April Fools Dirt Cake

Recipe Rating:

Get ready to yell "April Fools!" when your family sees this flowerpot served for dessert, complete with sweet worms and chocolate-flavored dirt! 1 package (9 ounces) devil's food cake mix 1/2 cup confectioners' sugar 1 package (3 ounces) cream cheese, softened 2 tablespoons butter, softened 1/2 teaspoon vanilla extract 1 1/2 cups milk 1 box (3.9 ounces) instant chocolate pudding mix 2 cups frozen whipped topping, thawed Decorations: 8-inch plastic flowerpot, 2 plastic drinking straws, 2 silk flowers, 8 worm-shaped gummy candies

Preparation Time: 30 minutes plus chilling Baking Time: 35 to 40 minutes Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack. 2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces. 3. Combine confectioners' sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping. 4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs. 5. Chill for at least 3 hours. Place plastic straws in pot; trim to just above the crumbs. Insert silk flower into each straw. Tuck ends of gummy worms in cake "dirt" just before serving.

Banana-Nut Cake

Recipe Rating:

This nutty cake makes a great quick-and-healthy dessert or a special treat for the afterschool crowd. Leftovers make wonderful lunch box additions. 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/2 cups firmly packed light brown sugar, divided 1/2 cup unsalted butter, softened 2 large eggs 2 egg whites 2/3 cup skim milk 4 small ripe bananas, mashed (about 1 1/2 cups) 2/3 cup finely chopped walnuts, toasted (optional) 1. Preheat oven to 350F. Spray a 13- x 9-inch baking pan with vegetable cooking spray. On a sheet of waxed paper, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside. 2. In a large mixing bowl, using an electric mixer set on high speed, beat together 1 1/4 cups of sugar and butter until creamy. Add eggs and egg whites, one at a time, beating well after each addition. Alternately stir in flour mixture and milk. Stir in bananas and walnuts. 3. Spread batter in prepared pan. Sprinkle evenly with remaining sugar. 4. Bake cake until top is golden brown and a toothpick inserted in center comes out almost clean, about 40 minutes. Place pan on a wire rack and cool for 20 minutes. Place cake on rack to cool completely. Preparation Time: 20 minutes Baking Time: 40 minutes Makes 16 slices

Basic Yellow Cake

Recipe Rating:

Easy, delicious, and delicate, this no-fail cake is a must for every bakers repertoire. 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 4 large eggs 2/3 cup milk 2 teaspoons vanilla extract 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 cups granulated sugar Preparation Time: 15 minutes Baking Time: 25-30 minutes Serves 12

1. Preheat the oven to 350F. Grease a 13 x 9-inch baking pan. Line bottom with waxed paper. 2. In a small bowl, mix together flour, baking powder, and salt. In another small bowl, beat together eggs, milk, and vanilla. 3. In a medium bowl, using an electric mixer set on medium speed, beat butter until light and creamy. Gradually beat in the sugar until light and fluffy. 4. Reduce mixer speed to low. Alternately beat the flour mixture and the egg mixture into the butter mixture until well blended, beginning and ending with flour mixture. Pour the batter into the prepared pan and smooth top. 5. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. 6. Transfer pan to a wire rack to cool for 5 minutes. Turn cake out onto rack. Remove waxed paper and cool completely.

Best-Ever Buttermilk Cake

Recipe Rating:

Perfect piping makes this light-as-air cake look as good as it tastes. 3 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 tablespoon vanilla extract 1 3/4 cups plus 2 tablespoons granulated sugar 1 cup solid vegetable shortening 6 large egg whites 1 teaspoon cream of tartar For the Icing 1/2 cup granulated sugar 1/4 cup frozen, thawed orange juice concentrate 3 tablespoons all-purpose flour 2 teaspoons fresh lemon juice 1/8 teaspoon salt 1 large egg 1 tablespoon orange juice 1 1/2 cups heavy cream For the Garnish 2 cans (11 ounces each) mandarin oranges, drained and patted dry 1. Preheat oven to 350 F. Grease two 9-inch round cake pans. Line with waxed paper. 2. Sift together cake flour, baking soda, and salt. Mix together buttermilk and vanilla. 3. Beat together 1 1/4 cups sugar and shortening at medium speed until light and fluffy. At low speed, alternately beat flour mixture and buttermilk mixture into sugar mixture until smooth. 4. Using clean beaters, beat egg whites at medium speed until foamy. Add cream of tartar; beat until soft peaks form. Beat in remaining sugar until stiff, but not dry, peaks form. Fold 1 cup of beaten whites into batter. Gently fold in remaining whites. Pour batter evenly into prepared pans; smooth tops. Preparation Time: 1 hour plus cooling and chilling Baking Time: 30 minutes Serves 10

5. Bake cakes until golden, 30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn cakes out onto racks to cool completely. Remove waxed paper.\ 6. To prepare icing, in the top of a double boiler set over simmering (not boiling) water, mix together sugar, orange juice concentrate, flour, lemon juice, salt, and egg. Cook over medium heat, stirring constantly, until thickened, 8 minutes. Stir in orange juice. Transfer icing to a bowl. Cover with plastic wrap; chill for 2 hours. 7. Beat cream at medium speed until soft peaks form. Fold 1/2 cup whipped cream into orange mixture. Fold orange mixture into remaining whipped cream. 8. Place 1 cake layer on a serving plate. Spread one-quarter of icing on top. Arrange threequarters of mandarin oranges over icing. Place second cake layer on top. Spread threequarters of remaining icing over top and sides of cake. Using a pastry bag fitted with a 1inch star tip, pipe swirls and rosettes on top of cake. Arrange remaining oranges in center.

Best-Ever Chocolate Cake

Recipe Rating:

What makes Lila Warrens cake the "best ever"? Its her combination of coffee and chocolate.

For the Cake 2 cups all-purpose flour 2 cups granulated sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup milk 1/2 cup cold black coffee 1/2 cup shortening 1 teaspoon vanilla 2 large eggs For the Frosting 1 cup unsweetened cocoa powder 1/2 cup softened butter 1/2 cup light corn syrup 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 cup warm water 4 cups sifted confectioners sugar 1 cup chopped walnuts Preparation Time: 1 hour Cooking Time: 30-35 minutes Serves 12

1. Preheat the oven to 350F. Grease and flour two 9 x 2-inch cake pans. 2. For the cake, in a medium bowl, the flour, granulated sugar, cocoa, baking soda and salt. Beat in the milk, coffee, shortening and vanilla with an electric mixer at low speed until combined. Beat at high speed for 2 minutes. Add the eggs; beat for 2 minutes. 3. Pour the batter into the prepared pans; smooth with a spatula. Bake the cake layers in the middle of the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, then turn out onto a rack and let cool completely. 4. For the frosting, in a medium bowl, combine the cocoa, softened butter, corn syrup, vanilla and salt. Beat at medium speed for 2 minutes. Add the water; mix well. In 2 batches, beat in the confectioners sugar. Beat until smooth. 5. Place one layer top side down on a plate. Spread 1 cup of the frosting on top; sprinkle with 2/3 cup of the walnuts. Top with the other layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining chopped walnuts.

Brown Sugar Spice Cake

Recipe Rating:

This simple spice cake, served with warm caramel sauce, is an old-fashioned favorite. For a particularly Scottish touchstir in two tablespoons of finely chopped crystallized ginger with the dried currants. 2 1/2 cups cake flour or 2 1/3 cups allpurpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 1/4 cups packed light brown sugar 1/2 cup unsalted butter or margarine, at room temperature 2 large eggs, at room temperature 1 teaspoon finely grated lemon peel 1 cup milk, at room temperature 1/2 cup dried currants or raisins Confectioners sugar for dusting Creamy Caramel Sauce Preparation Time: 25 minutes Baking Time: 40 minutes Serves 12

1. Preheat the oven to 375F. Grease a 9-inch square baking pan. 2. In a medium bowl, sift the flour, baking powder, salt and spices; set aside. 3. In a large bowl, beat together the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 5 minutes. Beat in the eggs and lemon peel. 4. Add about one-third of the dry ingredients and one-third of the milk to the butter mixture, lightly stirring between each addition. Repeat the process twice more until all the ingredients are just incorporated. Stir in the currants. 5. Spread the batter in the prepared pan and bake for about 40 minutes or until the cake begins to pull away from the sides and a cake tester inserted in the center comes out clean. Transfer the pan to a rack to cool until ready to serve. 6. Dust the cake with confectioners sugar. Cut into 12 rectangles. Serve with the warm Creamy Caramel Sauce.

Creamy Caramel Sauce

Recipe Rating:

This luscious sauce is fabulous poured over vanilla ice cream, soft ginger cookies, broiled bananas, pound cake, gingerbread or our simple Brown Sugar Spice Cake (photo below.) Give small jars of the sauce as gifts to friends and neighbors. 1 tablespoon unsalted butter or margarine 1 tablespoon all-purpose flour 3/4 cup half-and-half 1/2 cup packed light brown sugar 1 tablespoon dark corn syrup 1/2 teaspoon vanilla extract Preparation Time: 5 minutes Cooking Time: 5 minutes Makes 1 cup (12 servings) 1. In a small saucepan, melt the butter over medium heat. Stir in the flour. Gradually add the half-and-half and cook, stirring constantly, until the mixture boils and thickens. 2. Stir in the brown sugar and cook until dissolved, about 1 minute; remove from the heat. Stir in the corn syrup and vanilla. Serve warm.

Building Block Cakes

Recipe Rating:

Nothing says "Happy Birthday" like these adorable building block cakes! They'd also make a cute dessert at a baby shower.

For the Cake 2 1/4 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon salt 3 large egg yolks 1 1/2 cups sugar 1 1/2 sticks (3/4 cup) butter, softened 1 teaspoon freshly grated lemon peel 1/2 cup milk For the Decoration 2 cans (16 ounces each) prepared vanilla frosting, divided assorted food colorings Special Aids 13 x 9-inch baking pan small pastry bags with plain small tips Preparation Time: 45 minutes Baking Time: 30 minutes Makes 12 blocks

Making the Cake 1. Preheat oven to 350F. Grease a 13 x 9-inch baking pan. 2. In a small bowl, combine flour, baking powder and salt. Mix well. In a medium bowl, using an electric mixer set on medium speed, beat egg yolks until light and fluffy; gradually add sugar. Beat in butter and lemon peel. On low speed, beat in flour mixture and milk until blended. Pour batter into prepared pan; smooth top. 3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Transfer pan to a wire rack and cool slightly. Turn cake onto wire rack and cool completely. Decorating the Cake 1. Transfer the cooled cake to a cutting board. Slice off rounded top to make a flat surface. Measure cake into 12 equal squares and mark with toothpicks. Cut cake following the toothpick markings. 2. Cover tops and sides of blocks with 1 can of the frosting. 3. Divide remaining frosting among small bowls and color with food coloring. Using small pastry bags fitted with plain small tips, pipe borders, letters and numbers on the blocks.

Caramel-Nut Cupcakes

Recipe Rating:

These cupcakes have a delicious caramel flavor and a sweet coffee icing.

Caramel 1/2 cup granulated sugar 1/2 teaspoon fresh lemon juice 1/4 cup boiling water Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) butter, softened 2/3 cup firmly packed dark brown sugar 1 large egg 1 large egg yolk 1 teaspoon vanilla extract or almond extract 1/2 cup sour cream 1/3 cup coarsely chopped walnuts, toasted (about 1 1/3 ounces) Icing 1 1/2 cups confectioners sugar 3 tablespoons cold black coffee 1 tablespoon coffee liqueur (optional) 1/2 teaspoon ground cinnamon Preparation Time: 35 minutes plus cooling Baking Time: 20 minutes Makes 1 dozen cupcakes

1. Preheat oven to 350 F. Grease 12 standard size muffin-pan cups or line with paper liners. Dust with flour; tap out excess. 2. To prepare caramel, in a small, heavy saucepan, bring sugar and lemon juice to a boil over medium heat. When mixture begins to brown around edges, reduce heat to low. Cook without stirring until mixture turns a deep golden color. 3. Carefully add boiling water all at once to caramel. Bring caramel mixture to a boil. Remove from heat. Cool for 20 minutes. 4. To prepare cupcakes, mix together flour, baking powder, and salt. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla.

5. At low speed, alternately beat flour mixture, caramel, and sour cream into egg mixture until well blended. Stir in nuts. Spoon batter into prepared pan, filling cups three-quarters full. 6. Bake cupcakes until tops are firm, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn cupcakes out onto rack to cool completely. 7. To prepare icing, mix together confectioners sugar, coffee, coffee liqueur, and cinnamon until well blended. Spread icing evenly over cupcakes. Let stand until icing has set.

Checkerboard Cake

Recipe Rating:

This show-stopping chocolate and vanilla masterpiece requires no special pans or equipment and is great for a kids birthday celebration.

