Chocolate Pound Cake

5 large eggs, beaten
3 c flour
3 c sugar
                                  1 c whole milk
                                  11/2 c butter
                                  5 T cocoa
                                 11/2 t vanilla
                                 1/2 t baking powder
                                 1/4 t salt

Cream together butter and sugar.Gradually pour beaten eggs
into creamed ingredients while mixing on low speed with hand
mixer.Sift flour, baking powder, cocoa and salt together.With
the mixer on low, add small amounts of the sifted ingredients,
then milk, alternating until all ingredients are used up, and
making sure you end with the sifted ingredients. Add vanilla and
mix thoroughly.Grease a 10" tube pan. Pour mixture into pan and bake in a
preheated 325 degree oven for 80 - 90 minutes, or until a
toothpick inserted into the center comes out clean.Let cool for
15 minutes before removing from pan.

Carrot Cake

INGREDIENTS:

4 eggs

1 t vanilla

1 c chopped walnuts

                                  11/2 c salad oil

                                  2 c sugar

                                  2 c flour

                                  2 t cinnamon

                                 1 t baking soda

                                 3 c grated carrots

Blend sugar, oil, vanilla and eggs in a large bowl.Stir in flour,

baking soda and cinnamon.Mix well.Fold in carrots and

walnuts.Pour mixture into a lightly greased 9 x 13 baking pan.

Bake in a preheated oven at 350 degrees for 45 minutes.Top

with cream cheese frosting after cake has cooled.

Lemon Bars

INGREDIENTS:

2 c flour

1/4 c flour

1 c butter

                                  13/4 c sugar

                                  4 eggs, beaten

                                  1 c powdered sugar

                                  1/4 c lemon juice

                                  1 T lemon rind, grated

                                  1 t baking powder

                                  3/4 c coconut, shredded

Preheat oven to 325 degrees. Combine butter, powdered sugar

and 2 c flour and mix.Press into a 13 x 9 inch baking pan.Bake

for 20 minutes or until light brown; remove from oven.

In a large bowl, combine 1/4 c flour, sugar, eggs, lemon juice,

lemon rind, baking powder and coconut and mix.Pour mixture

into crust.Bake for 20 minutes at 325 degrees

Brownie Cheesecake

Ingredients:

1 package fudge brownie mix

1 tablespoon water

1 teaspoon vegetable oil                                                                                                                               

  1 jar prune baby food

  1 egg white

  Vegetable cooking spray

  1 cup nonfat cottage cheese

  16 ounces Neufchatel cheese, softened

  8 ounces nonfat cream cheese, softened

  1 1/2 cups sugar

  1 tablespoon vanilla extract

  1/4 teaspoon salt

  3 eggs

  1/4 cup semisweet chocolate, mini morsels

Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, I at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature.

Gooey Hot Chocolate Cake

Ingredients:

1/4cup(s) (plus 1 tablespoon) cocoa

1cup(s) flour

1/2teaspoon(s) salt

                                  1/2teaspoon(s) baking powder

                                  1/4teaspoon(s) cinnamon

                                  1/4teaspoon(s) cayenne pepper

                                  8ounce(s) bittersweet chocolate

                                  1/2cup(s) (plus 2 tablespoons) unsalted butter

                                  4large eggs

                                  1/2cup(s) sugar

                                  1/3cup(s) dark brown sugar

                                  1teaspoon(s) vanilla extract

Make cake batter: Preheat oven to 350 degrees F. Butter one 9-inch round cake pan and line the bottom with parchment paper.Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside. In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside. In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.

Make glaze: Cool cake in pan on a wire rack for 20 minutes. Invert cake onto wire rack, remove parchment paper, and cool completely. Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.