Chocolate Charlotte, from Grace

Chocolate Charlotte, from Grace

Grace gave this to me in April 2008. She says: "This is a good opportunity to use some pretty dish that you have. I have my Mother's crystal compote and it looks so nice. Also Crate & Barrel has such pretty compotes and cheap, too."

1 eight oz pkg semisweet bar chocolate
3 tablespoons water
4 eggs separated
1/2 cup margarine softened
1 teaspoon vanilla
1/4 cup sugar
1 cup cream, whipped
1 cup cream, whipped and sweetened
10 double lady fingers
curl 1 oz chocolate for garnish

In a large bowl, melt 7 oz chocolate and 3 tablespoons water. Remove from heat and beat in egg yolks one at a time. Beat in margarine small amounts at a time. Beat in vanilla.

Beat whites to soft peaks and add sugar slowly and fold into above. Beat cream and fold into above.

Line straight-sided 2 quart dish with lady fingers. Pour in charlotte.

Whip and sweeten 1 cup cream and garnish top with curled chocolate .

Mississippi Mud Brownies/Cake, from Gael

Mississippi Mud Brownies/Cake, from Gael

From the book "Southern Cakes." Gael made on 6-28-07 for book club and brought the rest into work where they vanished in seconds. Everyone loved this and folks asked for the recipe. One co-worker called it the "Michael Bay of brownies" (Michael Bay is a movie director who makes films with lots of explosions.) It's amazingly rich. Easy to make, easy to slice, which isn't always the case for gooey chocolate desserts. It's technically a cake, but it seemed more like brownies.

CAKE
1 cup butter, chunked
1/2 cup cocoa
4 eggs, beaten well
1 teaspoon vanilla
2 cups sugar
1 1/2 cups flour
1/8 teaspoon salt
1 cup pecans or walnuts, chopped

FROSTING
16 ounces powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
1/2 cup milk or evaporated milk
1 teaspoon vanilla
4 cups miniature marshmallows

For cake: Heat oven to 350. Grease and flour 9 x 13 pan.

In medium saucepan, combine butter and cocoa and cook over medium heat, stirring until butter is melted, 3-4 minutes.

Stir in beaten eggs, vanilla, sugar, flour, salt and pecans. Beat until well combined and smooth and flour has disappeared.

Quickly pour into prepared pan and bake at 350 for 20-25 minutes (mine was more like 35) until cake springs back when gently touched in center and is beginning to pull away from sides of pan.

While cake is baking: Make frosting. In medium bowl, combine powdered sugar and cocoa, mix well. Add melted butter, milk and vanilla. Beat everything well. Set aside until cake is done.

Remove cake from oven: Scatter marshmallows on top. Return to hot oven for 3 minutes (I would go up to 5, watching them) to soften marshmallow.

Place on wire rack or folded kitchen towel. Pour frosting over it. You may find some marshmallows end up kind of uncovered but that gives it kind of a rustic layered look and people don't mind. Let cool, cut into small pieces.

Ultimate Chocolate Bars, from Bernell and Eileen

Ultimate Chocolate Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Cherry Bars.)

BASE
1/2 cup margarine
1 square unsweetened chocolate
1 cup sugar
1 cup flour
1/2 cup chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

FILLING
8 ounces cream cheese (save 2 ounces)
1/4 cup margarine, softened
1/2 cup sugar
2 tablespoons flour
1 egg
1/2 teaspoon vanilla

FROSTING
2 cups miniature marshmallows
1/3 cup margarine
2 squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese reserved from filling
4 cups powdered sugar
1 teaspoon vanilla

No mixing and baking instructions given! Guess you have to wing it!

Cherry Bars, from Bernell and Eileen

Cherry Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation party from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Ultimate Chocolate Bars.)

1 cup flour
1/2 cup butter or margarine
3 tablespoons powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
3/4 cup nuts, chopped
1/2 cup coconut
1/2 cup maraschino cherries, cut up

Cream first three ingredients and spread in 9 x 13. Bake 10 minutes or until light brown.

