7-up Cake

Transcription

7-up Cake

7-up Cake
Ingredients:
Cake:
1 cake mix (yellow, orange, vanilla, lemon, or pineapple)
1 3 oz. box instant pudding (vanilla, coconut, or pineapple)
3/4 c. of oil
4 large eggs
10 oz. bottle of 7-up
1/2 c. chopped nuts (optional)
Icing:
1 1/2 c. sugar
1/2 c. margarine
1 c. coconut
2 eggs
1 can crushed pineapple (about 8 oz)
2 Tbs. flour
Cake:
Preheat oven to 350 degrees. Mix together the cake mix, pudding, oil, and eggs until the batter is smooth. Gently
fold in the soda and nuts. Bake in a greased 9 x 13 pan for 45 minutes or until a toothpick inserted in the center
comes out clean.
Icing:
Melt the margarine. Add in the flour and stir till smooth. Place the sugar, eggs, undrained pineapple, and coconut
in a saucepan. Heat over medium heat. As the mixture warms, add the margarine/flour mixture. Continue stirring
over medium heat until it begins to boil and thicken. Pour the icing over the cooled cake and allow the icing to cool
before serving.
Page 1 of 115
7-Up Pound Cake
Ingredients:
1 c. margarine
1/2 c. shortening
2 c. sugar
5 eggs
3 c. flour
1 c. 7 Up
1 tsp. lemon or vanilla flavoring
Cream together margarine, shortening and sugar. Add eggs one at a time. Add flour alternately with 7 Up and
flavoring. Bake in 10-inch tube pan. Cool 5 minutes and remove cake; sprinkle with powdered sugar.
Page 2 of 115
A Warm Smile Cupcake
Ingredients:
Make, bake and cool using your favorite cupcake recipe.
Using the photo as a template, use wax paper and trace the hat, eyes and mouth. Practice filling in these areas with
frosting right on the wax paper so you can decorate the hat, eyes and mouth directly onto the cupcake.
Pipe the hat band in green. Add eye pupils with mini candy or frosting and set in a candy corn nose.
Page 3 of 115
Apple Cake
Ingredients:
3 Tbs. butter
1 c. sugar
1 beaten egg
1 c. sifted flour
1/2 tsp. each cinnamon, nutmeg, salt
1 tsp. baking soda
3 c. diced, peeled apples
1/4 c. chopped nuts (optional)
1 tsp. vanilla
Whipped cream or ice cream
Cream butter, sugar and egg. Stir in dry ingredients (batter will be thick). Stir in apples, nuts and vanilla.
Spread in 8" greased baking pan. Bake at 350 degrees for 35 to 40 minutes, until tests done. Serve warm or cold
with whipped cream or ice cream. If you don't use nuts, try adding 1/2 tsp. of almond - it adds a nutty flavor.
Page 4 of 115
Apple Streusel Coffee Cake
Ingredients:
2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, beaten
3/4 c. buttermilk
1 can (20 oz.) apple pie filling
1/2 tsp. grated lemon rind or 1/2 tsp. cinnamon
1/3 c. raisins
Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly; set 1/2 cup aside. To remainder, add
baking powder and soda; set aside. Combine egg and buttermilk; add to dry ingredients, stirring just until
moistened. Spread 2/3 of batter over bottom and part way up sides of greased 9" springform pan. Combine pie
filling, flavorings (if desired) and raisins. Spoon over batter. Drop spoonfuls of remaining batter over filling.
Sprinkle with reserved crumb mixture. Bake at 350 for 1 hour.
Page 5 of 115
Apple Upside Down Cake
Ingredients:
Topping:
3-4 medium apples
1/4 c. melted butter
1/2 c. brown sugar
Cake:
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. milk
Preheat oven to 350°. Grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
Pare and core apples; then cut into 1/4-inch thick wedges. Pour melted butter into pan and sprinkle with brown
sugar. Arrange apples, edge to edge, over sugar.
Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs
one at a time, beating well after each addition. Mix in dry ingredients alternately with milk; add vanilla; blend
well. Pour batter over apples. Bake 40-45 minutes.
Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.
Page 6 of 115
Apricot Hazelnut Cake Roll
Ingredients:
1 c. flour
1/2 tsp. salt
1/2 tsp. apple pie spice
15-1/4-oz. can unpeeled apricot halves
2 Tbs. granulated sugar
3 eggs
1/2 c. granulated sugar
3/4 c. finely chopped hazelnuts or pecans
2 3-oz. pkgs. cream cheese, softened
1/4 c. butter (no substitutes), softened
1/2 tsp. vanilla
1 c. sifted powdered sugar
Preheat oven to 375 degree. Grease and flour a 15x10x1-inch baking pan. Set aside. Stir together the flour, baking
powder, salt, and apple pie spice; set aside.
Drain apricots, reserving 1/3 cup of the syrup. Finely chop the apricots. Reserve 1/2 cup of the chopped apricots
for the filling. Combine remaining chopped apricots, reserved apricot syrup, and the 2 Tbs. granulated sugar in a
small saucepan. Bring apricot mixture to boiling; reduce heat. Cook and stir over low heat about 4 minutes or until
thickened, stirring and mashing with a spoon. Remove from heat; cool to room temperature.
Beat eggs in a medium mixing bowl with an electric mixer on high speed for 5 minutes. Gradually beat in the 1/2
cup granulated sugar and apricot mixture. Gently fold flour mixture into egg mixture. Spread batter in prepared
pan. Sprinkle with nuts. Bake in preheated oven for 10 to 12 minutes or until wooden toothpick inserted near center
comes out clean. Turn cake out onto a towel sprinkled with powdered sugar. Starting at a short side, roll up cake
and towel together; cool.
Combine cream cheese, butter, and vanilla in a small mixing bowl. Beat mixture with an electric mixer on mediumhigh speed until fluffy. Beat in powdered sugar. Stir in the reserved 1/2 cup chopped apricots. Unroll cake and
spread with cream cheese mixture. Reroll without towel; cover and chill for at least 2 hoursr.
Page 7 of 115
Baby Animal Cupcakes
Ingredients:
1 bag 3 Musketeers Minis
1 bag M&M’s
1 bag jellybeans
1 bag Starbursts
1 yellow cake mix
1 16-oz. can vanilla frosting
Red and yellow food coloring
Large marshmallows
Chocolate sprinkles
Pink sugar crystals
Preheat oven to 350 degrees. Line the muffin c. with the paper cupcake liners. Unwrap and chop 1 bag of 3
Musketeers Brand Minis for Easter.
Prepare the cake mix according to the package instructions, and stir in the chopped 3 Musketeers Brand Minis for
Easter. Divide the batter between the c.. Bake for 21-25 minutes, or until a toothpick inserted in the center comes
out clean. Remove from the oven, transfer to a wire rack, and let cool completely.
For Bunny:
Tint vanilla frosting light pink and frost the top of the cupcake. Cut a marshmallow in half crosswise and squeeze
the sides to make ears. Dip the sticky cut edges in pink sugar crystals and attach as the ears. Cut a Starburst
diagonally and arrange as the bow tie. Use for the eyes and button, a jellybean for the nose, and chocolate
sprinkles for the whiskers.
For Chicken:
Tint vanilla frosting a pale yellow and frost the top of the cupcake. Use Jellybeans for the rooster comb and
beak, and M&M’s for the eyes.
Page 8 of 115
Banana Cake
Ingredients:
Cake:
3/4 c. butter
2 1/8 c. sugar
3 eggs
2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. buttermilk
2 tsp. lemon juice
1 1/2 c. mashed bananas
Frosting:
1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
3 1/2 c. confectioners' sugar
1 tsp. vanilla
Preheat oven to 275 degrees. Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon
juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 c. butter
and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 Tbs. vanilla. Beat in the
flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake in
preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from
oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 c. butter and cream cheese until smooth. Beat in 1 tsp. vanilla. Add
confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled
cake.
Page 9 of 115
Banana Crunch Cake
Ingredients:
1/2 c. flour
1 c. coconut
1 c. rolled oats
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1/2 c. margarine or butter
1 1/2 c. sliced very ripe bananas
1/2 c. sour cream
4 eggs
1 pkg. cake mix
Heat oven to 350°. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium
bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in
margarine until mixture is crumbly. Set aside.
In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2
minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture.
Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture. Bake at 350°
for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes.
Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.
Page 10 of 115
Banana Split Cake
Ingredients:
For the Pudding:
2 Tbs. plus 2 tsp. cornstarch
Pinch of salt
2 large eggs
2 c. whole milk
1 Tbs. unsalted butter, cut into small pieces
1 tsp. pure vanilla extract
For the Whipped Cream:
2 c. heavy cream
1 Tbs. confectioners' sugar
For the Assembly:
Yellow Cake, baked in two 8-inch round cake pans
4 large bananas, peeled and halved crosswise then lengthwise
1/2 c. store-bought chocolate sauce, warmed
1 maraschino cherry, for decorating
Yellow sprinkles, for decorating
1/4 c. toasted walnuts, chopped (optional)
Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 Tbs. granulated sugar, and
salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
Whisk together milk and remaining 6 Tbs. sugar in a medium saucepan. Bring to a boil over medium-high heat.
Slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into saucepan. Cook, whisking
constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve
into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30
minutes. Pudding can be refrigerated in an airtight container up to 3 days.
Make the whipped cream: Beat whipped cream until soft peaks form. Add confectioners' sugar. Beat until stiff
peaks form.
Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4
layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl. Spread with 1/2 c. pudding, then with
3/4 c. whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating
final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with
sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls.
Page 11 of 115
Baskin-Robbins Ice Cream Cake
Ingredients:
Cake:
1 box white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1/2 gallon box pralines and cream ice cream
4 c. (2 pints) vanilla ice cream
1 (12-oz.) container white frosting
Colored frosting (optional)
Make your cake following the directions on the box. If you are making the white cake you will likely blend the
cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to
room temperature. When the cake has cooled, carefully remove it from the pan and place it on a wax papercovered cookie sheet, or a platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the
halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same
size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed,
place it into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to
30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat
your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the
cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up.
When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge
of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired
artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until
party time. When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a
sharp knife that has been held under hot water.
Page 12 of 115
Beehive Cupcakes
Ingredients:
1 bag Snickers
1 bag Jellybeans
1 bag M&M's
1/4 c. sliced almonds
2 16-oz. cans vanilla frosting
1 tube chocolate decorative frosting, with plain tip
1 18-oz. box your favorite cake mix
Yellow food coloring
3 pieces construction paper, in bright, spring colors
Unwrap all the Snickers. Separate 24 whole Snickers pieces. Chop the remaining pieces and set aside.
Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix, fold in the chopped Snickers, and bake
according to the package directions. Let the cupcakes cool to room temperature.
In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a tsp. of frosting on the
bottom of each remaining Snickers piece, and place one on top of each cupcake. Frost the top of the cupcake to
cover both the cupcake and candy. This will help support the frosting beehive.
Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the
frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
Separate the orange Jellybeans from the rest of the package. Place them randomly around the hive, and gently
squeeze the chocolate frosting in a zigzag pattern on top of them.
For the bee’s wings: Place an almond slice on both sides of each orange Jellybeans piece.
Page 13 of 115
Big Bright Bow! Cupcake
Ingredients:
Frost cupcakes smooth in white with spatula.
To make a ribbon loop, roll out a spice drop on surface sprinkled with granulated sugar, to create a 3/8 x 2 1/2 in.
long strip. Fold strip in half to form loop; position on side to set. Repeat process to make 8 loops total.
For center knot, create a 3/8 x 2 in. long strip as above and fold into a ring; press to seam ends and position on
side to set.
When set, position loops in a circle to form bow. Position center knot.
