INGREDIENTS

3 cups flour
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 cup shortening
1/2 cup brown sugar, packed
2 eggs
1 cup light molasses
1 cup water
1 cup powdered sugar, sifted
1/4 tsp vanilla extract
Lemon juice

DIRECTIONS

1. Preheat oven to 350 F.
Grease a 10 inch fluted tube pan. Set aside.

2. Stir together flour, cinnamon, ground ginger, baking powder and baking soda in a large mixing bowl. Set aside.

3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.

4. Bake 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool 30 minutes in pan on a wire rack. Remove from pan and cool completely.
Makes 12 to 16 servings

ICING RECIPE

Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tbsp lemon juice in a mixing bowl. Add additional lemon juice if necessary for drizzling consistency. Drizzle over cake.

Weight Watchers PointsPlus+ =11

Nutrition Information
Calories 409
Total Fat (g) 18
Saturated Fat (g) 5
Cholesterol (mg) 35
Sodium (mg) 164
Carbohydrate (g) 58
Fiber (g) 1
Protein (g) 4
Vitamin A (DV%) 1
Vitamin C (DV%) 1
Calcium (DV%) 10
Iron (DV%) 17
Percent Daily Values are based on a 2,000 calorie diet

SPICY HOT APPLE CAKE

Posted by Internet News | 9:21 AM |


INGREDIENTS

3 cups flour
2 ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp ground chipotle pepper
3/4 tsp ground ginger
1/2 tsp white pepper
1/4 tsp salt
1/8 tsp ground cloves
1 1/2 cups cookong oil
1 3/4 cups sugar
3 eggs
1 tbsp vanilla extract
3 large Jonathan apples( or your favorite cooking apple)
1 cup pecans, chopped
Spicy Caramel Glaze (see below)

DIRECTIONS

1. Preheat oven to 325 F. Lightly coat 10 inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt and cloves; set aside.

2. In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples and pecans. Spoon batter into pan.

3. Bake 1 1/4 hours until wooden toothpick inserted near center comes out clean. Meanwhile prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze
re-spoon glaze that drips on baking sheet over cake. Cool completely before serving.

Yield: 16 servings

Spicy Caramel Glaze
In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream and 1/2 tsp ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp vanilla.
Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.

NUTRITION INFORMATION

Calories490
Total Fat (g)31
Saturated Fat (g)7
Monounsaturated Fat (g)13
Polyunsaturated Fat (g)10
Cholesterol (mg)53
Sodium (mg)165
Carbohydrate (g)50
Total Sugar (g)32
Fiber (g)2
Protein (g)4
Vitamin C (DV%)3
Calcium (DV%)3
Iron (DV%)9
Percent Daily Values are based on a 2,000 calorie diet

CHOCOLATE MINT CUPCAKES

Posted by Internet News | 9:58 AM |


INGREDIENTS

Non stick cooking spray
1 1/4 cups flour
1/4 cup cocoa
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup shortening
1/2 cup sugar
1 tsp vanilla extract
2 egg yolks
2/3 cup cold water
2 egg whites
1/3 cup sugar
1/3 cup semi-sweet miniature chocolate chips
1 recipe Peppermint Frosting, (Recipe below)
1/4 cup crushed peppermint candy for frosting

DIRECTIONS

1. Preheat oven to 350 F. Lightly coat twelve 2 1/2 inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together flour, cocoa powder, baking powder, salt and baking soda. Set aside.

2. In a very large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition until just combined.

3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks form.
Gradually add the 1/3 cup sugar, 1 tbsp at a time, beating on high until stiff peaks form. Fold 1/4 of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.

4. Bake 20 to 22 minutes or until toothpick inserted near the center comes out clean. Cool in pan on wire rack
5 minutes. Remove cupcakes from pan and cool completely on wire rack.

5. Up to 4 hours before serving prepare the Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tbsp of the frosting onto the bottom of each cupcake. Replace cupcake tops pressing gently to spread frosting to edges.

6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired sprinkle with additional crushed peppermint candies.

Yield 12 cupcakes

PEPPERMINT FROSTING

In a large bowl, combine 1/2 cup softened butter,
1 (7 oz) jar marshmallow creme and 1 tsp peppermint extract.
Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 tbsp milk. If necessary beat in additional milk 1 tsp at a time to reach spreading consistency.