Mix remaining ingredients and spread on baked crust. Return to oven 30 minutes longer (350?)

Ione's Mother's Hard Donuts

Ione's Mother's Hard Donuts

Copied from Nov. 1977, recopied on 4/15/91. Mom writes: Ceil, Ed and I at Charles' teased Ione about how hard these were but we all liked them very much.

3 cups sugar
4 eggs
3 tablespoons butter or margarine, melted
2 cups buttermilk
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
dash cinnamon
8 cups flour, may need more

No assembly instructions...I'd just follow any donut recipe once the dough is made.

Water Cake, from Grandma

Water Cake, from Grandma

What an intriguing recipe name! Bobby Fashingbauer's cake, very moist. Mom says she made this regularly for a few years. Dated 9/27/1965.

1 1/2 cups sugar
6 tablespoons shortening
2 squares chocolate
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon soda
2 cups flour
1/2 teaspoon salt
1 cup cold water

Add cold water last. No other directions given!

Bobby Fashingbauer's Brownies

Bobby Fashingbauer's Brownies

Mom says: She baked these from 1940s on, they were one of her specialties.

2 squares chocolate
1 cup sugar
3 eggs, separated
1/2 cup margarine
1/4 cup milk
salt
1 teaspoon vanilla
3/4 cup flour
nuts

For 9 x 13 pan.

Important note: Egg whites are beaten stiff and folded in last. Yolks are added with sugar and margarine.

(No baking temp or time given...I guess just use regular brownie time/temp...350 for 30 minutes or until done?)

French Silk Pie, from Bernell

French Silk Pie, from Bernell

Mom writes: From Bernell, Thanksgiving Eve, 11-21-79

1/2 cup butter
3/4 cup sugar
1 square baking chocolate, melted and cooled
2 eggs
baked pie shell
whipped cream
chocolate shavings for top

Cream butter and sugar. Add cooled melted chocolate and blend. Add 1 egg and beat 4-5 minutes. Add second egg and beat another 5 minutes. Pour in baked pie shell. Chill. Cover with whipped cream and shredded sweet chocolate.

**There are more new recipes! They just don't all fit on one page. Click here to see them.**

Evelyn Coda's Brownies

Evelyn Coda's Brownies
Mom writes: This recipe is from Evelyn Coda, the night nurse in charge at St. Luke's Hospital when I worked there in 1970-71. The brownies are very good and easy to make and so is the frosting -- it's one of my favorites. (Mom recopied it over numerous times in her recipe box.)

1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 can Hershey's syrup (16 oz.)

Mix and bake for 30 minutes in a greased (bottom only) 9 x 13 pan at 350.

FROSTING: 1 c sugar, 4 T milk (I use 1/4 c), 4 T margarine. Mix in saucepan. Boil 1/2 min. Turn off heat and add 3/4 c (6 oz) chocolate chips. Allow to melt and then spread.

Earlene's Crushed Glass Salad

Earlene's Crushed Glass Salad

Mom dated this 3/6/81. She says it is very pretty and colorful, like stained glass.

1 small package lime jello
1 small package strawberry jello
1 small package orange jello
3/4 cup mayonnaise
1 cup 7-Up
2 cups whipped topping
3 cups boiling water

Mix strawberry and orange jello separately in 1 c boiling water each. Then add 1/2 c 7-Up to each. Refrigerate in lightly oiled 8" square pans till firm. Cut in cubes and mix up.

Make lime jello with 1 c boiling water. Cool till thick, then fold in whipped topping and mayo. Fold in orange and strawberry. Pour into lightly oiled bowl.

Orange Jello Mold, from Dorothy Bunde

Orange Jello Mold, from Dorothy Bunde

June 1969. Dorothy made for Claudia's graduation party. Mom says: Dorothy puts this in a large glass bowl rather than a mold and it looks very pretty.

