Friday, April 30, 2010

3-Tier Wedding Cheese Cake Recipe

10 (8 ounce) packages cream cheese 
5 cups sugar 
1/3 cup cornstarch 
15 large eggs (3 cups) 
3/4 cup lemon juice, freshly squeezed 
2 1/2 T vanilla 
1 1/4 t salt 
15 cups (3 qts. plus 3 cups) sour cream 

Cheesecake is becoming a very popular choice. This luscious recipe is from The Cake Bible by Rose Beranbaum 
Use 12 in., 10in, and 6 in. cake pans, each 3 in. deep, plus 3 large pans to serve as water baths. (The sides of the water bath pans must be 3 in. or under or baking will be slowed.) Grease the baking pans and line the bottoms with parchment or waxed paper. 
To Mix Batter Arrange oven racks as close to the center of the oven as possible with at least 4 in. between them. Preheat oven to 350°F. 
In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs, 1 at a time, scraping down sides of the bowl until smooth. Add the lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended. 
Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least 1 in. hot water. Bake in preheated over for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for 1 hour. Remove to racks and cool to room temperature (1 hour for the smaller layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight. 
Recipe requires a 5-quart mixer large enough to handle the batter in 2 batches. It can also be prepared in several batches in a food processor. 

Note: Use glass measuring cups. 

To Unmold: Have ready, matching size cake circles. Attach to Floating Tier Stand Plates with icing. 
Run a thin-blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake does not release, return to the hot burner for a few more seconds. 
Refrigerate until ready to frost with White Cream Cheese Icing (recipe follows). 
Store: Three days refrigerated before frosting or decorating: 24 hour refrigerated after decorating. Texture is changed by freezing. 
Serve: Lightly chilled. *Used with permission of William Morrow & Co. 
White Cream Cheese Icing 
Ideal for frosting tiers and piping simple decorations. 

24 ounces White Candy Melts 
4 (8 ounce) packages cream cheese, softened 
2 cups unsalted butter, softened 
1/4 cup lemon juice, freshly squeezed 

Melt Candy Melts according to package directions. Allow the coating to cool slightly, stirring occasionally (don't let it set up). 
In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice. 
Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle. 
Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture. 
Use ice to chill your hands during piping to maintain firm texture. 
Decorating Tip 21 
Floating Tier Cake Stand 
Cake Circles 
pastry brush 
7 pints of medium size strawberries (extras may be served alongside) cleaned and dry 
a jar of strawberry glaze 
Ice cakes smooth with White Chocolate Buttercream Icing. 
Coat cake tops with a thin layer of strawberry glaze. 
Cover tops with half and whole (in center) strawberries. 
Brush with strawberry glaze. 
Edge tops with tip 21 "fleur-v-lis" (no center shell). Edge bases with tip 21 comma-motion shells. 
YIELD: Serves 150. Note: Portions are smaller than regular wedding cake servings. Top tier is served, not saved. 

Easy Blueberry Cheesecake Recipe (using sponge cake)

1 (9-inch) sponge cake (store-bought or homemade recipe) 
1 (8 ounce) package reduced-fat cream cheese, room temperature 
1 cup reduced-fat sour cream 
1 tablespoon rum (or 1 teaspoon rum flavoring)* 
1/2 teaspoon vanilla extract 
1 cup brown sugar 
2 cups fresh blueberries, divided use 

Cooking Directions
Cut sponge cake in half horizontally to create two thin layers; set aside. For the filling, combine cream cheese, sour cream, rum, vanilla and sugar; beat until smooth. Fold in 1 1/2 cups of the blueberries. Place one layer of sponge cake on a plate; spread with half of the filling. Top with second layer of cake and spread with remaining filling. Garnish top with remaining 1/2 cup of blueberries. Refrigerate until well-chilled. Cut into 6 to 8 pieces and serve cold. 

Note: If rum or rum flavoring is not available, omit it and increase the amount of vanilla extract to 1 1/2 teaspoons. 

Elvis Gooey Butter Cake Recipe

This delicious Cake Recipe is an inspiration from the episode of "An Elvis Twist".

