DEVILISH DESSERT RECIPES

German Chocolate Cheesecake Squares

Makes 9 to 12 servings

1 bar (4 ounce) sweet cooking chocolate

2 cups milk

1/4 cup butter or margarine

1 cup flaked coconut

1 cup finely chopped pecans

2 envelopes unflavored gelatin

3/4 cup sugar

3 eggs, separated

2 teaspoons vanilla extract

1 pkgs. (8 ounce each) cream cheese, softened

In small saucepan, melt chocolate with 1/4 cup milk over low heat; reserve 1/3 cup. To remaining chocolate mixture, add butter and melt; stir in coconut and pecans. Press onto bottom of 9-inch square baking pan and chill.

In medium saucepan, combine unflavored gelatin and 1/2 cup sugar, blend in egg yolks beaten with remaining 1 3/4 cups milk. Stir over low heat until gelatin dissolves, about 5 minutes; add vanilla.

In large bowl, beat cream cheese until smooth; gradually beat in gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In small bowl, beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff. Fold into cheese mixture.

To remaining cheese mixture, blend in reserved chocolate, alternate spoonfuls of chocolate and plain mixtures in prepared pan. Gently marble with knife and chill until firm. To serve, cut into squares and garnish with pecan halves.

Marcia Schlueter

Cape Girardeau

Black Bottom Cupcakes

Makes about 1 1/2 dozen

8 ounces cream cheese, room temperature

1 egg

1/3 cup sugar

1/8 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla

Preheat oven to 375 degrees. Line muffin tins with cupcake papers. Using wooden spoon, blend cream cheese, egg, sugar and salt in mixing bowl. Carefully fold in chocolate chips. Set aside.

Combine dry ingredients in another bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers about 3/4 full with batter. Drop one heaping tablespoon cream cheese mixture into center of each. Bake until done, 35-40 minutes.

Marcia Schlueter

Cape Girardeau

Whoopie Pies

(cookies)

2 1/3 cups unsifted flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup unsweetened cocoa powder

3/4 cup butter or margarine, softened

1 1/4 cups sugar

2 ounce unsweetened chocolate, melted

2 large eggs

3/4 cup milk

(filling)

1 pkg. (8 ounce) cream cheese, softened

1/2 cup butter or margarine, softened

3/4 cup confectoner's sugar

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease large cookie sheets.

2. Make cookies. Mix together flour, baking powder, baking soda and cocoa powder. In large bowl, with mixer, mix at high speed, beat margarine until creamy. Gradually beat in sugar. Beat in chocolate and eggs, then milk. Beat in flour mixture. Drop batter by heaping 2 tablespoons onto cookie sheets, allowing 6 cookies per sheet. Bake 10 to 12 minutes, until tops of cookies spring back, when lightly pressed. Remove to wire rack, cool completely.

3. Make filling. In small bowl, beat cream cheese and butter until blended. Add confectioner's sugar and vanilla. Beat until fluffy.

4. Spread 2 tablespoons filling over flat side of 12 cookies. Top with remaining cookies. Press lightly to spread filling.

Joyce Rumfelt

Jackson

Sauerkraut Cake

1 can (16 ounce) sauerkraut, rinsed and well drained

2/3 cup margarine

1 1/2 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 1/4 cups unsifted flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup cold water

1. Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan. Squeeze sauerkraut until dry. Place in food processor or blender on low until finely chopped (or chop with knife).

2. In large bowl, beat margarine until fluffy. Gradually beat in sugar. Beat until mixture is light. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

3. Combine flour, cocoa, baking soda and salt. Alternately add flour mixture and the water to egg mixture, beginning and ending with flour mixture. Stir in sauerkraut.

4. Pour batter into prepared pan. Bake 35 minutes or until cake tester in center comes out clean. Cool in pan on wire rack. Before serving sprinkle with powdered sugar placed in fine sieve. This is a very old recipe and very moist.

Joyce Rumfelt,

Jackson

Potato Chocolate Cake

1 cup margarine, softened

2 cups sugar

2 large eggs

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

1 cup plain mashed potatoes

2 teaspoons vanilla extract

2 cups unsifted all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

1. Preheat oven to 325 degrees. Grease 13x9x2 inch baking pan. In large bowl, beat at high speed with electric mixer until fluffy. Gradually beat in sugar, beat until mixture is light. Add eggs, one at a time, beating well after each addition. Beat in chocolate, potatoes and vanilla until blended.

2. Combine flour, baking powder and salt. Alternately add flour mixture and milk to potato mixture, beating until well blended.

3. Pour batter into prepared pan. Bake 30 minutes or until tester inserted in center of cake comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar placed in fine sieve. (This is a recipe form the late 1800s.)

