Chocolate Turtle Cheesecake I

Ingredients

• 2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter, melted
• 1 (14 ounce) package individually wrapped caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Cupcake Graveyard

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 2 (16 ounce) packages vanilla frosting
• 3/4 cup chocolate sandwich cookie crumbs
• 24 chocolate covered graham cracker cookies

Directions

1. Prepare and bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Nutritional Information

Amount Per Serving Calories: 312 | Total Fat: 12.4g | Cholesterol: 0mg

Black Magic Cake

Ingredients

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

Directions

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

Nutritional Information

Amount Per Serving Calories: 155 | Total Fat: 5.5g | Cholesterol: 18mg

Worm Cake

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 3 cups chocolate cookie crumbs
• 1 (16 ounce) package prepared chocolate frosting
• 1 (16 ounce) package gummi worms

Directions

1. Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Nutritional Information

Amount Per Serving Calories: 300 | Total Fat: 8.7g | Cholesterol: < 1mg

Halloween Layer Cake

Ingredients

• 1 3/4 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups white sugar
• 1/3 cup shortening
• 1 cup buttermilk
• 3 egg whites
• 4 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon butter
• 1/3 cup butter, softened
• 1 1/2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 egg yolk
• 4 cups sifted confectioners' sugar
• 1 tablespoon orange juice
• 2 teaspoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
2. Sift together the flour, baking soda, salt, and white sugar.
3. Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.
5. To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Nutritional Information

Amount Per Serving Calories: 251 | Total Fat: 8.6g | Cholesterol: 17mg

Chocolate Web Cake

Ingredients

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 1 1/4 cups evaporated milk
• 2 eggs
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 1/3 cups shortening
• 1 1/3 cups white sugar
• 3/4 cup evaporated milk
• 2 teaspoons vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Grease two 9 inch round cake pans.
2. Sift flour, baking powder, salt, baking soda and 1 1/2 cups of the white sugar together in a large mixing bowl. Add 1/2 cup of the shortening and 1-1/4 cup of the evaporated milk. Beat at medium speed with an electric mixer for 2 minutes. Beat in the eggs and beat for 2 minutes longer. Spread the batter evenly into the prepared pans. Drizzle 1 square of the melted chocolate in a spiral on top of each cake. Feather lines with a knife to form a web pattern.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes then remove from pans and let cakes cool completely.
4. To Make Filling: Combine the 2 squares unsweetened melted chocolate, 1 1/3 cups shortening, 1 cup white sugar, 3/4 cup evaporated milk and the vanilla together and beat with an electric mixer until smooth.
5. To Assemble Cake: Cut each cooled cake layer in half horizontally. Spread 1/4 of the filling between each layer making a 4 layer cake with a web design on top. Frost sides with the remaining filling.

Nutritional Information

Amount Per Serving Calories: 571 | Total Fat: 37.2g | Cholesterol: 35mg

Spiderweb Pumpkin Cheesecake

Ingredients

• 1 3/4 cups chocolate wafer crumbs
• 1/4 cup butter or margarine, melted
• FILLING:
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons cornstarch
• 3 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• TOPPING:
• 2 cups sour cream
• 3 tablespoons sugar
• 2 teaspoons vanilla extract
• SPIDERWEB GARNISH:
• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 1/3 cup water
• 4 (1 ounce) squares semisweet chocolate, melted

Directions

1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Pumpkin Cake

Ingredients

• 1 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Nutritional Information

Amount Per Serving Calories: 353 | Total Fat: 16.3g | Cholesterol: 40mg

White Chocolate Raspberry Cheesecake

Ingredients

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

White Chocolate Raspberry Cheesecake

Ingredients

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Canary cake recipe

You’ll probably prefer crème fraîche to the tinned evaporated milk we poured on to it in Lanzarote

125g (4½oz) unskinned almonds

4 large free-range eggs, separated

75g (2¾oz) golden caster sugar

finely grated rind of 2 large oranges

2 tbsp warm water

pinch of salt

butter for greasing

For the syrup and topping

juice of 2 large oranges

juice of ½ lemon

75g (2¾oz) demerara sugar

1 level tsp ground cinnamon

3 small firm bananas

Heat the oven to 180°C/350°F/gas mark 4. Butter a 20cm (8in) round cake tin and line the bottom with a disc of buttered baking parchment.

