#232 - Chocolate Covered Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines devil 's food cake mix
1 - 21oz. can cherry pie filling
2 large eggs
1 tsp. pure almond extract

In a mixer, combine all ingredients and beat on low for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter should look thick and well blended. Grease a 13 x 9 x 2 cake pan and place oven rack in the center of the oven. Preheat oven to 350 degrees. Pour batter into cake pan and smooth the top with a spatula. Place the cake in the oven and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove cake from oven and cool on wire rack. Use our icing recipe #2 for vanilla icing.

#228 - Really Easy Brownies

(by Hannah Garman - friend)

1 box graham cracker crumbs
2 cans Borden's condensed milk
1 - 12oz. bag Nestle's chocolate bits

In a large bowl, mix all ingredients together using a spoon. Pour batter in a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 25 minutes. Remove from oven, allow to cool and cut into squares.

#215 - Rocky Road Brownies

(by Shirley McNevich)

1/2 cup butter
3 oz. unsweetened chocolate
1 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 cups white sugar
1 1/2 tsp. vanilla
Brownie Topping: 1/2 cup chopped peanuts, 1/2 cup semi-sweet chocolate bits, 1 cup miniature marshmallows, 1/4 cup chocolate fudge ice cream topping (warmed)

Heat oven to 350 degrees. Grease a pan that you would normally use to make brownies. Melt butter and unsweetened chocolate over low heat in a saucepan, stirring frequently. Remove from stovetop and allow to cool. In a small bowl, combine flour, baking powder and salt--stir with a spoon and set aside. In a mixer, beat eggs until light. Add sugar 2 TBSP at a time until you have added the 1 1/2 cups sugar, beating until mixture is thick. Add vanilla and gradually add chocolate/butter mixture. Remove bowl from mixer and stir in flour mixture with a spoon, just until it's blended. Spread batter evenly in greased pan. Bake at 350 degrees for 25-30 minutes or until the edges slightly pull away from the sides of the pan. Don't overbake. Remove from oven. Sprinkle peanuts, chocolate bits and marshmallows over the top evenly while it's warm. Drizzle with the warm chocolate fudge topping and return to oven--bake 8-12 minutes or until lightly browned. Cool completely and cut into squares.

#213 - Super Moist Chocolate Cake

(by Shirley McNevich)

1 box chocolate cake mix (Duncan Hines)
1 cup Hellman's mayo
1 cup cool tap water
3 eggs

Put all ingredients in mixer and blend well--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan (or two greased layer cake pans). Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Use our frosting recipe #2 to make vanilla or chocolate frosting (your preference).

#212 - Chocolate Butterscotcheroos

(by Shirley McNevich)

1 cup King Syrup
1 cup white sugar
1 cup Jif peanut butter
6 cups Kellogg's Rice Krispies
1 - 6oz. Nestle's semi-sweet chocolate morsels
1 - 6oz. package Nestle's butterscotch morsels

In a 3 qt. saucepan, cook the King syrup and sugar over medium heat, stirring frequently until it comes to a boil. Remove from heat and stir in peanut butter. Mix in the rice krispies. Press mixture into a buttered 13 x 9 x 2 pan. Over hot (not boiling) water, use a double boiler (or two sauceapans inside of one another, the bottom one with the hot water), melt both the chocolate and butterscotch morsels. Stir constantly until it's smooth. Pour this mixture over top of the cereal mixture. Chill until firm--cut into bars or squares. Keep refrigerated.

#194 - Layered Chocolate Dessert

(by Shirley McNevich)

1 1/2 sticks Parkay margarine (softened)
1 1/2 cups chopped pecans
1 1/2 cups flour
8oz. Philly cream cheese
1 cup Domino's powdered sugar
8oz. thawed Cool Whip
2 - 3.5oz. boxes Jell-O instant chocolate pudding
3 cups milk

In a bowl using a wooden spoon, mix Parkay, pecans, and flour. Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon. Bake 30 minutes at 350 degrees. Remove from oven and cool completely. In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip. Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan. In the mixer again, beat chocolate pudding mix and the milk. Beat until smooth. Pour the chocolate mixture on top of the cream cheese mixture. Add remaining Cool Whip to the top of the chocolate mixture. Refrigerate overnight. Keep refrigerated.

#187 - Vanilla/Chocolate Frosting

(by Shirley Ross - friend)

(good for cakes or cupcakes)

1-3.5oz. box Jell-O vanilla instant pudding (use chocolate pudding if you want chocolate icing)
1/4 cup powdered sugar
1/2 cup milk
8 oz. Cool Whip (thawed in refrigerator if frozen)

In a mixer, combine pudding mix, powdered sugar and milk. Beat until smooth. Remove from mixer and stir in Cool Whip with a spoon. Keep cakes/cupcakes refrigerated since this icing has milk in it.

#179 - Nightmare Cake

(by Mitzie [Shade] Williams - friend)

1 box chocolate Duncan Hines cake mix
1 small box Jell-O instant chocolate pudding
4 eggs, beaten
1/2 cup canola oil
1 cup water

In a mixer, beat all ingredients until smooth. Pour batter into an ungreased angelfood cake pan. Bake at 350 degrees for 40-45 minutes. Test with a toothpick for doneness. If you want to use icing, you can use our recipe #2 for vanilla icing.

#10 - Microwave Fudge

(by Shirley McNevich)

16 oz. milk chocolate candy melts (WalMart craft dept.)
16 oz. white chocolate candy melts
1 cup Jif peanut butter

Put in microwave bowl. Cook on high in microwave for 3 minutes. Remove and stir until completely melted. Pour into a buttered pan (pan size 13 x9 x 2 cake pan or 11 1/2 x 7 1/2 x 1 1/2 brownie pan) and let it cool. Cut into squares.

If you line pan with foil, don't butter pan. When fudge is cool dump out upside down, remove foil and cut into squares.