A Few Desserts

Black Forest Chocolate Cake

1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
½ Cup Shortening
2/3 Cup Packed Brown Sugar
2 Eggs
1¾ Cups All-purpose Flour
¾ Cup Unsweetened Cocoa
2 Tsp Baking Powder
2 Tsp Baking Soda
½ Tsp Salt
1 Tsp Vanilla
¼ Cup Hot Water
1 Cup (6 Oz) Semi-sweet Chocolate Chips
1 - 21-oz Can Comstock Or Wilderness Cherry Pie Filling

Preheat Oven To 350°f. 

In Medium Bowl, With Electric Mixer, Combine Eagle Brand, Shortening, Brown Sugar & Eggs; Mix Well.

In Small Bowl, Combine Dry Ingredients; Stir Into Milk Mixture Just Until Moistened. Gradually Add Vanilla & Water. Stir In Chocolate Chips. Pour Into 12-cup Fluted Tube Pan Coated With Non-stick Cooking Spray.

Bake 35 - 40 Minutes Or Until Wooden Pick Inserted Near Center Comes Out Clean. Cool In Pan 15 Minutes; Remove From Pan. Cool For 30 Minutes.

Spoon Some Of The Comstock Or Wilderness Cherry Filling Over The Cake. Slice Cake & Serve With Remaining Cherry Filling. 

Store Leftovers Covered In Refrigerator.

Makes 1 – 10 Inch Cake.

Banana Espresso Bread Pudding

16 - ½ Inch-thick) Slices Day-old Baguette
3 Cups Half-&-half
6 Lg Egg Yolks
¾ Cup Plus 1 Tbsp Sugar
3 Tbsp Instant-espresso Powder
3 Firm-ripe Bananas, Halved Crosswise, Then Halved Lengthwise
1½ Tbsp Unsalted Butter

Put Oven Rack In Middle Position & Preheat Oven To 325°f.

Arrange Bread In 2 Layers In A 2-quart (8-inch Square) Baking Dish.

Whisk Together Half-&-half, Yolks, ¾ Cup Sugar, & Espresso Powder, Then Pour Over Bread & Soak 10 Minutes.

Cook Bananas In Butter In A 12-inch Heavy Skillet Over Moderate Heat, Turning Over Once, Until Golden Brown, About 6 Minutes Total. 

Lay Bananas, Cut Sides Up, Over Bread & Sprinkle Evenly With Remaining Tablespoon Sugar. 

Bake, Uncovered, Until Custard Is Set, 50 Minutes To 1 Hour. 

Serve Warm. 

Makes 4 Servings.

Apple Upside Down Cornmeal Cakes

You May Want To Double This Recipe—the Apple-walnut Topping & Whipped Cream Make These Cakes Disappear Fast.

¾ Stick (6 Tbsp) Cold Unsalted Butter, Cut Into Tbsp Size Pieces, Plus Additional For Greasing
3 Gala Apples
1/3 Cup Packed Light Brown Sugar
1 Tsp Fresh Lemon Juice
½ Cup (1¾ Oz) Coarsely Chopped Walnuts
¾ Cup All-purpose Flour
½ Cup Yellow Cornmeal
1/3 Cup Granulated Sugar
2 Tsp Baking Powder
¼ Tsp Salt
1 Lg Egg
¾ Cup Whole Milk
Lightly Sweetened Whipped Cream

Special Equipment: A Muffin Pan With 6 (1-cup) Muffin Cups

Put Oven Rack In Upper Third Of Oven & Preheat Oven To 425°f. & Butter Muffin Cups. 

Peel & Core Apples, Then Cut Into 1/3-inch Dice.

Heat 2 Tablespoons Butter In A 12-inch Heavy Skillet Over Moderate Heat Until Foam Subsides, Then Cook Apples, Brown Sugar, & Lemon Juice, Stirring Occasionally, Until Liquid Is Reduced To A Glaze & Apples Are Tender, 5 - 6 Minutes. 

Stir In Walnuts & Divide Apple Mixture Among Muffin Cups.

Pulse Together Flour, Cornmeal, Granulated Sugar, Baking Powder, & Salt In A Food Processor Until Combined. Add Remaining 4 Tablespoons Butter & Pulse Until Mixture Resembles Coarse Meal With Some Small (roughly Pea-size) Butter Lumps.

