Chocolate Fudge Layer Cake Recipe

Ingredients:
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs 1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Almonds

Directions:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

2. BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

3. PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Directions:
1. Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

2. Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

3. In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

4. Pour batter into the pan being careful not to disturb the pineapples and cherries.

5. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

6. Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

BANANA CHIFFON CAKE

Ingredients:
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas (2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:
1 pt. whipping cream
1 box instant pudding, any flavor

Directions:
1. Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas.

2. Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes.

Frosting: Mix together whipping cream and instant pudding.

Pistachio Chocolate Slices Recipe

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

2 cups or 200g plain biscuits crumbled
3/4 cups or 150g butter melted

For topping:
1 can 395 g sweetend condensed milk
1/4 cup or 50g butter
1/4 cup or 50g brown sugar
200g cooking chocolate, chopped
1/2 cup or 75g peeled pistachios, chopped

Directions:
1. Combine biscuits and butter then press the dough into a 20 cm x 28 cm rectangular cake tin and bake in a 190 degreeC preheated oven for 10 minutes.
2. Remove from oven, place condensed milk, butter, and sugar in a non stick saucepan.
3. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden colour and thick.
4. Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.
5. Melt the chocolate in a bowl over simmering water then stir in the pistachios.
6. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge. Cut into diamond shape to serve.

Tip: While cooking condensed milk, make sure to stir it constantly to avoid giving it a burnt taste.