Combine milk, butter and chocolate morsels in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat.

Combine eggs, sugar, flour, salt, vanilla and pecans. Add chocolate mixture and mix thoroughly. Pour into pie shell. Bake at 375° for 35 to 40 minutes.

• ⅔ cup brown sugar
• ⅓ cup milk
• 2 1-oz. squares unsweetened chocolate
• ⅓ cup shortening
• ⅔ cup brown sugar
• 2 beaten eggs
• 1⅓ cups enriched flour
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup milk
• 1 tsp. vanilla

Heat ⅔ cup brown sugar, ⅓ cup milk and chocolate in double boiler until chocolate is melted. Cool. Thoroughly cream shortening and ⅔ cup brown sugar. Add eggs and beat well. Sift dry ingredients; add alternately with ½ cup milk. Add vanilla and chocolate mixture. Fill paper-lined cupcake pans ½ full. Bake in moderate oven (375°) about 20 minutes. Makes about 18 cupcakes.

Chocolate Glaze: Heat ¼ cup water, 2 tbsp. butter, ½ tsp. vanilla and 2 1-oz. squares unsweetened chocolate. Stir until melted. Add 2 cups sifted confectionary sugar. Beat until mixture is of spreading consistency.

• 2 3-oz. packages cream cheese, softened
• ½ cup butter, softened
• 1 tsp. vanilla
• 6½ cups sifted powdered sugar
• ⅓ cup milk, at room temperature
• 4 squares (ounces) unsweetened chocolate, melted and cooled
• 4 tbsp. butter, softened
• 3 eggs
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1¼ cups milk

Cream together cheese, the ½ cup butter and the vanilla. Alternately, beat in sugar and the ⅓ cup milk. Blend in chocolate. Remove 2 cups for frosting, cover and refrigerate. Cream together remaining chocolate mixture and butter. Add eggs and beat well.

Stir together dry ingredients. Beat into creamed mixture alternately with the remaining milk. Turn into two greased and floured 9 x 1½-inch cake pans. Bake in 350° oven for 30 minutes. Cool in pans 10 minutes. Remove and cool on racks. Remove frosting from refrigerator 15 minutes before frosting cake.

• 12 oz. semisweet chocolate chips or semisweet chocolate, broken into small pieces
• 1 1-ounce square unsweetened chocolate, cut up
• ⅔ cup heavy cream or half-and-half
• 1 tsp. vanilla extract
• Cut-up fresh fruits, large marshmallows, cubes of cake, ice cream or sorbet

In a 1-qt. mini electric slow cooker, combine the chocolates and cream. Cover, plug in and cook 1¼ hours, stirring twice until the mixture is melted, smooth and hot. Stir in vanilla. Serve hot or warm with fresh fruits, marshmallows and cake cubes for dipping or serve over ice cream, sorbet, fruits and/or cake. Refrigerate any leftover sauce.

There are several variations you may wish to try:

1. Chocolate-Orange Fondue or Sauce: Stir in 1 tbsp. grated orange zest along with the vanilla.
2. Espresso Fondue or Sauce: Stir in 1 tbsp. instant espresso powder with the vanilla.
3. Chewy Fudge Sauce: For a chewier fudge sauce for ice cream, stir in 1-2 tbsp. light corn syrup with the vanilla.

The recipe can be doubled and cooked in a 3½-quart slow cooker. Cover and cook on the low heat setting 2¾ – 3 hours, stirring once or twice, until the chocolate melts and the mixture is smooth and hot. Makes about 3¾ cups. Refrigerate any leftovers as the chocolate mixture hardens into one large mass and is difficult to break up into smaller amounts.

Melt butter in a cookie sheet (15” x 10”). Layer each ingredient in order. Pour condensed milk last on top evenly. Bake 30-35 minutes in 350° oven. Cut into squares.

Cream together: cream cheese, ½ cup butter and vanilla. Alternately beat in powdered sugar and ⅓ cup milk (room temp). Blend in the chocolate. Remove 2 cups of the mixture which will be for your frosting. Cover and refrigerate it. Cream together remaining chocolate mixture and 4 tbsp. softened butter. In a bowl, stir together 2¼ cups flour, baking powder, baking soda, and salt. Beat this dry mixture into the creamed mixture alternating with 1¼ cups milk. Turn into 2 greased and floured 9 X 1 ½” round cake pans. Bake in 350 degree oven for 30 minutes. Cool in pans 10 minutes. Remove and cool racks. Remove frosting from refrigerator 15 minutes prior to frosting the cake.

Preheat oven to 400 degrees. Cream butter and shortening; add sugar gradually. Beat well. Beat in egg. Stir in melted chocolate. Add flour sifted with baking soda and salt. Alternate with milk. Mix. Stir in vanilla and walnuts.

Drop cookie dough by teaspoonfuls onto greased baking sheet, leave 2” in between. Bake in hot oven about 8 to 10 minutes. Slide cookies onto cooling racks. Makes 3 dozen cookies.

• 1 lb. 5 oz. package chocolate cake mix
• 3 ¾ oz. package chocolate instant pudding
• 2 cups sour cream
• ¾ cup cooking oil
• 4 eggs
• ⅓ cup Kahlua
• 6 oz. package semi-sweet chocolate chips

Topping:

• ¼ cup Kahlua
• ¼ cup powdered sugar

Combine all ingredients except chocolate chips and topping. Blend well. Stir in chocolate chips. Pour into greased 10” Bundt pan. Bake at 350 degrees for one hour. Cover with foil the last 15 minutes of baking. Let cool in pan for five minutes; then invert onto rack.

Blend Kahlua with powdered sugar in small bowl until smooth. Drizzle over warm cake.

Beat sugar, eggs, melted butter and melted chocolate together. Mix in 1 cup flour. Pour into 9 x 13 inch greased and floured pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 25-30 minutes. Enjoy!!

• ½ cup sugar
• ⅓ cup brown sugar
• ½ cup margarine, softened
• ½ cup peanut butter
• ½ tsp. vanilla
• 1 egg
• 1 cup flour
• ½ cup oats
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup chocolate chips

Preheat oven to 350 degrees. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl until creamy. Mix in flour, oats, soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes until light brown. Cool one minute before removing from cookie sheet. Recipe can be doubled.