Cake Recipes

3-Tier Wedding Cheese Cake Recipe

2010-04-30T23:45:00.001-07:00

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.

INGREDIENTS:

24 ounces White Candy Melts

4 (8 ounce) packages cream cheese, softened

2 cups unsalted butter, softened

1/4 cup lemon juice, freshly squeezed

DIRECTIONS:

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.

TO DECORATE:

Tools

Decorating Tip 21

Floating Tier Cake Stand

Cake Circles

pastry brush

INGREDIENTS:

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.

DIRECTIONS:

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)

2010-04-30T23:43:00.001-07:00

Ingredients

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

2010-04-30T23:41:00.001-07:00

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

Ingredients

Cake:

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

Filling:

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

2010-04-30T23:38:00.001-07:00

Ingredients

Crust:

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

Crust:

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

2010-04-30T23:34:00.001-07:00

Ingredients

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:

Ingredients

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:

Ingredients

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

2010-04-30T23:32:00.001-07:00

Ingredients

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.

Perfect Poppy Seed Cake Recipe

2010-03-11T07:45:00.001-08:00

Ingredients

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

2010-03-11T07:40:00.001-08:00

Ingredients

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

2010-03-11T07:35:00.000-08:00

Ingredients

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

2010-03-11T07:30:00.000-08:00

Ingredients

1 pkg. Duncan Hines De Lights Lemon cake mix

1 1/3 c. water

2 eggs

3 tbsp. poppy seed

Glaze:

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

2010-03-11T07:16:00.000-08:00

Ingredients

Cake:

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

Cake:

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.

Ingredients

Filling:

2 c. fresh or frozen blueberries, thawed, drained on paper towels

1/3 c. sugar

2 tsp. flour

1/4 tsp. nutmeg

Cooking Directions

Filling:

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.

Ingredients

Glaze:

1/2 c. powdered sugar

1 to 2 tsp. milk

Cooking Directions
Glaze:

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.

Valentine's Triple-Fudge Cake Recipe

2010-02-14T11:50:00.000-08:00

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

Ingredients

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

2010-02-14T11:43:00.000-08:00

Ingredients

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

2010-02-14T11:31:00.000-08:00

Ingredients

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

2010-02-14T09:17:00.000-08:00

Ingredients

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

2010-02-14T08:02:00.000-08:00

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.

Ingredients

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

2010-02-14T07:56:00.000-08:00

Ingredients

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

2010-02-14T06:58:00.000-08:00

Ingredients

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

Chiffon Valentine's Cake Recipe

2010-02-11T11:21:00.000-08:00

Ingredients

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)

Frosting:

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

2010-02-11T11:14:00.000-08:00

Ingredients

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

Frosting:

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

2010-02-11T10:30:00.002-08:00

Ingredients

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

2010-02-11T10:30:00.001-08:00

Ingredients

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

2010-02-11T10:30:00.000-08:00

Ingredients

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

2010-02-11T10:29:00.003-08:00

Ingredients

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

2010-02-11T10:29:00.002-08:00

Ingredients

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

2010-02-11T10:29:00.001-08:00

Ingredients

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

2010-02-11T10:29:00.000-08:00

Ingredients

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

Icing:

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.

Icing:

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

Cherry Valentine Cake Recipe

2010-02-11T10:26:00.000-08:00

Ingredients

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

2010-02-11T02:21:00.000-08:00

Ingredients

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

2010-02-11T02:20:00.001-08:00

Ingredients

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

2010-02-11T02:20:00.000-08:00

Ingredients

1/3 c. butter

1/3 c. packed brown sugar

1 c. flour

Filling:

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

2010-02-11T00:56:00.000-08:00

Ingredients

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

Frosting:

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.

Frosting:

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

2010-02-11T00:51:00.000-08:00

Ingredients

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

2010-02-11T00:48:00.000-08:00

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

Ingredients

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

2010-02-11T00:46:00.000-08:00

Ingredients

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

2010-02-11T00:42:00.000-08:00

Ingredients

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

Potholders

Cooling racks

Lg. platter

Knife

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.

Valentine Heart Cake Recipe

2010-02-10T23:48:00.000-08:00

Ingredients

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

2010-02-10T23:37:00.000-08:00

Ingredients

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:

Ingredients

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

2010-02-10T21:33:00.000-08:00

Ingredients

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

2010-02-10T21:24:00.000-08:00

Ingredients

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

2010-02-10T19:28:00.000-08:00

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.. :)

Love,

"Cake Recipes"

Oatmeal - Coconut - Cherry Coffee Cake Recipe

2010-02-10T19:24:00.000-08:00

Ingredients

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

2010-02-10T19:17:00.000-08:00

Ingredients

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

Icing:

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

2010-02-10T19:11:00.000-08:00

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:

Ingredients

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

2010-02-10T19:08:00.000-08:00

Ingredients

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).

Quick Cherry Coffee Cake Recipe

2010-02-10T18:59:00.000-08:00

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1 tsp. vanilla

3 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 can cherry pie filling

Cooking Directions

Preheat oven 350 degrees. Cream butter and sugar. Add eggs, one at a time. Add rest of ingredients and spread in bottom of 9x13 greased pan. (Save half of batter for top.)

Spread 1 can cherry pie filling over dough. Spread remaining batter over top. Bake at 350 degrees for 45 minutes or until brown. While warm sift powdered sugar over top.

Cherry Coffee Cake Bars Recipe

2010-02-10T18:39:00.000-08:00

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1/2 tsp. almond flavoring

1 1/2 tsp. baking powder

1/2 tsp. salt

3 c. flour

1 can cherry pie filling

Cooking Directions

Mix all but cherries in a large bowl. Put 1/2 of batter in a greased 10x15 inch jelly roll pan. Spread cherry pie filling over batter. Put remaining batter over top with spoon. Spread slightly. Bake 35 minutes at 350 degrees.

Frost with powdered sugar frosting.

Note: You can use other flavors of pie filling.

Cherry Nut Coffee Cake Recipe

2010-02-10T11:40:00.001-08:00

Ingredients

3 c. sifted flour

2 c. sugar

1/2 tsp. salt

2 tsp. baking powder

1 c. butter

1 tsp. vanilla

3 eggs, beaten

1 (13 oz.) evaporated milk

1 c. chopped nuts

1/3 c. chopped maraschino cherries, 1 (4 oz.) jar

Cooking Directions

Sift flour once, measure and sift again three times with the sugar, salt and baking powder. Cut in butter until the mixture resembles fine meal. Add eggs, vanilla and beat only until smooth. Fold in nuts and well drained cherries.

Pour into 10 inch tube pan which has been greased. Bake in a 350 degree oven for about 1 hour and 10 minutes or until done.

