MOIST CARROT BUNDT CAKE

I have been doing some housecleaning of my files and getting rid of some of the old articles I wrote for the Internet several years ago.  Here is an article about a Carrot Bundt Cake that was published in 2009.  I thought I would share it with you before telling it bye-bye (the article, not the recipe)!

Looking for a tasty dessert to impress your family, friends, or co-workers? Stun them with this carrot cake that is lower fat than most carrot cakes. Baked in a Bundt pan, this cake makes a beautiful presentation that is sure to impress even your harshest critics! And the cream cheese frosting is a combination of low-fat and regular cream cheese allowing you to cut back even more on fat and calories without giving up flavor. Tasty, lovely, and lower in fat; now that is a great combination!

MOIST CARROT BUNDT CAKE

1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups shredded carrots
1 can (8-oz) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts

FROSTING:
5 ounces reduced-fat cream cheese
1 pkg (3-oz) cream cheese, softened
1 tsp vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugars, applesauce, oil, eggs, egg whites, and vanilla until well blended. In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. After combined, beat into the sugar mixture until well blended. Stir in the carrots, pineapple, raisins, and walnuts. Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.

To make the frosting: In a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost the entire cake (this is not a drizzle-type frosting.) Sprinkle with the toasted walnut pieces. Store cake in refrigerator.

Yield: 16 servings

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CHERRY NUT CRISP

2 cans (14.5-oz each) pitted tart cherries

1 cup sugar
1/4 cup quick cooking tapioca
1 tsp almond extract
1/8 tsp salt
4 to 5 drops red food coloring, if desired

CRUST:
1 cup white whole-wheat flour
1/3 cup sugar
1/4 tsp salt
1/8 tsp baking powder
6 tbsp butter, melted

TOPPING:
1/2 cup white whole-wheat flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 tbsp cold butter

Drain cherries, reserving 3/4 cup of the juice. Combine cherries in a bowl with the sugar, tapioca, almond extract, salt, food coloring, if using, and the reserved cherry juice. Set mixture aside for 15 minutes, stirring occasionally.

Make the crust ingredients by mixing all the crust ingredients together; press onto the bottom and 1-inch up the sides of a 9-inch square baking dish or pan; set aside.

In another bowl, combine the topping ingredients except for the butter.  Cut in the butter until the mixture resembles coarse crumbs.

Stir the cherry mixture and pour into the crust.  Sprinkle the topping mixture over all.

Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and continue baking for 30 to 35 minutes or until the filling is bubbly and the topping is golden brown.

Note: This is my version of a quite old TOH recipe.

BOBBY FLAY'S COCONUT CAKE

This cake takes time, don't even think this is a quick recipe. Bobby won a throwdown with this cake but remember he has a whole team! Coconut cake is my favorite, would love to taste it but won't make as I am a diabetic.

CAKE:
2 tbsp unsalted butter, at room temperature (for the pans), + 12 tbsp cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (reserve 4 egg yolks for the coconut custard)
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 tsp pure vanilla extract
1 3/4 cup granulated sugar
1 tbsp + 1 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/3 cups flour, sugar, baking powder and salt. With mixer running on low speed, add the butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture; beat on medium speed until pale and fluffy, about 1 1/2 minutes.  With mixer on low speed, add remaining milk mixture. Increase speed to medium and beat another 30 seconds. Scrape sides of bowl and mix for another 20 seconds. Divide the batter evenly between the cake pans and smooth tops with a rubber spatula.

Bake at 350 degrees 22 to 24 minutes until a wooden toothpick inserted into the center comes out with only a few crumbs attached. Cool in pans on wire rack 10 minutes. Run a small knife around the insides of the pans and invert cakes onto the wire rack. Remove parchment paper; allow to cool completely - around 45 minutes.

COCONUT FILLING:
3/4 cup coconut custard (recipe below)
3/4 cup heavy cream, cold

Combine both ingredients in a bowl and whip until soft peaks form.

COCONUT CUSTARD:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tbsp cornstarch
2 tsp coconut rum
1/2 tsp pure vanilla extract

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.

Whisk egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk mixture into the egg mixture. Return the mixture to the pan, set over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature; cover with plastic wrap and refrigerate until cold, at least 2 hours.

COCONUT BUTTERCREAM:
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup coconut custard
pinch of salt

Beat the butter and sugar in a stand mixer fitted with paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt; beat until buttercream is smooth.

