Category Archives: Cakes

Dr. Pepper Cake

2 cans dark sweet cherries, pitted and drained, syrup reserved
3/4 C. reserved cherry syrup
1/4 C. Dr. Pepper® (not diet)
1 (3 oz.) box cherry gelatin
1/8 tsp. almond extract
1 (18.25 oz.) box yellow cake mix
1 (3 oz.) box cherry gelatin
1/2 C. vegetable oil
3/4 C. Dr. Pepper® (not diet)
4 eggs
2 C. miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13-inch pan. Preheat oven to 350ºF.

In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly.

In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3-4 minutes. Pour cooled gelatin mixture over cherries in pan.

Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours. Yields 16 servings

Self-Icing Chocolate Cake

1 chocolate cake mix
1 small package instant chocolate pudding mix
1 1/2 cup milk
2 eggs
1 package of chocolate chips

Blend all ingredients together. Pour into a 3 qt. microwavable container with cone or glass in the middle. Microwave at 100% for 11-14* minutes uncovered. Allow cake to cool for 5-10 minutes. Invert onto a serving plate.

*or 70% for 14-18 minutes

Sopapilla Cheesecake

2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon

Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.

Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.

Now spread 2nd can of crescent rolls on top – as top crust.

Pour 1 stick of melted butter evenly over the top.

Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 30 minutes. Cut into 2 inch squares.

Easy Banana Cake

1 pkg. yellow cake mix
2 eggs
1 c. water
2 lg. ripe bananas, mashed
1 tsp. baking soda

Blend ingredients, then add bananas. Pour into a well greased 9×13 pan. Bake at 350 degrees for 35 minutes or until cake tests done. Cool.

My favorite frosting for this cake is cream cheese icing. But the last time I made this cake, I used pudding and Cool Whip instead.

I spread a layer of vanilla pudding (made according to package directions), then added a layer of bananas and topped that with Cool Whip. I finished it off by sprinkling nuts on the top.

Decadent Fudge Cake

1 c. butter or margarine, softened
1 ½ c. sugar
4 eggs
1 c. buttermilk
½ t. baking soda
2 ½ c. flour
8 (1 oz) bars sweet or semi-sweet baking chocolate (melted & cooled)
1 c. chocolate syrup
2 t. vanilla
1 ½ c. semi-sweet chocolate mini-chips
4 oz white chocolate
2 T plus 2 t. shortening

Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.

Pour batter into a heavily greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Icing:

1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.

2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.

– From S. McCoy

Easy Tiramisu

1 8oz. Pkg. Cream Cheese, softened
3 cups Milk
2 pkgs. Instant Vanilla Pudding
1 8oz. Tub Frozen Whipped Topping, thawed & divided in half
Approx. 50 Vanilla Wafers
1/2 cup brewed Coffee, cooled & divided in half
Grated Chocolate
Fresh Raspberries

Beat cream cheese until creamy; gradually beat in milk. Add dry pudding mixes gradually while beating. Fold in half of the whipped topping.

Lay vanilla wafers in single layer in 9×13 cake pan.* Drizzle half the coffee over the wafers, then spread half the cream cheese mixture over the wafers. Repeat the layers.

Spread the rest of the whipped topping over the top. Garnish with grated chocolate and Fresh Raspberries.

Notes: *Since this dessert does not have to be baked, you may want to use a pretty, clear serving bowl (instead of the cake pan) to show off the layers.

 

Ice Box Cake

About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
***
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.

Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.

Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.

Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.

Caramel Apricot Cake

1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
3 eggs
1 (10.25 oz) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans

Heat over ot 350 degrees F. Spray a 9 X 13 baking pan with non-stick spray.
Mix together by hand the cake mix, oil, water and eggs in large bowl just until well moistened. Spread evenly in pan.

Bake 20-22 minutes or until a toothipick inserted in center comes out clean. Remove from oven.

Set oven to broil and place the oven rack about 6 inches from the top heating element.

Combine preserves, caramel topping, coconut and pecans; Pour over warm cake, spreading it to cover the top. Place cake under broiler and broil for 6-8 minutes or until topping starts to bubble. Cool.