I need a new cake recipe, but not with alot of details and ingredients...any ideas?

Thanks ;)

It's called a bakery. ROFLMAO

I'm sorry Mrs. G. I'm in one of them moods tonight and I just couldn't resist. I don't have a cake recipe, or any other for that matter. My b/f knows he is not getting Betty Crocker as a wife. :haha:

funny, I am not Betty Crocker either, actually my husband is the one who likes to bake and I am sick of box cakes -We get trailor visits and like to bake but the eaiser the better, the faster we can make it. We made our frosting last time and it is a fun activity for both of us. Sometimes you find cake recipes and there are all these ingredients and its too complicated, this is why I asked.

Mrs. G. - I got this recipe at a family reunion 20 years ago and it became our family's favorite cake - for every occasion. It's unbelievable.

Pig Lickin' Cake

1 box yellow butter cake mix (I use Duncan Hines with the stick of butter on the front)
4 eggs
3/4 c. vegetable oil
1 small can mandarin oranges with the juice

Mix all the ingredients together with a handmixer. The oranges will break up. Pour the batter into a 9 x 13 inch greased and floured pan, or 3 - 8 or 9 inch round cake pans. Bake until golden brown at 350 degrees - about 35 -40 minutes.

Frosting:

2 8-oz. containers Cool Whip, thawed
1 small box instant vanilla pudding mix - dry
1 large can crushed pineapple, drained

Mix the Cool Whip, dry pudding mix and drained pineapple together and frost the cooled cake.


It's so easy and tastes so spectacular they'll think you worked on it for hours...

It's called a bakery. ROFLMAO

I'm sorry Mrs. G. I'm in one of them moods tonight and I just couldn't resist. I don't have a cake recipe, or any other for that matter. My b/f knows he is not getting Betty Crocker as a wife. :haha:
Taht was very funny!!:p

it wasn't that funny. :rolleyes:

dazzler, oh my gosh I have made this cake recently with mandarin oranges and pineapples mixed in it. and that frosting sounds great!!

[QUOTE=dazzler]Mrs. G. - I got this recipe at a family reunion 20 years ago and it became our family's favorite cake - for every occasion. It's unbelievable.

Pig Lickin' Cake


That sounds awesome!! I can't wait to try it!!:p

Okay gals, give it a try and let me know what you think. It's really surprisingly good - it doesn't taste like a box cake. BTW - keep it stored in the refrigerator. And it takes only minutes to make.

thanks!

BETTER THAN SEX CAKE:
(Tho' that's open for discussion! LOL!!)

One box German Chocolate cake mix (or any other choc.you like), baked per instructions in a 13X9 in. pan.
As soon as it comes out of the oven, leave it in the pan and poke holes all over the top w/ a chopstick or something and pour on 1 jar of Caramel Ice Cream Topping, and 1 can of Sweetened Condensed Milk. Cover for 24 hours, then frost w/ Cool Whip or Whipped Cream, and sprinkle w/ chopped Toffee, or even Snickers.
It is incredibly rich, and the whip cream is fun to play in!

1 jar of Caramel Ice Cream Topping

is it only in a glass jar?

I always buy the "Smuckers" brand and I THINK it's in glass, but there may be others in plastic. Seems like most things are in plastic lately.



1 jar of Caramel Ice Cream Topping

is it only in a glass jar?

who knows how to make Choclate mouse Cheesecake with a choclate crust?

cheesecake, then mouse on top? :p

(ps it can NOT require vanilla. they do not allow this on the trailers (frp visits)with my husband)

http://www.juniorscheesecake.com/store/index.asp

$30 for a cheesecake!! OMG-I thought for sure JJT would offer a recipe.

ONE

Mrs.G try Foodnetwork.com, type in chocolate cheesecake and you'll get a recipe but it has vanilla in it. Maybe you could leave the vanilla out.........could that be done? :confused:

if I make it from scratch I cannot use vanilla, if I buy it from a store it cannot have liquor in it.

This is one of my family's favorite cakes. I always order one from the bakery; but this year I want to make it myself. Please share your best recipes. Thanks.

