By Angie Sutton
Chocolate Strawberry Torte
Beautifully presented and tastes just as good! Source: Taste of Home
5 oz. semisweet chocolate, chopped
4 c. sliced fresh strawberries
3 oz. semisweet chocolate, chopped
1. Preheat oven to 350 degrees F. Line bottoms of two greased 9⁃in. round baking pans with parchment paper; grease paper.
2. In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition.
3. Transfer batter to prepared pans. Bake 28 to 33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners‘ sugar, water and vanilla until smooth. Cool slightly.
5. Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers.
Coconut Ice Cream Torte
This treat can be frozen for up to two months, if it lasts that long. Graham crackers can be substituted for the macaroons as well.
18 macaroons, crushed
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10⁃in. springform pan. Freeze for 15 minutes.
2. In a microwave, heat hot fudge topping on high for 15 to 20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Strawberry Ice Cream Dessert
2 c. graham cracker crumbs
1. In a small bowl, combine cracker crumbs and butter; set aside two tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10⁃in. springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes or until edges begin to brown. Cool on a wire rack.
2. In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.
3. Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.