Dark Celebration (51 page)

Dark Hedgehog Slice

Submitted by: Elizabeth Woodall

Melbourne, Australia

SERVING SIZE: 10 OR MORE PIECES

COOKING TIME: ABOUT 15 MINUTES

Slice can be made up to four days ahead of need. It stores well in a sealed, airtight container in your refrigerator.

Approximately 300 g (1 1/3 cups) graham crackers, coarsely chopped

1 cup chopped walnuts

1/2 cup desiccated coconut

250 grams (1 cup) butter, chopped

1 1/4cups caster sugar

1/3 cup cocoa powder

1 egg, lightly beaten

150 grams (2/3 cup) of DARK chocolate, melted (or more to taste)

1/2 teaspoon vegetable oil

1. Grease a 20 cm X 30 cm (8 X 12-inch) pan; line base and two long sides with baking paper, extending paper a small amount (say 2 cm) (1 inch) above the edges of the pan.

2. Combine graham crackers, walnuts and coconut in a large bowl.

3. Place butter, sugar and sifted cocoa in a medium saucepan and stir over medium heat until butter is melted and sugar is dissolved. Remove saucepan from the heat and whisk in the
egg
.

4. Pour the melted butter/cocoa mixture over the dry crackers/nuts mixture and mix them together well. Press combined mixture into the prepared pan.

5. Cover with cloth or paper and refrigerate overnight.

6. Turn slice out onto a chopping board and cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap lock bag. Squeeze chocolate into one corner, twist the bag, then snip the tip off. Drizzle the chocolate over the top of the slice and refrigerate for another 15 minutes, or until chocolate is set.

Evil Indulgence

Submitted by: Wendy Ellis

Limerick, PA

1 package regular Oreo cookies

1 (8-oz) package cream cheese, softened

1 package dark chocolate chips

1. In food processor, crumble cookies and add cream cheese until blended. Remove from food processor and roll into small balls.

2. In saucepan, melt dark chocolate on low. Dip each rolled cookie into chocolate and let cool on wax paper.

3. Sprinkles, powdered sugar or any other decoration can be added before chocolate cools.

Sinfully Sweet Bouillie

Submitted by: Suzanne LeBlanc

Terry town, LA

This old-fashioned Cajun custard is a family favorite. Served at all family gatherings. It never seems to be left alone.

2 (12-oz) cans evaporated milk, any brand

1/2 gallon milk, any type

5 tablespoons cornstarch, heaping

1/2 cup water

6 eggs

1 1/2 cups sugar

2 tablespoons pure vanilla extract

1 angel food cake

1. Cut the angel food cake into chunks in a large serving bowl and set aside for later.

2. In a large saucepan, put evaporated milk and milk to boil.

3. In a blender, add sugar, eggs and vanilla. Blend until smooth.

4. In a medium bowl, dissolve the cornstarch in water. Make sure that the tablespoons of cornstarch are heaping.

5. Once milk begins to boil, add blended mixture and stir until thoroughly mixed. Then, add water/cornstarch mixture to saucepan and cook on low heat, constantly stirring until mixture thickens. As you stir, the thickness will feel like the consistency of custard or porridge.

Pour mixture over angel food cake; best served hot.

Optional
: Add 2 cups of fruit, mixed nuts or some other additional ingredient to give bouillie that lagniappe. Use without angel food cake as a pie filling or, sweet tart filing. Add bananas for banana pudding or other confections.

Le bon bouillie du tout la mond

Dark Decadence

Submitted by: Felicia Slack

Almont, MI

SERVES FOUR

4 packages hot chocolate mix

4 shots Kahlua

1 (2-oz) semi-sweet dark chocolate bar, grated

4 tablespoons Cool Whip

Make cocoa as directed. When hot, add 1 shot of Kahlua, top with 1 tablespoon of Cool Whip. Sprinkle with dark chocolate shavings.

Dark Delight

Submitted by: Anita Toste

Ukiah, CA

1 box dark fudge cake mix

1 box chocolate pudding mix

4 eggs

3/4 cup oil

3/4 cup Kahlua powdered sugar

Combine cake mix and pudding; add eggs and oil, mix for about three minutes. The batter will be thick. Then add Kahlua, make sure to mix well. Pour mixture into Bundt pan that has been greased. Bake at 350° for 45 minutes. Let cool. Sprinkle with powdered sugar.

German Chocolate Cream Cheese Brownies

Submitted by: Marcella Brandt

Federal Heights, CO

I rarely make a single batch of these brownies. Because of the divided amounts, I write the doubled amounts in parentheses beside the divided ingredients both in the ingredients list and in the recipe.

1 (4-oz) package German chocolate

5 tablespoons butter (divided)

1 (3-oz) package cream cheese

1 cup sugar (divided)

3 eggs (divided)

1/2 cup plus 1 tablespoon flour (divided)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon almond extract

1/2 cup chopped walnuts

1 1/2 teaspoons vanilla (divided)

8 to 9-inch square pan

1. Melt chocolate with 3 tablespoons butter over low heat. Stir occasionally, and let cool.

2. In a small bowl, combine cream cheese and 2 tablespoons butter. Cream until smooth. Add 1/4 cup sugar. Beat until fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

3. In larger bowl, beat 2 eggs until light colored. Gradually add 3/4 cup sugar. Beat until thickened. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and nuts.

4. Grease pan. Spread 1/2 chocolate mixture in pan. Spread white mixture evenly on top. Drop remaining chocolate by spoonfuls over chocolate and cut through with a knife to marbleize.

5. Bake at 350° for 40 minutes. Brownies will be very moist. Cut into squares as soon as removed from oven. Remove from pan and cool on a rack.

