Cherry Chocolate Bomb's

Prep time 5 minutes add refrigeration time

12 Servings



2 Tbsp Water

1 Packages  or 3 oz Jelly Cherry Flavor

1/4 Cup of Irish Cream

1/2 Cup Evaporated Milk

3 squares of Bittersweet Chocolate, chopped

12 Cherries with Stem



Spay Molds of choice of placing ingredients in
Place molds on a cookie sheet or tray
Add water and Jello in a bowl stir.
when Jello is dissolved then set aside
Microwave milk and chocolate on high for 1 minute
Stir until Chocolate is melted completed
Add Irish Cream
Add gelatin Mixer
Stir with smooth
Pour into molds
Place Cherry in center of molds
Refrigerate for 3 hours
Until firm and knife can come out clean when poke it.
Unmold and Serve.

Chocolate Cake in a jar

Chocolate Cake In A Jar

Makes 5 Jars

2 Cups all purpose Flour.
2 cups Sugar.
1 teaspoon Baking soda.
1/4 teaspoon Salt.
2/3 Cup of Butter, Melted.
1/2 cup Water.
6 Tablespoons unsweetened cocoa powder.
1/2 Cup Buttermilk.
2 large Eggs beaten.
1 Teaspoon Vanilla extract.

Preheat oven 325 degrees.
Brush 5 (12oz) sterilized canning jars with melted shortening
Place Jars on a baking sheet. Set Aside
In a Large bowl, Combine Flour, Sugar, Baking Soda, and Salt.
In another bowl Combine butter, Water, and Coca powder. Wisk until smooth.
Add Butter mixture to Flour mixture whisking to combine well.
Stir in Buttermilk, eggs, and Vanilla. Wisk until smooth.
Evenly divide batter between jars, filling each jar half full.
Bake for 35-40 minutes, or until a wooden pic inserted in center comes out clean.
Using kitchen towels, remove one jar at a time from oven, and carefully place lid and ring on each.
Screw lids on tightly.
Cool Jars on counter top.
Once Jars have sealed, Store them in a cool place for 1 year.

These are Wonderful Gift giving.