Makes 6 cups
(1 1/2 cups makes enough for 12 cupcakes)
- water
- ⅛ teaspoon salt
Makes about 22 cookies
Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.
- ground ginger
- ground cloves
- ground allspice
- ground black pepper
- large egg yolk
Makes two 9-inch cake layers
Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.
- cake flour
- vegetable oil
12 servings – 6 points/serving
- fat-free egg substitute
- unsweetened applesauce
- "moist" variety dark chocolate cake mix
- Crust Ingredients:
- all-purpose flour
- brown sugar
- Argo Corn Starch
- finely chopped pecans
- Filling Ingredients:
- butter or margarine
- heavy cream
- Karo Light or Dark Corn Syrup
- semi-sweet chocolate chips
- Brownie:
- butter
- sugar
- eggs
- 1# can Hershey Chocolate Syrup
- flour
- chopped walnuts
- vanilla
- Frosting:
- butter
- milk
- milk
- bag chocolate chips
- yellow cake mix
- eggs
- warm water
- instant lemon pudding
- oil
- poppy seed
Must sit overnight.
- Rhodes frozen dinner rolls
- sm box Butterscotch Pudding mix
- butter
- brown sugar
- Pecans or other nuts
- butter
- sifted powdered sugar
- vanilla
- water
- sifted flour
- pecans
- powdered sugar