1 (18 1/4-ounce) package yellow cake mix 
1 egg 
8 tablespoons (1 stick) butter, melted 
Mint leaves, for garnish 
Whipped cream, for garnish 

1 (8-ounce) package cream cheese, softened 
3 eggs 
1 teaspoon vanilla 
1/2 cup peanut butter 
1 whole banana 
8 tablespoons (1 stick) butter 
1 (16-ounce) box powdered sugar 

Cooking Directions

Preheat the oven to 350 degrees F. Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling. Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream 

Extreme Chocolate Cheesecake Recipe

2 1/2 cups chocolate cookie crumbs
2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)
6 to 8 tablespoons butter, melted

White Chocolate Layer:
20 ounce cream cheese, room temperature
1 cup chocolate sugar
3 eggs, room temperature
8 ounces milk chocolate chips, melted
1 tablespoon vanilla
1/4 cup sweetened condensed milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch

Milk Chocolate Layer:
20 ounces cream cheese, room temperature
1 cup chocolate sugar
3 eggs
8 ounces white chocolate chips, melted
1 tablespoon vanilla
1/4 cup sweetened condensed milk
2 tablespoons flour
2 tablespoons cornstarch

Fudge Cake Layer:
1 store-bought fudge cake mix

Dark Chocolate Ganache Frosting:
2 cups heavy whipping cream
2 tablespoons butter
3 tablespoons powdered sugar
24 ounces dark chocolate chips

Cooking Directions
Preheat the oven to 350 degrees F.
Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:
Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:
In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand. 

Caramel Apple Cheesecake Recipe

8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
1 recipe Apple Mixture, recipe follows
1 recipe Apple Caramel Sauce, recipe follows

Cooking Directions
Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.

Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.

Apple Mixture:
2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy (recommended: Calvados)

Cooking Directions
Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.

Apple-Caramel Sauce:
1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
Pinch salt
3 tablespoons apple brandy (recommended: Calvados)
1/2 teaspoon pure vanilla extract

Cooking Directions
Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm. 

Strawberry Shortcake Recipe

1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract

Cooking Directions
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving. 

Thursday, March 11, 2010

Perfect Poppy Seed Cake Recipe

1 white cake mix
1/2 c. poppy seeds or 1 box
4 egg whites
1 sm. instant vanilla pudding
1/2 c. cooking oil

Cooking Directions
Combine poppy seeds with amount of water stated on box of cake mix. Let stand overnight. Combine mix, poppy seed and water, 4 egg whites and pudding mix; beat for 2 minutes. Add oil and beat for 2 more minutes. Mixture will be very light and fluffy. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 30 to 40 minutes. Frost cooled cake with Waldorf Frosting.

Armenian Poppy Seed Cake Recipe

1 (2 oz.) box poppy seeds
1 box white cake mix (or your own choice recipe)
1 box (3 1/2 oz.) vanilla or lemon pudding mix (not instant)

Cooking Directions
Soak poppy seeds 1 hour in 1 cup water or milk. Which you plan to use in the cake. Make cake as directed, using the poppy seed mixture for part of the liquid. Use layer pans. Make the pudding, using 1/4 cup less liquid to make it stiffer for the filling. Cool and spread between layers. Frost with white icing, use your own butter recipe, or for a lemon flavor, try 1 1/2 cups powdered sugar and 2 tablespoons lemon juice.

Poppy Seed Cake with Raspberry Puree Recipe

1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. sugar
2 lg. eggs
1/2 c. sour cream
1/3 c. poppy seeds
1/4 c. fresh squeezed orange juice
1 tbsp. grated orange rind
1 tsp. vanilla
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
Powdered sugar, sifted over the top of the cake

Cooking Directions
Preheat the oven to 350 degrees. Grease the removable inside of a tube cake pan and dust it with flour. Shake out excess flour.

Cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, beating well after each egg is added. Beat into the mixture the sour cream, the poppy seeds, the orange juice and orange rind and vanilla. Sift the flour and other dry ingredients together and add to the batter mix, incorporating well. Pour into the tube cake pan and bake for about 40 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove the inside tube section of the pan so that the cake can cool completely. At that time, transfer to a cake plate and sift powdered sugar over the top of the cake.

Raspberry Puree: Allow frozen raspberries to thaw, then pulse in a blender until liquified. You may wish to add 1 teaspoon of powdered sugar or 1 tablespoon of Grand Marnier liqueur. Force the puree through a fine sieve to remove the berry seeds.

Place 2 tablespoons of raspberry sauce on each dessert plate. Top with a slice of poppyseed cake and garnish with a sprig of mint.

Yield: 8 Servings.

Lemon Poppy Seed Bundt Cake Recipe

1 pkg. Duncan Hines De Lights Lemon cake mix
1 1/3 c. water
2 eggs
3 tbsp. poppy seed

1 c. confectioners' sugar
3-4 tsp. lemon juice

Cooking Directions
Preheat oven to 350 degrees. Grease 12 cup bundt pan. Empty cake mix into large bowl. Add water, eggs and poppy seeds. Mix, bake and cool following package directions. For glaze, combine sugar and lemon juice. Stir until blended and drizzle over cake.

