Overnight Coffee Cake

Ingredients:(Overnight Coffee Cake)

Filling

1 cup chopped pecans, toasted

1/2 cup Splenda brown sugar blend

2 teaspoons cinnamon

 

Cake

1 cup all vegetable shortening

1 cup Splenda brown sugar blend
3 eggs
2 cups low-fat sour cream (or plain yogurt)
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, divided

Directions:(Overnight Coffee Cake)

[Filling:]
Combine pecans, brown sugar blend, and cinnamon. Reserve.
Grease a 10” tube pan.
[Cake:]
Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in ½ cup chocolate chips. Batter will be thick.
Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
Sprinkle remaining ½ cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
Cover and refrigerate 6-24 hours.
Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
Serve warm or at room temperature.

 

One Bowl Kentucky Butter Cake

Ingredients: (One Bowl Kentucky Butter Cake)

3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs
BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Directions: (One Bowl Kentucky Butter Cake)

Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
Pour the batter into prepared pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.

Kentucky Butter Cake

Ingredients: (Kentucky Butter Cake)

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions: (Kentucky Butter Cake)

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
Beat for 3 minutes at medium speed.
Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the still warm cake.
Slowly pour sauce over cake.
Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
Cook over medium heat, until fully melted and combined, but do not boil.

Black White Brownie Terrine

 

Ingredients: (Black White Brownie Terrine)

Aluminum foil
1 package (18.3 ounces) brownie mix or your favorite brownie recipe
Parchment paper
3 cups Vanilla Ice Cream, softened
3 cups Chocolate Ice Cream, softened
Dulce de leche caramel (optional)

Instructions: (Black White Brownie Terrine)

Line 13 x 9-inch baking pan with foil, making sure to leave overhang on sides. Prepare brownie batter according to package directions; pour into prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
Lift brownie from pan carefully using foil overhang for handles. Cut brownie into 3 rectangles that will fit into 9 x 5-inch loaf pan (use bottom of loaf pan as guide).
Line 9 x 5-inch loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).
Place one brownie rectangle into the bottom of the prepared pan. Top with vanilla ice cream, smoothing down top. Top with one more brownie rectangle. Top with chocolate ice cream, smoothing down top. Top with remaining brownie rectangle, pressing down lightly. Fold parchment overhang over top layer; cover tightly with foil. Freeze overnight.
To Serve, lift terrine from pan using parchment overhang. Slice into 1-inch pieces. Drizzle with dulce de leche. Store any remaining terrine tightly covered in plastic wrap and foil in freezer for up to 1 month.

Dark Chocolate Creme Brulee

 

Ingredients: (Dark Chocolate Creme Brulee)

1 cup whipping cream
1 cup half-and-half
1/2 teaspoon vanilla extract
1 bar (4 oz.) Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup Semi-Sweet Chocolate Morsels
4 large egg yolks
1/2 cup granulated sugar
6 teaspoons granulated sugar, divided

Directions: (Dark Chocolate Creme Brulee)

Perheat oven to 300° F.
Place cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.
Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
Pour mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.
Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.
Perheat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

Chocolate Rhapsody

 

Ingredients: (Chocolate Rhapsody)

CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
8 oz. Premier White Baking Bar, broken into small pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions: (Chocolate Rhapsody)

Preheat oven to 350° F. Grease 9-inch springform pan.
For cake layer:
Combine flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.
Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
For Chocolate Layer:
Microwave morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.
For Raspberry Mousse Layer:
Combine sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
Microwave baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted. Cool completely. Stir into raspberry mixture.
Beat remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
To Assemble:
Remove side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 3/4 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

Black Forest Brownies

 

Ingredients: (Black Forest Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 can (21 oz.) cherry pie filling, warmed
1 cup frozen whipping topping, thawed
2 oz. Semi-Sweet Chocolate Baking Bar, grated

 

Directions: (Black Forest Brownies)

Preheat oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.
Place whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Lift from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

Butterfinger Bites Birthday Cake Cones

 

Ingredients: (Butterfinger Bites Birthday Cake Cones)

1 package (18.25 ounces) chocolate or yellow cake mix
30 flat bottomed ice cream cones (buy extra in case some are broken)
1 cup prepared frosting
12 pieces Butter Finger Bites Candy, chopped, divided

 

Directions: (Butterfinger Bites Birthday Cake Cones)

Preheat oven to 400° F.
Prepare cake mix batter according to package directions. Stir in half of chopped Butter finger. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
Decorate with frosting. Sprinkle with remaining chopped Butter finger. The cones are best served the same day they are prepared.

