Ingredients:
2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)

Directions:
Mix together all ingredients.
Pour into three greased loaf pans.
Bake at 325 degrees for one hour or until done when tested with wooden pick.
May be frozen, heated in microwave, and keeps well in refrigerator for several days.

Ingredients:
1 c Heavy cream
1 1/2 Eggs
3 tb Fruit juice concentrate
3 tb Honey
1 1/2 tb Unsweetened cocoa
1/3 ts Salt
1/3 c Coconut flakes
3 tb Vital gluten; optional
3/4 c Wheat flakes
3 c Whole wheat flour
1 1/2 ts Yeast
1/2 c Chocolate chips
1/3 c Chopped nuts

Directions:
Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle.

Ingredients:
1 c Betty Crocker Super Moist Double Chocolate cake mix
1 c All purpose flour
1 c White bread flour
1/2 c Whole wheat bread flour
3 tb Gluten flour
2 tb Sugar
2 tb Oil
1 tb Swirl powder *
2 ts Yeast
1 lg Egg
1/4 c Liquid (half chocolate syrup and half water)
1 c Water
11 oz Mandarin oranges diced
1/3 c Chopped walnuts or almonds
2/3 c Chocolate chips **
1/2 c Coconuts (shreaded)
1/3 c Maraschino cherries (diced or quartered)
* Swirl powder comes in a separate envelope with the cake mix.
** Use semi-sweet chips Adjust the amounts of fruit, nuts, and chips to suit.

Directions:
Pat oranges and cherries dry between double layers of paper towels.
Add fruits, nuts, and chips, at the beep or near the very end of the second kneading.
Variations: Add more fruit.
Use some juice from the oranges in place of water portion of liquid.
Serve plain as a snack or dessert, or, add your favorite topping for added enjoyment.

Ingredients:
1 1 lb. box chocolate graham crackers
2 small regular vanilla pudding
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Butterceam frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.

Directions:
Butter 9x13 pan, and layer with whole graham crackers.
Prepare pudding according to package direction, and let cool, or for instant pudding, mix pudding and milk.
Blend in cool whip.
Put 1/2 pudding mixture over crackers.
Layer more crackers over pudding.
Top with rest of pudding.
Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hours before frosting.
Frost cake and refrigerate 2 hours.
Cake can be frozen.
Makes 10-16 servings

Ingredients:
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs

Directions:
Preheat oven to 350 degrees.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.
Cool in pans 5 minutes before turning out onto wire rack.

Ingredients:
2 1/3 c Cake flour; sifted
1/2 c Cherries
2 1/4 t Baking Powder
3/4 t Salt
1/2 t Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 ea Egg; unbeaten
2 ea Egg yolks; unbeaten
3 oz Unsweetened Choc.
; melted
3/4 c Milk
1 t Vanilla
1/3 c Boiling water

Directions:
Sift flour once, measure, add baking powder salt and soda, and sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
Add egg and egg yolks, one at a time beatlng well after each.
Add chocolate and blend.
Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees) 30 to 35 mlnutes, or untll done.
Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake.
Double recipe for three 10-inch layers.
This cake may be baked as follows: bake about 2/3 of batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees) 45 mlnutes, or until done.
Remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees) 25 minutes, or until done.

Ingredients:
1 1/2 c Crushed oreos
2 1/2 tb Melted butter
24 oz Cream cheese, softened
14 oz Sweetened condensed milk
3 Eggs
3/4 ts Mint extract
1/4 ts Green food coloring
1 c Mini-chocolate chips
1 ts Flour

Directions:
Combine crumbs and butter and press on bottom of 9" springform pan.
Beat cheese until fluffy.
Gradually beat in milk until smooth.
Add eggs, extract and coloring.
Toss 1/2 cup of the chips with flour to coat and stir into cheese mixture.
Pour into crust.
Sprinkle remaining chips on top.
Bake at 300 degrees for 1 hour.
Cool to room temperature and chill thoroughly.
Garnish as desired.

Ingredients:
3 oz Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 tb Cake Flour
1/2 ts Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla

Directions:
Add chocolate to milk and heat in double boiler.
When chocolate is melted, beat with rotary egg beater until blended.
Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally.
Pour small amount of mixture over egg yolks.
stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly.
Add butter and vanilla and cool.
Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers.
Use this filling in small cup cakes.
Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.

Ingredients:
1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened chocolate, melted

Directions:
Beat sour cream with sugar and vanilla until smooth.
Mix in melted chocolate.
Spread over 9 by 13 inch cake.
Servings: Makes enough for 9 x 13 cake

Ingredients:
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated

Directions:
Chop the chocolate chips into small chips, (Or use the mini-chips).
Combine the flour, baking powder, salt and sugar.
Beat the egg with the milk and orange juice.
Add the mixture to the dry ingredients and continue to beat by hand for 1 minute.
Stir in the chocolate chips, walnuts and orange peel.
Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full.
Bake at 350 degrees for 15 to 20 minutes or until golden brown.
Remove from the tins and cool on a rack.
Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.

Ingredients:
4 oz Package German sweet chocolate,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.

Directions:
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted.
Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping, blending until smooth.
Spoon into crust.
Freeze until firm, about 4 hours.
Garnish with chocolate curls, if desired.

Ingredients:
22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

Directions:
Crush crackers with rolling pin, between waxpaper.
Combine with sugar and butter, stir well.
Press firmly into 9 inch pieplate.
Bake at 350 degrees for 8 minutes, cool before filling.
Prepare pudding as directed for pie filling.
Chill for 30 minutes, spread into crust.
Spread coolwhip carefully on top.
Spoon cherries on top.
Chill for 2 hours before serving.

Ingredients:
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream

Directions:
Combine crumbs and butter. Press into a 9 inch pie pan.
Freeze while preparing filling.
In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk.
Spoon into crust.
Freeze for 1 hour.
Meanwhile, blend malted powder, marshmallow cream and the remaining milk.
Stir in whipping cream; whipped until soft peaks form.
Spread over ice cream layer.
Freeze several hours or overnight.
Before serving, garnish with whipped cream and malted milk balls.

Ingredients:
3 Jars hot fudge sauce
2 Bottles chocolate syrup (the kind for making chocolate milk)

Directions:
Mix all in crockpot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.

Ingredients:
3/4 c Sugar subtitute
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla

Directions:
In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk.
Cook and stir constantly until sauce is bubbly and thick.
Cook and stir two minutes more.
Remove from heat and stir in 1 tsp. vanilla.