Yummy Old Fashion Chocolate Recipes

Two of my favorite things come together in this article. Chocolate and old fashion recipes; is there anything better? If you love chocolate, you are going to love these recipes for a Chocolate Bar Pie and Black Forest Layer Cake Squares!

CHOCOLATE BAR PIE
1 (8-oz) milk chocolate or special dark candy bar
1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup heavy cream
Chocolate crumb pie crust

Chocolate crumb crust: Combine 1 1/2 cups vanilla wafer OR graham cracker crumbs, 1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 6 tablespoons butter that has been melted. Press mixture onto the bottom and up the sides of a 9-inch pie pan. Bake at 350 degrees for 8 to 10 minutes. Cool before adding filling.

Filling: Break bar into sections; melt with milk and marshmallows in the top of a double boiler over hot water stirring constantly until smooth. Cool to room temperature.

Whip the heavy cream until stiff; fold into the chocolate mixture. Pour the filling into the cooled crust and chill several hours. Garnish with dollops of whipped cream and squares of chocolate candy bar.

BLACK FOREST LAYER CAKE SQUARES
1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package using the flour, water, and eggs. Pour mixture into the prepared pan. Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center. Remove the cake from the pan and remove the waxed paper. Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well.

Cut the cake in half crosswise to form two 10 x 7-inch layers. Place 1 cake layer on a serving platter or tray. Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping. Spread the mixture over the top and sides of the cake. Garnish with the chocolate shavings and stemmed cherries, if desired. Serve immediately or refrigerate until serving time.