CHRISTMAS SNOW BALL CAKE

Posted by Internet News | 10:05 AM |


INGREDIENTS

4 eggs
2 cups buttermilk
2 cups flour
1 cup cocoa
2 tsp baking soda
1 1/2 tsp salt
1 cup shortening
3 cups sugar
2 (1 oz) bottles red food color, 1/4 cup
2 tsp vanilla extract
Fluffy white chocolate frosting**
1/3 cup seedless red raspberry jam
3 oz white chocolate baking squares(with cocoa butter), grated*
Fresh Raspberries
White Chocolate Leaves***

DIRECTIONS

1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3 1/2 x 3 1/2 x 1 1/2 inch individual mini ball pans or 6 ounce custard cups, one 2 1/2 liter (10 cup) round oven safe mixing bowl (the bowl should be 8 inches or less across) and one 8 x 1 1/2 inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda and salt.
Set pans and flour mixture aside.

2. Preheat oven to 325 F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.

3. Fill each individual ball pan or custard cup half full of batter
(1/3 cup batter in each). Spoon 2 1/2 cups of the batter into the
8 inch round baking pan. Spoon remaining batter (about 5 cups) into the oven safe mixing bowl.

4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8 inch round baking pan and 1 1/4 to 1 1/2 hours for mixing bowl or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes.
Remove from pans. Cool on wire racks.

5. To assemble, place the 8 inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top.
In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.

6. Generously sprinkle frosted cakes with grated white chocolate.
Chill for up to 2 hours. To serve garnish with fresh raspberries
and/or White Chocolate Leaves.

Yield: 24 servings

Kitchen Tips:

* Use a food processor to grate chocolate.

** Fluffy White Chocolate Frosting:
In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 oz white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand uncovered for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
In a chilled large bowl, beat 2 1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture one third at a time, beating on low speed just until combined.

*** White Chocolate Leaves:

Use nontoxic fresh leaves such as bay, rose, lemon or ivy. Melted white chocolate baking squares (3 oz makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup. Chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.

Nutritional Information

Calories463,
Total Fat (g)26,
Saturated Fat (g)13,
Cholesterol (mg)79,
Sodium (mg)318,
Carbohydrate (g)53,
Fiber (g)2,
Protein (g)6,
Vitamin C (DV%)1,
Calcium (DV%)7,
Iron (DV%)9,
Percent Daily Values are based on a 2,000 calorie diet

EASY ORANGE BUNDT CAKE

Posted by Internet News | 7:41 AM |


Ingredients
1 (18.25 ounce) package orange cake mix
1 (3 ounce) package instant vanilla pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter

Directions

1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F. (165 degrees C).

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil
and eggs. Beat on low speed of mixer until blended. Scrape bowl and beat 4 minutes on medium speed. Pour batter into prepared pan.

3. Bake for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a saucepan over medium heat cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.


Ingredients

1 can (20 oz) crushed pineapple
in juice, undrained

1 box (3.4 oz) vanilla instant pudding mix
1 cup frozen whipped topping, thawed
1 (10 oz) round angel food cake, cut into 3 layers*
(see note below)

10 small fresh strawberries

Directions

1. Mix pineapple and dry pudding mix.
Gently stir in whipped topping.

2. Stack cake layers on plate, spreading pudding mixture
between layers and on top of cake.

3. Refrigerate at least 1 hour. Top with berries.

*NOTE:
Use a serrated knife in a sawing motion to cut into layers.

YIELD: 10 Servings


INGREDIENTS

1 (15 1/4 to 17 oz) can apricot halves,
unpeeled with liquid

1 (5 1/2 oz) can apricot nectar
1/2 cup packed brown sugar
1 cup sliced almonds, toasted
1 box spice cake mix(2 layer size)
1/2 cup quick cooking rolled oats
3/4 cup caramel ice cream topping
whipped cream, optional

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Line a 13 by 9 by 2 inch baking pan with foil;
grease foil and set aside. Drain apricot halves,
reserving juice in a 2 cup glass measuring cup.
Add apricot nectar to the reserved juice and set aside.
Cut apricot halves into 1/2 inch thick slices; set aside.
Sprinkle brown sugar evenly over bottom of prepared baking pan.
Sprinkle with almonds.
Arrange apricot slices on top of almonds and set aside.

