recipes

Heat oven to 350°F.

Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely.

Frost as desired.

Heat oven to 350°F.

Grease and flour one 9-inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in large bowl.

Add butter, milk, egg and vanilla.

Beat on low speed of mixer until all ingredients are moistened.

Beat on medium speed 2 minutes.

Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire rack.

Cool completely.

Cut cake into two thin layers.

Place one layer on serving plate; spread filling over layer.

Top with remaining layer.

Pour onto top of cake, allowing some to drizzle down sides.

Refrigerate until serving time.

Cover; refrigerate leftover cake.

Heat water, butter and corn syrup in small saucepan to boiling.

Remove from heat; immediately stir in cocoa.

With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream.

Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.

Boil 1 minute, stirring constantly; remove from heat.

Stir in butter and vanilla.

Press plastic wrap directly onto surface.

Cool completely.

Extract Beat butter in medium bowl.

Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).

Stir in vanilla.

Heat oven to 350°F.

Grease 8-inch square baking pan.

Beat butter and sugar in large bowl until light and fluffy.

Add egg and vanilla; beat well.

Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.

Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit.

Spread with marshmallow creme.

Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30 to 35 minutes or until lightly browned.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 9-inch square baking pan.

Stir together chocolate chips, marshmallows and nuts; set aside.

Place butter in large microwave-safe bowl.

Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted.

Add sugar, vanilla and eggs; beat with spoon until well blended.

Add flour, cocoa, baking powder and salt; stir until well blended.

Spread batter into prepared pan.

Bake 22 minutes.

Sprinkle chocolate chip mixture over top.

Continue baking 5 minutes or until marshmallows have softened and puffed slightly.

Cool completely in pan on wire rack.

Using wet knife, cut into squares.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Combine flour and brown sugar in large bowl.

Cut in butter until mixture resembles coarse crumbs.

Add egg; mix well. S

tir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

Press remaining crumb mixture onto bottom of prepared pan.

Bake 10 minutes.

Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.

Sprinkle remaining toffee bits over sweetened condensed milk.

Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

Bake 25 to 30 minutes or until golden brown.

Top with reserved toffee bits.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 15-1/2×10-1/2×1-inch jelly-roll pan.

Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.

Add flour and salt, beating just until blended.

Set aside 2 tablespoons each milk chocolate chips and peanut butter chips.

Stir remaining chips in batter; spread batter in prepared pan.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.

Cool completely; cut into bars.

Place remaining 2 tablespoons milk chocolate chips, remaining 2 tablespoons peanut butter chips and shortening in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Drizzle over bars. About