Ingredients:

Base:
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted

Filling:
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted

Topping:
60g copha, chopped
125g cooking chocolate, chopped


Method

* Make base: Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan. * Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool. * Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set. * Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Method: 1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside. 2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

INGREDIENTS:
* 1 (18.25 ounce) package chocolate cake mix
* 1 (21 ounce) can cherry pie filling
* 1 teaspoon almond extract
* 2 eggs
* 1 cup white sugar
* 5 tablespoons butter
* 1/3 cup milk
* 1 cup semisweet chocolate chips
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS: 1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan. 2. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. 3. To Make Frosting: Bring sugar, butter, and milk to a boil. Boil for 1 minute. Add chocolate chips; stir until chips are melted. Pour frosting over warm cake. Cool.

Ingredients:

1)1/2 cup hot fudge ice cream topping, warmed
2)1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3)1 pkg. (4-serving size) JELL-O Chocolate Flavor 4)Instant Pudding & Pie Filling
5)8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
6)12 vanilla ice cream sandwiches, unwrapped

METHOD:POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.ARRANGE 4 of the ice cream sandwiches, ide-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.FREEZE at least 4 hours before serving. Store leftover dessert in freezer.