Black Forest Cake

Ingredients

• Nonstick cooking spray
• 1-1/4 cups all-purpose flour
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 cup water
• 1/3 cup cooking oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• 2 egg whites
• 1-1/2 cups reduced-fat frozen whipped
  
• dessert topping, thawed
• 1 cup reduced-calorie cherry pie filling

Directions

1. Spray a 9x1-1/2-inch round baking pan with
nonstick spray; set pan aside.

2. In a medium mixing bowl combine flour, sugar,
cocoa powder, and baking soda. Add water, cooking
oil, vinegar, and vanilla. Stir until thoroughly com-
bined.

3. In a medium mixing bowl beat the egg whites with
an electric mixer on high speed until stiff peaks form
(tips stand straight). Fold into batter. Pour batter into
the prepared baking pan.

4. Bake in a 350 degree F oven about 25 minutes or
until wooden toothpick inserted near the center comes
out clean. Cool cake in pan on wire rack for 10 minutes.
Remove cake from pan and cool thoroughly on wire rack.
Spread whipped desert topping over top and sides of
cooled cake. Top with pie filling. Makes 8 servings.

Red Velvet Cupcakes...Cream Cheese Frosting

Ingredients:

1	teaspoon water
1	bottle (1 oz) red food color
1	box super moist devil's food cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	container (1 lb) creamy cream cheese frosting (or make your favorite recipe) Directions: 1 . Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. 2 . In small bowl, mix 1 teaspoon water and 3 or 4 drops of the food color; set aside. 3 . In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining bottle of food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 4 . Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 5 . Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

Brownie Chocolicious

Ingredients

• 4 ounces unsweetened chocolate
• 1/2 cup butter or margarine
• 1-2/3 cups sugar
• 1/2 teaspoon vanilla
• 3 eggs
• 3/4 cup all-purpose flour
• 1 8-ounce package cream cheese, softened
• 4 teaspoons all-purpose flour
• 1 egg
• 1/4 teaspoon vanilla
• 1/2 cup semisweet chocolate pieces

Directions

1. In a saucepan, melt the unsweetened chocolate
and butter over low heat. Remove the mixture from
the heat.Stir in 1-1/3 cups of the sugar and the 1/2
teaspoon vanilla. Cool the mixture for 15 minutes.
Beat in the 3 eggs and the 3/4 cup flour.

2. In a mixing bowl, mix the remaining 1/3 cup sugar,
the cream cheese, the 1 egg, the 4 teaspoons flour, and
the 1/4 teaspoon vanilla.

3. Coat an 8x8x2-inch baking pan with nonstick
cooking spray. Spread 2/3 of the chocolate batter in
the pan. Spoon cream cheese layer over batter. Dollop
with remaining chocolate batter.

4. Bake in a 350 degree F oven for 20 minutes. Sprinkle
with chocolate pieces. Bake for 12 minutes more. Cool.
Cover; store in the refrigerator. Let the chilled dessert
stand at room temperature for 30 minutes to serve.
Makes 16 servings.

Lime Angel Food Squares

Ingredients:

• 1 package (.3 ounces) sugar-free lime gelatin
  
• 1 cup boiling water
  
• 1 prepared angel food cake (8 inches), cut into
  
• 1-inch cubes
  
• 1 package (8 ounces) reduced-fat cream cheese,
  
• cubed
  
• 1/2 cup sugar
  
• 2 teaspoons lemon juice
  
• 1-1/2 teaspoons grated lemon peel
  
• 1 carton (8 ounces) reduced-fat whipped topping,
  
• thawed, divided

Directions:

In a bowl, dissolve gelatin in boiling water. Refrigerate
until mixture just begins to thicken, about 35 minutes.
Place cake cubes in a 13-in. x 9-in. x 2-in. dish coated
with nonstick cooking spray; set aside.

In a small mixing bowl, beat cream cheese until smooth.
Beat in sugar, lemon juice and peel. Add gelatin mixture;
beat until combined. Fold in 1-1/2 cups whipped topping.
Spread over cake, covering completely. Refrigerate for at
least 2 hours or until firm. Cut into squares; top with re-
maining whipped topping. Yield: 15 servings.

Berries On A Cloud

Meringue
6	egg whites
1/2	teaspoon cream of tartar
1/4	teaspoon salt
1 3/4	cups sugar
Filling
2	packages (3 oz each) cream cheese, softened
1	cup sugar
1	teaspoon vanilla
2	cups whipping cream
2	cups miniature marshmallows
Cherry-Berry Topping
1	can (21 oz) cherry pie filling
1	teaspoon lemon juice
2	cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained Instuctions: 1 . Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan. 2 . Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours. 3 . In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours. 4 . In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.