Whisk Together Egg & Milk In A Large Bowl. Add Flour Mixture & Whisk Until Just Combined.

Divide Batter Among Muffin Cups & Bake Until Golden & A Wooden Pick Or Skewer Inserted Into Center Of A Cake Comes Out Clean, 15 - 20 Minutes.

Run A Paring Knife Around Edge Of Each Cake To Loosen. Invert Rack Over Muffin Cups, Then Invert Cakes Onto Rack. 

Serve Warm With A Dollop Of Whipped Cream. 

Makes 6 Servings.

Blueberry Coffee Cake

1 Cup Margarine, Softened
1½ Cups Sugar
2 Eggs
1 Cup No-fat Sour Cream
1 Tbsp Vanilla Extract
2 Cups All-purpose Flour
1 Tbsp Baking Powder
½ Tsp Salt
1 - 21 Oz Can Comstock Or Wilderness More Fruit Blueberry Fruit Filling Or Topping
½ Cup Granulated Sugar
¼ Cup Packed Brown Sugar
1 Tsp Cinnamon

In Large Mixing Bowl, Combine Margarine, Sugar, Eggs, Sour Cream & Vanilla. Add Flour, Baking Powder & Salt; Mix Just Until Combined. Spread Half Of Batter In The Bottom Of A Greased 9” X 13 Inch Pan. Top With Fruit Filling & Then Remaining Batter.

In Small Bowl, Combine Sugar, Brown Sugar, & Cinnamon; Sprinkle Over Top Of Coffee Cake. Bake In Preheated 350°f Oven For 50 - 60 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. 

Let Cool; Cut Into Squares.

Makes 20 Servings.

Chocolate Chip Orange Oatmeal Cookies

Adding A Hint Of Orange Zest To Beloved Chocolate Chip Oatmeal Cookies Gives Them A Faint Citrus Aroma & Fresh Bite. 

1 Cup Old-fashioned Rolled Oats
½ Cup All-purpose Flour
½ Tsp Baking Soda
¼ Tsp Salt
½ Cup Packed Brown Sugar
¾ Stick (6 Tbsp) Unsalted Butter, Melted & Cooled
1 Lg Egg
½ Tsp Vanilla
¾ Tsp Finely Grated Fresh Orange Zest
½ Cup Bittersweet Or Semisweet Chocolate Chips, Or Chopped Bittersweet Chocolate (not More Than 60% Cacao)

Put Oven Rack In Middle Position & Preheat Oven To 375°f. Butter A Large Baking Sheet. 

Stir Together Oats, Flour, Baking Soda, & Salt In A Bowl To Combine.

Whisk Together Brown Sugar, Butter, Egg, Vanilla, & Zest In Another Bowl.

Stir Egg Mixture Into Flour Mixture Until Just Combined. Stir In Chocolate Chips.

Make 12 Mounds Of Batter 1½ Inches Apart On Baking Sheet. Bake Until Cookies Are Golden & Edges Are Crisp, About 15 Minutes.

Transfer Cookies To A Rack To Cool. 

Makes 12 Cookies.

Milky Way Tart


¾ Cup Plus 2 Tbsp All Purpose Flour
2 Tbsp Plus 2 Tsp Unsweetened Cocoa Powder (preferably Dutch Process)
½ Cup (1 Stick) Unsalted Butter, Room Temperature
½ Cup Plus 2 Tbsp Powdered Sugar
1 Lg Egg Yolk


3½ Oz High-quality Milk Chocolate (such As Lindt Or Perugina), Chopped
2 Cups Heavy Whipping Cream, Divided
¼ Cup (½ Stick) Unsalted Butter
½ Cup Plus 2 Tbsp Sugar
3 Tbsp Water

Unsweetened Cocoa Powder (for Dusting)

Make Crust; Whisk Flour & Cocoa In Medium Bowl. 

Beat Butter & Powdered Sugar In Another Medium Bowl Until Well Blended. Beat In Yolk. Add Flour Mixture In 2 Additions, Beating Just Until Blended. 

Gather Dough Into Ball; Flatten Into Disk. Wrap In Plastic & Refrigerate 2 Hours.

Divide Dough Into 6 Equal Pieces. Press Each Onto Bottom & Up Sides Of 4½ -inch-diameter Tartlet Pan With Removable Bottom. Refrigerate Crusts 1 Hour Or Freeze 30 Minutes.

