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"Foot In The Fire" Chocolate Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cake2 cups all-purpose flour 2 cups sugar 1 cup margarine 4 tablespoons cocoa 1 cup cold water 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup buttermilk 2 eggs --frosting ingredients1/2 cup margarine 5 tablespoons evaporated milk 1 cup pecans -- chopped 4 tablespoons cocoa 1 teaspoon vanilla extract 1 pound powdered sugar Preheat oven to 375 degrees.Sift flour and sugar, set aside.In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat.In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can't possible hold out!. This cake is so good, you'd eat it with one foot in the fire if you had to.

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20 Minute Chocolate Cake Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Sticks Butter 2 Cups Sugar 4 1/2 Tablespoons Cocoa 1/2 Tablespoon Hot Water 1 Teaspoon Baking Soda 2 Cups Flour 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Vanilla Bake in sheet pan. Mix all ingredients well. Bake 20 minutes. Frost cake with Boil Icing. (See recipe in glazing and icing section)

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Almond Fudge Ring Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 Cup Almonds -- sliced 3 Cups Bisquick. Baking Mix 2/3 Cup Sugar 1/4 Cup Shortening 1 Cup Milk 2 Teaspoons Vanilla 1/2 Teaspoon Almond Extract 2 Eggs 4 Semisweet Chocolate Square -- melted, cooled Chocolate Glaze -- if desired Heat oven to 350 degrees. Generously grease 9 cup bundt cake pan; coat with almonds.

Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes. Invert on wire rack or heatproof serving plate; remove pan. Cool cake completely. Spread top with Chocolate glaze (see glazes and icing recipe section), allowing some to drizzle down side.

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Almost Better Than Sex Cake Recipe By : Sue Klapper Serving Size : 16 Preparation Time :0:35 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 german chocolate cake mix 1 cup semisweet chocolate chips 1 14 oz. can sweetened condensed milk caramel topping 12 ounces cool whip 3 heath bars -- crushed Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

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Better-Than-Sex Cake #1 Recipe By : Brian K. Adams of Forth Worth Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Semisweet Chocolate Chips -- or to taste 1 Package Chocolate Butter Cake Mix 4 Eggs 1/2 Cup Vegetable Oil 1/4 Cup Water 1 package Chocolate Pudding Mix -- instant 1 Cup Chopped Nuts -- pecans or walnuts Coat chocolate chips and nuts with small amount of cake mix. remaining ingredients and fold in chocolate chips and nuts. Mix

Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan. Cool and frost. FROSTING: 1 Lb. box powder sugar 3/4 Stick soft butter 1 Tsp. vanilla 3 Squares unsweetened baking chocolate, melted 1 Pkg. (3 oz.) cream cheese Milk or cold coffee, optional Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency. Fort Worth Star-Telegram March 1989

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Better-Than-Sex Cake #3 Recipe By : Fran Basden of Burleson Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Box Yellow Cake Mix 1 Box Vanilla Pudding Mix -- instant 1/2 Cup Vegetable Oil 1/2 Cup Water 4 Eggs 8 Ounces Sour Cream 1 cup Semisweet Chocolate Chips -- or to taste 1 Bar German Chocolate Squares -- grated 1 Cup Pecans 1 Cup Coconut -- shredded Mix cake mix, pudding, oil and water with electric mixer. Add eggs 1 at a time, beating after each addition. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean. Bake loner for drier cake. Forth Worth Star-Telegram March 1989

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Better-Than-Sex Cake #4 Recipe By : Diane Wylie of Grandview Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Cups Flour 3 Tablespoons Sugar 3 Sticks Butter 1 1/2 Cups Pecans 16 Ounces Cream Cheese 2 Cups Powdered Sugar 2 Cups Cool Whip. 4 Boxes Chocolate Pudding Mix -- instant 6 Cups Milk Cool Whip. -- for frosting The first 4 ingredients mix and press into 15x20 inch baking dish. Bake at 350 degrees for 20 to 25 minutes. The next 3 ingredients mix together and spread on top of cake layer. Beat together the next 2 ingredients and spread on top of cream cheese layer. Frost with Cool Whip to cover. Fort Worth Star-Telegram March 1989

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Black Forest Cherry Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------------------cake-----------6 eggs; large 1 cup sugar 1 teaspoon vanilla extract 4 ounces unsweetened baking chocolate 1 cup flour; sifted -----------syrup-----------1/4 cup sugar 1/3 cup water 2 tablespoons kirsch ----------filling----------1 1/2 cups confectioners' sugar 1/3 cup butter; unsalted 1 egg yolk; large 2 tablespoons kirsch liquer ----------topping----------2 cups sour cherries; canned, drain 2 tablespoons confectioners' sugar 1 cup cream; heavy, whipped 8 ounces semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been pa tted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners'

sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

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Black Magic Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups flour; unbleached -- sifted 2 cups sugar 3/4 cup cocoa -- baking 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1/2 cup vegetable oil 1 cup coffee; black -- strong 1 cup buttermilk 1 teaspoon vanilla extract -----hundred dollar frosting----1/4 cup butter or regular margarine 3 ounces semisweet chocolate -- 3 blocks 1 large egg 2 cups confectioners' sugar 1 tablespoon vanilla 1 tablespoon lemon juice 1 cup walnuts -- chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9" baking pan. Bake in preheated 350: oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar,

vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.

