Here are your ingredients:

1 carton of fresh strawberries.(buy more if you like)

1 8oz box of Baker’s semi sweet chocolate. (buy more depending on the # of strawberries you buy) I would say 1 box could make about 30 chocolate strawberries.

1/2 cap full of vegetable oil. (Keeps the chocolate from drying out in the pot.
Appliances:

I would use a double boiler or a fondue pot to melt chocolate. Follow the instructions that comes with the these appliances.

Ok, say you don’t have a double boiler or a fondue pot. I don’t have a fondue pot or a double boiler either so I will show you how I make my very own double boiler. Take two pots, one large and the other small. Fill the larger pot about half way with water. Set the smaller pot inside the larger pot. Viola, you have a double boiler. Here’s a picture.

Make sure you don’t let the smaller pot sink all the way down because you don’t want the water to spill out of the larger pot or get inside the smaller pot. I would recommend using pots with handles.

Directions:

1. Boil the water in the larger pot. After the water boils, turn to medium heat.

2. Add 1/2 cap full of oil to the smaller pot. (Remember this keeps the chocolate from drying out).

3. Place smaller pot that has the oil in it inside the larger pot with the boiling water. All you need is for the bottom half of the smaller pot to get hot.

4. Place the chocolate bars inside the smaller pot with the oil and let it melt completely. Stir occasionally.

5. Dip the strawberries 1/2 way in the chocolate and place on wax paper.

6. Let refrigerate for about 1 hour or until the chocolate hardens. There you have it. A nice treat.

Feeds: 8
Prep Time: 60 minutes
Cook Time: 60 minutes

Cake Mix:
1 pkg. Devils Food cake mix.
1 pkg. Large, devils food instant pudding.
4 Whole Eggs.
1/2 Cup Water.
1/2 Cup Oil.
1/2 Cup Peppermint Schnapps.
1/2 Cup Chopped walnuts.

Glaze Mix:
1/2 Cup Melted butter.
1/4 Cup Water.
1 Cup White sugar.
1/2 Cup Peppermint Schnapps ( add after glaze is cooled ).

1. Create the cake mix in a 1 quart bowl.
2. Grease and flour a Bundt (or Angel Food) type cake pan.
3. Pour chopped walnuts across bottom of pan.
4. Pour cake mix into pan and bake at 325 for 1 hour.
5. When done baking, cool cake with the pan upside down.
6. Create the glaze mix in a 1 quart sauce pan. Mix all but the rum
   and boil for 5 minutes.
7. Remove glaze from heat, cool about10 minutes, and add the rum.
8. Remove cake from pan onto a plate.
9. Prick top and sides of cake gently with a 2 pronged cooking fork.
10. Tablespoon by tablespoon, drizzle glaze over top and sides of cake until gone.
11. Cool for 1 hour then serve.
12. Options:
    • Add 1/2 tsp. vanilla to cake mix.
    • Add 1/2 tsp almond to cake mix.
    • Replace rum with pure Kentucky bourbon
    • Before drizzling glaze, sprinkle rum over the cake to taste.
    • Mix walnuts into the cake mix.