Cakes For Any Occasions

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Cakes are made with love and effort. Every celebration that happens in your house is not complete without cakes. Homemade cakes recipes are easy to bake and your family and friends will surely love it.

There are cake baking tips that is easy on the budget and you can do it yourself. Try these homemade cakes recipes for the perfect occasion.

CHOCOLATE PUDDING CAKE

Ingredients:
1. Plain flour - 125 grams
2. Caster sugar - 165 grams
3. Unsweetened cocoa powder - 6 tbsp.
4. Semi skimmed milk - 4 fl. Oz.
5. Baking powder - 2 tsp.
6. Salt - 1/4 tsp
7. Safflower oil - 2 tbsp.
8. Light brown sugar - 6 tbsp.
9. Vanilla extract - 1 1/2 tsp.
10. Icing sugar - 1 tbsp.
11. Shelled walnuts, chopped - 1 oz.

Baking procedure:
a. Lightly butter a 23 cm. pie dish and dust it with cocoa powder.
b. In a bowl, sift together 100g of the caster sugar, flour, salt, 3 tablespoons cocoa powder and baking powder.
c. Add milk, oil and 1 tsp. vanilla extract then stir to combine all dry ingredients.
d. Stir in the walnuts and spread the cake batter evenly in the pie dish.
e. Mix the remaining caster sugar, 3 tbsp cocoa powder and brown sugar.
f. Stir the remaining 1/2 tsp. vanilla extract and 8 fl oz. water. Pour the liquid mixture in the pie dish.
g. Bake the cake in a pre heated oven at 375 Fahrenheit for about 20 minutes.
h. Sift the icing sugar before serving. Serves 10

Another mouth watering cake recipe is the COFFEE SPONGE CAKE

Ingredients:
1. 1 tbsp. instant coffee
2. 1 cup boiling water
3. 2 cups flour
4. 3 tsp. baking powder
5. 1/2 tsp. salt
6. 6 eggs egg white and egg yolk separated
7. 1/2 tsp. cream of tartar
8. 2 cups sugar
9. 1 tsp. vanilla

Procedures:
a. Dissolve coffee in boiling water and set aside to cool
b. Sift together flour, baking powder and salt then set aside
c. Beat the egg white and cream of tartar until soft then add 1/2 cup sugar; 2 tbsp. one at a time beating constantly. Continue beating until it is very stiff then set aside
d. Beat the egg yolk until well blended; gradually adding all ingredients alternately with coffee. Beat for 5 minutes in high speed
e. Pour into greased pan. Bake at 350 degrees Fahrenheit for 50 minutes or until done.

Try this simple and ready to make BANANA CAKE

Ingredients:
1. 2 cups flour
2. 1 cup sugar
3. 2/3 cup shortening
4. 3/4 cup mashed banana
5. 3 eggs
6. 1 tbsp. baking powder
7. 1 tsp. refined salt
8. 1 cup milk

Procedures:
a. Mash the banana by adding 1/4 cup milk to avoid discoloration. Set aside
b. Mix flour, baking powder and salt
c. Cream shortening, add 2/3 cup sugar gradually, add egg yolk until well blended
d. Add flour and milk then add the mashed banana
e. Beat egg white and the rest of the sugar until stiff
f. Fold into batter and pour into baking pan
g. Bake at 250 degrees Fahrenheit for 45 minutes

These are just some of the cake recipes that are very easy to make. Just remember to have the right baking tools, ingredients and techniques for a perfect and delicious cake for any occasion.

Italian Cream Cake Recipe - Delicious Dessert Recipes

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Are you looking for an excellent dessert to follow the perfect Italian meal, romantic wedding cake, or just a recipe to break the chocolate cake monotony? If so, you definitely want to consider an Italian cream cake recipe.

