½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Prepare cream layer and spread over top of cake:

Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.

Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.

With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.

Cover and refrigerate leftover dessert. Makes 10-12 servings.

Printable Version

The post Cherry Glazed Chocolate Torte appeared first on The Cowley Cookbook.

Melt 14 oz bag of caramels plus 1/3 cup evaporated milk.  Be careful not to scorch.  Set aside.

Mix together 1 German Chocolate cake mix, 3/4 cup butter, 1/3 cup milk and 1 cup chopped pecans.  Mix well and put 1/2 of the batter into a 9×13″ pan.  Bake at 350 degrees for 6 minutes.  Remove from oven and sprinkle 12 oz. bag chocolate chips over cake dough and top with melted caramels.  Crumble rest of dough on top.

Bake at 350 degrees for an additional 25 minutes.

Printable Version

The post Turtle Cake appeared first on The Cowley Cookbook.