DESSERTS

APPLE DUMPLINGS

Preheat oven to 350'.
2 tubes of refridgerator crescent rolls
2 Granny Smith apples ( peeled, cored, cut into 8 slices each )
Butter a 9x13 pan.
Roll 1 apple slice in each crescent.
Place them into pan, side by side.
In a saucepan, melt 2 sticks of butter.
Add 1 & 1/2 c. sugar. Just barely stir.
Mixture should still be grainy.
Add 1 tsp. vanilla.
Pour over crescents.
Gently pour 1 can of Mountain Dew over and around crescents.
Sprinkle with cinnamon.
Bake for 30-45 minutes, until crescents are golden and crusty.

EASY PEANUT BUTTER FUDGE

Melt together: 18 oz. creamy peanut butter
3 tbsp. milk
2 sticks butter
Add: 1 tsp. vanilla
1 and 1/2 # powdered sugar
1 c. chopped pecans
Dough will be very stiff.
Press into wax paper lined 9" pan.
Can store at room temperature.

PEANUT BUTTER DELIGHTS

25 oreos, crushed fine in food processor
Add 1 stick melted butter.
Press into 9x13 pan. Chill 10 minutes.
Beat together: 8 oz. softened cream cheese
1/4 c. sugar
2 tbsp. milk
Fold in 8 oz. Cool Whip.
Spread over oreo crust.
Refridgerate.
Add 3 c. milk to 2--4 oz. boxes of instant vanilla pudding.
Add 1/3 c. creamy peanut butter.
Spread over cream cheese layer.
Chill 10 minutes.
Add layer of Cool Whip.
Sprinkle with chocolate shavings or mini-chocolate chips.
Refridgerate for 4 hours.

TURTLE PUMPKIN PIE

1 graham crust
Swirl 1/4 c. caramel topping over crust.
Sprinkle with 1/4 c. chopped pecans.

Mix together: 1 c. pumpkin pie filling
1 c. milk
2--4 oz. boxes of instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. nutmeg
Fold in 1 c. Cool Whip.
Pour into crust.
Refridgerate until firm.
Top with Cool Whip.
Sprinkle with 2 tbsp. chopped pecans
and 1 tbsp. mini-chocolate chips.
Drizzle with 2 tbsp. caramel topping.

BREAD PUDDING WITH EGGNOG SAUCE

In a sprayed 9x13 pan, tear 1/2 to 3/4 loaf of French bread into pieces.
Sprinkle with 1/2 c. chopped pecans.
In a separate bowl, beat 3 eggs with
1/3 c. sugar
1/2 tsp. cinnamon
1 1/2 c. milk
Pour over the bread pieces.
Sprinkle with 2 T. brown sugar.
Cover and refridgerate for at least 2 hours and up to 24 hours.
Bake in a 350' oven for 50-60 minutes or golden brown.

EGGNOG SAUCE:
In a double-boiler, combine:
3 T. flour
1/2 tsp. salt
2 T. sugar
Slowly stir in 2 c. eggnog.
Cook over medium heat until thickened.
Cool slightly.
Serve over warm bread pudding.

SOUR CREAM BLACKBERRY PIE

1 pie crust
Add 4 c. blackberries
Cream together: 1 c. sour cream
1 c. sugar
3 tbsp. flour
1/4 tsp. salt
Pour over berries.
Topping: 1/4 c. bread crumbs
2 tbsp. sugar
1 tbsp. melted butter
Mix together and sprinkle over pie.
Bake at 375' for 40-45 minutes.

FRUIT CRISP

Into buttered 9x13 pan: 2-4 c. chopped fruit
Sprinkle over in order: 3/4 c. sugar
3 oz. box of jello to coordinate with fruit
1 yellow cake mix ( dry )
Pour over: 1/4 c. melted butter
1 c. cold water
Bake at 350' for 45 minutes.

BAKED RICE PUDDING

Spray an 8x8 pan.
Beat 3 eggs.
Slowly add 2 and 1/2 c. milk
3/4 c. sugar
1 tsp. vanilla
1 c. cooked rice
Pour into pan.
Set pan inside a 9x13 pan.
Add 1" water.
Bake at 325' for 1 and 1/2 hours.
Remove from oven.
Mix together: 1/4 tsp. nutmeg
1/2 tsp. cinnamon
Dust over rice.

