Raspberry Marble Cake

1 box black raspberry Jello
3/4 c. hot water
1/2 c. cold water
1 box marble cake mix (I just used a yellow cake mix)

ICING: (optional)

1 envelope Dream Whip
1 box vanilla instant pudding
1/2 c. milk
1 tsp. vanilla

Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.Beat icing ingredients together until thick. Put over cake, refrigerate.

Marble Chiffon Cake

Marble Chiffon Cake


2 squares ( 1 oz. each) unsweetened chocolate
1 3/4 cups sugar, divided
1/4 cup hot water
1/4 tsp. baking soda
2 cups flour
1 Tbs. baking powder
1 tsp salt
7 eggs, separated
3/4 cup water
1/2 cup veg. oil
2 tsp. vanilla extract
 1/2 tsp. cream of tarter

Frosting:

4 sares (1 oz. each) semisweet chocolate
1 Tbs. butter or margarine
7 Tbs. whipping cream
1 tsp. vanilla extract
1 1/2 c. powdered sugar

In a small saucepan, melt unsweetened chocolate over low heat.  Add 1/4 c. sugar, hot water, and baking soda.  Mix well and set aside.

In a mixing bowl, combine flour, baking powder, salt and remaining sugar.  Form a well in the center; add yolks, water, oil, and vanilla; blend until moistened.  Beat 3 minutes on medium speed; set aside.

In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form.  Gradually fold into batter.  Divide in half; gradually fold chocolate mixture into one portion.  Alternately spoon the plain an chocolate batters into an ungreased tube pan.  Swirl with a knife.

Bake at 325 for 55 minutes.  Increase temperature to 350, bake 10-15 minutes longer or until top springs back when lightly touched.  Immediately invert cake; cool completely.

For frosting, melt semisweet chocolate and butter in a small saucepan over low heat.  Stir in cream and vanilla.  Remove from the heat; whisk in powdered sugar until smooth.  Immediately spoon over cake.  Cool.  Recipe from Taste of Home.

Poppyseed Pound Cake

This is one of those recipes that I remember from my childhood.  My mom made this cake a lot, and I just love it.  It is quite simple to make, and it is so soft and moist.  Plus it just tastes great!

1 pkg. yellow cake mix

1 (3 oz.) pkg. vanilla instant pudding

1 cup. water

1/2 c. oil

4 eggs

2 T. poppy seed (or 1 T.)

2 T. almond extract

Mix all ingredients together for 5 minutes.  Pour into greased and floured Bundt pan.  Bake at 350 for 40 minutes.  Turn upside down on plate.  Cool. Sprinkle with powdered sugar if desired.

Fudge Ribbon Cake

Recipe from the cookbook Lion House Desserts

1 package chocolate cake mix
4 oz. cream cheese
1 Tbs. butter
1 small egg
1/2 Tbs. cornstarch
1 tsp vanilla
7 oz. or 1/2 can sweetened condensed milk

Chocolate Cream Frosting

1/2 cup plus 4 Tbs. butter
1/2 cup plus 1 Tbs. shortening
3 Tbs. cocoa
4 2/3 cups powdered sugar
1 1/2 tsp. vanilla
1/4 c. plus 1 1/2 tsp. water

Cake directions:

Preheat oven to 300 degrees F.  Make cake mix according to directions; fill two 9-inch greased and floured cake pans 1/3 full.  Set aside.  Blend cream cheese and butter in a small mixing bowl until smooth and creamy.  Mix egg, cornstarch, and vanilla and add to cream cheese mixture.  Add milk and beat for one minute.  Pour half of cream cheese mixture over cake batter in each pan and bake 45-60 minutes or until cake tests done.  Frost with Chocolate Cream Frosting.

Frosting directions:

In a large mixer bowl add butter, shortening, cocoa, and powdered sugar.  Beat until very creamy.  Add vanilla and mix until well blended.  Add water and mix until very light.

Chocolate Chocolate Cake

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips

Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.

Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss


Beat all ingredients until smooth.


Allow cake to cool and then frost.


You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!

Skor Cake

1 chocolate cake mix baked in a 9 x 13 pan
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped

Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.

Gobble-in Good Cupcakes

RECIPE INGREDIENTS:

24 frosted cupcakes
24 Nutter Butter cookies
2-3 tablespoons of white frosting or decorator's gel
Mini chocolate chips
Fruit leather, various flavors and colors
toothpicks

1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head.
2. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather wattle.
3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.
4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them.
5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head.

Texas Sheet Cake

Texas Sheet Cake

1/2 c. margarine
1/2 c. shortening
4 Tbsp. cocoa
1 c. water
2 c. sugar
2 c. flour
1/2 c. buttermilk (can replace with regular milk, plus 2 T. vinegar)
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 1/2 tsp. vanilla

Combine margarine, shortening, cocoa, water and bring to a rolling boil in small saucepan or microwave). Sift together sugar and flour. Combine hot liquid mixture with dry. Mix well. Combine buttermilk, soda, and salt. Stir well. Add this to hot mixture. Beat the eggs slightly then add vanilla. Mix all together. Bake in Jelly Roll pan, about 30 minutes at 325.

Fudge Icing:Mix Together and bring to a boil:

1 stick margarine
4 Tbsp. milk
4 Tbsp. cocoa

Remove from heat, Add 1 box powdered sugar, Beat until creamy. Stir in 1 tsp. vanilla. Pour over hot cake. Even better with chopped walnuts or pecans sprinkled on top!

Recipe from Hotmama. Her directions: If you are going to cheat, make the frosting and buy a cake mix, rather than making the cake and using premade frosting - it's the frosting that makes it!You'll love this Texas cake, you need to do it in a big jelly roll pan or large cookie sheet with about a 1 inch high side. We like it because it has an excellent frosting to cake ratio, since it's only 1 inch thick!