Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers. (Centers should be oozy.) Let stand 1 minute. Run a small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with a fruit, such as raspberries. Drizzle with hot fudge or add to the side.
Serve immediately, best when warm.
Sunset Pumpkin Bars
Submitted by: Liz Kreider
Fargo, ND
BAR INGREDIENTS 2 cups sugar 3/4 cup oil
4 eggs
1 can (15-oz) pumpkin
2 cups flour 2 teaspoon baking soda 1 teaspoon salt
1
3 teaspoon cinnamon
FROSTING INGREDIENTS
8 ounces cream cheese
1/2 cup butter
2 teaspoons milk
1 teaspoon vanilla
1/2 teaspoon maple flavoring
1 cup powdered sugar
Mix bar ingredients together and bake in a 9 x 13-inch pan at 350° for 20-25 minutes. Let cool. Mix frosting ingredients together and frost before cutting into sunset bars.
Chocolate Cherry Bars
Submitted by: Peggy Barker
Suquamish, WA
MAKES APPROXIMATELY 3 DOZEN
My grandmother used to make these yummy bars. She died in 1997 and I just recently found the recipe again. They are even better than I remembered them.
BAR INGREDIENTS 1 package fudge cake mix
1 can (21-oz) cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
FROSTING
1 cup sugar
5 tablespoon butter (no substitutions)
1/3 cup evaporated milk
1 (6-oz) package chocolate chips
Grease and flour 13 x 9-inch pan. In a large bowl, combine first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, 1 minute. Remove from heat; stir in chocolate chips until smooth. Pour over bars.
Dark Chocolate Tapioca Pudding with Strawoerries
Submitted by: Amanda Brown
Utica, MI
MAKES 8 SERVINGS OF 1/2 CUP EACH
1 egg
2/3 cup sugar
3 tablespoons Minute tapioca
3 1/2 cups milk
2 squares of DARK baking chocolate 1 teaspoon vanilla
4 large strawberries (cut into slices)
Beat egg lightly in medium saucepan with a wired whisk. Add sugar and tapioca. Mix well and gradually add milk, beat well after each addition. Let stand 5 minutes. Add dark chocolate. Bring to a boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes. Then stir. It starts to thicken as it cools. Serve warm or chilled. Put a few slices of strawberry on top of each serving of pudding.
Dark Devil Chocolate Cheesecake
Submitted by: Franny Armstrong
Brighton, Ontario, Canada
This cake is very rich and will make about 10 servings. You'll definitely want to «sink your teeth» into this one!
FILLING INGREDIENTS
12 ounces cream cheese, at room temperature
1 cup sugar pinch of salt
1 tablespoon chocolate liqueur (having a drink of it on the side is optional)
1 teaspoon grated lemon rind
4 eggs, separated
1/2 cup all-purpose flour
1/4 cup cocoa
1/2 cup whipping cream
CRUST INGREDIENTS
1 (8-inch) chocolate Oreo crumb crust mix
2 tablespoons margarine or butter
DECORATE WITH
whipping cream cherry pie filling shaved dark chocolate
Preheat oven to 325° F (165° C)
1. In a medium bowl, beat the cream cheese, 1/2 cup sugar, liqueur and lemon peel together.
2. Beat egg yolks into mixture one at a time.
3. Beat in the flour.
4. In a separate bowl, beat the whipping cream until soft peaks form.
5. Fold whipping cream into the mixture.
6. In a medium bowl, beat the egg whites until they are stiff.
7. Beat in the remaining 1/2 cup of sugar into the egg whites, 1 tablespoon at a time. Keep beating until stiff and glossy.
8. Fold the egg-white mixture into the cream cheese mixture only until mixed. Do not overwork it.
9. Oreo crust: melt the margarine or butter and mix with the crumbs.
10. Using either an 8-inch springform pan or a Bundt cake pan, grease the pan and press
the Oreo crust mix into the bottom. Leave the greased sides of the pan clean.
11. Pour filling over crust and bake in preheated oven for 1 hour, 15 minutes or until a toothpick comes out clean.
12. Cool and let sit for about 4 hours before serving.
13. Spoon the whipped cream or use a cake decorating kit to create a circle on the top of the cheesecake. Spoon the cherry pie filling in the center and shave dark chocolate over the whipped cream.
Carpathian Moonlight Blood Fruit Pizza
Submitted by: Elaine Kollias
Castro Valley, CA
This unusual and gorgeous dessert is not too heavy and terribly easy to make. When made with all berries, it sparkles like a ruby or garnet jewel, or perhaps even like Carpathian blood in the moonlight!
CRUST INGREDIENTS 3/4 cup butter
3 tablespoons powdered sugar 1 1/2 cups flour
FILLING INGREDIENTS
8 ounces softened cream cheese
1/3 cup sugar
1 teaspoon vanilla assorted fruit: raspberries, strawberries, cherries (pitted and halved), blueberries, and/or sliced bananas, kiwis, peaches, and grapes (halved)-fresh preferred.
GLAZE INGREDIENTS 1/2 cup sugar
1 tablespoon cornstarch 1/8 teaspoon salt 1/2 cup pomegranate juice (for dark berry fruits) or orange juice (for lighter fruits)
2 tablespoons lime juice
1. Crust: Heat oven to 350°. Melt butter, add sugar and flour and mix well. Pat crust onto a 12-inch round pizza pan. Bake until golden brown, about 10-15 minutes. Remove from oven and let cool.
2. Filling: Cream together the cream cheese, sugar and vanilla and spread over the cooled crust. Slice the strawberries and arrange fruit/berries in concentric rings, alternating colors and textures for a striking design.
3. Glaze: Combine all ingredients in a saucepan and boil until thickened. Cool before spooning evenly over entire fruit pizza. Chill 2-6 hours to set before serving. Cut into wedges with a pizza cutter and garnish with a sprig of fresh mint and optional shaved bittersweet chocolate.
Chocolate Cups
Submitted by: Jill Purinton
Lamar, MO
I used these for a baby shower. No leftovers. :(
dark chocolate cups key lime yogurt fresh berries (raspberries, blueberries or strawberries)
Fill chocolate cups with key lime yogurt. Top with fresh berries. Serve.
Delectable Darkness
Submitted by: Susan Schreitmueller
Elon, NC
CRUST INGREDIENTS
1 (8 1/2-oz) package chocolate cream-filled cookies, finely chopped (2 1/2 cups)
2 tablespoons melted butter 1 teaspoon Chambord
Combine and press into bottom and 2 inches up sides of 9-inch spring-form pan. I usually use a food processor to crush the cookies.
FILLING INGREDIENTS
1 1/2 pounds cream cheese, room temperature