Best Pillsburys Chocolate Shadows Recipes

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CHOCOLATE SHADOWS



Chocolate Shadows image

These are really good, especially if you like the whole peanut butter /chocolate combination. I could actually go for a bit MORE chocolate ;)Thinking about maybe, the next time I make them , dipping half the cookie in melted chocolate ;) *cooking time is per pan*

Provided by Marlene.

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 10

1/2 cup semi-sweet chocolate chips
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
1/4 teaspoon salt
sugar, for dipping

Steps:

  • Melt chocolate chips on low heat, set aside.
  • In large bowl combine sugars, shortening, peanut butter and egg mixing well.
  • Add dry ingredients, mixing well.
  • Add melted chocolate, stirring just enough to give a"marble" effect.
  • Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
  • Flatten with bottom of glass.
  • Bake at 375* for 10 minutes or until golden brown.
  • Cool slightly before removing from cookie sheet.

CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

This chocolate cake is frosted with a boiled fluffy white frosting and drizzled over the top and down the sides with melted chocolate.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 1h

Yield 16

Number Of Ingredients 21

For the Cake:
3/4 cup butter (room temperature)
1 3/4 cups sugar
2 cups cake flour (sifted)
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup plus 2 tablespoons buttermilk (room temperature)
3 large eggs (room temperature)
1 teaspoon vanilla extract
For the Frosting:
2 large egg whites (room temperature)
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
For the Glaze:
2 ounces semisweet baking chocolate
2 teaspoons shortening

Steps:

  • Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
  • In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
  • In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
  • Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
  • Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
  • Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
  • Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
  • In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
  • Cool slightly and set aside.
  • Fill cake layers with frosting, then frost the sides and top of the cake.
  • Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.

Nutrition Facts : Calories 374 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 294 mg, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 5 g

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