These recipes are for serious chocolate lovers only!

You Milk Chocolate People needn’t bother

Every recipe on this page has been “fork” approved by all family members for countless years:-))

“Simple” Ice Cream Bar Dessert

You will love this dessert. It’s incredibly easy. It’s almost like cheating, but you don’t have to tell how easy it was to make! Presents itself as a decadent achievement of deliciousness. This is a great summer dessert.

Frozen ice cream sandwich bars (one sandwich bar equals 1 1/2 servings)

1 large container frozen whipped topping, thawed

Chocolate fudge ice cream topping

Crushed chocolate-covered toffee candy bars (one bar for every 3 people)

Quantity of ice cream bars are determined by how many servings you need. Fit ice cream sandwich bars into a square or oblong baking dish. Drizzle with chocolate fudge topping and sprinkle with the crushed toffee candy bars. Spread with whipped topping. Cover and freeze until firm. Thaw 20 minutes before serving. Lightly drizzle chocolate syrup over plated dessert to give a more finished appearance. Serves nine or more.

You can use the mint flavored ice cream sandwich bars and use crushed mints on top. Substitute the toffee bars for any crushed chocolate bar, but don’t put too much. Enjoy.



Chocolate is my favorite mood altering drug of choice! This recipe will definitely alter almost anything. If you love semi-sweet chocolate as much as I do you will have a chocolate experience bordering on pure pleasure.

1 ¼ cups granulated sugar – 1 ¼ cups water

2 TLBS. Instant coffee – 6 eggs – 1 lb. Butter (not margarine) – 2 1/2 lbs. Semi-sweet choc. (chocolate chips work well if they are pure chocolate)

Place sugar, water, instant coffee and butter in a saucepan and heat until butter is melted.  Add chocolate and remove from stove and whip until blended.  Lightly beat eggs and stir into warm mixture a little at a time.  When mixed well pour into 1 – 10 inch round loose bottom pan or line a cake pan with foil so you can lift cake out when it is baked and cooled. (You can also bake in individual ramekins) Shorten the baking time for the ramekins by observing after 30-35 minutes to see if they have risen and a soft crust is on top.

Bake at 325 degrees for 45-60 minutes according to how thick and what size pan you have.   This cake is much better served the next day and will keep for weeks in the refrigerator if tightly sealed.

Cake is done when it rises in center and forms a soft crust on top.  This is one of the richest full bodied Moose Cake’s that I have ever tasted. Yum, Yum, Yum!

When I catered we served this to the people with class and an educated palate.  I only baked it for those I knew would appreciate what their taste-buds were experiencing.


Aunt Bessie’s Fudge

I have been making this fudge recipe for as long as I can remember.  My Aunt Bessie got the recipe for “Creamy Sure Fudge” off the Diamond Walnuts package, God only knows how long ago.  I used this when I had a catering company for twenty years.  I sold so much fudge I got thank you notes from the local dentist’s. (Just kidding, sorta)

10 – 15 minutes and you have yummy fudge


1 large can evaporated milk                                3 cups sugar  & 1 teaspoon vanilla

40 large marshmallows                                        1 stick of butter  & 1/2 teaspoon salt

Mix together in medium size sauce pan all the above ingredients and bring to a low boil for 5 minutes.(simmer with bubbles) Stirring constantly for it has a tendency to scorch if you have it on too high a heat and don’t stir.  A flat edge kitchen tool works great here.

Remove from heat and stir in vanilla and 3 1/2 – 4 cups semi-sweet chocolate chips until melted.  Add 1 cup English Walnuts and pour into a greased dish.  Tip: Keep adding the chocolate chips until the fudge starts to thicken a little, while still pourable place in buttered dish.   Cut into squares when cool.

This is a recipe you can cook a week ahead of time at Christmas for sweet gifts.  Stor in a tight container after it is cooled if keeping longer than 3 days.  Stores well in the refrigerator.



Practically Perfect Chocolate Chip Cookie

From: Consumers Digest Test Kitchens

2 ¼ cups plain flour

1 level tsp. Baking Soda (gives the recipe that unique flavor)

1 teaspoon salt

Sift together and set aside.

