DEVILISH DESSERT RECIPES

3 Chocolate Cheesecake

Chocolate cookie crust:

2 cups finely ground chocolate cookie crumbs

6 tablespoons ground almonds

6 tablespoons sugar

Stir until blended

Add:

1/4 cup milk

3/4 cup melted butter

1/2 teaspoon cinnamon

Mix well. Pat into a well-buttered 10-inch springform pan. Chill well.

Dark Chocolate Cheese Layer:

2 8-ounce pkgs. cream cheese

2 egg yolks

1 1/2 tablespoons flour

1 teaspoon vanilla

1/2 cup sugar

1/6 cup cream or milk

4 ounces semisweet chocolate chips, melted.

Beat all well until smooth.

Fold in:

2 stiffly beaten egg whites

Pour over chilled cookie crust in buttered springform pan.

White Chocolate Cheese layer:

2 8-ounce pkgs. cream cheese

2 egg yolks

1 1/2 tablespoons flour

1 teaspoon almond flavoring

1/2 cup sugar

1/6 cup cream or milk

4 ounces white chocolate chips, melted

Beat all well until smooth

Fold in:

2 stiffly beaten egg whites

Pour over dark chocolate layer.

Bake on a cookie sheet in center of 350 degree oven for about 1 hour. Cool in oven 1 hour. Remove and chill in refrigerator, covered. Before serving, drizzle top with: 3 ounces milk chocolate chips, melted.

Alternative method: Reserve 1/3 cup white chocolate mixture BEFORE pouring onto dark chocolate layer. Pour remaining white chocolate layer as above. Take reserve and mix in 3 ounce milk chocolate chips, melted. Dollop onto white chocolate layer. Bake as above.

Linda Royce

Cape Girardeau

Chocolate Cheesecake

4 eggs

1 box chocolate cake mix without pudding

1/2 cup sugar

2 tablespoons oil

2 8-ounce pkg. cream cheese

1 1/2 cup milk

2 1/2 cup whipped topping

Reserve one cup cake mix. Take remaining cake mix, one egg and two tablespoons oil and mix and press into 13 by 9-inch cake pan. Press three-fourth inches up on sides.

Blend cream cheese and one half cup sugar until fluffy. Add three eggs and remaining cup of cake mix.

Beat in slowly one and one-half cups milk and one teaspoon vanilla. Pour into a pan.

Bake at 300 degrees for 55 to 65 minutes or until center is firm. Let cool completely. Cover with whipped topping. May be topped with shaved sweet chocolate. Can be made ahead and frozen.

Carol Bierschwal

Cape Girardeau

Mint Chocolate Chip Cookies

1 1/2 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cup mint flavored chocolate chips

6 tablespoons butter

1 cup sugar

1 1/2 teaspoon vanilla

2 eggs

In a double boiler, melt 1 cup of the mint chocolate chips. In a bowl, beat butter and sugar until creamy. Add melted chips and vanilla. Beat in eggs.

Gradually beat in flour, baking powder and salt. Stir in remaining 1/2 cup of melted chips.

Wrap dough in plastic wrap and chill until firm. Heat oven to 350 degrees. Shape into 1-inch balls, coat with powdered sugar. Place on ungreased cookie sheet.

Bake 10-12 minutes. Let stand 5 minutes on cookie sheet before removing.

Carol Bierschwal

Cape Girardeau

Four Layer Chocolate Dessert

First layer:

1 cup flour, 1/4 cup chopped nuts, 1 stick of margarine. Mix together and place in a 13 by 9-inch baking dish. Bake at 350 degrees for 15 minutes. Cool.

Second layer:

1 8-ounce pkg. cream cheese, 1 cup confectioner's sugar, 1 cup whipped topping. Mix thoroughly and pour over the baked crust.

Third layer:

1 6-ounce pkg. instant chocolate pudding, 3 cups milk. Mix together until thoroughly blended and pour over cream cheese layer.

