Nice and Easy Desserts

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Easy Black Forest Cake 

Ingredients
1 box dark chocolate cake mix of your choice
1 can cherry pie filling
¼ c. water
2 tsp. cornstarch
1 {16oz} carton whipped dairy cream
1 {7oz} jar marshmallow cream

Preparation
1. Bake cake according to directions on the box in a 9x13x2 inch pan. Slice in half length wise to make 2 layers.

2. In saucepan, simmer pie filling, water and cornstarch until thick. Cool completely. Mix whipped topping and marshmallow cream together thoroughly.

3. To assemble: Spread bottom layer with 1/3 of whipped topping mixture, then cherry pie filling, then 1/3 more whipped topping. Set top layer on and use last 1/3 of whipped topping mixture on top. KEEP REFRIGERATED!

If desired, curls of semi-sweet chocolate or shaved chocolate and whole cherries can be used to garnish the top.

Serving: 8 - 10 slices

Whipped Cream Cake

Ingredients
1 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract

Preparation
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
 
2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.

3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Serving: 8 slices

Chocolate Mousse Cake

Ingredients
CRUST
2 cups chocolate wafer crumbs 
1/2 cup butter 

MOUSSE 
12 squares bittersweet chocolate cut up 
3/4 cup whipping cream 
4 eggs 
1/2 cup sugar 
1/4 cup all purpose flour 
2 squares of milk chocolate, melted (garnish)

Preparation
CRUST
Combine wafer crumbs and butter. Press onto bottom 1 inch up sides of a 9 inch spring form pan.

MOUSSE
1. Pre-heat oven to 325°F.

2. Melt chocolate with whipping cream over hot water or in microwave on high for 3 1/2 minutes. Stir until smooth. Cool slightly.

3. Beat eggs until frothy. Gradually add sugar and flour beating on high speed until thick and lemon colored, about 5 minutes. Fold chocolate into egg mixture.

3. Pour into crust. Bake 40 minutes, or until outer half  is puffed and center is slightly soft. Cool 20 minutes. Remove pan sides. Cool at least 4 hours. Cover and chill. Drizzle with melted milk chocolate to garnish.  Decorate with whipped cream if desired.

Serving: 12 
 

Delicious Carrot Cake 

Ingredients
1 cup vegetable oil
2 1/2 cups flour
2 cups shredded carrots 3 eggs
1 1/2 cups sugar
10 ounces crushed pineapple with juice
2 teaspoons vanilla extract
1 cup shredded sweet coconut
2 teaspoons baking soda
1 teaspoon salt

Preparation
1. Preheat the oven to 350°F. Spray the pan with nonsticking spray or line with parchment paper

2. Mix eggs and sugar slowly together - Add while mixing oil and vanilla. Start adding pineapple, coconut and carrots.

3. Sift the flour, baking soda, and salt. Pour the batter into the pan.

4. Let it bake for 45 minutes. Leave the cake to cool. Then frost.

Serving: 8 -10

Flourless Chocolate Cake 

Ingredients
8 ounces high quality semisweet or bittersweet chocolate
1/2 cup cold coffee, rum, brandy or water
4 ounces (1 stick/1/2 cup/113g)) butter
6 eggs, separated
1/3 cup granulated sugar
Whipped Cream, for garnish
 
Procedure
1. Preheat oven to 350 degrees F (180 C). Butter or spray 6 ramekins or 1 round (6 x 2-inch) cake pan.

2. In a double boiler melt chocolate, liquid, and butter. Beat egg yolks until light and fluffy. Add melted chocolate mixture. In bowl or mixer beat egg whites and sugar to stiff peak stage. Fold chocolate mixture into egg white and sugar mixture. Pour into ramekins or cake pan and bake in oven for about 20 minutes. Remove from oven and serve immediately. Garnish with whipped cream and cherries if desired.

Serving: 6 

Easy and Tasty Fruit Cocktail Cake

This light and refreshing cake maximizes the medley of flavors found in fruit cocktail for a summertime dessert that's simply delightful. A dollop of whipped cream adds a lovely finishing touch.

Ingredients
2 eggs
1/3 cup evaporated milk
1 1/2 cup sugar
1/4 teaspoon salt
2 teaspoon baking soda
2 cups flour
1 can (16 oz.) fruit cocktail, undrained
vegetable oil spray

Procedure
1. Preheat oven to 350°F. Spray 12-cup bundt pan with vegetable oil spray.

2. In a large bowl, beat together all ingredients but vegetable oil spray. Pour batter into pan and bake 30 minutes or until done. Remove from oven and cool 10 minutes in pan. Remove from pan and cool completely on wire rack.

Servings: 12

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