Here is the perfect cake to honor Theodor Seuss Geisel‘s (aka Dr. Seuss) birthday.
- 12 oz pkg. semi sweet chocolate chips
- 1/2 lb. butter (2 sticks or cubes)
- 4 C sugar
- 1 1/2 C evaporated milk
- 20 large marshmallows
- 2 C nuts, optional
- 1 tsp vanilla
- Bag of miniature marshmallows, frozen–cover the bottom of a large cookie sheet and freeze
- You will probably use about 2/3 of a 1 lb. bag of miniature marshmallow
- Mix together sugar, milk and 20 lg. marshmallows and boil for 6 minutes, stirring constantly
- Remove from heat and add chocolate chips and butter
- Stir until thick, add nuts and let sit awhile to thicken up a bit, add vanilla and frozen marshmallows
- If not adding nuts you may want more marshmallows
- Pour into greased 9 x 13 pan
- 12 oz. pkg. or 2 c. semisweet chocolate chips
- 1 c. butterscotch chips
- 1 c. crunchy peanut butter
- 1 Tbsp. butter
- 2 1/2 c. miniature marshmallows
Directions: Grease 8″ x 8″ or 9″ x 9″ metal baking pan and line with plastic wrap. Set aside. In a 4 qt. saucepan, combine the chocolate and butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.
Stir marshmallows into the fudge mixture. Pour into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until firm, at least 3 hours. Cut into pieces and keep in an airtight container until serving time.
Yield: 36 pieces
Calories: 140 per serving
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 3 cups miniature marshmallows
- 1-1/2 cups coarsely chopped walnuts
- LINE 13 x 9-inch baking pan with foil; grease lightly.
- MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
- PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
Yield: 48 Pieces
Calories: 100 per serving
Yield: One batch makes Four 6-oz. servings of hot chocolate.
- 8 oz. pkg. (Eight 1-ounce squares) semi-sweet baking chocolate
- 1/2 c. unsweetened cocoa powder
- 1/3 c. sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. cayenne pepper
Directions: Finely chop the chocolate squares with a sharp knife. Stir all the ingredients together in a bowl.
If giving as a gift, spoon the mixture into 2 sandwich-size zipper-closing bags and include directions on a card in each bag.
Hot Chocolate Mix Directions:
To prepare 1 serving: Place 1/4 c. hot chocolate mix and 2/3 c. milk in a small saucepan. Cook over medium heat, whisking frequently, until the chocolate is melted.
Grab a Cherry Cola and whip up this delicious chocolate cake from this Taste of Home© recipe.
Yield: 12 servings
- 1-1/2 cups miniature marshmallows
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 cup butter, cubed
- 1 cup cherry-flavored cola
- 3 tablespoons baking cocoa
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1 jar (7 ounces) marshmallow creme
- 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
- Fresh sweet cherries with stems
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
- In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
- In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
- Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Tip: To frost sides as well as top of cake, double amounts for frosting.Originally published as Cherry Cola Cake in Taste of Home June/July 2013
Yield: 12 Servings
- 2 3/4 c. sifted flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. margarine or butter
- 1 1/2 c. granulated sugar
- 2 tsp. vanilla
- 2 eggs
- 1 1/4 c. buttermilk
- 2/3 c. chocolate-flavored syrup
- Semisweet Chocolate Icing
Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons margarine or butter, 1 tablespoon light corn syrup and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
- Grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl beat margarine or butter on low to medium speed with an electric mixer about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk alternately to beaten mixture, beating at a low speed after each addition just until combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.
- In a small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat at a low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do NOT Mix.
- Bake 350 degrees for 50 minutes. Cool 15 minutes on a wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing.