EASY BOSTON CREAM PIE

EASY BOSTON CREAM PIE

1 (2 layer size) pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
1 (1 oz.) sq. unsweetened chocolate
1 tbsp. butter
1 c. sifted powdered sugar
1/2 tsp. vanilla
3-4 tsp. water

Prepare cake pans and mix following directions. Cool cake layers.
Prepare pudding mix following directions for pudding. Let stand 10
minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding
over. Top with second cake, bottom side down. In a pan, stir chocolate
and butter over low heat until melted. Remove from heat and stir in
sugar and vanilla. Blend enough water into chocolate mixture so it
will pour easily. Spread chocolate mixture over top cake layer. Chill.

GA Peach Pound Cake

GA Peach Pound Cake

1 cup butter or margarine,
softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted
and chopped
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch
tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the eggs one at a time, beating well with each
addition, then stir in the vanilla. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to
coat the chopped peaches, then fold the floured peaches into the
batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Allow cake to cool
in the pan for 10 minutes, before inverting onto a wire rack to cool
completely.

Strawberry Cream Roll

Strawberry Cream Roll
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/4 cup confectioners' sugar for
dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll
pan. Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup
white sugar, beating constantly. Stir in water and vanilla extract.
Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and
beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar.
Turn the jelly roll out on the towel. Take off the paper or foil. Cut
away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar.
Fold in strawberries. Unroll the cake. Spread with the strawberry
cream, and roll up again. Chill. Cover the top with more whipped cream
when serving.

Easiest Frosting Ever

Easiest Frosting Ever

1 pint Heavy whipping Cream
1/2 package of instant pudding mix

Beat whipping cream, slowly add the pudding mix. Continue to beat until stiff.

I used chocolate pudding & put this on a "from scratch" chocolate cake, yum!

Root Beer Float Cake

Root Beer Float Cake
"A quick and easy cake that resembles a root beer float. Cake mix,
root beer and powdered whipped topping mix are used."
INGREDIENTS:
1 (18.25 ounce) package white
cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
2 eggs


1 (1.3 ounce) envelope
whipped topping mix
1/2 cup root beer
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch pan.
2. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and
eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes
on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Allow
to cool.
4. To make the frosting: In a large mixing bowl, combine the whipped
topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread
on top of cake.

PUMPKIN POUND CAKE

PUMPKIN POUND CAKE

3 c. sifted flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 c. shortening
2 3/4 c. sugar
3 eggs
1 tsp. vanilla
1 can (1 lb.) pumpkin
1 c. pecans

May substitute 3 teaspoons pumpkin pie spice.

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. water

Line bottom of 10 inch tube pan with waxed paper. Sift together the
salt, flour, soda, baking powder and spices. Cream shortening;
gradually add sugar, creaming until light. Add eggs, one at a time,
beating well after each addition. Stir in vanilla.

Add flour mixture to creamed mixture alternately with pumpkin, beating
after each addition. Stir in pecans. Pour into tube pan and bake in
350 degree oven for 1 1/2 hours. Pour glaze over top while still warm.

FRESH APPLE DESSERT

FRESH APPLE DESSERT

1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product

Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.

Oatmeal Cake

I googled "Raw Oatmeal" and looks like your local whole organic food shops might carry it. It' hasn't been steamed to be preserved, so it can go rancid, so I wouldn't buy more than I need at a time.

Oatmeal Cake

1 1/4 cups boiling water
1 cup raw oatmeal
1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon

Mix together water, oatmeal and butter or margarine in a bowl and let
stand for 20 minutes. Add remaining ingredients and bake at 350
degrees F for about 35 minutes in a 13 x 9-inch pan.

Frosting:
3/4 cup granulated sugar
1/4 cup cream or milk
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter or margarine
1 cup pecans, chopped
1 cup coconut

Mix ingredients together and bring to a boil. Spread over cake while
still warm. Put under broiler for a few minutes.

Source: AAA

My True Love Cake

My True Love Cake


My True Love Cake

From Taste of Home

"Like my mother and grandmother, I have special recipe for every occasion," notes Beverly Coyde of Gasport, New York. "For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat."
SERVINGS
12
CATEGORY
Dessert
METHOD
Baked
PREP
30 min.
COOK
20 min.
TOTAL
50 min.
INGREDIENTS

* 1/2 cup butter, softened
* 2 cups sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 3 tablespoons plus 1-1/2 teaspoons baking cocoa
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 1 cup water
* 1/2 cup vegetable oil
* FILLING:
* 2 packages (8 ounces each) cream cheese, softened
* 2/3 cup sugar
* 1/4 cup heavy whipping cream
* 1/4 teaspoon almond extract
* 1 can (21 ounces) cherry pie filling, divided

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 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.
In a mixing bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.

