Attention Chocoholics - Recipes You Really Must Try!

Who doesn't love chocolate? Yes there are a few of you out there, I even know a couple myself. But even those who aren't chocolate crazies like some of us, still like it once in awhile. Whichever category you fit into, here are some recipes you really need to try! There are soooo yummy! The crunch bars only have a chocolate coating for those of you who don't want too much chocolate!

CARAMEL CHOCOLATE CRUNCH BARS
1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 quick cooking oats
1/2 cup Grape-Nuts cereal
1/4 cup caramel ice cream topping
1/4 cup miniature chocolate chips

Preheat oven to 425 degrees.
Line an 8-inch square baking pan with foil leaving enough on ends to use later to life bars out of the pan. Spray the foil with nonstick cooking spray; set aside.

In a medium mixing bowl combine the sugar and butter; blend well. Add the flour, oats, and cereal mixing together well. Press mixture in the bottom of the prepared baking pan. Drizzle the caramel topping over mixture to within 1/2-inch of the edges.

Bake at 425 degrees for 10 minutes or until the edges are a light golden brown. Immediately remove from oven and sprinkle the chocolate chips over the hot bars. Let stand for a minute or two for the chocolate to melt. Spread the melted chocolate evenly over the bars. Allow to cool in the pan for 5 minutes.

Remove the bars from the pan by lifting out the foil. Cool down in the freezer for 15 minutes before cutting into 16 bars.

FUDGY CHOCOLATE LAYER CAKE
1 cup butter
1 cup + 3 tbsp granulated sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup + 3 tbsp unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10.5-oz semisweet chocolate
6-oz white chocolate finely grated for garnish, if desired

Grate the white chocolate so it can chill while you prepare the cake.

Preheat oven to 350 degrees.

Lightly oil the bottoms of two 8-inch round cake pans and line with parchment paper; set aside.

In large mixer bowl combine the butter, sugar, flours, cocoa, baking powder, baking soda, salt, and eggs. With mixer on medium speed, beat until smooth. Continue beat for a couple more minutes until the volume has increased. Add the hot water and beat to incorporate, about a minute. Divide the batter evenly between the two pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. All cakes to cool in pan for about 10 minutes then gently remove from pans, peel of parchment paper and allow to cool completely on wire racks.

While cake cools heat the heavy cream just to a boil - do not boil! Break the chocolate into pieces, adding to the cream and stirring until melted. Let cool then chill in refrigerator for 30 minutes. Remove from refrigerator and whisk until thickened to a spreading consistency.

To assemble the cake, place one layer on the cake plate and top with 1/3 of the frosting. Spread the frosting and top with the second layer. Spread the remaining of the frosting over the sides and top of the cake. Sprinkle the white chocolate over the top, if desired.

Yield: 8 servings

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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