1. I just throw the whole bag of Oreos in my food processor and grind them up. I cream the cream cheese really well and then add the Oreo crumbs. Chill for an hour. Roll up into balls. Chill some more. Melt white choc, dip balls in the chocolate and refrigerate. Very easy!
1. Make pudding as directed on package and stir in the package of cake mix.
2. Sprinkle chocolate chips on top.
3. Bake at 350 for 15-20 minutes.
Made by Kim 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
*Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.
3. Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 Tbsp. of whipped topping and serve immediately.
Makes 8 servings, 1/2 molten cake each.
*Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.
1. Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside to cool.
2. Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.
3. With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes total. Beat in vanilla and lemon juice. Fold in the coconut and melted chocolate.
4. Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow the edges to brown.) Cool on baking sheet on wire rack, 1 to 2 minutes. Transfer macaroons to rack to cool completely.
5. Repeat with remaining macaroon batter. Serve immediately.
EACH MACAROON 56 cal, 3 g fat (2g sat. fat), 15 mg sodium, 8 g carbo, 1 g fiber, 1 g pro. Daily Valued: 1% iron.
Topping:
In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies.
Fill greased muffin cups two-thirds full. For topping combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a heavy saucepan over low heat, melt the vanilla chips and shortening until smooth. Drizzle over the cooled muffins.
Yield: 1 dozen
1. Mix flour & sugar together and set aside.
2. In sauce pan melt the butter, cocoa, water, buttermilk & oil. Bring to boil then add to flour mixture. Stir together.
3. Add eggs, vanilla, baking soda & cinnamon.
4. Pour into greased cookie sheet. Bake at 350 degrees for 20 mins.
Frosting:
1. In saucepan combine butter, cocoa & buttermilk. Bring to boil. Add powdered sugar and nuts.
1. Crush Oreo Cookies (filling and all) in a food processor or blender. Pour crumbs into a mixing bowl and combine with cream cheese. Mix until you have a thick, chocolate paste. Then roll into 1 inch balls and place on a cookie sheet lined with parchment paper. Refrigerate.
2. Meanwhile, melt chocolate squares in a double boiler. Place balls into melted chocolate and coat, then place back onto cookie sheet.
3. When the chocolate coating has hardened, melt the chocolate chips and drizzle onto the truffles.
*Makes about 36 truffles.
*Mint variation: Add 1/2 teaspoon mint extract to chocolate paste before rolling into balls.
*serves 16 to 20