For the Cake 1/2 cup unsweetened cocoa powder 2 cups sugar, divided 1/3 cup water 3 cups cake flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 cup (1 stick) butter, softened 2 egg whites 1 large egg 1 1/2 cups plain yogurt For the Frosting 1 cup prepared vanilla frosting 1 container (16 ounces) prepared chocolate frosting Making the Cake 1. Preheat oven to 350F. Grease and flour three 9-inch round baking pans. Whisk cocoa, 1/2 cup sugar and water; set aside. In another bowl, combine flour, baking powder and baking soda. In a large bowl, beat remaining sugar and butter until fluffy; add egg whites and egg. Beat in yogurt and flour mixture. 2. Divide batter in half. Fold cocoa mixture into half of batter. Spoon chocolate batter into a heavy plastic bag; cut hole at bottom corner. Pipe some chocolate batter in a ring around edges of two of the prepared pans. Preparation Time: 30 minutes Baking Time: 25 minutes Serves 8

3. Fill another plastic bag with white batter. Pipe batter next to chocolate; finish with chocolate.

4. Pipe white batter around edge of remaining pan. Alternate piping the chocolate batter with the white until reaching center of pan.

5. Bake about 25 minutes. Transfer pans to wire racks and cool slightly. Turn cakes onto racks; cool completely. Frosting the Cake 1. Place a chocolate-edged layer on a serving plate; spread with half of the vanilla frosting. Top with the white-edged cake layer.

2. Spread second layer with vanilla frosting; top with third cake layer. Spread top and sides of cake with chocolate frosting.

Chocolate Angel Torte

Recipe Rating:

No baking required! You can prepare this fabulous dessert on short notice- guests will think youve slaved all day. 1 9-inch prepared angel food cake (18 ounces) 1 container (8 ounces) light frozen whipped topping, thawed For the Filling 1 package (6 ounces) semisweet chocolate morsels 3/4 cup low-fat sour cream, at room temperature 2 teaspoons dark rum or orange juice For the Garnish chocolate curls and fresh raspberries

Preparation Time: 15 minutes plus chilling Cooking Time: None Serves 12

1. To prepare the filling, in a double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well blended. Stir in rum. Mix well. Let cool until chocolate mixture is thick enough to spread, about 10 minutes. 2. Using a serrated knife, make a small vertical notch in cake and then split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of chocolate mixture. Lining up vertical notches, top with the second cake layer and spread with remaining chocolate mixture. Line up notches and top with third cake layer. 3. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries.

Chocolate Cake Roll

Recipe Rating:

Serve slices of this delectable cake with chocolate sauce, raspberries and mint sprigs for a tasty dessert.

For the Cake 1/3 cup cake flour 1/3 cup unsweetened cocoa powder 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/3 teaspoon salt 4 large eggs, separated 1 cup granulated sugar, divided confectioners sugar For the Filling 1 container (8 ounces) frozen whipped topping, thawed Making the Cake 1. Preheat oven to 350F. Line a 15 x 10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. 2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. 3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. 4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes. Preparation Time: 30 minutes Baking Time: 15 minutes Serves 10

Rolling and Filling the Cake 1. Dust a clean dish towel with remaining sugar. Turn cake out onto prepared towel; remove waxed paper. Trim the cake edges. 2. Starting with a long side, tightly roll up cake with towel. Transfer cake, seam-side down, to a wire rack to cool. 3. Unroll cake; remove towel. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners sugar before serving.

Chocolate Cheesecake

Recipe Rating:

Impressive to look at, this dessert will surely please cheesecake and chocolate lovers!

For the Crust 2 cups chocolate wafer crumbs 5 tablespoons melted butter For the Filling 3 packages (8 ounces each) cream cheese, at room temperature 1 cup granulated sugar 5 large eggs 2 ounces (2 squares) semisweet chocolate, Preparation Time: 20 minutes plus melted chilling Cooking Time: 50 minutes For the Frosting Serves 12 6 ounces (6 squares) semisweet chocolate, melted 1/2 cup sour cream

1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter. Press into a 9-inch springform pan. 2. Preheat oven to 300F. 3. To prepare filling, in a large bowl, using an electric mixer set on medium speed, beat together cream cheese, sugar, and eggs until smooth and fluffy. Spoon half of the cream cheese mixture into the crust. 4. Stir 2 ounces chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. 5. Bake for 50 minutes. Transfer the pan to a wire rack. Cool the cheesecake completely. 6. Transfer the cheesecake to a serving plate, cover with plastic wrap, and chill in the refrigerator for at least 2 hours. 7. Uncover the cheesecake; carefully remove the side of pan. 8. To prepare frosting, in a small bowl, mix together the 6 ounces chocolate and sour cream. Spread over top of cheesecake. Chill briefly until frosting is set.

Chocolate Heart Cake

Recipe Rating:

This decadent chocolate-lovers delight is the perfect romantic finale to a Valentines Day or Anniversary celebration with your special someone.

For the cake: 1 3/4 cups all-purpose flour 1 cup less 1 tablespoon unsweetened cocoa powder 1 1/4 teaspoons baking soda 1/8 teaspoon salt 3/4 cup (1 1/2 sticks) butter 2/3 cup granulated sugar 2/3 cup firmly packed brown sugar 2 large eggs 2 teaspoons vanilla extract 1 3/4 cups buttermilk For the Frosting: 2 cups prepared chocolate frosting 2 cups whipped cream 1 pint fresh raspberries Special Aids: 9-inch heart-shaped cake pan 2 pastry bags with small star tips Preparation Time: 45 minutes Baking Time: 30 minutes Serves 12

Making the Cake 1. Preheat oven to 350F. Line bottom of heart-shaped pan with waxed paper. Grease paper and sides of pans. Dust with flour. 2. In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using and electric mixer set at medium speed, beat butter, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix until blended. 3. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Pour into prepared pan. 4. Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer to wire rack to cool for 10 minutes. Turn out and remove waxed paper. Turn cake topside up and cool completely.

Decorating the Cake 1. Frost cake evenly with chocolate frosting. Run tines of a fork across top of cake to form a wavy pattern. 2. Spoon remaining chocolate frosting into a pastry bag with a star tip. Starting an inch from edge, pipe out stars in a heart pattern. 3. Fill another pastry bag, fitted with a small star tip, with whipped cream. Pipe around top and bottom edges of cake to form a scroll pattern. Garnish with raspberries.

Chocolate Pound Cake

Recipe Rating:

Dense, dark, and fudgy, this cake is so wonderfully rich, no one will guess that it is relatively low in fat. 2 1/3 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup (1 stick) margarine, softened 1 1/4 cups granulated sugar 4 egg whites 2 large eggs 2 teaspoons vanilla extract 1 cup buttermilk

For the Garnish confectioners sugar Preparation Time: 15 minutes plus cooling Baking Time: 45 to 55 minutes Serves 16 1. Preheat oven to 350F. Spray a 9 or 10-inch Bundt pan with vegetable cooking spray; set aside. 2. In a large bowl, combine flour, cocoa, baking powder, and baking soda. Mix well; set aside. 3. In a large mixing bowl, using an electric mixer set on medium speed, beat the margarine and granulated sugar until light and fluffy. Beat in egg whites and eggs until smooth. Stir in vanilla. 4. Reduce mixer speed to low. Alternately beat in flour mixture and buttermilk until smooth, beginning and ending with flour mixture. Spoon into prepared pan. 5. Bake until a toothpick inserted near center comes out clean, about 45 to 55 minutes. Place pan on a wire rack and cool for 10 minutes. Turn cake out onto rack; cool completely. Sprinkle with confectioners sugar.

Chocolate Sheet Cake

Recipe Rating:

Baking for a crowd is easy with this dark and ultra-rich cake, deceivingly low in fat. Top with prepared frosting or confectioners sugar. 1 2/3 cups cake flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 1/2 cups granulated sugar 1/3 cup margarine, softened 1/2 cup water 1/4 cup light molasses 1 large egg yolk 1 1/2 cups low-fat milk 3 egg whites 2 cups prepared lite chocolate frosting White chocolate shavings for garnish Preparation Time: 40 minutes plus cooling Baking Time: 30 to 35 minutes Makes 24 squares 1. Preheat oven to 350 F. Spray a 13- x 9-inch baking pan with vegetable cooking spray. 2. On waxed paper, sift together flour, cocoa, baking soda, and baking powder. 3. In a large bowl, using an electric mixer set on medium speed, beat sugar and margarine until light and fluffy. Beat in water, molasses, and egg yolk. At low speed, alternately beat in milk and flour mixture. 4. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one-quarter of the egg whites into batter. Fold in remaining whites. Scrape batter into prepared pan. Smooth top. 5. Bake until a toothpick inserted in center comes out clean, about 30 to 35 minutes. Place pan on a wire rack and cool completely. Spread frosting over cake. Garnish with white chocolate.

Chocolate Supreme Layer Cake

Chocolate fans will surely applaud this to-die-for fudge cake. 1 3/4 cups all-purpose flour 1 cup less 1 tablespoon unsweetened cocoa powder 1 1/4 teaspoons baking soda 1/8 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 2/3 cup granulated sugar 2/3 cup firmly packed brown sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk For the Frosting and Garnish 1/2 cup (1 stick) butter, softened 1 cup confectioners sugar, sifted 3 ounces (3 squares) unsweetened chocolate, melted 2 teaspoons vanilla extract chocolate shavings (optional)

Recipe Rating:

Preparation Time: 45 minutes Baking Time: 25-30 minutes Serves 12

1. Preheat oven to 350F. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour. 2. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. 3. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans. 4. Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely. 5. To prepare frosting, beat butter and confectioners sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. 6. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Chocolate Surprise Cake

Recipe Rating:

Better than a box of chocolates, this heavenly cake has a creamy truffle center.

Filling 6 ounces (6 squares) semisweet chocolate, coarsely chopped 1 ounce (1 square) unsweetened chocolate, coarsely chopped 3 tablespoons black coffee 3 tablespoons heavy cream 2 tablespoons light corn syrup Cake 2 cups whole almonds or hazelnuts, toasted Preparation Time: 45 minutes plus cooling and skins removed (about 8 ounces) Baking Time: 45 minutes 1 cup granulated sugar Serves 12 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sour cream 1 tablespoon dark rum or rum extract 2 teaspoons vanilla extract or almond extract 3/4 cup (1 1/2 sticks) butter, softened 2 large egg yolks 1 large egg Garnish Confectioners sugar

1. Preheat oven to 350 F. Grease a 10-inch tube pan. 2. To prepare filling, in a small saucepan, heat chocolate, coffee, cream, and corn syrup over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove pan from heat. 3. To prepare cake, in a blender or food processor fitted with the metal blade, process 1/2 cup nuts until coarsely chopped. Set aside. Process remaining nuts and 1/2 cup sugar until paste-like. 4. Sift together flour, baking powder, and salt. Mix together sour cream, rum, and vanilla.

5. Beat together butter and remaining sugar at high speed until light and fluffy. Beat in nut paste. At medium speed, beat in egg yolks and egg, 1 at a time, beating well after each addition. 6. At low speed, alternately beat flour mixture and sour cream mixture into egg mixture until combined. Fold in chopped nuts. 7. Spread batter in prepared pan; smooth top. Using a large spoon, make a trench, 1/2 inch deep and 1 1/2 inches wide, in middle of batter. Spoon filling into trench. 8. Bake cake until a toothpick inserted near the center comes out clean, 45 minutes. Transfer pan to a wire rack to cool for 30 minutes. Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely. Dust with confectioners sugar.

Chocolate-Flecked Angel Food Cake

Recipe Rating:

Weve updated this classic American cake by adding a touch of semisweet chocolate. 1 cup cake flour 1 1/3 cups superfine sugar 1/4 teaspoon salt 12 large egg whites, at room temperature 2 teaspoons fresh lemon juice 2 teaspoons cold water 1 1/2 teaspoons vanilla extract 1 teaspoon cream of tartar 3/4 cup semisweet chocolate morsels For the Garnish fresh raspberries Preparation Time: 30 minutes Cooking Time: 45 minutes Serves 12

1. Preheat oven to 350F. Line a 10-inch tube pan with removable bottom with waxed paper. 2. Sift together flour, 1/3 cup of superfine sugar, and salt. Sift this mixture together 3 more times. Sift remaining 1 cup of sugar into a separate bowl. 3. Beat egg whites at medium-low speed until foamy. Add lemon juice, water, vanilla, and cream of tartar. Beat at medium-high speed until whites are not quite stiff. At low speed, Beat in reserved sugar, 2 tablespoons at a time, until stiff, but not dry, peaks form. 4. Sift one-quarter of flour mixture over egg whites, then gently fold into whites. Repeat 3 more times with remaining flour mixture. Lightly fold in chocolate. Gently transfer batter to prepared pan. Run a knife through batter to eliminate air pockets. Smooth top. 5. Bake cake until lightly golden and top springs back when lightly pressed, 45 minutes. Invert pan over neck of a bottle. Let stand until completely cool. 6. Loosen cake by running a metal spatula around sides of pan. Invert cake onto serving plate. Garnish with raspberries.

