DEVILISH DESSERT RECIPES

Kat's Devil Food Cake

1 cup boiling water

2 cakes unsweetened chocolate

2 cups sugar

1/2 cup butter

2 cups flour

2 eggs beaten

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 teaspoon soda in 1/2 cup buttermilk

Substitute:

1 teaspoon vinegar in regular milk

Mix boiling water and chocolate. Add sugar and butter. Then flour, eggs and salt; buttermilk and soda.

Place in 13-by-9-inch pan and bake at 350 degrees for about 40 minutes.

Ice with two-minute Chocolate Frosting

2 ounces unsweetened chocolate

2 cups sugar

2/3 cups milk

1/2 cup butter

1/2 teaspoon salt

1 teaspoon vanilla

Bring slowly to full-boiling, stirring constantly. Boil two minutes.

Add vanilla and beat until thick enough to spread. (If too thick, add 1 tablespoon cream.)

Joyce Chirnside

Cape Girardeau

Double Chocolate Brownies

3/4 cup all purpose flour

3/4 cup granulated sugar

2 tablespoons water

1 teaspoon vanilla extract

2 large eggs

1/4 teaspoon baking soda

1/3 cup butter

1 1/4 cup semisweet chocolate morsels

1 1/4 cup white chocolate morsels

1/2 cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch baking pan. In a small bowl, combine flour and baking soda. In a small saucepan, combine sugar, butter and water.

Bring to a boil over medium-low heat. Remove from heat, add vanilla. Divide sugar/butter mixture into half (about 1/2 cup each).

To one half, add 1/2 cup chocolate morsels; to the other add 1/2 cup white chocolate morsels. Allow to cool completely.

Add one egg to each half, stir well. Add one half of the flour mixture to each part. Stir until smooth.

To each half, stir in the remaining morsels and 1/2 of the pecans. Pour chocolate batter into prepared pan, top with white chocolate batter.

Draw a knife through batter to marble the mixture. Bake at 325 degrees for 40 minutes or until a toothpick inserted in center comes out clean. Cool completely then cut into squares. Yields 16 brownies.

Tracey Newman

Cape Girardeau

Cheesecake Brownies

3/4 cup all purpose flour

3/4 cup granulated sugar

2 tablespoons water

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/3 cup butter

2 cups semisweet chocolate morsels

2 large eggs

Cheesecake topping:

1/2 cup sugar

1 egg

1/2 cup semisweet chocolate morsels

8 ounces cream cheese, softened

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 9-inch square baking pan. In a small bowl, mix together flour and baking soda. In a small saucepan, combine 3/4 cup sugar, butter and water.

Bring to a boil over medium-low heat. Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup of chocolate morsels. Continue stirring until mixture is smooth.

Cool chocolate mixture completely. Stir in eggs, one at a time, beating well after each addition. Gradually stir in flour mixture until smooth. Stir in remaining 1 cup of chocolate morsels. Pour one half of batter into prepared pan.

On low speed, combine 1/2 cup sugar, cream cheese, 1/2 teaspoon vanilla extract and egg until smooth. Stir in 1/2 cup chocolate morsels. Pour cream cheese mixture over chocolate batter. Top cream cheese mixture with remaining chocolate batter. To marble the brownies, draw a knife through the mixture. Bake at 325 degrees for 45 minutes. Turn oven off and open door 4 inches. Allow brownies to cool in the oven for 20 minutes. Remove from oven and when brownies are completely cool, cut into squares. Yield 16 brownies.

Tracey Newman

Cape Girardeau

Death by Chocolate

1 box (19.8 ounce) fudge brownie mix

1/4 to 1/2 cup coffee liqueur (I use strong cold coffee plus 1 teaspoon sugar)

3 pkgs. (3.5 ounce each) instant chocolate mousse

8 chocolate-covered toffee candy bars (1.4 ounce each)

1 container (12 ounce) frozen whipped topping, thawed

Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in top of brownies with a fork and pour coffee liqueur over the brownies; set aside. Prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up half the brownies into small pieces and place in bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, and then half the whipped topping. Repeat layers with the remaining ingredients.

Doretta King

Cape Girardeau

Upside-Down German Chocolate Cake

1 cup chopped nuts

1 cup coconut

1 box German chocolate cake mix

8 ounces cream cheese, softened

1 box powdered sugar

1 stick margarine

Grease 9 X 13 or 12 inch round pan generously with margarine or solid shortening. Pour chopped nuts, then coconut into pan (layered).

Mix cake as directed on box and pour over coconut.

Melt margarine, beat in softened cream cheese and sugar.

Pour over cake mix.

Bake at 350 degrees for 45-50 minutes. (No more than 50.)

Don't wait more than 15-20 minutes to turn out on larger pan or serving dish to cool. Serve upside down.