NAPOLEONS

Frozen puff pastry 4 oz. box of instant pudding 8oz. cool whip
Thaw pastry sheet according to box directions. Use a pizza cutter to cut sheet into 9 equal squares. Bake according to directions. Watch closely. While baking, make pudding according to box directions. For strawberry napoleons, use vanilla pudding. Wash berries and slice thinly. Mix pudding with cool whip. Layer as in photo and sprinkle lightly with confectioner's sugar. Options: Use chocolate pudding and sprinkle with mini-chocolate chips or shavings of dark chocolate. Use butterscotch pudding and sprinkle with Heath bits. Use pistachio pudding and sprinkle with almond slivers. Use vanilla pudding and use fresh peaches. Use cheesecake pudding and sprinkle with blueberries. This is so easy and so delicious.

PEANUT BUTTER COOKIES

1 c. sugar
1 beaten egg
1 c. peanut butter

Mix well.
Drop by teaspoon onto baking sheet.
Flatten with fork dipped into sugar.
Bake at 350' for 18 minutes.
Remove to cooling rack.

RAISIN CREAM PIE

1 - 9" pie crust

1/2 c. sugar
3 tbsp. cornstarch
3 egg yolks
2 c. milk
2 tsp. lemon juice
1/2 c. raisins

In a medium saucepan, combine sugar and cornstarch.
Whisk in egg yolks, then milk.
Cook over medium heat till mix comes to a boil.
Boil 1 minute. Remove from heat.
Add lemon juice and raisins.
Pour into crust.
Meringue:
Beat 3 egg whites till foamy.
Gradually add 1/4 c. sugar.
Beat until stiff and glossy.
Spread over warm pie coming all the way to the edge.
Bake at 350' for 10-15 minutes or golden brown.
Can use Cool Whip if you prefer.

EASY COCONUT CREAM PIE

4 eggs

6 tbsp. butter

1/2 c. flour

pinch of salt

2 c. milk

2/3 c. sugar

1 c. coconut

1 tsp. vanilla

Put all ingredients in blender.

Blend for at least 10 seconds.

Pour into buttered and floured pie pan.

Bake 1 hour at 325'.

Will form its own crust.

SNOW ICE CREAM

Mix together: 1 c. sugar, 1 c. milk, 1 tsp. vanilla---blend well.
Wait for a big snowfall. Get out there while the snow is light and fresh. Scoop up a big bowl full.
Pour over snow, gently folding. Ready to eat!!! You can add berries or chocolate chips.

PEANUT BUTTER NO-BAKES

2 c. sugar
1/2 c. milk
1/2 c. butter
1/8 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. quick cooking oatmeal
Combine in a saucepan: sugar, milk, butter and salt.
Bring to boil and boil 1 minute.
Remove from heat.
Stir in vanilla and peanut butter until smooth.
Mix in oatmeal.
Drop by spoonful onto wax paper.

EASY BAKE COOKIES

1 box cake mix-- any flavor
1 stick butter
2 eggs
Cream eggs and butter.
Stir in cake mix.
Can add any flavor chips or raisins or nuts.
Drop by teaspoon onto baking sheet.
Bake at 350' for 8-10 minutes.

CARAMEL APPLE CHEESECAKE

2c. flour
1/2. brown sugar
1 c. softened butter
2 (8oz.) packages of softened cream cheese
1/2 c. sugar
2 T. sugar
2 eggs
1 tsp. vanilla
3 apples (peeled, cored, chopped)
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350'.
Combine flour, brown sugar and butter.
Press into buttered 9x13 pan.
Bake for 15 minutes.
Beat together cream cheese, 1/2 c. sugar, eggs & vanilla.
Sprinkle 1/3 of apples( I used Granny Smiths.) on crust.
Pour cream cheese mix over crust.
Combine remaining apples with 2 T. sugar, cinnamon & nutmeg.
Spoon over cream cheese.
Mix together:
1 c. brown sugar
1 c. flour
1/2 c. quick cooking oatmeal
1/2 c. soft butter
Crumble over apples.
Bake 30 minutes.
Drizzle with caramel ice cream topping before serving.

