Cocoa used in frozen treats



Bettye Steinberg of Baltimore was looking for a recipe for Chocolate Snowballs that she had for more than 50 years and misplaced. This old-fashioned favorite was made using Hershey's cocoa, sugar, water and canned milk that were cooked together and then frozen in ice-cube trays.

Marjorie Felt of Baltimore sent in her recipe for the frozen treat, which she says was her mother's specialty. Felt says this recipe "brings back memories of our old neighborhood and is still enjoyed today by new generations."

I tested this recipe on Father's Day. It was very easy to prepare and a perfect finish for a cookout on a hot night. I made it in a 9-inch-by-11-inch baking pan, instead of the recommended ice-cube trays.

Once it was frozen, I broke it up with a fork, spooned it into bowls and topped it with scoops of vanilla ice cream. It was absolutely delicious and a real taste of the past.


Lily Bolotin of New York is searching for a recipe for a cake called Esterhazy Torte. She was recently in Budapest, Hungary and Vienna, Austria, and this hazelnut cake was served in many coffeehouses and pastry shops.

Linda Hurd of Baltimore is looking for the recipe for Wellesley fudge cupcakes that used to be served at Hutzler's department store.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Homemade Chocolate Snowballs

Serves 6 to 8

1 teaspoon vanilla

one 12-ounce can sweetened condensed milk

5 cups water

1 cup sugar

1/2 cup Hershey's cocoa

Combine the wet ingredients in a 3-quart pot. Add sugar and cocoa and heat on medium heat, stirring with a slotted spoon or wire whisk to break up the cocoa. Bring almost to a boil and simmer for 15 minutes. Remove from heat and cool. When cool, pour into ice-cube trays or a baking pan (no higher than 1 inch). Freeze until ready to serve, at least 3 to 4 hours. When ready to serve, scoop out of trays or pan and chop by hand.

Per serving (based on 8 servings): 247 calories, 4 grams protein, 4 grams fat, 3 grams saturated fat, 51 grams carbohydrate, 2 grams fiber, 14 milligrams cholesterol, 55 milligrams sodium

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