Carpathian 17 - Dark Celebration

the earth). Add well-placed leaves of choice and a possible design or formation of some sort with any leftover mousse. I know your wonderfully creative mind can think of something.
    Or:
    Keeping it DARK, with the dark chocolate glaze on top of a layer of mousse, finishing off with optional garnishes done in mousse with a decorating bag and chocolate-covered leaves.

    DARK CHOCOLATE GLAZE INGREDIENTS
    4 ounce dark chocolate
    3 tablespoons butter
    1 tablespoon milk
    1 tablespoon light corn syrup
    1/4 teaspoon vanilla

    1. In a small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat.
    2. Stir in milk, syrup and vanilla. Place cake on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Chill about 10 minutes to set glaze.

    The Next Best Thing to… Feehan Novels
    Submitted by: Diana M. Dennison

    Oxford, ME

    1 stick margarine or butter
    1 cup flour
    1 cup pecans
    1 (8-oz) package cream cheese
    1 (16-oz) carton Cool Whip
    1 cup sugar
    3 cups milk
    1 large chocolate instant pudding
    1 large vanilla instant pudding extra pecans and chocolate shavings for top 1. Mix margarine or butter, flour and pecans. Press into 9 x 13-inch pan. Bake in 350°
    oven for 15 minutes. Let cool.
    2. Mix cream cheese, 1/2 of Cool Whip and sugar. Spread over crust. Mix milk, chocolate and vanilla instant puddings until stiff.
    3. Spread over first layer. Spread remaining Cool Whip over top.
    4. Garnish with pecans and chocolate shavings.
    Dark Molten Chocolate Cakes
    Submitted by: Abby Leavitt
    Veyo,UT

    6 ounce (1 1/2 package) dark bittersweet chocolate baking bars 1 1/2 cups powdered sugar
    1/2 cup flour

    3 whole eggs
    3 egg yolks raspberries (or other fruit)

    Preheat oven to 425°. Grease 6 (6-oz) custard cups or souffle dishes. Place on baking sheet.
    Microwave chocolate and butter in a large microwaveable bowl on medium (50 percent) for 2 minutes or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
    Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers.
    (Centers should be oozy.) Let stand 1 minute. Run a small knife around cakes to loosen.
    Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with a fruit, such as raspberries. Drizzle with hot fudge or add to the side.
    Serve immediately, best when warm.

    Sunset Pumpkin Bars
    Submitted by: Liz Kreider
    Fargo, ND

    BAR INGREDIENTS
    2 cups sugar
    3/4 cup oil
    4 eggs
    1 can (15-oz) pumpkin
    2 cups flour
    2 teaspoon baking soda
    1 teaspoon salt

    3 teaspoon cinnamon

    FROSTING INGREDIENTS
    8 ounces cream cheese
    1/2 cup butter
    2 teaspoons milk
    1 teaspoon vanilla
    1/2 teaspoon maple flavoring
    1 cup powdered sugar

    Mix bar ingredients together and bake in a 9 x 13-inch pan at 350° for 20-25 minutes. Let cool. Mix frosting ingredients together and frost before cutting into sunset bars.

    Chocolate Cherry Bars
    Submitted by: Peggy Barker
    Suquamish, WA

    MAKES APPROXIMATELY 3 DOZEN

    My grandmother used to make these yummy bars. She died in 1997 and I just recently found the recipe again. They are even better than I remembered them.

    BAR INGREDIENTS
    1 package fudge cake mix

    1 can (21-oz) cherry pie filling
    1 teaspoon almond extract
    2 eggs, beaten

    FROSTING
    1 cup sugar
    5 tablespoon butter (no substitutions)
    1/3 cup evaporated milk
    1 (6-oz) package chocolate chips

    Grease and flour 13 x 9-inch pan. In a large bowl, combine first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out clean.
    In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, 1 minute.
    Remove from heat; stir in chocolate chips until smooth. Pour over bars.

    Dark Chocolate Tapioca Pudding with Strawoerries
    Submitted by: Amanda Brown
    Utica, MI

    MAKES 8 SERVINGS OF 1/2 CUP EACH

    1 egg
    2/3 cup sugar
    3 tablespoons Minute tapioca

    3 1/2 cups milk
    2 squares of DARK baking chocolate
    1 teaspoon vanilla
    4 large strawberries (cut into slices)

    Beat egg lightly in medium saucepan with a wired whisk. Add sugar and tapioca. Mix well and gradually add milk, beat well after each addition. Let stand 5 minutes. Add