DEVILISH DESSERT RECIPES

Black Forest Brownies

21.5-ounce pkg. brownie mix

1 cup cherry pie filling

1\4 cup oil

2 eggs

1 1\4 cups semi-sweet chocolate chips

Vanilla ice cream

Mix together brownie mix, pie filling, oil and eggs. Grease bottom only of 13x9-inch pan and pour in mixture. Bake at 350 degrees 30-35 minutes. Sprinkle with chocolate chips and spread when melted.

Let cool and cut in squares. Top with vanilla ice cream and spoonful of remainng pie filling.

Inatha Mansker

Cape Girardeau

Calories Galore Chocolate Cheesecake

1 pkg. German chocolate cake mix

1 egg

1\2 cup water

1 stick melted butter or margarine

1 small pkg. instant chocolate pudding mix

1\2 cup chopped pecans

Combine all ingredients and press into 13x9-inch pan.

2 8-ounce pkgs. softened cream cheese

1 egg

1\2 cup sugar

1 cup chocolate chips

1 cup chopped pecans

Blend cream cheese, egg and sugar. Spread over chocolate base. Sprinkle chocolate chips and nuts on top. Bake at 350 degrees for 30 minutes. The top will firm after it cools.

Nancy E. Stricker

Cape Girardeau

No Bake Cookies

1\4 cup cocoa

2 cups sugar

1\2 cup milk

1 stick margarine

1\2 cup peanut butter

3 cups oats

1 teaspoon vanilla

Mix cocoa, sugar, milk and margarine. Bring to boil and cook 2 minutes. Remove from heat and add peanut butter, oats and vanilla.

Drop by teaspoonfuls onto waxed paper.

Lois LaBruyere

Jackson

Nieman-Marcus Cake

1 box German chocolate cake mix

1 cup chopped pecans

1 stick butter, melted

1 egg

1 box powdered sugar

2 eggs

8-ounce pkg. cream cheese

Combine cake mix, pecans, butter and egg and spread into greased 13x9-inch pan.

Mix powdered sugar, eggs and cream cheese and pour over cake. Bake at 350 degrees (325 degrees for glass pan) for 40-50 minutes.

Elaine Lannom

Jackson

Chocolate Apricot Cake

1 box devil's food cake mix (can use light cake mix)

1 large bag semi-sweet chocolate chips

1\4-1\2 cup apricot brandy

1 pint sour cream (can use non-fat)

1 small jar apricot preserves

1\2 cup chopped walnuts (optional)

Mix cake according to directions and pour into 2 round cake pans. Sprinkle 1\2 pkg. chocolate chips evenly over both layers. Bake as directed.

Cool in pan 10 minutes then remove to wire rack. While still warm drizzle apricot brandy evenly over cakes. Melt remaining chocolate chips in double boiler or small pan. Add sour cream and mix thoroughly.

Put first layer top side down on cake dish, and spread preserves evenly over layer. Put second layer top side up (bottoms together) on first layer. Frost sides and top of cake. Sprinkle walnuts over top if desired.

Alternative: use raspberry jam with raspberry liquor or plain brandy.

Jill Venezian

Cape Girardeau

Double Chocolate Cookies

1 cup butter or margarine, softened

1 1\2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups flour

2\3 cup cocoa

3\4 teaspoon baking soda

1\4 teaspoon salt

12-ounce pkg. semi-sweet chocolate chips

1\2 cup chopped nuts (optional)

In large bowl beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or just until set.

Cool slightly; remove from cookie sheet to wire rack.

Makes 4 1\2 dozen.

Sue Kraus

Oran

Chocolate Walnut Pie

6 tablespoons butter or margarine

1\3 cup unsweetened cocoa

1 can (14-ounce) Eagle Brand milk

1\2 cup water

2 eggs, beaten

1\2 teaspoon vanilla

1\2 teaspoon maple flavoring

1 cup chopped walnuts

1 9-inch unbaked pie shell

Melt butter in medium pan over low heat. Add cocoa and stir until smooth. Add milk, water and eggs; beat with wire whisk until well blended.

Remove from heat and stir in vanilla, maple flavoring and walnuts.

Pour into pie shell and bake at 350 degrees 40-45 minutes or until center is set. Cool slightly.

Serve warm or chilled. Refrigerate leftovers.

Sue Kraus

Oran

Chocolate Pecan Bars

1 cup flour

2\3 cup sugar

1\2 cup cocoa

1\4 teaspoon salt (optional)

3\4 cup cold butter or margarine

2 eggs

14-ounce can Eagle Brand milk

1 1\2 teaspoons maple flavoring

2 cups chopped pecans

In large bowl stir together flour, sugar, cocoa and salt. Cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of ungreased 13x9-inch baking pan. Bake at 350 degrees for 25 minutes.

