CAKES / CHEESECAKES


CAKES AND CHEESECAKES


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~ROSE'S CREAM CHEESE PEANUT BUTTER BROWNIES~

1 and 2/3 cup sugar

3/4 cup butter

1/2 cup peanut butter

2 Tbsp. water

2 eggs, beaten

1 tsp. vanilla extract

1 and 1/3 cup flour (all-purpose)

2/3 cup baking cocoa

1/2 tsp. baking powder

1/4 tsp. salt

4 oz. cream cheese, melted

1 egg, beaten

1/2 tsp. vanilla extract

--Pre-heat oven to 350 degrees. Grease a 9 x 13 pan.
Combine butter and peanut butter in a large microwavable bowl and heat until just melted. Add the sugar and water, mix well. Stir in the 2 beaten eggs and 1 tsp. of vanilla extract.
In a separate bowl, combine flour, cocoa, baking powder, and salt. Add the butter/sugar mixture to the dry mixture. Blend well.
Spread into prepared pan.
In a small bowl, blend the melted cream cheese, 1 beaten egg, and 1/2 tsp. of vanilla. Spread over top of brownie mixture in pan. Use a butter knife to make swirls and cut into the brownie batter.
Bake at 350 degrees for 25 minutes.

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-PINEAPPLE DREAM CAKE- (a Rose original)

1 box Butter Recipe Cake Mix
2 eggs
1/3 cup cooking oil
1 cup sour cream
1 large banana
1 (20 oz.) can crushed pineapple, with juice (do not drain)

Preheat oven to 350 degrees. Grease a 9x13 cake pan.
In a large bowl, mash the banana. Add the eggs, oil, sour cream, and dry cake mix. Mix well for 2 to 3 minutes. Add the undrained pineapple, and blend well.
Pour batter into cake pan, and bake at 350 degrees for 35 to 40 minutes.
While it is baking, make your cream cheese glaze.
For the glaze, you need:
4 ounces cream cheese, room temperature
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Let the cake cool for 10 minutes after taking it out of the oven. Then spread the glaze on top of cake while it is still has some warmth.

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~GERMAN CHOCOLATE CAKE~

1 pkg. (4 oz.) Baker's German Sweet Chocolate

1/2 cup  water

2 cups flour

1 teaspoon  baking soda

1/2 teaspoon salt

1 cup  (2 sticks) butter, softened

2 cups sugar

4  eggs, separated

1 teaspoon vanilla extract

1 cup  buttermilk

--Pre-heat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with
wax paper; grease sides of pans.  Microwave chocolate and water in large
microwaveable bowl on high for 1 and 1/2 to 2 min. or until chocolate is almost
melted, stirring after 1 min.   Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside.  Beat butter and sugar in large bowl
with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at
a time, beating well after each addition.  Blend in melted chocolate and the
vanilla.  Add flour mixture alternately with the buttermilk, beating until well
blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff
peaks form.  Gently fold into batter.  Pour evenly into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. 
Immediately run small metal spatula around cake layers in pans.  Cool in pans 15
min.; remove layers from pans to wire racks.  Remove and discard wax paper. 
Cool cake layers completely.  Spread Coconut-Pecan Filling and Frosting between
cake layers and onto top of cake.  ( I put it on the sides, too.  The more the
better :-)

~~Coconut-Pecan Filling and Frosting:


4 egg yolks

1 can  (12 oz.) evaporated milk

1 and 1/2 teaspoon vanilla extract

1 and 1/2 cups sugar

3/4 cup (1 and 1/2 sticks) butter

1 pkg.  (7 oz.)  Coconut (about 2 and 2/3 cups)

1 and 1/2 cups Chopped Pecans

-- Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well
blended.  Add sugar and butter; cook on medium heat 12 min. or until thickened
and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well.  Cool to room temperature and of desired
spreading consistency.

 

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~UPSIDE DOWN TROPICAL CAKE~
(this is one of my 'famous' throw-togethers :-)


In a 9x13 cake pan, melt 1/2 cup of butter in a 350 degree oven.

--Sprinkle on top of melted butter (in this order):

1 (packed tightly) cup brown sugar

1/2 cup chopped nuts

3/4 cup flaked coconut

1 (20 ounce) can crushed pineapple-drained

--Then in a large mixing bowl, combine:

1/2 cup cooking oil

3 eggs

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon rum extract---optional

1/4 teaspoon cinnamon

the juice drained off pineapple

1/2 cup evaporated milk

3 cups all purpose flour


--Pour this mixture into pan over the pineapple.  Bake at 350 degrees for 40 minutes.   Turn oven off, but leave cake inside oven for another 15 minutes.
After 15 min., take out of oven and turn out onto serving platter.


