Paula Deens Hot Mocha Float Recipes

HOT CHOCOLATE FLOAT

Steps:

• Place Hot Chocolate Mix and water in a 1 quart glass measure.
• Add vanilla and stir.
• Microwave, uncovered, at HIGH 3 minutes or until heated.
• Pour 1 cup hot chocolate into each of 4 mugs.
• Top each with 1 tablespoon ice cream.
• Sprinkle with cinnamon.
• Hot Chocolate Mix:.
• Combine all ingredients.
• Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).

CHOCOLATE MOCHA CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
• In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
• Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
• Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.

MOCHA FUDGE FROSTING (PAULA DEEN)

Steps:

• In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
• Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Steps:

• Preheat the oven to 325 degrees.
• Lightly grease a 13x9 inch baking dish.
• Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• Combine the egg mixture with the milk mixture and mix well.
• Stir in the grated chocolate.
• Pour the mixture evenly over the bread cubes;.
• Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Bake the pudding for 1 hour, or until set;.
• a knife inserted into the center of the pudding should come out clean.
• Serve the pudding warm or refrigerate it and serve chilled.

HOT CHOCOLATE FLOAT

Steps:

• In a 2-cup measure microwave water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot.
• Stir in cocoa mix.
• Pour into a mug.
• Top hot chocolate with a small scoop of ice cream.
• Serve immediately.

HOT MOCHA FLOAT

Steps:

• In a large saucepan with wire whisk or spoon, stir together cocoa and sugar.
• Over medium heat, slowly add milk until well blended.
• Add 2 cups of hot strong black coffee while mixing constantly.
• Remove from heat.
• Ladle into 6 (8-ounce) mugs.
• Top each with spoonful of ice cream, whipped cream and chocolate.