Joyce Rumfelt

Jackson

Hot Fudge Topping

1/3 cup whole milk

1 pound caramels (such as Kraft)

1/2 pound milk chocolate (chunk or chocolate bars)

1 cup soft vanilla ice cream

1 teaspoon vanilla extract

Place milk and caramels in double boiler, heat and stir until hot, smooth cream is obtained. Chop the chocolate and add to the above hot cream. Stir until melted and smooth.

Mix in soft ice cream and vanilla extract and stir until smooth.

Store in refrigerator. Heat in jar, in pan or hot water or in microwave (with lid off) and serve over ice cream.

Joyce Rumfelt

Jackson

Frosted No Baked Brownies

1 (12 ounce) pkg. chocolate chips

1 teaspoon cinnamon

1 cup evaporated milk

1 teaspoon vanilla

3 cups vanilla wafer crumbs

2 cups miniature marshmallows

1 cup coarsely chopped walnuts

1 cup confectioner's sugar

1. Combine chocolate chips, milk and cinnamon in medium saucepan. Stir over low heat until chocolate melts and is smooth, shiny and thickened. Reserve 1/2 cup.

2. In large bowl, combine other ingredients. Stir in chocolate mixture (slightly cooled) and blend well. Press into light buttered 9 inch square pan. Spread reserved chocolate mixture over top. Chill about 1 hours. Cut into squares.

Joyce Rumfelt

Jackson

Any Holiday Pizza Cookie

3/4 cup packed brown sugar

1/2 cup butter flavored Crisco shortening

1 egg

1 tablespoon water

1 teaspoon vanilla

1 1/4 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup Reese's peanut butter chips

1 cup miniature marshmallows

1/2 cup semi-sweetened chocolate chips

1/2 cup pecans

Preheat oven to 350 degrees. Lightly grease 12-inch round pizza pan or line pan with parchment paper.

In a large mixer bowl, beat sugar and shortening until creamy. Add egg, water, vanilla and beat well. In a separate bowl stir together flour, baking soda and salt. Add to sugar mixture beating on low speed until well blended. Stir in peanut butter chips. Spread batter in pan to within 1/2 inch of edge. Bake 11 to 13 minutes. Remove from oven. Sprinkle with marshmallows, chocolate chips and pecans over top. Bake another 5-7 minutes until marshmallows are lightly brown.

Toppings

Make chocolate drizzle by mixing 1/4 cup chocolate chips and 1 1/2 teaspoons butter flavor Crisco. Heat in microwave until melted.

Make any color icing drizzle to holiday color, Valentine-red; Easter-yellow or pink; Halloween-orange; Christmas-red or green. Mix 1/2 cup powdered sugar with 1 tablespoon water, coloring of choice.

Add drizzles to cookie when done.

Elizabeth Aufdenberg

Burfordville

Kiss Cookies

1 3/4 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 bag Hershey Kiss candy

In mixing bowl, cream sugar, brown sugar and shortening until creamy, add egg, milk and vanilla and beat well. Add peanut butter to mixture and mix. Add dry ingredients and mix until well blended.

Make 1 inch dough balls and roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and place Hershey Kiss candy in middle of each cookie. Let cool. Makes 3 dozen.

Elizabeth Aufdenberg

Burfordville

Triple-Layer Chocolate Cake

Prep time: 45 minutes

Baking time: 22-25 minutes

1 tablespoon instant espresso powder

1 1/4 cup hot water

2 squares (2 ounce) unsweetened chocolate, chopped

2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter or margarine, softened

1 cup granulated sugar

3/4 cup firmly packed brown sugar

3 large eggs, at room temperature

1/2 teaspoon vanilla extract

Frosting:

8 squares semi-sweet chocolate chopped

1 1/2 cup unsalted butter, softened

1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water

2 cups confectioner's sugar

1. Heat oven to 350 degrees. Line three 9-inch round cake pans with wax paper. Grease and flour paper. Dissolve espresso powder in water; stir in chocolate until melted. Cool.

2. Combine flour, cocoa, baking soda, baking powder and salt in bowl.

3. Beat butter and sugars in mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer at low speed, add dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients until blended.

4. Spread batter in prepared pans, bake 22-25 minutes until toothpick inserted in center comes our clean. Cool in pans on wire racks 20 minutes. Invert and remove pans; invert cakes again, right side up, on racks and cool.

5. Make frosting. Meanwhile, melt chocolate in microwave- proof bowl on high 1 to 2 minutes. Cool just to room temperature. Beat butter on medium high speed in large mixer bowl until light and fluffy. Add espresso. Beat in confectioner's sugar until light and fluffy. Beat in cooled chocolate.

6. Place one layer on cake plate and spread with scant cup frosting. Top with second layer and another scant 1 cup frosting. Top with third layer and spread top and sides with remaining frosting. Makes 12 servings.