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~ITALIAN CREAM CAKE~

5 eggs, separated

1/2 cup butter

1/2 cup oil

2 cups sugar

1 teaspoon baking soda

1 cup buttermilk

1 cup coconut

2 cups all-purpose flour, sifted twice

1 cup chopped nuts

1 teaspoon vanilla extract

--Pre-heat oven to 350 degrees.
Beat egg whites until stiff; set aside.  Cream butter, oil, and sugar until light and fluffy.  Add egg yolks one at a time, beating well in between each addition.   Dissolve baking soda in buttermilk.   Alternately add the milk mixture and the flour to the creamed mixture.   Add vanilla extract.   Stir in the coconuts and nuts.   Gently fold in egg whites.   Pour into 3 (9-inch) round cake pans.   Bake at 350 degrees until done (about 25 minutes).

~Frosting:
1 (8 ounce) pkg. cream cheese
4 Tablespoons butter
1 pound of powdered sugar
1 teaspoon vanilla extract
1/2 cup nuts

--Whip cream cheese and butter until smooth.  Add sugar and extract.  Beat well.  Spread on cake layers.  Sprinkle nuts on top of cake.

 

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~RED VELVET CAKE~

1 and 1/2 cups self-rising flour

1 cup buttermilk

1 and 1/2 cups vegetable oil

1 tsp. baking soda

1 tsp. vanilla

1/4 cup red food coloring

1 and 1/2 cups sugar

1 tsp. unsweetened cocoa powder

1 tsp. white vinegar

2 large eggs

--Heat oven to 350 degrees. Mix together all the ingredients with an electric mixer. Spray three 9" round cake pans with a nonstick coating. Pour batter equally into the three pans and bake for 20 to 30 minutes. Test for doneness with a toothpick (insert the toothpick in the cake and if it comes out clean, the cake is done). Cool the cake layers on a wire rack for 10 minutes. Carefully remove the layers from the pans and return them to the racks to cool completely.

~Frosting:

1 and 1/3 sticks butter, softened

8 ounces cream cheese, softened

1 box ( 1 pound ) powdered sugar

2 cups chopped pecans

--Combine the butter, cream cheese and powdered sugar in a bowl and beat until fluffy. Then fold in 1 and 1/2 cups of the chopped pecans. Spread a layer of the mixture on the top of the first cake and then place the second layer on top. Repeat this procedure with the third layer. Use the remaining mixture to ice the entire cake. Decorate the top of the cake with the remaining chopped pecans. Refrigerate at least 1 hour before serving.
Makes 10 to 15 servings


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~STRAWBERRY PECAN CAKE~

1 box white cake mix

1 small box strawberry jello

1 cup cooking oil

1/2 cup sweet milk

4 eggs

1 cup chopped pecans

1 cup thawed strawberries, drained*

1 cup coconut

--Mix all ingredients together, adding eggs one at a time. Bake in three layers for 20 to 25 minutes at 350 degrees.

~Filling:

1 stick margarine

4 ounces of cream cheese, softened

1 box powdered sugar ( 1 pound )

1/2 cup chopped pecans

1/2 cup frozen strawberries, thawed and drained**

1/2 cup coconut

--Cream sugar, margarine, and cream cheese well. Then add other ingredients. Let cake cool before icing.

**I save my strawberry juice when I drain them and I spoon it on every layer before I ice it. Let it soak in cake. I have to put toothpicks in my cake to hold it together.


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~PISTACHIO CAKE~

1 pkg. plain white cake mix, 2-layer size

3 eggs

1 cup vegetable oil

1 cup 7-Up

2 oz. chopped walnuts

1 package pistachio instant pudding mix, 4-serving size


~~Frosting:

1 pkg. instant pistachio pudding, 4-serving size

1 cup whipping cream

1 cup milk

1 cup crushed pineapple, drained (optional)

1/2 cup chopped walnuts (optional)

---Beat cake mix with eggs, oil, 7-up, nuts, and 1 package pudding together. Bake in greased 9 x 13 pan at 350 degrees for 40 minutes, don't over bake. Cool cake.
For frosting: Beat the whipping cream until soft peaks form. Add the milk and pudding mix. Beat well until firm. Fold in the drained pineapple and nuts. Frost cake. Keep refrigerated.

 

 

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~UPSIDE DOWN GERMAN CHOCOLATE CAKE~

1 cup flaked sweetened coconut

1 cup chopped pecans

1 package (18.25 ounces) German chocolate cake mix

8 ounces cream cheese, room temperature

1/2 cup butter or margarine, melted

1 pound powdered sugar

--Grease and flour a 9x13x2-inch baking pan. Heat oven to 350 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter, and powdered sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack.
To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.