Red Velvet Cake (I came across some made from cake mixes too but this is from scratch.)

INGREDIENTS:
2 1/2 c all purpose flour
1 1/2 c sugar
2 tsp cocoa
1 tsp soda
1 tsp salt
2 eggs
1/2 c oil
1 c buttermilk
2 oz (1/4 cup) red food coloring
1 tsp vanilla
Icing, below

PREPARATION:
Place all dry ingredients in bowl; stir to blend. In another bowl, blend eggs with fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into the batter.

Pour equally into three greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. Cool ten minutes and remove from pans.

Icing
1/2 stick butter
8 oz cream cheese
1 lb box of powdered sugar
dash of salt
1/2 tsp vanilla
1 c chopped nuts
Mix icing ingredients together until light and fluffy. Frost and fill cake.

Thanks. I have heard that this is a very hard to make "right". Wish me luck!!!

I'm too lazy, Betty Crocker or Duncan Hines makes this now in a mix...lol.

So, here's my recipie...

Drive to the grocery store.
Buy cake mix, icing, eggs, oil, and throw away foil cake pan.
Come home.
Bake, pretend like it was hard work.
Eat it all..yummy!! :D

My favorite cake was a cake with the red velvet icing on it.. We would just do a devil's food cake mix but make the icing.. the recipe I have isn't the one from above, mine requires cooking the icing on the stovetop and you use flour in the icing.. but right now it is buried somewhere in all my stuff I haven't unpacked.. now I gotta find it.I want a red velvet icing cake... yummmmmmmm

I'm loving this cake, my sister is a pro at it, she makes it every major holiday and there's never enough :D :D But she has shared with us, it is a little hard to get right , but gotta keep practing:thumbsup:

Frckldgrl dont forget to throw a lil flour on your face to make it look like you worked hard!

My cousin is making one of these cakes for our X-mas dinner. I can't wait to taste it!

LOL, Austin's!! I've thought about doing that for when I make mac-n-cheese too :D

And love-austin (ok, that's really weird having 2 Austin peeps in a row...lol), you're gonna love that cake! A good red velvet cake is pure heaven.

I AM CRAZY ABOUT RED VELVET CAKE. IT IS MY FAVORITE!! THANKS FOR SHARING. :D

What the heck is red velvet cake? I thought I had heard at all but I guess not................

this is my all time favorite cake!

Bailey, it's pretty much a fancy chocolate cake with cream cheese frosting. But the cake is dyed dark red, so you end up with a beautiful red cake covered in white icing. The red cake is hard to describe but it has a mostly chocolate taste...like a really smooth rich chocolate cake, if made right. I found a cool pic for ya too...

Bailey, it's pretty much a fancy chocolate cake with cream cheese frosting. But the cake is dyed dark red, so you end up with a beautiful red cake covered in white icing. The red cake is hard to describe but it has a mostly chocolate taste...like a really smooth rich chocolate cake, if made right. I found a cool pic for ya too...

OH THAT LOOKS SOO GOOD!! TO BAD MY TUMMY IS HURTING. :(

My husband's birthday is January 21st and this is what he's requested. This is his absolute favorite cake:

SOCK IT TO ME CAKE

1 box yellow cake mix, butter flavored
4 eggs
3/4 c. Wesson oil
1 c. chopped pecans
1/2 pt. sour cream
1 stick butter
2 tbsp. sugar
1 tbsp. powdered cinnamon

In a large mixing bowl, blend together the cake mix, oil, and butter. Beat in eggs one at a time and beat according to the directions on the box. Fold in sour cream and pecans. Pour half the batter into a tube pan. Sprinkle sugar and cinnamon over the batter in the pan, then cover with the rest of the batter. Do not stir.

Bake at 350 degrees for one hour. Test with a toothpick before removing from oven. Cool in pan for 5 minutes and turn onto the cake platter.

MILK GLAZE:

1 c. powdered sugar
1 tsp. vanilla flavor
2 tbsp. milk

Blend ingredients together. Drizzle over cake while it is still warm. Your friends will want you to "sock it to them": several times.

sounds yummy

Sounds delicious think I'm gonna try it on my honey!!!

