Great Holiday Dessert??

Question

Ok, well I need a dessert recipe for a something chocolate. And im not the best cook so its got to be easy. I want to be a crowd pleasing also!! please and thank you!

Answer 1

Here are a few that are really good & easy! Hope this helps you!


Baked Fudge Cake

INGREDIENTS
4 eggs
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans



DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.



Chocolate Caramel Nut Cake

INGREDIENTS
4 eggs
3/4 teaspoon baking soda
16 fun size bars chocolate-coated caramel-peanut nougat candy
1/4 teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 cups buttermilk



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
Mix together the flour, baking soda, and salt. Set aside.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.




Brownie Cake

INGREDIENTS
4 egg whites
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
1/2 teaspoon baking powder
confectioners' sugar



DIRECTIONS
In a mixing bowl, beat egg whites until foamy. Add oil and vanilla. Combine flour, sugars, cocoa and baking powder; gradually stir into the egg mixture. Transfer to an 8-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until the center is set. Cool on a wire rack. Dust with confectioners' sugar.



Buttermilk Chocolate Cake--- Very Good!!

INGREDIENTS
1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.




Cherry Chocolate Marble Cake

INGREDIENTS
1 cup butter or margarine, softened
2 cups sugar
3 eggs
6 tablespoons maraschino cherry juice
6 tablespoons water
1 teaspoon almond extract
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
3/4 cup chopped maraschino cherries, drained
3/4 cup chopped walnuts, toasted
3 (1 ounce) squares unsweetened chocolate, melted
confectioners' sugar



DIRECTIONS
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Mix just until combined.
Divide batter in half. to one portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half of the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers. Bake at 350 degrees F for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners; sugar if desired.

Answer 2

Chocolate Surprise Pie

2 graham cracker pie crusts
1 large package instant chocolate pudding
2 cups milk
1 large tub Cool Whip
1 8 oz. package cream cheese at room temperature
2 teaspoons sugar
2 tablespoons milk

Mix cream cheese with sugar and 2 tablespoons milk. Spread evenly into bottom of pie crusts. Set aside.
In same bowl, mix pudding with milk. Add 1/2 of cool whip and mix well. Carefully spread this mixture evenly over cream cheese in pie shells.
Cover tops of both pies with cool whip. Chill for 2 or 3 hours before serving.

Answer 3

This is a great cake and it taste wonderful and easy to make
2 cups sugar
1 cup oil
2 eggs
1/2 cup hot coffee
3 tablespoon cocoa
2 cup flour
1 teaspoon soda
1/2 teasppon salt
1 teaspoon vanilla
1 cup boiling water

cream together sugar, oil and eggs. Dissolve and mix coffee and cocoa add to creamed mixture, add flour ,soda, salt, vanilla and water. Bake at 350 for 30 minutes

Answer 4

Eclair Cake!
1 box graham crackers
2 (2 ounce) boxes instant vanilla pudding
1 cup powdered sugar
3 cups milk
1 (9 ounce) carton Cool Whip
1 can chocolate frosting
--Mix pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed. Fold Cool Whip into pudding mixture; set aside. Lightly grease bottom of 13x9 inch baking pan with oil. Line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit). Pour 1/2 pudding mixture over crackers. Put another layer of crackers, then another layer of remaining pudding. Finish with another layer of crackers. Ice with chocolate icing and refrigerate.

Reese's Squares!
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
--Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

Yum! Easy and Impressive!
Enjoy!

Answer 5

look for a recipe for Chocolate Flan.

http://www.epicurious.com/recipes/food/views/108074

wow - that recipe looks GOOD!

Answer 6

No Bake Double Chocolate Coconut Pie

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.



INGREDIENTS
3 tablespoons butter
3 (1 ounce) squares semisweet chocolate, chopped
2 1/2 cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
2 bananas, sliced
8 maraschino cherries

DIRECTIONS
Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.
++++++++++++++++++++++++++++++++++++++++++++

White Chocolate Banana Cream Pie

INGREDIENTS
1 (9 inch) pie crust, baked
6 egg yolks, beaten
5 tablespoons white sugar
1/4 cup sifted cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter, diced
3 ounces white chocolate, melted
8 ripe bananas
1 lemon, juiced
1 pint whipping cream
1 fluid ounce white chocolate liqueur
1 fluid ounce banana liqueur
12 ounces white chocolate
2 teaspoons unsweetened cocoa powder, for garnish


DIRECTIONS
To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornstarch. In a medium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
Stir in butter, then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly, then stir in melted white chocolate. Chill pastry cream.
Slice bananas and toss with the lemon juice to keep from discoloring. Set aside.
In a large bowl, whip chilled whipping cream until stiff peaks form. Fold into pastry cream, then fold in bananas and liqueurs. Fill tart shell with banana cream filling.
Top generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn't get soggy.
To make white chocolate curls, carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 80 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.