Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt
½ c. milk
2 Tbsp. melted butter
½ tsp. vanilla
¾ c. packed brown sugar
¼ c. unsweetened cocoa powder
1 ¾ c. boiling water
Vanilla ice cream

Directions:
1) Mix together 1 c. brown sugar, flour, 3 tbsp cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker.
2) Mix together ¾ c. brown sugar and ¼ c. cocoa powder. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir.
3) Cover and cook on high 2-3 hours until a toothpick inserted comes out clean. Serve warm with vanilla ice cream. Serves 8.

Nina Leake

Chocolate Pudding Cake

1 package (18-1/4 oz) chocolate cake mix
1 package (3.9 oz) instant chocolate pudding mix
2 C (16 oz) sour cream
4 eggs
1 C water
¾ c vegetable oil
1 C (6 oz) semisweet chocolate chips
Whipped cream or ice cream, optional

In a mixing bowl, combine the first 6 ingredients. Beat on medium speed for 2 minutes. Set in chocolate chips. Pour into a 5-qt. slow cooker that has been coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. Yield: 10-12 servings

Chocolate Cherry Cream-Filled Log

4 eggs, separated
1/3 cup plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Confectioners' sugar
1 can (21 ounces) cherry pie filling, divided
1-1/2 cups whipped topping


CHOCOLATE GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions
Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling. Yield: 10-12 servings.

Chocolate Bundt Cake

1 box chocolate cake mix - the darker the better :-)
1 cup sour cream
1/2 cup oil
1/2 cup water
1 small package instant chocolate pudding
4 eggs

Mix for 2 minutes. Stir in 12 oz chocolate chips. Grease bundt pan well - either with flour or cocoa (I prefer the cocoa).
Cook 1 hr at 350 degrees. Cool 10 - 15 minutes on rack then turn out on another rack. Sprinkle top with powdered sugar when cool or drizzle chocolate sauce over top of cake.

Julie Nebeker

Chocolate Jet Cake

In two-quart sauce pan:
Beat 2 egg yolks
½ cup buttermilk
6 tablespoons cocoa
And cook until thick

Add
1 stick butter
1 cup sugar
1 pinch salt
13/4 cup flour
1 teaspoon vanilla
1 teaspoon soda
A cup milk or buttermilk

Cook at 350 degrees for 30 minutes. Cover with White Mountain Frosting.

Jeannie Sapp's Grandmother Greenlaw's Recipe from 1890s

Million Dollar Fudge

12 oz. Chocolate chips
12 oz. Hershey or chocolate bar
1-pint marshmallow cream
1 cup chopped nuts

Butter pan before cooking syrup.

4 ½ cups sugar
2 tablespoons butter
Large can evaporated milk

Boil 5 ½ minutes. Stirring constantly. Pour over other ingredients and stir until all are melted. Put into buttered pans to set. Makes 5 ¼ pounds fudge.
Gail Short

Lucy's Banana Chocolate Chip Muffins

3 C. flour
1 2/3 C. sugar
3 tsp soda
1/2 tsp salt
2 1/2 C mashed banana (about 3 big ripe bananas)
1 C. melted unsalted butter
2 eggs
6 T buttermilk
1 C. semi sweet chocolate chips
25 muffin liners

mix dry ingredients separately, mix wet until well blended. fold in together until well blended but DO NOT OVERMIX. bake 25 minutes at 350 degrees. remove, invert

Christine Williamson

Pumpkin Chocolate Nut Cake

1 Cup Butter
2 Cups Sugar
4 Eggs
1 tsp vanilla
3 Cups Flour
2 Cups Chocolate Chips
2 tsp baking powder
1 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 small can pumpkin
1 cup chopped nuts

Beat Sugar and butter until fluffy, add eggs and vanilla. Add all other ingredients. Bake in a bundt pan at 325 for one hour.

Optional Glaze of 1 Cup Powder Sugar and 1 tsp milk if desired

Chris Bowman

Bellybuttons

1 bag pretzels (round or square)
2 13 oz. bags Hershey kisses
1 bag M&Ms

Place pretzels flat on baking sheet. Unwrap kisses and set on pretzels. Place in oven on 350 for about 2 minutes. Remove and gently press m&m’s into center of kiss. Place in fridge to cool.

Lauren Becker