Chocolate night was a tasty success, here are the winning recipes.
1st place Adult - Heather Hung
Chocolate Fudge Mousse Cake
1 pkg.-(2 layer size) triple chocolate fudge cake mix
1 pkg.-Jell-O chocolate fudge instant pudding & pie filling
4 eggs
1 cup sour cream
½ cup oil
½ cup water
Mix all ingredients together with an electric mixer just until moistened and pour in greased cake pans. Two 9- inch rounds work well.
Bake at 350 for 28-32 minutes. Let cakes cool in pan for about ten minutes. Move to a rack or plate covered in wax paper to continue cooling. Prepare Mousse and refrigerate while cake is cooling.
Mousse-
I quart heavy whipping cream
2 cups sugar
I cup unsweetened cocoa
2-3 teaspoons of chocolate liquor, vanilla extract, mint extract or any flavoring you would like. You don't have to add anything if you don't want to. Mix everything together using an electric mixer. Mix until firm peaks form. About 6-8 minutes. Don't over beat. You want it to be spreadable.
Refrigerate the mousse and cut the two cakes in the middle with a serrated knife horizontal to make four layers. Put first layer of cake on prepared plate or stand. This cake gets pretty heavy so make sure it is something that can take some weight.
Spread a layer of mousse evenly and top with next layer. Continue doing this for each layer. Cover the entire cake with a thin layer of mousse Refrigerate unwrapped for one hour.
Fudge Ganache
1 tub (8 oz.) extra creamy cool whip frozen
1 bag of semi-sweet chocolate chips8 -12o z. Size, put the chocolate chips and cool whip in a microwave safe bowl. Microwave for one minute and stir. Mixture will be runny. Microwave in 30 second intervals until chocolate chips are melted. Stir mixture until it is smooth and creamy pour over cool cake and frost up the side of the cake. Leave cake plain or decorate however you want. This cake has a better texture when refrigerated overnight.
2nd place Adult - Linda Frantz
Peanut Butter Brownie Buddies
Ingredients:
6 Tbsp. melted butter
1-1/4 cups sugar
2 tsp. vanilla divided
3 large egg divided
1 cup plus 2 Tbsp. flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt
14 oz. sweetened condensed milk
½ cup peanut butter
¾ cup peanut butter morsels
1-1/2 cups milk chocolate chips divided
¼ cup heavy cream
14 mini peanut butter cup candies chopped
Directions:
Preheat oven to 350 degrees F. Grease a 13 x 9 inch pan and set aside. In a large bowl combine melted butter sugar and I teaspoon of the vanilla. Stir well to combine. Add 2 of the eggs and mix well.
In another medium bowl, stir together flour, cocoa, baking powder and salt. Add dry mixture to first mixture and stir until well blended. Spread into prepared pan and bake for 20 minutes.
Meanwhile in a medium bowl, combine sweetened condensed milk, peanut butter, the remaining egg and the remaining 1 tsp. of vanilla. Mix well, and then add the peanut butter morsels and 1 cup of the milk chocolate chips. Stir well to combine.
Remove brownie base from oven and pour peanut butter mixture over the hot base.
Spread evenly and return pan to oven. Bake an additional 20 to 25 minutes, or until peanut butter layer is set and edges are lightly browned. Cool completely in pan.
Combine the heavy cream and the remaining ll2 cup of milk chocolate chips in a small microwaveable bowl. Microwave at medium power for 45 - 60 seconds or until chocolate chips melt into cream when stirred. Drizzle mixture over the top of the cooled bars, then sprinkle with the chopped peanut butter cup candies. Allow topping to set then cut into 24 bars or use a cookie cutter to cut into shapes.
3rd place Adult - Diane Reed
Bonny Paws!
Recipe developed by Dian Reed & D.J. Reed & Miss Bonny Doon!
Ingredients:
2 bags Kraft Caramels
2 bags semi-sweet chocolate chips
2 cups pecan halves
Directions:
Toast 2 cups of pecan halves in the oven at 325 degrees for 8 minutes. Set aside and let cool to room temperature.
Step 2:
Take 2 packages of Kraft caramels (unwrapped) and put them in a bowl in the microwave and press the "defrost" setting for several minutes until they are thoroughly melted.
Step 3:
Put wax paper onto a cookie sheet and spray it with Pam. Then stir the toasted pecans into the melted caramel. Using a big spoon, put dollops of the caramel & pecans onto the wax paper.
