DEVILISH DESSERT RECIPES

Brownie-Heath Ice Cream Cake

1 box brownie mix

1/2 gallon Heath ice cream

10-15 Oreo cookies

1 jar hot fudge sauce

1 container Cool Whip

2 Heath candy bars (crushed)

Preheat oven to 350 degrees. Mix brownie mix as directed on box. Spray 4 quart oven safe glass bowl with Pam. Pat mixed brownie around inside the bowl to make a shell. Bake at 350 degrees for 15 minutes. DO NOT OVERBAKE. Let sit until completely cooled. Allow ice cream to soften.

Fill brownie shell with ice cream, pressing down to remove air, leaving a hole in the middle for cookie mixture. Place in the freezer. Crush cookies in blender or Ziploc bag. Put cookies in bowl and add hot fudge to make a thick mixture, stirring well.

Take brownie out of freezer and scoop cookie mixture into hole. Make sure top of bowl is leveled off. Cover with wax paper and return to freezer for 1 hour. Dip bowl into hot water and invert onto platter. Top brownie shell with Cool Whip.

Sprinkle crushed Heath candy bars over top. Freeze additional hour or until Cool Whip is firm. Slice like a pie. Cover and store in freezer.

Laura Estes

Chaffee

Chocolate Cherry Bars

1 box Devil's food cake mix

1 21-ounce can cherry pie filling

2 eggs (well beaten)

Mix ingredients. Pour into a greased 15x10 inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes.

Frost while still warm with the following frosting.

1 cup sugar

5 tablespoons butter

1/3 cup milk

1 cup chocolate chips

Boil first three ingredients one minute. Add chocolate chips and stir until smooth. Spread over the bars. Cut after bars are cool.

Darlene L. Bonney

Jackson

Chocolate Caramel Meltaways

1 (14 ounce) pkg. caramels

1/3 cup evaporated milk

3/4 cup margarine (melted)

1 box German Chocolate cake mix

1/3 cup evaporated milk

1/2 cup nuts

1 (6 ounce) pkg. chocolate chips

Melt caramels with 1/3 cup evaporated milk over low heat, stirring constantly. Set aside. Melt margarine and add to cake mix along with 1/3 cup evaporated milk. Add nuts. Mix to a soft dough. Spread 3/4 of dough mixture in the bottom of a 9x13 inch greased and floured pan. Bake at 350 degrees for 6 to 8 minutes. Remove from oven.

Sprinkle chocolate chips on top. Then spread the melted caramel mixture on top of chocolate chips. Spread remaining batter on top. Bake at 350 degrees for 15 to 18 minutes more.

Remove from oven and cool. Then refrigerate for 30 minutes before slicing into squares.

Cindy Lichtenegger

Jackson

Chocolate Pumpkin Cake Roll

3 eggs

1 1/4 cup sugar

2/3 cup plain pumpkin

1 teaspoon lemon juice

3 tablespoons oil

4 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 cup plain flour

1 cup chopped pecans

powdered sugar

Beat eggs on high for 5 minutes, gradually beat in sugar, pumpkin, lemon juice, and oil. Mix cocoa, baking soda, cinnamon and flour, add slowly to pumpkin mixture. Pour into a jelly roll pan that has been lined with waxed paper, or greased pan. Sprinkle nuts on top. Bake at 350 degrees for 15 minutes. Turn out on a cloth sprinkled with powdered sugar. Remove waxed paper. Roll up from the long side and cool. After cooling, unroll and spread with filling.

Filling:

1 cup powdered sugar

2 tablespoons butter or oleo

1 (8 ounce) pkg. cream cheese

1/2 teaspoon vanilla

2 tablespoons cocoa

caramel topping

Cream together cheese and sugar. Melt butter and cocoa and oil. Add to cheese and sugar. Add vanilla. Unroll cooked cake and spread with filling. Drizzle with caramel ice cream syrup and carefully roll up placing on a tray seam side down. Top with melted white chocolate (melt 2 squares of white chocolate with 1 teaspoon oil in double boiler), caramel topping, and dark chocolate curls or chocolate leaves.

