Simple White Cake

Simple White Cake

By: SCOTTOSMAN



"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Prep Time:20 Min

Cook Time:30 Min

Ready In:50 Min

Original Recipe Yield 12 cupcakes or 1- 9x9 inch pan

Ingredients

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Nutritional Information:

Amount Per Serving Calories: 209 | Total Fat: 8.9g | Cholesterol: 56mg


Source:http://allrecipes.com

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Flower Power Cupcakes

Flower Power Cupcakes

By: JELL-O

"These delicious cupcakes have a decorative marshmallow flower on top."

Prep Time:20 Min
Ready In:4 Hrs 12 Min

Original Recipe Yield 24 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Directions

Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar. Store in refrigerator.

Footnotes
Substitute
Prepare as directed, using your favorite flavor of JELL-O Brand Gelatin.
Variation - Flower Power Cake
Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool cake in pan on wire rack 15 min. Poke holes in cake and continue as directed.


Source :http://allrecipes.com
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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies


By: JELL-O "These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."

Prep Time:20 Min
Ready In:51 Min
Original Recipe Yield 22 whoopie pies

Ingredients

1 (18.25 ounce) package (2 layer size) spice cake mix
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
3 large carrots, shredded
1/2 cup chopped PLANTERS Pecans
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/4 cups milk

Directions



Heat oven to 350 degrees F.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
http://www.blogger.com/img/blank.gif
Footnotes

Variation: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.

Nutritional Information

Amount Per Serving Calories: 174 | Total Fat: 6.2g | Cholesterol: 13mg

Source:http://allrecipes.com

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Conversation Cupcakes

Conversation Cupcakes

By: Taste of Home Test Kitchen

"It's a snap to spell out sweet sentiments on these quain gift cupcakes when you bake a batch ahead of time using convenient cake mix recipe. You don't even need a heart-shaped muffin tin to make them. -Test Kitchen, Greendale, Wisconsin"

Prep Time:45 Min

Cook Time:20 Min

Ready In:1 Hr 5 Min

Original Recipe Yield 28 servings

Ingredients

1 (18.25 ounce) package white cake mix
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
4 cups confectioners' sugar
2 tablespoons milk
1 drop red food coloring (optional)
2 drops yellow food coloring (optional)
1 drop blue food coloring (optional)

Directions

Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If using a standard tin, see the tip below left to cream heart-shaped cupcakes.) Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting, cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in flour separate bowls. Leave one bowl untainted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes. Pipe untainted frosting around edges and decorate tops with Valentine phrases.


Source :http://allrecipes.com

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Cream Filled Cupcakes

Cream Filled Cupcakes


By: Grace W.
"Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting."

Prep Time:15 Min

Cook Time:20 Min

Ready In:50 Min

Original Recipe Yield 36 cupcakes


Ingredients

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Source:http://allrecipes.com

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Basic Yellow Cake

Basic Yellow Cake

By Ashley Skabar, About.com Guide

This basic cake recipe is perfect for dairy-free birthdays, graduation parties and weddings. Served either as two single-layer cakes or as a layer cake with dairy-free frosting of your choice, this bright dessert screams of celebration.

Makes 2 8" cakes or 1 8" layer cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:

2 2/3 cups cake flour
2 t. baking powder
1/8 t. salt
1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
2 cups and 2 T. granulated sugar
1 ½ t. vanilla extract
4 large eggs
1 cup unsweetened almond milk, soy milk or rice milk

Preparation:

1. Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

4. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

5. Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single layer cakes or one layer cake.

Source:http://dairyfreecooking.about.com
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Apricot Cream Cake

Apricot Cream Cake
By Loriell



Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.
Total Time:1 hrs 45 mins

Prep Time:30 mins

Cook Time:1 hrs 15 mins





Ingredients:

Servings:12


1 (18 ounce) package Duncan Hines Moist Deluxe yellow cake mix
1⁄3; cup vegetable oil (per cake directions)
3 large eggs (per cake directions)
water (amount per cake directions)
1 (18 ounce) jar apricot preserves (for filling)
1 (3 ½ ounce) package vanilla flavor instant pudding and pie filling mix
¾ cup milk
1 ½ cups whipping cream
¼ cup toasted flaked coconut
apricot halves (I couldn't find fresh, so bought Lite canned. Drained and patted dry several of the firmer halves an)
mint leaf

