7 tortillas
1 jar of hazelnut chocolate spread
1 can of apricot filling
1 pot of custard
Whipped double cream

Method

1. Put the first tortilla onto a plate and cover with chocolate spread.
2. Follow with another tortilla and a layer of apricot filling.
3. Add another tortolla and a layer of custard.
4. Repeat the whole process once ending with a plain tortilla on top.
5. Cover the top with cream and chill.

Cake:
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 1/2 cups sour cream
2 tsp. vanilla
2 1/2 cups all-purpose flour
2 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt

Topping:
10 ozs. semi-sweet chocolate, coursely chopped
3/4 cup chopped walnuts (or pecans)
2/3 cup granulated sugar

Method

1. Preheat oven to 350%F. Grease 10 in. tube pan.
2. In small bowl, combine topping ingredients; set aside. Beat butter and sugar in large bowl until light and fluffy.
3. Beat in eggs, sour cream, and vanilla until well mixed. Combine flour, baking powder, baking soda and salt in bowl. On low speed, add flour mixture to batter, beating until smooth.
4. Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times.
5. Bake 55 to 65 min. or until a wooden pick inserted in center comes out clean.
6. Cool in pan on wire rack for 20 min. Remove from pan. Makes 12 servings.

Note: For better mixing results, have all ingredients at room temperature.

1 stick butter
1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
2 eggs
4 ounces melted unsweetened chocolate
1 teaspoon pure vanilla extract
1 1/4 cups milk
1/2 cup peanut butter chips
1/4 cup cocoa powder
1 cup powdered sugar
2 to 3 tablespoons milk

Method

1. Preheat the oven to 350 degrees. Grease and lightly flour 12 individual (about 1 cup size) bundt tins.
2. In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together.
3. In a small mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs, one at a time, to the butter mixture. Mix well after each egg. Add the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1/2 cup at a time, alternating with the milk. Mix well.
4. Fill each tin 1/2 full with the batter. Place some of the peanut butter chips in the center of the batter. Pour the remaining batter over the chips.
5. Place in the oven and cook for about 18 to 20 minutes.
   Remove from the oven and cool for a couple of minutes in the pan. Invert the cakes onto a wire rack.
6. In a small mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix until smooth. Spoon some of the glaze over each bundt cake. Allow the glaze to set, then serve.

1 box German chocolate cake mix
1 can coconut-pecan frosting mix
1/4 cup oil
4 eggs
1 cup water

Method

1. Mix all ingredients, beating well.
2. Grease and flour bundt pan and add batter.
3. Bake for approximately 55 minutes at 350 degrees.
4. In cooler weather, a chocolate cream cheese frosting is good.

Cake:
1 box yellow cake mix
1/2 cup sour cream
2 eggs
1 cup water
1/2 cup butter
2 squares unsweetened chocolate

Icing:
1 pound package confectioners sugar
1 cup chopped nuts
1 teaspoon vanilla
1/2 cup butter
1/3 cup milk
2 squares unsweetened chocolate

Method

1. Combine cake mix, sour cream and eggs in a large bowl.
2. Bring water, butter and 2 chocolate squares to a boil in a saucepan.
3. Stir hot chocolate mixture into cake mixture until blended.
4. Pour into greased 13 x 9 inch pan.
5. Bake at 350 degrees for 30 minutes.
6. Meanwhile, you can use the same bowl and saucepan, mix sugar, nuts and vanilla in the bowl.
7. Bring butter, milk and 2 squares of chocolate to a boil in the saucepan.
8. Beat hot chocolate mixture into sugar mixture until smooth; spread over hot cake in pan.

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe below)

Method

1. Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
2. Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
3. Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.

Rum Butter Glaze:
Melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.

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.

1 pkg. (2-layer size) chocolate cake mix
1 cup cold milk
1 pkg. (4-serving size) Vanilla Instant Pudding & Pie Filling
1/2 cup peanut butter
1/2 cup dry roasted peanuts
2 squares semi-sweet chocolate, melted
1-1/2 cups thawed whipped topping

Method

1. Preaheat oven to 350 deg F.
2. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 minutes; remove from pans. Cool completely on wire racks. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes, or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.
3. Mix peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 minutes, or until firm.
4. Place one of the cake layers on a cake platter; spread with 1 cup of the pudding mixture. Cover with rmaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.

1 box of white or yellow cake mix
1 1/4 cup fresh sour cream
1/2 cup of veg. oil
4 eggs
3/4 cup of chopped macadamia nuts
1 cup of premium chocolate chips
1/4 cup of granulated sugar
2 tsp. cinnamon

Method

1. Preheat oven to 325 degrees.
2. Use a Baker’s Spray in the bottom of an angel or tube pan OR oil and lightly flour the bottom of the pan.
3. In a large bowl, combine the eggs, oil, sour cream and cake mix.
4. Combine thoroughly.
5. Mix the sugar, nuts and cinnamon in a separate bowl.
6. Place half of the cake batter into your pan.
7. Sprinkle all but about 2TBs of the nut and cinnamon mixture over this layer.
8. Pour the chocolate chips over the nut and cinnamon layer.
9. Cover with the rest of the cake batter.
10. Sprinkle the top of the cake with the remaining nuts and cinnamon mix.
11. Bake for 1 hour and 10 minutes and check using a stick, knife or toothpick to see if cake is done. If not, bake for 10 more minutes.
12. Let cake cook completely before removing from pan and serve.

Cake:
100 g grated hazelnut
6 eggs
200 g chocolate (60-65% cocoa)
100 g butter, and 10 g for the form
2 g cinnamon
150 g sugar
20 g corn starch
10 g flour for the form

For the coconut ice-cream:
3 egg yolk
100 g sugar
10 g vanilla
250 ml coconut milk
200 ml cream
Coconut flakes

Method

For the cake:

1. Preheat oven to 180°C.
2. Melt chocolate over over steam, remove and add butter. As soon as it is mixed well add egg yolks.
3. Beat egg white, add sugar and stir in the chocolate mixture.
4. Add hazelnut and corn starch.
5. Bake for 30 minutes.

For the ice cream:

1. Beat egg yolks, sugar, vanilla until frothy. Add coconut milk while stirring constantly.
2. Whip the cream until almost stiff.
3. Combine with whipping cream and pour into the ice cream maker.
4. Add roasted coconut flakes to the mixture halfway through the preparation time.