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Black Russian Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yellow cake mix 1 package instant chocolate pudding 2 teaspoons cinnamon 2 teaspoons instant coffee 4 eggs -----milk chocolate frosting----1/2 package milk chocolate frost mix 2 tablespoons water -- hot 2 tablespoons butter -- softened 1 tablespoon brandy 1 tablespoon orange flavor liqueur 1/4 teaspoon almond extract 2 tablespoons powdered sugar 3/4 cup water 3/4 cup oil 1/4 cup vodka 1/4 cup tia maria or cream de cacao Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350: for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.

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Bottoms Up Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can pillsbury ready-to-spread chocolate fudge -- frosting supreme 1 cup chopped walnuts 1 package pillsbury plus devil's food cake mix 1 1/4 cups water 1/3 cup oil 3 eggs Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate. Serve warm or cool.

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Chocolate Buttermilk Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups flour 1/2 teaspoon baking soda 1/2 cup sugar 1 teaspoon vanilla

1/2 3 2 1/2 1/2

teaspoon ounces cup cup

salt Eggs unsweetened chocolate -- melted and cooled chopped nuts buttermilk Chocolate Glaze -- (see Frosting -- section)

Mix flour with baking soda; set aside. Cream butter, sugar, vanilla and salt until fluffy. Beat in eggs one at a time until well blended. Stir in chocolate and nuts. Stir in flour mixture alternately with buttermilk until smooth and well blended. Pour into greased and floured 9x9x2 inch baking pan. Bake in preheated 350 degree oven 35 minutes or until pick inserted in center comes out clean. Cool on rack. Pour warm chocolate glaze on cake the spread with spatula and let set. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 2 cups buttermilk 3/4 cup cocoa 1 cup butter or shortening

2 1 2 1 1

teaspoon cups Pinch teaspoon

Eggs baking soda flour salt vanilla extract

Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heat until warm. Cream 1 cup sugar, butter and eggs. Mix together 1 cup buttermilk and soda, and add to creamed mixture alternating with a combination of flour, salt and vanilla. Mix this second mixture with first mixture of sugar, buttermilk and cocoa; beat with mixer until of cake batter consistency. Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done. Ice cake in pan. Yield: 16 servings.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Cherry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package dark chocolate cake mix 1/4 cup oil 3 Eggs 1/2 cup water 6 ounces chocolate chips 1 can cherry pie filling Combine first five ingredients and stir by hand to mix just until moistened and mixed well.

Add pie filling and mix. Pour into greased and floured bundt cake pan. Bake at 350 degrees about 1 hour or until done. You can make this a yellow cake by using a yellow cake mix and omitting chocolate chips. Peggie Patton Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Extasy Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 ounce semisweet chocolate chips 1/2 cup butter 10 tablespoons sugar 4 eggs; separated -- room temp 2 tablespoons flour -----whipped topping----1 pint whipping cream 1 tablespoon sugar -----glaze----1/2 pint heavy cream 2 teaspoons instant coffee 1 1/4 cups semisweet chocolate chips raspberry preserves (opt) Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat egg whites until stiff, and fold into the chocolate mixture. Blend well, but gently. Spread batter evenly into a 9x13" pan. Bake at 350: for 18 minutes. This will puff up and then fall when removed from the oven. When cool, spread with a THIN layer of Raspberry preserves. Whipped Cream

Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this mixture is melted and well blended, take off of heat and let cool. Stir well and pour on top of whipped cream layer of cake. Tilt the pan so the glaze distributes evenly over the cream. This may seem like it will not work, but it will. Refrigerate until ready to serve.

