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Dessert is all they ever think about

The beat does go on, at least for versions of Better-Than-Sex Cakes. This is the fourth recipe and then there is a torte and a dessert prepared with cake mix, sweetened condensed milk and syrup. If that doesn't take care of your sweet tooth, nothing will!

If you missed the previous column, there are back issues available in the lobby of the Times building at 490 First Ave. S in St. Petersburg.

For: Stephanie Lyon of St. Petersburg.

From: Marilyn Kitchen of Largo, Eunice Mielke of Palm Harbor, Carol Ann Parsons of Clearwater, Phyllis MacNeil os Spring Hill, Margaret Quinlan of Homosassa and Helen McKay and Velma Rossi of St. Petersburg.

Recipe: Better-Than-Sex Cake IV.

Better-Than-Sex Cake IV

1 18{-ounce package yellow cake mix

1 3{-ounce package instant vanilla pudding mix

{ cup vegetable oil (Crisco recommended)

{ cup water

4 large eggs (some recipes called for 3)

1 cup sour cream

4-6 ounces German sweet chocolate, grated (see note)

1 6-ounce package semisweet chocolate morsels

1 cup chopped pecans

1 cup shredded coconut

In a mixer bowl, combine cake mix, pudding mix, oil and water. Add eggs, one at a time, beating well after each. Stir in sour cream, grated chocolate, chocolate chips, pecans and coconut.

Turn batter into a well-greased Bundt or tube pan. Bake at 350 degrees 55-60 minutes or until a tester inserted in cake comes out clean. Makes 1 cake, 12-16 servings.

Note: The original recipe calls for 6 ounces of grated chocolate, but a single 4-ounce bar is sufficient and a more convenient measure.

From: Sally Blum of North Redington Beach, Juanita Washington of Clearwater, Shirley Carlin of Treasure Island and Eloise Davidson and Laura Harrington of St. Petersburg.

Recipe: Better-Than-Sex Torte.

Better-Than-Sex Torte

1 cup all-purpose flour

{ cup butter, softened (1 stick)

1\ cups chopped pecans, divided

1 8-ounce package cream cheese, softened

1 cup confectioners' sugar

1 8-ounce container dessert topping, divided

2 3{-ounce packages instant chocolate pudding mix (or one chocolate and one vanilla)

3 cups milk

1 Hershey bar, shaved

Combine flour, butter and 1 cup nuts; press on bottom of 9- by 13-inch baking dish. Bake at 375 degrees for 20 minutes. Cool.

In medium bowl, with electric mixer beat together cream cheese and confectioners' sugar. Fold in half of the topping. Spread over cooled cake layer in dish. Refrigerate.

In large bowl with electric mixer, combine milk and pudding mix; beat 3 minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until set. Spread remaining topping evenly over chocolate layer, sprinkle with remaining nuts and shaved chocolate and refrigerate until serving time. Makes about 16 servings.

From: Jane Wardell of Homosassa, Ethel Dzikonski of New Port Richey, Marilyn Small of Safety Harbor, Shelley Foraker of Clearwater and Julie Bryner of Waldorf, Md.

Recipe: Better-Than-Sex Dessert.

Better-Than-Sex Dessert

1 18{-ounce package chocolate cake mix (devil's food, German, Swiss or chocolate pudding cake)

1 can sweetened condensed milk (not evaporated)

1 caramel topping (or butterscotch)

1 12-ounce container dessert topping, thawed

3-Heath bars, crushed

Bake cake as directed in a 9- by 13-inch pan. While still warm, poke holes with a wooden spoon handle or straw at 1-inch intervals. Pour sweetened condensed milk over the top and then pour caramel topping over that. Let cake cool completely and then refrigerate for a few hours. When ready to serve, spread with whipped topping and sprinkle with crushed Heath bars.

Marilyn Small cuts down on the sugar by using half a can of sweetened condensed milk and half a jar of sauce. Jane Wardell combines the sweetened condensed milk with a small jar of caramel topping and a small can of Hershey's chocolate syrup and pours this mixture over the cake. She prefers grating a large Symphony toffee bar instead of Heath bars.

Julie Bryner likes a total chocolate dessert, using an 18-ounce jar of hot fudge sauce instead of caramel. Julie puts the jar in the microwave and, little by little as it gets runny, pours it over the sweetened condensed milk (usually about of the jar at a time). Her garnish of choice is chocolate curls. As you can see, the variety is endless.

Recipe requests

Many years ago, the mother of Patti Huettig of Palm Harbor, clipped a recipe from a local newspaper for using leftover turkey. Kaiser rolls are hollowed out and filled with a turkey mixture that includes cheddar cheese. Patti writes that this was a great favorite and she hopes you can help.

Jane Greening of Valrico has lost one of her cherished recipes for vegetables. Spring Casserole is made with cauliflower, onions, new potatoes, peas and other vegetables in a cheese sauce prepared with Velveeta. If you have this one, please send a copy for Jane.

Joan Pitts of Pinellas Park had a recipe from Texas for a delicious Jalapeno Cornbread. The recipe has been misplaced, and she asks for your assistance.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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