Harris Family Recipes » Rise

Chocolate Cream Cheese Cake

Rise — Sun, 12 Apr 2009 01:04:54 +0000

1 box chocolate cake mixPrepare chocolate cake according to directions and pour half into sprayed Bundt pan. Or:Cake mix4 eggs1 cup sour cream3/4 cup corn oilFILLING:8 oz. cream cheese, softened1 egg1 can Eagle brand milk1 tsp vanilla flavoring1 tsp cornstarchBlend all ingredients until smooth and pour over the top of the chocolate cake mixture. Then pour the rest of the cake mixture over the cream cheese mixture.Bake at 325° for approximately one hour.GLAZE*:2 oz German Sweet chocolate squares, melted1 tsp vanilla flavoring2 tsp water½ cup powdered sugarBlend all ingredients and pour over cool cake.*If preferred, an icing may be used instead of the glaze. (Fudge icing from chocolate pound cake)

5 Minute Chocolate Mug Cake

Rise — Sun, 15 Mar 2009 12:09:27 +0000

1/4 cup flour
1/4 cup sugar
2 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. chocolate chips
Splash vanilla
1 large mug

Add dry ingredients to mug and mix. Add egg and mix. Pour in milk and oil, mix well. Add chocolate chips and vanilla. Mix. Place mug in microwave and cook for 3 minutes at 80%.

German Chocolate Pie in Coconut Crust

Rise — Sun, 22 Feb 2009 21:11:01 +0000

1 pkg. (7 oz.) Baker’s Angel Flake Coconut (2 2/3 cups)
1/3 cup margarine, melted
1 pkg. (4 oz.) German Sweet Chocolate
1/2 cup milk
4 oz. cream cheese, softened
2 tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed

Mix coconut and margarine. Press onto bottom and up sides of 9″ pie plate. Bake at 300º for 20-30 minutes or until golden brown. Cool.

Microwave chocolate and 2 tbsp. milk for one minute. Stir. If needed melt again for 20 seconds. Stir until chocolate is completely melted.

Beat in cream cheese, sugar, and remaining milk with whisk until well blended. Refrigerate for about ten minutes to cool. Gently fold in Cool Whip until smooth. Spoon into crust.

Freeze until firm. Let stand about 15 minutes before eating. Store in freezer.