Yield: 16 Servings.

Blueberry Poppy Seed Brunch Cake Recipe

2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. sour cream

Cooking Directions
Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. In large bowl, beat 2/3 cup sugar and butter, until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup. Level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is 1/4-inch thick.

2 c. fresh or frozen blueberries, thawed, drained on paper towels
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

Cooking Directions
In medium bowl, combine all filling ingredients. Spoon over batter.
Bake at 350°F for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

1/2 c. powdered sugar
1 to 2 tsp. milk

Cooking Directions
In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency. Blend until smooth. Drizzle over top of warm cake. Serve warm or cool.

Yield: 8 Servings.

Sunday, February 14, 2010

Valentine's Triple-Fudge Cake Recipe

A rich, delicious and home-made chocolate cake at your service on this Valentines Day.

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

Cooking Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.
Prep Time: 15 min
Total Time: 3 hours 5 min
Yield: 15 Servings

Special Thanks & Best Regards for Betty Crocker.

Valentine Kiss Cake Recipe

6 egg whites
1 1/4 cups granulated sugar
1 tablespoon rose water (see note)
About 1/2 cup fruit jam

Cooking Directions
Heat oven to 225 degrees F. Line a baking sheet with parchment paper. Beat the egg whites to a stiff froth, 2 minutes, then very slowly add the sugar and rose water, beating hard until soft peaks form with a glossy sheen, 3 to 5 minutes. Fill a piping bag fitted with a large star tip with the sugar mixture and carefully pipe 11/2-inch circles on the baking sheet, spacing them 1 inch apart. Bake until lightly browned, 35 minutes, then turn the oven off and let the cakes sit for 45 minutes. Remove the baking sheet from the oven and carefully remove the cakes from the parchment paper. Spread the flat side of 1 cake with about 1/2 teaspoon of the jam, then press the flat side of another cake against it, making a ball-shaped morsel. Repeat with the remaining cakes and jam.

Note: Rose water is easily available in all the markets.
Yield: Almost 46 cakes.

Valentines Day Chocolate Sweetheart Cake Recipe

1 package (1 pound 2.25 ounces) devil's food cake mix with pudding
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting
Cooking Directions
Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature. Try this chocolate cake recipe from Betty Crocker on this Valentines Day.

Prep Time: 15 min
Total Time: 2 hours
Yield: 12-16 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Gluten Free Sweetheart Cake Recipe

1 box Betty Crocker® Gluten Free devil's food cake mix (Water, butter and eggs called for on cake mix box)
1 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
3 rolls Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)
1 roll Betty Crocker® Fruit Roll-Ups® green chewy fruit snack (from 5-oz box Blastin' Berry Hot Colors )
Red colored sugar

Cooking Directions
Heat oven to 350°F. Grease bottom only of 8-inch heart-shaped foil pan with shortening or cooking spray. Make cake mix as directed on box, using water, butter and eggs. Pour into pan. Bake 44 to 49 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost cake with frosting.To make rose, unroll strawberry fruit snack; cut in half crosswise. Starting at one short end, roll up one half to form a rose. Repeat for desired number of roses. Arrange roses on frosted cake. Unroll fruit roll-up, cut small leaves from green portion. Place leaves next to roses. Sprinkle edge of cake with colored sugar. Share a lovely gluten free cake with your family on this Valentines Day.

Prep Time: 20 min
Total Time: 2 hours 15 min
Yield: 8 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Chocolate Heart Cake Recipe

Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan. This one is from my all time favorite Betty Crocker.

2 heart-shaped foil pans (9 inch)
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
Red cinnamon candies

Cooking Directions
Heat oven to 350°F. Grease bottom only of foil pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cakes. Decorate with candies.
Prep Time: 15 min
Total Time: 1 hour 50 min
Yields: 2 cakes; 8 servings each

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Flourless Chocolate Cake Recipe

1/2 cup Water
1-1/3 cups Sugar
8 ounces Unsweetened chocolate (fine chopped)
4 ounces Semisweet chocolate (fine chopped)
1 cup Unsalted butter (cut into small pieces)
5 to 6 Extra-large eggs
Whipped cream for topping

