Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Pineapple Upside-Down Cake (Shiloh)

Pineapple Upside-Down Cake

(from "Better Homes and Gardens New Cook Book", 1989, pg. 76 and pg. 77)

2 Tbsp. margarine or butter

1/3 c. packed brown sugar

1 8-ounce can pineapple slices, drained and halved

4 maraschino cherries, halved

Batter for Busy-Day Cake

Melt margarine in a 9x1 ½ inch round baking pan. Stir in sugar and 1 Tbsp. water. (I like to use pineapple juice instead of water.) Arrange pineapple and cherries in the pan. Prepare batter for Busy-Day Cake; spoon into the pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Serve warm. Serves 8.

Busy-Day Cake

1 1/3 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

2/3 c. milk

¼ c. margarine or butter, softened

1 egg

1 tsp. vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg,, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute.

Banana Cream Supreme (Karina A.)

-16 graham cracker squares (1 1/4 cups crushed)
-1/4 cup butter or margarine, melted
-3 Tbsp sugar
-1 container (12 oz) frozen whipped topping, thawed
-1 container (8 oz) sour cream
-1 pkg (3.4 oz) vanilla instant pudding and pie filling
-3 medium bananas, sliced
-2 Tbsp pecan halves, grated
-Strawberry fans (opt)

Finely crush graham crackers in resealable bag; place in mixing bowl. Add butter and sugar; mix well. Press onto bottom of springform pan. In another bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of filling over crust. Arrange sliced bananas over filling, then spread remaining filling over bananas. Grate pecans and sprinkle on top. Put in fridge for minimum of 30 minutes. When ready to serve, run small pearing knife around sides of dessert; carefully remove from pan. Garnish with strawberry fan if desired.

PRALINE TURTLE CAKE (Amber K)

PRALINE TURTLE CAKE

INGREDIENTS
1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s)(14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted

DIRECTIONS

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out
onto a cooling rack. Remove the paper and cool completely.
2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Serves
16