#3170 - Cream Cheese Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" Keebler ready-made graham cracker crust (regular or chocolate)

Pre-measure the milk. In a saucepan over low heat add the chocolate and 2 TBSP of the measured milk--cook/stir just until melted. Remove from heat and cool slightly. In a mixer add cream cheese--beat. Add white sugar--beat. Add the remaining milk--beat. Add melted chocolate mixture--beat until mixed, then beat on high for 2-3 minutes. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread the whole mixture into the graham cracker crust. Freeze the pie for 4 hours or until firm. Freeze any leftover pie.

#2832 - Sweet German Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
4oz. Baker's sweet German chocolate (melted according to package directions)
4 eggs
3/4 cup water
1/2 cup Breakstone's sour cream
1/4 cup canola oil
Frosting: 3/4 cup Kayro lite corn syrup; 1 - 6oz. box Jell-O vanilla INSTANT pudding mix; 1 cup Carnation evaporated milk (NOT condensed); 2 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add cake mix, 3 oz. box vanilla pudding, eggs and water--beat. Add melted chocolate, sour cream and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter evenly into three greased and floured 9" round layer cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool cakes for 15 minutes, then remove cakes from pans and cool completely. Frosting: in a mixer add lite corn syrup, 6oz. box vanilla pudding--beat. Add evaporated milk--beat. Remove from mixer--add coconut and chopped nuts--stir to mix. Place first cake on a cake plate--frost completely. Add second cake on top--frost completely. Add last cake on top--frost completely.