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~COCONUT CAKE~

3 cups sifted cake flour (sift before measuring)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup butter, room temperature

1 pound powdered sugar

4 egg yolks, well beaten

1 cup milk

1 teaspoon vanilla

1 cup shredded coconut

4 egg whites, well beaten

--Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

~Frosting:

1 cup sugar

1/2 cup light corn syrup

3 tablespoons water

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 and 1/2 teaspoons vanilla

1 cups grated coconut

--Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake. Sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

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~ROSE'S CHOCOLATE PEANUT BUTTER CAKE~

3/4 cup butter

4 eggs

1 and 3/4 cups sugar

3 Tbsp. cocoa

2/3 cup peanut butter

1/2 cup sour cream

1 and 1/2 cups flour

1 tsp. baking powder

1 tsp. vanilla extract

--Cream butter, eggs, sugar, and vanilla. Add peanut butter and sour cream. Mix well. Gradually add flour, cocoa, and baking powder. Blend well at medium speed. Pour in a greased 9 x 13 pan. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes. Cool completely.
Frost with your favorite icing. My favorite is Cream Cheese...yum!!

~CREAM CHEESE FROSTING~

1 stick butter, softened

8 ounces cream cheese, softened

1 box ( 1 pound ) powdered sugar

1 tsp. vanilla extract

--Blend well and spread on cool cake.


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~PUMPKIN ROLL~

3 eggs

1 cup sugar

2/3 of a regular sized can of pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powder

1/3 tsp. salt

1/2 tsp. nutmeg

2 tsp. cinnamon

1 tsp. ground ginger

--For the filling:

1 cup powdered sugar

6 ounce cream cheese, softened

4 Tbsp. butter

2/3 tsp. vanilla extract

--Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, ginger, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare cheesecloth heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the cheesecloth, parchment paper side up. The cake should slide out easily. Remove paper and roll
up the cake into the cheesecloth. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, butter, and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and chill. Slice for serving.


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~UGLY DUCKLING CAKE~

1 package yellow cake mix

1 (16 oz.) can fruit cocktail

1 cup coconut

2 eggs

1/2 cup firmly packed sugar

--Combine cake mix, fruit cocktail with syrup, coconut and eggs in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Pour into a greased 13 X 9 inch pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes.


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~APPLE PIE CAKE~

1 cup sugar

1/4 cup shortening

1 egg

1 cup flour

1/2 tsp. baking soda dissolved in 3 Tbsp. water

2 and 1/2 cup chopped apples

1/4 tsp. salt

1 tsp. cinnamon

1/2 cup chopped walnuts

1/4 tsp. nutmeg

--Cream sugar and shortening. Add egg. Mix flour, spices and salt and add to above mixture. Add dissolved baking soda. Fold in nuts. Bake in 8-inch square pan at 350 degrees for 40 minutes or until brown. Serve with
whipped cream sweetened with 2 tablespoons sugar and 1/4 teaspoon vanilla.


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~CHERRY DUMPLIN' CAKE~

1 ( 21 oz. ) can Cherry Pie Filling

1 ( 14 oz. ) can Eagle Brand Sweetened Condensed Milk

1 tsp. almond extract

1/2 cup plus 2 Tbsp. cold butter

2 and 1/2 cups biscuit baking mix, divided

1/2 cup firmly packed brown sugar

1/2 cup chopped nuts

--Preheat oven to 350 degrees.
In medium bowl, pie filling, Eagle Brand milk, and almond extract.
In large bowl, cut 1/2 cup butter into 2 cups biscuit mix until crumbly. Stir in cherry mixture. Spread into greased 13x9-inch baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts.
Sprinkle evenly over cherry mixture.
Bake 60 to 70 minutes or until golden brown.
Serve warm with ice cream (optional). Store leftovers covered in refrigerator.

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~HEATH BAR CAKE~

1 box Chocolate Fudge cake mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

12 oz. Cool Whip

4 Heath brand candy bars, crushed (note: easier to crush when frozen)

-- Prepare cake according to box directions. Bake cake in a greased 9" x 13" pan. While cake is still hot, poke the top full of small holes with a wooden spoon handle. Pour condensed milk over the cake; then pour warmed caramel topping over cake. Refrigerate cake over night. Top cake
with Cool Whip and then sprinkle with crushed Heath Bars.


