Red Carpet Glamour

PG tested

The problem with many cake mixes is they tend to taste alike: monotone textures, a bit dusty. The sour cream, ganache and cream cheese-laced icing in this recipe takes care of those little problems in a big way. I found the ganache drained through some of my cupcakes, so I recommend using paper or foil tin liners.

-- Margi Shrum

• 4 ounces bittersweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon confectioners' sugar
• For the batter
• 1 package Duncan Hines Red Velvet Cake Mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• 3 teaspoons raspberry flavoring (I used Torani)

• 1 container Duncan Hines Buttercream Frosting
• 1 vanilla bean, split lengthwise and insides scraped out
• 1 teaspoon vanilla extract
• 4 ounces cream cheese
• Fresh raspberries for garnish (optional)

Preheat oven to 350 degrees. Grease muffin pans or line with paper baking cups.

Place ingredients for filling in a medium, microwave-safe bowl. Heat until mixture is warm (20 to 30 seconds on high). Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.

Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

Place 1 rounded teaspoon of filling on the top of each cupcake.

Bake cupcakes for 19 to 22 minutes. Add 3 to 5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

For frosting, place canned frosting, vanilla bean, vanilla extract, cream cheese in a bowl. Beat until mixed, about 1 minute. Refrigerate frosting for 30 minutes. Frost cupcakes and decorate if desired. (Ms. Rousonelos' cupcakes are shown by Duncan Hines with a single raspberry in the center of each.)

Makes 2 dozen cupcakes.

-- Katie Rousonelos of Madison, Wis.

Chocolate Ricotta Mousse

The Pittsburgh Job Corps Center culinary team took second place in a competition in Atlantic City, N.J., with menus that included this easy dessert.

• 12 ounces dark chocolate
• 30 ounces light ricotta cheese
• 1/2 cup half and half
• 1 teaspoon vanilla
• Raspberries and mint leaves for garnish

Melt chocolate and put aside (you can melt it over a double boiler, or slowly in a microwave). Add remaining ingredients to a food processor or blender and quickly blend. Add melted chocolate while processor is running; process until well combined. Spoon into small cups, garnish with raspberries and mint and serve.

-- Pittsburgh Job Corps Center culinary team

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