GERMAN CHOCOLATE CREAM CHEESE CAKE with COCONUT PECAN ICING

I got this recipe from a friend who got it from Back Roads Living.

• 1- Box German Chocolate Cake Mix (You brand choice)
• 1- Can Coconut Pecan Icing
• 1- 8 oz package or cream cheese ~ softened to room temp.
• 1/4 cup sugar
• 1 Large egg
• 1 Tbsp all purpose flour
• 1/2 Tsp vanilla extract
• 1- Bundt Pan

1. Preheat oven to 350 degrees
2. Prepare cake according to box directions
3. In a separate bowl add cream cheese, sugar, egg, flour and vanilla
4. Mix until well blended
5. Grease or spray your Bundt Pan with non stick spray
6. Pour half of your cake mix into your Bundt Pan
7. Spoon the cream cheese mix on top of the cake mix in the pan. Don’t worry if it sinks a little.
8. Pour the remaining cake mix on top
9. Bake in pre-heated oven for 30 minutes
10. Let cool and apply icing

 

SOCK-IT-TO-ME CAKE

I love this cake probably because of have so many good memories of having it at my late mom's house. She also made this for countless family reunions/dinners, church suppers, etc.

Cake:

1 pkg less 2 tbsp Moist Deluxe Butter Recipe Golden Cake Mix
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar

Streusel Filling:
2 tbsp reserved cake mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup pecans, finely chopped

Glaze:
1 cup powdered sugar
1 - 2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour a Bundt pan; set aside.

Mix the streusel filling ingredients together in a small bowl and set aside.

Combine cake ingredients together in a large mixing bowl.  Beat at medium speed for 2 minutes.  Pour 2/3 of the mixture into the prepared pan. Sprinkle streusel filling over cake batter.  Spoon remaining batter evenly over the streusel.

Bake cake at 375 degrees for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes then invert onto a serving plate.  Allow to cool completely.

To make glaze: Mix the powdered sugar with the milk to reach drizzling consistency.  Drizzle over the cooled cake.

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FROZEN CHEESECAKE DESSERT

This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.

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CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour

¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

Preheat oven to 375 degrees.
Spray a 9-inch square pan with nonstick cooking spray; set aside.

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral several years ago.

SIMPLE HOMEMADE VANILLA ICE CREAM

1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract

Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil.  Stir in the sugar and salt.  Lower temperature to low.

Stir a tiny beat of the hot milk mixture into the eggs, mixing well.  Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes.  Be careful you do not allow mixture to boil.  Stir in the cream and allow the mixture to cool down; add the vanilla.

Pour into ice cream freezer and follow manufacturer's directions.

Yield: 6 to 8 servings. 

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YUMMY ANDES CHOCOLATE CAKE

This is a yummy chocolate cake I saw on the internet a few years ago. I believe it was from Delish. It is a popular recipe for St Patrick's day.

1 

(16-oz.) box devil’s food cake mix, plus ingredients called for on box

1 c. 

 Andes mints, plus more for garnish

Ganache:

1 c. 

 heavy cream

2 c. 

 chocolate chips

Peppermint Buttercream:

1 c. 

 butter, softened

5 c. 

 powdered sugar

1 tsp. 

 peppermint extract

3 tbsp. 

  heavy cream

6 

drops green gel food coloring (optional)

Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.

Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.

Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.

Top 1 cake layer with buttercream, then place the second cake layer on top of it. 

1. Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache.
2. Decorate with Andes mints. 

NEIGHBOR DOROTHY'S HEAVENLY CARAMEL CAKE

Preheat oven to 350-degrees.

1 3/4 cups cake flour (sift before measuring)

Resift with 1 cup brown sugar

Add:

1/2 cup soft butter

2 eggs

1/2 cup milk

1/2 tsp salt

1 3/4 tsp double-acting baking powder

1 tsp vanilla

Beat for 3 minutes. Bake in greased pan for 1/2 hour.

Caramel Frosting:

2 tbsp cake flour

1/2 cup milk

1/2 cup brown sugar

1/2 cup sifted powdered sugar

1 tsp vanilla

1/4 cup butter, softened

1/4 cup shortening

1/4 tsp salt

Mix cake flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.

This recipe is from Fannie Flagg's book 'Can't Wait to Get to Heaven'.

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CARAMEL PIE

1 can (14-oz) sweetened condensed milk

1 large ripe but solid banana, peeled and sliced
1 carton (8-oz) frozen whipped topping, thawed
2 (7/8-oz each) Health Candy Bars (chilled and crushed
1 9-inch graham cracker crumb crust

Place the unopened can of milk into a pan of boiling water; simmer for 3 hours to caramelize. Remove from pan and cool.

Place the banana slices over the bottom of the crumb crust. Spread the caramel over the banana slices.

Spoon the whipped topping over the caramel.

Sprinkle the candy pieces over the whipped topping and refrigerate.

recipe for reference only

PEACH LATTICE PIE

1 (11-oz) piecrust mix (or your own pie pastry for a 2-crust pie)

3 1/2 lbs peaches, peeled, pitted, cut into 1/2" wedges

2/3 cup sugar

1/4 cup instant tapioca

1/4 cup peach preserves

1 tbsp vanilla extract

1 egg, beaten

Coat a 9-inch pie pan with cooking spray.

Prepare the pie crust mix according to the package directions for a 2-crust pie. Shape dough into 2 disks.

On a floured surface roll one dish into a 12-inch circle. Fit into the pie pan, folding edges under. Chill.

On floured surface roll remaining dough into 11-inch circle and transfer to a baking sheet. Cover and chill.

Line baking sheet with foil and place on center oven rack. Heat oven to 375-degrees.

In a large bowl, combine peaches, sugar, tapioca, preserves and vanilla. Let stand 15 minutes then spoon into the pie shell. Cut the remaining dough into 1/2" wide strips and some 3/4" wide strips. Arrange on top of peach filling in a lattice pattern. Press edges together and flute. Brush with the beaten egg.

Bake on the hot baking sheet in the oven 1 hour and 30 minutes or until golden brown and bubbly. Allow to cool before cutting.

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PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

1 cup apple butter 

1 cup fresh or canned pumpkin 
1/2 cup packed brown sugar 
1/2 teaspoon salt 
3/4 teaspoon ground cinnamon 
3/4 teaspoon ground nutmeg 
1/8 teaspoon ground ginger 
3 eggs, slightly beaten 
3/4 cup evaporated milk 
1 unbaked 9-inch pie shell 
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook’s Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.