Chocolate Mud Cake
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
7. When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
For additional recipes go to www.Hersheys.com
Chocolate Lover’s Cheesecake
• GRAHAM CRUST(recipe follows)
• 2 packages (8 oz. each) cream cheese, softened
• 3/4 cup plus 2 tablespoons sugar, divided
• 1/2 cup HERSHEY’S Cocoa
• 2 teaspoons vanilla extract, divided
• 2 eggs
• 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1 container (8 oz.) dairy sour cream
1. Prepare GRAHAM CRUST. Heat oven to 375°F.
2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.
3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.
4. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
GRAHAM CRUST: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.
Chex Muddy Buddies
9 cups Chex cereals (Corn, Rice and/or Wheat)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 tsp. vanilla extract
1-1/2 cups powdered sugar
1. Pour cereals into large bowl; set aside.
2. In 1-quart microwave-safe bowl combine semi-sweet chocolate chips, peanut butter, and margarine. Microwave on HIGH 1 to 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
3. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Sweet Heart Brownies
36 2-inch graham crackers
1 14-ounce can sweetened condensed milk (don’t use evaporated milk)
2 teaspoons vanilla extract
1/4 teaspoon salt
16-ounce package semisweet chocolate morsels
3/4 cup coarsely chopped pecans
1. Preheat the oven to 350° (325° for glassware). While you generously grease an 8-inch square baking pan, put your kids to work crushing the graham crackers into fine crumbs. It’s especially easy and fun if you seal the crackers in a plastic bag and then use a rolling pin.
2. Stir together the sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. Add the chocolate morsels, pecans, and graham cracker crumbs and mix with a wooden spoon until well blended.
3. Spoon the batter (it will be very stiff) into the greased pan. Use the back of a wooden spoon (or clean hands) to pat the batter into an even layer. Bake for 20 to 25 minutes. Let cool completely in the pan.
4. Use a cookie cutter or a butter knife to cut out small (these brownies are rich!) heart shapes. Serve plain or with a scoop of vanilla ice cream or raspberry sherbert. Makes about 8 to 12, depending on size.
For additional recipes go to www.FamilyFun.com
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