In medium bowl beat milk, 1 egg and flavoring; stir in pecans.

Pour over prepared crust, distributing pecans evenly. Return to oven and bake another 25 minutes or until golden.

Cool in pan or on wire rack. Cut into bars. Store tightly covered at room temperature.

Makes 24-36 bars.

Sue Kraus

Oran

Fudge

1 pound margarine or butter

4 pounds powdered sugar

1 pound Velveeta cheese

1 cup cocoa

2 cups nuts (I use English walnuts)

1 tablespoon vanilla

In large pan melt cheese and butter over low heat. Add cocoa, vanilla and nuts. Slowly add sugar, mixing well. Keep pan on low heat as you mix.

Pour into lightly buttered 13x9-inch pan or cookie sheet with sides.

Cool in refrigerator.

Makes 7 pounds.

Joyce Schmitz

Jackson

Devilish Chocolate Marshmallow Cake

1 box chocolate cake mix

1\2 cup cocoa

1 cup brown sugar

2 cups warm water

2 cups miniature marshmallows

1 cup English walnuts

Grease 13x9-inch pan. Place marshmallows and nuts on bottom of pan. Mix together cocoa, brown sugar and water; pour over marshmallows and nuts. Prepare cake mix as directed and pour over mixture in pan.

Bake at 350 degrees until top of cake springs back.

Serve warm. Top with ice cream or whipped cream.

Imogene Unger

Frohna

Triple Treat Candy

11 1\2-ounce pkg. milk chocolate chips

2 tablespoons vegetable shortening

14-ounce pkg. caramels

3 tablespoons butter or margarine

2 tablespoons water

1 cup pecans or other nuts

Melt chocolate chips and shortening over hot (not boiling) water; stir until chips melt and mixture is smooth. Remove from heat and pour 1\2 of chocolate into an 8-inch square pan that has been greased and lined with foil. Spread evenly and refrigerate about 15 minutes.

Return remaining chocolate mixture to low heat. Melt caramels, butter and water over low heat in another pan, stirring until blended. Pour caramel mixture over chocolate. Refrigerate until tacky (about 15 minutes).

Top with remaining melted chocolate and spread evenly over caramel mixture. Chill until firm (about 1 hour). Cut into 1-inch squares. Refrigerate until ready to serve.

Makes 2 1\2 dozen candies.

Sue Kraus

Oran

Chocolate Pie

1 cup sugar

5 heaping tablespoons flour

5 level tablespoons cocoa

1\2 teaspoon salt

2 1\2 cups boiling water

2 teaspoons vanilla

Butter (size of walnut)

Mix sugar, flour, cocoa and salt; pour into boiling water and cook until thick. Add butter and vanilla. Stir until blended and pour into baked pie shell

Note: does not contain eggs.

Rose Mary Arnzen

Leopold

Log Cabins

1 pkg. Nabisco famous chocolate wafers (not in cookie section; usually in pie crust section)

1\2 pint heavy whipping cream

Add 1-2 teaspoons sugar to cream and whip. Add small amount of whipped cream to top of each wafer. Stack about four or five wafers with whipped cream between. Add small amount of whipped cream on top of stack.

Store overnight in refrigerator to soften wafers. Serve cold.

Katie Williams

Cape Girardeau

Kentucky Derby Pie

6-ounce pkg. semi-sweet chocolate chips

1 teaspoon vanilla

1 cup sugar

1\4 cup flour

1 cut broken pecans

3 eggs

1 stick butter melted and cooled

1\2 cup coconut

1 9-inch pie shell (regular or graham cracker)

Mix all ingredients and pour into crust. Bake at 350 degrees for 30 minutes. Do not over bake.

Margaret Crites

Cape Girardeau

Unusual Brownies

1 pkg. German chocolate cake mix

3\4 cup melted margarine

2\3 cup evaporated milk

1 cup chopped pecans

6-ounce pkg. semi-sweet chocolate chips

14-ounce bag caramels

Combine cake mix, margarine and 1\3 cup evaporated milk in bowl. Press 1\2 of mixture into the bottom of 13x9-inch pan. Bake at 350 degrees for 5 minutes. Sprinkle with pecans and chocolate chips.

Melt caramels with remaining 1\3 cup milk in pan over low heat, stir until smooth.

Spread caramel mixture evenly over pecans and chocolate chips. Top with remaining cake mixture, spreading gently to cover. Bake at 350 degrees for 20 minutes.

Cool slightly and cut into 2-inch squares.

Makes 24 servings.

