HoHo Cake Roll

6 squares Bakers Semi-Sweet Chocolate, divided (I used chocolate chips)
6 Tbsp butter
1 cup granulated sugar
4 eggs
1 cup flour, divided
1/2 tsp baking soda
2/3 cup water

Heat oven to 350 degrees
Line 15x11x1 inch pan with parchment paper

Microwave 3 chocolate squares and butter in a medium microwaveable bowl on high 1 1/2 to 2 min. or until butter is melted.  Stir until chocolate is completely melted.  Add granulated sugar; mix well.  Beat eggs in large bowl with mixer on high speet 3 minutes or until thickened.  Blend in chocolate mixture.  Add 1/4 cup flour and baking soda; beat just until blended.  Add remaining flour alternately with water, beating well after each addition.  Spread evenly into prepared pan.

Bake 15 minutes or until top of cake springs back when touched;  sprinkle with 1/4 cup powdered sugar.  Immediately invert cake onto a large piece of parchment paper; remove pan; carefully peel off the paper.  Starting at one short side, roll up cake and new parchment paper; cool on wire rack.

Cream filling

5 T flour
1 cup milk
1/2 cup butter not melted
1 cup sugar
1 tsp vanilla
1/2 tsp salt

Cook flour and milk until thick and set aside to cool.  In a bowl whip together the remaining filling ingredients until fluffy.  Add milk and flour mixture and beat together until very stiff. 


When cake is cool, unroll cake carefully; Spread cream filling onto the cake, completely covering the top of the cake.  Gently re-roll the cake and put seam side down on platter.

Frosting

Microwave 3 ounces of chocolate and 1 1/2 cups Cool Whip Whipped topping in a microwaveable bowl on HIGH 1 to 1/12 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute, cool 2 minutes; spread on cake.  Refrigerate for 1 hour.

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
1/2 cup water
7 eggs
2 cups whipped cream

Preheat oven to 350 degrees.  Grease a 10-inch round pan and line bottom with parchment paper. 
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.
In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick.  Fold in chocolate mixture.  Pour batter into 10 inch pan.
Place 10 inch pan in the oven.  Place a pan of water in the oven also.
Bake at 350 degrees for 40 to 50 minutes.  Remove from oven.  Cool and refrigerate for several hours.
Dip pan in hot water to remove cooled cake.  Garnish with whipped cream and raspberries. 

Cherry Strip

1 cup shortening
4 cups flour
3 tsp baking powder
1 tsp vanilla
1 cup sugar
3/4 to 1 cup milk
1 tsp salt

Mix sugar, flour, salt and baking powder; cut in shortening and add milk and vanilla.  Pat 3/4 of the dough in jelly roll pan; spread 2 cans of cherry pie filling on dough.  Roll rest of dough out and make strips to go on top.  Bake at 350 degrees for 30 minutes.  Make a thin glaze of:
1 cup powdered sugar
1 tsp vanilla
1/4 cup milk
Beat well; drizzle this on warm cherry strip dessert.

17 Bean & Barley Soup

2 Cups Trader Joe's 17 Bean & Barley Soup Mix
2 - 32 oz. Trader Joe's Vegetable Broth
1 Cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, minced
2 Tbs olive oil
1/2 tsp italian  seasoning
1 can Trader Joe's Fire Roasted Tomatoes
Salt  Pepper to taste

Soak beans over night in a large pot of water, then rinse and drain.  Put all ingredients in a crock pot and cook until beans are tender, approx 6 hours on low.