Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit: "

Ingredients:
For the Chocolate Malt Cake:
1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:
⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:
⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup

Instructions:

1. First, make the cake.
2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
5. Next make the crumbs.
6. Place all the dry ingredients in a bowl and mix to combine.
7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

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Homemade Delicious “Especially Dark” Chocolate Cake

Homemade Delicious “Especially Dark” Chocolate Cake – The Best Cake Recipe from Hershey’s: "

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee"

Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don’t have to.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)

DARK CHOCOLATE FROSTING

Ingredients:

1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.

In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.

Makes about 2 cups frosting.


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Banana Cake

Banana Cake: "

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cup buttermilk or sour milk*
1/2 cup shortening
1 teaspoon vanilla
2 eggs

Directions:

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

From the Test Kitchen

*

If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts:

Per serving: 297 kcal cal., 10 g fat (3 g sat. fat, 36 mg chol., 267 mg sodium, 49 g carb., 1 g fiber, 4 g pro.

Percent Daily Values are based on a 2,000 calorie diet

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Pineapple Coffee Cake

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE® Pineapple Chunks
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
3 tablespoons butter or margarine, diced
2 cups prepared baking mix
2 tablespoons granulated sugar
1 egg

HERE'S HOW:

• Drain pineapple, reserve 2/3 cup juice. Pat pineapple dry.
• Mix brown sugar, cinnamon, walnuts and butter in medium bowl; set aside.
• Beat reserved juice with baking mix, granulated sugar and egg in large bowl for 30 seconds. Spoon into 9-inch round baking pan sprayed with nonstick vegetable cooking spray. Top with half of walnut mixture, pineapple and remaining walnut mixture.
• Bake at 400°F., 20 to 25 minutes. Cool

Apple Pie

Preparation Time: 00:30
Cooking Time: 01:00
Servings: 8-10

WHAT YOU WILL NEED:

Crust:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 slightly beaten egg yolk
1/2 tsp vinegar
2 tbsp cold water

Filling:
2 eggs slightly beaten
1 170g can NESTLÉ Cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon
1 tsp vanilla
5 medium apples peeled cored and cut to wedges

Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup butter

HERE'S HOW:

1. Preheat oven at 350 degrees F.
2. Sift together flour and salt for crust.
3. Cut in shortening by using two knives or a pastry blender.
4. Combine the rest of the ingredients for crust and pour into the dough mixture. Gather to a ball.
5. Roll out with a rolling pin until 2 inches bigger than your pie plate. Fit into the pie plate and flute edges. Set aside.
6. Combine all ingredients for the filling and pour into prepared crust.
7. Sift together the first three ingredients for crumble. Cut in butter and sprinkle mixture on top of the apple filling.
8. Bake for 45 min. to 1 hr. in a preheated oven.

Nutritional Content:
Calories: 489
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 37

Choco Cheesecake Squares

Easy cheesecake bars with choco-malted crust

Preparation Time: 00:15
Cooking Time: 00:45
Servings: 24

WHAT YOU WILL NEED:

Crust:
3/4 cup butter
3 cups graham cracker crumbs
1 cup MILO

Filling:
1 cup cream cheese
1 300ml can condensed milk
1 pc egg
1 tsp vanilla extract
1 tsp lemon rind(or flavoring)

HERE'S HOW:

1. Melt butter in a medium saucepan. Add graham cracker crumbs. Mix well. Stir in MILO. Mix well.
2. Leave about 1/4 cup for topping. Press remaining mixture evenly onto a 13 x 9 x 2inch-baking pan. Set aside.
3. Beat cream cheese until light. Slowly stir-in condensed milk, egg, and vanilla. Pour over prepared crust then sprinkle over reserved crumb mixture.
4. Bake until set, about 45 min. at 350 degrees F preheated oven.
5. Cool then cut into 24 squares.