Chocolate-Mint Cake

Recipe Rating:

This mint-flavored layer cake is a refreshing dessert for a midsummer dinner party. 12 chocolate-covered mint thins 1 1/2 tablespoons solid vegetable shortening 2 tablespoons unsweetened cocoa powder 1 teaspoon mint extract 2 1/3 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (11/2 sticks) butter, softened 1 1/4 cups plus 2 tablespoons granulated sugar 4 large eggs 1/2 teaspoon vanilla or almond extract 3/4 cup milk For the Filling, Topping and Garnish 3 cups whipped cream 1 drop yellow food coloring 3 ounces marzipan 15 chocolate-covered mint thins, cut into triangles 1. Preheat oven to 350F. Grease two 8-inch round cake pans. Line with waxed paper. 2. In a saucepan over low heat, melt together mint thins and shortening. Remove from heat. Mix in cocoa powder and mint extract. 3. Mix together flour, baking powder, baking soda, and salt. 4. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. At low speed, alternately beat in flour mixture and milk until just combined. Spoon batter evenly into prepared pans; smooth tops. 5. Bake cakes until a toothpick inserted in the centers comes out clean, 35 to 40 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn cakes out onto racks to cool completely. Remove waxed paper. Preparation Time: 30 minutes plus cooling Baking Time: 35-40 minutes Serves 10

6. Slice each cake in half horizontally. Place 1 cake layer on a plate. Spread some cream over layer. Top with a second and third layer, spreading more cream over each layer. Top with remaining cake layer. Spread more cream over top and sides of cake. 7. Using a pastry bag fitted with a star tip, pipe remaining cream in rosettes around edges of cake. To garnish, knead food coloring into marzipan. Shape marzipan into a rose. Place rose in center of cake. Arrange mints around sides and top of cake.

Christmas Tree Cake

Recipe Rating:

Decorating this cake is as much fun as trimming a real Christmas tree! For a great holiday project, invite family or friends to choose from a variety of candies and add to the design. And don't forget to place little treats or candies near the bottom of the cakekids will love to find these gifts under the tree!

For the Cake and Frosting 1 package (18 1/4 ounces) white cake mix 6 ounces cream cheese, softened 1/4 cup (1/2 stick) butter or margarine, softened 2 cups confectioners sugar 1 teaspoon lemon juice green food coloring For the Decorations 1/4 cup prepared chocolate frosting assorted large gumdrops green colored sugar Preparation Time: 30 minutes Baking Time: 35 minutes Serves 10

Making the Cake and Frosting 1. Prepare cake batter and bake in a 13- x 9-inch pan as package directs. Cool completely. 2. In a medium bowl, using an electric mixer set on medium speed, beat cream cheese and butter until creamy, about 2 minutes. Add confectioners sugar and lemon juice; beat until creamy, about 3 minutes longer. Transfer 1/4 cup frosting to a small bowl; set aside. Add green food coloring to remaining frosting until desired color is reached. Decorating the Cake 1. Transfer cake to a serving platter. Place tree template (see Tip, below) on cake; using a sharp knife, cut around the template. 2. Spread green frosting over top and sides of tree, leaving trunk unfrosted. Using a flat spatula, pull frosting toward top of tree to create pine boughs. Frost trunk with chocolate frosting; drag a fork over frosting for a bark effect. 3. Using a rolling pin, roll gumdrops to a 1/4-inch thickness; using an aspic cutter or a sharp knife, cut out ovals for Christmas tree lights. Place reserved white frosting in a small resealable plastic bag; snip off 1 corner. Pipe garland on the tree. Arrange lights on the garland; pipe a dot of white frosting at the top of each. 4. Using a small star-shaped cookie cutter, cut out a star from 1 rolled-out yellow gumdrop; place star on top of the tree. Sprinkle cake with green colored sugar.

Cinnamon Coffee Cake

Recipe Rating:

Better than cinnamon buns, this pretty breakfast ring wins raves. Serve it with coffee and fruit for a quick morning repast. 1/4 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 pound frozen bread dough, thawed 1 tablespoon margarine, melted 1/2 cup dark or golden raisins 2 1/2 tablespoons skim milk, divided 1/4 cup confectioners sugar Orange slices and strawberries for garnish Preparation Time: 15 minutes plus rising Baking Time: 25 to 30 minutes Makes 8 slices

1. Spray a 9-inch round cake pan with vegetable cooking spray. Set aside. 2. In a small bowl, combine granulated sugar and cinnamon. Set aside. On a lightly floured surface, roll dough into an 18- x 17-inch rectangle. Brush dough with margarine. Sprinkle with sugar mixture and top with raisins. 3. Starting with a long edge, roll up dough jelly-roll style into a log. Pinch seam to seal. Cut into eighteen 1-inch slices. Place slices, overlapping slightly, around edges of prepared pan to form a ring. 4. Cover cake with plastic wrap and let rise in a warm place for 30 minutes. (Cake will have risen by about 50 percent.) 5. Preheat oven to 375F. Remove plastic wrap and brush top of cake with 1 tablespoon of milk. Bake until top is golden and cake is firm, about 25 to 30 minutes. Transfer cake to a wire rack and cool for 10 minutes. 6. In a small bowl, combine remaining milk and confectioners sugar. Drizzle mixture over cake. Garnish with orange slices and strawberries. Serve warm or completely cool.

Classic Creamy Cheesecake

Recipe Rating:

With its cookie-crumb crust and smooth, dense filling, this heavenly cheesecake is luscious unadorned and quite irresistible accented with fruit for a special occasion. And well show youstep by stephow this crowd-pleaser is deceptively easy to prepare.

Crumb Crust 11 whole graham crackers (22 squares) 1/4 cup butter or margarine 2 tablespoons sugar Filling 5 packages (8 ounces each) cream cheese, softened 1 1/3 cups sugar 3 tablespoons all-purpose flour 3 large eggs 1/2 cup sour cream 2 teaspoons finely grated lemon peel 1 1/2 teaspoons vanilla extract Topping 2 pints strawberries, sliced 1/2 cup raspberries Preparation Time: 20 minutes plus cooling and chilling Baking Time: 1 hour 15 minutes Serves 16

1. Use a food processor to crush the crackers into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch springform pan. Chill.

2. Beat cream cheese on medium-high for 2 minutes. Blend in sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla and beat just until blended. Pour over crust in pan.

3. Bake at 325F for 1 1/4 hours. Turn the oven off and place a wooden spoon in oven door to keep it open. Let cheesecake sit 1 hour. Remove to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.

4. Remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries. Or, see Dressing Up Cheesecake for more mouthwatering ideas.

Confetti Cake

Recipe Rating:

This fun, colorful cake is a natural for a New Years celebration, but kids will also love it at a birthday party. To really wow the kids, use whimsically-shaped confetti candy, like stars, dinosaurs, flowers or footballs.

For the Cake 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 1/3 cups sugar 4 large egg whites 2 teaspoons vanilla extract 1 cup milk 2 tablespoons colored confetti candy For the Filling 3 cups whipping cream, divided 9 squares (9 ounces) white chocolate, chopped For the Garnish colored confetti candy Preparation Time: 1 hour plus chilling Baking Time: 3035 minutes Serves 12

Baking the Cake 1. Preheat oven to 350F. Grease two 9-inch round cake pans; line with waxed paper. Grease paper; dust with flour. In a medium bowl, combine cake flour, baking powder and salt. In a large bowl, using an electric mixer set on medium speed, beat butter until creamy. Beat in sugar until fluffy, about 1 minute. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. 2. On low speed, alternately beat flour mixture and milk into butter mixture until blended. Stir in confetti candy. 3. Divide batter between prepared pans. Bake until a toothpick inserted in center comes out clean, 3035 minutes. Transfer to wire racks; cool 10 minutes. Invert cakes onto racks; remove waxed paper. Turn cakes right side up; cool completely. Assembling the Cake 1. Chill a nonreactive bowl and beaters. In a medium microwave-safe bowl, combine 3/4 cup cream and white chocolate. Microwave on HIGH for 30 seconds; stir until smooth. Let cool. 2. Using chilled bowl and beaters and an electric mixer set on medium spped, beat remaining cream until slightly thickened. Stir in chocolate mixture; beat until stiff. Cover and

chill 15 minutes. 3. Cut cake layers in half horizontally. Place 1 layer cut-side up on the serving plate; spread with filling. Continue with remaining cake layers and filling. Refrigerate until ready to serve. Just before serving, top with confetti candy.

Crazy Chocolate Cake

Recipe Rating:

In this mix-in-the-pan cake, cocoa powder provides a rich, chocolaty flavor with hardly any fat. 1/2 ounce unsweetened chocolate 2 tablespoons butter or margarine 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1 teaspoon white vinegar 1 teaspoon vanilla extract 2 tablespoons vegetable oil 1 cup cold water tube icing and fresh cherries for decorating 1. Preheat the oven to 350F. In a small saucepan, melt the chocolate and butter over low heat. Set aside to cool slightly. 2. Sift the flour, cocoa, baking soda and salt into a 9-inch springform or round cake pan. Stir in sugar. With your finger, make 2 small holes and 1 large hole in the flour mixture. Pour vinegar and vanilla into the small holes. Pour melted chocolate and oil into the large hole. Drizzle the water on top; stir with a rubber spatula to blend. 3. Bake for about 40 minutes, until a tester inserted in the center comes out clean. Transfer the cake to a rack and let cool. Cut into wedges and decorate with tube icing and fresh cherries. Preparation Time: 10 minutes Baking Time: 40 minutes Serves 12

Double Chocolate Cheesecake

Recipe Rating:

A chocolate crumb crust gives this creamy cheesecake an extra boost of chocolate flavor simply irresistible. 1 cup chocolate wafer cookie crumbs (about 24 cookies) 3 tablespoons butter, melted 1 1/4 cups sugar, divided 1/2 cup unsweetened cocoa powder 1/4 cup all-purpose flour 1 container (16 ounces) cottage cheese 2 packages (8 ounces each) cream cheese, softened 4 eggs Preparation Time: 40 minutes plus chilling 1/3 cup strong brewed coffee Baking Time: 1 hour 20 minutes Serves 12 2 cups sweetened whipped cream

1. Preheat oven to 325F. Grease sides of a 9-inch springform pan. In a medium bowl, mix crumbs, butter and 1 tablespoon sugar. Press mixture into bottom of prepared pan. Bake about 15 minutes; cool on a wire rack. 2. Meanwhile, in another bowl, combine remaining sugar, cocoa and flour; mix well. In a large bowl, using an electric mixer set on high speed, beat cottage cheese until smooth. Reduce speed to medium. Add cream cheese; mix well. Add eggs, one at a time, beating well after each addition. Fold in cocoa mixture; stir in coffee. 3. Pour filling into cooled crust. Bake until filling is set, about 1 hour 20 minutes. Turn off oven; cool cake completely in oven with door ajar. Cover and chill cake in refrigerator. 4. Remove cake from pan. Top each serving with dollops of whipped cream.

Double Fudge Cake

Recipe Rating:

This from-scratch cake is as easy to make as the cake mix kind, yet tastes oh-so-much better that it will disappear in no time at all. 3 eggs 1 1/2 cups sugar 1/2 cup milk 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup butter or margarine 4 ounces semisweet chocolate 1 (16-ounce) can prepared chocolate frosting Preparation Time: 10 minutes Cooking Time: 35 minutes Serves 20

1. Preheat oven to 350F. Whisk eggs, sugar and milk in a medium bowl. Mix flour, baking powder and salt in a large bowl. Pour egg mixture into flour mixture; Mix until well blended. 2. Grease a 9 x 13-inch baking pan. Melt butter and chocolate in top of a double boiler set over gently simmering water. Cool slightly. 3. Blend chocolate mixture into batter. Pour into prepared baking pan. 4. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack; remove. Spread top with prepared frosting.

Easter Basket Cake

Recipe Rating:

Enrich family time by letting everyone participate in decorating this edible basket of joy. 1 9-inch prepared sponge cake or angel food cake For the Handle 1 sheet (1/2 package) frozen puff pastry, thawed according to package directions For the Frosting 1 package (8 ounces) cream cheese, softened 1/4 cup (1/2 stick) butter, softened 23 tablespoons heavy cream 1 teaspoon vanilla extract 1 pound confectioners sugar, sifted For the Decorations 2 cups shredded sweetened coconut, lightly toasted candy bunnies, jelly bean eggs, coconut nests, and marshmallow ducks 1. To shape basket, using a serrated knife, cut a thin layer from bottom of cake. Shave sides of cake to form a round shape. Place cake, bottom-side down, on a cake plate. Using a spoon, scoop out center of cake, 2 inches deep, leaving a 2-inch rim. 2. Preheat oven to 350F. 3. To shape handle, on a floured surface, unfold pastry so that it lies flat. Cut lengthwise in half. Roll each pastry half into a 16-inch rope, 3/8 inch in diameter. Twist ropes together. Shape into a "U" on an ungreased baking sheet. 4. Bake handle until golden, 15 minutes. Using a large spatula, carefully transfer handle to a wire rack to cool. 5. Using a wooden spoon, make a small hole in opposite sides of cake rim. Gently but firmly insert handle into holes. 6. To prepare frosting, beat together cream cheese, butter, cream, and vanilla at high speed until blended and smooth. At low speed, beat in sugar until light and fluffy. Spread frosting over sides, top, and center of basket. Sprinkle coconut "grass" in center of basket. Arrange decorations over coconut. Preparation Time: 45 minutes plus cooling Baking Time: 15 minutes Serves 16

Easy Marbled Pound Cake

Recipe Rating:

Since this recipe makes two loaf cakes, why not enjoy one tonight and freeze the other to have on hand for unexpected entertaining? 3 sticks (3/4 pound) unsalted butter or margarine, softened 2 cups sugar 6 large eggs, at room temperature 2 teaspoons vanilla extract 1 teaspoon almond extract 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 8 ounces semisweet chocolate, melted 2 tablespoons water, at room temperature Preparation Time: about 1 hour Baking Time: 50 minutes Makes two 8-inch loaves (10 slices each)

1. Preheat oven to 350F. Butter and flour two 81/2 x 41/2 x 21/2-inch loaf pans. 2. In a bowl, beat the butter at medium-high speed until fluffy. Add the sugar. Beat for 5 minutes, scraping the bowl. Beat in the eggs one at a time, beating 4 minutes after each addition and scraping the bowl. Stir in the extracts. 3. Sift the flour, baking powder and salt into the batter. Beat with a spatula until smooth. 4. Mix the melted chocolate and water. Spread about 1/2 cup of the batter evenly over the bottom of each pan. Randomly dollop about one quarter of the melted chocolate on top. Drag the tip of a small knife through the batter once, back and forth along the length of the pan. Smooth the top. Repeat the layering of batter and chocolate three more times, dragging the knife through to the pan bottom each time. 5. Bake the cakes for about 50 minutes or until a tester inserted in their centers comes out clean. Cool on a rack for 10 minutes; turn out onto racks and cool completely. Do Ahead The cakes can be tightly wrapped and stored at room temperature for up to 2 days. The cakes can also be frozen for up to 1 month (thaw at room temperature overnight).

