Chocolate Strawberry Torte

Ingredients:

• 1/4 cup SPECIAL DARK Cocoa or any Cocoa
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/3 cup water
• 1 teaspoon baking powder
• ROYAL GLAZE(recipe follows)
• STRAWBERRY WHIPPED CREAM
  
• FILLING(recipe follows)
• 1 cup sugar
• 3 eggs

Directions: 1. Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper. 2. Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla. 3. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan. 4. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. 5. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 10x3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cover; refrigerate leftover cake. 8 servings. STRAWBERRY WHIPPED CREAM FILLING: Rinse, hull and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup HERSHEY'S Strawberry Syrup until liquid in food processor or blender. Sprinkle 1 envelope unflavored gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds. Pour into medium microwave-safe bowl; microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stiff; fold in strawberry mixture. ROYAL GLAZE: Place 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl. Microwave at HIGH 30 seconds to 1 minute until chips are melted and mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.

Espresso Brownie Cake

3/4 cup (3/8 lb.) butter, cut into chunks
3 ounces unsweetened chocolate
3/4 cup granulated sugar
1/4 cup instant espresso powder or instant coffee
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1 1/4 cups powdered sugar
2 to 3 tablespoons coffee-flavored liqueur,
such as Kahlúa
1/3 cup semisweet chocolate chips (about 1 1/2 oz.)

1. In a 2- to 3-quart pan, combine 1/2 cup butter
and the unsweetened chocolate. Stir often over
low heat until melted and smooth. Remove from
heat and beat in granulated sugar, 3 tablespoons
espresso powder, the eggs, and vanilla until well
blended. Stir in flour just until incorporated.

2. Pour batter into a lightly buttered 8- or 9-inch
cake pan with removable rim (see notes). Bake in
a 350° regular or convection oven until center
springs back when gently pressed, 20 to 25 minutes.
Let cool completely in pan on a rack, about 1 hour.

3. In a bowl, combine remaining 1/4 cup butter and
1 tablespoon espresso powder with the powdered
sugar and 2 tablespoons liqueur. With an electric
mixer on medium speed, beat mixture until smooth
and fluffy, adding up to 1 more tablespoon liqueur
if necessary to make a smooth, spreadable mixture.
Spread evenly over the top of the cool brownie cake.

4. Place chocolate chips in a 1-quart unpleated zip-
lock plastic bag. Heat in a microwave oven at full
power (100%) at 15-second intervals, squeezing
chocolate between intervals, until melted and
smooth, about 1 1/4 minutes total. Squeeze
chocolate to one corner of the bag, then cut off
about 1/4 inch of that corner. Pipe chocolate
decoratively over buttercream. Chill until chocolate
is firm, at least 30 minutes.

5. Just before serving, remove pan rim. Cut brownie
cake into wedges and set on plates.

Yield: Makes 8 or 9 servings

Toffee Apple Cheesecake

Ingredients

1-1/4 cups finely chopped toasted walnuts

2/3 cup all-purpose flour

1/3 cup butter, melted

2 8-ounce packages cream cheese, softened

1 14-ounce can (1-1/4 cups) sweetened condensed milk

1/2 cup frozen apple juice concentrate, thawed; or 1/4 cup frozen apple juice concentrate, thawed, plus 1/4 cup apple brandy

3 eggs

1/2 cup finely chopped, peeled apple

1 or 2 medium apples, such as Jonathan or Golden Delicious, cored and cut into thin slices

1/4 cup caramel ice-cream topping

White Chocolate Leaves (optional)

Apple Rose (optional) Directions 1. For curst, combine chopped walnuts and flour. Stir in melted butter. Press onto the bottom and 2 inches up the sides of an un- greased 8- or 9-inch springform pan. Set pan aside. 2. For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple. 3. Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken. 4. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. 5. In a medium skillet poach apple slices in a small amount of boiling water for 1 minute or until softened; drain. Cover; chill cheesecake and apples separately at least 4 hours. 6. To serve, arrange apple slices atop cheesecake. Drizzle with warm caramel topping. If desired, garnish with White Chocolate Leaves and an Apple Rose. White Chocolate Leaves: Melt 6 ounces vanilla- flavored candy coating over low heat, stirring constantly; cool. Stir in 3 tablespoons light- colored corn syrup. Turn mixture out onto a large sheet of waxed paper. Let stand at room temperature for 3 to 24 hours or until dry to the touch. Gently knead for 10 to 15 strokes or until mixture is smooth and pliable. If mixture is too soft, chill in the refrigerator about 15 minutes or until easy to handle (or knead in enough powdered sugar to stiffen the mixture). Store any unused mixture in a sealed plastic bag at room temperature for 3 to 4 weeks (mixture will stiffen with storage; before using, knead mixture until it is pliable). Flatten mixture slightly; place between 2 sheets of waxed paper dusted with powdered sugar. Roll to 1/8-inch thickness. Using leaf- shaped cutters or a knife, cut into shapes. Use a wooden toothpick to draw veins on leaves. Curve leaves as desired. Apple Rose: Starting at the tip of an unpeeled, extra-thin fresh apple slice, roll up diagonally to form a cone shape for the rose center. Press on additional slices, curving around center to make thin petals. Add enough of these thin petals to make a rose.