Cherry Pecan Coffee Cake Recipe

2010-02-10T11:37:00.000-08:00

Ingredients

1/3 c. sugar

1/3 c. butter

1/2 tsp. salt

1/2 c. boiling water

3/4 c. evaporated milk

1 pkg. yeast

1/4 c. warm water

2 eggs, beaten

1 c. coarsely cut candied cherries (or cherry pie filling)

1/2 c. chopped pecans

4 1/2 c. sifted flour

Cooking Directions

Combine sugar, butter and salt in large bowl; add boiling water. Stir to melt butter; add milk. Sprinkle yeast over warm water in cup; stir to dissolve. Add to butter mixture. Stir in eggs, cherries and pecans. Add flour 1 cup at a time, beating until smooth after each addition. Cover and let rise for about 1 hour 30 minutes until double in bulk. Beat batter down; beat for 2 minutes longer with large spoon. Turn into well-greased 10-inch tube pan. Spread evenly. Cover let rise for 45 minutes or double in bulk. Bake at 375 degrees 50-55 minutes. Remove from pan immediately. Glaze with powdered sugar frosting.

Cherry Coffee Cake with Cinnamon & Nuts Topping Recipe

2010-02-10T11:35:00.000-08:00

Ingredients

Cake:

1 stick butter

1 c. sugar

2 c. flour

1/2 tsp. vanilla

2 eggs

1 c. sour cream

1 1/2 tsp. baking powder

1/2 tsp. baking soda

Topping:

1/4 stick butter

1/2 c. sugar

1/2 tsp. cinnamon

1/2 c. chopped nuts

Cooking Directions

Cake:

Combine in order. Spread half of dough in greased 9x13 pan. Pour 1 can pie filling over this. Drop by teaspoon, remaining dough, on top of pie filling.

Topping:

Mix and sprinkle on top. Bake 45-50 minutes at 350 degrees.

Cherry Filling Coffee Cake Recipe

2010-02-10T11:23:00.000-08:00

Ingredients

1/2 c. butter

1 1/2 c. sugar

2 1/2 c. flour

Cooking Directions

Mix and save 1 cup for topping. (You can use other fillings but prefer cherry filling.) 1 c. milk 2 eggs 1 tsp. vanilla Mix and spread in greased pan. Drop filling by spoons over the batter, then sprinkle on topping. Bake at 350 degrees for 1 hour.

Cherry Coffee Cake Recipe

2010-02-10T11:20:00.000-08:00

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1 tsp. vanilla

1 can cherry pie filling

1/4 tsp. almond extract

3 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

Cooking Directions

Cream butter and sugar. Add eggs, one at a time, stirring until smooth. Add dry ingredients and extracts. Mix well. Reserve 1 cup of batter. Spread remaining batter in a 16 x 11 greased pan. Spoon cherries over batter. Using the 1 cup of reserved batter, spoon batter over cherries. Bake at 350 degrees for 45 minutes. Drizzle a thin white frosting of powdered sugar and milk over cooled coffee cake.

Cherry Streusel Coffee Cake Recipe

2010-02-10T11:16:00.000-08:00

Ingredients

5 tbsp. butter

1 pkg. Duncan Hines yellow deluxe cake mix

1 packet 1/4 oz. each dry yeast

1 c. regular flour, unsifted

2 eggs

1 can (1 lb. 5 oz.) cherry pie filling

2 tbsp. sugar

Glaze:

1 c. confectioners sugar (sift if it's lumpy)

1 tbsp. corn syrup

1 tbsp. water

Cooking Directions

Preheat oven to 375 degrees. Melt butter in a large 2-quart saucepan and set aside to cool. In a large mixing bowl, combine 1 1/2 cups dry cake mix (reserve remaining mix for topping) yeast, flour, eggs, and 2/3 cup warm water. Beat 2 minutes at medium speed; scrape bowl often. Spread dough in a greased 13 x 9 x 2 inch baking pan; set aside. In the saucepan, combine reserved cake mix with cooled, melted butter to make streusel topping. Mixture will be crumbly. Set aside. Spoon pie filling evenly over dough in pan. Sprinkle sugar and then streusel topping over filling. Bake immediately at 375 degrees for 30 minutes. If desired, frost with glaze.

Glaze:

Combine confectioners sugar, corn syrup and water. Drizzle over warm or cool coffee cake.

Blueberry pie filling may be substituted. Peach pie filling may be substituted except add 1/2 teaspoon cinnamon to the sugar before sprinkling over fruit.

Bisquick Cherry Swirl Coffee Cake Recipe

2010-02-10T11:11:00.000-08:00

Ingredients

4 c. Bisquick baking mix

1/2 c. sugar

1/4 c. butter, melted

1/2 c. milk

1 tsp. vanilla

1 tsp. almond extract

3 eggs

1 (21 oz.) can cherry or blueberry pie filling

Glaze

Cooking Directions

Grease jelly roll pan or 2 square cake pans. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter in jelly roll pan or 1/3 batter in square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling. Bake until lightly brown 20-25 minute at 350 degrees.

Glaze:

Beat 1 cup powdered sugar and 1-2 tablespoons milk until smooth and desired consistency. Drizzle over top cooled coffee cake.

Cherry Swirl Coffee Cake Recipe

2010-02-10T11:05:00.000-08:00

Ingredients

1 1/4 c. milk

1 tsp. salt

1/4 c. granulated sugar

1/2 c. shortening or butter

1 pkg. (1/4 oz.) active dry yeast

3 1/4 c. flour

2 eggs

1/2 tsp. vanilla

1 c. cherry or apricot preserves

1 c. powdered sugar

Milk

1/3 c. sliced almonds

Cooking Directions

Heat 1 1/4 cups milk, salt, sugar and shortening in small saucepan just to boiling. Cool to lukewarm. Stir in yeast; transfer mixture to medium bowl.

Add 1 cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in a warm place free from drafts until doubled in bulk, about 1 hour. Stir batter down.

Pour batter into 2 greased 9 inch round cake pans. Let rise in a warm place until doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon. Fill grooves with preserves, using 1/4 cup for each coffee cake.

Heat oven to 375 degrees. Bake coffee cakes until golden, 30-35 minutes. Remove from pans, cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar with enough milk to make a thin glaze consistency. Drizzle over warm coffee cakes. Top with almonds. Makes 2 coffee cakes.