Cooking Directions
Preheat the oven to 175°C. Butter a large round cake pan and line it with a round of parchment paper of the same size. Mix water and 1 cup sugar in a heavy saucepan. Boil the mixture for about 4 minutes. Remove the pan from heat and immediately add the chocolate pieces. Keep on stirring them until they are melted and smooth. The mixture might stiffen but will loosen up after addition of butter. Stir the mixture after adding the butter until all of it is used. Take an electric mixture and put the remaining sugar and eggs into it. Beat the mixture at high speed for about 15 minutes. After 15 minutes, turn the mixer down to low. Add the chocolate mixture, stirring until it is fully incorporated. Remember not to over beat as air bubbles will form. Now spoon and graze the mixture into the prepared cake pan. Set the pan in a slightly larger baking pan and put boiling water around it. Do not allow the sides of the pans to touch. Put the cake in the oven and bake it for about 25 minutes. Place in a sharp knife into the center of the cake; if it comes out clean, the cake is done. In case it does not come out clean, bake for another 10 minutes. Remove the pan from the water bath and instantly unfold it onto a cookie sheet. Remove the parchment paper. Invert a serving plate over the cake and turn it right-side-up onto the serving plate.

Note: Do not bake the cake for more than 35 minutes.

Valentines Carrot Cake Recipe

3 cups Raw carrots (grated)
2 cups Sugar
2 teaspoons Cinnamon
1 1/2 teaspoon Soda
1 1/2 teaspoon Salt
1 teaspoon Baking Powder
1 (8 3/4 oz.) can Crushed pineapple
4 Beaten eggs
1 1/2 cup Salad oil
3 cups Cake flour
2 tablespoons Vanilla flavoring
1 1/2 cup Chopped nuts
2 tablespoons Frozen orange juice

Cream Cheese Icing:
4 cups Confectioners sugar
1 (8 oz) Cream cheese
1/4 cup Butter
1 tablespoon Orange juice or milk
2 tablespoons Vanilla
1/4 cup Walnuts
1/4 cup Currants (plump by soaking in 1/4 cup hot water for 5 minutes and drain)

Cooking Directions
Mix together the dry ingredients and drain pineapple and saving syrup. Add syrup to dry ingredients. Put in eggs, oil, vanilla and orange juice. Beat for about 3 minutes. Stir together pineapple, carrots and nuts. Bake for about 1 - 1 1/2 hours or till the toothpick remains dry after inserting in center of cake. Cool it for 10 minutes before unmolding.

Cream Cheese Icing:
Pound together sugar, cream cheese, butter, vanilla and milk or orange juice until it becomes smooth. Fold in walnuts and currants. Spread over cool Carrot Cake

Thursday, February 11, 2010

Chiffon Valentine's Cake Recipe

1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Chocolate Kisses (use for decorating the top)

1-1/2 cups whipping cream
1/4 cup confectioners’ sugar

15 small fresh strawberries, halved
Fresh mint (optional)

Cooking Directions
Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yield: 12 Servings.

Valentine's Cupcakes Recipe


Cupcake - Muffin Recipe:
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
2 cup water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla

8 ounce cream cheese; softened
1 egg (egg safety)
1/3 cup sugar

Cooking Directions
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter. Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired (everything is easily available in market).

Yield: 36 Cupcakes Serving

Valentine's Chocolate Cake Recipe

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (4 serving size) Jello chocolate flavor instant pudding & pie filling
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) Baker's chocolate flavor baking chips

Cooking Directions
Combine cake mix, pudding mix, milk, eggs and chips in a large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10 inch Bundt or tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed. Cool 15 minutes in pan. Remove from pan and finish cooling on rack. Sprinkle with confectioners' sugar, if desired.
Note: Do not overbake.

Bake-less Valentine's Cake Recipe

2 pkgs. red Jello
1 c. sugar
1/2 c. butter
2 eggs
3 tbsp. cream
1 can crushed pineapple
1/2 c. nuts, cut up
graham crackers (as per requirement)

Cooking Directions
Cream sugar and butter; add egg yolks and beat again. Fold in beaten egg white. Add pineapple, nuts and cream. Line the pan with graham cracker. Put in filling and cover with whole graham crackers. Dissolve Jello and allow to set slightly, pour over top. Serve with whipped cream.

Pink Valentine Angel Cake Recipe

1 angel food cake, not the giant size
Pinch of salt
2 1/2 c. boiling water
1/2 pt. whipping cream (Cool Whip is easier)
2 (10 oz.) pkg. of strawberries frozen (use those which are available in containers)
2 (3 oz.) pkg. strawberry Jello

Cooking Directions
Dissolve Jello in that hot water and add salt and packages of strawberries. (The frozen strawberries will add juice) stir until the strawberries are thawed. Chill until partially set. Fold in the whipped cream to this mix. Rub off the brown from the cake, we only want white one. Tear into 1 inch squares, don't cut just rip it up. If you have a Jello mold you can use it now, or any glass bowl is nice. Layer cake then strawberry mixture, lots of layers. Chill overnight. Top with whip cream and fresh strawberries.

