Chocolate Turtle Cake

1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

Our Favorite Hot Chocolate

nocoupons

• 2 1/2 cups whole milk
• 2 cups half-and-half
• 4 ounces bittersweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso or coffee powder
• 4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Chocolate Pomanders

Chocolate Pomanders



* 1 cup chocolate chips

* 1/2 cup sugar

* 1/4 cup light corn syrup

* 1/4 cup water

* 1 teaspoon almond flavoring

* 2 1/2 cups crushed vanilla wafers

* 1 chopped walnuts

* Red and green colored sugar



* Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the almond flavoring into the mixture and remove from the heat.


* Meanwhile, mix together the vanilla wafers and nuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; roll in colored sugar. Store in a covered container. (These taste best if you store them for a day or two before eating them so that the flavor can develop)

Chocolate Mousse Ganache Cake

My dh asked me last year what kind of cake I wanted for my birthday, we both like to cook and we were feeling creative so we came up with this. It is AMAZING so I thought I would share:

Don't be scared, it's worth the effort!

****************THE CAKE*******************

Duncan Hines box mix can't be beat, so grab a box of devils food cake and back according to the package directions. Use round pans.

Remove the baked cake from the pans and allow to cool. This is important!

*********THE MOUSSE***************

While the cake is cooling make your chocolate mousse filling:
This looks like a lot of work and the first time we made it, it took a long time to make, but I promise it gets easier with practice and is worth it for the results

(Tyler Florence's Chocolate Mousse Recipe)

• 6 ounces semisweet baking chocolate, chopped (I use chocolate chips)
• 3 tablespoons unsalted butter, at room temperature
• 3 large eggs, separated
• 1/2 teaspoon cream of tartar (I've left this out when I don't have any on hand)
• 1/4 cup plus 2 tablespoons sugar
• 1/2 cup heavy cream, cold
• 1/2 teaspoon vanilla extract

Directions

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly.

(When I am in a hurry I have melted the chocolate in the microwave on the defrost setting, you really don't want to warm the chocolate, just get it to loose its shape)



Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.


In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.


In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.


Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy.



Cover and chill for several hours.


Back to the cake, set one round on a plate. Spoon the chilled mousse on top of the round and spread so it looks nice. Pile it on, this layer will be kinda tall. Now put the whole thing in the freezer for a bit. Not to freeze it but you want the mousse layer to be strong enough to support the weight of the top layer. We have frozen the cake before on this step and it still tastes great and melts fast, so freeze if that is easier for you (or you forget you left it in the freezer)

***************The Ganache******************

When you are ready to serve make the ganache:


For the ganache:

1/2 cup heavy cream
8 ounces good semisweet chocolate chips

For the ganache, cook the heavy cream, chocolate chips, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Now, set the top layer (this will be unfrozen since just the bottom layer and mousse have been in the freezer) on the mousse. Pour the ganache on top of the chocolate cake and spread it to the edges, allowing it to drip down the sides of the cake.

************EAT UP*************

It's ready! I make an extra batch of whipped cream with the leftover heavy cream from making the ganache and serve spoonful on top. You could also serve with a scoop of vanilla ice cream which is delicious with the ganache. Use any extra ganache as a topping for the ice cream.

Enjoy!


I've told my husband that this recipe is going to make me famous someday. We joke about opening a restaurant when we are old- or if I ever write a cook book or something this is definitely going in it. Get it here while I am a small fry and it is free.
Thanks for letting me share!
-Melissa