Does anyone have a wonderful complex dessert recipe?

I have made chocolate truffle cakes before, but want to be adventurous. I love to make complex recipes (especially if they are from scratch). I want to make something unique this Thanksgiving such as chocolate molten cake for example. Does anyone have a dessert recipe that they would love to share? Thanks in advance.

I just got this recipe from family consumer sci

Buttermilk Coffee Cake

3 cups all-purpose flour (measure the 3 cups then sift)

1/2 t. salt

2 cups sugar

1 t. ground cinnamon

1 t. gound nutmeg

1 t. ground cloves

** combine all ingredients in a large bowl **

3/4 cup shortening

** cut in shortening with a pastry blender until mixture resembles coarse meal. Reserve 1 cup crumb mixture for topping. **

2 t. baking soda

2 cups buttermilk

1/2 cup raisons

1/2 cup chopped pecons

1. Dissolve soda in the buttermilk

2. Add to the crumb mixture in the large bowl.

3. Stir until smooth and add raisins and pecons.

4. Pour batter into 2 9" round baking pans that have been greased and dusted with flour.

5. Sprinkle with reserved crumb mixture and bake at 350 degrees for 30 - 35 minutes. Serve warm or cold.

Please help me with my question:

http://answers.yahoo.com/question/index?qid=20081114153904AAs2FcJ

Pumpkin Dessert

1 large can evaporated milk

1 large can pure packed pumpkin

3 eggs

1cup sugar

1/2 tsp cinnamon

Topping

1 box yellow cake mix

1 cup chopped pecans

2 sticks of margarine

Line 13x9-inch pan with waxed paper. Mix pumpkin mixture together and pour into pan. Sprinkle the box of cake mix over the top , then press chopped pecans into cake mix.Melt margarine and pour over cake and pecan mixture. Bake at 350% for 40 minutes and check when toothpick or knife come out clean dessert is done. Remove from oven and cool remove from pan. Invert upside down cake will be soft like pudding. Peel the wax paper off. Mix together 1 1/2 cups of powdered sugar, 3/4 cup cool whip and 8 oz pkg of softened cream cheese and when cake is completely cool frost with mixture.

Banana Cake - I love this, its so good. Make sure to fallow the directions.

Active Time: 90 minutes

Total Time: 135 minutes

Yield: 10 servings

This beautiful cake combines layers of banana cake, fresh bananas and light Bavarian-style cream.

RECIPE INGREDIENTS

For Cake:

1/3 cup canola oil

1 large egg

1 large egg white

1 cup sugar

1 1/2 cups mashed bananas (about 3 whole)

1/3 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup whole-wheat pastry flour

1 teaspoon baking powder

1 teaspoon salt

For Bavarian Cream:

1 teaspoon unflavored gelatin

1 tablespoon cold water

3/4 cup nonfat milk

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup whipping cream

2 bananas, peeled, for garnish

DIRECTIONS

To make cake: Preheat oven to 375°F. Brush two 9-inch round cake pans lightly with oil and line the bottoms with waxed or parchment paper. Set aside.

Whisk together oil, egg, egg white and 1 cup sugar in a large bowl. Stir in mashed banana, buttermilk and 1 teaspoon vanilla. Stir together flours, baking powder and salt in a separate bowl. Add to the banana mixture and fold in just until blended.

Divide the batter between the pans and bake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a rack and let cool completely.

To make cream: Sprinkle gelatin over cold water in a small saucepan. Let stand for 1 minute to soften. Stir in milk and 2 tablespoons sugar; heat over medium heat, stirring to dissolve gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate until the mixture is the consistency of raw egg whites, 40 to 45 minutes, stirring often.

Beat whipping cream until it forms soft peaks. Whisk 1/3 of the whipped cream into the milk mixture. Fold in remaining whipped cream. Refrigerate until set, about 30 minutes.

To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Slice 1 banana evenly over the cream. Top with the second cake layer. Spread remaining cream over the cake and slice remaining banana evenly over the top.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Date Added: 10/01/2008

Nutrition Facts per Serving

Yield: 10 servings

Calories: 347

Fat. Total: 12g

Protein: 6g

Carbohydrates, Total: 54g

Fat, Saturated: 3g

Fiber: 3g

Cholesterol: 35mg

Sodium: 323mg

% Cal. from Fat: 31%

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