GOOFY BARS

1 white cake mix
3/4 c. brown sugar
2 eggs
water
1/2 c. chocolate chips
1 c. mini-marshmallows
Put dry cake mix and brown sugar in bowl.
Put eggs in measuring cup. Add water to make 2/3 cup.
Add to dry mix in bowl. Beat well.
Pour into greased 9x13 pan.
Sprinkle with chips and marshmallows.
Bake at 350' for 30-40 minnutes.

CHRISTMAS DESSERT

Crush 30-35 Oreos. Set aside 1/2 c. of Oreos.Mix remaining Oreos with 1/3 c. melted butter.
Press into a 9x13 pan. Cover with softened peppermint ice cream.
Cook  1/2 c. sugar, 1/2 c. chocolate chips, 2/3 c. evaporated milk until thick.
Cool. Pour over ice cream layer. Sprinkle with reserved Oreos and
several crushed candy canes ( optional ).
You can also add chocolate curls.
Keep refrigerated.

MANDARIN SNOWFLAKE CAKE

1 white cake mix
3 beaten eggs
1/2 c. oil
Beat together.
Add 1 small can mandarin oranges, juice and all.
Pour into greased and floured 9x13 pan.
Bake at 350' for 25-30 minutes.
FROSTING:
9 oz. Cool Whip
1 small package instant vanilla pudding
1 can(15 oz.) crushed pineapple
1/2 c. coconut
Mix well and spread over cake.
Top with 1/2 c. coconut

FUNNEL CAKE

3 beaten eggs
2 c. milk
1/3 c. sugar
1 & 1/2 tsp. vanilla
Mix well & add: 1/2 tsp. salt
1 T. baking powder
4 c. flour
Beat with mixer until smooth.
Heat 1 & 1/2" oil i n large skillet.
Pour mix through a funnel-
Come on, you know what a funel cake looks like.
Turn when golden brown.
Remove to paper towel.
Sprinkle with powdered sugar
or top with fruit.

EARTHQUAKE CAKE

Coconut- enough to cover bottom of 9x13 pan
1 c. chopped pecans-sprinkle over
1 German cake mix, prepared according to box directions.
Pour over coconut.
Combine 1/2 c. butter
3 and 1/2 c. powdered sugar
8 oz. softened cream cheese
Beat until smooth.
Spoon over cake mix. Do not stir.
Bake at 350' for 1 hour.

CHOCOLATE ECSTASY

1 box brownie mix, prepared according to box directions.
Cool and crumbled into clear glass bowl.
2 small boxes chocolate mousse, prepared according to box directions.
Spread half over crumbled brownies.
Spread half of a 12 oz. tub of whipped topping over mousse.
Mix together:
8 chopped Heath bars
1 c. chopped pecans
Sprinkle half of this over whipped topping.
Repeat layers.
Cover and chill several hours.

TURTLE NUT CAKE

1 German chocolate cake mix
1 - 14 oz. package caramels
1/2 c. evaporated milk
6 tbsp. butter
1 c. chocolate chips
1 c. chopped pecans
Prepare cake according to box.
Pour 1/2 into greased + floured 9x13 pan.
Bake at 350' for 18 minutes.
Melt caramels, milk and butter together.
Add pecans.
Pour evenly over cake.
Sprinkle with chocolate chips.
Pour remaining batter evenly over.
Bake an additional 20 minutes or until cake springs back.

PRETZEL TURTLES

1 bag of twisted pretzels
1 bag of Rolos
1 c. pecan halves

Place one Rolo onto one pretzel until baking sheet is full.
Pop into a 350' oven for 3 minutes.
Remove from oven and top each with a pecan half,
and press down. Allow to cool.
You can also use Hershey Kisses.
Top with your favorite nut or M&M's.

ALMOST CANDY BARS

1 pkg. devil's food cake mix

1/2 c. butter

Combine with fork until crumbly.

Sprinkle into 9x13 pan.

Press lightly.

Sprinkle over:

6 oz. butterscotch chips

6 oz. chocolate chips

1 c. coconut

1 c. chopped nuuts

Pour 1 can Eagle brand milk evenly over.

Bake at 350' for 20-30 minutes

or golden brown.

Cool completely.

Cut into bars.

