Home  •  Forum  •  Blogs  •  E-Mail  •  Support Categories
MyCopper Categories Finance Travel Real Estate Games Autos Entertainment
Rambling Rose
Love is much like a wild rose, beautiful and calm, but willing to draw blood in its defense ~Mark Overby

Foodie's Chocolate Fantasies


Chocolate Fantasies 

 that have come true!  


About Chocolate

Unsweetened Chocolate- The basic chocolate from which all other products are made. It is packaged in 1-ounce squares and sold in 8-ounce packages.

Semisweet Chocolate- Unsweetened chocolate with sugar and extra cocoa butter added. It is packaged in 1-ounce squares sold in 8-ounce packages and in the form of chocolate chips.

Sweet Baking Chocolate (German Sweet Chocolate)- Similar to semisweet chocolate but has more sugar and is packaged in 4-ounce bars.

Milk Chocolate- Sweet chocolate with milk added and is sold in bars and the form of chocolate chips.

Almond Bark- An artificial chocolate made with vegetable fats with added coloring and flavors. It is sold in 1 1/2 pound packages, blocks round discs and can be found wherever candy supplies are sold.

White Chocolate- A blend of milk, sugar and cocoa butter with other flavorings. There are no cocoa solids in white chocolate. It is packaged in bars, discs, and morsels.

Unsweetened Cocoa- A form of pure chocolate with most of the cocoa butter removed and ground into powder. It is packaged in 8-ounce and 16-ounce cans or tins.

Chocolate Syrup- A combination of cocoa, corn syrup, and other flavorings.



The following content should be viewed responsibly.


When is the last time you had a piece of chocolate cake made from scratch?

The following recipe was put out by Hershey years ago rightfully called Hershey's "Perfectly Chocolate" Chocolate Cake. It is a wonderful recipe, not only because it is easy and tastes so good, but because the ingredients are often those we have on hand which makes it convenient to make anytime. 

Hershey's "Perfectly Chocolate"

Chocolate Cake

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.*


2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

* One 13x9x2-inch baking pan may be substituted for 9-inch round baking pans. Prepare as directed above. Bake 35-40 minutes. Cool completely in pan on wire rack before frosting.

"Perfectly Chocolate" Chocolate Frosting

Makes about 2 cups frosting


1/2 cup (1 stick) butter

2/3 cup Hershey's Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternate adding powdered sugar and milk, beating to spreading consistency.

Add small amount of additional milk, if needed, Stir in vanilla.

(I usually have to add an additional tablespoon or two of milk to get the icing to the right consistency.)



Creme De Menthe Brownies

Pre-heat oven 350° (When using a glass baking dish, remember to lower the temperature by 25° )

This delightful brownie has three layers.

First Layer -"the brownie"


1/2 cup butter, softened

1 cup sugar

4 eggs

1 cup all-purpose flour

1/2 teaspoon salt

1 (16 ounce) can chocolate syrup

1 teaspoon vanilla extract

Cream 1/2 cup butter, gradually add 1 cup sugar, beat at low speed with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour and salt, add to creamed mixture alternating with chocolate syrup, beginning and ending with flour mixture.

Stir in vanilla

Pour batter into a greased and floured 13x9x2 inch baking pan. Bake for 25-28 minutes. (Brownies will shrink from sides of pan while cooling.)

Second Layer - " Creme De Menthe Frosting"


1/4 cup butter

2 cups of powder sugar

2 tablespoons of creme de menthe

Cream butter, gradually add powdered sugar and creme de menthe, mixing well. Spread evenly over cooled brownies. Chill for one hour.

Third Layer- "Chocolate Topping"


1 package (6 ounces) semi-sweet chocolate morsels

1/4 cup butter

Combine chocolate morsels and butter in top of a double boiler, bring water to boil then reduce heat, cook till chocolate melts and butter is mixed with chocolate.

Spread over brownies, chill 1 hour.

Cut brownies into 2x1½ inch bars. Yield: about 3 dozen.

This is a great recipe for holiday gatherings when you want that something special.


Chocolate Lover's Mousse For Two

You are planning an elegant dinner for that special someone and to round off the menu, a special dessert is needed. Should you bake a torte, a soufflé, or pie? No! too much dessert for just two. This recipe is portioned appropriately and easy to make, leaving you with time and energy to enjoy the rest of your evening.


2 tablespoons sugar

1/2 teaspoon unflavored gelatin

1/4 cup milk

1/2 cup semi-sweet mini chocolate chips

1 tablespoon orange-flavored liqueur, rum or 1 teaspoon vanilla extract

1/2 cup cold whipping cream

Additional sweetened whipped cream for garnish (optional)

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Immediately add mini chocolate chips, stir until melted. Stir in liqueur; cool to room temperature.

Beat whipping cream in small bowl on high speed until stiff. Gradually fold in chocolate mixture. Spoon into serving dishes. Refrigerate before serving.

Garnish with additional sweetened whipped cream, if desired.

Note: For high-standing mousse, prepare collars for parfait glasses. Tear a strip of foil long enough to go around the top of each glass. Fold foil lengthwise into fourths; butter lightly. Place buttered side in; tape the foil to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass.) After mousse has set, carefully remove foil collar.


Chocolate Raspberry Pound Cake

Makes about 12 servings

I think black raspberry and chocolate make for a wonderful marriage of two flavors.  

This is a recipe from my cookbook " Hershey's Best Loved Recipes".  It is a winner at my home.


1 cup seedless black raspberry preserves, divided

2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup Hershey's Cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

2/3 cup butter softened

1 container (16 ounces) dairy sour cream

2 eggs

1 teaspoon vanilla extract

Powdered sugar

Heat oven to 350°. Grease and flour 12-cup fluted tube pan.

Place 3/4 cup preserves in small microwave-safe bowl.

Microwave at HIGH 30-45 seconds or until melted, cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed for 3-4 minutes. Pour batter into prepared pan.

Bake 50-60 minutes or until wooden pick inserted in center  comes clean. Cool 10 minutes, remove from pan to wire rack. Place remaining 1/4 cup preserves in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.  This process leaves a nice smooth glaze on the cake and removes loose crumbs.

Sprinkle with powdered sugar.

Serve with Raspberry Cream.

Raspberry Cream


1 package (10 ounces) frozen red raspberries in light syrup,

3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed

2 tablespoons raspberry-flavored liqueur (optional)

Thaw raspberries and puree in food processor or blender. Strain into medium bowl; discard seeds. Blend raspberry puree with thawed whipped topping. Stir in 2 tablespoons raspberry-flavored liqueur if desired.

At serving time,  you can fill the cavity of the cake created by the fluted tube pan with the raspberry cream.  As each slice is served then spoon additional cream on top.


Check  for new recipe updates  in all categories under Foodie's Favorites