Raspberry Mouse Cake

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1-1/4 teaspoons baking powder
1/4 teaspoon salt
4 egg yolks
1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
4 egg whites
1/2 cup sugar
2 cups frozen lightly sweetened red raspberries, thawed
1/4 cup sugar
1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin
3 cups whipping cream
3 tablespoons sugar
3 cups fresh red raspberries

Directions:
1. Grease and flour two 9 x 1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.

2. In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.

3. Bake in a 325* F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool on a wire rack. Split layers in half horizontally.

4. Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.

5. Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.

Sour Cream Cinnamon Bundt Cake

Ingredients:
3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8-ounce) dairy sour cream
4 eggs
2 teaspoons vanilla extract
1-1/4 (2-1/2 sticks) butter, softened
1-2/3 cups (10-ounce package) cinnamon chips
Powdered sugar

Directions:
1. Heat oven to 350* F. Generously grease and flour
12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder
and salt in large bowl. Beat sour cream, eggs and vanilla
with fork or whisk in mediumbowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture.
Beat on low speed until thoroughly combined; beat 1 minute
on high speed. Add remaining sour cream mixture; beat on
medium speed until fluffy. Stir together cinnamon chips and
remaining 2 tablespoons flour until chips are coated; gently
stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in
center comes out clean. Cool 20 minutes; remove from pan
to wire rack. Cool completely. Sprinkle with powdered sugar,
if desired. 12 to 16 servings.

Black Forest Cherry Cake

Ingredients:
1 teaspoon vanilla extract
1 cup sugar
1/2 cup all-purpose flour
6 eggs
1/4 cup kirsch (cherry flavored liqueur)*
2/3 cup unsalted butter
1/2 special dark cocoa
1/4 cup light corn syrup
2 jars (10-ounce each) maraschino cherries, drained and rinsed
Whipped Cream Filling and Topping (recipe follow)

Directions:
1. Heat oven to 350* F. Grease and flour three 8-inch round baking pans.

2. In small saucepan over very low heat, melt butter; remove from heat. Skim off milky solids and discard; reserve remaining butter. In large bowl, on high speed, beat eggs, sugar and vanilla until mixture is thick, fluffy and very pale in color (about 10 minutes). Stir together flour and cocoa; sprinkle several tablespoons over top of egg mixture. Gently fold into egg mixture; repeat procedure until all of cocoa mixture is combined with egg mixture. Fold in melted butter, several tablespoons at a time. Divide mixture evenly among prepared pan.

3. Bake 10 to 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; with knife, loosen cake from sides of pans. Invert onto wire racks; cool completely.

4. Place cake layers on wax paper; with fork, poke holes about 1-inch apart through all layers. Stir together corn syrup and kirsch; sprinkle evenly over cake layers. Lightly press cherries between layers of paper towels to remove excess moisture. Prepare Whipped Cream Filling And Topping.

5. To assemble, place one layer on serving plate; spread with 1/2-inch layer of whipped cream. Place half of drained cherries over top, leaving 1-inch around edge free of cherries; with second layer, repeat procedure. Place third layer on top; frost and garnish top and sides with remaining whipped cream. Cover; refrigerate before serving. Garnish as desired. Yield: 10 to 12 servings.

* Note: 1 tablespoon almond extract plus 3 tablespoons water can be substituted for kirsch.

Whipped Cream Filling and Topping: In large mixer bowl, beat 3 cups (1-1/2 pt.) cold whipping cream, 1/2 cup powdered sugar and 1 teaspoon almond extract until stiff. Cover; refrigerate until ready to use.

No-Bake Peanut Butter Cheesecake

Ingredients:
Chocolate crumb crust
1 package (8-ounce) cream cheese, softened
2 tablespoons lemon juice
1-2/3 cups (10-ounce package) peanut butter chips
1 can (14-ounce) sweetened condensed milk (not evaporated milk)
1 cup (1/2 pint) cold whipping cream, whipped
sliced, fresh fruit (optional) for garnish

Directions:
Prepare chocolate crumb crust. In large bowl, beat cream cheese with lemon juice until fluffy. In medium saucepan, combine peanut butter chips and sweetened condensed milk; stir constantly over low heat until chips are melted and mixture is smooth. Add to cream cheese mixture; blend well. In small bowl, beat whipping cream until stiff. Fold into cream cheese mixture. Pour over crust. Cover; refrigerate until firm. Garnish as desired. 12 servings.

Chocolate crumb crust:
1-1/4 cups graham cracker crumbs
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter, melted

In a small bowl, stir together crumbs, cocoa, powdered sugar and butter. Press firmly onto bottom of 9-inch springform pan.

German Chocolate Cheesecake

Ingredients:
4 bars (1-ounce each) semi-sweet baking chocolate, broken into pieces
3 packages (8-ounce each) cream cheese, softened
3/4 cup sugar
1/2 cup dairy sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs

Coconut-Pecan Topping (recipe follows)

1) Prepare Coconut-Pecan Graham Crust.
Heat oven to 450* F.

2) Place chocolate in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred; set aside. Combine cream cheese sugar, sour cream and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs and melted chocolate; blend well. Pour into prepared crust.

3) Bake 10 minutes; without opening oven door, reduce oven temperature to 250* F. Continue baking 35 minutes; remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

4) Prepare Coconut-Pecan Topping. Spread topping over top of cake. Refrigerate until firm before serving. Cover; refrigerate leftover cheesecake. 10-12 servings.

Coconut-Pecan Graham Crust
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
1/4 cup sweetened coconut flakes
1/4 cup chopped pecans

Heat oven to 350* F. Combine graham crumbs and sugar in small bowl. Stir in butter, coconut and pecans; mix well. Press mixture onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.

Coconut-Pecan Topping
1/2 cup butter
1/4 cup packed light brown sugar
2 tablespoons light cream
2 tablespoons light corn syrup
1 cup sweetened coconut flakes
1/2 cup chopped pecans
1 teaspoon vanilla extract

Melt butter in small saucepan; add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.

Microwave Directions:
Place butter in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute or until melted. Add brown sugar, light cream and corn syrup. Microwave at HIGH 2-1/2 to 3 minutes, stirring every 30 seconds, until smooth. Stir in coconut, pecans and vanilla. Cool slightly.

When cooled, spread the Coconut-Pecan Topping on the chilled cheesecake and refrigerate for at least 1/2 hour before serving.

Red Velvet Cake

This ruby-red cake with its cream cheese
frosting has become a signature dessert
for special occasions

Ingredients:
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1-ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Frosting:
1 package (8-ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
3 teaspoons vanilla extract

In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour batter into three greased and floured 9-inch round baking pans. Bake at 350* for 20-25 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.

In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.