FROSTED CREAMS

Spray and flour baking sheet.

Cover 1 c. raisins with 1 and 1/2 c. water.
Bring to boil and remove from heat.
When cooled, drain; reserving 1 c. juice.

Cream together:1 and 1/2 c. sugar
2 eggs
1 c. shortening
1 tsp. cinnamon

Sift together: 2 and 1/2 c. flour
1 tsp. baking soda
Add flour to creamed ingredients aternately
with juice.
When combined, add raisins.
Pour onto floured sheet.
Bake at 350' until knife inserted in center,
pulls clean.
Cool.
Frost.

OATMEAL CAKE

1 and 1/2 c. oatmeal
1 and 1/3 c. hot water
Pour water over oatmeal.
Let cool.
Add: 1/2 c. butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 beaten eggs
1/2 tsp. cinnamon
1 tsp. baking soda
1 and 1/2 c. flour
Mix all ingredients together.
Pour into a sprayed 9x13 pan.
Bake at 350' til knife pulls clean from center.
Remove from oven.

Topping: 6 tbsp. melted butter
4 tbsp. cream
10 tbsp. sugar
1/2 c. coconut
1/2 c. chopped pecans
Spread over cake.
Broil until brown + bubbly.

BLACK BOTTOM CUPCAKES

1 1/2 c. flour
c. sugar
1 tsp. baking soda
1/4 c. cocoa
1/2 tsp. salt
1 c. water
1 tbsp. vinegar
1/3 c. oil
1 tsp. vanilla
Filling:
8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips
Prepare filling.
Beat cheese, egg, sugar, and salt together.
Fold in chips.
Combine cupcake ingredients.
Fill muffin tin cups half full.
Top with heaping teaspoon of filling.
Bake at 350' for 15 minutes.

BUCKEYES

1 stick butter, melted

3 and 1/2 c. powdered sugar

2 c. creamy peanut butter

3 c. rice crispies

12 oz. semi-sweet chocolate chips

Cream first 3 ingredients together.

Add rice crispies.

Make small balls and refridgerate for 1 hour.

Melt chocolate chips in microwave.

Using toothpicks, dip balls into melted chocolate,

leaving small space at top so it resembles a buckeye.

CHOCOLATE PEANUT BUTTER PARFAITS

1 package instant chocolate pudding,
made according to directions (set aside)

Cream together: 3 tbsp. milk
3 tbsp. peanut butter
Fold with 1 c. Cool whip

Alternate layers in tall glass,
peanut butter/chocolate.
Top with Cool whip and chocolate shavings
or sprinkles.
Chill.

PUMPKIN CRISP

In a large bowl, mix together: 1 c. sugar
1 can pumpkin pie filling
1 c. evaporated milk
1 t. vanilla
1/2 t. cinnamon

Pour into a sprayed 9x13 pan.
Sprinkle over 1 dry box butter cake mix.
Sprinkle over that 1 c. chopped pecans.
Drizzle 1 c. melted butter over top.
Bake at 350' for 60-65 minutes.
A delicious substitute for pumpkin pie.
DISCLAIMER: The one shown has a cookie crust.

MEXICAN CHOCOLATE TART

Crust: 1 c. finely crushed Oreos
1/4 c. sugar
1/2 tsp. cinnamon
1/8 tsp. salt
5 T. melted butter
Press into 9" pan.
Bake in 350' for 20 minutes.
FILLING:
Bring 1 c. heavy cream to a simmer.
Whisk in 4 oz. chopped semi-sweet chocolate ,
3 oz. chopped Mexican chocolate and 1/2 stick of real butter.
Whisk in 2 tsp. vanilla, 1 tsp. cinnamon. 1/4 tsp. salt and
9 oz. Cool Whip.
Pour into crust. Chill for 20 minutes.
Pecan Topping:
1  1/2 . pecan halves
Spray baking sheet.
Whisk together:
1 egg white
2 T sugar
1 T. Brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cayenne
Stir in pecans. Spread onto baking sheet.
Bake in 350' oven for 30 minutes.
When cooled, arrange on top of cake.

CHOCOLATE PUMPKIN CUPCAKES

1 chocolate cake mix
1 can pumpkin
1/2 c. water
Mix well. Fill cupcake liners 1/2 full.
Bake according to box directions, maybe a few minutes longer.
Very moist, need no icing. Just dust with powdered sugar.

