Chocolate-Topped Rice Krispies Treats


BA’s Best Angel Food Cake

Photo by Alex Lau, Styling by Sean Dooley Ingredients 1 cup cake flour, sifted⅔ cup powdered sugar1¾ cups egg whites (from 12–14 large eggs)1½ teaspoons cream of tartar1 teaspoon kosher salt⅔ cup granulated sugar2 tablespoons fresh lemon juice2 teaspoons vanilla extractBerries and whipped cream (for serving) Special Equipment A 10" tube pan Recipe Preparation Preheat

Warm Praline Fruit Compote

1 (16-ounce) can peach slices, undrained 1 (16-ounce) can pear slices, undrained 1 tablespoon cornstarch 1 (17-ounce) can apricot halves, drained 1/3 cup coarsely chopped pecans, toasted 1/4 cup golden raisins 1/4 cup orange marmalade 1/4 cup praline liqueur 3 tablespoons butter or margarine Drain peaches and pears, reserving 3/4 cup syrup. Add cornstarch to

Six-Layer Black Forest Cake

Ingredients 3/4 cup all-purpose flour 1/2 cup cocoa 1 1/4 teaspoon salt 6 eggs, separated 1 1/4 cups sugar 3/4 teaspoon vanilla extract Whipped Cream Frosting 1 (20-ounce) can cherry pie filling Directions Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside. Sift

Heavenly Chocolate-Berry Pie

Ingredients 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted 1/2 cup plus 2 tablespoons semisweet chocolate morsels, divided 1 (8-ounce) package cream cheese, softened 1/4 cup firmly packed brown sugar 1/2 teaspoon vanilla extract 1 cup whipping cream, whipped 1 pint fresh strawberries 1 teaspoon shortening Directions Combine