smooth. Remove from heat. Add corn flakes cereal. Stir until well coated.
Using a buttered spatula or waxed paper, press mixture evenly into a 9”x9”x2” baking dish coated with cooking spray. Cut into bars when cool.
Makes 32 bars.
Triple Chocolate & Vanilla Cheesecake
Marilyn Bashore, Lititz
- 1½ cups finely crushed Oreo cookies
- 3 tablespoons butter, melted
- (4) 8 oz. packages cream cheese, softened
- 14 oz. can sweetened condensed milk
- 4 eggs
- 1/3 cup flour
- 1 tablespoon vanilla
- (2) 1 oz. squares semi-sweet chocolate, melted
- chocolate glaze (recipe follows)
Preheat oven to 350°F.
Combine crumbs and butter; press firmly into bottom of a 9” springform pan.
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla, beating well.
Divide batter in half. Add chocolate to one half and pour into pan. Top evenly with vanilla batter.
Bake 50 to 55 minutes, or until center springs back when lightly touched. Remove from oven and cool completely.
Chocolate Glaze:
- (2) 1 oz. squares semi-sweet chocolate
- ½ cup heavy whipping cream
In a small saucepan over low heat, melt chocolate with whipping cream. Cook and stir until smooth. Remove from heat and spread over cheesecake.
Chocolate Mocha Butter Cake
Marilyn Bashore, Lititz
“This recipe appeared in the April 3, 1979 issue of Family Circle. I have made it every year since for my husband’s birthday!”
- 22/3 cup sifted cake flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter
- 1 cup sugar
- 3 eggs
- ¾ cup light corn syrup
- 3 squares unsweetened chocolate, melted
- 2 teaspoons vanilla
- 1½ cups buttermilk
- mocha satin frosting (recipe follows)
Grease three 9” cake pans. Line bottoms with wax paper, grease, and lightly flour.
Sift flour, baking soda and salt in a bowl.
Beat butter in a large bowl with an electric mixer until smooth. Slowly beat in sugar. Beat in eggs, one at a time. Beat in corn syrup, cooled chocolate and vanilla. Add flour mixture alternately with buttermilk.
Spoon batter into prepared pans, dividing equally.
Bake in preheated oven at 350°F for 25 minutes or when centers spring back lightly when touched.
Remove pans from oven and cool for 10 minutes on wire racks. Remove cake from pans, remove wax paper, and cool completely before filling and frosting.
Mocha Satin Butter Frosting:
- 1 box confectioners sugar
- 1 teaspoon unsweetened cocoa
- ¼ teaspoon salt
- ¾ cup unsalted butter
- 2 tablespoons instant coffee powder
- 2 to 3 tablespoons heavy cream
- 2 teaspoons vanilla
- 1 egg white
Sift sugar and cocoa.
Beat butter in a medium bowl with electric mixer until smooth. Beat in sugar mixture. Dissolve coffee in the cream and beat into the frosting with the vanilla. Lastly, beat in the egg white until frosting is of spreading consistency.
One-Bowl Brownies
Marilyn Bashore, Lititz
- (4) 1 oz. squares unsweetened chocolate
- ¾ cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup coarsely chopped nuts (optional)
Grease a 9”x13” pan. Preheat oven to 350°F.
Microwave chocolate and butter in a large bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until blended. Beat in eggs and vanilla. Mix in flour. Stir in nuts, if using. Spread evenly into prepared pan.
Bake for 35 to 40 minutes, or until wooden pick comes out almost clean. Do not overbake!
Cool in pan. Cut into squares.
Makes 24 brownies.
Kentucky Derby Pie
Dean Putt, Lititz
- 9-inch pie shell
- ¼ cup butter
- 1 cup sugar
- ½ teaspoon salt
- 3 eggs, beaten
- ½ cup corn syrup
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- ½ cup miniature chocolate chips
- ½ cup pecans, chopped
Sprinkle chocolate chips and pecans in bottom of pie shell.
Cream butter and sugar. Add remaining ingredients. Mix and pour into pie shell.
To prevent overbrowning, cover edge of pie with foil. Bake at 350°F for 25 minutes. Remove foil; bake 20 minutes more.
Cool thoroughly on rack. Chill and serve with whipped topping.
Note: This is a rich desert; consider cutting pie into 16 pieces.
Moist Chocolate Cake
M. DeBalfo, Myerstown
- ¼ cup butter or margarine
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon light corn syrup
- 2 squares chocolate, melted
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon cloves
- ¼ teaspoon salt
- ½ cup whole milk
Cream butter and sugar. Add egg in which vanilla and corn syrup have been mixed. Cream again. Add melted chocolate and blend.
Sift flour with baking soda, cream of tartar, cloves and salt. Mix with fork in sifter before sifting.
Add flour and milk alternately to the creamed mixture, beginning and ending with flour. Beat well after each addition.
Bake at 325°F about 55 minutes or until done, in a greased and floured 8”x8” pan.
A boiled white frosting goes well on this cake.