Heart's Delight Torte

Heart's Delight Torte

By: Nancy Heesch
"Cherry pie filling dresses up homemade Chocolate cake recipes layers in this impressive dessert. 'I found the recipe on a newspaper we used for packing material when we moved to our new home,' recalls Nancy Heesch of Sioux Falls, South Dakota. 'Our family enjoys it so much, it has become the traditional birthday cake at our house.'"

Prep Time:25 Min
Cook Time:30 Min
Ready In:55 Min

Original Recipe Yield 10 servings

Ingredients

* 1/3 cup shortening
* 1 cup sugar
* 1 egg
* 3/4 cup buttermilk
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1/3 cup baking cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 (21 ounce) cans cherry pie filling
* 1 cup whipped topping
* 2 tablespoons semisweet chocolate chips

Directions

1. In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350 degrees F for 30-35 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.
2. Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).



Source:http://allrecipes.com
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Chocolate Cherry Bombs

Chocolate Cherry Bombs

By: JELL-O
"Creamy, chocolate cherry snacks are served with maraschino cherry 'handles.'"

Prep Time:15 Min
Ready In:40 Min

Original Recipe Yield 14 servings
Ingredients

* 1/3 cup boiling water
* 1 (3 ounce) package JELL-O Cherry Flavor Gelatin
* 1 (5 ounce) can evaporated milk
* 2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
* 14 maraschino cherries with stems, drained

Directions

1. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
2. Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted and mixture is blended, stirring each minute. Add to gelatin; whisk until blended.
3. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.

Footnotes
Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.
Variation: Substitute mini muffin pan or ice cube tray for paper cups.

Nutritional Information
Amount Per Serving Calories: 64 | Total Fat: 2.1g | Cholesterol: 3mg
Source:http://allrecipes.com
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Cocktail Birthday Cake

Cocktail Birthday Cake recipes

By: SEBRING SOCKS
"Two types of bread, ham and salami are layered with a mustard butter and frosted with cream cheese, curry powder and almonds to create a fun, delicious "cake" that is cut up into little pieces and served cold. The curry powder may be omitted."

Prep Time:5 Hrs 20 Min

Ready In:5 Hrs 20 Min

Original Recipe Yield 24 servings

Ingredients

* 1 1/2 cups butter, softened
* 1 1/2 tablespoons prepared mustard
* 16 slices rye bread
* 1/2 pound boiled ham, thinly sliced
* 16 slices white bread
* 1/2 pound cooked ham, thinly sliced
* 1/2 pound salami, thinly sliced
* 1 (8 ounce) package cream cheese, softened
* 1 1/2 teaspoons curry powder
* 4 1/2 ounces toasted almonds

Directions

1. In a small bowl, mix the butter and mustard.
2. Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat.
3. Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours.
4. Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving.
5. To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Nutritional Information:

Amount Per Serving Calories: 334 | Total Fat: 23.7g | Cholesterol: 60mg
Source:http://allrecipes.com
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Happy Birthday Cake

Happy Birthday Cake

By: Carol
"This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great."


Original Recipe Yield 1 - 9x13 inch cake


Ingredients

* 1 cup butter
* 2 cups white sugar
* 1 teaspoon vanilla extract
* 4 eggs
* 3 teaspoons baking powder
* 3 cups all-purpose flour
* 1 cup milk
* 1 pinch salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
2. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
3. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.

6.

Nutritional Information

Amount Per Serving Calories: 207 | Total Fat: 8.9g | Cholesterol: 56mg
Source:http://allrecipes.com

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Valentine Heart Cake

Valentine Heart Cake

By: Ada Fauflkner
"This is a wonderful treat to feed your Valentine, a heart-shaped cake with strawberries. You can either buy commercially made frosting or make your own favorite frosting."

Original Recipe Yield 8 servings


Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 (12 fluid ounce) can white frosting
* 1 (18 ounce) jar strawberry glaze
* 1 pint strawberries, hulled

Directions

1. Preheat oven according to package directions.
2. Prepare cake mix as directed; lightly grease heart-shaped pan.
3. Pour cake mix into pan and bake in preheated oven; let cool.
4. Ice cake with white frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.