Fantastic Fireworks Cake

Recipe Rating:

Celebrate Independence Dayor any other festive holidaywith a bang! Our easy decorating technique creates sparkling bursts of colorand plenty of OOHs and AAHs from your guests. 1 package (18.25 ounces) white cake mix Red and blue food coloring 1 can (16 ounces) vanilla frosting 1 tube (.68 ounce) red decorating gel 1 tube (.68 ounce) blue decorating gel Preparation Time: 20 minutes Baking Time: 30-35 minutes Makes 12 servings 1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans. Prepare cake mix batter according to package directions. 2. Pour 1 cup batter into each prepared pan. Drop 3-4 drops each of red and blue food coloring randomly on batter. Swirl coloring with a wooden skewer. Divide remaining batter evenly between pans, spooning batter gently on top of swirled colors. Drop 3-4 drops each of red and blue food coloring randomly on batter again; swirl coloring with a wooden skewer. 3. Bake cakes until toothpick inserted in centers comes out clean, 30-35 minutes. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; place on wire racks to cool completely. 4. Place 1 cake layer on a serving plate. Spread top with about 3/4 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting. Draw several sets of concentric circles on top and side of cake with red and blue decorating gels. Drag a wooden skewer through circles to feather the colors and make bursting fireworks designs.

Fathers Day Golf Cake

Recipe Rating:

Serve this cake to golf-loving Dad and make his Fathers Day the best!

For the Cake 1 package (18 1/4 ounces) yellow cake mix For the Decorations 3/4 cup semisweet chocolate chips 1 can (16 ounces) plus 1 cup prepared vanilla frosting blue, green and yellow food coloring 1 can (16 ounces) prepared chocolate frosting Special Aids large resealable plastic bag ruler large flat serving platter or a 19 x 10-inch piece of cardboard covered with aluminum foil pastry bags fitted with small plain tips

Preparation Time: 1 hour plus cooling and chilling Baking Time: 45 minutes Serves 12

Making the Cake 1. Preheat oven to 350F. Grease and flour a 13 x 9-inch pan. Prepare cake mix and bake as package directs. Transfer pan to wire rack; cool for 10 minutes. Turn cake onto rack; cool completely. Decorating the Cake 1. Place chocolate chips in plastic bag; microwave on MEDIUM until melted, about 2 minutes. Snip off 1 corner of the bag. Pipe 4 golf clubs onto waxed paper; chill until set, about 5 minutes. 2. Cut a 2-inch strip of cake lengthwise. Cut the strip crosswise into one 3-inch piece and two 4 1/2-inch pieces. 3. Transfer large portion of cake to a serving platter. Add blue and green food coloring to the can of vanilla frosting to make blue-green. Place one 4 1/2-inch piece on each side of the golf bag at the bottom edge. Cover golf bag with tinted frosting. Place the 3-inch cake piece on top of the cake for a pocket; frost with chocolate frosting. 4. Transfer 1/4 cup vanilla frosting to a small bowl; add yellow food coloring until desired color is reached. Spoon yellow frosting and remaining chocolate and vanilla frostings into separate pastry bags fitted with plain tips; pipe score card, trim and stitching on cake. Gently press chocolate golf clubs into the top of the cake, overlapping slightly. Pipe lines of white frosting on club heads.

Flower Bouquet Cake

Recipe Rating:

Present this bouquet cake to a friend instead of flowers, or serve it at a garden club meeting.

For the Fondant Flowers 8 ounces ready-to-use rolled fondant or marzipan paste red, blue, purple, green and yellow food coloring 1/4 cup confectioners' sugar For the Cake 1 package (18 1/4 ounces) yellow cake mix 1/3 cup seedless raspberry preserves For the Cake Frosting 1 can (16 ounces) plus 1 cup prepared vanilla frosting green paste food coloring Special Aids small flower and leaf cookie cutters chopsticks or tweezers new sponge Preparation Time: 1 1/2 hours plus standing Baking Time: 35-40 minutes Serves 12

Making the Fondant Flowers 1. Divide fondant into 5 equal pieces. Add a few drops of food coloring to each piece to make pink, blue, purple, green and yellow. Cover fondant with plastic wrap. 2. Dust work surface generously with confectioners' sugar. Remove plastic wrap and use a rolling pin to flatten each piece of fondant to a 1/16-inch thickness. 3. Using cookie cutters, cut fondant into desired shapes; use chopsticks to lift each flower and leaf onto dry sponge. Press very lightly to give flowers a cupped shape. Transfer flowers and leaves to a baking sheet to set, about 1 hour. Repeat with remaining fondant. Baking the Cake 1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans. 2. Prepare cake batter according to package directions. Bake cakes until a toothpick inserted in center comes out clean, 35-40 minutes. Transfer pans to wire rack; cool for 10 minutes. Turn cakes onto wire racks; cool completely. Frosting the Cake 1. Add green paste food coloring to vanilla frosting until desired color is reached. Set aside 1 cup green frosting. Spoon remaining frosting into a pastry bag fitted with a small round tip, about 1/4 inch in diameter.

2. Place 1 cake layer on a serving platter; spread with preserves. Top with remaining cake layer. Spread a thin layer of reserved green frosting on top and sides of cake; pipe vertical lines of green frosting on sides to resemble stems. Decorating the Cake 1. Form flower centers with bits of fondant or pipe dots of green frosting on the flowers. Gently press flowers and leaves on top of the cake, overlapping flowers slightly.

Fruit-Topped Flag Cake

Recipe Rating:

Celebrate the 4th of July with this spectacular cake. Make the most of your patriotic spirit, arrange miniature American flags around the cake.

For the Cake 2 1/3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 1/2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups milk For the Frosting 2 cups chilled heavy cream 3 tablespoons confectioners sugar 1/2 pint fresh blueberries 2 pints fresh raspberries 1 bag large marshmallows Special Aids pastry bag fitted with a small round or star tip skewer miniature star-shaped cookie cutter Preparation Time: 1 hour plus cooling and chilling Baking Time: 35-40 minutes Serves 16

Making the Cake 1. Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan. On a sheet of waxed paper, combine flour, baking powder and salt. Mix well. 2. Using an electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs, one at a time. Beat in vanilla. On low speed, alternately beat flour mixture and milk into butter mixture. Spread batter in pan; smooth top. 3. Bake cake until a toothpick inserted in center comes out clean, about 3540 minutes. Transfer pan to wire rack; cool for 10 minutes. Turn cake onto rack and cool completely. Decorating the Cake 1. Beat cream and confectioners sugar on high speed until soft peaks form. Spoon 2 cups of

whipped cream into pastry bag fitted with small star tip. 2. Spread remaining whipped cream over top and sides of cake. Using skewer, mark cake with 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake. Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the lines marked on cake as a guide. With reserved whipped cream in the pastry bag, pipe rows of cream between the rows of raspberries. 3. To make the stars, flatten several marshmallows with a rolling pin, and with the cookie cutter, cut out one or more stars per marshmallow. Gently place the stars on top of the blueberries on the cake. Refrigerate cake for 1 hour or until ready to serve.

Fudgy Chocolate Layer Cake

Recipe Rating:

Deep, dark and totally chocolaty, just call this cake pure comfort food. The smooth, shiny ganache that frosts the cake is easily made with just two ingredientssemisweet chocolate and whipping cream. 3/4 cup (1 1/2 sticks) butter 2 squares (2 ounces) unsweetened chocolate 2 1/4 cups all-purpose flour 2 cups sugar 1/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 3/4 cups buttermilk 2 large eggs, at room temperature 3/4 cup whipping cream 1 1/2 cups semisweet chocolate chips Preparation Time: 20 minutes Baking Time: 25-30 minutes Serves 12

1. Preheat oven to 350F. Grease and flour two 9 x 2-inch round cake pans. In a saucepan, melt butter and unsweetened chocolate, stirring, over low heat. Set aside; cool slightly. 2. Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat at low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. 3. Divide batter equally between prepared pans. Bake until cakes spring back when gently pressed, 3540 minutes. Cool in pans 5 minutes; invert onto wire racks.

4. Bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken. 5. Place 1 cooled layer on a cake plate. Spread top with 1/3 cup frosting. Top with second layer. Frost top and side of cake with remaining frosting.

Fun Hamburger Cakes

Recipe Rating:

In the mood for a burger "deluxe"? Big and little kids alike will love these tasty mini cakes with a yummy cookie in the center and red icing "ketchup". 1 package (9 ounces) yellow cake mix 2 tablespoons light corn syrup 2 tablespoons sesame seeds 6 large (4-5 inches in diameter) molasses or chocolate crinkle cookies 1 tube (4.25 ounces) red decorating icing 2 kiwifruit, peeled and sliced

Preparation Time: 10 minutes Baking Time: 20 minutes Makes 6 cakes 1. Preheat oven to 350F. Coat six 4-inch round ramekins with cooking spray. Prepare cake mix according to package directions. Divide cake batter evenly among prepared ramekins. 2. Bake cakes until golden and centers spring back when touched lightly, about 20 minutes. Remove cakes from ramekins; cool completely on wire racks. 3. Cut each cake bun in half. Brush top of each bun with corn syrup. Sprinkle sesame seeds on top of each.

4. Place cookie patties on bottom halves of buns. Spread red icing ketchup on top of each patty.

5. Cover each with top half of bun. Place on individual serving plates. Arrange sliced kiwifruit pickles next to hamburgers.

German Chocolate Cake

Recipe Rating:

Sour cream and chocolate pudding make these chocolate layers irresistibly moist. Browning the butter for the frosting adds a nutty undertone that blends well with toasted nuts and coconut. 1 (18.25-ounce) package chocolate or devil's food cake mix 1 (3-ounce) package chocolate instant pudding mix 1/2 cup vegetable oil 1/2 cup water 4 eggs 1 cup sour cream 1/2 cup butter 1 (1-pound) package confectioners' sugar 3 tablespoons milk 1 teaspoon vanilla extract 1 cup coconut, toasted 1 cup chopped pecans, toasted Preparation Time: 20 minutes Baking Time: 30 minutes Serves 12

1. Preheat oven to 350F. Grease and flour two 9-inch cake pans. Combine cake mix, pudding mix, oil, water, eggs and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened. 2. Beat batter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean; cool. Remove from pans; cool completely. 3. Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners' sugar. Add milk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans. 4. Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.

Gift-Wrapped Raisin Cake

Recipe Rating:

This gift-wrapped cake is surprisingly easy to do and will earn Wows at your next party.

For the Raisin Cake 2 cups raisins 1 cup half-and-half 1/2 cup sour cream 1 1/2 cups sugar 1/2 cup (1 stick) butter or margarine, softened 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda For the Frosting and Garnish 1 can (16 1/2 ounces) cream cheese frosting 1 teaspoon yellow sugar 20 lemon-flavored fruit chew candies 1 teaspoon orange confetti candy Preparation Time: 60 minutes plus cooling Baking Time: 1 hour 10 minutes Serves 10

Making the Raisin Cake 1. Preheat oven to 350F. Grease and flour a 9 x 5-inch loaf pan. In a medium saucepan, heat raisins and half-and-half over medium-low heat, stirring constantly, until liquid is absorbed and raisins are plump, 68 minutes. Transfer raisins to a blender or food processor and process into a paste. Add sour cream; process until smooth, about 20 seconds. Cool completely. 2. In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until smooth and creamy, about 1 minute. Beat in eggs, one at a time. Beat in vanilla. 3. In a small bowl, combine flour, baking powder and baking soda. With the mixer set on low speed, alternately add the flour mixture and the raisin mixture to the butter mixture. 4. Pour batter into the prepared pan. Bake cake until a toothpick inserted in center comes out clean, about 1 hour 10 minutes. Transfer the pan to a wire rack; cool for 10 minutes. Turn cake onto the wire rack; cool completely. Frosting and Garnishing the Raisin Cake

1. Transfer cake to a serving plate. Spread frosting over top and sides of cake; sprinkle with yellow sugar. 2. Unwrap 7 fruit chew candies; microwave on HIGH until softened, about 5 seconds. Using your hands, press the candies together; roll into a 10-inch rope. Using a rolling pin, flatten into a 14-inch ribbon, trimming edges, if necessary. 3. Place ribbon lengthwise down center of cake. Microwave 5 fruit chews and roll into an 8inch rope; flatten into an 11-inch ribbon. Place crosswise on cake. 4. Microwave 8 fruit chews; roll and flatten into two 7-inch strips. Loop 1 end of each strip; place 1 strip across the other to form an "X." 5. Using scraps of fruit chews, cut a 2-inch strip; wrap around center of bow. Place bow on cake where ribbons intersect. Decorate ribbon with confetti candy; serve.

