Recipe ingredients:

• 2 cups sifted all?purpose flour
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 7 egg yolks
• 1/2 cup vegetable oil
• 1/2 cup water
• 3/4 teaspoon vanilla extract
• 7 egg whites
• Filling:
  • 1 pint whipped cream
  • 4 tablespoons granulated sugar
  • Freshly grated coconut

 Recipe method:

• Sift together dry ingredients and set aside.
• Beat together egg yolks, cooking oil, water and vanilla extract with wire whip.
• Mix egg mixture into dry ingredients and blend well.
• Beat egg whites until stiff and in peaks. Fold into other mixture.
• Line cake pans with paper. Turn batter into cake pans and bake at 325 to 350 degrees F for 25 to 30 minutes. Do not overbake.
• Use whipped cream for filling and frosting.
• Sprinkle coconut between and on top and sides of cake.
• Filling: Whip the cream and add the sugar. Fill between layers and sprinkle with coconut.
• Frost top and sides and sprinkle with coconut. Keep in refrigerator.

 Recipe ingredients:

• 1, 14 ounces, can sweetened condensed milk
• 1/4 cup lemon juice
• 10 large marshmallows, quartered, or 40 miniature marshmallows
• 1 small can crushed pineapple
• 3/4 cup halved maraschino cherries
• 1 1/2 cups cream
• 3/4 cup sour cream
• 2, 3 ounces, packages ladyfingers

 Recipe method:

• Combine sweetened condensed milk and lemon juice in a mixing bowl.
• Add marshmallows, pineapple and cherries.
• In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream.
• Fold half the cream mixture into the fruit mixture.
• Chill remaining cream for decoration later.
• Split ladyfingers lengthwise into halves, then halve them crosswise.
• Stand ladyfinger halves around sides of pan, rounded sides out, rounded tips up.
• Trim cut ends of remaining ladyfingers to a V shape so that ladyfingers look like flower petals.
• Arrange petals like a daisy in the bottom of the pan, flat sides up, making sure the ladyfingers are flush with those around the sides.
• Cut a circle from ladyfinger scrap or use pieces as needed to fill in center and gaps.
• Fill springform pan with fruit mixture.
• Cover with remaining whipped cream mixture, smoothing to edge.
• You can also use a tube pan or other mold without wax paper.
• Chill at least 6 hours, or wrap well and freeze.
• To serve, run a thin knife around ladyfingers to loosen any stuck areas.
• Remove springform sides. Cut in wedges to serve.

 Recipe ingredients:

• 1/4 cup butter, softened
• 3/4 cup light brown sugar
• 2 eggs, beaten
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Macadamia nuts, chopped
• 1 cup shredded fresh pineapple with juice

 Recipe method:

• Cream butter and sugar in a mixing bowl, then beat in eggs.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
• Stir nuts into butter mixture.
• Stir half the flour mixture into the creamed mixture, then add the pineapple and stir well.
• Add remaining flour mixture and beat to smooth consistency.
• Turn batter into a greased springform pan and bake in a preheated 350 degrees F oven for one hour.

 Recipe ingredients:

• 1 cup butter
• 1 1/4 cups granulated sugar
• 5 egg yolks, well beaten
• 2 cups flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 3/4 cups finely ground hazelnuts
• 6 egg whites

 Recipe method:

• Cream butter, sugar and egg yolks.
• Sift dry ingredients together.
• Add to creamed mixture, alternating with sour cream.
• Add nuts.
• Fold in stiffly beaten egg whites.
• Pour into greased and floured tube or Bundt pan.
• Bake at 325 degrees F for 1 hour or till tests done.

 Recipe ingredients:

• 2 cups brown sugar, firmly packed
• 2 cups flour
• 1/2 cup butter or margarine
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts
• 6 Heath bars, broken into small pieces

 Recipe method:

• Blend brown sugar, flour and butter.
• Set aside 1 cup of mixture to be mixed later with nuts and Heath bars.
• Add baking soda, salt, egg, milk and vanilla extract and beat.
• Pour into a greased 13 x 9 inch cake pan.
• Combine 1 cup mixture that was set aside, nuts and Heath bars.
• Sprinkle over cake.
• Bake at 350 degrees F for 35 minutes.

 Recipe ingredients:

• 1, 18 ounces, package refrigerated oatmeal cookie dough with chocolate and butterscotch chips
• 16 ounces cream cheese, softened
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4, 1.4 ounces, Heath candy bars, coarsely chopped

 Recipe method:

• To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
• Preheat oven to 350 degrees F.
• Coat a 9 inch deep dish pie pan with non stick cooking spray.
• Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate.
• Press the dough together, making a uniform crust. Set aside.
• In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed.
• Stir in the candy pieces and pour into the pie plate.
• Bake at 40 to 45 minutes until the center is firm.
• Remove from the oven and cool.
• Cover loosely, then chill for at least 4 hours or overnight before serving.

 Recipe ingredients:

• 2 1/4 cups macaroons, crumbled
• 4 tablespoons chocolate syrup
• 3 cups chocolate ice cream, slightly softened
• 3 tablespoons Kahlua
• 3 cups vanilla ice cream, slightly softened
• 5 Heath bars, coarsely chopped

 Recipe method:

• Layer the bottom of an 8 inch round springform pan with 1 1/4 cups of the macaroons.
• Spread chocolate ice cream evenly over the crumbs.
• Sprinkle 4 of the crushed Heath bars over the ice cream.
• Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
• Cover with remaining macaroons.
• Top evenly with vanilla ice cream.
• Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
• Cover and freeze for at least 8 hours or overnight.
• When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
• Note: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
• Variations: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice cream, such as chocolate-almond can be used.

