bettersfamilyrecipes.com

heat oven to 350

stir together:

1 cup stick butter (butter preferred) softened
1 cup of packed brown sugar
1 tsp vanilla
1 lg egg yolk

stir in:

2 cup flour
1/4 tsp salt

press dough in 13 x 9 pan (ungreased)

bake 20-25 minutes, until very light brown, crust will be soft (it looks barely done)

immediately sprinkle chips (2/3 cups milk chocolate chips or 3 bars milk choc. candy) on bars
let stand for 5 min. or until soft. Spread like frosting.

top with 1/2 cup chopped nuts if desired or if you remember

cool 30 minutes if you can wait that long.

Ingredients

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

ngredients:
1 Box Yellow Cake Mix
2 sticks of Butter Room Temperature
3 Eggs
16 oz. Powdered Sugar
1 tsp vanilla
8 oz. Cream Cheese (let it sit out for about a half an hour before preparing.)

Directions:

Crust:

Begin by mixing 1 egg, cake mix, and a stick of butter.

Beat well, until the consistency is like cookie dough.

Next spread in a greased pan to create the crust. Use a glass of water to help spread the dough, it is very sticky!

Keep spreading! Once you get the dough spread out, start to make a lip around the edges. This is important so that the filling has a place to rest and doesn’t touch the edges of the pan.

Filling:

Next, beat 2 eggs, powdered sugar and cream cheese together. Make sure to save some powdered sugar to sprinkle on the top of the cooked cake!

Beat until smooth.

Next, pour filling into the crust.

Bake at 350 degrees for 30 minutes.

Allow an hour for cooling.

Once cooled, sprinkle with powdered sugar and ENJOY!

Magnolia Bakery Chocolate Cupcakes

By ratherbeswimmin’ on August 25, 2005
Photo

Photo by Marg (CaymanDesigns)
7 Reviews

timer
Prep Time: 1 hr
Total Time: 1 1/2 hrs
Yield: 24 cupcakes

About This Recipe

“Goes well with vanilla or chocolate buttercream icing.”
Ingredients

Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
Icing
vanilla buttercream frosting ( #133675)
chocolate buttercream frosting ( #134704)

Directions

To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
Add the sugars and beat for about 3 minutes or until fluffy.
Add the eggs, one at a time, beat well after each addition.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.

Page 2 of 2Magnolia Bakery Chocolate Cupcakes (cont.)
Directions (cont.)

With each addition, beat until ingredients are incorporated but do not overmix.
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon batter into cupcake liners; fill 3/4 full.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
Cool in tins for 15 minutes.
Remove from tins and cool completely on a wire rack.
Ice when completely cool.

Ingredients:

Yield:

2

9-inch cakes

1 1/2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted powdered sugar

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 40 mins

1 Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2 To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3 Add the milk carefully and beat until smooth.
4 Add the melted chocolate and beat well for 2 minutes.
5 Add the vanilla and beat for 3 minutes.
6 Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7 **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

Read more: http://www.food.com/recipe/chocolate-buttercream-134704#ixzz1SNcwFA9i