...major family fave!!!!!!!!!!!
1 c flour
1/2 c milk
1 3/4 c HOTTEST tap water
3/4 c sugar
2 TBPS veg-oil
1 tsp vanilla
2TBPS baking powder
1 c PACKED brown sugar
1/4 tsp salt
1/4 c cocoa
....heat oven to
350...mix flour,sugar,baking powder,2TBPS cocoa,salt in an
ungreased 8x8 square pan.mix in oil,milk,vanilla
with fork until smooth...
sprinkle top with brown sugar and 1/4
c cocoa...set in oven,then pour HOTTEST
water over top...<it's easier this
way..less mess!!> don't let the appearance fool
ya..it turns out GREAT!!!!!!
....bake 40 mins......eat warm!!!!!!!!!!!!
1/2 c butter,1/2 c flour,1/2
cup nuts......mix in bottom of 13x9 pan.
......bake at 300 for 20 mins.
1/2 c Cool Whip,1c powdered sugar.....cream
2 cans chocolate pudding,Cool
Whip,nuts.....top second layer and enjoy!!!
1 box yellow cake mix <reserve 3/4c
1 stick melted butter
1 lg or 2 sm eggs
...........mix top ingrediants
by hand,press into a 13x9 pan.
1 lg can pumpkin
2/3 c milk
1/2 c sugar
1/2 c brown sugar
2 tsp cinnamon
over unbaked bottom layer.
1/2 c sugar
1/2 c butter
..........mix like pie
dough,sprinkle over pumpkin layer.
..........bake 1hr @350........
1 box chocolate cake mix
1 pkg JELLO instant chocolate pudding
1 3/4 c milk
1 12oz pkg chocolate chips
.............combine all ingrediants
in large bowl until well
blended,about 2mins...pour into greased and floured
tube pan.....bake@350 for 50-55 mins.....
cool 15 mins....remove from pan to wire rack...finish
cooling....sprinkle with powdered sugar is desired.
CHOCOLATE MINT DESSERT
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. In large bowl, combine flour, sugar, butter, eggs and chocolate
syrup; beat until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched
lightly in center. Cool completely in pan on wire rack. Spread
MINT CREAM CENTER on cake. Cover; refrigerate. Pour
CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at
least 1 hour before serving. Cover; refrigerate leftover dessert.
About 12 servings.
MINT CREAM CENTER: In small bowl, combine 2 cups
powdered sugar, 1/2 cup (1 stick) softened butter or margarine
and 2 tablespoons green creme de menthe (OR, 1 tablespoon
water, 1/2 to 3/4 teaspoon mint extract and 3 drops green food
color may be substituted for creme de menthe); beat until smooth.
CHOCOLATE GLAZE: In small saucepan over very low heat,
melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S
Semi-Sweet Chocolate Chips. Remove from heat; stir until
smooth. Cool slightly.
CHOCOLATE MINT TRIANGLES: Cut dessert into about
twelve 3-inch squares; cut each square diagonally into halves.
About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint
Chocolate Chips may be substituted for HERSHEY'S
Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme
de menthe in Mint Cream Center.