Directions:

1
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
2
Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
3
Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

Source: http://www.food.com

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Sue B's Chocolate Cake

Sue B's Chocolate Cake
By ms_boldTotal
Time:45 minsPrep
Time:15 minsCook
Time:30 mins

I adopted this recipe. I had prepared it for a holiday function prior to the adoption. The comments from my original review stated, "This dense, rich chocolate cake is intensely moist. It baked perfectly and made a lovely layer cake. I will be using this recipe again for chocolate cake needs." The cake in my photo has Chocolate Buttercream Frosting, between the layers, and is frosted with Chocolate Frosting before being covered with my Chocolate Curls. It was a huge hit, and I have made this cake many, many times since.




Ingredients:

Serves: 9

Yield 2

¾ cup cocoa powder
¾ cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
½ teaspoon salt
2 teaspoons baking soda

Directions:

1 Mix cocoa and boiling water.
3 Mix buttermilk, oil, eggs and vanilla together.
3 Mix dry ingredients together.
4 Mix dry ingredients into buttermilk/oil mixture.
5 Mix in cocoa.

6 Bake at 350 degrees Fahrenheit in two greased and floured and parchment lined 9-inch round pans.

7 Bake until tester comes out clean, approximately 30 minutes.

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Source:www.food.com
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Chocolate Cookies

Chocolate Cookies
By chiclet

Total Time:45 mins

Prep Time:15 mins

Cook Time:30 mins

These cookies have a wonderful rich chocolate flavor. And the aroma! I had to beat my boyfriend and housemate away from the oven with a spatula while the cookies were baking.The "whatever" refers to the chips, nuts, candies you put in these cookies (I used holiday colored m&m's). This is adapted from a Hershey Kitchens recipe.

Ingredients:

Serves: 48

Yield:48 cookies

1 cup butter , softened
1 cup granulated sugar
¾ cup light brown sugar , packed
2 teaspoons vanilla extract
½ teaspoon salt
2 eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½-2 cups M&M's , chopped nuts, chocolate chips, whatever you want

Directions:

1
Preheat oven to 375°F.
2
In a large bowl, beat butter, sugars, vanilla and salt until creamy. Add eggs and beat well.
3
In a separate bowl, stir together cocoa, flour, and baking soda. Gradually add to butter mixture, beating until well blended (the dough will be quite thick).
4
Stir in whatever candies or nuts you are using.
5
Drop by rounded teaspoons onto an ungreased cookie sheet.
6
Bake 8-10 minutes, until set. Cool slightly before removing from cookie sheet to wire racks to cool completely.

Source:http://www.food.com

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Banana Cake Balls

Banana Cake Balls

By: JELL-O
"These chocolate-coated banana cake balls are fun and easy to make. Decorate them with multi-colored sprinkles for a festive dessert."

Prep Time:30 Min

Ready In:30 Min

Original Recipe Yield 36 cake balls

Ingredients

1/2 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 (10.5 ounce) package frozen pound cake, thawed, crumbled into fine crumbs
3 (4.4 ounce) packages milk chocolate bars, chopped
2 tablespoons multi-colored sprinkles

Directions

Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.

Footnotes

How to Portion Cake Balls: Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
How to Easily Coat the Cake Balls: Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
Size-Wise: These special-occasion cake balls, with their built-in portion control, can be part of a balanced diet. Enjoy one today for a sweet treat.


Nutritional Information :

Amount Per Serving Calories: 105 | Total Fat: 5.1g | Cholesterol: 21mg

Source:http://allrecipes.com
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Zaar Carrot Cake

Zaar Carrot Cake

By Lennie

Total Time: 1 hrs 5 mins
Prep Time: 20 mins
Cook Time: 45 mins


Ingredients:

Servings:12

CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple , drained
FROSTING
1 (8 ounce) package cream cheese , softened
¼ cup butter , softened
2 cups icing sugar
Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2 Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3 Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the center will sink a little.
4 Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
5 To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.



