Brownie Bites 'n' Ganache

Ingredients:

1	box Supreme brownie mix (with chocolate syrup pouch)
1/4	cup water
1/3	cup vegetable oil
2	eggs
2/3	cup whipping cream
1	cup semisweet chocolate chips (6 oz)
	Fresh raspberries, if desired

Instructions:

Heat oven to 350* F. Grease 48 mini muffin cups
with shortening or line with miniature paper baking
cups. In medium bowl, stir together brownie mix,
water, oil, eggs and syrup pouch until well blended.
Fill muffin cups about 3/4 full (about 1 tablespoon
batter each).

Bake 18 to 20 minutes or until toothpick inserted in
edge of brownie bites comes out clean. Cool 10 minutes
before removing from pan. Cool completely, about 30
minutes. In 1-quart saucepan, heat whipping cream
over low heat just to boiling. Remove from heat; stir in
chocolate chips until melted. Let stand about 15 minutes
or until mixture coats a spoon.

Triple Chocolate Cake

Ingredients:

1 1/2	cups semisweet chocolate chips
1/2	cup butter or margarine
1/2	cup all-purpose flour
4	eggs, separated
1/2	cup sugar
2	tablespoons butter or margarine
2	tablespoons corn syrup
	White Chocolate Glaze Directions: Heat oven to 325ºF. Grease round pan, 9x1 1/2 inches. Melt 1 cup of the chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to wire rack. Cool completely, about 1 hour. Place on serving plate. Heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Drizzle with White Chocolate Glaze.

Cupcake Easter Baskets

INGREDIENTS:

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk

FROSTING:

3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon water
4 drops green food coloring
1-1/2 cups flaked coconut
Red shoestring licorice
Jelly beans

Directions:

In a large mixing bowl, cream butter and sugar. Beat in the
egg and orange peel. Combine the flour, baking soda, baking
powder and salt; add to creamed mixture alternately with
buttermilk.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for
20-25 minutes or until a toothpick comes out clean. Cool for
10 minutes before removing from pans to wire racks to cool
completely.

In a small mixing bowl, beat butter, cream cheese and vanilla
until smooth. Gradually beat in confectioners' sugar; spread
over cupcakes. Combine water and food coloring in a large
resealable plastic bag; add coconut. Seal bag and shake to
tint. Sprinkle over cupcakes.Using a metal or wooden skewer,
poke a hole in the top on opposite sides of each cupcake. Cut
licorice into 6-in. strips for handle; insert each end into a hole.
Decorate with jelly beans.

Black Forest Chocolate 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.