Nutritional Content:
Calories: 173
Carbohydrates (g): 20
Protein (g): 3
Fats (g): 9

Chocolate Swirl Cake With Caramel Sauce

Chocolate marble coffee cake served with an easy caramel sauce

Preparation Time: 00:15
Cooking Time: 01:15
Servings: 6-8

WHAT YOU WILL NEED:

2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup butter, softened
1 cup brown sugar, firmly packed
3 eggs, separated
1/2 cup NESTLE All Purpose Cream combined with
1/2 cup NESTLE Fresh Milk
1/4 cup unsweetened chocolate, finely grated
1 cup chopped nuts
1 cup brown sugar, firmly packed
1/2 cup butter
1 can 300g NESTLE Cream

HERE'S HOW:

1. Preheat oven at 350 degrees F. Butter bottom of an 8-inch tube pan and line with wax paper. Set aside.
2. Sift together flour, baking powder, and salt 3 times. Set aside.
3. Cream butter and add sugar in a large bowl, until smooth. Add yolks, beating well after each addition. Mix in flour mixture alternately with cream-milk mixture in three batches. Blend well. Beat egg whites in another bowl until stiff; fold into batter.
4. Spoon 1/4 of batter into pan, spreading evenly. Sprinkle 1/3 of grated chocolate and nuts over batter. Repeat procedure twice, topping with the remaining batter. Bake for about 1 hr. Invert cake onto a rack and cool completely in pan.
5. Meanwhile, prepare the sauce. Combine sugar, butter, and NESTLÉ Cream in a heavy saucepan over low heat. Whisk for 1 min.
6. Cut cake into wedges and spoon some sauce over each piece. Serve remaining sauce separately.

Nutritional Content:
Calories: 819
Carbohydrates (g): 67
Protein (g): 14
Fats (g): 55

Decadent Chocolate Cake with Creamy Chocolate Frosting

Your old fashioned chocolate cake with chocolate icing - a dreamy dessert to enjoy with your soothing cup of coffee

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 12

WHAT YOU WILL NEED:

Dry Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda

1 cup chopped cashew nuts
2 cups sugar
1 cup water
1 cup NESTLE Cream
1/4 cup butter
1 tsp vanilla
2 pcs eggs
4 oz unsweetened chocolate, melted and cooled

Icing:
1/4 cup butter
2 oz unsweetened chocolate
2 cups powdered sugar
2/3 cup NESTLE Cream mixed with
2 tsp calamansi juice
1 tsp vanilla

HERE'S HOW:

1. Preheat oven to 350 degees F and grease or line 2-9 inch round layer cake pans. Set aside.
2. Sift all dry ingredients together in a bowl. Stir in the rest of the ingredients for the cake. Beat at low speed for about 1 min. Then beat at high speed for another 2 min. Pour into prepared baking pans and bake for 35 min. or until inserted toothpick comes out clean. Cool.
3. To prepare icing, melt butter and chocolate together. Cool and stir in powdered sugar, soured cream and vanilla. Frost cake and decorate as desired.

Nutritional Content:
Calories: 520
Carbohydrates (g): 63
Protein (g): 4
Fats (g): 28

Low Fat Banana Cupcakes

Low fat yet delicious banana cake for a healthful snack

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 12

WHAT YOU WILL NEED:

1 cup all-purpose flour
1/2 cup NESVITA Oatmeal
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup bananas (cavendish or bongolan) mashed
3 tbsp NESVITA PRO-WEIGHT MANAGEMENT Non Fat Milk dissolved in 1/2 cup water
2 eggwhites
1/2 tsp vanilla

HERE'S HOW:

1. Preheat oven 350 degrees F and line 12 muffin pans with paper cups.
2. In a bowl, combine flour, NESVITA Oatmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix bananas, dissolved NESVITA Non-fat Milk, egg whites, and vanilla. Stir in flour mixture until moistened.
4. Fill prepared muffin cups to about 1/3 full with the batter.
5. Bake muffins for 20 minutes or until inserted toothpick comes out clean. Remove from pan and cool thoroughly on wire racks

