Carpathian 17 - Dark Celebration

(frozen)
    1/2 cup chopped pecans

    Bake cake in 9 x 13-inch pan as directed and let cool. Make the pudding and set aside.
    Break up the frozen Heath Bars into small pieces. Crumble the cake into a large bowl. Start layering into a trifle bowl in order of: cake, drizzle Kahlua, Cool Whip, and Heath Bar pieces. Your last topping should be Cool Whip, and then top with more Heath Bar pieces and chopped nuts.

    Dark Sun Cheesecake
    Submitted by: Sabine Reichelt
    Wiesbaden, Germany

    Before you can take the cake out of the form, make sure it is cold. Use a plastic knife to loosen the cake from the form edges.

    5 eggs (separate yolks and whites)
    125 grams (1/2 cup) margarine
    250 grams (1 cup) sugar
    100 grams (1/2 cup) sugar
    1,000 grams (4 1/2 cups) cream cheese 20 percent rich (Quark)
    100 grams (1/2 cup) wheat semolina (Weizengries)

    1 level tablespoon starch
    1 level teaspoon baking powder
    1/2 glass lemon aroma juice from 1 lemon

    1. First, put the white of the eggs and 100 grams sugar in one high bowl. Use a mixer (liquidizer) to stiffen it. Stand it apart.
    2. Put 125 grams margarine and 250 grams sugar into a big second bowl and beat it until frothy. One by one, put the 5 egg yolks into it. It looks bright orange like the rising sun.
    3. With a wooden spoon, stir the cream cheese under. Now is the time to add the rest of the ingredients (NOT THE EGG WHITES). Stir it all thoroughly. Carefully stir the egg whites under it.
    4. On the bottom of a springform pan, lay down a piece of baking paper. After baking, its easier to take the cake out of the form. Fill the spring-form pan with the dough and lay another piece of baking paper on top of it. Bake at 200° C (390° F) in oven for 60 minutes.

    Chocolate-Covered Cherry Bon Bons
    Submitted by: Julie Badtke
    De Pere, WI

    If the cherries haven't all been eaten the first day, I put them in pretty tins and store them in the refrigerator. This is one of my family's favorite traditional chocolate Christmas recipes. It has been in our family for the last 3 generations that I know of and is now being passed on to the 4th generation, as I am teaching my daughters how to make them! Enjoy!

    2-pound bag of powdered sugar
    1 teaspoon real vanilla
    1 stick butter

    1 (14-oz) can sweetened condensed milk
    1 large bag of semi-sweet chocolate chips
    2/3 bar of paraffin wax, broken into small chunks
    2 (10-oz) jars maraschino cherries (with stems) drained

    In a double boiler, melt wax and the bag of chips over hot water until smooth. Reduce heat. Cream the sugar, vanilla, butter and condensed milk until well blended. Roll sugar mixture into l/2 inch balls and shape it around each cherry until covered. Holding each cherry by the stem and using a spoon, dip and coat the cherry with chocolate until it is completely covered. Set the cherries on wax paper until chocolate is cool and firm.

    Dark Hedgehog Slice
    Submitted by: Elizabeth Woodall
    Melbourne, Australia

    SERVING SIZE: 10 OR MORE PIECES
    COOKING TIME: ABOUT 15 MINUTES

    Slice can be made up to four days ahead of need. It stores well in a sealed, airtight container in your refrigerator.
    Approximately 300 g (1 1/3 cups) graham crackers, coarsely chopped 1 cup chopped walnuts
    1/2 cup desiccated coconut
    250 grams (1 cup) butter, chopped
    1 1/4cups caster sugar
    1/3 cup cocoa powder

    1 egg, lightly beaten
    150 grams (2/3 cup) of DARK chocolate, melted (or more to taste) 1/2 teaspoon vegetable oil

    1. Grease a 20 cm X 30 cm (8 X 12-inch) pan; line base and two long sides with baking paper, extending paper a small amount (say 2 cm) (1 inch) above the edges of the pan.
    2. Combine graham crackers, walnuts and coconut in a large bowl.
    3. Place butter, sugar and sifted cocoa in a medium saucepan and stir over medium heat until butter is melted and sugar is dissolved. Remove saucepan from the heat and whisk in the egg .
    4. Pour the melted butter/cocoa mixture over the dry crackers/nuts mixture and mix them together well. Press combined mixture into the prepared pan.
    5. Cover with cloth or paper and refrigerate overnight.
    6. Turn slice out onto a chopping board and cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap lock bag. Squeeze chocolate into one corner, twist the bag, then snip the tip off. Drizzle the chocolate over the top of the slice and refrigerate for another 15 minutes, or until chocolate is set.

    Evil Indulgence
    Submitted by: Wendy Ellis
    Limerick, PA

    1 package regular Oreo