Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.
Beat 3 minutes. Bake 350 degrees, 25 to 35 minutes.
For frosting, my mom’s recipe for chocolate cake frosting is very good.
I think the title of “Save a Day” must refer to the time you save in using a cake mix as the basis for this cake. It’s a nice quick recipe that turns out richer than a standard chocolate cake mix, and a recipe my mom uses often.
Prepared cake mix as directed, in 13 x 9 pan. Poke holes in top with handle of wooden spoon at 1 inch intervals Combine pudding with sugar, gradually add milk. Beat in minute at low speed. Pour 1/2 of thin pudding over cake and into holes. Allow remaining pudding to thiken slightly; then spoon over the top. Chill 1 hour.
Crust:
Combine in mixing bowl. Press into ungreased 13 x 9 pan. Bake for 15 minutes at 350 degrees.
Filling:
Pour over crust at bake at 350 degrees for 20 minutes.
Topping:
Pour over filling, bake 15 to 20 minutes. Cool and cut.
Preheat oven to 350. Grease a 9 by 13 pan. in heavy pan on stovetop, gently warm butter until it melts. Add the sugar, stil till all combined, do NOT let this bubble. Keep on low heat. When combined, remove from heat. Add 1 1/4 cups of the chocolate chips; stir til melted. Stir in eggs until all combined. Stir in flour, baking soda, and vanilla until combined. Pour chocolate batter into pan; spread it out flat. Bake at 350 for 18-22 minutes, or until a toothpick inserted in center comes out slightly sticky.
A few minutes before brownies are done, gently melt the raspberry preserves. As soon as brownies come out of oven, quickly stir nuts and remaining chocolate chips into the raspberry. Then, quickly spread this mixture over hot brownies in the pan. Cover pan with aluminum foil (aluminum should NOT be resting on top of the brownies; leave air space on top of brownies), set ir refrigerator until completely cooled. Enjoy! (They do not need to be stored in the fridge; that is just to set them.)
Melt shortening, mix in sugars, add hot water. Cool. Add eggs and vanilla. Add dry ingredients, spread into a 9 x 9 x2 pan. Sprinkle chips over top. Bake 20-25 minutes at 350 degrees. Cool in pan.
Pour into a 10 x 13 pan, bake at 350 degrees for 30-35 minutes. Let cool.
Frosting:
Boil 20 seconds. Spread over cool brownies.
NOTE: Irma Sankey worked in the office of Sacred Heart School in West Des Moines, Iowa when my mom was a teacher there in the sixties, and this was Irma’s recipe. It’s a family favorite and one of my mom’s “standby” dessert recipes, so I of course have a copy of it and still make it today — and I still call them “Browies by Irma Sankey” even though I didn’t really know who she was. A few months ago, I received an email from Irma’s son Mike, who wondered where we had obtained a copy of his long deceased mom’s favorite brownie recipe.
These are very rich-tasting and chewy cookies, very satisfying. Surprisingly low fat and low calories!
Preheat oven to 350. Combine first 5 ingredients; set aside.
Combine 3/4 of the chocolate chips and the oil in a pan; melt over low heat, stirring constantly. When melted, pour into large bowl; allow to cool 5 min. Add brown sugar, corn syrup, water, extract, egg whites; stir well. Stir in flour mixture, and remaining chips. (You can add extra chips, but this will increase the calories)
Drop dough by level tablespoons 2 inches apart onto baking sheet coated w/cooking spray. Bake at 350 for 8 minutes. (They will not look quite done, but take them out anyway). Allow to cool on baking sheets for 2 minutes. Remove from sheets; cool completely on wire racks.
Note: you may want to experiment with substituting other flavors – such as some amaretto, kahlua or raspberry liquer for the water or vanilla extract.
Yield: 4 dozen cookies: each cookie = 64 calories; 1.6 grams fat; 12 grams carbs; no cholesterol. Recipe from Cooking Light Magazine.
According to Snopes.com, this recipe story is an urban legend, and it goes something like this: A woman is in the Neiman Marcus cafe one day, and she asks for the recipe of a wonderful cookie she’s just eaten. She agrees to pay "two-fifty" for the recipe, thinking they means $2.50, but she gets charged $250.00. So in revenge She sends the recipe to everyone she knows.
I’ve heard the same story about cookies from Neiman Marcus, Mrs. Fields Cookies, L. S. Ayres, and several other businesses. My friend Jen has a Cake recipe with the same story type of that she received from her Grandmother, complete with a newspaper clipping of the story.
Cream butter and both sugars, add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, hershey bar, and nuts. Roll into balls and place two inches apart on cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Yield: 50 cookies