Black Tie Brownie Cups

1 pkg (19-21 oz) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 1-oz squares White Chocolate for baking
2 Tbsp Milk
1 8-oz package Cream Cheese, softened
1/2 C Powdered Sugar
1 C thawed, frozen Whipped Topping OR 1 C whipped Whipping Cream
1 pt small Strawberries, sliced (optional)
Orange Zest (optional)
Mint Leaves (optional)
Melted Semi-sweet Chocolate for baking (optional)

Preheat  oven to 325° F. Spray cups of mini muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Using small scoop, place 1 level scoop of batter in each cup, filling cups ⅔ full. Bake 14 minutes or until edges are set. Do not over bake.

Remove pan to cooling rack. Immediately press tops of brownies with mini tart shaper (from Pampered Chef) or a measuring cup that is slightly smaller than the mini muffin. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat for remaining batter.

Microwave white chocolate and milk, uncovered, on high 1 minute; stir until smooth. Cool slightly. In bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill decorator tube fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. If desired, slice strawberries and arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate if desired. Place in airtight container and refrigerate 1-3 hours before serving.

Chocolate Icing

1/4 C Butter or Margarine
2 Tbsp Cocoa
3 Tbsp Milk
1 Lb Powdered Sugar
2 tsp Vanilla
Nuts, optional

Boil butter, cocoa, and milk.
Take off heat and add powdered sugar, vanilla, and nuts, if desired.
Frost the cake while it is still hot from the oven, though you can still ice it after it cools.
Add 1/2 tsp powdered coffee for mocha flavor, if desired.

This icing makes box cakes taste like they were made from scratch.

Buttermilk Chocolate Pudding Cake

2 Cups Sugar                                       

1 Cup Salad Oil                                 

2 Eggs, Beaten                                

2 Cups All Purpose Flour                    

½ tsp Salt                                         

1 tsp Soda                                         

¼ C Cocoa                                        

½ C Buttermilk                                 

1 C Water

1 tsp Vanilla

Frosting

1 Lb Powdered Sugar

¼ C Cocoa

¼ C Margarine, Melted

1 tsp Vanilla

⅓ C Buttermilk

Combine  sugar, oil, and eggs. Beat well. 

In a separate bowl, combine dry ingredients.

Add to sugar mixture a small amount at a time, stirring well after each addition. 

Blend in buttermilk, water, and vanilla. Batter will be thin. 

Pour into a lightly greased 9 by 13 inch pan. 

Bake at 350° for 35 minutes or until done. 

Spread frosting over hot cake and cool in pan.

For frosting, combine all ingredients, stir, and frost cake.

French Silk Pie

¼ Lb Butter

¾ C Sugar

1 tsp Vanilla

1 Oz Unsweetened Chocolate, melted     

2 Chilled Eggs

Use electric mixer. 

Cream butter and sugar. 

Add chocolate and vanilla. 

Add chilled eggs one at a time, beating 2 minutes after each. 

Pour into baked pie shell and chill one hour. 

Top with whipped cream (See Whipped Cream recipe) or cool whip.