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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Black Forest Brownies Recipe

Black Forest Brownies is sweet and moist dessert recipe. It is healthy and easy to make as all the ingredients are always on hand. These Brownies are perfect recipes for birthday's and new years.

100% would make again

This recipe is:

Easy

36 Servings

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

Ingredients

1 cup butter, cubed

1 cup HERSHEY®’S Cocoa

4 eggs

2 cups sugar

1-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped maraschino cherries

1/2 cup chopped nuts

ICING:

1/4 cup butter, softened

2 cups confectioners' sugar

6 tablespoons HERSHEY®’S Cocoa

1/4 cup 2% milk

1 teaspoon vanilla extract

1/4 cup chopped nuts

Directions

• In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. 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 (do not overbake).
• Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

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Black Forest Waffles Sweet Dessert Recipe

Black Forest Waffles is easy to make and truly a sweet dessert recipe. With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort.

This recipe is:

Quick

5 Servings

Prep/Total Time: 30 min.

Ingredients

1-3/4 cups cake flour

6 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, separated

1 cup milk

2 ounces unsweetened chocolate

3 tablespoons shortening

1 cup heavy whipping cream, whipped

3 tablespoons confectioners' sugar

1 can (21 ounces) cherry pie filling

Fresh mint, optional

Directions

• In a bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another bowl, beat egg whites until stiff peaks form; fold into the batter.
• Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).

Nutrition Facts: 

• 1 serving (1 each) equals 706 calories, 32 g fat (16 g saturated fat), 157 mg cholesterol, 567 mg sodium, 96 g carbohydrate, 2 g fiber, 10 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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Double Chocolate Cupcakes 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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Apple Pastry Squares Healthy Gourmet Recipe

New Year is at the corner and we are again in the mood of celebration. I decided to make
Sweet Apple Pastry Squares a helthy gourmet recipe for all. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie."

It is popular american food as well as popular among new year chill out. Apple pastry square tastes sweet. Mostly apple pastry square is made by baking.

96% would make again

24 Servings

Prep: 30 min. Bake: 40 min

Ingredients

FILLING:

1/4 cup packed brown sugar

2 tablespoons cornstarch

1 cup water

5 cups thinly sliced peeled apples

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

PASTRY:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup cold shortening

2 egg yolks, beaten

1/4 cup cold water

1 tablespoon lemon juice

GLAZE:

1/2 cup confectioners' sugar

1 tablespoon milk

1 tablespoon butter, melted

1/2 teaspoon Spice Island® Pure Vanilla Extract

Directions

• For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
• For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
• On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
• Bake at 400° for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.

Nutrition Facts:

• 1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Golden Santa Christmas Bread Recipe

Christmas 2010 is around the corner and you must be busy buying gifts for your loved ones and obviously planning for this holiday season.Personally, I love Christmas for one particular reason – cakes, cookies and sweets. So I decided to make a colorful Santa Bread to celebrate this Christmas. Tender and golden, the Golden Santa Bread is also entirely edible. But it's so adorable, you'll want to display it a while first!

Below are the step by step directions to make yummy and delighful Golden Santa Bread Recipe.

86% would make again

16-18 Servings

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

Ingredients

4 to 4-1/2 cups bread flour

1/2 cup sugar

2 packages (1/4 ounce each) active dry yeast

1-1/2 teaspoons salt

1/2 cup milk

1/4 cup water

1/4 cup butter, cubed

2 eggs

2 raisins

2 egg yolks

2 to 3 drops red food coloring

Shaping Santa Step-by-Step

On a lightly floured surface, shape the larger portion of bread dough into an elongated triangle with rounded corners for Santa's head and hat.

Shape and flatten half of the smaller portion of dough into a beard. Using a scissors or pizza cutter, cut the beard into strips to within 1 in. of the top of the beard.

Carefully pick up the cut beard piece with both hands and position the beard on the bottom of Santa's face.

If desired, twist the cut strips in the beard and slightly curl up the ends of the strips to shape the beard.

Add red food coloring to one beaten egg yolk and carefully brush the tinted red yolk over the hat, nose and cheeks.

Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

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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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Almond Rice with Raspberry Sauce Recipe

I am sharing this Almond Rice with Raspberry Sauce Recipe to my family,relatives & friends closest to my heart. Almond Rice with Raspberry Sauce dessert is simple and easy to make. It wouldn't be Christmas in our family without this old-fashioned dessert.Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce.

8-10 Servings
Prep: 10 min. + chilling Cook: 30 min.

Ingredients
5 cups water, divided
2 cups uncooked long grain rice
2 teaspoons salt
2-1/2 cups milk
1 cup sugar


1 cup slivered almonds, toasted
1/4 teaspoon almond extract
3 tablespoons cornstarch
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons lemon juice
2 cups heavy whipping cream
Fresh mint, optional

Directions

• In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill.
• Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill.
• Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired. Yield: 8-10 servings.

Nutrition Facts:

• 1 serving (1 each) equals 516 calories, 25 g fat (13 g saturated fat), 74 mg cholesterol, 523 mg sodium, 66 g carbohydrate, 3 g fiber, 8 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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Box of Chocolates Cupcakes Recipe

Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? I made this yummy Box of Chocolate Cupcakes Recipe for you on this Christmas. I think this could be a great gift for a special someone at any time of the year.

55% would make again

24 Servings

Prep: 1 hour + chilling Bake: 20 min. + cooling

Ingredients

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

1-1/3 cups strong brewed coffee

3 eggs

1/2 cup canola oil

FILLING:

8 ounces bittersweet chocolate, chopped

3 tablespoons sugar

4 tablespoons strong brewed coffee, divided

3 egg yolks, beaten

2 tablespoons thawed orange juice concentrate

2 tablespoons chocolate hazelnut spread

1 tablespoon heavy whipping cream

1-1/2 cups whipped topping

GANACHE:

4 ounces bittersweet chocolate, chopped

2 ounces white baking chocolate, chopped

3/4 cup heavy whipping cream, divided

2-1/2 teaspoons corn syrup, divided

Paste food coloring of your choice

Directions

• In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
• Bake at 350° for 18-22 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.
• Meanwhile, in a double boiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 tablespoons coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160°.
• Divide mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir hazelnut spread and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.
• Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.
• For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.
• Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.
• Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired; pipe designs over tops. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Editor's Note: To fill the cupcake, insert the tip of the pastry bag into the cupcake, squeezing genty to fill, until the top of the cupcake expands slightly. See photo

To quickly frost the cupcakes, place ganache in a shallow glass bowl. Dip the top of each cupcake into the ganache, twist slightly and lift up. See photo

Editor's Note: Look for chocolate hazelnut spread in the peanut butter section.

Nutrition Facts:

• 1 cupcake equals 285 calories, 18 g fat (7 g saturated fat), 64 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 2 g fiber, 4 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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