Tammy Gwaltney

Cape Girardeau

Good For You Cookies

1\2 cup sugar

1\2 cup brown sugar

1\2 cut shortening

1 egg

1\2 cup sorghum molasses

2 cups flour

1 teaspoon salt

1 teaspoon vanilla

1 1\2 teaspoons baking soda

1 cup quick oats

6-ounce pkg. chocolate chips

1 cup coconut

1 cup chopped pecans

Cream eggs and sugars, add sorghum and vanilla. Sift flour, salt, soda; add oats, chocolate chips and pecans. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 375 degrees 10-15 minutes.

Betty Glastetter

Oran

Chocolate Mint Meringues

In large glass bowl beat 3 egg whites at room temperature with 1\8 teaspoon salt until frothy. Add 1\4 teaspoon cream of tartar; continue to beat whites until they hold soft peaks.

In small bowl combine 1 cup sugar and 2 tablespoons cocoa. Add 1 tablespoon mixture at a time to the egg whites, beating well after each addition until stiff peaks form. Fold in 1 teaspoon vanilla and 1\2 teaspoon peppermint extract. Can also fold in 1\2 ground pecans.

Drop meringue by tablespoonfuls, 2 inches apart, on cookie sheet lined with waxed paper.

Bake at 200 degrees 1 hour 10 minutes.

Betty Glastetter

Oran

Death By Chocolate

19-ounce box brownie mix

4 tablespoons leftover coffee with 1 teaspoon sugar

8 Heath or Skor candy bars

3 boxes instant chocolate mousse

1 large container whipped cream, thawed

Mix and bake brownie mix as directed; set aside to cool. Punch holes in cake with fork and pour coffee over cake. Crush candy bars with hammer. Make mousse as directed on box.

Break cake in half and put in large bowl, top with 1\2 of mousse mixture, 1\2 of candy mix, and 1\2 whipped cream. Place second half of cake on top and repeat mixtures.

Martha Johnston

Scott City

No Bake Chocolate Pie

1 9-inch graham cracker crust

2 cups semi-sweet chocolate chips

1 teaspoon vanilla

6 large egg whites

Cool Whip

Chocolate sprinkles

Place chocolate chips in microwave oven 3 minutes. During that time beat egg whites with egg beater until stiff peaks form. Fold egg whites into chocolate mixture. Add vanilla and beat well. Place in crust and top with Cool Whip and garnish with sprinkles.

Refrigerate 2 hours before serving.

Jan McClanahan

Cape Girardeau

Chocolate Nut Puffs

6-ounce pkg. semi-sweet chocolate chips

2 egg whites

1\8 teaspoon salt

1\2 cup sugar

1\2 teaspoon vanilla

1\2 teaspoon vinegar

3\4 cup chopped nuts

Melt chocolate chips over warm water. Beat egg whites with salt until frothy, gradually adding sugar. Beat until stiff peaks form; add vanilla and vinegar. Fold in melted chocolate and nuts.

Drop by teaspoonfuls about 1-inch apart onto greased cookie sheet. Bake at 350 degrees for 10 minutes.

Makes 3 dozen.

Virginia Hovis

Cape Girardeau

Chocolate Zucchini Cake

3\4 cup margarine

2 cups sugar

3 eggs

2 1\2 cups flour

2 1\2 teaspoons baking powder

1 1\2 teaspoons baking soda

1 teaspoon cinnamon

1\2 teaspoon salt

1\2 cup cocoa

2 teaspoons vanilla

2 cups raw, shredded, peeled zucchini

1\2 cup milk

1\2 cup chopped pecans

Cream margarine, sugar and eggs; add dry ingredients. Add vanilla, zucchini, milk, nuts, and mix until well blended.

Spoon into 2 greased and floured loaf pans. Bake at 325 degrees for 40 minutes.

Therese Glueck

Scott City

Almond Joy Cake

Prepare 1 box chocolate cake mix with pudding included as directed. Bake 15 minutes on extra large sheet cake pan at temperature indicated on cake mix box.

Bring to boil 1 cup evaporated milk and 1 cup sugar. Add 24 large marshmallows, stirring until melted. Add 14-ounce pkg. coconut. Pour mixture over cake.

Icing:

1 1\2 cups sugar

1\2 cup evaporated milk

1 stick margarine

Bring all ingredients to full boil and cook 1 minute. Add 1 cup chocolate chips and beat well.

Pour over cake and top with slivered almonds.

Cake can be baked in 2 13x9 pans.

