Crock Pot Cake

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

"Hot Chocolate" Mug Cake

Minute Chocolate Mug Cake

1 coffee mug
4 T. flour
4 T. Sugar
2 T. baking cocoa
1 egg (1 T. dry egg powder and 2 T. of water)
3 T. milk (1/2 T. Dry Powdered Milk + 3 T. Water)
3 T. oil (or applesauce)
3 T. chocolate chips
small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little.

I got this idea from the everyday food storage website. What a cute idea! To make it look like hot chocolate for a gift, use whip cream and crushed candy canes on top with a chocolate luxury cream filled wafer for the "straw." CUTE!

Toffee Cheesecake with Caramel Sauce

This cheesecake is TO DIE FOR!!!!! (Thank you Melody Walthers for sharing the recipe!)

Crust:
1 1/2 C graham cracker crumbs
6 T. butter; melted
1/4 C dark brown sugar

Filling:
4- 8oz pkg. cream cheese, room temp.
1 1/2 C sugar
5 large eggs
2 1/2 tsp. vanilla
2 tsp. fresh lemon juice

Topping:
1 1/4 C sugar
1/3 C water
1 C whipping cream
1/2 C butter, cut into small pieces
1 tsp. vanilla

3/4 C whipping cream
2 T. sugar
3 Skor/Heath bar, broken into pieces

For Crust: Preheat oven to 350*. Lightly butter the bottom & 2" up the sides of a springform pan. Combine crumbs, sugar & butter. Press into bottom of pan & 1 " up the sides. Refrigerate crust.

For Filling: Beat cream cheese until smooth. Add sugar & beat until smooth. Beat in eggs one at a time. Mix in vanilla & lemon juice. Pour into crust. Bake until the top is puffed & moves only slightly when pan is gently shaken (it shouldn't "ripple" but still should move, it will probably start to brown a little on top & begin to crack). For springform pan, bake for about 1 hour 15 minutes. For 2 premade crusts, bake for 40-45 minutes. Cool on rack. Refrigerate at least 8 hours before adding topping.

For Topping: Stir 1 1/4 C sugar & 1/3 C water in a medium saucepan over low heat until sugar dissolves. Increase heat & boil without stirring until syrup is a deep amber color(about 8 minutes), occasionally swirling the pan & brushing the side of the pan down with a wet pastry brush. Add 1 C whipping cream (mixture will bubble vigorously), reduce heat to very low & stir until smooth (when you add the cream it might form a big ball but just keep stirring until it smooths out). Mix in butter. Cool sauce. Add vanilla.

If using a spring form pan: Use a sharp knife to cut around the sides of the springform pan. Release pan sides. Pour 2/3 C caramel over center of cake. Cover remaining sauce & let stand at room temp. Refrigerate cake until topping is almost set, about 2 hours.

Beat 3/4 cream with remaining 2 T. sugar until stiff peaks form. Spoon cream into a pastry bag fitted with a medium star tip. Pipe cream decoratively around the sides of the cake. Arrange candy pieces in the cream. Serve, passing remaining caramel sauce.

NUTRITIONAL INFORMATION:

Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
Calories		627.0
Total Fat		44.2 g
	Saturated Fat	26.8 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	12.6 g
Cholesterol		194.9 mg
Sodium		341.2 mg
Potassium		145.4 mg
Total Carbohydrate		52.4 g
	Dietary Fiber	0.3 g
	Sugars	42.9 g
Protein		7.6 g

Vitamin A	33.1 %
Vitamin B-12	7.7 %
Vitamin B-6	3.1 %
Vitamin C	0.8 %
Vitamin D	7.2 %
Vitamin E	6.1 %
Calcium	8.8 %
Copper	2.2 %
Folate	5.0 %
Iron	7.3 %
Magnesium	2.8 %
Manganese	4.1 %
Niacin	2.1 %
Pantothenic Acid	4.8 %
Phosphorus	11.9 %
Riboflavin	15.5 %
Selenium	10.7 %
Thiamin	3.0 %
Zinc	4.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

White Chocolate-Raspberry Cheesecake Bars

Prep Time:
20 min

Total Time:
4 hr 48 min

Makes:
9 servings

12 OREO Cookies, finely crushed

2 Tbsp. butter, melted

3 squares BAKER'S White Chocolate, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

NOTE:

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Sister Hill's Pound Cake

2 sticks real butter
1 stick margerine
2 tbsp. Heaping Crisco

Cream together.

Add 3 cups sugar—1 cup at a time

8 eggs—1 at a time—brown eggs preferred
3 cups flour—1 at a time
(After 2nd cup of flour, add 1 tsp lemon extract and 2 TBSP. Vanilla)

Total Beating Time: 30 minutes

Put in the last cup of flour and pour into greased/floured pan. Bake 325° for 1 hour 15 minutes or until a toothpick comes out clean.

Better Than Almost Anything Cake

1 Devil’s food cake, baked as directed
½ jar fudge topping
½ jar caramel topping
1 small can sweetened condensed milk
1 bag skor toffee bits
1 container cool whip


After cake is baked, poke holes all over cake. Pour fudge topping, caramel toppine and condensed milk into holes (while cake is still warm. Top with ½ bag toffee bits. Allow to cool. Spread cool whip on top and top with remaining toffee bits.

Flag Cake

1 Cake mix (white or yellow) prepared as directed for 9X13 pan
Strawberries, sliced and sugared
Blueberries
Cool Whip

Frost cake with coolwhip. Put blueberries in upper left corner to make the “stars”. Arrange the strawberries along the side for the “stripes”. Enjoy! ☺