Cake Ingredients:

2 cups of white sugar
6 large room temperature eggs.
Cooking spray
1/2 cup of unsalted butter
2 cups of all purpose flour
1tsp of baking soda
1 cup of low fat or regular buttermilk
1/2 cup of coarsely chopped pecans
1 tsp of real almond extract
1 tsp of real coconut extract
1 tsp of real vanilla extract
1/2 cup of sweetened flaked coconut
1 tsp of salt

Cream Cheese Icing Ingredients:

4 oz of unsalted butter
4 cups of powdered sugar
1 tsp of real vanilla extract
8 oz of cream cheese
One cup of pecans (toasted or un-toasted)

Italian Cream Cake Recipe Directions

The Icing:

Step One: Combine butter, powdered sugar, vanilla extract, and cream cheese in a medium bowl.
Step Two: Beat the ingredients until light and creamy( about three minutes.) Be careful not to over beat, or the icing will be too runny.
Step Three: Set the nuts aside. They will be used at the end.
Step Four: Cover and refrigerate the icing.
Note: Do not add nuts to the icing. It will make the icing very difficult to spread.

The Cake:

Step One: Preheat oven to 350 degrees.
Step Two: Evenly spray 3 (9 inch) round cake pans with the cooking spray.
Step Three: Dust the pans with flour, and then shake off excess flour.
Step Four: Set the pans aside.
Step Five: In a large bowl, combine sugar and butter. Use an electric mixer to beat on medium speed; until it is an even creamy consistency.
Step Six: Separate egg yolks and whites. Reserve the egg whites for use in a moment.
Step Seven: Add one egg yolk and beat the mixture well. Add another egg yolk and beat the mixture well. *You will only use two of the egg yolks.
Step Eight: In a separate bowl, mix flour, salt, and baking soda.
Step Nine: Add the 1/4 of the flour mixture to the creamed mixture, and mix well.
Step Ten: Add 1/4 of the buttermilk, and mix well.
Step Eleven: Continue to alternate flour and buttermilk, until all of it is used.
Step Twelve: Stir in the vanilla, coconut, and almond extracts.
Step Thirteen: Stir in the pecans and coconut.
Step Fourteen: Use an electric mixer to beat the egg whites on high speed, until a stiff peak forms. Be careful not to over beat.
Step Fifteen: Gently fold egg whites into batter.
Step Sixteen: Pour batter into pans.
Step Seventeen: Bake for 23 minutes.
Step Eighteen: Let the pans cool for 10 minutes. Then, gently remove cake from pans.

Icing The Cake:

Step One: Line a plate or cake dish with wax paper. You can use one of the pans to trace a circle for the exact size.
Step Two: Place one layer on the plate, and ice with ¼ of the icing. Repeat with each layer.
Step Three: Use the final 1/4 of the icing to ice the sides of the cake.
Step Four: Sprinkle the pecans on the top of the cake and along the sides. You can use a piece of wax paper to press the pecans into the icing.

It may sound a little tedious, but this Italian cream cake recipe is well worth it!

Chocolate Cake Recipes

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There are few puddings sweeter than the traditional chocolate cake. It is one meal guaranteed to bring smiles to faces of those young and old. Contrary to the opinions of less advanced chefs, making chocolate cake can be quick and easy. With a combination of a little skill and the right recipe, anyone can make a chocolate cake to die for.

A good chocolate cake needs to have certain characteristics to ensure that it is fully enjoyed by all who partake of it. Firstly it needs to be moist. A good chocolate cake will be light and fluffy and free of dryness. It will also be rich in chocolate flavor while at the same time not being too sweet for the average pudding lover.

A good simple chocolate cake recipe will comprise of two parts. The first part is the mixing of the dry ingredients in a small to medium bowl depending on the size of the desired output. The second part involves adding the wet ingredients and cooking. Both parts of the procedure should take relatively the same amount of time.

Another important aspect of your chocolate cake creation is to get the best quality ingredients. When mixed, poorer quality ingredients can dramatically damage the taste of the finished product so make sure to use good brand name ingredients such as Cadbury cocoa.

