Recipies For Desserts

Creamy Salted Caramel Spread
Delicious Recipies For Desserts

Ingredients

• 1 pkg (8 oz) Philadelphia Cream Cheese, softened
• 1/4 cup packed dark brown sugar
• 1/4 cup caramel ice cream topping
• 2 tsp butter, softened
• 1/4 tsp vanilla
• 1 oz. Baker’s Semi-Sweet Chocolate, melted
• 1/4 tsp sea salt

 

Directions

1. Mix first 5 ingredients until blended; spoon into shallow serving dish
2. Drizzle with chocolate; sprinkle with salt
3. Refrigerate 15 min

 

Serving Suggestion

Serve with pretzel crackers or twists and apple or pear slices.
Your recipies for desserts are ready!

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Tiramisu Cake
Delicious Recipies For Desserts

Serves: 12
Preparation: 30 mins
Cooking: 20 mins

 

Ingredients

CAKE:

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur

FILLING:

• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners’ sugar
• 2 tablespoons coffee flavored liqueur

FROSTING:

• 2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 2 tablespoons coffee flavored liqueur

GARNISH:

• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Your recipies for desserts are ready!