n melted chocolate then fold in cherries and chocolate candy bars. Transfer to
nch cake pan.
Heat chocolate and butter in a saucepan
irm.
For the chocolate topping, melt chocolate and oil in a
Preheat oven to 350\u00b0.
Using solid shortening or margarine (not oil), grease and flour 15 x 10-inch pan.
In large bowl, combine first 4 ingredients.
By hand, stir until well mixed.
Pour into prepared pan.
Bake 20 to 30 minutes until toothpick inserted comes out clean.
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, 1 minute.
Remove from heat; stir in chocolate pieces until smooth.
Pour over bars.
Makes about 3 dozen bars.
Melt margarine in a 9 x 13-inch pan on stovetop.
Remove once melted.
Use blender to turn graham crackers into crumbs and spread evenly over melted margarine in pan.
Spread chocolate chips over crumbs.
Spread nuts and coconut over chips.
Pour 1/2 can of condensed sweetened milk over mixture.
Spread can of cherry pie filling over all.
Then add remaining condensed milk by drizzling over cherry pie filling.
Bake at 350\u00b0 for 25 minutes. Cut, when cool, into bars.
isted, beginning with the white chocolate or vanilla chips. If there
Heat oven to 350\u00b0.
Grease and flour 13x9-inch pan.
In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
Spread in greased and floured pan.
Bake at 350\u00b0 for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, milk and margarine.
Bring to a boil; boil 1 minute, stirring constantly.
Remove from heat; stir in chocolate chips until smooth.
Pour and spread over warm bars.
Cool completely and cut into bars.
Combine sugar, oleo and milk and boil 1 minute.
Stir constantly.
Remove from heat and stir in chocolate chips.
When melted, pour over partially cooled bars.
ilk mixture. Add finely chopped chocolate and stir until melted. Stir
Beat eggs, then add cake mix, cherry pie mix and almond flavoring, mixing by hand.
Spread in greased jelly roll pan (11 x 16-inch) and bake at 350\u00b0 for 25 to 30 minutes.
When cool, frost.
Preheat oven to 350\u00b0.
In a large bowl, combine cake mix, pie filling, extract and eggs.
By hand, stir until well mixed.
Pour into greased and floured 10 x 15-inch pan.
Bake 30 minutes.
In small saucepan, combine sugar, butter and milk.
Boil for 1 minute, stirring constantly.
Remove from heat, stir in chocolate pieces until smooth.
Pour over still warm bars.
By hand, mix eggs, water, extract and cherries.
Fold carefully into dry cake mix, trying not to smash the cherries, but getting the lumps out of the cake mix.
Spread into a greased and floured jelly roll pan (15 x 10-inch).
It will be very thick. Bake at 350\u00b0 for 20 to 25 minutes.
Frost with your favorite frosting and cut into bars or squares.
Can frost with Fudge Frosting.
Heat oven to 350\u00b0.
Grease and flour 15 x 10 x 1- inch baking pan or 13 x 9- inch pan.
In large bowl, combine all bar ingredients; stir until well blended.
Spread in pan. Bake until toothpick inserted in center comes out clean.
For 15 x 10 x 1- inch pan,
bake 20 - 30 minutes.
For 9 x 13 pan, bake 25 - 30 minutes.
Pour and spread frosting over warm bars.
Cool completely.
Cut into bars.
Yield: 48 bars.
tir in the cherries, white chocolate and almonds.
Scrape the
Mix
cake
mix, pudding, eggs and almond extract.
Fold in cherry
pie filling and milk.
(Makes a heavy batter.) Turn batter onto a
greased jelly roll pan.
Bake at 350\u00b0 for 20 to 30 minutes, until cake springs back.
Cool.
Heat oven to 350\u00b0. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with shortening; lightly flour. Mix cake mix, pie filling, eggs and chocolate chips in large bowl with spoon. Pour into pan. Bake 20 to 30 minutes. Cool completely, about 1 hour. Frost with frosting.
Heat oven to 350.
Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray.
Mix cake mix (dry), pie filling, eggs and chocolate chips in large bowl with spoon.
Pour into pan.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Frost with frosting.
Cut into 8 rows by 6 rows.
Heat oven to 350\u00b0.
In a bowl, put cake mix, cherry filling, extract and eggs.
Stir the mixture by hand until well blended. Pour into greased 12 x 15-inch pan.
Bake 20 to 30 minutes until toothpick comes out clean.
Combine cake mix, eggs and almond extract in bowl; mix well. Stir in pie filling gradually.
Pour into lightly greased and floured 9 x 13-inch baking pan.
Bake at 350\u00b0 for 25 to 30 minutes or until cake tests done.
Combine sugar, butter and milk in saucepan; mix well. Bring to a boil over medium heat, stirring frequently.
Remove from heat.
Stir in chocolate chips.
Spread icing over hot cake.
Yield:
30 servings.
Melt the chocolate in a saucepan over low