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Chocolate Fudge Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 2 ounces Baker's Unsweetened Chocolate -- melted 1 Egg -- well beaten 1 teaspoon vanilla 3/4 cup milk Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add chocolate and blend; then add egg and vanilla. Add flour, alternately with milk, a small amount at a time. each addition until smooth. Beat after

Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour. Cover cake with Fudge Frosting. Double recipe for two layers. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Lava Cakes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------chocolate lava filling----3 ounces bittersweet or semisweet -- chocolate; finely ch 6 tablespoons whipping cream 1 tablespoon light corn syrup 1 teaspoon vanilla -----cakes----8 ounces bittersweet or semisweet -- chocolate; finely ch 1/4 cup hot coffee or water 1 1/2 teaspoons vanilla 3/4 cup all-purpose flour 1/8 teaspoon salt 1/2 cup unsalted butter -- softened 1/2 cup sugar 3 large eggs -- separated -----toppings----cocoa powder for the tops ice cream =or= custard sauce -- for serving These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425:. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the

remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over =============== FOOD BB Topic: Reply 38 of Note 1 ================= Board: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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Chocolate Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter 1 cup sugar 2/3 cup milk 1/2 teaspoon vanilla 3 Egg whites -- stiffly beaten Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes. Beat after

Put layers together and cover top and sides of cake with Soft Chocolate Frosting. Sprinkle sides with nuts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Marble Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sifted cake flour 2 teaspoons baking powder 6 tablespoons butter 1 cup sugar 2/3 cup milk 1 teaspoon vanilla 3 Egg whites -- stiffly beaten 1 Square Baker's Unsweetened chocolate -- melted 1 tablespoon sugar 1/4 teaspoon soda 1 tablespoon hot water Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. each addition until smooth. Add vanilla. Fold in egg whites. Beat after

Combine chocolate, sugar and soda, and water, and add to 1/3 of cake batter. Place light and dark mixtures alternately, a tablespoon a time, in

greased loaf or tube pan. Bake in moderate oven (350 degrees) 55 minutes, or until done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Mousse Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------16 ounces chocolate sandwich cookies with fudge -- crushed -- filling 12 ounces semi-sweet chocolate chips 1 tablespoon instant coffee powder 1/2 cup water 1/2 cup sugar 4 Egg yolks -- well beaten 4 Egg whites 1/2 cup sugar 3 cups heavy cream -- whipped Press cookie crumbs into bottom of greased 9" spring form pan. Bake in preheated oven at 325 degrees 10 minutes; cool. In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar. Cool completely. Blend in egg yolks. Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff. Fold in egg whites then whipped cream into chocolate mixture. Cover and freeze overnight or longer.

Spread evenly over crumb crust.

To serve, defrost in refrigerator 8 hours.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Oatrage Snack Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 1 1/2 cups Quaker Oats -- uncooked 1/2 cup all-purpose flour 1 cup firmly packed brown sugar 2 Eggs 1 cup chopped walnuts 1 teaspoon vanilla extract 2 cups Nestle Toll House Semi-sweet Chocolate -- divided -- Morsels In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate morsels. Spread paper. power 4 an even batter into 8" square microwave-safe dish; cover dish with wax Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH to 5 minutes longer or until top of cake appears dry and bottom is color.

Sprinkle remaining 1 cup chocolate morsels over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. Cool directly on countertop. Cut into serving pieces. Makes 8 to 12 servings.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Pudding Cake Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Hershey bar to grate over top 1 cup flour 1 stick oleo 1 cup chopped nuts 8 ounces cream cheese 1 cup powered sugar 1 large cart cool whip 2 packages vanilla and chocolate pudding 2 cups milk Mix flour, oleo and chop nuts. minutes at 350 degrees. Cool. Spread in 2 quart Pyrex dish. Bake 20

Mix cream cheese, powdered sugar and 1 cup cool whip. crust. Beat pudding and milk till thick.

Spread over cooled

Spread over cheese mixture.

Spread remaining cool whip over pudding. Grate small chocolate bar over cool whip. Keep refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Sunshine Cake Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup butter -- soften 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla 1 3/4 cups flour 3/4 cup unsweetened cocoa 2 tablespoons cornstarch 2 teaspoons instant coffee 1 teaspoon baking soda 1/4 teaspoon salt 1 cup milk -----orange cream filling----1/2 cup butter 1/3 cup sour cream 1 teaspoon vanilla 1/2 teaspoon salt 2 teaspoons lemon juice 6 cups powdered sugar 3 tablespoons grated orange peel In large bowl, beat butter or margarine until light and fluffy. Gradually beat in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant coffee, baking soda and salt beat in alternately with milk beginning and ending with flour mixture. Grease two 9" rounds and lightly dust with cocoa; pour batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans on wire rack for 10 minutes. Remove from pans; cool the rest of the way. Take a long sharp knife and cut each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops; cover with wrap till you serve. FILLING: Beat together all ingredients then refrigerate till needed.

