Cake:
2 cups dried breadcrumbs
1/2 cup sugar
1 teaspoon cinnamon
1 butter
1/2 cup chopped pecans
32 ounces cream cheese softened
1 cup granulated sugar
5 jumbo eggs shelled and warmed in microwave 2 minutes
6 ounces white chocolate melted
1/4 cup cornstarch
1 tablespoon vanilla
1/2 cup heavy cream
1 pint raspberries

Topping:
1/4 cup cornstarch
3/4 cup sugar
1 pint raspberries
1/2 cup water

Method

1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.

Topping:
1 egg white, ligtly beaten
1 cup ricotta cheese
1/4 c sugar
1 tbs cold brewed coffee
2 tsp grated orange peel
1/2 c mini semisweet chocolate chips

Batter:
1 c sugar
1/2 c cold brewed coffee
1/3 c canola oil
1/3 c orange jice
1 egg
1 egg white
1 tbs cider vinegar
1 tbs vanilla extract
1 cup all purpose flour
1/2 c whole wheat flour
1/3 c baking cocoa
1/2 tsp salt

Method

1. In a small bowl, combine the topping ingredients; set aside
2. In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder, salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13x9x2 inch baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through the batter with a knife to swirl.
4. Bake at 350 for 25-30 min or until a toothpick inserted near the center comes out clean. Cool on wire rack, referigerate any left overs.

Cake:
150 gm Soft Cheese Light
1/2 tsp Vanilla extract
1 c Caster sugar
200g self raising flour
3 heaped tsp Van Houten pure cocoa powder
2 eggs
1/2 c demerara sugar
1/2 cup grape seed oil or olive oil
2 tsp Nescafe Blend 37 instant coffee powder
3 tbsp Evaporated low fat milk

Icing:
1 tsp Nescafe Blend 37 instant coffee powder
2 tsp heaped tsp Van Houten pure cocoa powder
100g icing sugar
1 tbsp grape seed oil or olive margarine
1/2 cup water
1 tbsp Evaporated low fat milk
Sliver of Almonds

Directions

1. Whip the Cheese, Vanilla and Caster sugar. Keep inside fridge.
2. Preheat oven 180 degrees C.
3. Sift the flour and the Cocoa powder.
4. Beat the eggs. Add the demerara sugar. Add the oil, coffee powder and the miik.
5. Pour half the batter into greased pan. Pour the cheese mixture. Level it. Pour the remaining batter.
6. Bake for 45 to 50 mins.
7. Meanwhile gently heat the coffee powder, cocoa powder, and icing sugar. Once caramalized, add the oil and water. Let it boil over a low flame. Add the milk. Cool.
8. Pour it on top of the cake and sprinkle the sliver of almonds.

Butter for greasing
1 large ready-made sponge flan case
3 tbsp orange liqueur
200g/7oz caster sugar
2 large oranges, zest of both and juice of 1 orange
4 tbsp cornflour
850g/1and half lb full-fat soft cream cheese
3 medium eggs
1 vanilla pod, seeds scraped out
375ml/13fl oz double cream, plus extra to serve
345g/12oz dark chocolate pieces

Method

1. Preheat oven to 180c / 350f / gas 4
2. Grease a 23cm / 9in spring-form cake tin
3. Cut a circle from the sponge flan case to fit the base of the tin, then slice this circle in half across the middle to make two thin sliced discs. use one of these to line the cake tin-the other disc can be used in another dish.
4. Drizzle the sponge with one tablespoon of the orange liqueur.
5. Mix together the sugar, orange zest and juice and cornflour in a bowl using a wooden spoon,
6. Use a electric hand whisk to beat in the cream cheese.
7. Crack in the eggs one by one, beating constantly until all the eggs are well incorporated.
8. Add the vanilla seeds and the remaining two tablespoons of orange liqueur to the mixture and mix well.
9. Add the cream and beat well until the mixture is smooth.
10. Pour a third of the mixture over the sponge base in the cake tin.
11. Sprinkle over a third of the chocolate pieces and smooth over with a palette knife. Repeat twice more with the remaining cheese cake mixture and chocolate pieces.
12. Place the tin into a baking tray with 2-3mm of warm water-this helps to create steam during cooking. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden.
13. Remove from the oven and leave to cool and set completely before moving from the tin.
14. To serve cut into wedges and serve with a drizzle of cream.

1 Swiss Chocolate Cake Mix (18.25 oz)
1 cream cheese, softened (8 oz)
1 cup powdered sugar
1/2 cup granulated sugar
10 Milk Chocolate candy bars with almonds (I used Hersheys)(1.5 oz each)
1 frozen whipped topping, thawed (12 oz)

Method

1. Prepare cake batter according to the package directions.
2. Pour into 3 greased and floured 8 in round cake pans.
3. Bake at 350 degrees for 20 to 25 minutes.
4. Cool in pans on wire racks for about 10 minutes; remove from pans and cool completely on wire racks.
5. Beat cream cheese, powdered sugar and granulated sugar at medium speed until mixture is creamy.
6. Chop 8 of the candy bars finely.
7. Fold cream cheese mixture and chopped candy into whipped topping.
8. Spread icing between layers and on top and sides of cakes.
9. Chop remaining 2 candy bars.
10. Sprinkle half of chopped candy bars over cake.
11. Press remaining chopped candy along botton edge of cake.