 Recipe ingredients:

• 4 tablespoons margarine
• 1/4 cup milk, not skim
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 1/2 cups confectioners sugar
• 1, 10 ounces, prepared angel food cake
• 3, 3 1/2 ounces, snack size vanilla pudding containers

 Recipe method:

• In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire whisk until the mixture comes to a boil.
• Remove from the heat and stir in the confectioners sugar.
• Stir with a wire whisk for about one minute, until the sauce is fairly smooth.
• Place the cake on a cake plate that has a cover.
• With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers.
• Gently remove the top 2 layers and set aside.
• Spread 1 2/3 containers of pudding on the bottom layer to form a filling.
• Top with the second cake layer and spread on the remaining pudding.
• Top with the remaining layer.
• Pour the chocolate sauce in a thin stream directly on top of the cake.
• Allow the sauce to run down the sides, covering the cake almost entirely.
• There will be quite a bit of sauce on the plate.
• Cover and refrigerate until ready to serve.
• To serve, cut into slices with a sharp, serrated knife, using a sawing motion.
• Serve extra sauce from the plate along with the slices, if desired.
• Serve at once.

 Recipe ingredients:

• Cake:
  • 1/2 cup, 1 stick, margarine
  • 1 cup granulated sugar
  • 4 eggs
  • 1, 16 ounces, can Hershey syrup
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
• Filling:
  • 1 small package miniature marshmallows
  • 1 cup chopped pecans
• Icing:
  • 1 box confectioners sugar
  • 10 tablespoons margarine
  • 3 squares unsweetened chocolate
  • 11 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease and flour a 13 x 9 inch pan.
• Use mixer for cake and icing. Cream butter and sugar.
• Add eggs, chocolate syrup and vanilla. Stir until blended.
• Sift flour and baking powder together.
• Gradually add flour mixture and beat well.
• Pour into pan. Bake 30 minutes.
• If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes.
• The last five minutes of baking time, begin making icing.
• Filling:
  • At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and sprinkle with pecans.
  • Then pour warm icing on top.
  • As the cake cools, the marshmallows will melt, forming a creamy layer between cake and fudge like icing.
• Icing:
  • In double boiler melt chocolate and margarine.
  • Add confectioners sugar and blend.
  • Remove mixture from heat and add evaporated milk and vanilla extract.
  • Beat until creamy.
  • Keep over hot water until cake is done.
• Cake may be served while warm or after cooling.

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup butter
• 4 eggs
• 2, 5.5 ounces, cans chocolate syrup
• 7, 1.45 ounces, Hershey bars, melted
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Confectioners sugar

 Recipe method:

• Cream sugar and butter.
• Add eggs one at a time, beating well.
• Add syrup and melted candy bars.
• Add salt to flour.
• Stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour.
• Add vanilla extract and pour into greased tube pan.
• Bake at 300 degrees F for 1 1/2 hours.
• Cool in pan 10 minutes before removing.
• Sift confectioners sugar over cooled cake.

 Recipe ingredients:

• 6 tablespoons butter or margarine, softened
• 1/3 cup cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 2/3 cups confectioners sugar

 Recipe method:

• Cream butter in a small mixing bowl.
• Add cocoa and sugar alternately with milk.
• Beat to spreading consistency.
• Stir in vanilla extract.
• Adjust consistency if necessary with more milk or icing sugar.
• Makes about 2 cups of frosting.

 Recipe ingredients:

• 6 tablespoons butter or margarine, softened
• 2 1/2 cups confectioners sugar
• 1/2 cup Hershey’s cocoa or Hershey’s european style cocoa
• 4 to 6 tablespoons milk
• 1 teaspoon vanilla extract

 Recipe method:

• Beat butter in medium bowl.
• Add confectioners sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla extract.

 Recipe ingredients:

• 1 1/2 cups butter
• 1/4 cup granulated sugar
• 4 egg yolks
• Grated rind of 1 lemon
• 4 cups flour
• 1 egg white
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped almonds
• Creme filling:
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 2 cups thick sour cream
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 450 degrees F.
• Cream butter and 1/4 cup sugar well.
• Stir in the yolks one at a time, blending well.
• Add lemon rind and flour.
• Pat dough in 3 greased 11 x 7 inch pans.
• Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds.
• Spread on dough.
• Bake for 10 to 12 minutes.
• Reduce heat to 350 degrees F and bake until well browned, 15 to 20 minutes longer.
• When torte is cold, spread raspberry jam and part of the creme filling between the layers.
• Spread the remaining filling over the top.
• Creme filling:
  • Mix cornstarch with sugar.
  • Add sour cream and cook in double boiler, stirring constantly until it coats the spoon.
  • Pour gradually onto 2 well beaten yolks.
  • Reheat for 1 minute.
  • Add vanilla extract.

 Recipe ingredients:

• 1 quart chopped pecans
• 1 pound candied cherries
• 1 pound candied pineapple
• 5 cups flour
• 1 pound butter
• 1 teaspoon baking soda
• 1/2 pound white raisins
• 2 ounces pure lemon extract
• 6 eggs, separated
• 3 cups granulated sugar
• 2 tablespoons water

 Recipe method:

• Preheat oven to 250 degrees F.
• Grease well and flour a 4 quart tube pan.
• Cream butter and sugar.
• Add lemon extract and mix well.
• Mix 2 cups flour with fruit and nuts.
• Add egg yolks to creamed mixture.
• Add remaining 3 cups flour and baking soda, diluted in water. Mix well.
• Add fruit mixture and blend well.
• Fold in stiffly beaten egg whites.
• Pour batter into prepared pan.
• Bake for 3 hours.

 Recipe ingredients:

• 1 cup bee honey
• 2 cups granulated sugar
• 1 cup margarine
• 4 eggs
• 2 teaspoons each baking powder, baking soda, cinnamon and allspice
• 1 teaspoon salt
• 2 cups cooled coffee
• 4 cups flour
• 1 cup chopped walnuts
• Cream cheese frosting:
  • 4 cups powdered sugar
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 350 degrees F.
• Butter and flour a 12 cup Bundt pan or angel food cake pan.
• Beat together first 4 ingredients until well blended.
• Blend in dry ingredients alternating with coffee until mixed.
• Stir in walnuts.
• Bake 50 to 60 minutes or until inserted toothpick comes out clean.
• If desired, when cool, ice with cream cheese frosting and sprinkle with additional walnuts.
• Cream cheese frosting: Beat all ingredients until smooth and creamy.

