Colorful Butterfly Cake Recipe

A rich and colorful cake with chocolate frosting known as Butterfly Cake Recipe. It is specially created dessert will set to taste buds a flutter and give your next gathering a springtime lift. It is a colorful combination of yellow cake, cream-filled sponge cake and topped with a chocolate frosting. Assorted candies of your choice for wonderful decoration of this yummy treat.

Now take a look step by step directions to full list of ingredients below..

100% would make again

8 Servings

Prep: 30 min. Bake: 25 min. + cooling

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1 individual cream-filled sponge cake

1 can (16 ounces) chocolate frosting

Red shoestring licorice

Assorted candies of your choice

Directions

• Prepare cake batter according to package directions. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Cut one cake in half widthwise. (Save the second cake for another use or make two butterflies.) Cut a notch from the center of each cut side to show definition between the upper and lower wings. Let cake stand for 2 hours.
• On a round platter, position cake halves (with notched edges facing out) on each side of sponge cake. With a knife, cut the corners of wings so they are rounded. Frost top and sides of butterfly with chocolate frosting.
• Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with assorted candies. Yield: 8 servings.

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German Black Forest Cake Recipe

Black Forest Cake is a traditional German dessert. This Recipe healthy, low fat and easy to make.This recipe made with a chocolate cake mix, cherry pie filling, topped with whipped cream. Black Forest Cake is popular dessert for any occasion like birthday, New year, Valentine day or Christmas.

Now Just take a look how to prepare this yummy dessert below..

88% would make again

8 Servings

Prep: 10 min. Bake: 25 min. + chilling

Ingredients

1 package (9 ounces) chocolate cake mix

1/2 cup water

1 egg

1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 can (21 ounces) cherry pie filling

Directions

• In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.
• Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
• In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan. Yield: 6-8 servings.

Nutrition Facts:

• 1 slice equals 349 calories, 12 g fat (8 g saturated fat), 38 mg cholesterol, 269 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.

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Easy Gourmet Black Forest Torte Recipe

Gourmet Black Forest Torte is a classical german cake also known as Schwarzwälder- kirschtorte. It contains several layers of chocolate cake, whipped cream, cherry filling and sour cherries on top.It is one of the world’s great desserts, with the richness and complexity of its tart and sweet flavors and the pleasurable texture of tender cake with sumptuous cream.

This dessert couldn't be simpler—all you need is a boxed cake mix. pie filling, miniature marshmallows and whipped topping. This fuss-free torte is short-and-sweet ending to a meal.

80% would make again

12-16 Servings

Prep: 20 min. Bake: 1 hour + cooling

Ingredients

5 cups miniature marshmallows

1 package (18-1/4 ounces) chocolate cake mix

1 can (21 ounces) cherry pie filling

1 carton (8 ounces) frozen whipped topping, thawed

Directions

• Sprinkle marshmallows in a greased 13-in. x 9-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool. Frost with whipped topping. Store in the refrigerator. Yield: 12-16 servings.

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Double Chocolate Cupcakes Healthy Diabetic Recipe

Double Chocolate Cupcakes, a healthy diabetic recipes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips.

Just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office. These moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

93% would make again

This recipe is:

Healthy

14 Servings

Prep: 20 min. Bake: 15 min. + cooling

Ingredients

2 tablespoons butter, softened

3/4 cup sugar

1 egg

1 egg white

1/2 cup plus 2 tablespoons buttermilk

1/3 cup water

1 tablespoon white vinegar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup HERSHEY®’S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
• Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

Nutritional Analysis: 

• One cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges:

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Almond Lavender Cake Recipe

Do you ever taste best of best Almond Lavender Cake recipe? The mixture of amazing slivered almonds with other ingredients is the secret to this Almond Lavender Cake.This eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. It's a top-notch example of a great lavender recipe.The Italian Almond Lavender Cake is eaten as a Dessert. Please share this Almond Lavender Cake recipe with your friends and family and let me know what they have to say.

100% would make again

12 Servings

Prep: 20 min. Bake: 55 min. + cooling

Ingredients

2 cups sugar, divided

1/2 cup slivered almonds

1 tablespoon plus 1 teaspoon dried lavender flowers, divided

1 cup butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup (8 ounces) sour cream

1/4 cup half-and-half cream

2-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons boiling water

3/4 cup confectioners' sugar

Additional dried lavender flowers, optional

Directions

• Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, the almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
• In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
• Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired. Yield: 12 servings.

Editor's Note:

• Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutrition Facts:

• 1 slice equals 493 calories, 23 g fat (13 g saturated fat), 126 mg cholesterol, 291 mg sodium, 65 g carbohydrate, 1 g fiber, 7 g protein.