Cherry Cheese Coffee Cake Recipe

2010-02-10T10:58:00.000-08:00

Ingredients

1 (3 oz.) pkg. cream cheese

1/4 c. butter

2 c. Bisquick

1/3 c. milk

1 (21 oz.) can cherry pie filling

Cream Cheese Filling:

1 (8 oz.) pkg. cream cheese

1/3 c. sugar

1 tsp. grated lemon peel

2 tsp. lemon juice

Cooking Directions

Cut cream cheese and butter into baking mix. Stir in milk. Turn dough onto well floured board. Knead lightly 8 to 10 times. Roll dough into 12"x8" rectangle. Place on lightly greased cookie sheet. Spread cream cheese filling lengthwise down center of rectangle. Make cuts 2 1/2" long at 1" intervals on 12" sides of rectangle. Fold strips over filling. Sprinkle with sugar. Bake until golden 12 to 15 minutes. Cool 10 minutes. Carefully remove to wire rack. Cool completely. Spoon pie filling down center of coffee cake. Serve with remaining pie filling.

Lemon Cheesecake Recipe

2010-02-09T11:01:00.000-08:00

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup granulated sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

4 eggs

1/2 cup sour cream

2 tablespoons lemon juice

2 teaspoons lemon zest

Cooking Directions

Preheat oven to 325 degrees. Spray the bottom of an 8 inch springform pan with non-stick cooking spray. In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into the bottom and the sides of the springform pan. Bake 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

Reduce oven heat to 250 degrees. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs, sour cream, lemon juice and lemon zest. Mix well. Pour into prepared crust. Place a shallow pan of water on the bottom rack of oven.

Place spring-form on a cookie sheet and bake for 1 hour and 15 minutes. Turn off the oven and leave the door closed for 1 hour. Remove from oven and let cool, then refrigerate for at least 4 hours.

Yields: 4 Servings

Black Forest Cheesecake Recipe

2010-02-09T10:54:00.000-08:00

Ingredients

1 1/2 cups chocolate wafer crumbs

1/4 cup butter or margarine, melted

3 (8 ounce) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

1/3 cup kirsch or other cherry flavored liqueur

4 (1 ounce) squares semisweet chocolate

1/2 cup commercial sour cream

Whipped cream

Maraschino cherries with stems

Cooking Directions

Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch spring-form pan. Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in kirsch, and mix until blended. Pour into prepared pan. Bake at 350° for 1 hour. Cool to room temperature on a wire rack. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Stir in sour cream. Spread chocolate mixture evenly over top. Chill thoroughly. Garnish with whipped cream and cherries.

Holiday Petite Cheesecakes Recipe

2010-02-09T10:42:00.000-08:00

Ingredients

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons Grand Marnier or other orange-flavored liqueur

1/4 cup semisweet chocolate mini-morsels

18 vanilla wafers

1 (16-ounce) carton commercial sour cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Mandarin orange slices

Green and red maraschino cherries

Semisweet chocolate mini-morsels

Milk chocolate

Cooking Directions

Beat cream cheese in a mixing bowl until light and fluffy. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and 1 teaspoon vanilla. Divide mixture into 3 portions. Add Grand Marnier to first portion, mixing well. Add 1/4 cup chocolate mini-morsels to second portion, mixing well. Keep third portion plain. Place a vanilla wafer in each paper-lined muffin cup, spoon cream cheese mixture over wafers, filling cups three-fourths full. (Keep flavors separate.)

Bake at 375Â° for 20 minutes. Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon vanilla, mix well. Place a heaping tablespoon of sour cream mixture over cheesecakes as soon as they are removed from oven. Spread mixture to edges. Bake at 375Â° for an additional 5 to 7 minutes or until topping is set. Leave in muffin pans, and refrigerate overnight. Garnish with orange slices, cherries, and chocolate mini-morsels, if desired.

Yield: 18 Servings

Cherry Fudge Cheesecake Dessert Recipe

2010-02-09T09:58:00.000-08:00

Ingredients

1 package Original Supreme brownie mix (with chocolate syrup pouch)

3 tablespoons butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

1 1/2 cups whipping (heavy) cream

1 can (21 ounces) cherry pie filling

Cooking Directions

1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

High Altitude (3500-6500 ft) Stir 2 tablespoons Gold Medal® all-purpose flour into brownie mix (dry) before measuring. Bake springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.

Preparation Time: 15 Minutes

Cooking Time: 210 Minutes

Yield: 12 Servings

Black Cherry And Almond Cheesecake Recipe

2010-02-09T09:54:00.000-08:00

Ingredients

6 digestive biscuits, crushed

1 1/2 oz butter melted

3 eggs, separated

4 oz caster sugar

1 lb cream cheese at room temperature

1/2 teaspoon vanilla essence

A few flaked almonds

15 oz can black cherries, preferably stoned

1 rounded teaspoon arrowroot

Cooking Directions

Heat the oven to 350°F, 180°C, gas no. 4. Lightly butter and flour a 7 inch (17.5 cm) round cake tin with a loose bottom. Blend the biscuits with the melted butter and press firmly over the base of the cake tin. Whisk the egg yolks and sugar until light and creamy and stir in the cream cheese and vanilla essence until well blended. Whisk the egg whites, using a hand rotary or electric whisk, until they are stiff, fold into the cheese mixture and spoon into the tin. Sprinkle the almonds around the edge of the cheesecake. Bake in the oven for about 1 1/2 hours, until well risen, and pale golden brown and shrinking slightly away from the sides of the tin, then turn off the heat and leave in the oven for a further 15 to 30 minutes. Remove from the oven and leave to cool in the tin until quite cold; this cheesecake will sink slightly in the centre on cooling. Remove from the tin and place on a serving dish. Drain the cherries and, if necessary, stone them. Reserve the juice and blend 1/4 pint (150 ml) with the arrowroot in a small saucepan and then slowly bring to the boil, stirring until thickened. Add the cherries and mix lightly; spoon over the cheesecake and leave to cool completely. Chill before serving.

Cherry Glazed Cheesecake Recipe

2010-02-09T09:41:00.000-08:00

Here I will tell you How to make Cherry-Glazed Cheesecake.

Ingredients

1/2 c. graham cracker crumbs

1 tbsp. softened corn oil margarine

7 1/2 tsp. liquid sweetener

3 eggs, separated

2 8-oz. packages cream cheese

1 tbsp. sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

1 Ige. can black cherries, pitted

1 tbsp. cornstarch

Several drops of red food coloring

Cooking Directions

Preheat oven to 325 degrees. Combine crumbs, mar- garine and 1/2 teaspoon liquid sweetener, mixing well; press mixture against sides of small springform pan. Place egg yolks, cream cheese, 6 teaspoons liquid sweetener, sugar, vanilla and cinnamon in blender. Blend until mixture is smooth; pour into bowl. Beat egg whites until stiff peaks form; fold into cheese mixture. Pour into prepared pan. Bake for 15 minutes. Increase temperature to 450 degrees. Bake for 5 minutes longer (if required). Let it be cool.

Drain cherries, reserving juice. Add enough water to reserved juice to make 1 cup liquid; mix in cornstarch, blending thoroughly. Place cornstarch liquid in saucepan; cook over medium heat until thickened slightly. Add 1 teaspoon liquid sweetener and food coloring. Remove from heat; mix thoroughly. Arrange cherries on top of cheesecake. Spoon on glaze. Refrigerate for at least 2 hours.

