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2.22.2011

Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened
1 pkg.  (16.6 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each)  Semi-Sweet Chocolate, melted

Mix cream cheese and 3 cups cookie crumbs until well blended.   Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.  Chill 1 hour or until firm. Store in tightly covered container in refrigerator.

2.18.2011

Triple Chocolate Mousse Cake

1/2 C chocolate syrup
1 pkg. chocolate cake mix
1 C water
1/3 C oil
7 eggs, divided
1/2 C Sour Cream
1 8 oz. pkg. Cream Cheese, softened
1 C sugar
1 12 oz. can evaporated milk
4 sqs. Semi-Sweet Chocolate, melted
1 C thawed Whipped Topping

The cake batter and mousse mixture magically switch places during baking!

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with Whipped topping.