Quick Caramel Frosting & links to Frosting Recipes

Quick Caramel Frosting

1 stick butter
1/2 cup dark brown sugar
1/4 cup milk
2 cups powdered sugar

Melt the butter and brown sugar in a heavy bottomed saucepan; stirring over
moderate heat until sugar is dissolved. Add the milk and blend; cool. Then
beat in the powdered sugar until thick enough to spread.

Makes about 1 1/2 cups.


Frosting Recipes

Cake Frosting

Jenie's PEACH CAKE

Jenie's PEACH CAKE
2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1¾ cups of sugar
1 cup of vegetable oil
2 cups of sliced fresh peaches
½ cup of chopped pecans or walnuts

Reserve ½ cup flour to dredge peaches.
Combine 1½ cups flour, soda, salt, and cinnamon; mix well and set aside.
Combine eggs, sugar, and oil, beat until smooth.
Add flour mixture.
Beat at low speed until blended-batter will be thick.
Dredge peaches and nuts in ½ cup flour and gently fold into batter.
Spoon batter into a greased and floured 13x9 inch pan.
Bake at 375º for 45-50 minutes until cake tester comes out clean.
Cool completely.
Drizzle with confectioner' s sugar glaze or serve with whipped cream.

No-Bake Chocolate Cheesecake

From Meals.com

No-Bake Chocolate Cheesecake

Preparation Time 32 mins.
Cooking Time 14 mins.

Ingredients

5 ounces pecans, toasted
3/4 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup margarine, melted
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
11 ounces cream cheese, softened
1/3 cup sugar
1/4 cup margarine, softened
2 1/2 teaspoons vanilla, separated
2 cups whipping cream, divided
1 package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
2 tablespoons sugar
1/2 cup peaches in syrup, chopped
1 cup cream
1 teaspoon vanilla
Directions

Toast pecans in a shallow baking pan at 350 degrees for 8 to 10 minutes, stirring frequently; cool and grind fine. Combine the nuts with vanilla wafer crumbs, powdered sugar, and 1/4 cup melted margarine. Press onto the bottom and 1-1/2' up the side of a 9' springform pan; set aside.

Melt semi-sweet chocolate chips in the top of a double boiler over hot, not boiling, water, stirring until smooth.

Combine softened cream cheese and 1/3 cup sugar in a large mixer bowl; add 1/4 cup softened margarine, beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat in the melted chocolate all at once.

Whip 1 cup cream until stiff; fold into the chocolate mixture. Spoon into the prepared crust and chill.

Meanwhile, sprinkle unflavored gelatin over cold water; allow to stand a few minutes until softened. Add boiling water and stir until the gelatin is dissolved.

Whip remaining cream and 2 tablespoons sugar until stiff; beat in the gelatin mixture and 1 teaspoon vanilla. Fold in drained, chopped peaches. Spread on top of the chocolate cream cheese mixture.. Chill.

Serving Size: 12

Stacked Pineapple Upside-Down Cake Recipe

Stacked Pineapple Upside-Down Cake Recipe


Interesting twist on one of my favorites!


Traditional pineapple upside-down cake becomes a double treat in this
stacked layer cake version that begins with a cake mix. Place the
cherries in the center and around the pineapple rings before
sprinkling with the pecans for best presentation. Cut with a serrated
knife using a gentle sawing motion to keep the layers intact.
INGREDIENTS:

* 1/4 cup butter or margarine, melted
* 2/3 cup firmly packed brown sugar
* 1 (20-ounce) can sliced pineapple, drained
* 1/2 cup chopped pecans
* 1 (18.25-ounce) package yellow cake mix without pudding
* .
* Caramel Frosting:
* 1/2 cup butter or margarine
* 1 cup firmly packed brown sugar
* 3 Tablespoons milk
* 2 cups sifted powdered sugar

PREPARATION:
For the Cake:
Combine butter and brown sugar; spread evenly into 2 greased 9-inch
round cakepans. Arrange pineapple slices, cherries, and pecans on top.

Prepare cake mix according to directions. Pour batter into pans; bake
at 350 degrees F. for 30 to 40 minutes or until wooden pick inserted
in center comes out clean.

Remove immediately from pans, and cool completely on wire racks. Stack
layers, pineapple side up, on serving plate. Spread warm caramel
frosting on sides of cake.

For the Caramel Frosting:
Combine butter and brown sugar in a medium saucepan. Bring to a boil,
stirring constantly; cook 2 minutes. Add milk; return to a boil.
Remove from heat; let stand 5 minutes.

Add powdered sugar to mixture, beating until smooth.

