Showstopping desserts

Southern Living, Nov 2003 by Zacharia, Joy E

From a luscious layer cake to melt-in-your-mouth apricot pastries, these sweets will be the stars of your party.

My favorite part of dinner is presenting a homemade sweet creation at the end of the meal. Here we offer a variety of recipes to help you do the same at your own gathering. Try Blackberry-Raspberry Truffle Cake, which starts with a mix and is surprisingly easy to assemble, or Chocolate Bread Pudding With Custard, which transforms white bread into a rich and moist dessert. No matter which you serve, guests will beg for the recipe. JOY E. ZACHARIA

BLACKBERRY-RASPBERRY TRUFFLE CAKE

MAKES 12 TO 15 SERVINGS

PREP: 1 HR.; BAKE: 40 MlN.; COOL: 15 MIN.; COOK: 15 MIN.; CHILL: 1 HR., 30 MIN.

2 (18.25-ounce) packages devil's food cake mix

6 large eggs

1 cup vegetable oil

1 1/3 cups water

1 ¼ cups light sour cream

1 (12-ounce) package semisweet chocolate morsels

1 ½ cups whipping cream

1/3 cup seedless blackberry jam

½ cup seedless raspberry jam

¼ cup water

1 (8-ounce) package cream cheese, softened

1/3 cup powdered sugar

1 (16-ounce) container frozen whipped topping, thawed

1 teaspoon vanilla extract

3 to 3½ cups chopped pecans, toasted

Garnish: ¼ cup blackberry and raspberry candies

BEAT first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

GREASE 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

BAKE at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

COMBINE chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 ½ hours or until mixture begins to thicken.

COOK jams and ¼ cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

BEAT chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

PLACE 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down.

BEAT cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

CONNIE COBERN

HENDERSONVILLK, TENNESSEE

NOTE: For testing purposes only, we used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets, or in specialty stores.

APRICOT-CREAM CHEESE PASTRIES

MAKES ABOUT 4 DOZEN

PREP: 30 MIN., CHILL: 1 HR., BAKE: 25 MIN., COOL: 15 MIN.

Known as rugalach (pronounced RUGH-uh-luhkh), this bite-size treat turns anyone into a baker. If you don't have a food processor, cut cream cheese and butter into flour and granulated sugar using a pastry blender until mixture is crumbly. Form into a dough, and proceed with recipe as directed.

2 ½ cups all-purpose flour

1 (8-ounce) package cream cheese, cut into 1-inch cubes

1 cup butter or margarine, cut into 1-inch cubes

2 tablespoons sugar

1 cup pecans, finely chopped and toasted

1 cup golden raisins

1 cup sugar

2 tablespoons ground cinnamon

1 (12-ounce) jar apricot jam

1/3 cup butter or margarine, melted

Powdered sugar

PULSE first 4 ingredients in a food processor until crumbly. Combine mixture by hand, forming a dough.

DIVIDE dough into 4 equal portions. Shape each portion into a ball; cover and chill 1 hour.

PLACE 1 portion between 2 sheets of lightly floured wax paper; roll to a 15- x 10-inch rectangle. Repeat with remaining portions.

COMBINE pecans and next 3 ingredients. Spread each rectangle evenly with jam, leaving a 1-inch border; sprinkle evenly with pecan mixture. Roll up, jellyroll fashion, and place, seam side down, on a lightly greased baking sheet, tucking ends under to keep jam from seeping out. Brush with melted butter.

BAKE at 375° for 20 to 25 minutes or until golden. Remove to a wire rack, and cool 15 minutes. Cut each roll with a serrated knife into 1-inch slices; sprinkle with powdered sugar.

SHERRON GOLDSTRIN

BIRMINGHAM, ALABAMA

CHOCOLATE BREAD PUDDING WITH CUSTARD

MAKES 6 SERVINGS

PREP: 30 MIN., COOK: 5 MIN., COOL: 15 MIN., BAKE: 45 MIN.

Vagn Nielsen, executive chef of Proof of the Pudding in Atlanta, shares this souffle-like recipe. Make fresh breadcrumbs by pulsing bread slices in a food processor.

1 cup whipping cream

1 (8-ounce) package semisweet chocolate, coarsely chopped

2/3 cup sugar, divided

½ cup unsalted butter, cut into pieces

5 large eggs, separated

1 tablespoon vanilla extract

2 cups soft white breadcrumbs (5 bread slices)

Custard Sauce