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Chocolate Velvet Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package Baker's German's Brand sweet chocolate -- broken into pieces 6 tablespoons butter 3 tablespoons all-purpose flour 3 Eggs -- separated 1/4 cup sugar Chocolate glaze for topping -- see recipe Melt chocolate and butter over low heat, stirring constantly. from heat and stir in flour. Blend in egg yolks, one at a time. Beat egg whites until foamy throughout. until mixture will form soft peaks. Gradually add sugar and beat Remove

Gently fold in chocolate mixture, blending thoroughly. Pour into greased and floured 8" layer pan. Bake at 350 degrees about 20 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Cake may settle as it cools. down on rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Remove from pan and finish cooling upside

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Chocolate Vinegar Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups flour; unbleached -- sifted 1 cup sugar 3 tablespoons cocoa -- baking 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon vinegar 5 tablespoons butter or regular margarine 1 cup water -----mocha chocolate frosting----1 3/4 cups confectioners' sugar 3 tablespoons cocoa -- baking 3 tablespoons butter or regular margarine 3 tablespoons coffee; brewed -- hot 1/2 teaspoon vanilla extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9" square baking pan. Bake in a preheated 350: oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.

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Chocolate-Lemon Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1/4 1/2 1/2 1 1/2 3 9 1/2

cups teaspoon cup cup teaspoon ounces cup

flour baking soda butter or margarine -- softened packed brown sugar salt Eggs semisweet chocolate -- grated, see note Grated peel of 1 lemon sour cream

Stir together flour and baking soda; set aside. Cream butter, sugar and salt until fluffy. Beat in eggs one at a time until well blended. Stir in chocolate and lemon peel. Stir in flour mixture alternately with sour cream until well blended. Pour into greased and floured 9x5x3 inch loaf pan. Bake in preheated 350 degree oven 60 minutes or until pick inserted in center comes out clean. Cool pan on rack 10 minutes, then turn out on rack top side up to cool. NOTE: To grate chocolate break in pieces and grate in blender or rotary grater. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate-Oatmeal Cupcakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 Cups Flour 1 Teaspoon Baking Powder

1/2 1/2 1/4 1 2 1 3 2/3 1/2

Teaspoon Teaspoon Cup Cup Teaspoon Cup Cup

Baking Soda Salt Butter -- softened Sugar Eggs Vanilla Unsweetened Chocolate Squares -- melted and cooled Buttermilk Rolled Oats -- quick cooking Frosting

Stir together flour, baking powder, baking soda and salt; set aside. Cream butter, granulated sugar, eggs and vanilla until fluffy. Stir in chocolate until well blended. Stir in flour mixture, alternately with buttermilk until well blended. Stir in oats. Place sixteen 1 1/2" paper baking cups on cookie sheet and fill cups with batter. Bake in preheated 375 degree oven 12 minutes or until pick inserted in center comes out clean. Cool, frost each with 1 Tbsp. frosting and nuts if desired.

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Coffee Almond Ice Cream Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups chocolate wafer crumbs (about 30 cookies) 1/4 cup unsalted butter -- melted 1 1/2 pints coffee ice cream -- slightly softened 1 1/2 cups heavy cream -- well chilled 1 teaspoon vanilla 1 1/2 cups amaretti -- crushed 1/2 cup almonds; sliced -- toasted

dark chocolate sauce In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1" up the sides of a lightly oiled 8", 2-1/2" deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.

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Coffee Cream Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 eggs -- room temperature 1 cup sugar 1/2 teaspoon instant coffee powder 3 tablespoons water -- boiling 1 teaspoon vanilla 1 cup all purpose flour -- sifted 1 teaspoon baking powder 2 cups whipping cream 2 tablespoons sugar 1/4 cup coffee -- very strong cold 2 tablespoons coffee liqueur walnut; chopped -- toasted chocolate coffee beans Preheat oven to 350:. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise

into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.

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Coffee Orange Fudge Cake * Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package german chocolate cake mix 8 ounces sour cream 1/2 cup cooking oil 1/2 cup water 4 eggs 4 ounces chocolate fudge pudding inst 1/4 cup coffee liqueur 2 tablespoons orange peel 1 teaspoon cinnamon 12 ounces semi-sweet chocolate chips confectioners sugar (opt) Grease and flour a 10" fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan. Bake in 350: oven for 50-60 minutes or until tested done. Cool on wire rack. Remove from pan. Sprinkle with confectioners' sugar if desired.

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Colorado Chocolate Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup sugar 1 1/4 cups flour 1 teaspoon baking powder 1/8 teaspoon salt 1 ounce unsweetened chocolate square 2 teaspoons butter 1/4 cup milk 1 teaspoon vanilla -----topping----1/2 cup brown sugar 1/2 cup white sugar 4 tablespoons cocoa 1 cup cold coffee Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9x9 dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients alternately with milk to the chocolate-butter mixture, mixing all by hand. Add vanilla. Spread in 9" square pan. Scatter topping ingredients on top of batter in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes. Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes at 350:.

