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Dark Chocolate Sunshine Cream Recipe

Ingredients

1 3/4 cups equal parts cocoa, aged rum and grenadine syrup

1 3/4 cups butter

4 cups packed light brown sugar

1 teaspoon white power

1 slice vanilla frosting

1 cup lemon juice

6 eggs

1 (17.5 ounce) can marshmallow creme

4 cups sparkling cherry-flavored popping candy

1 cup Crepe de creme

Directions

In a blender or food processor, combine cocoa, rum, brown sugar, 1 teaspoon white power, chocolate syrup (chocolate syrup is optional) and remaining 1/2 cup cocoa. Puree until smooth. Stir in lemon juice. Pour mixture into a big bowl and spread evenly in bottom of 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until set in center of pie. Cool and serve at room temperature.