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Chocolate Truffle Cheesecake Recipe

If you delight with the taste of chocolate, then this Gourmet Chocolate Truffle Cheesecake for you. It is easy to make and filling with sweet chocolate chips and heavy whipping cream. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice.It's so impressive yet not difficult to prepare-I whip up this dessert each time. A mounth watering treat for my family, friends or co-workers.

96% would make again

12 Servings

Prep: 30 min. Bake: 45 min. + chilling

Ingredients

1-1/2 cups chocolate wafer crumbs (about 27 wafers)

2 tablespoons sugar

1/4 cup butter, melted

FILLING:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 eggs, lightly beaten

1 teaspoon Spice Island® Pure Vanilla Extract

TOPPING:

1-1/2 cups (9 ounces) semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon Spice Island® Pure Vanilla Extract

Whipped cream and miniature chocolate kisses, optional

Directions

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
• For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
• Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts:

• 1 serving (1 slice) equals 411 calories, 25 g fat (14 g saturated fat), 98 mg cholesterol, 198 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.

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Mocha Truffle Cheesecake Recipe

Mocha Truffle is my hot american drink with its popularity spread worldwide. So I decided to make Mocha Truffle Cheesecake Recipe, A healthy Low Carb Recipe to celebrate this Christmas. I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's excellent for get-togethers to make it rich and delicious treat.

100% would make again

12-16 Servings

Prep: 20 min. Bake: 50 min. + chilling

Ingredients

1 package (18-1/4 ounces) devil's food cake mix

6 tablespoons butter, melted

1 egg

1 to 3 tablespoons instant coffee granules

FILLING/TOPPING:

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels, melted and cooled

3 to 6 tablespoons instant coffee granules

1/4 cup hot water

3 eggs, lightly beaten

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon almond extract

Directions

• In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
• In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water. Add coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
• Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition Facts:

• 1 serving (1 slice) equals 484 calories, 28 g fat (16 g saturated fat), 109 mg cholesterol, 389 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

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Brown Sugar Angel Food Cake Recipe

I am sharing this recipe of Brown Sugar Angel Food Cake which is near and dear to my heart. Brown Sugar Angel Food Cake goes perfectly as Dessert & it completely made with brown sugar. Brown sugar makes this cake recipe moist, tender angel food delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake’s lovely with a hot cup of coffee.Treat your family to this delicious Brown Sugar Angel Food Cake. They are going to simply adore it.

100% would make it again

16 Servings
Prep: 1 hour + chilling Bake: 25 min. + cooling

Ingredients
1-1/2 cups egg whites (about 10)
1-3/4 cups packed brown sugar, divided
1 cup cake flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons Spice Island® Pure Vanilla Extract
1/2 teaspoon salt



TOFFEE/TOPPING:
* 1 teaspoon plus 1 cup butter, divided
* 1-1/2 cups chopped pecans
* 1-1/2 cups packed brown sugar
* 1 cup (6 ounces) semisweet chocolate chips
* 1 carton (12 ounces) frozen whipped topping, thawed

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside.
• Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate.
• For toffee, line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside.
• In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set.
• Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container. Yield: 16 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts:

• 1 slice (calculated without additional toffee) equals 349 calories, 15 g fat (9 g saturated fat), 15 mg cholesterol, 167 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

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Gourmet Brownie Cupcakes Recipe

Everyone loves cupcakes and brownies and what could be more appealing than combining the two into a Brownie Cupcake. Gourmet Brownie Cupcakes are rich and chocolately and it is important not to over bake them.Of course, cupcakes need a frosting, and this creamy chocolate fudge frosting is perfect on a brownie.

90% would make again

4 Servings

Prep: 15 min. Bake: 20 min. + cooling

Ingredients

1/4 cup semisweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon Spice Island® Pure Vanilla Extract

1/4 cup all-purpose flour

1/4 cup chopped pecans

Directions

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
• Fill paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until tops begin to crack. Cool for 10 minutes before removing from pan to a wire rack. Yield: 4 servings.

Nutrition Facts:

• 1 cupcake equals 297 calories, 21 g fat (10 g saturated fat), 83 mg cholesterol, 99 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

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Gourmet Bow Tie Cakes Recipe

Take a look this delicious Gourmet Bow Tie Cakes Recipe, I made it speicailly for you people to get enjoy this delightful dessert on this christmas.It Shaped right for a festive shower (or any kind of fun affair), this delicious dessert is an eye-catcher.The moist cake is overflowing with luscious chocolate flavor.It's a lot of fun to cut, ice and arrange in bow tie form, as we have here. Or, if you like, serve it straight from the pan.

