Chocolate Cherry Heart Cake

Ingredients:

• 2 eggs, separated
• 1-1/2 cups sugar, divided
• 1-1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk or sour milk*
• CREAM FILLING(recipe follows)
• CHOCOLATE WHIPPED CREAM(recipe follows)
• 1 can (21 oz.) cherry pie filling, chilled

Directions:
1. Heat oven to 350°F. Grease and flour three heart-
shaped baking pans or three 9-inch round baking
pans. **

2. Beat egg whites in small bowl until foamy; gradually
add 1/2 cup sugar, beating until stiff peaks form. Set
aside. Stir together flour, remaining 1 cup sugar, cocoa,
baking soda and salt in large bowl. Add oil, buttermilk
and egg yolks; beat until smooth. Gently fold egg whites
into batter. Pour about 1-2/3 cups batter into each pre-
pared pan.

3. Bake 18 to 20 minutes or until cake springs back
when touched lightly in center. Cool 5 minutes; remove
from pans to wire racks. Bake remaining layer, if
necessary. Cool 5 minutes; remove from pan to wire
rack. Cool completely.

4. Prepare CREAM FILLING. Place 1 layer on serving
plate; pipe or spoon 1-inch border 1/2 inch thick
around outer edge of layer. Spread half of pie filling
in center. Top with second cake layer. Spread layer
with half of remaining CREAM FILLING. Top with
third layer. Spoon remaining pie filling on top of
cake to within 1 inch of edge.

5. Prepare CHOCOLATE WHIPPED CREAM; frost
sides of cake. Pipe top edge with remaining CREAM
FILLING. Refrigerate until serving time. Cover;
store leftover torte in refrigerator. 8 to 10 servings.

* To sour milk: Use 1 tablespoon white vinegar plus
milk to equal 1 cup.
** If only two pans are available, reserve remaining
batter in refrigerator for the third layer while first
2 layers bake.

CREAM FILLING: In bowl, combine 1 cup (1/2 pt.)
cold whipping cream with 2 tablespoons sugar and
1 teaspoon vanilla extract; beat until stiff.

CHOCOLATE WHIPPED CREAM: In bowl, combine
1/2 cup sugar and 1/4 cup baking cocoa. Add 1 cup
(1/2 pt.) cold whipping cream and 1 teaspoon vanilla
extract; beat on low speed to blend. Beat on high
speed until stiff.

Ginger-Lime Cheesecake

Ingredients:
25 ginger snaps, finely crushed

1/4 cup (1/2 stick) butter or margarine, melted

2 Tbsp. sugar

1/2 cup boiling water

1 pkg. (4-serving size) lime flavored gelatin

1 cup cold water

2 tubs (8 oz. each) light cream cheese spread

2-1/2 cups thawed cool- whip topping, divided

1 Tbsp. grated lime peel


Instructions:
MIX gingersnap crumbs, butter and sugar. Press
firmly onto bottom of 9-inch springform pan.

STIR boiling water into dry gelatin in small bowl
2 minutes or until completely dissolved; stir in
cold water. Cool completely.

BEAT cream cheese spread in large bowl with
electric mixer on medium speed until creamy.
Gradually add gelatin mixture, beating on low
speed until well blended. Refrigerate 15 to 20
minutes or until slightly thickened. Gently stir
in 2 cups of the whipped topping and the lime
peel. Pour over crust. Refrigerate 4 hours or un-
til firm. Top with remaining 1/2 cup whipped
topping just before serving. Store leftover dessert
in refrigerator.

Blintz Brunch Cake

Ingredients:

2 pkg. (8 oz. each) cream cheese, softened

1 container (15 oz.) ricotta cheese

5 eggs, divided

3/4 cup sugar, divided

2 tsp. grated lemon peel

3 Tbsp. fresh lemon juice

1 cup flour

1 cup (2 sticks) butter or margarine, melted

1/4 cup milk

1 Tbsp. baking powder

Directions:

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remain- ing 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remain- ing dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.