All Kinds of Recipes

Caramel Peanut Fudge

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:49:00 +0000

Ingredients

BOTTOM LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream
TOP LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions

Lightly grease a 9x13 inch dish.
For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Raspberry Truffle Fudge

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:48:00 +0000

Ingredients

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Directions

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Million Dollar Fudge

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:48:00 +0000

Ingredients

4 1/2 cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme

Directions

Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Boardwalk Quality Maple Walnut Fudge

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:37:00 +0000

Ingredients

3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 teaspoon maple flavored extract
1 1/2 cups broken walnuts

Directions

Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

Footnotes

Cook's Note
As all microwaves differ, the cooking time may vary. You just want to melt it on a medium power.

Brown Sugar Candy

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:36:00 +0000

Ingredients

1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Directions

Butter a 8 or 9 inch square baking dish.
In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

Peanut Butter Marshmallow Squares

noreply@blogger.com (Anonymous) — Fri, 09 Dec 2011 02:35:00 +0000

Ingredients

1/2 cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 1/2 cups miniature marshmallows

Directions

In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
Stir in coconut, walnuts, and marshmallows.
Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Angel Food Flag Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 09:00:00 +0000

1: package Betty Crocker® white angel food cake mix

1 1/4: cups water

3: cups fresh or frozen unsweetened (thawed and drained) raspberries

3: tablespoons sugar

3: tablespoons seedless red raspberry jam, melted

1: container (8 ounces) frozen whipped topping, thawed (3 cups)

2: cups fresh or frozen (thawed and drained) blueberries

Instruction

1Move oven rack to middle position. Heat oven to 350°F.
2Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

Rainbow Angel Birthday Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:48:00 +0000

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

1: teaspoon grated lemon or orange peel

: Red, yellow and green liquid food colors

1: cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

12: to 15 square candy fruit chews

Instruction's

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
2Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
3Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
4Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
5Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:45:00 +0000

Cake

2: tablespoons unsweetened baking cocoa

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

Sauce and Topping

1: package (10 oz) frozen raspberries in light syrup, thawed

1/4: cup sugar

2: tablespoons cornstarch

2: tablespoons orange juice

3: cups frozen (thawed) reduced-fat whipped topping

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
3Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
4Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Triple-Berry Angel Shortcakes

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:37:00 +0000

1: box (1 lb) Betty Crocker® angel food cake mix

1 1/4: cups cold water

1: can (21 oz) raspberry pie filling

3: cups sliced fresh strawberries

2: cups fresh blueberries

: Whipped cream, if desired

INSTRUCTION

1Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
2In medium bowl, mix pie filling, strawberries and blueberries.
3Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Rainbow Sherbet Roll

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:25:00 +0000

1: package Betty Crocker® white angel food cake mix

1 1/4: cups cold water

: Powdered sugar

1 1/2: cups raspberry sherbet, softened

1 1/2: cups orange sherbet, softened

1 1/2: cups lime sherbet, softened

1Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
2Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
3Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
4Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

Rainbow Angel Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:17:00 +0000

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

1: teaspoon grated lemon or orange peel

: Red, yellow and green liquid food colors

1: cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

12: to 15 square candy fruit chews

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
2Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
3Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
4Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
5Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Easy Raspberry Trifle

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:13:00 +0000

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

2: cups boiling water

1: box (8-serving size) sugar-free raspberry-flavored gelatin

2: packages (10 oz each) frozen sweetened raspberries, thawed

3: containers (6 oz each) Yoplait® Original red raspberry yogurt

"INSTRUCTION"

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining desser

Mint Chocolate Chip Angel Food Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:10:00 +0000

1: box Betty Crocker® white angel food cake mix

2: tablespoons unsweetened baking cocoa

1 1/4: cups cold water

3: cups mint chocolate chip ice cream, softened

: Chocolate-flavor syrup, if desired

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

Orange Cream Angel Food Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:07:00 +0000

Cake

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

Orange Cream

6: egg yolks

1: cup sugar

2: teaspoons cornstarch

2/3: cup orange juice

: Pinch salt

3/4: cup butter or margarine, cut into pieces

1: cup whipping cream

1: tablespoon grated orange peel

: Orange peel twists, if desired

Save $$$ on your favorite brands

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
4In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
5On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

Strawberry Cream Angel Cake

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:06:00 +0000

1: box Betty Crocker® white angel food cake mix

1 1/4: cups cold water

Strawberry Cream

1 1/2: cups whipping cream

3/4: cup strawberry glaze (from a 13.5-oz container)

Garnish

1: quart strawberries, finely chopped

2: tablespoons granulated sugar

1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
4On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
5In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

Angel Macaroons

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 08:03:00 +0000

Macaroons

1: box Betty Crocker® white angel food cake mix

1/2: cup water

1: teaspoon almond extract

1: package (7 oz) flaked coconut (2 cups)

1: tablespoon unsweetened baking cocoa

Glaze

4: teaspoons butter or margarine

4: teaspoons unsweetened baking cocoa

4: teaspoons water

2/3: cup powdered sugar

1Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
2Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
3Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
4Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
5In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Pumpkin Angel Food Cake with Ginger-Cream Filling

noreply@blogger.com (Anonymous) — Fri, 11 Nov 2011 07:58:00 +0000

Cake

1: box (1 lb) Betty Crocker® white angel food cake mix

1: tablespoon Gold Medal® all-purpose flour

1 1/2: teaspoons pumpkin pie spice

3/4: cup canned pumpkin (not pumpkin pie mix)

1: cup cold water

Ginger-Cream Filling

2: cups whipping cream

1/4: cup powdered sugar

2: tablespoons finely chopped crystallized ginger

1Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Tiramisu Cake Recipe

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 08:45:00 +0000

Tiramisu Cake Recipe

The taste of Tiramisu in a cake form, this fabulous dessert is a winner for an elegant ending to an elegant meal.