Tags: honey, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 cup all−purpose flour
• 3/4 cup granulated sugar
• 6 tablespoons cocoa divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 3/4 cups hot water
• Whipped cream or ice cream, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt.
• Stir in the milk, oil and vanilla extract until smooth.
• Spread in an ungreased 9 inch square baking pan.
• Combine brown sugar and remaining cocoa and sprinkle over batter.
• Pour hot water over all the batter, do not stir.
• Bake for 35 to 40 minutes.
• Serve warm.
• Top with whipped cream or ice cream if desired.

Tags: hot, fudge, recipe, cake, recipes, cooking

 Recipe ingredients:

• 4 eggs
• 2 cups granulated sugar
• 2 1/4 cups all−purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 10 tablespoons butter or margarine

 Recipe method:

• In a mixing bowl, beat eggs at high speed until thick, about 5 minutes.
• Gradually add sugar, beating until mixture is light and fluffy.
• Combine flour and baking powder.
• Add to batter with vanilla extract and beat at low speed until smooth.
• In a saucepan, heat milk and butter just until the butter melts, stirring occasionally.
• Add to batter, beating until combined.
• Pour into a greased 13 x 9 inch baking pan.
• Bake at 350 degrees F for 30 to 35 minutes or until cake tests done.
• Cool on a wire rack.

Tags: hot, milk, recipe, cake, recipes, cooking

 Recipe ingredients:

• 3 cups flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 1, 8 ounces, can crushed pineapple, undrained
• 2 cups mashed bananas
• 1 cup ground pecans
• 1 1/2 teaspoons vanilla extract
• Cream cheese icing:
  • 8 ounces cream cheese
  • 1 cup, 2 sticks, butter
  • 1 teaspoon vanilla extract
  • 1 box confectioners sugar

 Recipe method:

• Do not drain pineapple.
• Mix flour, baking soda, salt, cinnamon and sugar.
• Add all other ingredients.
• Stir until mixed well.
• Divide into 3 greased and floured pans.
• Bake at 350 degrees F for 30 to 35 minutes.
• Cream cheese icing: Cream cheese and butter together. Add vanilla extract and sugar.

Tags: hummingbird, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 package white cake mix
• 1 small package cherry Jell−O
• 1 can cherry pie filling
• 1, 8 ounces, container Cool Whip

 Recipe method:

• Make cake according to package directions.
• Let cool approximately 20 minutes.
• Poke holes all through cake with meat fork.
• Make Jell−O according to package directions.
• Slowly pour Jell−O over cake.
• Refrigerate until thoroughly chilled.
• Spread cherry pie filling over top of cake.
• Spread Cool Whip over top of pie filling.
• Refrigerate.

Tags: hundred, one, holes, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups margarine
• 1 pound marshmallows
• 1 pound rolled graham crackers
• 1 pound chopped pecans, 2 cups
• 4 tablespoons brown sugar
• 1 box pitted dates, chopped
• 1/2 pound raisins
• 2 teaspoons vanilla extract
• Candied cherries
• Candied pineapples
• Candied citron

 Recipe method:

• In top of double boiler, melt the margarine, sugar and marshmallows.
• In large bowl, dishpan, put other ingredients.
• Pour melted mixture over these ingredients and mix well.
• Mold or shape into rolls or loaves.
• Wrap in wax paper and store in refrigerator.

Tags: icebox, fruitcake, recipe, cake, recipes, cooking

 Recipe ingredients:

• 2, 8.5 ounces, boxes chocolate wafers
• 1 cup butter, melted
• 2 pints vanilla ice cream
• 2 pints chocolate ice cream
• 2 pints any other flavor ice cream
• Coconut flakes

 Recipe method:

• Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin.
• Combine crumbs and melted butter, reserving 2/3 cup of crumbs.
• Firmly press remaining crumbs over bottom and up sides of a 9 inch springform pan.
• Freeze until firm, 15 minutes.
• Remove from freezer and spread vanilla ice cream in an even layer.
• Sprinkle with 1/3 cup crumbs.
• Return to freezer until ice cream is firm.
• Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end.
• Cover top with foil and freeze.
• Early on serving day put serving plate in freezer to chill.
• Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom.
• Garnish with coconut flakes.

Tags: ice, cream, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1, 12 ounces, package chocolate chips
• 2/3 cup smooth peanut butter
• 6 cups rice Krispies cereal
• 1 gallon vanilla ice cream
• Whipped cream for garnish, optional
• Fresh strawberries for garnish, optional

 Recipe method:

• In a large saucepan over medium heat, melt the chocolate chips and peanut butter until creamy and smooth.
• In a large mixing bowl, pour the melted mixture over the cereal and combine.
• Spread the chocolate cereal on a cookie sheet and cool.
• When firm, break up the cereal mixture into small pieces.
• Soften the ice cream and fold in all but 1 cup of the cereal mixture.
• Spread the soft ice cream into a 10 inch springform pan.
• Use remaining cereal mixture to make decorative topping, then freeze until hard.
• Garnish with whipped cream and strawberries, if desired.
• Release the side of the springform pan, slice and serve.

Tags: ice, cream, crunch, recipe, cake, recipes, cooking

 Recipe ingredients:

• 4 eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups ice cream, softened
• Chocolate sauce:
  • 2, 1 ounce, squares unsweetened baking chocolate
  • 1/4 cup butter
  • 2/3 cup evaporated milk, heated to 160 to 170 degrees F
  • 1 cup granulated sugar

 Recipe method:

• In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy.
• Gradually add sugar and vanilla, beating until thick and lemon colored.
• Combine flour, cocoa and baking powder.
• Gradually add to egg yolk mixture.
• Beat on low until well mixed. Mixture will be thick.
• Beat egg whites and salt until soft peaks form.
• Fold a small amount into batter until no streaks of white remain.
• Add the remaining egg whites.
• Grease a 15 x 10 x 1 inch pan.
• Line with wax paper, then grease and flour paper.
• Spread batter evenly in pan.
• Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
• Turn out onto a linen towel dusted with confectioners sugar.
• Peel off paper and roll up with the towel.
• Cool for 30 minutes.
• Unroll cake.
• Spread with ice cream to within 1 inch of edges.
• Roll up again. This time without the towel inside cake.
• Cover with plastic wrap and freeze until serving time.
• Chocolate sauce:
  • In the top of a double boiler over hot water, melt chocolate and butter.
  • Gradually add warm milk and sugar.
  • Stir constantly for 5 minutes or until completely dissolved.
  • Spoon over slices of cake.

