Zucchini Chocolate Cake

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Ingrients & Directions

2 1/2 c Flour; unbleached, sifted 1/4 c Cocoa; baking
1 ts Baking soda 1 ts Salt
1/2 c Butter or regular margarine 1/2 c Vegetable oil
1 3/4 c Sugar 2 ea Eggs; large
1 ts Vanilla extract 1/2 c Buttermilk
2 c Zucchini; unpeeled, grated 6 oz Semisweet chocolate chips
3/4 c Walnuts; chopped

Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at a
time, beating well after each addition. Blend in Vanilla Extract. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Stir in zucchini. Pour batter into a greased 13 x 9
x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a
preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve.

16 servings

Lightly Chocolate Rum Cake

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Ingrients & Directions

1 pk Yellow cake mix
1 pk Instant chocolate pudding
1 tb Vanilla
8 oz Sour cream
1/4 c Dark rum
4 Eggs
1/2 c Oil
1 c Chocolate chips
1 c Pecans; chopped
Powdered sugar; optional

Combine all ingredients except nuts and chocolate chips. Beat 3 minutes.
Add half of the chocolate chips and nuts; beat 2 more minutes. Fold in
remaining chocolate chips and pecans. The batter will be very stiff. Pour
into well greased and floured 10″ tube pan, bake at 350~ for 1 hour. Cool
30 minutes on rack before removing from pan. Sprinkle top with powdered
sugar, if desired.

12 Servings

Hershey’s 50% Reduced Fat Chocolatey Chip Cookies

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Ingrients & Directions

2 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 c 60% oil spread
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1 ts Vanilla extract
2 Eggs
12 oz Reduced fat baking chips

Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and
salt. In large bowl, beat spread, granulated sugar, brown sugar and vanilla
with electric mixer until creamy. Add eggs, beat well. Gradually add flour
mixture, beating well. Stir in chips. Drop by rounded teaspoons onto
ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool
slightly; remove from cookie sheet to wire rack.

To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened
applesauce to egg mixture.

Makes 5 dozen cookies.

Nutrition information per cookie: 70 calories, 2.5 grams total fat (2 grams
available fat versus 4.5 grams fat in a classic chocolate chip cookie)

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.


60 Cookies

Chocolate Chunk Cookies

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Ingrients & Directions

2 1/4 c Flour
1/4 ts Baking soda
2 Sticks butter, softened
1 c Granulated sugar
1/2 c Light brown sugar
1 ts Vanilla extract
1 Egg
1 tb Light cream
1 12-ounce package semisweet
Chocolate chips (2 cups)

Preheat oven to 350 degrees F. Combine flour and baking soda. In a
large bowl with an electric mixer cream butter with sugars until
fluffy; add vanilla and mix well. Beat in egg and cream. On low speed
gradually add flour mixture, beating until mixed. Stir in chocolate
chips. Drop by heaping tablespoonfuls onto greased cookie sheets;
flatten cookies slightly with back of a fork. Bake 12 to 13 minutes;
cookies will still feel soft. Cool for 2 minutes on cookie sheets,
then remove to wire racks to cool completely.


4 servings