...Almond Joy Cake...
It is rich, but really yummy. I would suggest a little whipped cream (fresh if you've got it!) or ice cream with it...
1 box chocolate cake mix
1 C. evaporated milk
1 C. sugar
24 large marshmallows
1- 14 oz bag sweetened shredded coconut
1/2 C. evaporated milk
1/4 C. butter
1- 12 oz bag milk chocolate chips
1 C. toasted almonds
Bake cake mix according to box directions & poke holes with the end of a wooden spoon. In a large saucepan, combine 1 Cup evaporated milk & sugar. Bring to a boil and stir in marshmallows until melted. Add coconut & pour mixture over cake while both are hot. Melt together remaining milk, butter & chocolate chips. Stir until melted. Add almonds. Spread on top of cake.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Thursday, January 14, 2010
Easy Triple Fudge Cake
Triple Fudge Cake
Heather Smith
This is a really easy (+ great for food storage) moist chocolate cake.
1 milk chocolate “Cook and Serve” pudding mix
2 cups milk
1 chocolate cake mix (I like chocolate, chocolate chip mix)
1 ½ cups chocolate chips (I like the mini ones)
Prepare pudding as on directions (add 2 cups milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes.)
Add a chocolate cake mix, mix and pour in a greased 9x13 pan.
Sprinkle 1 ½ cups chocolate chips on top before baking.
Bake at 350 for 30-35 minutes. Serve as warm cake with whipped cream or cool and cut into bars.
Heather Smith
This is a really easy (+ great for food storage) moist chocolate cake.
1 milk chocolate “Cook and Serve” pudding mix
2 cups milk
1 chocolate cake mix (I like chocolate, chocolate chip mix)
1 ½ cups chocolate chips (I like the mini ones)
Prepare pudding as on directions (add 2 cups milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes.)
Add a chocolate cake mix, mix and pour in a greased 9x13 pan.
Sprinkle 1 ½ cups chocolate chips on top before baking.
Bake at 350 for 30-35 minutes. Serve as warm cake with whipped cream or cool and cut into bars.
Sopapilla Cheesecake
Sopapilla Cheesecake
Wendi Condi
2 cans crescent rolls
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon (optional)
*Roll one can crescent dough into bottom of greased 9x13 baking pan.
*Stretch dough and pinch seams together to form crust.
*Blend together cream cheese, 1 C sugar and 1 tsp vanilla
*Spread over dough - not too close to edge
* Stretch second can of crescent rolls cream cheese layer to form top crust
*Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust
*Sprinkle with cinnamon
*Bake at 350 degrees for 30 minutes --it might take a few minutes longer--30 minutes left it a little gooey still in the middle.
*Let it cool for 15-20 minutes
We served it with fresh strawberries and raspberries, and whipped cream. Yummy! (This one is SO worth trying! It was great)
Wendi Condi
2 cans crescent rolls
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon (optional)
*Roll one can crescent dough into bottom of greased 9x13 baking pan.
*Stretch dough and pinch seams together to form crust.
*Blend together cream cheese, 1 C sugar and 1 tsp vanilla
*Spread over dough - not too close to edge
* Stretch second can of crescent rolls cream cheese layer to form top crust
*Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust
*Sprinkle with cinnamon
*Bake at 350 degrees for 30 minutes --it might take a few minutes longer--30 minutes left it a little gooey still in the middle.
*Let it cool for 15-20 minutes
We served it with fresh strawberries and raspberries, and whipped cream. Yummy! (This one is SO worth trying! It was great)
Creamy Coconut Cake
Creamy Coconut Cake
1 White Cake Mix
1 can Sweetened Condensed Milk
1/2 can Coconut Milk (you can find this in the Mexican isle of most stores)
1 8 oz. tub Cool Whip
Coconut
Mix and bake cake as directed in a 9x13 pan. While still warm, poke many holes all over the cake using a fork. Drizzle the whole can of sweetened condensed milk over the cake and then pour half of the coconut milk over that. Top with cool whip and then sprinkle with coconut.
1 White Cake Mix
1 can Sweetened Condensed Milk
1/2 can Coconut Milk (you can find this in the Mexican isle of most stores)
1 8 oz. tub Cool Whip
Coconut
Mix and bake cake as directed in a 9x13 pan. While still warm, poke many holes all over the cake using a fork. Drizzle the whole can of sweetened condensed milk over the cake and then pour half of the coconut milk over that. Top with cool whip and then sprinkle with coconut.
Pudding Cake
Pudding Cake
Gloria Hough
1 pkg devil’s food cake mix
2 pkgs instant French vanilla pudding *
4 cups milk
Cool Whip
Prepare cake mix according to directions for a 9 x 13 inch pan. Cook and cool completely. Prepare pudding. Spread on top of cake. Spread Cool Whip on top of pudding. Store in refrigerator. *If you can’t find French vanilla pudding, add 1-2 teaspoons vanilla to the pudding mixture.
