• 1 box white cake mix
• 1 pint whipping cream
• 1 cup powdered sugar
• 8 ounces cream cheese
• 1 package Danish Dessert
• 1 small container frozen strawberries
Directions
1. Prepare one white cake mix – bake in cookie sheet for about 12-15 min.
2. Beat 1 pint whipping cream – add 1 c powdered sugar for one minute.
3. Add 8 oz cream cheese (soft).
4. Spread over cake.
5. Prepare 1 package Danish Dessert per instructions.
6. Fold in 1 small box frozen strawberries.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Thursday, March 10, 2011
Mother-in-Law Cake
• 2 cups sugar
• 1 cup shortening
• 4 eggs
• 2 ½ cups flour
• 1 cup milk
1. Cream the first two ingredients.
2. Add eggs, baking powder, flour, milk.
3. Divide batter into two portions.
4. Add cocoa to one part and food coloring to the other part.
5. Grease and flour an angel food cake pan.
6. Layer batter in pan.
7. Bake at 350°F for 50-55 minutes.
• 1 cup shortening
• 4 eggs
• 2 ½ cups flour
• 1 cup milk
1. Cream the first two ingredients.
2. Add eggs, baking powder, flour, milk.
3. Divide batter into two portions.
4. Add cocoa to one part and food coloring to the other part.
5. Grease and flour an angel food cake pan.
6. Layer batter in pan.
7. Bake at 350°F for 50-55 minutes.
Lemon Loaf Cake
• 1 ½ cups flour
• 1 ¼ tsp baking powder
• ¾ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• Zest of 3 lemons
• ¾ cup unsalted butter, softened
• 3 ounces cream cheese
• 2 large eggs
• 8 ounces lemon yogurt
• ½ cup powdered sugar
• 3 Tbs fresh lemon juice
Directions
1. Preheat oven to 325°F.
2. Grease an 8 ½” x 4 ½” loaf pan and dust lightly with flour.
3. Sift together flour, baking powder, ginger and salt; set aside.
4. Sprinkle several tablespoons of granulated sugar on a cutting board.
5. Add lemon rind and chop as fine as possible.
6. Transfer to a large mixing bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well. Stop the mixer and add dry ingredients.
10. Mix just until combined.
11. Transfer batter to prepared pan.
12. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes.
13. Make glaze by mixing confectioners sugar and enough lemon juice to make a glaze. (I usually make about twice as much.)
14. Pour over warm cake. (I pour it on while the loaf is still in the pan so that it really gets soaked up on all sides.)
15. After the loaf has cooled and the glazed is soaked up remove from pan and slice to serve.
• 1 ¼ tsp baking powder
• ¾ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• Zest of 3 lemons
• ¾ cup unsalted butter, softened
• 3 ounces cream cheese
• 2 large eggs
• 8 ounces lemon yogurt
• ½ cup powdered sugar
• 3 Tbs fresh lemon juice
Directions
1. Preheat oven to 325°F.
2. Grease an 8 ½” x 4 ½” loaf pan and dust lightly with flour.
3. Sift together flour, baking powder, ginger and salt; set aside.
4. Sprinkle several tablespoons of granulated sugar on a cutting board.
5. Add lemon rind and chop as fine as possible.
6. Transfer to a large mixing bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well. Stop the mixer and add dry ingredients.
10. Mix just until combined.
11. Transfer batter to prepared pan.
12. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes.
13. Make glaze by mixing confectioners sugar and enough lemon juice to make a glaze. (I usually make about twice as much.)
14. Pour over warm cake. (I pour it on while the loaf is still in the pan so that it really gets soaked up on all sides.)