21 Servings

Prep: 20 min. Bake: 30 min. + cooling

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup warm coffee

1 cup buttermilk

1/2 cup canola oil

1 teaspoon Spice Island® Pure Vanilla Extract

8 ounces semisweet chocolate, chopped

6 tablespoons butter

3 cups confectioners' sugar

8 to 10 tablespoons hot water

White decorator's icing

Round and star pastry tips

Assorted fruit, optional

Directions

• In a large bowl, combine dry ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
• Cut cake into six rows, with seven 3-1/4-in. x 1-3/4-in. diamonds in each row (two rows are shown in diagram below). Place diamonds on a rack with a piece of waxed paper beneath.
• For glaze, melt chocolate and butter in a saucepan or microwave. Remove from the heat; stir in sugar and water. Stir in additional water if needed to achieve a drizzling consistency. Spoon glaze evenly over top and sides of diamonds, letting excess drip off. Allow glaze to dry; repeat with a second coat. (Glaze may need to be warmed periodically to keep the proper consistency). When glaze is dry, place two diamonds tip to tip on dessert plates.
• Using decorator's tip, make the knot in the center of the bow tie. Garnish plates with fruit if desired. Yield: 21 servings.

Nutrition Facts:

• 1 serving (1 each) equals 281 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 303 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

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Black Forest Cream Cheese Cake Recipe

Black Forest Cream Cheese Cake Recipe is a multi layer cheese cake recipe with cherry pie filling & Whipped chocolate curls.This decadent dessert puts a delicious spin on the classic Black Forest cake. Top each serving with canned cherry pie filling, a dollop of whipped cream and chocolate curls for an elegant presentation.

So Why are you waiting? Get & Celebrate this mouth watering dessert on this christmas? Take a look a complete preparation methods with full details of Ingredients.

50% Would make it again

12 Servings

Prep: 30 min. Bake: 45 min. + cooling

Ingredients

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 teaspoon Spice Island® Pure Vanilla Extract

1/2 teaspoon almond extract

Dash salt

BATTER:

1-1/2 cups sugar

1/2 cup canola oil

1 egg

1-1/2 teaspoons Spice Island® Pure Vanilla Extract

2-1/4 cups all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups buttermilk

TOPPING:

1 can (21 ounces) cherry pie filling

Whipped topping and chocolate curls, optional

Directions

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
• In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
• Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
• Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts:

• 1 slice equals 539 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 354 mg sodium, 73 g carbohydrate, 1 g fiber, 8 g protein.

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Black Forest Cake Healthy Diabetic Recipe

Christmas is coming soon and All are in mood of celebrations.Celebeate this Christmas with lip-smacking dessert, A Black Forest Cake Recipe.Black Forest Cake is a helthy diabetic recipe ever. A frozen fat-free whipped topping with cherry pie filling makes it delighful dessert for any occasion ever.Applesauce is used to keep this light version of Black Forest Cake healthy. Now, even people who are on a diet can enjoy a slice of rich chocolate cake!

This recipe is:

Healthy

24 Servings

Prep: 40 min. Bake: 35 min. + cooling

Ingredients

2 cups cherry juice blend

1-3/4 cups sugar

1/2 cup unsweetened applesauce

1/4 cup canola oil

2 eggs

2 tablespoons cider vinegar

3 teaspoons Spice Island® Pure Vanilla Extract

3 cups all-purpose flour

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

1-1/2 cups cold fat-free milk

1 package (1.4 ounces) sugar-free instant chocolate pudding mix

1 can (20 ounces) reduced-sugar cherry pie filling

1-1/2 cups frozen fat-free whipped topping, thawed

Directions

• In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
• Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping. Yield: 24 servings.

Nutrition Facts:

• 1 piece with 1 tablespoon whipped topping equals 186 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

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America's Birthday Cake Recipe

My birthday is on December 10, so we decided to celebrate it along with America's birthday. I created this yummy cake as a way to serve a red, white and blue cake for both occasions. This is not an ordinary birthday cake. On the outside, it appears plain red and completely unassuming. But, the inside is extraordinary. At least, I hope it will be extraordinary! We top each piece with a heavy whipping cream with birthday candle and everyone blows out the candle to celebrate both birthdays.For now, here’s a little look with ingredients,directions to make & nutrition details of America’s birthday cake.

