1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1. Lightly grease one 13 x 9 inch pan.
2. To Make Base: Combine 1 cup milk chocolate chips,
1/4 cup butterscotch chips and 1/4 cup creamy peanut butter
in a small saucepan. Cook, stirring constantly, over low heat
until melted and smooth. Spread into the bottom of the prepared pan.
Refrigerate until set.
3. To Make Filling: In a heavy saucepan melt the butter over
medium-high heat. Stir in sugar and evaporated milk.
Bring mixture to a boil and stir for 5 minutes. Remove from heat and
stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla.
Add the peanuts, and spread over the base layer. Refrigerate until set.
4. To Make Caramel Layer: Combine the caramels and cream in a saucepan,
stir over low heat until melted and smooth. Spread over the top of the
filling and refrigerate until smooth.
5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips,
1/4 butterscotch chips and 1/4 cup peanut butter,
and stir over low heat until melted and smooth. Pour over the caramel layer.
Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Chocolate Decadence Cake

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups butter, melted
1 3/4 cups white sugar>br> 1/2 cup water
7 eggs
2 cups whipped cream

1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 10 inch round pan and line bottom with parchment paper.
2. Chop chocolate squares and place in a large bowl with chocolate chips.
Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling,
then pour over chocolate. Stir until smooth.
3. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick.
Fold into chocolate mixture. Pour batter into 10 inch pan.
4. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven.
Cool and refrigerate for several hours. Be extremely careful not to burn yourself
on the hot water when removing the sheet pan from the oven.
6. Dip the pan in hot water to remove cooled cake.
Garnish with whipped cream and serve.

Chocolate Italian Cream Cake

1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners'sugar
1 cup chopped pecans
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C).
Grease and flour three 8-inch round cake pans. Separate the eggs.
2. Cream 1/2 cup of the butter, shortening and sugar together.
Add egg yolks, one at a time, beating after each addition.
Stir in 1 teaspoon of the vanilla.
3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk
to the creamed mixture, beginning and ending with dry ingredients.
Stir in the coconut and 1 cup of the chopped pecans.
4. Beat the egg whites until stiff peaks form and fold into the batter.
Pour batter into the prepared cake pans.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes.
Let cakes cool completely before frosting between layers and on sides.
6. To Make Frosting: Cream the cream cheese and butter together.
Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time
until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

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