15. After the loaf has cooled and the glazed is soaked up remove from pan and slice to serve.
Caramel Apple Spice Cake
• 3 cups flour
• 1 Tbs cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 1/3 cups vegetable oil
• 2 cups sugar
• 3 large eggs
• 3 large Granny Smith apples-peeled, cored and cut into ½ inch pieces
• 1 cup chopped walnuts
• 1 tsp vanilla extract
1. Preheat oven to 350°F. Generously spray a 12 cup Bundt pan with cooking spray, set aside.
2. Sift together flour, cinnamon, nutmeg, soda and salt, set aside.
3. In the bowl of an electric mixer combine oil, sugar and eggs; mix on high until light yellow in color.
4. With mixer on low speed, gradually add the sifted dry ingredients mix until just combined.
5. Add apples, nuts and vanilla, mix until just combined.
6. Pour batter into prepared pan and bake about 80 minutes, or until tester inserted into center comes out clean.
7. Cool for 10 minutes on wire rack, invert onto wire rack.
8. Cool completely and serve with Caramel sauce and fresh whipped cream.
Caramel Sauce:
• 1 cup brown sugar
• ½ cup butter
• ¼ cup evaporated milk
• 1 tsp vanilla
• Pinch of salt
1. Combine ingredients in small saucepan over low heat.
2. Cook, stirring until combined and slightly thickened.
• 1 Tbs cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 1/3 cups vegetable oil
• 2 cups sugar
• 3 large eggs
• 3 large Granny Smith apples-peeled, cored and cut into ½ inch pieces
• 1 cup chopped walnuts
• 1 tsp vanilla extract
1. Preheat oven to 350°F. Generously spray a 12 cup Bundt pan with cooking spray, set aside.
2. Sift together flour, cinnamon, nutmeg, soda and salt, set aside.
3. In the bowl of an electric mixer combine oil, sugar and eggs; mix on high until light yellow in color.
4. With mixer on low speed, gradually add the sifted dry ingredients mix until just combined.
5. Add apples, nuts and vanilla, mix until just combined.
6. Pour batter into prepared pan and bake about 80 minutes, or until tester inserted into center comes out clean.
7. Cool for 10 minutes on wire rack, invert onto wire rack.
8. Cool completely and serve with Caramel sauce and fresh whipped cream.
Caramel Sauce:
• 1 cup brown sugar
• ½ cup butter
• ¼ cup evaporated milk
• 1 tsp vanilla
• Pinch of salt
1. Combine ingredients in small saucepan over low heat.
2. Cook, stirring until combined and slightly thickened.
Apple Crisp
• 1 1/3 cups all-purpose flour• 1 1/3 cups rolled oats
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup packed brown sugar
• 1 cup butter
• 5 1/3 cups peeled, cored and slice apples
Directions
1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar.
3. Cut butter into mixture until crumbly.
4. Take half of the mixture and pat it into the bottom of 7x11 inch baking dish.
5. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
6. Bake at 350°F for 45 to 50 minutes or until apples are tender.
Friday, March 4, 2011
Chocolate Eclair Cake
Cake Layer
• 1 stick margarine
• ¼ tsp salt
• 1 cup water
Directions
1. Boil the above ingredients, then remove from heat.
2. Add 1 cup flour and beat well.
3. Add 4 eggs, one at a time, mixing well after each.
4. Spread on a lightly greased 11x17 pan.
5. Bake at 400°F for 30 minutes.
6. After baking, use your hot pad to pat down any sections that have puffed up.
Pudding Layer
• 8 ounce cream cheese completely softened at room temp
• 3 cups whole milk
• 2 small packages instant French vanilla pudding
• 12 ounce cool whip
• Hershey’s syrup
Directions
1. Mix together the softened cream cheese and about 1 cup of the milk slowly (until there are no lumps in the cream cheese and it is runny.
2. Add the remaining 2 cups milk and 2 small packages vanilla instant pudding (or French vanilla) and mix well, till it starts to firm up.
3. Spread over cooled layer of éclair crust.
4. Spread 12 ounce cool whip over whole pudding layer, and drizzle with Hershey’s chocolate syrup.
5. Chill 2-3 hours before serving.
• 1 stick margarine
• ¼ tsp salt
• 1 cup water
Directions
1. Boil the above ingredients, then remove from heat.
2. Add 1 cup flour and beat well.
3. Add 4 eggs, one at a time, mixing well after each.
4. Spread on a lightly greased 11x17 pan.
5. Bake at 400°F for 30 minutes.
6. After baking, use your hot pad to pat down any sections that have puffed up.
Pudding Layer
• 8 ounce cream cheese completely softened at room temp
• 3 cups whole milk
• 2 small packages instant French vanilla pudding
• 12 ounce cool whip
• Hershey’s syrup
Directions
1. Mix together the softened cream cheese and about 1 cup of the milk slowly (until there are no lumps in the cream cheese and it is runny.
