DEVILISH DESSERT RECIPES

Pan Cake

Pillsbury Chocolate Fudge Cake mix made by directions on box

1 cup brown sugar

1 cup white sugar

1/2 cup cocoa

1 3/4 cups water

pinch of salt

12 large marshmallows (quartered), small ones are okay

1 cup chopped nuts

Mix ingredients. Stir in marshmallows and nuts. Pour into 13x9x2 inch oiled pan. Spoon batter over this. Bake at 350 degrees for 45 to 50 minutes.

Whipped cream or topping is great to add when serving. It is good warm.

Leave it in the pan, cut your servings. As you serve use spatula and turn your pieces over, your pudding will be one top then. This recipe is over 40 years old and I've used it many times. Any brand of cake mix will do.

Judith Reed

Jackson

Ditty Bars

Serve these luscious treats with a tall, cool glass of milk.

Makes 24 brownies

2 cups firmly packed brown sugar

2 cups all-purpose flour

1/2 cup (1 stick) butter (not margarine), softened

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup milk

1 egg

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

1/4 cup unsweetened flaked coconut

1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking. Set pan aside.

2. In a large mixing bowl, mix together the brown sugar and flour.

3. Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.

4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.

5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.

6. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut.

7. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.

8. Using a long flat spatula, spread topping evenly over the top of the batter in pan.

9. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.

10. Transfer pan to a wire rack. Cool bars in pan completely before slicing.

11. Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

Kathryn King

Jackson

Irresistible Chocolate Angel Pie

1 envelope plain gelatin

1/4 cup cold water

2 cups scalded milk

4 eggs, separated

2/3 cup sugar (separated)

1 tablespoon cornstarch

3/4 cup real chocolate chips

2 teaspoons vanilla (separated)

1/4 teaspoon salt

1 baked 9-inch pie shell

Soften gelatin in cold water, set aside. In a Pyrex 2 cup measuring cup, mix 4 egg yolks with 1/3 cup sugar and 1 tablespoon cornstarch. Slowly add to scalded milk. Cook stirring constantly until thick (I use a whisk). To 1 cup custard, add chocolate chips, stirring until melted. Add 1 teaspoon vanilla and mix well. Pour into baked pie shell & chill (I chill my pie crust to hurry completion of preparation, we are always anxious to eat it).

To remaining 1 cup custard add softened gelatin. Stir until dissolved, add vanilla. Chill until consistency of egg whites. (I chill this in the freezer compartment of my refrigerator leaving the spoon in it to check the consistency.) Beat the egg whites until stiff. Gradually add 1/3 cup sugar and salt (in the small mixing bowl). Fold the custard/gelatin mix thoroughly into the egg whites. Pour over chocolate layer in pie shell.

Use extra chocolate chips to form an angel. Chill until firm. (I chill in the freezer compartment of my refrigerator -- it really is irresistible!!!)

Charlotte Schumacher

Cape Girardeau

Meg's Homestyle Chocolate Cookies

(The World's Best Cookie Recipe)

9 tablespoons butter, room temperature

1 egg, separated

6 ounces superfine sugar

1 cup unsifted flour

pinch of salt

6 ounces chocolate chunks

1. Combine 8 tablespoons butter, the egg yolk, sugar, flour and salt in bowl.

2. When completely blended, add the chocolate chunks.

3. Divide the dough in half and roll each one into a cylinder about 1 1/2 inches in diameter and 6 inches long.

4. Refrigerate until hard, about 2 hours.

5. Preheat oven to 375 degrees.

6. Grease two baking sheets with the remaining butter. Remove dough from refrigerator and slice in 3/8 inch rounds. Place on baking sheet about two inches apart. Brush the top of each cookie with egg white.

7. Bake for 12-14 minutes or until they begin to brown.

8. Cool and eat. Makes two dozen.

Margaret Crites

Cape Girardeau

Devilish Brownies

4 squares cooking chocolate

1 cup butter

4 eggs, beaten

1 teaspoon baking powder

2 cups sugar

2 tablespoons vanilla

dash salt

1 cup flour

2 cups pecans or walnuts

1. Melt chocolate and butter in saucepan.

2. Remove from stove. Add all other ingredients. Stir well until blended. Pour into 9x13 inch baking pan.

3. Bake 20 minutes at 350 degrees.

Jyothi Dirnberger

Cape Girardeau

Triple Chocolate Cake

1 pkg. Devil's Food Cake Mix

1 box (4 1/2 ounce) instant chocolate pudding

1 pkg. semi-sweet chocolate chips

1 1/4 cups water

1/4 cup vegetable oil

2 eggs

Preheat oven to 350 degrees.

Mix all ingredients together in a bowl. Stir vigorously with a fork. Pour into an ungreased 13x9x2 inch pan. Spread evenly in pan.

