Chocolate graham crackers layered between creamy vanilla custard and topped with a chocolate glaze. Very habit forming and no decorating!!
2 (3 ounce) packages instant vanilla pudding mix
3 cups of milk
1 (8 ounce) container frozen whipped topping thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a large bowl combine pudding mixes and 3 cups of milk, mix well. Fold in thawed whipped topping and beat with mixer for 2 mins. In a buttered 9 x 13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over the crackers and top with graham crackers..spread remaining pudding over crackers, top second layer with another layer of crackers.
To make the topping:
In a medium saucepan over med high heat combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set: then serve. Everyone will love this cake!!
Creme De Menthe Showpiece Cake
Perfect cake for the holidays!!
Chocolate cake mix
1/4 cup creme de menthe
1/2 cup fudge ice cream topping
Pay close attention:
Prepare your cake mix, substituting 1/4 cup of creme de menthe for 1/4 cup of the water (example: if cake mix asks for 1-1/4 cup of water, add 1 cup of water and 1/4 cup of creme de menthe). Bake in round cake pans and cool as directed. Warm 1/2 cup of the fudge ice cream topping just until spreadable. Spread topping on one cake layer. Top with the second layer.
FROSTING:
either make your own butter cream or you may get a can of vanilla frosting: tint with a drop of green icing color if desired. Frost the cake and garnish with coarsely chopped chocolate mint candies ex: Lil Andes mints.
Black Forest Splurge Cake (simple)
Devils food or Chocolate Fudge cake mix
21 ounce can of cherry pie filling
8 ounce container of frozen whipped topping (thawed)
prepare a two layer devils food or chocolate fudge cake mix and pour into your 8 inch round cake pans bake and cool as directed. Spread half of a 21 ounce can of cherry filling on one layer. Top with second layer. Frost sides of cake with half of an 8 ounce container of frozen whipped dessert topping (thawed). Spoon remaining cherry pie filling on top of the cake. Store in the refrigerator until ready to serve.
White Almond Sour Cream Cake
This recipe is perfect for a wedding cake. You may omit the almond flavor and use clear butter or clear vanilla flavor. Almond is my favorite. When I make this I add just a touch of clear almond flavor to the butter cream...Yummy :)
INGREDIENTS
2 boxes white cake mix (Duncan Hines)
2 cups all purpose flour
2 cups granulated sugar
1 1/2 tsp. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16 oz carton) sour cream
2 tsp clear vanilla
2 tsp almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl until blended. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees until cake is done.
One recipe makes: one 14 inch round and one 6 inch round
or one 16 inch round
or one 12 inch round and one 10 inch round
or one 12 x 18 inch sheet cake
or one 12 inch round and one 8 inch round + one 6 inch round
**Half recipe makes (2) 8" rounds OR (2) 6 inch rounds and 6 cupcakes
Cake Mix Extender Recipe
This is the perfect recipe when the one cake mix isn't enough and two cake mixes is just to much. This recipe is very easy. Just follow the directions on the box and then add the following:
1 egg
1cup of flour
8 ounces of sour cream
1 cup of granulated sugar
1/3 tsp. salt
1 tsp. of vanilla or other suited flavoring
Mix and pour into your pans. Bake per your cake mix directions. Your cake will be nice and moist. You can use this for any cake flavor.
Banana Cake
6 ounces of sugar
4ounces of butter
2 eggs
2 large mashed ripe bananas
2 tsp Baking soda
1 tsp baking powder
2 Tbsp boiling milk
8 ounces of flour
Cream the butter & sugar until light and fluffy.
Add eggs one at a time
Mix in mashed bananas
Add baking soda that has been dissolved in hot milk
Lastly mix in sifted flour & baking powder. DO NOT over beat the batter
Bake the cake in a 8 inch ring pan at 325F for about 45 Min's...you can eat it just like it is or try a little cream cheese icing or maybe a 10x sugar glaze.
Carrot Cake
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan or a 13x9 in.baking pan.2 cups sugar
1 cup vegetable oil
Cream these together well.
Add 4 eggs one at a time mixing well after each.
Add 2 cups grated carrots.
Combine;
2 cups flour
1 tsp.baking powder
1 tsp.baking soda
1/4 tsp.salt
1-1/2 tsp.cinnamon
1/2 cup of ground walnuts
Add to the egg mixture and mix well.
Pour in pan and bake for 1 hour or until toothpick is clean.
I made this cake for the helicopter cake and iced it with cream cheese icing. My customer said it tasted just like a Cinnabon!!
Cinnamon Swirl Cake
Ingredients
· 1 box yellow cake mix
1 Sm. box instant vanilla pudding
1 c. water
1 c. vegetable oil
4 eggs
2 tbsp cinnamon
6 tbsp brown sugar
1 Sm. box instant vanilla pudding
1 c. water
1 c. vegetable oil
4 eggs
2 tbsp cinnamon
6 tbsp brown sugar
Instructions
Mix first four ingredients. Add eggs one at a time. Beat well with electric mixer. Pour 1/2 batter in pan. Meanwhile mix cinnamon and brown sugar together. Sprinkle half over half the batter in pan. Add rest of cake dough, sprinkle rest of sugar mixture on top, swirl the dough with a knife. Put in 350 degree oven. Bake 45 minutes. Do not open the door until 45 minutes is up. (It took 60 minutes baking time).
Buddy's Sponge Cake (CAKE BOSS)
Buddy's Sponge Cake (CAKE BOSS)
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