Red Heart Valentine Cake Recipe

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. Blair red food coloring
1 tbsp. cocoa
2 c. sifted cake flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. Blair vanilla flavoring
1 tbsp. white vinegar
1 tsp. soda

Cooking Directions
Cream shortening and sugar, add eggs one at a time and beat. Mix food color and cocoa well. Combine buttermilk and vanilla. Add salt and flour alternately with buttermilk and vanilla to creamed mixture. Combine white vinegar and soda and add to above mixture while still foaming. Bake in heart shaped pan or 9 x 3 inch pan at 350 degrees for 35 minutes. When cooled, trim into heart shape and frost with white icing.

Be My Valentine Cake Recipe

1 tbsp. shortening
1 tbsp. flour
1/3 c. shortening
1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 1/2 tsp. vanilla
13 maraschino cherries
1 pkg. white frosting mix
Coconut flakes

Cooking Directions
Heat oven to 375 degrees. Grease 9 x 9 x 2 inch square pan with 1 tablespoon of shortening. Sprinkle 1 tablespoon of flour over the pan. Beat shortening, flour, half of the milk, sugar, baking powder, egg and vanilla in large bowl. Add the remaining milk and mix together. Then beat for 2 minutes. Scrape batter into the pan. Bake for 30 minutes. Remove and set aside to cool. Prepare frosting as shown on package. Remove cake from pan and cut into heart shape. Spread frosting over cake. Sprinkle with coconut flakes and decorate with cherries.

Rosie's Valentines Cake Recipe

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. buttermilk
1 1/2 tbsp. red coloring
1 tsp. vanilla
1 tsp. baking soda dissolved in 1 tsp. white vinegar
2 c. cake flour
Pinch of salt
3 tbsp. cocoa

Cooking Directions
Pour cream shortening, sugar, eggs, buttermilk, coloring and vanilla in a bowl. Add flour, salt and cocoa and mix well. Last add the baking soda and vinegar, folding in lightly. Pour into greased and floured heart pans and bake about 25 minutes at 350 degrees. Remove from pans and frost with Marshmallow Frosting. Garnish with cinnamon hearts.

Strawberry Valentine's Cake Recipe

1 pkg. white cake mix or Crisco white cake
3 tbsp. flour
1/2 c. water
1/2 c. cooking oil (Wesson)
1 box strawberry Jello
1/2 pkg. (10 oz.) thawed strawberries
4 eggs

1/2 stick butter
1 box powdered sugar
1/2 box strawberries

Cooking Directions
Mix well, pour into large sheet pan. Bake at 350 degrees for 35 to 40 minutes.

Mix butter, sugar & strawberries and spread on cooled cake.

Cherry Valentine Cake Recipe

2 c. flour
3/4 c. sugar
3/4 c. vegetable oil
1 (6 oz.) pkg. chocolate chips
2 eggs
1 (21 oz.) can cherry pie filling
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. cinnamon

Cooking Directions
Combine all ingredients and pour into 2 greased and floured cake pans. Bake at 350 degrees for almost 40 to 45 minutes.

Valentines Cupcakes Recipe

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa, sifted
1/2 tsp. salt
1 tbsp. baking soda
1 c. water
1/3 c. oil
1 tsp. vanilla
1 tbsp. vinegar
1 (8 oz.) pkg. cream cheese
1 egg
1/2 c. sugar

Cooking Directions
Mix all ingredients well. Pour batter into cupcake pans. Bake at 350 degrees for 30 minutes.

Icing: Mix cream cheese, 1 egg and 1/2 cup sugar. Mix well. Spread on cupcakes.

Valentine's Day Pink Cloud Cake Recipe

3 (3 oz.) pkg. Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries, partially thawed
1 angel food bar cake, broken into bite-size pieces

Cooking Directions
Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture; pour into mold. Chill until set.

Valentines Cherry Cheesecake Bars Recipe

1/3 c. butter
1/3 c. packed brown sugar
1 c. flour

8 oz. cream cheese, softened
1/4 c. sugar
1 tbsp. lemon juice
1/4 c. each red and green candied cherries, chopped
1 egg

Cooking Directions
Beat until fluffy; stir in cherries. In 1 quart bowl, cut butter in with brown sugar and flour. Beat until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs into 8 inch square pan. Bake at 350 degrees for 10-12 minutes. Spread filling over crust. Sprinkle remaining crumbs on top of filling. Continue baking 18-20 minutes or until filling is set and top lightly browned. Let cool and cut into small squares.