Tags: ice, cream, roll, recipe, cake, recipes, cooking

 Recipe ingredients:

• 8, 1 ounce, squares semisweet chocolate
• 1/2 cup unsalted butter
• 3 whole eggs
• 3 egg yolks
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 3/4 cup flour

 Recipe method:

• Preheat oven to 425 degrees F.
• Heavily butter and then flour 8, 1 cup, ramekins or coffee cups.
• Set cups on a cookie sheet.
• Chop chocolate into small even pieces.
• Melt with the butter in a double boiler over barely simmering water, or microwave, uncovered, on medium, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains.
• Remove from heat and stir until melted, smoother and cooled.
• Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes.
• The mixture will become thick like cream and become beige colored.
• Fold in the cooled chocolate and vanilla extract.
• Sift the flour over chocolate and fold in.
• Pour batter into prepared cups. Bake 8 minutes.
• Pull out of oven and tuck a piece of frozen lava deep into the center of the half baked batter in each cup.
• Return to oven and bake for 6 to 7 minutes more.
• Cakes will rise straight over the rims of the cups and may crack slightly.
• Cool in cups on a wire rack for 10 minutes.

Tags: individual, volcano, cakes, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 small box instant pudding, desired flavor
• 1 1/2 cups cold milk
• 1 teaspoon vanilla extract

 Recipe method:

• Whip in a chilled bowl until stiff.

Tags: instant, pudding, icing, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1/2 cup margarine or butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 2 cups all−purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 1/2 cups applesauce
• 1 cup raisins
• 1/2 cup chopped walnuts or pecans
• Cream cheese frosting:
  • 6 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 1/2 to 4 3/4 cups sifted confectioners sugar

 Recipe method:

• In a large mixing bowl, beat butter or margarine for 30 seconds.
• Add both sugars and egg. Beat until combined.
• Stir together flour, baking powder, baking soda and spices.
• Add flour mixture alternately with applesauce to butter mixture.
• Stir in raisins and nuts.
• Pour batter into a greased 13 x 9 inch baking pan and spread evenly.
• Bake at 350 degrees F for 30 to 35 minutes, or until a wooden pick inserted near the center comes out clean.
• Cool in pan on wire rack.
• Cream cheese frosting:
  • Beat together cream cheese, softened butter or margarine and vanilla extract until light and fluffy.
  • Gradually beat in 2 cups of the confectioners sugar.
  • Beat in remaining 2 1/2 to 2 3/4 cups confectioners sugar to make a spreadable frosting.
  • Spread on cake.
• For a decorative finish, set a doily lightly on frosted cake and sprinkle lightly with a mixture of cinnamon and nutmeg.
• Carefully remove the doily.

Tags: Iowa, applesauce, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups butter or margarine, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 1/2 tablespoons instant coffee granules
• 1/4 cup boiling water
• 1/2 cup Irish cream liqueur
• 4 cups all−purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 to 3 tablespoons sliced almonds, toasted
• Irish cream glaze:
  • 1 teaspoon instant coffee granules
  • 2 tablespoons boiling water
  • 1 1/2 tablespoons irish cream liqueur
  • 2/3 cup sifted confectioners sugar

 Recipe method:

• Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy.
• Gradually add sugar, beating at medium speed 5 to 7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water. Stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour mixture.
• Mix at low speed just until blended after each addition. Stir in flavorings.
• Pour batter into a greased and floured 13 cup Bundt pan.
• Bake at 300 degrees F for 1 hour and 40 minutes or until a wooden pick inserted in center of cakes comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan, and let cool 30 minutes on wire rack.
• Brush with irish cream glaze and sprinkle with toasted almonds. Let cool completely.
• Irish cream glaze: Dissolve coffee granules in water. Add liqueur and confectioners sugar, stirring until blended.

Tags: irish, cream, coffee, pound, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 cup quick cooking oatmeal
• 1 1/2 cups boiling water
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 tablespoons irish whiskey
• 2 large eggs
• 1 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Nut topping:
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon Irish whiskey
  • 1 cup chopped nuts
  • 1/2 cup grated unsweetened coconut

 Recipe method:

• Lightly grease and flour a 9 inch round or square cake pan. Set aside.
• Place oatmeal in a heatproof mixing bowl.
• Pour boiling water over oatmeal. Allow to stand for 20 minutes.
• Cream butter and sugars until light and fluffy. Beat in whiskey and eggs.
• When well combined, stir in oatmeal mixture.
• Combine flour, cinnamon and baking soda.
• When well combined, stir into oatmeal mixture. Beat until well mixed.
• Pour oatmeal batter into prepared pan.
• Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.
• Preheat broiler. Spread nut topping over top of the warm cake.
• Place under preheated broiler. Broil for 5 minutes or until topping is bubbling and toasted.
• Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.
• Nut topping: Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.

Tags: irish, oatmeal, whiskey, recipe, cake, recipes, cooking

 Recipe ingredients:

• 5 extra large eggs, separated
• 2 cups granulated sugar, divided
• 1/2 cup butter
• 1/2 cup margarine
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups flour
• 1 cup finely chopped pecans
• 1, 3 1/2 ounces, can flaked coconut
• Italian cream frosting:
  • 3/4 cup butter
  • 12 ounces cream cheese
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2, 1 pound, boxes confectioners sugar

 Recipe method:

• Have all ingredients at room temperature.
• Beat egg whites until they form soft peaks.
• Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside.
• Cream butter, margarine, remaining sugar, salt and vanilla extract, adding egg yolks one at a time until consistency of whipped cream.
• Stir baking soda into buttermilk.
• Add this mixture alternately with flour to butter mixture, beginning and ending with the flour.
• Fold in egg white mixture, then pecans and coconut.
• Pour batter into 3, 9 inch, cake pans, the bottoms of which have been greased and floured.
• Bake at 325 degrees F for approximately 40 minutes.
• Cool and remove from pans.
• Frost cakes and sides of cooled cake with italian cream frosting.
• Cake should be refrigerated if not eaten the day it is made.
• Italian cream frosting: Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.