COCONUT SIMPLE SYRUP:
1 tbsp granulated sugar
3/4 cup sweetened flaked coconut
1 1/2 cups water

Combine water and sugar in a saucepan and bring to a boil. Stir in the coconut, remove from heat and let sit for at least 30 minutes but up to 4 hours.

Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

FOR ASSEMBLY:
Coconut Simple Syrup (recipe above)
2 cups sweetened flaked coconut, lightly toasted, for garnish

To Assemble Cake:
Using a long serrated knife, slice each cake in half horizontally into two cakes. Reserve one of the flat bottom layers for the top of the cake. Place another layer on a cardboard cake round (or cake plate), cut side up, and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake, and suing a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with two more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place layer, cut side down,  on the top of the cake. Frost sides and top with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.

photo that was with the recipe

ORANGE DREAMSICLE CUPCAKES

1 box Duncan Hines Orange Supreme cake mix

3 large eggs at room temperature
1 1/3 cup milk or water (I do 1 cup water and 1/3 cup milk)
1/3 cup orange infused canola oil
1/2 tsp orange candy oil OR 1 tsp orange extract

Preheat oven to 350 degrees.
Line muffin tins with paper cupcake liners.

In large mixer bowl beat all ingredients together at medium speed until combined.  Fill each cupcake liner 2/3 full of batter and bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans 5 minutes then remove to wire racks to cool completely.

Filling:
1 jar (7-oz) marshmallow fluff
1/2 cup unsalted butter, room temperature
1/2 cup shortening

Combine all filling ingredients together in mixer bowl and cream together until well mixed. Make a hollow in centers of cupcakes and fill with the filling mixture.

Frosting:
1 cup unsalted butter, room temperature
3 to 4 cup sifted powdered sugar
1/4 tsp salt
1 to 4 tbsp cream or milk (start with one and add more as needed)
1 tsp vanilla extract
1/2 tsp orange candy oil or 1 1/4 tsp orange extract

Beat butter with electric mixer using paddle attachment; add 3 cups of powdered sugar and mix on lowest speed until sugar in incorporated. Increase speed to medium and add the salt and 1 or 2 tablespoons of the milk or cream. If frosting needs to be thicker, add more powdered sugar. If it needs to be thinner, add more of the milk or cream.

Divide frosting into two bowls. Add the vanilla extract to one bowl. Add the orange flavoring to the other bowl. Add orange food coloring to the second bowl, if desired. If you wish to make swirled icing, put each of the icings into separate piping bags then together side by side in a large piping bag.

This recipe is my small changes to a recipe original to Christine of LoveonCloudCupcake

NEW ORLEANS-STYLE PRALINES

1 quart whipping cream

1 tbsp corn syrup
1 lb granulated sugar
1 orange, zested (optional)
1 1/2 cups chopped pecans
kosher salt, optional

Line 3 baking sheets with parchment paper; set aside.

In a very large saucepan combine the cream, corn syrup, sugar, and orange zest (if using). Cook over low to medium heat, stirring occasionally. Be careful not to let mixture boil over as mixture is very frothy.  As the mixture cooks down and starts to thicken, clip a candy thermometer to the side of the pan.

At this point you want to stir the mixture constantly. Mixture will eventually turn golden brown and become thick and bubbly. When the mixture reaches 240 degrees add the pecans and stir constantly. Be sure you are stirring all over the pan and be careful not to splash much on the sides. When temperature reaches 248 degrees remove from the heat.

Using two spoons, scoop mixture out onto the parchment-lined pans. Sprinkle with a small sprinkling of kosher salt, if desired.

When completely set (almost a fudge-like texture) pralines may be stored in an airtight container for up to a week.

Note: This recipe is from Our Best Bites. I have never made them as pralines are not a favorite in my house and I cannot eat them because of my diabetes.

SHORTBREAD BROWNIES

1/2 cup all-purpose flour

1/2 cup white whole-wheat flour
1/4 cup packed brown sugar
1/2 cup butter
1/4 cup miniature semisweet chocolate pieces
1 1/3 cups granulated sugar
1/2 cup white whole wheat flour
1/4 cup all-purpose flour
1/2 cup unsweetened baking cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1/3 cup butter, melted
1 tbsp vanilla extract
1/2 cup miniature semisweet chocolate pieces

Preheat oven to 350 degrees.
Line a 9-inch square baking pan with foil, leaving about 1 inch of foil hanging over ends of the pan.  Grease the foil; set aside.

