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Easter dinner from the pantry

Makes 12 servings Prep time: 20 minutes Cooking time: 1 hour Cake Crisco Original No-Stick Cooking Spray 4 (1-ounce) squares unsweetened baking chocolate 3 tablespoons butter 1 cup hot brewed Folgers Classic Roast Coffee 2/3 cup Hungry Jack Instant Mashed Potato Flakes 1 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper (optional) 1-1/2 cups sugar 1 teaspoon vanilla extract 4 large eggs, separated 1/2 cup Pillsbury BEST All Purpose Flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt Powdered sugar Spiced Whipped Cream 1/2 pint whipping cream 3 tablespoons powdered sugar 1 teaspoon ground cinnamon 1/4 teaspoon vanilla extract

Heat oven to 350 degrees. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45-60 seconds or until chocolate is melted and smooth when stirred. Combine coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture. Beat egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55-60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar. Combine whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.