Audrey Lentz

Cairo, Ill.

Fudge

1 lb. powdered sugar

1/2 cup cocoa

1/4 teaspoon salt

6 tablespoons margarine

4 tablespoons milk

1 teaspoon vanilla

Combine ingredients in top of double boiler. Cook until smooth and then an additional 15 to 20 minutes, stirring constantly. Pour into 8x8 square buttered pan.

Jane Stovall

Cape Girardeau

Chocolate Soda Crackers

40 saltine crackers

2 sticks butter

1 cup dark brown sugar

12 ounce chocolate chips

chopped nuts

Line a cookie sheet with foil. Fill with saltine crackers. Melt the butter with the brown sugar and bring to a boil for 3 minutes, stirring constantly. Pour over crackers and bake at 400 degrees for 5 minutes. Remove from oven and sprinkle chocolate chips on top. Wait a minute or so, then spread. Sprinkle with nuts. Refrigerate for 2 hours. Break into pieces and store in an air tight container.

Dorris C. Young

Cape Girardeau

Chocolate Chess Pie

1 1/2 cups sugar

4 tablespoons cocoa

pinch of salt

2 eggs, beaten

1/4 cup margarine, melted

1 (5.33 ounce) can evaporated milk

1 teaspoon vanilla

1 (9-inch) pie shell, unbaked

Combine sugar, cocoa, and salt. Add eggs, melted margarine, milk and vanilla; mix thoroughly. Pour into pastry shell and bake at 350 degrees for 45 to 50 minutes.

Can be decorated with whipped cream and shaved chocolate, if desired.

The taste of this pie reminds me of the taste of the old-fashioned fudge made from the recipe on the Hershey Cocoa box a long time ago.

Rachel Palis

Cape Girardeau

Easy Dessert Bars

1 box chocolate cake mix

1 cup brown sugar

1/2 cup margarine, melted

2 eggs, beaten

2 teaspoons vanilla

1 cup semi-sweet chocolate chips

3/4 cup chopped nuts (pecans)

Mix all ingredients except chocolate chips and nuts. Beat well. Pat into a 9x13 inch pan that has been sprayed with Pam. Sprinkle the chocolate chips and nuts on top of batter. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

These bars are soft and chewy and may not look done after 25 minutes, but they are.

Rachel Palis

Cape Girardeau

Blue Ribbon Chocolate Chip Cookies

1 stick Blue Bonnet margarine, softened

1/2 cup Crisco

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

Mix in large bowl with electric mixer until creamy.

Add:

1 teaspoon salt

1 teaspoon baking soda

3 cups all purpose flour

Mix well and add 1 pkg. real chocolate chips and nuts if desired. Mix well and drop by very overloaded teaspoon onto ungreased cookie sheet. Bake in 350 degree oven for 12 minutes. Cool on aluminum foil.

These are the best chocolate chip cookies you'll ever eat.

Sharon Gill

Cape Girardeau

Chocolate Trifle

1 box chocolate fudge cake mix

1 box (6 ounce) instant chocolate pudding mix

1/2 cup strong coffee

1 container (12 ounce) frozen whipped topping, thawed

1 bag (13 ounce) Nestle's Buncha Crunch Candy Pieces

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake, reserve 1/2 cup. Place half the remaining cake crumbs in the bottom of a 4 1/2-5 quart trifle dish. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the Buncha Crunch.

Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining Buncha Crunch with reserved cake crumbs; sprinkle over top.

Refrigerate 4-5 hours. Yield: 8-10 servings.

Rhonda Abbott

Jackson

Eggless Chocolate Moist Snack Cake

1 1/2 cups flour

1 cup sugar

1/2 cup cocoa

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water

6 tablespoons vegetable oil

1 tablespoon vinegar

1 teaspoon vanilla

Combine flour, sugar, cocoa and salt.

In mixing bowl, mix with whisk or spoon until all ingredients are blended. Dissolve baking soda in water. Add to flour mix. Add oil and vinegar and vanilla. Mix well, 3 or 4 minutes.

Pour into a greased, floured 8 or 9 inch square pan.

Bake in 350 degree oven 25 to 30 minutes or until toothpick inserted in center comes out clean.

Frost with your favorite icing or glaze. I like the follow low calories icing.

Easy Chocolate Frosting

1/2 cup flour

1/2 cup sugar

3 tablespoons cocoa

pinch salt

1/2 teaspoon vanilla

Sweet cream or evaporated milk

Sift or mix dry ingredients together until well blended.

Gradually add liquid and beat to right consistency to spread. Add vanilla, whip well.

Spread on cool or warm cake. I like to poke hot cake with toothpick and ice while cake is warm.

This is not a fancy cake but it's easy and low in cholesterol.

