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Post by Jay on Mar 14, 2004 21:10:36 GMT -6
Pecan Cake 1 cup (2 sticks) of butter, softened 1-1/2 cups of packed brown sugar 3 eggs 2 cups of self-rising flour 1 cup of crushed cinnamon graham crackers 1 cup of orange juice 1 cup of toasted chopped pecans 1/2 cup of toasted pecan halves 1 cup of confectioners' sugar 4 teaspoons of milk Preheat the oven to 350°F. Coat a 10-inch Bundt pan with nonstick cooking spray. In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well. Add the eggs one at a time, beating after each addition. Add the flour, graham cracker crumbs, and orange juice and beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes and remove cake from pan and let cool completely on the wire rack. In a small bowl, stir together the confectioners' sugar and milk and drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves. Jay
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Post by Jay on Mar 10, 2004 11:38:15 GMT -6
Watergate Cake 1 Box White cake mix 1 Box 3 ox. pistachio pudding mix 3/4 cup oil 1 cup 7-up 3 eggs 1/2 cup walnuts 5 drops green food coloring Mix all together and put in Bundt pan. Bake 350° for 45 minutes. Cool 20 minutes and dump from pan. Frosting 1 3oz. box pistachio pudding mix 1 container cool whip 3 drops green food coloring. Use instant pistachio pudding mix Jay
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Post by Jay on Mar 5, 2004 12:43:34 GMT -6
Macadamia Cocoa Cookies 3/4 cup butter or margarine, softened 1/2 cup powdered sugar 1/3 cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup baking cocoa 2/3 cup macadamia nuts OR pecans, chopped In a mixing bowl, cream butter and sugars. Add vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in nuts. Shape into 1-1/2-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a fork. Bake at 350 F for 12-14 minutes or until surface cracks. Remove to wire racks to cool. Makes 2-1/2 dozen cookies. Jay
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Post by Jay on Mar 2, 2004 12:25:49 GMT -6
Peanut Butter Pound Cake 1 cup of butter 2 cups of granulated sugar 1 cup of firmly packed light brown sugar 1/2 cups of creamy peanut butter 5 eggs 1 tablespoon of vanilla 3 cups of cake flour 1/2 teaspoon of baking powder 1/2 teaspoon of salt 1/4 teaspoon of baking soda 1 cup of milk Cream butter and granulated sugar until light and fluffy. Add brown sugar and peanut butter and continue beating thoroughly. Add eggs, one at a time, beating well after each addition; add vanilla and blend well. Sift together the dry ingredients and add alternately with the milk. Pour into a large, lightly greased tube pan. Bake at 325 degrees for around an hour or until it tests done. Frost, if desired, with the peanut butter frosting; however, it is delicious without the frosting. Jay
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Post by Jay on Feb 24, 2004 9:51:46 GMT -6
Chocolate Covered Cherry Cookies 1/2 cup butter 1 egg 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1 cup white sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/2 cup sweetened condensed milk 1 cup semisweet chocolate chips 1 (10 ounce) jar maraschino cherries Preheat oven to 350F. Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth. Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.) Bake for 10 minutes Jay
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Post by Jay on Feb 6, 2004 9:11:00 GMT -6
Bourbon Pecan Cake 2 cups whole red candied cherries 2 cups seedless white raisins 2 cups Bourbon 2 cups butter, softened 2 cups granulated sugar 2 cups dark brown sugar, firmly packed 8 eggs, separated 5 cups sifted all-purpose flour 4 cups pecan halves 1 1/2 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground nutmeg Combine the cherries, raisins and bourbon in a large mixing bowl. Cover tightly and let stand in the refrigerator overnight. Drain the fruit and reserve the bourbon. Place butter in a large bowl and beat with an electric mixer on medium speed until light and fluffy. Add sugars gradually, beating on medium until well blended. Add egg yolks, beating until well blended. Combine = cup of the flour with the pecans. Sift the remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with the flour. Beat well after each addition. Beat egg whites until stiff but not dry; fold gently into the cake batter. Add the drained fruits and floured pecans to the cake batter; blend thoroughly. Grease a 10" tube cake pan, line with wax or parchment paper; grease and lightly flour the paper. Pour cake batter into the pan within 1" of the top. (The remaining batter may be baked in a small loaf pan, prepared in the same manner as the tube cake pan). Place in the oven 275:, bake tube cake 4 =-5 hours and loaf pan 2 hours or until cake tester inserted into the center of the cakes comes out clean. Cool cakes in pans on wire rack about 2-3 hours. Remove cakes form pans; peel off the paper. Wrap cakes in cheesecloth saturated with bourbon; then wrap in foil or plastic wrap and store in a tightly covered container in the refrigerator for several weeks. Keep the cheesecloth damp with additional bourbon as needed Jay .
