Decadent Chocolate Delights

Decadent Chocolate Delights 

From Your Independent Watkins Associate - Michelle Klimchuk #336326

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Chocolate Chocolate Chip Cake

1 cup shortening

2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons Watkins Vanilla Extract

5 eggs

2-1/4 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups (12 ounces) semisweet chocolate chips

Frosting

2/3 cup butter, softened

5-1/3 cups confectioners' sugar

1 cup Watkins Baking Cocoa

1 cup milk

2 teaspoons Watkins Vanilla Extract

In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake. Yield: 12 servings

Chocolate Pudding Cake in the Crock Pot

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces) instant chocolate pudding mix

2 cups (16 ounces) sour cream

4 eggs

1 cup water

3/4 cup Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Vanilla Extract

1 cup (6 ounces) semisweet chocolate chips

Whipped cream or ice cream, optional

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker.

Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.

Chocolate Macadamia Cheesecake

1-1/4 cups chocolate wafer crumbs (about 25 wafers)

1/4 cup ground macadamia nuts

2 tablespoons sugar

3 tablespoons butter, melted

1/8 teaspoon Watkins Almond Extract

Filling

8 ounces white baking chocolate, chopped

4 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon Watkins Vanilla Extract

5 eggs

1/3 cup milk chocolate chips

Topping

8 ounces semisweet chocolate, chopped

7 tablespoons heavy whipping cream

White chocolate shavings and chopped macadamia nuts

In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.

Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.

Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts. 

Yield: 12 servings.