MOUNDS CAKE
1 pkg chocolate cake mix 24 large marshmallows
1 cup milk 1 cup sugar
1 teaspoon vanilla 1 pkg (14 oz) coconut
1 1/2 cups sugar 1 stick butter
1/2 cup milk 1 1/2 cups chocolate chips
Bake cake according to directions on package in a 9 x 13 inch pan. Melt marshmallows, 1 cup sugar, 1 cup milk and vanilla in saucepan or in microwave. Remove from heat and add coconut. Mix well and set aside. Bring to a boil, 1 1/2 cups sugar, 1 stick butter and 1/2 cup milk. Remove from heat and add chocolate chips, stirring until melted. When cake is removed from oven, pour coconut mixture over, smoothing evenly then pour chocolate mixture over this.
OLD WITCH'S MAGIC NUT CAKE
Beat together:
1 (15 oz) can pumpkin
3/4 cup vegetable oil
1 cup water
Then add:
2 1/2 cups flour 1 1/2 teaspoons baking soda
2 1/4 cups sugar 1 1/2 teaspoons salt
3/4 teaspoon cinnamon 1 cup raisins
1/2 cup chopped nuts
Beat all ingredients together and pour into a greased and floured bundt pan. Bake at 350 degrees for 75 minutes.
HEATH BAR CAKE
1 box German chocolate cake mix 1 can Eagle Brand milk
1 jar caramel ice cream topping 8 oz Cool Whip
2 Heath candy bars
Bake cake according to directions. Mix Eagle Brand milk and caramel topping together. While cake is still warm, poke holes in cake and pour caramel mixture over cake. When cake is cooled, top with Cool Whip and sprinkle bits of Heath candy bar over Cool Whip. (Put Heath bars in freezer before making cake. When candy is frozen, it breaks up easily).
FAMOUS BACARDI RUM CAKE
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 (3 3/4 oz) pkg Jello Vanilla Instant Pudding & Pie Filling
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi Rum
Glaze
1/4 cup butter 1/4 cup water
1 cup granulated sugar 1/2 cup Bacardi Rum
To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. While cake is still in pan, prick top. Pour glaze over top and let it run over sides. Allow cake to absorb glaze. Use all glaze. Remove cake from pan.
This cake can be topped with whipping cream that has been whipped and then a little rum added to it.
CREAM CHEESE POUND CAKE
2 cups flour 2 teaspoons baking powder
1/4 teaspoon salt 8 oz cream cheese, room temperature
1 cup butter 1 1/2 cups sugar
4 eggs 2 tablespoons lemon juice
1 1/2 teaspoon lemon rind 1 teaspoon vanilla
Mix flour, baking powder and salt; set aside. Cream cheese with butter until blended. Beat in sugar until smooth. Add eggs. Beat until light and fluffy, scraping bowl often. Add lemon juice, lemon rind and vanilla. Slowly stir in flour mixture until blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy. Turn into buttered 8 to 10 cup capacity tube-type pan. Bake at 325 degrees for 1 hour or until a toothpick inserted in center comes out clean. Let cake stand in pan 10 minutes; then invert and place on rack to cool. Dust with powdered sugar, if desired.
HEATH BARS
40 to 48 soda crackers 2 cups chocolate chips
1 cup brown sugar Chopped walnuts or pecans
1 cup butter
Lay soda crackers out on cookie sheet. Boil butter and brown sugar for 2 minutes. Pour over crackers. Bake at 350 degrees for 8 to 10 minutes. Spread with chocolate chips. Sprinkle with chopped walnuts.
SNICKER BARS
1st layer:
1 cup chocolate chips 1/4 cup butterscotch chips
1/4 cup peanut butter 1 cup roasted peanuts
2nd layer:
1 cup sugar 1/4 cup milk
1/4 cup butter 1 teaspoon vanilla
1/4 cup peanut butter 1 cup marshmallow cream
3rd layer:
20 caramels 2 tablespoons water
4th layer:
1 cup chocolate chips 1/4 cup butterscotch chips
1/4 cup peanut butter
For 1st layer, melt chocolate chips, butterscotch chips, and peanut butter. Pour into a 9 x 13 inch pan. Cool. Sprinkle roasted peanuts over chocolate. For 2nd layer, boil sugar, milk, butter, and vanilla for 5 minutes. Remove from heat and add peanut butter and marshmallow cream. Pour over first layer. For 3rd layer, melt caramels and water. Drizzle over second layer. For 4th layer, melt chocolate chips, butterscotch chips, and peanut butter. Pour over third layer. Cut into squares.