Preparation for chocolate cake making is very easy and can be a fun experience to share particularly with children. It's also a recipe that affords plenty of individual style to be included as the finished cake can be topped with a range of ingredients other than the standard icing sugar.

All up from start to finish you should have a chocolate cake ready to eat in just over an hour!

Chocolate cakes are a great idea for children's birthday's parties or to take to a friends place as an addition to dinner. Chocolate Cake is great combined with ice-cream for dessert for guests or even a family treat.

In today's busy world, time is of the essence. To be able to make a great tasting chocolate cake pudding quickly and easily is a skill to be proud of. With the right recipe and a bit of practice you will be cranking out chocolate cakes that people will love in no time. Even if you don't have time to slave away all day in the kitchen, you can still become a domestic kitchen God or Goddess.

Tips On Making The Ultimate Chocolate Cake

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Baking the Ultimate Chocolate Cake can strike fear in the hearts of some cooks. Thoughts of a tasteless cake, icky frosting and other horrors fill their minds. But really, it's not all that hard if you use the right tools and just take things one step at a time. Also, try to stick with easier chocolate cake recipes to begin with until you're more confident in your cake making skills. Here are some steps to get you started on the path to cake baking nirvana!

Preparing the Pan:

-Always be sure to use the size pan that is called for in the recipe.

-Grease and lightly flour your pan prior to assembling the recipe.

-If the cake pan you are using has an elaborate design be sure to grease all the nooks and crannies of the design thoroughly. In this case it is better to use too much than too little.

-Another option is to use a vegetable non-stick spray. These work very well.

-Do not grease or flour your cake pan if you are making an angel food cake or a sponge cake as this may prevent the cakes from rising. You can, if necessary line the bottom of the pan with parchment or wax paper.

Mixing the Batter:

-Have all your ingredients at room temperature.

-Measure all your ingredients out prior to assembling the batter.

-Turn on the oven and preheat while you prepare your mixture.

-If you are using an electrical beater to mix your ingredients, only beat the mixture until the ingredients are blended. Do no over beat.

-If you are mixing your batter by hand, keep in mind it will take a bit more time to get the ingredients thoroughly blended.

-When making a cake with butter be sure the butter is soft prior to blending with the sugar.

-If your recipe calls for several eggs add them one at a time and blend them into the batter before adding the next egg. This is especially true if you are mixing by hand.

-Each chocolate cake recipe asks for a different type of chocolate. There are so many dark chocolate bars available on the market today. Do not limit yourself to just baker's chocolate. Use your favorite dark chocolate. Just be sure it is as least 70% cocoa.

Filling the Cake Pan:

-Do not fill the cake pan more than ¾ full to allow for rising.

-If you are using a square pan be sure to spread the batter into the corners.

-If you wish to use a square, rectangular or irregularly shaped pan instead of the round pan the recipe calls for be sure you make enough batter. To calculate how much batter to make, simply fill your substitute pan 2/3rd full with water. Transfer the water to the pan the recipe uses to judge volume. Adjust the batter accordingly based on how full the recipe pan gets when the water is added. If the recipe pan is overflowing, cut back on the batter. If the recipe pan is not full enough make extra batter.

-If you use a pan other than the one the recipe calls for keep in mind cooking time will vary.

Baking Cakes:

-Always bake the cake in a preheated oven.

-Glass or dark colored pans will retain more heat. Cook for the same amount of time but reduce the heat temperature by 25 degrees F.

-Bake your cake on the center rack of the oven so heat can circulate.

-If you are baking multiple pans do not let them touch each other.

-If you are using more than one rack, stagger the cake pans so they are directly over or under each other.

-If you notice the cake is baking unevenly then turn it several times during the cooking process.

-Start testing you cake about 8 minutes before the cake should be done.

-To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.

-Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.

-Also a cake that is done will pull away from the sides of the cake pan.

Cooling Cakes:

-Let cakes made with butter cool in their pans for about 5 minutes. Then turn out onto a cooling rack. If it should stick, try to loosen gently with a spatula.