Thanks,
Patty

Wayne loves them!

In fact, when we were grocery shopping yesterday, he started hinting big time. I went ahead and got the stuff to make one today. I guess he'll get two this month - one today and one for his birthday!

Low Fat Coffee Cake
Ingredients:
1/4 cup (1/2 stick) softened margarine
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup skim milk
1 tsp vanilla
3 beaten egg whites
Topping:

1/3 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chopped pecans or walnuts

Instruction:
Combine margarine and sugar and beat until fluffy. Sift together the flour, baking powder and salt and add with the milk to the butter mixture. (Alternate 1/2 cup of the flour mixture with 1/4 cup milk, beat well, then add some more.) Beat in the vanilla. Fold in the egg whites.
Pour mixture into a greased 8"x8" baking pan. Combine topping ingredients and sprinkle over the top. Bake at 375° until a toothpick or knife inserted into the center comes out clean. (About 35 minutes.) Serve warm or at room temperature.

This sounds really good, Danielle! I think I'll try it soon as I decide that Low-Carbing really isn't for me (AGAIN!)

Thanks for sharing!

LOL! Low carbs were NEVER for me! :D

I made one Saturday and it was DIVINE!! ;)

Low fat and Cake should not be in the same sentence!!! LOLOLOL

Thank you for the recipe!!!

JJT

I came across this really easy recipe for cheesecake and now I have a craving for
cheesecake :D . Does anyone have any other easy favorite recipe to share?
8-Minute Cheesecake

Eight minutes is all you'll need to make this sweet and tangy strawberry cheesecake.

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.http://www.cooksrecipes.com/dessert/8-minute_cheesecake_recipe.html

This is the recipe the Philadelphia 3-Step Cheesecake. It is so simple, but so yummy. It does have to bake and then chill though. There are dozens of variations on this cheecake on the kraftfoods.com site (like the toffee crunch one).

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Graham cracker pie crust (6 oz.) (the chocolate oreo one is good too)

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

I have a great way to make cheesecake.

Go to a bakery. Pay for it. Put it on one of my own platers. Impress the heck out of everyone who know I can't do a dessert to save my life!!

JJT

LOL JJT- can always depend on you for a practical solution! :D

BETTER THAN SEX!!!!!!!

One box chocolate cake mix
1 jar fudge ice cream topping
1 jar of carmel ice cream topping
1 can of sweetened condensed milk
1 12 oz container of extra creamy whip topping
toffee chips

Bake your cake as directed. Take it out and poke holes in it with a wooden spoon handle. Heat and drizzle half of the fudge over the cake making sure to cover the holes (use more if you want to live on the edge)
Heat and drizzle half the jar of carmel over the cake (remember it is not an exact science, have fun...)
Pour half a can of sweetened condensed milk over the cake.
Sprinkle with toffee chips

Refridgerate until completely cool

And finally....

Top with whip cream just like you would frost a cake and then top with more toffee chips.

See if you can't keep from eating the whole thing yourself....

WOW...that sounds real good! Gotta remember this recipe next time I have PMS cravings...except I'll probably end up being sick to my stomach and feeling 10x fatter than I already did...but hey, I bet it's good while it lasts!!! YUMMY:D Hugs:p
-Jackie

Thanks DLG!!! I am going to the store today and my daughter and i are goingto make it! I need to change the title tho.......what do you suggest?

pw

Thanks DLG!!! I am going to the store today and my daughter and i are goingto make it! I need to change the title tho.......what do you suggest?

pw

How about better than a three day visit!!! lol

I like Lisa's title....Go for it!!!!! OR how about death by chocolate...

That sounds sooooo good!

Ok, I'm not much of a baker. I get all of the directions easy except for this one Pour half a can of sweetened condensed milk over the cake.

What does the milk do? Wouldn't that just be a soggy mess or do I not understand since I've never used condensed milk? Everything except for that one makes sense to me...lol.

That sounds sooooo good!

Ok, I'm not much of a baker. I get all of the directions easy except for this one Pour half a can of sweetened condensed milk over the cake.

