For Cake:
1 package devil’s food cake mix with or without pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

For Frosting:
1 cup sugar
1/3 cup real butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Method

1. With rack in center of oven preheat to 350 degrees. Lightly mist a 13 by 9 inch baking pan with vegetable oil spray and set aside.
2. Place cake mix, cherry pie filling, eggs and almond extract in a large Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping sides down as needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 – 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
4. For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly for 1 minute – no more! Remove the pan from the heat and stir in the chocolate chips.
5. When the chips have melted and the glaze is smooth, pour it over the warm cake to cover the entire surface. The glaze will be thin but will firm up.
6. Cool the cake for 20 minutes more before cutting into squares and serving.
7. Store the cake covered in aluminum foil at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Note: The cherry pie filling replaces oil.

Cake:
½ Cup Mayonnaise
1 Cup Sugar
4 eggs
1 16-ounce can Hershey’s chocolate syrup
1 cup plus one tablespoon flour

Frosting:
1 Stick melted butter
2/3 Cup Cocoa Powder
3 Cups Powdered Sugar
1/3 Cup Milk
1 tsp vanilla extract

Method

Cake:
Beat together the following ingredients: Mayonnaise, sugar, eggs (beaten in one at a time), syrup and flour.
Pour into a greased and floured 9x 13 pan; bake 25 minutes at 350 degrees.

Frosting:
Stir Cocoa powder into butter; alternately add powdered sugar and milk while beating on medium speed; add vanilla. Beat until desired consistency. Adding very small amounts of milk if necessary to make it a spreading consistency

4 cups whole wheat stone ground flour
2.5 tsp baking soda
1 tsp salt
3 cups sugar
2 tsp vanilla extract
6 medium eggs (or 5 large ones)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeeled zuccini (made from 6 baby zucchini)

Topping:
1 cup chopped walnuts
1 cup semi sweet choc chip

Method

1. Preheat oven 350.
2. Mixed all the ingredient in the mixing bowl, mixed together.
3. Bake for 30 min, set aside for 1 hour. A guilt free snack or when you craving something sweet and chocolatey.

6 ounces baker’s dark bittersweet chocolate baking bars
10 tablespoons of butter
1 3/4 cups powdered sugar
3/4 cups flour
2 ounces of bourbon whiskey
3 whole eggs
3 egg yolks

Equipment: Custard or souffle baking cups and a baking sheet

Method

1. Grease your souffle cups generously with butter.
2. Place well-greased souffle cups on the baking sheet.
3. Place the 10 tablespoons of butter along with the baker’s chocolate in a bowl.
4. Put them in the microwave for two minutes to melt.
5. Whisk to incorporate the butter and still-melting chocolate.
6. When you’re done you’ll have a nice, creamy smooth sauce.
7. Add your two ounces of bourbon (about four tablespoons).
8. Add your flour and sugar.
9. Stir with a fork. It takes quite a bit of effort, and when you’re done you’ll have a thick, almost dough like mud:
10. When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
11. Dispense evenly into your souffle cups. You’ll probably have more batter than you need for four cups. Don’t overfill the cups,  just get another cup..not to waste any of this.
12. Put them in the oven and set the timer for 14 minutes.
13. When they are done they will look firm around the edges and soft in the center.
14. Let them stand for a minute or two. You will notice that they will shrink down some.
15. Run a knife around the edge of the molten chocolate bourbon cake to loosen.
16. Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

1 box chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
3/4 C. vegetable oil
1 can cherry coke
1 can cherry pie filling
Chocolate frosting

Method

1. Preheat oven to 350.
2. In large mixing bowl, mix together first 5 ingredients.
3. Fold in cherry pie filling. (If you want, reserve some to put on top of finished cake)
4. Pour batter into a 9×13 greased and floured cake pan.
5. Bake at 350 for 45 minutes, or until toothpick inserted into cake comes out clean.
6. Cool to room temperature and frost with chocolate frosting.
7. Serve.

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Melted butter for greasing the pan
3 cups all-purpose flour
2 teaspoons salt
1 1/2 cups unsalted butter, at room temperature
1 8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup finely chopped white chocolate

Method

1. Preheat oven to 350°F (175°C). Using a pastry brush or kitchen towel, lightly coat a 10″ tube pan with melted butter.
2. Sift together flour and salt in a medium bowl. Set aside.
3. In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes, being sure to scrape down the sides of the bowl periodically. Add the eggs, one at a time, scraping down the sides again and beating well after each addition. Beat in vanilla and almond extracts.
4. With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate.
5. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles.
6. While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick.
7. The cake’s should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes.
8. Turn the cake out onto the rack (see note) and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely.

1 c. dates
1 c. walnuts
1 c. boiling water
1 tsp. baking soda
2 tsp. vanilla
2 c. cake flour
2 tbsp. cocoa
1 c. sugar
1 tsp. salt
1 c. mayonnaise

Method

1. Mix dates, walnuts, boiling water, baking soda and vanilla together in a large bowl and then let cool.
2. Sift together the cake flour, cocoa, sugar and salt. Add to the cooled date mixture.
3. Fold in mayonnaise.
4. Bake 25 – 30 minutes in a 325 – 350 degree oven in 2 square pans or one rectangular pan.

Cake:
1 tbsp flavourless vegetable oil, such as sunflower
3 oz or 7-8 amaretti biscuits, finely crushed
1 oz or 1/4 cup unblanched almonds, toasted and finely chopped
1 lb fine quality bittersweet or plain chocolate, chopped into small pieces
5 tbsp Amaretto liqueur
5 tbsp golden syrup (Karo)
16 fl oz or 2 cups double cream
cocoa powder, for dusting

For the Amaretto Cream:
12 fl oz or 1 1/2 cups whipping cream or double cream for serving
2-3 tbsp Amaretto di Soronno liqueur

Method

1. Lightly oil a 9 inch heart-shaped or springform cake pan.
2. Line the bottom with non-stick baking paper and oil the paper.
3. In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
4. Sprinkle evenly on to the bottom of the pan.
5. Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
6. Stir frequently until the chocolate is melted and the mixture is smooth.
7. Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just
8. warm to the touch.
9. Pour the cream into a bowl.
10. Whip with a hand-held electric mixer, until it just begins to hold its shape.
11. Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
12. Pour into the prepared pan, on top of the amaretti and almond mixture.
13. Level the surface.
14. Cover the pan with plastic wrap and chill overnight.
15. To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
16. Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
17. Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
18. In a bowl, whip the cream and Amaretto liqueur to soft peaks.
19. Serve separately on the side.

Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Tunnel Filling:
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Chocolate Glaze:
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract

Method

1. In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
2. In medium bowl, combine flour and next 4 ingredients, whisk
3. Combine coffee and buttermilk
4. Add flour mixture and coffee mixture alternately to sugar/oil mixture
5. Beat at medium speed 3 minutes
6. Stir in nuts and vanilla
7. Pour half of batter into a greased, floured 12-cup Bundt pan

Tunnel Filling:

1. Beat cream cheese at medium speed until fluffy,
2. Gradually add 1/2 cup sugar and egg
3. Beat until blended
4. Stir in vanilla and chocolate chips
5. Spoon over batter in pan, leaving a 1/2-inch border around center and edge
6. Top with remaining batter
7. Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
8. Cool in pan on wire rack for 15 minutes
9. Remove from pan and cool completely THEN make glaze

Glaze:

1. Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
2. Pour while warm over COOL cake

NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup