Chocolate Canoli Cake

If it’s an easy-to-make  dessert you’re looking for, this one’s highly recommended.

For this recipe you will need:

• 1 box (18.25 oz.) Devil’s chocolate cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup orange-flavored liqueur2 teaspoons grated orange zest, divided
• 16 oz. mascarpone cheese
• 1 cup heavy cream
• 3/2 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted hazelnuts, ground

Directions:

1)  Heat oven to 350°F.  Prepare cake mix according to package directions, substituting butter for oil and omitting 1/3 cup water.  Stir in liqueur and 1 teaspoon zest.  Divide batter between 2 greased 9″ round cake pans.

2)  Bake 25 minutes, or until toothpick inserted in cake comes out clean.  Let cool completely.

3)  With electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 minutes, or until spreadable.  Fold in hazelnuts.  Fill and frost cake with mixture.

Lemon Cake Custard

For this recipe you will need:

• 3 eggs
• 1 cup sugar, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1-1/4 cups milk
• 1/3 cup lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon grated lemon peel

Directions:

1)  Separate eggs and let stand at room temperature for 30 minutes.  In a large bowl, combine 1/2 cup sugar, flour and salt.  Stir in the milk, lemon juice, butter and lemon peel.  Beat egg yolks; add to lemon mixture.

2)  In a small mixing bowl, beat egg whites on medium speed until soft peaks form.  Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.  Fold into lemon mixture.

3)  Spoon into 6 greased 8-oz. ramekins.  Place in a 13-in. x 9-in. x2 in. baking pan.  Add 1 in. of hot water to pan.  Bake, uncovered, at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Serve immediately or chill.

Sugarfree Chocolate Cheesecake

I used the basic cheesecake recipe for this one and just replaced the white sugar with Splenda.  I baked this for my dad who happens to be diabetic, but my kids loved it too.

For the crust, you will need:

• 1 cup graham cracker crumbs
• 5 tablespoons butter, melted

For the cheesecake, you will need:

• 3 (8 0z) packages cream cheese, softened
• 3/4 Splenda
• 3/4 cup unsweetened cocoapowder
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• cocoa powder for dusting

Procedure:
1) Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbsand melted butter. Mix well and press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2) In a large bowl, beat cream cheese and Splenda together until smooth. Beat in sour cream and heavy cream. Add cocoa powder, mix well.  Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3) Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.  Dust cake with cocoa powder before serving.

Easy Chocolate Cheesecake

For this recipe you will need:

• 36 chocolate wafers
• 6 tablespoons margarine, melted
• 6 tablespoons granulated sugar, divided
• 1 cup shredded carrots
• 1 envelope (.25 oz.) unflavored gelatin
• 1 tablespoon instant espresso powder
• 2 packages (8 oz. each) cream cheese, softened
• 1 bar (4 oz.) bitter-sweet chocolate, melted

Directions:

1) Heat oven to 350 degrees Farenheit. In food processor, pulse wafers 10 times. In bowl, combine crumbs, margarine and 2 tablespoons sugar. Press crumb mixture into bottom of greased 8″ springform pan. Bake 8 minutes. Let cool.

2) In microwave-safe bowl, combine carrots and 1 cup water. Cover; microwave 5 minutes, or until carrots are tender. In food processor, pulse gelatin, espresso powder, carrot mixture and remaining sugar 10 times.

3) In bowl of electric mixer on medium speed, beat cheese and gelatin mixture 1 minute. Beat in melted chocolate 1 minute. Pour chocolate batter into crust. Chill 4 hours. Garnish with whipped topping and fresh fruits, if desired.

Strawberry Mousse Cake

Got no time to bake a cake?  Then try this no-bake sweet treat.

For the mousse you will need:

• 1 round prepared angel food cake
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 cup crushed strawberries
• 2 egg whites
• 1/2 cup sugar
• 1 cup whipping cream, whipped
• 2 teaspoon lemon juice

For the frosting you will need:

• 1 teaspoon unflavored gelatin
• 1/4 cup cold water
• 1 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• Fresh, whole strawberries for garnish (optional)

Directions:

1) For filling soften gelatin in cold water. Place over low heat, stirring until dissolved. Stir in strawberries. Chill until slightly thickened. Beat egg whites. Add sugar. Beat until stiff peaks form. Fold in strawberry mixture and whipped cream and lemon juice. Cut down into cake 1″ on both sides. Carefully hollow out cake, leaving 1″ base. Fill with strawberry mixture. Refrigerate until set.

2)  For frosting heat water and gelatin until dissolved. Whip cream until stiff. Add sugar and gelatin. Frost cake. Refrigerate. Garnish with fresh strawberries.