Very moist! Even better the next day. Keep refrigerated.

Vicki Outman

Jackson

Brownie Delight

1 box brownie mix

2 packages cream cheese, softened

2 cups unsifted powdered sugar

2 (8 ounce) containers Cool Whip

1 large pkg. instant chocolate pudding

2 1/2 cups milk

Bake the brownies in a 10x13x2 inch pan per the instructions on the box. Let cool. Blend cream cheese and powdered sugar until creamy. Add 1 container Cool Whip. Spread over brownies. With an electric mixer, combine the instant pudding and milk. Let stand for a few minutes so the pudding can set. Spread the pudding over the cream cheese mixture. Refrigerate. Then spread remaining Cool Whip on top and sprinkle with your favorite topping (mini chocolates chips, nuts, chocolate Jimmies, etc.) Enjoy!

Carol Simon

Cape Girardeau

Heath Bar Dessert

6 Heath toffee candy bars

1 tub Cool Whip, thawed

2 (3 ounce) Jello instant chocolate pudding

Angel food cake (cut into pieces)

1. In a 13x9 in cake pan lay pieces of angel food cake in bottom of pan (making sure the bottom of pan is completely covered). Set aside.

2. Keeping packages closed, break all Heath toffee bars into little pieces. Hint: Hammer works best to break them into pieces.

3. Mix instant chocolate pudding following directions on boxes. Next take 5 of the Heath toffee bars and mix into chocolate pudding.

4. Pour chocolate pudding and Heath bar mixture over Angel food cake, spreading evenly across Angel food cake.

5. Spread Cool Whip all over top of pudding. Use remaining broken up Heath toffee bars and sprinkle over Cool Whip. Place in refrigerator, chill 1 hour.

6. Cut and serve, absolute delicious!

Melanie Little

Altenburg

Turtle Cake

1 German chocolate cake mix with pudding in the mix

1 pound caramels

1/4 cup Pet milk

1/2 stick oleo

6 ounce pkg. chocolate chips

1 1/2 cup pecans

Mix cake as directed. Put half of it in sheet pan and bake 15 minutes at 350 degrees.

While baking, melt caramels, Pet milk, oleo. Take cake out of oven and pour the melted mixture of caramels over the cake. Then sprinkle chocolate chips and pecans on. Finally pour the remaining half of the cake batter over the chocolate chips and pecans and bake 20 minutes ate 350 degrees.

Debbie Welch

Advance

Chocolate Cake

4 tablespoons margarine, softened

1/4 cup light raspberry preserves with NutraSweet brand sweetener or raspberry spreadable fruit

1 egg

7 1/4 teaspoons Equal Measure or 24 packets Equal sweetener or 1 cup Equal Spoonful

1/2 cup skim milk

3 tablespoons Dutch process or European process cocoa

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Chocolate Glaze (recipes follows)

1/2 to 1 ounce unsweetened baking chocolate, as garnish

Fresh raspberries, as garnish

Beat margarine, fruit preserves, eggs, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth. Mix combined flour, baking powder, baking soda and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter in greased and floured 8-inch cake pan. Bake in preheated 350 degrees oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan on wire rack 5 minutes; remove from pan and cool completely.

Place cake on serving plate; spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes. Makes 8 servings.

Chocolate Glaze

1/3 cup skim milk

3 ounces unsweetened baking chocolate, cut into small pieces

5 1/2 teaspoons Equal Measure or 18 packets Equal sweetener or 1/4 cup Equal spoonful.

Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth.

Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes. Makes about 1/2 cup.

Recipe submitted by borderline diabetic.

Margie Reisenbichler

Pocahontas

Fudge Cookies

2 tablespoon butter

1 1/2 cups chocolate chips

1 can Eagle Brand milk

1 cup flour

1 teaspoon vanilla

1/2 cup nuts, ground

1. Melt butter, chocolate chips and milk.

2. Cool until lukewarm.

3. Add flour, vanilla, nuts.

4. Drop with a teaspoon onto a greased cookie sheet, works especially great if sprayed with Pam.

5. Bake at 350 degrees for 25 minutes.

Yield: 30 cookies.

