Peanut-Topped Devil's Food


1 package 2-layer-size devil's food cake mix (I do homemade)
4 tablespoons butter or margarine
1/4 cup peanut butter
2/3 cup brown sugar
1 cup coarsely chopped salted peanuts


Prepare cake mix (according to directions) and bake in greased and floured 13x9x2 inch baking dish. Cream together butter/margarine, peanut butter and brown sugar. Stir in nuts. Spread mixture over warm cake. Broil 5 to 6 inches from top burner for 5 minutes or till frosting is bubbly. Serve warm.

Raspberry Fudge Cake

1 C. All Purpose Flour
3/4 t. Baking Powder
1/4 t. Salt
4 oz. Unsweetened Chocolate Squares
4 oz. Semisweet Chocolate Squares, divided
3/4 C. Butter or Margarine
3/4 C. Sugar
1 C. Seedless Raspberry Jam, divided
1/4 C. Cherry Liqueur or Maraschino Cherry Juice
3 large Eggs
1 T. Butter or Margarine
Fresh Mint Sprigs for Garnish

Grease a 9-inch springform pan, and dust with cocoa, set aside.

Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.

Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.

Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.

To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.

Paul Newman's Chocolate Orange Angel Food Cake


4 ounces orange-flavored dark chocolate
12 large egg whites
1 cup all-purpose flour
1 1/4 cups sugar, divided
1/2 teaspoon salt
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 tablespoon orange rind, grated or freshly chopped


Preheat the oven to 350°F.

Make sure a 10" x 4" tube pan is clean, dry and free of grease.

Grate the chocolate bars on the fine holes of a cheese grater, NOT a
teeny-holed citrus grater.

(Make sure you do find orange-flavored dark chocolate-- it is not very
difficult to find, and absolutely essential to the recipe).

Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.

Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of
waxed paper.

Sift them together a total of three times.

Beat the egg whites until frothy.

Add the lemon juice and continue beating.

Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites
and continue beating at medium speed until the egg whites are glossy and
form soft peaks that bend over at the top.

Do not overheat, or the egg whites will lose their volume.

Sift 1/4 cup of the dry ingredients over the egg whites and fold.

Gently stir in the vanilla extract and orange rind.

Alternately fold in the chocolate and remaining dry ingredients, working in
small batches, until just incorporated.

Pour the batter into the tube pan and bake for 45 minutes, until the top is
lightly browned.

A knife inserted in the center of the cake should come out clean.

Remove from the oven and invert the pan.

Allow the cake to cool for 30 to 45 minutes.

Run a knife around the edges of the pan and tube to loosen the cake.

You can serve this as is, or with a little whipped cream, or ice cream--
whatever your heart desires.

Chocolate Caramel Pecan Cake


A rich dessert that chocolate lovers will fall for.


Cooking spray for baking (with flour)
1 box chocolate cake mix
3 egg whites
1-1/4 cups water
1/2 cup unsweetened applesauce
12 oz fat free caramel apple dip
1 cup chopped pecans
3 tbsp powdered sugar



Preheat oven to 350*F.
Spray a springform pan with cooking spray, preferably the kind with flour for baking.
Mix cake mix, egg whites, applesauce, and water.
Pour half the cake mixture into the pan.
Bake 15 min or until done.
When done, top with caramel dip.
Pour remaining cake mixture on top of caramel and top with pecans.
Bake 25 minutes or until done.
When cool, remove from pan and dust with powdered sugar.

Earl Grey Chocolate Pudding Cake


2 Earl Grey tea bags
1 c boiling water
3/4 c brown sugar
3 Tbsp cocoa
Cake:
3/4 c cake flour
2 ts cocoa
1 ts baking powder
1 egg
1/3 c sugar
3 Tbsp butter; melted
1/3 c milk
1 ts vanilla

Instructions

Place tea bags in heatproof bowl; pour boiling water over. Let steep 8
minures. Remove and discard tea bags. Stir in brown sugar and cocoa.

Sift flour with remaining cocoa and baking powder in separate bowl.

In large bowl, combine egg with sugar, melted butter, milk and vanilla.

Stir flour mixture into egg mixture. Spread in buttered 8-inch square
baking dish. Pur tea mixture on top.

Bake 25 minutes in preheated 350F oven. Cool 5 to 10 minutes. Serve
warm.

Makes 8 - 10 servings.