If my family voted on our all time favorite dessert...this would be it...with my Chocolate Pie recipe a close second (will be my next blog). Chocolate Pudding Bake is like Gooey Brownies. It is BEST eaten right out of the oven. Again, you have to use real butter and find Mexican vanilla if you can. When we watch TV at night, this is what my boys want to eat. YUM!
2 C sugar
8 T cocoa
4 T flour
pinch salt
2 eggs, slightly beaten
2 C whole milk
1 t vanilla
3/4 stick butter
Mix dry ingredients in a large bowl. Add eggs and mix to a thick paste. Slowly stir in milk and mix thoroughly; add vanilla and stir well. I spray a little butter "Pam" on the bottom of a 2-quart glass baking dish. Pour mixture into baking dish and cut butter into small pieces and spread it evenly over the top of the mixture. It will float on top. Bake in 400 degree oven for 40 - 45 minutes. Can be served with whipped cream (i don't). Serve warm.
Sam Coates
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, March 8, 2010
Sunday, March 7, 2010
Chocolate Cheesecake
Chocolate Cheesecake...Hunter Sisk wanted this recipe. It's the cake ALL my boys want for their birthdays. Hint, don't put candles on it when it is warm...they will melt, lol.
CHOCOLATE CHEESECAKE
2C (12 oz pack semi-sweet chocolate chips) MELTED
I put them in a measuring cup 3nd microwave themon high 1 minute and stir till smooth
3 8oz cream cheese - softened
1 14oz can Eaglebrand milk
4 eggs
2 tsp. vanilla (mexican is best)
In large bowl beat cream cheese till fluffy. Gradually add Eaglebrand milk until smooth. Add melted chips, eggs and vanilla. Mix well. Pour on top of CRUST (recipe to follow). Bake 1 hour and 5 minutes at 300 degrees until center is set. Cool Completely. Be sure to use a 9 inch spring form pan.
CRUST
2 C vanilla wafer crumbs
3/4 C powdered sugar
1/2 C cocoa powder
1/2 - 3/4 C butter (not margarine) melted
I mix all this together with a fork right in the pan until it is ALL blended. When it is ALL "damp" press it firmly on bottom of 9 inch spring form pan with back of spoon or or palm of your hand.
(Now, I put a pan of hot water in the oven too, seems to help the pie not crack. Don't try to get it out of the pan until completely cool. Carefully run knife around the edges as you open the pan.
The pie is sooo good I haven't experimented with it yet...one day i'd like to try adding a tsp of coffee to it or some peanut butter to it just for fun.)
CHOCOLATE CHEESECAKE
2C (12 oz pack semi-sweet chocolate chips) MELTED
I put them in a measuring cup 3nd microwave themon high 1 minute and stir till smooth
3 8oz cream cheese - softened
1 14oz can Eaglebrand milk
4 eggs
2 tsp. vanilla (mexican is best)
In large bowl beat cream cheese till fluffy. Gradually add Eaglebrand milk until smooth. Add melted chips, eggs and vanilla. Mix well. Pour on top of CRUST (recipe to follow). Bake 1 hour and 5 minutes at 300 degrees until center is set. Cool Completely. Be sure to use a 9 inch spring form pan.
CRUST
2 C vanilla wafer crumbs
3/4 C powdered sugar
1/2 C cocoa powder
1/2 - 3/4 C butter (not margarine) melted
I mix all this together with a fork right in the pan until it is ALL blended. When it is ALL "damp" press it firmly on bottom of 9 inch spring form pan with back of spoon or or palm of your hand.
(Now, I put a pan of hot water in the oven too, seems to help the pie not crack. Don't try to get it out of the pan until completely cool. Carefully run knife around the edges as you open the pan.
The pie is sooo good I haven't experimented with it yet...one day i'd like to try adding a tsp of coffee to it or some peanut butter to it just for fun.)
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