Chocolate Carmel Cheesecake Torte
compliments of my friend Cuddlebug
CRUST:
3/4 C. shortening or butter flavored shortening
1/2 C. sugar
1/4 C. firmly packed brown sugar
1 tsp. vanilla
2 eggs
FILLING:
30 caramels, unwrapped (luv that part....unwrapped....for us slow ones)
1/4 C. evaporated milk
1/2 C. semi-sweet chocolate chips
TOPPING:
1 (8 oz.) pkg. light cream cheese (Neufchatel)
-or- cream cheese, softened
1/2 C. sugar
2 Tbs. powdered sugar
1 egg
GLAZE:
1/4 C. semi-sweet chocolate chips, melted
Heat oven to 350 F. Grease bottom and sides of 9 or 10 inch spring form pan.
In large bowl, combine shortening, 1/2 cup sugar and brown sugar; beat till
light and fluffy. Add vanilla and 2 eggs; beat till creamy. Add flour and
baking powder; mix well. Spread in greased pan. Bake at 350 F. for 15-25 min.
or till light golden brown.
Meanwhile, in small saucepan combine caramels and evaporated milk. Cook and
stir over low heat till caramels are melted and mix is smooth. Pour over
partially baked crust; spread to within 1/4 inch of edges. Sprinkle with 1/2
cup chocolate chips. In small bowl, combine all topping ingredients; beat till
smooth. Pour over chocolate chips; spread evenly.
Bake at 350 for 25-35 min. or till filling is set and edges are light golden
brown. Drizzle with glaze. Cool to room temperature. on wire rack. Remove
sides of pan. Refrigerate at least 2-3 hr.. before serving. Store in frig.
YIELD: 16 Servings
Chocolate Trifle
1 pkg. chocolate fudge cake mix
1 pkg. (6 oz.) instant chocolate pudding mix
1 carton (12 oz.) whipped topping
1/2 cup coffee
6 Heath bars, crushed
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 5 qt. decorative glass bowl. Layer with half of the coffee, half of the pudding, half of te whipped topping and half of the crushed Heath bars. Repeat the layers a second time. Combine remaining crushed Heath bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 hours before serving.
serves 8 - 10
Pecan Cake
2 c. flour
1 box lt. brown sugar
1 stick butter
3 eggs
1 tsp. vanilla
2 c. pecans
Mix all ingredients together. Pour in an 8" x 8" baking dish.
Bake at 325 degrees for 40 minutes or until it browns. Cool before cutting into squares.
Pineapple Carrot Cake
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 c. oil
4 eggs
2 c. finely grated carrots
1 (8 1/2 oz) can crushed pineapple (well drained)
Mix flour, baking powder, soda, salt, cinnamon and sugar. Add oil and eggs and mix well. Stir in carrots and pineapple. Pour into lightly greased sheet cake pan. Bake at 350 F for approximately 1 hour.
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Cinammon Cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Cream shortening, 1-1/2 cups sugar, and eggs. Sift flour, cream of tartar, baking soda and salt together and add to sugar mixture. Mix together 2 T. sugar and cinnamon. Roll dough into small sized balls and roll in cinnamon sugar. Place two inches apart on an ungreased cookie sheet and bake at 400 degrees for ten minutes, or until lightly browned.
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