Yield: one 2-layer cake

Pumpkin Pie Cake with Cream Cheese Frosting

Pumpkin Pie Cake with Cream Cheese Frosting

It's everything you love about pumpkin pie all wrapped up in a dense,
moist cake with irresistable cream cheese frosting. The texture is
somewhere between a pie and a cake. Raisins and nuts are optional.
INGREDIENTS:

* 1-2/3 cups cooked pumpkin puree (or 15-ounce can)
* 1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
* 1 cup white granulated sugar
* 2 eggs, at room temperature
* 1/4 cup butter, melted and cooled to room temperature
* 1 tsp pure vanilla extract
* 1/2 teaspoon salt
* 1-1/2 Tbsp ground cinnamon
* 1-1/2 tsp ground nutmeg
* 1 package yellow or butter cake mix
* 1 cup raisins, pre-soaked in hot water for 15 minutes (optional)
* Cream Cheese Frosting:
* 8 ounces (1 large block) cream cheese, at room temperature
* 1 cup powdered confectioners' sugar
* 1 tsp pure vanilla extract
* 1 Tbsp milk or cream
* 1/2 cup chopped pecans (optional)

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with
non-stick foil.

In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs,
butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.

Toss raisins in cake mix, then add both to the wet ingredients. Stir
only until combined. Pour into prepared pan. Bake 50 to 55 minutes or
until a toothpick inserted in the center of the cake comes out clean.
Let cool to room temperature.

Cream Cheese Frosting:
Blend cream cheese, confectioners' sugar, vanilla extract extract, and
milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly
on top.

Yield: 24 to 36 servings, depending on cut size

Cranberry Sauce Bundt Cake - TNT

I made this cake for our church's Chicken -n- Biscuits dinner last week. Apparently it was a hit. I had someone tell me they were sneaking pieces out to cars & neighbors!

I made it the night before the dinner & drizzled the glaze while the cake was still a little warm, but not too warm. Then I put it in my cake carrier, good to go! I think having the glaze sit on the cake overnight gave it an exceptionally moist consistency.

I am adding it to my Thanksgiving menu.

3 Large Eggs
1/2 Cup Vegetable Oil
1 can (16oz) Whole Cranberry Sauce
1/4 Cup Sugar (I omitted this, it wasn't missed)
1/3 Cup Orange Juice (Original called for concentrate, I just used OJ out of the fridge)
1 White Cake mix with pudding in the mix (18.25 oz)
1 cup chopped pecans, walnuts, or almonds (I also omitted, nut allergies & all)

Glaze:
1 Cup Confectioner's Sugar sifted
2 - 3 Tbs orange juice
1/2 tsp almond extract (probably shouldn't have but it gave the glaze a nice texture)

Grease and flour a 12 cup Bundt cake pan (I used an angel food pan). Heat oven to 325 degrees for a dark pan, 350 degrees for a light pan.

Beat together the eggs, oil, cranberry sauce, sugar and orange juice. Slowly beat in the cake mix until blended. Continue beating on high for about 2 minutes. Fold in nuts and spoon into the prepared pan. Bake for 50 to 55 minutes (I checked it at 45 & it was done)

Drizzle with orange glaze or dust with powdered sugar.

For glaze
Combine 1 cup confectioners sugar, with 2 Tbs orange juice (add more if necessary), and almond extract. Whisk to a thin icing consistency.

cherry fudge cake

cherry fudge cake

1 18 point 2 5 ounce package devils food cake mix with pudding
1 21 ounce can cherry pie filling
2 large eggs
1 teaspoon almond, or vanilla extract
1 cup sugar
1/3 cup butter or margarine
1/3 cup milk
1 cup semi sweet chocolate chips
preheat oven to 350.
combine first 4 ingredients in a bowl, until blended.
pour into a greased & floured, 9 by 13 inch pan.
bake at 350 for 30 minutes, or until a wooden toothpick,
inserted in the center, of the cake, comes out clean.
cool in the pan. on a wire rack.
combine the sugar, butter & milk. in a small sauce pan.
bring to a boil, stirring constantly.
reduce heat & simmer, stirring constantly for 1 minute.
remove from heat, stir in the chocolate chips, until blended.
pour over the cooled cake, & let stand until set.
serves 12 to 15

There's No Accounting for Taste -- Disgusting Halloween Recipe Most Popular with Public

Stolen from my email...

LOS ANGELES, CA 2008 - FabulousFoods.com, one of the net's most popular cooking sites, boasts thousands of recipes to whet the appetites of hungry web surfers, including dishes by such culinary luminaries as Emeril Lagasse, Jamie Oliver, Mollie Katzen, Jacques Torres and more. So what's the one of the most heavily trafficked recipes on the site? A gross and disgusting Halloween recipe called the "Infamous Kitty Litter Cake."

The cake, which looks exactly like its namesake -- it's even served in a kitty litter pan with a pooper-scooper (new and clean, of course) -- makes FabulousFoods.com editor Cheri Sicard chuckle. "People love to think about making and serving the cake," she says. "They just love to email the page (complete with photo) to friends and family!"

