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Assorted Sweets

Chocolate Streusel Coffee Cake

STREUSEL:
1/2 c. Brown sugar
1/2 c. Flour
1/4 c. Butter
1/4 c. Walnuts, chopped
1 c. Chocolate chips

CAKE:
1 (8 oz.) pkg. Cream cheese, softened
1 1/2 c. Sugar
3/4 c. Butter
3 eggs
3/4 tsp. Vanilla
2 1/2 c. Flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/4 tsp. Salt
3/4 c. Milk
2 cups chocolate chips Optional'
1/3 cup chocolate syrup to drizzle over finished cake

For streusel, combine brown sugar and flour. Cut in
butter until
Mixture resembles coarse crumbs. Stir in walnuts and
chocolate
Chips. Set aside. Grease and flour a 9 x 13 inch pan.
For cake,
Combine cream cheese, sugar and butter and mix at
medium speed until
Well blended. Blend in eggs and vanilla. Add combined
dry Ingredients alternately with milk, mixing well
after each addition.Add 2 cups of chocolate to batter if desired.
Spoon batter into prepared pan and sprinkle with
streusel mixture.
Bake at 350 degrees for 35 to 40 minutes.
 
CHOCOLATE DUMP CAKE

1 pkg. (5 oz.) non-instant chocolate pudding mix
2 1/3 c. milk
1 pkg. (18.25 oz.) chocolate cake mix
2 c. semisweet chocolate chips

Preheat oven to 350* F. Lightly grease 13 X 9-inch baking pan. Combine chocolate pudding and milk in saucepan and cook over medium heat until thick, stirring frequently. Remove pan from heat and add in dry cake mix. Mix together and pour into prepared pan. Evenly spread the chocolate chips over the top of the cake. Bake 40 to 45 minutes. Cool and serve.
 
BLUEBERRY DUMP CAKE

1 pkg. (18.5 oz.) yellow cake mix
4 c. fresh blueberries
1/2 c. sugar
1/2 c. butter, melted
1 t. ground cinnamon

Preheat oven to 350* F. Mix berries, sugar, and cinnamon in bottom of 13 X 9-inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
 
Mint Chocolate Icebox Cake


1-1/2 cups all-purpose flour
1 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 1/4 cups unsweetened cocoa
1 cup Prune Pure, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 (1-pound) box powdered sugar
3 eggs
3/4 cup boiling water
Vegetable cooking spray
2 cups frozen reduced-calorie whipped topping, thawed


Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine
cocoa, 2/3 cup Prune Pure, water, salt, peppermint extract, and sugar in a
large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup
cocoa mixture; add remaining 1/3 cup Prune Pure and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour
batter into a 13 x 9-inch baking pan coated with cooking spray, spreading
evenly. Bake at 350 for 35 minutes or until the cake springs back when
touched lightly in center. Let cool completely in pan on a wire rack.

Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake.
Cover and chill.

Note: Use a knife dipped in hot water to make cutting easier.
 
PINEAPPLE ICE BOX CAKE


1 angel food cake pinched in bite-sizes
1 sm. lime Jello
1 sm. can crushed pineapple, drained
1 sm. Cool Whip
1 c. chopped pecans

Mix all together and pour in tube cake pan. Refrigerate overnight. Turn out on cake plate. Keep in ice box.
 
Vanilla Sour Cream Pound Cake


3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt


Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.
 
Sweet Potato Pound Cake


1/2 cup chopped walnuts
3 cups sifted cake flour (sift before-measuring)
2 cups Splenda granular sweetener (see note)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mashed sweet potatoes, cooled
1 cup low-fat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla
6 large eggs

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.

Combine flour, sweetener, baking powder, salt and baking soda in a large bowl; set aside.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Beat in sweet potatoes, buttermilk, lemon extract and vanilla. Add flour mixture in thirds, beating after each addition until batter is smooth. Add eggs, one at a time, beating just until yellow disappears. Spoon batter into prepared pan.

Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack 10 to 15 minutes. Remove from pan; let cool completely on the wire rack, nut-side up.

Note: 2 cups of Splenda granular sweetener are equal in sweetness to 2 cups of granulated sugar.
 
