Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 4 tablespoons all-purpose flour
- 1 teaspoon ground connamon
- 4 tablespoons butter, softened
- 1 boxed chocolate cake m ix (do not use cake mix with pudding or chocolate syrup)
- 1 1/2 cups semisweet chocolate chips
For Cream Cheese Filling
- Mix cream cheese, sugar, egg, and vanilla in mixer on low speed until combined; set aside.
For Streusel Topping
- Mix sugar, flour, and cinnamon in medium bowl with fork.
- Mix in butter until crumbly; set aside.
For Chocolate Cake
- Prepare cake batter according to package direction.
- Fold in chocolate chips
- Preheat oven to 375 degrees Fahrenheit.
- Spray muffin pans with cooking spray or line with paper baking cups.
- Fill each muffin cup halfway with chocolate batter.
- Spoon about 1 tablespoon of cream cheese filling on top of chocolate batter.
- Sprinkle streusel topping over muffins.
- Bake 18 to 20 minutes or until toothpick inserted in the chocolate comes out clean. Note: The cream cheese center should remain moist.
- Cool 10 minutes before removing from molds.
Yield: 24 Cupcakes
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter or margarine, melted
- 3 tablespoons sugar
- 3 pkgs. (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- Mix crumbs, butter, and 3 tablespoons sugar; press firmly onto bottom of 13 x 9 inch baking pan. (A firm cookie crumb crust won’t crumble when it’s cut. Press the crumb mixture firmly in place before adding the next layer.)
- Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over crust.
- Bake at 350 degrees for 30 minutes or until center is almost set.
- Cool. Refrigerate 3 hours or overnight.
- Cut into bars. Decorate bars with decorating gels and sprinkle to resemble presents.
Editor’s Note: To soften cream cheese, remove from the wrapper and set aside at room temperature for 30 minutes. To speed up the softening process, place it in a microwave safe dish and microwave on low for 1 minute.
This was published in the Family Fun magazine in anticipation of the release of Toy Story 3. So while it’s not a recipe from a Disney restaurant, it is for a Disney movie so I’m going to add to that category as well. They are cupcakes that should look like the aliens off of the Toy Story movies.
- 1 cake mix, any flavor
- neon green food coloring
- white frosting
- green sour straws
- spearmint gumdrops
- black gel icing
- Mix food coloring with frosting a drop at a time until the desired shad is reached.
- Spread the frosting onto a baked cupcake.
- For the antenna, insert a 2 inch section of a green sour straw.
- For ears, use a rolling pin to flatten a spearmint gumdrop between two sheets of waxed paper. Coat the flattened candy with sugar. Use a knife to cut ear-shaped pieces, then press them into place.
- Line up three mint Mentos eyes and dot them with black get icing for pupils.
- Add a circle of gel icing for awed, open mouth.
- 2 (20 ounce) cans tart pitted cherries, undrained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 (9 inch) chocolate cake layers, baked and cooled
- 3 cups cold whipping cream
- 1/3 cup confectioners’ sugar
- Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in saucepan. Cover and stir over low heat until thickened. Add vanilla and stir.
- Split each cake layer in half horizontally. Crumble one half layer, set aside.
- Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
- Place one cake layer on serving plate. Spread with 1 cup whipped cream. Top with 3/4 cup cherry topping.
- Top with second layer, 1 cup whipped cream and 3/4 cup cherry topping.
- Top with third cake layer. Frost cake sides with remaining whipped cream. Pat gently with reserved cake crumbs.
- Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip. Pipe around top and bottom edges of cake.
- Spoon remaining cherry topping over top of cake.
Servings: 12 – 16