ITALIAN CREAM CAKE
2 sticks butter 1 cup buttermilk
2 cups sugar 1 tsp vanilla
5 egg yolks 2 small can coconut (optional)
2 cups flour 5 egg whites (beaten)
1 tsp baking soda 1 cup chopped pecans
Cream butter and sugar. Add egg yolks and beat well. Combine flour and baking soda. Add alternately with buttermilk to egg mixture. Add coconut, nuts, and vanilla. Fold in egg whites. Bake in three 8” pans at 350 degrees for 25-30 minutes
FROSTING:
1 pkg (8 oz) cream cheese 1/2 stick butter
3 1/2 cups powdered sugar vanilla and pecans to taste
Mix together and spread on cake.
GERMAN SWEET CHOCOLATE CAKE
1 pkg (4 oz) German's sweet chocolate 1 cup butter, softened
1/2 cup water 2 cups sugar
2 cups flour 4 eggs yolks
1 teaspoon baking soda 1 teaspoon vanilla
1/4 teaspoon salt 1 cup buttermilk
4 egg whites
Heat oven to 350 degrees. Line bottoms of 3 (9 inch) round cake pans with paper. Microwave chocolate and water in bowl until almost melted and stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in separate bowl until stiff peaks form. Gently stir into cake batter. Pour into prepared pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread coconut-pecan frosting between layers and over top of cake.
COCONUT-PECAN FILLING AND FROSTING:
1 can (12 oz) evaporated milk 1 1/2 cups sugar
3/4 cup butter 4 egg yolks, slightly beaten
1 1/2 teaspoon vanilla 2 2/3 cups coconut
1 1/2 cups chopped pecans
Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups
BANANA SPLIT CAKE
4 bananas 2 cups powdered sugar
3 sticks butter or oleo 2 eggs
1 can (20 oz) drained crushed pineapple
2 cups crushed graham cracker crumbs
1 large container Cool Whip
1/2 cup chopped pecans
1 small bottle maraschino cherries
Mix 1 stick butter with graham cracker crumbs. Put in a 9 x 13 x 2 inch pan. Put 2 sticks butter, eggs and powdered sugar into bowl. Beat with mixer about 10 minutes until light and fluffy. Spread over graham cracker crust. Next add a layer of sliced bananas. Spread pineapple over bananas and cover with Cool Whip. Sprinkle with nuts and cherries. Cover and refrigerate overnight.
MISSISSIPPI MUD CAKE
2 cups sugar 1 1/2 cups coconut
2 tablespoons cocoa 1 1/2 cups flour
2 sticks butter or oleo 1/2 cup milk
4 eggs 1 1/2 cups pecans
1 teaspoon vanilla 1 1/2 teaspoon baking powder
1 pint marshmallow cream
Cream sugar, butter and cocoa. Add remaining ingredients and mix well. Bake in a 9 x 13 inch pan that has been greased and floured for 30-35 minutes at 350 degrees. While cake is still warm, spread 1 pint marshmallow cream on top. (best to place large spoonfuls on and let melt slightly or cake will tear). When cake is cold, ice with the following:
1 box powdered sugar 1/3 cup cocoa
1 stick butter or oleo 1/3 cup coconut
1/3 cup evaporated milk
Mix all together until smooth.
RED VELVET CAKE
3 oz red food coloring 2 1/2 cups flour
3 tablespoons cocoa 1/2 cup butter
1/2 teaspoon salt 1/2 teaspoon vanilla
1 1/2 cups sugar 1 teaspoon baking soda
1 tablespoon vinegar 1 cup buttermilk
2 eggs, unbeaten
Mix food coloring and cocoa; let stand. Cream butter and sugar. Add eggs and color mixture; beat well. Add buttermilk, flour, salt and vanilla. Beat again. Put the baking soda on top of the batter in bowl and then add vinegar over the baking soda. Mix by hand (if not, there will be holes in the cake). Pour into two 8-inch pans. Bake at 350 degrees for 30-35 minutes. When cool, cut each layer in half to make four layers. Spread frosting between each layer.
Frosting:
1 1/4 cups milk 3 1/2 tablespoons flour
2 sticks butter 1 cup sugar
1 teaspoon vanilla
Put milk and flour in pot and cook until thick. Let cool.
Beat butter, sugar and vanilla until light and fluffy. Add cooled milk paste to sugar mixture and beat again.
CARROT CAKE
2 cups sugar 1 1/2 cups oil
4 eggs 3 cups grated carrots
2 cups flour 2 teaspoons baking soda
2 teaspoons cinnamon 1/2 teaspoon salt
Mix sugar, oil and eggs. Beat well. Add carrots and mix again. Sift flour, baking soda, cinnamon and salt together and add to batter. Pour into a 9 x 14 inch pan that has been sprayed with Pam. Bake for 50-55 minutes at 350 degrees.
For frosting, beat following together and spread on cooled cake. Sprinkle nuts over icing if desired.