3. Prepare cake mix according to package directions, except stir oats into dry cake mix and substitute apricot juice mixture for the water called for in directions (add water to juice mixture or discard excess juice mixture as needed to equal correct amount).

4. Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds. Bake 45 to 50 minutes or until a toothpick inserted near the center comes out clean.

5. Cool in pan on a wire rack for 20 minutes.
Carefully invert onto a large serving platter; remove foil. Drizzle warm cake
with caramel ice cream topping.
Top each serving with whipped cream (optional).

Yield: 12 to 16 servings


Ingredients

1 (18.25oz) package chocolate cake mix, make
according to package directions

1 cup chopped pecans, divided
1 cup shredded coconut, divided
1 cup sweetened condensed milk
3 tbsp butter
1 tsp vanilla extract

Directions

1. Preheat oven to 375 degrees F.
Place cake batter in a large bowl and add 1/2 cup of
the pecans and 1/2 cup of the coconut; mix well.

2. Pour into a 9 by 13 inch baking pan that has been
coated with nonstick baking spray and floured.
Bake 30 to 35 minutes or until a wooden toothpick
inserted in center comes out clean.

3. In a small saucepan combine the sweetened condensed
milk, butter and vanilla over medium heat.
Cook about 5 minutes until thickened, stirring constantly.

4. Stir in the remaining 1/2 cup pecans and 1/2 cup coconut.
Spread over the warm cake and allow cake to cool completely
before cutting into squares.

Serves: 12

EASY CRANBERRY CAKE RECIPE

Posted by Internet News | 9:38 AM |


INGREDIENTS:
3 cups cranberries
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup flour
1/2 cup butter, melted
2 tbsp milk
Sweetened whipped cream (optional)

DIRECTIONS:

1. Preheat oven to 350 F. Generously grease a
2 quart rectangular baking dish.
Spread cranberries and pecans over bottom of dish.
Sprinkle with 1 cup of sugar.

2. In a medium mixing bowl beat eggs with electric mixer on
high speed until foamy.
Add remaining 1 cup sugar, flour, melted butter and milk.
Beat on low speed just until combined, (batter will be thick).
Carefully spread batter over cranberries and nuts.

3. Bake 40 to 45 minutes or until top is brown and a wooden toothpick
inserted near center comes out clean. Cool on wire rack at least 30 minutes.
To serve, spoon warm cake into dessert dishes (cranberry side up).
If desired top with sweetened whipped cream.

Yield: 12 Servings

NUTRITIONAL INFORMATION

Calories 319, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 57 mg, Sodium 71 mg,
Carbohydrate 44 g, Fiber 2 g, Protein 3 g.

Daily Values:
Vitamin C 6%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet


Ingredients:

3 cups flour
3 tbsp ground cinnamon
1 tbsp baking powder
1 1/2 tsp ground ginger
1/2 ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 cups cooked, mashed plain sweet potatoes*
1 1/2 cups cooking oil
4 eggs
1 1/2 tsp vanilla extract
1 1/2 cups sugar
1 cup chopped walnuts and or pecans, toasted
3/4 cup chopped cranberries
4 oz semisweet chocolate, melted and cooled slightly
Powdered sugar (optional)

Directions:

Perheat oven to 350 F.

1. Grease and lightly flour a 10 inch fluted tube pan; set aside. In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg. Set aside.

2. In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.

3. Transfer 1/3 (about 2 1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half the remaining plain batter into prepared tube pan. Spoon chocolate batter on batter in the pan. Spoon remaining plain batter on chocolate batter. Using a thin metal spatula swirl batter slightly to create a marbled appearance.

4. Bake in oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.

5. If desired, sprinkle top of cake with powdered sugar just before serving.

Makes 16 servings.

*NOTE: For 2 cups plain mashed sweet potatoes, peel 1 pound of sweet potatoes. Cut into 2 to 3 inch pieces. Cook pieces covered in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.