When asked if she's ever made and served the cake herself, Sicard admits that at the requests of party throwing friends, she's made the cake twice. And both times the hostess ended up with a lot of leftover cake. "The Kitty Litter Cake looks far too realistic to be appetizing. It truly is tasty, but it's just too hard for most people to get beyond the visual impact and actually eat it," Sicard says.

Sicard's business partner Mitch Mandell says the pair were shocked at the popularity of the novelty cake. "That recipe has been wildly popular since it first went online over ten years ago," he says, "and it continues to draw tons of hits today, and not just at Halloween, but all year long."

Mandell can be proud, however, as the one recipe out of the 1000s on the site that out performs the Kitty Litter Cake is his own personal formula for homemade pizza dough. "You just can't compete with a great pizza," he laughs.

To catch a glimpse of the Kitty Litter cake for yourself, along with tons of other Halloween recipes, visit FabulousFoods.com. While Halloween may be one of the most popular holidays covered at the site, they also offer recipes, cooking tips, advice, and articles for celebrations throughout the year.

Kitty Litter Cake URL -- www.fabulousfoods.com/component/resource/article/109/17836

Online since 1994, Enigma Communications publishes FabulousLiving.com, FabulousFoods.com, and FabulousTravel.com, three popular editorial websites.

Enigma Communications -- Mitch Mandell or Cheri Sicard mmenigma@gmail.com

PHILADELPHIA CREAM CHEESE POUND CAKE

PHILADELPHIA CREAM CHEESE POUND CAKE

1 lb. butter
1 (8 oz.) pkg. Philadelphia cream cheese
6 eggs
3 c. sifted flour
3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Cream butter with sugar and cream cheese; then add eggs one at a time,
alternating with flour, beating well.

Put in COLD oven. Turn oven to 325 and bake about 1 1/2 hours. Let
cool in pan about 15 minutes. Remove from pan and cool completely on rack.

Lemon Pudding Cheesecake Pie

Doesn't get much easier than this!

Lemon Pudding Cheesecake Pie

1 pkg. Cream cheese (8oz.)
2 c. Milk
1 pkg. Lemon instant pudding
1 Graham cracker pie crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cup milk to
pudding mix. Beat slowly with beater, just until well mixed. Pour into
crust and chill.

Cider Spice Cupcakes with Penuche Fudge Icing

These sound like a yummy Fall treat


Cider Spice Cupcakes with Penuche Fudge Icing

Recipe By :Marilyn Bentz Crowley
Serving Size : 12 Preparation Time :0:00
Categories : cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 cups Pastry Flour -- (500 mL)
2 Teaspoons baking powder -- (10 mL)
1 Teaspoon cinnamon -- (5 mL)
1/2 Teaspoon allspice -- (2 mL)
1/4 Teaspoon Nutmeg -- (1 mL) freshly grated
1/4 Teaspoon salt -- (1 mL)
1 cup brown sugar -- (250 mL)
1/2 cup butter -- (125 mL) softened
3/4 cup Cider -- (175 mL)
2 eggs
1 Teaspoon Vanilla -- (5 mL)
Penuche Icing
1/4 cup butter -- (50 mL)
1/2 cup brown sugar -- (125 mL)
1/4 cup whipping cream -- (50 mL)
1/2 Teaspoon vanilla -- (2 mL)
2 3/4 cups icing sugar -- (300 mL)

1. To measure flour, stir, then spoon into measuring cup before leveling with a knife.

2. Preheat oven to 375º F (190ºC).

3. Line 12 muffin cups with paper liners. In a large mixing bowl, thoroughly stir flour with baking powder, spices and salt. Add sugar, butter, cider, eggs and vanilla.

4. Using an electric mixer, mix ingredients until flour is moistened, then whip at high speed for 1 minute. Stop and scrape sides of bowl; beat on high for another minute or until batter is lighter in colour and fluffy.

5. Dividing equally, spoon batter into cups. Bake in centre of preheated oven for 15 to 18 minutes or until a cake tester inserted into the centre of the cupcake comes out clean. Cool cupcakes, still in muffin tin, on a rack.

6. To make icing, melt butter in a small saucepan over medium heat; add brown sugar and cream. Stirring occasionally, bring to a boil; boil 1 minute. Remove from heat and stir in vanilla. Cool 15 minutes in pan on a rack without stirring. Then stir in icing sugar until smooth. Immediately ice cooled cupcakes, as frosting sets into fudge within minutes. Covered, cupcakes keep well for 2 to 3 days at room temperature.

Makes 12 cupcakes

Description:
"These cupcakes are quite portable with a firm icing that stays in place yet is amazingly smooth and luscious."
S(Internet Address):
"http://www.lcbo. com/lcbo- ear/RecipeContro ller?action= recipe&language= 1&recipeID= 2367&recipeType= 1"
Copyright:
"Holiday 2005"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 391 Calories; 14g Fat (32.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.