Yield: 8 Servings

Cheesecake with Black Cherries Recipe

2010-02-09T09:36:00.000-08:00

Ingredients

1 1/2 c. graham cracker crumbs

1/4 c. sugar

1/4 c. chopped almonds

1/4 c. butter, melted

1/4 tsp. Salt

Cooking Directions

Combine crumbs, sugar, almonds, butter and salt; mix well. Press in bottom and onto side of greased 10 1/2-inch springform pan.

This is How to make Cheesecake With Black Cherries.

Simple isnt it?

Easy Cherry Cheesecake Recipe

2010-02-09T09:23:00.000-08:00

How to make Easy Cherry Cheesecake?

There are so many people (like myself) known to be Cherry Cheesecake lovers. Always asking for Easy Cherry Cheesecake Recipe. So here it is at your service:

Like I always said Happy Caking :)

Ingredients

8 ounces cream cheese, softened

1/8 teaspoon salt

2 eggs

1 tablespoon lemon juice

1/2 cup sugar

1/2 teaspoon vanilla extract

1 baked (9-inch) graham cracker shell

1 cup sour cream

2 tablespoons sugar

1 tablespoon vanilla extract

1 (21 ounce) can cherry pie filling

Cooking Directions

Combine the cream cheese, salt, eggs, lemon juice, the 1/2 cup sugar and the 1/2 teaspoon vanilla in a blender container; process until smooth. Pour into the cooled graham cracker crust.

Bake at 325 degrees for 25 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1 tablespoon vanilla in a bowl and mix well. Spread the sour cream mixture over the cream cheese mixture. Return to oven and bake for 5 minutes longer. Let stand until cool. Chill, covered, until ready to serve. Spoon cherry pie filling over individual pieces.

Pumpkin Pie Crumble Cake Recipe

2010-02-08T13:18:00.000-08:00

Ingredients

1 package (18.25 ounces) plain yellow cake mix

8 tablespoons (1 stick) butter or margarine, at room temperature

4 large eggs

2 cans (15 ounces each) pumpkin

1 can (5 ounces) evaporated milk

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 tablespoons (1/2 stick) butter or margarine, chilled

1 cup chopped pecans

Whipped cream for garnish

Cooking Directions

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 13- by 9-inch baking pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside.

Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside.

Filling:

Place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean either), blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more. Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.

Topping:

Place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium-size mixing bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly, 30 seconds to 1 minute. Stop the machine and stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven.

Bake the cake until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes.

Cut the cake into squares and serve with whipped cream on top.

Yield: 18 - 20 servings.

Note: You can store it when covered in aluminum foil or plastic wrap, in the refrigerator for up to 1 week.

Pound Cake with Lemon Cream Recipe

2010-02-08T13:16:00.000-08:00

Ingredients

4 slices prepared pound cake

1 cup light whipped topping

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

Mint sprigs (optional)

Cooking Directions

Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

No-Bake Lemon Mousse Cake Recipe

2010-02-08T13:12:00.000-08:00

Ingredients

Mousse Frosting and Filling:

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 (6-ounce) can frozen lemonade concentrate, thawed

Several drops yellow food color (optional)

1 (12-ounce) container frozen whipped topping, thawed

Cake:

1 (10.75-ounce) package frozen pound cake

Lightly grease or coat an 8 or 9-inch springform pan with nonstick spray.

Cooking Directions

Mousse:

Place condenses milk, lemonade and food color, if using, in a large bowl and mix well. Add a heaping spoonful of whipped topping and stir until blended. Gently fold in remaining whipped topping.

Cut pound cake in half, then cut each half in half. Continue until there are 16 slices. Cut each slice in half diagonally to from 32 triangles. Fit half the triangles over bottom of prepared springform pan to cover almost completely.

Reserve 2/3 cup mousse, cover and refrigerate.

Spread half of the remaining mousse evenly on the bottom cake triangles layer. Top with another layer with the remaining cake triangles and the remaining half of the mousse. Cover and refrigerate for 8 hours or overnight. (Can be made up to 3 days early.)

About 2 hours before serving, remove sides of pan and place cake, with the pan bottom, on a serving plate. Frost sides of cake with the reserved 2/3 cup mousse.

Yield: 12 servings.

Chocolate Chip Cookie Cake Recipe

2010-02-08T12:16:00.000-08:00

Ingredients

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

6 tablespoons unsalted butter, softened

1 1/2 cups packed light-brown sugar

3/4 cup granulated sugar

3 teaspoons pure vanilla extract

2 large eggs, plus 2 egg yolks

3/4 cup heavy cream

3 cups semisweet chocolate chips

40 ounces (5 packages) cream cheese, room temperature

1/2 cup confectioners' sugar

Cooking Directions

1. Preheat oven to 350°.Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

2. For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

3. Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

Peanut Butter Pudding Cake Recipe

2010-02-08T12:02:00.000-08:00

Ingredients

1 cup roasted peanuts, chopped & divided

1 cup all-purpose flour

1/2 cup butter, softened

1/3 cup creamy peanut butter

1 package (8 oz.) cream cheese

1 cup confectioner's sugar

1 container (4.5 oz.) frozen whipped topping

1 package (3 oz.) instant vanilla pudding

1 package (3 oz.) instant chocolate pudding

2 3/4 cups milk

1 container (9 oz.) frozen whipped topping

1 ounce chocolate, grated

Cooking Directions

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.

Yield: 12 servings.

Cornmeal and Rosemary Cake with Balsamic Syrup Recipe

2010-02-08T11:59:00.000-08:00

Ingredients

Cake:

1/2 cup fine yellow cornmeal

1/2 cup cake flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

1/2 cup sour cream

Balsamic Syrup:

1/2 cup sugar

1/2 cup balsamic vinegar

1/2 small sprig fresh rosemary

Cooking Directions

Preheat the oven to 350 degrees F.

Cake:

Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Hot Fudge Pudding Cake Recipe

2010-02-08T11:57:00.000-08:00

Ingredients

1 cup Bisquick baking mix

1 cup sugar

3 tablespoons unsweetened cocoa powder

1/3 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla extract

1 2/3 cups hot water

Cooking Directions

Preheat oven to 350. Grease an 8-inch square pan.

Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top.

Note: Do Not Stir.

Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Serve with a scoop of vanilla ice cream or whipping cream on top.

