Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Jello Rainbow Cake

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Ingrients & Directions


1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Bake cake mix as directed on package. Remove from pans to cool. Rewash
pans and put cakes back in them when the cakes are completely cooled. It is
best to use 2 8-9″ round cake pans but you can use an oblong pan if you
want. After cakes have been place back into pans (top side up), prick them
with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor
separately in 1 cup boiling water. Carefully pour one flavor gelatin over
each cake layer (if using oblong pan you must use the same flavors for the
2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then
unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold
second cake layer and carefully place on first layer. Frost with remaining
topping. Chill. Great moist’n fruity cake especially for those who like a
light, refreshing cake that is not too sweet.

From

Yields
10 Servings

Jell-o Poke Cake

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Ingrients & Directions


1 White or yellow cake mix
-(two layer)
(baked and cooled)
1 c Boiling water
1 pk Jell-O (any flavor – 4
-serving size)
1/2 c Cold water

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thawed whipped topping or prepared frosting

Place cake layers, top sides up, in two clean 8″ or 9″ layer pans; prick
each cake wht large two pronged fork at 1/2 inch intervals. Dissolve
gelatin in boiling water. Add cold water and spoon over cake layers. Chill
4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving
plate. Frost. Unmold second layer; place on first layer. Frost.
Refrigerate. Garnish as desired.


Yields
6 Servings

Java Pound Cake

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Ingrients & Directions


1 c Butter
1 1/4 c Sugar
4 Eggs
1/2 c Brewed coffee
2 1/4 c Flour
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
1/2 ts Mace

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: the1edr@cabell.vcu.edu (Erica D. Rodgers)

Source: The Coffee Book by Christie and Thomas Katona

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and
sugar until light and fluffy. Add eggs, beating well after each addition.
Add coffee and vanilla. Sift dry ingredients together and add to creamed
mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined
with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until
cake tests done. Cool in pan for 15 minutes and then turn out on a rack to
cool completely.

Now for my changes: I used a gourmet flavored coffee to make the brewed
coffee with. The flavor that I used was buttered rum. In place of the
vanilla (I thought it would clash with the rum coffee) I used Myer’s
Original Spiced Rum. Also, since I didn’t have any mace on hand, I used
nutmeg instead. All in all, it turned out well.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Jack Daniels Cake

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Ingrients & Directions


Blend:
1/2 c Unsalted butter — room
Temp
1 c Sugar
Add:
3 Eggs
Add:
1/2 c Jack Daniels
Blend in remaining:
1/2 ts Baking powder
2 c Flour — generous
1/2 c Nuts, raisins, currants
Or whatever — (opt.)

Bake 60-90 minutes (big span I know, I usually take it out at 75 min.) in a
loaf pan. It will rise up and brown, the top will crack. The alcohol
evaporates of course, so you’re left with this great nutty sweet flavor. I
slice the loaf lengthwise then across to get little servings. It’s rich. I
have used other brands, but I’m told JD is truly best. Not being a
bourbon/whisky drinker, I take someone elses word for it. Enjoy!

Yields
10 Servings

Irish Potato Pancakes

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Ingrients & Directions


1 c Mashed potato
2 c Flour
1 ts Salt
1 Tbpp baking powder
2 Beaten eggs
1 c Milk
4 tb Light corn syrup
1 tb Nutmeg

Do not expect these to be like American pancakes, but they have an
excellent flavor.

Mix all ingredients. Beat well. Bake on a greased griddle until brown on
both side. Makes 8-10.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

From

Yields
8 Servings

Inside-out Bundt Cake

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Ingrients & Directions


1 pk Chocolate Instant pudding
1 pk Devils food cake mix
1 pk (12 oz) Chocolate chips
1 3/4 c Milk
2 Eggs

Combine pudding mix, cake mix, chips, milk and eggs in bowl. Mix by hand
until well blended,about 2 minutes. Pour into greased and floured 12 cup
tube or Bundt pan. Bake at 350 F 50-55 minutes, or until cake springs back
when lightly pressed with fingers. Do not overbake. Cool 15 minutes in
pan;remove from pan, and continue cooling on rack. This cake couldn’t be
simpler, and it couldn’t have more chocolate flavor. Insidde it’s filled
with deep, rich morsels of chocolate flavor, flavor so rich and moist, it’s
almost like having icing on the inside. From” What’s Cooking in Black Rock”
Cookbook.