MINI-CHEESECAKES

Put paper liners in your mini-muffin pan.
Put 1 vanilla wafer in bottom of each liner.
Cream together:8 oz. cream cheese
1/3 c. sugar
Fold in an 8 oz. carton of Cool whip.
Spoon into cups. Chill 3 hours.
Top with: fruit
toasted coconut
mini-chocolate chips
berries
chopped nuts
jam
preserves

BROWN SUGAR COOKIES

Cream together:
2 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla

Sift together:
3 and 1/2 c. flour
1 tsp. baking soda
Add to creamed ingredients.
Add 1 c. chopped pecans
Mix well. Refridgerate 1 hour.

Cut dough into 3 parts.
Roll into tubes in waxed paper.
Refridgerate until ready to bake.
Slice about 1/2" thick.
Place on baking sheet.
Bake at 375' until golden brown.
Dough will keep in refridgerator about two weeks.

WEDDING TEACAKES

Cream together:
1 c. butter
1/2 c. sugar
1 tsp. vanilla
Add: 2 & 1/3 c. flour
3/4 c. finely ghopped nuts
Roll into balls.
Place on baking sheet.
Bake at 375' for 8-10 minutes.
Cool and roll in powdered sugar.

BAKLAVA

15 sheets of phyllo

Mix together: 2.c. ground nuts( can be finely chopped)
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. ground cloves

Melt 1 c. butter in 8" square pan.
Separate phyllo into stacks of 3 sheets.
Brush each stack with butter.
Place first stack in pan, adding nut mix.
Continue layering with last stack of phyllo on top.
Bake at 350" for 1 hour.

In a saucepan, heat: 1 c. honey
2c. water
2 c. sugar

Pour over top.
Allow to cool and cut.

CREAM CHEESE BROWNIES

Mix together and pat into a 9x13 pan:
1 chocolate cake mix, 1 egg, 1 stick of melted butter,1 c. chopped pecans
Combine 1 8 oz. softened cream cheese, 2 beaten eggs and 3  1/2 c. powdered sugar. Spread over cake mix.
Bake in 350' oven for 40 minutes.
Sprinkle 1/2 c. chocolate chips over hot cake. Swirl with knife or spatula.

DEEP, DARK CHOCOLATE CAKE

1 chocolate cake mix
Bake according to directions.
Allow to cool.
Using handle of wood spoon, poke holes all over cake.
Stir together: 1/2 jar Mrs. Richardson's Hot Fudge Mix
with 1/2 can of Eagle brand milk.
Pour over cake. Let cake absorb for a few minutes.
Spread a 9 oz. carton of Cool Whip over.
Crush 2-3 Heath bars and sprinkle over cake.
Refrigerate.

GERMAN CHOCOLATE BROWNIES

1 German chocolate cake mix
1/3 c. evaporated milk
1/2 c. melted butter
Mix well. Spread 1/2 mixture into sprayed 9x13 pan.
Bake in 400' oven for 6 minutes.

Melt 35-40 caramels with 1/3 c. evaporated milk.
Sprinkle large bag of chocolate chips over crust.
Sprinkle 1 c. chopped nuts over chips.
Pour melted caramels over crust.
Press remaining cake mix on top.
I prefer to press it in sections in my hand and lay it on top.
Return to 400' oven for 15 minutes.
Let cool completely before cutting.

BANANA SPLIT CAKE

1 Jello cheesecake mix
1 small can crushed pineapple, drained
Reserve juice.
3 bananas, sliced and dipped in lemon juice
1 jar maraschino cherries
1 carton Cool Whip
1/2 c. chopped nuts
1/2 c. coconut

Prepare cheesecake mix.
Thicken pineapple juice, using 1 t. cornstarch.
Mix with pineapple and cool.
Spread over cheesecake.
Arrange banana slices over pineapple.
Spread whipped topping over bananas.
Sprinkle with nuts and coconut. Arrange cherries on top.
Refridgerate leftovers.