Watermelon Ice Cream Bombe

 

Ingredients: (Watermelon Ice Cream Bombe)

4 cups lime sherbet, slightly softened
5 cups Vanilla  or  Slow Churned Light Ice Cream
1 container (28 ounces) Strawberry or Raspberry Haagen-Dazs Fat Free Sorbet
1/2 cup Semi-Sweet Chocolate Mini Morsels

 

Directions: (Watermelon Ice Cream Bombe)

Line 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
Spoon sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
Remove sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Go-Round Cake

 

Ingredients: (Go-Round Cake)

CAKE
1 package (18.25 ounces) yellow cake mix
1/2 cup Chocolate Flavor Syrup
2 tablespoons milk
1/3 cup Semi-Sweet Chocolate Mini Morsels

BUTTER FROSTING
1/3 cup butter, softened
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

 

Directions: (Go-Round Cake)

Preheat oven according to cake mix package directions. Grease and flour two 9-inch-round cake pans.
For Cake:
Prepare cake mix according to package directions. Pour half of cake batter into prepared pans. Stir Nesquik and milk into remaining batter. Stir in morsels. Spoon chocolate batter over plain batter in each pan; gently cut through batters to marble.
Bake according to cake mix package directions. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Place one cake on serving platter; spread about 1/2 cup Butter Frosting over top of cake. Top with remaining cake; frost with remaining Butter Frosting.
Decorate as desired following decorating tips below.
For Butter Frosting:
Beat butter in small mixer bowl until fluffy. Gradually beat in 2 cups sugar. Slowly beat in 1/4 cup milk and vanilla extract. Gradually beat in remaining sugar. Beat in additional milk until of spreading consistency.
Decorating Tips
• For triangle and animal cookie cutouts, prepare your favorite sugar-cookie cutout dough; roll out to 1/8 inch thickness. Cut out three 4 x 2-inch rectangles; cut each rectangle diagonally in two to form triangles. Reroll dough. Using cookie cutters, cut out six to eight animal shapes (about 2 1/2 inches tall). Bake and cool. Glaze animal shapes with yellow-tinted powdered sugar icing.
• Prepare another batch of Butter Frosting. Use food colorings to tint one fourth of the frosting blue, one fourth of the frosting yellow, one fourth of the frosting purple, and one fourth of the frosting pink.
• Using a decorating bag fitted with a coupler and a medium leaf tip, pipe the blue frosting to make six lines coming out from center on the top of the frosted cake. Top each blue line with a triangle-shaped cookie cutout, with short sides of triangles meeting in center. Top each triangle cookie cutout with a round mint, using frosting to attach. Affix a gumball on top of mint with a little frosting.
• Using a decorating bag fitted with a small star tip, pipe yellow frosting around edge of top cake layer. Using a decorating bag fitted with a small leaf tip, pipe purple frosting over top edge of each triangle-shaped cookie cutout. Using a decorating bag fitted with a small round tip, pipe pink frosting into a line of dots on top of purple frosting.
• Refit the decorating bag filled with blue frosting with a small star tip (if decorating bag doesn’t have a coupler, fit a new bag with small star tip and put blue frosting in bag). Pipe blue frosting around bottom of cake. Pipe blue, pink, and purple frosting onto glazed animal-shaped cookie cutouts to add decorative accents. Use a little frosting on the back of each animal-shaped cookie cutout to affix cutouts to sides of cake.