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Crazy Chocolate Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 2 cups sugar 1 cup cocoa 1 teaspoon salt 1/2 cup butter -- softened

2 2 2 2 2 4 1

teaspoons cups teaspoons 1/2 1/2 teaspoon cups cup tablespoons teaspoon

baking soda instant coffee -- boiling vanilla eggs baking powder -----frosting----heavy cream sugar cocoa vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend together butter, baking soda and boiling coffee. Add all together and beat by hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and blend. Bake in two 9" layer pans for 30 minutes at 325:. Cake will not test done but is! Cool on racks. FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours. Then whip at high speed until thick and creamy. Ice center and top. Refrigerate till ready to serve.

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Cream Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 Eggs -- well beaten 1 1/4 cups heavy cream 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to eggs, and beat well. Add flour, alternately with cream, a small amount at a time. each addition until smooth. Add vanilla. Beat after

Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes. Spread Chocolate Butter Frosting on top and sides of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Devil's Food Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups cake flour 3/4 teaspoon salt 1/2 cup butter 1 1/4 cups sugar 2 Eggs 4 ounces unsweetened chocolate 1 cup sweet milk 1 teaspoon baking soda 1 teaspoon vanilla Sift, then measure flour. Sift again with salt. gradually add sugar, beating

Cream butter until light and lemon colored. after each addition.

Add eggs, unbeaten, one at a time, beating until the mixture resembles fluffy hard sauce. Blend in chocolate which has been melted and cooled. Dissolve the baking soda in milk, then add vanilla. Add dry and liquid ingredients, a small amount at time. beating after each addition. Turn into a greased loaf pan. Bake in a moderate oven.

Frost with Fluffy Frosting and when firm, if desired, pour a thin coating of unsweetened melted chocolate over the top or frost with Fudge Frosting.

This is the one Flayice used to like. See frosting section. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Dobosh Torte Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cake----6 eggs -- separated 3/4 cup cake flour -- sifted twice 1 1/2 cups confectioners' sugar -- sifted 1 teaspoon baking powder -----chocolate buttercream----1 cup sugar 1/3 cup water 1/4 teaspoon cream of tartar 4 egg yolks 1 1/2 cups sweet butter -- softened 6 ounces semi-sweet chocolate morsels 4 tablespoons strong coffee 1/2 teaspoon vanilla extract CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture. Beat the whites until stiff, then fold them into the mix gently. Grease the pans two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Pour in the batter and bake in preheated oven at 350:F for 15-20 minutes or until tester comes out clean. Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered. Chill to harden. Remove to new plate so drips are not

seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again.

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Double Chocolate Picnic Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 2 cups sugar 4 Eggs 4 ounces unsweetened baking chocolate squares -- melted and cooled 1/2 teaspoon vanilla 2 1/4 cups sifted cake flour 4 teaspoons baking powder 1/2 teaspoon salt 1 Cup milk Butter shallow 9x13x2 inch baking pan; line with waxed paper. again; set aside. In mixing bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Mix in chocolate and vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degree oven. Cool 10 minutes; invert on rack and remove paper immediately. Butter

When cool, frost with chocolate-vanilla ripple frosting. section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

(See frosting

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Double Fudge Fancifill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------FILLING: 1/4 cup sugar 1 tablespoon cornstarch 2 tablespoons margarine or butter 2 tablespoons milk 1/2 teaspoon vanilla 1 package cream cheese -- softened (8 oz.) 1 Egg BASE: 1 package Pillsbury Plus Devil's Food Cake Mix 1 cup water 1/3 cup oil 3 Eggs FROSTING: 1 can Pillsbury Ready-To-Spread Chocolate Fudge -- Frosting Supreme Heat oven to 350 degrees. Grease and flour 13x9 inch pan. In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy. Set aside. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour half of batter into prepared pan. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture.

Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Frangelico Chocolate Cake With Frosting Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cake----3 eggs 3/4 cup sugar 1/2 cup butter 1 cup brown sugar -- packed 2 1/4 cups flour 1/2 cup unsweet cocoa powder 1 1/2 teaspoons baking soda 1/2 cup frangelico 3/4 cup strong cold coffee -----frosting----6 tablespoons butter 1 pound sifted powdered sugar 3 tablespoons unsweet cocoa powder 3 tablespoons frangelico 2 tablespoons up to 3 T hot coffee Grease and flour two 9" cake pans. Preheat oven to 350:F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 minutes or until done. Cool 10 minutes. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth.

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German Chocolate Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 1 cup shortening 4 Eggs 2 teaspoons vanilla 1 cup buttermilk 3 cups sifted flour 1/2 teaspoon Soda 1/2 teaspoon Salt 1 package German chocolate Cream sugar and shortening, add eggs, vanilla, and buttermilk. Sift together flour. soda and salt. Add to creamed mixture. Mix well.

