For the Chocolate Sweet Tooth!

These scrumptious desserts will keep tempting you for more.  They don’t take a lot of time and they will make you famous with the crowd!  They work out great for the holidays.

CARAMEL CHOCOLATE CAKE

3 eggs
1 cup sugar
¾ cup Pure Wesson Vegetable Oil
¼ cup milk
¾ cup all purpose flour
½ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
PAM baking spray
1 package (14 oz) caramels
¼ cup water
1 cup chopped pecans

In a mixing bowl, beat eggs, sugar, oil and milk.  Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well.  Stir in vanilla.  Transfer to an 8 inch square baking pan coated with nonstick baking spray.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a heavy saucepan, combine caramels and water.  Cook and stir over low heat until smooth.  Add pecans.  Cool slightly.  Cut the cake into squares; drizzle with warm caramel sauce.  Top with whipped cream and pecans.  YIELD:  9 Servings

FUDGY PEANUT BUTTER TREATS

1/3 cup hot water
5 envelopes (1oz.each) Swiss Miss Hot Cocoa Mix (or 1 cup)
1 cup Peter Pan Creamy Peanut Butter
¼ cup light corn syrup
1 ¼ cups sifted powdered sugar, divided
2 cups crushed vanilla wafers

Whisk together water and cocoa mix until smooth.  Stir in peanut butter and corn syrup until blended.  Blend in 1 cup powdered sugar then wafers until well combined.  Drop heaping teaspoonfuls of chocolate mixture onto waxed paper; set aside.  Place remaining powdered sugar in shallow dish.  Roll chocolate mixture in sugar and form into balls.  Chill at least 1 hour before serving.  Store refrigerated in an airtight container.  YIELD: 36