Graduation Cake

Recipe Rating:

A caked baked in a bowl and a large cookie combine to make this scholarly treat. Make it to celebrate that special someones graduationwhether its from kindergarten, college or any school in between!

For the Cake 1 package (18 1/4 ounces) chocolate cake mix 2 large eggs 1/4 cup vegetable oil 1 cup milk For the Cookie 2/3 cup all-purpose flour 1 roll (18 ounces) refrigerated sugar cookie Preparation Time: 55 minutes plus cooling dough Baking Time: 1 hour Serves 8 For the Decorations 1 can (16 1/2 ounces) plus 1 cup prepared vanilla frosting red food coloring paste 10-inch grape or black licorice laces 1 piece (3 inches long) grape-flavored fruit leather 1 red candy-coated chocolate

Making the Cake and Cookie 1. Preheat the oven to 350F. Grease and flour a 1 1/2-quart ovenproof bowl. In another large bowl, combine cake mix with eggs, oil and milk. 2. Pour the batter into the prepared bowl. Bake the cake until a toothpick inserted in center comes out clean, 5560 minutes. Transfer the bowl to a wire rack; cool for 10 minutes. Turn cake onto wire rack; cool completely. 3. Knead flour into cookie dough. Roll the dough to a 1/4-inch thickness on a sheet of aluminum foil. Using a ruler, cut the dough into a 7 1/2-inch square. Using a straw, cut a hole in the center of the square. 4. Place dough square on an ungreased baking sheet; bake in oven with cake until golden, 15-17 minutes. Transfer the cookie to a wire rack to cool.

Decorating the Cake 1. Spoon 1/2 cup frosting into a pastry bag fitted with a small round tip. Add red food coloring paste to remaining frosting, a little at a time, until desired color is reached. Frost top of cookie with red frosting; let dry, about 30 minutes. 2. Transfer cake to a serving platter; spread with red frosting. Place cookie square on top of cake. Place a 4-inch wooden skewer through hole in cookie to secure. Using reserved frosting in pastry bag, pipe dots along top edge of cookie and bottom edge of cake. 3. Reserve 1 long licorice lace; cut 2 inches off the remaining bundle of licorice laces. Form the long lace into a loop; add the ends to the bundle. Wrap tassel with fruit leather to secure. Place tassel on cap; cover the skewer hole with the candy-coated chocolate.

Grandma's Black Forest Cake

Recipe Rating:

Rich chocolate cake, tart cherries and sweet whipped cream are the traditional components of Black Forest Cake. 2 (20-ounce) cans tart pitted cherries, undrained 1 cup granulated sugar 1/4 cup cornstarch 1 1/2 teaspoons vanilla extract 2 (9-inch) chocolate cake layers, baked and cooled 3 cups cold whipping cream 1/3 cup confectioners sugar Preparation Time: 25 minutes Baking Time: 30-40 minutes Serves 12 to 16 1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook, stirring, over low heat until thickened. Add vanilla and stir. 2. Split each cake layer in half horizontally. Crumble one half layer; set aside. 3. Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping. 4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer. 5. Frost cake sides with remaining whipped cream; pat side of cake gently with reserved cake crumbs. 6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Grandma's Special White Cake

Recipe Rating:

This old-fashioned, chocolate-frosted chiffon cake will bring back warm memories of childhood. 3 1/4 cups sifted cake flour 1 tablespoon baking powder 1/4 teaspoon salt 2 cups granulated sugar 1 cup (2 sticks) butter, softened 1 cup milk 2 teaspoons vanilla extract 8 large egg whites For the Frosting 2 cups granulated sugar 1/2 cup (1 stick) butter 2/3 cup milk 3 ounces (3 squares) unsweetened chocolate, coarsely chopped 2 teaspoons vanilla extract 1/4 teaspoon salt Preparation Time: 35 minutes plus cooling Baking Time: 25-30 minutes Serves 12

1. Preheat oven to 375F. Grease two 9-inch round cake pans. Dust with flour; tap out excess. 2. Mix together flour, baking powder, and salt. 3. Beat together 1 3/4 cups sugar and butter at medium speed until light and fluffy. At low speed, alternately Beat in flour mixture and milk. Beat in vanilla. 4. Using clean beaters, beat egg whites at medium speed until foamy. At high speed, beat in remaining sugar until stiff, but not dry, peaks form. Fold one-quarter of beaten egg whites into batter. Gently fold in remaining whites. 5. Spoon batter into prepared pans; smooth tops. Bake cakes until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for 10 minutes. 6. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racks to cool completely.

7. To prepare frosting, in a medium saucepan, heat all ingredients over low heat, stirring constantly, until melted and smooth. Bring to a boil over high heat; boil for 1 minute without stirring. Remove from heat. Beat frosting until cool and spreadable. 8. Transfer 1 cake layer to a serving platter. Spread one-quarter of frosting over top. Place second cake layer on top. Spread three-quarters of remaining frosting over top and sides of cake. Using a fork, make a zig-zag pattern in frosting. 9. Using a pastry bag fitted with a star tip, pipe remaining frosting in a border on top and bottom of cake.

Great Gift Cakes

Recipe Rating:

These pretty little present cakes will turn any meal into a festive occasion.

For the Cakes 1 1/2 cups cake flour 1 3/4 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (1 stick) butter or margarine, softened 1 1/2 teaspoons grated lemon zest 1 cup plus 2 tablespoons sugar 2 large eggs 1/4 cup lemon juice 1/4 cup milk For the Decorations 2 cans (16 ounces each) prepared vanilla frosting assorted food colorings narrow ribbon in assorted colors (about 5 yards) Special Aids pastry bags small round tips Preparation Time: 45 minutes plus chilling & cooling Baking Time: 30-35 minutes Serves 4

Making the Cakes 1. Preheat oven to 350F. Grease and flour an 8-inch square baking pan. In a large bowl, combine flour, baking powder and salt. Whisk mixture until blended; set aside. 2. In a medium bowl, combine butter and lemon zest; using an electric mixer set on medium speed, beat until fluffy, about 2 minutes. Gradually beat in sugar until well combined. With the mixer on low speed, add eggs; beat well. Beat in lemon juice until combined. 3. Alternately add flour mixture and milk to butter mixture; beat well after each addition. Pour cake batter into the prepared pan; bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer the pan to a wire rack; cool for 15 minutes. Turn cake onto the rack; cool completely.

Decorating the Cakes 1. Transfer cake to a cutting board; cut into 4 equal squares. Transfer cakes to wire racks set over baking sheets. Set aside 2/3 cup frosting; divide remaining frosting evenly among 4 microwave-safe bowls. Tint 1 bowl of frosting orange, 1 purple, 1 green and 1 yellow. 2. Microwave each tinted frosting on HIGH, stirring every 20 seconds, until thin enough to pour, about 1 minute. Pour frosting evenly over cakes; chill until frosting is set, about 30 minutes. 3. Using a large spatula, lift cakes; slide 2 ribbons underneath each cake. Gently tie ribbons in a bow in the center of each cake. 4. Place cakes on serving plates. Divide reserved frosting among 3 bowls; tint pink, purple and yellow. Spoon frostings into pastry bags fitted with small tips. Pipe dots around cake bottoms and onto cake tops, using contrasting colors.

Happy Lion Cake

Recipe Rating:

For an unforgettable party, take your little lion tamers to the circus, then back home to devour this fiercely good cake!

For the Cake 1 package (18 1/4 ounces) yellow cake mix For the Frosting 3 cups confectioners sugar 1/2 cup (1 stick) butter or margarine 1 teaspoon vanilla extract 3/4 cup marshmallow cream yellow, orange and brown food colorings For the Decorations 3 large green gumdrops 2 chocolate-coated cookies 1 chocolate caramel 1 large red gumdrop 3 black licorice laces, cut into six 4-inch pieces and four 2-inch pieces 2 tablespoons chocolate sprinkles 2 packages (16 ounces each) oval vanilla sandwich cookies (about 56 cookies) Baking the Cakes 1. Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan and a 4-inch ramekin. Prepare cake mix as package directs; pour into prepared pan and ramekin.Bake until a toothpick inserted in centers comes out clean, 20 minutes for small cake and about 30 minutes for large cake; let cool. Making the Frosting 1. In a large bowl, using an electric mixer set on low speed, beat sugar, butter and vanilla until blended. With the mixer on high, beat until fluffy. On low speed, fold in marshmallow cream until combined. Using food coloring, tint frosting golden yellow. Decorating the Cake 1. Using the template (see tip below) as a guide, cut the 2 bottom corners off cake. Using frosting, attach triangles to top of cake for ears. Preparation Time: 60 minutes plus cooling Baking Time: 30 minutes Serves 16

2. Cut round cake in half; place the 2 halves together, cut-side out, near bottom of cake for a muzzle. Set 1 green gumdrop at top of muzzle; frost both cakes and gumdrop completely.

3. Place remaining green gumdrops on cake for eyes. Place 1 chocolate-coated cookie on each cake triangle for ears. 4. Flatten chocolate caramel into a triangle shape and place on top of frosted gumdrop for a nose. Using your fingers, roll red gumdrop to lengthen slightly; place at bottom of muzzle for a tongue. Press licorice pieces into sides of muzzle for whiskers. Sprinkle chocolate sprinkles on muzzle. 5. Arrange cookies around entire cake to form a mane; add a second layer of cookies above the first, pressing cookie ends lightly into frosting.

Heavenly Chocolate Cake

Recipe Rating:

The versatile icing on this cake, a classic "ganache," can also be chilled and made into delicious French candies called "truffles." 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) butter, softened 3/4 cup sugar 3 large eggs 4 ounces (4 squares) semisweet chocolate, melted 1 1/2 teaspoons vanilla extract 1/2 cup milk For the Icing 1/2 cup heavy cream 4 ounces (4 squares) semisweet chocolate, coarsely chopped 1. Preheat oven to 350F. Grease and flour a 9-inch round cake pan. Line bottom of pan with waxed paper; grease and flour paper. For cake, in a medium bowl stir together flour, cocoa powder, baking powder and baking soda. 2. In a large bowl, with an electric mixer set on medium, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in chocolate and vanilla. Alternately fold flour mixture and milk into batter. Pour into prepared pan. 3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool for 10 minutes on a wire rack. Run a knife around edge of pan; invert cake onto rack; cool completely. 4. For icing, in a small saucepan, bring cream to a boil over medium heat. Add chocolate; remove from heat. Cover; let stand for 10 minutes. Whisk until thick. Cool for 15 minutes. Place a sheet of waxed paper under rack. Pour icing over cake; spread to cover. Cool until set. Preparation Time: 25 minutes Baking Time: 30 minutes Serves 12

Hickory Dickory Dock Cake

Recipe Rating:

Make time stand still for a special birthday celebration or for welcoming Daylight Savings Time with this edible timepiece. 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/4 teaspoons baking soda 1/8 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk

For the Icing 4 ounces cream cheese, softened 1/4 cup (1/2 stick) butter, softened 2 1/2 cups confectioners sugar 1/2 teaspoon vanilla extract For the Garnish 1 pitted prune fruit candies black licorice whips colored sprinkles

Preparation Time: 40 minutes plus cooling Baking Time: 50 minutes Serves 10

1. Preheat oven to 350F. Grease a 9-inch round cake pan. Dust with flour; tap out excess. 2. Mix together flour, cocoa powder, baking soda, and salt. 3. Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. At low speed, alternately Beat flour mixture and buttermilk into egg mixture. Pour batter into prepared pan. 4. Bake cake until a toothpick inserted in the center comes out clean, 50 minutes. Transfer pan to a wire rack to cool slightly. Turn cake out onto rack to cool completely. Place cooled cake on a serving plate. 5. To prepare icing, beat together cream cheese and butter at medium speed until smooth. Beat in confectioners sugar and vanilla until fluffy. Spread icing over top and sides of cake. 6. To garnish, arrange prune, candies, and licorice on top of cake. Press sprinkles onto sides of cake.