Nutritional Information

Amount Per Serving Calories: 546 | Total Fat: 13.9g | Cholesterol: 0mg
Source:http://allrecipes.com
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Devils Food Cake

Devil's Food Cake


"Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting

Bon Appétit | February 2010

by Rochelle Palermo

yield: Makes 6 to 8 servings
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now

Ingredients

Cake:

* 1/4 cup natural unsweetened cocoa powder
* 1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
* 1/4 cup boiling water
* 1/4 cup buttermilk
* 2/3 cup cake flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup (packed) dark brown sugar
* 1/4 cup sugar
* 1/4 cup canola oil
* 1 large egg
* 1/2 teaspoon vanilla extract


Frosting:

* 8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 2/3 cup sour cream
* 4 teaspoons light corn syrup
* Organic roses (for garnish)


* Special equipment: 2 5-inch-diameter cake pans with 2-inch-high sides

Directions
For cake:
Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.

Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.

For frosting:
Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.

Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.

Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.

Arrange roses atop cake and serve.

Nutrition Information
Per serving: 442.0 kcal calories, 53.0 % calories from fat, 26.2 g fat, 12.5 g saturated fat, 55.1 mg cholesterol, 50.2 g carbohydrates, 28 g dietary fiber, 35.6 g total sugars, 47.4 g net carbohydrates, 5.5 g protein
Source:http://www.epicurious.com

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Chocolate Cake with Ganache

Chocolate Cake with Ganache and Praline Topping

yield: Makes 8 servings
Praline, a southern candy, forms the top of this showstopping cake

Ingredients
Cake:

* Nonstick vegetable oil spray
* 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
* 1/4 cup natural unsweetened cocoa powder
* 1/2 cup boiling water
* 1 cup all purpose flour
* 1 cup sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon coarse kosher salt
* 1/4 cup buttermilk
* 1 large egg
* 1/2 teaspoon vanilla extract


Ganache:

* 1 cup semisweet chocolate chips
* 3 tablespoons heavy whipping cream
* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes


Praline:

* 3/4 cup (packed) dark brown sugar
* 1/4 cup heavy whipping cream
* 3 tablespoons unsalted butter
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 cup pecans, toasted , chopped
Directions

For cake:
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.

Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.

For ganache:
Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.

For praline:
Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.


Source:http://www.epicurious.com

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Neapolitan Bundt Cake

Neapolitan Bundt Cake

By: Cathy
"Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!"

Original Recipe Yield 8 servings

Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 cup water
* 1/4 cup vegetable oil
* 3 eggs
* 1 teaspoon strawberry extract
* 1/4 cup chocolate syrup
* 3 drops red food coloring
* 2/3 cup confectioners' sugar
* 3 tablespoons chocolate syrup

Directions

1. Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2. Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
3. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
4. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6. Remove from pan and drizzle chocolate glaze over the top.
7. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutritional Information

Amount Per Serving Calories: 446 | Total Fat: 15.9g | Cholesterol: 79mg
Source:http://allrecipes.com
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Favorite Bundt Cake

Favorite Bundt Cake

By: Karen Swanson
"'To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper,' comments Karen Swanson of McHenry, Illinois. 'The result is this simple-to-fix cake that always turns out very moist.'"

Prep Time:10 Min

Cook Time:50 Min
Ready In:1 Hr
Original Recipe Yield 12 servings

Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup sugar
* 1 cup sour cream
* 3/4 cup vegetable oil
* 3/4 cup water
* 4 eggs
* 1 cup semisweet chocolate chips
* 2 (1 ounce) squares white baking chocolate

Directions

1. In a mixing bowl, combine dry cake and pudding mixes and sugar. Add the sour cream, oil and water; mix well. Add eggs, one at a time, beating well after each addition. Stir in chocolate chips. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. In a microwave or double boiler, melt the white chocolate; drizzle over cake.