Chocolate Passion Bowl

Submitted by: Kelley Granzow

Reynoldsburg, OH

MAKES 16 SERVINGS, ABOUT 2/3 CUP EACH

My husband likes this with all chocolate but it makes it very rich. But hey, a dessert even I can make!

3 cups cold milk

2 packages chocolate flavor instant pudding (4-serving size)

1 tub (8-oz) whipped cream french vanilla topping (or chocolate) thawed, divided

1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes

1 pint (2 cups) raspberries (or strawberries; if you use strawberries, cut them)

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half of the brownie cubes in the 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Dark Moist Chocolate Cake

Submitted by: Brenda Edde

Englewood, CO

2 cups sifted flour

1 cup sugar

5 tablespoons cocoa

2 teaspoons baking soda

1 cup water

1 cup mayonnaise

1 teaspoon vanilla

Sift together all dry ingredients. Mix all liquid ingredients. Pour liquid into dry mixture and blend thoroughly. Pour batter into 9 x 11-inch cake pan.
Tip: You should pound pan on counter a couple of times to get air bubbles out
. Bake 30 minutes at 375°. I like to frost cake with powdered sugar frosting.

Chocolate Caramel Diamonds

Submitted by: Eddie L. Thacker

Kerrville, TX

Estimated Times:

Preparation, 45 minutes

Cooking, 20 minutes

Chill, 30 minutes

YIELDS: 42 SERVINGS

CAKE

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

1/4 cup sugar

3 large eggs

1/4 cup all-purpose flour

/4 cup unsweetened cocoa powder

GANACHE

5 ounces fine-quality bittersweet chocolate (not unsweetened)

1/3 cup sugar

1/3 cup heavy cream

CARAMEL TOPPING

1/4 cup sugar, MELT SLOWLY

MAKECAKE

Preheat oven to 375°. Butter a 9-inch square baking pan and line bottom with wax paper. Chop chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Whisk in eggs 1 at a time until combined well. Sift flour and cocoa powder over chocolate mixture and whisk until just combined. Pour batter into baking pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cake completely in pan on a rack and invert onto a baking sheet lined with wax paper.

MAKE GANACHE

Chop chocolate. In a dry heavy saucepan, cook sugar over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork, until a deep-golden caramel. Remove pan from heat and add cream (mixture will bubble up and steam). Simmer mixture, stirring, until caramel dissolves. Remove pan from heat and add chocolate, stirring until mixture is smooth. Pour ganache over top of cake and smooth with a spatula. Chill cake, uncovered, at least 30 minutes and, covered, up to 3 days.

MAKE TOPPING

Lightly grease a baking sheet. In a dry small heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until a pale-golden caramel. Continue to cook caramel, without stirring, gently swirling pan, until golden. Remove pan from heat and pour caramel onto baking sheet. Cool caramel completely. Pry caramel from baking sheet with your fingers and in a food processor pulse caramel until coarsely ground. Sprinkle the ground caramel evenly over top of cake and with a sharp knife cut cake into 1 1/4-inch diamonds.

Black "Carpathian" Forest Stuffed Cupcakes

Submitted by: Tammy Taylor

Nashville, TN

Preparation time, 10 minutes

Total time, 45 minutes

MAKES 2 DOZEN CUPCAKES

1 package (2-layer size) chocolate cake mix (the darker, the better)

1 package (8-oz) cream cheese, softened

1 egg

2 tablespoon sugar

1 can (20-oz) cherry pie filling, divided

1 1/2 cups Cool Whip, thawed

Preheat oven to 350°. Prepare cake batter as directed on package and set aside. Mix cream cheese,
egg
and sugar until well blended. Remove 3/4 cup of the pie filling for garnish and set aside. Spoon 2 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon of the cream cheese mixture and remaining pie filling. Cover each evenly with remaining cake batter. Bake 20-25 minutes. Cool 5 minutes and remove from pans to wire rack. Cool completely. Top cupcakes with Cool Whip and remaining pie filling to garnish just before serving. Cupcakes should be stored in tightly covered container in refrigerator for up to 3 days.
Great substitute
—
use Cool Whip
Chocolate
Whipped Topping
.

Per cupcake:

Calories, 220

Carbohydrates, 25 g

Total fat, 13 g

Dietary fiber, 1 g

Saturated fat, 4.5 g

Sugars, 18 g

Cholesterol, 45 mg

Protein, 3 g

Sodium, 240 mg

Jaxon's Jell-O Cake or J axon's Blood Cake

Submitted by: Su-Pei Li

Hilliard, Ohio

Enjoy! If not completely enjoyed in one sitting, cover loosely and refrigerate.

1 box white cake mix, prepared per package instructions

1 large package (6-oz) Jell-O mix in a red color (raspberry is my favorite)

1 tub Cool Whip

1. Make and bake cake in a 13 x 9-inch pan.

2. Add 2 cups boiling water to dry Gelatin mix. Note that this is only half the water called for in making regular Jell-O. Do not add the 2 cups cold water, only hot.

3. Cut slits all the way to the bottom into warm (just slightly cooled) cake every few inches with a butter knife.

4. Pour warm gelatin liquid over warm cake.

5. Refrigerate to cool completely.

6. After completely cooled, top with Cool Whip.

Dark Chocolate Profiteroles

Submitted by: Nancy A. Staab

Saint Albans, WV

Profiteroles are little puff pastries filled with ice cream. They are surprisingly easy to make and are guaranteed to dazzle your guests. First, prepare the pate a choux (puffpastry):

1/2 cup water

1/4 teaspoon salt

1/4 cup unsalted butter, cut into pieces

3 large eggs, room temperature

1 ounce unsweetened baking chocolate, broken into small pieces

1/2 cup plus 1 tablespoon flour

1. Preheat oven to 400°. Line two baking sheets with parchment paper and lightly butter the paper.