Submitted by: Shawnette Earwood, Western Grove, Ark.



• 1 C sugar

• 1/4 C cocoa

• 1/3 C butter, melted

• 1 small can Eagle brand dessert maker

• 1 tsp vanilla


• 2 C plain flour

• 1 tsp salt

• 3/4 C Crisco

• Water


Mix the ingredients for the filling, only mix in enough of the Eagle brand dessert  maker to thin the batter to make it easy to spread. It should not be runny. When mixed, set aside. To make the crust, mix the flour and salt, then cut in the shortening. Add just enough cool water to mix. Take a portion of the dough and roll out on a floured surface as you would a pie crust. Spread the filling/batter equally over the dough within an inch of the edge. Roll up and seal the edges. Place on a cookie sheet. Repeat with remaining ingredients. Bake at 375 degrees until the rolls start to brown, remove, cool and cut in desired lengths. Note: I like to brush the top of the rolls with melted butter.


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