Source:http://allrecipes.com

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Honey Valentine Cookies

Honey Valentine Cookies

Ingredients

1/4 tsp Almond Extract
3/4 cup Honey
2 cups Flour
3/4 cup Butter
1/2 cup Almonds (finely chopped)


Instructions
Start by prepare the mixture by beating the butter, honey and almond extracts together in an electric mixture. You should have a considerably smooth paste by the end of this step.
Add a cup of flour to the paste and beat well. Once this is done, go ahead and add another cup of flour to it. Beat well. Blend the ingredients until you have a smooth cookie dough at hand.
Now add chopped almonds to the cookie dough. You can cut the dough into desired shapes - hearts, circles, and triangles, anything you like!
When baking the cookies, ensure that you are baking them at the right temperature. Your timing has to be just right, no room for mistakes here. Bake cookies at 300o F for half an hour or so. Once the cookies are baked, take them out of the oven and wait for five minutes before serving.

Source:http://www.indobase.com


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Valentine Chocolate-Cherry Ice Cream Bombe

Valentine Chocolate-Cherry Ice Cream Bombe


by : Bon Appétit

yield: 12 to 16 servings

Impressive—and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.

Ingredients:

* 1 16-ounce jar purchased hot fudge sauce
* 1 12-ounce package semisweet chocolate chips
* 3 tablespoons water
* 1/4 cup brandy


* 3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened
* 1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened
* 1 9-ounce package chocolate wafer cookies

Preparation:
Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.

Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.)

Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.


Source:http://www.epicurious.com

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Chocolate Heart Layer Cake

Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse
by:Bon Appétit

yield: Makes 4 servings
Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.


Ingredients:

Cake

* 4 tablespoons unsalted butter, melted


* 1/3 cup all purpose flour
* 1/3 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 4 large eggs
* 3/4 cup sugar


Mousse Base

* 1 cup heavy whipping cream
* 4 cinnamon sticks, broken in half


Mousse, Cake Assembly, and Glaze

* 2/3 cup cherry jam
* 2 tablespoons kirsch (clear cherry brandy)


* 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped


* 1/2 cup heavy whipping cream
* 1/4 cup water
* 2 tablespoons light corn syrup
* 1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
* 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped


Preparation:

For Cake:
Preheat oven to 400°F. Place 8x8x2-inch heart shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.

Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Source:www.epicurious.com

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Chocolate Snack Cake Recipe

Chocolate Snack Cake Recipe

Chocolate Snack Cake is a very popular recipe. Learn how to make/prepare Chocolate Snack Cake by following this easy recipe.

Chocolate Snack Cake Recipe
Preparation Time 15 Minutes
Cooking Time 30 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 4

Ingredients:


• ¾ cup Maida
• ½ cup Wheat Flour
• 1/3 cup Cocoa Powder
• 1½ tsp Baking Powder
• ¼ tsp Salt
• 2/3 cup Milk
• 2 tsp Expresso Coffee
• 1/3 cup Butter (softened)
• ¾ cup Sugar
• 1 Egg (beaten)
• 1 tsp Vanilla Essence

How to make Chocolate Snack Cake:


• Preheat oven to 350 °F. Grease an 8-inch baking pan.
• Sift maida, wheat flour, cocoa, baking powder, and salt in a large bowl.
• Blend coffee with milk in a separate bowl.
• Beat butter with sugar in a fresh bowl until smooth and puffy.
• Pour into the coffee mixture, along with egg and vanilla essence.
• Stir in flour mixture slowly. Transfer the batter into the prepared pan.
• Bake for 25-30 minutes, until a toothpick inserted comes out clean.


Source: http://www.indobase.com
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Surprise Chocolate Fudge

Surprise Chocolate Fudge

By: Pattie Ann Forssberg
"This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas"

Prep Time:20 Min
Ready In:20 Min
Original Recipe Yield 81 servings


Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
1 cup baking cocoa
3/4 cup butter or stick margarine, melted
1 tablespoon vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Directions

In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

Footnotes

Nutritional Analysis: One piece equals 76 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Source:http://allrecipes.com

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Cherries and Chocolate Fudge

Cherries and Chocolate Fudge

By: Carla
"Cherries and chocolate are an all time favorite combination. This chocolate fudge has candied cherries and almonds throughout, and is topped with more cherries and pecans."