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Post by Jay on Feb 5, 2004 21:47:12 GMT -6
CHOCOLATE LAYERED BARS INGREDIENTS: 1-1/2 c. finely crushed thin pretzels 3/4 c. (1-1/2 sticks) butter or margarine, melted 1 can (14 oz) sweetened condensed milk (not evaporated) 4 bars (4 oz) Unsweetened Baking Chocolate, broken to pieces 2 c. Campfire miniature marshmallows 1 c. Sweetened Coconut Flakes 1 c. coarsely chopped pecans 4 bars (4 oz) Semi-Sweet Baking Chocolate, broken to pieces 1 Tbsp. shortening DIRECTONS: Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars. Jay
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Post by Jay on Jan 28, 2004 9:56:35 GMT -6
CHOCOLATEY OAT & PECAN COOKIES INGREDIENTS: 1 cup butter or margarine 1 cup (packed) dark brown sugar 1/2 cup plus 2 tablespoons sugar 2 large eggs 1 teaspoon vanilla extract 2 cups plus 2 tablespoons all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups quick-cooking oats 14 ounces semi-sweet chocolate chips 1 cup chopped pecans DIRECTIONS: Preheat oven to 350 degrees. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans. Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. Jay
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Post by Jay on Dec 9, 2003 14:01:26 GMT -6
Kentucky Pound Cake 2 1/2 cups self-rising flour 2 cups sugar 2 teaspoons cinnamon 1 cup oil 1 (8.00 ounces) can crushed pineapple (do not drain) 4 egg yolks 2 tablespoons hot water 4 egg whites 1 cup chopped pecan or walnut Glaze 1/2 cup butter 1 cup brown sugar 1/4 cup milk 1. Preheat oven to 350 degrees. 2. Sift together self-rising flour, sugar and cinnamon. 3. Add egg yolks, pineapple, oil and water. 4. Mix well. 5. Fold in egg whites and nuts. 6. Pour into floured and greased bundt pan. 7. Bake at 350 for 1 hour and 10 minutes. 8. Cool and remove from pan. 9. Glaze: Combine butter, brown sugar and milk in saucepan. 10. Bring to boil. 11. Remove from heat and let cool 2 minutes. 12. Brush over cooled cake. Jay
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Post by Jay on Dec 7, 2003 21:35:32 GMT -6
Hi Chris. Glad you like the sound of this one.I thought it soundd good.Am going to make this one for my next Church dinner. Should bring back a empty cake plate. Hope you enjoy this one. Jay
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Post by Jay on Dec 6, 2003 20:38:51 GMT -6
Chocolate Raspberry Cake 1 package devil's food cake mix 1/3 cup vegetable oil 1/4 cup water 3 large eggs 2 cups sour cream 1 cup butter, softened 1 8-oz. package cream cheese 1 16-oz. package powdered sugar 1 tsp. vanilla extract 1/2 cup seedless raspberry jam 1 pint fresh raspberries to use as garnish Grease 2 8-inch cake pans and preheat oven to 350 degrees. Combine cake mix, oil, water, eggs and sour cream in a bowl and mix well. Pour equal amounts into pans and bake according to package directions. Remove cake from oven a cool. Meanwhile combine butter, cream cheese, powdered sugar and vanilla and beat until smooth. Spread cream cheese frosting on top of one of the cakes followed by raspberry jam. Place other cake on top and frost the rest of the cake with cream cheese frosting and top with raspberries. The Skinny: Use your favorite egg substitute and low fat sour cream and cream cheese. Jay
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Post by Jay on Dec 1, 2003 10:13:47 GMT -6
Hi thank's for posting. Sounds DELISH. Will have to make this one,If I don't stop soon I am going to have to go shopping for clothes !!! Jay
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Post by Jay on Nov 29, 2003 21:53:53 GMT -6
Butterscotch Oatmeal Squares 1 cup all-purpose flour 2 cups cinnamon graham cracker crumbs 1 cup quick cooking oats 2/3 cup brown sugar 2/3 cup granulated sugar 2 tsp. baking powder 1/3 cup of butterscotch chips 3 eggs 1/4 cup vegetable oil 2 tsp. vanilla Combine all dry ingredients in a large bowl and mix well. Beat eggs and add vegetable oil and vanilla. Add egg mixture to dry mixture and mix well. Pour into a greased 13 x 9-inch baking dish and bake for 30 - 35 minutes at 350 degrees or until toothpick comes out clean when stuck in the middle of batter. Allow to cool completely before cutting into squares. Jay
