Mrs. Myers Chocolates

Chocolate Recipes

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Chocolate Cake

Adaption from Recipe By: Chef John J. Vyhnanek, Good Cooking

Serving Size: 4

Preparation Time: 1:15

Amount /Measure /Ingredient

3 bars (6 ounces) Mrs. Myers dark chocolate, melted and cooled

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 1/4 teaspoons vanilla extract

3 large eggs, room temperature

2 cups all-purpose flour

1 tablespoon corn starch

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

Preparation:

Beat the sugar, butter and vanilla in a large mixing bowl with an electric mixer. Add eggs; beat for 2 minutes. Beat in the melted chocolate. Combine the flour, cornstarch, baking powder, salt and sift. Stir into the egg mixture alternating with the milk.

Pour into well-greased 9 inch round baking pans or one 13 x 9 inch baking pan.

Bake in a preheated 350 degree F oven for 30- 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes, invert on wire cake racks to unmold and cool completely.

Frost with chocolate frosting.

1997 by Good Cooking, Inc.

Walnutty Caramels

Serving Size: 4

Preparation Time: 30 mins

Amount /Measure /Ingredient

2 cups sugar

1 cup light corn syrup

1 cup light cream

1 1/4 cup butter or margarine

1 teaspoon vanilla extract

11/2 cups coarsely chopped Mrs. Myers walnuts

Preparation:

1. Line an 8 x 8 x 2-inch pan with foil; lightly butter foil.

2. In a heavy 3 1/2 saucepan, conbine sugar, corn syrup, cream and butter.

3. Cook over medium heat, stirring with wooden spoon, until sugar is dissolved.

4. Continue cooking, stirring occasionally, to 245F on candy thermometer, or until a little cold water forms a firm ball.

5. Remove from heat. Stir in vanilla and walnuts. Turn into prepared pan; cool for 1 hour.

Home Page Company Profile Catalog\Place an Order History of Chocolate Special Ocassions

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1997 by Good Cooking, Inc.