Red Velvet Super Moist Cake Recipe

1 box butter flavored cake mix
1 bottle red food color
3 eggs
1 stick butter (half melted in microwave)
1 cup whole milk or buttermilk
1/4 cup sugar
1 tsp. vanilla flavor

2 8 oz. blocks of cream cheese
2 sticks of butter (1/2 lb)
3/4 bag powdered sugar of 2 lb. bag (1 1/2 lbs.)

Cooking Directions
Preheat Oven 325°F. Grease and flour 3 8-inch cake pans. Combine all ingredients in mixing bowl and beat on medium speed for 4 minutes. Divide batter and spread evenly in the 3 pans. Bake approximately 20 to 30 minutes or until a toothpick inserted in center comes out clean. Turn each cake out onto a paper towel to cool.

For heavy duty mixer, put cream cheese and butter in bowl. Beat until smooth, add powdered sugar, a small amount at a time until about 3/4 of bag is used. You may optionally add chopped pecans chopped to the frosting, if desired.

Note: Always frost each layer face down with bottom facing up; this makes a smooth and perfectly shaped cake.

Easy Valentine Cake Recipe

1 box white cake mix
1 box white frosting mix
Red food coloring

Cooking Directions
Prepare cake mix according to package directions. Place batter in 1 square pan and 1 round pan of equal size. Bake according to package directions. Cool layers; remove from pans. Place square layer on large piece of foil-covered cardboard. Cut round layer in half; join to square layer diagonally, making large heart. Prepare frosting mix as directed on box; color bright red. Frost cake. Decorate with small valentine candies, if desired.

Yield: 15-18 Servings

Italian Love Cake Recipe

One of the best to be made on Valentine's Day or Easter.

1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream
1 pt. strawberry ice cream
1/2 pt. whipping cream or 2 c. Cool Whip
1 pkg. semi sweet chocolate morsels

Cooking Directions
With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts (for Valentines day), bunnies and chickens (for Easter). Garnish top and base of cake. Freeze until ready to serve.

Valentine's Day Ice Cream Crunch Cake Recipe

1 (12 oz.) pkg. chocolate chips
2/3 c. smooth peanut butter
6 c. crispy rice cereal
1 gal. ice cream (vanilla or chocolate)

Cooking Directions
Melt chocolate chips and peanut butter in large pan. Add cereal. Spread on cookie sheet and cool. Break up cereal mixture in small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in springform pan (10 inch). Decorate with remaining cereal mixture. Freeze it. Garnish with strawberries, whipped cream, chocolate curls if desired.

Yield: 12-16 Servings.

Valentine's Day Heart Cake Recipe

Solid shortening
All-purpose flour
1 (18 1/2 oz.) pkg. yellow cake mix
Eggs as called for on cake mix pkg.
1 (14 oz.) pkg. white frosting mix
butter as called for on frosting pkg.
Red food coloring
Red hots or Valentine's Day candies

Additional Requirements:
Paper towel
1 (8 inch) sq. cake pan
1 (9 inch) round cake pan
Lg. mixing bowl
Measuring spoons
Measuring cups
Electric mixer
Mixing spoon
Rubber scraper
Cooling racks
Lg. platter
Sm. mixing bowl
Table knife

Cooking Directions
Turn the oven to the temperature given on cake mix package. To grease the cake pans, dip a paper towel into solid shortening and spread on the insides of the cake pans. To flour, put about 1 tablespoon of flour in each pan and turn the pan in all directions to coat grease. Shake out the excess flour.
Prepare the cake mix as directed on the package, using the mixing bowl and electric mixer. Divide the batter evenly between the greased and floured 8 inch square cake pan and the 9 inch round cake pan. Set the timer on the stove and bake according to package directions. Cakes will be done when the top springs back when lightly touched. Using potholders, remove the cakes from the oven and place on cooling racks. Remove the cakes from the pans after they have cooled 10 minutes. While the cakes are cooling, make the frosting according to the package directions. Beat in 4 to 5 drops of red food coloring so the frosting is a pretty pink. (If you wish, save some of the white frosting before tinting and put it in a cake decorator to make other pretty designs on the cake.)

When the cakes are cooled, place the square cake toward the bottom of the large platter so that it looks like a diamond. Cut the round cake in half and place each half on the top of the diamond to make a heart shape. Frost the top and sides of the cake with pink frosting. Decorate the cake as you wish with red hots or Valentine's Day candies.

Yield: 12 to 15 Servings.