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Post by Jay on Nov 27, 2003 21:31:22 GMT -6
Pecan Balls 2 cups of butter or margarine 1/2 cup of sugar 1 tablespoon of vanilla 4 cups of all purpose flour 4 cups of finely chopped pecans Cream together butter, sugar and vanilla. Add flour and pecans. Mix well. Chill at least 2 hours. Form into 1 inch balls. Bake on ungreased cookie sheet at 325 degrees for 25 minutes. Cool 15 minutes. Roll in confectioners' sugar Jay
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Post by Jay on Nov 14, 2003 21:57:39 GMT -6
Cranberry Bundt Cake 3/4 cup butter or margarine, softened 1-1/2 cups sugar 3 eggs 1-1/2 teaspoons almond extract 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1-1/2 cups (12 ounces) sour cream 1 can (16 ounces) whole-berry cranberry sauce 1/2 cup finely chopped pecans ICING: 3/4 cup confectioners' sugar 4-1/2 teaspoons water 1/2 teaspoon almond extract In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings Jay
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Post by Jay on Nov 13, 2003 8:51:33 GMT -6
CARAMEL GLAZED PEAR CAKE 1 c. butter 1 c. sugar 1 c. brown sugar 2 eggs, beaten 1 tsp. vanilla 2 1/2 c. flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 1/2 c. reserved pear syrup 1 c. raisins 1 (16 oz.) can pears, diced 1 c. walnuts Cream together butter and sugars until light. Blend in eggs and vanilla. Sift together all dry ingredients and add to butter mixture alternately with pear syrup. Stir in pears, raisins and nuts. Pour mixture into greased 9"x13" pan. Bake at 350 degrees for 30 to 35 minutes or until done. While still warm spread with caramel glaze. CARAMEL GLAZE: 1/4 c. brown sugar 1 tbsp. butter 2 tbsp. pear syrup 1/2 c. powdered sugar Bring sugar, butter and syrup to boil. Stir in powdered sugar and spread on cake. Hope this help's. Jay Ps.. Welcome to the BB. Also any recipe that you have fow a Apple Cake ,you can use pear's instead.
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Post by Jay on Nov 8, 2003 22:02:43 GMT -6
CHOCOLATE CHUNK STRUESAL COFFEE CAKE prep time 15 min baking time 25 min 2/3 C flour 1/2 C firmly packed brown sugar 1/4 C butter or margerine 1/3 C chopped slivered almonds 1 package (2-layer size)yellow cake mix cooled freshly brewed double strength coffee (any variety) 6 squares semi sweet baking choc, chopped mix flour and sugar in med bowl. cut in butter until mixture resembles coarse crumbs. stir in almonds. prepare cake mix as directed on package, sustituting brewed coffee for water. pour batter into greased 15x10x1 inch baking pan. sprinkle with chocolate and struesal maixture. bake at 350 for 20-25 min or until toothpick comes out clean from center. cool and cut into square. Jay
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Post by Jay on Nov 8, 2003 21:43:18 GMT -6
Pumpkin Cream Chese Muffins
1 (8 ounce) package cream cheese 1 egg 1 teaspoon vanilla extract 3 tablespoons brown sugar 4 1/2 tablespoons all-purpose flour 5 tablespoons white sugar 3/4 teaspoon ground cinnamon 3 tablespoons butter 3 tablespoons chopped pecans 2 1/2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 1 1/3 cups canned pumpkin 1/3 cup olive oil 2 teaspoons vanilla extract
Directions 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. 2 To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 3 For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 4 For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 5 Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 6 Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Jay
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Post by Jay on Oct 26, 2003 14:25:12 GMT -6
