Chocolate Mice Dee Dees Recipes

CHOCOLATE MICE - DEE DEE'S

Steps:

• 1. Line a cookie shee with waxed or parchment paper.
• 2. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.
• 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
• 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
• 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
• 7. Refrigerate to firmly set chocolate.
• 8. NOTE: Use both white chocolate and dark chocolate for a variety.

CHOCOLATE PARADISE CAKE - DEE DEE'S

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
• 2. Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
• 3. In large bowl, combine cake mix, reserved pear liquid (plus enough water to make 1¼ cups), margarine, honey, orange peel and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pans.
• 4. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
• 5. Cool in pans 15 minutes; remove from pans to rack. Cool completely.
• 6. In small bowl, blend filling ingredients; set aside.
• 7. In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
• 8. Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1 cup frosting; top with second layer; spread with half of pear filing. Repeat layers, ending with pear filling, spreading pear filling to within 1 inch of edge on top layer; frost top edge and side of cake with remaining frosting. Refrigerate at least 2 hours before serving. Store any leftovers in refrigerator.
• 9. NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired