Monday, April 26, 2010


Kristi L.
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker SuperMoist yellow cake mix
1 cup (from 15 oz. can) pumpkin (not pumpkin pie mix)
1/2 cup milk
1/2 cup vegetable oil
4 eggs
1 1/2 tsp pumpkin pie spice
1 container Betty Crocker Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325 degrees. In a 1 quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9-inch or 8-inch) round cake pans. Sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 tsp of pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 min. or until cake springs back when touched lightly in center. Cool 5 minutes, remove from pans. Cool 1 hour.
4. Stir remaining pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up on plate. Spread with half of the frosting. Top with second layer, praline side up and frost. Drizzle with caramel topping and pecans. Store loosely covered in refrigerator.

Saturday, April 24, 2010

Kitty Litter Cake


  • 1 (18.25 ounce) package German chocolate cake mix
  • 1 (18.25 ounce) package white cake mix
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (12 ounce) package vanilla sandwich cookies
  • 3 drops green food coloring
  • 1 (12 ounce) package tootsie rolls


  1. Prepare cake mixes and bake according to package directions (any size pan).
  2. Prepare pudding according to package directions and chill until ready to assemble.
  3. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
  4. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
  5. Line BRAND NEW CLEAN kitty litter box with the kitty litter. Put cake mixture into box.
  6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
  7. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the BRAND NEW CLEAN pooper scooper for a gross but tasty dessert.


Monday, April 19, 2010

Dump Cake

Chandra N.

1 box yellow cake mix
1 can of pie filling (I love peach)
1/2 stick of butter

"dump" dry cake mix into 9x9 pan. "Dump" pie filling on top. Swirl with butter knife till barely moist but still lumpy. Top with slices of butter. Bake at 350 for 45-60 minutes

Delicious Lemon Cake

Julie A.

1 package Lemon Cake Mix
4 Eggs
1 can 15-3/4 oz. can of lemon pie filling
1/4 cup vegetable oil

Mix ingredients together until well blended and spread into a greased 15 x 10 in. baking pan. Bake at 350 degrees for 18-20 minutes or until toothpick comes out clean. Cool on a wire rack.

2/3 cup Butter, softened
4 oz. Cream Cheese, softened
2 cups Powdered Sugar (or more if you need)
1-1/2 tsp. Vanilla

For frosting, beat the butter & cream cheese until smooth. Add the vanilla and the powdered sugar a little at a time until you get the right consistency. Spread frosting over the cake and for an extra fun topping add lemon drops for each square you cut of the cake. Keep refrigerated.

Friday, April 16, 2010

Better Than Bon Jovi Cake

Jolene P.


* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed


1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Red Velvet Cake with Coconut Frosting

Jeff D's Mom (Mrs. D.)

Red Cake
1/2 cup shortening or butter
1 1/2 cup sugar
2 eggs
2 oz red food coloring (usually two bottles)
2 Tbs cocoa
1/2 tsp salt
1 cup buttermilk
2 1/2 cups flour
1 tsp vinegar
1 tsp baking soda
1 tsp vanilla

Preheat oven 350 F
Cream shortening (butter), sugar, eggs. In a separate bowl,
make a paste of food color and cocoa, then add to creamed mixture. Add salt, buttermilk, flour and vanilla. Dissolve soda in vinegar and fold into batter. Pour into two round cake layer pans. DO NOT DROP PANS ON COUNTER TO REMOVE AIR. Bake at 350 for 25 - 30 minutes. Allow to cool then frost.

5 Tbs flour
1 cup milk
1 cup sugar
3/4 cup butter
1 tsp vanilla

In sauce pan over medium heat, dissolve flour into milk, stirring constantly until thick. Cool. With mixer, beat together sugar, butter and vanilla. Continue to beat 15 minutes (yes, 15!) Fold in milk mixture and more sugar if not thick enough. Frost middle and top layers of cake, frosting will not stick to sides very well. Sprinkle with coconut.

Often very good with vanilla ice cream.

Wednesday, April 14, 2010


Hillary D.

1 Yellow Cake Mix
11 Ounce can of mandarin oranges (drained, reserve syrup)
3 eggs
1/3 C vegetable oil (applesauce can be substituted)

-Heat oven to 350. Grease sides and bottom of 9x13 pan
-Place dry mix in large bowl. Add syrup from oranges plus however much water is needed to equal 1 1/3 cups.
-Add eggs and oil, beat til moistened. Add oranges. Beat medium speed for 2 minutes.
-Pour into pan and bake immediately. 28-31 minutes.
-Cool pan on rack for 15 minutes. Remove from pan, cool completely.


20 ounce can crushed pineapple, drained
12 ounce cool whip
3 ounces instant vanilla pudding

Mix pineapple and cool whip together. Slowly add the pudding mix. Frost cooled cake :

Earthquake Cake

Jessica S.

This cake looks terrible, but tastes great!!!!
1 box German chocolate cake mix prepared as directed on box
1 cup coconut
1 cup nuts
1 stick butter
1 box powdered sugar
1 (8oz) package cream cheese

Grease and flour 9x13 pan. Place coconut in pan evenly. Sprinkle nuts over coconut. Spoon prepared cake mix over coconut and nuts. Mix together butter, sugar, and cream cheese until well blended, spoon over cake batter. Bake @ 350 for 40-45 minutes. let cool.

Great warm or cold!...make sure you have lots to drink.

Grandma Opal's Red Velvet Cake

Jenifer W.

2 1/2 C flour
2 TBS cocoa
1 tsp salt
1 1/2 C sugar
1 tsp baking soda
2 eggs
2 oz. red food coloring (I've made it with 1 oz and it is still Very red)
1 1/4 C oil
1 C buttermilk
1 tsp vanilla
1 tsp vinegar

Blend eggs & oil. Add dry ingredients mix until smooth. Add buttermilk, food coloring, vinegar & vanilla. Bake in a greased & floured 9 x 13 pan at 350 for 30 min.

Cream Cheese frosting:
4 oz cream cheese, softened
2 C powdered sugar
1/2 C margarine/butter
1 tsp vanilla

Mix together until creamy. Frost cooled cake.

Sunday, April 11, 2010

Carrot Cake with Cream Cheese Frosting

Brenda R.

1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
4 beaten eggs
3 cups grated raw carrots
1 cup chopped nuts
2 cups sifted flour
1-1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 cup raisins

Mix well and pour into 9x13 greased and floured pan. Bake at 325 for 1 hour.

8 oz. cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners sugar
2 tsp. vanilla
1 cup chopped nuts

Mix first four ingredients with enough milk (1-2 TBSP) to make spreadable. Top with nuts.

Chocolate Caramel Raspberry Sauce for Pound Cake

Brenda R.

14 oz. pkg. caramels
8 1 oz. squares unsweetened chocolate
14 oz. can Eagle brand sweetened condensed milk
1/2 cup butter or margarine
1/2 cup whipping cream
1/2 cup seedless raspberry jam
1 pound cake, sliced

Melt caramels and chocolate over low heat, gradually add remaining ingredients and stir until smooth. Serve over pound cake. Store leftovers in refrigerator.

Wednesday, April 7, 2010

Chocolate Almond Cheesecake

Michelle H.

3 packages cream cheese (8 oz. Each), softened
1 ¼ c. sugar
1/3 c. cocoa
½ c. sour cream
2 tbsp. flour
2 tsp. almond extract
1 tsp. vanilla
3 eggs

¾ c. vanilla wafers, crushed (about 20 wafers)
½ c. browned, blanches almonds
3 tbsp. sugar
3 tbsp. butter, melted

Whipped Cream:
½ pt. Whipping cream
2 tbsp. powdered sugar
¼ tsp. vanilla
1/8 tsp. almond extract

Prepare almond crust by first heating the oven to 350°. Stir the vanilla wafer crumbs, almonds, and sugar together. Blend in butter. Mix well. Press mixture on the bottom and ½” up the side of a spring form pan. Bake 8-10 minutes. Cool slightly.

Next, prepare the cheesecake filling by first heating the oven to 425°. In a large bowl combine the cheese, sugar, cocoa, sour cream, and flour. Beat on medium speed until smooth. Add vanilla, almond extract, and eggs. Beat well. Spray sides of the pan with Pam lightly, and wipe. Pour batter into prepared crust. Bake 10 minutes and then reduce the oven to 250° and continue to bake for 55 more minutes or until center appears set. Put on cooling rack. Loosen rim of the spring form pan almost immediately. Cover and refrigerate.

To prepare the whipped cream garnish begin by pouring the whipping cream into a chilled bowl. Add remaining ingredients and whip until peaks form. Chill. Garnish or serve with the cheesecake.

Sour Cream Coffee Cake

Michelle H.

Crumb mixture:
2/3 c. yellow cake mix
1 c. brown sugar
¼ c. butter
1 c. chopped nuts (opt.)

Cake Mixture:
1 ½ c. sour cream
3 eggs
the rest of the cake mix

1 c. powdered sugar
½ tsp vanilla
warm water to a pouring consistency

Mix together crumb mixture and set aside Mix together cake ingredients. In a 9 x 13 pan, alternate cake mix & crumb mix. Bake at 350° until golden brown or when touched, cake springs back.

Mix together the topping. When cake is warm, poke with fork and pour topping over. Can serve warm or cold.

Easy Toffee Angel Food Cake

Michelle H.

1 store bought angel food cake
1 tub Cool Whip

A few Skor or Heath Candy Bars

Crush bars, set aside. Cut angel food cake into thirds horizontally. Fold some crushed candy bar into the whipped topping. Frost between cake layers, around sides and on top. Garnish with remaining candy bar crumbs

Oatmeal Cake

Michelle H.

1 ½ c. hot water
1 c. oatmeal
1 c. brown sugar
1 c. white sugar
1 stick butter
2 eggs
1 1/3 c. flour
1 tsp. Cinnamon
1 tsp. Soda
½ tsp. Salt
½ c. chopped nuts (optional)

Soak oatmeal in hot water. Cream sugar and butter. Add eggs and beat well. Add dry ingredients, oatmeal, and nuts. Bake at 350° for 35 minutes.

1 stick butter
1 c. brown sugar
½ c. chopped nuts (optional)
3 tbsp. canned milk
1 c. coconut

Boil butter, milk and brown sugar for 1 minute. Add coconut and nuts. Spread on hot cake and place under broiler for about 1 minute. (Watch carefully)

Jell-O Poke Cake

1 pkg. white cake mix
1 c. boiling water
1 pkg. (4-serving size) Jell-o
½ c. cold water
8 oz. Cool Whip

Prepare white cake as directed on package in 9 x 13” pan. Cool cake 15 minutes. Pierce cake with large fork at ½” intervals. Stir boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over caked. Refrigerate 3 hours. Frost cake with cool whip. Refrigerate at least 1 hour before serving. Store leftovers in fridge.

Banana Cake

Michelle H.

--another option (instead of banana bread) for your ripe bananas

2 ½ c. flour (I use cake flour—see box for equivalent amount)
1 ½ c. mashed ripe bananas (about 3 medium)
1 ¼ c. sugar
1 stick butter, softened
½ c. buttermilk
1 ½ tsp. Baking soda
1 tsp. Salt
1 tsp. Baking powder
2 large eggs
2/3 c. chopped nuts (optional)

Heat oven to 350°. Grease bottom and sides of 9 x 13 pan or 2 round pans. Lightly flour. Beat all ingredients except nuts in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan(s). Bake 9 x 13 pan 45-50 minutes, rounds 40-45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely. Frost with cream cheese or chocolate frosting.

Cream Cheese Frosting:
8 oz. Cream cheese, softened
¼ c. stick butter, softened
2 tsp. Milk
1 tsp. Vanilla
4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Add more milk if needed.

Raspberry Cake

Michelle H.

1 yellow cake, baked in a 9 x 13 pan
16 oz. Cream cheese, softened
1 c. powdered sugar
8 oz. Cool whip
1 can raspberry pie filling

Blend cheese, sugar, and cool whip until smooth. Spread on cooled cake. Spread on raspberry topping and refrigerate at least a few hours.

Coca-Cola Chocolate Pan Cake

Michelle H.

2 c. flour
1 tsp. Baking soda
1 ½ c. mini marshmallows
1 c. coca-cola
½ c. buttermilk
1 tsp. Vanilla
2 c. sugar
½ tsp. Salt
1 c. butter, cut up
½ c. cocoa
2 large eggs, well beaten

½ c. butter, cut up
1 tsp. Vanilla
½ c. cocoa
1/3 c. coca-cola
16 oz. Powdered sugar

Preheat oven to 350°. Grease 9 x 13 pan. In large bowl, stir together flour, sugar, soda, and salt. In 2 qt. Saucepan, heat marshmallows, butter, cola, and cocoa over medium heat until bubbles form around the edge of the pan. Remove from heat; continue stirring until marshmallows melt. Pour mixture over flour mixture; with wire whisk, stir until well combined. Whisk in buttermilk, eggs, and vanilla until blended. Pour into prepared pan. Bake 30-40 minutes or until toothpick comes out clean. Set pan on wire rack.

To prepare frosting: In 1 qt. Saucepan, heat butter, cola, and cocoa to boiling over medium-high heat. Remove saucepan from heat; add vanilla and stir until butter melts. Place confectioners sugar in medium bowl; pour hot butter mixture over sugar. With wire whisk, stir until well combined. Set aside until ready to use. Stir frosting well; spread over top of hot cake immediately after removing from oven. Cool in pan on wire rack.

This cake is very rich; very good served with ice cold milk.

Best-Ever Chocolate Fudge Layer Cake

Michelle H.

1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. Chocolate cake mix
1 pkg. (4-serving size) instant chocolate pudding
4 eggs
1 c. sour cream
½ c. oil
½ c. water
1 tub (8 oz.) Cool Whip

Preheat oven to 350°. Grease two 9” round pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30-35 min. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans Invert onto racks; gently remove pans. Cool Cakes Completely.

Place frozen whipped topping and remaining 6 chocolate squares in bowl and microwave1 ½ min or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with ¼ of mixture and the second cake layer. Spread top and sides with remaining chocolate mixture. Garnish with almonds, if desired.

Favorite Chocolate Cake

Michelle H.

2 eggs
2 c. sugar
½ c. cocoa
1 c. buttermilk
2 ½ c. flour
2 tsp. Soda
½ tsp. Salt
1 ¼ c. vegetable oil
1/8 tsp. Cream of tartar
1 c. very hot water
Mix all ingredients together, except hot water and beat at high speed for electric mixer. Add hot water and continue beating 1 minute. Bake at 300° until done—30 to 40 minutes for sheet cake, 55 minutes for 9 x 13. Very moist!

Coconut Cream Cheese Frosting--this is excellent!

4 tbsp. Butter
2 c. coconut
8 oz. Cream cheese, softened
2 tsp. Milk
3 ½ c. powdered sugar
½ tsp. Vanilla
3 tbsp. Cocoa

Blend all ingredients in food processor until smooth. Make enough for sheet cake

Chocolate Celebration Cake

Michelle H.

Delicious w/o the ganache and garnishes, too.

1 pkg. chocolate cake mix
1 pkg (3.9 oz) instant chocolate pudding mix
4 eggs
1 c. sour cream
¾ c. water
¼ c. oil
4 oz. semisweet chocolate, melted

2 c. butter, softened
4 c. powdered sugar
¾ c. baking cocoa
½ c. milk

2 oz. semisweet chocolate, melted
1 lb. fresh strawberries, hulled

4 oz. semisweet chocolate, chopped
½ c. heavy whipping cream

Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9” round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Beat the butter, powdered sugar, and cocoa until blended; add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in small bowl. Heat cream just to a boil; pour over chocolate; whisk until smooth. Drizzle over top of cake, allow ganache to drape down the sides. Top with chocolate garnishes.

Chocolate Bundt Cake

Michelle H.

1 pkg devils food cake mix
1 box instant chocolate pudding (small or large)
1 ¾ c. milk
2 eggs
1 pkg. Chocolate chips

Combine all but chocolate chips; blend well. Stir in chips. Pour into greased bundt pan. Bake at 350° for 50-55 minutes. Cool cake and put on icing.


2 tbsp. butter
2 tbsp. cocoa
1 ½ c. powdered sugar
hot water

Melt butter in saucepan. Take off heat and whisk in cocoa. Add powdered sugar. Slowly add very, very hot water until desired consistency (you can microwave about ½ c.—usually use about 3 tbsp. of it). Drizzle immediately.

Chocolate Truffle Cake

Michelle H.

2 ½ c. milk
1 c. butter, cubed
8 oz. semisweet chocolate, chopped
3 eggs
2 tsp vanilla
2 2/3 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt


6 tbsp. butter, cubed
4 oz. bittersweet chocolate, chopped
2 ½ c. powdered sugar
½ c. heavy whipping cream


10 oz. semisweet chocolate, chopped
2/3 c. heavy whipping cream

For Cake: In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9” round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling: In a small saucepan, melt butter and chocolate. Stir in powdered sugar and cream until smooth.

For Ganache: Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside ½ c. filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in refrigerator.

*1 c. chocolate chips= 6 oz. chocolate

Death By Chocolate Cake

Michelle H.