Hints: I don't use quite a whole teaspoon and bake on 10-12 minutes. After cool, put in Ziplock bag and they are real chewy, better than fudge and lots less calories.

Karolyn Marr

Perryville

Beets O' Chocolate

1 1/2 cups sugar

3 eggs

1 cup salad oil

1 3/4 cups beets (drained)

2 squares chocolate (melted)

1 3/4 cups flour

1 1/2 teaspoon soda

1 teaspoon salt

2 teaspoons vanilla

Beat sugar and eggs, add cooking oil and 1 1/2 cups beets which have been blended in blender until nearly cornmeal size. (save 1/4 cup beets for topping). Add two melted squares of chocolate, beat well.

Sift together 1 3/4 cups flour, 1 teaspoon salt, 1 1/2 teaspoons baking soda and mix with above. Add vanilla. Mix again.

Pour into 9x13 inch baking pan, 20-25 minutes at 375 degrees.

Topping:

1/2 cup sugar

1 1/2 tablespoons flour

1 cup milk

1/2 cup cream

1 teaspoon vanilla

Cook sugar, milk, cream and flour until thick, turn off heat, add vanilla, cool.

Mix this with 8-ounce Cool Whip, 1 small can crushed pineapple (drained). Cover cake with this mixture and use remaining beets to make swirls on top of cake. Chill or freeze.

Lillie Kraemer

Jackson

Chocolate Layered Dessert

Mix

3/4 cup chopped pecans

1 1/2 sticks melted oleo

3/4 cup flour

1 1/2 tablespoons sugar

Spread on bottom of 9x13 inch pan and bake 15 minutes at 350 degrees. Let cool.

Mix and spread over crust:

8-ounce cream cheese

2 cups Cool Whip

1 teaspoon vanilla

1 cup powdered sugar

Mix and spread over cream cheese layer:

1 large pkg. instant chocolate pudding (according to directions on box)

Cover with Cool Whip. Sprinkle chopped pecans on top, if desired.

Martha Bertrand

Cape Girardeau

Chocolate Bread Pudding

3 cups milk

4 ounce semi-sweet baking chocolate squares or 1/2 cup chocolate chips

2/3 cup sugar

1/4 cup oleo

5 cups bread cubes (use white bread or buns)

2 teaspoon vanilla

1/2 teaspoon cinnamon

3 eggs, beaten

Combine 2 cups milk, chocolate, sugar and oleo in microwave safe bowl. Heat until chocolate melts (8 to 10 minutes). Stir once or twice as chocolate melts. Pour over bread crumbs. Stir in beaten eggs, remaining milk, vanilla and cinnamon. Let stand 5 minutes. Stir and pour into buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 40 to 50 minutes or until knife inserted in center comes out clean. Place baking dish in pan of 1 inch deep water. Serve warm with whipped cream or vanilla sauce. Top with chocolate curls or mini-chocolate chips if desired.

Serves 6.

Shirley Beggs

Cape Girardeau

Don't Try It if You're on a Diet Chocolate Cake

1 box chocolate cake mix, the dark rich type

2 ripe bananas

1 pkg. semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

Break up bananas; place in mixer and run on medium speed until bananas are pureed. Stop mixer, add cake mix and all ingredients called for on cake mix box. Mix at medium speed for 2 minutes, turn mixer speed to lowest setting, pour in chocolate chips and nuts, mix until blended. Pour in greased 9x12 inch pan. Bake 50 to 60 minutes until toothpick inserted near center comes out clean. Frost with dark chocolate frosting when cool.

Margaret Shell

Cape Girardeau

Extra Chocolate Cake

3 (1 ounce) squares semi-sweet chocolate

1 1/4 cup sugar

2 eggs, separated

1/2 cup butter, softened

2 1/4 cup flour

1 cup cold strong coffee

1/2 cup sour cream

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon vanilla

1/4 teaspoon salt

Grease and flour bottom and side of 10x3 inch springform pan. Preheat oven to 350 degrees.