Louise Duncan

Cape Girardeau

Ann's Five-Minute Fudge

1 small can of Carnation milk

1 2/3 cups of sugar

1/2 teaspoon salt

Mix above, heat and boil for 5 minutes. When mixture starts to bubble around edges of pan, remove from heat. Stir constantly. Add 1 1/2 cups of miniature marshmallows: 1 1/2 cups of semi-sweet chocolate chips (6 ounce), 1 teaspoon vanilla. Stir vigorously for 1 minutes. Pour into buttered pan. I add 1/2 cup nuts.

Makes about 2 pounds. Delicious!

Ann Verble

Cairo, Ill.

French Chocolate Nut Torte

2/3 cup semi-sweet chocolate morsels

1/2 cup (1 stick) butter or margarine

2/3 cup granulated sugar

3 eggs

1 1/4 cups ground pecans

2 tablespoons orange-flavored liqueur, such as Grand Marnier (optional)

For glaze:

2/3 cup semi-sweet chocolate morsels

1/4 cup (1/2 stick) butter or margarine

Pecan half for garnish

Melt chocolate morsels in microwave or over simmering water in double boiler. Let cool. Meanwhile, in small bowl of electric mixer, cream butter. Gradually add sugar, mixingn at high speed until light and fluffy about 5 minutes. Add eggs, one at a time, beating well after each addition. (Batter will appear to have curdled but this is normal.)

With mixer on low speed, add melted chocolate chips, nuts and orange liqueur.

Butter a 9-inch round pan; line bottom with waxed paper. Pour batter into prepared pan. Bake in preheated 375 degree oven 25 minutes. Center of cake will seem moist and underbaked. Let cake cool in pan 30 minutes. Run knife around edge of cake, and invert cake onto wire cake rack. Remove pan and paper from cake. Let cool a few hours.

To prepare glaze: Melt chocolate morsels and butter in microwave or in double boiler. Spread glaze on top and sides of cake. Garnish top cake with pecans halves.

Yields: 12 servings.

Note: No, I didn't forget the flour! The ground nuts take the place of flour in this recipe. Very easy to make and tasty.

Laurine Dost

Cape Girardeau

Chocolate Mousse Pie

Crust:

1 1/2 cup finely crushed chocolate wafers

6 tablespoons butter, melted

Mix the above ingredients and press into a 10 inch springform pan (you could use a pie pan). Freeze 1 hour.

Filling:

1 pkg. (12 ounce) chocolate chips

5 egg yolks

3 tablespoons Kahlua (or other liqueur)

1 1/2 cup heavy cream (whipping), heated to boiling

Combine first three filling ingredients in a blender. With blender on low speed, pour hot cream into the chocolate mixture (the hot cream will cook the eggs and melt the chips). Cover and blend on high one minute. Pour into frozen shell and chill at three hours. Garnish with whipped cream, if desired.

Andrea Schneider

Cape Girardeau

Heaven and Hell Cake

Angel Food Cake

2/3 cups cake flour

1 cup powdered sugar

1 cup egg whites (about 7 or 8 eggs)

Pinch of salt

1 teaspoon cream of tartar

2/3 cup sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

Preheat oven to 375 degrees.

Cut a circle of parchment paper or wax paper to fit the bottom of a 9-inch cake pan. Do not grease the pan or paper.

Sift together the flour and powdered sugar and set aside.

Place the egg whites in the bowl of a heavy duty mixer. (Lesson 1: The bowl and beaters have to be meticulously clean, or the egg whites won't whip. Don't use a plastic bowl, because minuscule bits of fat will prevent the whites from getting enough volume.) Beat slowly while adding the salt and cream of tartar and continue beating for 1 minutes or until soft peaks form. Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1 1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract.

Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture over the top of the egg whites and fold in with a rubber spatula. Sprinkle with remaining sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.

Gently spoon the mixture into the pan and bake for 40 to 50 minutes or until golden brown. Do not overbake or the cake will sink in the center. (Lesson 2: Heed this warning -- it's true. We baked too long in a dark metal pan, which requires less time.)

1/2 cup cocoa powder

1/2 cup strong coffee

1/2 cup shortening

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups cake flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon baking soda

Preheat oven to 350 degrees. Oil and flour a round 9-inch cake pan. (Lesson 3: Don't shortcut this step. A sticky layer makes an ugly cake.)

Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. (Ours was more liquid than paste.) Set aside.

Combine shortening, sugar, vanilla, an deggs and beat for 2 minutes on medium speed.

In a separate bowl, sift together the flour, salt, baking powder and baking soda.

Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.

Pour batter into prepared pan and bake for 30 minutes. (Lesson 4: To test for doneness, press your forefinger lightly on the cake; it will spring back when done. Ours took 25 minutes.)

Elaine Lannom

Jackson