For Chocolate Chip Cookie Layers:
3/4 cup unsalted butter at room temperature
1/2 cup light brown sugar, packed
1/4 cup + 3 Tbsp sugar
2 tbsp golden corn syrup
1 x whole large egg
1 x large egg yolk
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 cup miniature chocolate chips

For Chocolate Chip Ice Cream Layer:
4 x large egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups half and half cream
1 tsp vanilla extract
1 1/4 cups whipping cream
1 1/2 cups miniature chocolate chips

Method

For chocolate chip cookie layers:

1. Preheat oven to 325 °F and grease 2 9-inch cake pans, lining the bottoms with parchment paper.
2. Cream butter, both sugars and corn syrup until smooth. Add eggs and vanilla extract and combine well.
3. In a separate bowl, stir flour with cornstarch, baking soda and salt to blend. Add flour to butter mixture and stir until dough just comes together.
4. Stir in chocolate chips. Divide dough evenly between the two cake pans and spread to level the dough.
5. Bake for 20 to 25 minutes, until cookie turns a light golden brown. Allow to cool completely.

For chocolate chip ice cream:

1. Whisk egg yolks, sugar and cornstarch in a saucepot to combine.
2. Whisk in half & half cream and stir mixture over medium-low heat until it thickens and become just a little glossy, about 8 minutes.
3. Remove from heat and strain. Stir in vanilla and let mixture cool to room temperature, stirring occasionally, then chill completely.
4. Whip cream to soft peaks and whisk into chilled ice cream.
5. Pour mixture into an ice cream maker following manufacturer’s instructions.
6. Just before removing ice cream, pour in chocolate chips. Scrape ice cream into a container and freeze while preparing cookies for assembly (if ice cream is still quite fluid, freeze for about 40 minutes to firm up – this will prevent chocolate chips from sinking).

For assembly:

1. Turn cookies out of pan and peel off parchment. Line the side of a 9-inch springform pan with plastic wrap and place one cookie layer, nice side down into lined pan.
2. Remove ice cream from freezer and spread over cookie.
3. Lay remaining cookie layer on top of ice cream, pressing only lightly.
4. Wrap cake and freeze until ready to serve.
5. To serve, let cake temper (soften) at room temperature for at least 15 minutes. Remove springform pan and peel away plastic wrap. Slice into wedges and serve.

1 Pkg. German Chocolate Cake Mix
1 sm. Pkg. Instant Chocolate Pudding
1/2 C Warm Water
1/2 C Wesson Oil (vegetable)
1/2 pt. (1C) Sour Cream
4 Eggs
1 and a 1/2 C Chocolate Chips

Method

1. Mix all ingredients and beat well 4 minutes.
2. Gently stir in 1½ C Chocolate Chips
3. Pour into a greased bundt pan
4. Bake at 350 for 1 hour
5. Let it cool down to room temp or below before removing from the pan.
6. If frosting is desired, pour a good & thick chocolate syrup over the top
7. And decorate with whipped cream
8. Serving with vanilla ice cream is good too

Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

Topping:
1 egg white, ligtly beaten
1 cup ricotta cheese
1/4 c sugar
1 tbs cold brewed coffee
2 tsp grated orange peel
1/2 c mini semisweet chocolate chips

Batter:
1 c sugar
1/2 c cold brewed coffee
1/3 c canola oil
1/3 c orange jice
1 egg
1 egg white
1 tbs cider vinegar
1 tbs vanilla extract
1 cup all purpose flour
1/2 c whole wheat flour
1/3 c baking cocoa
1/2 tsp salt

Method

1. In a small bowl, combine the topping ingredients; set aside
2. In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder, salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13x9x2 inch baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through the batter with a knife to swirl.
4. Bake at 350 for 25-30 min or until a toothpick inserted near the center comes out clean. Cool on wire rack, referigerate any left overs.

Cake:
1 cup Mint-Chocolate Chips, Nestles
1 1/4 cups water, divided
2 1/4 cups Flour, Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar, Firmly Packed
1/2 cup Butter, Softened
3 Eggs, Large

Chocolate-Mint Frosting:
1/2 cup Mint-Chocolate Chips,  Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners’ Sugar
6 tablespoons Milk

Garnishes:
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

Method

Cake:

1. Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water.
2. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
3. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
4. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
5. Pour into 2 greased and floured 9-inch round baking pans.
6. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

Chocolate-Mint Frosting:

1. Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt.
2. Transfer to a large bowl. Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

Garnishes:

1. Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
2. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate.

2 packages devil food cake mix; make as directed
1 1/2 cups butter, softened
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
4 ounces chocolate chips; chopped finely

Method

1. Bake cake as directed.
2. Cool completely.
3. Slice cake into three layers
4. Whip butter, powdered sugar, milk & vanilla frosting consistency.
5. Spread icing on each layer of cake alternately; sprinkle chocolate chip pieces between each layer and on top.
6. Refrigerate before serving and keep leftovers in refrigerator.

Cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Method

1. Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
3. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

2 cups orange sections
1/2 cup orange juice
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1-2/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup walnuts chopped
6 ounces semisweet chocolate chips

Method

1. Preheat oven to 350.
2. Peel and section oranges then cut into small pieces.
3. Combine orange pieces and orange juice.
4. Beat eggs then add oranges, vanilla and almond extract.
5. Mix well.
6. Sift dry ingredients together and add all at once then pour into greased and floured rectangular pan.
7. Combine brown sugar, chocolate chips and nuts then sprinkle on top of cake and bake for 45 minutes

Cake:
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels

Syrup:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar
1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish

Method

1. 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.
2. Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
3. Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
4. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
5. Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
6. Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
7. Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
8. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake.

1 cup all purpose flour
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup butter softened
1/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 cup miniature semisweet chocolate chips
21 ounce can cherry pie filling

Method

1. Heat oven to 350. Grease and flour round cake pan. Beat all ingredients except chocolate chips and pie filling in large bowl with electric mixer on low speed for 30 seconds scraping bowl occasionally. Beat on high speed for 2 minutes.
2. Stir in chocolate chips with spoon just until mixed then pour into pan.
3. Bake 40 minutes then cool 10 minutes remove from pan to wire rack then cool completely.
4. Top cake with pie filling.