Fourth layer:

1 cup whipped topping, 1/2 cup chopped nuts. Put topping over pudding and sprinkle with chopped nuts. Refrigerate until serving time.

Carol Bierschwal

Cape Girardeau

Texas Cake

2 sticks oleo

1 cup water

4 tablespoons cocoa

2 cups sugar

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1/2 cup sour cream

1 teaspoon vanilla

Mix oleo, water and cocoa and bring to boil. Mix sugar, flour, salt, baking soda. Then beat in cocoa mixture. Add eggs, sour cream and vanilla. Bake at 350 degrees for 20 minutes on a greased and floured cookie sheet that has a 1-inch side around sheet.

Icing

Mix 1 stick oleo, 6 tablespoons milk and 4 tablespoons cocoa and bring to a boil. Remove from heat. Add 1 teaspoon vanilla and 1 box powered sugar. Pour over cake. Then add 1 cup of chopped pecans and sprinkle over the icing on the cake. This cake is similar to a brownie, but is more moist.

Carol Bierschwal

Cape Girardeau

Chocolate Chip Pecan Pie

3 large eggs

1 1/4 cup corn syrup

1 teaspoon vanilla

6-ounce pkg. semi-sweet chocolate chips (about 1 cup)

1 cup pecan halves

1 unbaked 9-inch pie crust shell

In a medium bowl, beat eggs slightly. Stir in corn syrup, sugar, and vanilla. Beat until smooth. Stir in chocolate chips and pecans. Pour into unbaked pie crust shell. Bake in a pre-heated 375 degree oven for 45 to 50 minutes, or until a knife inserted halfway between the outside and the center comes out clean. Cool on a wire rack.

Carol Bierschwal

Cape Girardeau

Chocolate Pound Cake

1/4 cup shortening

1 stick oleo, softened

3 cups sugar

5 eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cocoa

1 1/4 cup milk

1 teaspoon vanilla

chopped nuts

Cream shortening and oleo. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; mix well.

Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into greased and floured 10-inch tube pan.

Bake at 350-degrees for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 10 to 14 minutes, invert onto serving plate.

Spoon creamy chocolate glaze over top of warm cake, allowing it to drizzle down the side. Sprinkle with chopped pecans.

Creamy Chocolate Glaze

2 1/4 cups sifted powdered sugar

3 teaspoons cocoa

1/4 cup oleo, softened

3 or 4 teaspoons milk

Combine sugar and cocoa, mixing well. Add remaining ingredients. Beat until smooth. Yield: about 2 cups.

Maxine May

Advance

Sour Cream Devil's Food Cake

Sift together three times:

1 1/2 cups sugar

2 cups flour

6 or 7 tablespoons cocoa

1 teaspoon soda

1/2 teaspoon salt

Add:

1 cup sour cream

1/2 cup cold water

2 eggs beaten well

1 teaspoon vanilla

Line bottom of two 8 or 9-inch pans with wax paper. Bake at 350 degrees for 30-35 minutes or until done. Cool 10 minutes -- cool on rack.

Chocolate Fortune Frosting

2 1/2 1-ounce square unsweetened chocolate

2 cups sifted powdered sugar

3 tablespoon hot water

1 egg

1/3 cup soft butter

1 teaspoon vanilla

Melt chocolate in mixing bowl over hot water. Remove from heat, with electric mixer blend in sugar and water. Beat in egg, then butter and vanilla. Frosting will be thin at this point, so place bowl in ice water; beat until of spreading consistency.

Or bake in 9 by 13-inch, cut in squares, and serve with ice cream for a quick dessert.

Maxine May

Advance

Peanut Buster Dessert

Make in 8 by 8-inch or 9 by 13-inch pan

First layer:

Mix 7 1/2 ounces crushed oreo and 1/4 cup melted oleo for crust. Freeze.

Top crust and second layer:

8-ounce pkg. cream cheese

1 1/2 cup powered sugar

1 8-ounce Cool Whip.