Preheat Oven To 375°f. 

Bake Cold Crusts Until Set & Dry-looking, About 12 Minutes, Pressing With Back Of Spoon If Bubbles Form. Cool Crusts In Pans.

Do Ahead: Can Be Made 1 Day Ahead. Cover; Store At Room Temperature.

Make Filling; Place Milk Chocolate In Medium Bowl. 

Bring 1½ Cups Cream To Simmer In Small Saucepan. Pour Hot Cream Over Chocolate; Let Stand 1 Minute, Then Whisk Until Melted & Smooth. Cover With Plastic Wrap & Refrigerate Until Cold, At Least 4 Hours Or Overnight.

Combine Remaining ½ Cup Cream & Butter In Small Saucepan & Stir Over Medium Heat Until Butter Melts; Remove From Heat. 

Combine Sugar & 3 Tablespoons Water In Heavy Small Saucepan. Stir Over Medium-low Heat Until Sugar Dissolves. Increase Heat & Boil Without Stirring Until Color Is Deep Amber, Occasionally Brushing Down Sides Of Pan With Wet Pastry Brush & Swirling Pan, About 8 Minutes. Immediately Add Hot Cream-butter Mixture (mixture Will Bubble Vigorously). 

Remove From Heat & Stir Until Any Caramel Bits Dissolve. Transfer Caramel To Small Bowl & Chill Until Slightly Firm (semi-soft), Stirring Often, About 40 Minutes.

Spoon Caramel Into Center Of Baked Crusts (about 2 Generous Tablespoons For Each Crust). Set Aside.

Using Electric Mixer, Beat Chilled Milk Chocolate-cream Mixture Until Peaks Form; Spoon Atop Caramel In Crusts, Dividing Equally (about ½ Cup For Each Crust) & Spreading Evenly. Chill At Least 2 Hours.

Do Ahead: Can Be Made 8 Hours Ahead. Cover & Keep Refrigerated.

Remove Tartlets From Pans. Lightly Sift Cocoa Powder Over Tartlets & Serve. 

Makes 6 Servings.

La Bete Noire


1 Cup Water
¾ Cup Sugar
9 Tbsp (1 Stick Plus 1 Tbsp) Unsalted Butter, Diced
18 Oz Bittersweet (not Unsweetened) Or Semisweet Chocolate, Chopped
6 Lg Eggs


1 Cup Heavy Whipping Cream
8 Oz Bittersweet (not Unsweetened) Or Semisweet Chocolate, Chopped

Lightly Sweetened Whipped Cream

Preheat Oven To 350°f. 

Butter 10-inch-diameter Springform Pan. Line Bottom Of Pan With Parchment Round; Butter Parchment. Wrap 3 Layers Of Heavy-duty Foil Around Outside Of Pan, Bringing Foil To Top Of Rim. 

Combine 1 Cup Water & Sugar In Small Saucepan. Bring To Boil Over Medium Heat, Stirring Until Sugar Dissolves. Simmer 5 Minutes. Remove From Heat.

Melt Butter In Large Saucepan Over Low Heat. Add Chocolate & Whisk Until Smooth. Whisk Sugar Syrup Into Chocolate; Cool Slightly. 

Add Eggs To Chocolate Mixture & Whisk Until Well Blended. 

Pour Batter Into Prepared Pan. Place Cake Pan In Large Roasting Pan. Add Enough Hot Water To Roasting Pan To Come Halfway Up Sides Of Cake Pan.

Bake Cake Until Centre No Longer Moves When Pan Is Gently Shaken, About 50 Minutes. 

Remove From Water Bath; Transfer To Rack. Cool Completely In Pan. 

Bring Whipping Cream To Simmer In Small Saucepan Over Medium Heat. Remove From Heat. 

Add Chocolate & Whisk Until Smooth. Pour Over Top Of Cake Still In Pan. 

Gently Shake Pan To Distribute Ganache Evenly Over Top Of Cake. 

Refrigerate Cake In Pan Until Ganache Is Set, About 2 Hours.

Do Ahead: Can Be Made 2 Days Ahead. Cover & Keep Refrigerated.

Run Knife Around Pan Sides To Loosen Cake; Release Sides. Cut Cake Into Wedges & Serve With Whipped Cream. 

Makes 16 Servings.