Wednesday, February 10, 2010

Valentine Heart Cake Recipe

Solid vegetable shortening
All purpose flour
1 (18.25 oz.) yellow cake mix
Eggs and vegetable oil for cake mix
1 (16 oz.) container ready to spread white frosting
Red food color
Valentine candies

Cooking Directions
Spread a thin layer of shortening on the inside of an 8 inch square cake pan and an 8 inch round cake pan. Sprinkle with a little flour and shake to coat all the shortening. Shake out any loose flour. prepare the cake mix according to the package directions. Pour half into each pan. Bake and cool according to the package directions. Place the square cake on a large platter or cake board. Cut the round cake in half. Place the cut edges against two sides of the square cake to make a heart. Stir a few drops of red food color into the frosting to make a pretty pink color. Frost the cake and decorate with Valentine candies.

Red Velvet Cake Recipe with butter cream frosting

2-1/2 cups cake flour
1 tsp. salt
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 eggs
3 tbsp. unsweetened Dutch-process cocoa powder
1 oz. red food coloring
1-1/2 tsp. pure vanilla
1 cup buttermilk
1 tsp. cider or white vinegar
1 tsp. baking soda

Note: Use liquid red food coloring, such as McCormick or Durkee; if Wilton's is used, only 1/2 tsp. is needed.

Cooking Directions
Preheat oven to 350°F for 15 minutes before baking cake.

In a mixing bowl, sift together flour and salt. Set aside.

In a separate mixing bowl, cream butter and sugar until light and fluffy, on medium speed for three minutes. Add eggs, one at a time, beating well after each addition.

In a small bowl, stir together cocoa powder, food coloring and vanilla extract. Beat this into the butter mixture.

Stir 1/3 of the flour mixture into the butter mixture, alternating with 1/2 of the buttermilk, another 1/3 of flour, the remaining buttermilk, and the remaining flour mixture; stir just until blended.

In a cup, combine vinegar and baking soda. Mixture will fizz. Stir this into the batter and combine well.

Divide batter evenly between two greased and floured 9-inch round cake pans.

Bake for about 22 to 28 minutes until a toothpick inserted into center comes out clean.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a blunt knife along edges of pan to free cake; remove cake gently from pans and cool completely on wire rack.

Butter cream Frosting:

1/2 cup unsalted butter, softened
3 1/2 confectioners sugar
1/4 cup milk
2 tsp. almond or vanilla extract

Cooking Directions (Butter Cream Frosting)
In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl.
Add the confectioners sugar and process again, about 15 seconds.

While the motor is running, drizzle in the extract through the small opening in the feed tube.

Process for another 30 seconds, or until smooth.

Note: For a stiffer frosting, add a little less milk or more confectioners sugar. For a glaze, or thinner frosting add more milk or less confectioners sugar.

This same mixture can also be made in a stand mixer, but add the confectioners sugar on very low speed (or use the bowl cover), as it has a tendency to splash out of the bowl.

Choco Marbled Tea Cake Recipe

250 gm Butter
250 gm Sugar
225 gm Flour
25 gm Cocoa powder
5 gm Baking powder
5 no Eggs

Cooking Directions
Mix cream butter and sugar. Add eggs little by little and continue mixing till very fluffy. Separate 1/5 of the mix and mix with the cocoa powder. Add the flour and baking powder to 4/5 of the remaining mixture and mix. Put the mixture (white part) in a round cake tin. Put the cocoa mixture in streaks and marble it with the help of a stick or fork. Bake the cake at 180-degree C for 30 min.

Chocolate Sweetheart Cake Recipe

1/4 cup sugar
1/2 tsp baking soda
1/2 tsp vanilla essence
3 tbsp cocoa powder
3/4 cup flour
1/4 cup packed brown sugar
1/8 tsp salt
1/2 cup cold water
3 tbsp cooking oil
1/2 tsp white vinegar

Cooking Directions
Stir together flour, sugar, cocoa powder, soda and salt in a medium-sized bowl. Make a hole in the center. Grease a baking pan with oil and little flour. Stir together water, oil, vinegar and vanilla extracts. Put some dry ingredients and beat it until it becomes smooth. Pour the batter into the pan and bake it at 350 degree for 18-20 minutes. Keep the cake to cool down on a wire rack for 10 minutes. Using a 3 ¼ inch heart shaped (cookie) cutter, cut the cake into 4 heart-shaped pieces. Spread chocolate frosting (see below) on all the pieces. Decorate the hearts with icing.

