NO........just scooped up what sqeezed out and plopped it on top! It really was a mess, but at that point, what was I to do?? I HATE wasting food. I went for it. They aren't pretty but if you could have smelled the chocolate and strawberry in my house.......ooohhhh. DH is pretty used to me experimenting (and he doesn't mind being a taster) but even HE had to come pop the oven door open and take a big whiff.

A few weeks ago we had a camp out at our house and I made two batches of cinnamon rolls: one normal and one chocolate, exactly as azaalea described. I spread the dough with butter, then sprinkled with white sugar and cocoa powder and I used semi-sweet chips (not chopped or anything). I was worried the chips would be too big but they turned out great and the rolls were well received. I just used regular cream cheese frosting (did not add chocolate there and it was still plenty chocolaty). I've done similar things to make blueberry rolls (using fresh blueberries and some lemon zest with white sugar) and even did some blackberry rolls last summer. Someone here posted the recipe for the dough that is made in the food processor and it is SO easy! Re: the horse cake, I like your idea of the simple sheet cake with horse toys on top. Then you'll have horses to play with after the fact. Sounds like a cute cake! You can use some coconut tinted green for the grass, and brown sugar for sand.

Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie

Sure! Any pie/tart filling could be made on its own. Not really a cake but more a pudding i think. Might consider using individual serving in ramekins or jars... Google 'pie in a jar', 'pudding in a jar', or desserts in a jar'. Seems a popular thing for gifting or picnics to bake single servings in small canning jars. Easy to travel with lids and no need to slice and serve on plates. Might want to bake resting in a couple inches of water like a custard.