70% would make again

15 Servings

Prep: 25 min. Bake: 30 min. + cooling

Ingredients

1/2 cup shortening

1-1/2 cups sugar

2 eggs

1/4 cup red food coloring

1 teaspoon white vinegar

1 teaspoon Spice Island® Pure Vanilla Extract

2-1/4 cups cake flour

2 tablespoons baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

SAUCE:

3/4 cup sugar

2 tablespoons cornstarch

1 cup orange juice

2 cups fresh or frozen blueberries

1/8 teaspoon ground nutmeg

Dash salt

CREAM:

1-1/2 cups heavy whipping cream

3 tablespoons confectioners' sugar

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For sauce, in a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool.
• In a small bowl, whip cream and confectioners' sugar until stiff peak forms. Serve cake with sauce and whipped cream. Yield: 15 servings.

Nutrition Facts:

• 1 piece with 2 tablespoons sauce and 3 tablespoons cream equals 378 calories, 16 g fat (7 g saturated fat), 61 mg cholesterol, 287 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

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Caramel Fudge Chocolate Cake Gourmet Recipe

Try this Gourmet Caramel Fudge Chocolate Cake Recipe on this christmas to satisfy the chocolate lovers in your family. This caramel fudge chocolate cake is easy to make & 10 to 15 mins preparation time. It is rich, thick, and amazingly delicious chocolate cake with caramel ice cream & chocolate chips topping. The moist cake layer is a breeze to prepare using a boxed mix...and the rich toppings make it especially decadent. I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area.

100% would make again

12-15 Servings

Prep: 15 min. Bake: 35 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

1 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips, divided

1 jar (12-1/4 ounces) caramel ice cream topping, warmed

1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed

1 carton (8 ounces) frozen whipped topping, thawed

1/2 cup English HEATH® BITS OF BRICKLE® Toffee Bits or almond brickle chips

Directions

• Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
• Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.

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Cherry Chocolate Coconut Cupcakes Recipe

Gourmet Cherry Chocolate Coconut Cupcakes Recipe with coconut chocolate filling are absolutely tasty…The filling is made from flake coconut, chocolate covered cherries and HERSHEY’®S Semi-Sweet Chocolate Chips.The icing on these cupcakes is our cream cheese icing topped off with flake coconut and Hershey Semi-Sweet Chocolate Chips drizzled on them for the finishing touch is absolutely devine.They taste a lot like a mounds candy bar with a hint of cherry flavor.This freshly baked cupcakes, are always a childhood favorite.This delicious recipe, will have your children wanting to lick the bowl as well. These tasty treats can be described as light, fluffy and sweet.

100% would make it again

24 Servings

Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

1 package (10 to 12 ounces) vanilla or white chips

1/2 cup butter, cubed

1 cup heavy whipping cream

1 teaspoon coconut extract

1 can (21 ounces) cherry pie filling

1 cup buttermilk

2 eggs

2 cups all-purpose flour

2 cups sugar

3/4 cup HERSHEY®’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 packages (1.9 ounces each) chocolate-covered coconut candy bars

1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips

1 teaspoon shortening

24 maraschino cherries, well drained

3-1/4 cups confectioners' sugar

2 tablespoons coarse sugar

Directions

• For ganache, in a small saucepan, melt vanilla chips and butter with cream over low heat; stir until blended. Transfer to a large bowl; stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.
• In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.
• Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; place on a waxed paper-lined baking sheet. Refrigerate until set.
• Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Yield: 2 dozen.

Nutrition Facts:

• 1 cupcake equals 426 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 255 mg sodium, 67 g carbohydrate, 1 g fiber, 4 g protein.

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Brownie Chocolate Chip Cheesecake Gourmet Recipe

Baking is always fun, and trying new ideas is even better. This is a recipe handed down through four generations and my best friend shared it with me, and I want to share it with you

Brownie Chocolate Chip Cheesecake Gourmet Recipe - A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips.

100% would make again

12-16 Servings

Ready In Time 5 hours

Ingredients

Crisco® Original No-Stick Cooking Spray

1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie

3 (8 oz.) pkgs. cream cheese, softened

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

3 large eggs

2 tsps. vanilla extract

1/2 cup mini chocolate chips

Directions

• Heat oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• Bake 35 minutes or until set.
• Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Yield: 12 to 16 servings.

TIP

• Chocolate chips may fall to top of brownie layer during baking.

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Black Bottom Cupcakes Gourmet Recipe

Try Black Bottom Gourmet Cupcakes, a delicious combination of rich chocolate cake and creamy cheesecake. They would be suitable for any occasion, from a formal affair to a breakfast treat. This recipe will give you twelve generously sized cupcakes and for easy removal, always line the muffin cups with paper liners.