Then add German chocolate that has been softened in warm over or double boiler. Blend together well. Cook in 9" stem pan that has been greased and dusted with flour for 1 1/2 hours at 300 degrees. Remove cake from pan while still hot and place under a thigh fitting cake cover and leave covered until cold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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German Sweet Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 ounces Baker's German Sweet Chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 Egg yolks 1 teaspoon vanilla 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 Egg whites -- stiffly beaten Melt chocolate in boiling water. Cool.

Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottom with paper. Bake at 350 degrees for 30 to 40 minutes. Frost tops only. Can use coconut-pecan frosting for tops. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 (see frosting section).

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Hershey's Light Chocolate Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups flour 1/3 cup hershey's cocoa 1 t [ baking soda 6 tablespoons extra light corn oil spread 1 cup sugar 1 cup skim milk 1 tablespoon white vinegar 1/2 teaspoon vanilla extract Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.

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Jamocha Rum 'n Butter Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package devils food cake mix -- with pudding 1 tablespoon instant coffee 1/2 cup water 1/2 cup sugar 2 tablespoons butter 1/2 cup rum

1 1 2 1

package tablespoon cups large

-----frosting----chocolate fudge -- frosting mix instant coffee powder whipping cream hershey bar

Add coffee powder to cake mix, and bake according to directions on package in 13x9" pan. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter melted. Spoon over hot cake until all liquid is absorbed. Cool cake completely before frosting. Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15" in refrigerator. Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar.

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Maple Brickle Nut Torte ** Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cake----1 package butter recipe cake mix 3 eggs 1 teaspoon maple extract 1/4 cup margarine or butter -- softend 1 cup water 3/4 cup walnuts -- chopped finely -----filling----1 tablespoon instant chocolate flavor -- drink mix 1 teaspoon instant coffee 2 tablespoons water -- hot 1 3/4 cups powdered sugar 1/4 cup heath bit's of brickle 1/3 cup margarine or butter -- soften -----frosting----8 ounces cool whip -- thawed 1/2 cup powdered sugar walnuts -- whole or halves Grease and flour two 8" or 9" round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for 30-40 minutes; 8" layers for 35-45 minutes, at 325:. Cool 15 minutes in

pans; loosen sides and remove from pans. Cool completely. In a small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bit's of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread 1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and powdered sugar. Frost top and sides of cake. Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2 hours.

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Mix-Easy Pan Chocolate Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup oil 2 ounces unsweetened chocolate 3/4 cup water 1 cup sugar 1 Egg 1 1/4 cups flour 1/2 teaspoon vanilla 6 ounces semisweet chocolate pieces 1/3 cup chopped nuts Whipped cream -- optional Preheat oven to 350 degrees. Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven until chocolate is melted, about 4 minutes. Add water, sugar, egg, flour, salt, baking soda and vanilla. Beat with fork until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread evenly in pan. Sprinkle with semisweet chocolate and nuts. Bake 40 minutes or until pick inserted in center comes out clean. Cool. Serve with whipped cream if desired.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Mocha Bundt Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package white cake mix 1 package instant chocolate pudding 4 eggs 1 cup oil 2/3 cup vodka 1/4 cup coffee liqueur 1/4 cup powdered sugar Preheat oven to 350:. Grease and flour bundt cake pan, shaking out excess. Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan. Bake until tester inserted in center comes out clean, about 50-60 mins. Let cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with powdered sugar in small bowl until smooth. Drizzle evenly over warm cake.

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Mocha Fudge Cake

Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package butter fudge cake mix 1 cup hot fudge ice cream topping 1 teaspoon folger's instant coffee 4 cups cool whip Preheat oven to 375:. Grease and flour two 9" round pans. Prepare, bake, and cool cake following package directions For filling, combine hot fudge topping and coffee crystal; in medium saucepan. Heat until coffee crystal are dissolved. Cool. Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes. Place one cake layer on serving plate. Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mixture. Tip: Garnish with chocolate curls, coated coffee beans, or grated chocolate.

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Mocha Ice Cream Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 ounces ladyfingers 1/2 gallon coffee ice cream -- softened 1 quart chocolate ice cream -- soften 2 tablespoons instant coffee granules 1/2 cup coffee flavored liqueur 6 toffee bars -- crushed chocolate sauce 1 cup heavy cream -- whipped Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediately upon removing from freezer.

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Mocha Macadamia Decadence Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cake----3 ounces bittersweet or semisweet -- chocolate; chopped 1 ounce unsweetened chocolate -- chop 3/4 cup macadamia nuts 1/3 cup all purpose flour 1/2 cup unsalted butter -- room temp 2/3 cup sugar 3 large eggs 2 tablespoons cognac or brandy 2 teaspoons granulated instant espresso -- or coffee 1 teaspoon vanilla extract -----glaze----1/4 cup whipping cream 1 tablespoon light corn syrup 4 ounces bittersweet or semisweet -- chocolate; finely ch FOR CAKE: Preheat oven to 350:. Butter 8" round cake pan with 2" sides. Line bottom of pan with parchment. Stir chopped chocolates in top of Double boiler over simmering water until melted and smooth. Cool slightly. Process macadamia nuts and flour in processor until nuts are finely ground. Transfer nut mixture to small bowl. Do not clean processor. Add butter and sugar to processor and blend using on/off turns until mixture is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla and process until smooth. Add melted chocolate and process until just combined. Add nut mixture and process using on/off turns until mixture is just combined. Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick inserted halfway between edge and center of cake comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove parchment and cool. FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze stand until cool enough to spread, about 20 minutes. Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate until set. Transfer cake to platter. Let stand at room temperature 1 hour before serving.

