Easy Chocolate Recipes; Better Than Sex Cake Recipe & Chocolate Peanut Butter Pie Recipe

There are many easy chocolate recipes which can be quickly put together with prepackaged foods like cake mixes some are in my chocolate cake book, cookie mixes, whipped topping, candy bars, cookies and a slew of other products. Some of these recipes may require a little baking time but there are others which only require time assembling the ingredients and then chilling. Some very good recipes can be made by preparing your own packaged ingredients and keeping them ready in your pantry or refrigerator for quick assembling like the cookie mix below. These easy chocolate recipes can be quick to prepare when you have this cookie mix recipe in your refrigerator. As I have mentioned before, I would not be without a large can of Hersheys cocoa in my pantry. It is the most economical form of chocolate, has a long shelf life and makes delicious chocolate desserts, cakes and cookies.

By keeping the following Hersheys chocolate cookie mix recipe ready at your finger tips many quick and easy chocolate recipes can be made whenever you need them; or want them. The following are a few but use your imagination; many more can be made from the basic chocolate mix.

COOKIE MIX RECIPE

(Makes about 11 cups)

• 4 Cups flour


• 4 Cups granulated sugar


• 1 1/3 Cups Hersheys cocoa


• 2 Teaspoons baking powder


• 1 Teaspoon salt


• 1 ½ Cups butter

Combine thoroughly the flour, sugar, cocoa, baking powder and salt in a large mixing bowl or low speed.

Cut in the butter with a pastry cutter until crumbly.

Store in an airtight container in the refrigerator.

NOTE: When using, measure mixture needed and bring to room temperature for easier blending.

Many cookies are among the easy chocolate recipes made from this mix. The following is one; Try adding other ingredients and see what you can come up with.

CHOCOLATE COOKIE RECIPE

(Makes about 3 dozen)

• 1 Beaten egg


• 1 Teaspoon vanilla


• 2 ½ Cups cookie mix recipe

Combine all the ingredients in a bowl and blend well.

Place on wax paper and shape into a log about 8 inches long; wrap tightly in the wax paper.

Refrigerate for 30 minutes; reshape log to keep it round and chill until log is firm.

Preheat oven to 375F degrees.

Slice log 1/8 Inch thick and place on a greased cookie sheet.

Bake for 5 to 7 minutes or until set; remove from cookie sheet.

Frost with vanilla frost with the following vanilla frosting recipe.

VANILLA FROSTING RECIPE

• 1 Cup powdered sugar


• 1 Tablespoon butter


• 1 to 2 Tablespoons milk


• ½ Teaspoon vanilla

Beat all ingredients together in a small bowl to spreading consistency.

Try using the cookie mix recipe to invent new and delicious brownie recipes.

CHOCOLATE BROWNIE RECIPE

• 2 Eggs


• 1 Teaspoon vanilla


• 3 Cups cookie mix recipe


• ½ Cup chopped nuts

Preheat oven to 350F degrees.

Combine the eggs and vanilla in a large bowl; beat lightly.

Add cookie mix recipe and chopped nuts; stir until all the ingredients are blended well.

Spoon into a greased 8 inch square baking pan; bake for 25 to 30 minutes or until brownie begins to pull away from the sides of pan.

Cool in pan; Frost with the following peppermint frosting.

PEPPERMINT FROSTING

• 1 ½ Cups powdered sugar


• 2 Tablespoons milk


• 1 Tablespoon butter


• ½ Teaspoon vanilla


• 1/8 Teaspoon peppermint extract


• 2 or 3 drops (green or red) food color OPTIONAL

Combine all the ingredients in a small mixing bowl; beat to spreading consistency.

(If frosting is too thin add additional sugar)

Of course, the easy chocolate recipes must include a chocolate chip cookie recipe, which most people love.

CHOCOLATE CHIP COOKIE RECIPE

• 3 Cups cookie mix recipe


• 1 Teaspoon cinnamon


• ¼ Cup milk


• 1 Beaten egg


• 1 Cup Hershey semi sweet mini chocolate chips


• ¾ Cup chopped nuts

Preheat oven to 375F degrees.

Combine all the ingredients EXCEPT the nuts and chocolate chips in a large bowl: Blend well.

Stir in the chocolate chips and the nuts.

Drop by teaspoonfuls onto a greased cookie sheet; bake for 10 to 12 minutes.

Remove from cookie sheet and cool on a wire rack.

CHOCOLATE HAYSTACKS RECIPE

• 3 Ounces softened cream cheese


• 2 Tablespoons milk


• 2 Cups powdered sugar


• 2 Squares melted unsweetened chocolate, slightly cooled


• ¼ Teaspoon vanilla


• 3 Cups miniature marshmallows


• Flaked coconut

Combine and beat cream cheese and milk until blended; gradually beat in sugar.

Mix chocolate and vanilla and stir in marshmallows.

Drop by rounded teaspoons into coconut; roll until coated.

Place on wax paper lined tray; refrigerate until firm.

EASY TRUFFLE RECIPE

• 8 Ounces softened cream cheese


• 3 Cups powdered sugar


• 12 Ounces Beakers semi sweet chocolate melted


• 1 ½ Teaspoons vanilla


• 1 Tablespoon orange liqueur


• Cocoa powder

Beat cream cheese until smooth; beat in sugar until well blended.

Add melted chocolate, orange liqueur and vanilla; mix well and refrigerate 1 hour.

Shape into 1 inch balls and roll in cocoa powder.

CHOCOLATE PEANUT BUTTER PIE RECIPE

• ¾ Cup softened butter


• ¾ Cup peanut butter


• ½ Cup firmly packed brown sugar


• 12 Ounces whipped topping


• 1 Chocolate ready to eat crust


• 2 Squares semi sweet Bakers chocolate


• Chopped peanuts

Beat butter, peanut butter and sugar until well blended.

Fold in whipped topping until smooth and creamy.

Spoon mixture into chocolate ready to eat crust; refrigerate until firm.

Drizzle with melted chocolate and sprinkle with chopped peanuts to serve.

BETTER THAN SEX CAKE RECIPE

This better than sex cake recipe is one of the easy chocolate recipes because it takes a box cake mix and an instant box pudding.

• ¾ Cup sour cream


• 4 Eggs


• ½ Cup water


• 1 Box chocolate cake mix


• 1 (3 ounces) box instant chocolate pudding


• 1 Cup semi sweet chocolate chips


• Powdered sugar

Preheat oven to 350F degrees.

Beat together sour cream, eggs, water and oil in a large bowl.

Add cake mix and pudding mix and blend thoroughly; stir in chocolate chips.

Spoon batter into greased and floured Bundt cake pan.

Bake 45 to 55 minutes or until a pick comes out clean.

Cool cake 10 minutes and then invert onto cake plate.

Cool cake to warm and sift with powdered sugar.

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