Toffee Tiramisu

Ingredients:

1	recipe of pound cake and cut into 9 slices
3/4	cup strong coffee
1	cup sugar
1/2	cup chocolate-flavor syrup
1	package (8 ounces) cream cheese, softened
2	cups whipping (heavy) cream
2	bars (1.4 ounces each) chocolate-covered toffee candy, chopped Directions: 1 . Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake. 2 . Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. 3 . Cover and refrigerate at least 1 hour, but no longer than 24 hours

Golden Pound Cake

Ingredients:

3	cups all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
2 3/4	cups sugar
1 1/4	cups butter or margarine, softened
1	teaspoon almond extract
5	eggs
1	cup evaporated milk

Instructions:

1 .	Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan or angel food cake pan (tube pan), 10x4 inches. Mix flour, baking powder and salt; set aside.
2 .	Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3 .	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool com- pletely, about 40 minutes.

Honey Bun Cake

Ingredients:

1	package super moist yellow cake mix
2/3	cup vegetable oil
4	eggs
1	container (8 ounces) sour cream (1 cup)
1	cup packed brown sugar
1/3	cup chopped pecans
2	teaspoons ground cinnamon
1	cup powdered sugar
1	tablespoon milk
1	teaspoon vanilla Instructions: 1 . Heat oven to 350ºF. Grease rectangular pan, 13x9x2 inches, with shortening; lightly flour. 2 . Beat dry cake mix, oil, eggs and sour cream in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. 3 . Bake about 47 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

Berry Cheesecake and Chocolate Crust

Ingredients:

2	cups chocolate wafer cookie crumbs
1/4	cup butter or margarine, melted
4	packages (8 ounces each) cream cheese, softened
2/3	cup sugar
1/2	cup sour cream
1	tablespoon grated orange peel
4	eggs
1/2	cup sour cream
2	tablespoons sugar
2	cups berries Directions: 1 . Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom. 2 . Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust. 3 . Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. 4 . Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

4th of July Berry Pudding Cake

Ingredients:

Nonstick cooking spray

2 eggs

1/4 cup sugar

1 teaspoon vanilla

Dash salt

1 cup fat-free milk

1/2 cup all-purpose flour

1/2 teaspoon baking powder

3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries) Directions: 1. Preheat oven to 400 degree F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth. 2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving. Makes 6 servings.

Red, White and Blueberry Trifle

4th of July

Ingredients: 1/4 cup sugar plus 1/3 cup 1/4 cup fresh lemon juice 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1 bar reduced-fat cream cheese (8 ounces), room temperature 1 cup heavy cream 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried 3 cups (two 6-ounce containers) fresh raspberries Instructions: 1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice. 2. With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream). 3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream- cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with re- maining cake, cream-cheese mixture, and berries, piling berries in the center. 4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight. a touch of lemon brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

Fudgey Chocolate Strawberry Cake

Cake
1	box super moist chocolate fudge cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
2	cups cut-up fresh strawberries
Ganache
2	packages (8 oz each) semisweet baking chocolate, finely chopped
1 1/3	cups whipping cream
1/4	cup butter
Garnish
6	fresh strawberries, cut in half lengthwise through stem
1/4	cup white vanilla baking chips
1/2	teaspoon vegetable oil Directions: 1 . Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, 1/2 cup oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 2 . Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3 . Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth. 4 . Line bottom of 9-inch springform pan with a circle of waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold. 5 . Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with remaining ganache. Arrange strawberry halves on top of cake. 6 . In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day.

Chocolate Chip Swirled Cake

Ingredients:

1	box super moist white cake mix
1 1/4	cups water
1/3	cup vegetable oil
3	egg whites
3/4	cup miniature semisweet chocolate chips
1/4	cup chocolate-flavor syrup
1	tub rich & creamy vanilla frosting
	Additional chocolate-flavor syrup, if desired Directions: 1 . Heat oven to 350ºF. Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. 2 . Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. 3 . Bake about 40 minutes or until cake springs back when touched in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Frost cake with frosting; drizzle with additional chocolate syrup.