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Moist Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package chocolate cake mix -- with pudding in the -- mix 1 cup Hellmann's Real Mayonnaise 1 cup water 3 Eggs Grease and flour 2 (9") layer cake pans. Combine all ingredients; blend until moistened. Beat as cake mix package directs. Pour into prepared pans. Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center. Cool in pans 10 minutes. Fill and frost as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Remove; cool on wire racks.

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Moist Devil's Food Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup shortening 2 cups sugar 2 Eggs 1/2 cup cocoa 2 1/4 cups sifted cake flour 1 cup buttermilk 2 teaspoons soda 1/2 teaspoon salt 2 teaspoons vanilla 1 cup hot water Cream shortening, add sugar gradually and cream thoroughly. Add eggs and vanilla and mix. Sift together flour, cocoa, soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Add hot water last. Place in layer pans., Place in preheated 400 degree oven; reduce heat to 375 degrees and bake 20 minutes. Frost with a chocolate frosting of your choice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Mystery Cake Recipe By :

Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup sugar 1 cup flour 1 teaspoon baking powder 1/8 teaspoon salt 1 square bitter chocolate 2 tablespoons butter 1/2 cup milk 1 teaspoon vanilla 1/2 cup brown sugar 1/2 cup white sugar 4 tablespoons cocoa 1 cup coffee; strong -- cold Melt chocolate and butter together add 3/4 c sugar, flour, baking powder and salt and blend well. Combine milk and vanilla. Add and mix well. Pour into greased pan and combine white and brown sugar and cocoa and sprinkle over batter. Pour coffee over top. Bake at 350: for 40 minutes. Serve warm or cold with whipped cream.

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One Bowl Honey Cake Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 3 cups sifted flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 cup honey 1 cup strong coffee -- cooled 3/4 cup oil 1 teaspoon vanilla 3 eggs

1/2 1/2

cup cup

chocolate chips nuts -- chopped

Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add chips and nuts. Bake at 350: for 45-60 minutes in a well-greased tube pan.

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Peanut Butter-Chocolate Cupcakes Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 Cup Water 2 Tablespoons Sugar 2 Tablespoons Peanut Butter 2 Tablespoons Vegetable Oil 1 Egg 3/4 Cup Bisquick. Baking Mix 1/2 Square Semisweet Chocolate 1 1/2 Teaspoons Butter Or Margarine 1/4 Cup Powdered Sugar 1/4 Teaspoon Vanilla 1 Teaspoon Hot Water -- to 3 teaspons 1/3 Cup Peanuts -- chopped Place paper liners in 6 oz. custard cups arranged in circle on 12" microwaveproof plate or in 6 microwave muffin cups. Mix water, granulated sugar, peanut butter, oil and egg thoroughly. in baking mix until well blended. Fill muffin cups about 3/4 full. Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. Remove from cups; cool. Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water. Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts. Stir

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Potato Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup butter 2 cups sugar 4 Egg yolks 1 cup potatoes 2 cups flour 3 teaspoons baking powder 1 pound walnuts -- chopped 2 tablespoons cinnamon 1/2 cup milk 2 ounces chocolate 10 teaspoons cocoa 1 cup nuts -- chopped 4 Egg whites Mix all ingredients and bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Red Devil's Food

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 4 Tbsp -- butter 1 cup sugar 2 Eggs -- well beaten 1/2 cup sour milk 1/2 cup boiling water 2 Squares Baker's Unsweetened Chocolate -- melted 1 teaspoon soda 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat vigorously. Add flour, alternately with milk, a small amount at a time. each addition until smooth. Add water to chocolate, mixing quickly. Add soda and stir until thick. mixing thoroughly. Add vanilla. Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes. Put layers together and cover top and sides of cake with Seven Minute or Sea Foam Seven Minute Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Cool slightly. Add to cake batter, Beat after

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Refrigerator Mocha Torte * Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter or margarine 2 eggs 1/2 cup powdered sugar 8 ounces semi sweet chocolate squares 2 tablespoons milk 2 teaspoons instant coffee powder 25 graham crackers Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold. Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm. To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate. Slices best after it has been at room temperature for 30 minutes.

