Raspberry Cream Cake

Ingredients
1 18.25 oz, box butter or yellow cake mix
3/4 cup hazelnut liqueur (such as Frangelico) divided use
1 12 oz jar raspberry jam
1 8 oz. tub frozen whipped topping, thawed

Prepare the cake mix, to make 2- 8” layers, according to package directions.  Cool cake layers completely.

Place 2 long pieces of plastic wrap crosswise in a 9”diameter bowl.  Slice each cake layer horizontally into 2 pieces for a total of 4 layers.

Press cake layer in the bowl, cut side up.  Sprinkle cake layer with  ¼ cup liqueur, spread with  a third of the jam and ½ cup whipped topping.  Repeat with two more times.  Place the last layer cut side down on the cake.  Fold the  overhanging plastic wrap tightly over the cake and refrigerate at least 4 hours, or preferably overnight.

When ready to serve un-mold cake on serving platter and remove plastic wrap.  Tint the remaining whipped topping with red food coloring to a light pink. Frost the domed cake with whipped topping and serve.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

Chocolate Nut Pudding

Ingredients
8 eggs
1 lb. melted butter
1 12 oz package chopped pecans
1 12 oz package semi-sweet chocolate chips
4 cups sugar
1 cup flour

Preheated 350 degree oven
In a mixing bowl, beat the 8 eggs with the 4 cups of sugar and the 1 cup of flour. Pour in the melted butter. Grease a 9 X 13 metal pan. Pour the batter into this pan. Now melt the chocolate chips in a saucepan with ½ cup of water. Stir. When the chocolate is melted pour the chocolate into the batter and sprinkle the nuts on top. With a wooden spoon, lightly mix the chocolate mixture and the nuts into the batter. You do not want to have the chocolate mixture totally mixed into the batter so you have chocolate batter – mix just enough so that the chocolate is not sitting on the bottom of the pan.

Bake in a 350 degree oven for 28 minutes. The edges of the pudding should be set but the middle of the pudding should still be somewhat unset, but do not overcook. Let cool, but do not refrigerate. When serving try to get bits of the outside edge and some of the middle of the pudding into each serving dish. Top with whipped cream. Best if made and served on the same day.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

Fudge

Ingredients
4 1/2 cups sugar
1 1/2 sticks butter
1 - 12 oz. can evaporated milk
2 1/2 cups semi-sweet chocolate chips
1 - 7 oz. marshmallow crème
1 1/2 cups chopped pecans
1 teaspoon vanilla

Combine sugar, butter, and evaporated milk in a heavy bottom pan. Heat until boiling stirring constantly, continue cooking for 4 ½ minutes. Remove from heat stir in chocolate chips and marshmallow crème stirring vigorously until melted. Beat with an electric hand mixer or by hand until slightly thickened and very creamy. Add the pecans and vanilla stirring well. Cool in pan until lukewarm then pour into a buttered dish, allow to cool completely before cutting.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.