Submitted by Martha Warner and Stacie Kinlaw with Mary Kay Cosmetics
RED VELVET CAKE
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2 eggs
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2cups sugar
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1 cup butter (room temperature)
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1 cup buttermilk
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2 ½ cups cake flour
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½ teaspoon baking soda
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1 teaspoon vanilla flavoring
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1 tablespoon cocoa
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1 tablespoon apple cider vinegar
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2 oz. red food coloring
Cream butter and sugar, and eggs 1 at a time. Eat until fluffy. Combine cocoa and vinegar, stir together and make a paste. Add butter and sugar mixture. Sift flour and measure 2 ½ cups. Add salt and baking soda to flour. Resift. Add flour to the cake mixture alternately with buttermilk — beginning and ending with flour. Mix for approximately one minute until blended. Add vanilla flavoring and food coloring. Mix well. Pour cake batter into three well-greased 9 inch round cake pans. Bake for 20 minutes at 350°.
Frosting
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18 oz. cream cheese (room temperature)
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½ cup butter (room temperature)
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1 teaspoon vanilla flavoring
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16 oz. Confectioner’s Sugar
CHOCOLATE CHESS PIE
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2 eggs
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¼ cup butte, melted
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1 ½ cups sugar
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5 oz. evaporated milk
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3 ½ tablespoons cocoa
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1 teaspoon vanilla flavoring
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1 regular pie crust (unbaked)
Beat eggs. Add butter, vanilla and milk. Mix sugar and cocoa well. Add liquid mixture and mix well. Bake in an unbaked pie shell for 45-50 minutes at 350° (For a crispier crust, bake pie crust for about 5 minutes prior to filling with chocolate mixture).
EASY CAKE BALLS
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1 box cake mix (any flavor)
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***Any ingredients needed on the cake box: oil, eggs, etc.
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1 (16 oz.) container icing/frosting (any coordinating flavor)
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1 (12 oz.) package candy melt chocolate (white is prettiest) or 1 (12 oz.) package white chocolate morsels SPRINKLES (Any color)
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1 teaspoon shortening
Prepare cake according to package directions. While still warm, crumble the cake in a large mixing bowl. Stir in icing. ROLL mixture into tiny bite-sized balls and place in a freezer-safe container. Plae container in the freezer for several hours or ideally; overnight. When ready to serve, remove from the freezer and dip as needed.
“Three things will last forever, faith, hope, and love- and the greatest of these is love” – 1 Corinthians 13:13 (NLT)
“So now I am giving you a new commandment: Love each other. Just as I have loved you, you should love each other.” – John 13:34 (NTL)
Dipping:
When ready to dip, melt chocolate morsels or candy melts in the microwave. Add one teaspoon shortening to improve the texture of the chocolate. Melt chocolate in increments. Stir several times while melting. Do not overheat. When melted, dip frozen cake balls. Melt additional chocolate as needed, to prevent chocolate from hardening before dipping is completed. Using a spoon, dip each cake ball in the melted chocolate and place on wax paper to dry. Add sprinkles immediately as the chocolate hardens very quickly!
NOTES: Favorite combos are yellow cake mix with cream cheese icing; strawberry cake mix with cream cheese icing, and red velvet cake mix with cream cheese icing use crushed pecans instead of sprinkles.
CHOCOLATE CRUNCH CANDY
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1 cup butter
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1 cup brown sugar
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1 cup finely chopped pecans or walnuts (toasted)
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1 (12 oz.) bag chocolate chips/morsels (milk chocolate or dark)
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1 ½ sleeves of saltine crackers
Chop and toast nuts. Line a 11 x 17 baking pan with aluminum foil. Place saltine crackers on foil. Combine butter and sugar. Boil for one minute. Pour mixture over saltine crackers. Bake for ten minutes at 350°. Remove from the oven and cool for approximately one to two minutes. Spread chocolate chips over mixture. Return to the warm oven for approximately one minute to melt chocolate then spread chocolate evenly. Sprinkle chopped nuts over melted chocolate. Very gently, press nuts into chocolate mixture. Allow mixture to cool and cut in bite-size squares.
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