Bavarian Spice Chocolate Cake

1 Box of Your Favorite Cake Mix

Glaze:
1/2 c Semi-sweet chocolate chips
1/2 ts Nutmeg
1 ts Cinnamon
1 tb Butter
1 c Cold mashed potatoes
2 tb Milk
1/2 c Butter, softened
1/2 c Powdered sugar
1/2 c Water

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.

Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly.

Remove from heat; stir in powdered sugar until smooth. Spoon over top of cake, allowing some to run down the sides. Garnish as desired.

Fat-Reduced Chocolate Cupcakes

1 Egg white
1 Egg
1-1/2 tsp Baking powder
1-1/2 tsp Baking soda
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 tb cooking oil
1 tsp Vanilla extract
2/3 c Skim milk
2 tsp Salt
Powdered sugar (optional)

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute.

Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.

Remove cupcakes from pan; cool on wire rack 30 minutes. If desired, Sprinkle with sugar.

Cornflakes Chocolate Squares

5 cups cornflakes
1 Pack semi sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter

In 3 quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat till melted and smooth.

Remove from heat and stir in the cornflakes till evenly coated. Using a buttered spatula or wax paper press mixture evenly into a 9x9x2 inch pan coated with cooking spray. let cool completely.

Cut into squares, store in airtight container.

Chocolate Covered Cherry Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup butter
1/4 tsp baking powder
1/4 tsp baking soda
1 cup sugar
1 egg
1 1/2 teaspoon vanilla

1 (16 oz) jar cherries
1 (6oz.) package semisweet chocolate pieces

In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer till fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to creamed mixture; beat till well lended. Shape dough into one inch balls, place on ungreased cookie sheets. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to co er cherry.

Bake in a 350* oven about 10 minutes or till done. Remove to wire rack and cool.

Chocolate Wafer Cake

1 box of 9 oz chocolate wafers
1 pint heavy cream
1 tsp vanilla
fresh sliced fruit and berries
and chocolate sauces

Whip the cream with the vanilla. If you want it sweeter, of course add some sugar to taste. When cream is whipped, add a thin layer of whipped cream in an 8 inch loaf pan.

Add cookie wafers about 3 down the center and a few halves at the sides, spread on more whipped cream and repeat using all the cookie wafers ending with the cream to frost entire top.

Sprinkle a crumbled cookie over the top. Cover and chill 4 to 6 hours, freeze firm and loosen. Carefully run a knife all around sides, remove from pan and place on serving platter

Let come to room temp about an hour and slice and serve with fresh fruit or chocolate sauce

Chocolate Peanut Butter Smoothie

1c. skim fat-free milk
1 envelope instant breakfast, chocolate Drink Mix
2 tsp. peanut butter
3 ice cubes

Put all ingredients into blender container.
Blend until smooth and frothy.

Simple Chocolate Marshmallow Fudge

12 oz semisweet chocolate, chopped
1 cup miniature marshmallows
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light margarine
2 tsp. vanilla extract

Coat an 8- x 8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 mins stirring constantly.

Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about 2 hours.

Cut into 36 squares and serve. Just leave the fudge in refrigerator or freezer for a firmer consistency.