Chocolate Angel Cake

1 1/2 cup confectioners sugar
1 cup cake flour
1/4 cup baking cocoa (i use hersheys low fat)
1 1/2 cups egg whites (about 10)
1 1/2 tsp. cream of tarter
1/2 tsp. salt
1 cup sugar

FROSTING:

1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp salt
1/2 tsp. vanilla extract

Sift together confectioners sugar, flour and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form. Gradually fold in the cocoa mixture, about a fourth at a time. Spoon into a 10" tube pan. Carefully run a metal spatula or knife thru the batter to remove the air pockets.

Bake on lowest rack at 375°F for about 35-40 min. OR until top springs back when touched in the middle and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around the edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first 5 ingriedients ( frosting ones) cover and chill for 1 hour. Beat until stiff peaks form. Spread over top of cake and sides. Store in the fridge.

Apple Crisp Pizza

PASTRY 2 cups flour 3/4 tsp salt 1/2 cup (1 stick) unsalted butter, cut into pieces and chilled 1/4 cup shortening, cut into pieces and chilled 4 to 5 tbsp cold water FILLING 2/3 cup sugar 3 tbsp flour 1 tbsp ground cinnamon 4 medium baking apples, peeled and cut into 1/2-inch slices TOPPING 1/2 cup flour 1/3 cup packed brown sugar 1/3 cup rolled oats 1 tsp ground cinnamon 1/4 cup butter, softened 1/2 cup caramel ice cream topping* Directions For pastry, mix flour and salt in bowl. With pastry blender or fingertips, combine butter and shortening into flour mixture until texture of coarse meal. Gradually add water, tossing with fork, until mixture begins to mass together. Shape dough into a ball, then flatten slightly to a disk. Wrap in plastic wrap and refrigerate until well chilled, about 45 minutes. Roll pastry to fit a 12-inch pizza pan, between 1/8 and 1/2-inch thick; Trim and flute edges. Combine sugar, 3 tbsp flour and 1 tsp cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry. Combine the first 5 topping ingredients with the leftover cinnamon-sugar mixture from the apples. Sprinkle over apples. Bake at 350°F for 40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping.

Cookies 'n Cream Angel Cake

1	package Betty Crocker® 1-step white angel food cake mix
1 1/4	cups cold water
3	reduced-fat chocolate sandwich cookies, finely crushed
1	package Betty Crocker® fluffy white frosting mix
1/2	cup boiling water
6	reduced-fat chocolate sandwich cookies, cut in half

1.	Move oven rack to lowest position. Heat oven to 350°F.
2.	Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
3.	Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
4.	Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
5.	Frost cake, and garnish with sandwich cookie halves.
High Altitude (3500-6500 ft) Not recommended for use. Cookies 'n Cream Angel Cake

Strawberry Jello Cake

1 BOX WHITE CAKE MIX
4 EGGS
1/2 CUP WATER
1 CUP OIL
1 BOX STRAWBERRY JELLO
1/2 CUP FROZEN STRAWBERRIES

MIX ALL INGREDIENTS AND POUR INTO 3 GREASED AND FLOURED 8 INCH CAKE PANS. BAKE AS DIRECTED ON CAKE MIX BOX.

STRAWBERRY CAKE ICING:

1 STICK BUTTER, SOFTENED
1 BOX 4X POWDERED SUGAR
1/2 CUP STRAWBERRIES

MIX BUTTER AND SUGAR UNTIL FLUFFY AND LIGHT. STIR IN BERRIES. SPREAD ON CAKE.

Milkey Way Cake

1 box chocolate cake mix
1 jar caramel ice cream topping, 15oz.
1 can sweetened condensed milk
1 8oz. carton Cool Whip
2 Milky Bars, cut up

Prepare cake according to package directions. Bake in a 9x13" pan for recommended time. When cake is done and while still warm, pierce all over with a fork. Pour the condensed milk and caramel topping over the whole cake. Allow cake to cool completely. Spread the Cool Whip over top of cake and sprinkle with the cut up Milky Way bars. Refrigerate and serve.

Dirt Cake

1 lb Oreo cookies
8 oz cream cheese
1/2 cup soft margarine
1 cup powdered sugar
12 oz Cool Whip
2 small boxes vanilla instant pudding
3 cups milk
1 tsp vanilla

Crush cookies into fine crumbs. Spread 1/2 in a 13x9" pan. Mix cream cheese & margarine, add powdered sugar and mix well. Fold in Cool Whip. Add pudding, milk and vanilla, blend until smooth. Spread carefully on top of crumbs. Top with remaining crumbs. Seal & chill.

Cherry Chocolate Kisses

1 c powdered sugar
1 c marg. or butter softened
2 tsp maraschino cherry juice
1/2 tsp. almond extract
few drops red food coloring
2 14 c all-purpose flour
1/2 tsp salt
1/3 c maraschino cherries, drained and chopped
about 48 chocolate candy kisses (I use the Brach's choc. stars, they don't peel my gums back like hershey's kisses LOL!)

Preheat oven to 350°F. Blend sugar, butter, cherry juice, almond extract, and food coloring well. Mix in flour and salt. Fold in chopped cherries. Shape dough into 1" balls and place 2" apart on cookie sheet. Bake 8-10 min. While still hot, top each cookie with choc. candy. Makes about 4 doz.