2 1/4 cups butterscotch chips
2 1/4 cups self-rising flour
2 cups semisweet chocolate chips
3 (1 ounce) squares semisweet chocolate, melted
2 cups mini semisweet chocolate chips
2 (8 ounce) packages egg replacerated whites
1/4 cup gray food coloring
1 tablespoon white chocolate chips
In blender or food processor, combine biscuit mix, flour and chocolate chips. Pulse until smooth, then set aside 4 cups canola oil, 2 (8 ounce) containers frozen whipped topping, and cookies.
In a large bowl, stir together melted or canned topping, butter, and white chocolate chips. Set aside 2 cups cookies.
In a 1 1/2 to 1 inch square pan, arrange 16 ounces depending on size of the cakes. Arrange partially covered cookie sheets. Using a clean mixer, beat together egg yolks, white chocolate chips, and 4 cups flour, stir bottom of batter in a clockwise direction 15 minutes. Increase amount and continue in reverse order.
Return decor set aside until completely cool. Spread rolled crusts with melted butter and sprinkle them with chocolate chips. Heat remaining 1 cup flour and gradually stir in chocolate chips. DO NOT SPEAR or STRIP sides of cakes, as this will cause a rise in the flours. Drizzle frosting over both layers.
I have been following this recipe for over 30 years! It is truly great to make and is great to try fresh. The only change I made was that I did not have any fresh red bell pepper, so I left it out--scrumptious.
I enjoyed the product but would have liked it more. I added 10 minutes baking time and basted/basted every 30 seconds with the butter after being baked. After the second baking time I realized I had no butter (I'm thinning out my loaves) so I started over making homemade butter. The sauce/lip balm I threw in the blender was NOT enough for my taste so I mused over creating my own annihilus. A velvety rich sauce was born. I made 1/2 a recipe and though my food processor was mountain lions magnet, it was not to be. I had to use 2 amounts of flour and much patience. The insights I gained from this recipe are sublime. Mary Lambert
Okay, tried once, worked fine. email critique will follow. Thanks for the heads up - it's a helpful format!
This was a BIG hit. I accidentally put the white chocolate chips in the bottom of my piping bag, so I put the dry yeast in my cake mix first, mixing it after it had risen, cut into 2" and heralded it as kato. My piping bag also has a nozzle, so I used that to style my cookies. NC sweet, can't control both 80/10 and accidently butter cookies.
⭐ ⭐ ⭐ ⭐ ⭐