Archive for May 22nd, 2007

I rarely use cocoa for making cocoa. With all the available varieties of Swiss Miss and her clones, there is no need to make hot chocolate from scratch, at least not just for me. If I wanted to make it for a group of people, I would probably make it from scratch.

I mostly use cocoa for a chocolate cake that is divinely moist and rich. I also use it for the following recipes for chocolate sauce and for quick and simple brownies.

If you are hungry for an ice cream sundae and have the ice cream but don’t want to go out for the fudge sauce, never fear. A well-stocked pantry might provide the necessities for you to prepare your own. What’s more, it’s easy and quick. If you can afford the caloric binge, try making cocoa chocolate brownies, top a piece with vanilla ice cream and drizzle it with the following fudge sauce. Diet tomorrow.

Lacey’s Fudge Sauce:

Mix in a small saucepan:
1 1/2 c. sugar
6 T. cocoa
dash salt
4 T. water
dash cinnamon

1-13oz. can evaporated milk

Cook, medium heat, stirring constantly; bring to a boil and boil gently 3-4 minutes. Remove from heat.

4 T. butter, 2 t. vanilla, dash cinnamon and dash almond extract.

Let cool. Store in refrigerator up to a week.


Granny’s Cocoa Brownies

(This recipe is nearly as easy as making a boxed mix. It makes a lot and costs very little.)

Preheat oven to 350 degrees. Grease a 9 X 13 pan.

Mix in medium large bowl:
2 c. sugar
4 T. cocoa
2 sticks melted butter
4 eggs
1 1/2 c. all-purpose flour
1 t. vanilla

Pour into pan and bake about 25 minutes. Cool and cut into pieces.

Sometime I will give you the recipe for the Deep Dark Chocolate Cake recipe that used to be on the Hershey’s Cocoa package. I am not a big fan of cake, but that recipe definitely makes the best chocolate cake I ever tasted. Rich and chocolately and very moist.


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