Margarita Cake Recipe

2010-02-08T11:55:00.000-08:00

Ingredients

1 package orange (or lemon) cake mix
1 package instant vanilla pudding mix (or Lemon Pudding Mix)
1 cup egg substitute (equivalent of 4 eggs, beat them lightly)
1/4 cup canola oil (can even use Vegetable Oil)
1/4 cup unsweetened applesauce
2/3 cup water
1/4 cup fresh lemon juice
1/4 cup tequila
2 tablespoon triple sec liqueur
1-1/4 cup Margarita Mix (optional; even if you don't use it, your cake will be fine)

Glaze:
1 cup confectioners' sugar (white sugar)
1 tablespoon tequila
2 tablespoon triple sec liqueur
2 tablespoon lime juice

Cooking Directions

Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.In a large bowl combine cake mix, pudding mix, margarita mix, egg substitute, oil, applesauce, water, lemon juice, 1/4 cup tequila and 2 Tbsp. triple sec. Beat for 2 minutes. Pour batter into prepared pan.Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

Glaze:
In a small bowl, combine confectioners' sugar with 1 Tbsp. tequila, 2 Tbsp. triple sec and 2 Tbsp. lime juice. Mix until smooth.

Note: Be sure the cake is completely cooled before frosting

Yield: 12 Servings

Root Beer Float Cake Recipe

2010-02-08T11:53:00.000-08:00

Ingredients

Cake:

1 package white cake mix

1 (12 ounce) can root beer

1/4 cup vegetable oil

3 eggs

Glaze:

1/2 cup confectioners' sugar

3 tablespoons root beer

Cooking Directions

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test if it's done. Cool for 15 minutes; then turn out onto rack to

cool completely. Meanwhile prepare the glaze. Mix the confectioners' sugar with the 3 tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake. Perfection when served with vanilla ice cream.

Easter Lamb Cake Recipe

2010-02-08T11:48:00.000-08:00

Ingredients

1 cup butter or margarine

2 cups white sugar

1 cup water

3 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking powder

1 teaspoon vanilla extract

4 egg whites

1/2 teaspoon salt

Cooking Directions

Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter. Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

Yield: 20 servings.

Mississippi Mud Cake Recipe

2010-02-08T11:40:00.000-08:00

Ingredients

1/2 c butter, softened

3 eggs

1/2 ts baking powder

1/4 c +1 /12 t cocoa

1 c pecans, chopped

1 chocolate frosting

1/4 c +2 t cocoa

1 ts vanilla extract

1 c sugar

3/4 c all purpose flour

1 dash salt

1 ts vanilla extract

10 oz marshmallows

1/4 c butter

1/4 c +3 t warm milk

16 oz powdered sugar, sifted

Cooking Directions

Take butter Cream as mentioned above. Gradually add sugar and start beating it well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.

Remove cake from oven and cover it's top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares.

Frosting: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.

Yield: enough for one 13x9 inch cake (8 servings).

Flower Cake

2010-02-08T07:56:00.000-08:00

Ingredients

Cake:

1 (18.25-oz.) pkg. Pillsbury moist supreme Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

Frosting:

2 (16-oz.) cans Pillsbury creamy supreme Vanilla Frosting

Pink and purple paste or gel icing colors (not liquid food color)

Decorations & Equipment:

Purple decorator sugar

Pink decorator sugar
Assorted colored candy-coated chocolate pieces

Multicolored fruit-flavored decors

Toothpicks

Cooking Directions

Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9°©-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8°©inch pan and remaining batter into 9-°©inch pan.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8°©-inch cake 30 to 40 minutes; bake 9°©-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small microwave°©-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. Place 8-°©inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.)

Note: Do Not Boil.

With pancake turner, transfer cake platter or foil°©covered cardboard. Arrange candy°© coated chocolate pieces around edge of cake. Cut 9°©-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwave°©safe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.

Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes)

yields: 12 Servings

Gold Cake Recipe

2010-02-08T07:08:00.000-08:00

Ingredients

3/4 cup butter flavored vegetable shortening, 140 grams

1 1/4 cup sugar, 300 grams

2 1/2 cups cake flour, sifted, 300 grams

3 teaspoons baking powder, 14 grams

1/4 teaspoon salt

8 egg yolks, beaten, 130 grams

3/4 cup milk, 180 grams

1 teaspoon vanilla

Cooking Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.

Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well. Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

Olive Garden's Lemon Cream Cake Recipe

2010-02-08T05:34:00.000-08:00

Ingredients

Cake:

1 18.25-ounce box Betty Crocker white cake mix

1-1/4 cups water

1/3 cup vegetable oil

3 egg whites

Lemon Cream Filling:

8 ounces, cream cheese - softened

2 cups powdered sugar

4 teaspoons lemon juice

1 cup heavy whipping cream

Vanilla Crumb Topping

1/2 cup all purpose flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 teaspoon vanilla extract

powdered sugar for garnishing

Cooking Directions

1. Make white cake, following the directions on the box. Pour batter into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. If you have trouble making small crumbs, pop the bowl into your refrigerator for a few minutes. Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice cake into twelve slices. Serve each slice topped with powdered sugar tapped through a strainer.

Serves: 12

Chocolate Filled Cherry Angel Cake Recipe

2010-02-08T05:23:00.000-08:00

Ingredients

Cake:

1 pkg. angel food cake mix

1 cup water

3 tbsp. maraschino cherry juice

1/2 tsp. almond flavoring

2/3 cup chopped maraschino cherries

Filling:

1 giant (8-oz.) milk chocolate candy bar with almonds

1/3 cup milk

1 1/2 cups miniature marshmallows, or 15 large

2 cups Cool Whip

1/2 tsp. vanilla

Icing: (quick, fluffy & prepared in 7-minutes)

2 egg whites

3/4 cup sugar

1/3 cup light corn syrup

2 tbsp. maraschino cherry juice

1/4 tsp. salt

1/4 tsp. cream of tartar

1 tsp. vanilla

Cooking Directions

Cake:

Follow directions for mixing cake using the water, juice and flavoring above. After cake is mixed, gently fold in chopped cherries. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter with knife to remove any air bubbles. Bake at 360 degrees for about 30 minutes until golden and slightly dry on top, or as directed on package. Invert on a funnel to cool. When cold, remove from pan and chill.

Filling:

Chop candy bar into saucepan until almonds are in small pieces. Add milk and heat on low, stirring constantly, until melted. Add marshmallows and continue stirring until they are melted. Cool it completely. Fold in Cool Whip and chill 1 to 1 1/2 hours until just beginning to set up.

Icing:

Combine first six ingredients in top of double boiler. Cook over rapidly boiling water while beating with portable electric mixer at high speed until mixture stands in stiff peaks. Remove from heat. Add vanilla and continue beating into very stiff peaks. When icing cake, make pretty swirls or hobnailed peaks with back of spoon. This easy fluffy icing makes a beautiful and delicious presentation.