Page 14 of 115
Black Forest Chocolate Cake
Ingredients:
1 (14 oz.) can Eagle Brand milk
2/3 c. applesauce
2/3 c. packed brown sugar
2 eggs
1 egg white
1 3/4 c. flour
1/4 c. unsweetened cocoa
2 tsp. baking soda
1/2 tsp. salt
1/2 c. boiling water
1 c. (6 oz.) semi-sweet chocolate chips
1 (21 oz.) can cherry pie filling
Preheat oven 350°F. In medium-sized bowl, combine Eagle Brand, applesauce, sugar, eggs and egg white; mix well.
In small bowl, combine dry ingredients; stir in milk mixture just until moistened. Gradually add water. Stir in
chocolate chips. Pour into 12-c. fluted tube pan coated with non-stick cooking spray.
Bake 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove
from pan. Cool for 30 minutes. Spoon some of the pie filling over the cake. Slice cake and serve with remaining
filling.
Page 15 of 115
Blueberry Cream Cake
Ingredients:
1 (18.25 oz.) box butter cake mix
1 (13 1/2 oz.) container Cool Whip
1/2 c. confectioners' sugar
8 oz. cream cheese
1 c. blueberry pie filling
Mix cake mix according to directions on box and bake in 3 or 4 layers.
While cake cools, mix Cool Whip, sugar, cream cheese and confectioners' sugar together. After cake is completely
cooled, ice middle of cake with Cool Whip mixture and some of the blueberry pie filling. Repeat for next 2 or 3
layers. Ice sides and top of cake, leaving icing a little higher around the outside of the top layer. Place blueberry
pie filling on top.
Page 16 of 115
Blueberry-Poppy Seed Brunch Cake
Ingredients:
Cake:
2/3 c. sugar
1/2 c. margarine, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. flour
2 Tbs. poppy seed
1/4 tsp. salt
1/2 c. sour cream
Filling:
2 c. fresh or frozen blueberries, thawed and drained
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg
Glaze:
1/3 c. powdered sugar
1 to 2 tsp. milk
Heat oven to 350°F. Grease and flour bottom and sides of 9" springform pan. In large bowl, combine 2/3 cup
sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly
spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and
salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter
over bottom and 1 inch up sides of pan, making sure batter on sides is 1/4 inch thick.
In another medium bowl, combine all filling ingredients; mix well. Spoon over batter. Bake at 350° for 45 to 55
minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake.
Serve warm or cool.
Page 17 of 115
Boilin' Cauldron Cupcakes
Ingredients:
Cake batter
Frosting
Candy confetti sprinkles
Ghost candy
Mini pretzels
Gel colors
Prepare your favorite cake batter and pour two-thirds into each area of a muffin pan. Frost with your favorite
Buttercream Icing. You'll need colored candy confetti sprinkles in orange, black and yellow, a ghost candy
(Wilton) (can make it from Fondant) and mini pretzel sticks.
Ice cupcake smooth in green and using a Tip 10, pipe around the edge in black frosting. Tint frosting or use
colored gels in Leaf Green/Lemon Yellow combination. Stir into the frosting mini marshmallows until they are well
coated. Spoon marshmallows on cupcake tops. Sprinkle with colored candy confetti and insert a mini pretzel stick
and position ghost candy.
Page 18 of 115
Breakfast Skillet Cake
Ingredients:
Batter for a 2-layer cake
1 can creamy white frosting
2 tsp. ground cinnamon
2 apricot halves, well drained
2 round chocolate cookies or 2 chocolate covered peppermint
patties (2-1/2” in diameter)
Grease and flour an 8 inch oven-going skillet. Pour batter into skillet and bake in a 350° for 30 to 35 minutes or
until a toothpick inserted in center comes out clean. Cool in skillet on wire rack.
Reserve 1/2 cup of the frosting. Combine the remaining frosting and the cinnamon; spread atop cake to the edge of
the skillet. Spread the reserved white frosting atop cake to form two "egg whites". Place apricot "yolks" in the
center of "egg whites". Place cookies or mint patties alongside "eggs" to resemble sausage patties.
Page 19 of 115
Burger Cake
Ingredients:
Yellow Cake Layer:
1 yellow cake mix
3 egg whites
1 egg
2 Tbs. canola oil
1 1/3 c. water
1 c. confectioner's sugar
2 to 3 Tbs. skim milk
Brownie Layer:
1 pkg. brownie mix
1/3 c. canola oil
1/4 c. water
2 eggs
Fillings/Toppings:
1 envelope whipped topping mix
1/2 c. cold milk
1 tsp. yellow food coloring
1 1/2 c. sliced strawberries
4 kiwis, peeled and thinly sliced
1/4 tsp. poppy seeds
Preheat the oven to 350°. Coat two 9-inch round cake pans with nonstick cooking spray.
Prepare the Yellow Cake Layer: In a large mixing bowl, beat together the cake mix, egg whites, egg, oil and water
until well mixed. Pour the batter into the prepared pans. Bake for 25 to 30 minutes or until the top springs back
when touched. Cool the layers in the pan on a wire rack for 10 minutes, then turn onto wire racks to cool.
Brownie Layer: Coat a 9-inch round cake pan with nonstick cooking spray. In a large mixing bowl, beat together
the brownie mix, oil, water, and eggs until well mixed. Pour the batter into the prepared pan and bake for 25 to 30
minutes or until the top springs back when touched. Cool in the pan for 10 minutes, then turn out onto a wire rack
to cool completely before using.
To Assemble: When the cake has cooled, split the layer in half into two 9-inch rounds with a long, serrated knife.
Place bottom half on serving plate. In a small bowl, mix together the confectioners' sugar and enough milk to form
a spreading consistency. Spread half of the mixture on top of the yellow cake layer. Top with the cooled Brownie
Layer.
In mixing bowl, beat together the whipped topping mix, cold milk, and yellow food coloring until topping is very
thick and forms a peak. Spread the remaining half of the confectioners' sugar mixture on top of the brownie layer
to help the next layer of fruit stay in place. Cover with sliced strawberries and kiwis. Top with whipped topping
mixture, making sure that the fruit is showing on all sides. Carefully place the remaining half of the yellow cake
layer on top of the fruit and whipped topping. Sprinkle with poppy seeds and refrigerate until ready to serve.
Page 20 of 115
Caramel Banana Cake Roll
Ingredients:
1 c. cake flour
1/2 tsp. salt
2 eggs
3/4 c. sugar, divided
1/2 c. mashed ripe banana (about 1 medium)
1 tsp. grated lemon peel
3 egg whites
FILLING:
4 oz. reduced-fat cream cheese
1/2 tsp. vanilla extract
1 c. reduced-fat whipped topping
2 Tbs. fat-free caramel ice cream topping
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper
with nonstick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2
cup sugar, banana, vanilla and lemon peel.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar,
a Tbs. at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined.
Fold in egg white mixture.
Spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for
5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up
cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in
vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again;
place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Before
serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.
Page 21 of 115
Caramel-Apple Pudding Cake
Ingredients:
2 c. tart cooking apples, peeled, cored, and thinly sliced
3 Tbs. lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 c. raisins
1 c. flour
1/2 c. milk
2 Tbs. butter (no substitutes), melted
1 tsp. vanilla
1/2 c. chopped pecans or walnuts
3/4 c. caramel ice cream topping
1/2 c. water
1 Tbs. butter (no substitutes)
Preheat oven to 350 degrees.
Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon,
and nutmeg. Top evenly with raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 Tbs. melted butter,
and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water, and the 1 Tbs. butter in a small saucepan; bring to boiling. Pour caramel mixture
over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm
individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each
portion.
Page 22 of 115
Carrot Cake
Ingredients:
4 eggs
1 1/4 c. vegetable oil
2 c. white sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
3 c. grated carrots
1 c. chopped pecans (optional)
8 oz. cream cheese, softened
4 c. confectioners' sugar
1 tsp. vanilla
Preheat oven to 350. Grease and flour a 9x13 pan. In a large bowl, beat eggs. Add oil. Gradually add white sugar.
Add flour, baking soda, salt cinnamon, baking powder, and 2 tsp. vanilla. Mix. Stir in carrots, add pecans, if
desired. Pour into prepared pan. Bake for approx. 40 minutes.
To make frosting: In a medium mixing bowl, combine butter, cream cheese, confectioners' sugar and 1 tsp. vanilla.
Mix until the mixture is smooth and creamy. Frost the cooled cake.
Page 23 of 115
Cherry Angel Cream Cake
Ingredients:
1 prepared round angel food cake, frozen (for easy slicing)
1 c. cold water
1 tsp. almond extract
1 (4-serving size) pkg. instant vanilla flavor pudding mix
2 c. (1 pint) whipping cream, whipped
2 (21 oz.) cans cherry or peach pie filling
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine Eagle Brand, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top
with remaining cake slices, then cream mixture and then pie filling. Chill 4 hours or until set.
Page 24 of 115
Cherry Pie Filling Cake
Ingredients:
1 (18.25 oz.) box white cake mix
1/2 c. water
2 eggs
1 can cherry pie filling Confectioners' sugar (optional)
Preheat oven to 350 degrees. Pour oil into a 13 x 9 x 2-inch pan.
Put cake mix, eggs and water into pan. Stir with a fork or spoon until blended, about 2 minutes. Scrape sides of
pan and spread batter evenly. Spoon pie filling onto batter. Use a fork to fold into batter, just enough to create a
marbled effect. Bake at 350 degrees for 30 to 35 minutes. Insert wooden pick into center.
When it comes out clean, cake is done. When cool, sprinkle confectioners' sugar on top, if desired. Cover loosely.
Other pie fillings can be substituted, if preferred.
Page 25 of 115
Chocolate Covered Oreo Cookie Cake
Ingredients:
1 pkg. devil's food cake mix
4 squares baker's semi-sweet baking chocolate
1/4 c. butter, cut up
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 c. thawed cool whip whipped topping
12 Oreo chocolate sandwich cookies, coarsely crushed
Preheat oven to 350°. Prepare and bake cake mix as directed on package in 2 (9-inch) round cake pans. Cool in
pans 5 min. Invert onto wire rack; remove pans. Cool completely.
Melt chocolate in small microwaveable bowl on high 1 to 2 min. or until chocolate is melted, stirring after 30 sec.
Blend in butter. Set aside to slightly thicken, about 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in
whipped topping and crushed cookies. Place 1 of the cake layers on serving plate, top-side down. Spread top of
layer evenly with cream cheese mixture. Top with remaining cake layer, top-side up. Spoon glaze over top of cake.
Page 26 of 115
Chocolate Lovers Cake
Ingredients:
1 bag Dove Promises
1 bag fun size Twix
1 oz. unsweetened chocolate
1 1/2 sticks melted butter
7 eggs, separated
1/3 c. sugar
1/4 tsp. cream of tartar
1 c. canned chocolate frosting
2 c. whipped cream or whipped topping
2 tsp. cocoa powder
Preheat oven to 300 degrees. Line the spring form pan’s bottom with wax paper. Grease the bottom and sides; set
aside.
Melt both the Promises and the unsweetened chocolate with the butter in a small saucepan over low heat, stirring
until smooth; set aside.
Beat the egg yolks and sugar in a large mixing bowl until thick and fluffy, about 5 minutes. Add the chocolate
mixture and stir until well blended.
In a clean bowl, beat the egg whites with cream of tartar until there are soft peaks. Then fold into the chocolate
mixture until just blended. Pour into the prepared cake pan and smooth the top. Bake approximately 35-40 minutes,
or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at
least 3 hours.