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~WHITE CHOCOLATE CAKE~

2 and 1/2 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

6 oz. white chocolate, chopped

1/2 cup hot water

1 cup unsalted butter, softened

1 and 1/2 cups sugar

3 eggs

1 cup buttermilk

1 and 1/2 tsp. vanilla extract

--Pre-heat oven to 350 degrees.
Sift together the flour, baking soda, baking powder, and salt. Set aside.
In a small saucepan, melt the white chocolate in the hot water over a low heat. Stir until smooth. Allow to cool at room temperature.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in flour mixture alternately with the buttermilk. Mix in the melted chocolate and the vanilla extract.
Pour batter into two 9-inch greased round cake pans. Bake for 30 to 35 minutes in the pre-heated oven, until a toothpick inserted into the middle comes out clean.

--Frosting:

6 oz. white chocolate, chopped

2 and 1/2 Tbsp. flour

1 cup milk

1 cup unsalted butter, softened

1 cup sugar

1 tsp. vanilla extract

--In a medium saucepan, combine the white chocolate, flour, and milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
In a large bowl, cream butter, sugar, and vanilla extract, beating until light and fluffy. Gradually add cooled chocolate mixture. Beat at high speed until it is the consistency of whipped cream.
Spread between the cake layers, and on top and sides of cake.


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~ALL CRACKED UP CAKE~

1 box cake mix, any flavor

2 eggs, beaten

1 stick butter, melted


-Mix together. Pat into a greased 9 x 13 pan. Set aside.

Now mix together:

1 pkg. cream cheese ( 8 oz. ) softened

2 eggs, beaten

1 tsp. flavoring that matches your cake mix

1 pound powdered sugar


Pour this mixture on top of cake mix in pan.
Bake in pre-heated oven--350 degrees--for 40 minutes.



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~CAJUN CAKE~

1 and 1/2 cups sugar

2 eggs, beaten

1 ( 15 oz. ) can crushed pineapple with juice

2 cups flour

1/2 tsp. salt

1 and 1/2 tsp. baking soda


--Mix sugar, eggs and crushed pineapple. Add the flour, salt, and baking soda. Pour into greased 9 x 13 inch pan.
Bake for 30 minutes at 350 degrees.

CAKE TOPPING:

1 stick butter

1 cup granulated sugar

3/4 cup evaporated milk

1 tsp. vanilla extract

1 cup flake coconut

1 cup chopped nuts


Boil butter, sugar and milk for 10 minutes, stirring constantly; then add vanilla, coconut and chopped nuts. Pour over cake as soon as you take it out of the oven.


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~CARROT CAKE~

2 cups sugar

1/2 cup cooking oil

1 stick butter

4 eggs, beaten

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. vanilla extract

2 cups shredded carrots

1 cup crushed pineapple

3/4 cup nuts

--Cream the sugar, oil, and butter. Add the eggs and blend well. Add the remaining ingredients, mixing well for 2 minutes. Pour into a greased 9 x 13 pan. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.

~Frosting:

1 stick butter, softened

8 ounces cream cheese, softened

1 box ( 1 pound ) powdered sugar

1 tsp. vanilla extract

--Blend well and spread on cool cake.



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~CHOCOLATE PUDDING BROWNIE~

1 and 1/2 cups flour

1 and 1/8 cups sugar

3 Tbsp. cocoa powder

1 Tbsp. baking powder

3/4 tsp. salt

3/4 cup milk

3 Tbsp. vegetable oil

1 and 1/2 tsp. vanilla extract

1 cup chopped walnuts

1 and 1/8 cups brown sugar

3/8 cup cocoa powder

2 and 2/3 cups hot water

Place flour, sugar, cocoa, baking powder and salt in mixing bowl. Add milk, oil, vanilla; mix until smooth. Stir in nuts. Pour into a greased 9 x 13 baking pan.
Mix brown sugar, cocoa and hot water. Pour over batter.
Bake at 350 degrees for about 45-50 minutes.
A cakelike brownie will surface and a rich, warm chocolate pudding will be on the bottom of the pan.
Serve in a bowl with a large scoop of vanilla ice cream.


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~NO-BAKE FRUIT CAKE~
(This is the fruit cake that my Momma used to make)

1 box graham crackers, crushed

1 cup walnuts, chopped

1 cup pecans, chopped

1 lb. dark raisins

1 lb. golden raisins

1 lb. currants (optional)

1 can Eagle Brand Milk

1 jar maraschino cherries

1 jar green cherries

1 sm. bag miniature marshmallows

1 cup dates, chopped

--Mix together and press into buttered cake mold. Leave in refrigerator for 24 hours (covered). To remove from mold, press hot towel around pan. Keep refrigerated. The longer it sits, the better it is.