Tags: italian, cream, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup blackberry jam
• 1 tablespoon allspice
• 1 cup black walnut pieces, or other nuts
• 1 cup raisins
• 1 1/2 cups flake coconut

 Recipe method:

• Preheat oven to 325 degrees F.
• In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy.
• Mix flour and soda. Add to butter mixture. Mix well.
• Add buttermilk, jam and allspice. Mix well.
• Stir in black walnuts, raisins and coconut.
• Pour into lightly greased and floured 10 inch tube pan.
• Bake 1 hour at 325 degrees F.
• Cool 15 minutes in pan.
• Loosen cake and invert onto cooling rack.

 Recipe ingredients:

• 4 eggs, separated
• 1 1/2 cups granulated sugar, divided
• 1 cup carrots, grated
• 1 cup walnuts, finely chopped
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 1/2 teaspoons hot water
• 1/2 teaspoon baking soda
• Filling:
  • 8 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1/2 cup strawberry, apricot or raspberry jam
• Frosting:
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 inch baking pan and line with greased wax paper.
• Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens.
• Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla extract, salt and oil.
• Mix together hot water and soda and stir into flour mixture.
• Beat egg whites until foamy.
• Gradually add remaining sugar.
• Beat until stiff and glossy.
• Fold egg white mixture into flour mixture.
• Turn mixture into prepared pan and bake for 45 minutes or until done.
• Cool and slice in half horizontally, to form two layers.
• Filling:
  • Soften cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this.
  • Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam.
  • Place the top layer of the cake carefully on top of the jam.
• Frosting:
  • Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks.
  • Frost the entire cake with whipped cream.

Tags: jam, filled, carrot, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 cup butter or margarine, softened
• 2 cups granulated sugar
• 4 eggs
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup raisins
• Lemon coconut frosting:
  • 2 tablespoons cornstarch
  • 1 1/2 cups water, divided
  • 2 cups granulated sugar
  • 1 tablespoon grated lemon rind
  • 3 1/2 tablespoons lemon juice
  • 1 medium coconut, grated, 3 1/2 cups
• Pecan halves, for garnish

 Recipe method:

• Cream butter.
• Gradually add sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating well after each addition.
• Combine flour and baking powder.
• Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla extract.
• Pour 1/3 of batter into a greased and floured 9 inch round cake pan.
• Stir cinnamon and next 3 ingredients into remaining batter.
• Pour into 2 greased and floured 9 inch round cake pans.
• Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes.
• Remove from pans, and cool completely on wire racks.
• Spread frosting between layers and on top and sides of cake, stacking white layer between spiced layers.
• Garnish, if desired.
• Lemon coconut frosting:
  • Dissolve cornstarch in 1/2 cup water. Set aside.
  • Bring remaining 1 cup water to a boil in a medium saucepan.
  • Stir in sugar, lemon rind and lemon juice.
  • Return to a boil, and cook to soft ball stage, 236 degrees F, stirring often.
  • Gradually stir in cornstarch mixture.
  • Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  • Remove from heat.
  • Stir in coconut. Cool.
  • Stir frosting just before spreading on cake.

Tags: japanese, fruit, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar, divided
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 small box Jell-O, flavor desired
• 3/4 cup milk
• 2/3 cup vegetable oil
• 2 tablespoons lemon extract
• 4 eggs, separated

 Recipe method:

• In a mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and gelatin together.
• In another bowl, combine milk, vegetable oil and lemon extract.
• Beat the liquids into the dry ingredients until batter is smooth.
• Beat egg yolks in one at a time into the batter.
• Whip egg whites until stiff, but not dry, with 1/4 cup of sugar.
• Fold the egg whites lightly but throughly into the batter.
• Grease a Bundt pan with vegetable shortening and dust with flour.
• Spoon batter into pan and bake at 325 degrees F for 35 to 45 minutes until cake springs back to the touch.
• Turn out immediately onto a wire rack.
• Glaze with your favorite glaze.

Tags: Jell-O, recipe, cake, recipes, cooking

 Recipe ingredients:

• 2 egg whites
• 1 1/2 cups granulated sugar
• 1 large box gelatin, desired flavor
• 2 teaspoons light corn syrup
• 1/2 cup water

 Recipe method:

• Beat at high speed for 8 minutes in the top of a double boiler while it cooks.

Tags: Jell-O, frosting, recipe, cake, recipes, cooking

 Recipe ingredients:

• 2 cups all-purpose flour
• 3/4 cup miniature jelly beans, cut in half, no licorice
• 1 cup granulated sugar
• 1 cup soft butter or margarine
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3 eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Confectioners sugar

 Recipe method:

• Preheat oven to 325 degrees F.
• Generously grease and flour 12 cup fluted tube pan or angel cake pan.
• Lightly spoon flour into measuring cup. Level off.
• In a small bowl, toss jelly beans with 2 tablespoons of the flour. Set aside.
• In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended.
• Add eggs one at a time, beating well after each addition.
• Add remaining flour, baking powder and salt. Blend well.
• Spoon 1 cup of batter evenly over bottom of prepared pan.
• Stir jelly beans into remaining batter. Spoon into baking pan.
• Bake for 50 to 60 minutes, or until wooden pick inserted in center of cake comes out clean.
• Cool upright in pan 10 minutes.
• Invert onto serving place. Cool completely.
• Sprinkle with confectioners sugar.