Things to watch for: If the cream cheese mixture is too thick to "pour," drop and spread the best you can. I beat with a hand mixer and it pours fine; don't bake more than 50 minutes; if you wait until cake is cool to turn it out the nuts and coconut will be stuck in the bottom of the pan forever more!)

Maxine May

Advance

Waldorf One Hundred Dollar Cake

2 cups flour

1 cup sugar

4 tablespoons cocoa

2 teaspoons soda

Sift above ingredients together and then add:

1 cup Miracle Whip Salad dressing

1 cup cold water

2 teaspoons vanilla

Pinch of salt

Beat until ingredients are well mixed, then pour into tube pan, medium size.

Bake at 350 degrees for 45 minutes or until done. Frost as desired.

Martha Ivester

Cape Girardeau

Chocolate Cake

2 cups flour

1 cup sugar

4 tablespoons cocoa

2 teaspoons baking soda

Mix well

1 cup Miracle Whip

1 cup water, near boiling

1 teaspoon vanilla

Beat well in with the above

Put in a glass pyrex cake pan, which has been greased and floured, size 7 by 12 inches.

Cook at 350 degrees for 30 minutes or until a tooth pick comes out clean.

Icing

1 pkg. chocolate chips

6 cut up marshmallows

1/3 cup Pet milk

1 teaspoon vanilla

Melt all of this together and when it and the cake are both cool - spread.

Ruth Carroll

Chaffee

Mud Pie

1 cup flour, sifted twice

1 stick margarine, melted

1 cup pecan pieces, chopped

Mix well. Press into 9 by 13 inch pan. Bake at 350 degrees until light brown, about 20-25 minutes. Let cool.

First Layer

1 8-ounce pkg. Philadelphia cream cheese, softened

1 cup powered sugar, sifted once

1 8-ounce Cool Whip

Beat well. Spread over crust.

Second Layer

1 5.9-ounce pkg. Jello Instant Chocolate Pudding

Mix according to pudding directions. Spread evenly over first layer.

Third Layer

1 8-ounce Cool Whip

Spread over the top and refrigerate until ready to serve

Christy Goff

Cape Girardeau

Milk Chocolate Bubble Ring

2 pkgs. (10 each) refrigerated biscuits

1/2 cup sugar

1/2 teaspoon cinnamon

20 milk chocolate kisses

1/4 cup melted butter or margarine

Remove the refrigerated biscuits from their packages, separate into individual biscuits. Using your hands, flatten each biscuit into a 2 1/2 to 3 inch round of dough.

Unwrap kisses. Place a kiss, point side up, in the center of each biscuit. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edge of the dough together to seal firmly.

In a small mixing bowl, combine sugar and cinnamon. Dip each biscuit into the melted butter, then roll in the cinnamon-sugar mixture.

Arrange the coated biscuits in a greased tube or Bundt pan. Form two layers, positioning the balls of dough in the second layer between the balls of dough in the first layer. Bake in a 375 degree oven about 20 minutes or until golden brown.

Cool on a wire rack 1 minute. Invert into a serving plate. Serve warm.

Tracey Dunn

Cape Girardeau

Chocolate Macadamia Muffins

1 1/2 cups semi-sweet chocolate chips

1/3 cup butter

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped macadamia nuts

2/3 cup sour cream

1/4 cup corn syrup

1 egg

Preheat oven to 375 degrees. Combine over hot water, chocolate chips and butter. Stir until chips are melted and mixture is smooth; set aside.

In a large bowl, combine flour, baking soda and salt. Add nuts to coat well.

Make well in center of flour mixture. In a small bowl, combine melted chips, sour cream, corn syrup and egg until blended. Add to dry ingredients; stir until just moistened.

Spoon into paper-lined muffin pans, filling each about 3/4 full. Bake at 375 degrees for 15 to 18 minutes.

Cool 5 minutes; remove from pans. Cool completely or serve warm. Yields about 15 muffins.

Tracey Dunn

Cape Girardeau

White Chocolate Cake and Frosting

1/4 pound white chocolate

1/2 cup boiling water

1 cup margarine

2 cups sugar

4 eggs separated

2 1/2 cups cake flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

1 cup coconut

1 cup pecans

Mix chocolate in hot water. Cream margarine and sugar until creamy or fluffy. Add egg yolks, vanilla, chocolate mixture.

Sift flour, baking soda and gradually add to mixture. Add buttermilk.

Beat egg whites until stiff, and fold into above mixture.

Bake in three 9-inch layer cake pans. Bake at 350 degrees for about 25 minutes.

Frosting

1 can (13 ounces) evaporated milk

1 1/2 cups granulated sugar

4 tablespoons margarine

3 egg yolks

1 teaspoon vanilla

1 1/2 cups coconut

1 cup chopped pecans

Mix sugar, egg yolks, milk and bring to a boil. Add nuts and coconut. Beat by hand until fluffy and begins to thicken. Spread between layers and on top and sides of cake.