1 pkg chocolate cake, prepared as directed in 9 x 13 pan
1/3 bottle chocolate syrup
1/3 bottle caramel ice cream topping
1 can sweetened condensed milk
8 oz. Cool whip
1-2 Heath or Skor candy bars, crushed

Prepare chocolate cake. Let cool. Poke holes in top of cake with a fork across the entire surface. Pour syrups and milk over top. Allow to soak in for several hours while in the refrigerator. Before serving, frost with cool whip and sprinkle with candy.

Texas Sheet Cake


2 c. flour
2 c. sugar
1 tsp. Salt
1 tsp. Soda
2 sticks butter
4 tsp. Cocoa
1 c. hot water
½ c. buttermilk
1 tsp. Vanilla
2 eggs, well beaten

Mix flour, sugar, salt, and soda. In saucepan mix butter, cocoa, and hot water. Bring to boil and pour over dry ingredients, while still hot. Then add buttermilk, vanilla and eggs. Pour onto large, greased cookie sheet and bake at 325° for 25-35 minutes.


1 stick butter
4 tbsp. Cocoa
6 tbsp. Milk
3 ½ c. powdered sugar
1 tsp. Vanilla
1 c. nuts (optional)

Melt butter. Add milk and cocoa. Add powdered sugar, vanilla, and nuts. Pour on cake while warm, but let cake cook at least 10 minutes.

Monday, April 5, 2010

Ice Cream Sandwich Cake

from the blog site:
I made this cake in a jelly roll pan and it's huge!

Unwrap 22 ice cream sandwiches and place in pan lined with aluminum foil.
Spoon out 1.5 quarts of Oreo ice cream softened over tops of ice cream sandwiches.
Spread it around evenly & put in freezer.
Make Ganache - 1 cup heavy cream, 2 cups chocolate chips and 4 tbsp butter - melt, whip and cool. Then spread ganache over ice cream layer.
Make whipping cream (or buy some): 2 cups heavy cream, 1 tsp vanilla & 1/2 cup powdered sugar. Whip together until fluffy. Spread evenly over ganache.
Take 20 Oreos and put them in a zip lock bag. Crush by rolling a glass or a rolling pin over the top of the bag. Sprinkle the Oreos over the top of the whipped cream and place in freezer for 4 hours or more.

Low Fat Strawberry Cake

Jennifer S.

1 box strawberry cake mix
1 12-oz can DIET lemon/lime soda
fresh sliced strawberries
1 8-oz container fat free/sugar free whipped topping

Pre-heat oven according to box mix directions.
Lightly spray a 13x9 baking pan with cooking spray.

Pour cake mix into large mixing bowl, add diet soda and mix well. DO NOT add the eggs, water and oil that the cake mix asks for.

Pour cake batter into baking pan and smooth out. Bake according to box directions, until cake is cooked all the way through (toothpick comes out clean).

Let cake cool completely. Top each piece with whipped topping and sliced strawberries.

Cheesecake bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds

2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
1. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
2. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
3. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Olive Garden Black Tie Mousse Cake

---Bottom Layer---
1  box  Chocolate cake mix, devil's food
---Second Layer---
1  teaspoon  Unflavored gelatin
1  tablespoon  cold water
2  tablespoons  boiling water
4  ounces  chocolate chips
4  ounces  cream cheese, cubed
3/4  cup  heavy cream
1/2  teaspoon  granulated sugar
---Third Layer---
3    egg yolks
1/4  cup  sugar
3  tablespoons  flour, sifted
1  teaspoon  Unflavored gelatin
1 3/4  cups  heavy cream
1  teaspoon  vanilla extract
---Fourth Layer---
1 1/2  cups  heavy cream
2  tablespoons  butter
18  ounces  semisweet chocolate, chopped

1. Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
2. Second Layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.
3. Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.
4. Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.

Molten Chocolate Lava Cakes

Jennifer S.

· 4 pieces (squares) Semi-sweet Baking Chocolate
· ½ cups Butter
· 1 cup Powdered Sugar
· 2 whole Eggs
· 2 whole Egg Yolks
· 6 Tablespoons Flour
· 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
· 2 Tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Irish Tea Cake recipe

Hillary D.

I love this recipe. It's basically a simple butter cake. I've actually found that it tastes even better the next day after being wrapped in foil. (Once it's cooled of course ;)

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners' sugar for dusting

-preheat oven to 350 degrees. Grease and flour a 9" round pan.

-In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

-Bake for 30 to 35 minutes in the preheated oven, until toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.