2. Add the remaining 2 cups milk and 2 small packages vanilla instant pudding (or French vanilla) and mix well, till it starts to firm up.
3. Spread over cooled layer of éclair crust.
4. Spread 12 ounce cool whip over whole pudding layer, and drizzle with Hershey’s chocolate syrup.
5. Chill 2-3 hours before serving.
Triple-Layer Chocolate Sour Cream Cake
• 2 eggs
• 1 ½ cups flour
• 1/3 cup cocoa powder
• 1 bag of chocolate chips
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup shortening
• 1 ¼ cups sugar
• 1 tsp vanilla
• 1 16 ounce carton sour cream
• 1 cup milk
• 1 12 ounce bag of chocolate chips
• 1 cube butter
• 4 ½ cups powdered sugar
Directions
1. Preheat oven to 350°F.
2. Grease and heavily flour three 8 inch round cake pans.
3. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl beat shortening and sugar on medium speed until combined.
5. Beat in eggs and vanilla until combined.
6. Beat in 1/3 cup of melted chocolate chips until combined and then add 8 ounces of sour cream.
7. Alternately add flour mixture and milk; beat on low after each addition until combined.
8. Spread batter evenly in three pans and place all three pans on the same rack in the oven.
9. Bake for 25 minutes or until the tops spring back when lightly touched.
10. Cool.
11. Make Frosting.
12. Melt the rest of your chocolate chips and 1 cube of butter in a small saucepan.
13. Cool for one minute and put in a medium sized bowl.
14. Add remaining sour cream and beat until combined. Add powdered sugar and beat until smooth.
15. Frost the tops of each layer of the cake with a thin layer of frosting and let it spill over on the edges a little so it looks good.
• 1 ½ cups flour
• 1/3 cup cocoa powder
• 1 bag of chocolate chips
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup shortening
• 1 ¼ cups sugar
• 1 tsp vanilla
• 1 16 ounce carton sour cream
• 1 cup milk
• 1 12 ounce bag of chocolate chips
• 1 cube butter
• 4 ½ cups powdered sugar
Directions
1. Preheat oven to 350°F.
2. Grease and heavily flour three 8 inch round cake pans.
3. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl beat shortening and sugar on medium speed until combined.
5. Beat in eggs and vanilla until combined.
6. Beat in 1/3 cup of melted chocolate chips until combined and then add 8 ounces of sour cream.
7. Alternately add flour mixture and milk; beat on low after each addition until combined.
8. Spread batter evenly in three pans and place all three pans on the same rack in the oven.
9. Bake for 25 minutes or until the tops spring back when lightly touched.
10. Cool.
11. Make Frosting.
12. Melt the rest of your chocolate chips and 1 cube of butter in a small saucepan.
13. Cool for one minute and put in a medium sized bowl.
14. Add remaining sour cream and beat until combined. Add powdered sugar and beat until smooth.
15. Frost the tops of each layer of the cake with a thin layer of frosting and let it spill over on the edges a little so it looks good.
Chocolate Praline Cake
• ½ cup butter
• ¼ cup whipping cream
• 1 cup packed brown suger
• ¾ cup chopped pecans
• 1 package Devil’s Food Cake mix
• 1 ¼ cups water
• 1/3 cup oil
• 3 eggs
Topping Mixture:
