DESSERT RECIPES

This dense rich chocolate pudding cake can be made in two delcious flavors.

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup LAND O LAKESŪ Butter, melted
1 teaspoon vanilla extract
1/2 cup maraschino cherries, drained, quartered
3/4 cup hot water
1/2 cup chocolate syrup
1/4 cup Kirsch or maraschino cherry juice
Whole maraschino cherries, if desired
  1. Heat oven to 350° F. Combine flour, sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter and vanilla; mix well. Stir in 1/2 cup cherries.
  2. Spread batter into greased 8-inch square (2-quart) baking dish. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure. Pour evenly over batter.
  3. Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan. Let stand 15 minutes. Serve warm. Garnish with whole maraschino cherries, if desired.

Makes 9 servings.

VARIATION: Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch. Stir 1/2 cup slivered almonds into cake batter. Spread into greased baking dish. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter. Bake as directed above.

*Substitute strong brewed coffee or chocolate syrup.

Nutrition Facts (1 serving):
Calories: 240
Fat: 6 g
Cholesterol: 15 mg
Sodium: 370 mg
Carbohydrates: 47 g
Dietary Fiber: 2 g
Protein: 3 g

Recipe and photograph provided courtesy of Land O Lakes, Inc.

Blueberry Lemon Trifle

1 (18.25-ounce) package yellow cake mix
1 (3-ounce) package instant lemon pudding mix
4 cups fresh blueberries, rinsed and drained well
1 (12-ounce) container non-dairy whipped topping
  1. Prepared cake according to package directions in a 13 x 9 x 2-inch baking pan. Cool.
  2. Meanwhile, prepare lemon pudding according to package directions and refrigerate for 1 hour.
  3. Fold the entire container of whipped topping into the pudding.
  4. Cut cake into 1-inch cubes.
  5. Place a layer of cake cubes on the bottom of a trifle bowl or similar glass container with straight sides. Spoon a layer of pudding over the cake cubes, then a layer of blueberries. Repeat process until all ingredients are used, ending with the pudding. Refrigerate for several hours before serving.

White Chocolate & Blackberry Parfait

Blackberry Sauce:
1 cup fresh blackberries or frozen unsweetened, unthawed
1/4 cup granulated sugar
1/4 cup water
  1. Combine 1 cup blackberries, sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Cool.
Mousse:
9 ounces white chocolate, chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled heavy whipping cream
Additional blackberries (for garnish)
  1. Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
  2. Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture.
  3. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture. Cover and chill until mousse is set, about 2 hours.
  4. Spoon half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Spoon remaining mousse over sauce, dividing equally. Drizzle remaining sauce over. Garnish parfaits with additional blackberries and serve.

Banana Split Supreme

3/4 cup butter, divided use
2 cups powdered sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3 to 4 medium firm bananas, cut into 1/2 inch slices
2 quarts vanilla ice cream, softened, divided
1 (20-ounce) can crushed pineapple, drained
1 (10-ounce) jar maraschino cherries, drained and halved
3/4 cup chopped dry-roasted peanuts, chopped
Sweetened whipped cream for accompaniment
  1. In a saucepan, combine 1/2 cup butter, sugar, milk and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from heat and cool completely.
  2. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13 x 9 x 2-inch dish. Freeze for 15 minutes.
  3. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce.
  4. Spread the remaining ice cream over dessert; top with pineapple, cherries and peanuts. Cover and freeze several hours or overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and a dollop of sweetened whipped cream, if desired.