Chocolate Mousse

Contributed by Pam Clark

Pam Clark 6 oz. semisweet

chocolate pieces 2 whole eggs or

egg substitute 3 Tbsps. strong hot

coffee 2 tsps. rum 3/4 cup milk, scalded

Put all ingredients in food processor. Process for two minutes or until smooth.

Pour into four small containers, cover tightly, and refrigerate four hours or overnight.

Ma y g a rni sh with shaved choco- late and a dollop of cool whip. Keep refrigerated until serving.

Reese’s Cake

Contributed by Pam Edwards

1 cup butter

1/4 cup
cocoa
1 cup
water

1/2 cup buttermilk

2 eggs, well beaten
2 cups sugar
2 cups all–purpose flour
1 tsp. baking soda
1 tsp. vanilla

Preheat oven to 350 degrees. Combine butter, cocoa, water, eggs and

buttermilk. Cook over low

to medium heat until mix bubbles, stirring constantly. When mixture bubbles, remove from heat. Mix sugar, flour, and soda together and add to hot mixture.

Beat until smooth. Stir in vanilla. Spread evenly into a 13 x 9–inch greased and floured pan. Bake 25 minutes until firm in center. Cool completely. Spread small jar of creamy peanut butter over cake while still hot.
Icing
1/2 cup butter
1/4 cup cocoa
6 Tbsp. buttermilk
1 lb. box powdered sugar
1 tsp. vanilla

Heat butter, cocoa, buttermilk until it bubbles. Put powdered sugar in bowl and pour hot mixture over sugar. Stir until smooth. Add vanilla and stir. Pour mixture evenly over peanut butter and cake.

Fudge Macaroon Pie

3 squares unsweetened
chocolate such as Baker’s
½ cup butter
3 eggs slightly beaten
¾ cup sugar
½ cup all–purpose flour
1 tsp. vanilla
2/3 cup sweetened
condensed milk
2–2/3 cups flaked coconut
Melt chocolate and butter in pan over low heat. Stir in eggs, sugar, flour, and vanilla. Pour into greased 9–inch pie plate.

Combine condensed milk and coconut. Spoon over chocolate mixture leaving ½ – 1 inch border.

Bake at 350 degrees for 30 minutes. Cool before serving.