1 small can Minute Maid orange juice
3 packages orange jello
1 pint whipping cream
1 can crushed pineapple (tall thin can)
2 cups mandarin oranges
1/2 package small marshmallows

Add 2 cups hot water to Jello, then add frozen OJ. Then add 3 c cold water. Jell slightly, add whipping cream with no sugar, add drained pineapple, drained oranges and marshmallows.

Zucchini Cake, from Clio

Zucchini Cake, from Clio

1/2 cup margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk

Blend first 6 ingredients

Then sift together: 2 1/2 c flour
1/4 c cocoa
1/2 t baking powder
1 t soda
1/2 t cinnamon
1/2 t salt

Mix well with above, add 2 c grated zucchini. Pour into greased 9 x 13 pan.

TOPPING: 1/4 c chopped nuts
1/4 c brown sugar
1/2 c chocolate chips

Sprinkle topping on cake before baking. Bake 325 for 45 minutes.

Trifle, from Clio

Trifle, from Clio

Anne said to make sure to include this recipe in the book!

1 Sara Lee Pound Cake (2 pound pkg)
2 pkg vanilla instant pudding made as directed
1 pkg strawberries. If frozen, drain and squeeze juice with baster into pound cake.
Other fruit, nuts (optional)
Cool Whip

Slice cake and put on sides of deep glass bowl. (Keep some to add in the middle if possible.) Alternate layers of strawberries, bananas, (blueberries, peaches--any fruit), nuts, with pudding, and whatever pound cake you have left. Frost it with Cool Whip.

Strawberry Glaze Pie, from Molly

Strawberry Glaze Pie, from Molly

Molly says: “This is about the only recipe I know! I use it to impress my boyfriend's parents. Then they think I'm a good cook. If they only knew!"”

Nine-inch pie shell -- baked
6 cups strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese

Bake pie shell according to directions on box. Mash 1 cup strawberries, add sugar, cornstarch and water. Cook on stove until thick. Boil one minute. Cool. Put 5 cups of whole strawberries into cooked and cooled pie shell. Pour strawberry glaze over top. Keep refrigerated.

Snicker Salad, from Anne

Snicker Salad, from Anne

8-10 Granny Smith Apples
1 bag snack size Snickers candy bars
12 oz. Cool Whip

Chop/grate Snickers in the blender until fine, 3 or 4 at a time (don't worry if there are still a few chunks). Cut apples into bite size chunks (peeled or not, your choice). Fold apples and chopped Snickers into the Cool Whip. You can use a few more apples and 16 oz. of Cool Whip if you like to make a bit more. Serve the same day you make it so the apples stay crisp. They'll soften by the next day and seem rubbery.

Rhubarb Dessert, from Lois

Rhubarb Dessert, from Lois

5 cups rhubarb -- cut in 1-inch pieces
1 package strawberry or raspberry Jell-o
1 cup sugar
3 cups miniature marshmallows
1 box yellow or white cake mix

Put chopped rhubarb in bottom of greased 9 x 13 pan. Sprinkle Jello and sugar on this, then add marshmallows. Mix cake mix according to package directions and cover rhubarb mixture. Bake at 350 for 1 hour or until done.

Rhubarb Crunch, from Mom

Rhubarb Crunch, from Mom

CRUST:
1 cup flour -- sifted
5 tablespoons powdered sugar
1/2 cup butter

Mix like pie crust and pat in bottom of 8 or 9 inch square pan. Bake at 350 till golden.

FILLING:
Two eggs beaten
1 1/2 c sugar
1/4 c flour
3/4 t baking powder
pinch salt
2 c diced rhubarb

Add dry ingredients to eggs. Stir, add rhubarb, stir, pour over baked crust, bake again about 35 min.

