Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup Breakstone's or Knudsen Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 ounces) frozen Cool Whip Whipped Topping
2 Tablespoons Planters Sliced Almonds

Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on High 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Makes 18 servings


Helpful Tips

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

Mix 'n' Match

For a lighter variation to this cake use Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, Breakstone's Reduced Fat or Knudsen Light Sour Cream and Cool Whip Lite Whipped Topping.

Perfect Apple Pie

1 box (15 ounce) Pillsbury refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Sour Cream Coffe Cake

1 1/3 cup sugar, divided
1/2 cup chopped pecans
2 teaspoons cinnamon
1/2 cup (1 stick) butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (16 ounces) sour cream

Preheat oven to 325°F. Grease a 12-cup fluted tube pan. Combine 1/3 cup sugar, pecans and cinnamon. Set aside.

Place butter and remaining sugar in large bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extract; beat well. Combine flour, baking powder, baking soda and salt in small bowl. Add flour mixture and sour cream alternately to sugar mixture, ending with flour mixture.

Spoon half of batter into prepared pan. Sprinkle with half of pecan mixture. Add remaining batter and sprinkle with remaining pecan mixture.

Bake until toothpick inserted near center comes out clean, 45-55 minutes. Cool in pan on wire rack 15 minutes. Remove cake from pan. Cool completely on wire rack.


Helpful Tips

Be sure to grease the pan well with solid shortening. Loosen the edges around the coffee cake before removing it from the pan.

Mix 'n' Match

This coffee cake can be baked in a 9- X 5-inch loaf pan; increase the baking time by about 15 minutes.

Cream Cheese Danish

1 package (8 ounces) cream cheese softened
1/3 cup granulated sugar
1 Tablespoon lemon juice
2 tubes (8 ounces each) refrigerated crescent rolls
1/3 cup raspberry or strawberry jam
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-3 teaspoons milk

Preheat oven to 375°F. Cover baking sheet with parchment paper.

Mix cream cheese, granulated sugar and lemon juice in a small bowl. Unroll crescent rolls; separate into 8 rectangles. Press diagonal perforations together to seal. Spread the cream cheese mixture down length of each rectangle, dividing filling equally.

Fold both long edges of each rectangle over filling, leaving about 1/2-inch of filling uncovered. Pinch short edges of dough to seal. Place on prepared baking sheet.

Bake until lightly browned, about 20 minutes. Spoon 2 teaspoons jam down the length of each open-face Danish.

Mix confectioners' sugar and vanilla in a small bowl. Stir in milk, a little at a time, until icing is smooth and of drizzling consistency. Drizzle over warm Danishes.


Helpful Tips

These rolls are best served warm from the oven; if they have cooled before serving, rewarm at 375°F for 5 minutes.

Mix 'n' Match

For Danish "snails," pull edges of dough over filling; pinch to seal, making a filled tube. Shape into a spiral; bake. Spoon jam onto the center of each pastry; drizzle with icing.

Cream Cheese Berry Tart

1/2 cup slivered almonds
1/4 cup granulated sugar
1 1/3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese softened
2/3 cup confectioners' sugar
1 cup fresh rasberries
1 cup fresh blueberries


Preheat oven to 350°F. Place almonds and granulated sugar in a blender or food processor; process until almonds are finely ground.

Combine almond mixture, graham cracker crumbs and melted butter in a medium bowl; mix well. Press crumb mixture onto bottom and up side of a 10-inch tart pan with a removable bottom.

Bake crust until lightly golden, about 10 minutes. Place crust in a pan on a wire rack to cool completely.

Combine cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Spoon mixture into baked crust. Arrange raspberries and blueberries on top of cream cheese mixture. Chill tart until cold, 1-2 hours.


Helpful Tips

Blueberries and raspberries should be rinsed and patted dry with paper towels before arranging on the tart.

Mix 'n' Match

For a tart that is lower in fat and calories substitute light cream cheese for the regular cream cheese.

Hershey's Cocoa Cheesecake

Graham Crust (recipe follows)
2 packages (8 ounces each) cream cheese softened
3/4 cup plus 2 tablespoons sugar, divided
1/2 cup Hershey's Cocoa
2 teaspoons vanilla extract, divided
2 eggs
1 container (8 ounces) dairy sour cream
Fresh fruit, sliced

Prepare Graham Crust. Heat oven to 375°F.

Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust.

Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F.

Stir together sour cream, remaining 2 Tablespoons sugar and remaining 1 teaspoon vanilla in small bowl until smooth; spread evenly over top of cheesecake.

Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.

Makes 10 to 12 servings


Graham Crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cups sugar and 1/3 cup melted butter or margarine in small bowl. Press mixture onto bottom and halfway up side of 9-inch springform pan.

Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's semi-sweet chocolate chips into batter before pouring into crust. Bake and serve as directed.

Fruity Jell-O Cake

2 cups chopped strawberries
1 can (20 ounces) crushed pineapple, drained
1 package (8-serving size) or 2 packages (4-serving size each) Jell-O brand strawberry flavor gelatin
3 cups miniature marshmallows
1 package (2-layer size) white cake mix


Heat oven to 350°F.

Arrange fruit on bottom of 13 X 9-inch pan. Sprinkle with gelatin. Cover with marshmallows.

Prepare cake mix as directed on package, omitting the oil. Spread batter over mixture in pan.

Bake 50 to 55 minutes. Remove to rack; cool 15 minutes. Serve warm with thawed Cool Whip Whipped Topping, if desired.

Makes 24 servings


Helpful Tips

To easily remove the core and green hulls from fresh strawberries, push plastic drinking straw from the bottom of the berry straight through and out the top. Both the core and hull are removed in one motion.

Chocolate Toffee Crunch Fantasy

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
12 bars (1.4 ounces each) chocolate covered toffee bars, divided
3 cups whipping cream, chilled

Preheat oven to 350°F. Grease flour 10-inch tube pan.

Prepare, bake and cool bake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces. Whip cream until stiff peaks form. Fold candy pieces into whipped cream.

To assemble, place one split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

Makes 12 servings


Helpful Tips

To quickly chop toffee candy bars, place a few bars in food processor fitted with steel blade. Pulse several times until pea-size pieces form. Repeat with remaining candy bars.