Presentation (Assemble the cake):

Place on serving plate with widest side down. With serrated or electric knife, cut a one-inch layer from the top and set aside. Make two cuts around cake - the one should be one inch from outer edge and the other one inch from inner edge to a depth of 1 1/2 inches from the bottom. With fork, scoop out the section of cake between the cuts, being careful to leave substantial walls and a base of cake 1 1/2 inches on bottom. Spoon chilled filling into cake cavity. Replace top of cake and press gently. Frost cake and garnish on top with chocolate curls or chopped maraschino cherries. Chill several hours before serving. Best to slice with serrated or electric knife.

Pineapple Coconut Cake Recipe

2010-02-08T05:18:00.000-08:00

Ingredients

1 box pineapple cake mix

1 can crushed pineapple with juice

1/3 cup cooking oil

3 eggs

1/2 to 1 cup milk

1 cup flaked coconut frosting

1 8 ounce package cream cheese, softened

1 1/3 cups powdered sugar

cool whip to taste

1 cup coconut

Cooking Directions

Combine all cake ingredients and beat with electric mixer for about 3 minutes, or until smooth. Pour in to 2 greased and floured 8 or 9 inch round cake pans. Bake 25 to 30 minutes, or until cake begins to pull away from sides of pans. Let cool. Remove from pan fill and frost.

Frosting:

Beat the cream cheese and powdered sugar with electric mixer until smooth. Batter will be stiff.

Gradually add cool whip. Mix well by hand. Add coconut, and mix well. Place 1 cake layer top side down on a cake plate. Place a small amount of frosting on first cake layer and spread to the edges. Top with remaining cake layer, top side up, frost with remaining frosting. Refrigerate the cake. When set, top with more coconut, and place back in refrigerator until ready to serve. Keep cake refrigerated.

Creamsicle Cake Recipe

2010-02-08T04:44:00.000-08:00

Ingredients

1 box orange cake mix

Cake decorator

Tub of cool whip

Tub of whipped vanilla icing

Orange miniature marshmallows (for topping)

Electric Mixer (to whip the icing)

Cooking Directions

Bake cupcakes as directed on cake mix box, and let cool overnight. With cake decorator, use the correct tip to shoot cool whip inside (one good squirt). With an electric mixer, whip the icing until it's fluffy. Fill the cake decorator, and using a large rosette tip, pipe along the top of cupcake. Top with an orange miniature marshmallow.

Coffee Dusted Ginger Cake Recipe

2010-02-08T04:37:00.000-08:00

Ingredients

1-3/4 cups all-purpose flour

1/4 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/3 cup vegetable oil

1/2 cup molasses

1/4 cup water

2 tablespoons white or cider vinegar

1/4 cup chopped crystallized ginger

2 teaspoons ground espresso coffee

Hagen-Dazs Eggnog Ice Cream or Vanilla Ice Cream

Cooking Directions

Preheat oven to 350 F. Coat an 8 or 9-inch square pan with cooking spray. Measure flour, sugar, spices and baking soda directly into pan. Mix thoroughly with a whisk or fork. Make three wells in the dry mixture. Measure oil in a 1-cup measuring cup. Pour into one of the wells. Use the same cup to measure the molasses (molasses will slip right out of the oiled cup), and pour into another well. Pour water and vinegar into the third well. Immediately mix with fork, scraping corners and sides of pan to completely mix wet and dry ingredients. Batter should foam slightly from the reaction of vinegar with baking soda. Sprinkle crystallized ginger on top. Bake 18-22 minutes until a toothpick inserted in center comes out clean. Cool 10-15 minutes. Cut into squares and place on dessert plates. Put ground coffee into a mesh sieve; sprinkle lightly over cake squares. Top cake with scoops of eggnog or vanilla ice cream. Serve with Hagen-Dazs Vanilla ice cream.

Yields: 9 servings.

Bobby's Caramel Cake Recipe

2010-02-08T04:09:00.000-08:00

Ingredients

Cake:

1 cup (2 sticks) butter, room temperature

2 cups granulated sugar

4 eggs

3 cups sifted self-rising flour

1 cup milk

1 teaspoon vanilla

Filling:

1 cup (2 sticks) butter

2 cups packed light brown sugar

1/4 cup milk

1 teaspoon vanilla

Frosting:

1/2 cup (1 stick) butter

1 cup packed dark brown sugar

1/3 cup heavy cream (or more if needed)

1 box (16 ounces) confectioners' sugar

1 teaspoon vanilla

1 cup chopped nuts (optional)

Cooking Directions

Cake:

Preheat oven to 350 degrees. Grease and flour three 9-inch Cake pans. Using an electric mixer, cream butter until fluffy. Add granulated sugar and Continue to cream well, for 6 to 8 minutes. Add eggs 1 at a time, beating Well after each addition. Add flour and milk alternately to creamed mixture, Beginning and ending with flour. Add vanilla and continue to beat until just Mixed. Divide batter among prepared pans. Tap pans on counter several times to Level cakes and release air bubbles. Bake 25 minutes or until golden.

Filling:

While cake is baking, combine butter, brown sugar and milk. Cook, stirring, over medium heat, 3 to 5 minutes. Remove from heat. Stir in Vanilla. Transfer cake pans to cooling racks. Invert 1 cake layer onto a platter. Pierce in several places with a toothpick. Spread with 1/3 cup filling. Top With another cake layer. Pierce with a toothpick. Spread with 1/3 cup Filling. Repeat with final layer and filling.

Frosting:

Melt butter in a saucepan over medium heat. Stir in brown Sugar and cream. Bring to a boil. Transfer mixture to a mixing bowl. Add confectioners' sugar and vanilla. Beat until mixture reaches a spreading Consistency, adding a tablespoon or two more cream if necessary. Frost the cake. Sprinkle top with nuts if desired.

Yields: 16 to 20 servings

Football Cake Recipe

2010-02-07T18:51:00.000-08:00

Ingredients

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix

1 tub Duncan Hines Creamy Home Style Classic Chocolate Frosting (Choose any of your own choice)

1 tube while glossy decorating gel

Cooking Directions

Preheat oven to 350 F. Grease and flour 10-inch round cake pan.

Prepare cake according to package directions for basic recipe.

Bake at 350 F 45 to 50 minutes or until toothpick inserted in center comes out clean.

Cut cake and remove 2-inch slice from center. Arrange cake to resemble football.

Spread chocolate frosting on sides and top of cake.

Make white frosting laces on football, using decorating gel. (optional, can make football of your own choice)

Note: If a 10-inch round pan is not available, make two football cakes by following package directions for baking with two 9-inch round cake pans.

