A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bittersweet Chocolate Blackout Cookies
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- #127722
Doubly chocolatey, doubly good. Made with devil's food cake mix, chocolate chunks, and a rich dose of espresso.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons instant espresso or coffee powder
1/3 cup water
1 package (15-18 ounce size) devil's food cake mix
1/4 cup butter, melted and cooled to room temperature
1 egg
8 ounces bittersweet chocolate, coarsely chopped
directions
Preheat the oven to 350 degrees F. Grease a baking sheet and set aside.
Combine the espresso powder and water in a mixing bowl. Stir to dissolve the espresso.
Add the butter and egg to the mixing bowl. Beat with an electric mixer on medium speed. With the mixer running, slowly add the cake mix. Scrape down the sides of the bowl as needed.
Stir in the chocolate chunks by hand.
Drop the cookie batter by teaspoonfuls onto the prepared baking sheet, leaving about 2 inches between each cookie. Place the baking sheet in the oven and bake at 350 degrees F for 9-12 minutes or until the edges are set. Remove the cookies from the oven and let cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
nutrition data
81 calories, 5 grams fat, 9 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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