"The Crew's Favorite Desserts"

Grandma Kring’s Chip Chocolate Cake

Ingredients:
1 cup softened butter
2 cups sugar
4 egg whites
3.5 ounces of grated dark chocolate. (Bittersweet)
1 cup milk
2 1/2 cups all purpose flour
4 teaspoons baking powder
Pinch of salt
Directions:In a mixer, creme your butter and sugar till fluffy. Mix in the milk and egg whites. In a separate bowl mix your dry ingredients. Slowly incorporate the dry ingredients into your wet ingredients on a low speed. Once it’s all incorporated, mix in your grated chocolate with just a few turns of the mixer. Pour batter equally into two - 8 inch square baking pans. Bake cakes in a 350 degree oven for 30 minutes. Allow to cool completely.


Vanilla Frosting
Ingredients:
1cup butter
2 1/2 cups of sifted powder sugar
1 teaspoon vanilla
Directions:
Cream the butter and blend in the powdered sugar. Add vanilla and stir all together. Cut your cakes in half to form 4 rectangle pieces. Place a small amount of icing on the top of one half, then place the other half on top. You will have two rectangle cakes. Finish icing the cakes with frosting. Then for the added decoration, melt ¼ cup of semi sweet chocolate and spread or stroke the melted chocolate with a fork over the frosting to give a streaked appearance. Note: You do not need to heavily coat the cakes with frosting. When you streak with the chocolate it will cover up any bare spots you might have.


Val's Pecan Pie

Ingredients:
1 cup sugar
3/4 cup corn syrup
1/2 cup margarine
3 beaten eggs
1/2 cup chopped pecans and halves
1 T Vanilla

Directions:
Blend sugar, syrup and margarine in a heavy saucepan. Cook over medium heat until mixture boils. Blend hot mixture into eggs. Stir in pecans and vanilla. Pour into a deep dish pie shell. Bake at 350 for 40 - 45 minutes. Allow to cool thoroughly. This recipe makes one pie.

Cashew Caramel Fudge

Ingredients:
½ cup butter
1/3 cup baking cocoa
¼ cup brown sugar, packed
¼ cup milk
3 1/2 cups powdered sugar
1 t. vanilla extract
30 caramel candies unwrapped (or one whole bag)
1-2 T water
1 cup finely chopped cashews
½ cup semi sweet chocolate chips
½ cup milk chocolate chips

Directions:
Combine first four ingredients in a sauce pan and cook until melted and starts to boil. Remove pan from heat and stir in powdered sugar a cup at a time and then vanilla. Pour into a buttered 8 x 8 baking dish and set aside. In another pan heat caramels and water until melted. Remove from heat and stir in cashews. Spread over the cocoa mixture and set it aside. Melt chocolate chips together in the microwave and pour evenly over caramel nut layer. Refrigerate until firm. When you are ready to eat, take it out of the fridge at least an hour or two before time. The caramel needs time to soften up again. Cut into bite sized pieces.

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