Chocolate Frosting:
Stir together 1 tbsp melted butter or margarine and 1 tbsp unsweetened cocoa powder until smooth. Add 2/3 cup sifted powdered sugar. Stir in 1/4 tsp vanilla and enough milk (2 to 3 tsp) to make of spreading consistency, beating with wire whisk or wooden spoon until smooth.

Happy Valentines Day

Have a very Happy Valentines Day.

It is a day to express your feelings and renew the bond of love you share with your Valentine and all your loved ones. To make this Valentine Day memorable we will bring some very interesting "Valentines Day Cake Recipes".

Although I am a little bit late but there is no time limit to express love.

Declare your love to your beloved with some heartiest and delicious Cake Recipes. Treat your beloved with an exotic Valentine's Day Cake Recipe prepared with love! This exclusive collection of romantic Valentine's Day Cake Recipes include simple and easy to make recipes for cakes like Valentines Day Heart Cake, Red Velvet Cake, Ice Cream Crunch Cake, Sweet Heart Cake & lots more.

If you too have developed an interesting recipe, do share your culinary skills with us.

Happy Valentines Caking.. :)
"Cake Recipes"

Oatmeal - Coconut - Cherry Coffee Cake Recipe

1 1/2 c. boiling water
1 c. reg. oats, uncooked
1/2 c. butter, softened
1 c. firmly packed brown sugar
1 c. sugar
2 eggs, slightly beaten
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla extract
1 c. flaked coconut
1/2 c. chopped pecans
1/2 c. butter, melted
1/2 c. firmly packed brown sugar
1/4 c. milk
1/4 tsp. vanilla extract
1 can whole cherries or blueberries, packed in light syrup (drained)

Cooking Directions
Pour boiling water over oats; add cinnamon, ginger and vanilla. Let stand 20 minutes.
Cream 1/2 cup butter; gradually add 1 cup brown sugar and 1 cup sugar, beating well. Stir in oats mixture. Add eggs, flour, baking soda, salt and berries and mix well. Spoon into a greased 13 x 9 x 2 inch pan; bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean.

Combine coconut and pecans; sprinkle mixture over cake. Combine 1/2 cup butter, 1/2 cup brown sugar, milk and 1/4 teaspoon vanilla; pour over cake. Return to oven; broil 1 to 2 minutes or until golden brown. Cut into squares to serve.

Yield: 16 to 18 servings.

Cherry, Blueberry or Apple Coffee Cake Recipe

1 c. butter
1 3/4 c. sugar
1 can pie filling (cherry, apple or blueberry)
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1/2 tsp. salt
3 c. flour
4 eggs

2 tbsp. butter
1/4 tsp. vanilla
2 tsp. milk
Powdered sugar

Cooking Directions
Cream butter and sugar. Add eggs, one at a time. Beat well. Add remaining ingredients, except pie filling, and mix well. Spread 3/4 of batter on a greased jelly roll pan. Top with pie filling. Drop remaining batter over top. Bake at 350 degrees for 25 to 35 minutes. Cool slightly and drizzle thin icing over cake.

Icing: Warm butter, milk and vanilla. Add powdered sugar to make a thin icing.

Cherry Raisin Coffee Cake Recipe with Creamy Icing

Ingredients & Cooking Directions
(follow both the ingredients & directions step by step)

2 c. Bisquick
2 tbsp. sugar
3/4 c. milk
1 egg

Mix ingredients. Beat vigorously with spoon 1/2 minute. Spread in greased 9 x 9 x 2 inch pan.

1/4 c. brown sugar, packed
1/2 c. raisins
1/4 tsp. cinnamon

Mix, sprinkle over first mixture.

2/3 c. cherry pie filling

Spoon over top. Bake 20 to 25 minutes. While still warm, frost with Easy Creamy Icing.

Easy Creamy Icing:
1 c. powdered sugar, sifted
Pinch salt
1/2 tsp. vanilla
1 tbsp. water or 1 1/2 tbsp. cream

Cooking Directions
Blend together - liquid may be increased for better spreading consistency. Serve warm.

Brandied Cherry Coffee Cake Recipe

1 (8 oz.) pkg. soft cream cheese
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. milk
1 (21 oz.) can cherry pie filling
1 tbsp. apricot brandy
1/4 c. sliced almonds

Cooking Directions
Combine softened cream cheese, sugar and butter mixing well until blended. Blend in eggs and vanilla. Add combined dry ingredients alternating with milk mixing well after each addition. Pour into a greased and floured 13 x 9 inch baking dish.

Combine pie filling and brandy. Spoon over batter. Sprinkle with sliced almonds. Bake at 350 degrees for 1 hour. Refrigerate after cooling (covered).