• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting
• 2 (3 ounce) packages cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 1/2 cups miniature or regular semisweet chocolate chips
• 1 (18.25 ounce) package Betty Crocker® SuperMoist® devil’s food cake mix

Directions:

1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Beat cream cheese, sugar and 1 egg in medium bowl with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3. Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.
4. Divide batter among muffin cups (1/4 cup in each). Top each with 1 tablespoon cream cheese mixture.
5. Bake 20 to 25 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
6. Frost tops with frosting. Sprinkle with remaining 1/2 cup chocolate chips.

Footnotes:

• High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Follow High Altitude directions on package. Bake 18 to 23 minutes.

Betty’s Tips:

• How about a Dalmatian-themed party? Serve cupcakes with chocolate chip ice cream, play ‘pin the spot on the dog,’ and send kids home with a ‘doggie bag’ full of dog-themed treats and prizes.
• Wrap individual cupcakes tightly in plastic wrap, and include in lunch boxes for an extra-special lunchtime treat!

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• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 cup cake flour
• 1 1/2 cups white sugar
• 12 egg whites

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

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• 1/4 cup water
• 1/2 cup vegetable oil
• 8 ounces sour cream
• 2 cups semisweet chocolate chips
• 1 (18.25 ounce) package butter cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
3. Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
4. Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.

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• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chocolate fudge topping
• 1 (9 ounce) package brownie mix
• 1 egg
• 1 tablespoon cold water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 (8 ounce) packages cream cheese, softened

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

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• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 3/4 cup vegetable oil
• 3 eggs
• 2 cups white sugar
• 2 cups peeled shredded pears
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

Directions:

1. In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
2. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8×5x3 inch loaf pans.
3. Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

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• 1 1/2 cups vanilla wafers, or graham cracker crumbs
• 1/2 cup powdered sugar
• 1/4 cup NESTLE® TOLL HOUSE® Baking Cocoa
• 1/3 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
• 1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup NESTLE® TOLL HOUSE® Premier White Morsels
• 1 tablespoon NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
• 1 tablespoon NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 tablespoon NESTLE® TOLL HOUSE® Premier White Morsels

Directions:

1. PREHEAT oven to 300 degrees F. Grease 9-inch springform pan.
2. FOR CRUST: COMBINE crumbs, powdered sugar, cocoa and butter in small bowl. Press onto bottom and 1 1/2 inches up side of prepared pan.
3. BAKE for 7 to 9 minutes. Cool in pan on wire rack.
4. FOR FILLING: BEAT cream cheese and granulated sugar in large mixer bowl until creamy. Beat in sour cream, flour and vanilla extract. Add eggs; beat until combined.
5. MELT butterscotch morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 1 1/2 cups batter into melted morsels. Pour into crust. Repeat procedure with semi-sweet chocolate morsels. Carefully spoon over butterscotch layer. Melt white morsels in small, microwave-safe bowl as stated above. Pour melted morsels into remaining batter; stir. Carefully pour over semi-sweet chocolate layer, covering completely.
6. BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
7. FOR TOPPING: PLACE butterscotch morsels into small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cheesecake. Repeat procedure with semi-sweet chocolate and white morsels. Refrigerate for several hours or overnight. Remove side of pan.

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• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15×10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

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• 2 3/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup unsalted butter
• 2 1/2 cups white sugar, divided
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup semisweet chocolate chips

Directions:

1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

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• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) prepared chocolate crumb crust
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon butter or margarine

Directions:

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
2. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

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• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

Directions:

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

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