Rhubarb and Pineapple Pie, from Rob

Rhubarb and Pineapple Pie, from Rob

2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs beaten

Set oven to 425 F. Peel rhubarb and cut into half-inch pieces before measuring. Line a pie plate with plain pastry. Mix rhubarb with sugar, flour, salt and eggs. Spoon or pour ½ the mixture into bottom shell. Spread half the pineapple over the rhubarb, repeat these two layers. Cover with top crust. Press edges together and trim. Prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake at 425 10 minutes, Reduce heat and continue baking at 325 30 minutes.

Orange Dessert, from Mom

Orange Dessert, from Mom

Mom’s copy of this recipe is dated 12-27-72!

2 packages orange tapioca
3 cups milk
1 c crushed pineapple
1 can pineapple tidbits
1 can mandarin oranges
Small marshmallows (option)
1 pint Cool Whip

Cook milk and tapioca till boils (stir often). Cool and add: 1 c crushed pineapple, 1 can pineapple tidbits, 1 can mandarin oranges, small marshmallows (optional), 1 pint Cool Whip. Refrigerate.

No-Bake Cheesecake, from Erin

No-Bake Cheesecake, from Erin

1 6-ounce ready-made graham pie crust
8 ounces cream cheese -- softened
1/3 cup sugar
8 ounces sour cream
2 teaspoons vanilla
8 ounces Cool Whip -- cool, but thawed
1 package Jello -- any flavor

Beat cream cheese until smooth, gradually add sugar and Jello. Blend in sour cream and vanilla. Fold in Cool Whip, blend well. Spoon into crust. Cover with plastic insert from pie crust.

Chill until set, about 4 hours. Garnish with fresh fruit to match Jello flavor if desired.

Lemon Bars, from Mom

Lemon Bars, from Mom

1 cup butter
2 cups flour
1/2 cup powdered sugar

Mix and pat first 3 ingredients in lightly greased 9 x 13 pan. Bake 15 minutes at 350.

Then mix: 4 T lemon juice
4 eggs beaten
2 c sugar
1 t baking powder
4 T flour

Mix this and pour over crust, bake 15-30 minutes. Watch carefully.

Grandma Fashingbauer’s Sour Cream Cake

Grandma Fashingbauer’s Sour Cream Cake

Anne says “This is best with Grandma’s frosting.”

1 stick margarine
2 cups flour
2 squares baking chocolate
2 eggs (can use 3)
2 teaspoons baking soda
1 cup sour cream
1 teaspoon vanilla
1 cup warm coffee
1 cup all-purpose flour
1 cup cake flour

Mix first 4 ingredients, then add soda and sour cream. Mix vanilla, coffee, flour and cake flour for 4 minutes in separate bowl. Bake in 9 x 13 greased pan at 350 for 40 minutes.

Grandma’s Creamy White Frosting

Grandma’s Creamy White Frosting

Gael says: This will always be the ultimate frosting to me!

2 tablespoons flour
1/2 cup milk
1/2 cup sugar
1/4 cup Crisco
1/4 cup butter
1 teaspoon vanilla

Mix milk and flour. Cook over low flame until thick. Cool. Cream butter, shortening, sugar and vanilla with electric beater and gradually add cooled mixture of flour and milk. Beat until fluffy.

Fruit Pizza, from Anne

Fruit Pizza, from Anne

Excellent! Great for parties. For fruits, Anne suggests canned pineapple, orange slices, strawberries and peaches.

18 ounces unbaked refrigerated sugar cookies
8 ounces cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla
cut up fresh fruits of your choice

GLAZE
1/4 cup orange marmalade
1 tablespoon water

Cut cookie dough into 1/8-inch slices. Line a pizza pan (14 inches) with cookie slices, slightly overlapping them. Bake for 12 minutes in 375 oven. Combine softened cream cheese, sugar and vanilla and spread over baked cookie crust. Arrange fruits on crust. Combine water and marmalade to make glaze. Spread over the fruit. Don't make double glaze, gets too soggy. Chill.

Easy Chocolate Cake, from Crystal

Easy Chocolate Cake, from Crystal

Dave said this had to be included because it’s so good!

