Specialty Chocolate Desserts

One of these will have to be a must at your next party or dinner!

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE

Cake:
1(18.25 oz) pkg. yellow cake mix with pudding
1 cup milk
½ cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1(12 oz) pkg. (2 cups) miniature semisweet chocolate chips

Icing:
¼ cup creamy peanut butter
1(6 oz) pkg. (1 cup) semisweet chocolate chips

Garnish:
2 tablespoons chopped peanuts

Heat oven to 350 Degrees. Generously grease with shortening, and lightly flour 12-cup fluted tube pan (or Bundt pan). In medium bowl, combine cake mix, milk, peanut butter, vanilla and eggs; beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.

Bake at 350 degrees for 45-55 minutes, or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan for 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool 1 ½ hours or until completely cooled.

In small saucepan, melt icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing. YIELD: 12 Servings

NO-BAKE CHOCOLATE CHIP OATMEAL COOKIES

2 cups sugar
2 sticks butter or margarine
1 cup milk
6 cups quick oats
18 oz. pkg. chocolate chips

In large saucepan, add sugar, butter and milk. Bring to a boil. (Or in microwave bowl until butter is melted). Add oats and chocolate chips. Mix thoroughly. Drop onto wax paper. Allow to cool for at least 1 hour. YIELD: Approx. 2 dozen