Chocolate cake
Bill Hogan/TNS

If a survey were taken to determine the favorite dessert flavor, there is no doubt in my mind that chocolate would be at the top of the list. I believe that a wonderful chocolate dessert on Mother’s Day would be the perfect gift.

Personally, I like the sweeter chocolates, but some prefer very dark imported chocolates.

Several years ago a friend, Brenda Freeman, shared two wonderful chocolate recipes with me. As often happens, the recipes got "filed" in a box of loose clippings and recipes.

Recently, while trying to throw away a few of those recipes that I felt I would probably never try, I found Brenda’s recipes. These definitely were not throw-aways.

The Chocolate Cobbler recipe is perfect for Mother’s Day because it is a recipe shared with Brenda by her daughter, Tina.

The chocolate cobbler is made from staples that most cooks have available in their kitchen pantry and refrigerator. (If you don’t have self-rising flour, simply add 1 ½ teaspoons baking powder and ½ teaspoon salt to 1 cup of all-purpose flour.)

This recipe is simple but so very good. All I needed after spooning up a serving was a dip of vanilla ice cream. Wonderful!

Brenda said that the other recipe for a Milk Chocolate Candy Bar Cake was shared with her by a friend. Although the recipe calls for the layers to be made using Swiss chocolate cake mix, you can make your own "from scratch" chocolate cake, if preferred.

The cream cheese icing with candy bars folded into it is what makes this dessert so very special. I can just see a chocoholic mom smiling as she looks at the slice of this cake on the dessert plate. Seconds anyone?

CHOCOLATE COBBLER

  • ½ stick butter (or margarine)
  • 1 ½ cups sugar, divided
  • 1 cup self-rising flour
  • 2 ½ to 3 tablespoons cocoa, divided
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup hot water

Preheat oven to 350 degrees. Melt butter in a 2-quart oval casserole dish or one of approximate size. In a mixing bowl, mix together ¾ cup sugar, flour, 2 tablespoons cocoa, vanilla and milk. Spoon on top of butter. DO NOT MIX! In another bowl, mix together the remaining ¾ cup sugar with the remaining ½ to 1 tablespoon cocoa. Sprinkle this mixture over the batter. STILL DO NOT MIX! Pour the hot water over the top. Bake until batter doesn’t wiggle, about 20 minutes.

MILK CHOCOLATE CANDY BAR CAKE

  • 1 box Swiss chocolate cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar
  • ½ cup granulated sugar
  • 10 (1.5 ounce) milk chocolate candy bars (with almonds or plain)
  • 1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 325 degrees. Grease and flour three 8-inch round cake pans. Prepare cake batter according to package directions. Pour into cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

With an electric mixer, beat cream cheese, confectioners’ sugar and granulated sugar at medium speed until mixture is creamy. Chop eight candy bars finely and stir into cream cheese mixture. Fold whipped topping into cream cheese mixture.

Spread icing between layers, on top and sides of cake. Chop remaining two candy bars. Sprinkle half of chopped candy bars over top of cake. Press remaining chopped candy along bottom edge of cake.

Contact Prudence Hilburn at prudencehilburn@aol.com.