Sandy Kelley

Cape Girardeau

Brigadeiro

(Grape Surprise)

2 cans Eagle Brand milk

1 tablespoon margarine or butter

4-6 tablespoons powdered chocolate mix (as for chocolate milk)

Chocolate candy sprinkles

Green grapes

Combine milk, butter and powdered chocolate in medium pan and cook 20-30 minutes on medium heat, stirring constantly. Then place in refrigerator until mixture is stiff enough to roll into a ball.

Coat hands with butter and roll a teaspoon of chocolate mixture around a green grape; roll in chocolate sprinkles. Chill and serve.

Debbie Feiner

Jackson

Yummy Bars

1 pkg. caramels (50-60)

1/2 cup evaporated milk

1 pkg. German chocolate cake mix

3/4 cup melted margarine

1/3 cup evaporated milk

1 cup chopped nuts

1 cup chocolate chips

Combine caramels and 1/2 cup milk, melt in microwave. Set aside. Grease and flour 9 by 13 pan. Combine cake mix and melted margarine, 1/3 cup milk and nuts (will be thick).

Press and spread half of this mixture in pan. Reserve remainder for topping.

Bake at 350 degrees for 8 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate pieces.

Crumble remainder of cake mix over caramel layer. Return to oven for 18 to 20 minutes. Cool slightly, then refrigerate to set for about 30 minutes. Then cut and store in refrigerator.

This dessert freezes well.

Laura Green

Jackson

Chocolate Pizza

1 pkg. (12 ounces) of Baker's semi-sweet real chocolate chips

1 pound white almond bark, divided

2 cups Kraft Miniature Marshmallows

1 cup crisp rice cereal

1 cup peanuts

1 jar (6 ounces) red maraschino cherries, drained, cut in half

3 tablespoons green maraschino cherries, drained, quartered

1/3 cup Baker's angel flake coconut

1 teaspoon oil

Microwave chips and 14 ounce almond bark in 2-quart microwave-safe bowl on high for 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds.

Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.

Microwave remaining 2 ounces of almond bark and oil in 1-cup measure 1 minute; stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds; drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges. Makes about 12.

For smaller pizzas, shape mixture into four 6-inch rounds or 12 4-inch rounds on wax paper-lined cookie sheets.

Geraldine Stone

Cape Girardeau

Chocolate-Amaretto Cheesecake

6 chocolate wafers, finely crushed

1 1/2 cups light process cream cheese product

01 cup sugar

1 cup 1-percent low-fat cottage cheese

1/4 cup plus 2 tablespoons unsweetened cocoa

1/4 cup all-purpose flour

1/4 cup amaretto

1 teaspoon vanilla extract

1/4 teaspoon salt

1 egg

2 tablespoons semisweet chocolate mini-morsels

Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings. (About 200 calories per serving).

For chocolate-mint cheesecake, substitute 1/4 cup creme de menthe for amaretto.

Geraldine Stone

Cape Girardeau

My Mom's Fudge

2 cups sugar

2 tablespoons cocoa (If darker fudge is desired, add a bit more)

2/3 cup milk or cream (I use half and half)

2 tablespoons white Karo syrup

2 tablespoons butter or oleo

1 teaspoon vanilla

1/2 to 1 cup nuts

Cook first four ingredients until a soft ball is formed in cold water. (I always use a candy thermometer.)

Add butter and vanilla. (I always cover mine while cooking.) Cool.

Beat until "glossy" color disappears, add nuts and pour into buttered container.

Virginia Howard

Oak Ridge

Texas Sheet Cake

Bring to boil:

2 sticks oleo

4 tablespoons cocoa

1 cup water

Mix well:

2 eggs

2 cups sugar

1/2 cup sour cream

Add to mixture:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Add cooled cocoa mixture to rest and mix well.

Bake 20 minutes at 350 degrees in 12 by 18 inch pan.

Icing (Make 5 minutes before cake is done)

Melt 1 stick oleo, 6 tablespoons milk, 4 tablespoons cocoa. Add this to one box of confectioners sugar. Add vanilla and one cup of nuts, if desired.

Pour over and spread on hot cake.

Virginia Howard

Oak Ridge

Devil's Chocolate Cinnamon Rolls

1 box chocolate cake mix

1 pkg. yeast

5 cups flour

2 1/3 cups water

1/2 cup butter

1 cup sugar

2 teaspoons cinnamon

In a large bowl, mix cake mix, yeast and flour. Add water. Let rise in bowl for 1 hour, then put out onto floured board.

Roll out 1-inch thick. Brush with melted butter, sprinkle sugar and cinnamon mixture over. Roll up, slice 1-inch thick rolls. Let rise in baking pan one hour, then bake at 350 degrees for 25-30 minutes.

Virgil Landewee

Scott City