Marble Chiffon Cake

Marble Chiffon Cake


2 squares ( 1 oz. each) unsweetened chocolate
1 3/4 cups sugar, divided
1/4 cup hot water
1/4 tsp. baking soda
2 cups flour
1 Tbs. baking powder
1 tsp salt
7 eggs, separated
3/4 cup water
1/2 cup veg. oil
2 tsp. vanilla extract
 1/2 tsp. cream of tarter

Frosting:

4 sares (1 oz. each) semisweet chocolate
1 Tbs. butter or margarine
7 Tbs. whipping cream
1 tsp. vanilla extract
1 1/2 c. powdered sugar

In a small saucepan, melt unsweetened chocolate over low heat.  Add 1/4 c. sugar, hot water, and baking soda.  Mix well and set aside.

In a mixing bowl, combine flour, baking powder, salt and remaining sugar.  Form a well in the center; add yolks, water, oil, and vanilla; blend until moistened.  Beat 3 minutes on medium speed; set aside.

In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form.  Gradually fold into batter.  Divide in half; gradually fold chocolate mixture into one portion.  Alternately spoon the plain an chocolate batters into an ungreased tube pan.  Swirl with a knife.

Bake at 325 for 55 minutes.  Increase temperature to 350, bake 10-15 minutes longer or until top springs back when lightly touched.  Immediately invert cake; cool completely.

For frosting, melt semisweet chocolate and butter in a small saucepan over low heat.  Stir in cream and vanilla.  Remove from the heat; whisk in powdered sugar until smooth.  Immediately spoon over cake.  Cool.  Recipe from Taste of Home.

Fudge Ribbon Cake

Recipe from the cookbook Lion House Desserts

1 package chocolate cake mix
4 oz. cream cheese
1 Tbs. butter
1 small egg
1/2 Tbs. cornstarch
1 tsp vanilla
7 oz. or 1/2 can sweetened condensed milk

Chocolate Cream Frosting

1/2 cup plus 4 Tbs. butter
1/2 cup plus 1 Tbs. shortening
3 Tbs. cocoa
4 2/3 cups powdered sugar
1 1/2 tsp. vanilla
1/4 c. plus 1 1/2 tsp. water

Cake directions:

Preheat oven to 300 degrees F.  Make cake mix according to directions; fill two 9-inch greased and floured cake pans 1/3 full.  Set aside.  Blend cream cheese and butter in a small mixing bowl until smooth and creamy.  Mix egg, cornstarch, and vanilla and add to cream cheese mixture.  Add milk and beat for one minute.  Pour half of cream cheese mixture over cake batter in each pan and bake 45-60 minutes or until cake tests done.  Frost with Chocolate Cream Frosting.

Frosting directions:

In a large mixer bowl add butter, shortening, cocoa, and powdered sugar.  Beat until very creamy.  Add vanilla and mix until well blended.  Add water and mix until very light.

Creamy Chocolate Mousse

I got this yummy recipe from Heidi (found here), and she got it from the magazine "Simple and Delicious."  It was yummy!  I made it late last night after my kids went to bed and halved it to make 2 LARGE portions for just me and Brian.  Shhh.  Don't tell the kids.   :)  hee hee.

CREAMY CHOCOLATE MOUSSE
2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sour cream

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and sour cream. Pour into individual dessert dishes. Dollop with whipped topping if desired.

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.