DEVILISH DESSERT RECIPES

Coconut Islands

Sift together:

2 cups flour

1/2 teaspoon soda

1/2 teaspoon salt

Melt:

3 squares (3 oz.) unsweetened chocolate in 1/4 cup hot strong coffee.

Cool.

Cream well:

1/2 cup butter

1 cup firmly packed brown sugar

Blend in:

1 egg and the chocolate mixture. Beat well.

Add: Dry ingredients alternately with 1/2 cup thick sour cream to creamed mixture beginning and ending with dry ingredients.

Stir in:

1/2 cup chopped coconut

Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 375 degrees for 12-15 minutes. Frost with chocolate frosting. Sprinkle tops with coconut.

Chocolate Frosting

Heat:

1 1/2 squares (1 1/2 ounces) unsweetened chocolate

1/4 cup sour cream

1 tablespoon butter, stirring until chocolate melts

Remove from heat.

Blend in:

1 1/2 to 2 cups confectioners sugar until spreadable.

Annette Voelker

Cape Girardeau

Coca-Cola Cake

2 cups sugar

2 cups flour

1/2 cup butter

1/2 cup cooking oil

3 tablespoons cocoa

1 cup Coca-Cola

1/2 cup buttermilk

1 teaspoon baking soda

2 whole eggs

1 teaspoon vanilla

1 1/2 cups miniature marshmallows

Icing:

1/2 cup butter

3 tablespoons cocoa

6 tablespoons Coca-Cola

1 box powdered sugar

1 teaspoon vanilla

1 cup nuts

Mix the butter, cooking oil, cocoa and Coca-Cola in pan; bring to a rapid boil. Pour over sugar and flour. Add buttermilk in which baking soda has been dissolved. Add eggs, vanilla, and marshmallows. Mix and bake in greased and floured 13x9x2 inch pan. Bake at 350 degrees for 45 to 50 minutes.

Icing: Mix butter, cocoa, and Coca-Cola in pan. Bring to boil and remove at once. Add powdered sugar, vanilla, and nuts. Mix and pour over hot cake.

Kathie Haupt

Jackson

Death by Chocolate

1 box (19.8 ounce) fudge brownie mix

1/4 to 1/2 cup Kahlua (you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons black coffee)

3 packages (3.5 ounce each) instant chocolate mousse

8 (1.4 ounce each) Heath bars

1 container frozen whipped topping (Cool Whip), thawed

Bake brownies according to package directions. Let cool. Prick holes in brownies with a fork and pour Kahlua over brownies. Set aside. Prepare chocolate mousse according to package directions. Break candy bars into small pieces

Break up brownies. Place half of brownies in the bottom of a large glass bowl or trifle dish. Cover with half of mousse, then half of candy, and then half of Cool Whip. Repeat layers with the remaining ingredients.

Feeds up to 24 or 1 serious chocoholic

Jeanine Hager

Cape Girardeau

Double Chocolate Marshmallow Bars

3/4 cup margarine

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

1 1/3 cups flour

1/2 cup chopped nuts, optional

3 tablespoons cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

4 cups tiny marshmallows

1 (6 ounce) pkg. chocolate chips

1 cup peanut butter

2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla, beat until fluffy. Combine flour, baking powder, salt and cocoa, add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake, return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping combine chocolate chips and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted; stir in cereal. Spread over bars. Chill.

Yield: about 3 dozen.

Barbara Reitzel

Whitewater

Chocolate & Peanut Butter Cream Pie

1 pkg. (4 ounces) Baker's German Sweet Chocolate

1 pkg. (8 ounces) cream cheese, softened

4 tablespoons powdered sugar

1 tub (16 ounces) Cool Whip, thawed

1 prepared (6 ounces) Oreo chocolate crumb crust

1/4 cup creamy peanut butter

1/4 cup real chocolate mini chips (semi-sweet)

Microwave chocolate in bowl on high about 2 minutes, stirring halfway through. In large mixing bowl combine cream cheese, sugar and Cool Whip, beat with electric mixer on low to medium speed just until blended. Divide mixture in two parts. Transfer one-half to another bowl, add peanut butter and beat on low just until blended. This will be your topping. Add chocolate to other half of mixture and beat on low until blended. Pour chocolate half into crumb crust. Spread with spatula. Top with peanut butter mixture. Sprinkle chocolate chips on top. Chill 6-8 hours.

Ruth Sauerbrunn

Cape Girardeau