Happy Baking :)

Black Forest Pudding Cake Recipe with Cherry Pie Filling Recipe

2010-02-07T18:36:00.000-08:00

Ingredients

1 1/4 c Sugar

1 c Flour

3 TB Cocoa, unsweetened

2 ts Baking powder

1/4 ts Salt

1/3 c Butter, melted

1 1/2 ts Vanilla

1/2 c Packed brown sugar

1/4 c Cocoa, unsweetened

1 1/4 c Hot water

1/4 c Kirsch or 2 TB. Water plus

1/2 ts almond or rum extract

1 Can cherry pie filling

Cooking Directions

Preheat oven to 350 degrees f. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Cover cake with cream and then decorate the Black Forest Cake with cherries and chocolate curls. Serve with Cherry Pie Filling as sauce.

Once done; it should be more like this:

Birthday Party Cake Recipe

2010-01-25T05:00:00.001-08:00

Ingredients
4 eggs
2 cups white sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup boiling milk
2 teaspoons baking powder

Cooking Directions
Beat eggs and sugar together for 5 minutes. Cover and place in therefrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more. Preheat oven to 350 Grease three 8 inch cake pans. Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans. Bake at 350 for 15 to 20 minutes. Let cakes cool then fill and
frost with Seven Minute Frosting.

Black Forest Mini Cheesecakes Recipe

2010-01-25T04:58:00.001-08:00

Ingredients
24 vanilla wafer cookies
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1/3 cup HERSHEY'S Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Cooking Directions

Heat oven to 325 F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Makes 24 individual cheesecakes

Black Joe Cake Recipe

2010-01-25T04:55:00.001-08:00

Ingredients

Cake:
2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup coffee cream (also called light cream)
1/4 cup cold water
1/2 cup corn oil
2 eggs
1 teaspoon vanilla
1 cup boiling coffee

Frosting:
1 stick softened margarine
1 pound confectioners' sugar
Milk to taste
Vanilla to taste

Cooking Directions

For Cake:

Preheat oven to 300 degrees. Grease and flour two 9-inch cake pans. Sift flour, sugar, cocoa, baking powder, soda and salt into a mixing bowl. Add remaining ingredients. Stir to blend. Divide batter between prepared pans. Bake 45 minutes.

For Frosting:

Mix margarine and confectioners' sugar. Beat in milk by tablespoonfuls to desired consistency. Add vanilla to taste.

Nutrition Facts: 331 calories; 3 g protein; 54 g carbohydrates; 1 g fiber; 13 g fat (3 g saturated); 27 mg cholesterol; 294 mg sodium

Yields: 16 to 20 servings

Black Magic Cake Recipe with Fudge Frosting.

2010-01-25T04:39:00.001-08:00

Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk
1 cup strong black coffee or 2 teaspoons instant coffee dissolved in 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla

Cooking Directions

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 13-by-9-inch baking pan. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed 2 minutes (batter will be thin). Divide batter between prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until a toothpick inserted in the center comes out clean. Cool cake in pan 10 minutes. Turn cake out onto rack to cool completely.

Yields: 10 to 12 servings

Chocolate Cherry Cake Roll Recipe

2010-01-23T12:44:00.000-08:00

Ingredients

4 eggs

3/4 cup sugar

3/4 cup cake flour

1 teaspoon baking powder

1/2 teaspoon salt

Confectioners' sugar

FILLING:

1-1/4 cups reduced-fat whipped topping

3 tablespoons chocolate syrup

3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained

FROSTING:

1 cup reduced-fat whipped topping

2 tablespoons chocolate syrup

Additional fresh sweet cherries, optional

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. In a large bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat for 2 minutes or until thick and lemon-colored. Combine the flour, baking powder and salt; gradually add to egg mixture and mix well.

Spread evenly into prepared pan. Bake at 400° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For Filling: Combine whipped topping and chocolate syrup; fold in cherries. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

For Frosting: Combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving.

Once done, it will look like this:

Yield: 12 servings.

Preparation Time: 45 min.

Baking Time: 30 min. + cooling.
Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Nutrition Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Cherry Cake Recipe with Cake Mix

2010-01-23T12:34:00.000-08:00

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

3/4 teaspoon ground cinnamon

2 cups (16 ounces) cherry yogurt

3 eggs

1/4 cup milk

1 teaspoon vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Place one cake layer on a serving platter. Spread 1 cup whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Top with second cake layer.

Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator. Once done, it will look like this

Yield: 12 servings.
Preparation Time: 45 min.
Baking Time: 30 min. + cooling

Chocolate Cherry Cake Recipe

2010-01-23T12:26:00.000-08:00

Ingredients

CAKE:

1 package (18.25 ounces) fudge cake mix

1 can (21 ounces) cherry pie filling

2 eggs, beaten

1 teaspoon almond extract

FROSTING:

1 cup sugar

1/3 cup milk

5 tablespoons butter, cubed

1 cup semisweet chocolate chips

Cooking Directions

In a bowl, stir together all cake ingredients. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Yield: 15-20 servings.

Canadian Traditional Wedding Fruit Cake Recipe

2010-01-17T23:57:00.000-08:00

Ingredients

1 1/2 lb. dates

1 lb. Brazil nuts

1/2 lb. pecans

1 1/2 lb. glazed mixed fruit

1 lb. walnuts

1 ($.35 - 1951) bottle of Maraschino cherries

Cooking Directions

Leave all fruit and nut meats whole. 1/2 c. cherry juice 1 tsp. salt 3 tbsp. melted shortening 1 c. sugar 1 heaping tsp. baking powder 4 eggs, beaten lightly

Place fruit and nuts in large bowl and mix well. Add sugar, shortening and cherry juice, 2 eggs and pour over nut meats and fruit. Sift flour, baking powder and salt and add to mixture. Put 4 layers of brown paper (heavy wrapping paper) in bottom of each pan, then line entire pan with waxed paper. Fill quite firmly. Bake in slow oven (250 degrees) for 2 hours. Makes 2 loaves. Remove wax paper while still warm.

White Wedding Cake Recipe

2010-01-17T23:55:00.001-08:00

Ingredients & Directions
Use an 8, 12 and 16 round layer cake pans. You may bake your cake up to 1-3 months ahead of time, and freeze wrapped in heavy duty aluminum foil. Always thaw cake completely before icing. Your cake will still be fresh and easy to ice because it will still be firm.

I use white Duncan Hines Super Moist cake mix. One box cake mix yields 4-6 cups of batter. To make layers follow directions on package.

Use 15 cups of batter for a 16 inch round layer (1/2 to 2/3 full. Use 10 cups of batter for a 14 inch round layer. Use 7 1/2 cups batter for 12 inch round layer. Use 3 cups batter for 8 inch round layer (1/2 to 3/4 full). Use 2 cups butter for 6 inch round layer.

To begin preheat oven to specified temperature on package mix. Generously grease the inside of the cake pans with solid vegetable shortening. Use pastry brush to spread the shortening evenly. Make sure all sides are evenly covered. Pan bottoms may be lined with waxed paper after greasing. There is no need to flour pans with this method. They unmold easily.

