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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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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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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Gourmet Almond Cranberry Squash Bake Recipe

Celebrate this Christmas with enchanting Almond Cranberry Squash Bake, a healthy gourmet recipe. It is quick and easy to make. Mashed cooked butternut squash with top filling of whole-berry cranberry sauce makes it delicious treat for family and relatives. It is special dish for Autumn as squash and other gourds fill farmer’s markets in the fall & using the squash’s thick shell as an innovative serving bowl dresses up.

75% would make again

This Recipe is

Quick

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

4 cups mashed cooked butternut squash

4 tablespoons butter, softened, divided

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup sliced almonds

1/4 cup packed brown sugar

Directions

• In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
• Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
• Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.

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Almond Butter Stuffed Pears Christmas Recipe

Are you looking for Christmas desserts? Try this delightful Christmas desserts, A Gourmet Almond Butter Stuffed Pears Recipe.A formal dinner but an elegant dessert with stuffed pears. A mild nutty filling pairs well with the tender, sweet fruit.

50% would make again

12 Servings

Prep: 1 hour Bake: 30 min.

Ingredients

2 cups unblanched whole almonds, toasted

1/4 teaspoon salt

2 tablespoons canola oil

2 cups pear juice

3 cups sweet white wine, divided

1/4 cup packed brown sugar

1 vanilla bean, split

12 medium pears

Directions

• Combine almonds and salt in a food processor. Cover and process until almonds are finely chopped. Add oil; cover and process until blended. Set aside.
• In a large saucepan, combine the pear juice, 1 cup wine, brown sugar and vanilla bean. Bring to a boil. Remove from the heat; remove vanilla bean. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Return to a boil; cook, uncovered, over medium heat for 50-55 minutes or until mixture coats the back of a metal spoon.
• Meanwhile, slice 1-in. off the top of each pear and set aside. Core pears, leaving bottoms intact. Fill with reserved almond mixture. Place pears in a shallow roasting pan; replace tops. Add remaining wine. Bake, uncovered, at 400° for 30-35 minutes or until pears are tender, basting occasionally. Serve with sauce. Yield: 12 servings.

Nutrition Facts:

• 1 stuffed pear equals 309 calories, 15 g fat (1 g saturated fat), 0 cholesterol, 62 mg sodium, 42 g carbohydrate, 8 g fiber, 6 g protein.

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Gourmet Almond Apricot Dips Recipe

Celebrate this Christmas with delicious Gourmet Almond Apricot Dips Recipe and impress your family and relatives. Try this delightful dessert, it is quick and easy to make.Dip half of the fruit in white candy coating and the other half in decoratively drizzled with swirls of chocolate coating makes it candied forever.

70% would make it again

This recipe is:

Quick

24 Servings

Prep: 15 min. + chilling

Ingredients

1 package (7 ounces) dried pitted Mediterranean apricots

24 whole almonds, toasted

4 ounces white candy coating

Directions

• Stuff each apricot with an almond. In a microwave, melt candy coating; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off.
• Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator. Yield: 2 dozen.

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Gourmet Cappuccino Cupcakes Recipe

I ever seen that many people love Cappuccino Coffee, so why would they love a cappuccino dessert. My family really enjoys when I make these cappuccino cupcakes for them. So, I thought I would share this delightful Gourmet Cappuccino Cupcakes recipe with you. If you like cappuccino, you'll love these. A dusting of cocoa powder deliciously tops off these pretty cupcakes. They're so scrumptious, no one ever guesses how easy they are to make.

80% would make it again

17 Servings

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

Ingredients

2 cups all-purpose flour

1-1/2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup instant coffee granules

1/2 cup hot water

2 eggs

1/2 cup prune baby food

1/4 cup canola oil

2 teaspoons Spice Island® Pure Vanilla Extract

1-1/2 cups reduced-fat whipped topping

Additional baking cocoa

Directions

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Just before serving, frost cooled cupcakes with whipped topping and sprinkle with cocoa. Yield: 17 cupcakes.

Nutritional Analysis:

• One cupcake equals 190 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 152 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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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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