Remove from the pan by running a small knife around the cake’s edges. Transfer to a serving platter. Spread the
cake’s sides with chocolate frosting. Press the Twix bars vertically around the cake’s sides. Spoon the whipped
cream into a pastry bag fitted with a large star tip. Cover the cake’s top with large piped stars of whipped cream.
Sprinkle with cocoa powder. Tie a ribbon around the cake’s sides
Page 27 of 115
Chocolate Mud Cake
Ingredients:
1 c. flour
6 Tbs. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
2/3 plus 1/3 c. sugar
3 Tbs. plus 1/3 c. Dutch-processed cocoa
1 Tbs. vanilla
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1/2 c. hot water
Whipped cream or ice cream
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final
appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and
chocolate in the microwave or over a pan of simmering water and mix well. Whisk in the 2/3 cup of sugar, 3 Tbs.
of cocoa, vanilla , salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. Pour the batter
into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved. Pour the
mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the
crock pot. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll
know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. When
cake is done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with
whipped cream or ice cream.
Page 28 of 115
Coca-Cola Brownie Cake
Ingredients:
1 3/4 c. sugar
2 1/2 c. sifted flour
1 stick butter or margarine
1/2 c. oil
1 tsp. baking soda
3 Tbs. cocoa
2 eggs
1/2 c. buttermilk
1/2 c. Coca-Cola
Brownie Frosting:
1/4 c. butter or margarine
3 Tbs. cocoa
1/3 c. Coca-Cola
1/2 tsp. vanilla extract
Combine all ingredients except vanilla extract and Coca-Cola. Blend with mixer at low speed and then beat 2
minutes at medium speed. Add vanilla extract, blending in well. Add Coca-Cola and blend well by hand. Pour into
greased tube pan. Bake at 350 degrees for 50 minutes. Cool and turn onto cake rack. While cake is still warm to
touch, top with Brownie Frosting.
Frosting:
Combine sugar, butter, cocoa, Coca-Cola and vanilla in small bowl. Beat until smooth. Stir in chopped pecans.
Spread on warm cake. (May need to return cake to oven to warm after turning out on rack.)
Page 29 of 115
Cool & Minty Party Cake
Ingredients:
1 (14-oz.) can Eagle Brand milk
2 tsp. peppermint extract
8 drops green food coloring, optional
2 c. whipping cream, whipped
1 pkg. white cake mix
Green creme de menthe liqueur
8-oz. container Cool Whip, thawed
Line 9-inch round layer cake pan with aluminum foil.
In large bowl, combine Eagle Brand peppermint extract and food coloring if desired. Fold in whipped cream. Pour
into prepared pan; cover. Freeze at least 6 hours or until firm.
Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool
thoroughly. With fork, poke holes in layers 1-inch apart halfway through each layer. Spoon small amounts of
liqueur in holes.
Place one cake layer on serving plate; top with ice cream layer then second cake layer. Trim ice cream layer to
edge of cake layers.Frost quickly with whipped topping. Return to freezer at least 6 hours before serving.
Garnish as desired. Freeze leftovers.
Page 30 of 115
Creepcakes
Ingredients:
.
To decorate, use marshmallows and candy-coated chocolates for whites of eyes; jelly beans or gumdrops for
peepers with an eerie glow. For pupils, paint on melted chocolate (microwave 1/2 c. chocolate chips for 1 minute).
Or use candies whole: candy-coated chocolates will stick to marshmallows sliced to expose their stickiness; for
our aliens' eyes, we pushed chocolate chips, tip down, into marshmallows, then made a hole in the other side with a
toothpick and inserted a licorice lace. Cut gummy tape for an eyelid. Sandwiched between halved gumdrops,
marshmallows form a toothy grin; snip irregular pieces for fangs. Bend licorice or gummy rings into grimaces, or
cut taffy tape for a tongue or tentacles.
Try these toppings:
Marshmallows
Licorice and jelly bean
Gummy ring
Taffy tape
Gumdrops and marshmallows
Marshmallows with licorice and mini
Chocolate chips
Jelly beans with melted chocolate
Marshmallows and candy-coated chocolates or melted chocolate
Marshmallows with candy-coated chocolate or gummy
Tape and licorice drop
Licorice with gumdrops or marshmallows
Page 31 of 115
Dirt Cake
Ingredients:
3 1/2 c. cold milk
2 pkgs. (4-serving size) chocolate instant pudding
12 oz. Cool Whip, thawed
16 oz. chocolate sandwich cookies, crushed
Make pudding as directed on package using 3/12 cups milk; let stand 5 minutes. Stir in 3 cups of the whipped
topping and 1/2 of the crushed cookies. Spoon into 9x13 dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour.
Page 32 of 115
Dracula Cupcakes
Ingredients:
.
Prepare, bake and cool your favorite cupcakes. Using your favorite Chocolate Buttercream Icing, ice cupcake
smooth in green with spatula. Pipe Tip 16 pull-out star hair in black, working from outer edge to center of cupcake.
Add Tip3 dot eyes and string mouth in black. Pipe Tip3 pull-out dot fangs in white.
Page 33 of 115
Easy Flag Cake
Ingredients:
2 pints of strawberries
1 white or yellow cake
1 1/3 c. of blueberries
1 tub of whipped topping
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining
strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Page 34 of 115
Elegant Ornament Cupcake
Ingredients:
.
Ice cupcake smooth in yellow with spatula. Pipe decorating tip 3 zigzag band across center; attach candy-coated
chocolate dots. Cut marshmallow vertically in half with scissors. Cut a 2 1/2 in. length of licorice and insert in
marshmallow. Attach marshmallow with additional icing at back.
Page 35 of 115
Fig Preserve Cake
Ingredients:
2 c. flour
1 tsp. salt
1 tsp. soda
1 1/4 c. sugar
1 c. oil
3 eggs
1 tsp. each cloves, nutmeg, cinnamon
1 c. buttermilk
1 c. fig preserves
1 c. nuts, chopped
1 Tbs. vanilla
Sauce:
1 c. sugar
1 stick oleo
1 Tbs. vanilla
1/2 c. buttermilk
1/2 tsp. soda
1 Tbs. white corn syrup
Cake:
Sift together flour, salt, soda, sugar and spices. Add oil and beat well. Add eggs, add buttermilk gradually. Add
figs, nuts, and vanilla. Mix well. Pour into greased 9x13 pan and bake for 45 minutes at 325 degrees. When cake
is done, while hot, pour sauce over cake in pan.
Sauce:
Mix ingredients well and boil 3 minutes. Pour over cake while it is hot.
Page 36 of 115
Firecracker Cupcakes
Ingredients:
1 pkg. (14 oz.) coconut
6 drops each blue and red food coloring
24 baked cupcakes, cooled
16 oz. Cool Whip, thawed
Red string licorice, cut into 4-inch lengths
Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags. Add blue food
coloring to coconut in one bag and red food coloring to coconut in second bag. Close bags; shake until coconut is
evenly tinted.
Spread tops and sides of cupcakes with whipped topping. Press coconut gently into whipped topping. Insert
licorice piece into top of each cupcake for "fuse."
Page 37 of 115
Fish Cake
Ingredients:
1 bag M&M's candies
2 Starburst Fruit Chew Pops, unwrapped
1 Popables Snickers Bite Size Candy
1 classic yellow cake mix
4 eggs
1 cup water
1/3 cup oil
1 3.4-oz. box instant vanilla pudding
Yellow food coloring
1 large marshmallow
Preheat oven to 350 degrees. Line the pan with wax paper, grease and flour.
Prepare the cake batter by mixing the cake mix with eggs, water, oil and pudding; blend well. Pour into the
prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Transfer to
a wire rack, and let cool completely.
Cut a fish shape out of cake. Gather the cake scraps and arrange them around the cake for fins. Tint the vanilla
frosting yellow and spread it over the cake, completely covering it.
With the photo as a guide, decorate the fish as follows:
With a fork, create fin textures at the tail and the fins. Outline a face by creating an arc with M&M's beginning
3-1/2 inches from the fish's head. Cover the remaining cake and the tail with M&M's for "scales". Cut a
marshmallow in half crosswise, and press it on the Popables Snickers piece for eyes. Place in an area set aside for
the face.
Press 2 Starburst Pops into the side as lips.
Page 38 of 115
Frog Cupcakes
Ingredients:
1 bag Snickers Minis
1 bag peanut M&M's
1 bag milk chocolate M&M's
1 chocolate cake mix
1 6-oz. tube red decorating icing
Green food coloring
Preheat oven to 350 degrees. Line the cupcake pans with the paper cupcake liners. Prepare the cake mix according
to the package directions. Unwrap and chop 1-1/2 cups Snickers and fold them into the batter. Divide the batter
evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out
clean. Remove from the oven, transfer to a wire rack, and let cool completely.
Spoon 1/4 cup of vanilla frosting into a resealable plastic bag; set aside. Tint the remaining frosting green.
Spread the cupcakes' tops with the green frosting.
On each cupcake, place 2 green peanut M&M's close together as eyes. Snip a small corner of the resealable plastic
bag, and use the vanilla frosting to pipe dots on the green M&M's. Attach 2 brown milk chocolate M&M's as pupils.
On the back, attach green M&M Minis as warts, and then pipe a red mouth with the decorating icing.
Page 39 of 115
Frosting - Almond Glaze
Ingredients:
2 c. powdered sugar
1/4 tsp. almond extract
2 to 3 Tbs. water
Mix powdered sugar, almond extract and 2 Tbs. water until smooth. Stir in remaining 1 Tbs. water, 1 tsp. at a time,
until spreadable.
Page 40 of 115
Frosting - Decorator's Frosting
Ingredients:
1 c. powdered sugar
3 to 5 tsp. water
Food color
Mix powdered sugar and enough water to make a frosting that can be easily drizzled or used in a decorating bag
yet hold its shape. Stir in 3 or 4 drops food color.
Page 41 of 115
Frosting - Fluffy Pudding Frosting
Ingredients:
1 c. cold milk
1 pkg. (4-serving size) Jell-O instant chocolate pudding
1 tub (8 oz.) Cool Whip, thawed
.
Pour milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 2 minutes. Gently stir in whipped
topping. Spread onto cake immediately.
Page 42 of 115
Frosting - Marie's Cooked Icing
Ingredients:
5 Tbs. flour
1 c. milk
1 c. sugar
1 c. butter or 1/2 c. butter and 1/2 c. Crisco
1 tsp. vanilla
Cook flour and milk until thick. Set aside. Cream together butter, sugar and vanilla. Add to cooked mixture and
beat together until still enough to spread.
Page 43 of 115
Frosting - Peanut Butter Icing - #1
Ingredients:
3 oz. cream cheese
1/2 c. margarine
1 box confectioners' sugar
1/8 to 1/4 c. milk
3 Tbs. peanut butter
Beat until smooth.
Page 44 of 115
Ingredients:
2 c. powdered sugar
1/2 stick margarine
1/3 c. milk
1/2 c. peanut butter
Melt margarine and put in mixing bowl. Mix on low or medium speed while you add some of the sugar and then
some milk. Keep adding sugar then milk until you get the desired consistency. Add peanut butter. Add more sugar
or milk if desired to get back to the desired consistency.
Page 45 of 115
Ingredients:
1/2 c. brown sugar, packed
1/4 c. peanut butter
1/2 c. confectioners' sugar, sifted
1/4 c. margarine
1/4 c. milk
Few grains of salt
1 tsp. vanilla
Mix margarine, milk and brown sugar; add salt. Cook over low heat until well mixed. Bring to a boil and boil for 1
minute. Cool to lukewarm without stirring.
When cool, add confectioners' sugar and vanilla . Beat until a spreading consistency is maintained. Spread over a
favorite cake recipe.
