Prep: 45 mins + standing | Bake: 35 mins + cooling | Yield: 16 servings

Ingredients:

3 cups sugar

2 3/4 cups all-purpose flour

1 cup dark baking cocoa

2 tsp baking soda

1 1/2 tsp salt

3/4 tsp baking powder

1 1/4 cups buttermilk

3/4 cup vegetable oil

3 tsp vanilla extract

3 eggs

1 1/2 cups strong brewed coffee, room temperature

Filling:

3 tbsp all-purpose flour

6 tbsp milk

6 tbsp shortening

3 tbsp butter, softened

3 cups confectioners’ sugar

2 tbsp raspberry liqueur

1/4 tsp salt

2 drops red food coloring, optional

4 tbsp seedless raspberry jam, melted

Frosting:

1 pkg. (8 oz.) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tbsp raspberry liqueur

4 cups confectioners’ sugar

Instructions:

1. Line three greased 9″ round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first 6 ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
2. Pour batter into prepared pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans from pans to wire racks to cool completely; discard wax paper.
3. For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring, if desired.
4. Level tops of cakes is necessary. Place one layer on a serving plate; spread with about 2 tbsp jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4″ of edges. Top with jam covered cake, then spread with remaining filling. Top with remaining cake layer.
5. In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Prep: 10 mins | Cook: 10 mins + chilling | Yield: 5 servings

Ingredients:

1/2 cup sugar

1/2 cup dark baking cocoa or baking cocoa

1 tbsp cornstarch

1/8 tsp salt

2 1/4 cups evaporated milk

2 egg whites, beaten

1 1/2 tsp vanilla extract

Toppings:

whipped cream topping, chocolate syrup, slivered almonds and maraschino cherries

Instructions:

1. In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
2. Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped cream topping, chocolate syrup, almonds and cherries.

Prep: 30 mins | Bake: 50 mins + cooling | Yield: 12 servings

Ingredients:

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)

3 tbsp butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

1 1/2 cups semisweet chocolate chips, melted and cooled

3 tsp vanilla extract

4 eggs, lightly beaten

20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped

Instructions:

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9″ springform pan. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
3. Bake at 325°F for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 20 minute. Carefully run a knife around edge of pan to loosen; cool 1hour longer. Refrigerate overnight.

Prep: 20 mins | Bake: 15 mins + cooling | Yield: 3 dozen

Ingredients:

1 cup butter, softened

2 cups all-purpose flour

1/2 cup sugar

1/4 tsp salt

1 can (14 oz.) sweetened condensed milk

1 cups (12 oz.) semisweet chocolate chips, divided

1 tsp vanilla extract

1/2 cup chopped macadamia nuts

1/2 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup milk chocolate chips

Instructions:

1. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 9×13″ baking pan. Bake at 350°f for 10-12 minutes or until set and edges begin to brown.
2. Meanwhile, in a small saucepan, combine milk and 1 1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust.
3. Combine the nuts and milk chocolate

Prep: 15 mins | Bake: 25 mins + cooling | Yield: 12 servings

Ingredients:

Pastry for single-crust pie (9″)

1 cpu coarsely chopped walnuts

1 cup (6 oz.) semisweet chocolate chips

3 eggs

3/4 cup dark corn syrup

1/2 cup packed brown sugar

1/4 cup butter, melted

1 tsp vanilla extract

Instructions:

1. Press pastry onto the bottom and up the sides of an un-greased 9″ fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
2. Bake at 350°F for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

Prep: 10 mins | Bake: 10 mins + chilling | Yield: 16 slices

Ingredients:

2 1/2 cups graham cracker crumbs

2/3 cup butter, melted

1/2 cup sugar

2 pkg. Dove dark chocolate candies (9 1/2 oz. each)

1/2 cup chopped pecans

Instructions:

1. Combine the cracker crumbs, butter and sugar; press onto a greased 12″ pizza pan. Bake at 375°F for 7-9 minutes or until lightly browned. Top with chocolate candies; bake for 2-3 minutes or until chocolate is softened.
2. Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set.