My daughter is directing my diet. Steering me away from the meat aisle and into the fruits and veggies. Apparently she wants me to live.
It got me to think about the Ultimate junk foods. When people try to comment on my vices I usually counter attack. One of my favorites is:
THE CHOCOLATE COVERED BUTTER BARS
Unwrap sticks of 100% real butter.
Coat sticks in Hershey’s Chocolate Syrup.
Chill in Fridge for an hour
Serve.
Yum. Do you like Gummi Bears? Do you bite the heads off first. Are the Green ones the best? Someone needs to send me one of these:
FIVE POUNDS OF GUMMI HEAVEN!!
This bad boy right here can be all yours for the low, low price of $29.95
Had a bad day? Settle in with Mo’s Bacon Bar and everything will be all right. Yes! Applewood smoked bacon coated with deep dark chocolate. The best of both worlds can be yours.
1 package plain white cake mix
4 Tablespoons unsweetened cocoa powder
8 Tablespoons (1 stick) butter or margarine, melted
1 cup coca cola
½ cup buttermilk (Or substitute 1/2 C whole milk with a T of lemon juice stirred in)
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups of marshmallows
Icing:
8 Tablespoons (1 stick) butter or margarine
4 Tablespoons unsweetened cocoa powder
1/3 Cup coca cola
4 Cups confectioners’ sugar, sifted
1 Cup chopped pecans (I left these out because my kids prefer this cake with no nuts, but pecans are GREAT in this!)
Instructions
Preheat oven to 350 degrees. Lightly mist a 13×9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides with a spatula. Increase the mixer speed to medium and beat 2 minutes.
The batter should be well blended. Fold in the marshmallows. Pour the batter into the prepared pan. Place the pan it the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven, prepare frosting while cake is still hot.
Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come to just a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners’ sugar until the frosting is thick and smooth. Fold in the pecans.
Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.