What does the milk do? Wouldn't that just be a soggy mess or do I not understand since I've never used condensed milk? Everything except for that one makes sense to me...lol.

Condensed milk is really sweet and thick, it doesn't have "milk" consistency...

Ahhh, that makes more sense then! I was sitting here imagining dumping a glass full of regular milk on it and that just didn't sound too yummy....lol.

And double thank you!! I've always wondered what those cans of milk in the baking aisle were for....I learn something new at PTO everyday :D

I made 4 small cakes (2 cake mixes) with this recipe, as lil valentines gifts, and let me tell you of the 3 that have been delivered, everyone has raved...i too forgot the condensed milk when i went to the store and made a butter cream frosting, nuked it so it could be dribbled over the top and refreigerated as directed...it came out great... i think i would like this better than the condensed milk. I am also going to try that hard shell ice cream topping to dribble over that.

thanks for this great recipe, i will be using this recipe and be bringing it to pot lucks, etc for some time to come

Mmmmm....that sounds so yummy! I'm going to have to try it! :D

Glad that people are liking the cake. It is great that people are trying different variations of the cake. No one ever said that following directions was a hard and fast rule unless it was the DOC....LOL

Enjoy....

DLG

DLG!!
I PMed you about the cake but I am still unable to read my incoming mail! I just wanted to let you know that the cake is made and it tastes like heaven!!! Too bad i have to share it with the kids!!

Ann

Ok, I am going to have to make the cake. I will be a baking fool today. Chocolate chip cookies, rice crispy treats, cake.....what ever else I can figure out. Look out here comes the "hobbling gormet" <or how ever you spell that word. PTO doesn't have spell check. LOL

Cherry-Fudge Cheesecake Dessert
Chocolate and cherries marry in this decadent cheesecake made easy with a brownie mix.

1 package Betty Crocker® 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


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.

Mmmmmmmmmmm Sounds Delicious......Im making it today.....I Love Cheesecake!!!!!!

LOL JJT!!!!!!!!!!!


hey, any cheesecakes not requiring Vanilla? when I bring food on my trailers I cannot bring Vanilla :(

MRS. G. -

you don't absolutely have to have the vanilla extract. But if you want to, just smash a vanilla bean and store it with the sugar for a few days. the sugar will take up the flavor beautifully, and you can use it in anything else you might wish to make, too.

this is a perfect summer cake! I made it and it was not difficult at all :)

1 ripe mango peeled and chopped
2 tsp fresh lime juice
1 box yellow cake mix
1 can (1 oz) mandarin oranges
8 tbsp (1 stick) butter, unsalted and melted
1/4 cup vegtable oil
4 eggs
1 Can (8oz) crushed pineapple, drained, juice reserved
2 cups heavy cream
1 cup unsweetened shredded coconut
1 pkge of unflavored gelatin

Puree Mango and lime juice until smooth, set aside

Heat Oven to 350*, grease and flour two 9" round cake pans. I large bowl beat cake mix, oranges, butter, oil and eggs, pour into prepared pans, Bake for 27-32 mts. or until fork comes out clean.

Remove Cakes from pans and cool on wire rack, while warm poke holes on the top, brush with reserved pineapple juice.

In medium bowl, whip heavy cream, stir in gelatin and pineapple pieces.

Place one cake layer on platter and spread with cream mixture. Top with second layer, frost sides and top, Cover with coconut. refridgerate for one hour before eating. Serve with mango sauce on the side. :)

YUM YUM!!! This sounds deeeeeelicious!!! Will give it a try soon!!!!

INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract



DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Prep Time:15 MinutesCook Time:35 MinutesReady In:55 Minutes
Servings:12

Strawberry Shortcake
INGREDIENTS:
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

DIRECTIONS:
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

serves 9.....

posted by:DLG

Nothing skinny in this cake....We call it....

BETTER THAN SEX!!!!!!!

