If you are a chocolate lover, it will be hard to resist one of these delicious treats.
CARAMEL CHOCOLATE CAKE
3 eggs
1 cup sugar
¾ cup Pure Wesson Vegetable Oil
¼ cup milk
¾ cup all-purpose flour
½ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
PAM baking spray
1 package (14 oz) caramels
¼ cup water
1 cup chopped pecans
Reddi-wip Real Whipped Cream
Additional chopped pecans
In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to an 8 in. square baking pan coated with nonstick baking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans. YIELD: 9 Servings
BLACK FOREST PIE
¾ cup sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
¼ cup Fleischmann’s Original margarine stick
2 eggs, lightly beaten
1 can (21 oz) cherry pie filling, divided
1 unbaked pastry shell (9 inch)
Reddi-wip Real Whipped Cream
In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add margarine. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell.
Bake at 350 degrees for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling. Slice and transfer to dessert plates. Top each piece with whipped cream. YIELD: 6-8 Servings
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