Low-Fat Mocha Angel Cake
1 box white angel food cake mix
1 1/4 cups cold coffee
1 Tbsp unsweetened baking cocoa
Chocolate candy sprinkles
1 envelope whipped topping mix (from 2.8-oz. package)
1/2 cup cold fat-free (skim) milk
1 1/2 tsp vanilla
2 Tbsp powdered sugar
1 tsp unsweetened baking cocoa
1. Move oven rack to middle position (remove other racks). Heat oven to 350 degrees F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
3. Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp vanilla
1 cup all-purpose flour
1/8 tsp salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Makes 36 bars.
Peanutty Buckeye Bars
1 19.5-ounce package brownie mix
1/3 cup cooking oil
1 cup chopped peanuts
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.
2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smoothe. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into peices, flatten them with your fingers, and place them on top of the brownie mixture in pan.
3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Deep Dark Mocha Torte
Ingredients – Torte
1 box chocolate fudge cake mix – water, vegetable oil and eggs called for on cake mix box
1/3 cup granulated sugar
1/3 cup rum or water
1 1/4 teaspoons instant espresso coffee granules
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream
1. Heat oven to 350 degrees F (325F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.
2. Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
3. In medium bowl, beat all filling ingredients on low speed just until blended, adding enough milk for spreading consistency; set aside.
4. In 1-quart saucepan, heat all ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
5. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.