One box chocolate cake mix
1 jar fudge ice cream topping
1 jar of carmel ice cream topping
1 can of sweetened condensed milk
1 12 oz container of extra creamy whip topping
toffee chips

Bake your cake as directed. Take it out and poke holes in it with a wooden spoon handle. Heat and drizzle half of the fudge over the cake making sure to cover the holes (use more if you want to live on the edge)
Heat and drizzle half the jar of carmel over the cake (remember it is not an exact science, have fun...)
Pour half a can of sweetened condensed milk over the cake.
Sprinkle with toffee chips

Refridgerate until completely cool

And finally....

Top with whip cream just like you would frost a cake and then top with more toffee chips.

See if you can't keep from eating the whole thing yourself....

DLM

Red Velvet Cake (I came across some made from cake mixes too but this is from scratch.)

INGREDIENTS:
2 1/2 c all purpose flour
1 1/2 c sugar
2 tsp cocoa
1 tsp soda
1 tsp salt
2 eggs
1/2 c oil
1 c buttermilk
2 oz (1/4 cup) red food coloring
1 tsp vanilla
Icing, below

PREPARATION:
Place all dry ingredients in bowl; stir to blend. In another bowl, blend eggs with fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into the batter.

Pour equally into three greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. Cool ten minutes and remove from pans.

Icing
1/2 stick butter
8 oz cream cheese
1 lb box of powdered sugar
dash of salt
1/2 tsp vanilla
1 c chopped nuts
Mix icing ingredients together until light and fluffy. Frost and fill cake.

for diabetics:
http://www.diabetessymptom.net/news/news_item.cfm?NewsID=131

dazzler
--------------------------------------------------------------------------------

Mrs. G. - I got this recipe at a family reunion 20 years ago and it became our family's favorite cake - for every occasion. It's unbelievable.

Pig Lickin' Cake

1 box yellow butter cake mix (I use Duncan Hines with the stick of butter on the front)
4 eggs
3/4 c. vegetable oil
1 small can mandarin oranges with the juice

Mix all the ingredients together with a handmixer. The oranges will break up. Pour the batter into a 9 x 13 inch greased and floured pan, or 3 - 8 or 9 inch round cake pans. Bake until golden brown at 350 degrees - about 35 -40 minutes.

Frosting:

2 8-oz. containers Cool Whip, thawed
1 small box instant vanilla pudding mix - dry
1 large can crushed pineapple, drained

Mix the Cool Whip, dry pudding mix and drained pineapple together and frost the cooled cake.


It's so easy and tastes so spectacular they'll think you worked on it for hours...

2 1/4 cup All Purpose Flour
1 cup Butter or Margarine
1 cup White Sugar
1/2 cup Red Wine
4 Eggs
12 oz Semi Sweet Chocolate Chips
4 tbsp Dark Cocoa
2 tsp Baking Powder
1 tsp Vanilla Extract

Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In
a large bowl, mix together the butter, sugar and eggs until smooth
and creamy. Add in the vanilla and chocolate chips and mix well. In a
small bowl combine the baking powder and flour then add to the
creamed mixture. Add the red wine and mix well but not for too long.
Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and
decorate.

2 cups white sugar (http://www.recipezaar.com/library/getentry.zsp?id=139)
3 cups flour (http://www.recipezaar.com/library/getentry.zsp?id=64)
3 teaspoons baking soda (http://www.recipezaar.com/library/getentry.zsp?id=7)
1 teaspoon salt (http://www.recipezaar.com/library/getentry.zsp?id=359)
4 tablespoons cocoa
2 cups cold water (http://www.recipezaar.com/library/getentry.zsp?id=459)
1/2 cup liquid shortening
2 teaspoons vanilla (http://www.recipezaar.com/library/getentry.zsp?id=350)
2 tablespoons vinegar
12 servings Change size or US/metric (http://www.recipezaar.com/119539#)












Preheat oven to 350.
Combine all ingredients in mixer bowl with exception of vinegar.
When mixture is well blended, add vinegar and beat until foaming stops and is well blended.
Pour into ungreased 13x9" cake pan.
Bake for 35 - 40 minutes.