Nutritional Content:
Calories: 140
Carbohydrates (g): 31
Protein (g): 3
Fats (g): 1

Mocha Marble Cheesecake

Luscious coffee-flavored cheesecake bars with chocolate crust

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 8

WHAT YOU WILL NEED:

Crust:
1 1/4 cups all purpose flour
1 cup confectioner's sugar
1/2 cup unsweetened cocoa
1/4 tsp baking soda
3/4 cup cold butter

Filling:
1 cup cream cheese, softened
1 301ml condensed milk
1 1/2 tbsp NESCAFE Classic dissolved in
1 tbsp water
2 pcs medium eggs

Garnish:
1 oz semisweet chocolate, melted

HERE'S HOW:

1. For the crust: Combine flour, sugar, cocoa, and baking soda. Cut butter into the mixture until mixture resembles coarse meal. Press onto bottom of a 9"x13"x2" rectangular pan. Bake in a preheated 350 degree F oven for 15 minutes.
2. For the filling: In a bowl, beat cream cheese until fluffy. Gradually add in the condensada, then the coffee and the eggs. Beat until combined thoroughly. Pour over baked crust.
3. Return assembled cake to bake in oven for 20 minutes or until set. Cool on a wire rack then chill in the refrigerator.
4. Finally, slice into bars and drizzle top with melted chocolate.

Nutritional Content:
Calories: 526
Carbohydrates (g): 43
Protein (g): 6
Fats (g): 38

Sour Cream Banana

Moist banana bars topped with butter frosting

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups sugar
1 cup NESTLE Sour Cream
1/2 cup butter softened
2 pieces eggs
1 1/2 cups bananas mashed
2 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup walnuts chopped
Butter Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup evaporated milk

HERE'S HOW:

1. Heat oven to 375 degrees F. Grease and flour 15-inches x 11-inches x 1-inch jelly roll pan.
2. Mix sugar, NESTLÉ Sour Cream, butter and eggs in a bowl on low speed.
3. Beat in bananas and vanilla; then flour, salt and baking soda, 1 minute. Stir in nuts.
4. Spread mixture in pan.
5. Bake until light brown, 20 minutes.
6. Cool; frost with Butter Frosting.
7. Cut into bars.
8. To prepare Butter Frosting: Heat butter over medium heat until delicate brown; remove from heat. Mix in powdered sugar. Beat in vanilla and evaporated milk until smooth.

Nutritional Content:
Calories: 174
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 2

Malted Chocolate Cookie

Chewy chocolate cookies with the distinct flavor of MILO - a sure way to energize your kids throughout the day

Preparation Time: 00:10
Cooking Time: 00:10
Servings: 16

WHAT YOU WILL NEED:

2 1/2 cups flour
1/2 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup oil
2 eggs
1 1/2 tsp vanilla extract
1 cup MILO
1/2 cup cashew nuts, chopped

HERE'S HOW:

1. Preheat oven to 350 degrees F. Sift together first five dry ingredients. Set aside.
2. Cream butter and oil. Stir in eggs, vanilla, sifted dry ingredients and MILO last. Chill for 30 min. to 1 hr.
3. Drop by teaspoonful onto ungreased cookie sheets; and sprinkle top with nuts. Bake for about 10 min.

Nutritional Content:
Calories: 241
Carbohydrates (g): 27
Protein (g): 4
Fats (g): 13

Rich Chocolate Cake

All time favorite dessert made more special with NESTLE Cream.