Page 46 of 115
Frosting - Quick Fluffy Frosting
Ingredients:
1 1/2 c. cold milk
1 envelope Dream Whip whipped topping Mix
1 pkg. (4-serving size) instant pudding, any flavor
.
Beat milk, whipped topping mix and pudding mixes in deep narrow-bottom bowl with electric mixer on low speed
until blended. Beat on high 4 to 6 minutes or until mixture forms soft peaks. Makes about 3 cups or enough to
frost 2 (8-or 9-inch) layers or 13x9-inch cake. Store frosted cake in refrigerator.
Page 47 of 115
Frosting - Royal Icing
Ingredients:
2 large eggs
4 c. confectioners’ sugar, sifted
Juice of 1 lemon
Glycerin (optional)
Food coloring
Beat egg whites until stiff, but not dry. Add confectioners’ sugar and lemon juice. Beat for 1 minute or more. If
icing is too thick, add more egg whites; if it is too thin, add more sugar. For a glossy icing, mix in a few drops of
glycerin. To tint icing, add food coloring sparingly, one drop at a time, using the end of a toothpick. Blend well.
Page 48 of 115
Giant Chocolate Chip Cookie Cake
Ingredients:
4 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
6 Tbs. unsalted butter, softened
1 1/2 c. packed light-brown sugar
3/4 c. sugar
3 tsp. pure vanilla extract
2 large eggs, plus 2 egg yolks
3/4 c. heavy cream
3 c. semisweet chocolate chips
40 oz. (5 pkgs.) cream cheese, room temperature
1/2 c. confectioners' sugar
Preheat oven to 350°.Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated
sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low.
Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.
For each of the 5 layers, drop 1 level c. batter onto center of a baking sheet lined with parchment (keep unbaked
dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden
brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges
are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.
Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy.
Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20
minutes or up to 4 hours. Serve at room temperature.
Page 49 of 115
Going Buggy Over You Cupcakes
Ingredients:
Rose, Black, Red-Red, Christmas Red Icing Colors
Conversation hearts or any heart-shaped candies
Buttercream icing recipe
Black licorice
Cornstarch
Make, bake and cool your favorite cupcake recipe.
One Day in advance, make antennae:
Cut licorice into 2 1/2 in. lengths. Attach icing decorations to licorice with buttercream icing. Allow to dry
overnight.
Frost cupcakes smooth in buttercream. Using cake decorating tip 3, outline mouth in black. Fill in the mouth area
with a, zigzag and smooth with finger dipped in cornstarch. Using cake decorating tip 5, pipe whites dots of eyes,
pink dot cheeks and red oval nose. Add tip 3 dot eye pupils in black and red outline tongue. Insert antennae.
Page 50 of 115
Grasshopper Cake
Ingredients:
1 white cake mix
1 8 oz. tub Cool Whip
1 16 oz. jar hot fudge
1 Hershey Bar - plain
Green Crème de menthe
Bake cake according to directions, except replace 4 Tbs. of the water with 4 Tbs. of crème de menthe. Let cool
completely. Spread the hot fudge over cooled cake. DO NOT HEAT THE HOT FUDGE. Mix 3-4 Tbs. of crème de
menthe into the tub of Cool Whip and spread over hot fudge. Shave Hershey bar over top.
Page 51 of 115
Harvest Pumpkin-Spice Bars
Ingredients:
Cake:
4 eggs
2 c. sugar
1 c. vegetable oil
1 can (15 oz.) pumpkin (not pumpkin pie mix)
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 c. raisins
Cream Cheese Frosting (See Below)
1/2 c. chopped walnuts
Cream Cheese Frosting:
1 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or margarine, softened
1 tsp. vanilla
2 c. powdered sugar
Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan.
Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda,
salt, ginger and cloves. Stir in raisins. Spread batter in pan. Bake 25 to 30 minutes or until light brown. Cool
completely, about 1 hour.
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar until smooth. Frost
brownies. Sprinkle with walnuts.
Page 52 of 115
Hawaiian Surprise Cake
Ingredients:
Cake:
1 pkg. yellow cake mix with pudding
1/2 c. oil
4 eggs
1 sm. can mandarin oranges, undrained
Frosting:
1 (8 oz.) container Cool Whip
2 1/2 c. well drained, crushed pineapple
1 sm. box instant vanilla pudding mix
Beat cake mix, oil, eggs and oranges for 2 minutes. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 40
minutes. Let cool.
Mix all together with a spoon. Spread over cooled cake. Decorate with flaked coconut and orange slices.
Refrigerate. Serves 12.
Page 53 of 115
He Aims To Freeze!
Ingredients:
.
For hat brim, roll out a spice drop on surface sprinkled with granulated sugar or Sparkly White Sanding Sugars, to
create a 1 1/4 in. circle. Trim off rounded top from a second spice drop; turn over remaining spice drop press in
center of brim. Insert regular chocolate chips for eyes and mini chocolate chips for mouth, flat side up. Insert
candy corn nose. Attach hat with icing.
Page 54 of 115
Heart-shaped Cakes
Ingredients:
Heart shaped cake
Icing
Gum drops for garnish
.
Ice a heart-shaped cake using picture as a guide. Create gum drop rose and leaves and add as a garnish.
Page 55 of 115
Heart-Shaped Cupcakes
Ingredients:
Muffin tin
Cupcake liners
Aluminum foil
Cake mix
Pink cake frosting
Make a small ball out of tin foil and wedge it between the liner and the muffin tin, making a heart shape. Prepare
the cake batter by following the recipe on the box and fill the cupcake liners. Bake following the recipe on the
box. Decorate the cupcakes with the pink icing.
Page 56 of 115
Honey Twist Coffee Cake
Ingredients:
3 to 3 1/2 c. flour
1 c. sour cream
2 Tbs. granulated sugar
2 Tbs. butter or margarine, softened
1 tsp. salt
1 pkg. regular or quick active dry yeast
1/4 c. very warm water (120° to 130°)
1 egg
Honey-Nut Filling (below)
1/4 c. margarine, melted
1/4 c. honey
Honey-Nut Filling:
1/2 c. chopped nuts
1/4 c. honey
Mix 1 c. of the flour, the sour cream, granulated sugar, 2 Tbs. butter, salt and yeast in large bowl. Add warm
water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes,
scraping bowl frequently. Beat in egg. Stir in enough flour, 1 c. at a time, to make dough easy to handle. Turn
dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and
turn greased side up. Cover and let rise in warm place about 1 hour or until double.
Prepare Honey-Nut Filling. Mix 1/4 c. butter, the brown sugar and honey in ungreased 13x9x2" pan, spread evenly
in pan. Punch down dough. Flatten with rolling pin into rectangle, 24x9 inches, on lightly floured surface. Spread
Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in
half. Seal edges; cut rectangle crosswise into six 2-inch strips. Twist each strip loosely; place strips crosswise in
pan. Let rise about 1 hour or until double. Heat oven to 375º. Bake 20 to 25 minutes or until coffee cake is golden
brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle
over coffee cake.
Page 57 of 115
Hot Fudge Crockpot Cake
Ingredients:
3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 c. water
1/2 c. applesauce
6 egg whites
Spray a crockpot container with cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved.
In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended.
Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cook on High for 2 1/2 hours. Serve hot.
Page 58 of 115
Ice-Cream Cone Cakes
Ingredients:
1 pkg. cake mix
24 flat-bottom ice-cream cones
1 tub ready-to-spread frosting (any flavor)
.
Heat oven to 350º. Place paper baking cups in each of 24 regular-size muffin cups. Prepare cake mix as directed
on pkg. Fill each cup 2/3 full of batter. Place ice-cream cone upside down on batter in each cup. Bake 20 minutes
(cones may tilt on batter); cool completely. Remove paper baking cup. Frost cake with frosting, and decorate as
desired.
Page 59 of 115
Iced Letter Cookies Cupcakes
Ingredients:
1 1/4 c. flour, plus more for dusting
1/4 tsp. salt
4 Tbs. unsalted butter, softened
1/2 c. sugar
1 large egg
1/2 tsp. vanilla
Royal Icing
Food coloring in desired colors
Sift flour, baking powder, and salt together into a large bowl; set aside.
Put butter and sugar in bowl of electric mixer; mix on medium-high speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low; mix in flour mixture until combined. Wrap dough in plastic wrap;
refrigerate 1 hour.
Reheat oven to 325°, with racks in upper and lower thirds. On a lightly floured surface, roll dough out to 1/8-inch
thick. Cut twelve 2-inch circles and twelve 1 1/2- inch circles using cookie cutters. Cut out centers with a mini
letter-shaped cookie cutter. Transfer to baking sheets lined with parchment paper. If cookies become soft,
refrigerate until firm, 20 to 30 minutes. Bake, switching positions of sheets about halfway through, until just
golden, about 10 to12 minutes. Transfer cookies on parchment to wire racks; let cool completely.
Tint royal icing with food coloring. Transfer icing to a piping bag fitted with a very small plain round tip. Pipe
icing around edges of each cookie and around edges of letter cut out of center. Fill in with a thin layer of icing.
Let stand until set, 1 to 2 hours.
Page 60 of 115
Jack-o'-Lantern Cake
Ingredients:
2 pkgs. devil's food or white cake mix
Water
Vegetable oil
Eggs or egg whites
2 tubs vanilla frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Fruit Roll-Ups chewy fruit snack rolls (any flavor)
Heat oven to 325 degrees. Grease and flour 2 1/2-quart ovenproof bowl. Make 1 cake mix as directed on pkg.,
using water, oil and eggs or egg whites. Pour batter into casserole. Bake devil's food cake 1 hour 20 minutes to 1
hour 25 minutes, white cake about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15
minutes. Remove cake from casserole; place rounded side up on wire rack. Cool completely. Repeat with remaining
cake mix.
Empty frosting into medium bowl; tint with 9 drops yellow and 6 drops red food color to make orange frosting.
Place 1 cake, rounded side down, on plate. Spread with 2/3 c. of the orange frosting almost to edge. Place second
cake, rounded side up, on frosted cake to make round shape. Frost with remaining orange frosting.
Trim ice cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and
leaves from fruit snack rolls. Place on frosted cake to form face.
Page 61 of 115
King Cake
Ingredients:
Basic King Cake Dough:
1 envelope dry yeast
1/4 c. warm water
1/2 c. milk
1 c. butter
1/2 c. sugar
2 egg yolks
2 whole eggs
4 c. flour
Filling:
1/2 recipe king cake (above)
1 (16-oz.) can cherry, apple or apricot pie filling
8 oz. cream cheese
1/4 c. sugar
2 Tbs. flour
2 egg yolks
1 tsp. vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring
Mix the yeast with the warm water. Stir 1 tsp. of the sugar and 1 tsp. of the flour into the yeast and set aside. By
the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.
Bring milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm.
Beat in the egg yolks, whole eggs and the yeast. Beat in approx 2 cups of flour, until the dough is fairly smooth,
then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead until smooth
and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and
leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Pat the dough down and cover the bowl
with a damp towel and plastic film over that and refrigerate until the next day. This recipe makes enough dough
for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and
reheat 10 minutes in a 375 degree oven.
Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage
shape. Using a floured roller on a floured surface, roll out the dough into a 30x9 rectangle as thin as pie crust.
Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla.
Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream
cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
Insert the bean. Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently
place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the
pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut
deep vents into the cake. Sprinkle with colored sugars if desired. Bake 45 minutes to 1 hour, or until cake is well
risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste
and tinted purple, green and gold.
Page 62 of 115
Lady Baltimore Cake
Ingredients:
1/2 c. unsalted butter
3 c. cake flour , sifted
1 Tbs. baking powder
1/4 tsp. salt
1 1/2 c. sugar
1/2 c. milk
1/2 c. water
1 tsp. vanilla
1/4 tsp. almond
3 large egg whites
Preheat oven to 375°. Butter and flour two 9" round pans; set aside.
Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
Cream together butter and sugar until light and fluffy, about 2 minutes. Add the flour mixture in three additions,
alternating with milk and the water, and beginning and ending with the flour. Beat in vanilla and almond. Set batter
aside.
In a clean bowl, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30
minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to
cool, top sides up.
Page 63 of 115
Ladybug Cupcakes
Ingredients:
2 bags your favorite POP'ABLES Brand Candies
1 bag M&M's
1 box favorite cake mix
1 cup dark chocolate frosting
1 container vanilla frosting
Red food coloring
12 black licorice laces, cut into 48 pieces
2 cupcake pans
Paper cupcake liners
Prepare the cake mix according to the directions on the package. Line the cupcake pans with the paper liners. Fill
each cup with 2/3 cup of batter. Bake in a preheated 350 degree oven for 25 minutes, according to the directions
on the package. Remove from oven.
While waiting for the cupcakes to completely cool, tint the vanilla frosting with the red food coloring.
Once cooled, frost the tops of the cupcakes as follows:
Spread the tops of the cupcakes with the red frosting. Spoon the dark chocolate frosting into a resealable bag.
Snip a small corner from the bag. Pipe a line of dark chocolate frosting down the center of each cupcake. Pipe an
oval of the dark chocolate frosting at one end of the line, and decorate with the red M&M's for eyes and the
licorice for antennae. Dot the red portion with POP'ABLES Brand Candies for the ladybugs' spots.
Page 64 of 115
Lemon Angel Dessert
Ingredients:
1 (8 to 9-inch) angel food cake
1/2 c. lemon juice from concentrate
1 1/2 c. fresh raspberries, blueberries, blackberries and/or
chopped strawberries
Sifted powdered sugar (optional)
Fresh raspberries, blueberries, blackberries and/or
strawberries (optional)
With serrated knife, cut 2-inch thick layer horizontally off top of cake; lift off top and set aside. With fork,
carefully hollow out bottom of cake, leaving 1/2 to 3/4-inch thick shell on bottom and sides.
In medium bowl, stir together Eagle Brand and lemon juice until thickened. Spoon into cake shell. Spoon 1 1/2 c.
berries over Eagle Brand mixture; replace cake top. Cover and chill at least 4 hours.
Just before serving, sprinkle with powdered sugar (optional). Garnish with additional berries (optional). Store
leftovers covered in refrigerator.
Page 65 of 115
Lemon Meringue Cake
Ingredients:
1 1/2 c. cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
2/3 c. milk
1 1/2 tsp. vanilla
4 eggs, separated
1 c. sugar
Lemon Filling:
1 pkg.(2.9 oz) lemon pudding and pie filling mix, (not instant)
1/2 c. sugar
1/4 c. water
2 egg yolks
2 c. water
Heat oven to 325º. Grease sides of 2 - 9" round pans, Line bottoms of pans with cooking parchment paper.
Beat cake flour, 3/4 c. sugar, baking powder, salt, shortening, milk, vanilla and 4 egg yolks in medium bowl with
electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl
occasionally. (Batter will be stiff.) Spread evenly in pans. Beat 4 egg whites in small bowl on medium speed until
foamy. Beat in 1 c. sugar, 1 Tbs. at a time, on high speed until stiff peaks form. Spread half of meringue over
batter in each pan. Bake 30-35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringue from
edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely
with meringue sides up on wire racks, about 1 hour. Spread 1 1/4 c. pudding over meringue on 1 cake layer. Place
other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Cover and
refrigerate any remaining cake.
Lemon Filling:
Make pudding mix as directed on package for pie, using remaining ingredients. Refrigerate about 1 1/2 hours or
until chilled.
Page 66 of 115
Lemon Poppyseed Pound Cake
Ingredients:
1/3 c. poppy seeds
2/3 c. milk
2/3 c. butter
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
2 lemons for1 Tbs. grated lemon rind
1 Tbs. lemon juice
2 c. flour
1 tsp. salt
For Glaze:
Leftover lemon juice
1/3 c. sugar
Mix the poppy seeds in the milk and let them soak overnight or for at least 2 hours. Cream butter and sugar in a
medium bowl until light and fluffy. Beat in the eggs, one at a time.
Grate lemon rind from the lemons. Roll the lemons around on the counter to loosen the juice. They should feel soft
and squishy. Squeeze juice into a liquid measuring cup. You should get just under half a cup. Beat in the vanilla and
1 Tbs. of the lemon juice. Save the remaining juice. Stir in the lemon rind with a wooden spoon.
In a separate medium bowl mix together the flour, salt, and baking powder. Add half of the flour mixture to the
creamed mixture. Stir well with spoon. Add 1/2 of the poppy seeds and milk and stir well. Repeat until all is mixed.
Line a loaf pan with waxed paper. Spoon mixture into the loaf pan. Bake at 250 degrees for 1 1/2 hours. You can
tell when it is done because the top will crack.
T the cake out of the oven and turn it upside down onto the counter. Peel the paper off, and carefully turn it right
side up onto a wire cooling rack.
To make the glaze, microwave the lemon juice for 50 seconds, then stir in the 1/3 cup of sugar until dissolved.
Using a pastry brush, brush the glaze over the entire top and sides.
Page 67 of 115
Lemon Tart Cake
Ingredients:
Cake:
Lemon cake mix
1 1/3 c. water
2 eggs
Jell-O Mixture:
1/3 c. water
2/3 c. lemon juice
3 oz. pkg. of Lemon Jell-O
Preheat oven to 350. Grease and flour 9x13 pan.
Cake:
Mix together cake mix, water and eggs. Pour into pan and tap bottom to bring air bubbles to surface to break.
Bake for 28 min or until toothpick or knife inserted into the middle comes out clean.
Jell-O Mixture:
While cake is baking, mix water and lemon juice in microwave container, heat until boiling. Remove from
microwave and add Jell-O. Mix until dissolved. Place in fridge to cool.
Remove cake from oven when done and let sit for 15 min. Leave cake in pan. Poke holes about an inch apart all
over the cake. Remove Jell-O mixture from fridge and pour over top of cake. Place cake in fridge to cool.
Once cake is completely cool, you can sprinkle powdered sugar over the top before serving or you can frost with
lemon frosting.
Page 68 of 115
Lemonade Party Cake
Ingredients:
1 lemon cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
1 can (6 oz) frozen lemonade concentrate, thawed
1 tub white or lemon frosting
Yellow colored sugar, if desired
Preheat oven to 350º. Grease bottom only of 13x9x2-inch pan. Beat cake mix, water, oil and eggs in large bowl on
low speed 2 minutes (do not over beat). Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center
comes out clean Cool 15 minutes. Mix lemonade concentrate and powdered sugar. Poke long-tined fork into top of
warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top
of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with sugar.
Page 69 of 115
Lovin' Sweetcakes
Ingredients:
1 white cake mix
1 pkg. (4-serving size) red Jell-O
1/4 c. seasonal colored sprinkles
Prepare cake batter as directed on package. Stir in dry powered gelatin until well blended.
Line 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full. Place a small
marble or 1/2-inch ball of foil between each liner and one side of the cup, pushing the paper in to form a heart
shape. Bake as directed on package for cupcakes. Cool completely; remove marble or foil.
Spread 2 Tbs. whipped topping onto top of each cupcake. Decorate each with 1/4 tsp. sprinkles as desired. Store
cupcakes in refrigerator.
Page 70 of 115
Lower-Calorie Strawberry Shortcake
Ingredients:
3 c. sliced fresh strawberries
2 Tbs. sugar
1 2/3 c. flour
1 Tbs. sugar
3 Tbs. margarine
1 beaten egg
1/2 c. buttermilk or skim milk
1 1.4-oz.envelope whipped dessert topping mix
1/2 c. skim milk
Combine strawberries and the 2 Tbs. sugar. Cover and let stand in the refrigerator for at least 1 hour or up to 3
hours.
In a mixing bowl stir together flour, the 1 Tbs. sugar, baking powder, and baking soda. Cut in margarine until
mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until
combined. Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough
into pan. Bake in a 450 degree oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and
cool completely, or serve shortcake warm.
Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the
second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake.
Page 71 of 115
Luscious Lemon Poke Cake
Ingredients:
2 - 9" round white cake layers, baked and cooled
2 c. boiling water
1 pkg. (8-serving size) lemon flavor Jell-O
Place each cake layer, top side up, in clean 9-inch round cake pan. Pierce cake with large fork at 1/2-inch
intervals.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour gelatin
evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the
whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with
remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover
cake in refrigerator.
Page 72 of 115
Mandarin Orange Cake
Ingredients:
1 yellow cake mix
1/2 c. oil
4 eggs
1 can (11 oz) mandarin orange segments, undrained
Pineapple frosting (recipe below)
Pineapple Frosting:
1 can (20 oz) crushed pineapple, undrained
1 pkg. (4-serving size) vanilla instant pudding
1 c. frozen (thawed) whipped topping
Heat oven to 350º. Grease bottom only of rectangular pan, 13x9x2 inches. Beat cake mix, oil, walnuts, eggs and
orange segments in large bowl with electric mixer on low speed 2 minutes (do not over beat). Pour into pan. Bake
30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with
Pineapple Frosting.
Pineapple Frosting:
Stir together pineapple and pudding mix (dry). Gently stir in whipped topping.
Page 73 of 115
Men's Shirt Cakes
Ingredients:
Batter for a 2-layer cake
2 cups creamy white frosting
Paste food coloring
Writing tip & decorating bag
Small gumdrops, sliced crosswise, or candy-coated milk
chocolate pieces, fruit leather for executive tie, licorice ropes,
shortbread cookie for the cowboy
Pour batter into a greased and floured 13x9x2 inch baking pan and bake according to recipe directions. Cool in
pan on a cooling rack.
Tint frosting with desired food coloring. Reserve 1/4 cup of the frosting and tint darker for piping.
Spread lighter frosting on top surface of cake in pan. Make the collar by building up and shaping the frosting. Use
writing tip, decorating bag, and reserved dark frosting to outline the collar, shoulder seam, sleeves, pocket and
center placket of shirt. Use the patterns below for the following variations:
Oxford: For buttons, place gumdrop slices or candy-coated milk chocolate pieces on center placket, cuffs, and
collar. If desired, serve cake in a shirt box lined with tissue paper.
Executive: Prepare Father's day shirt as above, except omit buttons and reserve and tint only 2 Tbs. of frosting a
darker color; use to pipe outline on collar and shoulder seam only. Cut a tie shape from desired flavor(s) rolled
fruit leather and place on cake.
Cowboy: Prepare Father's day shirt as above, except divide and tint frosting with paste food coloring as follows:
tint 3/4 cup with a dark color, 2 Tbs. with a contrasting dark color, and the remaining with a lighter complimentary
color. Spread the light-tinted frosting on top of cake. Form collar with about half of the 3/4 cup dark-tinted
frosting. Spread remaining dark tinted frosting in 2-inch squares atop cake, making a checkered pattern. Pipe the
2 Tbs. contrasting frosting around collar and on shirt for yoke and center placket. For western tie, place a
shortbread cookie at collar front and tuck ends of two 7 inch lengths of shoestring licorice under cookie.
Page 74 of 115
Mini Key Lime Cupcakes
Ingredients:
Topping:
1 box (4-serving size) instant vanilla pudding
1 1/2 c. whipping cream
1/4 c. key lime or regular lime juice
4 drops green food color
1 1/2 c. powdered sugar
Cupcakes:
1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting:
1 container fluffy white frosting
1 Tbs. key lime or regular lime juice
1/2 tsp. grated Key lime or regular lime peel
In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 c.
Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
Heat oven to 375°. Place paper baking c. in each of 24 regular-size muffin c.. Make cake batter as directed on
box, using water, oil and eggs. Spoon about 1 rounded tablespoonful batter into each muffin c., using about half
of the batter. (Muffin c. will be about 1/3 full.) Refrigerate remaining batter. Bake 14 to 18 minutes or until
toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking c. and
batter. Cool cupcakes completely, about 15 minutes.
Remove cupcakes from baking cup. Swirl about 2 tsp. topping on top of each cupcake.
Stir frosting in container 20 times. Gently stir in 1 Tbs. Key lime juice and the lime peel. Spoon topping into 1-quart
resealable food-storage plastic bag. Cut 1/2-inch opening across bottom corner of bag. Squeeze 1 rounded
teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
Page 75 of 115
Mississippi Mud Cake
Ingredients:
2 sticks butter plus 2 tsp. unsalted butter
1 Tbs. unsweetened cocoa powder
2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. bourbon
1 1/2 c. strong brewed coffee
5 oz. unsweetened chocolate, chopped
1 3/4 c. sugar
1 tsp. vanilla
2 large eggs, lightly beaten
Preheat the oven to 275 degrees. Grease a Bundt pan with 2 tsp. of the butter, then lightly dust with the cocoa.
Sift the flour with the baking soda and salt into a bowl, and set aside. Warm the bourbon and coffee in the top of
a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and
remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar
and stir to dissolve. Cool slightly. Stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs,
mixing well. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the
middle.). Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for
at least 30 minutes before serving.
Page 76 of 115
Mother's Day Cake
Ingredients:
Bake cakes and decorate as shown.
Page 77 of 115
Oatmeal Cake
Ingredients:
1-1/4 c. boiling water
1 c. rolled oats
2 c. flour
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 eggs
1/4 c. butter
2 Tbs. half-and-half, light cream, or milk
3/4 c. chopped pecans or walnuts
1/3 c. flaked coconut
Grease and lightly flour a 9-inch springform pan; set aside. Pour boiling water over oats. Stir until combined; let
stand 20 minutes. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds or
until softened. Add granulated sugar, the first 1/2 cup brown sugar, and vanilla; beat until combined. Add eggs,
one at a time, beating well after each. Add flour mixture and oatmeal mixture alternately to beaten mixture,
beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
Bake in a 350 degree oven for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 20 minutes. Remove side of pan; cool on wire rack for at least 1 hour more. Transfer
cake to a baking sheet.
Meanwhile, in a medium saucepan combine the 1/4 cup butter and the half-and-half. Cook and stir until butter
melts. Add the remaining 1/2 cup brown sugar; stir until sugar dissolves. Remove from heat. Stir in pecans or
walnuts and coconut. Spread over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is
bubbly and golden. Cool on a wire rack before serving. Makes 12 servings.
Page 78 of 115
Oreo Ice Cream Cake
Ingredients:
Crust:
1 pkg.of Oreo's
1/2 gal. of your favorite ice cream
1/4 c. butter, melted
Sauce:
1 can evaporated milk
2 Tbs. butter
1 bag chocolate chips
Crush Oreo Cookies and place in baking pan, pour butter on top and mix. Spread evenly in baking pan. Place in
freezer for 15 minutes or until hard. When cookie crust is hard, remove from freezer and slice ice cream about
1/2 inch thick covering the entire crust. Place back in freezer and start making the sauce.
Sauce:
Melt all ingredients together in saucepan. Swirl chocolate on top of ice cream cake. Place back in freezer until
ready to serve.
Page 79 of 115
Peach Cream Cake
Ingredients:
1 (10 3/4 oz.) prepared loaf angel food cake, frozen
1 c. cold water
1 (4-serving size) pkg. instant vanilla-flavored pudding mix
2 c. (1 pint) whipping cream, whipped
4 c. peeled, sliced fresh peaches (about 2 pounds)
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine Eagle Brand, water and almond extract; mix well. Add pudding mix; beat well. Chill 5
minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on
the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve.
Page 80 of 115
Peanut-Caramel-Candy Bar Cake
Ingredients:
1 c. packed brown sugar
1/2 c. margarine
1/4 c. whipping (heavy) cream
1/2 c. peanuts, coarsely chopped
1 devil's food cake mix
1 1/3 c. water
3 eggs
1 pkg. Betty Crocker fluffy white frosting mix
1/2 c. boiling water
4 bars (2.07 oz each) chocolate-covered peanut, caramel and
nougat candy, coarsely chopped
Preheat oven to 325º. Cook brown sugar, butter and whipping cream in 1 1/2 quart heavy saucepan over low heat,
stirring occasionally, just until butter is melted. Pour into 2 ungreased 9-inch round pans. Sprinkle evenly with
peanuts. Beat cake mix, water, oil and eggs in large bowl on low speed 1 minute, scraping bowl constantly (do not
over beat). Carefully spoon batter over peanuts in pans. Bake 35 to 45 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes; turn pans upside down onto wire racks to remove cakes. Cool completely, about 1
hour.
Make frosting mix as directed on pkg., using 1/2 c. boiling water. Fold in candy. Place 1 cake layer, peanut side up,
on serving plate. Spread with half of the frosting mixture. Top with second layer. Spread with remaining frosting
mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Page 81 of 115
Picnic Cake
Ingredients:
1 bag Starburst Fruit Chews
1 bag Snickers minis
1 bag M&M's
1 16-oz. box pound cake mix
1 small tube chocolate decorating frosting
1 16-oz. can vanilla frosting
Red food coloring
7 vanilla wafers
Preheat oven to 350 degrees. Line the bottom of the cake pan with wax paper; grease and flour it.
Prepare the cake mix according to the package directions. Fold 1 cup of chopped Snickers into the batter before
pouring it into the prepared cake pan. Bake for 35-45 minutes, or until a toothpick inserted in the center comes
out clean. Remove from the oven and let cool for 15 minutes. Remove the cake from the pan and let cool completely
on a wire rack.
Transfer the cake to a serving platter. Tint 1/2 cup of vanilla frosting red and then spoon it into a resealable
plastic bag with the corner snipped off; set aside. Frost the top and sides of the cake with the remaining frosting.
Pipe a grid on the cake with 1-1/2-inch squares. Fill in every other square with the remaining red frosting.
To decorate the platter: Using your fingertips, soften and shape 8 yellow Starburst into one 4-1/2-inch circle. If
necessary, trim any rough edges of the circle with scissors. Place this circle in the center of the cake (you can also
microwave the Starburst for 5 to 10 seconds to soften them before shaping).
To make the hamburgers: Unwrap and roughly chop 6 Snickers. Soften them in the microwave for about 5-10
seconds. When cool enough to handle, form patties about the size of the vanilla wafers. Sandwich each patty in
between two vanilla wafers.
To make the hot dogs: Gently soften 3 red Starburst. Roll each one into a small hot dog. Gently cut the vanilla
wafers in half by lightly sawing the cookie using a serrated knife. Sandwich one "hot dog" in between two halves
of a vanilla wafer. Arrange these along with the "hamburgers" on top of the platter in the center of the cake.
Makes 3 hot dogs.
To make the ants: Arrange 2 brown M&M's together for each ant's body. Pipe legs with the chocolate decorating
frosting. Arrange several "ants" going towards the center of the cake. Line the cake's base with assorted colors of
M&M's.
Decorating tips to simplify decorating the cake: Instead of coloring in squares to make a checkerboard cloth,
simply pipe red icing into a grid and then decorate the top with gummy hotdogs and hamburgers. Or, use squares of
red fruit leather to form the checkerboard pattern.
Page 82 of 115
Picnic Pals
Ingredients:
1 pkg. cake mix (any flavor)
Water, oil and eggs called for on cake mix pkg.
1 tub vanilla ready-to-spread frosting
Assorted gumdrops
Fruit by the Foot chewy fruit snacks in three-foot rolls (any
variety)
1 tube black decorating gel
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as
directed on package; cool completely, about 40 minutes.
Frost and decorate 1 cupcake at a time. Decorate with whole or cut-up gumdrops, cut-up or thinly rolled fruit
snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.
Page 83 of 115
Pineapple Cake
Ingredients:
1 box yellow cake mix
1 8 oz. container of Cool Whip
1 8 oz. Philadelphia cream cheese (room temp)
1 box of French vanilla pudding
1 20 oz. can of crushed pineapple (drained)
Walnuts
Bake cake according to the directions on the box. In a medium-size bowl mix pudding according to directions and
add the cream cheese. After cake has cooled spread cream cheese mixture over cake. Place drained pineapples on
top of that. Top with Cool Whip and garnish with crushed walnuts and refrigerate.
Page 84 of 115
Pineapple Cream Cake
Ingredients:
2 c. sugar
2 c. flour
1 #2 can crushed unsweetened pineapple
2 eggs
2 tsp. soda
Mix above in bowl. Put in greased and floured 9 x 13" pan and bake at 350 degrees for 25 minutes.
While cake is cooling, mix softened 8 oz. cream cheese, and 1 1/2 sticks oleo. Add 2 cups sifted powered sugar
and 1 tsp. vanilla.
After cake cools 10-15 minutes, put icing on cake.
Page 85 of 115
Pineapple Cream Cake (No Bake)
Ingredients:
2 - 8 oz. cans crushed pineapple, drained
3 Tbs. butter, melted
1/3 c. walnuts, chopped
1/3 c. sugar
1 tsp. vanilla
4 c. vanilla wafer cookie crumbs
Whipped cream
Sprinkle 1/3 of the cookie crumbs on the bottom of a 1-quart dish. Combine pineapple, butter, walnuts, sugar,
cream cheese, and vanilla and mix well. Place 1/2 of this mixture over cookie crumbs followed by 1/3 crumb
mixture then the other 1/2 of pineapple mixture and top with remaining crumbs. Place in the refrigerator for
several hours before serving. Top with whipped cream when serving.
Page 86 of 115
Pineapple Sheet Cake
Ingredients:
2 eggs
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
2 c. sugar
15 1/2 oz. can crushed pineapple
1 c. chopped walnuts
12 oz. cream cheese – softened
1/2 c. margarine
1 1/2 c. powdered sugar
Combine eggs, flour, baking soda, vanilla, sugar, pineapple, and nuts with a spoon. Pour into greased 9 X 13 baking
dish. Bake in 350 oven for 25-30 minutes.
Beat together cream cheese, butter, and powdered sugar. Spread over warm cake.
Page 87 of 115
Praline Pudding Cake
Ingredients:
3/4 c. brown sugar
1 1/4 c. flour
1 Tbs. flour
3/4 c. sugar
1 Tbs. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbs. melted butter
1 1/2 tsp. vanilla
1 3/4 c. boiling water
Combine brown sugar and 1T flour mix; set aside.
Combine 1-1/4 c. flour with the granulated sugar, pecans, baking powder and salt. Mix well. Make a well in the
center of pecan mixture. Combine milk, butter and vanilla and pour into well; stir together. Pour into a
greased/floured 8 inch square pan. Sprinkle with brown sugar mixture. Pour boiling water over batter; do not
stir. Bake until pudding is bubbly and cake springs back a little to the touch.
Page 88 of 115
Pumpkin Pound Cake W/Cream Cheese Icing
Ingredients:
Cake:
2 c. flour
2 c. sugar
2 tsp. soda
4 eggs
1 Tbs. cinnamon
1 c. oil
1/4 tsp. salt
2 c. pumpkin (16 oz can)
Cream Cheese Icing:
8 oz. cream cheese
1 tsp. vanilla
1 box confectioners sugar
1 stick butter
Cake Directions: Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350. Cool
completely and frost.
Icing Directions: Let cheese and butter soften and mix with sugar and vanilla and spread on cake.
