DOUBLE CHOCOLATE QUICK BREAD
Steps:
- Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
- Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (don't overmix!).
- Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Slice, Calories 276 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 37 mg, Sodium 185 mg, Fiber 1 g, Sugar 25 g
DOUBLE CHOCOLATE-TOFFEE COOKIES
These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"
Provided by Laura Moore
Categories Double Chocolate Chip Cookies
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
- Repeat Steps 4 and 5 to bake remaining batches.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g
DOUBLE CHOCOLATE BATTER BREAD
Double chocolate delight! Bake this delicious tangy bread mixed with cocoa and drizzled with chocolate chips.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Generously grease 12-cup Bundt® pan. In large bowl, combine 2 1/2 cups of the flour, cocoa, sugar, salt, baking soda and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; beat at low speed until moistened. Beat 3 minutes at high speed.
- By hand, stir in remaining 1 cup flour and 1 1/2 cups chocolate chips. Spoon dough evenly into greased pan. Cover with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
- Heat oven to 350°F. Uncover dough; bake 35 to 45 minutes or until toothpick inserted near center comes out clean. Immediately invert bread onto wire rack; remove pan. Cool 45 minutes or until completely cooled.
- Place remaining 1/2 cup chocolate chips and oil in resealable food storage freezer plastic bag; seal bag. Knead bag to evenly distribute oil. Microwave on HIGH for 30 to 60 seconds or until melted. Cut small hole in bottom corner of bag. Squeeze bag to drizzle melted chocolate over cooled bread.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 24 g
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
DOUBLE CHOCOLATE BREAD
I got this off off breadnet.net The following recipe is for a 1 pound loaf, using the bread machine.
Provided by mysticchyna
Categories Yeast Breads
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Select loaf size and add ingredients to machine according to machine instructions.
- Using mini chips works better than the larger chips. You can add them in the beginning.
- I find the addition of a tesp. of Cinnamon to be nice, this is optional.
Nutrition Facts : Calories 432.9, Fat 12.7, SaturatedFat 5.8, Cholesterol 58.6, Sodium 368.5, Carbohydrate 70.9, Fiber 3.6, Sugar 18.5, Protein 10.9
DOUBLE CHOCOLATE CAKE II
If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!
Provided by Sally E. Forsythe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD
In this delicious gluten-free chocolate banana bread, we double down on the chocolate-with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h50m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan.
- In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
- In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
- Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 17 g, TransFat 0 g
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