#2778 - Chocolate Muffins

(by Shirley McNevich)

2 TBSP softened butter
1 cup white sugar
2 eggs
1 1/2 cups flour
1/2 cup brewed coffee
2 tsp. Hershey's cocoa (more if you wish)
1 1/2 tsp. baking powder
1 tsp. vanilla
Domino's powdered sugar for sprinkling

In a mixer add 2 eggs whites--beat until stiff and set aside. In a mixer add butter and white sugar--beat. Add egg yolks--beat. Add brewed coffee, cocoa, baking powder and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add egg whites--stir until mixed. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely, then sprinkle powdered sugar over the tops.

#2028 - Bev's Chocolate Cake

(by Bev [Persing] Knecht - friend)

2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 tsp. baking soda
3/4 cup Hershey's cocoa
2 cups white sugar
1/2 cup softened butter OR Crisco
1 cup hot brewed coffee (black)
1 cup milk
1 tsp. salt
1 tsp. vanilla
2 eggs
Glaze: 1/2 cup white sugar; 1 1/2 TBSP cornstarch; 1 - 1oz. square Baker's unsweetened baking chocolate (grated); a dash of salt; 1/2 cup boiling water; 1 1/2 TBSP softened butter; 1/2 tsp. vanilla

In a mixer add 1/2 cup butter OR Crisco and 2 cups white sugar--beat. Add cocoa--beat. Add hot coffee--beat. Into a bowl sift the flour, baking soda, baking powder and 1 tsp. salt--set aside. Add flour mixture and milk to mixer--beat until mixed, then beat for 2 minutes. Add eggs and 1 tsp. vanilla--beat 2 minutes longer. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake until it's just warm. In a saucepan add 1/2 cup white sugar, cornstarch, grated chocolate and salt--add boiling water--stir. Put saucepan on stove over low heat--cook and stir until all chocolate is melted and glaze is smooth. Remove from heat--add 1 1/2 TBSP butter and vanilla--stir until butter is melted and glaze is smooth. Spread the glaze immediately over warm cake (glaze will harden if you wait too long).

#1150 - Coffee Angelfood Cake

(by Shirley McNevich)

1 box white angelfood cake mix
1 TBSP Hershey's cocoa
1 1/3 cups cold coffee (black)
1 bar Hershey's chocolate (shaved with a cabbage grater)
Frosting: 1 envelope Dream Whip; 2 TBSP Domino's powdered sugar; 2 tsp. Hershey's cocoa

In a mixer add cake mix and 1 TBSP Hershey's cocoa, then add the rest of the ingredients listed on the box EXCEPT substitute the cold coffee for the water. Beat the batter. Bake and cool cake according to box directions. Remove the cake from the angelfood cake pan and place it on to cake plate. Frosting: in a mixer prepare Dream Whip according to envelope directions--beat. Add powdered sugar and 2 tsp. Hershey's cocoa--beat until blended. Spread the frosting on the cake. Sprinkle chocolate shavings on top of frosting.

#1092 - Chocolate Coffee Whip

(by Shirley McNevich)

8oz. Baker's semi-sweet baking chocolate
3 TBSP Domino's powdered sugar
3 TBSP fresh brewed coffee
3 egg yolks
1 1/4 cups heavy whipping cream

Melt chocolate according to box directions. In a saucepan over medium heat add melted chocolate and powdered sugar--stir. Add coffee--stir. Add egg yolks--stir until thick. Remove saucepan from heat--let it cool to room temperature. In a mixer add heavy whipping cream--beat until stiff. Pour whipped cream into the chocolate batter--stir. Pour entire mixture into a glass bowl--refrigerate until cold.