• 1 ¾ cups whipping cream
• ¼ cup powdered sugar
• ¼ tsp vanilla
Directions
1. In a small saucepan, place butter ¼ cup cream and brown sugar.
2. Heat on low till butter is melted.
3. Pour into 2 round cake pans and sprinkle pecans over each evenly.
4. In mixing bowl, combine cake mix, water, oil and eggs until moistened.
5. Beat 2 minutes at high speed.
6. Spoon batter over pecans mixture in pans.
7. Bake at 325°F for 35-45 minutes.
8. Cool for 5 minutes before removing from pans onto racks.
9. Cool completely.
10. Spread ½ of topping mixture onto first layer.
11. Add second cake layer and remaining topping.
12. Garnish with pecans and chocolate curls, and store in refrigerator.
• ¼ cup whipping cream
• 1 cup packed brown suger
• ¾ cup chopped pecans
• 1 package Devil’s Food Cake mix
• 1 ¼ cups water
• 1/3 cup oil
• 3 eggs
Topping Mixture:
• 1 ¾ cups whipping cream
• ¼ cup powdered sugar
• ¼ tsp vanilla
Directions
1. In a small saucepan, place butter ¼ cup cream and brown sugar.
2. Heat on low till butter is melted.
3. Pour into 2 round cake pans and sprinkle pecans over each evenly.
4. In mixing bowl, combine cake mix, water, oil and eggs until moistened.
5. Beat 2 minutes at high speed.
6. Spoon batter over pecans mixture in pans.
7. Bake at 325°F for 35-45 minutes.
8. Cool for 5 minutes before removing from pans onto racks.
9. Cool completely.
10. Spread ½ of topping mixture onto first layer.
11. Add second cake layer and remaining topping.
12. Garnish with pecans and chocolate curls, and store in refrigerator.
California Earthquake Cake
from Deseret News:
• 1 cup chopped nuts
• 1 can (3.5 oz.) sweetened flaked coconut
• 1 box German chocolate cake mix (prepare batter according to package directions)
• ½ cup margarine, melted
• 8 ounce cream cheese
• 1 pound box confectioners’ sugar
Directions
1. Preheat oven to 350* F.
2. Grease a 9 x 13 inch baking pan.
3. Cover the bottom of the pan with the nuts and coconut.
4. Pour prepared cake mix batter over the nuts and coconut.
5. In a medium bowl; combine melted margarine and cream cheese. If you will not be frosting the cake, add all the confectioners’ sugar. If you will frost the ckae, add 2 cups confectioners’ sugar now, reserving the remainder for the frosting.
6. Beat until smooth.
7. Spoon over the batter but do not spread.
8. Bake 45 minutes. You cannot test for doneness with a cake tester, because cake will appear sticky even when it is done.
9. Remove from oven and colon rack.
Optional Frosting:
• 2 Tbs unsweetened cocoa
• 6 Tbs cola
• ½ cup margarine
Directions
1. In a small saucepan over medium heat, combine cocoa, cola and margarine.
2. Bring to a boil, stirring constantly.
3. Add remaining confectioners’ sugar and beat with a whisk until smooth.
4. Spread over cooled cake.
• 1 cup chopped nuts
• 1 can (3.5 oz.) sweetened flaked coconut
• 1 box German chocolate cake mix (prepare batter according to package directions)
• ½ cup margarine, melted
• 8 ounce cream cheese
• 1 pound box confectioners’ sugar
Directions
1. Preheat oven to 350* F.
2. Grease a 9 x 13 inch baking pan.
3. Cover the bottom of the pan with the nuts and coconut.
4. Pour prepared cake mix batter over the nuts and coconut.
5. In a medium bowl; combine melted margarine and cream cheese. If you will not be frosting the cake, add all the confectioners’ sugar. If you will frost the ckae, add 2 cups confectioners’ sugar now, reserving the remainder for the frosting.
6. Beat until smooth.
7. Spoon over the batter but do not spread.
8. Bake 45 minutes. You cannot test for doneness with a cake tester, because cake will appear sticky even when it is done.