Cake:
4 oz Bakers Chocolate
1 cup Sifted Unsweetened Cocoa
11/2 cup Boiling water
½ cup Canola Oil
2 3/4 cup All-Purpose Flour
1 ¼ tea spoon Baking Soda
1 ¼ tea spoon Baking Powder
1/2 tea spoon Salt
1 cup Butter Softened
1 ¼ cup White Sugar
1 ¼ cup Brown Sugar
4 Eggs
1 1/2 tea spoon Vanilla

Frosting:
6 oz Milk Chocolate Chips
8 oz package cream cheese
4 cups Powdered Sugar
1 tablespoon Vanilla Extract
1/8 teaspoon salt
2 tablespoons evaporated milk

Method

1. In medium bowl, melt Bakers Chocolate in boiling water, mixing with wire whisk until smooth. Let Cool!
2. Sift flour with soda, salt, Cocoa and baking powder
3. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
4. In large bowl, mix at high speed, butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 mins.
5. Slowly add flour mix and chocolate and water
6. Preheat oven to 350F
7. Divide evenly into pans- Bake 25 to 30 mins.
8. Frosting Directions
9. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
10. In a large bowl, beat cream cheese until fluffy
11. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
12. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Cake:
1 pkg dark chocolate fudge cake mix
3/4 cup milk
3/4 cup oil
3 large eggs
2 tsp cinnamoon
1 tsp vanilla

Frosting:
1 pkg (8 ounces) light cream cheese, at room temp
1 stick butter, at room temp
1/2 cup unsweetened cocoa powder
1 tsp cinnamon
1 tsp vanilla
4 cups powdered sugar

Method

1. Preheat oven to 350 degrees. Generously gread and flour 2 – 9 inch cake pans.
2. Place cake mix, milk, oil eggs, cinnamon, and vanilla in mixing bowl. Blend with mixer for 1 minute. Scrape down sides and beat 2 minutes more.
3. Divide batter evenly between prepared pans.
4. Bake 28 – 32 minutes.
5. Remove from oven and cool 10 minutes. Run a dinner knife around the edge of each layer and invert ont a rack, then invert again onto another rack—-so both are right side up. Allow to cool 30 minutes.
6. Meanwhile, place cream cheese and butter in mixing bowl. Blend on low speed 30 seconds.
7. Add cocoa powder, cinnamon, vanilla and 3 3/4 cups sugar. blend with mixer on low speed until all ingredients are moistened, 30 seconds. Add more sugar if frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
8. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake.
9. Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. The store at room temp for 3 days or in the refrigerator for 1 week.

For the caramel sauce:
1 cup sugar
60 grams butter
1 cup whipping cream

For the flan:
1 can sweetend condensed milk (410grams)
200 grams evaporated milk
200 grams heavy cream
5 eggs
48 grams cream cheese cold
1 tsp vanilla extract

For the cake:
1 box devil’s food cake mix or fudge chocolate cake mix

Method:

1. Heat the sugar over medium heat till it all dissolve and turn golden color,add the butter in small pieces stirring with a wooden spoon,add the cream in a steady stream so slowly while stirring.Pour the caramel in the pan and keep aside tiil cooled.
2. In a mixer,combine all the flan ingredients and keep aside.
3. Make the cake batter by following the instructions on the box.
4. Pour the cake batter over the caramel sauce in the pan.Using a large spoon,add the flan mixture so slowly on top.Don’t be surprised,here is the trick steps,the flan and the cake batter will flip while baking leaving the caramel on the base.
5. Put the pan in a biiger tin and add boiling water to the tin till it comes 2cm of the pan base.Bake for 50-60minutes till a skwer inserted in the center comes out clean.
6. Take out of oven and flip in a glass dish.Serve warm or cold.Can be stored covered in the refrigerator for 3 days.

1 package Swiss chocolate cake mix
8 ounce package cream cheese softened
1 cup powdered sugar
1/2 cup granulated sugar
10 miniature milk chocolate candy bars with almonds divided
12 ounce container frozen whipped topping thawed

Method

1. Prepare cake batter according to directions then pour into 3 greased and floured round cake pans.
2. Bake at 325 for 25 minutes.
3. Cool in pans on wire racks for 10 minutes then cool completely on wire racks.
4. Beat cream cheese, powdered and granulated sugar at medium speed until creamy then spread between layers and top and sides of cake.
5. Chop remaining candy bars over cake along bottom edge of cake.

Cake:
5 eggs
150 grams sugar
1 1/4 cup flour
1/3 cup cocoa powder
175 grams grated carrots
50 grams chopped walnuts
2 tbsp vegetable oil

Filling:
350 grams cream cheese softned
1 cup icing(powder) sugar
175 grams milk or dark chocolate,melted

Method

1. Preheat oven to 375 F,lightly grease and line the base of a 20cm deep cake pan.
2. Place the eggs and sugar in a large mixing bowl set over a pan of gently simmering water and whisk till very thick.
3. Remove from heat and sieve the flour and cocoa powder into the bowl and carefully fold in.
4. Fold in the walnuts and carrots and oil till all combined.
5. Pour in the cake pan and bake for 45 minutes till springy to the touch.Cool completely.

Filling:

1. Beat together the cheese and the sugar till combined.
2. Beat in the melted chocolate.Split the cake in half,spread half of the filling on it,top with the other cake half and cover with the remainder of the filling swirling with a knife or a teaspoon to make a decorative look.
3. Chill