1 1/2 cups vanilla wafer crumbs (about 25 wafers)

1/4 cup margarine or butter (1/2 stick) — melted

30 vanilla caramels

2 tablespoons margarine or butter

2 tablespoons water

1/2 cup chopped pecans — toasted

2 (3 ounce) packages cream cheese — softened

1/3 cup powdered sugar

1 (4 ounce) bar sweet cooking chocolate

3 tablespoons hot water

1 teaspoon vanilla

2 cups whipping (heavy) cream

2 tablespoons powdered sugar

Easy Chocolate Curls, if desired — (recipe in directions)

Heat oven to 350F. Mix crumbs and 1/4 cup margarine. Press mixture firmly

against side and bottom of pie plate, 9 × 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium

heat, stirring frequently, until caramels are melted. Pour into crust.

Sprinkle with pecans. Refrigerate about 1 hour until chilled.

Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over

caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring

constantly, until chocolate is melted. Cool to room temperature. Stir in

vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled

medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into

remaining whipped cream. Spread over cream cheese mixture. Top with

reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining

pie. Yield: 12 servings.

Chocolate Cake Recipes

Christmas Cookies

Chocolate Pudding Fudge Cake Recipe

This chocolate cake recipe is very easy to make and even easier to eat!

Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!

1 (18.25 ounce) package devil’s food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup milk1/2 cup vegetable oil

1/2 cup water

4 eggs

2 cups semisweet chocolate chips

6 tablespoons butter

1 cup semisweet chocolate chips

Directions

1 Preheat oven to 350. Grease and flour a 10 inch Bundt pan.

2 In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil,

water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.

3 Pour batter into prepared pan. Bake in the preheated

oven for 40 to 50 minutes, or until a toothpick inserted

into the center of the cake comes out clean. Cool 10

minutes in the pan, then turn out onto a wire rack and cool completely.

4 To make the glaze: Melt the butter and 1 cup chocolate

chips in a double boiler or microwave oven. Stir until

smooth and drizzle over cake.

chocolate cake recipe

Chocolate Iced Coconut Cookies

Ingredients
7 tbsp (100 ml) butter, unsalted
3/4 cup (175 ml) flour
1 tsp (5 ml) baking powder
1 pinch salt
1/3 cup (80 ml) unsweetened cocoa powder
1/3 cup (80 ml) sugar
1 bag (6 oz (168 grm).) chocolate chips
2 eggs

Frosting:
3 tbsp (45 ml) butter or margarine, softened
1/4 cup (60 ml) unsweetened cocoa powder
1-1/2 tsp (7 ml) boiling water
3/4 cup (175 ml) confectioners’ sugar
1/2 cup (125 ml) shredded coconut for sprinkling

Preheat oven to 350 degrees (175 C.) F.
Grease cookie sheets.
Sift flour, baking powder, salt and cocoa

into a large mixing bowl.
Cut the butter into small pieces and

add to mixture, mixing well.
Add eggs and mix until well blended.
Wet hands with cold water and

roll tbspful-sized dough into balls.
Place on cookie sheets 3 inches apart.
Bake 13 to 15 minutes.
Transfer to wire racks to cool.

Frosting:
In a large bowl, cream the butter.
Add in cocoa and boiling water, stirring until smooth.
Add powdered sugar and beat until frosting

reaches a spreadable consistency.
If frosting seems too thick, add water.
If it seems too thin, add powdered sugar.
Spread on cooled cookies.
Top cookies with a sprinkling of coconut.

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES
CHOCOLATE BAR FILLING
(recipe follows)

3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 HERSHEY’S Milk Chocolate Bars (7 oz. each), broken into pieces

1. Prepare CHOCOLATE BAR FILLING.

2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.

CHOCOLATE BAR FILLING

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 HERSHEY’S Milk Chocolate Bar (7 oz.), cut into 1/4-inch pieces

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.

CHOCOLATE TRUFFLE CAKE SUPREME

1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.

5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings