Signature Desserts

Holiday Entertaining Desserts
They'll Never Know Came From a Box

Here are a few easy-to-make, budget friendly chocolate recipes for the holiday season featuring Duncan Hines mixes.

Macaroon Brownies

1 (19.95 oz) pkg Duncan Hines Family Style Chewy Fudge Brownie Mix
2 large egg whites
1/2 cup granulated sugar
1/4 tsp almond extract
1 cup almonds
1 cup flaked coconut

1. Preheat oven to 350°F. Grease 13 x 9-inch pan.
2. Prepare brownies according to package directions for cake-like brownies.
3. Bake 25 minutes or until set.
   
4. Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies.
5. Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars.

Creamy Red Velvet Cupcakes

1 pkg Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 8 oz pkg cream cheese, softened
2/3 cup granulated sugar
1 large egg
½ cup mini chocolate chips
½ cup flaked coconut
1 tub Duncan Hines Creamy Home-Style Cream Cheese Frosting

1. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
2. Prepare batter according to package directions.
3. Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.
4. Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.
5. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting.
   Makes about 24 cupcakes.

Chocolate Chunk Dessert Bread

1 box Duncan Hines 100% Whole Grain Triple Chocolate Chunk Muffin Mix
1/2 cup water
3 eggs
1/2 stick (4 tablespoons) softened butter
6 chocolate sandwich cookies, crushed

1. Preheat oven: to 350 degrees.
2. Grease and flour a 9 inch loaf pan.
3. Empty dry mix into large bowl.
4. Stir eggs, water, and butter into dry mix until well blended (about 50 strokes).
5. Pour batter into prepared pan.
6. Sprinkle Crushed chocolate cookies on top of batter.
7. Bake in center of oven at 350 degrees until cake is firm in center. Follow cooking time provided, about 45- 50 minutes.
8. Cool 15-20 mins and remove from pan

Chocolate Chip Cheesecake

1 pkg Duncan Hines® Moist Deluxe Devil's Food Cake Mix
1/2 cup vegetable oil
3 (8 oz) pkgs cream cheese
1 1/2 cups granulated sugar
1 cup sour cream
1 1/2 tsp vanilla extract
4 large eggs
3/4 cup semi-sweet mini chocolate chips
1 tsp all-purpose flour

1. Preheat oven to 350ºF. Generously grease bottom and sides 10-inch springform pan.
2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan.
3. Bake 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 450ºF.
4. While crust is baking, place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips.
5. Bake 5 to 7 minutes. Reduce oven temperature to 250ºF. Bake 60 to 65 minutes or until set. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan.

Visit www.duncanhines.com