Freeze.

Put on top of other layers:

3 1/4 cup salted peanuts

Pour hot fudge over the top

Take out of freezer half to one hour before serving. Must be kept refrigerated.

Betty Borneman

Oran

Hammlett House Dessert

1 cup flour

1 stick butter, softened

1 cup chopped pecans

Combine until crumbly then press into bottom of 9 by 13-inch baking dish. Bake 12 minutes at 350 degrees.

Mix:

8-ounce pkg. of cream cheese, softened

1 cup powered sugar

2 cups Cool Whip (large size)

Spread over baked layer

Mix 1 pkg. instant vanilla pudding and 1 pkg. instant chocolate pudding. Mix with 3 cups milk until thick.

Set in fridge until it thickens and sets. Spread on layer and put the rest of the Cool Whip on top. Grate Hershey Bar over the top.

Tracie Henry

Cape Girardeau

Microwave Magic the Chocolate Way

1 pkg. Wilton chocolate candy melts (14 ounces)

1 large pkg. (16-ounces) miniature marshmallows

1 1/2 cups chopped pecans

Melt chocolate in microwave-safe bowl (follow pkg. instructions).

Removed melted chocolate, add 4 to 5 cups mini marshmallows and the chopped nuts. Mix these ingredients well.

Drop by teaspoon or tablespoon (depending on size desired) onto wax-paper lined cookie sheets. Chill in refrigerator about 30 minutes to set. No baking necessary.

Yield: 60-plus pieces of candy.

Jo Ann Bock

Cape Girardeau

Fat Free Minty Chocolate Delight

1 pkg. Duncan Hines Delights Devil's Food Cake mix

1 1/2 cups water

2 eggs

Frosting:

1 1/4 cups skim milk

1 pkg. (4-serving size) sugar free vanilla flavored instant pudding and pie filling mix

2 envelopes (1.3 ounces each) whipped dessert topping mix

1/8 to 1/4 teaspoon peppermint flavor

2 to 4 drops of green food coloring

2 chocolate covered cream de menthe mint wafers

Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans.

For cake, empty mix into large bowl. Add water and eggs. Mix, bake and cool following package directions.

For frosting, place milk into large bowl, add pudding mix and topping mix.

Blend at low speed of electric mixer. Blend in peppermint flavor and food color and beat at high speed two or three minutes or until stiff, scraping bowl sides and bottom of bowl constantly. Frost between layers and on sides and top of cake.

Cut thin slivers across narrow sides of mint. Place randomly on top of cake.

Refrigerate.

Linda McKinley

Scott City

Mississippi Mud Cake

2 cups flour, level cup

2 cups sugar

1 cup water

1/2 cup shortening

1 teaspoon baking soda

1 stick margarine

4 tablespoons cocoa

2 whole eggs, slightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

Sift together flour and sugar. Combine in a saucepan the water, shortening, margarine and cocoa. Bring this to a boil. Pour this over the flour and sugar mixture and mix well. Add slightly beaten eggs, buttermilk, soda and vanilla. Beat smooth.

Pour into a greased 9 by 13-inch loaf pan and bake at 375 degrees until the cake leaves the side of the pan.

Icing:

4 tablespoons of cocoa, 4 tablespoons of milk, 1 stick of margarine, 1 box of powered sugar, 1 cup chopped pecans, 1 teaspoon of vanilla.

Combine in a saucepan this milk, cocoa, margarine. Bring to a boil. Remove from stove and add powered sugar and vanilla. Beat until smooth and spread on cake while both are hot.

You can sprinkle mini marshmallows over the hot cake and then spread the melted marshmallows a little then add the hot icing on top of the marshmallows.

You can cool in the refrigerator to set the icing, but it doesn't have to be stored in the refrigerator. This cake is also good to cut into squares and freeze for individual serving snacks. (If there's any left over to save!)

Wanda Lindy

Cape Girardeau