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We hope you will thoroughly enjoy our compilation of recipes—old and new—using the rich quality products available at Wilbur Chocolate Retail Store.

  • E/Z Chocolate Cake
  • Wilbur® Hot Cocoa
  • Wilbur® Cocoa Icing
  • Chocolate Fondue
  • Filled Cupcakes
  • Filling
  • Wilbur® Cocoa Cookies
  • Wilbur® Cocoa Brownies
  • Wilbur® Cocoa Tapioca
  • Wilbur® Cocoa Marshmallow Cake
  • Peanut Butter Eggs
  • Rich Ice Cream Topping

E/Z Chocolate Cake

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3/4 cup Wilbur® dutch processed cocoa
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 cup hot coffee

Mix all ingredients together in large bowl. Pour into greased 9x13 pan. Bake at 350 degrees for 30–35 min.

~ Did you know cocoa is made from the seed found in the fruit of a small tropical tree? “Cocoa Theobrama” has been considered to be one of the most nourishing and perfect foods known to man.

Wilbur® Hot Cocoa

  • 1 cup Wilbur® dutch processed cocoa
  • 1/4 cup sugar
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 2 drops vanilla
  • 6 cups hot milk

Mix cocoa with sugar, add enough water to form paste, then add remaining water. Boil one minute, stirring constantly, until slightly thickened. Add salt and vanilla, blend. Add milk and heat—do not boil. Especially good with marshmallows.

Wilbur® Cocoa Icing

  • 3/4 cup Wilbur® dutch processed cocoa
  • 3/4 cup water
  • 3/4 cup butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 4 cups XXXX sugar*

Combine water, cocoa, butter, and salt. Cook over low heat one minute, stirring constantly. Remove from fire*, add vanilla. Add to sugar, beat until smooth and thick enough to spread. Enough icing for 3 (9”) cake layers.

*XXXX sugar (confectioners), fire (stove) ~ Recipes taken from the Wilbur Recipe Book, dated 1912.

Chocolate Fondue

  • 10 ozs. Wilbur® chocolate cookie drops
  • 3/4 cup half and half cream
  • 2 tablespoons brandy
  • 2 teaspoons instant coffee

Mix chocolate drops and add remaining ingredients and mix until smooth. Pour into fondue pan. ~ Great for dipping strawberries, bananas, white cake, etc.

Filled cupcakes

  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3 cups flour
  • 1/2 cup Wilbur® dutch processed cocoa

Mix above ingredients and set aside.

  • 2 cups water
  • 2/3 cups oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla

Mix wet and dry ingredients together alternately. Fill with cupcake filling.

Bake at 350 degrees for 25 minutes—makes three dozen cupcakes.

Cupcake Filling

  • 11 ozs. cream cheese
  • 1/3 cup sugar

Cream above ingredients then add 1 egg, a little salt, and 12 ozs. Wilbur® chocolate chips. Fill cups 1/3 full of dough. Drop 1 tablespoon filling in each cupcake and cover with dough. Bake.

Wilbur® Cocoa Cookies

  • 1/2 cup Wilbur® dutch processed cocoa
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup sugar
  • 1/3 cup milk
  • 4 cups flour
  • 2 teaspoons baking powder

Cream the sugar and shortening together, add the milk slowly, and then the well-beaten eggs; add the Wilbur® dutch processed cocoa. Sift two cups of flour and the baking powder together, add to the mixture. Add enough flour to make it hold together. Dust bake-board with flour and place thereon a third of the dough, roll out 1/4 inch thick; cut with fancy cake cutter. Bake in hot oven 12 to 15 minutes. ~ This old recipe dates back to the 1920s. Cookies were often kept fresh by being stored in stone crocks year-round.

Wilbur® Cocoa Brownies

  • 1/2 cup Wilbur® dutch processed cocoa
  • 1-1/4 cups sugar
  • 3/4 cup fat*
  • 2 eggs beaten
  • 1/2 teaspoon vanilla
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup walnuts, chopped

Cream fat*, mix cocoa with sugar, add to fat slowly, beat until light and fluffy. Add eggs and vanilla. Sift flour, baking powder, and salt together, fold into mixture, blending thoroughly. Do not beat. Add walnuts. Bake in oblong pan in a moderate oven at 350 degrees for 35 minutes. Makes 35 (1-1/2”) squares. *fat (butter) ~ This recipe is from a Wilbur-Suchard Cocoa Tin dating from between 1928 and 1958.

Wilbur® Cocoa Tapioca

  • 3 tablespoons Wilbur® dutch processed cocoa
  • 3 tablespoons granulated tapioca
  • 4 cups water
  • 1/2 cup sugar
  • pinch of salt

Put the tapioca and three cups of water on to boil ten minutes; then add salt, Wilbur® cocoa and sugar, which has been mixed with one cup of water; boil five minutes. Pour into glass bowl. Serve with whipped cream or plain.

Wilbur® Cocoa Marshmallow Cake

  • 1/2 cup Wilbur® dutch processed cocoa
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 5 heaping tablespoons marshmallow whip
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup flour
  • pinch of salt

Put the Wilbur® cocoa and sugar into bowl; add the water and mix until the sugar is dissolved; separate the eggs and beat the yolks until light; add to the Wilbur® cocoa, sugar, and water; sift the flour and baking powder and salt into mixture. Beat the whites of eggs until dry and add lightly to the mixture. Line two jelly tins with paper, pour in the mixture and bake twenty minutes in hot oven*. Remove the paper and spread marshmallow whip onto a layer of cake. Put cake layers together. *hot oven (about 325 degrees). ~ Have a Fair or Bazaar and you are asked for a cake—and you’re busy? The above is quickly made and is very attractive and inexpensive.

~ The previous two recipes come from the Cook’s Tours through Wilburland recipe book of the early 1900s.

Peanut Butter Eggs

  • 8 ozs. cream cheese
  • 1-1/2 lbs. smooth peanut butter
  • 3 lbs. Wilbur® confectionery wafers (milk or semisweet)
  • 2-1/2 lbs. 10X sugar
  • 2 teaspoons vanilla
  • 1-1/4 lbs. margarine

Margarine and cream cheese need to be at room temperature—mix together and add peanut butter, then add vanilla. Add sugar in small amounts. Chill mixture, then form into egg shape. Rechill. Melt chocolate over low heat or on low setting in microwave. Dip chilled eggs in melted chocolate and cool on wax paper. Suggestion: melt 1 lb. chocolate at a time—use fork for dipping.

Rich Ice Cream Topping

  • 1/4 cup Wilbur® dutch processed cocoa
  • 1/2 cup confectioners sugar
  • 1/2 cup honey
  • 1/4 cup boiling water
  • pinch of salt

Pour the boiling water over sugar and cocoa, stir until smooth, add honey and salt.

~ This recipe was taken from Wilbur’s Conservation Recipe Book printed during World War I. It was used as a spread on bread.