Ingredients:

3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
3/4 cup canned pumpkin
1/2 cup whipping cream
1/2 of an (8 oz) bar cream cheese, softened
1/2 cup powdered sugar
1 RECIPE Chocolate Cream Icing, below
Pumpkin pie spice

Directions:

1. Preheat oven to 375 F.

2. Grease bottoms and sides of two 8 by1 1/2 inch round cake pans.
Line bottoms with waxed paper; lightly flour pans.
In bowl combine flour, pumpkin pie spice, baking powder and salt. Set aside.

3. FILLING:

In a chilled mixing bowl beat whipping cream to soft peaks; set aside.
In a second mixing bowl beat cream cheese until smooth;
beat in powdered sugar. Fold in whipped cream.

4. To Assemble:

Place one cake layer on serving platter. Spread cream cheese mixture
evenly over bottom cake layer. Top with second cake layer.
Refrigerate while preparing Chocolate Cream Icing.

5. If Chocolate Cream icing is too thin cover and chill 30 minutes until of spreading consistency.
Too thick? Add a teaspoon of milk or cream.
Spread over top and sides of cake.
Sprinkle lightly with pumpkin pie spice.
Chill cake at least 1 hour before serving.
Store cake loosely covered in refrigerator.

Makes 8 servings.

CHOCOLATE CREAM ICING

In small saucepan bring 1/2 cup whipping cream just to boiling over medium high heat.
Remove from heat.
Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl
(do not stir).

Let stand 5 minutes. Stir until smooth.
Cool 15 minutes. Makes 1 1/4 cups.


CHOCOLATE HALLOWEEN CAKE

Posted by Internet News | 5:20 AM |


Ingredients:

1 ( 6 oz) Hershey milk chocolate bar), broken in pieces
1/2 cup milk
1 cup boiling water
2 cups flour
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream
1 tsp vanilla extract
Chocolate coated ice cream cone*
Orange Icing*
Decorator Frosting*

Directions:

1. Preheat oven to 350 F. Grease and flour a (12) cup
fluted tube pan.

2. Stir together chocolate pieces, butter and water until
chocolate is melted. Stir together flour, sugar baking
soda and salt in a large bowl. Gradually add butter
mixture, beating until well blended. Add eggs, sour
cream and vanilla; beat on medium speed 1 minute.
Pour batter into prepared pan.

3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE*.
Drizzle ORANGE FROSTING* over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING*.

Yield: 10 to 12 servings

CHOCOLATE COATED ICE CREAM CONE DIRECTIONS:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

ORANGE FROSTING DIRECTIONS:

Place 1/3 cup butter or margarine in microwave safe bowl. Microwave on MEDIUM (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1 1/2 tsp vanilla extract. Stir in 2 to 4 tbsp hot water for desired consistency.
Stir in red and yellow food color for desired color.

DECORATOR FROSTING DIRECTIONS:

Combine 3 tbsp water and 1 tbsp meringue powder in small bowl. Add 1 1/2 cups powdered sugar and 1/8 tsp vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.


Ingredients:

5 tbsp butter
4 tbsp light brown sugar
1 tsp grated nutmeg
2 cups peaches, sliced thin
1 tsp fresh lemon juice
1 1/3 cups cake flour
3/4 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
3 tbsp butter
1/2 cup milk
1 tsp vanilla extract
1 egg

Directions:

Preheat oven to 375° F.

1. Melt the 5 tablespoons of butter in an 8 inch round cake pan. Add brown sugar and nutmeg and blend well.

2. Remove pan from heat and arrange the peach slices, slightly overlapping them on the brown sugar mixture. Sprinkle peaches with lemon juice.

3. Sift flour with sugar, baking powder and salt. Stir the butter to soften it then mix with the flour mixture, milk and vanilla extract. Mix until flour is dampened.

4. Beat batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add egg and beat for one minute longer with mixer or 150 strokes by hand. Pour batter over the peaches.

5. Bake for 35 minutes

6. Cool cake in pan for five minutes and then invert it onto a serving plate; let stand for one minute more before lifting off the pan.

Makes: 1 (8 inch) cake

BLACKBERRY CAKE

Posted by Internet News | 8:46 AM


Ingredients:

2 cups sugar
1 cup butter
4 eggs
3 cups flour
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
1 1/2 cups frozen blackberries, thawed
or fresh berries

Directions:

Preheat oven to 350 F.

1. Cream sugar and butter together.
Beat eggs and add to creamed mixture.

2. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries.

