Page 66 - By His Hands We Shall Be Fed Test 2

CHOCOLATE DELIGHT

Debbie Dyar
1st Layer:

1 C. flour 1 stick margarine

1/2 C. chopped nuts

Knead all ingredients together. Press into bottom of large pan and bake at 350° until

brown and then let cool.

2nd Layer:

1 8-oz. pkg. cream cheese 1/2 of 12-oz ctn. Cool Whip

1 C. powdered sugar

Mix together and pour into crust.

3rd Layer:
2 sm. pkg. Chocolate instant 3 C. milk

pudding mix

Mix and pour for next layer.

Top with remaining Cool Whip and garnish with toasted pecans. Chill before eating.

TURTLE CAKE

Jean Young
1 pkg. German chocolate cake mix 1 pkg. Kraft caramels

1 stick margarine Nuts

1 can Eagle Brand milk

Mix cake mix as directed and add 1/2 stick margarine (melted) and 1/2 can Eagle

Brand milk. Pour 1/2 of this mixture into 9x13” greased pan and bake at 325° for 15 to 20

minutes.

Middle layer: Melt caramels and add 1/2 stick margarine, 1/2 can Eagle Brand milk

and 1/2 cup chopped nuts. Pour over baked layer.

Top Layer: Pour remaining 1/2 of cake batter over caramel mixture. Bake at 325° for

20 minutes.

Frosting:

1 stick margarine 1 bx. powdered sugar

1/2 C. milk 1/2 C. cocoa
10 lg marshmallows 1/2 C. nuts

Melt margarine, milk and marshmallows together, then add powdered sugar, cocoa

and nuts. Spread on cooled cake.
It’s best to start melting caramels in a double boiler before starting the cake mix.