BLUEBERRY SAUCE

2 c. fresh blueberries
1 c. sugar
2-3 T. white syrup
splash of lemon juice
Bring to a boil slowly, stirring.
Add 2 T. cornstarch mixed with 1/4 c. water.
Cook to desired consistency.
Can run through a food mill to create a smooth sauce.
Use less cornstarch and make a syrup.

HONEY BUN CAKE

1 yellow cake mix
4 beaten eggs
3/4 c. oil
1 c. buttermilk
***************
1 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped pecans
***************
Mix first 4 ingredients together well. Pour into sprayed 9x13 pan.
Combine last 3 ingredients and swirl through batter.
Bake at 300' for 40 to 60 minutes.( After 40 minutes, check with totthpick.)
While still warm, drizzle with glaze.
GLAZE
1 c. powdered sugar
2 T. milk
1 tsp. vanilla

GREEN TOMATO COBBLER

Melt 2 T. butter in an 8" square pan,
Mix together: 2 c. ground green tomatoes
1/4 c. lemon juice
3 T. instant tapioca
2/3 c. sugar
1/8 tsp. salt
Pour into pan.
Let stand 15 minutes.
TOPPING
Mix together: 1 and 1/2 c. flour
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1/4 tsp. salt
1 T. sugar
Cut in 1/3 c. solid shortening(I use lard.)
Beat 1 egg with 1 c. sour milk.
To make sour milk, add 1 T. vinegar with milk.
Slowly add milk to flour mix.
Spoon over tomato mix.
Bake at 350' for 30 minutes.
Raise temperature to 400' for 10 additional minutes.

BETTER THAN SEX CAKE

1 German chocolate cake mix
1 jar carmel topping
1 can sweetened condensed milk
1 carton Cool Whip
3 Heath bars, crumbled
Bake cake according to box instructions.
While hot, poke holes in it with the end of a wooden spoon.
Pour both carmel and sweet milk over cake.
Let cool.
Top with Cool Whip.
Sprinkle with crushed Heath bars.
Refridgerate leftovers.

BLUEBERRY CREAM CHEESE SQUARES

13  1/2 oz package of graham crackers, crushed
Mix with 3/4 c. melted butter.
Press 1/2 of this mix into a sprayed 9x13 pan.
FILLING:
2   8 oz, cream cheese, softened
1  1/2 c. sugar
2 tsp. vanilla
Beat together until smooth. Fold in 9 oz. of soft Cool Whip.
Spread  1/ 2 of this mix over crust.
Spread a 20 oz. can of blueberry pie filling over.
Gently spread remaining cream cheese mix over.
Sprinkle remaining crust mix over.
Refrigerate for 8 hours or overnight.

OREO COOKIE ICE CREAM

3 egg yolks, well beaten
1 can Eagle brand milk
2 tbsp. water
4 tsp. vanilla
Mix all together well.
Stir in 1 c. crushed oreos
1/2 c. chopped nuts(optional)

2 c. heavy whipping cream
Whip to stiff peaks with 1 tbsp. sugar
Fold yolk mixture into whipped cream.
Pour into foil-lined pan.
Freeze for at least 6 hours.
Remove from freezer.
Lift from pan by foil.
Slice and serve.

PINEAPPLE-BLUEBERRY CRUNCH

Spray a 9x13 pan. Pour in and spread a 20 oz. can of crushed pineapple.
Spread a 20 oz, can of blueberry pie filling over pineapple.
Sprinkle 1 yellow cake mix over fruit.
Sprinkle 1 c. chopped pecans over mix.
Drizzle 3/4 c. plus 2 T. melted butter over all ingredients.
DO NOT STIR.
Bake in 350' oven for 35-45 minutes.

CHOCOLATE COBBLER

 Melt 2 sticks of butter in a 9x13 pan while preheating the oven to 350'.

In a large bowl, mix together:

1 and 1/2 c. of self-rising flour

1 and 1/2 c. sugar

1 tsp. vanilla

3/4 c. plus 1 T. milk

Drizzle over the melted butter.

DO NOT STIR.

In a bowl, mix together:

1 c. sugar

5 T. cocoa

Sprinkle over batter.

DO NOT STIR.

Bring 2 c. water to a boil.

Pour over sugar mix.

DO NOT STIR.

Bake, uncovered, for 35-45 minutes.

Cool slightly to settle.