Chocolate Stacks Recipes

Steps:

• Line a baking sheet with waxed paper.
• Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
• Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

Steps:

• Melt chocolate and butterscotch chips and peanut butter in the microwave or in a double boiler. Stir in pecans, if desired, and potato sticks. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

Steps:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

Steps:

• 1. Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.
• 2. CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.
• 3. ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.
• 4. ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.
• 5. Note: the icing will start to get gooey as it cools but then will harden later. This cake is better made the day before serving. This allows the icing to harden properly. If you can't make it a day ahead, make it in the morning to serve that evening.