• All ingredients must be at room temp. Blend cream cheese, sour cream and butter.
• Add cornstarch, sugar, vanilla and lemon juice. Beat until well-blended.
• Beat in one egg at a time, continuing to beat until mixture is light and smooth.
• Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.
• Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.
• Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.

cake

• In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Filling

• For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
• Dump in confectioners' sugar and beat well.
• Reduce the speed and slowly pour in butter. Mix well.
• Fold in toffee bits.
• Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
• Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

• Heat oven to 350°F. Butter 13x9-inch pan.
• In large bowl, combine cake mix, butter and 1 egg; mix until well combined.
• Press in bottom of buttered pan.
• In small bowl, combine cream cheese, powdered sugar, vanilla and eggs; mix until smooth and creamy. Pour over crust.
• Bake at 350°F. for 30 to 35 minutes or until lightly browned.
• Serve warm or cool. Cut into squares; top with cherry pie filling.

• Line bottoms of 3 9” cake pans with wax paper, grease sides.
• Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
• Stir until chocolate is completely melted.
• Mix flour, baking soda and salt, set aside.
• Beat butter and sugar in large bowl until light and fluffy.
• Add egg yolks one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
• Gently stir into butter, pour evenly into prepared pans.
• Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
• Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
• Spread coconut-pecan filling and frosting between layers and on top of cake.

Frosting/filling

• Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
• Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
• Remove from heat. Add coconut and pecans, mix well.
• Cool to room temp and of desired spreading consistency.
• Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.

• Preheat oven to 350 degrees F.
• Lightly grease a 13-by- 9-inch baking pan.
• In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended.
• Pat mixture into prepared pan and set aside.
• In a stand mixer, or with a hand mixer, beat the cream cheese until smooth.
• Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar.
• Continue beating until ingredients are well mixed.
• Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth.
• Stir in nuts with a rubber spatula.
• Spread filling over cake mixture in pan.
• Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
• Let cake partially cool on a wire rack before cutting into pieces.

• Butter and flour Rehrucken pan.
• Beat sugar, egg, and almond extract well.
• Mix in flour and baking powder.
• Slowly add the melted butter.
• Pour into pan.
• Sprinkle with chopped almonds.
• Bake @ 350° for 38-42 minutes until golden brown.
• Sprinkle with powdered sugar.

• Melt the butter in a glass bowl over simmering water.
• Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
• Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
• Transfer the cake mixture to a mixing bowl and set aside.
• Preheat the oven to 375 degrees F.
• Butter and flour a 9-inch round cake pan.
• In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
• Gently fold the whites into the chocolate mixture.
• Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
• Remove from the oven and allow to cool 30 minutes more.
• Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
• Add milk and oil, mix well.
• Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
• Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
• Serve warm with a spoon or at room temperature.

Crust

• Mix butter and flour.
• Pat over sides of spring form pan, and bake at 350° until browned (about 10-15 minutes).
• Cool before adding filling.

Cheesecake

• Beat cheese and sugar, add vanilla.
• Add eggs one at a time.
• Pour into cooled crust. Bake at 300° for 1 hour.

Crust

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake

• All the filling ingredients should be at room temperature.
• Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
• Add the sugar a little at a time and continue beating until creamy.
• Add flour, vanilla and lemon juice, mix well.
• Add one egg at a time and beat after each egg.
• Add the sour cream and beat well.
• Pour cream cheese mixture into the springform pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up turn oven off, prop open oven door and leave in oven for one hour.
• Remove from oven and let cool then refrigerate for 24 hours.