Recipes ala Mode

From:  Janette Cary

From:  Dorothy Morgan

From: Christine Smith

From: Kimberly Shawcroft

From: Janelle Mortensen

5 eggs, separated
Batter:
3 egg yolks
1 1/2 c. milk
1/2 c. oil
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/4 c. cocoa
Pudding:
1/2 c. flour
1/2 c. sugar
2 c. milk
2 egg yolks
1/4 c. butter
2 tsp. vanilla

Separate eggs and beat egg whites until stiff; set aside. For batter mix all ingredients well and fold in egg whites. Cook waffles. For pudding, combine all ingredients in a saucepan. Bring to a boil until thick. Pour over waffles.

From: Shelly Johnson

1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1/2 tsp. baking soda
6 tbsp. oil
1 tbsp. vinegar
1/2 tsp. vanilla
1 c. water

Mix flour, sugar, cocoa, and baking soda together. Add remaining ingredients. Bake in an ungreased 9"x9" pan at 350F for 30-35 minutes.

Original date June 2007
From: Denice Broyles

Chocolate cake mix
3/4 c. water
2 eggs
1/2 c. oil
1 pkg. instant chocolate or vanilla pudding
1 1/2 c. chocolate chips
1 c. sour cream

Combine first five ingredients in bowl and mix for 3 minutes. Stir in chocolate chips and sour cream. Bake in a greased bundt pan at 350F. Bake for 55 minutes

Original date April 2007

1 pkg. Devil's food cake mix (plus ingredients to make cake)
8 oz cream cheese, softened
1 c. powdered sugar
1 tbsp. finely grated orange zest
8 oz. container frozen whipped topping, thawed
1/4 c. raspberry jam, divided
1 c. raspberries, optional

Preheat oven to 350F. Grease and flour torte pans (or round cake pans); set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely. Combine cream cheese, powdered sugar and orange zest; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in bowl and microwave on High 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam

Original date April 2007
From: Alisha Sowards

1/2 c. butter
1 c. water
1 c. flour
4 eggs
3 c. milk
1 small box instant chocolate pudding
1 small box instant vanilla pudding
8 oz cream cheese, softened
8 oz. cool whip
Chocolate syrup

Boil butter and water and turn off heat. Quickly mix in flour and eggs one at a time. Press batter into a greased 9 x 13 inch baking dish. (Do not grease the sdes of the pan. You'll want to bring the batter up the sides of the pan). Bake at 400F for 30 minutes. Let cook for 30 minutes. Beat cream cheese and set aside. Beat milk and pudding until it starts to thicken. Slowly mix in the cream cheese. When mixed well spread over cooled crust. Top with cool whip and drizzle syrup over the top.

Original date December 2006
From: Ashley Gray

1 pkg. Devil's food cake
1 c. chopped pecans
3/4 c. butter or margarine, melted
1 (16 oz) pkg. caramels
1/3 c. evaporated milk
1 (12 oz) pkg. chocolate chips

Mix cake mix, pecans and butter in a large bowl with a wooden spoon. Press half of the batter into a 9 x 13 inch baking dish. Bake at 350F for 8 minutes. Remove pan from oven. Melt caramels in microwave or in the top of a double boiler, stir in evaporated milk and mix well. Pour caramel mixture over brownie layer, sprinkle with chocolate chips. Pat the remaining brownie mix over the top of the chocolate chips. Return pan to the oven and bake 18 minutes. Remove & cool. Cut into squares. Makes 2 dozen brownies.

Original date October 2006
From Geri Curtis

1 1/2 c. flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 c. shortening
1/4 c. vegetable oil
3/4 c. sugar
1 egg
1/4 c. sour cream
1/2 tsp. vanilla
1 c. grated zucchini
3/4 c. mini chocolate chips
1/3 c. crushed walnuts

Heat oven to 325F. Grease a 9 x 13 inch pan with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate. Spread into prepared pan. Sprinkle with nuts. Bake for 30-35 minutes.