Bake in 350 degrees oven for 40-45 minutes or until top springs back when lightly touched. Store covered loosely in refrigerator.

You can pour melted white cake icing on cake after it cools down as a glaze.

Sherry Thurman

Cape Girardeau

Grandma's Rusty Devil's Food Cake

This is a very easy one-bowl cake. It is moist and keeps well for several days, but it has a rather coarse texture and does not do well as a layer cake.

1/2 cup butter or oleo

2 cups sugar

2 squares baking chocolate

1 cup boiling water

2 eggs

1 teaspoon vanilla

1/2 cup sour milk (1/2 cup regular milk with 1 teaspoon vinegar stirred in and let set for a few minutes) or 1/2 cup buttermilk

1 1/4 teaspoons baking soda sifted with 2 cups flour

Grease and flour a 7 1/2x11 inch pan and preheat oven to 350 degrees.

Simply dump the butter, sugar, and chocolate in a bowl and pour the hot water over. When the butter and chocolate have melted, add the milk and beat well. When thoroughly mixed, add the eggs and stir in the flour/soda and beat well. Pour into pan and bake for about 30 minutes.

After cooling, you may ice with a white or caramel icing, but is best served with whipped cream.

Betty Voss

Cape Girardeau

Chocolate Seduction Pie

1 1/4 cups heavy or whipping cream

1/3 cup milk

1/2 cup sugar

1/4 cup butter, cut up

16 squares semi-sweet chocolate, coarsely chopped

9-inch prepared graham cracker pie crust

sweetened whipped cream

chocolate shavings

Bring cream, milk, sugar and butter to boil in large saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Place saucepan in large bowl filled with iced water. Chill, stirring occasionally, until cold, about 10 minutes. Remove from iced water.

Transfer filling to mixer bowl and beat at medium speed to soft peaks, about 1 minute. Do not overbeat. Pour into prepared pie crust. Refrigerate until firm, 4 hours or overnight. To serve, decorate pie with whipped cream and chocolate shavings. Makes 12 servings.

Joan Haring

Cape Girardeau

Baked Fudge

4 eggs, well beaten

1/2 cup flour

1/2 cup cocoa

2 cups sugar

1 cup butter or margarine

1 cup chopped pecans

1 teaspoon vanilla

Mix sugar, flour and cocoa. Add to beaten eggs and blend thoroughly. Melt margarine and add with vanilla and nuts. Blend. Bake in buttered 9x9 pan placed in a pan of hot water at 300 degrees for 45 to 60 minutes.

You can tell if it's done by inserting a knife. It should be fairly firm, like custard, but not stiff as it becomes more firm as it cools. Serve with whipped cream, if desired. Small portions are fine as it is very rich.

Joan Haring

Cape Girardeau

Hot Fudge Sundae Cake

1 cup flour

3/4 cup sugar

2 tablespoons cocoa

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 tablespoons oil

1 teaspoon vanilla

1 cup chopped nuts

1 cup brown sugar

1/4 cup cocoa

1 3/4 cup hottest tap water

ice cream

In ungreased 9x9x2 inch pan, stir together, flour, sugar, 2 tablespoons cocoa, salt, baking powder. Mix in with milk, oil, vanilla until smooth.

Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dish and top with ice cream.

Margie Van Winkle

Cape Girardeau

Chocolate Cherry Surprise Cookies

3/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup Fleischmann's original margarine

1/2 teaspoon almond extract

1 egg

1 3/4 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

1/2 cup chopped walnuts

18-20 Maraschino cherries, halved, drained

18-20 large marshmallows, halved

Frosting:

3 cups powdered sugar

3 tablespoons Fleischmann's original margarine, melted

1/2 teaspoon vanilla

3 squares semi-sweet chocolate, melted

5-6 tablespoons water

Heat oven to 350 degrees.

In large bowl, combine sugar, brown sugar, 1/2 cup margarine, almond extract and egg; blend well. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa, baking soda and salt, blend. Add to sugar mixture alternately with milk, mixing after each addition. Stir in walnuts. Drop by rounded tablespoonsful 2 inches apart onto ungreased cookie sheet. Firmly press cherry, cut side down, into top of each cookie.

Bake at 350 degrees, 8 to 10 minutes. Firmly press marshmallow half, cut side down, over cherry on top of each hot cookie. Bake an additional 2 minutes or until marshmallows are puffed. Let cool 1 minute, remove from cookie sheet and cool completely.

In small bowl; combine all frosting ingredients, adding enough water for desired spreading consistency. Blend until smooth. Frost top of each cookie with 2 teaspoons of frosting, covering marshmallow completely.

Margie Van Winkle

Cape Girardeau