Baker’s Wellesley Fudge Cake

INGREDIENTS

1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla

DIRECTIONS

Heat oven to 350°F.

Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.

Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.

Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

Fill and frost with Baker’s One Bowl Chocolate Frosting.


Baker’s One Bowl Chocolate Frosting

INGREDIENTS

4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

DIRECTIONS

Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.

Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.

Add sugar, butter and vanilla.

Gradually add milk, beating with electric mixer on low speed until well blended.

If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Baker’s One Bowl Chocolate Chunk Cookies

INGREDIENTS

2 pkg. (225 g each) Baker’s Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup flour
1/4 tsp. Baking Powder
2 eggs
1 cup chopped pecans

DIRECTIONS

Heat oven to 350°F.

Chop half the chocolate; set aside. Coarsely chop remaining chocolate; place in large microwaveable bowl. Microwave on MEDIUM 3 to 4 min. or until almost melted; stir until completely melted. Add butter; mix well. Add sugar, flour, baking powder and eggs; mix well. Stir in nuts and remaining chopped chocolate.

Drop 2 tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

Bake 12 to 13 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

VARIATION

Cookies can be prepared without the nuts. Increase the flour to 3/4 cup to prevent excessive spreading of the dough as the cookies bake.

HOW TO STORE

Store in tightly covered container at room temperature for up to 10 days.

Baker’s Nanaimo Bars

INGREDIENTS:

6 oz. Baker’s Semi-Sweet Chocolate, divided
3/4 cup plus 1 Tbsp. butter, softened, divided
1 egg
1 tsp. vanilla
2 cups Honey Maid Graham Crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird’s Custard Powder
3 Tbsp. milk
2 cups confectioner’s sugar

DIRECTIONS:

Heat oven to 350°F.

Microwave 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.

Mix custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.

Microwave remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

TIPS

MAKE IT EASY
For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

MOCHA NANAIMO BARS
Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.

RED OR GREEN NANAIMO BARS
Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food coloring to filling with butter.

Baker’s Chocolate Bliss Cheesecake

INGREDIENTS

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 (1 ounce) squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

DIRECTIONS:

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Baker’s German Chocolate Cake (Original Recipe)

INGREDIENTS:

CAKE

1 (4 ounce) package Baker’s German sweet chocolate
1⁄2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk

FROSTING:

1 1⁄2 cups evaporated milk
1 1⁄2 cups sugar
4 slightly beaten egg yolks
3⁄4 cup butter
1 1⁄2 teaspoons vanilla
2 cups Baker’s shredded coconut
1 1⁄2 cups chopped pecans

CAKE DIRECTIONS:

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt.

Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans.

Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

COCONUT-PECAN FROSTING DIRECTIONS:

Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat.
Stir in shredded coconut and chopped pecans.
Cool until thick enough to spread.
Makes 4-1/4 cups.

Baker’s One Bowl Chocolate Cake and One Bowl Chocolate Frosting

Baker’s One Bowl Chocolate Cake

INGREDIENTS

6 squares Baker’s semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water

DIRECTIONS

Preheat oven to 350F.
Microwave chocolate and butter in a large microwaveable bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Add vanilla; mix well.
Add 1/2 cup of the flour, the baking soda and salt; beat until well blended.
Add remaining 2 cups flour alternately with water, beating until well blended after each addition.
Pour evenly into 2 greased and floured 9-inch round cake pans.
Bake 35 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.
Spread with frosting. (I make the Baker’s One-Bowl Chocolate Frosting recipe I’ve also posted.)


Baker’s One Bowl Chocolate Frosting

INGREDIENTS

4 squares Baker’s unsweetened baking chocolate
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup (1 stick) butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

DIRECTIONS

Microwave chocolate in large microwaveable bowl on high 1-1/2 minutes, stirring every 30 seconds.
Stir until chocolate is completely melted. Cool 5 minutes or to room temperature.
Add sugar, butter and vanilla.
Gradually add milk, beating with electric mixer on low speed until well blended.
If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Baker’s One Bowl Coconut Macaroons

INGREDIENTS

1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

DIRECTIONS

Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

NOTE: This recipe is excellent and super easy.