9. Remove from oven and colon rack.
Optional Frosting:
• 2 Tbs unsweetened cocoa
• 6 Tbs cola
• ½ cup margarine
Directions
1. In a small saucepan over medium heat, combine cocoa, cola and margarine.
2. Bring to a boil, stirring constantly.
3. Add remaining confectioners’ sugar and beat with a whisk until smooth.
4. Spread over cooled cake.
Carrot Pineapple Cake
• 2 cups white sugar
• ½ cup brown sugar
• 1 ½ cups cooking oil
• 3 eggs
• 1 can (10 ounces) crushed pineapple with juice
• 3 cups sifted flour
• 2 tsp baking powder
• ¾ tsp salt
• 2 cups grated raw carrots
• 1 cup white raisins (optional)
• 1 cup chopped nuts
• 1 tsp cinnamon
• 2 tsp vanilla
Directions
1. Cream sugars and oil.
2. Add eggs one at a time and beat well after each addition.
3. Add pineapple.
4. Sift flour with remaining dry ingredients.
5. Add to creamed mixture.
6. Add carrots, raisins, nuts, cinnamon, and vanilla.
7. Pour into well-greased and lightly floured tube pan or bundt pan (I also use bread pans sometimes).
8. Bake at 325°F for 70 minutes or until cake tests done.
9. Cool and top with frosting.
Cream Cheese Frosting:
• ¼ cup butter or margarine softened
• 1 package (3 oz.) cream cheese, softened
• 1 Tbs milk
• ½ cup brown sugar
• 1 ½ cups cooking oil
• 3 eggs
• 1 can (10 ounces) crushed pineapple with juice
• 3 cups sifted flour
• 2 tsp baking powder
• ¾ tsp salt
• 2 cups grated raw carrots
• 1 cup white raisins (optional)
• 1 cup chopped nuts
• 1 tsp cinnamon
• 2 tsp vanilla
Directions
1. Cream sugars and oil.
2. Add eggs one at a time and beat well after each addition.
3. Add pineapple.
4. Sift flour with remaining dry ingredients.
5. Add to creamed mixture.
6. Add carrots, raisins, nuts, cinnamon, and vanilla.
7. Pour into well-greased and lightly floured tube pan or bundt pan (I also use bread pans sometimes).
8. Bake at 325°F for 70 minutes or until cake tests done.
9. Cool and top with frosting.
Cream Cheese Frosting:
• ¼ cup butter or margarine softened
• 1 package (3 oz.) cream cheese, softened
• 1 Tbs milk
Poppy Seed Almond Cake
• 3 cups flour
• 2 ¼ cups sugar
• 1 ½ tsp salt
• 1 ½ tsp baking soda
• 1 ½ tsp vanilla
• 2 tsp almond extract
• 1 ½ Tbs poppy seed
• 3 eggs
• 1 ½ cups milk
• 1 1/8 cups oil
• 1 ½ tsp butter flavoring
Directions
1. Mix all ingredients together.
2. Pour into 4 small, or 2 large bread pans, or 1 angle or bundt pan.
3. Bake 1 hour at 350°F.
4. Cool 5 minutes in pan and turn out.
Glaze:
• ¼ cup orange juice
• ½ t. almond extract
• ½ t. butter flavoring
• ½ t. vanilla
• ¾ cup granulated sugar
Stir together; put on cake with pastry brush.
• 2 ¼ cups sugar
• 1 ½ tsp salt
• 1 ½ tsp baking soda
• 1 ½ tsp vanilla
• 2 tsp almond extract
• 1 ½ Tbs poppy seed
• 3 eggs
• 1 ½ cups milk
• 1 1/8 cups oil
• 1 ½ tsp butter flavoring
Directions
1. Mix all ingredients together.
2. Pour into 4 small, or 2 large bread pans, or 1 angle or bundt pan.
3. Bake 1 hour at 350°F.
4. Cool 5 minutes in pan and turn out.
Glaze:
• ¼ cup orange juice
• ½ t. almond extract
• ½ t. butter flavoring
• ½ t. vanilla
• ¾ cup granulated sugar
Stir together; put on cake with pastry brush.
Banana Cake
From Nicole Robinson's Foods Textbook
• 2/3 cup shortening
• 1 2/3 cup sugar
• 2 eggs
• 2 ½ cups flour
• 1 tsp soda
• 1 ¼ tsp baking powder
• 1 tsp salt
• 1 ¼ cup mashed bananas
• 2/3 cup buttermilk
Directions
1. Beat shortening, sugar and eggs.
2. Add with dry ingredients to buttermilk and bananas.
3. Bake at 350°F for 30 minutes for a 9 x 13 pan.
Frosting:
• 3 oz cream cheese
• ¼ cup margarine
• 1 lb powdered sugar
• 1 t. vanilla
Directions
1. Cream margarine and cream cheese till fluffy.
2. Slowly add powdered sugar and vanilla until right consistency.
3. Frost cake.
• 2/3 cup shortening
• 1 2/3 cup sugar
• 2 eggs
• 2 ½ cups flour
• 1 tsp soda
• 1 ¼ tsp baking powder
• 1 tsp salt
• 1 ¼ cup mashed bananas
• 2/3 cup buttermilk
Directions
1. Beat shortening, sugar and eggs.
2. Add with dry ingredients to buttermilk and bananas.
3. Bake at 350°F for 30 minutes for a 9 x 13 pan.
Frosting:
• 3 oz cream cheese
• ¼ cup margarine
• 1 lb powdered sugar
• 1 t. vanilla
Directions
1. Cream margarine and cream cheese till fluffy.
2. Slowly add powdered sugar and vanilla until right consistency.
3. Frost cake.
JeNeal's Pumpkin Cake
• 2 cups sugar
• 2 cups pumpkin
• 1 ¼ cups cooking oil
• 4 eggs (large)
• 2 cups flour
• 1 tsp salt
• 2 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup chopped nuts
• ½ cup coconut (opt.)
Directions
1. Mix sugar, pumpkin, oil and eggs together.
2. Sift dry ingredients into pumpkin mixture.
3. Bake 350°F for 40 minutes in a 9x13 pan.
Frosting:
• ½ sick butter
• 8 ounce. cream cheese
• 1 box powdered sugar
• 1 tsp vanilla
Directions
1. Cream butter and cream cheese together.
2. Add powdered sugar and vanilla and beat till smooth.
• 2 cups pumpkin
• 1 ¼ cups cooking oil
• 4 eggs (large)
• 2 cups flour
• 1 tsp salt
• 2 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup chopped nuts
• ½ cup coconut (opt.)
Directions
1. Mix sugar, pumpkin, oil and eggs together.
2. Sift dry ingredients into pumpkin mixture.
3. Bake 350°F for 40 minutes in a 9x13 pan.
Frosting:
• ½ sick butter
• 8 ounce. cream cheese
• 1 box powdered sugar
• 1 tsp vanilla
Directions
1. Cream butter and cream cheese together.
2. Add powdered sugar and vanilla and beat till smooth.
Any-Old-Bottled-Fruit Cake
• 1 quart fruit blended with juice
• 2 cups sugar
• 4 cups flour
• 1 tsp salt
• 1 tsp nutmeg
• 1 cup oil
• 4 tsp soda
• 4 tsp cinnamon
• 1 tsp cloves
• Nuts raisins, dates, coconut (optional whatever you have)
Directions
1. Use fruit that has been sitting at room temperature.
2. Sift dry ingredients and add to wet mixture.
3. Bake in a greased and floured cake pan at 350°F for 40 minutes.
• 2 cups sugar
• 4 cups flour
• 1 tsp salt
• 1 tsp nutmeg
• 1 cup oil
• 4 tsp soda
• 4 tsp cinnamon
• 1 tsp cloves
• Nuts raisins, dates, coconut (optional whatever you have)
Directions
1. Use fruit that has been sitting at room temperature.
2. Sift dry ingredients and add to wet mixture.
3. Bake in a greased and floured cake pan at 350°F for 40 minutes.
Pattie's Chocolate Cake
Devil’s food cake mix
Mix and bake in one tall round cake pan. You can use a square pan, but fill it quite full.
Frosting
1 package instant chocolate pudding mixed with half the milk
Cool whip or whipped cream
Directions
1. Mix the pudding with the cool whip or whipped cream.
2. Pile on top of the 1st layer.
3. Cut the 2nd layer of cake and layer on top of the creamy frosting.
4. Cut the second layer in pinwheel shapes and put on top of the cake, standing up on their sides.
5. Pipe some frosting into the center to cover the tips and make a pretty shape.
6. Keep in the fridge.
Mix and bake in one tall round cake pan. You can use a square pan, but fill it quite full.
