Carpathian 17 - Dark Celebration

g
    Saturated fat, 4.5 g
    Sugars, 18 g
    Cholesterol, 45 mg
    Protein, 3 g
    Sodium, 240 mg

    Jaxon's Jell-O Cake or J axon's Blood Cake
    Submitted by: Su-Pei Li
    Hilliard, Ohio

    Enjoy! If not completely enjoyed in one sitting, cover loosely and refrigerate.

    1 box white cake mix, prepared per package instructions
    1 large package (6-oz) Jell-O mix in a red color (raspberry is my favorite) 1 tub Cool Whip

    1. Make and bake cake in a 13 x 9-inch pan.
    2. Add 2 cups boiling water to dry Gelatin mix. Note that this is only half the water called for in making regular Jell-O. Do not add the 2 cups cold water, only hot.
    3. Cut slits all the way to the bottom into warm (just slightly cooled) cake every few inches with a butter knife.
    4. Pour warm gelatin liquid over warm cake.
    5. Refrigerate to cool completely.
    6. After completely cooled, top with Cool Whip.

    Dark Chocolate Profiteroles
    Submitted by: Nancy A. Staab
    Saint Albans, WV

    Profiteroles are little puff pastries filled with ice cream. They are surprisingly easy to make and are guaranteed to dazzle your guests. First, prepare the pate a choux (puffpastry):

    1/2 cup water
    1/4 teaspoon salt
    1/4 cup unsalted butter, cut into pieces
    3 large eggs, room temperature

    1 ounce unsweetened baking chocolate, broken into small pieces 1/2 cup plus 1 tablespoon flour
    1. Preheat oven to 400°. Line two baking sheets with parchment paper and lightly butter the paper.
    2. Heat the water, salt, chocolate and butter. Bring to a boil and remove from heat.
    3. Immediately add the flour and stir quickly with a wooden spoon until smooth.
    4. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.
    5. Add 1 egg and beat it thoroughly into the mixture. Beat in the second egg until the mixture is smooth.
    6. In a small bowl, beat the third egg . Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.
    7. Shape the dough, while warm, into mounds of about 1 1/2 inches.
    Gently push down any points, because they will burn. Bake 30 minutes or until puffed and brown.
    8. Remove from oven and allow to cool completely. The puff pastry will have a hollow center.
    9. When you are ready to serve, open the pastry by making a small opening and fill with a quality chocolate ice cream, drizzle with raspberry sauce and garnish with a few raspberries.

    Dark Chocolate Cool Whip Cookies
    Submitted by: Soemer Simmons
    Normal, IL

    MAKES APPROXIMATELY 4-5 DOZEN COOKIES

    1 German chocolate cake mix
    1egg
    1 (8-oz) container of Cool Whip, thawed powdered sugar

    Put several cups of powdered sugar into a mixing bowl. Put aside. In a separate bowl, beat together dry cake mix, egg and Cool Whip as well as possible. Take 3/4 batter and roll it into a ball in the powdered sugar. Place balls 2 inches apart on an ungreased cookie sheet.
    Bake at 350° for 11 minutes.

    Midnight Delights
    Submitted by: Marie Ohngren
    Croswell, MI

    1 cup washed blueberries
    2 cups sliced strawberries mixed with 1/2 cup sugar and 1/2 cup grenadine 2 cups cubed angel food cake
    4 ounces shaved dark chocolate 1 carton Cool Whip

    Alternate berries with cake, in 4 glass goblets, ending with strawberries. Top with Cool Whip. Drizzle with strawberry juice and finish with shaved dark chocolate.

    Sinful Confections
    Submitted by: Deborah J. Macklin
    Biloxi, MS

    1 jar smooth peanut butter

    1-2 boxes of powdered sugar
    1 package of chocolate chips
    1/2 bar of paraffin wax

    Mix peanut butter with powdered sugar—enough to form mixture into 1-inch balls. Melt package of chocolate chips and 1/2 bar of paraffin wax in a double boiler. Dip peanut butter balls into chocolate and set on waxed paper to dry.

    Festive Punch
    Submitted by: Stephanie Azmoudeh
    Tampa, FL

    12 cups brewed vanilla nut coffee
    1/2 cup sugar
    1 gallon vanilla ice cream
    1 gallon chocolate ice cream
    3/4 — 1 cup Frangelico liqueur
    1 can Redi-Whip cream
    Hershey's special DARK syrup

    Brew coffee; add 1/2 cup sugar while hot. Make sure that the sugar is dissolved. Cool coffee.
    Thirty to forty-five minutes before serving, put both ice creams in punch bowl. Add coffee over ice cream. Add Frangelico (can use Kahlua or Bailey's Irish Cream instead).
    Top with whipped cream. Drizzle chocolate syrup over top.

    Prussian Dark Chocolate Cherry Cake
    Submitted by: Margee Ott, great-granddaughter of Prussian immigrant Baldwin, WI

    From my German immigrant