Nutrition Information per serving: 182 calories, 4 g total fat, l g saturated fat, 2 mg cholesterol, 143 mg sodium

****

Reserve 1/4 cup graham snacks for garnish. Arrange 1 cup graham snacks over bottom of 8 x 8 x 2-inch pan. Spread with 1 pint frozen yogurt; top with strawberry slices. Spread with 1 pint frozen yogurt; top with banana slices. Stir remaining graham snacks into remaining frozen yogurt; spread over banana layer. Cover and freeze 4 hours or until firm. To serve, cut into squares; garnish with prepared whipped topping and reserved graham snacks.

Nutrition Information per serving: 253 calories, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 88 mg sodium

***

(This is my personal all time favorite!!! and I have had nothing but praises over this recipe. I am often requested to bring my specail "chocolate" treat to potlucks. I just request "someone else bring the ice cream!")

In a 9-ince (2.5 L) square cake pan, combine flour 3/4 cup(175 ml) of the sugar, baking powder and salt. Blend in Butter and 1/4 cup (50 ml) of the Cocoa. Add to dry ingredients along with the milk and vanilla. Mix well with a fork.

Combine remaining 3/4 cup (175 ml) sugar, 1/4 cup (50 ml) Cocoa and nuts. Sprinkle over batter. Carefully pour HOT water over all; DO NOT STIR. Bake in preheated 350 degree F (180 C) oven for 40-45 minutes.

Serve Hot with Vanilla Ice Cream (or French Vanilla is even better)!!!

***

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. About 8 servings.

***

Heat oven to 375 degrees Fahrenheit. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

NUTRITIONAL INFORMATION PER SERVING (1 COOKIE = 1/60 RECIPE) 100 Calories 1 gm Protein 13 gm Carbohydrate 5 gm Fat 3 gm Saturated Fat 15 mg Cholesterol 55 mg Sodium 5 mg Calcium

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

***

In medium microwave-safe bowl or 4-cup glass measure, place butter. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add sugar, salt and evaporated milk; stir until well blended. Microwave at HIGH 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil. Beat with whisk until smooth. Stir in vanilla. Serve warm on cake, ice cream or other desserts. Cover; refrigerate leftover sauce. About 3 cups sauce.

To reheat: Microwave at HIGH a few seconds at a time until warm.

Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely chopped toasted nuts

Chocolate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with vanilla extract.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

***

In small mixer bowl, blend pudding mix, sour cream and milk. In small microwave-safe bowl, place peanut butter chips and oil. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH additional 15 seconds or until chips are melted and mixture is smooth when stirred. Gradually add to pudding, beating on high speed of electric mixer until smooth. Pour into crust. Cover; refrigerate several hours or overnight. Garnish with whipped topping. Cover; refrigerate leftover pie. 6 to 8 servings.

Reese's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

***

Sift flour, baking powder, and baking soda twice. Place in a small bowl. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat.

Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees F for 1 hour.

When cool, sift powdered sufar on top.

Variation: Replace 1/4 c. of the water with Grand Marnier.

****

INGREDIENTS -----------------------------------------------------------

1 box chocolate cake mix

1 box instant chocolate pudding (4 serving size (1/2 cup per serving))

1/4 cup oil 1/4 cup water (I sometimes substitute Grand Marnier here)

1/2 cup sour cream

4 eggs

12 oz chocolate, semi sweet chips

DIRECTIONS -----------------------------------------------------------

Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake. It's from Dom DeLuise's cookbook and is called Death by Chocolate II. (Death by Chocolate I is completely from scratch)

Additional Notes (mine, not Dom D's):

1) This stuff is *very* thick. I skipped the mixers and just used a spoon to mix for about 3-4 minutes until there was no more visible dry ingredients.

2) You might want to up the 1/4 cup oil to 1/2 cup oil. I did this and had a significantly moister but still dense cake.

3) This cake will most likely vary by the type of chocolate cake mix bought. My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil.

****

Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate mix. Drop in shortening. Beat 2 minutes at medium. Add sour milk, vanilla, eggs and beat 2 minutes more. Bake at 350 deg. for 30 - 40 minutes in 9 x 13" pan.

While still warm, put marshmallows and nuts on top of cake. Cool. Frost with following frosting recipe.

MINUTE FUDGE FROSTING

Combine: 1 oz. baking chocolate, finely cut 1 cup sugar 1/3 cup milk 1/4 cup shortening 1/4 tsp salt

Bring to a full rolling boil, stirring constantly, and boil 1 minute. Beat until lukewarm. Add 1 tsp. vanilla, then beat with mixer on high until thick enough to spread.

***

In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 - 13" pan or one 2-layer 9" round cake.

