Desserts

Chocolate Ice Box Dessert
1 cup pecans
1 stick butter
1 cup flour
8 ounces cream cheese (room temperature)
1 cup powdered sugar
3 cups Cool Whip
1 package instant chocolate pudding
1 package instant vanilla pudding
3 cups milk
Hershey bar

Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350 degrees for 20 minutes and cool. Mix together cream cheese, powdered sugar, and 1-1/2 cups of Cool Whip. Gently pour over the crust. Combine puddings and milk. Beat with mixer. Stir in 1-1/2 cups of Cool Whip. Put on top of first layer. Grate Hershey bar on top. Cool and serve.


Chocolate Sheet Cake

2 cups flour
2 cups sugar
1 stick margarine
1/2 cup Crisco or cooking oil
1 cup water
3 tablespoons cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla

ICING:
1 stick margarine
3 tablespoons cocoa
4 tablespoons milk
1 box powdered sugar
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

In large bowl, sift together flour and sugar. Bring to a boil the following: margarine, Crisco or cooking oil, water, and cocoa. Whip into flour and sugar. Mix together eggs, buttermilk, soda and vanilla and then add to mixture. Batter will be thin. Bake in a large sheet pan or 2 small sheet pans at 350 degrees about 25 minutes or until done. Icing: Bring to a boil: margarine, cocoa, milk, powdered sugar and vanilla. Mix while hot. Pour on warm cake. 1/2 cup chopped nuts may be added to icing