Tags: jelly, bean, confetti, recipe, cake, recipes, cooking

 Recipe ingredients:

• 3 eggs
• 1 cup granulated sugar
• 3 tablespoons cold water
• 1 cup flour
• 1 teaspoon baking powder
• 1/3 teaspoon salt
• Lemon sauce:
  • Grated rind and juice of 1 lemon
  • 1 cup granulated sugar
  • 3 tablespoons flour
  • 2 tablespoons butter
  • Salt
  • 1 egg
  • 1 cup hot water

 Recipe method:

• Beat eggs and sugar until thick.
• Add water, then flour, baking powder and salt, sifted together.
• Line cookie sheet with wax paper and rub with oil, then flour.
• Pour in batter.
• Bake at 425 degrees F for 12 to 15 minutes.
• Turn onto cloth on which you have sifted confectioners sugar.
• Trim edges and spread with jelly or lemon sauce and roll in cloth.
• Lemon sauce: Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.

Tags: jelly, roll, recipe, cake, recipes, cooking

 Recipe ingredients:

• Dough:
  • 5 1/2 ounces butter or margarine
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 1/2 cups all-purpose white flour
• Coconut creme:
  • 7/8 cup granulated sugar
  • Pinch salt
  • 1/4 cup maizena flour, cornstarch
  • 3/8 cup all-purpose wheat flour
  • 2 1/2 cups milk
  • 4 egg yolks
  • 2 ounces butter or margarine
  • 2 cups coconut flakes
  • 2 teaspoons vanilline sugar
  • 1 to 2 tablespoons arrack, rum, or brandy

 Recipe method:

• Quickly mix the ingredients for the dough and leave in a cool place for a while.
• Butter the bottom of a dish, diameter approximately 9 inch and preferably with removable edges.
• Do not butter the walls, because the dough will slide down while baking if you do.
• Put the dough in the dish, covering the walls to about 1 1/4 inch.
• Bake in the lower part of the oven at 350 degrees F for about 20 minutes.
• Mix sugar, salt, maizena flour, flour and milk in a saucepan.
• Heat while stirring and let thicken.
• Gently simmer while stirring continuously for about 2 minutes.
• Add egg yolks, fat, and coconut flakes.
• Stir vigorously and simmer for 1 minute while stirring all the time.
• Let cool, stir occasionally, and flavor with vanilline sugar and liquor.
• Fill the dough crust with the cold creme and decorate with raspberries.

Tags: juicy, coconut, raspberry, recipe, cake, recipes, cooking

 Recipe ingredients:

• 2, 3 ounces, packages Junior mints
• 24 ounces cream cheese, at room temperature
• 2/3 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 graham cracker or chocolate crumb crust

 Recipe method:

• Put mints in freezer and freeze.
• Preheat oven to 350 degrees F.
• Mix cream cheese and sugar until smooth.
• Add eggs, one at a time, beating after each addition.
• Mix in vanilla extract.
• Chop frozen Junior Mints and sprinkle on cheesecake.
• Bake for 40 to 45 minutes or until set.
• Cool and chill overnight.

Tags: Junior, mint, cheesecake, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 box Keebler cinnamon crisp
• 1, 15 ounces, package seedless raisins
• 1 cup chopped pecans
• 1 cup chopped dates
• 1, 7 1/2 ounces, jar Marshmallow Creme
• 1/2 cup milk
• 2 tablespoons dark corn syrup
• 1 tablespoon water

 Recipe method:

• Roll Keebler cinnamon crisp to fine crumbs.
• Blend crumbs with raisins, nuts and dates.
• In large mixing bowl, blend Marshmallow Creme and milk on medium speed of electric mixer until smooth.
• Gradually add dry ingredients to marshmallow mixture.
• Mixing until all crumbs are moistened.
• Press firmly into a wax paper lined 8 1/2 x 2 1/2 inch loaf pan.
• Refrigerate at least 2 days before serving.
• Garnish with fruit and nuts as desired.

Tags: Keebler, no bake, fruitcake, recipe, cake, recipes, cooking

 Recipe ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk or sour milk
• 1 cup butter, room temperature
• 2 teaspoons vanilla extract
• 4 large eggs
• Sauce:
  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

 Recipe method:

• Preheat oven to 325 degrees F.
• Grease and flour a 12 cup Bundt pan or 10 inch tube pan.
• In a large bowl, combine all cake ingredients.
• Beat on low speed until moistened.
• Beat for about 3 minutes at medium speed.
• Pour batter into prepared pan.
• Bake at 325 degrees F for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
• In a small saucepan over low heat, combine sauce ingredients.
• Cook just until butter melts, stirring occasionally. Do not bring to a boil.
• Pierce the cake all over with a fork then pour the hot sauce over the warm cake.
• Let stand 5 minutes, or until sauce is absorbed.

Tags: Kentucky, butter, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1/2 cup shortening
• 1/2 cup margarine
• 2 cups granulated sugar
• 5 egg yolks
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup coconut
• 2/3 cup chopped nuts, pecans
• 5 egg whites, beaten
• Kentucky cream cake frosting:
  • 8 ounces cream cheese
  • 4 tablespoons margarine
  • 1, 1 pound, box powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped nuts, pecans

 Recipe method:

• Cream shortening, margarine and sugar.
• Add egg yolks, one at a time, beating after each addition.
• Add flour and baking soda, alternately with buttermilk.
• Add vanilla, coconut and nuts.
• Beat egg whites until stiff and fold into batter.
• Bake in 2 or 3, 8 x 8 x 2 inch, layers in preheated 350 degrees F oven for 35 to 40 minutes.
• Kentucky cream cake frosting: Cream the cream cheese, margarine, sugar and vanilla extract. Frost cake with this and sprinkle with chopped nuts.

Tags: Kentucky, cream, recipe, cake, recipes, cooking

Recipe ingredients:

• 1 cup margarine, soft
• 2 cups granulated sugar
• 5 eggs
• 1 cup seedless blackberry jam
• 3 cups sifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1 cup buttermilk
• 1 cup chopped nuts
• 1 cup chopped dates
• Frosting:
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons butter
  • Dash of salt
  • 1/3 cup cream
  • 1 teaspoon vanilla extract

Recipe method:

• Cream margarine and sugar until light.
• Add eggs, one at a time, beating well after each addition.
• Add jam and beat well.
• Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk, beating until smooth.
• Stir in nuts and dates.
• Pour into 4, 9 inch, layer pans, lined on the bottom with paper.
• Bake at 325 degrees F about 35 minutes.
• Cool and spread frosting between layers and on top of cake.
• Frosting:
  • In large saucepan mix all ingredients.
  • Bring to a boil. Cover and cook 3 minutes.
  • Uncover and cook to 236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in cold water.
  • Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.

