Just in case you're in the mood for something sweet! 
Butter Rum Cake
. 1 cup chopped walnuts
· 1 package yellow cake mix (Duncan Hines Butter Recipe)
· 1 (3.4 ounce) package instant vanilla pudding mix
· 4 eggs
· 1/2 cup water
· 1/2 cup vegetable oil
· 1/2 cup dark rum
· 1/2 cup butter
· 1/4 cup water
· 1 cup white sugar
· 1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Note: Easier way to glaze, turn cake out onto plate, ½ or less of the glaze into bundt pan and then reinsert cake, pour remaining glaze on to cake and allow to soak for about 15 mins (the longer the better). Turn cake onto serving plate.
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Black Forest Cheesecake Recipe
Crust
1 cup chocolate wafer crumbs 3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened 2/3 cup sugar 2 eggs 1 6-oz. pkg. semi-sweet chocolate pieces, melted ¼ teaspoon almond extract
Topping
1 21-oz. can cherry pie filling Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees. Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes.
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No Sugar Fudge
1 square unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
(use more if desired)
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder or 8 tsp. finely chopped
nuts
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes, then add vanilla and artificial sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.
Butter Rum Cake
. 1 cup chopped walnuts
· 1 package yellow cake mix (Duncan Hines Butter Recipe)
· 1 (3.4 ounce) package instant vanilla pudding mix
· 4 eggs
· 1/2 cup water
· 1/2 cup vegetable oil
· 1/2 cup dark rum
· 1/2 cup butter
· 1/4 cup water
· 1 cup white sugar
· 1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Note: Easier way to glaze, turn cake out onto plate, ½ or less of the glaze into bundt pan and then reinsert cake, pour remaining glaze on to cake and allow to soak for about 15 mins (the longer the better). Turn cake onto serving plate.
************************************
Black Forest Cheesecake Recipe
Crust
1 cup chocolate wafer crumbs 3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened 2/3 cup sugar 2 eggs 1 6-oz. pkg. semi-sweet chocolate pieces, melted ¼ teaspoon almond extract
Topping
1 21-oz. can cherry pie filling Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees. Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes.
***************************
No Sugar Fudge
1 square unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
(use more if desired)
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder or 8 tsp. finely chopped
nuts
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes, then add vanilla and artificial sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.
