Chocolate fudge cake

chocolat fudge cake sent by Auntie Lina

1 pacakge (12oz) semisweet chocolate chips
5 TBS water
2 TBS instant coffee powder
11/2 cups butter softened
2 cups granulated sugar
6 large egg, separated
1 cup all-purpose flour
confectioners'sugar

heart over to 350 degree bytter 9" springform pan
wrap outside of pan securely with foil.
heat chocolate with water and coffee powder in saucepan over very low heat sturring occassionnally, just until chocolate is melted. cool to room temperature.
beat butter ikn mixer bowluntil creamy. beat in sugar until light and fluffy, 5mn. beat in egg yolks one at a time.beating well after each at low speed, gradually beat in flour, stir in cooled chocolate mixture.
in clean bowl, beat egg wites until foamy gradually increase speed and beat until stiff but not dry. fold intochocolate mixture.
pour into prepared pan. bake 60mn to 65 mn until toothick inserted in cake about 1 inch from side comes out clean. top may crack.
cool in pan on rack. cover and refrigerate overnight.
remove side of pan. sift confectiooners sugar lightly over top of cale. makes 14 to 16 servings.

Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.

Chocolate Zucchini Cake

CAKE
2 ¼ cups sifted all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
1 stick unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2 medium)
1 cup semi-sweet chocolate chips
¾ cup chopped walnuts (optional)

If you like you could also make an icing for your cake or just serve it as is.

ICING
6 oz heavy cream
9 oz chocolate chips

DIRECTION FOR THE CAKE
Preheat oven to 325 F. Butter and flour a 9x13 inch baking pan.
Sift the flour, cocoa powder, baking soda & salt into a medium bowl.
Beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract.
Mix in the dry ingredients alternating with the buttermilk in 3 additions. Mix in grated zucchini.
Pour into prepared pan. Sprinkle with chocolate chips and nuts (if using).
Bake 50 minutes or until toothpick inserted into the center comes out clean. Cool cake completely in pan.

DIRECTION FOR THE ICING
Heat the heavy cream in a sauce pan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few
minutes of stirring before the ganache together...but it will. When warm and not hot pour the ganache over cake.

Pumpkin Roll

Ingredients
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Caramel Toffee Cake

For my b-day, my mom and I made this DELICIOUS cake, that was so moist, creamy, caramelized, and had that crunch of toffee in it. You will WANT to make this for... birthdays, parties, reunions, or just because you want to!

You will need...
Box of Devil's food chocolate cake mix
bag of toffee chips
caramel sauce
whipped cream (I prefer homemade)

Follow instructions on back of the cake box, and back the cake in a glass pan. When out of the oven, immediately poke holes with a straw; pour the caramel onto the cake. Then spread the toffee chips onto the cake as the next layer. When the cake has completely cooled off, spread the whipped cream onto the cake. You can use homemade or a tub of cool whip. If you want it to look more fancy, or more fruitful, you can add strawberries or any other berry on top of the cake. Store in the fridge.

Red Velvet Bon Bons

Very delicious and fun to eat! I made it for a party and people LOVED IT!!! Enjoy!

All you need is...
1 package red velvet cake (or other flavor)
1 can cream cheese frosting (or other flavor that goes well with cake)
1 package white or milk chocolate

Bake the cake by following the directions of the box. When your cake is baked and cooled off, add your frosting. Mix it all up in a large bowl! Let it harden in fridge for 30-60 minutes at least, so it's easier to roll. Roll into balls (as big as you want it to be). Melt the chocholate; dip balls into the chocolate... before serving refiregerate them. Be creative with this recipe!

Yummy Pound Cake

By Josee
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8teaspoon baking soda
1 cup sugar 1/2 cup butter, softened
3 eggs 1teaspoon vanilla
1/2 cup sour cream
1 1/2 cups Cookies *Keebler® ChipsDeluxe®* Original (chopped) (about 9 cookies)

Directions
1. Grease 8 x 4 x 2-inch loaf pan. Set aside. In medium bowl stir together flour, baking powder, and baking soda. Set aside.
2. In a large mixing bowl, beat sugar and butter on medium speed of electric mixer for 7 to 8 minutes or until very light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in cookies. Spread in prepared pan.
4. Bake at 325°F for 60 to 70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely.

Apple Bread

By Julie Clavell
1 1/4 cup oil
2 cups sugar
3 cups self rising flour
2 tsp. vanilla
3 eggs, beaten
3 or 4 apples, peeled, chopped
1 tsp. baking soda
cinnamon (to your taste)
1 cup nuts

Preheat oven to 350 degrees. Mix everything together! Bake for 45 minutes.

Glaze
Boil 2/3 cup sugar, 1 1/2 sticks butter, 1 tsp. vanilla for 1 minute. Cool off and brush on finished bread.

Chocolate Crazy Cake

Today I made this recipe with my little helper, who is my brother Neil. This is a simple cake to make, but will blow your taste buds away!

By Cherrill Anderson

You'll need
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt

3/4 cup vegetable oil
2 tsp. vinegar
2 tsp. vanilla
2 cups cold water

Preheat oven to 350 degrees. Combine the flour, sugar, cocoa, baking soda, and salt.


In seperate bowl, combine 3/4 cup vegetable oil, 2 tsp. vinegar, 2 tsp. vanilla, 2 cups cold water.


Mix the dry and liquid ingredients together in bowl.


In a greased 9x11 pan, pour in your cake batter. Bake for about 40-50 minutes.


Bon appettit mes ami(es)! This chocolate cake is super moist and delicious. If you'd like, serve it with cream cheese (see banana cake recipe) or chocolate frosting. Enjoy!

Prize Winning Banana Cake with Cream Cheese Frosting

By: Rhonda J

I made this recipe yesterday and it was DELICIOUS! I brought it to a sleepover and it was a great hit. It barely even lasted the night. All was left was the crumbs in the pie tin. If you make this, I guarentee you'll love it! People will be begging you for the recipe.

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 1/2 to 2 cups white sugar

Garnish
chopped walnuts

Directions
Preheat oven to 275°.


Grease and flour a 9 x 13 pan.


In a small bowl, mix mashed banana with the lemon juice; set aside.


In a medium bowl, mix flour, baking soda and salt; set aside.


In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.


Beat in eggs, one at a time, then stir in 2 tsp vanilla.


Beat in the flour mixture alternately with buttermilk


Stir in banana mixture.


Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place IMEDIATELY into the freezer for 25 minutes. This will make the cake very moist.



For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla. Add white sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.

Cheese Cake Cookie Cup

This is a personal favorite of mine:

Ingredients
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract

Directions
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour