Topping:
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-size bananas
Juice of 1/2 lemon

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low-fat sour cream
1/2 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Method

1. To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.
2. When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
3. To make the cake, preheat the oven to 350 degrees F.
4. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar.
5. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract.
6. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
7. Remove from oven and allow to cool for at least 20 minutes.
8. Loosen the edges of the cake from the pan and invert on a serving platter.

1/2 cup butter
1 bag semi-sweet chocolate chips
2 cups of crushed graham crackers
1 (8 oz) pkg cream cheese
1 egg
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract

Method

For crust:

1. In medium saucepan melt chocloate chips and butter over low heat.
2. When all is melted, add crushed graham crackers.
3. Press the mixture into the bottom on a 9 x 13 inch baking dish.

For filling:

1. In a large bowl beat cream cheese until smooth.
2. Gradually beat in condensed milk, then vanilla and egg thoroughly.
3. Pour over the prepared crust.
4. Bake at 350 for 25-30 minutes until set.
5. Cool in fridge until cold (about 2 hours). Makes 24 one inch squares.

1 pkg (6 oz) chocolate chips
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup water
3/4 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 cup grated carrots
1 cup raisins

Method

1. Preheat oven to 350 degrees
2. Grease and place waxed paper in 9 x 13 pan
3. Melt chocolate in top of double boiler. remove from heat when melted.
4. Mix thoroughly flour, powder, soda, salt, cinnamon, nutmeg, and cloves.
5. Soften butter or margarine by beating with electric mixer. add sugar gradually, beat until well blended.
6. beat in eggs, one at a time
7. Stir in melted chocolate alternately with water and flour.
8. Stir in carrots and raisins.
9. Pour in pan. Bake for about 35 minutes or until cake is done.

For Cake:
1 package devil’s food cake mix with or without pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

For Frosting:
1 cup sugar
1/3 cup real butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Method

1. With rack in center of oven preheat to 350 degrees. Lightly mist a 13 by 9 inch baking pan with vegetable oil spray and set aside.
2. Place cake mix, cherry pie filling, eggs and almond extract in a large Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping sides down as needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 – 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
4. For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly for 1 minute – no more! Remove the pan from the heat and stir in the chocolate chips.
5. When the chips have melted and the glaze is smooth, pour it over the warm cake to cover the entire surface. The glaze will be thin but will firm up.
6. Cool the cake for 20 minutes more before cutting into squares and serving.
7. Store the cake covered in aluminum foil at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Note: The cherry pie filling replaces oil.

Cake:
2 1/4 cups of self raising flour
1 2/3 cups sugar
2/3 cups Cocoa
1 1/4 cups of water (room temperature) + 1 tbspoon of vanilla
200 grs. of margarine or butter
2 eggs
75 grs of chocolate chips

Filling (optional):
1 can (300 ml) cream
Icing
1 cup icing sugar
1 1/2 teaspoons margarine
2 tablespoons cocoa
1 tablespoon water (you can use skim milk if you want)

Method

1. Preheat oven at 175 C /350F. Grease the mould you are going to use.
2. Put the sugar and butter in a bowl and mix it
3. Then put the eggs,
4. Then the cocoa,
5. Then the flour , water and chocolate chips.
6. And now to the oven for 45 min (approx) depend of the oven.

Filling:
Just whip the cream.

Icing:
In a bowl put the cocoa and icing sugar then add the margarine and the wate and mix until it is smooth. Put for a few min in the fridge and then spread the cake with it.

Easy Black Forest Cake:
1 package Duncan Hines Fudge Cake Mix
1 can Comstock (or other) Cherry Pie Filling
3 eggs

Chocolate Icing:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
6 oz. semi-sweet chocolate chips

Method

1. Pour cake mix into large bowl, and whisk to get out the lumps.
2. In medium bowl whisk the 3 eggs with wire whisk until blended well.
3. Add cherry pie filling to the eggs and blend.
4. Add eggs and pie filling to the dry cake mix, and only STIR until well blended.
5. Pour into a greased and floured 9 x 13 in pan (can bake in bundt).
6. Bake until sides shrink from pan (about 25 minutes). Cool.

Icing:

1. On stovetop, bring to boil, sugar, butter, milk and boil 1 minute only.
2. Remove and add chocolate chips.
3. Spread on cooled cake.

1 package of large tortillas (flour)
11.5 ounce bag of milk chocolate or semi-sweet chips
16 ounce container of sour cream
1/4 cup confectioners sugar (sifted)

Method

1. Melt chocolate chips.
2. Add sour cream and confectioners sugar to the melted chocolate chips.
3. Mix well to blend.
4. Put one tortilla on plate and spread with some of the chocolate mixture.
5. Continue to layer the tortillas and chocolate with the chocolate ending up on top.
6. Refrigerate for 3 hours (at least) before serving.

Cake:
1 box Dark Chocolate Cake Mix
1 tablespoon instant coffee
1 3.9 ounce box instant chocolate pudding mix
1 cup butter melted
4 large eggs
1 teaspoon vanilla extract
2 cups sour cream
2 cups semisweet chocolate chips

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Method

1. Preheat oven to 350 degrees.
2. In a large mixing bowl. Sift together cake mix and pudding.
3. Add melted butter,coffee,eggs,sour cream,and vanilla.
4. Beat 4 minutes at medium speed.
5. Fold in chocolate chips
6. Pour batter into greased and floured 12-cup tube pan or bundt pan(batter will be thick).
7. Bake 50-60 minutes or until done.
8. Let cake cool in pan for 10 minutes then turn out onto a wire rack to cool completely.

Topping:

1. In a saucepan over low heat,combine chocolate chips and cream.
2. Stir constantly until chocolate is melted.
3. Remove from heat and let stand for 10 minutes.
4. Drizzle over cooled cake. Put a pan underneath cake to catch any runoff.
5. You could wait 1 hour for the ganache to set but why torture yourself.

Cake:
3 cups light spelt flour
1 cup raw sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 ripe bananas pureed
2/3 cup vanilla soy milk
1/2 cup sunflower oil
1/3 cup water
1/4 cup apple cider vinegar
2 teaspoon vanilla

Ganache:
1 cup semisweet chocolate chips
1/3 cup vanilla soy milk

Method

1. Preheat oven to 350.
2. Grease 10-inch bundt pan.
3. In large bowl whisk together flour, sugar, baking soda, baking powder and salt.
4. Make a well in center of dry ingredients.
5. Add bananas, soy milk, oil, water, vinegar and vanilla then whisk until just mixed.
6. Immediately pour into prepared pan and place on baking tray.
7. Bake on middle rack of oven 45 minutes.
8. Cool 30 minutes and invert onto serving plate.
9. In stainless steel bowl set over pan of hot but not boiling water melt chocolate chips.
10. Remove from heat then with wooden spoon stir in soy milk and pour over cake.

4 cups whole wheat stone ground flour
2.5 tsp baking soda
1 tsp salt
3 cups sugar
2 tsp vanilla extract
6 medium eggs (or 5 large ones)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeeled zuccini (made from 6 baby zucchini)

Topping:
1 cup chopped walnuts
1 cup semi sweet choc chip

Method

1. Preheat oven 350.
2. Mixed all the ingredient in the mixing bowl, mixed together.
3. Bake for 30 min, set aside for 1 hour. A guilt free snack or when you craving something sweet and chocolatey.