Barbara Bower

Cape Girardeau

Alabama Chocolate Pecan Jumbo Christmas Fudge Pie

1 1/4 cups chocolate wafer crumbs

1/3 cup butter, melted

1/2 cup butter, softened

3/4 cup brown sugar

3 eggs

1 12-ounce pkg. chocolate chips, melted

2 teaspoons instant coffee

1 teaspoon vanilla

1/2 cup flour

1 cup pecans, chopped

Combine chocolate crumbs and 1/3 cup melted butter. Firmly press mixture on bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 6 to 8 minutes.

Cream the 1/2 cup butter, gradually add the brown sugar, beating at medium speed with mixer until blended. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and next four ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely on a wire rack.

Before serving, put Cool Whip on top of each serving, in center only, and drizzle with chocolate syrup or magic shell. Garnish with a maraschino cherry and a green mint leaf if desired.

It's delicious anytime of year.

Rita Burk

Cape Girardeau

Chocolate Turtle Pie

Crust:

2 cups chocolate sandwich cookie crumbs (18 cookies)

1/4 cup margarine, melted

Caramel filling:

1 cup caramel candies (20)

1/4 cup heavy or whipping cream

2 cups pecan pieces

Topping:

3/4 cup semi-sweet chocolate chips

1/4 cup heavy or whipping cream

Method:

1. Make crust. Preheat oven to 375 degrees. Combine crumbs with margarine. Press evenly in bottom and up sides of a 9-inch pie pan or tart pan. Bake 10 minutes. Press crust in place with a wooden spoon. Cool on rack.

2. Prepare filling. Melt caramels stirring frequently in heavy saucepan over low heat. Stir in cream. Remove from heat and stir in pecans. Spread evenly in prepared crust. Refrigerate until set, at least 10 minutes.

3. Prepare topping: Melt chocolate in double boiler over simmering water. Stir in cream. Drizzle over top of filling. Refrigerate at least 1 hour. Makes 12 servings.

Rita Burk

Cape Girardeau

Donna's Down-right Devilish Delight

1 cup water

4 tablespoons cocoa

2 sticks butter

Bring above ingredients to boil and cook 2 minutes.

Then add:

2 cups of flour

2 cups sugar

1/2 teaspoon salt

Mix well and then add:

2 eggs

1 teaspoon soda

1 cup sour cream

Bake at 350 degrees for 35 minutes then top with icing.

Icing

1 8-ounce pkg. softened cream cheese

1 stick butter

1 teaspoon vanilla

6 tablespoons milk

Mix and then add:

5 tablespoons cocoa

1 box powdered sugar

Spread on cooled cake.

LaDonna Juden

Cape Girardeau

Chocolate Covered Peanuts

1 pkg. semi-sweet or milk chocolate chips

1 1/3 cups roasted peanuts (skinned)

Heat chocolate over hot water until partly melted, then remove from hot water and stir rapidly until entirely melted. Add nuts and mix well. Drop mixture from a teaspoon onto waxed paper. Chill until firm. Makes about 24 clusters.

May use in place of nuts: 1 cup coconut or 1 1/3 cups raisins or 1 1/3 cups miniature marshmallows.

Rose Mary Arnzen

Leopold

Four-Layer Dessert or Lemon Lush

First layer:

1 cup flour

1 cup chopped nuts

1 stick butter

Mix and put in 9x13-inch pan. Bake at 350 degrees for 15 minutes. Cool completely.

Second layer:

8-ounce pkg. cream cheese

1 cup Cool Whip or Dream Whip

1 cup powdered sugar

Mix and spread over first layer.

Third layer:

Prepare 6-ounce pkg. Jello instant chocolate pudding and spread over second layer.

For lemon lush, use lemon pudding mix.

Fourth layer:

Spread more Cool Whip over third layer and sprinkle with nuts.

Refrigerate.

Rose Mary Arnzen

Leopold

Heavenly Hot Fudge Cake

1 box German Chocolate cake mix

1 can sweetened condensed milk

1 jar hot fudge topping

1 small container Cool Whip

1 Hershey Bar, shaved

Bake the German Chocolate cake mix according to the package directions in a 9 by 13- inch pan. While still hot, poke numerous holes in the cake, using the handle of a wooden spoon.

Pour the sweetened condensed milk over the cake, allowing it to run into the holes. Next, heat the hot fudge topping according to the directions on the jar. Pour over the cake.

Put in refrigerator and allow to cool thoroughly. Just before serving, spread the Cool Whip over the cooled cake and top with the shaved candy bar.

