Filter
Top Products
50
Chocolate Malt Cake
Yield: 1, 9-inch 2-layer cake
Cake:
1 cup sugar
1/2 cup butter or margarine
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cup chocolate flavored malted milk powder
1 tablespoon baking powder
1 1/4 cups milk
Frosting:
1 (12 oz.) carton frozen non-dairy whipped topping,
thawed
1/2 cup chocolate flavored malted milk powder
1/4 cup cocoa
Cherry Cheesecake
Yield: 12 to 15 servings
1/2 cup butter or margarine
2 cups graham cracker crumbs
1/2 cup sugar
1/2 teaspoon cinnamon
3 (8 oz. each) pkgs. cream cheese, softened
5 eggs
1 cup sugar
1/2 teaspoon vanilla
2 1/2 cups dairy sour cream
1/3 cup sugar
1 1/2 teaspoons vanilla
1 (21 oz.) can cherry pie filling*
1. Place butter in 3-quart utility dish. Heat on Full
power for 30 seconds to 1 1/2 minutes, or until
melted.
2. Blend in crumbs, sugar, and cinnamon. Press
mixture firmly against bottom and sides of dish.
Cook on Full power for 30 seconds to 1 1/2
minutes, or until firm. Turn half-turn halfway
through cooking time.*
3. Beat cream cheese until smooth. Beat in eggs,
one at a time. Mix in sugar and vanilla, until
smooth and creamy. Pour over crust. Cook on
Cook Level 4 for 20 to 30 minutes, or until knife
inserted in center comes out clean.*
4. Combine sour cream, sugar, and vanilla. Blend
well. Pour mixture over cheesecake. Chill.
Top with cherry pie filling.
Micro-tip: cherry pie filling may be substituted
with glazed fresh fruit or other fruit pie fillings,
such as strawberry or blueberry.
1. For cake: Line bottoms of 2, 9 x 2-inch round
dishes with waxed paper.
2. Cream together sugar and butter in large mixing
bowl, until fluffy. Gradually blend in oil.
3. Add eggs, one at a time. Beat well after each
addition. Blend in vanilla.
4. Mix together flour, malted milk powder, and
baking powder in medium mixing bowl. Add dry
ingredients alternately with milk. Beat well after
each addition.
5. Pour one-half of batter into dish. Cook on Cook
Level 5 for 6 1/2 to 8 1/2 minutes, or until top
springs back when lightly pressed with finger.*
Let stand 5 minutes. Invert on cooling rack.
Cool completely. Repeat with remaining layer.
6. For frosting: Combine all frosting ingredients in
large mixing bowl. Mix until well-blended. Fill
and frost cooled cake.
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).