Granny's Desserts


Chocolate Lovers' Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups sour cream
• 1 cup melted butter
• 5 eggs
• 1 teaspoon almond extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Chocolate Eclair

Ingredients

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 cup confectioners' sugar
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package graham crackers
• 1 (16 ounce) container chocolate frosting

Directions

1. In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
2. Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
3. Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, unil frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

Irish Apple Pie

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 cup unsalted butter
• 3 tablespoons shortening
• 1/4 cup sour cream
• 1/8 teaspoon lemon juice
• 5 large Granny Smith apples - peeled, cored and sliced
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 tablespoon ground nutmeg
• 1/8 teaspoon lemon juice
• 1 egg, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.