Prep Time:10 Min

Cook Time:3 Min

Ready In: 2 Hrs 13 Min

Original Recipe Yield 60 pieces

Ingredients

* 1 (14 ounce) can sweetened condensed milk
* 1 (12 ounce) package semisweet chocolate chips
* 1/2 cup chopped almonds
* 1/2 cup chopped candied cherries
* 1 teaspoon almond extract
* 1/4 cup pecan halves
* 1/4 cup candied cherries, halved

Directions

1. Line an 8 x 8 inch square pan with aluminum foil.
2. In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
3. Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

Nutritional Information

Amount Per Serving Calories: 61 | Total Fat: 3g | Cholesterol: 2mg

Source:http://allrecipes.com

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Chocolate Cherry Cake III

Chocolate Cherry Cake III
By: Jan

"A must for chocoholics, very moist and fudgy, yet oh so simple to bake."


Original Recipe Yield 1 - 9 x 13 inch sheet cake


Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips


Directions

Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
Bake for 25 to 30 minutes, or until it tests done. Cool.
In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Nutritional Information:

Amount Per Serving Calories: 288 | Total Fat: 11.2g | Cholesterol: 32mg

Source:http://allrecipes.com

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Wacky Cake VIII

Wacky Cake VIII

By: Mary Knipe
"This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients."

Original Recipe Yield 1 - 8x8 inch pan


Ingredients

* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 4 tablespoons unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon cider vinegar
* 6 tablespoons vegetable oil
* 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.


Nutritional Information:

Amount Per Serving Calories: 225 | Total Fat: 8.7g | Cholesterol: 0mg

Source:http://allrecipes.com

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Low Calorie Cake Recipes

This cake is perfect for birthday parties and can even be made into cupcakes! With its healthy ingredients, it has many less calories than most of the cakes that you may find yourself faced with.

Red Earthquake Cake Recipe

1 cup of all purpose flour
1 cup of Splenda
1/3 cup of unsweetened cocoa powder
1/4 teaspoon of baking soda
1 teaspoon of baking powder
3/4 cup of skim milk
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
1 whole egg + 1 egg white

Separate dry ingredients in one bowl and wet in the other. Then combine them, mixing for a few minutes. Bake at a temperature of 350 for about thirty minutes. Make sure that the cake is tasted for doneness before you finally take it out of the oven

These lemon soda cupcakes are actually a lot healthier than they sound! What do you need? Not much! This is a quick alternative to making complicated cupcakes. You simply have to follow a few steps!

Lemon Soda Cupcake Recipe

1 can Diet Seven Up
1 Lemon Cake mix

Simply mix your two ingredients and bake according to the lemon cake mix box. Should make 24 servings with only about 88 calories without icing.

The above recipe is quick, easy, and also great for potlucks and bake sales! It may even entice Paula Dean or Martha Stewart, and it’s definitely worth a try if you like lemon!

This next recipe is for those who love chocolate! This low calorie cake recipe is super quick and easy! This recipe is also homemade from scratch!


Chocolate Lovers Cake Recipe

1-1/2 cup flour
1/4 cup granulated fructose **or other sugar replacement
1/2 cup unsweetened cocoa powder
1-1/2 teaspoon baking soda
1 teaspoon salt
1 cup low fat milk (1-percent) or skim milk
2/3 cup liquid shortening
Two eggs

Preheat your oven to 350 and grease your pan. Combine everything, mix, and then pour and bake for about 50 minutes.

These are just a few of the quick and easy low calorie cake recipes you can find!


Source:www.healthycakerecipe.com

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Bánh Chưng (Vietnamese Rice Cakes)

Bánh Chưng (Vietnamese Rice Cakes)

Bánh Chưng (Vietnamese Rice Cakes)
Makes 5 (6-inch) cakes – plenty to share with friends and family

5 cups glutinous rice
1 1/2 cups split yellow mung beans
1 pound fresh or frozen banana leaves
1 large yellow onion, thinly sliced
1 teaspoon salt
2 tablespoons peanut oil

Supplies
kitchen twine
wooden or metal mold (optional)
stockpot(s)

Place the rice in a large bowl, cover with water, and let soak overnight. Place the mung beans in a separate bowl, cover with water, and let soak overnight. If using frozen banana leaves, defrost them in the refrigerator overnight. The next day, drain both the rice and mung beans.

Place the mung beans in a pot with just enough water to cover. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until mashable, about 20-30 minutes. Mash into a paste with a potato masher or spoon.