Preparation Time: 00:15
Cooking Time: 01:00
Servings: 12

WHAT YOU WILL NEED:

3 oz unsweetened chocolate, chopped
1 cup boiling water
2 1/2 cups cake flour sifted
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
2 1/2 cups sugar
3 pcs eggs, separated
1 tsp vanilla
1 cup NESTLÉ Cream soured with 1 tsp vinegar

Frosting:
2 oz unsweetened chocolate
2 tbsp butter
1 eggyolk
2 cups confectioners' sugar
1 tsp vanilla
1/3 cup NESTLÉ Cream

HERE'S HOW:

1. Preheat oven to 350 °F. Lightly butter and flour two 9-inch round layer pans.
2. Combine chocolate and water and cook over low heat stirring until chocolate melts. Cool slightly.
3. Meanwhile, sift together flour, baking powder, baking soda and salt; set aside.
4. In a bowl, cream butter; add 2 cups sugar and eggyolk one at a time, beating until mixture is light and fluffy. 
5. Stir in melted chocolate and vanilla. Add sifted dry ingredients alternately with soured cream.
6. In another bowl, beat eggwhites and remaining 1/2 cup sugar until stiff. Carefully fold in chocolate mixture. Pour evenly into prepared pans and bake for 40-45 min. until done.
7. Cool in pan and prepare frosting. On top of double boiler over simmering water, melt chocolate and butter. Set aside to cool for about 10 min. Transfer to a large bowl; beat in eggyolk and stir continously until thick. Add sugar, vanilla, and NESTLÉ CREAM; stir until mixture is creamy.
8. Fill and frost cooled chocolate cakes.

Nutritional Content:
Calories: 570
Carbohydrates (g): 91
Protein (g): 5
Fats (g): 21

Carrot Orange Cake

Very moist cake with citrusy and spicy notes that will go well with a good cup of coffee

Preparation Time: 00:20
Cooking Time: 00:55
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups vegetable oil
1 cup brown sugar, lightly packed
1 cup white sugar
4 large eggs
1/3 cup NESTLE Premium Squeeze Orange Juice
1 tbsp grated orange peel
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups finely grated carrots
1 cup raisins

Frosting:
1 8-oz package cream cheese
1 160g can NESTLE Cream
2 tsp grated orange peel
5 cups powdered sugar, sifted

HERE'S HOW:

1. Preheat oven to 350 degrees F. Lightly butter a 13inches x 9inches x 2inches baking pan; line bottom with wax paper. Set aside.
2. Using electric mixer, beat oil and the two sugars in large bowl until blended. Add eggs one at a time beating well after each addition. Beat in orange juice and peel. Sift dry ingredients together in a bowl; add to sugar mixture. Add carrots and raisins; beat well.
3. Pour batter into prepared pan; bake for 55 minutes or until done.
4. Cool and prepare frosting. Beat cream cheese; add NESTLÉ Cream gradually. Beat in orange peel and sugar, adding just enough sugar for spreading consistency (about 5 cups).
5. Refrigerate until ready to use. Split cake into two equal layers. Spread frosting in between cakes, and frost decoratively on top and sides.

Nutritional Content:
Calories: 463
Carbohydrates (g): 48
Protein (g): 4
Fats (g): 28

YUMMY MUFFINS

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 0

WHAT YOU WILL NEED:

1 cup all purpose flour
¼ cup sugar
1 cup CERELAC Wheat Banana and / or Mixed Fruits
3 tsp baking powder
¾ cup NESTLE Fresh Milk
½ cup butter, melted
1 egg, slightly beaten

HERE'S HOW:

1. Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper baking cups.
2. In a medium bowl, sift together flour and baking powder. Stir in sugar and mix well.
3. In another bowl, combine milk, oil and egg. Beat well. Pour into the flour mixture all at once.
4. Stir just until the dry ingredients are moistened. Batter will lumpy. Divide batter into the muffin cups.
5. Bake for 15 – 20 minutes or until golden brown. Cool on wire rack.

Banana Sour Cream Muffins

WHAT YOU WILL NEED:

3 medium ripe DOLE Bananas
1 cup softened margarine
1-1/3 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped macadamia nuts or almonds, divided
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

HERE'S HOW:

1. Blend bananas in food processor or blender container. Cover; blend until smooth. Add margarine, granulated sugar, eggs, sour cream and vanilla. Cover; process until well blended.
2. Stir together flour, baking soda, baking powder and salt in medium bowl.
3. Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.
4. Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.
5. Bake at 350ºF., 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove muffins from pan; cool on rack. Serve warm or at room temperature.
   