You can sprinkle flour inside of pan and shake the pan back and froth so the flour covers all the greased surface. Tap out excess flour and if any shiny spots remain, touch up with more shortening and flour. This important step will prevent cake from sticking to the pan.

Bake cake according to temperature and time specifications in recipe instructions on package. Remove cake from oven and let cool 10 minutes in pan on cake rack. Larger cakes need to cool about 15 minutes.

To remove cake from pan, place cake rack against top of cake and turn both cake and rack over. Lift pan carefully. If cake will not release from pan, return to warm oven 250 degrees for a few minutes. Repeat procedure if necessary. Cool cake completely, at least 1 hour. Then brush loose crumbs off cake and it is ready to ice. I use Butter Cream Frosting.

For Butter Cream Frosting:

1/2 c. solid vegetable shortening

1/2 c. butter

1 tsp. clear vanilla flavoring

4 c. sifted confectioners sugar, approximately 1 lb.

2 tbsp. milk

Frosting Procedure:

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing cover with damp cloth until you're ready to use it. For best results keep icing bowl in refrigerator when not in use. You can refrigerate icing in airtight container for 2 weeks. Rewhip before using. Yields 3 cups.

Substitute all vegetable shortening, clear vanilla, 1/2 teaspoon butter flavoring for pure white icing and stiffer consistency.

Add 2 more tablespoons milk or corn syrup per recipe to thin for icing cake. Add more confectioners sugar or chill icing to stiffen.

Polynesian Wedding Cake Recipe

2010-01-17T23:53:00.000-08:00

Ingredients & Directions

Bake at 350 degrees for 50-55 minutes. 3 eggs 2 c. sugar 8 oz. can crushed pineapple with juice 2 c. flour 3 tsp. cinnamon 2 tsp. baking soda 1 tsp. salt 2 c. grated carrots 1 c. shredded coconut 1 c. chopped nuts 1/2 c. raisins

Stir in given order - no mixer. Grease and flour 9 x 13 inch pan or 10 inch tube pan.

Cream Cheese Frosting:

3 c. confectioners' sugar

1 (3 oz.) pkg. cream cheese

1 tsp. vanilla

4 tbsp. butter

Frosting Procedure:

Beat all together.

Mexican Wedding Cake Recipe

2010-01-17T23:51:00.000-08:00

Ingredients

2 eggs

2 c. sugar

2 c. flour

2 tsp. vanilla

2 tsp. baking soda

1 (20 oz.) can undrained crushed pineapple

1 c. chopped pecans or walnuts

Cooking Directions

Mix eggs and sugar. Add remaining ingredients. Bake at 375 degrees for 35 to 40 minutes in a 9"x13" greased and floured pan.

For Icing:

6 oz. (1 1/2 sticks) butter

1 c. powdered sugar

8 oz. soft cream cheese

2 tsp. vanilla

Icing Procedure:

Spread on cool cake.

Italian Wedding Cake Recipe

2010-01-17T23:45:00.000-08:00

Ingredients

Cake:

1 tsp. baking soda

1 c. buttermilk

1/2 c. butter

1/2 c. shortening

2 c. sugar

5 eggs, separated

1 tsp. vanilla extract

2 c. flour

1 c. angel-flake coconut

1 c. chopped walnuts

Cooking Directions

Dissolve baking soda in buttermilk and set aside. Cream butter and shortening; add sugar and beat until creamed. Add egg yolks and mix thoroughly. Stir in vanilla. Alternately add flour and buttermilk-baking soda mixture to butter mixture. Stir in coconut and chopped walnuts.

Beat egg whites until stiff and fold into cake batter. Turn batter into three greased and floured 9-inch cake pans or one 13x9x2-inch pan. Bake at 350 degrees for 30 minutes or until done. Cool on wire racks.

For Cream Cheese Icing:

1/2 c. butter

1 (8 oz.) pkg. cream cheese

1 (1 lb.) box confectioners sugar

1 tsp. vanilla

Chopped walnuts for garnish

Icing Procedure:

Cream butter and cream cheese together until well blended. Add confectioners sugar and vanilla; mix until thoroughly creamed. Frost cake and sprinkle top with chopped walnuts.

Hawaiian Wedding Cake Recipe

2010-01-17T23:42:00.000-08:00

Ingredients

2 c. flour

2 c. sugar

2 eggs

1 c. coconut

1 tsp. baking soda

1 (20 oz.) can crushed pineapple

1 c. chopped macadamia nuts

Cooking Directions

Mix all ingredients well by hand. Pour into 13x9 inch ungreased pan and bake at 350 degrees for 40 minutes. Let cool completely before icing.

For Wedding Cake Icing:

1 (8 oz.) pkg. cream cheese

2 tsp. vanilla

1/2 c. confectioners' sugar

1 stick butter

Icing:

Mix all ingredients with hand mixer. Ice cooled cake.

Chocolate Lava Cake Recipe

2010-01-17T23:34:00.000-08:00

Ingredients

10 oz (280 g) bittersweet chocolate (70% cocoa)

4/5 cup (180 g) butter

8 eggs

1+¼ cup (275 g) sugar

1+¼ cup (140 g) all-purpose flour

Cooking Directions

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

Variations

You may use pudding/souffle cups instead of muffin cups and serve the Lava Cakes in the cups in order to avoid the difficulty of removing the Lava Cakes from the muffin cups.

You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.

You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.

You may add some mint flavoring.

You may add a little coffee essence to mixture.

Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out the Lava Cakes there is no white flour marks.

Serving suggestion: serve with an orange and star anise ice cream.

Yield: 10 servings

Black Forest Cake Recipe

2010-01-17T23:21:00.000-08:00

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar

2 eggs

1+¼ cup (140 g) all-purpose flour

½ cup (50 g) unsweetened cocoa powder, natural

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

¾ cup (1.8 dl) buttermilk

For filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional

2 cans (14 oz or 400 g) cherry pie filling or pitted cherries

3 cups (7.2 dl) heavy whipping cream, chilled

¼ cup confectioners' sugar

Milk chocolate curls or shavings, for garnish

Maraschino cherries or sweet cherries, for garnish (optional)

Cooking Directions

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.

With an electric mixer, beat the softened butter with sugar until white and fluffy.

Add one egg at a time, mix well between each egg.

Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.

Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!

When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

Drain cherry pie filling in a colander to remove most of the thickened juices.

Beat the whipping cream with confectioners' sugar until it thickens.

Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

Sprinkle each layer of the cake with Kirschwasser.

Place one cake layer on a serving plate.

Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.

Add the second cake layer.

Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.

Add the third cake layer.

Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations

You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.

You may use three cake tins intead of one. In that case the baking time must be shortened.

If cake flour is used, the cake comes out much fluffier.

Yield: 12 servings