Hostess Cupcake Cake (Ding-Dong Cake)
Tip: Prepare milk and flour paste for the filling first so it can cool.
Cake: Bake dark chocolate cake mix in 9x13 pan. COOL COMPLETELY. (Can also use 2 - 9” round pans or 3 - 8” pans.) After cake has cooled completely slice in half either length wise or in middle for square cake.
Filling: Paste: Mix 4 level tbsp. flour with 1 cup milk. Cook until thick. Microwave about two minutes, stirring every 30 seconds. Cool.
Mixture should be a thick paste when cool, but not too thick.
Filling Continued: With large mixer beat 1/2 cup butter and 1/4 cup Crisco for 4 minutes. Gradually add cooled paste mixture and beat another four minutes. Add 1 tsp. vanilla.
Assemble cake with filling between layers. Prepare chocolate frosting of your choice.
Easy Fudge
(Double Batch)
3 large bags of milk chocolate chips (12 oz. bags)
2 cans of Eagle Brand Milk
1-1/2 tsp. vanilla
Nuts - pecans or walnuts
Line 9”x13” pan with waxed paper. Set aside.
Pour two cans of Eagle Brand milk in non-stick pan. Add milk, chocolate chips. Use low to medium heat and stir and mash chocolate chips with wooden spoon until melted. Remove from heat and stir in vanilla and nuts.
Pour in waxed paper lined pan. Let set at least one hour or until completely cool. When set dump upside down and cut into squares.
Moose Munch
Popcorn
Almonds
Cashews
Nuts of your choice
Caramels, melted
Dark chocolate, melted
Milk chocolate, melted
White chocolate, melted
Pop a lot of popcorn. Scatter cooked popcorn on cookie sheets. Add nuts, pour melted caramels and chocolate over popcorn and nuts. Stir gently. Cool and store in air tight containers.
To share recipes with the Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.