Maple Pecan Sweet Potato Cheesecake

2 dark orange-fleshed sweet potatoes
(1 1/4 to 1 1/2 lb. total), such as jewel or
red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan crust (recipe follows)
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese,
regular or light (neufchâtel), at room
temperature
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Maple cream (recipe follows)

1. Preheat oven to 375° (convection not
recommended). Peel sweet potatoes and cut in
half lengthwise. Place ina 9- by 13-inch baking
pan and brush with melted butter. Bake until
potatoes are soft when pressed, 45 to 55minutes.

2. Meanwhile, prepare crust. Bake in same oven
with potatoes until lightly browned all over, 10
to 12 minutes.

3. Scrape any charred spots off potatoes, then
cut potatoes into chunks. Whirl in a food processor
or mash in a bowl with lemon juice until smooth.
Reserve 1 cup; save any extra for another use.

4. Reduce oven temperature to 325°. In a bowl,
with a mixer on high speed, beat cream cheese
until fluffy. Gradually beat in granulated and
brown sugars, scraping down sides of bowl
occasionally, until mixture is well blended and
smooth. Beat in eggs, one at a time, until blended.
Add reserved sweet potato mixture, the whipping
cream, sour cream, maple syrup, cinnamon, nutmeg,
and ginger. Mix on low speed until well blended.

5. Wrap bottom of cheesecake pan with heavy-duty
foil, pressing it up the sides. Pour batter over crust.
Put cheesecake pan in a 12- by 15-inch roasting pan
at least 2 inches deep. Set pans in oven and pour
enough boiling water into roasting pan to come
halfway up sides of cheesecake pan.

6. Bake until cake barely jiggles in the center when
gently shaken, about 55 minutes. Remove pans from
oven. Lift cheesecake pan from roasting pan and let
cool completely on a rack, about 1 hour, then chill
until cold, at least 1 1/2 hours, or up to 3 days (cover
once cold).

7. Up to 6 hours before serving, cut around inside
of pan rim to release cake; remove rim. With a pastry
bag, pipe dollops of maple cream onto cake. Or serve
maple cream separately, to spoon onto each wedge.

Pecan crust: Whirl 1/4 cup coarsely chopped pecans
in a blender until finely ground; you should have 1/4
cup. In a bowl, mix pecans, 1 1/4 cups fine graham
cracker crumbs, 2 tablespoons sugar, and 5 table-
spoons melted butter. Pour into a 9-inch cheesecake
pan with removable rim (2 1/4 inches tall). Press
mixture evenly over bottom of pan.

Maple cream: In a bowl, with a mixer on high speed,
beat 3/4 cup whipping cream until stiff peaks form.
On low speed, beat in 1/4 cup maple syrup just until
blended.

Yield: Makes 12 to 16 servings

Chocolate Pumpkin Marbled Cake

1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts

1. In a large bowl, with a mixer on medium speed,
beat butter and sugar until well blended. Add eggs,
one at a time, beating well after each addition. Beat
in vanilla. Scrape half the mixture into another bowl.

2. To make pumpkin batter: Beat pumpkin into half
the butter mixture until well blended. In another bowl,
stir together 1 3/4 cups flour, 1 teaspoon baking powder,
1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add
flour mixture to pumpkin mixture and beat on low
speed or fold in with a flexible spatula just until blended.

3. To make chocolate batter: In another bowl, mix
remaining 1 cup flour, 1 teaspoon baking powder,
1/2 teaspoon salt, and the cocoa. Add flour mixture
alternately with the buttermilk to the other half of
the butter mixture (starting and ending with flour
mixture), beating after each addition just until blended.

4. Spoon half the pumpkin batter into a buttered and
floured 12-cup bundt-cake pan. Drop half the chocolate
batter by spoonfuls over (but not entirely covering) the
pumpkin batter. Repeat to spoon remaining pumpkin
and chocolate batters into pan. Gently run the blade of
a butter knife around the center of the pan several times,
then draw the knife across the width of the pan in 10 to 12
places to swirl batters.

