iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl and
Heat milk and melt marshmallows. Set aside to cool or set up. Whip cream and fold into marshmallow mixture. Add creme de menthe and creme de cocoa. Pour into cracker crumb crust. Refrigerate.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
Place milk in double boiler and add marshmallows stir until melted.
Cool.
(I place ice in a large bowl and set the marshmallow pan inside to cool faster.)
Then add creme de menthe, creme de cocoa and a few drops of food coloring.
Keep pan in ice and stir until liquor is blended in.
Add well beaten whipping cream, fold and pour into pie crust.
Freeze.
Remove 15 mins. prior to serving.
Cream butter, sugar, eggs and vanilla in large mixing bowl until light and fluffy.
Combine flour, cocoa, baking soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 50 minutes or until cake tester comes out clean.
Cool 10 minutes.
Remove from pans. Sprinkle each layer with one tablespoon creme de cacao.
Cool completely.
Meanwhile, prepare creme de cacao filling.
Melt marshmallows in milk, pinch salt in top of double boiler. Let cool and add creme de cocoa and creme de menthe slowly. Whip cream and fold into mixture.
This fills 9-inch chocolate crumb pie crust.
Keep in refrigerator.
It can be frozen.
/2 cup butter and cocoa powder.
Heat & stir until
4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking
Sprinkle gelatine onto cold milk, let stand 5 minutes.
Melt butter, stir in 1/3 cup sugar and cocoa.
Add gelatin mixture. Blend well, stir in beaten egg yolks.
Blend well.
Heat until mixture is hot, do not boil.
Beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until stiff.
Pour into creme de cacao mixture.
Fold until mixed.
Chill until firm.
argarine with 1/2 cup cocoa.
Heat and stir until
Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
Preheat oven to 350\u00b0. Bring water, Crisco, butter and cocoa to a boil. Combine flour and sugar and pour hot mixture over this and mix well. Add baking soda, salt, vanilla, creme de menthe, buttermilk and eggs. Mix well. Pour into greased 9 x 13 pan. Bake for 40 minutes or until it tests done with a toothpick.
Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.
sieve.
Combine eggs, creme de cacao, cream, and vanilla in
Melt the creme de menthe candies over low heat.
Slowly stir in the warm milk.
Continue heating and stirring until chocolate and milk are thoroughly blended, creamy, and steaming.
If mixture is too thick for your liking, add a bit more milk.
If you like a more minty flavor, add another candy piece or two!
Combine cake mix, oil, pudding, eggs, coffee and kahlua and creme de cocoa in a large mixing bowl.
Beat about 4 minutes at medium speed.
Spoon into a well-greased Bundt pan and bake at 350\u00b0 for 45 to 50 minutes.
Remove cake from pan when cool. Punch holes in cake with meat fork and spoon topping over.
Blend in blender the chocolate milk and creme de cocoa.
Add banana.
Blend until smooth.
Add ice cubes, one by one.
Blend until smooth.
Pour in glass top with chocolate wafers (crushed) or chocolate chips.
he 2 tablespoons sugar and creme de cacao. Stir until sugar has
Melt chocolate in top of a double boiler over simmering water. Remove top from water and stir in butter until melted.
Blend in powdered sugar, salt, corn syrup, hot water and creme de cocoa. Add vanilla when mixture has cooled slightly.
nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5