In a medium mixing bowl stir together the first two flours above and the brown sugar.  Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Stir in the 1/3 cup chocolate pieces. Press into the prepared pan and bake for 8 minutes at 350 degrees.

While crust bakes, stir the granulated sugar, next two flours, cocoa powder, baking powder, and salt together in a large mixing bowl.  Add eggs, melted butter, and vanilla extract.  Using a wooden spoon or large spatula, beat until smooth.  Stir in the 1/2 cup chocolate pieces.  Carefully spread mixture over the baked crust in the pan.

Bake at 350 degrees for 40 minutes more. Remove from oven and place pan on a wire rack; cool completely. Use foil to lift brownies out of the pan to a cutting board. Cut into brownies.

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CRUSTING CHOCOLATE FUDGE BUTTERCREAM FROSTING

I got this recipe is from gourmetcakes in 2014 with the following note:

The key to this chocolately fudge icing is using Hershey's Cocoa. It is a very rich icing that crusts over very nicely. Make sure you sift the cocoa or you will have little clumps of cocoa throughout your smooth icing. Learned this from personal experience. Enjoy!

• 1 cup salted sweet cream butter, softened (2 sticks)
• 1 cup Crisco All Vegetable Shortening
• 3 t. Pure Vanilla extract
• 2 lbs. (8 cups) sifted powdered sugar, divided
• 1 cup sifted Hershey's Cocoa
• 1 T. Meringue Powder
• 8-9 T. heavy whipping cream, divided

1. Cream butter and shortening, add vanilla, cream until smooth.
2. Sift together powdered sugar and Hershey's Cocoa.
3. Add Meringue Powder.
4. Add 1/3 of the powdered sugar mixture, beating well on medium speed until blended (keep bowl covered with damp towel while beating to keep powdered sugar in bowl).
5. Add 1/3 of the heavy whipping cream, mixing until blended.
6. Add 1/3 more of the powdered sugar mixture, beating well on medium speed until blended.
7. Add 1/3 more of the heavy whipping cream, mixing until blended.
8. Add remaining powdered sugar mixture and remaining heavy whipping cream. Beat on medium speed until light and fluffy.
9. Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Re-whip before using.
10. When icing a cake, allow to crust over for at least 15 minutes.

CHOCOLATE CRUMB PIE CRUST

30 chocolate wafer cookies

3 tbsp sugar

6 tbsp unsalted butter, melted

Preheat oven to 350 degrees.

Grind cookies and sugar in a food processor. Add the melted butter and pulse until moistened.

Press mixture into a 9-inch pie pan and bake until firm, 18-22 minutes.

Cool before filling.

file photo for reference only

AUTHOR DEBBIE MACOMBER'S GIANT CRUMB APPLE PIE COFFEE CAKE

 CRUMBS:

1/2 cup unsalted butter, melted

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 tsp ground cinnamon

Pinch of salt

1 3/4 cup all-purpose flour

CAKE:

1/3 cup sour cream or buttermilk (your choice)

1 large egg + 1 egg yolk

1 tbsp vanilla

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature, cut up + more for the pan

FILLING:

1 large Granny Smith apple, peeled, sliced very thin

2 tbsp sugar

1/2 tsp cinnamon

Preheat oven to 375 degrees.

Line an 8 or 9-inch springform pan with parchment paper. Butter the paper and sides of the pan.

CRUMBS:

In a mixing bowl, combine the butter, both sugars, cinnamon and salt, stir until smooth.

Stir in the flour until butter forms a thick mass.

CAKE:

In a small mixing bowl, whisk together the sour cream (or buttermilk), egg, yolk, and vanilla until blended.

In a large mixing bowl, using an electric mixer, mix flour, sugar, baking soda, baking powder, and salt. Add butter chunks; beat until blended. Gradually add in sour cream mixture, scraping down the bowl. Spread in the prepared pan.

FILLING:

In a medium mixing bowl, toss the apple with sugar and cinnamon. Layer the apple slices in a circle over the batter.

Using your fingers, break crumb mixture into big chunks and sprinkle over the apples.

Bake at 375 degrees for 50 minutes or until toothpick comes out clean with some moist crumbs.

Cool on a wire rack before removing sides.

Yield: 8 to 10 slices

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HONEY LEMON PUNCH

1/2 cup honey

1/2 cup boiling water
2 lemons, juiced
2 cups apricot nectar
1 bottle sparkling apple juice, chilled
lemon slices for serving

Dissolve the honey in the boiling water; allow to cool.