5. Bake in a 350° regular or 325° convection oven until a
wood skewer inserted into center of cake comes out with
a few moist crumbs attached, 55 to 60 minutes. Let cake
cool 10 minutes in pan, then invert onto a rack, lift off
pan, and cool cake completely.

6. Pour warm chocolate glaze over the top of the cake,
letting it drip down the sides. Sprinkle glaze with peanuts
if desired. Let stand until glaze is set, about 2 hours, or
chill about 30 minutes.

Chocolate Glaze: In a heatproof bowl or the top of a
double boiler, combine 4 ounces chopped semisweet
chocolate, 1/2 cup whipping cream, 1 tablespoon butter,
and 1 teaspoon corn syrup. Bring an inch or two of water
to a boil in a pan that the bowl can nest in or in bottom
of double boiler, then remove from heat. Place chocolate
mixture over water and let stand, stirring occasionally,
until melted and smooth, about 10 minutes.

Yield: Makes 12 to 16 servings

Inspirational Cake

Ingredients:

Cake
1	cup chopped pecans
2 1/4	cups All Purpose or Unbleached Flour
1 1/2	cups sugar
4	teaspoons baking powder
1/2	teaspoon salt
2/3	cup shortening
1 1/4	cups milk
1	teaspoon vanilla
4	egg whites
2	oz. semisweet chocolate, grated
Frosting
1/2	cup sugar
2	oz. unsweetened chocolate
1/4	cup water
1/2	cup shortening
1	teaspoon vanilla
2 1/4	cups powdered sugar
1	to 2 tablespoons water Preparation Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans. 2. Lightly spoon flour into measuring cup; level off. In large bowl, combine all remaining cake ingredients except egg whites and chocolate; beat 1 1/2 minutes at medium speed. Add egg whites; beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully. 3. Bake at 350°F. for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. 4. Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool. 5. In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Gradually beat in 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency. 6. To assemble cake, place 1 layer, pecan side up, on serving plate. Spread with about 1/2 cup chocolate frosting. Top with second layer, pecan side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.

Pumpkin Pie Cake

Ingredients

1 29-ounce can pumpkin

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 eggs

1 12-ounce can evaporated milk

1 package 2-layer-size yellow cake mix

1 cup chopped nuts

3/4 cup butter or margarine, melted Directions 1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined. 2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan. 3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine. 4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.

Hawaiian Sunset Cake

1 package (18-1/4 ounces) white or orange cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 eggs
1-1/2 cups milk
1/2 cup vegetable oil

FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
1 package (10 ounces) flaked coconut
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Toasted coconut, optional

In a large mixing bowl, combine the first six ingredients; mix well. Pour into three 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.

In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove 1 cup to another bowl; set aside. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. Yield: 12-16 servings.

Pumpkin Spice Cake

Ingredients:

• 1 pkg. (18 oz.) spice or carrot cake mix
• 1 cup canned pumpkin, plain
  
• 3 large eggs
• 1/3 cup water
• 3 tablespoons vegetable oil
• 1 teaspoon pumpkin pie spice
• 2 pkgs. (3 oz. each) cream cheeese, softened
• 2 tablespoons margarine or butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 cups powdered sugar
• Black string licorice, Milk Chocolate-Covered
• Raisins and Halloween candy corn (optional)

Directions:

FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two
8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable
oil and pumpkin pie spice in large mixer bowl until
moistened. Beat for 2 minutes or until thoroughly
mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool in pans
on wire racks for 10 minutes; remove to wire racks
to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE CROSTING:
BEAT cream cheese, margarine and vanilla extract
in small mixer bowl until light and fluffy. Gradually
beat in sugar. Spread between layers and on top and
side of cake.

TO GARNISH:
FORM licorice strings into ghost shapes; press into
side of frosted cake. Use Raisinets for eyes. Arrange
candy corn between ghosts on side and around top
edge of frosted cake.

Chocolate Cat Cake

1	package super moist devil's food cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1	tub creamy chocolate ready-to-spread frosting
1	large yellow gumdrop
1	small black gumdrop
	Black shoestring licorice

1.	Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2.	Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3.	Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4.	Cut cake in appropriate shapes and arrange. Frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Pumpkin Cake Roll

Ingredients:

• 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 canned pumpkin (Libby's)
  
• 1 cup walnuts, chopped (optional)
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional)

Directions:

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 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. 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; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Moist Chocolate Cake

Ingredients:
1-1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter (no substitutes)
1 cup buttermilk
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract

FROSTING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 square (1 ounce) unsweetened chocolate, coarsely chopped
1/2 cup hot coffee or water
4-1/2 teaspoons butter
1/2 teaspoon vanilla extract

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted.

In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake. Yield: 9 servings.