3 oz cream cheese 1/2 stick butter
1/2 box powdered sugar 1 teaspoon vanilla
HOT FUDGE SUNDAE CAKE
1 cup flour 3/4 cup sugar
2 tablespoons cocoa 2 teaspoons baking powder
1/4 teaspoon salt 1/2 cup milk
2 tablespoons salad oil 1 teaspoon vanilla
1 cup chopped nuts (optional) 1 cup packed brown sugar
1/4 cup cocoa 1 3/4 cups hottest tap water
Heat oven to 350 degrees. In ungreased square pan (9 x 9 x 2), stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes. Top with ice cream and spoon sauce over each serving. NOTE: I often double this recipe and use a 9 x 13 x 2 inch pan.
DING DONG CAKE
8 or 9 Hostess Ding Dongs 1 pkg (8 oz) cream cheese, softened
1/2 cup sugar 1 tub (16 oz) Cool Whip
1 teaspoon vanilla 1 small box instant vanilla pudding
2 small boxes instant chocolate pudding
3 cups milk
Cut Ding Dongs in half - lengthwise. Arrange in bottom of 9 x 13 inch pan, cream side up. In a large bowl, beat cream cheese, sugar, vanilla, and half of the Cool Whip until creamy. Spread over the Ding Dongs. Combine pudding mixes in a large bowl. Add milk and bet until thickened. Spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate until ready to serve.
DING DONG CAKE NUMBER 2
1 box chocolate cake mix with pudding. Mix cake according to package directions. Bake in a 9 x 13 inch pan. When cool, slice lengthwise to make two thin layers.
White Filling: 3 tablespoons flour
1 cup Crisco
1 cup milk
1 teaspoon vanilla
1 cup sugar
Mix flour and milk in small pan and cook until thick, stirring constantly. Let cool. Beat sugar, Crisco, and vanilla until fluffy, then add the cooled milk mixture. Beat until creamy. Spread white filling between layers and then top with your favorite icing.
PAYDAY CAKE
1 box yellow cake mix 1 egg
1/3 cup butter
Press in ungreased 9 x 13 inch pan. Bake for 12 to 18 minutes at 350 degrees. When done, put 3 cups miniature marshmallows on top. If necessary, put back in oven for a minute or two to melt marshmallows.
In pan over low heat, melt the following:
2/3 cup corn syrup 2 teaspoons vanilla
1/4 cup butter
1 (12 oz) bag Reese's peanut butter chips
When melted and smooth, add:
2 cups Rice Krispies and 2 cups salted peanuts.
Pour over the marshmallows. Tastes like a Payday candy bar.
STRAWBERRY CREAM-FILLED ANGEL CAKE
1 (15 oz) pkg angel food cake mix
1 can (15 oz) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
2 pkgs Dream Whip, prepared according to package directions
2 pints frozen strawberries, washed and hulled or 2 boxes frozen berries, drained
Prepare and bake angel food cake according to package directions in a 10 x 4 inch tube pan. Invert cake on wire rack until cold. Remove from pan and place top side down on a serving plate. In a medium bowl, combine sweetened condensed milk, lemon juice and almond extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold into sweetened condensed milk mixture. Chill 10-15 minutes. Slice a 1" horizontal layer from top of cake. Carefully lift off and set aside. Measure and inch in from outer edge of cake and an inch from center hole and mark with toothpicks. With sharp knife, cut a pick mark down to within an inch from the bottom. Slowly cut around the entire cake. Start to cut an inch in from center hole and again cut down to within one inch from cake bottom and around entire cake. With fork, carefully remove the center cut of the cake. This will leave a hollow shell of cake with inner and outer walls about one inch thick and a base of equal thickness. Tear or cut the removed portion of cake into 1" cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream mixture into a medium size bowl. Stir in cake pieces until well blended. Gently fold in one pint of whole strawberries. Lightly spoon this mixture into the cake shell. Place layer cut for top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake. Place in freezer and chill about two hours or until frosting is firm. At serving time, garnish top and sides of cake with remaining strawberries.
CREAM FILLED CHOCOLATE CUPCAKES
FOR THE CUPCAKES:
1 package chocolate cake mix
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Mix cake according to directions on package. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Cool completely and remove them from their paper liners.
FOR THE FILLING: 1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or small spoon, remove about a teaspoon full of cake from inside each cupcake to create a hollow. Fill a pastry bag fitted with a 1/4 inch round tip with the whipped cream and pipe it into the hollow (if you don't have a pastry bag, spoon it inside the cupcakes). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down on a baking sheet and refrigerate.