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Ring-O-Coconut Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 1 cup cooking oil 2 eggs 3 cups all-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking soda

2 1 1/2 1 1 1 1/2 8 1 1 1 1 3 2 2 3 1/2 1/4

teaspoons teaspoons cup cup teaspoon cup ounces cup teaspoon cup cup cup tablespoons tablespoons teaspoons tablespoons

baking powder salt coffee -- hot buttermilk vanilla nuts -- chopped -----filling----cream cheese -- softened sugar vanilla egg flaked coconut semisweet chocolate pieces -- =or=- milk chocolate -----glaze----powdered sugar cocoa butter -- melted vanilla water; hot -- to 5 tbls

Generously grease and lightly flour a 10" tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350: for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze. FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.

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Sour Cream Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 2 cups sugar 1 cup water 3/4 cup sour cream

1/4 1 1/4 1 1 1/2 2 4

cup teaspoons teaspoon teaspoon teaspoon ounces

shortening soda salt vanilla baking powder Eggs melted unsweetened chocolate -- cool Sour Cream Chocolate Frosting -- see recipe

Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 inches, or two 9" or three 8" round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate frosting or other frosting of your choice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Beat 3 minutes on

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Sour Cream Chocolate Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cake flour 1 1/4 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup sour cream

1/2 2 2 1/4 1 1/2

cup ounces cup teaspoons

butter or margarine -- softened Eggs unsweetened chocolate -- melted and cooled hot water vanilla Chocolate Cream Filling -- see recipe Chocolate and Cream-Cheese Frosting -- see recipe Chopped pecans

In large bowl of mixer stir together flour, sugar, soda and salt. Add sour cream, butter and eggs. Beat at low speed just until blended. minutes, scraping bowl occasionally. At low speed stir in chocolate. Add water and beat at medium speed 2 minutes more, scraping bowl occasionally. Stir in vanilla. Pour into 2 greased and waxed-paper-lined 8" layer-cake pans. Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool. Fill layers with chocolate cream filling or your favorite. Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite. Decorate with pecans. Makes 8 to 10 servings. NOTE: Cover and store any leftover cake with cream filling in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Then beat at medium speed 2

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Sour Cream Pound Cake #2 Recipe By : Geraldine Gilbert, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups all-purpose flour 3 cups sugar 1 cup butter 7 eggs 8 ounces sour cream 1 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons vanilla extract Mix sugar and Crisco well and add 1 egg at a time, beating after each egg. Sift flour and add rest of ingredients. Bake in 300 oven for 1 hour and 45 minutes or until done. Cool about 15 minutes. Use knife to go around inside of cake and outside of cake. turn out on plate, turn over on another plate. Very Good. Note: For Chocolate pound cake add 1 cup coco and 2 teaspoons baking powder.

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Sweet Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unsifted all-purpose -- or cake flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup butter

1 1 2 4

cup teaspoon ounces

buttermilk vanilla Eggs Baker's German Brand sweet chocolate -- melted Coconut-Pecan Frosting -- see recipe

Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs, and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scrapping bowl frequently. Pour into 2 well-greased and floured 9" layer pans. Bake at 350 degrees for about 35 minutes, or until cake tester comes out clean. Cool cake in pans 15 minutes; then remove from pans. rack. Spread frosting between layers and over top. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Finish cooling on

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Tender Fudge Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup butter or margarine -- softened 1 1/3 cups sugar 2 Eggs 1 teaspoon vanilla 2 ounces unsweetened chocolate -- melted and cooled 1 cup ice water Chocolate Frosting of choice -- see recipe

Walnuts halves -- optional Stir together flour, baking soda and salt; set aside. In large bowl of mixer cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes, scraping bowl occasionally. Stir in chocolate. Using low speed, stir in flour mixture alternately with water, blending well after each addition. Pour into 2 greased and waxed-paper-lined 8" layer-cake pans. Bake in preheated 350 degree oven about 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool. Frost with chocolate frosting and decorate with walnut halves. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Turtle Cake Recipe By : Mary Winn Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Box German chocolate cake mix 3/4 cup melted margarine 1/4 cup evaporated milk 1 Bag -- (14 oz.) caramels 1 cup chopped pecans 1 cup chocolate chips Mix cake mix according to package directions. Pour half of the batter into 13x9 inch floured and greased pan.

Bake 15 minutes at 350 degrees. Melt caramels with milk and butter. Pour over cake, sprinkle pecans and chocolate chips. Pour remaining cake batter over top. Bake 20 minutes more at 350 degrees. May be frosted. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Wine Cake Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package cake mix -- white or yellow 1 package jello pudding -- any flavor, -- chocolate is very -- good 3/4 cup oil 3/4 cup Gallo Sherry wine 4 Eggs Mix all ingredients together. Bake in tube pan at 350 degrees for 35 to 40 minutes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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