3. Bake in 3 greased and floured 8 inch layer pans for 30 minutes.

4. Cool on wire rack. Frost.

ICING:

1 cup butter, 1 box (1 lb.) confectioners' sugar, 1 tsp. vanilla 3 tbsp. cold coffee.
Mix all together.

Strawberry Apricot Cake

Posted by Internet News | 7:53 AM |



Ingredients:
1 box lemon cake mix (not pudding type)
3 eggs
1 cup water
1 (8 oz) carton sour cream
2 (12 oz) jars apricot preserves
1 quart fresh strawberries

Directions:
1. Preheat oven to 350º F

2. Grease and flour 2 9 inch round cake pans.

3. In a large mixing bowl combine together cake mix, eggs, water and sour cream.

4. Divide batter evenly into prepared pans.
Bake for 30 to 35 minutes or until tested done.

5. Remove from oven and cool on rack at least 15 minutes.

6. While cake is cooling prepare Apricot Filling and Glaze by pouring one and half jars into a small bowl and blending with mixer until thoroughly whipped.

7. Once cake has cooled, divide each layer in half.
Spread 4 tbsp preserves over each layer as you assemble
cake, including the top.

8. Starting at the outside edge; place around the
top layer of cake: Sliced strawberries (the point should face outward). Continue layering towards the center.
Place a large juicy strawberry dipped in the apricot glaze upside down in the center.

9. Take remaining glaze and using a pastry brush, brush all around the top of the strawberries and around the sides of the cake.

10. Cake should set in refrigerator for at least an hour. Keep remaining leftover cake refrigerated as well.

Servings: 10 to 12








Ingredients:

1/2 cup butter, plus more for buttering molds
4 oz bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 tsp flour, plus more for dusting

Directions:

1. In the top of a double boiler set over simmering water heat the butter and chocolate together until the chocolate is almost completely melted. While that is heating beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture then quickly beat in the flour just until combined.

3. Butter and lightly flour four 4 oz molds, custard cups or ramekins. Tap out excess flour then butter and flour them again. Divide the batter among the molds.

4. Preheat the oven to 450 degrees F. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft but the sides will be set.

5. Invert each mold onto a plate and let set for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. Serves: 4









Ingredients:

1 pkg (2 layer size) white cake mix
1 cup boiling water
1 pkg (3 oz) strawberry flavor gelatin
1 tub (8 oz) whipped topping, thawed
red or yellow food coloring
Suggested Decorations: colored sugar,
colored sprinkles (tinted), Baker's (brand name) coconut
and/or regular sized marshmallows

Directions:

1. Prepare cake batter and bake as directed on package for cupcakes.
Cool in pans 10 min. Pierce tops with fork.

2. Stir boiling water into gelatin mix until dissolved;
spoon over cupcakes. Refrigerate 30 minutes Remove from pans.

3. Tint whipped topping with food coloring; spread over cupcakes.
Decorate as desired. Store in refrigerator.

Makes: 2 dozen or 24 servings, 1 cupcake each.


How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill
with the dissolved gelatin.

Lemony Sunshine Cake Recipe

Posted by Internet News | 8:01 AM |


Ingredients:

1 1/2 cups egg whites (10 to 12 large)
1 cup sifted cake flour
1 1/2 cups sugar
2 tsp vanilla
1 1/2 tsp cream of tartar
4 egg yolks
Lemon Fluff (recipe below)
Fresh raspberries, optional
Orange and or lemon peel strips, optional

Directions:

1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile sift cake flour and 3/4 cup of the sugar together 3 times.

2. Preheat oven to 375 F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight). Sift about 1/4 of the flour mixture over egg white mixture & fold in gently. Repeat sifting and folding in with the remaining flour mixture using 1/4 of the flour mixture each time. Transfer half of the egg white mixture to another bowl & set both bowls aside.

3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into an ungreased 10 inch tube pan. Gently cut through the batters with a knife or a narrow metal spatula.

4. Place tube pan on the lowest oven rack. Bake for 35 to 40 minutes or until cake springs back when lightly touched near center. Immediately invert the cake in the pan standing the center tube over a tall neck bottle. Cool thoroughly. Loosen cake from pan; remove cake. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and or lemon peel strips. Store cake in refrigerator.
Makes 16 servings.

