Chocolate Surprise Cupcakes

"Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes."















Original recipe yield:24 cupcakes
PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min

INGREDIENTS

3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
3. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

NUTRITION INFORMATION

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 265
• Total Fat: 12g
• Cholesterol: 19mg
• Sodium: 259mg
• Total Carbs: 38.4g
• Dietary Fiber: 1.4g
• Protein: 3.2g

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Orange Slice Cake

"A wonderful holiday cake made with candy orange slices."

INGREDIENTS

1 cup butter, softened
2 cups white sugar
4 eggs
1/2 cup buttermilk
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 pound dates, pitted and chopped
1 pound orange slices candy, chopped
2 cups chopped pecans
1 1/3 cups shredded coconut
1 cup orange juice
2 cups confectioners' sugar

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
2. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
3. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
4. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 939
Total Fat: 34.6g
Cholesterol: 113mg
Sodium: 333mg
Total Carbs: 155.8g
Dietary Fiber: 6.1g
Protein: 9.3g

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Black Magic Cake

"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."














Original recipe yield:1 - 9x13 inch or 2 - 9 inch round pans
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
1 Hr

INGREDIENTS

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

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Christmas Cake

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

Original recipe yield:1 - 8 inch square fruit cake
PREP TIME
30 Min
COOK TIME
3 Hrs 30 Min
READY IN
6 Hrs

INGREDIENTS

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

DIRECTIONS

1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

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Chocolate Cookie Cheesecake

"I don't know what to say about this recipe other then it is decadent and addictive."

Original recipe yield:14 servings
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
11 Hrs

INGREDIENTS

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

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Maple Pumpkin Cheesecake

"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."















Original recipe yield:1 - 9 inch cheesecake
PREP TIME
25 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 40 Min

INGREDIENTS

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Maple Pecan Glaze:
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 1/2 cup chopped pecans
• whipped cream (optional)
• pecan halves (optional)

DIRECTIONS

1. Preheat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.
6. Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

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Yogurt Chocolate Cake

"This is a great chocolate cake made with yogurt. My girlfriend loves it and can't stop eating it. I hope you enjoy it too."

Original recipe yield:1 - 9 inch square pan
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr

INGREDIENTS

• 1/2 cup vanilla yogurt
• 1 cup white sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 4 (1 ounce) squares unsweetened chocolate, melted
• 3 fluid ounces sweetened condensed milk
• 3 tablespoons milk
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and baking powder. Set aside.
2. In a large bowl combine together yogurt, sugar, eggs, oil and vanilla., Beat on medium speed for 2 minutes. Beat in flour mixture until smooth.
3. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. To make the Frosting: In a medium bowl combine the melted chocolate and sweetened condensed milk. Beat for 2 minutes. Pour in 3 tablespoons milk and beat until creamy.
5. Frost cake while still warm.

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Chocolate Cream Cake

"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."


INGREDIENTS

• 1/2 cup butter
• 4 (1 ounce) squares bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup white sugar
• 2 teaspoons all-purpose flour
  

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Beat the eggs, egg yolks and sugar together until light colored and thick.
4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

NUTRITION INFORMATION

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 480
• Total Fat: 37.5g
• Cholesterol: 276mg
• Sodium: 271mg
• Total Carbs: 29.9g
• Dietary Fiber: 2.2g
• Protein: 6.8g

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