Friday, April 23, 2010

A Sweet Post for Friday

Normally I do not post anything on Fridays. I am usually pretty busy and just don't have any time. Today was birthday day at work and we had two FABULOUS desserts. I had to share the recipes:


1 box chocolate cake mix
1 c. Kahlua (or chocolate or caramel syrup?)
4 boxes prepared chocolate mousse instant pudding (don't know if they still make this)
4 Skor (Heath) bars, broken up
2 med. size tubs Cool Whip

Bake cake in a 13 x 9 inch glass baking dish. When cooled, poke with a fork. Pour kahlua over to saturate. Cover with plastic wrap and refrigerate overnight.

Assemble in trifle bowl. In a 3 1/2 quart trifle bowl layer ingredients. First, half the cake, broken into chunks. Second, half the pudding mousse. Third, half the candy pieces. Top with half the Cool Whip. Repeat layering and top with chocolate shavings. Refrigerate until serving. Serves: 8 to 12 people.

The Paul Newman Chocolate Cake 1 box German Chocolate Cake Mix (or use your favorite recipe)
1 can (14 oz) sweetened and condensed Milk
1 jar (16 oz) Mrs. Richardson's Butterscotch Caramel (or make your own)
1 container Cool Whip (or whipped cream)
4 (1.5 oz) Heath Candy Bar, crushed (or your favorite topping)

Bake cake according to box directions, using a 9" x 13" pan. While cake is still hot, poke holes from top through to the bottom using the handle of a wooden spoon. Pour condensed milk over the top and let soak in. Pour caramel over the top. Let cool completely. Spread whipped topping over the entire cake. Sprinkle crushed candy over the top.

After that, @mguhlin shared this site that is full of graphic organizers for specific teaching strategies. Make sure you print out the graphic organizer that is suggested. Have a great weekend!

1 comment:

  1. You're killing me! I haven't had chocolate in 8 weeks now. I am missing it so much. These recipes look heavenly.