Kahlua Chocolate Cherry Cheesecake

Kahlua Chocolate Cherry Cheesecake
1 (11.2 ounce) package no-bake cheesecake mix
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1/2 cup kahlua
1/2 cup milk
2 (1 ounce) squares unsweetened chocolate, melted
Prepare crumb crust, in a 9 inch pie plate, using crumb packet from cheesecake mix, sugar and melted butter or margarine, as directed on package. In a large mixing bowl, stir together cheesecake filling packet from mix, 3/4 cup pie filling, kahlua and milk. Stir in melted chocolate, mixing well until mixture thickens. Spoon mixture into prepared crust. Cover and chill at least 1 hour before serving time. When firm, spread remaining pie filling over top.

Butterscotch cake

Butterscotch Cake
1/2 cup butter
1 cup light brown sugar
1 egg
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 cup milk
3/4 cup brown sugar
2 tablespoons milk
Pinch of salt
2 tablespoons butter
1/2 cup powdered sugar, sifted
Chopped almonds
Grease 8 inch round layer pan. Cream butter and sugar until light and fluffy. Beat in egg. Fold in sifted flour and baking powder alternately with milk. Turn into pan. Bake at 375 degrees for about 45 minutes. Turn onto cooling rack. When cooled, top with Frosting. To make Frosting, place brown sugar, milk, salt and butter in a saucepan; stir over low heat until mixture boils. Cook without stirring for 5 minutes. Remove from heat. While still just warm, stir in powdered sugar. Beat well and add extra, if necessary, to spreading consistency. Spread almonds on baking sheet; brown lightly under broiler. Watch carefully so they do not burn. Arrange almonds around edge of frosted cake.
Makes 6 to 8 servings.

Apple cake

Apple Cake
2 eggs
1 1/2 cups sugar
1/2 cup oil
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups all-purpose flour
4 cups apples, finely chopped
1/2 cup nuts, chopped
Whipped cream, optional
Mix together eggs, sugar and oil. Add vanilla, salt, baking soda, cinnamon and flour; mix well. Then add apples. Pour into a greased 9 by 13 inch pan. Sprinkle with nuts. Bake at 350 degrees for 45 minutes, or until done. Serve with whipped cream, if desired.

Hot fudge pudding cake

Hot Fudge Pudding Cake
1 cup buttermilk baking mix
1 cup sugar, divided
1/3 cup plus 3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup milk
1 2/3 cups hot tap water
Preheat oven to 350 degrees. In mixing bowl, combine baking mix, 1/2 cup sugar and 3 tablespoons cocoa. Stir in milk and vanilla. Spread in an 8 inch square pan. Sprinkle with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour hot water over top. Do not stir! Bake for 40 minutes, or until top is firm. Pudding will form on bottom.

Roman apple cake

Roman Apple Cake
1 cup sugar
1/2 cup brown sugar
1 cup margarine
2 eggs, beaten
1 teaspoon baking soda
1 cup sour milk
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups apples, diced
1/2 cup sugar
1/2 cup nuts, chopped
1 teaspoon cinnamon
Cream together 1 cup sugar, brown sugar and margarine; add eggs and beat. In a separate bowl, add baking soda to sour milk; set aside. Sift together flour, baking powder, 2 teaspoons cinnamon and salt. Alternately add milk and dry ingredients to creamed mixture. Fold in apples. Pour into a 9 by 13 inch cake pan. Mix together 1/2 cup sugar, nuts and 1 teaspoon cinnamon. Sprinkle on top of cake. Bake at 350 degrees for 30 to 40 minutes.

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Mocha cake surprise

Mocha Cake Surprise
3/4 cup sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
1/4 cup milk
1 teaspoon vanilla
1/2 cup firmly packed brown sugar
1/2 cup sugar
4 tablespoons breakfast cocoa, not instant
1 cup cold double-strength coffee
Preheat oven to 350 degrees. Mix and sift together 3/4 cup sugar, flour, baking powder and salt. Melt chocolate and butter together over hot water; add the first mixture and blend well. Combine milk and vanilla; add and mix well. Pour into greased 8 inch square cake pan. Combine brown sugar, 1/2 cup sugar and breakfast cocoa. Sprinkle evenly over batter and pour coffee over top. Bake for 40 minutes. Serve warm.

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