ChefLaura

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MEXICAN CHOCOLATE CAKE
1/4 cup sliced almonds
3   eggs
1 container (16 oz) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 oz) frozen whipped topping, thawed, divided

Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper®. Pour batter into pan; spread evenly using Small Spreader.
Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Simple Additions® Large Round Platter. Cool slightly.
Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Yield: 12 servings

Cook's Tips: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.  Cake can also be made in the Individual Serving Stone.  Microwave for 9 minutes, then check for doneness.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.






1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries                                                
1 container (16oz) frozen sliced strawberries in syrup, thawed  
1 lemon                                                                                               
3 containers (8 oz) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding & pie filling   
1 container (8 oz) cool whip, thawed, divided

Cut pound cake into 1-in cubes, set aside.
Set aside one strawberry. Hull remaining strawberries and cut with Mix ‘N Chop.
Combine fresh and frozen berries in batter bowl, mix well.
Zest and juice lemon, juice should measure 2 Tbsp.
In large bowl whisk lemon juice, zest, yogurt and pudding mix until smooth.
Immediately fold in 1 cup of the cool whip.

One-third pound cake cubes 
One-third of strawberry mixture. 
Half of the yogurt mixture, spreading evenly.
Sprinkle with one-third almonds.
Repeat layers one at a time. 
Top with remaining pound cake cubes
Remaining strawberry mixture.

Sprinkle remaining almonds over whipped topping.
Sprinkle with powdered sugar.
Easy Accent Decorator – Create a border
Make strawberry fan by placing strawberry stem end down in the egg slicer; slice most of the way through. Remove strawberry and fan out gently.  Place in the center of trifle.









1 can pineapple rings, drained (reserve juice)
1 yellow cake mix plus ingredients for the mix
Maraschino cherries
1/2 cup brown sugar
1/4 cup butter

Preheat oven to 350°

Using pineapple juice, add enough water to equal cake mix directions. Mix up the cake according to package directions.

Melt butter in 12" Executive Skillet. Add brown sugar and blend together.

Place pineapple rings around the bottom of the skillet. Put a cherry in the center of each ring. Pour cake batter over the top.

Bake cake 25-30 minutes until cake is tested done. Place skillet on cooling rack for 10 minutes.

Place platter on top of skillet, flip upside down. Serve with whipped topping or ice cream.


LEMON CHERRY CRUMB CAKE

¼ cup sliced almonds
½ pkg (15.25-18.25 oz) yellow cake mix (about 1¾ cups), divided
4 tbsp butter (½ stick), melted and divided lemon
1/2 cup sour cream
1 egg
½ cup cherry cake and pastry filling (see Cook’s Tip)
Vanilla ice cream (optional)

 1. For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, ½ cup of the cake mix and 1½ tbsp of the butter in Round Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 1–2 minutes or until beginning to brown, stirring every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker.

2. Zest lemon using Microplane® Adjustable Fine Grater to measure ½ tbsp. Juice lemon using Juicer to measure 2 tbsp. Combine remaining cake mix, zest, juice, sour cream, egg and remaining 3½ butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 4–5 minutes or until center of cake springs back when lightly pressed.

3. Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.

　
4 servings
Nutrients per serving: Calories 500, Total Fat 27 g, Saturated Fat 12 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 63 g, Fiber 1 g, Protein 6 g

Cook’s Tips: *Cake and pastry filling is sold in jars and is formulated not to spread when baked. For a substitute for the cake and pastry filling, combine ½ cup cherry jam or preserves and 1 tbsp cornstarch in Small Batter Bowl; mix until cornstarch is dissolved. Proceed as recipe directs.
*Any flavor cake and pastry filling, jam or preserves can be substituted for the cherry cake and pastry filling.
*For best results, use a microwave with a built-in turntable.

© 2012 The Pampered Chef used under license. www.pamperedchef.com

CHOCOLATE-CARAMEL PECAN CAKES

Cakes:
2 tbsp sugar
3/4 cup pecan halves, divided
1 cup semi-sweet chocolate morsels
1/2 cup vegetable oil
1 1/2 cups sour cream
2 egg
1 pkg devil's food cake mix (red velvet cake mix is great!)

Sauce:
2/3 cup caramel ice cream topping
2/3 cup semi-sweet chocolate morsels

For cakes, spray Silicone Floral Cupcake Pan with vegetable oil using Kitchen Spritzer; wipe the top off using paper towel. Coat evenly with sugar; set aside. Place pecans in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until fragrant, stirring every 30 seconds. Using Sauté Tongs.

Combine chocolate morsels and oil in Classic Batter Bowl. Microwave 30-60 seconds or until smooth, stirring every 30 seconds. Add sour cream and egg; whisk until smooth. Grate pecans into batter bowl using Microplane Adjustable Grater. Add cake mix and mix until combined using Small Mix ?N Scraper®.

Scoop batter evenly into cups using Large Scoop. Place Silicone Floral Cupcake Pan in oven. Bake at 350 for 12 minutes or until wooden pick inserted in centers comes out clean. (Tops of cakes will appear wet, but edges will appear cooked and dry.) Carefully remove pan from oven. Inver on cooling rack for 5 minutes. Remove pan gently. Tap side of cup if not coming out.

Meanwhile, for sauce, combine ice cream topping and chocolate morsels in Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted and smooth, stirring once.

Let cool for 10 minutes. Put filling tip on Easy Accent Decorator, fill tube with Raspberry filling. Gently squirt a small amount of filling into bottom of cupcake. Place cakes onto serving plates. Drizzle Caramel topping over cakes a spoon or Turkey Baster.
**For a special Valentine or Anniversary dinner: drizzle Caramel topping over dessert plate, set cake on top. Garnish with 2 or 3 raspberries.