Lemon Fluff:
Thaw one 12 oz container frozen light whipped dessert topping. Fold 1 tsp finely shredded lemon peel and 2 tbsp lemon juice into thawed dessert topping. (Add more peel and or juice for a more intense flavor).


SERVINGS: 16 servings
CARB GRAMS PER SERVING: 29

Nutrition Facts Per Serving:

* Servings: 16 servings
* Calories 169
* Total Fat (g) 4
* Saturated Fat (g) 3
* Cholesterol (mg) 51
* Sodium (mg) 37
* Carbohydrate (g) 29
* Fiber (g) 0
* Protein (g) 3
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 0

Diabetic Exchanges
* Other Carbohydrates (d.e.) 2
* Fat (d.e.) .5

Pineapple Dream Cake

Posted by Internet News | 4:58 PM |


Ingredients:

1 (18 1/4 oz) package yellow cake mix
1 (11 oz) can mandarin oranges,
(reserve juice from 1 can, drain the other can)
4 eggs
1/4 cup vegetable oil
1 (16 oz) tub frozen whipped topping, thawed
1 (15 oz) can crushed pineapple, drained

1 (3 1/2 oz) pkg instant vanilla pudding mix

Directions:

Note:
(This is for a 3 layer cake. Optional: Use a 9 x 13 pan instead if desired. Whichever you decide, it is an awesome cake and very moist!)

1. Mix together cake mix, canned oranges with juice, eggs and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin, or 1 (9 x 13) inch pan.

2. Bake at 350 F. (175 C.) for 25 to 30 minutes or until cake tests done. Cool layers on wire racks. (9 x 13 pan bake 40 to 45 min.)

Icing:

Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

Make sure icing is kept cold until ready to use and cake has cooled completely before icing it. Yield: about 10 servings.

Yield: about 10 servings.


Chocolate Mayonnaise Cake

Posted by Internet News | 6:46 AM |

Ingredients:

2 cups flour
2/3 cup unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups sugar
1 tsp vanilla extract
1 cup real mayonnaise
1 1/3 cups water

1. Preheat oven to 350°. Grease and lightly flour two 9 inch round cake pans; set aside.

2. In a medium size bowl combine flour, cocoa, baking soda and baking powder. Set aside.

3. In a large bowl with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water; beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in center comes out clean. On wire racks, cool 10 minutes then remove from pans and cool completely. Frost if desired, or sprinkle with powdered sugar.

Yield: 12 Servings

Easy Lemon Cake Recipe

Posted by Internet News | 3:30 AM |


Ingredients:


1 pkg. (2 layer size) yellow cake mix
2 pkg (3.4 oz each)lemon flavor instant pudding
1/3 cup granulated sugar
2 cups cold milk
1 1/4 cups water
2 tbsp powdered sugar

Directions:

1. Prepare cake batter as directed on package; pour into greased 13x9 inch baking dish.

2. Mix together dry pudding mixes, granulated sugar, milk and water with whisk 2 minutes; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes).

3. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes,(Sauce will thicken slightly as it cools). Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Yield: 16 Servings

Apple Upside Down Cake

Posted by Internet News | 12:52 PM |


Ingredients:

1/3 cup butter, cut up
1/3 cup packed brown sugar
6 small red cooking apples,
(1 1/4 to 1 1/2 lb) halved, stems removed and cored.
1 1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla
Vanilla ice cream (optional)

Directions:

1. Preheat oven to 350F. Place 1/3 cup butter in a 9 by 9 by 2 inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter and stir. Arrange 9 apple halves in mixture cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile peel remaining apples. Coarsely shred and set aside. In a bowl combine flour, granulated sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg and vanilla. Beat with an electric mixer on low until combined. Beat on medium 1 minute. Spoon over apples; spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream (optional).

Makes 9 servings.

Strawberry Layer Cake

Posted by Internet News | 5:33 AM |


Ingredients

Cake
2 1/4 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 sticks (10 Tbsp) unsalted butter, softened
1 1/3 cups sugar
2 tsp strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cups buttermilk

Strawberry Meringue Butter cream
1 (10 oz) pkg frozen halved strawberries in syrup, thawed
1 1/4 cups sugar
1⁄4 cup water
5 large egg whites, at room temperature
1/4 tsp cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color

Filling
1 lb container strawberries, hulled and diced
1/2 cup reduced sugar strawberry preserves, scraped through a sieve

You’ll also need: baking spray, candy thermometer

Directions

1. Heat oven to 350ºF. Coat two 8 by 2 inch round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.

2. Cake:

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.