***

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 7 Jul 93 9:31:35 CDT

Place in large mixing bowl: Flour, Sugar, and Salt. ( Combine Mixture ) Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil and pour over flour mixture. Mix Well. Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture. Mix Well. Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min. While cake is HOT spread very thin layer of Peanut Butter on it. ( you may not use all of the Peanut Butter )

Icing

Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well. Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make the icing thin enough to spread). Mix Well. ICE CAKE WHILE HOT.

****

GRAHAM BROWNIES

BROWNIE FROSTING (recipe follows, optional)

Heat oven to 350°F. Grease 9-inch square baking pan. In medium saucepan, melt butter. Remove from heat; stir in sugar and vanilla. Add eggs; beat well with spoon. Add remaining ingredients, stirring until mixture is well blended. Spoon batter into prepared pan. Bake 20 to 25 minutes or until brownie springs back when lightly touched in center. Do not overbake Cool completely in pan on wire rack. Frost with BROWNIE FROSTING, if desired. Cut into squares. 16 brownies.

BROWNIE FROSTING: In small bowl, combine 3 tablespoons butter or margarine, softened, 3 tablespoons Hershey's Cocoa and 1/2 teaspoon vanilla extract. Add 1 cup powdered sugar and 1 to 2 tablespoons milk; beat to spreading consistency. About 1 cup frosting.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

***

Pillsbury's Most Requested Recipe

Tunnel of Fudge Cake

1966 Bake-Off Contest Finalist, Ella Helfrich, Texas

The original version of this wildly popular cake called for dry frosting mix that is no longer available. Updated and revised, this version still has the soft "tunnel of fudge" that made Bundt pans the rage in the 70s.

CAKE

Heat oven to 350 F. Grease and flour 12-cup Bundt or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and flour pan; spread evenly. Bake at 350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.

In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

TIPS: * Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.

HIGH ALTITUDE - Above 300 feet: Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

Bundt is a registered trademark of Northland Aluminum Company Inc., Minneapolis, MN.

***

*****

1996 Pillsbury Bake-Off Contest $1,000,000 GRAND PRIZE Winner

Kurt Wait, Redwood City, California

FILLING: 1/3 cup low-fat sweetened condensed milk (not evaporated)

1/2 cup semi-sweet chocolate chips

**

CAKE: 1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix

1- 1/2 teaspoons cinnamon

1/3 cup oil

1 (16-oz.) can sliced pears in light syrup, drained

2 eggs

1/3 cup chopped macadamia nuts or pecans

2 teaspoons water

**

SAUCE 1 (17-oz.) jar butterscotch caramel fudge ice cream topping

1/3 cup milk Haagen-Dazs Vanilla Ice Cream or Frozen Yogurt

**

Heat oven to 350F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally.

In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.

In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.

Bake at 350F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte and scoop of ice cream. If desired, garnish with chocolate curls.

12 servings.

HIGH ALTITUDE - Above 3500 Feet: Add 1/3 cup flour to dry cake mix. Bake as directed above.

***

ROCKY ROAD BROWNIES

Preheat oven to 350 F. Lightly grease an 8-inch square pan. Combine butter and cocoa in medium-sized heavy saucepan over low heat, stiring constantly until smooth. Remove from heat; stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread batter evenly in prepared pan. Bake 25 minutes or until center feels dry. (Do NOT overbake or brownies will be dry.) Remove from oven and Sprinkle marshmallows, walnuts and chocolate chips on top. Return to oven for 3 to 5 minutes or just til topping is warmed enough to meld together. Cool in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies.

****

My FUDGE

First part:

Mix together in a large bowl: DO NOT COOK. 1/2 lb margarine (1 cup) 1/2 tsp. vanilla 3 (6-oz each) packages Nestles Chocolate Chips 4 cups small marshmallows (Kraft)

Second part:

Mix together in a large heavy saucepan: 4-1/2 cups granulated sugar 1 large can (13oz) Carnation Evaporated Milk

Stir to mix and place on stove. Bring to a boil (rolling boil) and boil the milk and sugar together for about 10 minutes. Stir constantly while boiling.

When the candy thermometer reaches 230-232 degrees it is ready. It has to be 230-232 or this won't turn out right.

When it reaches this temperature pour it into the bowl of ingredients above and mix well. Add 2 cups chopped nuts and continue stirring til dissolved and well mixed.

Pour the mixture into two (2) prepared glass dishes and let stand until firm before cuttiing. To prepare a glass dish: just butter the dish bottom and sides well. I use one pan 10 x 6 and one 8 x 8 usually.

Enjoy!

Note: 9 large marshmallows when cut up make 1 cup

Also: for half this recipe it only has to boil for about 5 minutes to reach the temperature mentioned above.

*****

dirt pie

(crushed oreo cookies, minimal chocolate pudding and gummi worms, served in a child's plastic bucket which has never been used for anything but dirt pie)