FOR THE FROSTING:
4 oz semi-sweet chocolate, chopped 1/4 cup water
3 tablespoons granulated sugar 1 tablespoon cold unsalted butter
In a small saucepan, combine the chocolate, water and sugar and bring to a boil. Lower the heat and simmer for exactly 5 minutes, stirring occasionally. Transfer the icing to a bowl, whip in the butter and cool until the icing has set up a bit. Pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat.
DIRT CAKE
1 (16 oz) pkg Oreo cookies 1/2 cup butter
2 small boxes instant vanilla pudding 1 (12 oz) container Cool Whip
1 (8 oz) pkg cream cheese 3 cups milk
1 cup powdered sugar 1 teaspoon vanilla
Crush cookies; put half in the bottom of a 9 x 13 inch pan. Mix cheese and butter till smooth. Mix in powdered sugar. Fold in Cool Whip. In a separate bowl, mix pudding, milk and vanilla. Fold the two mixtures together. Pour in over the cookies in the pan; sprinkle remaining cookie crumbs over the top. Serve chilled. Garnish with artificial flowers and gummy worms for more realism.
DUMP CAKE
1 can cherry pie filling 1 pkg yellow or white cake mix
1 can crushed pineapple 2 sticks margarine or butter
nuts or coconut (optional)
Into a greased 9 x 13 inch pan, pour can of crushed pineapple, then spread pie filling over pineapple. Spread the cake mix (dry) over all. Melt margarine or butter and drizzle over cake mix. Top with nuts and coconut, if desired. Bake 40-50 minutes at 350 degrees. Good topped with ice cream or Cool Whip.
FUZZY NAVEL CAKE
1 box yellow cake mix 4 eggs
1/2 cup oil 3/4 cup peach schnapps
1 pkg (6 oz) instant vanilla pudding
1/2 cup orange juice
Combine cake mix, oil, pudding, eggs, peach schnapps and orange juice in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2 inch bundt pan. Bake according to package directions.
Icing: Combine 4 tablespoons peach schnapps, 2 tablespoons orange juice, and 1 cup powdered sugar. While cake is still warm in pan, poke holes in cake, pour icing mixture over. Allow cake to cool in pan at least 2 hours before serving. Sprinkle with powdered sugar, if desired.
FUNNEL CAKE
2 1/2 cups flour 1 teaspoon baking powder
4 tablespoons sugar 1 teaspoon salt
2 teaspoons baking soda
Mix together. Then add:
2 eggs 1 1/3 cups milk
Mix well. Let flow through 5/8 inch tip funnel into 375 degree cooking oil. Turn when brown. Sift powdered sugar over top when done.
GOOEY BUTTER CAKE
1 box yellow cake mix 8 oz pkg cream cheese
1 melted stick of butter 1 box powdered sugar
2 teaspoons vanilla 4 eggs
Mix cake mix, butter, 1 teaspoon vanilla and 2 eggs. Mixture will be thick. Work with fingers and then press into a greased 9 x 13 inch baking pan. Beat cream cheese, powdered sugar, 1 teaspoon vanilla and 2 eggs. This will be thin. Pour over the cake mix. Bake at 350 degrees for exactly 40 minutes. Do not overbake.
TURTLE CAKE
1 German Chocolate cake mix 1 (14 oz) pkg caramels (48-50)
or any chocolate cake mix 1 cup chopped nuts
3/4 cup butter or margarine 1 cup chocolate chips
5 oz evaporated milk (small can)
Make cake as directed on package. Pour 1/2 of the batter in a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. While this is baking, put butter, milk and caramels in saucepan over low heat until completely melted. (This can be done in the microwave). Pour over cake. Sprinkle with nuts and chocolate chips; top with remaining batter. Bake at 350 degrees for 20 to 25 minutes. Cool and serve. Top may be sprinkled with powdered sugar.
MOON CAKE
1 cup water 8 oz cream cheese
1 stick butter 4 cups milk
1 cup flour 8 oz Cool Whip
4 eggs
3 small pkg vanilla instant pudding
Bring water and butter to a boil and add flour. Stir together, and then cool 2 minutes. Beat in egg, one at a time. Press lightly into an ungreased 9 x 13 inch pan. Bake at 400 degrees for 30-35 minutes. Cool. Mix instant pudding, cream cheese and milk; pour over cooled crust. Cover with Cool Whip. Drizzle with chocolate syrup, if desired. Keep refrigerated.
CHOCOLATE ZUCCHINI CAKE
1 box chocolate cake mix 1 teaspoon vanilla
3 tablespoons brown sugar 1/4 teaspoon butter flavoring
Milk Powdered sugar
1 1/2 cups peeled shredded zucchini
Mix cake according to box directions, adding brown sugar and flavorings and substituting milk for the water called for on the box. Carefully fold in zucchini (the zucchini assumes the character of coconut in this recipe). Bake according to box directions. Cake is very tender and moist. Sift powdered sugar over top when cool.