3. Bake for 38 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack and cool completely.

4. Butter cream:
Puree strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low and simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.

5. In a saucepan, bring 1 cup of sugar and the water to a boil over high heat stirring to dissolve sugar. Boil without stirring until syrup reaches 240ºF on a candy thermometer, about 5 minutes.

6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.

7. Meanwhile, in a large bowl, combine butter, strawberry puree and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate butter cream 1 hour or until spreadable.

8. To Assemble:
Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate and spread with 2/3 cup butter cream. Arrange 1/3 of the diced strawberries in a layer over butter cream. Spread 2 tbsp jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with butter cream. Pipe butter cream “kisses” on top if desired.

Yield: 12 Slices

Pistachio Bundt Cake Recipe

Posted by Internet News | 10:09 AM |



1 (18.25 ounce) package yellow cake mix
2 (3.4 oz) pkg instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
4 eggs
7 drops green food color

GLAZE:
1 cup powdered sugar
1 tbsp butter or margarine, softened
2 tbsp milk
green food color for your glaze(optional)

Directions:

1. In a mixing bowl, combine dry cake and pudding mixes, water, oil, green food color and eggs. Beat on low speed for 1 minute. Pour into a greased 9 or 10 inch fluted bundt cake pan.

2. Bake at 350 degrees F. for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients and food color (optional) and drizzle over cake.

Yield: 10 Servings


Ingredients:

2 cups flour
1 cup cocoa
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 tsp vanilla
1 cup sour cream
1/2 cup oil
1 tsp white vinegar
1 cup unsalted butter, softened
3/4 cup red raspberry jam, strained and seeds discarded
1 1/2 cup powdered sugar

Directions:
1. Heat oven to 350 degrees F. Butter two 8 inch round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake) and 1 cup hot water. Mix with a wooden spoon until batter is smooth.

2. Pour batter into prepared pans and bake until a wooden toothpick inserted into cake center comes out clean (35 to 40 minutes). Cool cakes in pans 20 minutes then release from pans and cool completely on wire racks.

3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add powdered sugar and beat until smooth. Spread filling between 2 cake layers and frost with chocolate butter cream icing.

Easy Apple Cake Recipe

Posted by Internet News | 6:25 AM |


Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 (21 ounce) can apple pie filling
  • 3/4 cup packed brown sugar
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 tsp ground cinnamon
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Yield: 24 Servings

Sinfully Chocolate Cake Recipe

Posted by Internet News | 10:45 AM |


Ingredients

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Ingredients

  • 1/2 cup butter
  • 1 (8 ounce) can crushed pineapple, drained and juice reserved
  • 1 (21 ounce) can cherry pie filling
  • 1 (18.25 ounce) package chocolate cake mix

Directions

  1. Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.
  2. Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
  3. Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating. Yield: 10 servings


Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups flour, plus more for dusting the pans
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
4 oz sweetened shredded coconut

For the frosting:
1 lb cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 teaspoon almond extract
1 lb powdered sugar, sifted
6 oz sweetened shredded coconut

Directions

1. Preheat the oven to 350 degrees F. Grease 2 (9 inch) round cake pans, then line with parchment paper. Grease them again and dust lightly with flour.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extract and mix well. The mixture might look curdled; don't be concerned.

3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts; beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 oz of coconut with a rubber spatula.

4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn cakes out onto a baking rack to finish cooling.

For the frosting:

In the bowl of an electric mixer fitted with a paddle attachment; combine the cream cheese, butter, vanilla and almond extract on low speed. Add the powdered sugar and mix until just smooth. (don't whip!).

To assemble:

Place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Yield: 10 to 12 Servings

Lemon Cupcakes Recipe

Posted by Internet News | 3:47 PM |


Ingredients

1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour
1/2 tsp rosemary
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 1/2 tsp lemon extract
1/2 tsp vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 tbs lemon juice
1 recipe Lemon Glaze (see recipe below)

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs one at a time beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three fourths full. Bake 22 to 25 minutes until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan and cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2 1/2 inch) cupcakes.