Gloria Hough
1 pkg devil’s food cake mix
2 pkgs instant French vanilla pudding *
4 cups milk
Cool Whip
Prepare cake mix according to directions for a 9 x 13 inch pan. Cook and cool completely. Prepare pudding. Spread on top of cake. Spread Cool Whip on top of pudding. Store in refrigerator. *If you can’t find French vanilla pudding, add 1-2 teaspoons vanilla to the pudding mixture.
Julie’s Perfect Chocolate Cake
Julie’s Perfect Choc. Cake
Julie Grow
Preheat to 350
3 9-by-1 ½ “ layer cake pans
In medium bowl, combine 1 c cocoa with 2 c boiling water, mixing with a wire whisk until smooth. Cool completely. In another bowl: sift 2 3/4 c flour with 2 t baking soda, ½ t salt, and ½ t baking powder, set aside.
Grease well and lightly flour cake pans. In large bowl mix at high speed beating 1 c softened butter, 2 ½ c sugar, 4 eggs, and 1 ½ t vanilla, scraping bowl occasionally, until light–about 5 minutes.
At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds) beginning and ending with flour mixture. Do not overbeat. Divide evenly winto pans, smooth top. Bake 25 minutes (toothpick test for doneness). Cool in pans 10 minutes. Carefully loosen sides with spatula: remove from pans; cool on racks.
Make frosting and filling and then assemble:
Frosting: in medium saucepan, combine 1 pkg (6 oz) semisweet choc. pieces, ½ c light cream, 1 c butter, stir over medium heat until smooth. Remove from heat. with whisk, blend in 2 ½ c powdered sugar. In bowl set over ice, beat until it hold shape.
Filling: whip 1 c heavy cream chilled with 1/4 c powdered sugar and 1 t vanilla. refrigerate.
To assemble: on plate place a layer, top side down, spread with half of filling, place 2nd layer on top, top side down and spread rest of filling. Place 3rd layer on top side up. Frost. Refrigerate at least 1 hours before serving. Serves 10-12.
Julie Grow
Preheat to 350
3 9-by-1 ½ “ layer cake pans
In medium bowl, combine 1 c cocoa with 2 c boiling water, mixing with a wire whisk until smooth. Cool completely. In another bowl: sift 2 3/4 c flour with 2 t baking soda, ½ t salt, and ½ t baking powder, set aside.
Grease well and lightly flour cake pans. In large bowl mix at high speed beating 1 c softened butter, 2 ½ c sugar, 4 eggs, and 1 ½ t vanilla, scraping bowl occasionally, until light–about 5 minutes.
At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds) beginning and ending with flour mixture. Do not overbeat. Divide evenly winto pans, smooth top. Bake 25 minutes (toothpick test for doneness). Cool in pans 10 minutes. Carefully loosen sides with spatula: remove from pans; cool on racks.
Make frosting and filling and then assemble:
Frosting: in medium saucepan, combine 1 pkg (6 oz) semisweet choc. pieces, ½ c light cream, 1 c butter, stir over medium heat until smooth. Remove from heat. with whisk, blend in 2 ½ c powdered sugar. In bowl set over ice, beat until it hold shape.
Filling: whip 1 c heavy cream chilled with 1/4 c powdered sugar and 1 t vanilla. refrigerate.
To assemble: on plate place a layer, top side down, spread with half of filling, place 2nd layer on top, top side down and spread rest of filling. Place 3rd layer on top side up. Frost. Refrigerate at least 1 hours before serving. Serves 10-12.
Heather’s Pumpkin Cake
Heather’s Pumpkin Cake
Julie Grow
Step 1:
1 pkg yellow cake mix: reserve 1 cup powdered mix in separate bowl
½ c melted butter
1 beaten egg
Combine all ingredients: will be sticky! And spread with spatula in 9x13 pan.
Step 2:
1 14oz can pumpkin pie MIX
2 beaten eggs
2/3 c evaporated milk
Combine and spread on 1st layer
Step 3:
1 c of the reserved cake mix
1/4 c sugar
1 t cinnamon
Cut 1/4 c softened butter into dry mixtrue & spread on 2nd layer.
Bake 350 _ for 60 minutes: check after 45 minutes until done. Test with toothpick
Julie Grow
Step 1:
1 pkg yellow cake mix: reserve 1 cup powdered mix in separate bowl
½ c melted butter
1 beaten egg
Combine all ingredients: will be sticky! And spread with spatula in 9x13 pan.
Step 2:
1 14oz can pumpkin pie MIX
2 beaten eggs
2/3 c evaporated milk
Combine and spread on 1st layer
Step 3:
1 c of the reserved cake mix
1/4 c sugar
1 t cinnamon
Cut 1/4 c softened butter into dry mixtrue & spread on 2nd layer.
Bake 350 _ for 60 minutes: check after 45 minutes until done. Test with toothpick
Cream Cheese Cake
Cream Cheese Cake
Melissa Dickson
1 8oz pkg of cream cheese
1 can sweetened condensed milk
1 tsp vanilla
¼ c lemon juice
Whip together. Pour into graham cracker crust, refrigerate until setup.
Melissa Dickson
1 8oz pkg of cream cheese
1 can sweetened condensed milk
1 tsp vanilla
¼ c lemon juice
Whip together. Pour into graham cracker crust, refrigerate until setup.
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