- 1 box chocolate cake mix
- 1 can chocolate sweetened condensed milk
- 1 small tin caramel sundae topping
- 1 small tub of Cool Whip
- 4 Skor bars (*or other favorite chocolate bars)
Make the cake per the box directions, as one layer. When the cake is done pop it out of the pan and onto a large serving platter. While it's still warm, poke the cake full of holes with a fork. Pour the can of sweetened condensed milk over the warm, holey cake (the milk will pour easier if it's warm too). The milk will soak into the cake. When the cake is cool, pour the can of caramel sundae topping all over. Spread the tub of Cool Whip over the cake. Break up the Skor* bars and sprinkle them over the whole thing.
No-Bake Fudge Brownies - 1-12 ounce package( 2 cups) semi- sweet chocolate chips
- 1-14 ounce can sweetened condensed milk
- 1-8 &1/2 ounce package chocolate wafers, finely crushed
- 1 cup chopped nuts, divided
Melt over hot (not boiling) water, chocolate chips, stir till smooth. Add milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended. Press into a foil-lined 8x8 inch pan. Press remaining 1/2 cup of nuts into top of brownie. Let stand at room temperature till firm. Cut into 2 inch squares. Makes16-2 inch brownies.
Cocoa Gravy I - 2 Tbs. cocoa
- 2 Tbs. flour
- 1 c sugar
- 1 1/2 c milk
Sift cocoa, flour and sugar in a bowl. Add the milk a little at a time and stir until mixture is smooth. Pour in a heavy skillet. Cook over medium heat. Cook and stir until mixture is the texture of smooth gravy, add a little water if necessary to keep it from getting too thick. Serve hot over biscuits.
Chocolate Gravy II - 2 Tbs. cocoa
- 2-3 oz sugar
- 2 heaping Tbs. flour
- 2 c milk
- 1 tsp. vanilla
- 1 tsp. butter
Mix dry ingredients together and add milk and vanilla. Stir well to make a smooth creamy mixture. Bring to a slow boil and then add butter. Serve over hot biscuits.
Chocolate-Chip Date Cake
- 1 cup cut dates
- 1 cup boiling water
- 1 tsp. Soda
- 1 cup margarine
- 1 cup brown sugar
- 2 eggs
- 1 ¾ cups flour
- 1 tbsp. Cocoa
- 1 pkg. Chocolate chips
- 1 cup walnuts (keep half of nuts and chips for top of cake)
Grease and line cake pan. Combine dates, boiling water and soda, and let cool. Beat margarine and brown sugar. Add 2 eggs. Mix well. Add flour and cocoa. Blend well. Add dates, water, soda mixture. Stir in chocolate chips and walnuts. Put in prepared pan. Top with remaining chips and nuts. Bake at 350 F. At least 50 minutes.
Chocolate Baked Alaska Pie
- 1 1/3 cups graham cracker crumbs
- ½ cup finely chopped almonds
- 1/3 cup butter or margarine melted
- 3 tbsp. Brown sugar
- 1 tsp. Grated orange peel
Combine all ingredients. Press mixture evenly into a 9-inch pie plate, covering bottom and sides. Chill 1 hour.
Filling:
- 1 liter chocolate ice cream
- 3 navel oranges, sectioned and chopped
- ¼ cup orange flavored liqueur
Soften ice cream and stir in orange and liquer. Return to freezer until almost set then spoon into crust. Freeze until firm.
Meringue:
- 3 egg whites
- ¼ tsp. Cream of tartar
- 1 tsp. Grated orange peel
- ½ tsp. Almond flavoring (optional)
- 1/3 cup firmly packed brown sugar
Beat egg whites and cream of tartar until foamy. Beat in orange peel and almond flavoring. Beat in sugar, 1 tbsp. at a time. Beat until meringue is thick and foamy. Spread meringue over firm ice cream, sealing well at edges. (At this point it may be frozen up to 24 hours.) Bake at 500 F 3 – 5 minutes or until lightly browned. Serve immediately. 8 servings.
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