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Chocolate

Banana Chocolate Cake

  • 2-1/4 cups sifted cake flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 oz. (squares) chocolate, melted
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas (2 to 3)
  • 1/2 cup sour milk or buttermilk

Sift flour, baking powder, soda and salt together.

Cream shortening with sugar until fluffy.

Add eggs, one at a time, beating thoroughly after each is added.

Add chocolate and mix thoroughly.

Stir in vanilla.

Add sifted dry ingredients alternately with bananas and milk in small amounts, beating well after each addition.

Turn into greased pans and bake in moderate oven (350 degrees F) 30 to 35 minutes.

Bittersweet Chocolate Coating

  • 3 squares Unsweetened Chocolate
  • 1/3 cup sugar
  • 4 Tbsp. water

Melt chocolate in small bowl over hot water; cool.

Bring sugar and water to a boil and boil 1/2 minute. Cool until lukewarm.

Add gradually to chocolate, stirring until blended.

Cool, stirring occasionally.

Makes enough frosting to cover tops of 16 bars, 4×1 inches.

Chocolate Almond Bread

  • 2 eggs
  • 1 cup brown sugar
  • 2 oz. (squares) chocolate, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking powder
  • 2/3 cup sifted flour (about)
  • 2 tbsp milk
  • 1/3 cup chopped almonds
  • 1/2 recipe meringue

Beat eggs, add sugar and beat together thoroughly.

Add melted chocolate.

Sift cinnamon, allspice, baking powder and flour together and add alternately with milk to creamed mixture.

Add almonds and stir until mixture is well blended.

Spread 1/2-inch thick in shallow pans and bake in moderate oven (350 degrees F.) 20 minutes.

When baked, cut into strips, frost with meringue and brown slightly.

Chocolate Oatmeal Cookies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup sifted all purpose flour
  • 1 3/4 cups rolled (not quick-cooking) oats
  • 2 one-ounce squares unsweetened chocolate, melted
  • 1/2 tsp. vanilla

Grease cookie sheet.

In medium sized bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Sift and add flour; stir in rolled oats; blend well.

Stir in melted chocolate and vanilla.

Drop batter by teaspoons, 1 inch apart, onto prepared cookie sheet.

Bake in 350 degree oven 12-15 minutes or until lightly browned.

Cool on a wire rack.

College Fudge Bars

  • 1/2 cup sifted flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup butter or other shortening
  • 2 squares Unsweetened Chocolate, melted
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts (optional)

Sift flour, baking powder and salt.

Add butter to chocolate and mix well.

Add sugar gradually to eggs, beating thoroughly; then add chocolate mixture and blend.

Fold in flour. Add milk, vanilla, and nuts, and mix well.

Bake in greased pan, 8x8x2 inches, in slow oven (325 degrees F.) 45 minutes, or until done.

Remove from pan and cool. Cut in bars, 4×1 inches. Frost tops with Bittersweet Chocolate Coating. Makes 16 bars.

Milk Chocolate Cream Cheese Frosting

  • 1 -3 ounce pkg. cream cheese
  • 3 Tbsp. cream
  • 2 cups sifted powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup milk chocolate or semi-sweet chocolate pieces, melted

Blend cream cheese and cream until smooth in medium size bowl; add sugar gradually, creaming well after each addition.

Stir in salt and melted chocolate pieces.; blend until frosting is smooth.

Prize Chocolate Cake

  • 4 oz. (squares) chocolate
  • 1 cup milk
  • 1 cup sifted cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 4 eggs, separated
  • 1-2/3 cups sugar
  • 1 tsp vanilla

Grate chocolate, add milk and cook over low heat, stirring constantly until thickened. Cool.

Sift flour, salt and baking powder together.

Beat egg yolks, add sugar and vanilla and beat until fluffy.

Add sifted dry ingredients and chocolate mixture alternately in small amounts, beating well after each addition.

Fold in stiffly beaten egg whites.

Pour into greased pan and bake in moderate oven (350 degrees F) 30 minutes.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
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