Pour the honey water into a pitcher and add the lemon juice and apricot nectar; chill.

Before serving add the apple juice, stir to blend.

Serve over ice with the lemon slices.

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LEMON FLUFF CAKE

2 cups cake flour

1 1/4 cups granulated sugar
3 tsp baking powder
3/4 tsp salt
3 egg whites
1 cup milk
1 tsp lemon extract
1/2 cup shortening
lemon curd for filling

Preheat oven to 375 degrees.
Lightly grease and flour two 8-inch round cake pans; set aside.

Sift together the flour, 1 cup of the sugar, baking powder, and salt.

Beat egg whites until stiff but still moist; gradually beat in the remaining 1/4 cup sugar until soft peaks form.

Add the milk, extract, and shortening to the flour mixture; beat 2 minutes, scraping down sides while beating.

Fold in the egg whites and pour the batter evenly into the two prepared pans.

Bake at 375 degrees for approximately 25 minutes until a wooden toothpick inserted in the center comes out clean.

Allow to cool in pans 5-10 minutes then remove to wire racks to cool completely.

After cakes are cooled, place one cake on cake platter and top with some lemon curd or lemon pudding as a filling. Place second cake atop the filling. Frost sides and top with a favorite frosting and decorate with fresh lemon slices, if desired.

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GIADA'S RICOTTA ORANGE POUND CAKE

3/4 cup (1 1/2 sticks) unsalted butter, room temperature + more to grease pan

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups + 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 orange, zested
2 tablespoons amaretto
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with butter.

In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.

Using a mixer, cream the butter, ricotta cheese, and granulated sugar until light and fluffy, about 3 minutes. With the mixer running, add the eggs 1 at a time.  Add the vanilla, orange zest, and amaretto until combined.
Add the dry ingredients to the sugar mixture, a small amount at a time, mixing just until incorporated.

Pour the batter into the prepared pan and cake 45 to 50 minutes until a wooden toothpick inserted in the center comes out clean and the cake pulls away for the sides of the pan.  Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Return cake to the pan and dust the top with powdered sugar.

For gifting, wrap a pretty bow around the pan.

Note: The Food Network's Giada has said this is one of her favorites. She continued to say, "It even makes a great breakfast."

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CHOCOLATE CHIP CHALLAH BREAD

This eggy yeast bread won a Food Network Magazine Contest in 2010.

2 pkts (4 1/2 tsp) active dry yeast
1/2 cup sugar, plus a pinch
2 cups warm water, divided
7 cups all-purpose flour, plus more for dusting
1 tbsp salt
2 large eggs
1/2 cup vegetable oil, plus more for the bowl
1 cup semisweet chocolate chips

Preheat oven to 375 degrees.

Mix the yeast, a pinch of sugar and 1 cup of the warm water in a small bowl.  Set aside while you measure out the other dry ingredients, or until frothy.

Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar, and the salt in a large mixing bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil, and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups of flour until the dough starts to come together. Mix in the chocolate chips.

Turn dough out onto a floured surface and knead until smooth, about 8 minutes.  Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Divide dough into 3 equal portions.

On a floured surface, roll each dough portion into a ball, then roll each ball into a 1 1/2 -to-2-inch-wide strand, about 16 inches long.  Lay the strands side by side on a sheet of parchment paper and pinch together on one end.

Braid the three strands by crossing the right strand over the middle strand, then crossing the left strand over the middle strand. Repeat braiding until strands are completely braided. Pinch the dough together at the end.

Slide the parchment paper onto a baking sheet.

Beat the remaining egg with 1 tablespoon of water in a small bowl to make an egg wash. Brush over all the loaf.

Bake loaf at 375 degrees for approximately 30 minutes or until a golden brown.

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FLOATING HEART RITZ

For your sweetheart:

Click on the pictures to enlarge for easier reading.

Old-Fashion Family Peach Cobbler

This is an old family favorite from Southern Indiana where I grew up. I have been told it tastes a lot like the one served at Paula Deen's restaurant in Savannah, Georgia.

1/2 stick butter
1 cup sugar
3/4 cup flour
2 tsp baking powder
pinch of salt
3/4 cup milk
1 large can sliced peaches, drained

Preheat oven to 350 degrees.

Melt butter in a deep baking dish in the moderate oven. Combine the sugar, flour, baking powder, salt, and milk in a small mixing bowl. Pour the batter in the dish with the butter but do not stir. Add the sliced peaches. Bake 1 hour.

Note: Some people like to use a whole stick of butter.

