• Melt chocolate, set aside.
• Blend together butter, sugar, eggs, and vanilla. Beat til light and fluffy, add chocolate and mix well.
• Mix flour, soda, salt with cold water. Beat til smooth.
• Pour half of batter in micro cake pan. Bake in microwave 6 or 7 minutes. When cake begins to pull away from the sides it’s done. Repeat with other layer.

Topping

• Combine milk and sugar and stir well.
• Cook 2-3 minutes till sugar melts and add vanilla, butter, and stir well.
• Add coconut and nuts and ice one layer then the other.

• Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
• Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
• In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
• Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
• Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter.
• Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
• While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain themon paper towels.
• Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
• Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
• Garnish with a slice of caramelized banana a fried plantain before serving.

Salted Caramel Sauce

• Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
• Melt the sugar in a large heavy bottomed saucepan over medium-high heat. Stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.

• Beat together egg yolks, lemon juice, lemon rind, and butter until thick and lemon colored.
• Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer.
• Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

• Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
• Add buttermilk along with dry ingredients ending with flour.
• Stir in remaining ingredients.
• Beat egg whites with cream of tartar til stiff. Fold in.
• Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.

• 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.