Harvey Wallbanger Cake

Ingredients
Cake batter
1 box orange cake mix (about 18 1/2 oz)
1 box (3 1/4 oz) Instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
4 ounces Liqueur Galliano
1 ounce vodka
4 ounces orange juice

Glaze
1 cup confectioners sugar
1 tablespoon Liqueur Galliano
1 tablespoon orange juice
1 teaspoon vodka
Method
Preheat oven to 350?F. Combine the cake mix and pudding in a large bowl. Blend in the eggs, oil, Liqueur Galliano, vodka and orange juice. Beat until smooth and thick. Pour into a greased and floured non-stick 10 inch bundt pan and bake for 45 minutes OR pour into 2 greased and floured non-stick 9 inch cake pans and bake for 30 minutes. Let the cake cool in the pan for 10 minutes, then remove and place the cake on rack to cool.
Glaze
Combine the confectioners sugar, Liqueur, vodka and orange juice in a bowl. Beat until very smooth. Center the cake on a cake plate. Pour the glaze over the cooled cake baked in the bundt pan. If baked in the two 9 inch cake pans, pour 1/3 of the glaze over one layer, top with the second layer and pour the remaining glaze over the top and let it dribble over the sides of the cake layers.

Fudge Icing

2 tablespoons butter
1 cup brown sugar
3 tablespoons milk
1 cup icing (confectioners) sugar
1 tablespoon cream
1 sliced banana, dipped in lemon juice
Place butter, brown sugar and milk in a bowl. Microwave at 50% for 5 minutes. Stir well. Microwave on high for 3 minutes. Pour into a cold bowl and cool slightly. Beat cream into icing and add icing sugar bit by bit until the mixture forms a drizzling consistency. (You might not use all the icing sugar). Drizzle all around the ring cake. While still soft, decorate with banana slices.

<U>7-Up Cake & Frosting

Ingredients
1 package lemon cake mix
1 small package instant lemon pudding mix
1/2 cup oil
4 eggs
10 oz. 7-Up soda 7-Up Frosting

1 cup sugar
2 eggs
2 tablespoons cornstarch
8 oz. can crushed pineapple
1/4 stick butter
1 cup coconut
1 small container thawed whipped topping Method

Beat first 4 for 4 minutes with electric mixer.
Add 7-Up and mix well. Bake in greased floured 13x9" pan at 350F 30 minute or until done. Cool before frosting
FROSTING Mix first 5 in saucepan and stir constantly over heat until thickened. Cool. Fold in coconut. Fold in whipped topping. Spread on cake.

</U>

Caramel Apple Cheesecake

Ingredients
1 (21 ounce can) apple fruit filling; divided
1 (9 or 10 inch) graham cracker crust
2 (8 ounce packages) cream cheese; softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 half pecans plus 2 tablespoons chopped pecansMethod

Preheat oven to 350?F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.
Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well.
Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8 - 12 servings.

Bacardi Rum Cake

Ingredients
1 cup chopped pecans
1 package yellow cake mix (pudding in the mix)
1 package jell-o instant pudding
1 egg
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rumGlaze

1/4 pound butter
1/4 cup water
1 cup white sugar
1/2 cup Bacardi dark rumMethod

Preheat oven to 325 F. Grease and flour a 10 inch tube pan. Sprinkle pecans over the bottom of the pan. Mix all the cake ingredients together. Pour batter over pecans in the pan. Bake 1 hour. Set on rack to cool.
Invert on serving plate. Poke top with fork or toothpick. Drizzle and brush glaze evenly over the top.
For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. Optional:
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
Serve with seedless green grapes dusted with powdered sugar.

Funnel Cakes (fair style)
Ingredients
3 eggs
2 cups milk
1/4 cup sugar
3 cups flour you can use up to 4
1/2 teaspoon salt
2 teaspoons baking powder
Method Beat eggs and add sugar and milk. Sift half the flour, the salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run through a funnel. Drop from funnel into deep, hot fat ( 375?F). Spirals and endless intricate shapes can be made by swirling and criss crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or a sprinkle of powdered sugar.

