#793 - Easy Chocolate Caramels

(by Shirley McNevich)

2 sticks butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup Kayro lite corn syrup
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 2oz. square Baker's unsweetened baking chocolate
1 tsp. vanilla

Use an 8" square brownie pan--line it with foil, then spray with Pam. In a saucepan over medium heat add butter, white sugar, corn syrup and brown sugar--cook and stir. Bring to a boil, then add condensed milk and the chocolate--cook and stir until chocolate is melted. Turn heat down to medium low--cook and stir until it measures 245 degrees on a candy thermometer. Remove from heat and add vanilla--stir quickly, then pour mixture into the greased and foiled pan. Once it has cooled, use the foil edges to lift it out of the pan, peel off the foil and place mixture on a cutting surface. Cut the batch into small pieces and wrap each piece in Saran Wrap. If you have difficulty cutting the caramels, grease the knife.

#483 - Mocha Cake

(by Ginny Ridsdale - friend)

3/4 cup white sugar
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 square unsweetened Baker's chocolate
2 TBSP butter
1/2 cup milk
1 tsp. vanilla
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
4 TBSP Hershey's cocoa
1 cup cold double strength brewed coffee

Mix and sift 3/4 cup white sugar, flour, baking powder and salt. Melt chocolate and butter together in the microwave or double boiler. Pour the chocolate/butter mixture into the sifted flour mixture and stir well with a spoon. Pour everything into a greased 9x13 cake pan. In a separate bowl, add brown sugar, 1/2 cup white sugar, cocoa--stir with a spoon and sprinkle this mixture over the top of the mixture in the cake pan. Pour the cold coffee evenly over the top of the entire batter. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness.