Chocolate Cheesecake Tarts

1 recipe Basic Dough (see below)

1 8-ounce package cream cheese, softened

3 ounces bittersweet chocolate, melted and cooled

1/2 cup sugar

2 egg yolks

3 tablespoons chocolate liqueur or milk

1 tablespoon milk

1/2 teaspoon vanilla

Whipped cream

Bittersweet chocolate shavings

Fresh raspberries (optional) Directions 1. Preheat oven to 350¿F. Grease and flour thirty-six 1-3/4-inch muffin cups; set aside. Prepare Basic Dough. Shape dough into thirty- six 1-inch balls. Press balls into the bottoms and up the sides of prepared pans; set pans aside. 2. For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer until combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla until combined. Spoon a rounded teaspoon of filling into each dough-lined cup. 3. Bake in preheated oven about 18 minutes or until crusts are golden and the filling sets. Cool tarts in pan for 10 minutes. Remove and cool for 1 hour on a wire rack. (Centers may dip slightly as they cool.) Cover and chill for up to 24 hours. To serve, top each tart with whipped cream and chocolate shavings. If desired, garnish serving plate with fresh raspberries. Makes 36 tarts. Basic Dough Ingredients 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 2-1/4 cups all-purpose flour Directions 1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Peanut Butter Cupcakes with Chocolate Frosting

Ingredients:

1	box Super Moist yellow cake mix
1 1/4	cups water
1/4	cup vegetable oil
3	eggs
3/4	cup creamy peanut butter
1	container (1 lb) Rich & Creamy chocolate frosting
1/4	cup creamy peanut butter
1/3	cup chopped peanuts Instructions: 1. Heat oven to 350°F. Line 30 regular-size muffin cups with paper baking cups. 2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill cups 2/3 full with batter. 3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. 4. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Strawberry Margarita Cake

Ingredients:

3/4	cup bottled strawberry-flavored nonalcoholic margarita drink mix
1	package SuperMoist white cake mix
1/3	cup vegetable oil
3	egg whites
1	tablespoon grated lime peel
1	container (8 ounces) frozen whipped topping, thawed (3 cups)
	Strawberries, if desired 1. Heat oven to 350ºF (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch rectangular pan. Add enough water to drink mix to measure 1 1/4 cups. 2. Beat cake mix, drink mix, oil and egg whites in large bowl on low speed 2 minutes. Pour into pan. 3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

Cappuccino-Chocolate Coffee Cake

Ingredients:

1/3	cup flaked coconut
1/4	cup chopped nuts
1/4	cup sugar
1	tablespoon butter or margarine, melted
2	cups Bisquick mix
2/3	cup milk or water
1/4	cup sugar
2	tablespoons butter or margarine, melted
1	egg
1/3	cup semisweet chocolate chips, melted
2	teaspoons powdered instant coffee (dry) 1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside. 2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top. 3. Bake 20 to 25 minutes or until light golden brown. Serve warm.

Chocolate Coconut Cake

Ingredients:

• 1 package (18-1/4 ounces) chocolate
  
• cake mix with pudding
  
• 1 cup sugar
  
• 1 cup milk
  
• 24 large marshmallows
  
• 1 package (14 ounces) coconut
  
• GLAZE:
  
• 1-1/2 cups sugar
  
• 1 cup evaporated milk
  
• 1/2 cup butter or margarine
  
• 2 cups (12 ounces) semisweet
  
• chocolate chips
  
• 1 cup chopped almonds

Instructions:

Mix cake according to package directions.
Grease two 13-in. x 9-in. x 2-in. baking pans.
Line bottom and sides of one pan with waxed
paper; spray with nonstick cooking spray.
Divide batter among pans. Bake at 350° for
15-20 minutes. Cool.
In a saucepan, bring sugar and milk to a boil.
Reduce heat to medium and stir in marsh-
mallows until smooth. Add coconut. Spread
over cake in pan without waxed paper. Using
paper to hold, remove second cake from pan,
carefully turn over and place on top of filling;
remove paper.
In another saucepan, bring sugar, milk and
butter to a boil. Remove from heat; add chips
and stir until smooth. Add nuts. Pour over cake;
cool to room temperature. Chill overnight.
Yield: 16-20 servings.

Frozen Mocha Cheesecake

Ingredients:

• 1-1/2 cups chocolate sandwich cookie crumbs
  
• 4-1/2 teaspoons butter, melted
  
• 1 package (8 ounces) cream cheese
  
• 1 can (14 ounces) sweetened condensed milk
  
• 1 tablespoon vanilla extract
  
• 4 cups whipped topping
  
• 1 1/2 teaspoons instant coffee granules
  
• 1 tablespoon hot water
  
• 1/2 cup chocolate syrup

Instructions:

Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty
foil. In a small bowl, combine cookie crumbs and
butter. Press firmly onto the bottom and 1/2 in. up
the sides of prepared pan.

In a large mixing bowl, beat cream cheese until
light and fluffy. Add milk and vanilla; mix well.
Fold in whipped topping. Spoon half of the mix-
ture into another bowl and set aside. Dissolve
coffee granules in hot water; fold into remaining
cream cheese mixture. Fold in chocolate syrup.

Spoon half of the chocolate mixture over crust.
Top with half of the reserved cream cheese mixture.
Repeat layers (pan will be full). Freeze, uncovered,
for 6 hours or until set. Cover and freeze until serving.
Use foil to lift out of pan; cut into slices.
Yield: 12 servings.

Miniature Amaretto Cakes

Ingredients

3/4 cup butter

3 eggs

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon ground nutmeg

3/4 cup granulated sugar

1/4 cup amaretto

1 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

1/3 cup granulated sugar

1/4 cup water

2 tablespoons brown sugar

2 tablespoons light-colored corn syrup

1/2 cup amaretto Directions 1. Allow butter and eggs to stand at room temperature 30 minutes. Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan. Combine flour, baking powder, and nutmeg; set aside. 2. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Beat on medium-high speed, adding the 3/4 cup granulated sugar, 2 tablespoons at a time, about 6 minutes or until mixture is very light and fluffy. 3. Stir in the 1/4 cup amaretto, lemon peel, and vanilla. Add eggs, 1 at a time, beating for 1 minute after each additional and scraping bowl often. Gradually add flour mixture to egg mixture, beating on medium-low speed just until combined. Pour into prepared pans. 4. Bake in a 325 degree F oven for 20 to 25 minutes for the 4-inch pans (40 to 45 minutes for the 6-cup fluted pan) or until a wooden toothpick inserted near the center(s) comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on rack(s). Prick fluted top and sides of each cake generously with tines of a fork. 5. For syrup, in a medium saucepan combine the 1/3 cup granulated sugar, the water, brown sugar, and corn syrup. Cook and stir over medium heat until bubbly and most of the sugar is dissolved; remove from heat. Stir in 1/2 cup amaretto. Cool for 5 minutes. 6. Dip fluted top and sides of each cooled 4-inch cake into syrup. Place cakes on wire racks above a large tray or baking sheet. Spoon or brush as remaining syrup over tops of cakes. (If using 6-cup pan, do not dip cake into syrup. Place cake on wire rack over tray or baking sheet; spoon or brush syrup over top and sides of cake, reusing syrup on tray.) Cool cake(s). 7. Wrap cakes individually in plastic wrap or cellophane; shill, fluted side up, for up to 3 weeks. (or, transfer to a tightly covered container and chill for up to 3 weeks.) Makes 24 servings.

Lamingtons..."Australian"

The Sponge Cake

Ingredients:

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups self rising flour
1/2 cup milk

Method

Grease and line a cake pan (11x8x1.5 inches)
Cream the butter, granulated sugar and vanilla
extract until smooth and fluffy. Add the eggs
one at a time beating together as you go.

Fold in the flour and milk, alternating as you go.

Pour the batter into the prepared pan, spread
evenly, and bake in a moderate oven (350* F.)
for 3o to 40 minutes or until a toothpick inserted
in the center comes out clean.

Allow to stand for a few minutes before turning
out onto a cooling rack.

Leave to cool, then store in the Fridge overnight.

Ingredients:

1 slab sponge cake (1 day old)
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter
1/2 cup milk
2-3 cups desiccated coconut

To make the icing:

Cool the cake for at least half an hour in the Fridge or
Freezer, then cut into squares or fingers. Combine the sugar
and cocoa in a large bowl. Heat the milk and butter in a sauce-
pan until the butter is melted. Add to the sugar/cocoa mixture
and mix to a fluid yet not runny consistency.

To put it all together:

Make a production line of Sponge fingers, cocolate icing mixture
in a bowl, coconut in a shallow container or plate, and a cooling
rack with paper underneath. Using a fork dip the sponge fingers
into the icing, roll it in the coconut covering it well, and then place
on to the rack to dry. Once they have dried, place in an airtight
container and leave to "mature" for at least a few hours, prefer-
ably overnight, before eating.

Almond Coffee Cake

Coffee Cake Ingredients:

• 1 cup sugar
• 1/2 cup Butter, softened
• 2 eggs
• 2 cups all-purpose flour
• 1 cup Sour Cream
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon almond extract

Filling Ingredients:

• 1/4 cup sliced almonds
• 1/4 cup sweetened flaked coconut
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Glaze Ingredients:

• 1/2 cup powdered sugar
• 1/2 cup Sour Cream
• 1/4 teaspoon almond extract

Garnish Ingredients:

• Sliced almonds, if desired

Instructions:

Heat oven to 350°F. Grease and flour 12-cup
Bundt® pan or 10-inch angel food cake (tube)
pan.

Combine 1 cup sugar, butter and eggs in large
bowl. Beat at medium speed, scraping bowl
often, until creamy. Reduce speed to low; add
all remaining coffee cake ingredients. Continue
beating, scraping bowl often, until well mixed.
(Mixture will be thick.)

Combine all filling ingredients in small bowl.
Spoon half of batter into prepared pan; sprinkle
with filling. Spoon remaining batter over filling.

Bake for 35 to 45 minutes or until toothpick
inserted in center comes out clean. Cool completely.

Invert cooled cake onto serving plate. Stir together
all glaze ingredients in small bowl; drizzle over
cooled coffee cake. Garnish with sliced almonds,
if desired.

TIP: Coffee cake can be baked a day ahead. Cool
completely; cover. Just before serving, drizzle with
glaze; garnish with almonds.

Yield: 16 servings