-Angel food cakes, chiffon cakes and sponge cakes must be kept in their pans and inverted to cool. If the top of the pan does not have little feet for the pan to stand on when you invert it then tip the pan over a large bottle with the neck of the bottle going through the hole of the pan. When cool, loosen with a knife and turn out.

Frosting a Cake:

-If you are short of time and you are making a layer cake, use jelly between the layers. Or place slice fruit between the layers and dust with confectioner's sugar.

-Better to make too much frosting than not enough. Extra frosting will keep very well in the refrigerator.

-If your frosting was not made from scratch or was "not cooked" spread it on a cake while the cake is warm.

-If you just made your frosting, it is best to spread on the cake after it is completely cooled.

-If your frosting calls for beaten egg whites and the whites are not stiff enough just put it in the top of a double boiler and beat over the simmering water.

-If you cream frosting is too watery place it in the refrigerator for several minutes, beat over ice or add a little more butter to thicken.

-If, on the other hand, your frosting is too thick, add a few drops of hot milk or water.

-If your cake is lopsided feel free to re-shape it using a sharp knife.

-If you are making a 3-layer cake and the middle layer has a rounded top, slice off the raised portion

-To frost set the bottom layer on a plate covered with strips of wax paper to catch and frosting that may drip. Spread you icing on the top of this bottom layer and add the top cake layer over the spread icing.

-Cover the sides of the cake first with frosting using a spatula or frosting knife.

-Pile the rest of the frosting on the top middle of the cake and swirl out to the edges.

-Remove the strips of paper once the frosting sets.

-Decorate as desired.

I hope these tips helped you in your quest for the Ultimate Chocolate Cake. Just remember to take it one step at a time and your cake will be the envy of the neighborhood!

Low Carb Cake

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Just because you are on a low carb diet doesn't mean you should never eat cake again. Reducing your carbohydrate intake is a lifestyle change and not a get slim quick diet. You should eat healthy because it is good for you, not because it makes you lose weight, that is just a benefit, although a very good benefit if you ask me.

When making low carb cakes, there are obviously some limitations since you cannot eat wheat flour and only a minimum of sugar. However, you can make some really delicious cakes, so low in carbohydrates you could eat cake every day if you wanted to.

Many people replace the sugar with an artificial sweetener such as splenda. Others don't like to use artificial sweeteners because they think it is important to eat as much natural food as possible. Therefore they use only natural sweeteners, stevia and erythritol are the most commonly used natural sugar replacements. Others use a mix of natural and artificial sweeteners as they think that gives the best results. I find I don't need things to be as sweet anymore as I used to, so I am sure a lot of carbohydrate addicts would not enjoy my cakes very much.

Nut cakes and cheese cakes are probably the most popular low carb cakes, you can also make some really nice dark chocolate cakes. My favourite is a dark chocolate cake which you can make using only butter, eggs, dark chocolate and your choice of sweetener. Yes, absolutely no wheat flour and it tastes great too.

Low carb coconut cake

- 4 egg whites
- Your choice of sweetener to replace 1.5 dl of sugar
- 2 dl shredded coconut
- 75 grams of shredded dark chocolate (minimum 70% cocoa, but the darker the better)

Stiff beat the egg whites with your sweetener. Fold the rest of the ingredients into your egg whites. Bake in preheated oven for 30-35 minutes at 180 degrees C.

Make a cake filling of whipped cream mixed with shredded dark chocolate.

3 Easy to Make Butter Cream Frosting Recipes

Are you tired of wasting your money on store bought frosting? If so, I have 3 of my favorite butter cream recipes to share with you. These recipes are fast, easy and taste delicious. You can spread the frosting onto cakes, brownies and cupcakes.

Here are a few tips:

1. Don't confuse granulated sugar with confectioner's sugar. They are different and can not be used interchangeably. Confectioner's sugar is also commonly called powdered sugar.

