- 1 devil’s food cake mix (18.5-ounce) (see note)
- 1 bottle Coca-Cola (16-ounce)
- 2 Tablespoons grated orange peel
- ½ Cup semisweet chocolate chips (about half of a 6-ounce package)
- 12 large fresh, ripe strawberries, preferably unhulled
- ½ Cup butter or margarine, softened
- 1 package confectioners’ sugar (16-ounce)
- 3 Tablespoons powdered chocolate drink mix such as Nestle’s Quik
- 1 ½ Teaspoon vanilla extract
- Heat oven to 350°F; grease 13x9x2 inch baking pan. Cake: Prepare cake mix according to package directions, using 1 1/3 cups Coca-Cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating. Frosting: Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet. Beat butter in large bowl with mixer at medium speed until light and fluffy; gradually beat in confectioners’ sugar and chocolate drink mix until smooth. Beat in 1/3 cup of remaining Coca-Cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter. Decorate with chocolate-dipped strawberries and birthday candles, if desired.
Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid; bake as directed.
1/4 c Skim Milk
- 1 Envelope Unflavored Gelatin
- 2/3 c Skim Milk
- 2 lg Eggs, Separated
- 6 tb Sugar
- 1 tb Unsweetened Cocoa
- 1 tb Vanilla
- 1 1/2 c Low Fat Cottage Cheese
- 1/3 c Graham Cracker Crumbs
- 1/8 ts Cinnamon
Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla. Blend at medium speed until well mixed. Add cottage cheese and blend until smooth.
- Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon. Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \
Only 105 calories per serving.
1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup milk
- 2 squares unsweetened chocolate — shaved (1-oz)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whipping cream – whipped
Mix the gelatin and water, stirring until the gelatin is completely dissolved.
Place the milk in a saucepan and scald. Add the chocolate shavings and stir
to dissolve. Blend in the gelatin mixture. Remove from heat. Add the sugar
and salt and mix until well blended. Allow the mixture to cool. Stir in the
vanilla. Fold the whipped cream into the chocolate mixture and pour into a 9
x 12-inch pan. Freeze until firm. To serve, scoop into large balls using a
spoon and place in tall wine glasses, or cut into squares and serve.
Any leftover dessert can be covered well with plastic wrap and returned to the
freezer to serve within the next few days.
You used to be able to order Kentucky Pie from Alexander’s Restaurant in Saskatoon but they haven’t sold it in years. This is my go-to recipe when I feel the desire to have some.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 cup corn syrup
- 2 tablespoons bourbon, if desired
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pecan halves or broken pecans
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.
- 4 oz. unsweetened chocolate, chopped
- 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
- 1 (14-oz.) can sweetened condensed milk (not evaporated)
- 2 quarts (8 cups) milk
- 1 tablespoon vanilla
- Whipped cream
- Miniature marshmallows
- Miniature semisweet chocolate chips
- Chocolate cookie crumbs
- In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
- Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
- With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
- Cover; cook on High setting an additional 2 hours or until hot.
- Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.