In heavy saucepan over low heat melt chocolate until smooth.

In large bowl, beat sugar, egg yolks and butter until light and fluffy, about 5 minutes. Add rest of ingredients EXCEPT EGG WHITES and beat at medium speed about 2 minutes.

In small bowl, beat egg whites until soft peaks form. Gently, fold egg whites into chocolate mixture using rubber spatula. Pour cake into pan. Bake 45 minutes or until skewer inserted in center comes out clean.

Cool in pan 10 minutes, then remove side and let cool in wire rack until completely cool.

Chocolate cream:

1 1/2 cup whipping cream

8 (1 ounce) squares semi-sweet chocolate

4 tablespoons butter

In heavy 2 quart saucepan, heat above ingredients to boiling, stirring constantly until mixture is smooth.

Pour mixture into large bowl, let cool completely at room temperature. When cool, beat until light and fluffy.

Remove cake from pan. Cut in half horizontally and place bottom on cake plate. Spread with some of the chocolate cream. Place on top half of cake and continue frosting.

Garnish with chocolate shavings or powdered sugar

Linda Young

Cape Girardeau

Crazy Chocolate Delight

3 cups flour

2 cups sugar (granulated)

2 teaspoons baking soda

6 tablespoons cocoa

1 teaspoon salt

Mix well.

Add:

2 tablespoon vinegar

2 tablespoons vanilla

10 tablespoon vegetable oil

2 cups cold water

Mix well.

Pour into an ungreased 9x13 inch pan. Bake at 35- degrees for 25-30 minutes or until center is done.

Frost with:

1 cup sugar

2 tablespoon cocoa

1 tablespoon butter

1/4 cup milk

1 teaspoon vanilla

dash of salt

Mix and bring to a rolling boil for exactly 1 minute. Set the pan in cold water and beat. When it begins to thicken, pour it over the cake. (If it gets too thick, reheat it a bit.)

This cake and frosting freeze well.

Marilyn L. Sedgwick

Oak Ridge

Chocolate Tart Cake

Mix together:

1 3/4 cups flour

1 3/4 cups sugar

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Melt:

2/3 cup margarine

3 (1 ounce) squares semi-sweet chocolate

Add to dry mixture, next add:

1/4 cup water

1/2 teaspoon vanilla

Beat 2 minutes. Add:

3 eggs

Beat 2 minutes. Pour into 2-9 inch round cake pans that has been greased. Bake at 350 degrees oven for 15-18 minutes. Remove from oven and let cool. Cut each layer into 2 layers. Set aside.

Melt:

1 (6 ounce) Hershey candy bar

3/4 cup margarine

Let cool.

Spread first layer with chocolate mixture. Next continue with whipped topping. Alternating all layers of cake ending with top layer. Finish with chocolate, whipped cream, and garnish with chocolate curls. Refrigerate. Serve by cutting into thin slices.

Brenda Friese

Cape Girardeau

Double Chocolate Cake

1 3/4 cup sifted flour

1 1/2 cups sugar

1 1/4 teaspoon double action baking soda

1/2 teaspoon soda

1 teaspoon salt

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

1/2 to 2/3 cup unbeaten eggs (2 large)

2 squares unsweetened chocolate, melted

1/2 teaspoon red food coloring

Chocolate Icing Deluxe:

1 large unbeaten egg

2 cups sifted confectioner's sugar

1/4 teaspoon salt

1/3 cup soft shortening

2 squares unsweetened chocolate, melted

Sift together flour, sugar, baking powder, soda, and salt. Add shortening, milk, and vanilla; beat for 2 minutes. Add eggs, melted chocolate, and food coloring; beat for 2 minutes. Pour into prepared pans. Bake in 375 degrees oven for 30 to 35 minutes.

Chocolate Icing Deluxe:

Mix all ingredients together. Beat with electric mixer until fluffy. Frost tops and sides of layers.

Bob Keesee

Scott City