Angel Food Delight

This light and fresh dessert is perfect after a heavy meal or as a snack anytime of the day.

Ingredients:
1 angel food cake, torn into bite sized pieces
2 cans sweetened condensed milk
Lemon juice, to taste
Seasonal fruit such as, blackberries, raspberries, blueberries, strawberries, peaches, etc.

Method

Layer a 9 x 12 cake pan with the angel food cake pieces. Stir lemon juice to taste into the sweetened condensed milk and pour this mixture over the cake pieces, using a spatula to spread evenly. Top with fruit and serve.

Submitted By: abbieginn@yahoo.com

Black Devil's Food Cake (Low-Fat)

Ingredients
Vegetable oil spray
2 cup all-purpose flour, plus flour for dusting pan
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup fat-free or low-fat buttermilk
2 tablespoon vegetable oil
1 cup strong coffee

Instructions
Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.

In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.

Yield: 20 servings

Seven-minute frosting or a dusting of powdered sugar can dress up the top.

Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber.

Black Bottom Mini-Cups (Cupcakes) Recipe

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract

6 ounces semi-sweet chocolate chips (about 1 cup)

Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.

In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.

Cool completely before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.