Meanwhile, heat the peanut oil in a heavy skillet over medium heat and cook the onions until caramelized, about 30-40 minutes.

Add the onions and salt to the mung beans and stir to combine. Spread the mung beans out on a large platter or baking sheet and let cool completely.

Wipe the banana leaves clean with a damp cloth and spread them out or hang them up to dry. (A laundry drying rack works well; you can also use hangers or the backs of chairs.) If the banana leaves are particularly long, you can trim them.

To assemble, lay out two sheets of partially overlapping banana leaves, then place two perpendicular and partially overlapping sheets of banana leaves on top, to make a cross shape. (If using a mold, place it on your work surface first, then line it with the banana leaves in this manner.) Place about a cup of rice in the center of the leaves and spread out to cover a 6-inch square area (or to fill the mold). Take about a cup of mung beans and, using your hands, pat it into a slightly smaller square and place it on top of the rice. Then take another cup or so of rice and spread it over the top and sides. Starting with the innermost banana leaf, fold the leaves in one at a time, tightly forming a square. Make sure that the corners are completely wrapped so that the contents don't spill during cooking. Tie the packet tightly with twine.

Bring a large stockpot of water to a boil. Add the cakes and make sure they stay submerged (a colander or heavy steamer basket can help keep them under water). If your pot isn't large enough, you may need to use more than one. Simmer until the rice is congealed, about 3 hours. Keep an eye on the pot and add more water if necessary to keeps the cakes covered.

Place the cakes in a colander to drain and cool completely.

To serve, remove the wrapping and cut into wedges or slices. An easy way to cut the sticky cake is to use a thread or dental floss. Bánh chưng are often eaten with pickled onions or root vegetables, or dipped in sugar for a sweet treat. They can also be sliced, pan fried until golden, and served with sugar.

Refrigerate for up to 1 week.

Source:www.thekitchn.com

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Cornmeal Cake with Mixed Berry Compote

Cornmeal Cake with Mixed Berry Compote
Serves 8

For the cornmeal cake
1 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) good-quality unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup buttermilk
1 vanilla bean, seeds scraped

For the mixed berry compote
1 tablespoon unsalted butter
2 1/2 cups (12 ounces) fresh or frozen mixed berries
1 tablespoon sugar
Squeeze of lemon juice

For the cake, preheat the oven to 350°.Generously coat a 9-inch round cake pan with shortening (tip: this works better than cooking spray or butter) and lightly flour the pan, tapping out the excess.

In a medium bowl, sift together the flour, cornmeal, baking powder, and salt.

In the bowl of a stand mixer (or with a hand mixer), cream the butter until it is light and airy. Add the sugar and continue to cream until very fluffy, about 3 - 5 minutes. Beat in the eggs one at a time. Add the buttermilk and vanilla bean seeds, mixing until smooth. Gradually stir in the flour mixture until just incorporated, being careful not to over mix.

Pour the batter into the greased cake pan and smooth the top. Bake until the cake is golden and cooked through, about 25 to 30 minutes (start checking with a toothpick at 25 minutes). Cool the cake in the pan set on a rack for 10 minutes. Run a knife along the sides of the pan and remove the cake from the pan. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out onto a flat surface. Invert the cake once more onto a serving plate. Cool completely, slice into wedges, and serve with mixed berry compote.

For the compote, melt the butter in a sauce pan over medium heat. Add the mixed berries, sugar, and lemon juice. Allow the mixture to cook down, stirring occasionally, until a thick syrup forms but some of the berries still hold their form. Remove from heat and allow to cool. Spoon over the cornmeal cake.

Source:www.thekitchn.com
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Too Much Chocolate Cake

Too Much Chocolate Cake

By: Denise

"This cake won me First Prize at the county fair last year. It is very chocolaty."

Yield 1 12 cup Bundt cake


Ingredients

* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Nutritional Information:

Amount Per Serving Calories: 600 | Total Fat: 38.6g | Cholesterol: 87mg

Source:http://allrecipes.com


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Sweetheart Cupcakes

Sweetheart Cupcakes

By: Celeste ,
"Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick's Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture."