Tags: Kentucky, jam, recipe, cake, recipes, cooking ]]> http://cookingsecrets.org/cake/kentucky-jam.html/feed 0 http://cookingsecrets.org/cake/key-lime-pudding.html http://cookingsecrets.org/cake/key-lime-pudding.html#comments Fri, 04 Apr 2008 08:35:49 +0000 admin cakecookingkeylimepuddingreciperecipes http://cookingsecrets.org/cake/key-lime-pudding.html

 Recipe ingredients:

• 1/2 cup granulated sugar
• 3 cups flour
• 3 tablespoons melted butter
• 2 eggs, at room temperature, separated
• 3 tablespoons Key lime juice
• 1 teaspoon grated Key lime rind
• 1 cup milk, at room temperature

 Recipe method:

• Preheat oven to 325 degrees F.
• Grease a 1 quart baking pan or 6 custard cups.
• Combine sugar, flour and melted butter in a mixing bowl.
• Add the unbeaten egg yolks, lime juice, lime rind and milk.
• Beat egg whites until stiff. Fold into yolk mixture.
• Pour into pan or custard cups.
• Place in pan of hot water.
• Bake 1 hour, 35 minutes for custard cups, until pudding leaves sides of pan.

Tags: key, lime, pudding, recipe, cake, recipes, cooking

 Recipe ingredients:

• Cupcakes:
  • 4, 1 ounce, squares semisweet chocolate
  • 1 teaspoon vanilla extract
  • 1/2 pound butter
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
• Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg, beaten
  • Dash of salt
  • 3/4 cup semisweet chocolate chips

 Recipe method:

• Preheat the oven to 350 degrees F.
• Line standard muffin tins with paper cupcake liners.
• In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.
• In a large bowl, beat the eggs until thick and add the sugar.
• Beat in the flour.
• Fold in the butter-chocolate mixture.
• Spoon into the prepared tins, filling the cups 2/3 full.
• Filling: Mix the cream cheese, sugar, egg and salt until just blended.
• Stir in the chocolate chips.
• Drop a rounded teaspoon of filling onto the top of each cupcake.
• Bake for 30 minutes.

Tags: killer, cupcakes, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1, 18.25 ounces, box spice or German chocolate cake mix
• 1, 18.25 ounces, white cake mix
• 1 package white, vanilla, sandwich cookies
• 1 large box vanilla instant pudding mix
• Green food coloring
• 12 small Tootsie Rolls
• 1 new kitty litter box
• 1 new kitty litter box liner
• 1 new pooper scooper

 Recipe method:

• Prepare cake mixes and bake according to directions and bake in any size pans.
• Prepare pudding mix according to package directions and chill until ready to assemble.
• Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often.
• Set aside all but about 1/4 cup.
• To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in jar.
• When cakes are cooled to room temperature, crumble into a large bowl.
• Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding.
• Mix it with the cake and feel it. You don’t want it soggy, just moist. Gently combine.
• Line a new, clean kitty litter box. Put mixture into litter box.
• Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable.
• Shape ends so they are no longer blunt, curving slightly.
• Repeat with 3 more Tootsie Rolls and bury in mixture.
• Sprinkle the other half of cookie crumbs over top.
• Scatter green cookie crumbs lightly over the top. This is supposed to look like the chlorophyll in kitty litter.
• Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted.
• Scrape them on top of the cake and sprinkle with cookie crumbs.
• Or, only spread 5 of the remaining Tootsie Rolls over the top.
• Take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs.
• Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
• Serve with a new pooper scooper.

Tags: kitty, litter, recipe, cake, recipes, cooking

 Recipe ingredients:

• Chocolate cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 cup butter or margarine
  • 1/3 cup vegetable oil
  • 2, 1 ounce, squares unsweetened chocolate
  • 3/4 cup water
  • 1 1/2 cups granulated sugar
  • 2 small eggs
  • 1/3 cup sour milk
  • 1/2 teaspoon vanilla extract
• Syrup:
  • 2 tablespoons Grand Marnier, orange liqueur, or rum
  • 1/3 cup water
  • 1/3 cup granulated sugar
• Mousse filling:
  • 5 kiwifruit, peeled and sliced
  • 1 1/2 cups whipping cream
  • 3 egg whites
  • 1/3 cup granulated sugar
  • 1/2 ounce unflavored gelatin, dissolved in 3 tablespoon water
  • 2 to 3 drops green food coloring
• Chocolate leaves:
  • 2 ounces semi-sweet chocolate, melted and warm
  • 6 to 8 camellia leaves or any other nonpoisonous leaf

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease and paper line a 9 inch springform pan.
• Sift flour with baking soda into large bowl.
• Combine butter, oil and chocolate in small pan.
• Stir over low heat to melt.
• Add water. Cool 15 minutes.
• To flour mixture, add sugar, eggs, sour milk and vanilla.
• Mix with wooden spoon.
• Stir in cooled chocolate mixture.
• Pour into prepared pan.
• Bake for 30 to 35 minutes.
• Remove from oven.
• Stick holes in hot cake and drizzle syrup over top.
• Set aside to cool.
• Syrup: Combine water and sugar in small saucepan. Bring to a rolling boil. When cool, add liqueur. Pour over hot cake.
• Mousse filling:
  • Briefly puree kiwi and pour into a bowl.
  • Whip cream until soft peaks form.
  • Beat egg whites, gradually adding sugar until soft peaks form.
  • Stir gelatin into puree.
  • Fold egg whites and half the whipped cream into kiwi mixture.
  • Color with food coloring.
• Pour mousse filling mixture on top of cooled cake still in springform pan.
• Top and decorate with remaining whipped cream.
• Cover and freeze 4 hours before serving.
• To serve, unmold by removing sides of pan.
• Decorate with chocolate leaves or shaved chocolate.
• Top with strawberry.
• Chocolate leaves:
  • With small brush, paint a thin layer on vein side of leaf.
  • Chill until set.
  • Repeat with 3 more layers.
  • Refrigerate.
  • When ready to use, peel chocolate off leaves with chilled hands.