Amy Ford

Cape Girardeau

Hot Fudge Sundae Cake

1 cup all purpose flour

3/4 cup granulated sugar

1/4 cup plus 2 tablespoons cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts

1 cup packed brown sugar

1 3/4 cups hottest tap water

In ungreased 9x9-inch square pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder, and salt. Mix in milk, oil and vanilla with fork until smooth.

Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and remaining 1/4 cup of cocoa. Pour hot water over batter.

Bake in a preheated 350 degree oven 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares. Invert each square onto dessert plate.

This recipe can also be made in the microwave oven as follows:

Measure 1 3/4 cups water in 2 cup measure. Cook on high power until water boils, about 4 minutes. Follow directions as previously given, combine ingredients in ungreased 2 quart casserole. Pour boiling water over batter in casserole.

Cook on high 8 to 10 minutes or until cake is no longer doughy; Let stand a few minutes; spoon into dessert dishes. Top with ice cream; spoon sauce from baked cake over each serving.

Sarah Schulte

Jackson

Chocolate Chiffon Cake

1/2 cup baking cocoa

3/4 cup boiling water

1 3/4 cups cake flour

1 3/4 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup vegetable oil

7 eggs, separated

2 teaspoons vanilla

1/4 teaspoon cream of tartar

Icing:

1/3 cup butter or margarine

2 cups powdered sugar

2 squares (1 ounce each) unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 to 4 tablespoons hot water

chopped nuts optional

In a bowl, combine cocoa and water until smooth, cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth.

In another bowl, beat egg whites and cream of tartar until peaks form. Gradually fold in egg yolk mixture. Pour into an ungreased 10-inch tube pan.

Bake on lowest rack at 325 degrees for 60 to 65 minutes or until cake springs back. Invert pan to cool, remove cake from pan.

For icing, melt butter in a medium sauce pan. Remove from heat and stir in powdered sugar, chocolate and vanilla. Stir in enough water until desired consistency to drizzle over cake. Sprinkle with nuts.

Nancy L. Berkbuegler

Perryville

Chocolate, Chocolate, Chocolate Cake

Step 1: Chocolate Sheet Cake

Mix together and set aside:

2 cups flour

2 cups sugar

1 teaspoon salt

Bring to boil in a saucepan:

2 sticks butter or margarine

1 cup water

3 tablespoons cocoa

Add to dry ingredients.

Add: 1/2 cup buttermilk

2 beaten eggs

1 teaspoon baking soda

1 tablespoon vanilla

Mix well.

Pour on greased cookie sheet, 17x11x3/4-inch.

Bake at 350 degrees 30 minutes. Cool.

Step 2:

heat: 1 pkg. German's Sweet Chocolate

1/3 cup milk

Add: 1 3-ounce pkg. of cream cheese, softened

2 tablespoons sugar

Fold in: 8 ounce Cool Whip

Spoon onto cooled cake.

Optional: Spread on a layer of plain Cool Whip.

Step 3: Sprinkle with shaved chocolate

Willa Stanford

Jackson

Simple Chocolate Candy

1 12-ounce pkg. of semi-sweet chocolate chips

1 cup finely crushed graham crackers

3/4 cup chopped pecans

Line 2 medium cookie sheets with waxed paper. Set aside.

In double boiler, melt chocolate chips until smooth. Stir in crushed graham crackers and pecans until well blended. Drop by teaspoon onto waxed paper.

Refrigerate 1-2 hours or until firm.

Brenda Snider

Gordonville

To-Die-For Brownies

Dark Chocolate Layer:

4 ounce semi-sweet chocolate bits

1/2 cup shortening

1 1/2 cups sugar

3 eggs

1 1/4 cups flour

1 teaspoon baking powder

Melt chocolate and shortening together in microwave. Beat in eggs and sugar. Stir in flour and baking powder. Spread in two 9 by 13-inch pans prepared with non-stick cooking spray. Sprinkle this layer with: 1 cup chocolate covered raisins, 1/2 cup each pan.

White Chocolate Layer:

4 ounces white chocolate

1/2 cup shortening

1 1/2 cups sugar

3 eggs

1 1/4 cups flour

1 teaspoon baking powder

Proceed as for dark chocolate layer. When mixed, stir in:

1/2 cup each coconut and chopped almonds.

Divide evenly over top of dark chocolate layers.

Milk Chocolate Layer

1/3 cup shortening

3 ounces milk chocolate chips

1 cup sugar

2 eggs

1/2 cup flour

1/4 teaspoon baking powder. Also 2 candy bars.

Proceed as other layers. When mixed, stir in 2 milk chocolate candy bars, coarsely chopped. Dollop on over white chocolate layer in pans.

Bake at 350 degrees for 25-30 minutes or until toothpick stuck in center comes out clean. Cool. Cut into bars.

Linda Royce

Cape Girardeau