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 1 Hr 40 Min

Yield 2 dozen cupcakes

Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 3 egg whites
* 8 drops red food coloring
* 2 drops raspberry candy oil

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Cook's Note Top cupcakes with your favorite frosting. I used Sturdy Whipped Cream Frosting from this site.

Nutritional Information

Amount Per Serving Calories: 119 | Total Fat: 5.3g | Cholesterol: 0mg



Source:http://allrecipes.com

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Raspberry Cup Cakes

Raspberry Cup Cakes

By: William Anatooskin

"Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree."

Prep Time:15 Min

Ready In:5 Hrs 15 Min
Yield 12 cupcakes

Ingredients

* 3/4 cup graham cracker crumbs
* 1/4 cup chopped pecans
* 3 tablespoons butter, melted
* 3/4 cup fresh raspberries, crushed
* 1/2 (8 ounce) package cream cheese
* 10 1/2 fluid ounces sweetened condensed milk
* 1 cup frozen whipped topping, thawed

Directions

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Nutritional Information

Amount Per Serving Calories: 227 | Total Fat: 12.8g | Cholesterol: 29mg

Source:http://allrecipes.com

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Frog Cupcakes

Frog Cupcakes

By: kymama

"These frog faced cupcakes are fun and easy to make for a child's birthday."

Prep Time:25 Min

Cook Time:20 Min

Ready In:45 Min

Original Recipe Yield 24 cupcakes

Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 (16 ounce) can prepared vanilla frosting
* 6 drops green food coloring, or as needed
* 1/4 cup green decorator sugar
* 12 large marshmallows
* 48 semisweet chocolate chips
* 1 drop red food coloring

Directions

1. Bake cupcakes according to the directions on the package. Allow them to cool completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

Nutritional Information :

Amount Per Serving Calories: 342 | Total Fat: 15g | Cholesterol: 0mg

Source:http://allrecipes.com/

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Raspberry Delights

Raspberry Delights

By: Georgiana Hagman

"These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays."

Prep Time: 10 Min

Cook Time:25 Min

Ready In: 35 Min

Original Recipe Yield 36 servings

Ingredients
1 cup butter (no substitutes), softened 1 cup sugar 2 egg yolks 2 cups all-purpose flour 1 cup coarsely ground pecans 1 cup raspberry jam

Directions

In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Gradually add flour. Stir in the pecans.
Spread half into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. Bake at 350 degrees F for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

Source:http://allrecipes.com
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Chocolate Lovers' Favorite Cake

Chocolate Lovers' Favorite Cake

By: SUSAN FEILER

"This easy recipe is a chocoholic's dream come true!"

Prep Time:30 Min

Cook Time:1 Hr

Ready In:2 Hrs

Original Recipe Yield 1 - 10 inch Bundt cake

Ingredients

* 1 (18.25 ounce) package devil's food cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 2 cups sour cream
* 1 cup melted butter
* 5 eggs
* 1 teaspoon almond extract
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Information open nutritional information

Amount Per Serving Calories: 604 | Total Fat: 40g | Cholesterol: 154mg

Source:http://allrecipes.com
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Chocolate Cavity Maker Cake

Chocolate Cavity Maker Cake

By: Caitlin Koch
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"

Prep Time: 30 Min

Cook Time: 1 Hr

Ready In: 2 Hrs

Original Recipe Yield 1 - 10 inch Bundt pan


Ingredients

* 1 (18.25 ounce) package dark chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 (16 ounce) container sour cream
* 3 eggs
* 1/3 cup vegetable oil
* 1/2 cup coffee flavored liqueur
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Nutritional Information:

Amount Per Serving Calories: 528 | Total Fat: 26.4g | Cholesterol: 70mg

Source:http://allrecipes.com
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Chocolate Covered Strawberries

Chocolate Covered Strawberries

By: Kitten
"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

Prep Time: 15 Min

Ready In:15 Min

Original Recipe Yield 3 cups


Ingredients

* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves

Directions

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Nutritional Information:

Amount Per Serving Calories: 115 | Total Fat: 7.3g | Cholesterol: 6mg

Source:http://allrecipes.com

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Cake with Buttercream Decorating Frosting

Cake with Buttercream Decorating Frosting

By: Taste of Home Test Kitchen

"This sweet creamy frosting made the real butter is easy to blend together and holds its shape nicely when used to decorate a special layer cake."