Tags: kiwi, mousse, recipe, cake, recipes, cooking

 Recipe ingredients:

• 3 kiwi fruit
• 1 pound plain low-fat yogurt
• 1/2 cup fresh strawberries
• 1 grated orange peel
• 1 grated lemon peel
• Juice of 1 lemon
• 2 eggs
• 1/2 cup granulated sugar
• 1 tablespoon unflavored gelatine powder
• 1/4 cup water
• 1/4 cup Grand Marnier
• 1 1/2 cups fresh whipped cream
• 1 sponge cake
• Garnish:
  • 1 tablespoon unflavored gelatine powder dissolved in 1 cup water
  • 1 1/2 cups fresh whipped cream
  • 8 fresh halved strawberries
  • 1 cup toasted, sliced almonds

 Recipe method:

• Cover the bottom of a 10 inch round springform pan with wax paper.
• Decorate the bottom of the mold with kiwi slices, unpeeled, 1/4 inch thick, and strawberry halves.
• In a large bowl, mix yogurt, strawberries, grated orange and lemon peels, and lemon juice until very creamy.
• In a separate bowl, beat together the eggs and the granulated sugar until very foamy.
• In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier.
• Combine the ingredients in the first and second bowls, and add the whipped cream.
• Fold the third bowl of ingredients gently into the mixture.
• Immediately fill the mold to half an inch from the top.
• Cover the mixture with a layer 1/2 inch thick of sponge cake.
• Refrigerate overnight.
• Unmold the cake. The kiwi should be on top.
• Use a light pastry brush to glaze top of cake with gelatine mixture.
• Decorate the top of the cake with a rosette of whipped cream on each slice of kiwi fruit and top with a half strawberry.
• Lay toasted, sliced almonds around the base of the cake.
• Cut cake into 16 slices.
• Serve very cold.

Tags: kiwi, yogurt, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1/4 cup shortening
• 1/2 cup butter
• 2 egg whites
• 1 package unsweetened Kool-Aid, flavor desired
• 6 drops food coloring, if desired, to match Kool-Aid
• 2 tablespoons water
• 1 box confectioners sugar

 Recipe method:

• Cream shortening and butter 1 minute.
• Add egg whites. Whip until smooth.
• Combine Kool-Aid and confectioners sugar.
• Put in mixer. Add water and food coloring.
• Cream until light and fluffy.

Tags: Kool-Aid, frosting, recipe, cake, recipes, cooking

 Recipe ingredients:

• 2 3/4 cups sifted cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 4 egg whites
• 1 cup milk
• 1 teaspoon almond extract
• Syrup:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon almond extract
• Filling:
  • White mountain frosting
  • 2 cups pecans or walnuts, coarsely chopped
  • 1 cup figs, coarsely chopped
  • 1/2 cup raisins
  • Brandy and sherry, optional

 Recipe method:

• Sift together flour, baking powder and salt several times. Set aside.
• Cream butter until very soft, then work in 1 cup of the sugar, a little at a time, until mixture is light and fluffy.
• Add flour and milk alternately, starting with one fourth of the flour.
• Stir only until mixed, then stir in one third of the milk.
• Follow this procedure, ending with flour.
• Beat egg whites until they stand in peaks, then beat in remaining sugar, a little at a time, making sure you incorporate all the sugar into the meringue.
• Fold meringue into batter, gently but thoroughly, until all white patches have disappeared.
• Mix in almond extract.
• Grease and flour three, 9 inch, cake pans.
• Pour batter into pans, dividing it equally.
• Bake in a preheated 350 degrees F oven for 25 to 30 minutes or until cake pulls away from side of pan or a wooden pick inserted in center comes out dry.
• Cool for 5 minutes, then turn out on cake racks.
• While cake bakes, make a thick syrup with sugar and water.
• Bring slowly to a boil, then boil for 6 or 7 minutes.
• Flavor with almond extract.
• Spoon this syrup over the cake while it is still hot.
• Then cool the cake.
• Prepare white mountain frosting and divide in half.
• Chop nuts, figs and raisins. They may be soaked overnight in brandy or sherry. Add to half of the frosting.
• To finish the cake, place bottom layer on a very large, flat cake plate.
• Spread with half the nut-fruit filling.
• Cover with second layer and the remainder of the filling.
• Place third layer on top.
• Frost sides and top with remainder of white mountain frosting.

Tags: lady, Baltimore, recipe, cake, recipes, cooking

 Recipe ingredients:

• 1 cup butter or margarine, softened
• 2 cups granulated sugar
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 8 egg whites, stiffly beaten
• Pecan halves, optional
• Filling:
  • 8 egg yolks
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter or margarine
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 cup flaked coconut
  • 1/4 to 1/2 cup Bourbon
  • 1/2 cup sliced maraschino cherries
• Frosting:
  • 3/4 cup granulated sugar
  • 2 tablespoons plus 2 teaspoons water
  • 1 egg white
  • 1/2 tablespoon light corn syrup
  • Dash of salt
  • 1/2 teaspoon vanilla extract

 Recipe method:

• Cream butter. Gradually add sugar, beat in well.
• Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
• Stir in vanilla. Fold in egg whites.
• Pour batter into 3 greased and floured 9 inch round cake pans.
• Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes. Remove from pans and cool completely.
• Spread filling between layers and on top of cake.
• Spread sides with the frosting.
• Garnish with pecan halves, if desired.
• Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely.
• Icing: Combine the first 5 ingredients in top of a double boiler. Beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water. Beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla extract. Beat an additional 1 minute or until the mixture is thick enough to spread.

Tags: lane, recipe, cake, recipes, cooking