Chocolate Mousse - Frosting or Cake Filling

CHOCOLATE MOUSSE:

1 env. Knox gelatin
2 tbsp. cold water
1/4 c. boiling water
2 tsp. vanilla
1 c. sugar
1/2 c. cocoa
2 c. chilled whipping cream

Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers. Refrigerate at least 1 hour before serving. Leftovers should be covered and refrigerated.

Flour Cake Frosting

from Heritage Recipes.com

5 T. flour
1 cup milk
2 sticks butter, room temperature
1 cup sugar
1 tsp. vanilla

In saucepan, mix flour and milk with a whisk over medium heat until thickened. Let cool. Meanwhile cream (room temperature) butter, sugar, and vanilla. Add cooled flour mixture to creamed butter and blend until light and fluffy.

*I know this recipe may sound a little weird, but trust me, it is super light, fluffy, creamy and delicious!

Maggie's Decadent Brownies

From Paula Deen

These brownies have "a whole pound of butta!"
Ingredients:

Brownies

4 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter

4 large eggs

2 cups sugar

1 tsp vanilla extract

1 cup all-purpose flour, sifted

Frosting

4 ounces unsweetened chocolate

1 cup (2 sticks) butter, softened

1/2 cup pasteurized egg substitute (recommended: Egg Beaters)

1 tsp vanilla extract

1 (1-pound) box confectioners' sugar, sifted

4 cups mini marshmallows

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. (*if it looks like it is separating, just keep stirring until it is smooth.) Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

**These brownies are oh so good and oh so fattening. But you gotta love Paula Deen. Honestly, I am in love with the frosting, so sometimes I will just make a chocolate cake and then put the marshmallow frosting on top. It helps to cut out all that 'butta'.

(This photo is with the cake and the frosting.)

Whipped Cream Cream Cheese Frosting

• (from allrecipes.com)
• 
  
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside in the fridge.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.