School District of Fort Atkinson Orchestra Boosters

" . . . No education is complete without music."  National Commission On Music Education
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310 S. 4th St. East
Fort Atkinson, WI   53538
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Home Page


2007-08 Calendar

Clinics

Community Activities

Community Supporters

Concerts

Concert Dress

Field Trips

Fund-raisers

HS Music Awards Banquet

Links

Newsletter

Orchestra Faculty
      Trisha Nielsen
      Jessica Rensberger

Our Orchestras

Orchestra Boosters
      Meetings

Recipes

Scholarships

Scrapbook

Site Map

Spring Orchestra Sign-up

Solo & Ensemble

State Honors Project

Summer
    Camps
    Lessons

          
       OrchestraBoosters
     @mail.fortschools.org

    Orchestra =
 (classical pieces +  
 contemporary works
  + jazz + fiddle)


Music Making and the Brain  

Music Making and Wellness

Support Music Brochure

National Association for
Music Education recommendations

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Fort School District

Band Boosters

V.O.I.C.E.S.

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On-line since May 10, 2001

Webmaster: 
Debra Judd-Ehrhardt

Last updated:  01/30/2006

GERMAN CHOCOLATE CAKE

1 Package (18.25 oz.) German Chocolate Cake Mix
Preheat oven to 350 degrees.
Mix cake as directed on package and pour batter into a 9x15 pan.
Bake cake as directed on package.

1 Can (14 oz.) Sweetened Condensed Milk
1 Jar (17 oz.) Mrs. Richardson's caramel butterscotch ice cream topping
1 12 ounce container of Cool Whip
3-5 Heath bars, broken in bits

Poke top of warm cake every ½ inch with wooden spoon handle. Wipe handle occasionally to reduce sticking.
Pour Sweetened Condensed Milk evenly over top of cake; let stand until milk is absorbed.
Drizzle top with caramel topping.
Cover and refrigerate about 2 hours or until chilled.
Spread cool ship on top of cake.
Sprinkle with candy bar bits.
Cover and refrigerate.

 

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