3/4 : -(up to)
1 : c Sugar
3 : tb (heaping) cocoa
3 : tb Cornstarch
1 : pn Salt
2 : c Milk
1 : ts Vanilla
3 : Eggs; separated
1/4 : Stick butter
1 : Baked pie shell
1 : c Sugar
1 : tb Flour
3 : tb Cocoa
1 : ds Salt
1 : /2 c Evaporated milk
1/2 : c Sweet milk
3 : Egg yolks
1 : tb Butter
1 : ts Vanilla
1 : Baked pie shell
3/4 : c Sugar
1 : pn Salt
3 : tb Flour
3 : Egg yolks
1 : /2 c Evaporated milk
5 : 1/2 oz Hershey's chocolate syrup
1 : ts Vanilla
1/2 : Stick butter
1 : Baked pie shell
0: Preheat oven to 375 degrees
1: Thaw dough and let rise until twice its original size
2: Punch down and roll dough out to 6 x 12 inches
3: Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides
4: Pull long sides up towards the center and press to seal
5: Place dough, with seam side on the bottom, into stoneware loaf pan
6: Evenly spread honey over top
7: Bake for 50-60 minutes until crust is golden brown
8: Cool slightly in pan
9: Remove from pan and cool an additional 10-15 minutes before slicing
10: Yield: l loaf Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #631 by hister@juno
11: com (Iris E
12: Dunaway) on Jun 01, 1997