Here are recipes for two desserts a few of us were discussing at Wednesday's luncheon:
CHERRY CHOCOLATE CAKE
1 box chocolate cake mix
2 large eggs
1 21-oz. can cherry pie filling
1 teaspoon vanilla
Combine ingredients and mix with a spoon (don't use mixer -- it'll smoosh the cherries). Pour into greased and floured pan. Bake 30-35 minutes @ 350 degrees.
Frosting:
1 cup sugar
5 Tablespoons margarine
1/3 c. milk
1 cup chocolate chips
Cook first 3 ingredients. After it comes to a boil, cook one minute longer. Add chocolate chips and stir until melted. Spread on cooled cake. If frosting is too thin, let it sit a bit till it thickens, and stir again before spreading.
CHOCOLATE CHIP CREAM CHEESE BALL
8 oz. cream cheese, softened
½ c. butter, softened
¼ t. vanilla
¾ c. powdered sugar
2 T. brown sugar
¾ c. mini chocolate chips (or mini M&M’s – found in the baking section)
¾ c. toffee pieces (can be mixed with chopped pecans for ¾ c. total, or use milk chocolate Heath bar pieces)
Chocolate graham cracker sticks (or regular graham crackers broken into rectangles)
Beat together cream cheese, butter, vanilla and sugars until smooth. Add mini chocolate chips. Refrigerate for 2 hours. Form mixture into ball (it helps to use 2 pieces of waxed paper). Roll in toffee pieces. Refrigerate until ready to serve. Serve with graham crackers.