| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine,melted |
| 2 |
oz |
Unsweetened chocolate, melted |
| 2/3 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
All-purpose flour |
| 1 |
cn |
Cherry pie filling |
| 24 |
|
Chocolate wafers |
| 3 |
tb |
Butter or margarine,melted |
| 1/2 |
c |
Semisweet chocolate chips, |
| 2 |
ts |
Whipping cream |
INSTRUCTIONS
CHOCOLATE CRUST
FROSTING
Combine butter, chocolate, sugar, egg, milk, and
vanilla; beat well. Add flour and nuts; beat well.
Spread batter into crust. Bake in a 350'F. oven until
top looks dry and feels firm when gently touched,
18-20 minutes. cool; spread top with frosting. When
frosting is cool, transfer cherries from can with a
slotted spoon to top dessert.
*** CHOCOLATE CRUST *** Finely crush chocolate wafers
to make 1 1/4 cups crumbs; pour into a 9" pie pan. Mix
with 3 tablespooons melted butter or margarine and
press firmly over pan bottom and up side. Bake in a
350'F. oven until darker brown at rim, 8-10 minutes,
cool.
*** FROSTIMG *** In a 1- to 1 1/2 quart pan over low
heat, stir 1/2 cup semisweet chocolate baking chips
with 2 tablespoons whipping cream just until snooth.
Use warm.
~ Gale Franko, Pullman, Washington
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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