Genita's Pineapple Cake- or "Better than Sex Cake"

1 yellow cake mix with pudding in the mix
1 (20 oz) can crushed pineapple
1/2 C. Sugar
1 small box vanilla instant pudding
1 ( 12 oz) tub coolwhip
eggs
Oil
Chopped Pecans

Prepare the cake as the back of the box directs. ( Use the directions for the 9 by 13 pan) While the cake is baking boil together the entire can of crushed pineapple,juice and all with the sugar until it resembles syrup with pineapple slithers in it. (Think Pineapple sundae topping.) Mix the vanilla instant pudding as box directs- allow to chill and set up. When the cake comes out of the oven, dock (Poke holes) over the entire top of the cake. Pour the reserved Pineapple syrup like mixture over it. Allow to cool. When it's totally cool, top the pineapple layer with the vanilla instant pudding, then the cool whip. Sprinkle with chopped pecans.
Serves 10 to 12.

Nita

PREP AND COOK TIME: About 1 hour

1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.


3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.


4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Yield: Makes 10 to 12 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 316(46% from fat); FAT 16g (sat 8.7g); PROTEIN 5.9g; CHOLESTEROL 73mg; SODIUM 266mg; FIBER 1g; CARBOHYDRATE 37g

Red Velvet... it's pretty much a fancy chocolate cake with cream cheese frosting. But the cake is dyed dark red, so you end up with a beautiful red cake covered in white icing. The red cake is hard to describe but it has a mostly chocolate taste...like a really smooth rich chocolate cake, if made right. I found a cool pic for ya too...

duh, I thought it tasted like choclate, LOL.....I made it recently and I had no idea it was choclate, but it was sooooooo good! It was so smooth and rich :) wait until I tell my husband it was choclate just dyed red, LOL....duh

Lemon Curd Cheesecake


INGREDIENTS

Lemon curd:
1/2 cup lemon juice
6 egg yolks
1 cup sugar
4 tsp. freshly grated lemon zest
8 Tbsp. (1 stick) cold unsalted butter, cut into pieces

Crust:
1 1/4 cups graham cracker crumbs
3 Tbsp. Sugar
1/8 tsp. salt
5 Tbsp. unsalted butter, melted

Filling:
2 1/2 (8-ounce) packages cream cheese
1/2 cup plus 2 Tbsp. Sugar
3 Tbsp. all-purpose flour
Salt
1 tsp. pure vanilla extract
1 tsp. freshly squeezed lemon juice
1 tsp. freshly grated lemon zest
2 large eggs, plus 1 yolk
1/2 cup sour cream
Butter for pan
1 cup chilled lemon curd

To make lemon curd: Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.)

Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest and butter until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.

To make crust: Preheat oven to 350° and position rack in middle of oven. Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.

In a small bowl, combine graham cracker crumbs, sugar and salt. Using a fork, stir in butter until well combined. Press mixture into prepared pan. Bake 10 minutes. Cool on a wire rack while you prepare filling.

To make filling: Decrease oven temperature to 325°. In an electric stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl. With mixer on low, gradually add sugar, then flour and finally a pinch of salt. Scrape down sides again.

Switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. Whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. Continue to whip on low speed and add sour cream. Whip until well blended; do not overbeat. Batter should be light and somewhat airy.

Brush sides of springform pan with melted butter. Wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. Pour filling into pan. Place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan. Transfer to oven and bake until filling is just set in center, about 45 minutes. If edges start to pull away from sides of pan sooner than that, remove it from oven. Immediately remove pan from water and remove foil. Place on wire rack and cool to room temperature.

Stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake. Cover springform with plastic wrap and refrigerate 8 hours or overnight. To unmold cake, place a hot towel around pan to loosen cake from sides. Run a butter knife around edges and remove outer part of pan.

Another favorite of Rywill's!

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Classic New York Cheesecake

4 eggs
4 8-oz packages of cream cheese softened
1 1/4 cups of granulated sugar
1/4 cup of all-purpose flour
4 teaspoons vanilla
2 8-oz carton's dairy sour cream
1/4 cup granulated sugar

Preheat oven to 350 degrees.

