Last updated: February 13. 2014 10:30AM - 361 Views
By Patsy Huffman Special to The Expositor

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Nothing says, “I love you” better than chocolate on Valentine’s Day. When it is homemade, they speak volumes. These items are quick, easy and delicious.

Triple Mud Pie

In a bowl used in the microwave, melt two squares semi sweet baking chocolate. Stir in 1/4 c. sweetened condensed milk. Pour into a store-bought graham cracker pie crust. Sprinkle 3/4 c. chopped, toasted pecans onto chocolate. Chill for 10 minutes.

In a bowl, mix 2 c. cold milk and 2 packages instant chocolate pudding. Whisk for two minutes and pour 1/2 pudding onto nut filling.

With the remaining pudding, whisk in 1 c. Cool Whip and pour on top of pudding. Top pie with 1 c. Cool Whip. Chill for at least 3 hours.

Chocolate Vinegar Cake

In a bowl, mix

1 1/2 c. flour

1 c. sugar

1 t. baking soda

1/2 t. salt

3 T. cocoa

Make a well in the dry ingredients and add.

1 T. vinegar

1 T. vanilla

1 c. warm water

6 T. vegetable oil

If batter is too stiff, add a T. warm water at a time until the batter becomes thinner.

Pour batter into a sprayed 8” or 9” square dish.

Bake at 350 degrees for 25 to 30 minutes.

When cake has cooled, you can frost or dust with confectioner’s sugar and or cocoa powder.

No Crust Fudge Pie

In a bowl, mix

1 1/3 c. sugar

1 1/2 T. flour

1/8 t. baking soda

In a small bowl, melt 3 oz. unsweetened chocolate and 5 oz. butter via the microwave. Add to dry ingredients while hot and mix until contents have the texture of sand. Add 1 t. vanilla and 3 beaten eggs.

Pour into a sprayed 9” pie pan.

Bake at 350 degrees for 35 minutes.

Chocolate Fudge Cake

In a bowl, beat

1/2 c. butter

1 1/2 c. sugar

Beat until contents are fluffy.

Add 2 eggs and 1 t. vanilla.

In a bowl, mix 2/3 c. cocoa and 1/2 c. plus 1 T. hot water.

Add chocolate paste to creamed batter.

To the batter, add

1 3/4 c. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 c. “sour milk” (1 T. white vinegar in 1 c. milk)

Pour batter into two 9” sprayed cake pans.

Bake at 350 degrees for 30 to 35 minutes.

Let cool for 10 minutes and turn out of the pans.


In the microwave, melt 3 oz. unsweetened chocolate and 1/4 c. butter. Add,

2 c. confectioner’s sugar

1/2 c. sour cream

2 t. vanilla

Beat until smooth and creamy.

Fill between layers, then top and sides.

You can choose to sprinkle with

chopped Heath candy bars

chopped Snicker’s candy bars

chopped Butterfinger’s candy bars

or M & M’s

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