2. If you want delicious results, use butter. You will not get the same results if you use margarine.

3. Frosting is supposed to be thick and creamy. Don't over beat.

4. Only spread onto a completely cooled cake. After serving, refrigerate left-overs.

Chocolate Butter Cream

2 2/3 c. confectioners sugar

1/4 c. cocoa

6 tbps butter

6 tbsp milk

1 tsp vanilla

Combine confectioners sugar and cocoa in a small bowl. Beat butter with 1/2 cup of the cocoa mixture in a bowl. Alternately add remaining cocoa mixture and milk, beat until of spreading consistency. Stir in vanilla and mix until creamy.

Maple Butter Cream

4 tbsp. butter, softened

2 (3 ounce) pkgs. cream cheese, softened

4 1/3 c. confectioner's sugar

1 tsp. vanilla extract

1 tsp. maple flavoring extract

In a medium sized bowl, blend butter and cream cheese together. Gradually add in the confectioner's sugar, beating until smooth and creamy. Stir in vanilla and maple extracts. Let set for 5 minutes.

Classic Butter Cream

1 lb.box of powdered sugar

3/4 c. shortening

1/2 stick butter

1 tsp. vanilla

3 tbsp. flour

1/3 c. milk

Cream together shortening, butter and vanilla. Add flour with sugar and slowly add shortening mixture. Add milk to desired consistency.

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

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When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Healthy Cakes - How to Adapt Recipes and Enjoy Healthy Cakes

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Eating cakes as part of a healthy diet isn't a problem, but it's virtually impossible to be certain that cakes are healthy unless you make your own. That way, you know exactly what's in them and can enjoy them, knowing there are no unhealthy fats or additives lurking. There's nothing unhealthy about a cake made with wholewheat flour, organic butter, free-range eggs - as long as you don't eat the lot at one sitting! The taste and texture will be far superior to anything you can buy at the supermarket.

*Home-made cakes generally contain far less sugar than commercial cakes. Inspect the labels of bought cakes, and you'll find all sorts of food additives that you'd probably rather not eat, especially the spectacularly unhealthy trans fats and hydrogenated vegetable oils, present in many manufactured cakes, which have a proven link to the development of coronary heart disease.

*Home-made cakes are good value for money. Bought cakes are often very meanly sized. A home-made cake usually goes a lot further.

*Be selective about the recipes you use, and go for healthy cake recipes. Save the chocolate fudge cakes, or cakes with thick frostings for special occasions. Look for recipes that use fruit, nuts or carrots. It's a good way of getting extra fruit and veg into your diet. When you're choosing which recipe to make, think of banana cake or carrot cake.

*Use good, wholesome ingredients for truly healthy cake recipes. Choose organic when you can for ingredients such as sugar, flour, oats, fruits including candied and dried fruits, milk, eggs, butter.

*Use wholewheat flour instead of some, or all, of the flour in your recipe.

*Beware soft margarines sold specifically for cake making. These are often made with hydrogenated vegetable oils, and will render your lovely home-made cake as unhealthy as a greasy take-away muffin. Softened organic butter works fine in most recipes, or use a soft spread made from healthy olive or sunflower oils.

*Replace some of the sugar in recipes with fruit puree. Use apples, prunes or apricots. Stew in a little water until tender, blend, and use to replace an equal volume of sugar in your recipe.

*You can also replace some of the fat in the same way. Try replacing half the fat and half the sugar in a recipe with pureed apple. It's very successful, and adds moistness and a subtle fruity flavour.

*Traditional frosting or icing is high in fat and calories. Use low fat cream cheese in frosting recipes, or top your cakes with a sprinkling of toasted nuts instead. Try coating a cake with desiccated coconut before baking. The topping will bake to a delicious brown, crispy finish.

*Cake making is very satisfying, and if you choose simple healthy cake recipes, it's also very quick. Making a large cake takes about 10-15 mins to get the mixture together, plus baking time. Not long, for something that's so much pleasanter to eat, and so much better for you than manufactured cake.

