STORM's blog: "RECIPES--DESSERTS"

EASY CHOCOLATE SYRUP 1/3 cup cocoa 1 cup sugar 1/8 teaspoon salt 2 tablespoons light corn syrup 1/2 cup cold water 1 tablespoon cold water 1 tablespoon butter 1 teaspoon vanilla Combine all but butter and vanilla in saucepan. Bring to full boil and cook 10 minutes, timing from beginning of full boil. Stir only to keep from boiling over. Remove from heat and add butter and vanilla, stir. The longer it stands, the thicker and better it becomes.

EASY CARAMEL SAUCE 1 1/2 cups firmly packed brown sugar 2/3 light corn syrup 1/4 cup butter or margarine 1/8 teaspoon salt 1 (5.33-oz) can evapotrated milk Combine sugar, corn syrup and butter in medium saucepan; cook on medium heat to soft ball stage (234-240 degrees), stirring constantly. Remove from heat. Stir in salt and milk. Serve warm over ice cream. Makes 2 1/4 cups.

DEATH BY CHOCOLATE CAKE 1/2 lb. sweet butter, softened 1 c. self-rising flour 4 eggs, room temperature 1 tsp. vanilla 1 c. sugar 1 (14 oz.) can Hershey's syrup Confectioners sugar or whipped cream for garnish Put all ingredients into one bowl. Mix until smooth. Pour into spring formed pan lined with foil or greased Pyrex dish. Bake 1 hour at 350 degrees. Cool. Remove

CINNAMON CREAM SYRUP 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 1/2-3/4 teaspoon cinnamon 1/2 cup evaporated milk In small saucepan, combine corn syrup, sugar, water and cinnamon. Bring to boiling over medium heat, stirring constantly. Cook and stir 2 minutes more. Remove from heat and cool 5 minutes; stir in evaporated milk. Serve warm over pancakes or waffles. Keeps well in the refrigerator. Makes 1 2/3 cups

CHOCOLATE TWINKIE CAKE 1 chocolate cake mix (not moist variety) 5 tablespoons flour 1-cup milk 1-cup sugar 1/2 teaspoon salt 1-teaspoon vanilla 1/2 cup shortening 1/2 cup butter Your favorite chocolate frosting Bake cake mix according to package directions in a 9 x 13-inc pan. Cool. Mix flour and milk and cook over low heat until thick. Cool. Place sugar, shortening, butter, salt and vanilla in a bowl and mix. Add cooled flour mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and top one half with filling. Place other half of cake on top of filling. Frost with chocolate frosting.

CHOCOLATE PIE 1 cup cocoa 1/4 cup corn starch 3 separated eggs 1 1/2 cups sugar 1/4 teaspoon salt 2 cups milk 2 teaspoons vanilla 1 baked pie shell Mix cocoa and cornstarch. Ad beaten egg yolks, sugar and salt. Add milk gradually, stirring constantly. Cook until thick. Add vanilla and pour into a baked pie shell. Beat egg whites frothy, add sugar and beat until stiff. Spread on pie and bake in slow 275 degree oven for 30 minutes. ( You may use whipped cream as topping instead of egg, of course.)

CHOCOLATE AMARETTO CHEESE CAKE 2 1/2 c. crushed chocolate cookies (or graham crackers) 1/2 c. melted butter 3 (8 oz.) pkgs. cream cheese 3/4 c. sugar 4 eggs 1 c. chocolate chips, melted 1 tsp. vanilla 1/2 c. Amaretto 1 c. sour cream 2 tbsp. Amaretto Combine crushed cookies with 1/2 cup butter. Press into 9" greased spring form pan 2" up the sides. Chill. Mix sugar and cream cheese, beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate, 1/4 cup butter, 1 cup sour cream, vanilla and 1/2 cup Amaretto; mix well. Pour into crust. Bake at 350 degrees for 65 minutes or until set. Mix 1 cup sour cream with 2 tablespoons Amaretto. Spread on top of cake. Garnish with toasted almonds. Bake for 3 minutes. Cool and refrigerate.

Butterfingers Cake 1 German chocolate cake mix 1 can eagle brand milk 6-8 Butterfingers candy bars 1 (8-oz) tub cool whip Bake cake as directed on the cake mix package. When cake is done and while still hot, poke holes in it. Pour 1 can of eagle brand milk over top. Crush 3 to 4 Butterfingers candy bars, sprinkle on top. Take 1 (8-oz) tub of cool whip and 3 to 4 Butterfingers candy bars (crushed) and mix together. Spread on cooled cake.

BETTER THAN SEX CAKE 1 box yellow cake mix 1 box French vanilla pudding (can be instant) 1/2 c. oil 1/2 c. water (some recipes call for milk instead) 4 eggs 1 (8 oz.) carton commercial sour cream 1 (6 oz.) bag sweet chocolate chips 1 c. chopped pecans 1 bar (or 1/2 box) German chocolate, grated 1 c. coconut, toasted Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done. Karen Neenan said she believes the secret to the recipe is thorough blending between each ingredient - even between the addition of each egg. ICING FOR B-T-S CAKE 1 (8 oz.) pkg. cream cheese, at room temperature 1 box confectioners' sugar 1 tsp. vanilla Nuts and coconut Cream cheese and sugar until smooth. Add vanilla, nuts and coconut. BETTER THAN SEX CAKE 2 1 1/2 c. sugar 9 oz. frozen whipped topping 1 box vanilla pudding 1 box butter cake mix 1 sm. size can crushed pineapple Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake. Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.

BANANA NUT BREAD 2 2/3 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup or 1 stick margarine 1 cup sugar 3 eggs 2 medium-ripe bananas, peeled and mashed 3/4 cup chopped pecans 2 teaspoons grated orange rind (optional) Grease a 9 x 5 x 3 inch loaf pan and line bottom with waxed paper. Sift flour, baking powder, salt and baking soda together. Cream margarine and sugar until fluffy. Beat in eggs, one at a time until fluffy again. Stir in in flour mixture alternately with bananas. Fold in pecans and orange rind. Pour into pan and bake in 325 degree oven for 2 hours and 20 minutes.