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SOURCES
- Image from arjmage @ sxc.hu
- Fonts from DaFont
- RecipeZaar.COM
- RecipeZaar.COM (2)
- Betty Crocker Cookbook
DOUBLE CHOCOLATE MUFFINS
2 cups flour
2/3 cup baking cocoa
1/2 cup sugar
2 teaspoons baking soda, pressed through a sieve
1/2 teaspoon salt
1 cup semisweet chocolate chips (miniatures work great!), divided
1 1/3 cups milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla
Preheat oven to 400°F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Stir in 1/2 cup chocolate chips. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold into the dry ingredients just until moistened. Don't overmix. Scoop the batter evenly into the prepared pan. Sprinkle with the remaining chocolate chips. Bake at 400°F. for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan.
BROWNIES
1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
Frosting
1/2 cup butter, softened
1 teaspoon vanilla
2 cups confectioners' sugar
1 1/2 tablespoons milk
2-3 teaspoons instant coffee
1. Preheat oven to 350°F Grease a 13x9 inch pan.
2. Melt shortening and butter over low heat or in the microwave.
3. Remove from heat and add cocoa, blend well.
4. Add sugar and mix well.
5. Dissolve instant coffee in hot water and mix into creamed mixture.
6. Add eggs one at a time, beat well, by hand, after each addition.
7. Stir in vanilla, flour, and salt.
8. DO NOT OVER BEAT!
9. Bake 25-30 minutes.
10. Cool completely before frosting.
11. For frosting, cream butter and vanilla.
12. Add powdered sugar and mix in well on medium speed.
13. Dissolve instant coffee in milk and add to mixture.
14. Beat on high until light and fluffy.
DEVIL'S FOOD CAKE
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, sift together dry indredients.
3. Add oil, coffee and milk and mix at medium speed for 2 minutes.
4. Add eggs and vanilla and beat 2 more minutes.
5. Expect batter to be thin.
6. Pour into a 9" x 13" greased and floured pan or 2- 9" round pans.
7. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes.
8. Cool in pans for about 15 minutes and then cool completely on racks.
MOCHA FROSTING
3 cups powdered sugar
1/3 cup stick margarine or butter, softened
2 teaspoons of vanilla
3 ounces unsweetened baking chocolate, melted and cooled
2-3 tablespoons of milk
2 ½ teaspoons of powdered instant coffee
1. Mix all the ingredients except milk in medium bowl
2. Stir in powdered instant coffee with powdered sugar
3. Stir in milk until smooth and spreadable
