DECADENT CHOCOLATE CAKE WITH SAUCE

INGREDIENTS

1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup

COOKING DIRECTIONS

Heat oven to 325°F.

Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.

Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.

Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.

Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.

Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.

Spread over top of cake, allowing some to drizzle down the side.

Makes 12 servings.

CROCK POT CHOCOLATE CAKE

INGREDIENTS

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

COOKING DIRECTIONS

Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

OREO ICE CREAM CAKE

INGREDIENTS

42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

COOKING DIRECTIONS

Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

CHOCOLATE PUDDING CAKE

INGREDIENTS

1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk

2 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract

COOKING DIRECTIONS

Grind or grate the chocolate chips in a food processor or blender to a fine consistency.

In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.