Chocolate Refrigerator Cake Recipe Recipe For Stuffed

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Thoroughly cream shortening and sugar; add egg and beat well. Melt chocolate over low heat. Add chocolate and vanilla to shortening mixture. Mix well.
• Sift dry ingredients; add to creamed mixture alternately with milk. Stir in nuts.
• Shape into rolls. Wrap in waxed paper; chill thoroughly or overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Using a sharp knife, cut 1/4 inch thick slices off the rolls and place about 2 inches apart on cookie sheets. Bake 8 to 10 minutes.

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CHEESECAKE STUFFED COOKIES

Steps:

• Preheat oven to 375º and line a large baking sheet with parchment paper.
• Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
• Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
• In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
• Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
• Bake cookies for 12 to 15 minutes, or until lightly golden.

CHOCOLATE FRIDGE CAKE

Steps:

• Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
• Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
• Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
• Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

CHOCOLATE REFRIGERATOR CAKE

Steps:

• Grease round 20cm cake tin with butter.
• Put biscuits between sheets of greaseproof paper and crush with rolling pin.
• In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
• In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
• Pour this mixture over the biscuit mixture and stir well.
• Pack mixture into cake tin.
• Cover and refrigerate for several hours.
• Then melt the remaining chocolate and pour over cold cake whilst in tin.
• Allow chocolate to set in fridge and then serve in small slithers.

CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE

Steps:

• Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of pan. Set aside.
• Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. You may also combined in a bowl and cut butter by hand. Set aside in the refrigerator.
• Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just combined.
• Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just combined.
• Measure out 1 cup batter to top cream cheese layer and spoon the rest of the batter into the prepared pan.
• To your now empty mixing bowl, add 1/4 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
• Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan.
• Spread reserved 1 cup batter evenly over filling (it will be very thin).
• Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel.
• Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
• When ready to serve, whisk vanilla glaze ingredients together in a medium bowl and drizzle over cake. Store in the refrigerator for up to 7 days.