Frosting
1 package instant chocolate pudding mixed with half the milk
Cool whip or whipped cream
Directions
1. Mix the pudding with the cool whip or whipped cream.
2. Pile on top of the 1st layer.
3. Cut the 2nd layer of cake and layer on top of the creamy frosting.
4. Cut the second layer in pinwheel shapes and put on top of the cake, standing up on their sides.
5. Pipe some frosting into the center to cover the tips and make a pretty shape.
6. Keep in the fridge.
Cheesecake
3 eggs
2 eight ounce packages cream cheese, softened
¾ cup sugar
1 tsp vanilla
Graham Cracker Crust:
1 package crushed graham crackers
¼ cup sugar
¼ cup softened butter
Directions
1. Beat eggs and cream cheese.
2. Stir in sugar and vanilla.
3. Pour into unbaked 9” graham cracker crust.
4. Bake at 350°F for 30 minutes. (In the meantime, prepare the topping.)
Topping
1 cup sour cream
¼ cup sugar
1 tsp vanilla
5. Remove from oven and spread on topping. Bake at 400°F for 5 minutes.
Top cheesecake with canned pie filling or fresh fruit thickened with 2 Tbsp sugar and 1 Tbsp cornstarch.
2 eight ounce packages cream cheese, softened
¾ cup sugar
1 tsp vanilla
Graham Cracker Crust:
1 package crushed graham crackers
¼ cup sugar
¼ cup softened butter
Directions
1. Beat eggs and cream cheese.
2. Stir in sugar and vanilla.
3. Pour into unbaked 9” graham cracker crust.
4. Bake at 350°F for 30 minutes. (In the meantime, prepare the topping.)
Topping
1 cup sour cream
¼ cup sugar
1 tsp vanilla
5. Remove from oven and spread on topping. Bake at 400°F for 5 minutes.
Top cheesecake with canned pie filling or fresh fruit thickened with 2 Tbsp sugar and 1 Tbsp cornstarch.
Chocolate Mousse Cake
Ingredients (Cake)
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.
Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped
Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.
Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped
Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Thursday, July 23, 2009
Banana Bread...bundt cake
2 1/3 c flour
1 c walnuts/chocolate chips/or whatever is pleasing to your taste
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/2 c sugar
1 c mashed bananas (about 3)
2 tsp vanilla
2 large eggs
1 c melted butter (or margarine)
1 c buttermilk (substitute: 2 tsp lemon juice + 1 c nonfat milk)
Mix flour, pecans, etc. baking powder, baking soda, salt in large bowl
(I heard if you first put a little bit of flour with chocolate chips they won't all float to the bottom...is this true?)
Mix sugar, bananas, vanilla, and eggs until well blended. Add butter and buttermilk. Mix well.
Add flour mixture into the wet mix. Stir evenly. Spray the pan and pour in.
Bake at 350 for approx. 1 hr. Yummy!
1 c walnuts/chocolate chips/or whatever is pleasing to your taste
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/2 c sugar
1 c mashed bananas (about 3)
2 tsp vanilla
2 large eggs
1 c melted butter (or margarine)
1 c buttermilk (substitute: 2 tsp lemon juice + 1 c nonfat milk)
Mix flour, pecans, etc. baking powder, baking soda, salt in large bowl
(I heard if you first put a little bit of flour with chocolate chips they won't all float to the bottom...is this true?)
Mix sugar, bananas, vanilla, and eggs until well blended. Add butter and buttermilk. Mix well.
Add flour mixture into the wet mix. Stir evenly. Spray the pan and pour in.
Bake at 350 for approx. 1 hr. Yummy!
Wednesday, October 17, 2007
Coconut Bundt Cake
This is the recipe for the cake served at the birthday celebration for James in October 2007
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Submitted by Janice Robinson
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Submitted by Janice Robinson
Wednesday, August 29, 2007
Oreo and Fudge Ice Cream Cake
INGREDIENTS:
1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped
DIRECTIONS:
- Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
- Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
- Freeze at least 4 hours before serving. Store leftover dessert in freezer.
This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.
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