Chocolate Cherry Fruitcake

INGREDIENTS:

2 cups granulated sugar
6 eggs, well beaten
3 cups all−purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1 (12 ounce) package semisweet chocolate pieces
2 cups chopped walnuts
1 cup golden raisins
2 cups coarsely ground dates
2 cups candied cherries, halved

PREPARATION:

Combine sugar and eggs. Beat lightly until creamy.

Sift together flour, baking powder and salt. Add chocolate pieces, nuts, raisins, dates and cherries to flour mixture. Add flour mixture to sugar and eggs. Spoon into greased 10−inch tube pan. Bake at 325 degrees F for 1 1/2 hours or until done when tested. Cool for 10 minutes and remove from pan to cool.

Root Beer Cake

INGREDIENTS:

1 cup granulated sugar
1/2 cup butter
1/2 teaspoon vanilla extract
1 teaspoon salt
2 eggs
2 cups all−purpose flour
1 tablespoon baking powder
2/3 cup root beer

Root Beer Frosting

1 package Pillsbury vanilla frosting mix
1 cup cold root beer

PREPARATION:

Combine all ingredients in a large mixer bowl. Blend at low speed, then beat 3 minutes at medium speed. Pour batter into a greased and floured 12 x 8−inch pan. Bake at 375 degrees F for 30 to 35 minutes. Cool, frost and store in the refrigerator.
Root Beer Frosting

Combine frosting mix and root beer in mixer bowl; blend well. Beat until thick and fluffy (4 to 5 minutes).

Chocolate Lava Cakes

INGREDIENTS:

Chocolate Lava Filling

3 ounces bittersweet chocolate, finely chopped
or semisweet chocolate
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Cakes

8 ounces bittersweet chocolate, finely chopped
1/4 cup hot coffee or water
1 1/2 teaspoons vanilla extract
3/4 cup all−purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
3 large eggs, separated

PREPARATION:

Topping

Cocoa powder for the tops
Ice cream or custard sauce for serving

These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark
puddle from the warm cakes. They're best served just out of the oven.

For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic.

Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid.

Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month.

For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4−ounce soufflé dishes or ramekins. Place them on a jellyroll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes.

Stir in vanilla extract. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest.

Fill each prepared soufflé dish about halfway full with the chocolate batter. Gently bury a frozen
chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.

Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over.

Apple Butter Cake

INGREDIENTS:

1 cup butter or margarine, melted and cooled
2 cups granulated sugar
2 eggs
2 cups sifted all−purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped pecans
8 cups chopped, peeled apples

PREPARATION:

Combine melted, cooled butter and sugar. Add eggs, then flour, baking soda, spices, salt and vanilla extract. Fold in pecans and apples. Bake in well−greased and floured tube pan for 1 1/2 hours at 325 degrees F.

Almond Cake

INGREDIENTS:

1 cup butter, softened
1 cup granulated sugar
3 eggs
1 can Solo® Almond Filling
2 1/4 cups all−purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 cup confectioners’ sugar
2 tablespoons light cream or milk
1/4 teaspoon almond extract

PREPARATION:

Preheat oven to 350 degrees F. Grease and flour a 10−inch tube pan or 12−cup Bundt pan.

Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

To make the glaze, combine the confectioners' sugar, cream or milk and almond extract in a small bowl. Stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.