Tastiest desserts recipes

Extreme Chocolate Cake 

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world! "

Ingredients

2 cups white sugar

     1 3/4 cups all-purpose flour

     3/4 cup unsweetened cocoa powder

     1 1/2 teaspoons baking soda

     1 1/2 teaspoons baking powder

     1 teaspoon salt

     2 eggs

     1 cup milk

     1/2 cup vegetable oil

     2 teaspoons vanilla extract

     1 cup boiling water

     

     3/4 cup butter

     1 1/2 cups unsweetened cocoa powder

     5 1/3 cups confectioners' sugar

     2/3 cup milk

     1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake

Too Much Chocolate Cake

  

Ingredients

ounce) package18.25) 1 devil's food cake mix

     1 (5.9 ounce) package instant chocolate pudding mix

     1 cup sour cream

     1 cup vegetable oil

     4 eggs

     1/2 cup warm water

     2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar

White Chocolate Raspberry Cheesecake

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Ingredients

1 cup chocolate cookie crumbs

     3 tablespoons white sugar

     1/4 cup butter, melted

     1 (10 ounce) package frozen raspberries

     2 tablespoons white sugar

     2 teaspoons cornstarch

     1/2 cup water

     2 cups white chocolate chips

     1/2 cup half-and-half cream

     3 (8 ounce) packages cream cheese, softened

     1/2 cup white sugar

     3 eggs

     1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce

Chocolate Trifle

At church functions, folks line up for this trifle. And it is so easy to make! "

Ingredients

ounce) package

     1 (19.8 brownie mix

     1 (3.9 ounce) package instant chocolate pudding mix

     1/2 cup water

     1 (14 ounce) can sweetened condensed milk

     1 (8 ounce) container frozen whipped topping, thawed

     1 (12 ounce) container frozen whipped topping, thawed

     1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

     In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

     In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

One Bowl Chocolate Cake

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting. "

Ingredients

2 cups white sugar

     1 3/4 cups all-purpose flour

     3/4 cup unsweetened cocoa powder

     1 1/2 teaspoons baking powder

     1 1/2 teaspoons baking soda

     1 teaspoon salt

     2 eggs

     1 cup milk

     1/2 cup vegetable oil

     2 teaspoons vanilla extract

     1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

Mini Cheesecakes

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids. "

Ingredients

Crust
     1/3 cup graham cracker crumbs

     1 tablespoon white sugar

     1 tablespoon margarine, melted

    

     Filling:

     1 (8 ounce) package cream cheese, softened

     1/4 cup white sugar

     1 1/2 teaspoons lemon juice

     1/2 teaspoon grated lemon zest

     1/4 teaspoon vanilla extract

     1 egg

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve

The Best Rolled Sugar Cookies

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off. "

Ingredients

cups butter, softened1 / 2 1

     2 cups white sugar

     4 eggs

     1 teaspoon vanilla extract

     5 cups all-purpose flour

     2 teaspoons baking powder

     1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Beth's Spicy Oatmeal Raisin Cookies

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

Ingredients

1/2cup butter, softened

     1/2 cup butter flavored shortening

     1 cup packed light brown sugar

     1/2 cup white sugar

     2 eggs

     1 teaspoon vanilla extract

     1 1/2 cups all-purpose flour

     1 teaspoon baking soda

     1 teaspoon ground cinnamon

     1/2 teaspoon ground cloves

     1/2 teaspoon salt

     3 cups rolled oats

     1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long

Cream Cheese Frosting

This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it. "

Ingredients

ounce) packages 2 (8cream cheese, softened

     1/2 cup butter, softened

     2 cups sifted confectioners' sugar

     1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use