PUMPKIN MAPLE CREAM TRIFLE

Maple Walnuts  (see below)
1 box (14.4 oz/400 g) whole graham crackers (5x2 in./13x5 cm)
1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
1/2 cup (125 mL) milk
1 can (15oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups / 425 mL)
2 tsp (10mL) Cinnamon Plus® Spice Blend
1 container (12 ox / 1 L) frozen whipped topping, thawed, divided
Additional Cinnamon Plus® Spice Blend

1) Soak graham crackers in syrup mixture. Prepare Maple Walnuts, if desired; set aside. Coarsely break graham crackers into Stainless (6-qt/6 L) Mixing Bowl. Place 1/2 cup (125 mL) of the maple syrup in Small Batter Bowl; microwave on HIGH 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.
2) Prepare pumpkin filling. For pumpkin filling, combine pudding mix and milk in Stainless (4-qt / 4L) Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.
3) Prepare maple cream. For maple cream, combine remaining 3 tbsp (45 mL) maple syrup and remaining whipped toppping in Stainless (2-qt / 2L) Mixing Bowl; fold gently. Attach open star tip to Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.
4) Assemble trifle. To assemble trifle, place one-third of the graham cracker mixture over bottom of Trifle Bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.
****Soaking the graham crackers with hot maple syrup will soften the crackers to a cake-like consistency.
To make Maple Walnuts, combine 2 tbsp (30 mL) butter and 3 tbsp (45 mL) pure maple syrup in (10 in / 24 cm) Saute Pan. Stir over medium heat intil butter is melted. Add 1 cup (250 mL) walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned. Spread walnuts in a single layer on Parchment Paper; cool completely.
Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend.
U.S. Nutrients per serving (about 1/2 cup / 125 mL): Calories 180, Total Fat 7g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g, Sodium 160 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fruit; 1 fat (2 carb)


MINI CARROT CAKE CUPS

Filling & Garnish
6 oz (175 g) cream cheese, softened ¾ cup (175 mL) powdered sugar
½ cup (125 mL) thawed frozen whipped topping Chopped walnuts (optional)


1. Preheat oven to 350ºF (180ºC). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ?N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir ¾ cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish.

Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.

2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool
5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.

Yield: 24 tartlets

U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g


Cook?s Tip: If desired, Cinnamon Plus® Spice Blend can be substituted for the allspice.


MINI CHOCOLATE TIRAMISU CAKES

Treat yourself with these decadent mini cakes which are paired with a melt-in-your-mouth filling for an impressive dessert.

Cakes
1 small pkg (9 oz/250 g) devil?s food cake mix
¼ cup (50 mL) sour cream
1 egg
1 tbsp (15 mL) instant coffee granules
1 tbsp (15 mL) water
1/3 cup (75 mL) coffee liqueur (see Cook?s Tip)

Filling & Topping
1½ cups (375 mL) thawed frozen whipped topping
8 oz (250 g) mascarpone or cream cheese, room temperature
¼ cup (50 mL) powdered sugar
2 tsp (10 mL) vanilla extract Unsweetened cocoa powder (optional)


1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ?N Scraper®. Divide batter evenly among cups of pan. Bake 8?10 minutes or until wooden pick inserted in centers comes out clean.

2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef?s Silicone Basting Brush; cool completely.

4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

Yield: 24 cakes

U.S. Nutrients per serving (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g

Cook?s Tips: If desired, 1? cups (400 mL) of devil?s food cake mix from an 18.25-oz (510-g) package can be used for this recipe.
To substitute coffee liqueur, combine ¼ cup (50 mL) water, ¼ cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1?2 minutes or until sugar is dissolved; cool.


MOCK LEMON MERINGUE CAKE

Ingredients

5 lemons, divided 1 pkg (3.4 oz/106 g) lemon instant pudding and
1 pkg (9 oz/250 g) yellow cake mix pie filling mix
1 cup (250 mL) sour cream ½ cup (125 mL) milk
1 egg 1 container (16 oz) frozen whipped topping, thawed,
2 tbsp (30 mL) plus 1 cup (250 mL) divided (6¼ cups/1.5 L)
powdered sugar, divided 4 oz (125 g) cream cheese, softened

1. Preheat oven to 350ºF (180ºC). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. Zest four of the lemons using Microplane® Adjustable Grater to measure ¼ cup (50 mL). Juice zested lemons to measure ? cup (150 mL); set aside. In Classic Batter Bowl, combine cake mix, sour cream, egg and 1 tbsp (15 mL) of the zest; whisk 1 minute. Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.

2. Remove pan from oven to Stackable Cooling Rack; let stand 3 minutes. Invert cake onto cooling rack; remove parchment and cool 10 minutes. Meanwhile, for glaze, combine 2 tbsp (30 mL) of the juice and
2 tbsp (30 mL) of the sugar in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter; brush with glaze.

3. For filling, in Stainless (2-qt./2-L) Mixing Bowl, combine pudding mix, milk, 1 tbsp (15 mL) zest and ¼ cup (50 mL) juice; whisk briskly until smooth. Fold in 1 cup (250 mL) of the whipped topping until very thick; set aside. For topping, in Stainless (4-qt./4-L) Mixing Bowl, whisk cream cheese, remaining
2 tbsp (30 mL) zest and remaining ¼ cup (50 mL) juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdled but will smooth out when spread.)

4. Spread filling into well of cake. Spread topping over filling. Slice remaining lemon using Ultimate Mandoline fitted with v-shaped blade. Cut slices into quarters; garnish cake.

Yield: 16 servings

U.S. Nutrients per serving: Calories 260, Total Fat 11 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 2 g, Sodium 170 mg, Fiber 0 g