Coconut Joys

Ingredients:

1/2 c softened butter

2 c powdered sugar

3 c coconut

2 squares unsweetened chocolate

Instructions:

Mix together butter and powdered sugar.  Add the coconut.  Form into small balls, and make an indent in the center as you place each on a flat sheet covered with waxed paper.

Melt chocolate in a double boiler and spoon it into the indentations.

Store in the refrigerator.

You can place an almond in the center of each for "Almond Joys."

Chocolate for Ice Cream

Ingredients:

1 c sugar
1 T flour
1 T butter
1 heaping T cocoa
1 c boiling water
pinch of salt

Instructions:

Mix together sugar, cocoa and flour.  Pour boiling water over.  Add 1 T butter and pinch of salt.  Cook for a few minutes, until it bubbles up good.

Cherry Kijafa Cake

Cake Ingredients:

1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs

Cake Instructions:

Mix all ingredients together for 4 minutes.

Bake as directed on cake package.

Poke the top with fork, thoroughly.

Topping Ingredients:

2 c powdered sugar
1/2 c cherry kijafa

Pour or spoon topping mixture over the cake, while warm.