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Home
Contact Us
OLCA
RRA Info
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
The History of Roaming Rock Shores
Amenities
Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
Culverts
Documents & Forms (all)
All Forms
Bylaws
Rules & Regulations
Covenants & Restrictions
Maps
Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
Friends and Neighbors
Golf Club
Pickleball Club
Polar Bear Club
Quilting Group
Shores Hold’Em
STARS Club
Water Exercise Group
Yoga Club
Calendar
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Lake Management
Lake Management Topics
LMC Articles (All)
LMC Updates
LMC Management Plan
LMC Goose Deterrence
LMC Treatment Updates
LMC Best Practices
LMC Algae Concerns
LMC Testing Results
LMC General Information
Dredging Operations
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
Village Hall
Dam
Zoning/Building Dept
Utility Dept
Police Dept
Chocolate Cherry Chunk Cake
June 8, 2016
Uncategorized
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Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1
chocolate cake mix
2
eggs
1
can (21 oz.)
cherry pie filling
3/4
cup
nuts
chopped
3/4
cup
Chocolate Chips
1/2
cup
Brown Sugar
Servings:
Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1
chocolate cake mix
2
eggs
1
can (21 oz.)
cherry pie filling
3/4
cup
nuts
chopped
3/4
cup
Chocolate Chips
1/2
cup
Brown Sugar
Servings:
Instructions
Preheat oven to 350 degrees.
Mix together cake mix, eggs and pie filling. Put into a greased 9" X 13" pan. Sprinkle nuts, chocolate chips and brown sugar on top.
Bake 30 - 35 minutes.
You can split this recipe between two 8 X 8 pan.
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Chocolate Italian Love Cake
June 8, 2016
Uncategorized
Edit
Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
pkg.
chocolate cake mix
and ingredients to make the cake according to the pkg.
2
lbs.
ricotta cheese
4
eggs
3/4
cup
sugar
1
tsp.
pure vanilla extract
1 (5.1 oz)
pkg.
instant chocolate pudding mix
1
cup
cold milk
8
oz.
Cool Whip
Servings:
Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
pkg.
chocolate cake mix
and ingredients to make the cake according to the pkg.
2
lbs.
ricotta cheese
4
eggs
3/4
cup
sugar
1
tsp.
pure vanilla extract
1 (5.1 oz)
pkg.
instant chocolate pudding mix
1
cup
cold milk
8
oz.
Cool Whip
Servings:
Instructions
Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!
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Death by Chocolate
January 15, 2016
Uncategorized
Edit
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
1
box
chocolate cake mix
1
container
Cool Whip
1
large
instant chocolate pudding
1
small
instant chocolate pudding
1
bag
Heath Toffee bits
Servings:
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
1
box
chocolate cake mix
1
container
Cool Whip
1
large
instant chocolate pudding
1
small
instant chocolate pudding
1
bag
Heath Toffee bits
Servings:
Instructions
Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
Prepared pudding according to package directions.
You will need a large, deep clear bowl (trifle or punch bowl)
Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.
Variations:
You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
Brownies can also be used in place of the cake.
You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.
Recipe Notes
This dessert is to die for! Enjoy.
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