Iced Orange Cake

Recipe Rating:

Cool off on a hot summer day with a glass of lemonade and this refreshing, orange-flavored cake. 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 container (6 ounces) vanilla yogurt 1/3 cup orange juice 1 1/4 cups granulated sugar 1/2 cup (1 stick) butter, softened 4 teaspoons finely grated orange peel 3 large eggs, separated

For the Icing 2 cups sifted confectioners sugar 1/4 cup (1/2 stick) butter, softened 2 tablespoons orange juice 2 teaspoons finely grated orange peel Preparation Time: 20 minutes plus cooling Baking Time: 1 hour Serves 12 1. Preheat oven to 350F. Grease a 9x5-inch loaf pan. Dust with flour; tap out excess. 2. Mix together flour and baking powder. Mix together vanilla yogurt and orange juice. 3. Beat together 1 cup sugar, butter, and orange peel at medium speed until light and fluffy. Beat in egg yolks. At low speed, alternately Beat flour mixture and yogurt mixture into butter mixture. 4. Using clean beaters, beat egg whites at medium speed until foamy. Gradually beat in remaining sugar until soft peaks form. Fold one-quarter of beaten egg whites into batter. Gently fold in remaining whites. Spoon batter into prepared pan; smooth top. 5. Bake cake until a toothpick inserted in the center comes out clean, 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. 6. To prepare icing, mix together confectioners sugar, butter, orange juice, and orange peel until smooth. Spread icing over top and down sides of cake.

Ivory Cream Caramel Cake

Recipe Rating:

If youre in a hurry, you can crush four chocolate-covered toffee bars and use theminstead of the Amber Crumbs and grated chocolatein the middle and on top of this scrumptious cake. 4 large egg yolks 1/4 cup brandy or cold coffee 4 1/2 tablespoons sugar 1 1/3 cups heavy cream 1 teaspoon vanilla extract 1 packaged angel food cake (12 ounces), sliced 1/3 inch thick 4 ounces semisweet chocolate, grated 1/4 cup Amber Crumbs (see tip below) or almond brickle chips Preparation Time: 45 minutes plus chilling Baking Time: None Serves 8

1. In a double boiler over simmering water, whisk together the egg yolks, brandy and 3 tablespoons of the sugar. Whisk until thick and doubled in volume, about 5 minutes. 2. Scrape the custard into a bowl. Stir occasionally until cool. Cover with plastic wrap pressed to the surface. Refrigerate for 1 hour. 3. Whip the cream, vanilla and remaining 1 1/2 tablespoons sugar with an electric mixer until soft peaks form. Fold into the chilled custard. 4. In the bottom of a 9-inch square or other 2-quart baking dish, arrange half of the cake slices. Spoon half of the ivory cream on top and sprinkle with half of the chocolate and half of the Amber Crumbs. Top with the remaining cake and cream. Cover with plastic wrap and refrigerate for at least 8 hours. 5. When ready to serve, cut the cake into 8 rectangles and place on dessert plates. Sprinkle the portions with the remaining grated chocolate and Amber Crumbs. Do Ahead You can make the custard (Steps 1 and 2) a day ahead; cover tightly and refrigerate. Then fold in the whipped cream and assemble. The finished dessert, wellwrapped, will keep in the fridge for up to 4 days.

Ladybug Cake

Recipe Rating:

This cake will appeal to grown-ups as well as kids. Make it for a scout troop or garden club meeting.

For the Cake 1 1/2 cups sugar 1 cup (2 sticks) butter, softened 1 tablespoon grated lemon zest 1/8 teaspoon ground nutmeg 5 eggs 2 cups all-purpose flour, sifted For the Decorations 2 round chocolate-covered snack cakes 1 cup prepared vanilla frosting (from a 16ounce can) red food coloring 1/4 cup prepared dark chocolate frosting (from a 16-ounce can) 24 inches black licorice laces 22 mini chocolate-covered mints (from a 5 1/2-ounce package) 2 black licorice twists, cut into 1-inch pieces Making the Cake 1. Preheat oven to 325F. Grease and flour a 9-inch ovenproof bowl. 2. In a large bowl, using an electric mixer set on low speed, combine sugar, butter, lemon zest and nutmeg until light and fluffy, about 4 minutes. 3. Add 2 eggs to butter mixture; beat until blended. Add flour to mixture; beat until combined. Increase mixer speed to medium; beat in remaining eggs, one at a time, until incorporated. 4. Pour batter into the prepared bowl. Bake cake until a toothpick inserted in center comes out clean, about 1 hour 40 minutes. Transfer the bowl to a wire rack; cool for 10 minutes. Turn cake onto the rack; cool completely. Decorating the Cake 1. Trim 1/4 inch from cake top to make level. Transfer cake, cut-side down, to a platter. For the head, using a small sharp knife, cut off one-third of each snack cake; discard scraps. Cut 1 corner off each snack-cake piece. Place short cut sides of snack-cake pieces together. 2. Place long cut sides of snack cakes against large cake to form the "head." Tint white frosting red; frost top and sides of ladybug "body." Microwave chocolate frosting on HIGH Preparation Time: 45 minutes plus cooling Baking Time: 1 hour 40 minutes Serves 10

until soft, about 10 seconds; frost ladybug "head" completely with chocolate frosting. 3. Cut licorice laces into two 9- inch and two 3-inch pieces. Place 9- inch pieces down center of "body," curving ends outward to resemble "wings." Place 20 mints on cake top for "spots." 4. Place remaining mints on head for "eyes." Insert 3-inch pieces of licorice laces into head for "antennae." 5. Place 3 licorice twist pieces against each side of cake for "legs." Serve.

Mini Cheesecakes

Recipe Rating:

Bite-size cheesecakes topped with a variety of fresh berries and whipped cream add pizzazz to any dinner party or special occasion.

For the Crust 1/4 cup (1/2 stick) butter 1 cup all-purpose flour 1 egg, slightly beaten 3 tablespoons sugar 1 teaspoon grated lemon peel For the Filling 1 package (8 ounces) cream cheese 1/4 cup sugar 1 egg 1 teaspoon grated lemon peel 1/2 cup whipped cream 1 cup mixed fresh raspberries, blueberries and strawberries 1. Preheat oven to 375F. Spray a 2-inch muffin tin with vegetable cooking spray. In a medium bowl, cut butter into flour until coarse crumbs form. Stir in egg, sugar and lemon peel just until smooth. Shape into a ball. On a lightly floured surface, gently knead dough 10 times. 2. Roll out dough 1/8 inch thick. With a 2 3/4-inch biscuit cutter, cut dough into 12 rounds. Press rounds into prepared muffin cups. Set aside. 3. For filling, using an electric mixer set on high speed, beat cream cheese and sugar until light and fluffy. Reduce speed to low; beat in egg and lemon peel. Divide filling among muffin cups. 4. Bake cheesecakes until golden, about 25 minutes. Cool in pan on a wire rack for 10 minutes. Remove cheesecakes from pan; cool completely. To serve, top with a little whipped cream and some berries.

Preparation Time: 30 minutes Cooking Time: 25 minutes Makes 12

Patchwork Quilt Cake

Recipe Rating:

Serve this Americana cake at your next meeting, special event or family reunion and wow everyone with the patchwork decorations!

For the Cake 2 packages (16 ounces each) pound cake mix For the Decorations 2 containers (8 ounces each) frozen nondairy whipped topping, thawed 2 cups flaked coconut 1 can (8 ounces) pineapple rings, drained 1/2 cup raspberries 1 can (11 ounces) mandarin orange sections, drained 2 kiwifruit, peeled and thinly sliced 3/4 cup blueberries 2 peach halves, thinly sliced Preparation Time: 60 minutes plus cooling Baking Time: 35-45 minutes Serves 24

Making the Cake 1. Preheat oven to 350F. Grease and flour a 17 x 11-inch jelly-roll pan. 2. Prepare cake mixes according to package directions. Pour batter into prepared pan and spread evenly. 3. Bake cake until golden brown and a toothpick inserted in center comes out clean, 35-45 minutes. Transfer pan to a wire rack; cool for 10 minutes. Turn cake onto rack; cool completely. Place cake on a serving platter. Decorating the Cake 1. Spoon about 1 1/2 cups whipped topping into a pastry bag fitted with a medium star tip; set aside. Frost the top and sides of cake with the remaining whipped topping. Smooth top with a long spatula. Press coconut onto sides of cake. 2. Mark sides of cake at 4-inch intervals with toothpicks. Holding a 20-inch piece of unflavored dental floss taut and using marks as guides, press floss into topping to form 12 squares; remove toothpicks. 3. Arrange fruit in decorative patterns in each square to create the desired patchwork quilt effect. Finish cake by piping reserved whipped topping around each fruit section.

Patchwork Carrot Cake

Recipe Rating:

Everyone loves a moist carrot cake thats chock-full of walnutsor is it just an excuse to eat that luscious frosting? To make the pretty patchwork toppings, see the Tip, below. 2 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon each baking powder, baking soda and cinnamon 1/2 teaspoon plus a pinch of salt 1 cup vegetable oil 1 stick (8 tablespoons) unsalted butter or margarine, softened 4 large eggs, at room temperature 1 cup packed light brown sugar 1/2 cup granulated sugar 2 1/2 cups grated carrots (about 1 pound) 3/4 cup finely chopped walnuts 1 package (8 ounces) cream cheese, softened 1 cup confectioners sugar 2 teaspoons lemon juice 1 teaspoon vanilla extract Preparation Time: 20 minutes Baking Time: 45 minutes Makes 12 servings

1. Preheat the oven to 350F. Lightly butter a 13 x 9-inch baking pan. In a bowl, whisk the flour, ginger, baking powder, baking soda, cinnamon and 1/2 teaspoon salt. 2. Using an electric mixer, beat the oil, 4 tablespoons of the butter, the eggs, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Scrape the liquid ingredients into the dry, then add the carrots and walnuts; gently mix with a rubber spatula. Pour into the prepared pan. 3. Bake the cake for about 45 minutes, until the edges start to pull away from the sides of the pan. Let cool in the pan on a rack. 4. Beat the cream cheese and remaining 4 tablespoons butter at high speed until fluffy, about 3 minutes. Mix in the confectioners sugar a little at a time at medium speed. Beat in the lemon juice, vanilla and the remaining pinch of salt. Generously spread the frosting over the cake. Leave the cake in the pan for easy transporting; cut it into squares. Decorate, if desired (see Tip, below).

Party-Perfect Lemon Cake

Recipe Rating:

Pick a festive occasion to showcase this superb cake with its luscious lemon filling.

For the Filling 1/2 cup granulated sugar 6 tablespoons (3/4 stick) butter, cut into small pieces 1/3 cup fresh lemon juice 2 tablespoons grated lemon peel 4 large egg yolks 1 cup heavy cream For the Cake 2 1/4 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup (1 stick) butter, softened 1 cup milk 1/4 teaspoon vanilla extract 4 large egg whites For the Garnish 3/4 cup apple jelly, melted 1 1/2 cups heavy cream fresh strawberries Preparation Time: 45 minutes plus chilling and cooling Baking Time: 30-35 minutes Serves 10

1. To prepare filling, in the top of a double boiler set over simmering (not boiling) water, mix together sugar, butter, lemon juice, lemon peel, and egg yolks. Cook over low heat, stirring constantly, until thickened, 15 to 20 minutes. Transfer filling to a bowl. Chill, stirring occasionally, until very thick, 1 hour. 2. Beat cream at high speed until stiff peaks form. Fold one-quarter of lemon mixture into whipped cream until almost combined. Fold in remaining lemon mixture. Chill. 3. Preheat oven to 350F. Grease two 9- inch round cake pans. Dust with flour; tap out excess. 4. To prepare cake, mix together flour, baking powder, and salt. Beat together sugar and

butter at medium speed until light and fluffy. At low speed, alternately beat flour mixture and milk into butter mixture. Beat in vanilla. 5. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one-quarter of beaten egg whites into batter. Gently fold in remaining whites. Pour batter into prepared pans; smooth tops. 6. Bake cakes until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn cakes out onto racks to cool completely. 7. Using a serrated knife, slice cake layers in half horizontally. Place 1 cake layer on a serving plate. Spread with one-third of filling. Place a second cake layer on top; spread with one-third of filling. Repeat with a third cake layer; spread with remaining filling. Place remaining cake layer on top. Spread jelly on top of cake to within 1 inch of edges. 8. To prepare garnish, beat cream at high speed until stiff peaks form. Using a pastry bag fitted with a 1-inch star tip, pipe whipped cream around edges and on sides of cake. Arrange strawberries inside whipped cream border.

Party Cone Cupcakes

Recipe Rating:

These party cone cupcakes will be a big hit at any birthday party, school event or holiday. Vary decorations accordingly - use candy corn, little hearts, jelly beans and so forth.

