5 cups sugar
1 (13oz) can evaporated milk
1/4 lb butter
12 oz marshmallow cream
1 tsp salt
1 tsp vanilla
2 (12oz) bags chocolate chips
1 cup walnuts (optional)
~Combine first 5 ingredients in 4 quart saucepan. Stir over low heat until blended.
~Bring to boil over medium heat, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (over cook rather than under cook).
~Remove from heat, stir in vanilla, chocolate chips and walnuts. Stir until chocolate is melted. Pour into 2 butter 9×9 pans and cool.
~Yield 5 pounds
1 package (16 oz) refrigerated chocolate chip cookie dough
1 package (12 oz) milk chocolate chips
1 container (16 – 18 oz) caramel apple dip
3 cups crisp rice cereal
1 1/4 cups chopped nuts (optional)
~Preheat oven to 350
~In lightly greased 9 x 13 pan break up cookie dough and press evenly on bottom of pan
~Bake for 15 – 18 minutes – set aside
~In medium sauce pan, melt together 1 cup chocolate chips and 1 cup caramel over medium heat. Stir constantly until melted and smooth
~Remove from heat and stir in cereal and nuts
~Working quickly, spread chocolate mixture over the cookie dough, pressing firmly – set aside
~In small saucepan, melt together remaining chocolate chips and caramel dip. Stir constantly until smooth.
~Working quickly, spread over cereal layer
~Refrigerate until set
3 eggs, separated
1 tsp vanilla
1 cup sugar, divided
1/8 tsp salt
3/4 cup cake flour
1 package (2.75 or 3 oz) vanilla pudding mix
1 1/2 cups milk
3 Tbl light corn syrup
2 Tbl water
4 squares (4 oz) semi-sweet chocolate, coarsely chopped
~Preheat oven to 350. Grease a 9″ round cake pan; line with wax paper
~Beat egg yolks and vanilla on medium speed until blended; beat in 1/4 cup sugar until very thick and pale
~Using clean, dry beaters, beat egg whites and salt with electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold yolk mixture into whites.
~Sift flour over mixture; fold in gently. Do not over-mix. Pour batter into pans
~Bake 25 minutes or until cake springs back when gently pressed. Remove from pan and cool completely on wire wrack
~Combine pudding mix and milk in a saucepan and cook following package directions. Transfer to shallow bowl, cover and chill for 30 minutes
~Cut cake horizontally in half. Place bottom half on serving plate. Spread filling evenly on cake. Place top of cake carefully on filling
~Meanwhile, bring remaining sugar, corn syrup and water to a boil in saucepan over low heat, stirring constantly. Remove from heat; add chocolate. Let stand for 1 minute. Whisk until smooth. Gradually pour over cake; let stand until glaze sets
From “Easy to Bake, Easy to Make”
