Type what you have

Ingredients

• ✓ sweet baking chocolate
• light cream
• white sugar
• egg yolk
• vanilla extract
• whipped cream

Instructions

1. 1 Heat together cream, chocolate, and sugar in a medium saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
2. 2 Pour a little of the chocolate mixture into beaten egg yolks in a medium bowl; mix until smooth. Pour back into the saucepan with remaining chocolate mixture. Heat gently, stirring constantly, until custard thickens slightly.
3. 3 Spoon custard into small dessert bowls and garnish with whipped cream.

By CBerrier86

Ingredients

• ✓ sweet baking chocolate
• wax paper
• chocolate ice cream
• pecan
• all-purpose flour
• baking soda
• salt
• water
• butter
• sugar
• egg
• vanilla
• buttermilk
• caramel ice cream topping
• coconut

Instructions

1. 1 Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
2. 2 Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
3. 3 In a small bowl stir together flour, baking soda, and salt; set aside.
4. 4 In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
5. 5 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
6. 6 Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
7. 7 Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

By Reynolds KitchensR

Ingredients

• ✓ sweet baking chocolate
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• vanilla extract
• egg
• brown sugar
• butter
• corn syrup
• milk
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter an 8- or 9-inch square glass baking pan.
2. 2 Mix flour, baking powder, and salt together in a bowl.
3. 3 Melt butter in a saucepan over low heat. Add chocolate and stir until melted. Remove from the heat and cool for 10 minutes or more.
4. 4 Combine cooled chocolate mixture, sugar, and vanilla extract in a bowl. Add eggs; mix well. Add flour mixture and stir until well combined. Spread batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and set the oven to broil.
6. 6 Combine brown sugar, melted butter, corn syrup, and milk for topping in a bowl. Stir in coconut and pecans. Drop and gently spread mixture evenly over the warm brownies.
7. 7 Broil 4 inches from the heat until topping is bubbly, 1 to 2 minutes. Cool for 1 hour before slicing and serving.

By Kaye Lynn

Ingredients

• ✓ sweet baking chocolate
• water
• margarine
• white sugar
• egg
• vanilla extract
• all purpose flour
• baking soda
• salt
• buttermilk
• evaporated milk
• sugar
• egg yolk
• margarine
• vanilla extract
• flake coconut
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
2. 2 To make the chocolate cake: Stir chocolate into boiling water until melted; set aside to cool.
3. 3 Beat 1 cup of softened butter with 2 cups of sugar in a large bowl with an electric mixer until lighter in color and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition.
4. 4 Beat in 1 teaspoon of vanilla extract and cooled chocolate mixture until thoroughly blended.
5. 5 Sift flour, baking soda, and salt into a bowl; mix into chocolate cake batter, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
6. 6 Beat egg whites in a metal or glass bowl until stiff peaks form when the beaters are lifted straight up; gently fold into chocolate cake batter, keeping as much volume as possible.
7. 7 Pour batter into prepared cake pans.
8. 8 Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before turning out onto wire racks to cool completely.
9. 9 To make the pecan coconut frosting: Pour evaporated milk into a large saucepan. Mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.
10. 10 Remove from heat, and mix in coconut and pecans, beating until frosting has cooled and is spreadable.
11. 11 Spread frosting between each layer and on top of the cake. Enjoy!

By Kelly MacDonald