Peanut-Butter-Cup-Layer Cake 1 (18.25 oz) pkg devil's food cake mix 3 large eggs 1/2 cup creamy peanut butter 1/3 cup oil, preferably canola 1 cup mini semisweet chocolate chips FILLING: 1/2 cup creamy peanut butter 1/4 cup (1/2 stick) butter or margarine 2 cups confectioners' sugar 3 tblsps milk 1 tsp pure vanilla extract 8 miniature peanut butter cups, chopped 2 (16 oz each) cans milk chocolate frosting additional peanut butter cups, halved, optional Heat oven to 350°F. Coat 2 - 9" round cake pans with cooking spray. At low speed, beat cake mix, 1-1/3 cups water, eggs, peanut butter & oil 30 seconds. Increase speed to high; beat 2 mins. Stir in chocolate chips. Divide batter between pans. Bake 30 mins or until wooden toothpick inserted in centers comes out clean. Cool 20 mins. Remove from pans; cool completely on wire racks. Filling: At med speed, beat peanut butter with butter until smooth, 1 min. Reduce speed to low; beat in sugar, milk & vanilla until smooth. Stir in candy. Transfer 1 cup frosting to pastry bag fitted with large star tip; reserve. Place 1 cake layer on platter; spread with filling. Top with remaining cake layer. Spread top & side of cake with remaining frosting. Pipe rosettes onto cake; garnish with candies, if desired. Haven't tried this one yet,but sound's yummy !!! Jay
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Post by Jay on Oct 15, 2003 13:03:05 GMT -6
Gooey Apple Sheet Cake 2 cups flour 2 cups sugar 1 cup butter 2 eggs 1 tsp baking soda ½ cup buttermilk 1 cup shredded apples (generous) 1 tsp cinnamon ¾ cup raisin 1/2 cup pecans, toasted & chopped Melt butter, stir in sugar and eggs. Add flour and baking soda alternately with buttermilk, mixing well. Fold in apples, raisins, and pecans. Spread batter into well greased (or sprayed) 13 x 9 baking pan. Topping?mix and put on cake BEFORE baking 3 cups powdered sugar 8 oz cream cheese 2 eggs ¼ cup oatmeal Bake in a 350º oven for 25 minutes. Jay
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Post by Jay on Sept 13, 2003 20:11:43 GMT -6
Chocolate Coconut Pecan Torte 1 package chocolate cake mix 1 14 oz can sweetened condensed milk 3 egg yolks, beaten 1/2 cup butter or margarine 1-1/3 cups flaked coconut 1 cup chopped pecans 1 teaspoon vanilla extract 2 cups frozen non-dairy whipped topping, thawed in the refrigerator, OR 1 cup whipping cream, whipped Pecan halves, optional Preheat oven to 350 F Prepare cake mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans. Bake 20 minutes or until wooden pick inserted near center comes out clean. Remove from pans; cool thoroughly. Meanwhile, in heavy saucepan, combine sweetened condensed milk, egg yolks and butter. Over medium heat, cook and stir until thickened or bubbly, about 10 minutes. Stir in coconut, pecans and vanilla. Cool 10 minutes. With sharp knife, remove crust from top of each cake layer to within 1/2 inch of edge. Spread equal portions of coconut pecan mixture between layers and on top to within 1/2 inch of edge. Frost side and 1/2-inch rim on top of cake with whipped topping. Garnish with pecan halves if desired. Store cake in refrigerator. Makes one cake. Jay
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Post by Jay on Sept 5, 2003 9:04:21 GMT -6
Chocolate Rum Cake 4 eggs 1/2 cup Crisco oil 1 sm. pkg. chocolate instant pudding 1/2 pint sour cream 1 Duncan Hines yellow butter cake mix 4 Tbsp. Rum 1 cup chocolate chips 1 cup broken nuts Beat until well blended, then add nuts and chocolate chips. Bake in bundt pan for 1 hour in 350 oven. Let cool 1 hour in pan. Jay
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Post by Jay on Sept 3, 2003 20:54:52 GMT -6
Pineapple Peach Cake 1 can crushed pineapple 2 pkgs of frozen peaches 1 box white cake mix 1/2 c brown sugar 1/2 c raisans 1 stick margarine Empty entire can of pineapple with juice into a 13x9 dish. next pour 1 bag of peaches over pineapple, then sprinkle with cake mix (use entire box). next pour 2nd bag of peaches over the cake mix and sprinkle with the brown sugar. Melt margarine in microwave and pour over the cake. Bake at 350 for 1 hr. Note: You must place all ingredients in order as stated in recipe. Ps. use large can of pineapple Enjoy Jay
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Post by Jay on Sept 3, 2003 20:40:19 GMT -6
Pepsi Cola Cake With Broiled Peanut Butter Frosting
CAKE
2 c. flour 2 c. sugar 1/2 lb. butter 2 tbs. cocoa, unsweetened 1 c. Pepsi®<br>1/2 c. buttermilk 2 eggs, large, beaten 1 tsp. baking soda 1 tsp. vanilla extract 1- 1/2 c. miniature marshmallows
FROSTING
6 tbs. butter 1 c . dark brown sugar, packed 2/3 c. peanut butter 1/4 c. milk 2/3 c. chopped peanuts
CAKE:
Preheat oven to 350°. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm.
