Hershey’s Perfectly Chocolate Chocolate Frosting

  • ½ cup butter or margarine
  • ⅔ cup cocoa
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 tsp vanilla

Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla.


Darn Good Chocolate Cake

  • vegetable oil, for misting pan
  • flour, for dusting pan
  • 18.25 oz plain devil’s food cake or dark chocolate fudge cake mix
  • 3.9 oz chocolate instant pudding mix
  • 4 eggs
  • 1 cup sour cream
  • ½ cup water, warm
  • ½ cup vegetable oil
  • 1 ½ cups chocolate chips

Prepare cake pan and preheat oven to 350°. Blend cake mix, pudding mix, eggs, sour cream, water and vegetable oil with mixer on low for 1 minute. Increase to medium and beat 2-3 minutes more. Batter should look thick and well combined. Fold in chocolate chips. Pour into pan. Place on center rack in oven and bake 45-50 minutes until cake springs back when lightly touched and just starts to pull away from sides of pan. Cool on wire rack for 20 minutes. Invert on rack to finish cooling.

Notes: To freeze: Wrap in foil up to 6 months. Don’t use pudding-in-mix cake mix.

From The Cake Mix Doctor

Chocolate Wows

Is it a brownie? Is it a cookie? Who cares!
  • 6 oz semisweet chocolate, chopped
  • ½ cup butter or margarine
  • ⅓ cup flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ¾ cup sugar
  • 1 ½ tsp vanilla
  • 2 cups pecans, chopped (optional)
  • 2 cups chocolate chips

Note: chocolate needs to cool – prepare ahead of time!

Melt semisweet chocolate and butter, stirring frequently, until smooth. Remove from heat and cool.

Preheat oven to 325°. In small bowl, combine flour, cocoa, baking powder and salt. In large bowl, beat eggs and sugar at medium speed until light and lemon-colored, about 2 minutes, frequently scraping bowl. Reduce speed to low.

Add cooled chocolate mixture, flour mixture, and vanilla. Beat just until blended. Increase speed to medium. Beat 2 minutes. Stir in pecans and chocolate chips

Drop batter by rounded teaspoon, 2” apart, on cookie sheets. Spread batter into 2” rounds. Bake until tops are shiny and cracked, about 13 minutes. Cool 10 minutes on cookie sheet before cooling on rack.

From Goodhousekeeping

Chocolate Muffins

  • ½ cup butter
  • 1 ⅓ cups sugar
  • 3 cups flour
  • ⅔ cup cocoa
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 2 cups buttermilk
  • 2 cups chocolate chips

Cream together butter and sugar until fluffy. Combine flour, cocoa, baking soda and salt. Add flour mixture, eggs and buttermilk to butter mixture, beating at low speed just until mixed. Stir in chocolate chips. Spoon into muffins tins. Bake at 350 for 15-18 minutes.

Chocolate Cream Cheese Frosting

Great on graham crackers!
  • 8 oz cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • ½ cup cocoa
  • 1 tsp vanilla
  • 4 cups powdered sugar

Blend cream cheese and butter in large bowl on low speed until combined, 30 seconds. Add cocoa, vanilla, and powdered sugar. Blend on low until ingredients are moistened, 30 seconds. Increase speed to medium and beat until frosting is fluffy, 2 minutes more.

Use with Chocolate Better than ? Cake

Chocolate Chip Mini-Muffins

  • 1 cup sugar
  • ½ cup shortening
  • 2 eggs
  • ½ cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ⅓ cups chocolate chips

In large mixing bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla. Mix well. Combine flour, baking soda, baking powder and salt. Gradually add to creamed mixture. Mix well. Fold in chocolate chips. Spoon about one tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375° for 10-13 minutes. Cool in pan 10 minutes before moving to wire rack.

Chocolate Chip Blondies

These is extremely easy to make but incredible!
  • 1 ½ cups brown sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

In large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13x9x2 baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.

From Taste of Home

Chocolate Better than ? Cake

  • 18.25 oz plain devil’s food cake mix
  • 1 cup chocolate chips
  • ¾ cup pecans, chopped
  • 3.9 oz chocolate instant pudding mix
  • 1 cup sour cream
  • ½ cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
  • ¼ cup water
  • 4 eggs
  • 1 tsp vanilla

Lightly mist a 10″ tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set pan aside.

Place 2 T cake mix, chocolate chips, and pecans in a small bowl. Stir and set aside.

Place remaining cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Stop and scrape down sides of bowl. Increase speed to medium and beat 2-3 minutes more. The batter should be thick and well-blended. Fold in chocolate chip and pecan mixture until it is well distributed. Pour batter into prepared pan, smoothing the top with spatula.

Bake until cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50-55 minutes. Let cake cool in pan on wire rack for 15 minutes. Run a knife around the edge of the cake and invert it on a serving platter, allowing it to cool 20 minutes more.

Notes: The chocolate chips and pecans are well suspended in this cake. A stiff batter and the extra step of tossing the chips and nuts with a little cake mix (as you would flour them in a from-scratch recipe) prevents them from sinking to the bottom of the pan.

Great with Chocolate Cream Cheese Frosting

From The Cake Mix Doctor

Puppy Chow

I had previously been using a recipe that called for butter, but I found the ratio of peanut butter and chocolate in this one perfection!
  • 1 cup chocolate chips
  • ¼ cup peanut butter
  • ½ cup peanuts, optional
  • 6 cups Rice Chex
  • 1+ cups powdered sugar

Melt chocolate chips and peanut butter together. If using, stir in peanuts. Add cereal and stir until well-coated. Coat with powdered sugar.