X-Treme Weekend...

So it's the final countdown to my (deep breath) 36th birthday on Sunday...whew...did I say 36? I only feel 25..so that's good right? (for extra brownie points tell me I look 25)

Well in honor of my old day we are having family and besties over for dinner and desserts on Saturday night. I'm making 2, yes 2 de-lish treats...Both from the Annual 2004 Southern Living Cookbooks (yes another wonderful SL recipe)

First, not for the weak at heart



X_TREME CHOCOLATE DOUBLE NUT-CARAMEL LADYFINGER TORTE (say that 5 times fast)

Ingredients

* 1 1⁄2 cups semisweet chocolate morsels
* 2 (3-ounce) packages ladyfingers
* 1 (13-ounce) jar hazelnut spread
* 20 individually wrapped caramel candies
* 2 1⁄3 cups whipping cream
* 1 1⁄2 cups chopped pecans
* 1⁄3 cup confectioners' sugar plus 2 tablespoons
* 1 (8-ounce) package cream cheese, softened
* 2 tablespoons crème de cacao
* 3 (1-ounce) semisweet chocolate baking squares

Directions

Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.

Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.

Cook caramels and 1⁄3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.

Beat 1⁄3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.

Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.


I have made this about 5 times and each time people pass out from pleasure. Tip make this one day in advance.

Next up b/c I have to have a strawberry cake on my birthday....this has fresh strawberries in it!
I think I'm going to do this one in cupcake fashion for all the kids....besides I want to borrow Bestie's cupcake tower for a decoration!


TRIPLE DECKER STRAWBERRY CAKE

Ingredients

• 1 (18.25-ounce) package white cake mix
• 1 (3-ounce) package strawberry gelatin
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped fresh strawberries
• 1 cup vegetable oil
• 1/2 cup milk
• Strawberry Buttercream Frosting
• Garnish: whole strawberries

Preparation

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)

Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

This frosting is tricky b/c of the butter content and fresh strawberries, so definitely not one to take on a hot summer day.

Winner of Funky Monkey snacks to be announced tonight so hurry for another chance to win