Brown Sugar Angel Food Cake

Ingredients:
1. 2 cups (14 to 16) egg whites
2. 1 1/2 teaspoons cream of tartar
3. 2 teaspoons vanilla extract
4. 1 teaspoon salt
5. 2 cups brown sugar, firmly packed
6. 1 1/2 cups sifted cake flour

Method: Beat the egg whites with the cream of tartar, vanilla and salt until stiff peaks form. Gradually sift 1 cup of the sugar into the beaten whites and beat to incorporate. Sift remaining sugar with all the flour and gently fold it into the whites. Gently turn the batter into an ungreased 10-inch tube pan and bake at 350 degrees F for 45 to 50 minutes. (When done, the cake should spring back at the touch of a finger.) Let cake cool before serving.

SOUR CREAM POUND CAKE

Ingredients:

1. 1 pkg. Duncan Hines butter cake mix

2. 1 c. (8 oz.) dairy sour cream

3. 1/3 c. Crisco oil

4. 1/4 c. sugar

5. 1/4 c. water

6. 4 eggs

Filling:

1. 2 tbsp. reserved cake mix

2. 2 tbsp. brown sugar

3. 1 tsp. cinnamon

4. 1 c. finely chopped pecans

Method:

1. Preheat oven to 375 degrees.

2. Combine filling ingredients and set aside.

3. In a large bowl blend cake mix, sour cream, oil, 1/4 cup

sugar, water and eggs. Beat at high speed for 2 minutes,

pour 2/3 of the batter in a greased and floured 10 inch

tube or bundt pan.

4. Sprinkle filling ingredients over batter in pan.

5. Spread remaining batter evenly over filling mixture.

6. Bake at 375 degrees for 45-55 minutes until cake springs

back when touched lightly. Cool right side up for about 25

minutes, then remove from pan.

7. Glaze: Blend 1 cup of confectioners' sugar and 2 tablespoons

milk. Drizzle over cake.

Triple Chocolate Indulgence

Ingredients:

1. 1-2/3 cups all-purpose flour

2. 1-1/2 cups sugar

3. 1/2 cup unsweetened natural cocoa

4. 1-1/2 teaspoons baking powder

5. 2 eggs

6. 1/2 cup (1 stick) butter or margarine, softened

7. 1-1/2 cups buttermilk or sour milk (To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/2 cups)

8. 2 teaspoons vanilla extract

9. 6 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, coarsely chopped

10. Chocolate ice cream

11. Creamy Chocolate Filling (*Recipe follows)

12. Rich Chocolate Glaze (*Recipe follows)

13. Rich Chocolate Sauce (*Recipe follows)

Method: Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line with wax paper. Stir together flour, sugar, cocoa and baking powder in large bowl; add eggs, butter, buttermilk or sour milk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans. Evenly sprinkle chopped chocolate over batter in pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks (layers will be thin). Remove wax paper; cool completely. Prepare Creamy Chocolate Filling and Rich Chocolate Glaze. Place one cake layer on serving plate; spread with prepared filling. Top with second layer. Spread prepared glaze over top and sides. Refrigerate until glaze is set, about 1 hour. Prepare Rich Chocolate Sauce. Cut cake, cutting each slice with serrated knife that has been dipped in very warm water and then dried. Serve cake with ice cream and prepared sauce drizzled over cake and ice cream. Cover; refrigerate leftover cake.

Makes 12 servings.

Creamy Chocolate Filling: Combine 1/3 cup sugar and 3 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder in medium bowl. Add 3/4 cup cold whipping cream and 3/4 teaspoon vanilla extract. Beat until stiff. Makes about 1-1/2 cups filling.

Rich Chocolate Glaze: Combine 1/4 cup (1/2 stick) butter or margarine, 1/4 cup light corn syrup and 1 tablespoon water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in 4 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate (finely chopped) until melted. Cool to room temperature. Makes about 1 cup glaze.

Rich Chocolate Sauce: 1 cup sugar, 1/4 cup plus 2 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder, 2 tablespoons cornstarch, 2/3 cup evaporated milk, 2 tablespoons butter or margarine, 1 teaspoon vanilla extract. Stir together sugar, cocoa and cornstarch in small saucepan; gradually add evaporated milk and butter. Cook over low heat; stirring constantly, until mixture boils. Remove from heat, stir in vanilla. Serve warm or at room temperature. Makes about 1-1/2 cups sauce.

Dark Chocolate Crackle Cookies

Ingredients:

1.   2 1/2 cups all-purpose flour

2.   1 teaspoon baking soda

3.   1/4 teaspoon kosher salt

4.   1 cup butter, room temperature

5.   2 cups dark brown sugar, firmly packed

6.   2/3 cup unsweetened cocoa

7.   2 teaspoons orange zest, finely grated

8.   1 teaspoon pure vanilla extract

9.   3 large eggs

10. 8 ounces dark chocolate, melted and cooled until barely warm

11. 4 ounces dark chocolate, chopped

12. 1/3 cup granulated sugar

Method: Preheat oven to 350F degrees. Line three large baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, and salt. In stand mixer with fitted paddle attachment, beat butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined (4 minutes). Add eggs one at a time, beating briefly between additions. Add cooled chocolate and mix until blended. Add dry ingredients and mix on low speed until almost completely blended. Add chopped chocolate and mix until blended.

Shape dough into 1 1/4 inch balls with small ice cream scoop. Pour granulated sugar into shallow dish. Dip the top of each ball in sugar and set dough balls, sugar side up, about 1 1/2 inches apart on prepared baking sheets. Bake one sheet at a time until cookies are puffed and cracked on top (11 to 12 minutes). Let cookies cool on sheets for 5 minutes before transferring to rack to cool completely.

Yields about 5 dozen cookies. Great for the holidays or special family treat.