*Cakes made from healthy cake recipes have a habit of disappearing. Before offering them, cut them into squares, or mark them out into slices, depending on the shape.

Baking - and eating - a healthy homemade cake is one of life's pleasures. Don't deny yourself - cook up a healthy cake recipe today!

Easy Chocolate Dessert Recipe

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Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.

Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.

Below is an easy chocolate dessert recipe that you can enjoy doing. It's a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.

Chocolate Caramel Sauce
Ingredients:

½ gallon vanilla ice cream of any flavor
10 caramels
¾ cup of Nestle Carnation Evaporated Milk
1 ¾ cups of Nestle Toll House Milk Chocolate Morsels

Directions: Combine caramels, 1 ½ cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.

This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ¼ cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.

You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.

This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.

These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody's taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.

Cherry Recipes in Honor of Our First President, George Washington

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Bring some history into your kitchen. Get the kids in the kitchen to help you bake some cherry treats. As you work together, talk to them about the early history of our country and our first President George Washington. This can lead to even more talks about our history. Don't leave it to the schools to teach your children the history of their country. Unfortunately, many of today's textbook don't even have the correct information in them. Let your kids learn from you as you build up our country in their eyes. Most kids like to bake cookies and these Chocolate Cherry Cookies would be a good project for you as they are simple and made from a cake mix. And they are diabetic friendly so even the diabetic children (of all ages) can enjoy them. Or you can use a regular chocolate cake mix for regular cookies. Tiny Cherry Cheesecakes are also a delicious choice and they are also diabetic friendly. However they, too, can be made regular by replacing the Equal with sugar. These tiny cheesecakes have a chocolate crust and who doesn't love chocolate and cherries together? And speaking of chocolate, how about some Oh-So-Easy Cherry Brownies?

CHOCOLATE CHERRY COOKIES

1 (8 oz) pkg sugar-free chocolate cake mix

3 tbsp skim milk

1/2 tsp almond extract

10 maraschino cherries, rinsed, drained and halved

2 tbsp white chocolate chips

1/2 tsp canola oil

Preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray; set aside.

In a medium mixing bowl, beat cake mix, milk and extract with an electric mixer at low speed. When mixture looks crumbly, increase speed to medium and beat 2 minutes or until smooth dough forms. (Dough will be very sticky.) Coat hands with cooking spray and shape dough into 1-inch balls. Place balls 2 1/2 inches apart on baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie. Bake 8-10 minutes or until cookies lose their shine and tops begin to crack. DO NOT OVERBAKE OR COOKIES WILL BE HARD WHEN COOLED. Remove to wire racks and cool completely.

Place chips and oil in a small microwave-safe bowl and cook a few seconds at a time, removing and stirring until chips are melted. Drizzle over cooled cookies. Allow drizzle to set before serving.

TINY CHERRY CHEESECAKES

Crust: 1 cup all-purpose flour

1/3 cup Equal-Lite

1/4 cup cocoa powder

1/2 cup cold butter

2 tbsp cold water

Filling:

6 oz cream cheese, softened

1/4 cup Equal-Lite

2 tbsp milk

1 tsp vanilla extract

1 egg

1 can sugar-free or lite cherry pie filling

Preheat oven to 325 degrees. Grease 24 mini-muffins cups and set aside.To make crust: In a small mixing bowl, combine flour, Equal and cocoa. Cut in butter until crumbly. Gradually add water, mixing with a fork until mixture forms a ball. Divide dough and shape into 24 balls. Place in prepared miniature muffin tins and press dough onto the bottom and up sides of each muffin cup.

To make filling: In a mixing bowl, beat cream cheese and Equal until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon approximately 1 tablespoonful into each muffin cup. Bake for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top each cake with a dab of pie filling before serving. Store in refrigerator.

OH-SO-EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.

1 pkg. (21.5 oz) brownie mix

1 cup cherry pie filling

1/4 cup oil

2 eggs

1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.

Enjoy!