Prep Time: 2 hrs | Cook Time: 45 mins | Total Time: 2 hr 45 mins | Servings: 12

Ingredients:

Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder, sifted

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup buttermilk, at room temperature

1 cup hot water or hot coffee

2 large eggs

2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar

1/2 cup water

1/4 cup cherry liqueur

Whipped Cream Frosting:

3 cup whipping cream, cold

1/4 cup powdered sugar, sifted

Chocolate Bark:

250g good quality dark chocolate, chopped

Assembly

2 1/2 cups cherries, pitted and cut in half

1 bar dark chocolate, optional, for shavings

cherries

Instructions:

Chocolate Cake:

1. Preheat oven to 350°F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl, whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

1. Place sugar and water in a small pot. Stir and bring to a boil. Simmer for 1 min then remove from the heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

1. Whip cream and powdered sugar until stiff peaks form, ideally in a cold bowl with a cold whisk.

Chocolate Bark:

1. Melt chocolate over a double boiler or in 20-second bursts in the microwave.
2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
4. Unroll to create chocolate bark.

Assembly:

1. Cut each cake layer in half horizontally.
2. Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
3. Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
4. Decorate with chocolate bark, chocolate shavings, rossettes and cherries, if desired.

Yield: 8 servings

Ingredients:

1 2/3 cups biscuit / baking mix

4 1/2 tsp sugar

1/2 cup water

Filling:

1 – 1 1/4 cups sugar

2 tbsp biscuit / baking mix

2 1/2 cups fresh or frozen cranberries

1/3 cup orange juice

2 tbsp butter

Instructions:

1. In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9″ fluted tart pan with a removable bottom; set aside.
2. In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 mins longer or until thickened and bubbly. Pour over crust. Bake at 375°F for 30-35 mins or until crust is golden and filling is bubbly. Cool on a wire rack.

Makes 24 cupcakes

Ingredients:

12 oz. Nestlé Toll House Semi-Sweet Chocolate Baking Bar

1 1/4 cups (2 1/2 sticks) butter, sliced

2 cups granulated sugar

6 large eggs

1 1/2 cups all-purpose flour

1 cup chopped walnuts

Instructions:

1. Preheat oven to 325°F. Line two 12-cup muffin pans with paper liners. Melt chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 mins or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full. Bake 25-30 mins or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Makes about 8, 1/2 cup servings

Ingredients:

4-5 medium baking apples (about 1 1/4 lbs), peeled, cored and sliced into 1/4-in. slices

1 tbsp lemon juice

2 tbsp granulated sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Oatmeal Raisin Cookie Bar Dough

Instructions:

1. Preheat oven to 325°F. Grease an 8″ square baking pan with nonstick cooking spray. Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl. Pour mixture into prepared baking pan. Crumble bar of dough on top of the apples. Bake 40-45 mins or until apples are tender and crumble topping is crisp. Serve warm or at room temperature.