Tasty and Easy Recipes

Crunch Ingredients:
1-1/4 cups graham cracker crumbs (7 rectangles shredded in food processor)
5/8 cup (1/2 cup plus 2 tbsp.) packed brown sugar
5/8 cup chopped walnuts or almonds
5/8 cup margarine melted

Cake Ingredients:
3 cups sifted flour
3 tsp. baking powder
1 tsp salt
2 cups sugar
1 cup shortening or margarine
4 eggs
1 cup creamer
1 tsp almond flavoring

Frosting Ingredients:
1/4 cup shortening or margarine, melted
3 cups sifted powdered sugar
2 tsp. almond extract
1/3 cup creamer

Method:
Grease and flour two 9″ round cake pans.
Mix Crunch ingredients together. Press one-half of the crunch mix into the bottom of each pan.
Mix dry cake ingredients into a small bowl.
Cream shortening and sugar in a large bowl. Add eggs, one at a time. Add almond extract to measuring cup with creamer pre-measured in it.
Add one-half of the dry ingredients to the shortening, sugar, egg mixture, beat until smooth. Then add one-half of the creamer mixture, beat until smooth. Repeat with the last of the dry and then the last of the wet ingredients. When all is smooth, put one-half of the batter into each of the prepared pans.
Bake at 350°F for 25 to 30 minutes. When toothpick comes out clean, remove from oven. Cool on wire rack for 10 minutes, then remove from pans and cool completely.
When cool, put on a serving dish with crunch on top. Mix frosting ingredients until smooth. Spread one-half on top and around sides of each cake. The frosting thickens as the shortening cools.

Ingredients:
Cake:
1/4 cup milk
2 tbsp. heavy cream
1/3 cup (2 oz.) chocolate chips
2 tbsp. unsweetened cocoa powder
4 tbsp. (2 oz.) unsalted butter
1/3 cup sugar
1/3 cup plus 1 tbsp. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. baking powder
Pinch of salt
1 egg
1/2 tsp. vanilla extract
1/4 cup toffee, chopped into small pieces

Caramel:
5 pieces caramels
1-1/2 tbsp. cream

Chocolate Sauce:
1/2 cup (3 oz.) semisweet chocolate chips
1 tbsp. unsalted butter
1/4 cup heavy cream

Method:
Preheat oven to 275°F. Moderately coat a non-stick standard size muffin pan with vegetable spray. Cut rounds of parchment paper to fit the bottom of each mold (or use paper cup liners).
Fill a medium-size pot halfway with water and bring to a boil. Reduce heat so the water is steaming but not simmering.
In a heat-proof bowl (large enough to fit over the pot) combine the milk, cream, chocolate chips, cocoa powder, butter, and sugar. Place the bowl over the steaming water.
Mix often until melted and smooth. Remove the bowl from heat.
Sift the dry ingredients together then add to the chocolate mixture and mix until smooth. Whisk in the egg and vanilla extract.
Fill 6 of the molds a little more than halfway with batter. Bake for 12 minutes, rotate the pan and bake another 8 minutes. Remove from the oven and cool 5 to 10 minutes.

Make Caramel:
Unwrap caramels and place into a very small pot. Add the cream and place over low heat. Stir frequently until melted and smooth. Remove from heat. Store at room temperature until needed. Before use, if the caramel is too hard, gently heat it until just warm to the touch.

Make Chocolate Sauce:
Combine the chocolate chips, butter, and cream in a heat-proof bowl and place over a pot of steaming water. Mix occasionally until melted and smooth. Store at room temperature until needed or refrigerate and warm when ready to serve.

Assembly:
Place one chocolate cake in the middle of each plate. Drizzle Caramel and Chocolate Sauce over the cakes. Top with chopped toffee then place a scoop of vanilla ice cream