German Chocolate Chip Pound Cake


1 package German chocolate cake mix (2 layer size)
1 small package chocolate fudge instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups mini semisweet chocolate chips

Glaze
1/2 cup mini semisweet chocolate chips
2 tablespoons milk

Preheat oven to 350 degrees F. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well mixed. Fold in the chocolate chips and mix well. Pour the batter into the prepared pan.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, approx. 50 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

For the glaze, combine the chocolate chips and milk in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.

Place the cake on a serving platter and spoon the warm glaze over it. Let the cake rest for 10 minutes before slicing.
 
Chocolate Brownie Pudding Cake

This recipe makes a brownie-like cake steeped in a thick pudding. Serve it with whipped cream or ice cream.



Pudding

1 1/4 cups water
1/3 cup semisweet chocolate chips
2/3 cup brown sugar
4 tablespoons cocoa
1 teaspoon vanilla

Cake

3/4 cup all-purpose flour
2/3 cup granulated sugar
4 tablespoons cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil



Preheat the oven to 350 degrees

1. For the pudding, in a saucepan heat the water with the chocolate chips until the chocolate chips are melted. In a bowl, stir the brown sugar and four tablespoons cocoa together. Add the brown sugar and cocoa mixture to the saucepan and stir until mixed. Remove from the heat and add the vanilla.
2. For the cake, mix the flour, granulated sugar, four tablespoons cocoa, baking powder, and salt together in a medium bowl. Add the milk and vegetable oil and mix until combined. Scrape the batter into an ungreased 9x9 baking pan.
3. Pour the hot pudding mixture over the batter. Place the pan in the oven and bake for 25 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan on a rack.
Serve it hot with a scoop of vanilla ice cream or whipped cream.
 
Maple Fudge Sour Cream Cake


1 egg
1 cup brown sugar
1 cup sour cream
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt


Beat egg, adding sugar gradually and then sour cream, beating until smooth.
Combine dry ingredients and add to wet mixture. Spread into greased 9x9 pan.
Bake at 350 degrees, about 30 minutes. Cool and frost with maple fudge
icing.

Maple Fudge Icing: 1 cup brown sugar 1/3 cup butter 1/3 cup milk 1 cup
confectioners' sugar

Boil brown sugar, butter and milk hard, stirring constantly for 3 minutes.
COOL to lukewarm. Stir in confectioners' sugar and continue stirring until
it becomes a spreadable consistency.
 
Popcorn Chocolate Chip Cake

5 quarts of popcorn fully popped
1 16 oz pkg of minature marshmallows
3/4 cup vegetable oil
1/2 cup butter or margarine
1 24 oz pkg of chocolate chips or sweets of choice
1 cup of peanuts of your choice can also be added,
or 1/2 cup of coconut sprinkles instead


Melt marshmallows, butter and oil in a large pan until smooth'n'creamy.
Combine and mix the popcorn, chocolate chips (and coconut if desired) in a large bowl, and then add the marshmallow mixture and once again mix well. Finally, press into greased 10 inch tube pan, cover and refrigerate overnight (minimum five hours). You will have to dip the pan in hot water for a few seconds to have the cake come away from the tube mold. Cut it any way you like, but slices seem to be the preferred method and remember to use a serrated knife.
 
Banana Upside Down Cake


1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons softened shortening
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter
1/3 cup firmly packed brown sugar
2 firm bananas- use all-yellow bananas

Sift together flour, baking powder, salt and sugar. Add shortening. Mix together egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened. Beat vigorously 1 minute. Melt butter in pan (8x8x2-inches). Add brown sugar and stir until melted and syrup formed. Peel and slice banana's and arrange in syrup. Pour batter over bananas. Bake in a moderate oven 350 degrees about 50 minutes, or until cake is done. Loosen cake from sides of pan with knife or spatula. Turn out onto serving plate
 
Upside Down Apple Cake


1/2 cup (1 stick) butter or margarine
* 3/4 cup chopped, blanched almonds
* 3 cups sugar
* 1 Tbsp ground cinnamon
* 4 medium-size baking apples, pared and thinly slices
* 2-3/4 cups sifted flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2/3 cup vegetable shortening
* 1-1/2 cups milk
* 2 eggs
* 1 tsp vanilla

Instructions:

1. Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating; remove from oven.
2. Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.
3. Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples.
4. Bake as instructed, or until top springs back when lightly pressed with fingertip.
5. Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan.
 
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