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~CHOCOLATE SAUERKRAUT CAKE~

3/4 cup sauerkraut, drained and chopped

1 and 1/2 cups sugar

1/2 cup butter

3 eggs

1 tsp. pure vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup water

1/2 cup unsweetened cocoa powder

--Preheat oven to 350 degrees. Sift all dry ingredients together. Cream sugar, butter and vanilla. Beat eggs in one at a time. Add dry ingredients to creamed mixture alternately with water. Add sauerkraut mix thoroughly. Pour into greased 9 x 13 pan. Bake 30 to 40 minutes until cake tests done.

~~Icing:

8 oz. cream cheese

1/2 cup butter

1 tsp. vanilla extract

1 pound powdered sugar

--Mix well. Frost the cooled cake.


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~DARK CHOCOLATE WALNUT CAKE~

8 oz. semi-sweet baking chocolate

1 cup butter

1 cup sugar

5 eggs, separated

2 Tbsp. all-purpose flour

3 Tbsp. unsweetened baking cocoa

1 cup finely ground walnuts

~~Glaze:

3 oz. semi-sweet baking chocolate

1/4 cup milk

--In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly.
Combine flour and cocoa in a small bowl. In another small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside.
In large mixing bowl, on medium speed, cream butter and sugar until fluffy.
Add egg yolks, one at a time.
Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand.
Pour mixture into greased and floured tube or bundt pan. Bake at 350 degrees for 50 minutes.

The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist.

Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze.

--To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.



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~MISSISSIPPI MUD CAKE~

4 eggs

2 cups sugar

3 Tbsp. cocoa

1 cup butter

1 and 1/2 cups coconut

1 and 1/2 cups flour

1 tsp. baking powder

1 tsp. vanilla extract

1 cup nuts

1 ( 7 oz. ) jar marshmallow cream

--Cream eggs, sugar, butter and vanilla. Gradually add flour, cocoa and baking powder. Beat until blended. Stir in coconut and nuts. Pour in a greased 9 x 13 pan. Bake in a pre-heated oven at 350 degrees for 35 to 40 minutes.
Cool slightly (about 5 minutes).
Spread marshmallow cream over cake. Cool completely.
Frost.

~~Frosting:

1/4 cup butter

1/3 cup cocoa

3 and 3/4 cups powdered sugar

1/3 cup evaporated milk

1 tsp. vanilla extract

--Mix powdered sugar and cocoa. Add softened butter, milk and vanilla. Blend until smooth and spread on cake.


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~DR PEPPER CAKE~

1 cup butter

1 cup Dr. Pepper

4 Tbsp. cocoa

2 eggs

1 tsp. vanilla

2 cups sugar

1/2 cup buttermilk

1 tsp. soda

2 cups flour

1 and 1/2 tsp. cinnamon

--Heat butter, cocoa and Dr. Pepper. Mix well and set aside. Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla. Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing or glaze.

ICING:

1/4 cup butter

1/4 cup Dr. Pepper

3 Tbsp. cocoa

1 (16 oz.) box confectioner's sugar

1 tsp. vanilla

1 cup chopped nuts

--Heat margarine, cocoa and Dr.
Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

GLAZE:

1/4 cup whole milk

1 tsp. vanilla extract

2 cups confectioners' sugar

-Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.


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~COCA COLA CAKE~

2 sticks butter

2 cup sugar

3 Tbsp. cocoa

1 cup Coke

2 eggs

2 cup flour, sifted then measured

1 tsp. vanilla extract

1/2 cup buttermilk

1 tsp. baking soda

2 cups mini marshmallows

--Cream butter and sugar together.
Add eggs 1 at a time and beat well after each. Mix cocoa and coke in saucepan and bring to boil. Remove and add to creamed mixture. Add vanilla. Combine buttermilk and soda and add to cream mixture, alternately with the flour beginning and ending with flour. Put the batter, which will be thin, in a well-greased and floured 9 x 13 pan.
Put marshmallows on top. Bake at 350 degrees for 45-50 minutes.
Leave cake in pan and ice while hot.

~Icing:

1/2 cup butter

3 Tbsp. cocoa

6 Tbsp. Coke

1 box powdered sugar

1 tsp. vanilla extract

1 cup chopped nuts

Put butter, cocoa, and coke in saucepan and bring to boil. Remove from heat. Add powdered sugar and vanilla and beat well. Add nuts. Ice cake and cut into squares.


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~SEVEN UP CAKE~

3 cups sugar

1 cup butter

1/2 cup shortening

5 eggs

3 cups all-purpose flour

1 tsp. lemon extract

12 fluid ounce 7-Up soda

--Preheat oven to 325 degrees.
Grease and flour one 9 x 13 inch baking pan. Cream the butter, shortening, and sugar together until light and fluffy. Beat in the eggs one a time beating well after each addition. Beat in the flour, lemon extract and Seven Up soda. Mix well and pour batter into the prepared pan.
Bake at 325 degrees for 1 hour.