Beat until Fluffy 2 sticks butter-3/4 cup brown sugar-3/4 cup white sugar-after mixture is creamed and fluffy add 1 teaspoon vanilla and 2 eggs then add flour mixture 1/3 at a time-Beat until thoroughly mixed then add semi-sweet chocolate chips (12 oz bag) and 1 cup chopped nuts.(optional)

Tip: If you don’t beat the sugars and real butter until fluffy you will not get a great cookie.  You will get a “so-so” cookie and who needs that.  Get out the stand mixer and let it do the work for you.  If you can’t use real butter and real semi-sweet chocolate chips don’t bother making home made, just go and buy something at Kroger already in a bag.  This recipe is for people needing to feel the nurturing love of Chocolate chip cookies.

Bake 350 degrees for 8-10 minutes.

Always been a favorite of the family and friends for the past 30 years.  We made this recipe in 3 gallon batches for the catering business.  Probably made enough of this recipe to fill a dump truck or two.  That’s a lot of cookie dough!

This dough holds up well in the refrigerator until ready to bake.  It will keep for a week or more, so you can always have hot and fresh cookies.

Enjoy…Love Alexandra


The following recipe has been in the family for years, in fact I had to make a new copy because the paper fell apart and you could hardly read the print.  

Old Timey Chocolate Custard Pie

This pie looks just like the custard you cook on top of the stove, but you have baked it in the oven without all the stirring in a double boiler and its easy.  When I was growing up this was a favorite for all the friends and family that would drop by expected or not on the weekend.

We always had plenty of company…probably the sign of good cooks in the house.

11/2 cups granulated sugar                                   1 Stick of butter (melted)

1 cup evaporated milk                                            5 eggs (separate egg if you want meringue)

2 Tablespoons of plain flour                                    1/4 cup cocoa powder-plus 1/2 teaspoon salt

Blend flour and granulated sugar together, sieve or mix with a spoon…melt butter and stir in cocoa and salt until lumps are gone. (cocoa blends perfectly in melted butter and all the lumps disappear like magic)

Crack eggs into a 2 quart mixing bowl, add milk and stir until blended…add flour-sugar mix and blend…add butter-cocoa-salt mix and blend.  When blended well pour into a 8″ deep dish or 10″ unbaked pie shell and bake for 35-40 minutes @ 350 degrees.  Center should be solid, but soft.  Don’t overcook.

Piecrust:  Use the Pillsbury piecrust in a roll, not the ones already in an aluminum pan and for goodness sakes buy you one 10″ glass Pyrex pie dish.  You can use it for other things.

Bon Appetit…Alexandra

German Chocolate Upside-down Cake (Earthquake Cake)

This one taste better than it looks.  It looks like it’s been dropped, kicked and stepped on a time or two, but taste great!

1 box German Chocolate cake mix plus the ingredients listed on the box needed to mix the cake. (Any chocolate cake mix will work, naturally my favorite is dark chocolate)

1 cup chopped nuts (I like pecans)

1 cup firmly packed coconut

1 stick of butter

1  8 oz. package of cream cheese

1 pound of powdered sugar (1 box)

Grease a 9×13 pan-Spread the nuts and coconut evenly in bottom of the pan.  Mix cake according to directions on box.  Pour cake mix over coconut and pecans.  Melt butter, add cream cheese, con. sugar and mix well. Drop cream cheese mixture by the spoonful leaving dollops of the cream cheese mixture on top of cake mix, do not mix into batter.  Bake according to direction on box, however I find it takes 5 to 10 minutes additional time.

You can’t flip this one over and will need to serve it in squares after it has cooled.  It has a Mounds bar taste which I love.

Easy Chocolate Cheesecake Torte

Cheesecake top:1- 8 oz. Pkg. Cream cheese

1 box confectioner’s sugar

2 eggs

Bottom crust: 1 egg

1 box chocolate cake mix (your choice)

1 stick melted butter

Make crust first: Melt butter and stir into cake mix, add 1 egg and mix well.  Pat into 12 inch round pan or 9+13 pan. (Looks more like a torte when round)

Mix topping next: Beat together until smooth the confectioner’s sugar, cream cheese and 2 eggs.  Pour over crust and bake at 350 degrees for about 50 minutes.

This one is so easy it’s great for new cooks or old lazy cooks like me.

If you would like the cheese cake topping to be chocolate also, melt I cup of semi-sweet chocolate chip morsels and add to mixture when chips are slightly cooled.