2 large boxes of instant chocolate pudding
1 box yellow cake mix
1 bag semisweet chocolate chips
4 eggs
1 cup oil (Ouch! I use Smart Balance)
1 1/2 cups water

Mix all ingredients together. Pour batter into Bundt pan. Bake at 350
for 60 minutes, don't overcook. Cake will be moist. Cool, then
sprinkle with powdered sugar.

Drumstick Torte, from Clio

Drumstick Torte, from Clio

Like the ice-cream Drumsticks!

2 cups vanilla wafers -- crushed
1 cup peanuts -- chopped
1/2 cup butter -- melted
1 cup powdered sugar
8 ounces cream cheese
1/3 cup crunchy peanut butter
2 cups Cool Whip
2 boxes instant choc pudding
3 cups milk

Mix cookies, peanuts and butter. Pat into 9 x 13 pan. Bake at 350 for 10 minutes. Cool. Mix sugar, cream cheese and peanut butter until creamy. Add Cool Whip, spread on crust. Mix pudding and milk until stiffens, spread over second layer. Spread Cool Whip over entire cake about 1 inch thick. Refrigerate 3 hrs or freeze. Frost with 11 oz peanuts, 12 oz Cool Whip.

Chocolate Birthday Bundt Cake, from Gael

Chocolate Birthday Bundt Cake, from Gael

Rob’s mom, Grace, got this from Judy Smith, a friend of the family and Rob's swim teacher. She always made it for Rob and Alison's birthdays. Gael almost always makes this for Rob's birthdays.

1 package Duncan Hines devil's food cake mix
1 pint sour cream
4 eggs
1/2 cup warm water
1 package chocolate fudge pudding
1/2 cup Hollywood safflower oil (other cooking oil OK)
1 12 ounce bag Nestle chocolate chips
1 teaspoon vanilla

Mix everything to death. Grease Bundt pan thickly, so you can see the white of the Crisco, especially on the bottom of the pan and on the well in the center. Bake at 350 for 50-55 minutes. Cake should be moist. Cool 10 minutes, then invert onto plate. Sprinkle with powdered sugar.

Cheesecake Cookie Cups, from Gael

Cheesecake Cookie Cups, from Gael

Gael had these at the Star Tribune Taste section's Christmas buffet, 12/8/99. Al Sicherman, a very nice and funny man who's written for Taste for years, was testing them for his column. Nestle created the recipe to promote their new ready-to-bake bar dough. They are beautiful and tasty.

12 pieces Nestle Tollhouse Refrigerated Chocolate-Chip Bar Dough
8 ounces cream cheese -- softened
1/2 cup sweetened condensed milk
1 egg
1 teaspoon vanilla
2 cups cherry pie filling (21 ounce can)
12 green cherries (optional)

Preheat oven to 325° F. Paper-line 12 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. For decoration, put one green maraschino cherry on top of each cookie cup in middle of pie filling. Remove muffin papers to make eating easier. Refrigerate for 1 hour.

Cherry Torte, from Clio

Cherry Torte, from Clio

Crust
1-cup cake flour
5 Tablespoon powered sugar
1/2 cup softened butter

Mix and spread in bottom of 7 x 10 glass pan (a square glass pan works, also). Bake 15 minutes at 350. Cool.

Filling
1 1/4 cup sugar
2 eggs
1/4-teaspoon salt
1/4-cup flour
3/4-teaspoon baking soda
3/4-cup nuts
1-teaspoon vanilla
mix the above 7 ingredients by hand or with mixer
add
1 can sour cherries ~ drained

Mix by hand, pour over crust, and bake at 350 for 30 minutes. Cool. Top with whipped cream.