~Icing:

1 and 1/2 cups sugar

1/2 cup butter

3 eggs

1 cup flaked coconut

1 (8 ounce) can crushed pineapple with juice

1/2 cup chopped pecans

--In a saucepan combine the sugar, butter, eggs, coconut, pineapple and nuts. Cook over medium heat, stirring constantly until mixture is thick. Pour over cake while cake is still hot and icing is bubbling.


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~LADY BALTIMORE CAKE~

~~Filling
1/2 cup golden or dark raisins

1/2 cup finely chopped dried figs, apricots, cranberries or dates

1/2 cup finely chopped pecans or walnuts

2 Tbsp. brandy, sherry, orange juice or grape juice

~~Royal Three-Layer White Cake

2 cups sifted all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

1 cup milk

1 and 1/2 cups sugar

1/2 cup butter or shortening, softened

4 egg whites

~~Icing
1 cup sugar

2 egg whites

1/4 cup light corn syrup

1/4 tsp. salt

1/4 tsp. cream of tartar

1 tsp. vanilla extract

--To make the filling, in a small bowl, combine the raisins, figs and pecans, and toss to mix well. Add the brandy or juice and toss to mix well. Set aside for 1 hour, or up to 1 day.

To make the cake, heat the oven to 350 degrees. Grease three 8-inch or 9-inch round cake pans, line each one with a circle of waxed paper or parchment, and flour the pans. In a medium bowl, combine the flour, baking powder and salt, and stir with a fork to mix well. Add the vanilla to the milk and set both mixtures aside.

In another medium bowl, beat the egg whites with a mixer at low speed until foamy, and then beat at medium-high speed until they become shiny, thick and stiff, but not dry.

In a large bowl, cream the sugar and butter with a mixer at high speed until light and fluffy, stopping to scrape down the sides of the bowl now and then. Reduce the mixer’s speed to low, and carefully pour in the milk and the vanilla, beating only until blended.

Add the flour mixture to the batter all at once, and beat at low speed only until the flour disappears. Add half the egg whites, folding gently with a rubber spatula or a large spoon until they are mixed well into the batter. Fold in the remaining egg whites gently, and then quickly divide the batter among the three cake pans.

Bake at 350 degrees for 25 minutes, or until the cakes are golden, spring back when touched gently in the center, and begin to pull away from the sides of the pans.

Let the cakes cool in the pans for 5 minutes on wire racks or folded kitchen towels. Then turn out the cakes onto wire racks or plates, carefully remove the paper from the bottoms, and then turn the cakes top side up to cool completely.

To make the icing, bring about 3 inches of water to a boil in a medium saucepan or in the bottom of a double boiler. Meanwhile, combine the sugar, egg whites, corn syrup, salt and cream of tartar in a large, heat-proof bowl that will fit snugly over the saucepan, or in the top of the double boiler. Beat for 1 minute with a mixer at low speed, until the egg white mixture is foamy and well combined.

Place the mixing bowl or the double boiler top over the pan of boiling water, and adjust the heat to maintain a gentle boil. Using a hand-held electric mixer, beat the sugar-egg white mixture at high speed for 7 to 14 minutes, until it swells into a voluptuous cloud of icing that holds firm curly peaks when the beaters are lifted. Remove from the heat, add the vanilla, and beat for 2 minutes more, scraping down the bowl once or twice.

To complete the filling, scoop about 1 1/2 cups of the icing into a medium bowl, and stir in the dried fruits and nuts, juice and all. Mix well and set aside.

To complete the cake, place one layer on a serving plate, top side down, and scoop half the filling onto the cake. Spread the filling over the cake layer, making it a bit thicker around the edges. Cover with a second layer, top side down, and spread the remaining filling the same way.

Place the third cake layer on the second one, top side up, and then ice the entire cake with the remaining icing, spreading it evenly over the sides and then the top. Use a table knife to swirl the icing into beautiful peaks and curls.

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~MINCEMEAT POUND CAKE~

1/2 cup butter

1 and 1/4 cups brown sugar, firmly packed

1/3 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 cup prepared mincemeat

1 and 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

--Preheat oven to 350 degrees.
In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and mincemeat.
Sift together flour, baking soda, and salt. Fold into the mincemeat mixture and blend until smooth. Spoon into an 8-inch greased and floured pan and bake about 45 minutes, or until the center is set. Remove from the pan and cool on a
wire rack.


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These next 4 recipes are in memory of my Mother and my Grandmother. Both were huge influences in my life. My love of cooking came from them.