FROSTING:
Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. Jay
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Post by Jay on Sept 1, 2003 20:36:44 GMT -6
Carrot Loaf 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4 eggs 2 cups sugar 1 1/2 cups corn oil 1 teaspoon vanilla 2 cups grated raw carrots 1 cup chopped walnuts 1 can crushed pineapple Preheat oven to 350 degrees. In large bowl sift together flour, baking soda, baking powder, salt and cinnamon. In separate bowl, beat together eggs and sugar until pale yellow. Beat in oil and vanilla. Stir in sifted ingredients. Fold in carrots, walnuts and pineapple. Butter and lightly flour a 10 inch bundt pan or loaf pan. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until cake tester comes out dry. Jay
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Post by Jay on Aug 31, 2003 20:38:05 GMT -6
Peanut Butter Meringues 2/3 cup sifted confectioners' sugar 1/2 cup peanut butter 2 egg whites, room temperature salted peanuts, chopped Beat egg whites until stiff peaks form; set aside. In a mixing bowl, gradually add sifted confectioners' sugar to peanut butter, mixing well. Fold in beaten egg whites. Cover cookie sheets with brown paper, parchment paper, or silicone mats. Drop batter by teaspoonfuls onto paper. Sprinkle each cookie with a chopped peanuts. Bake for 10 minutes at 375°; cool in pan then remove from paper. Makes 2 dozen meringue cookies. Jay
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Post by Jay on Aug 30, 2003 20:49:13 GMT -6
Chocolate Thunder Cake 1 package German Chocolate cake mix 14 ounce can sweetened condensed milk 1 jar fudge ice cream topping 16 ounces Cool Whip 2 Heath bars Bake cake in a 9x13 greased pan as directed on box. Let cool 30 minutes. Poke holes all over cake about 1 inch apart with the handle of a wooden spoon. Pour condensed milk over it and spread evenly. Wait 5 minutes. Drizzle fudge topping evenly over cake and spread. Wait 5 minutes longer. Spread cake with Cool Whip. Crush the Heath bars and sprinkle evenly over the top. If you can stand it, wait until the next day to cut in squares and serve. Jay
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Post by Jay on Aug 18, 2003 10:56:18 GMT -6
PUNCH BOWL CAKE 1 box yellow cake mix 2 boxes instant vanilla pudding 1 can cherry pie filling 1 (20.oz.) can crushed pineapple- drained 2 (12 oz.) cool whip Bake the cake in a 13x9 cake pan. When cooled, crumble 1/2 cake in the bottom of the punch bowl. Make the instant pudding. Layer the punch bowl as follows: Cake Cherry pie filing Crushed pineapple Pudding Coolwhip Then repeat this again. Do this until you end up with cool whip on the top. Then I add crushed walnuts on tip of coolwhip. Chill at least 8 hours. Jay
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Post by Jay on Aug 17, 2003 20:19:53 GMT -6
Buckeye Cake Buckeye Cake First Layer 1 box, (2-layer size) Betty Crocker SuperMoist Devil's Food cake mix 1-1/3 cups water 1/2 cup vegetable oil 3 eggs Second Layer 2 cups sugar 1/2 cup milk 1-1/3 cups smooth peanut butter 1 jar (7 oz.) marshmallow crème Third Layer 1 stick (1/2 cup) butter 1/4 cup Hershey?s cocoa 1/3 cup milk 1 lb. confectioners? sugar 1/4 tsp. vanilla Grease and flour a 15 X 11-inch jellyroll pan. Preheat oven to 350º.<br>First layer: Prepare cake as directed on box, using water, oil, and eggs for the ingredients. Pour mixture into pan. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool completely, Second layer: In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour on top of cooled cake. Spread evenly. Cool completely. Third layer: In a medium saucepan, melt butter, cocoa and milk together. Bring to a boil. Remove from heat and add confectioners? sugar and vanilla. Stir completely. Pour icing on top of cooled peanut butter layer. Cool completely before cutting. Jay
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Post by Jay on Aug 7, 2003 21:05:25 GMT -6
Peach Delight 1 (2-layer) package of yellow cake mix 3/4 cup of melted butter 1 lb. of fresh peaches, sliced, and sweetened with a little sugar 2 cups of sour cream 1/4 cup of sugar 3 egg yolks Ground cinnamon to taste Combine the cake mix and butter in bowl and mix well. Spread the cake mixture on the bottom of lightly greased 9 x 12-inch cake pan. Layer the sliced peaches over the top. Blend the sour cream, sugar, and egg yolks in bowl and spoon over the peaches. Sprinkle with cinnamon and bake at 350 degrees for 30-35 minutes or until set. Jay
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