Page 89 of 115
Pumpkin Spice Whoopies
Ingredients:
1 c. canned pumpkin
1 pkg. 2-layer-size spice cake mix
2 eggs
1/2 c. milk
1 recipe Marshmallow-Spice Filling (see recipe below)
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or foil (grease foil, if using).
In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake
mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled.
Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on
wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If
desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store
cookies at room temperature for 24 hours.
Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 Tbs. filling on flat side of
one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15
whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8 oz.
package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7 oz. jar marshmallow
cream, 1 tsp. vanilla, and 1/2 tsp. each ground cinnamon and nutmeg. Beat until well combined.
Page 90 of 115
Pumpkin Upside Down Cake
Ingredients:
1 c. granulated sugar
3 eggs, beaten
3 1/2 c. canned pumpkin
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 can (12 oz) evaporated milk
1 yellow cake mix
1 c. chopped nuts
4 Tbs. butter, melted
Whipped cream
Preheat oven to 350°. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 x 13 pan
with wax paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted
butter evenly over the cake mix and nuts. Bake for 50 to 60 minutes.
Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream.
Page 91 of 115
Pumpkin-Praline Layer Cake
Ingredients:
1 c. packed brown sugar
1/4 c. whipping cream
2 c. flour
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 2/3 c. granulated sugar
1 c. cooking oil
4 eggs
2 c. canned pumpkin
1/4 tsp. black walnut flavoring (optional)
Whipped Cream Topping (see recipe below)
In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar
just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with
the pecans. Let the mixture cool slightly.
In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside.
In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry
ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut
flavoring, if you like. Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place
pans on a baking sheet. Bake in a 350 degree oven for 35 to 40 minutes or until toothpicks inserted in the centers
come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any
brown-sugar mixture that remains in the pans. Cool before assembling. Meanwhile, prepare the Whipped Cream
Topping.
To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the
second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie
spice, if you like.
Whipped Cream Topping: In a clean mixing bowl, beat 1-3/4 cups whipping cream with an electric mixer until soft
peaks form. Add 1/4 cup sifted powdered sugar and 1/4 teaspoon vanilla. Beat the topping mixture until stiff
peaks form.
Note: Plan to assemble this cake no more than 1-1/2 hours before serving, so the whipped cream doesn't break
down. Keep the cake chilled until it's served.
Page 92 of 115
Punch Bowl Cake
Ingredients:
Yellow cake mix prepared as directed on box and baked
2 small pkg. - vanilla instant pudding prepared as directed on box
1 can - Cherry Pie filling
1 can - crushed pineapple (drained)
1 large container Cool Whip
Crumble 1/2 of cooled cake in bottom of punch bowl. Add 3/4 of the prepared pudding over the cake and spread
evenly. Crumble remaining pudding over cake. Add crushed, drained pineapple (spread evenly). Spread Cool Whip
for the next layer. Sprinkle nuts over Cool Whip.
Garnish with pecan halves and maraschino cherries. Keep refrigerated.
Page 93 of 115
Rainbow Angel Cake
Ingredients:
1 pkg. angel food cake mix
1 tsp. grated lemon or orange peel
1 1/4 c. cold water
6 to 8 drops red food color
6 to 8 drops yellow food color
6 to 8 drops green food color
Citrus Glaze (below)
Candy confetti sprinkles
Citrus Glaze:
2 Tbs. butter or margarine, melted
1 to 2 Tbs. lemon or orange juice
Move oven rack to lowest position. Preheat oven to 350°. Beat cake mix, lemon peel and cold water in extra-large
glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Divide batter evenly among 3 bowls.
Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan. Spoon yellow
batter on red batter. Spoon green batter on top. Bake 37 to 47 minutes or until top is dark golden brown and
cracks feel very dry and not sticky. Immediately turn pan upside down onto glass bottle until cake is completely
cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti.
Citrus Glaze:
Mix powdered sugar and butter. Stir in 1 Tbs. of the lemon juice. Stir in additional lemon juice, 1 tsp. at a time,
until glaze is thin enough to drizzle.
Page 94 of 115
Rhubarb Cake
Ingredients:
Cake:
3/4 c. margarine
2 c. sugar
1 egg
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 c. flour
2 1/2 c. rhubarb, chopped
Topping:
1/3 c. brown sugar
1/3 c. chopped walnuts or pecans
1 tsp. cinnamon
Cream together all cake ingredients and pour into a greased and floured 9x13 pan. Before baking, combine topping
ingredients and sprinkle over the top of the batter. Bake at 350 for 45 minutes or until a toothpick inserted comes
out clean.
Page 95 of 115
Scary Cake
Ingredients:
Cake:
1 cake made according to box
Decorations: cinnamon red hots, Cherry Heads (or other round
red candies), miniature marshmallows, licorice vines; cut into
two inch lengths, miniature chocolate chips, gum drops, orange
jellied candies, large marshmallows, raisins
Frosting:
6 Tbs. butter or margarine
3/4 c. unsweetened cocoa powder
2 2/3 c. confectioner's sugar, sifted
1 tsp vanilla
1/3 c. milk
Prepare cake as package directs. While cake is baking, prepare frosting and decorations.
Frosting:
Cream butter and vanilla in a small bowl with mixer and medium-low speed. Mix until completely creamed together.
Alternating, add cocoa and confectioner's sugar, beating at medium speed until creamy. Add some of the milk with
the remaining sugar and cocoa until you reach desired consistency. You will use all the cocoa and sugar, but may
not use all the milk, depending on your desired consistency. Set aside.
Decorating the Cake:
When cake is completely cooled, pour the frosting on top and spread evenly. Carefully place your critter
decorations (below) on top of the frosting and press down gently to set. Get ready for some happy faces!
INCH WORMS - Using 5 gumdrops and two cinnamon hots per worm, line up the gumdrops, one in front of the
other. Use a toothpick to create indentations in the leading gumdrop. Insert cinnamon hots for eyes.
ANGRY EYES - Place two large marshmallows next to each other, on end. Place a cinnamon hot in the center of
each marshmallow for eyeball. Using two 2-inch long licorice vines, create angry eyebrows over the cinnamon hots.
SPYING EYES - Use miniature marshmallows for the eyes and miniature chocolate chips for the eyeballs. Use a
toothpick to create a little hole in each marshmallow top, then insert the pointed side of the chocolate chip into the
marshmallow.
CREEPY CRAWLIES - Using a toothpick, poke three holes completely through the sides of an orange jellied candy.
Insert licorice vines for legs, poking through the other side and pulling them through. Use toothpick to create small
holes in "head" and insert two miniature chocolate chips as eyes.
GOOFY EYES - Stand two large marshmallows on end, top with cinnamon hots or raisins for eyeballs, in cross-eyed
fashion.
MARSHMALLOW SPIDER - Place large marshmallow on it's side. Use a toothpicks to poke three holes on each side
of marshmallow to insert legs. Use licorice vines for legs, gently press into the holes. Use two miniature chocolate
Page 96 of 115
Scary Cake
chips for eyes.
BUG EYES - Stand two large marshmallows on end, top with Cherry Heads for eyeballs.
SKULL - Using a pair of kitchen shears, cut a large marshmallow in half lengthwise. Cut triangular slits out of sides
to create jawbone effect. Use toothpick to insert holes for eyes, use miniature chocolate chips. Cut a small piece
off of a licorice vine for straight mouth, and a tiny piece for nose. Use a miniature marshmallow for the neck.
MUMMY IN A COFFIN - Using a pair of kitchen shears, cut a large marshmallow in half lengthwise, but not
completely. Unfold the marshmallow and lay it down, open side up to create the coffin. Use a miniature
marshmallow for the head, and body. Cut up a miniature marshmallow for the arms and legs. Use small pieces of
licorice vine for the mouth and eyes.
Page 97 of 115
Sheep Cake
Ingredients:
1 baked dome cake (baked in a 1-liter bowl, such as Pyrex)
1 baked 9" round cake
3 baked cupcakes
2 to 3 c. white icing
1 c. chocolate icing
3 1/2 c. mini marshmallows
2 Jujyfruit candies (eyes)
1 nonpareil (nose)
Red shoestring licorice (mouth)
For the basic shape, set a dome cake upside down in the center of a round cake and secure with icing. Cut one
cupcake in half and place it for the ears, ten arrange two more cupcakes as legs.
Frost the cakes (except for a triangular face area), the outsides of the ears, and the top halves of the hooves with
the white icing, then cover with mini marshmallows. Use a pastry bag (or a plastic bag with one corner cut off) to
pipe small dollops of chocolate icing onto the face, bottom halves of the hooves, and centers of the ears. Decorate
as shown.
Page 98 of 115
Snowdrift Cupcakes
Ingredients:
.
Make, bake and cool cupcakes. Ice cupcakes smooth. Lightly sprinkle tops of cupcakes with Edible Glitter
Sparkles. Position sugar shape decorations.
Page 99 of 115
Starbucks Carrot Cake
Ingredients:
1 1/2 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1 1/2 c. dark brown sugar
1 c. vegetable oil
3 eggs
1/4 tsp. vanilla
1 c. shredded carrot (1 large carrot)
1/2 c. golden raisins
Frosting:
1 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar
Optional Garnish:
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice
in a large bowl. Use an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high
speed for about a minute.
Combine the wet mixture with the dry ingredients. Mix on low speed until all ingredients are incorporated then
blend on high until batter is smooth. Add shredded carrot, walnuts, and raisins and mix by hand. Pour batter into a
13x9 inch baking pan that has been generously greased with shortening. Bake for 55 to 60 minutes or until a
toothpick stuck in the center comes out clean. Allow the cake to cool completely.
Make the frosting by mixing softened cream cheese, milk, and vanilla in a large bowl with an electric mixer. Add
the powdered sugar, one cup at a time, and blend well until frosting is smooth. When the cake has cooled, frost
the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting.
Page 100 of 115
Starburst Strawberry Cake
Ingredients:
.
Prepare the cake mix according to the package directions, and bake in the 2 cake pans. Let the cakes cool to room
temperature. Using the two cakes as layers, sandwich the strawberry jam inside. Then, trim the jam-filled cake
into a strawberry shape.
Tint the vanilla frosting with the red food coloring to the desired shade, and frost the entire cake. Separate the
yellow Jellybeans Fruit & Crème from the rest of the package, and arrange them on the cake. Select and unwrap
14 green Starburst. Soften them in the microwave for 3 to 4 seconds, then mold them into one piece with your
fingers, and slightly flatten it. Using a rolling pin, roll out the flattened STARBURST piece until wafer thin. Then
cut two leaves out of the mold with a knife. Gather up the Starburst trimmings and form them into a stem. Place the
2 leaves and the stem at the top of the cake.
Tip: You can also use heart-shaped cake pans.
Page 101 of 115
Strawberry Brownie Torte
Ingredients:
1/2 c. cold water
1 (4 serving size) pkg. instant vanilla flavor pudding mix
1 (4-oz.) container Cool Whip, thawed (1 3/4 c.)
1 pkg. fudge brownie mix
1 quart fresh strawberries, cleaned, hulled and halved (about 1
1/2 lbs.)
Chocolate syrup (optional)
Preheat oven to 350 degrees. In large bowl, mix Eagle Brand and water; beat in pudding mix. Chill 5 minutes. Fold
in whipped topping. Chill filling until brownie layers are cool.
Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper.
Prepare brownie mix as pkg. directs for cake-like brownies; pour into prepared pans. Bake 20 minutes or until top
springs back when touched. Cool.
Place 1 brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers.
Drizzle with chocolate syrup (optional). Store leftovers covered in refrigerator.
