Caramel cookies just like magic

Recipe Finder

October 29, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Magic cookies with caramel and a fudge cake from the Hershey cocoa can could make a sweet tooth go berserk.

Puzz Brightwell wrote that she was looking for a recipe for a cookie similar to one called Magic Pan. Her response arrived from Anne Van Aller of Woodbine, who noted that her recipe was from "Pillsbury's 37th million-dollar bake-off. The recipe was from Amy E. Kline of Amherst, Mass."

Chocolate toffee caramel bars

Makes 24 bars

1 package Pillsbury Moist Supreme Butter Recipe cake mix

1/3 cup oil

2 eggs

1 (12-ounce package) semi-sweet chocolate chips

1 cup vanilla milk chips

3 (1.4-ounce) chocolate-covered toffee candy bars, cut into pieces

1/2 cup butter or margarine

32 vanilla caramels, unwrapped

1 (14-ounce) can sweetened condensed milk, not evaporated.

Preheat oven to 350 degrees. Grease 13-by-9-inch pan.

In large bowl, combine cake mix, oil and eggs, and blend well. Stir in chocolate chips, vanilla milk chips and candy-bar pieces. Mixture will be thick. Press half of mixture in bottom of the greased pan and bake for 10 minutes.

Put butter, caramels and sweetened condensed milk in saucepan and cook over medium-low heat until caramels are melted and mixture is smooth. Stir occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.

Bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars and store in refrigerator.

Marge White of Ellicott City requested a recipe for the fudge cake "once printed on the Hershey's cocoa cans."

Catherine R. Barker of Baltimore writes that she found the recipe on one of her Hershey cans. The same recipe also arrived from Dariela Roffe of Porter Novelli, a public relations firm in New York. Roffe notes that information on Hershey products and recipes may be obtained by calling 800-468-1714. The Hershey Foods home page on the World Wide Web is www.hersheys.com.

Fudge cake

Serves 8 to 10

1 3/4 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup shortening

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

1 cup sour milk

1/2 cup hot water

2/3 cup Hershey's cocoa

To make sour milk, add 1 tablespoon white vinegar plus milk to equal 1 cup.

Preheat oven to 350 degrees.

Grease and dust with flour two 9-inch layer-cake pans. Sift together the flour, soda, baking powder and salt and set aside. Cream shortening, adding sugar gradually and beating thoroughly after each addition. Add vanilla, then well-beaten eggs, and beat until light and fluffy. Beat in flour mixture alternately with the sour milk. Mix cocoa and hot water to form a smooth paste and beat into the batter.

Pour into prepared pans and bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire rack. Cool completely. Frost with any chocolate frosting.

Recipe requests

* Mary Bergmann of St. Augustine, Fla., writes that she and her husband enjoy the Oriental salad at Applebee's restaurant in St. Augustine and have been unable to obtain a recipe. "Hope a reader can help."

* M. Strobel of Bel Air writes: "We thoroughly enjoy garlic bread and believe the two most delicious breads are served at Marconi's and Sabatino's restaurants in the city. We would like either or both if someone has the recipe."

* Ruth D. Mullinix of Baldwin would like to have a tomato aspic recipe similar to "the one served at the Women's Exchange in Baltimore."

Chefs Gilles Syglowski and Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 10/29/97

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