For the Cupcake Cones 24 regular-size flat-bottomed wafer icecream cones 1 package (18 1/4 ounces) yellow cake mix For the Decorations 8 squares (8 ounces) white chocolate 1 teaspoon vegetable shortening 1/4 cup colored sprinkles 1/4 cup confetti candy 1/4 cup chopped nuts 1/4 cup colored sugar 1/4 cup plus 1 tablespoon confectioners sugar 1 tablespoon cornstarch 3 cups whipping cream, divided 1 teaspoon vanilla extract candy-coated chocolates Preparation Time: 1 hour plus cooling Baking Time: 20 minutes Makes 24 cones

Making the Cupcake Cones 1. Preheat oven to 350F. Stand ice-cream cones in 2 12-cup muffin pans. Prepare cake batter as package directs; transfer to a measuring cup. Pour batter into cones, filling less than two-thirds full. Dont overfill. 2. Bake cupcakes until a toothpick inserted in centers comes out clean, about 20 minutes. Cool completely. Decorating the Cones 1. In the top of a double boiler, heat chocolate and shortening, stirring, until melted, about 2 minutes; remove from heat and stir. Using a pastry brush, brush mixture onto wide "collars" of cones; roll in sprinkles. Repeat with remaining cones, rolling in candy, nuts or colored sugar. Let stand for 10 minutes. 2. In a small saucepan, combine confectioners sugar and cornstarch over medium-high heat. Slowly stir in 3/4 cup cream. Bring mixture to a boil, stirring constantly; reduce heat. Simmer mixture until it begins to thicken. Pour the mixture into a bowl; cool slightly, about 5 minutes. Add vanilla. Refrigerate mixture until it is completely cooled, about 15 minutes.

3. In a large chilled bowl, using an electric mixer set on medium speed, beat the remaining cream until soft peaks form, about 3 minutes. Add the cornstarch mixture, a little at a time, beating constantly until stiff peaks form, about 1 minute longer. 4. Spoon the whipped cream topping into a pastry bag fitted with a large star tip. Pipe topping in swirls on the tops of the cones. Top the whipped cream topping on each cone with a candy-coated chocolate. Serve the ice-cream cone cupcakes immediately or refrigerate for up to 24 hours.

Peaches n Cream Cheesecakes

Recipe Rating:

These adorable fruit-topped mini cheesecakes are super with a cup of coffee or tea after dinneror anytime.

For the Crust 1 cup graham cracker crumbs 3 tablespoons butter, melted 2 tablespoons sugar For the Filling 1/2 cup heavy cream 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 2 large eggs 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract For the Topping 1/2 cup peach or apricot preserves 3 small peaches, sliced 1 kiwifruit, peeled and sliced

Preparation Time: 45 minutes Cooking Time: 25 minutes Serves 12

Making the Crust 1. Preheat oven to 325F. Line 12 muffin cups with paper liners. 2. In a medium bowl, combine graham cracker crumbs, butter and sugar; mix well. Divide mixture among muffin cups and press firmly into bottoms with a spoon. 3. Bake until golden, about 5 minutes. Transfer pan to a wire rack and let cool while making the filling. Making the Filling 1. In a small bowl, using an electric mixer set on high speed, beat cream until stiff peaks form; set aside. 2. In another bowl, using an electric mixer set on medium speed, beat cream cheese until smooth and fluffy. Add sugar and beat until smooth. Beat in eggs, one at a time, just until blended. Stir in lemon peel and vanilla; fold in whipped cream. Spoon filling into cups. 3. Bake cheesecakes until set, about 25 minutes. Transfer pan to wire rack; cool completely. Cover loosely with plastic wrap and refigerate at least 4 hours or overnight.

Making the Topping 1. Just before serving, remove cakes from paper liners. Force preserves through sieve with a wooden spoon. Heat until melted. Arrange fruit on top of cheesecake; brush with preserves.

Peanut Butter-Chocolate Cake

Recipe Rating:

Sweet and moist, this is the perfect cake for peanut butter and chocolate lovers. 2 cups all-purpose flour 1/4 cup sifted unsweetened cocoa powder 2 tablespoons baking powder 1/8 teaspoon salt 2 cups firmly packed brown sugar 1 cup peanut butter, softened 2/3 cup butter, softened 6 large eggs 2 teaspoons vanilla extract 3/4 cup milk For the Icing and Garnish 1 1/2 cups peanut butter, softened 3/4 cup honey, at room temperature 2/3 cup confectioners sugar 6 tablespoons (3/4 stick) butter, softened 1 cup chopped peanuts (4 ounces) Preparation Time: 30 minutes plus cooling Baking Time: 50-55 minutes Serves 12

1. Preheat oven to 350F. Grease two 9- inch round cake pans. Dust with flour; tap out excess. 2. Sift together flour, cocoa powder, baking powder, and salt. 3. Beat together brown sugar, peanut butter, and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. At low speed, alternately beat flour mixture and milk into batter. Pour batter into prepared pans; smooth tops. 4. Bake cakes until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Transfer pans to wire racks to cool for 10 minutes. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racks to cool completely. 5. To prepare icing, beat together peanut butter, honey, confectioners sugar, and butter at medium speed until blended and smooth. Reserve about 1 cup icing. 6. Place 1 cake layer on a serving plate. Spread top with one-quarter of remaining icing. Top with second cake layer. Spread remaining icing on top and sides of cake.

7. Using a pastry bag fitted with a star tip, pipe reserved icing into rosettes on top of cake. Arrange nuts on rosettes and around bottom of cake.

Pumpkin Spice Roll

Recipe Rating:

This pretty cake roll is a nice dessert alternativeor additionto the traditional Thanksgiving favorites of pumpkin and mincemeat pie. 3 large eggs 1 cup granulated sugar 1 cup canned pumpkin 1 teaspoon lemon juice 1 cup all-purpose flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup chopped pecans 1 1/2 cups confectioners sugar 8 ounces cream cheese, softened 4 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Preparation Time: 30 minutes Baking Time: 15 minutes Serves 8

1. Preheat oven to 375F. Grease a jelly-roll pan. Beat eggs, sugar, pumpkin and lemon juice in a large bowl. Combine flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Stir flour mixture into egg mixture. Spread in pan. 2. Sprinkle pecans over batter; bake 15 minutes. Dust a kitchen towel with 1/4 cup confectioners sugar. Invert cake onto towel. Dust with 1/4 cup confectioners sugar. Starting with a long edge, roll up cake with the towel jelly-roll style. 3. Allow cake to cool. Meanwhile, beat remaining 1 cup confectioners sugar, cream cheese, butter and vanilla in a small bowl until blended. 4. When cake is cool, unroll and remove towel. Spread cream cheese mixture evenly over cake. Reroll cake to enclose filling. Place cake on a serving plate. Chill or freeze until filling is firm.

Seasons Greetings Fruit Cake

Recipe Rating:

For the ultimate holiday treat, serve this fruit- and nut-studded favorite with a special bourbon sauce. 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 cups golden raisins 3 cups dried currants or dark raisins 1 cup chopped candied orange peel 1 cup chopped candied citrus peel 2 tablespoons chopped candied ginger 1 1/2 cups (3 sticks) butter, softened 1 1/2 cups firmly packed brown sugar 6 large eggs 1 cup chopped, slivered almonds, toasted (4 ounces) 1 cup chopped pecans (4 ounces) 3 tablespoons dark rum or rum extract For the Sauce 2 cups confectioners sugar 1/2 cup (1 stick) butter, softened 1/8 teaspoon salt 2 tablespoons bourbon or rum extract Preparation Time: 30 minutes plus standing, cooling and chilling Cooking Time: 2 1/2 hours Serves 16

1. Mix together flour, salt, nutmeg, and allspice. 2. In a large bowl, soak raisins, currants, orange peel, citrus peel, and ginger in enough boiling water to cover. Let stand for 10 minutes. 3. Drain fruit; discard soaking liquid. Toss fruit with 2 to 3 tablespoons of flour mixture. 4. Preheat oven to 300F. Grease a 10-inch tube pan. Line pan with waxed paper; grease paper.

5. Beat together butter and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, beat remaining flour mixture into butter mixture, 1/2 cup at a time, until well blended. Stir in fruit, nuts, and rum. 6. Spoon batter evenly into prepared pan; smooth top. Cover loosely with aluminum foil. Bake cake for 2 hours. Remove foil. Bake cake until a toothpick inserted near the center comes out clean, 30 minutes more. 7. Transfer pan to a wire rack to cool slightly. Loosen cake by running a metal spatula around sides of pan. Transfer cake to a rack to cool completely. Remove waxed paper. Wrap cake in plastic wrap. Chill for 24 hours. 8. To prepare sauce, beat together sugar, butter, and salt until light and fluffy. Stir in bourbon. Chill before serving.

Silver Christmas Tree Cakes

Recipe Rating:

Instead of milk and cookies, offer one of these elegant trees as a gift for Santa. Hell leave with a smile!

For the Cakes 1 1/2 cups egg whites (10-12 large eggs) 1 1/2 cups sifted confectioners sugar 1 cup sifted all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1 cup granulated sugar For the Frosting and Decorations 1/4 cup prepared vanilla frosting or whipped cream confectioners sugar green or silver drages Special Aids 17- x 11-inch jelly-roll pan 4-inch, 3 1/4-inch, 2 1/2-inch and 1 3/4-inch star-shaped cookie cutters kitchen scissors fine mesh sieve pastry bag fitted with a small round tip Preparation Time: 45 minutes plus cooling Baking Time: 15 minutes Serves 4

Making the Cakes 1. Preheat oven to 350F. In a large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift together confectioners sugar and flour twice; set aside. 2. Add cream of tartar and vanilla to egg whites; using an electric mixer set on medium speed, beat until soft peaks form, about 2 minutes. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form, about 3 minutes. 3. Sift one-quarter of flour mixture over egg-white mixture; gently fold into egg-white mixture. Continue sifting and folding in remaining flour mixture, one-quarter at a time. Spoon batter into an ungreased 17- x 11-inch jelly-roll pan. 4. Bake cake until top springs back when pressed, about 15 minutes. Transfer the pan to a wire rack to cool completely. Assembling and Decorating the Cakes 1. Cut out 4 stars with each star-shaped cookie cutter, for a total of 16 cake cutouts;

transfer to a wire rack. 2. Remove cake scraps from the pan. Using kitchen scissors, cut four 3/4- inch squares from cake scraps; trim corners to make rounds. Transfer cutouts to the rack. Using a fine mesh sieve, dust cakes with confectioners sugar. Dust 4 serving plates with confectioners sugar. 3. Holding cakes by the edges, make a stack of stars on each prepared plate, using 1 cake of each size and stacking from largest to smallest. Top each cake stack with a cake round. 4. Spoon frosting into a pastry bag fitted with a small round tip; pipe a dot at each point of each star. Top each frosting dot with a drage; serve cakes immediately.

Spooky Spiderweb Cake

Recipe Rating:

Eeeeek! Little goblins, ghosts and ghouls will go ga-ga over this great Halloween cake! 1 package (18.25 ounces) white cake mix 1 can (16 ounces) vanilla frosting Red and yellow food coloring 1 tube (.68 ounce) black decorating gel 2-3 black licorice laces 4 large black gumdrops Preparation Time: 30 minutes Baking Time: 28-38 minutes Makes 12 servings 1. Preheat oven to 350F. Grease and flour a 13- x 9-inch baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake cake until toothpick inserted in center comes out clean, 28-38 minutes. Cool completely in pan on a wire rack. 2. Set aside 1/2 teaspoon vanilla frosting. Place remaining frosting in a medium bowl. Add red and yellow food coloring, a few drops at a time, until orange color is reached. Frost cake with orange frosting. Pipe spiderweb, using black decorating gel, on top of cake. 3. Cut eight 1 1/4-inch pieces of licorice lace for each spider. Make 4 holes with a wooden skewer on each side of each gumdrop. Insert 4 pieces of licorice into each side of gumdrops for legs. Make eyes with small dots of reserved vanilla frosting using a toothpick. Add dots of black gel for centers of eyes. Place spiders on cake.

Stained Glass Cake

Recipe Rating:

To personalize this holiday creation, pipe on the shapes of your most treasured ornaments or change the star to match your own tree topper. Using colored pencils or markers and white paper, work out your color pattern ahead of time. It isnt easy to erase decorating gels from the cake! 1 package (18 1/4 ounces) white cake mix 3 large eggs 1 cup milk 1/4 cup vegetable oil 1 can (16 ounces) plus 1 cup vanilla frosting, divided 1 cup dark chocolate frosting 2 tubes (.68 ounce each) red decorating gel 2 tubes (.68 ounce each) green decorating gel 1 tube (.68 ounce) yellow decorating gel 1 tube (.68 ounce) blue decorating gel

Preparation Time: 45 minutes Baking Time: 30-35 minutes Serves 12

1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans. Combine cake mix, eggs, milk and oil; pour batter into prepared pans. Bake cakes until a toothpick inserted in center comes out clean, 3035 minutes. Transfer pans to wire racks; cool for 10 minutes. Turn cakes onto racks; cool completely. 2. Place a wire rack on a baking sheet. Using a large knife, trim tops of cakes to make level. Transfer 1 cake to the rack. Spread with 3/4 cup vanilla frosting. Top with remaining layer. Spread 1 1/2 cups vanilla frosting on sides. 3. Place remaining vanilla frosting in a glass measuring cup. Microwave on HIGH for 10 seconds; stir. Continue heating at 10-second intervals until frosting is thick and creamy. Pour frosting over entire cake starting from center; using a spatula, spread to cover cake sides. Let stand until frosting is dry, about 30 minutes. 4. Place the template (see Tip, below) on top of the cake. Using a toothpick, trace the design onto the frosting.