Buster Bar Dessert, from Anne

Buster Bar Dessert, from Anne

Via Anne’s friend Kathy Feraro

15 ounces chocolate cookies (Chocolate Nilla Wafers)
1/2 cup butter or margarine -- melted
1/2 gallon vanilla ice cream
1 1/2 cups Spanish peanuts

SAUCE
2 cups powdered sugar
2/3 cup chocolate chips
1/2 cup butter or margarine
13 ounces evaporated milk

Crumble cookies and mix with melted butter. Press in 9 by 13 pan. Slice ice cream and cover cookies. Press peanuts into ice cream and put in freezer to harden. Combine sauce ingredients in saucepan and boil for 8 minutes, stirring constantly. Remove from heat and add 1 t vanilla. Cool overnight or all day. Top dessert with sauce. Keep in freezer until serving time.

Brownies and Frosting, from Mom

Brownies and Frosting, from Mom

1 cup sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
2 eggs
1/2 cup flour
1/2 cup nuts
1/2 teaspoon salt

Cream butter and sugar. Add melted choc and eggs, mix well. Add dry ingredients. Pour in greased 9-inch pan Bake 350 for 15 minutes

FROSTING:
1/4 c sugar
3 T butter
3 T milk
Boil for 1 1/2 minutes and add 6 oz choc chips. Beat until spreadable.

Apple Betty, from Anne

Apple Betty, from Anne

4 cups tart apples (40) -- pared, sliced
1/4 cup orange juice
1 cup sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
1/2 cup butter

Preheat oven to 375. Mound apples in a buttered 9-inch pie plate. Sprinkle with OJ. Combine sugar, flour, spices and salt, cut in butter until crumbly. Sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender. Serve warm with cream.

Apple Crisp, from Marge

Apple Crisp, from Marge

Mom dates recipe 10/03, says "From Marge Sauro, she says it's very good."

6 cups apples, peeled and sliced

CRUST
1 cup flour
1 cup sugar
1 egg, slightly beaten
1/2 teaspoon salt
1 teaspoon baking powder

Mix apples with 1/2 c sugar and small amount of cinnamon and a little cornstarch

Use 8 x 10 pan for this.

For crust, mix flour, sugar egg, then add salt and baking powder. Pat thin crust on bottom. Save a little for top. Dribble 1/3 c melted butter on top. Bake at 350 for 55 minutes.

Frozen Fruit Dessert, from Anne

Frozen Fruit Dessert, from Anne

For club, 7-1-86. Everyone copied recipe--they liked it. Mom says this is very good.

8 ounces cream cheese
3/4 cup sugar
1 can crushed pineapple
3 large bananas, sliced
nuts, optional
1 package strawberries, thawed
1 package raspberries, thawed
18 ounces Cool Whip

Cream cream cheese and sugar.

Combine pineapple, bananas, nuts.

Whip strawberries, raspberries and Cool Whip.

Combine fruit and cream cheese mixtures. Then add strawberry mix and Cool Whip. Freeze for 24 hours. Soften before eating.

Neapolitan Bundt Cake, from Gael

Neapolitan Bundt Cake, from Gael

Beautiful Bundt cake that shows all the three colors of Neapolitan ice cream when you cut into it. Gael served at a party 5-5-07 and the entire cake was gone in a half hour. Recipe from Cook's Country Magazine, which says it was a Betty Crocker recipe from the 1970s.

1 box white or yellow cake mix
1/3 cup chocolate syrup
2 tablespoons Dutch-process cocoa powder
1/2 cup seedless strawberry jam
3 drops red food coloring, optional

Make the batter as directed on box. Divide into three equal-sized bowls.

Keep one bowl of batter plain.

For second bowl, mix chocolate syrup and cocoa powder together, than stir into batter.

For third bowl, stir in jam, and food coloring if jam doesn't make it pink enough for you.

Grease and flour 12-cup Bundt cake pan. Pour plain batter into pan. Gently pour in strawberry batter, then chocolate batter.

Bake on middle rack in 350-degree oven 60-70 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan, then turn out on rack to cool completely.

You can leave unfrosted or frost with your choice of chocolate glaze, icing, or powdered sugar.