Amana RBG635T, RW635T, RL635T manual Chocolate Malt Cake

Cherry Cheesecake Yield: 12 to 15 servings 1/2 cup butter or margarine

2 cups graham cracker crumbs 1/2 cup sugar

1/2 teaspoon cinnamon

3 (8 oz. each) pkgs. cream cheese, softened

5 eggs

1 cup sugar

1/2 teaspoon vanilla

2 1/2 cups dairy sour cream 1/3 cup sugar

1 1/2 teaspoons vanilla

1 (21 oz.) can cherry pie filling*

1.Place butter in 3-quart utility dish. Heat on Full power for 30 seconds to 1 1/2 minutes, or until melted.

2.Blend in crumbs, sugar, and cinnamon. Press mixture firmly against bottom and sides of dish. Cook on Full power for 30 seconds to 1 1/2 minutes, or until firm. Turn half-turn halfway through cooking time.*

3.Beat cream cheese until smooth. Beat in eggs, one at a time. Mix in sugar and vanilla, until smooth and creamy. Pour over crust. Cook on Cook Level 4 for 20 to 30 minutes, or until knife inserted in center comes out clean.*

4.Combine sour cream, sugar, and vanilla. Blend well. Pour mixture over cheesecake. Chill. Top with cherry pie filling.

Micro-tip: cherry pie filling may be substituted with glazed fresh fruit or other fruit pie fillings, such as strawberry or blueberry.

Chocolate Malt Cake

Yield: 1, 9-inch 2-layer cake Cake:

1 cup sugar

1/2 cup butter or margarine 1 cup vegetable oil

3 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 cup chocolate flavored malted milk powder

1 tablespoon baking powder

1 1/4 cups milk Frosting:

1 (12 oz.) carton frozen non-dairy whipped topping, thawed

1/2 cup chocolate flavored malted milk powder 1/4 cup cocoa

1.For cake: Line bottoms of 2, 9 x 2-inch round dishes with waxed paper.

2.Cream together sugar and butter in large mixing bowl, until fluffy. Gradually blend in oil.

3.Add eggs, one at a time. Beat well after each addition. Blend in vanilla.

4.Mix together flour, malted milk powder, and baking powder in medium mixing bowl. Add dry ingredients alternately with milk. Beat well after each addition.

5.Pour one-half of batter into dish. Cook on Cook Level 5 for 6 1/2 to 8 1/2 minutes, or until top springs back when lightly pressed with finger.* Let stand 5 minutes. Invert on cooling rack. Cool completely. Repeat with remaining layer.

6.For frosting: Combine all frosting ingredients in large mixing bowl. Mix until well-blended. Fill and frost cooled cake.

*Turn quarter-turn halfway through cooking time (non-turntable models, only).

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