Cherry Angel food cake dessert

1 angel food cake, cubed

2 lb can cherry pie filling

1 pkg. instant vanilla pudding

1 C sour cream

1 1/2 C milk

Place cubed cake pieces in a 9x13 pan. Mix pudding, milk and sour cream. Beat until smooth. Spoon over cake. Put cherry filling over the top. Chill until set.

Warm Chocolate Pudding Cake

1 pkg. Devil's Food Chocolate cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (3.9oz each) JELL-O Chocolate instant pudding mix
1/3 cup sugar

Heat oven to 350*. Prepare cake batter as directed on package.  Pour into greased 13x9 inch baking dish; set aside.
Pour milk and water into large bowl.  Add pudding mixes and sugar.  Beat with wisk 2 min. or until blended.  Pour over batter.
Place baking dish on baking pan to catch any sauce that bubbles over sides of dish as dessert bakes.  Bake 55 min to 1 hour or until toothpick inserted in center of cake layer comes out clean.  Cool 20 min. (sauce will thicken slightly as it cools.  Spoon into serving dishes.  

Top with cool whip, ice cream, cherries or fresh fruit.

Milk Chocolate Panna Cotta

Serves 6

* 1 cup milk
* 1 package (2 teaspoons) unflavored gelatin
* 2 cups heavy cream
* 1/4 cup sugar
* 1 pound milk chocolate, finely chopped
* 2 teaspoons pure vanilla extract
* Sweetened whipped cream, for serving (optional)
* Edible gold dust, for garnishing (optional)

Directions

1. Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
3. To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
Recipe from Martha Stewart.

Chocolate Peanut Butter Torte

• One box chocolate cake mix (milk chocolate is great) prepared according to package.
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.

Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)

Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)