Put the almonds in a food processor and grind finely. Whisk the egg yolks with the caster sugar and orange rind until pale. Gradually whisk in the almonds, followed by the water.

In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, gently fold into the yolk mixture. Turn the mixture into the tin and bake in the centre of the oven for 45 to 55 minutes until resistant to a light touch in the centre.

Strain the orange and lemon juices into a pan and add the demerara sugar and cinnamon. Stir over a low heat to dissolve the sugar, then turn up the heat and boil for five minutes. Remove from the heat and leave to cool.

When the cake is cooked, remove from the oven but leave it in the tin for 10 minutes. Loosen the sides with a knife and turn out on to a plate. Peel the bananas, slice and arrange in a jumble on top. Spoon over the syrup, allowing it to trickle down the sides.

Coffee Crumb Cake

Ingredients:

1 cup sugar
½ cup butter at room temperature
2 eggs, beaten
2 cups sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (I use pecans)
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup whole cranberry sauce (see photo)
1 Angel food cake pan (see photo)

Cream together the butter and sugar then add the eggs, sour cream and vanilla.

Add the flour, baking powder and baking soda and combine. This mixture will get a little

heavy, so break out a mixer or a strong spoon to stir with. Combine well.

Next, pour only about 1/3 of the batter into the very well greased angel food cake pan.

Sprinkle ½ of the nuts, cinnamon and brown sugar into the pan on top of the batter you just
poured. Then add about ½ of the cranberry sauce too, in very small amounts, but be careful. If
you put in too much cranberry sauce at this point the cake will be too mushy. This will make a
nice delicious center of the cake. After all this then pour in all the rest of the batter then top it all
off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.

Bake at 350 degrees for about 45 minutes and enjoy!

Cherry Cheesecake Pie

Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling, chilled
1/2 cup lemon juice
1 teaspoon vanilla extract
Directions
In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

Nutritional Information
Amount Per Serving Calories: 493 Total Fat: 21.5g Cholesterol: 47mg

Cheesecake Cookie Cups

Ingredients
12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 ounce) package cream cheese
1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
PLACE one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Nutritional Information
Amount Per Serving Calories: 288 Total Fat: 13.3g Cholesterol: 48mg

Poke Cake

Ingredients
1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored gelatin mix
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed
Directions
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

Nutritional Information
Amount Per Serving Calories: 384 Total Fat: 14.1g Cholesterol: 0mg

Wedding Cake

Ingredients
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Nutritional Information
Amount Per Serving Calories: 264 Total Fat: 11.3g Cholesterol: 86mg

Ingredients

* 1/4 cup butter
* 2 cups confectioners' sugar
* 2 teaspoons vanilla extract
* 4 egg yolks
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (9 inch) angel food cake
* 6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
* 1/2 cup pecan halves

Directions

1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
2. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 540 Total Fat: 22.9g Cholesterol: 94mg

Butter Brickle Frozen Delight

Ingredients
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar

1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
Bake 6 minutes, until set. Cool completely.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Nutritional Information
Amount Per Serving Calories: 570 Total Fat: 30.5g Cholesterol: 66mg

Surprise Cake

Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9x13 inch pan

Ingredients
2 cups white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
1/2 teaspoon cayenne pepper

1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, combine sugar, flour and salt. Set aside.
In a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. Remove from heat. Add to flour mixture and beat until smooth.
In a separate bowl, Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well. Pour batter into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Allow to cool.
For the Frosting: Melt 1/4 cup butter, add 1/3 cup cocoa. Add confectioners sugar, milk and vanilla. Mix until smooth and free of lumps.
Spread frosting on the cooled cake. Cut into squares and serve. Ask your company if they can guess what is in it, they never will.

Nutritional Information
Amount Per Serving Calories: 249 Total Fat: 11.4g Cholesterol: 46mg