Prep Time: 45 Min

Cook Time:15 Min

Ready In: 1 Hr

Original Recipe Yield 10 servings



Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 cup butter (no substitutes), softened
* 1 cup shortening
* 3 pounds confectioners' sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 3/4 cup milk
* Blue, yellow and green gel, paste or liquid food coloring

Directions

1. Prepare and bake cake mix according to package directions for two 9-in. layers. Cool on wire racks.
2. In a mixing bowl, cream the butter and shortening. Beat in sugar, vanilla, salt and enough milk to achieve spreading consistency. Place 1/4 cup frosting each in three small bowls; tint one blue, one yellow and one green. Set aside 2-1/4 cups of remaining frosting for basket weave decoration and shell border. Spread remaining frosting between layers and over top and sides of cake.
3. To decorate, place reserved white frosting in pastry bag. Use medium basket weave tip to decorate sides of cake using basket weave pattern (see diagrams at right). Change to medium star tip to pipe shell border along bottom and top edges of cake.
4. For writing, use medium round tip an blue frosting to pipe desired greeting off-center on top of cake. Use medium round tip top pipe green vines around writing. Switch to medium leaf tip to pipe green leaves along vines. Use small flower tip to pipe yellow and blue flowers along vines. Leftover frosting can be frozen for up to 3 months.

Footnotes
Use of a coupler ring will allow you to easily change pastry tips for different designs.

Source:http://allrecipes.com

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Strawberry Tart with Flaky Pastry

Strawberry Tart with Flaky Pastry

* Contributed by Elisabeth Prueitt

* ACTIVE: 40 MIN
* TOTAL TIME: 4 HRS 45 MIN
* SERVINGS: Makes one 12-inch tart

Elisabeth Prueitt invented this exceptional, flaky dessert, made with a rough puff pastry, for San Francisco's Tartine Bakery. She cuts the pastry into a precise circle and weighs it down during baking to create an elegant base for sliced strawberries and whipped cream. The adaptable crust can be topped with almost any seasonal fruit.
Recipe: Strawberry Tart with Flaky Pastry

Pastry

1. 1 teaspoon salt
2. 1 1/4 cups ice water
3. 3 1/2 cups chilled all-purpose flour, plus more for dusting
4. 1 pound cold unsalted butter, cut into 1/2-inch pieces

Tart

1. 1 cup heavy cream
2. 3 tablespoons granulated sugar
3. 1 tablespoon Grand Marnier
4. 1 pound strawberries, thinly sliced
5. Confectioners' sugar, for dusting

1. ASSEMBLE THE TART Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
2. On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
3. Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
4. Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
5. In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.

Make Ahead The pastry can be prepared through Step 2 and refrigerated for up to 2 days or frozen for up to 1 month.


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Apples Baked in Pastry with Plum Sauce

Apples Baked in Pastry with Plum Sauce

* Contributed by Christophe Côte

* ACTIVE: 1 HR
* TOTAL TIME: 3 HRS
* SERVINGS: 6

Recipe: Apples Baked in Pastry with Plum Sauce

Pastry

1. 3 3/4 cups all-purpose flour
2. 3 tablespoons sugar
3. 3/4 teaspoon salt
4. 1 stick plus 7 tablespoons cold unsalted butter, cut in small pieces
5. 1 large egg
6. 1 large egg yolk
7. 1/2 cup plus 3 tablespoons ice water
8. 6 Golden Delicious apples, cored
9. Three 3-inch cinnamon sticks, broken in half
10. 1 large egg, beaten with 1 tablespoon of water

Plum Sauce

1. 2 1/4 pounds Italian prune plums, or other red or black plums, pitted and cut into 1/2-inch wedges
2. 1/2 cup sugar
3. 2 tablespoons Armagnac