Crust - I prefer to use a graham cracker crust, which you can make from the box of crushed graham cracker or just buy the already made shells. (If you like you can choose shortbread or chocolate crust as well).

Cheesecake mixture
In a large mixing bowl beat cream cheese and the 1 1/4 cup of granulated sugar until fluffy. Beat in 1/4 cup of flour at low speed until smooth. Add the 3 eggs and 3 teaspoons of vanilla all at once, beating at low speed until combined. Stir in 1/2 cup of the sour cream. Pour batter into crust-lined spring form pan. Place on a shallow baking pan in the oven.

Increase temperature to 450 degrees ad bake for 10 minutes. Reduce the temperature after the ten minutes to 300 degrees and bake for 30 minutes or until center appears set when gently shaken. Remove from oven. Stir sour cream, 1/4 cup of sugar and 1 teaspoon of vanilla together until mixed. Using a spoon spread mixture evenly over the top and return to oven. Bake for 15 more minutes. Remove from oven, and allow to cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes or more. Remove sides of pan and cool completely. Cover and chill for 4 hours or overnight. Let stand for 15 minutes before slicing when ready to serve.

Here are my tips and tricks. I also add 1/4 more sugar to the cheesecake mixture and one more egg. I also use lemon zest and some of the lemon juice from a fresh room temperature lemon in my mixture. I mix the sour cream topping while the cheesecake is baking, so when I remove from oven it is ready to go. It has taken longer than 30 minutes to bake, actually more like 40 minutes. But I can tell it's ready because it rises slightly and the top begins to split just a little. If I want to serve before the 4 hours I let it cool enough to place it in the freezer.

Golden Caramel Cheesecake Bars

Makes: 20 servings, 1 bar each


24 Golden OREO Original Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
25 Caramels (1/2 of 14-oz. bag)
1 Tbsp. water
2 pkg. (8 oz. each) Cream Cheese, softened
1 jar (7 oz.) Marshmallow Creme
1 egg

PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.

PLACE caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.

BAKE 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.

who knows how to make Choclate mouse Cheesecake with a choclate crust?

cheesecake, then mouse on top? :p

(ps it can NOT require vanilla. they do not allow this on the trailers (frp visits)with my husband) I'm guessing that is because of the alcohol content in pure vanilla extract. I think it's like 10% alcohol, but I'm not sure. I once heard of kids going to Wal- Mart, buying pure vanilla, and getting drunk from it. That's nuts! -Natalie

WOW...that sounds real good! Gotta remember this recipe next time I have PMS cravings...except I'll probably end up being sick to my stomach and feeling 10x fatter than I already did...but hey, I bet it's good while it lasts!!! YUMMY:D Hugs:p
-JackieOh, yeah! I know all about those dang chocolate cravings. For real, the M&M company will probably go outta biness if I ever decide to go nuts and stop eating candy! L.O.L.! Ain't it the truth though?:D - Natalie

New York Style Strawberry Swirl Cheesecake

Makes: 16 servings

1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
2/3 cup seedless strawberry jam , divided

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Using 1/3 cup jam, gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect

BAKE 45 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. To camouflage little cracks that may occur after baking, fill cracks with the remaining jam just before serving. Lift from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Extra Tips:
Healthy Living
Save 60 calories and 8 grams of fat per serving, by preparing as directed using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and Reduced Fat or Light Sour Cream.

Great Substitute
Omit jam. Prepare cheesecake crust and batter as directed. Puree 1 bag (16 oz.) thawed and drained frozen fruit. Swirl puree into cheesecake batter as directed for jam.

Giant Chocolate Chip Cookie Cake

Serves 16

To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

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

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.

8 minute cheescake......use fruits topping of your choice...

1 8 oz. cream cheese
1 8 oz. cool whip
1 teaspoon vanilla flavoring
3 cups sugar

soften the cream cheese and cool whip together.....add vanilla flavoring and sugar
mix all items togethere very well..........pour in graham cracker crust (I make my own and double receipe) chill for approx 3-4 hours.

In fact I have one in refigerator right now......GOD BLESS ALL........Mother1952