This recipe's is favourite treat for our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients!

100% would make again

24 Servings

Prep: 20 min. Bake: 25 min. + cooling

Ingredients

FILLING:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 egg

1/8 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

CUPCAKES:

1 cup sugar

1 cup water

1/3 cup vegetable oil

1 egg

1 tablespoon white vinegar

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

1-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING:

Sugar

Chopped almonds, optional

Directions

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
• For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
• Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
• Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.

Nutrition Facts:

• 1 serving (1 each) equals 174 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 148 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

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Gourmet Black Forest Cake Recipe

This great-looking Black Forest Gourmet Cake is originally called "Schwarzwaelder Kirschtorte" in German, which means Black Forest Cherry Torte or Gateau. This name itself is very juicy and delicious as the cake! It's not at all difficult to cook, so carefully study the recipe below, put on your apron, and get started!

Typically,Black Forest Gourmet Cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with Kirschwasser (cherry schnaps) to provide moisture and a little extra flavor.

So why are you waiting? Get & enjoy this lip-smacking dessert on this Christmas as well as New year.

80% would make again

16 Servings

Prep: 40 min. + chilling Bake: 30 min. + cooling

Ingredients

2 ounces unsweetened chocolate

1/3 cup canola oil

2 eggs, separated

1-1/2 cups sugar, divided

1-3/4 cups cake flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup 2% milk

CREAM FILLING:

6 tablespoons butter, softened

4 cups confectioners' sugar

1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

4 to 5 tablespoons half-and-half cream

CHERRY FILLING:

1 can (14-1/2 ounces) pitted tart cherries

2 tablespoons cornstarch

3/4 cup sugar

1/4 teaspoon almond extract

6 drops red food coloring

CHOCOLATE FILLING:

1 cup heavy whipping cream

1/4 cup chocolate syrup

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

FROSTING:

2 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

Chocolate curls, maraschino cherries and fresh mint

Directions

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
• In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
• Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
• In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
• For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
• To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
• Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
• Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts:

• 1 serving (1 piece) equals 589 calories, 28 g fat (15 g saturated fat), 103 mg cholesterol, 289 mg sodium, 83 g carbohydrate, 1 g fiber, 4 g protein.

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Gourmet Banana Split Brownie Cake Recipe

Try Gourmet Banana splits Brownie cake a really fun and refreshing dessert to enjoy the summer and get some much needed fruit into your kids (and adults to that fact).Toppings can then be applied to the dessert as desired. The classic banana split was created in 1904 by David Strickler, who used a specific set of toppings and ice cream. He used three types of ice cream; vanilla, strawberry and chocolate. With brownie on the bottom and banana split flavors to top, this makes a to-die-for dessert! For those of us who prefer something a little lighter, my favorite version is to use vanilla ice cream in the middle, with fresh strawberries liberally spooned over the top.

100% would make again

This recipe is:

Quick

14 Servings

Prep: 20 min. + freezing

Ingredients

2 packages (13 ounces each) fudge brownies

1 quart strawberry ice cream, softened

3 large firm bananas, halved lengthwise

1 cup hot fudge ice cream topping, warmed

1 quart vanilla ice cream, softened

3/4 cup chopped pecans

Directions

• Arrange brownies in a greased 9-in. springform pan, cutting to fit and filling in small holes. Spread with strawberry ice cream. Cover and freeze for 3 hours or until firm.
• Arrange bananas over ice cream, cutting to fit as needed. Spread with fudge topping and vanilla ice cream. Sprinkle with pecans. Cover tightly and freeze overnight. May be frozen for up to 2 months.
• Remove from the freezer 10 minutes before serving. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Yield: 14 servings.

Editor's Note:

• This recipe was prepared with Little Debbie fudge brownies.

Nutrition Facts:

• 1 slice equals 487 calories, 21 g fat (7 g saturated fat), 36 mg cholesterol, 231 mg sodium, 71 g carbohydrate, 3 g fiber, 7 g protein.

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Gourmet Banana Split Shortcake Recipe

The Gourmet banana shortcake recipe appeals to those who like sweet food. It is mainly prepared by baking. It is a widely known american dessert. It is a food regarded suitable for people following the vegetarian diet.I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings

This recipe is:

Quick

4 Servings

Prep/Total Time: 10 min.

Ingredients

8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes

2 medium firm bananas, cut into 1/4-inch slices

4 scoops vanilla ice cream

1/4 cup chocolate sauce

Directions

• Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce. Yield: 4 servings

Recipe Tips

• Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe.
• Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

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