For best presentation of your torte, line your pan with foil and when torte is cooled flip it over onto something flat like a pizza pan and remove the foil and then flip back over onto your serving plate. (Even though I am a card carrying chocoholic I have to admit that you will get a suburb dessert by using a Betty Crocker butter pecan cake mix for your torte.  I probably served enough butter pecan torte during my twenty years of catering to pave Interstate 24 from Nashville to Chattanooga-;))

Be sure and call me when they are cooled and ready to eat, I’m for ready anytime a chocolate pie is done.

Bon Appetit  Alexandra



This is a favorite of my niece Auldyn Wessell who has six children

2 cups granulated sugar

2 Tablespoons cocoa

½ cup whole milk (no soy please)

1 stick of butter

½ cup creamy peanut butter

4 Cups uncooked quick oats

1 teaspoon vanilla extract

In a 2 quart heavy bottom sauce pan or large iron skillet mix the granulated sugar and cocoa until cocoa lumps are gone; add the whole milk and cook over low heat for two to three minutes until all sugar is dissolved.  Add butter; let melt.  Remove from heat and add peanut butter, vanilla and oats.  Drop by Tablespoons onto wax paper.

Beat the kids off with your wooden spoon until they cool and become firm.  Enjoy!!!

My sister Geraldine makes batches of these for Christmas presents every year.  This is an inexpensive treat that everyone seems to love and a great recipe to let little hands help drop  blobs of chocolately goodness on pieces of wax paper.

Chocolate Delight

“Three Layers of Scrumptiousness”

Crust (first layer):

1cup plain flour                           I cup lightly toasted pecans, chopped

1 stick butter, melted (it’s just not as good with margarine)

Melt butter, add flour and pecans and stir until blended.  Press into 2 quart casserole dish or 9×13 rectangle cake pan.  Bake 350 degrees for 10-12 minutes until lightly browned…let cool.


Second layer:

 1 (8oz) pkg. cream cheese           1 (8 oz.)container of cool whip

1 cup powdered sugar (confectioners)

Soften cream cheese and add powdered sugar, mix until smooth, fold in cool whip and pour over cooled crust.


Third layer:

2 large instant Chocolate puddings

3 cups of whole milk

1- 8 oz. container Cool Whip & shaved chocolate

Blend pudding mix and 3 cups milk according to pudding directions. Pour over second layer of cream cheese mix.

Spread Cool Whip over top of third layer.  Garnish with shaved chocolate.

Want to be a hero in your kitchen?  Try this dessert…It may seem like a little trouble, but you can make it a day or two ahead and leave in the refrigerator until after the dinner plates are in the sink.

This was a big thumbs-up favorite when I catered for large and small banquets.  You can really dress it up by adding shaved chocolate on top of your Chocolate Delight or place a beautifully red and ripe strawberry on top drizzled with fudge. Yum!

Mississippi Mud Cake

2 sticks of  butter                            4 eggs, beaten

2 cups granulated sugar                  11/2 cups plain flour

½ teaspoon salt                               1 teaspoon vanilla

1 cup pecans toasted and chopped

¾ cup cocoa powder                       2 cups miniature mushrooms

Mix sugar and flour together with salt.   Mix cocoa powder with melted butter until smooth.  Pour butter cocoa mix over flour mix then add eggs, vanilla, pecans and mix well.   Stir until blended and pour into a 9×13 baking pan.  Bake 20-25 minutes.  When almost done put mini marshmallow on top and bake for five minutes.  Remove from oven and ice with Simple Chocolate Icing.

This is a very dense, very rich cake that looks exactly like mud.  It doesn’t bake like chocolate cake, it’s solid and very moist.   It can be made a couple of days ahead of your event and still retain it’s flavor.  Yummy! Yummy!

FYI: Mixing cocoa powder with butter takes out all the lumps and it acts like chocolate baking squares.

  Simple Chocolate Icing

My sister Geraldine says this recipe is so easy a monkey could make it!

1 stick Butter                                5 Tablespoons Cocoa

6 Tablespoons milk                       1 lb. Powdered Sugar (confectioners sugar) 2 1/2 cups

Melt butter in a heavy bottom pan; add cocoa and then the milk.  Bring to a boil for one minute.  Pour into confectioners sugar blending to a smooth consistency.  Frost cake immediately as icing will set up quickly.

For fudge: Boil hard for three minutes and pour into buttered dish.  Cut into squares when cool.

Geraldine swears that you can’t find any better tasting or easier recipe for chocolate frosting.

Bon Appetit…Alexandra