Step 4:
Put the entire cookie pan with the caramel & pecans into the freezer for at least fifteen minutes.
Step 5:
While the caramels & pecans are freezing put 2 packages of semi-sweet chocolate chips into a bowl and put it into the microwave on the *defrost" setting until all of the chocolate is melted.
Step 6:
Take the caramels& pecans out of the freezer and using tongs dip each caramel dollop into the chocolate and set it back onto the cookie sheet Let it cool until the chocolate has hardened and voila! You've got Bonny paws! yap-yap!
1st place Young Adult - Douglas Croucher
Buckeye Cake
LOOKING for a spectacular dessert to serve after an amazing meal? This chocolate and peanut butter treat is your solution. A rich cake layer is topped with a fluffy peanut butter mixture then the entire cake is draped in a smooth-as-silk chocolate ganache.
CAKE:
2 eggs
1-1/4 cups sugar
¾ cup all-purpose flour
6 tablespoons unsalted butter melted
3 ounces unsweetened chocolate squares
½ teaspoon McCormick pure Vanilla Extract
1/8 teaspoon salt
PEANUT BUTTER LAYER:
¾ cup creamy peanut butter
¼ cup unsalted butter softened
¼ teaspoon McCormick pure Vanilla Extract
¾ cup confectioner’s sugar
GANACHE:
1 cup heavy whipping cream
2 cups (12ounces) NESTLE TOLLHOUSE
Semi-Sweet Chocolate Morsels
1/3c up NESTLE TOLLHOUSE Peanut Butter & Milk Chocolate Morsels
Grease a 9-in. round cake pan. Line bottom of pan with parchment paper; grease. For cake combine eggs and sugar in a large bowl Stir in flour, melted butter, Choco Bake, vanilla and salt until smooth. Pour in to prepared pan.
Bake at 350 for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 5 minutes Run knife around edge of cake cool for an additional 10 minutes Invert cake onto serving platter Remove pan and parchment; cool completely. For peanut butter layer beat peanut butter, butter and Vanilla in a medium mixing bowl until combined gradually beat in confectioners' sugar. Spread mixture on cake. Refrigerate for 30 minutes. For ganache heat cream in a small sauce pan to boiling; remove from heat Add semi-sweet morsels; let stand 5 minutes Stir until smooth Refrigerate for 30 minutes or until mixture is spreadable spread chocolate on top and sides of cake. Place peanut butter and milk chocolate morsels in a resalable plastic bag Microwave on 70% power for 30 seconds Knead bag to mix lf necessary, microwave at additional 10-to 15-seconnds intervals until melted Cut a small hole from the corner of bag; squeeze to drizzle over cake. Store in refrigerator, Let stand for 30 minutes before serving.
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2nd place Young Adult - Carleigh Weaver
Carleigh’s Fabulous Quadruple Chocolate Cake Dots
Ingredients:
1 Chocolate Cake mix (I chose Betty Crocker Super Moist Chocolate Fudge)
1 tub of Icing (I chose Pillsbury Creamy Supreme Chocolate Fudge)
Dipping Chocolate (I chose Mercken's Milk Chocolate Candy Coating)
Decorating Chocolate (I chose Chocolate Candy Writer: Super Wh*e)
Directions:
-Bake cake as directed. Let cool for about 5 minutes. Crumble cake into a medium size bowl.
-Stir in Icing until well mixed.
-Using a cookie scoop, make into I -inch balls. Put in freezer for about 1 hour.
-Melt dipping chocolate. Dip balls into chocolate and set on wax paper to dry
3rd place Young Adult - Alex Dimbath
Killer Brownies
Alex Dimbath
2 squares (1 ounce each) unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
½ teaspoon vanilla
¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
I 8x8 pan
2 T/layer Caramel topping
2 T/layer Chocolate topping
½ cup layer Chocolate morsels
Mix ingredients together until well mixed. Preheat oven to 325 degrees Grease bottom of pan with vegetable oil and pour in ½ of the mix. Put 2 tablespoons of caramel on top of the middle layer, followed by 2 tablespoons of chocolate topping. Next, add ½ cup of the chocolate morsels on the middle layer of the brownies. Pour other half of the mix onto the top and bake for 52-54 minutes. When the brownies are out let them cool for 10-15 minutes and add 2 tablespoons of caramel and the same amount of chocolate topping on the top. Next, put another ½ cup of morsels on the top, and sift powdered sugar on top. Let the brownies continue to sit for 5-10 more minutes and enjoy!