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)
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
1 chocolate cake mix
1 small package instant chocolate pudding mix
1 1/2 cup milk
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
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.
1 pkg. yellow cake mix
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.
1 c. butter or margarine, softened
1 ½ c. sugar
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.
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
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.
1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
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.