1. In a large bowl, whisk the flour with the sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk the egg with the egg yolk, then whisk in the water. Drizzle the egg over the flour mixture, and stir with a fork to lightly blend the ingredients. Squeeze gently until a smooth dough forms. Divide it in half, pat each half into a disk and wrap in plastic. Refrigerate until firm, about 1 hour.
2. Preheat the oven to 350°. On a floured work surface, roll 1 of the pastry disks into a rough 9-by-24-inch rectangle about 1/8 inch thick. Using a plate as a guide, cut out three 8-inch rounds. Transfer them to a large baking sheet with plastic wrap between them to prevent sticking. Repeat with the remaining pastry disk. Cut out leaf decorations from the scraps to use for garnish. Refrigerate the rounds and decorations until firm, at least 20 minutes. Remove from the refrigerator and let stand until pliable, about 2 minutes.
3. Lightly oil a large rimmed baking sheet. Drape a pastry round over each apple and wrap the apples without stretching the pastry, tucking it around and underneath to form a neat package. Transfer the apples to the baking sheet. Using a small knife, make a hole in the pastry at the top of each apple and press the cinnamon sticks on the diagonal through the holes and into the apples, creating stems. Brush the pastry with the beaten egg and bake the apples for about 1 hour, or until they are cooked through and the pastry is nicely browned.
4. In a large skillet, sprinkle the plums with the sugar and bring to a simmer over moderately high heat. Stir well, cover and simmer over moderate heat, stirring occasionally, until just tender, about 8 minutes. Using a slotted spoon, transfer the plums to a large heatproof bowl. Add the Armagnac to the skillet and simmer over moderately high heat until the cooking liquid is syrupy, about 3 minutes. Add the syrup to the plums.
5. Let the apples cool on the baking sheet for about 5 minutes. Using a metal spatula, transfer the apples to plates. Serve with the plum sauce.

Source:www.foodandwine.com

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Beet Cake with Bourbon Sauce

Beet Cake with Bourbon Sauce

* Contributed by Michel Nischan

* ACTIVE: 30 MIN
* TOTAL TIME: 1 HR 30 MIN
* SERVINGS: 6
Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.

Recipe: Beet Cake with Bourbon Sauce
Cake

1. 3 medium beets, boiled
2. 1 1/4 cups all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 3 large eggs, at room temperature
7. 3/4 cup sugar
8. 1/2 cup vegetable oil
9. Finely grated zest of 1 lemon

Custard

1. 3 large egg yolks
2. 1/2 cup sugar
3. 3/4 cup milk, warmed
4. 3/4 cup heavy cream, warmed
5. 3 tablespoons bourbon or whiskey
6. Sweetened whipped cream, for serving

1. MAKE THE CAKE Peel and chop 2 of the beets, then puree them in a mini food processor. Peel and shred the remaining beet.
2. Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large mixing bowl, beat the eggs with the sugar at high speed until tripled in volume, about 5 minutes. Beat in the oil and zest. Fold in the pureed and shredded beets, then gradually fold in the dry ingredients. Spread the batter in the prepared pan, smoothing the top. Bake the cake for about 20 minutes, until a toothpick inserted in the center comes out clean.
3. MAKE THE CUSTARD Bring 1 inch of water to a boil in a saucepan. In a stainless steel bowl, whisk the yolks and sugar until thickened. Whisk in the warm milk and cream. Set the bowl over (not in) the simmering water and whisk over moderate heat until the custard is very thick, about 8 minutes. Chill the custard in an ice bath, then stir in the bourbon.
4. Cut the cake into squares and layer with the custard. Top with whipped cream; serve.
Source:www.foodandwine.com
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Chocolate Marble Pound Cake

Chocolate Marble Pound Cake
* Contributed by Marcy Goldman

* ACTIVE: 20 MIN
* TOTAL TIME: 2 HRS
* SERVINGS: MAKES ONE 8-BY-4 INCH LOAF
Recipe: Chocolate Marble Pound Cake

Ingredients

1. Vegetable oil cooking spray
2. 2 cups all-purpose flour
3. 2 teaspoons baking powder
4. 1/4 teaspoon salt
5. 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
6. 2 tablespoons unsweetened cocoa powder, preferably Dutch process
7. 1 1/3 cups granulated sugar
8. 2 large eggs
9. 1 teaspoon pure vanilla extract
10. 1/2 cup heavy cream or milk
11. Confectioners' sugar, for dusting

1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.

Make Ahead The cake can be wrapped in foil and refrigerated for 1 week or frozen for up to 2 months.

Source:www.foodandwine.com

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