I guess you can tell from the latest posts that I am in a chocolate mode. We are just getting back from Corpus Christi where we go a few times a year to see my mom, who is 91. One of the first things I pack is the bag of peanut M&M’s, the bag of Hershey almond chocolate bars, Dove Chocolate with Toffee Chips and of course to wash the chocolate all down, my diet Dr Pepper. It is always good to be prepared in case we get stuck someplace and I want to always have plenty of chocolate. We got home Friday night and first thing Saturday after unpacking I went to the kitchen to make the caramel filled chocolate cupcakes that I posted last week. We had friends over Saturday night which enjoyed them. Last night we took them for dessert to our friends’ house where we dined on lobster and finished the evening with the cupcakes, They truly are divine. But today, this recipe caught my eye. Will be heading to the store to buy the biscuits.
1 3/4 cup sugar
2 tables unsweetened cocoa powder
1 teas cinnamon
1 cup butter, melted
2 (12 oz) cans refrigerated biscuits, cut into fourths
Preheat oven to 350. Lightly grease a 10-cup Bundt pan.
In a medium bowl, combine sugar, cocoa and cinnamon. In a separate bowl, place melted butter. Dip each cut biscuit in butter; dredge in sugar-cocoa mixture and layer biscuits in prepared pan. Bake for about 1 hour, covering pan with foil to prevent excess browning, if necessary. Let cool in pan 10 min. Invert pan onto serving platter.
*If desired, drizzle cream cheese frosting over inverted bread before serving.