CHOCOLATE VANILLA RECIPES

Steps:

• Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
• Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
• Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
• Place dough on a lightly floured work surface.
• For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
• For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
• For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
• Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
• Preheat oven to 350 degrees F. Lightly grease cookie sheets.
• Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
• Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Steps:

• Line 2 (9-inch) square cakepans with aluminum foil; grease foil.
• Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool.
• Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended. Pour into 1 prepared pan.
• Bake at 325° for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours. Remove from pan, discarding foil. Trim edges, if necessary.
• Beat cream cheese at medium speed with an electric mixer until creamy. Add remaining 1 cup sugar and flour, beating well. Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla. Pour into remaining prepared pan.
• Bake at 325° for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes. Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours. Remove from pan, discarding foil.
• Reserve 1 cup White Chocolate Ganache.
• Place chocolate layer, bottom side up, on a serving plate. Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up. Spread top and sides of cake with remaining ganache.
• Stir desired amount of food paste into reserved 1 cup ganache.
• Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.
• Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends. Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.
• Store cake in refrigerator. Remove from refrigerator, and let stand at room temperature 1 hour before serving. Garnish, if desired.