5. Spoon chocolate frosting into a resealable plastic bag; snip off 1 corner. Pipe along traced lines.

6. Pipe chocolate frosting in stained glass shapes; pipe gel within lines. Using a paint brush, distribute gel evenly.

T-Shirt Cake

Recipe Rating:

Present this cake on Dads birthday or Fathers Day, decorated in the colors of his favorite team or alma mater. 1 package (18 1/4 ounces) carrot cake mix For the Frosting 4 ounces cream cheese, softened 1/3 cup butter or margaine, softened 3 1/2 cups confectioners sugar 1 1/2 teaspoons vanilla extract For the Decorations 1 tube (4.25 ounces) yellow decorating icing 1 tube (4.25 ounces) green decorating icing Special Aids serrated tips medium plain tip medium star tip

Preparation Time: 1 hour plus cooling Baking Time: 35-40 minutes Serves 10

Baking the Cake 1. Preheat oven to 350F. Grease and flour a 13 x 9-inch baking pan. 2. Prepare cake mix and bake according to package directions. Transfer the pan to a wire rack; cool for 10 minutes. Turn cake onto the rack; cool completely. Making the Frosting 1. In a large bowl, using an electric mixer set on medium speed, beat cream cheese and butter until fluffy, about 1 minute. Add sugar to cream cheese mixture, a little at a time, beating well after each addition; add vanilla. Beat until smooth and fluffy, about 2 minutes longer. Assembling and Decorating the Cake 1. Using a small sharp knife, cut a half-circle, approximately 4 inches wide and 2 inches deep, from top (short side) center of cake; discard. Cut a 2-inch strip from the bottom (short side) of cake. Holding the knife at an angle, cut strip in half diagonally to form sleeves; set aside. 2. Transfer large portion of cake to a serving platter. Spread a little frosting on the diagonally-cut side of each cake sleeve. Attach diagonally-cut sides of sleeves to the "shoulders" of cake. Spread frosting over entire cake (frost cut surfaces carefully to avoid crumbs). 3. Attach serrated tips to icing tubes; pipe trim on neck, seams and sleeves. With yellow icing, pipe "1" in center of shirt; attach the plain tip and pipe "#". Attach star tip to green

icing; pipe "DAD" below the number.

Thanksgiving Turkey Cake

Recipe Rating:

Little pilgrims will be thankful when a another turkey appears for dessert this Thanksgiving! Use our handy turkey template (see tip below) as a guide to shape the cake.

For the Cake 1 package (18 1/4 ounces) yellow cake mix For the Frosting 8 cups confectioners' sugar 1 1/2 cups (3 sticks) butter, at room temperature 1 cup vegetable shortening 1/4 cup milk 1 1/2 teaspoons vanilla extract yellow, orange and red food coloring pastes 1 bag (12 ounces) semisweet chocolate chips, melted For the decorations 5 ladyfinger cookies 1/3 cup sliced almonds 1 blue candy-coated chocolate piece 1 brown mini candy-coated chocolate piece candy corn red fruit leather strip Preparation Time: 1 hour plus cooling Baking Time: 35 to 40 minutes Serves 10-12

Baking the Cake 1. Preheat oven to 350F. Grease and flour a 13 x 9-inch baking pan. 2. Prepare cake mix and bake according to package directions. Transfer the pan to a wire rack; cool for 10 minutes. Turn cake onto the rack; cool completely. Preparing the Frosting 1. In a large bowl, using an electric mixer set on low, beat confectioners sugar, butter, shortening, milk and vanilla extract until creamy, about 5 minutes. 2. Place 3 cups of frosting in 3 separate bowls; tint 1 bowl yellow, 1 bowl orange and another bowl red. Add melted chocolate to remaining frosting; mix until combined. Set aside frostings until ready to use. Decorating the Cake

1. Transfer the cake to a serving platter. Place the template (see tip below) on top of the cake and cut out the turkey shape; place strips of waxed paper around edges of cake. Using a small offset spatula, apply chocolate frosting to ladyfingers and attach to cake.

2. Place the yellow, orange and red frostings in large resealable plastic bags; snip off 1 corner of each bag. Pipe the red frosting across the top third of the ladyfingers and cake. Repeat piping in thirds with orange and yellow frosting. Use orange frosting for the "beak." Frost remainder of cake with chocolate frosting. Using a fork, drag tines through frosting to create the "feathers." 3. Arrange sliced almonds along the bottom of the "feathers" and under the "beak" of the cake. 4. Place blue candy-coated chocolate on cake for an "eye;" add a dot of yellow frosting. Place brown mini candy-coated chocolate piece above the "beak." Arrange candy corn at bottom of cake for "feet." Cut fruit leather strip in a wavy pattern for the "wattle;" attach above the beak. Outline the "beak" with chocolate frosting.

Toasted Coconut Cake

Recipe Rating:

The double coconut flavor in the batter and the frosting makes this tasty cake a perfect dessert on a hot summer night or for a luau or Caribbean-theme dinner.

For the Cake 3 large eggs 1/4 cup vegetable shortening 1/4 cup (1/2 stick) butter or margarine, softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1 cup unsweetened coconut milk For the Frosting 1 package (7 ounces) shredded, sweetened coconut, divided 1 1/4 cups light corn syrup 2 large egg whites 1/2 teaspoon vanilla extract Preparation Time: 1 hour Baking Time: 30-35 minutes Serves 12

Making the Cake 1. Preheat oven to 350 F. Grease two 9-inch round cake pans; dust with flour. In a large bowl, using an electric mixer set on high speed, beat eggs, shortening, butter, sugar and vanilla and almond extracts until smooth, about 1 minute. 2. In a medium bowl, combine flour, baking powder and salt. 3. Using an electric mixer set on low speed, beat flour mixture and coconut milk into egg mixture until blended. Beat on high speed for 1 minute. Pour batter into prepared pans. 4. Bake until a toothpick inserted in center of cake comes out clean, 30?35 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn cakes onto wire racks; cool completely. Making the Frosting 1. Set aside 3/4 cup of the coconut. Spread remaining coconut in a thin layer on a baking sheet. Bake, stirring once, until toasted, about 8 minutes. Set aside and let cool. 2. In a small saucepan, bring corn syrup to a boil. In a large bowl, using an electric mixer set

on medium speed, beat egg whites until soft peaks form. On high speed, drizzle hot corn syrup into egg whites in a thin, steady stream; add vanilla and beat until stiff peaks form. 3. In a small bowl, combine remaining coconut with 1 1/3 cups frosting. Frosting the Cake 1. Place one cake layer on a serving plate. Spread with coconut frosting mixture. Top with remaining cake layer. 2. Cover top and sides of cake with remaining frosting. Press toasted coconut into frosting on cake top and sides.

Tuxedo Grooms Cake

Recipe Rating:

A Southern wedding tradition, the grooms cake is often decorated to match the grooms attire or his favorite pastime.

For the cake 1 package (18 1/4 ounces) devil's food cake mix For the Chocolate Ganache 1 cup whipping cream 1/4 cup light or dark corn syrup 16 squares (1 pound) semisweet chocolate, chopped 1/4 cup (1/2 stick) butter 2 teaspoons vanilla extract For the Decorations 1/4 cup whipping cream 2 tablespoons sugar 1 small flower, such as a carnation Special Aids small resealable plastic bag pastry bag fitted with a small star tip Preparation Time: 45 minutes plus standing Baking Time: 30 minutes Serves 16

Making the Cake 1. Prepare cake mix as package directs in two 8-inch square baking pans. Cool. Decorating the Cake 1. In a medium saucepan, heat cream and corn syrup over medium heat until mixture boils; remove from heat. Add chocolate and butter. Stir well; let stand for 2 minutes. Whisk in vanilla. Pour ganache into a medium bowl. Press plastic wrap onto surface; let cool to room temperature, about 30 minutes. 2. If desired, trim opposite sides of each cake to form equal-sized rectangles. Cut each cake in half horizontally. Transfer 1 layer to a platter and spread 1/3 cup ganache on top. Top with the second cake layer. Repeat layering, placing final cake layer on top. 3. Spoon 1/4 cup ganache into a plastic bag; snip off 1 corner and set aside. Spoon another 1/4 cup ganache into the pastry bag; set aside. Spread remaining ganache over the top and sides of the cake. Chill for 15 minutes. 4. In a small bowl, using an electric mixer set on high speed, beat cream and sugar until soft peaks form, about 2 minutes. Using a spatula, spread cream in a V-shape on cake for the shirt.

5. Using ganache in plastic bag, pipe on a bow tie, 4 buttons and lapels. Pipe ganache around bottom and place flower on lapel.

Upside-Down Pineapple Cake

Recipe Rating:

Weve turned tradition upside down and cut the fat from this classic. Try it for brunch - it makes a great coffee cake! 3 tablespoons firmly packed light brown sugar 1 tablespoon reduced-fat margarine, melted 7 unsweetened canned pineapple rings, 1/3 cup juice reserved, divided 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup unsweetened applesauce 1/2 cup granulated sugar 3 egg whites, lightly beaten 1/2 teaspoon vanilla extract Preparation Time: 20 minutes plus cooling Baking Time: 30 to 35 minutes Serves 10

1. Preheat oven to 350F. In a 9-inch round cake pan, combine brown sugar and margarine. Stir in 2 teaspoons of pineapple juice until syrupy and evenly distribute in bottom of pan. Arrange pineapple rings in a single layer over brown sugar mixture. 2. In a large bowl, combine flour, baking powder, and salt. Mix well. 3. In a medium bowl, combine applesauce, granulated sugar, egg whites, vanilla, and remaining pineapple juice. Mix well. Using an electric mixer set on medium speed, beat applesauce mixture into flour mixture until smooth. 4. Pour batter over pineapple rings in prepared pan. Bake until a toothpick inserted in center comes out clean, about 30 to 35 minutes. Cool slightly in pan on a wire rack. Invert cake onto a serving plate. Serve warm or at room temperature.

Vampire Bat Cake

Recipe Rating:

This scary cake will satisfy everyones craving for tricks of treats on Halloween night!

For the Cake 1 1/2 cups all-purpose flour 1 cup sugar 6 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup warm water 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon white vinegar For the Frosting and Decorations 1 1/2 cups prepared dark chocolate frosting (from a 16-ounce can) 2 black gel candies 1 piece (3 inches) black licorice lace 1 large black gumdrop 2 pieces candy corn Preparation Time: 40 minutes plus cooling Baking Time: 2535 minutes Serves 8

Making the Cake 1. Preheat oven to 350F. Grease and flour a 4-inch ramekin and a 9-inch round cake pan. In a medium bowl, combine flour, sugar, cocoa, baking soda and salt. 2. In a large measuring cup, mix water, oil, vanilla and vinegar; stir into flour mixture. Pour 1/2 cup batter into the prepared ramekin. Pour remaining batter into the prepared cake pan. 3. Bake the ramekin until a toothpick inserted in the center comes out clean, 2025 minutes; transfer the ramekin to a wire rack. Bake cake until a toothpick inserted in the center comes out clean, 510 minutes longer. Transfer the pan to a wire rack to cool for 5 minutes; turn cakes onto the rack to cool completely. Frosting and Decorating the Cake 1. Cut 9-inch cake in half crosswise and transfer, rounded-sides up, to a large cake board or platter; place in a "V" shape for wings. Using a 2 1/2-inch glass or round cookie cutter, Cut three 1-inch-deep scallops in bottom of wings.

2. Frost wings with chocolate frosting. Center the 4-inch cake on top of the wings for the head; Frost small cake. With a small metal spatula, make curved lines along length of wings.

3. Place 2 black gel candies on head for eyes. Cut two 1-inch pieces of licorice lace for eyebrows. Use remaining licorice for the mouth.

4. Cut black gumdrop in half crosswise; using frosting, attach gumdrops to top of head for ears. Trim the white tips off 2 candy corns and attach to mouth for fangs; serve.

Wicked Witch Cupcakes

Recipe Rating:

Make these spooky witches more frightening by attaching colored-construction paper arms, legs and pointy shoes to cupcake liners.

For the Cupcakes 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 1/4 cups milk 1 1/2 cups prepared vanilla frosting, tinted with green food coloring For the Hats 2 1/2 cups prepared vanilla frosting 1/2 cup milk food coloring 12 sugar cones 1 box rolled fruit leather For the Faces rolled fruit leather candy corn candy-coated chocolates Preparation Time: 45 minutes Baking Time: 20 minutes Makes 12 Cupcakes

Making the Cupcakes 1. Preheat oven to 350F. Grease a muffin pan or use paper liners. 2. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Mix well. 3. In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately beat in flour mixture and milk until blended. Divide batter among prepared muffin cups,

filling each about two-thirds full. 4. Bake until a toothpick inserted in center of cupcakes comes out clean, about 20 minutes. Transfer pan to a rack; cool completely. Frost cupcakes with green frosting. Making the Hats 1. In a small bowl, combine frosting, milk and food coloring. Mix well. Spoon frosting over cone. Place on waxed paper until almost set. 2. Unroll fruit leather and cut out shapes using 1-inch cookie cutters. Press shapes onto frosted cones. Decorating the Cupcakes 1. Place hats on cupcakes. Make faces using fruit leather for mouth, candy corn for nose and chocolate candies with piped frosting for eyes.