Chocolate Filled Braid

2 1/4 c bread flour, unsifted
2 T sugar
1/2 t salt
1 pk dry yeast
1/2 c milk
1/4 c water
1/2 c bitter chocolate
1 egg
**Chocolate Filling**
3/4 c mini chocolate chips
2 T sugar
1/3 c evaporated milk
1 t vanilla
1/2 c finely walnuts (or pecans)-Chopped
1/4 t cinnamon
**Confectioners Sugar Glaze**
1 c powdered sugar
1 T butter (or oleo)
1/2 t vanilla
2 T milk

Prepare chocolate filling & set aside. Combine 1 cup flour, sugar & yeast in large bowl & set aside. Combine milk, water & butter in saucepan & cook over low heat until very warm (120-130) degrees, the butter does not need to melt.
Add to dry ingredients, beat 2 mnutes on medium speed.
Add to dry ingredients, beat 2 minutes on medium speed.
Add enough flour to make a stiff dough. Cover & allow to rest for 20 minutes.

Turn dough onto a well floured board; roll into an 18x10 rectangle. Spread with chocolate filling lengthwise down center third of dough. Cut 1" wide strips diagonally along both sides of filling to within 3/4" of filling. Alternately fold opposite strips of dough at an angle across filling. Alternately fold opposite strips of dough at an angle across filling. Transfer to a greased cookie sheet. Shape into ring stretching slightly; pinch ends together. Cover with wax paper brushed with vegetable oil; top with plastic wrap. Chill 1 1/2-2 hours. May chill overnight.

Let dough stand uncovered at room temperature for 10 minutes. Bake at 375 for 30-35 minutes or until lightly browned. Remove from kaing sheet & cool on wire rack. Brush with melted butter or drizzle with Confectioners Sugar Glaze.

Chocolate Filling: Combine chocolate chips, sugar & evaporated milk in small saucepan. Cook over low heat stirring constantly until chips are melted & mixture is smooth.
Stir in nuts, vanilla & cinnamon. Cool.

Confectioners Sugar Glaze: Beat confectioners sugar, butter, vanilla & milk in small bowl, until glaze is smooth & of desired consistency.
Chocolate Fudge Cake

2 1/4 c c&h brown sugar, packed
1 c dairy sour cream
1/2 c crisco shortening
1 1/2 t vanilla
3 ea eggs
2 1/4 c softasilk cake flour
3 pk premelted chocolate (or chocolate sq.
melted)
2 t baking soda
1 t salt
1 c water, Boiling
**chocolate frosting**
1/2 c butter
4 pk premelted chocolate (or chocolat sq.
melted)
4 c c&h powdered sugar
1/2 c milk
1 t vanilla

Preheat oven to 350.

Beat C&H brown sugar, sour cream shortening, vanilla, premelted chocolate, and eggs in a large mixer bowl on low speed until blended. Beat on high speed for 5 minutes. Beat in flour, baking soda and salt on low speed; beat in boiling water slowly. Pour into 3 greased and floured (or wax paper lined) round pans, 8" x 1 1/2". Bake at 350 until wooden pick inserted in center comes out clean, approximately 30 to 35 minutes. Cool for 10 minutes on rack. Remove from pans. Cool cakes completely. Fill and frost layers.

Chocolate Frosting: Heat butter and chocolate in saucepan, over low heat, until melted. Remove from heat.
Stir in sugar, milk and vanilla. Beat until smooth.
Place pan of frosting in bowl of ice water. Beat until mixture mounds slightly. Do not overbeat. Remove pan from ice water. Beat until of spreading consistency.

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