Ingredients :
Cakes, Cheesecake
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *
Preparation :
* Whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.
Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute.
Cook over low heat, stirring constantly until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream.
Pour into prepared pan. Chill until firm (about 3 hours).
Run knife around edge of cake to separate from pan; remove rim.
Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Ingredients :
Cakes
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tb baking powder
1/2 ts salt
1 c milk
1 ts vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tb unsalted butter
1/2 c cocoa
1 c powdered sugar
1 ts vanilla
Preparation :
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend.
Add eggs, one at a time, mixing well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.
Pour batter into 2 well greased and floured 9 inch cake pans.
Bake in preheated 350 degree oven until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before frosting the cake.
Spread half of Peanut Butter Filling over tops of each cake. Chill.
Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm.
As glaze cools, it will thicken.
Peanut Butter Filling: Cream ingredients together until light and fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
Note: This recipe will make two 9 inch cakes or one stacked layer cake.
If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
Valentine's Day Ambrosia Cake
Ingredients :
Cakes, Low-fat
1 c butter, softened
2 c sugar
4 ea eggs
1 ts butter flavoring
1 ts vanilla
3 c cake flour, sifted
2 1/2 ts baking powder
1/2 ts salt
1 c milk
1/2 c coconut, flaked
Orange Filling:
1 c sugar
3 tb cornstarch
1/4 ts salt
3/4 c orange juice
1/4 c lemon juice
1/2 c water
3 ea egg yolks, beaten
1 tb orange rind, grated
Divinity Frosting:
1 1/2 c sugar
1/2 ts cream of tartar
1/2 c water
3 ea egg whites
1/2 ts vanilla
Preparation :
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flavorings.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix on low speed after each addition just until blended.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread Orange Filling between layers; spread top and sides of cake with Divinity Frosting. Sprinkle with coconut.
Yield: one 3 layer cake
Orange Filling: Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and water.
Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
Slowly stir a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute longer, stirring constantly.
Remove from heat, and stir in orange rind. Let cool.
Yield: about 2 cups
Divinity Frosting: Combine all ingredients and blend until smooth and creamy.
Valentine's Day Pecan Cake
Ingredients :
2 1/2 c Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 ts Cinnamon
2 ts Hot Water
4 ea Egg Yolks
1 c Chopped Pecans
4 ea Egg Whites
1 x Powdered Sugar
Preparation :
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of mixer until smooth. Stir in chopped pecans.
Beat egg whites (at room temperature) until stiff; fold into batter.
Pour mixture into an ungreased 10-inch tube pan.
Bake at 350" for 1 hour and 30 minutes.
Invert pan, and cool cake completely; remove from pan.
Sprinkle top of cake with powdered sugar.
Blackberry Wine Cake for Valentines Day
Ingredients :
Cakes, Alcohol
1 ea Box white cake mix
1/2 c oil
1 c blackberry wine
3 oz pkg blackberry jello
1/2 c pecans
4 ea eggs
Glaze:
1 1/2 c powdered sugar
1/2 c blackberry wine
Preparation :
Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time.
Grease heavily and flour Bundt pan.
Pour batter in pan (batter will be thin).
Bake 50-60 min. at 325 degrees F.
Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil.
Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes.
Turn out and pour remainder of glaze over cake.