Source:Food.com

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Chocolate Roasted-Orange Tart

Chocolate Roasted-Orange Tart
By Sharon123

Total Time:2 hrs 55 mins

Prep Time:35 mins

Cook Time:2 hrs 20 mins

This delicious recipe came from Martha Stewart's magazine,



Ingredients:

Yield:1
For the Tart Shell

1 cup all-purpose flour , plus more for rolling
1⁄3; cup unsweetened cocoa powder
salt
½ cup unsalted butter , room temperature
¼ cup granulated sugar
1 large egg yolk
¾ teaspoon pure vanilla extract
3 tablespoons heavy cream

For the Roasted Oranges and the Filling

5 navel oranges (Cara Cara recommended)
1 ¼ cups fresh orange juice
1⁄3; cup granulated sugar
1 cup mascarpone cheese (8 ounces, or use soft cream cheese)
2 teaspoons confectioners' sugar

Directions:

1 Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
2 Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
3 Meanwhile, make the roasted oranges:.
4 Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
5 Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
6 Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone(or cream cheese) and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.


Source:http://www.food.com


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Lemon Cake Bites

Lemon Cake Bites
By Sharlene~W

Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.

Total Time:1 hrs

Prep Time:45 mins

Cook Time:15 mins



Servings:24

Ingredients:
For the Cake

½ cup all-purpose flour
½ cup sugar
¼ teaspoon baking powder
1⁄8; teaspoon salt
2 egg yolks (whites used later in recipe)
¼ cup vegetable oil
¼ cup water
1 teaspoon lemon extract
½ lemon, zest of , minced
2 egg whites
1⁄8; cup sugar

Topping

1 cup heavy cream
½ cup lemon curd (prepared)

Garnish

fresh raspberries or blueberries or powdered sugar or mint

Directions:

1 Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
2 Mix together flour, sugar, baking powder, and salt.
3 In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
4 Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
5 Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
6 Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
7 Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.


Source: http://www.food.com






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Chocolate Buttercream

Billy's Chocolate Buttercream


By dojemi

Total Time:10 mins

Prep Time:10 mins


Cook Time:0 mins


Yield:30

As seen on Martha Stewart. Courtesy of Billy Reech of Bill's Bakery, NYC. Be sure to check out Billy's Vanilla Buttercream recipe, and Billy's Vanilla, Vanilla Cupcake recipe, .

Ingredients:

2 cups unsalted butter , room temperature
12 ounces semisweet chocolate , melted and cooled
3 tablespoons milk
1 ½ teaspoons pure vanilla extract
5 cups confectioners' sugar

Directions:

1
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
2
With mixer on low speed, add chocolate until just combined.
3
Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.


Nutritional Facts for Billy's Chocolate Buttercream

Serving Size: 1 (1454 g)

Servings Per Recipe: 1

Amount Per Serving % Daily Value
Calories 244.7

Calories from Fat 164 67%
Total Fat 18.2g 28%
Saturated Fat 11.4g 57%
Cholesterol 32.7mg 10%
Sodium 5.5mg 0%
Total Carbohydrate 23.4g 7%
Dietary Fiber 1.8g 7%
Sugars 19.7g 78%
Protein 1.6g 3%


Source: food.com

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Flourless Chocolate Raspberry Cakes

Flourless Chocolate-Raspberry Cakes

By BurtonFanatic


Total Time:30 mins

Prep Time:15 mins

Cook Time:15 mins





BurtonFanatic's Note: 140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.




Chocolate Raspberry Cakes

Ingredients:

Servings:12


¾ cup bittersweet chocolate chips
½ cup trans-fat free margarine
½ cup Splenda granular
½ cup unsweetened cocoa powder , sifted
3 large eggs
½ cup raspberries

Directions:

1
Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
2
Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
3
In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.

4
Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.



Source:http://www.food.com



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Chocolate Raspberry Cake

Chocolate Raspberry (Or Strawberry) Tall Cake

By shimmerchk

You won't believe how easy this cake is to make. When you present it to your guests, I promise you will receive "oohs and aahs". It is beautiful to look at and absolutely scrumptious to eat. My father is not quick to dole out compliments on food, he said this was the best cake he has ever had. When strawberries are in peak season I often substitute them for the raspberries.