Page 102 of 115
Strawberry Layer Cake
Ingredients:
3 c. cake flour
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
4 large eggs
3/4 c. cranberry-strawberry juice
Strawberry Syrup (below)
1 1/2 c. heavy cream plus 3 Tbs. sugar, whipped
1 quart strawberries, hulled, sliced (3 c.)
Heat oven to 350°. Coat two 8 x 2-inch round pans with cooking spray. Line bottoms with waxed paper. Coat paper.
Mix flour, baking powder and salt. In large bowl, beat butter and sugar 2 minutes. Beat in eggs, one at a time. Beat
in vanilla, then flour mixture in 3 additions with juice; beat 1 minute. Divide between pans.
Bake in 350° oven until toothpick tests clean, 35 minutes. Cool 15 minutes. Invert onto racks; remove paper. Cool.
Slice each cake in half horizontally into 2 layers. Brush 1 layer with 1/3 of syrup. Top with 1/3 of whipped cream,
1/3 of berries and second cake. Repeat layering twice more, ending with cake.
Strawberry Syrup: In pan, heat 3 Tbs. sugar, 1/4 cup water, 2 Tbs. strawberry liqueur until sugar dissolves.
Page 103 of 115
Strawberry Margarita Cake
Ingredients:
3/4 c. bottled strawberry-flavored margarita drink mix
1 pkg. white cake mix
3 egg whites
1 Tbs. grated lime peel
1 (8 oz.) container Cool Whip, thawed
Strawberries for garnish, if desired
Heat oven to 350 degrees. Grease bottom only of 13x9 rectangular pan. Add enough water to drink mix to measure
1 1/4 cups. Beat cake mix, drink mix, oil and egg whites in large bowl on low speed 2 minutes. Pour into pan. Bake
28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in
refrigerator.
Page 104 of 115
Strawberry Shortcake
Ingredients:
3 c. sliced fresh strawberries
2 Tbs. sugar
1 2/3 c. flour
1 Tbs. sugar
3 Tbs. butter or margarine
1 beaten egg
1/2 c. buttermilk
2 c. Cool Whip, thawed
In a medium bowl stir together strawberries and the 2 Tbs. sugar. Cover and chill for at least 1 hour.
In another medium bowl stir together flour, the 1 Tbs. sugar, the baking powder, and baking soda. Using a pastry
blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture
all at once. Stir just until moistened. Drop the dough from a Tbs. into 8 mounds on an ungreased baking sheet.
Bake in a 450 degree oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about
10 minutes.
Meanwhile, if using topping mix, prepare according to package directions using fat-free milk. To serve, cut
shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace
top halves of shortcakes. Makes 8 servings.
Page 105 of 115
Strawberry Shortcakes
Ingredients:
2 c. flour
1/3 c. plus 1 Tbs. sugar
1/2 tsp. salt
1/4 c. cold butter, cut up
2/3 c. buttermilk
1 large egg, lightly beaten
1 c. diced strawberries
1 c. Strawberry Sauce (recipe below)
2 c. sliced strawberries mixed with 2 Tbs. sugar
1 c. heavy cream whipped with 1 Tbs. sugar
Heat oven to 400°. Coat baking sheet with cooking spray.
Mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter with pastry blender until crumbly.
Stir in buttermilk, egg and diced strawberries. Knead few times to blend. Drop batter by 1/3 cups in 8 mounds
onto baking sheet. Sprinkle with remaining Tbs. sugar.
Bake at 400° for 16 minutes until golden. Cool on rack.
Spoon 2 Tbs. sauce onto each of 8 plates. Slice each biscuit in half horizontally. Place bottom half on dishes.
Spoon 1/4 cup berries on each. Dollop with whipped cream; cover with biscuit top. Garnish with cream and sauce.
Strawberry Sauce: Puree 1 quart hulled strawberries and 1/4 cup sugar in food processor. Strain.
Page 106 of 115
Strawberry Tunnel Cream Cake
Ingredients:
1 (10-inch) prepared angel food cake
2 (3-oz.) pkg. cream cheese, softened
1/3 c. lemon juice
2 to 3 drops red food coloring, optional
1 c. chopped fresh strawberries
1 (12-oz.) container Cool Whip, thawed
Additional fresh strawberries, optional
Invert cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around
cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center,
leaving 1-inch base on bottom of cake. Tear cake removed from center into bite-size pieces and reserve.
In large mixing bowl, beat cream cheese until fluffy. Gradually add Eagle Brand‚ beat until smooth. Stir in lemon
juice, almond extract and food coloring if desired; mix well. Stir in reserved torn cake pieces and chopped
strawberries. Fold in 1 c. whipped topping. Fill cavity of cake with strawberry mixture; replace top slice of cake.
Frost with remaining whipped topping. Chill 3 hours or until set. Garnish cake with additional strawberries if
desired. Store in refrigerator.
Page 107 of 115
Swedish Nut Cake
Ingredients:
2 c. sugar
2 c. flour
2 eggs
1 - 20 oz. can crushed pineapple with juice
1/2 c. chopped nuts
1 c. brown sugar
1/2 stick margarine, softened
Nuts for topping
Preheat oven to 350. Mix sugar, flour, eggs, soda, pineapple and juice. Add 1/2 c. nuts and pour into 9x12 greased
baking pan. Bake 40 minutes.
For frosting, mix brown sugar, margarine, and cream cheese. Spread on cake while it is hot. Sprinkle with nuts.
Page 108 of 115
Tandy Cake
Ingredients:
Cake:
Yellow cake mix made according to directions
Chocolate Glaze:
1/3 c. margarine - melted
3 c. powdered sugar
1 tsp. vanilla
3 Tbs. cocoa
Prepare yellow cake mix. Bake in a sheet cake pan for 20 minutes. or until it tests done. Remove cake from oven
and IMMEDIATELY drop Tbs-sized dollops of peanut butter onto cake. Wait until it starts to melt before
spreading over the cake (or it will tear the cake up when you try to spread it). Let cool then spread chocolate glaze
over top.
Chocolate Glaze:
Add powder ingredients to melted margarine, beat until clumpy. Then add 4 to 6 Tbs. hot water a little at a time to
make spreading consistency. Spread over top of peanut butter.
Page 109 of 115
Triple-Chocolate Mini Cups
Ingredients:
4 oz unsweetened baking chocolate
2 c. sugar
1 1/2 c. flour
1/2 c. baking cocoa
1/2 tsp. salt
4 eggs
1 1/2 c. semisweet chocolate chips
6 dozen whole candied cherries, pecan halves, chocolate chunks
or Hershey’s Kisses milk chocolates
Heat oven to 350 degrees. Place mini paper baking cups in mini muffin pan. In 2-quart saucepan, melt butter and
chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes.
In large bowl, beat melted chocolate mixture, sugar, 1 c. of the flour, the cocoa, baking powder, salt and eggs
with electric mixer on medium speed about 2 minutes until well blended. Stir in remaining 1/2 c. flour and the
chocolate chips. Drop dough by rounded tsp. into mini cups.
Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with
cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.
Page 110 of 115
Tunnel Of Love
Ingredients:
2 bags Dove Dark Chocolate Promises
Various sized mixing bowls
3 c. flour
1/2 tsp. soda
1 tsp. salt
3/4 c. vegetable shortening
1 2/3 c. sugar
1 tsp. orange zest
3 large eggs
1 c. milk
1/2 c. sour cream
1/4 c. Karo syrup
1/2 c. heavy cream
Preheat oven to 350 degrees. Grease and flour the bundt pan, and set aside.
Combine the flour, baking powder, soda and salt in a mixing bowl, and set aside.
Microwave one bag of unwrapped Dove Brand Dark Chocolate Promises until melted (about 1-1/2 minutes), stopping
to stir occasionally. Set aside.
In a large mixing bowl, beat the shortening, sugar and orange zest until fluffy; then add the eggs, one at a time,
beating well after each addition.
In another mixing bowl, combine the milk and sour cream. With the electric mixer on low, alternately add the flour
mixture and the milk mixture into the shortening mixture, beating until smooth.
Stir 1 cup of the resulting cake batter into the cooled melted chocolate, and set aside.
Spoon half of the plain batter into the bottom of the bundt pan. Then cover it with the chocolate batter, and top
with the remaining plain batter.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to
a wire rack, and let cool completely.
For the glaze: From the remaining bag, set aside 8 unwrapped Promises. In a microwave-safe bowl, combine the
remaining unwrapped Promises with the Karo Syrup and heavy cream. Heat for 1-2 minutes, stirring frequently until
smooth. Cool slightly (about 3 minutes).
Remove cake from pan, and place it on a wire rack. Then set the wire rack over a sheet pan covered with waxed
paper. Spoon glaze over the cake, allowing the excess to drip. Decorate with the reserved Promises.
Page 111 of 115
USA Cupcakes
Ingredients:
2 bags Red, White and Blue Blend of M&M's
1 bag Milky Ways
1 box of your favorite cake mix
1 12-oz. cans whipped vanilla frosting
1 cup whipped vanilla frosting
Red and blue gel or paste food coloring
Preheat oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
Prepare the cake mixes according to the package instructions. Chop the unwrapped Milky Ways and fold them into
the batter. Divide the batter evenly between the prepared pans. Bake for 12-19 minutes, or until golden brown.
Remove from the oven, transfer to a wire rack, and let cool completely.
Meanwhile, tint 1/2 cup of frosting blue and set it aside. Divide the remaining frosting between the two bowls.
Tint one bowl of frosting red, and keep the other bowl of frosting white. Frost 4 cupcakes with the blue icing,
and cover with blue and white M&M's. Frost each remaining cupcake half-red and half-white. Cover each colored
half with correspondingly colored M&M's.
With the photo as a guide, arrange the cupcakes in 4 rows of 6 cupcakes to resemble an American Flag!
Page 112 of 115
White Texas Sheet Cake
Ingredients:
Cake:
1 c. margarine
1 c. water
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. almond
1 tsp. baking soda
Frosting:
1/2 c. margarine
1/4 c. milk
4 1/2 c. confectioners' sugar
1/2 tsp. almond
1 c. chopped nuts
Cake:
In a large saucepan, bring margarine and water to a boil. Remove from heat. Stir in flour, sugar, eggs, sour cream,
1 tsp. almond , and baking soda until smooth. Pour batter into a greased 10 x 15 baking pan. Bake at 375° for 20 to
22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Frosting:
Combine margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 tsp. almond .
Stir in nuts. Spread frosting over warm cake.
Page 113 of 115
Witch Cake
Ingredients:
1 cake, prepared
1 small instant vanilla pudding
1 1/2 c. milk
Decorations
.
Prepare cake mix according to package directions. Cut cake using the diagram as a guide. Arrange pieces on
cutting board or platter to form the witch's head, nose, hair and hat. Ice and decorate. Evil embellishments for
icing , prepare instant pudding reducing milk by 1/2 cup, stir into Cool Whip. For extra color and flavor, sprinkle
Jell-O gelatin powder on top. Decorate with mini Oreos on hat for a sweet topping. Try using chocolate chips or
candies for witch's face - black jelly beans make an instant wart.
Page 114 of 115
Wreath Reward Cupcake
Ingredients:
.
Frost the cupcake smooth in white Buttercream Frosting with a spatula. Pipe the wreath with decorating tip 3 in
loose zigzags in green; overpipe for dimension. (layers) Sprinkle with non-pareils multi colored candy confetti
sprinkles.
For Bow: Roll out a spice drop on surface sprinkled with granulated sugar, to create a 3/4 x 3 in. long strip. Stepby-step photos
Cut strip in half and fold each 1-1/2 in. long strip in half to form loops. Position on the cupcake. Cut another gum
drop in half and position on bow center.
Page 115 of 115

7-up Cake

Transcription

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