~HUMMINGBIRD CAKE~

( This is a recipe handed down to me by my Mother. She was a fantastic cook, and a wonderful Christian Lady. )

1 and 1/2 cup Wesson oil

2 cups sugar

3 eggs, beaten

3 cups sifted flour

1 tsp. baking soda

1 scant tsp. salt

2 tsp. cinnamon

1 ( 8 oz. ) can crushed pineapple, do not drain

1 cup pecans

1 tsp. vanilla extract

2 bananas, sliced

--Mix everything together except pecans and bananas. Blend well.
Gently fold in pecans and bananas. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 300 degrees for 90 minutes.
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~BUTTERNUT CHEWIES~

( Another recipe from my Mother. )

1/2 cup butter

2 eggs

2 cups firmly packed light brown sugar

1 tsp. vanilla extract

1 and 1/2 cups sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 cup finely chopped pecans or walnuts

--Pre-heat oven to 350 degrees.
Beat eggs until light and foamy in a large bowl. Add sugar, butter, and vanilla extract. Mix well. Then add the remaining ingredients, blending well. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 25 to 30 minutes.
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~LEMON POUND CAKE~

( This is a recipe handed down to me by my Maternal Grandmother. Another great cook and a wonderful Christian lady. )

3 cups flour, sifted well

2 cups sugar

1 cup buttermilk

1 cup Crisco shortening (has to be Crisco)

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

4 eggs, beaten

1 Tbsp. lemon extract

juice of 1/2 lemon

--Mix all ingredients together in a large bowl. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 350 degrees for 55 minutes.
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~PRUNE LOAF CAKE~

( Another recipe from my Grandmother. )

1 cup cooked prunes*

1 cup Wesson oil

2 cups sugar

3 eggs, beaten

1 cup pecans, chopped

1 cup buttermilk

1 tsp. baking soda

2 cups flour, sifted well

1 tsp. salt

2 tsp. allspice

2 tsp. ground cloves

1 tsp. cinnamon

--Mix all ingredients in a large bowl. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 350 degrees for 55 minutes.
*Dates or raisins can be used instead of prunes--or--a combination of these 3 items.


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~BASIC BUTTERMILK CAKE~

( Ths is from my good friend in Arizona- Miss Bettye. )

3/4 cup unsalted butter, softened

1 and 1/2 cup sugar

3 large eggs, room temp.

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 cup buttermilk, room temp.

1 and 1/2 tsp. vanilla extract

--Preheat to 350 degrees Butter cake pans and line the bottoms with parchment paper or wax paper, and butter the paper. ( If you are making cupcakes, fill the cups with paper liners or butter them )
Cream the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes untill light and fluffy. Beat in eggs, one at a time. Mix well.
Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture.
Pour batter into prepared pans, and bake 25 to 30 minutes.
-Use your favorite frosting.

**makes two 8-inch round layers-or-two dozen cupcakes-or-one 9x13x2 inch cake.


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~BUTTERFINGER CHEESECAKE~

~Crust:

1 and 1/2 cups graham cracker crumbs

3/4 stick unsalted butter, melted

1/8 cup packed golden brown sugar

scant 1 tsp. vanilla extract

--Blend all ingredients until moist. Butter a 10-inch springform pan. Press crust onto bottom and 2-inches up sides of pan.

~Filling:

1 and 1/2 cups crushed Butterfinger bars

24 oz. cream cheese, room temp.

1 cup sugar

2 Tbsp. vanilla extract

1 cup sour cream

4 large eggs

--Beat cream cheese, sugar, and vanilla extract in a large bowl until well blended. Beat in sour cream. Beat in eggs, one at a time. Fold in Butterfingers pieces. Pour into crust.
Bake cheesecake in pre-heated oven at 350 degrees until golden brown on top, cracked slightly around the edges, and just set in the center ( a little over an hour ). Take out of oven and set pan on cooling rack. Let it cool completely. Remove from pan when cooled.

~Chocolate glaze:

5 oz. semi-sweet chocolate

5 oz. heavy cream

1/2 cup crushed Butterfinger bars

--Coarsely chop the chocolate and place in a bowl. Heat the cream to just boiling and pour it over the chocolate. Let it sit for one minute and then stir until smooth.
Take 1/3 of the mixture and put in a ziplock bag; put aside. Put the remaining 2/3 chocolate mixture in the refrigerator for about 10 minutes to thicken. Spread the cooled 2/3 mixture over the cheesescake. Sprinkle the crushed Butterfingers over the chocolate. Finally, snip off an end of the ziplock bag to make a tiny hole, and drizzle the glaze over the crushed candies. Chill.