Total Time:1 hrs
Prep Time:35 mins

Cook Time:25 mins

recipe

Ingredients:

Servings:12-16


1 (18 ¼ ounce) package chocolate cake mix or use your favorite chocolate cake recipes
3 eggs (or as called for by your cake mix)
1⁄3; cup oil (or as called for by your cake mix)
1 1⁄3; cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese , softened
¾ cup milk
1 (3 ½ ounce) package vanilla instant pudding mix
1 (8 ounce) carton frozen whipped topping , such as cool whip, thawed
2 cups fresh raspberries (or strawberries if desired)
confectioners' sugar
fresh mint (to garnish) (optional)
additional raspberries (to garnish) (optional)

Directions:

1
Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
2
Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
3
Cool for 10 minutes; remove from pans to wire racks to cool completely.
4
In a mixing bowl, beat cream cheese until fluffy.
5
Combine milk and pudding mix;add to cream cheese and mix well.
6
Fold in whipped topping and raspberries.
7
Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
8
Place one cake layer on a serving plate.
9
Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
10
Repeat layers.
11
Top with remaining cake;dust with confectioner's sugar.
12
Mound the reserved filling in the center and arrange raspberries in the middle.
13
Garnish with fresh mint on top if desired.
14
Store in refrigerator.
15
Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
16
This is because the strawberries will"bleed" into the filling and become mushy.
17
It will still taste great, it will just look a bit unattractive.

Source : http://www.food.com


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FudgeCrinkles

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

By Karen

Total Time:15 mins

Prep Time:5 mins

Cook Time:10 mins

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Ingredients:

Yield:30-48

cookies

Units: US | Metric

1 (18 ¼ ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
½ cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar , for rolling

Directions:

1
Preheat oven to 350°.
2
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3
Dust hands with confectioners' sugar and shape dough into 1" balls.
4

Roll balls in confectioners' sugar and place 2 inches apart on uncreased cookie sheets.
5
Bake for 8-10 minutes or until center is JUST SET.
6
Remove from pans after a minute or so and cool on wire racks.
7
*My Notes*:.
8
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Source:http://www.food.com

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Pork and Red Chili Stew

Pork and Red Chili Stew

By PaulaG

Total Time:4 hrs 20 mins
Prep Time:20 mins
Cook Time:4 hrs

Ready, Set, Cook! Special Edition Contest Entry. . This is a real meat and potatoes meal. The filling also makes awesome burritos.

Ingredients:

Servings:6-8
6 -8 dried new mexico red chili pods , medium heat
¼ cup sun-dried tomato , not oil packed
2 ½ cups chicken broth , divided
3 slices bacon , diced
3 -4 tablespoons olive oil
1 large yellow onion , chopped
4 garlic cloves , minced
4 tablespoons all-purpose flour
1 teaspoon salt (to taste)
pepper , taste
2 -2 ½ lbs lean pork loin
1 teaspoon ground cumin
½ teaspoon ground Mexican oregano
1 -2 bay leaf
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion

Directions:

1
Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
2
In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
3
Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
4
Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
5
Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
6
The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
7
Serve with tortillas of choice or use filling to make burritos.
Source:http://www.food.com

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Red Velvet Cake

Red Velvet Cake
By MarielC

This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.


Serves: 12-16

Yield:1.0 cake

Ingredients:

½ cup butter , softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ounces red food coloring (4 tablespoons)
2 ½ cups sifted cake flour
1⁄3; cup cocoa powder (not Dutch process)
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon white vinegar

Directions:

1
Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4
Note: Using a Dutch process cocoa will yield a less red cake.

Nutritional Facts for Red Velvet Cake

Serving Size: 1 (72 g)

Servings Per Recipe: 12

Amount Per Serving % Daily Value
Calories 295.0

Calories from Fat 83 28%
Total Fat 9.2 g 14%
Saturated Fat 5.4 g 27%http://www.blogger.com/img/blank.gif
Cholesterol 56.4 mg 18%
Sodium 439.8 mg 18%
Total Carbohydrate 49.6 g 16%
Dietary Fiber 1.2 g 5%
Sugars 26.2 g 104%
Protein 4.6 g 9%

Source:http://www.food.com

Recipe Contest:Chance to Win $2000!

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