Hi, This cake is perfect. Cheesecake 1 pkg. yellow cake mix 4 large eggs 2 tbsp. oil 2( 8 ounces) pkg. cream cheese, softened 1/2 cup sugar 1-1/2 cup milk 1 tbsp. lemon juice 1 tbsp. vanilla Pie filling Preheat oven to 300 degrees. Measure out 1 cup of dry cake mix and set aside. In a large bowl stir together the remaining cake mix, 1 egg and the oil.(mixture will be crumbly) Press mixture evenly into the bottom of a 13x9x2- inch pan. In the same large bowl, blend cream cheese and sugar together. add eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla until smooth. Pour on top of crumb crust. Bake at 300 degrees for 45 - 55 minutes or until center is firm. Cool at room temperature. Spoon pie filling over cake and chill for 1 hour.

This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

This is a tried and true recipe. One I have been making for over 25 years. Boston Cream Pies are best made the day before or early in the day so that the cream filling has a chance to meld with the cake. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 1/3 Cup butter 1 Cup sugar 1 egg 1 1/2 Cup sifted all-purpose flour 2 1/2 teaspoous baking powder 1/4 Teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Here is a link that might be useful: Thibeault's Table The Recipe Collection

You don't have the book any more, Westelle? I found the recipe at Recipelink: Swiss Black Forest Cake (From the Cake Bible) Brandied Burgundy Cherries Make 1 pint **Brandied cherries are flavorful after only 12 hours but the longer they stand, the more mellow they become. Ingredients: 1 lb. (454g) Pitted bing cherries in heavy syrup 1 oz. Sugar 2 oz. Kirsch or Cognac or cherry-flavored brandy In a colander suspended over a deep bowl drain the cherries for 30 min. Reserve cup syrup. There will be about 1 ½ cups cherries. In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly. Add the cherries and simmer, covered, 1 min. Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac to the jar. Boil the syrup until reduced to ¼ cup and pour over the cherries. Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly, and refrigerate. Moist Chocolate Genoise one 9-inch springform pan or cake tin (must be straight on the sides), greased, bottom lined with parchment and then greased again and floured. Ingredients: 4 oz. Bittersweet chocolate 4.125 oz(1/2 liquid cup) boiling water 4 large eggs (7 oz. Weight without shells) 3.5 oz. Sugar (regular white sugar is fine.) 2.625oz (75g/3/4 cup) sifted cake flour Preheat the oven to 350F. Ina heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. (It will fall from the spoon and pool slightly before disappearing.) Cool completely. In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 min or until triple in volume. ( a hand beater may be used but it will be necessary to beat for least 10 min.) Sift ½ the flour over t he egg mixture and fold it in gently but rapidly with a slotted skimmer or a large rubber spatula until dome of the flour has disappeared. Repeat with the remaining flour until all flour has disappeared. Fold in the chocolate mixture until incorporated. Pour immediately into the prepared pan. (It should be about 2/3 full) and bake 30 to 35 min or until a tester inserted in the center as easily as it does when inserted closer to the sides. The cake rises to the top of the pan during baking and will lower slightly when done, pulling slightly away from the sides. Avoid opening the oven door before the min. time or the cakes could fall. Loosen the sides often cake with a small metal spatula and unmold at once onto lightly greased rack. Reinvert to cool. The firm upper crust prevents falling. Trim the top and bottom crust removed (very important or else it will form "crusts" in between the cream after itÂs soaked in the syrup) and split in half horizontally to make (2) ½ " layers. Super-stabilized whipped cream, make 6 cups 3 t. powdered gelatin 4 T. water 24 oz. (3 liquid cup) heavy cream 1.5 oz caster (superfine) sugar 1.5 t. vanilla Refrigerate the mixing bowl and beater for at least 15 min. In a small heatproof measuring cup place gelatin and water. Allow to soften for 5 min. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove cup and cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to cream. In the chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beater is raised. Do not over beat the cream. ½ cup chocolate snowflakes: The chocolate needs to be as hard as possible to make thin flakes, so donÂt leave it in a warm kitchen. A large piece of chocolate is easiest to work with, but a flat bar will also work. Use a melon-baller (or a veggie peeler) to scrape the chocolate, making short, light strokes that do not cut too deeply into the chocolate. Allow the flakes to fall onto a small cool baking sheet. Place the sheet inside a large plastic bag and shake the flakes into the bag. Avoid touching them because they melt very easily. Store refrigerated or at cool room temperature. Use a large spoon to lift chocolate flakes onto the cake. Assembling the cake: Use a 9 inch springform pan fitted with cardboard round to a depth of 2 ½". (for really smooth finish on the sides, you will need a "French flan ring".) Add the kirsch or brandy to the reserved cherry syrup to make ½ cup. Sprinkle each side of the cake layers with 2 T. syrup. Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large. Reserve 2 ¼ cups whipped cream for the top of the cake and the rosettes. (This may be refrigerated for up to 6 hours.) Place 1 cake layer in the bottom of the pan and top with the remaining whipped cream. Poke the cherries into the whipped cream, pressing some of the cut sides against the pan. Use a small angled spatula to level the cream and top with the second cake layer. Spread with 1 cup of the reserved whipped cream. Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface. Use the rest of the cream to pipe rosettes, about 8 - 12, depends on the size of your decorating tube. I use a size 6 (1/2in) and make about 10. Leave the cake in an airtight cake container and refrigerate for at least 4 hours before serving. Wipe the sides of the ring with a warm, damp towel and lift way the ring or remove the sides of the pan. Use the remaining whipped cream to decorate the top with rosettes sing a large number 6 star tube. Top the rosettes with the reserved whole cherries. Spoon the chocolate snowflakes in the center. MSG URL: http://www.recipelink.com/msgid/033253