Chocolate Topped Coconut Pyramids
 

Ingredients: Pyramids: 1 (14oz.) can sweetened condensed milk 1 (12oz.) package flaked coconut (4cups loosely packed) 2 oz. semisweet chocolate, finely chopped To decorate: 3 oz. sweet or milk chocolate, chopped Flaked coconut Red candied cherries, quartered

Procedure:
1) Preheat oven to 375F (190C).  Line 2 baking sheets with parchment paper.
2) In a large bowl, stir condensed milk, coconut and chocolate with wooden spoon until combined.
3) Shape mixture into large walnut-sized balls.  Place balls about 1- ½ inches apart on lined baking sheets.
4) Bake in preheated oven 15 to 18 minutes or until golden brown.  Cool on baking sheets on wire racks 5 minutes.  Remove from baking sheets; cool completely on wire racks.
5) To decorate, melt chocolate in a small heavy saucepan over very low heat; stir until smooth.  Let cool.  Dip tops of coconut pyramids into melted chocolate.  Decorate with coconut and cherries.  Let stand until chocolate is set.  Make about 36 servings.
 

Chocolate-Fudge Bars
 

Ingredients: ¼ cup light corn syrup 10 tablespoons butter or margarine 6 oz. semisweet chocolate, coarsely chopped 28 graham-cracker squares, coarsely crushed ¾ cup flaked or shredded coconut ¼ cup chopped red candied cherries 1 cup raisins

Procedure:
1) Line an 8-inch-aquare baking pan with foil.  Set aside
2) In a large saucepan over low heat, combine corn syrup, butter or margarine and chocolate.  Stir until mixture is smooth.  Remove from heat.
3) Stir in cracker crumbs until combined.  Fold in coconut, cherries and raisins.  Pour mixture into lined pan; press down firmly with back of a wooden spoon.  Cool to room temperature.  Refrigerate 2 to 3 hours or until firm.
4) Remove from pan; place on a flat surface.  Peel off foil; cut into bars.  Refrigerate during hot weather.  Make 24 to 36 bars.

Cocoa Layer Cake
Ingredients:
¾ cup butter or margarine, room temperature
1- ¼ cups sugar
4 eggs
1 teaspoon vanilla extract
1- ½ cups cake flour
½ cup unsweetened cocoa powder
1- ¼ teaspoons baking soda
½ teaspoon salt
½ cup milk

Procedure:
1) Preheat oven to 350F (175C).  Cover 2 (8-inch) round cake pans with butter paper.
2) In a large bowl, beat butter or margarine and sugar 5 to 8 minutes or until light and fluffy.  Beat in eggs and vanilla until blended.
3) Sift flour, cocoa, baking soda and salt into a medium bowl.  Add flour mixture to egg mixture alternately with milk; beat until blended.  Pour batter into prepared pans; smooth tops.
4) Bake in preheated oven 25 to 35 minutes or until centres spring back when lightly pressed.  Cool in pans on wires racks 5 minutes.  Remove from pans; cool completely on wire racks.  Fill and frost as desired.  Make 2 layers.