Dessert Recipes
 Eclair Cake
First, find a good hiding place for this dessert!
1 pound of whole graham crackers
2 small boxes of instant vanilla pudding
3-1/2 cups skim milk
8 ounces of Cool Whip
Frosting:
2 packages liquid or 2 melted squares of unsweetened chocolate
2 teaspoons corn syrup
3 teaspoons margarine
1-1/2 cups confectionary sugar, sifted
3 Tablespoons milk
Line bottom of a 9 x 13 pan with whole graham crackers
Mix pudding and milk for 2 minutes
Blend in Cool Whip
Pour half of pudding mix over the crackers
Place another layer of graham crackers on top of that
Pour on remaining pudding mixture.
Top with another layer of graham crackers.
Beat frosting ingredients until smooth
Spread on cake.
Refrigerate for 4 hours.
Enjoy!
Recipe sent by Beverly Pratt.
Deluxe Chocolate Marshmallow Bars
3/4 cups butter/margarine
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon cocoa powder (unsweetened)
1/2 cup chopped nuts
4 cups miniature marshmallows
Topping:
1-1/3 cup chocolate chips (8 ounces)
3 tablespoon butter/margarine
1 cup peanut butter
2 cups Rice Krispies
Cream butter and sugar, add eggs and vanilla, and beat until fluffy.
Combine flour, baking powder, salt and cocoa and add to creamed mixture.
Stir in nuts. Spread in a greased jelly roll pan.
Bake 15-18 minutes at 350 degrees.
Sprinkle the marshmallows evenly over the cake; return to the oven for 2-3 minutes to melt marshmallows. Using a knife dipped in water, spread marshmallows evenly. Cool
For the topping, combine the chips, butter, and peanut butter in a small pan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread over the bars.
Chill, then cut.
Makes about 3 dozen
Recipe sent by Beverly Pratt.
Hershey's Light Chocolate Cake
11/4 cup flour
1/3 cup Hershey's Cocoa
1 teaspoon 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 cake 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 saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate.
12 servings
Jintan Cake
4 eggs
1 cup sugar
1 teaspoon ground anise
1 cup sifted flour
3/4 teaspoon baking powder
Preheat oven to 350 degrees. Butter a 9-inch layer-cake pan and dust with flour.
Beat the eggs and sugar until very thick and light. Sift the anise, flour, and baking powder into it and fold lightly but thoroughly. Bake 30 minutes, or until a cake tester comes out clean. Cool on a cake rack.
Turn out and cut into pie-shaped wedges.
Serves 6-8
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