Tiramisu Cake

Ingredients:
Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
Filling Directions:
1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:
1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.
2. Fold 1/2 cup of cream mixture into filling mixture.
Assembling the Cake:
1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the

Yellow Cake Recipe

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 08:44:00 +0000

Yellow Cake Recipe

This yellow cake recipe is a simply delicious made from scratch cake that can be frosted with almost any flavor frosting.
It is moist and delicious, the perfect dessert after a home cooked meal.

Yellow Cake

Ingredients:

1/3 cup softened shortening
1/2 cup butter, softened
3 eggs
1 1/2 cups sugar
2 1/4 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 cup milk

Directions:
1. Cream softened shortening and butter. Add the eggs to the mixture, mix well.
2. Sift together all dry ingredients and add to the creamy mixture. Stir in milk and vanilla.
3. Bake at 350 degrees F in two 9 inch round cake pans for 25 to 30 minutes.
3. Frost with Chocolate Buttercream Frosting (recipe below).
Chocolate Buttercream Frosting
Ingredients:

3/4 cups baking cocoa
2-2/3 cup confectioners' sugar
6 Tablespoons butter, at room temperature
5 Tablespoons milk
1 teaspoon vanilla extract

Directions:
1. Combine cocoa and sugar in a bowl.
2. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in a medium bowl.
3. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency.
4. Blend in vanilla. Makes 2 cups.

Carrot Cake Recipe

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 08:41:00 +0000

Carrot Cake Recipe

A moist and thick carrot cake recipe with a wonderfully nutty flavor. This is the carrot cake recipe from the local coffee shop, it gets rave reviews.
Make sure to frost it with the decadent cream cheese frosting, this is a cake that is too good to save just for special occasions!

Carrot Cake

Ingredients:
Cake:

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Directions:
Carrot Cake Directions:
1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
2. Mix until just blended and then add the carrots and pecans.
3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Black Forest Cake Recipe

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 08:34:00 +0000

Black Forest Cake Recipe

Rich dark chocolate cake filled with cherries and decadent kirsch make this a cake that will impress even the most jaded foodies.

Black Forest Cake

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Better Than Sex Cake Recipe

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 08:32:00 +0000

Better Than Sex Cake Recipe

This wonderfully rich better than sex cake will clear up any doubts you may have about a cake being better than sex. This one, with it's rich flavor, is a sure winner!
Trivia note - when this recipe fist hit the streets, it was supposedly named: "The Next Best Thing to Robert Redford". My how things have changed...The cake is wonderful however.

Better Than Sex Cake

Ingredients:

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut

Directions:
1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.
2. Put holes into the top of the cake (use toothpicks or wooden skewers)
3. Mix pineapple and sugar then pour over cake.
4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.
5. Spread whipped topping over cake and sprinkle coconut on top.
6. Keep refrigerated.

Banana Oatmeal Crumb Cake

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 07:28:00 +0000

Banana Oatmeal Crumb Cake

Oatmeal Crumb Cake Ingredients :

3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup rolled oats
1/3 cup packed brown sugar
2 Tablespoons butter, melted
2 Tablespoons chopped walnuts
1/2 teaspoon ground cinnamon

Directions:
1. Stir together flour, 1 1/3 cups rolled oats, salt, and baking soda.
2. In a large bowl, cream 1/2 cup butter with 2/3 cup brown sugar.
3. Beat in the eggs, then the bananas and vanilla.
4. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
5. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter, walnuts, and cinnamon together until crumbly. Sprinkle on top of batter in pan.
6. Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Banana Chocolate Chunk Cake

noreply@blogger.com (Anonymous) — Thu, 10 Nov 2011 07:26:00 +0000

Banana Chocolate Chunk Cake

Chocolate and banana, the perfect blend! This cake recipe will be the hit of any gathering and gives even Ben & Jerry's Chunky Monkey ice cream a run for it's money for favorite dessert!

Ingredients:

Cake Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 squares semi-sweet chocolate, chopped
1 cup mashed, very ripe bananas

Frosting Ingredients:

1/2 cup (1 stick) butter, softened
1-1/2 cups confectioners sugar
3 squares semi-sweet chocolate, melted

Directions:

Cake Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.
2. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.
4. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated.
5. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.

Frosting Directions:

1. Beat the softened butter until fluffy.
2. Gradually add the confectioners sugar and melted chocolate, beating until smooth.
3. Spread evenly over cooled cake.