Chocolate Desserts

Chocolate Desserts         

From Your Independent Watkins Consultant

Michelle Klimchuk ID #336326  www.productsof1868.com

Pepperminty Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup baking cocoa

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/2 cup Watkins Grapeseed Oil, Original Flavor

2 eggs

2 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Pure Peppermint Extract

1 cup boiling water

Filling

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon Watkins Vanilla Extract

2 drops red food coloring, optional

2/3 cup crushed peppermint candy, divided

Glaze

2 tablespoons butter

2 tablespoons baking cocoa

2 tablespoons water

1/2 teaspoon Watkins Vanilla Extract

1 cup confectioners' sugar

In a bowl, combine dry ingredients. Add milk, oil, eggs and extracts; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.

For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator. Yield: 12-16 servings.

Chocolate Oatmeal Bars

1 cup plus 2 tablespoons butter, softened, divided

2 cups packed brown sugar

2 eggs

4 teaspoons Watkins Vanilla Extract, divided

3 cups quick-cooking oats

2-1/2 cups all-purpose flour

1-1/2 teaspoons salt, divided

1 teaspoon baking soda

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped walnuts

In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.

In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.

Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Swiss Chocolate Bars

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1/2 cup sour cream

1 cup water

1/2 cup butter, cubed

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Frosting

4 cups confectioners' sugar

1/2 cup butter, cubed

1/3 cup milk

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Pecan halves

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs, vanilla and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside.

In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars. Yield: about 3 dozen.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.