 Note: This is a file photo.

PEACH MELBA DESSERT

1 can (15 1/4-oz) peach halves in syrup

2 individual round sponge cakes
2 scoops vanilla ice cream
1 tbsp raspberry OR strawberry jam
2 tsp chopped nuts, optional

Drain the peaches, reserving syrup.

Set aside two peach halves and 1 tablespoon syrup (refrigerate remaining peaches and syrup for use later).

To assemble, place each sponge cake on a dessert plate; drizzle with reserved syrup.  Top with a scoop of ice cream and a peach half, turned upside down over the ice cream.

In a small saucepan or the microwave, heat the jam until melted and drizzle over the peaches. Top with the nuts, if using. Personally, I like almonds with this recipe.

Yield: 2 servings

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1-2-3 CHERRY POKE CAKE

2 cups frozen whipped topping, thawed and divided

1 (16-oz) loaf-style frozen pound cake, thawed at room temperature
3/4 cup boiling water
1 pkg (3-oz) cherry JELL-O
1/4 cup cold water
1 oz semisweet chocolate
1 1/2 cups cherry pie filling, divided

Pierce cake with skewer at 1/2-inch intervals, plking skewer all the way through the cake.

Place JELL-O in a small bowl and add the boiling water; stir 2 minutes or until JELL-O is completely dissolved. Stir in the cold water, spoon over the cake.

Refrigerate cake for 1 hour.

While cake is chilling, make chocolate curls for garnish using the semisweet chocolate.

Invert cake onto a platter or tray and cut cake in half horizontally. Spread the bottom half of the cake with 1/3 cup of the whipped topping and cover topping with 1 cup of the pie filling. Add the top layer.

Frost top and sides of cake with the remaining whipped topping. Garnish with the remaining pie filling and the chocolate curls.

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ORANGE FLAVORED PARTY PUNCH

This recipe is from a girl I went to school with back in the '50s.

1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet

Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.

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PERSIMMON BREAD WITH RAISINS

3 cups all-purpose flour

1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil (I recommend cor olive for health purposes)
2 cups persimmon pulp
1/2 cup chopped walnuts or pecans
1/2 cups raisins
2 eggs

Preheat oven to 350 degrees. Grease two loaf pans well and set aside.

Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.

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TOH's CHERRY DREAM CAKE

1 box (2-layer size) white cake mix

1 box (3-oz) cherry gelatin
1 1/2 cups boiling water
1 brick (8-oz) cream cheese, softened
2 cups whipped topping, thawed
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

Prepare cake mix according to package directions. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Dissolve the gelatin in the boiling water.

Allow the cake to cool for about 4 to 5 minutes.

Using a large fork, poke holes all over the cake and gradually pour the gelatin water over all.  Allow to cool for 15 minutes then cover and refrigerate cake for 30 minutes.

Beat the cream cheese in a large bowl until fluffy; fold in the whipped topping and spread mixture over the top of the cake. Top with the pie filling.

Cover the cake and refrigerate for at least 2 hours before cutting to serve.

Refrigerate any leftovers.

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PEANUT BUTTER CUP BROWNIES

One of my old high school friends, Patti Crane, shared this recipe with me several years ago. Yummy!

Peanut Butter Cup Brownies…

Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

Remove from heat; let cool.

In a bowl mix in with cocoa mixture:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

BANANA PECAN TORTE

1 cup butter, softened

2 1/2 cups granulated sugar
4 eggs
2 cups mashed ripe bananas (about 4 medium to large bananas)
2 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk
1 cup chopped pecans, toasted

Preheat oven to 350 degrees.
Grease and flour three 9-inch round cake pans; set aside.

In large mixer bowl, cream the butter and sugar; add the eggs, one at a time, beating well after each one. Beat in the bananas and vanilla extract.

Combine the flour, baking soda, and salt; add to the creamed mixture alternately with the buttermilk. Stir in the pecans.  Divide the batter evenly into the three prepared pans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in pans for 10 minutes. Remove from pans to wire racks to cool completely.  When completely cooled, assemble with the frosting recipe below.

FROSTING:
1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Toasted chopped pecans for garnish

Beat the cream cheese, butter, and powdered sugar in a mixing bowl until blended. Stir in the vanilla extract.

Assemble cake by placing one layer on serving plate; top with 1/3 of the frosting. Top frosting with the second layer; top with another 1/3 of frosting. Add the last layer and top with the remaining frosting. Sprinkle the chopped pecans over the top.

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