Millionaires Chocolate Cake Food

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

MILLIONAIRES

Steps:

• In a saucepan, melt caramels in milk over low heat.
• Remove from heat and stir in pecans until well combined.
• Drop by teaspoonfuls onto buttered waxed paper.
• Chill until firm.
• Melt chocolate chips and shortening or wax in a heavy saucepan, double boiler or in microwave.
• Remove from heat.
• Dip chilled candy into chocolate, covering completely.
• Return to waxed paper and chill.

MILLIONAIRES CHOCOLATE CAKE

Steps:

• Preheat oven to 180°C (350°F).
• Dissolve cocoa powder in boiling water, set aside to cool.
• Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
• Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
• Beat the egg yolks and sugar until light and fluffy.
• Add the cooled cocoa mixture and beat well.
• Add the oil and vanilla essence beat well.
• Sift in the flour and baking powder and beat only until blended.
• Fold in the stiffly beaten egg white with a metal spoon.
• Pour mixture into oven proof container and bake for 25 to 30 minutes.
• While the cake is baking make the syrup.
• Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
• When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
• Leave the cake to get completely cold.
• While the cake is getting cold make the frosting.
• Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
• Let the chocolate cool slightly.
• Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
• Frost the top and sides of the cake with this mixture.

MILLIONAIRE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees celcius.Spray a 22cm round cake tin with cooking spray.Cut a circle of baking paper and place to cover the base. (You can also use a silicon cake pan placed on a baking tray).Pour 1c (250ml) of the sugar and all the water into a saucepan and heat until sugar has dissolved.Remove from heat, cool, add half the brandy and set aside.Sift flour, baking powder and salt together into a large bowl.Break 200g chocolate into a heat-proof bowl, and add butter and the remaining sugar.Place bowl over a pot of simmering water, making sure water does not touch the bottom of the bowl.Allow ingredients to melt completely.Remove bowl from heat before stirring (should look like a thick, smooth chocolate sauce).Stir in remaining brandy and gently fold in sifted dry ingredients (flour, baking powder, salt) to combine.Pour into cake pan and place in oven for 30-40 minutes (till almost set, with a slight wobble).Remove from oven and pour sugar syrup over the cake.Set aside to cool completely.Topping: Break remaining chocolate into a bowl, add milk and place over a pot of gently simmering water.Allow chocolate to melt completely without stirring.Remove cooled cake from pan.Place on a serving dish and pour over melted chocolate.Allow to set before serving.This cake may be refrigerated and removed 1 hour before serving.

MILLIONAIRE'S CHOCOLATE TART

Steps:

• Preheat your oven to 400 degrees F.
• Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
• Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden.
• Carefully spread the caramel over the base and set aside while you make the filling.
• Lower the oven temperature to 350 degrees F.
• Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter.
• Whisk the eggs, yolks and sugar together with an electric mixer in a large mixing bowl for 10 minutes until pale and thick enough to leave a trail when the beaters are lifted up.
• Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell.
• Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
• Cool, then chill for at least 3 hours or overnight.
• Dust with icing sugar to serve.

MILLIONAIRE CANDY

Steps:

• Melt caramels and water.
• Add pecans and mix well.
• Spoon out onto wax paper (work real fast).
• Allow to cool completely.
• Melt hershey bars, chocolate chips and chocolate squares together in double boiler.
• Dip pecan clusters in chocolate and put back onto wax paper to cool.

MILLIONAIRE'S CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
• Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
• Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

$$$ MILLIONAIRE POUND CAKE $$$

Steps:

• Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
• Alternately add the flour and milk, stirring till the batter is smooth.
• Add the two extracts and stir till well blended.
• Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
• Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

CHOCOLATE BILLIONAIRES

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.