Nutrition Goal: Low Cholesterol

Banana Blueberry Muffins

WHAT YOU WILL NEED:
2 extra-ripe, medium DOLE Bananas, peeled
6 tablespoons margarine
6 tablespoons packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1 cup DOLE Fresh Frozen Blueberries

HERE'S HOW:

1. Puree bananas in blender (1 cup).
2. Beat margarine and sugar until light and fluffy. Mix in bananas and egg.
3. Combine flour, baking powder, soda, salt and lemon peel. Blend into mixture just until moistened. Fold in blueberries.
4. Line 6 large muffin cups with paper liners. Coat lightly with vegetable spray. Divide batter evenly.
5. Bake at 375° F., 20 to 25 minutes.
   

Black Forest Banana Cupcakes

WHAT YOU WILL NEED:
1 package (8 oz.) light cream cheese, softened
1-3/4 cups sugar, divided
1 egg
1/3 cup candied cherries, chopped
1/4 cup miniature semisweet chocolate pieces
2 cups all-purpose flour
1/3 cup cocoa powder
1-1/2 teaspoons baking powder
2 large, ripe DOLE Bananas, mashed (about 3/4 cup)
1/3 cup vegetable oil
3/4 cup water

HERE'S HOW:

1. Beat cream cheese in small bowl until smooth. Add 1/4 cup sugar and egg; beat until blended. Stir in cherries and chocolate pieces; set aside.
2. Combine flour, cocoa, baking powder and remaining 1-1/2 cups sugar in large bowl. Add bananas, oil and water; stir until well blended.
3. Spoon chocolate mixture evenly into 24 muffin cups lined with paper cupcake cups. Spoon about 1 tablespoon cream cheese mixture into center of each cupcake.
4. Bake at 350°F, 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from pan; let cool completely on wire rack.
   

Double Pineapple Cheesecake Bars

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Crushed Pineapple
2 teaspoons cornstarch
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1/2 cup margarine
1 cup chopped walnuts
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg

HERE'S HOW:

1. Drain crushed pineapple well; reserve 1/2 cup juice.
2. Measure 1/2 cup crushed pineapple for filling, set aside. Combine reserved juice, remaining crushed pineapple and cornstarch in saucepan. Cook, stirring, until topping boils and thickens.
3. Combine flour, sugar and margarine. Beat until finely crumbled. Stir in walnuts. Press firmly and evenly on bottom of 13 x 9-inch baking pan. Bake at 350°F., 15 minutes.
4. Beat cheese until fluffy; gradually add milk, beat until smooth. Add egg and reserved 1/2 cup pineapple; mix well. Pour over baked crust. Bake 20 to 25 minutes longer or until lightly browned around edges. Cut into bars. Spoon pineapple topping over bars and serve.

Banana Brunch Coffee Cake

WHAT YOU WILL NEED:

2 ripe, medium DOLE Bananas
1 pkg. (18.25 oz.) yellow cake mix (without pudding)
1 pkg. (4 serving size) instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

HERE'S HOW:

1. Puree bananas in blender, (1 cup). Combine bananas, cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl. Mix well and beat at medium speed 8 minutes, scraping sides of bowl occasionally.
2. Combine almonds, brown sugar, cinnamon and nutmeg. Pour one-half cake batter into greased 3-quart bundt pan. Sprinkle with sugar mixture. Cover with remaining batter. Insert knife in batter and swirl in figure eight patterns through layers. (Be sure not to over mix the layers.)
3. Bake at 325° F., 60 to 65 minutes. Cool in pan on wire rack 10 minutes. Invert onto rack to complete cooling. Dust with powdered sugar when cool, if desired. Garnish with sliced bananas, raspberries and fresh mint, if desired