Chocolate Chip Coffee Cake

Sorry to keep posting recipes, but I have to make up for last month!  This coffee cake is one of my favorite recipes and is always a hit.

Ingredients:

1 c. butter

1 c. sugar

2 eggs

1 c. sour cream

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. vanilla

2 c. sifted flour 

Topping:

¼ c. sugar

1/3 c. firmly packed brown sugar

1 tsp. cinnamon

1 c. chopped pecans or walnuts—optional

1 (6 oz.) pkg. mini chocolate chips

 Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together until smooth.  Add eggs, sour cream, baking powder, salt, soda, and vanilla.  Gradually add flour and mix well.

Topping:  Mix topping ingredients together.  Spray an 8 inch spring form pan or a bundt cake pan with baking spray.  Sprinkle bottom of pan with ¼ of the topping.  Alternate layers of topping and batter.  There should be three layers of topping and 2 layers of batter.  Bake for 45 to 60 minutes or until knife comes out clean.  (It's usually ready after 45-50 minutes).

Black Bottom Cupcakes

Ingredients:

8 oz. cream cheese, softened

1 egg

1/3 cup sugar

1/8 tsp. salt

Mix these ingredients well.  Then add:

1 – 6 oz. pkg. chocolate chips

Chocolate mixture:

1 ½ cups flour

1 cup sugar

1 tsp. baking soda

¼ cup cocoa

½ tsp. salt

1 cup water

½ cup oil

1 TB. Vinegar

1 tsp. vanilla

Beat everything until well blended.  Fill cupcake liners 1/3 full with chocolate mixture, top with heaping teaspoon of cream cheese mixture.  Bake at 350 degrees for 20 minutes.  Makes 16-24 cupcakes.

Caramel Brownies

To start, melt about 50 caramels or 1 bag of Kraft caramels in 1/3 c. canned evaporated milk over medium-low heat.

Mix the following ingredients together:

1 Devil’s Food Cake Mix

½ c. melted butter

1/3 c. canned evaporated milk

1 egg

1 c. nuts (optional)

Divide cake batter in half.  Smooth or pat ½ of the mixture in a greased 9 x 13 pan and bake for 7 minutes at 350 degrees.  Take out of oven and sprinkle with 1 ½-2 cups of chocolate chips.  Pour the caramel mixture over the top.  Carefully spread the rest of the cake batter over the top of the caramel mixture.  Bake for an additional 15-18 minutes more at 350 degrees.  Let cool.

Holbrook Family "Chocolate Cheese Cake"

We have grown up calling this recipe chocolate cheese cake. I'm not sure if that is what everyone else will call it, but... it is absolutely delicious regardless of the name!!! :)

1 cup flour
1 cube butter
1 cup crushed pecans

Crumb like pie crust & pat into 13x9 baking dish. Bake @ 350 for 20 minutes. Let cool

1 8oz pkg cream cheese
1 cup powdered sugar
1 cup Cool Whip

Beat cream cheese & sugar; stir in Cool Whip. Spread on cool crust w/a rubber spatula.

1 small pkg instant chocolate pudding
1 small pky instant vanilla pudding
3 cups milk

Mix together until thick.

Fold in 2 cups Cool Whip. Spread pudding mixture over cream cheese.

Put in fridge.

Top with Cool Whip and grate Hershey's chocolate candy bar on top of the Cool Whip before serving.

*You will need at least 2 medium size Cool Whips*

ENJOY!!!

Mrs. Fields Choc Chip Cookies

Ok, by far one the best cookie recipes, and one of the most delicious batters ever!

1 Cup Brown Sugar
1 Cup white Sugar
1 Cup Butter
2 eggs
1 Tbsp Vanilla
Cream together then add:
2 1/4-1/2 flour--start with 2 1/4 and add more if needed--I like my cookies a little gooey, so I never add all the flour it calls for.
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 Cups oatmeal
Cream together then stir in:
Mini choc chips--as many as desired
Raisins--that is if the rest of your family will let you--as for me, I am the only one in my home that LOVES raisins, so I save a little dough just for me!

Bake in 400 degree preheated oven for 6-8 minutes.
I know it's tedious, but I always cook 1 cookie to test for not enough flour. If it comes out too flat then I know I need to add more flour. And I never over bake them. After they are taken out of the oven, leave them on tray for a couple of minutes and then move then to a cooling rack.

Best Banana Bread

You may already have a banana bread recipe, but after I tried this one, I have yet to go back to my old one. I think it's the secret ingredient! This is an all time favorite at our home.

1/2 Cup Butter at room temp.
1 Cup Sugar
2 eggs
1/2 cup sour cream
2 tsp Vanilla
1 Cup very ripe bananas mashed--about 2 1/2 Bananas
Cream together then add:
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
Cream all together and pour into 2 greased loaf pans. We will add mini chocolate chips to one loaf and keep one plain. I have converted to mini chips for my bread and cookies--the best!!! Bake in preheated 350 degree oven and bake for 35-40 min.--longer if necessary. NOTE: Recipe actually says to bake for 1 hour, however I have never baked it near that long because it always burns. Plus I have dark coated pans rather than glass, but I still only cook it around 40 minutes. I thik all ovens heat differently, so just check and insert a toothpick to check for rediness. Turn onto a cooling rack.

Tunnel of Fudge Cake

Cake:

2 1/4 Cups all-purpose flour
3/4 Cup cocoa powder
1 3/4 Cups sugar
1 3/4 Cups butter, softened
6 eggs
2 Cups confectioners' (powdered) sugar
2 Cups chopped walnuts or pecans

Glaze:

3/4 Cup confectioners' sugar
1/4 Cup cocoa powder
2 to 3 Tbsp milk or half & half

1. Preheat oven to 350 degrees. Grease a 12-cup Bundt pan with butter and dust with flour.

2. Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick.) Spoon batter into prepared pan.

3. Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.

4. To prepare glaze, combine confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides. Serves 20.

I know that I shouldn't tell you this part, but this cake is delicious and totally worth EVERY bite. I dare you to make it just so that you can see how totally worth the calories this thing is!
Per serving: 410 calories, 26 g fat, 6 g protein, 43 g carbs, 2 g fiber, 135 mg sodium.