6.Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel

Ingredients

* 4 eggs
* 1/2 cup butter
* 1 cup packed light brown sugar
* 1 (20 ounce) can sliced pineapple
* maraschino cherries
* 1 cup sifted cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1 tablespoon butter, melted
* 1 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a 10 inch cast iron skillet, melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Place a cherry in center of each pineapple slice; set aside.

3. Sift together flour, baking powder and salt.

4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Yield: 16 Servings

Classic Angel Food Cake

Posted by Internet News | 10:14 AM |

Ingredients:

* 1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
* 1 1/4 cups cake flour, sift before using
* 1 3/4 cups granulated sugar, divided
* 1/2 teaspoon salt
* 1 1/2 teaspoons cream of tartar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract

Preparation:
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.

With a rubber spatula or whisk, gently fold vanilla and almond extracts into the beaten egg whites. Sift about 1/4 of the flour mixture over the egg whites; fold in gently with spatula or whisk, about 15 strokes. Repeat until all of the flour mixture and continue with about 10 more strokes to blend flour in well.

Preheat oven to 375° F.

Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or flat butter knife to gently loosen cake from sides and center tube of pan. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost cake with fluffy white frosting.

German Chocolate Cake

Posted by Internet News | 5:07 AM |


Ingredients:

1/4 cup cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
coconut pecan frosting(recipe follows)
pecan halves(optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9 inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top.
Yield: 10 to 12 servings.

COCONUT PECAN FROSTING:

1 can (14 1/2 oz) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1 1/3 cups sweetened flaked coconut
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2 2/3 cups frosting.

7 UP Cake Recipe

Posted by Internet News | 10:22 PM |

Ingredients:

1 1/2 cups butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7 UP
powdered sugar

Instructions

1. Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.

2. Add flour, lemon extract and 7 UP; mix well.

3. Pour into greased angel food or bundt cake pan. Bake 325 degrees F. for 1 hour and 15 minutes or until done. Sprinkle with powdered sugar.

Double Chocolate Brownies

Posted by Internet News | 3:11 PM |

BASE:
1 package (18.25 ounces) chocolate cake mix, divided
1 small can (5 ounces) evaporated milk, divided
1/2 cup (1 stick) butter
1 cup chopped walnuts
FILLING:
1 cup reserved chocolate cake mix
1/3 cup reserved evaporated milk
1/2 cup white corn syrup
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup white, dark or milk chocolate chips



1. Preheat oven to 350°F. Reserve 1 cup cake mix and 1/3 cup evaporated milk to use in Filling.


2. For BASE: Beat remaining cake mix, butter, remaining evaporated milk and walnuts in a large mixing bowl at low speed of an electric mixer just until combined. Press into a greased 13 x 9-inch glass baking dish. (TIP: To prevent mixture from sticking to fingers, use a greased sheet of wax paper or greased spatula to press evenly into dish.)


3. Bake 10 minutes. While base is baking, prepare FILLING.


4. For FILLING: Combine reserved 1 cup cake mix, reserved 1/3 cup evaporated milk, corn syrup, sugar and eggs in a medium mixing bowl. Beat 3 minutes at medium speed of an electric mixer; beat in vanilla.


5. Sprinkle semi-sweet and white chocolate chips over partially baked base. Carefully pour filling mixture over base.


6. Bake 25 to 30 minutes or until cake is lightly browned around edges and just set. Cake may still appear slightly soft in center. Cool on a wire rack. Cut into squares. (TIP: Use a greased plastic knife for easy cutting.)


7. TIP: You can use any combination of your favorite chocolate chips as long as they total 2 cups. Nut lovers can sprinkle an extra 1 cup chopped walnuts over filling.

Yield: 24

WACKY CAKE

Posted by Internet News | 12:01 PM |


Ingredients

1 1/2 cups all-purpose flour
1 cup white sugar
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tbsp cider vinegar
6 tbsp vegetable oil
1 cup water


Directions

1. Preheat oven to 350 degrees F. (175 degrees C.)

2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan.
Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.

3. Bake at 350 degrees F. (175 degrees C.) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

10 Servings