Chocolate Caramel Filling
A good filling and topping for jelly roll cake. Reserve about 2 tbsp chopped candy bar for garnish, if desired.
2 envelopes of dessert topping (not prepared)
1 cup milk
1/4 cup cocoa, sifted
1/4 cup icing (confectioners') sugar
1/8 tsp salt
3 Heath or Skor candy bars (1-1/2 oz, 39g each), finely chopped
Beat topping mix and milk in medium bowl until stiff.
Add cocoa. Beat well. Beat in icing sugar and salt. Fold in chopped candy bar.
Makes 5 cups.
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