Hot Fudge Sundae Cake

1 Cup Flour

¾ Cup granulated Sugar

2 Tablespoons Cocoa

2 Teaspoons Baking Powder

¼ Teaspoon Salt

½ Cup of Milk

2 Tablespoons Vegetable Oil

1 Teaspoon Vanilla

1 Cup Chopped Nuts (If desired)

1 Cup packed Brown Sugar

¼ Cup Cocoa

1 ¾ Cups hottest Tap Water

Ice Cream

Heat oven to 350. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in an ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter.

Bake 40 minute. Serve warm, topped with ice cream. Spoon sauce from pan onto each serving.

Actually posted by Anitra

White Chocolate Raspberry Cheesecake

I found this recipe at Allrecipes.com and have made it several times. It is SO good!

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. 

Chocolate Cake

3 cups flour              2 cups cold water

6 tbsp. cocoa           2 tsp. vinegar

2 tsp. baking soda    3/4 cup vegetable oil

2 tsp. salt                 2 tsp. vanilla extract
2 cups sugar

Preheat oven to 350. Combine all ingredients.

Bake for 30-40 mins or until toothpick inserted

into middle of cake comes out clean.