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~OREO CHEESECAKE~

1 cup crushed Oreo Chocolate Sandwich Cookies (about 12 cookies)

1 Tbsp. butter, melted

4 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

1 tsp. vanilla extract

4 eggs

20 Oreo Chocolate Sandwich Cookies, quartered

--Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes if using a silver springform pan. (Bake at 300 degrees for 10 minutes if using a dark non-stick springform pan.)
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
Bake at 325 degrees for 1 hour or until center is almost set if using a silver springform pan.
(Bake at 300 degrees for 1 hour or until center is almost set is using a dark non-stick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.


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~SINFUL CHEESECAKE~

( a Rose original :-) )

Preparation:

~Crust:

2 cups Graham cracker crumbs

5 tablespoons butter

--Melt butter and mix in crumbs until well blended. Press into a 9-inch springform pan.

~Brownie layer:

1 cup sugar

1/2 cup butter

2 tablespoons water

1 large egg

1 teaspoon vanilla extract

3/4 cup flour

1/3 cup cocoa

1/4 teaspoon baking powder

pinch of salt

1/3 cup semi-sweet chocolate chips

1/3 cup pecans, chopped


--Preheat oven to 350 degrees.
Combine sugar, butter and water in a bowl. Stir in egg and vanilla.
Combine flour, cocoa, baking powder, and salt in another bowl. Stir into sugar mixture.
Spread in pan over crust. Sprinkle chocolate chips and pecans on top.
Bake for 10 minutes. While it is baking, prepare the filling.

~cream cheese filling:

1 (8 oz.) pkg. cream cheese

1 (14 oz.) can Eagle Brand milk

1/2 cup sour cream

1 egg, beaten

--Blend cream cheese, milk, sour cream, and egg. Blend well.
Now, after the brownie portion has been in oven 10 minutes, take it out of oven. Spread the cream cheese filling on top of brownie. Sprinkle white chocolate on top.
Put back in oven for 30 minutes.(when you take it out, the center might be a little shaky..that's ok).
Let the cake cool until firm and set--couple of hours. Once cooled, carefully remove the side of your springform pan.

Add the next ingredients in this order:

1/3 cup melted chocoate chips, drizzled on top

1/3 cup chopped pecans

1/3 cup semi-sweet chocolate chips

1/3 cup white chocolate chips

1/3 cup caramel sauce, drizzled on top


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~PEANUT BUTTER CHEESECAKE~

~Crust:

2 cups Graham cracker crumbs

1 Tbsp. sugar

5 tablespoons butter

--Melt butter and mix in sugar and crumbs until well blended. Press into bottom and up the sides of an 8-inch buttered springform pan.

~Filling:

1 (8 oz.) pkg. cream cheese, room temp.

1 (14 oz.) can Eagle Brand milk

1/2 cup sour cream

1 cup peanut butter ( I use the crunchy style )

1 egg, beaten

--Blend cream cheese, milk, sour cream, peanut butter, and egg. Blend well.
Pour into the crust. Bake in pre-heated ovenat 350 degrees for 30 to 40 minutes ( until just set in center ). Take out of oven and cool on rack. Remove from pan when completely cooled.

~Glaze:

4 oz. chocolate chips

4 oz. heavy cream

--Heat the cream until just boiling and pour over chocolate chips. Let it cool down for about 10 minutes then drizzle onto the top of the cooled cheesecake.

 

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~LIME CHEESECAKE WITH CARAMELIZED MANGOES~
      (this is an original recipe by me :-)
 
1 and 1/4 cup graham cracker

2 Tbsp. sugar

1/4 cup butter, melted
 
3 packages (8 oz. packages) cream cheese, softened

1 cup sour cream

1 (14 oz.) can sweetened condensed milk

1/4 cup lime juice

2 Tbsp. lime zest

1 tsp. vanilla extract

3 eggs
 
--Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar, and butter; press crumb mixture evenly over bottom and up side of 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool.
--In large mixing bowl, beat cream cheese and sour cream until fluffy. Gradually add sweetened condensed milk, beating until smooth.  Add vanilla and eggs; mix well.   Add lime juice and zest; mix well.  Pour into prepared pan.
Bake for 1 hour at 325 degrees.   Take out of oven and set pan on cooling rack for an additonal hour.
Refrigerate at least 6 hours until firm.  Carefully remove sides of springform pan.   Top with caramelized mangoes.
 
~Caramelized Mangoes~
 
1/3  cup  sugar

1/4  cup  water

1 tablespoon unsalted chilled butter, cut into small pieces

5  cups  chopped mango
 
--Combine sugar and water in a large, heavy skillet over medium-high heat; cook until sugar dissolves. Continue cooking 3 minutes or until golden; do not stir. Add butter to pan; stir to blend. Reduce heat to medium. Add mango to pan, tossing gently. Cook 10 minutes or until mango is lightly browned, stirring frequently.    Let cool and top cheesecake.

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