From

Yields
1 Servings

Imperial 150th Anniversary White Cake Classic

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Ingrients & Directions


-NORMA WRENN-

————————NPXR56B———-
3/4 c Butter or margarine
2 c Imperial Granulated Sugar
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 c Milk
1/2 c Water
1 ts Vanilla
1/2 ts Almond flavoring
6 Egg whites

~CHOCOLATE FROSTING
3 (1 oz) squares unsweetened
: Chocolate
4 1/2 c Imperial 10X Powdered Sugar
: -sifted
1/8 ts Salt
1/4 c Hot water
1/2 c Melted butter
1 ts Vanilla

Cream butter until soft and light. Gradually add sugar and continue
creaming several minutes to incorporate as much as possible. Combine flour,
baking powder and salt; sift 3 times. Add flavoring to milk and water. Add
flour alternattely with liquid to creamed mixture; beat well after each
addition. Beat egg whites until stiff, but not dry, fold immediately into
batter, blending well, but do not beat. Pour into 3 greased and floured 9″
layer pans. Bake at 350~ for 25 minutes. Cool 5 minutes, then turn onto
cooling racks and remove pans. When cool, fill and frost with Chocolate
Frosting. Chocolate Frosting: Melt chocolate over hot water. Reserve.
Combine remaining ingredients. Add some of the melted chocolate and beat in
well. If desired, continue to beat in additional chocolate until desired
chocolate color and flavor are obtained. Fills and frosts a 9-inch 3-layer
cake.

Yields
1 Servings

Ice Cream Angel Cake

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Ingrients & Directions


1 pt Cream
1 pt Ice cream
1 pt Almond extract
1/4 ts Angel food cake mix
1 pk Chocolate ice cream
1 qt Slivered almonds
2 oz C&H Powdered Cane Sugar

Prep Time 03:00 Cook Time 01:05:00

Invert the cake onto a funnel and cool completely, about 2 hours. Remove
from the pan and split into four horizontal layers. Place the bottom layer
on a cake plate and spread with half of 1 QUART chocolate ice cream, top
with a second cake layer andrepeat with half of 1 PINT ice cream of a
different flavor, add another layer and use the remaining chocolate ice
cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS
cream until foamy then gradually add 1/4 CUP powdered sugar and 1/4 TSP
almond extract. Beat until stiff peaks form. Frost the sides and top of the
cake. Sprinkle with 1/4 CUP toasted slivered almonds. Ingredients – 1 Pint
ice cream – 1 Pint almond extract – 1/4 Tsp angel food cake mix – 1 PKG
chocolate ice cream – 1 Quart slivered almonds – 2 Oz C&H Powdered Cane
Sugar – 2 Oz


Yields
1 Servings

Honey Cake

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Ingrients & Directions


4 Eggs
3/4 c Sugar
1 c Honey (12 oz.)
1/3 c Salad oil
3 c Flour
1/2 ts Salt
2 ts Baking powder
1 ts Baking soda
1/2 ts Ground clove
1/2 ts Ground allspice
3 ts Instant coffee
1 c Hot water

Anyway, this is the honey cake I’ve made for the last 14 Rosh Hashanas in a
row. It’s so good all my friends have copied it as well and every year at
this time I always get a few phonecalls from some I haven’t seen in years
saying “I just put YOUR cake in the oven and thought I would call to wish
you a happy holiday.” Magical qualities here… Preheat the oven to 325 F.
Set out a baking pan with a 7-cup capacity (7 1/4″ x 7 1/4″ x 2″). Grease
lightly and set aside. Prepare a string cup of coffee with the hot water
and instant coffee. Cool.

Separate the eggs. Put the yolks in a big mixing bowl and the whites in a
medium one. Beat the yolks with the sugar until creamy. Add the oil and
then the honey — beating after each addition. Beat until the mixture is
smooth and creamy.

Sift the flour and measure 3 cups. Combine with salt, baking powder, baking
soda and spices.

Add the dry ingredients to the egg-honey mixture alternately with the
coffee, stirring with a spatula or wooden spoon. Stir only until all the
ingredients are well blended. Do not overmix.

Clean and dry the beaters. Whip the egg whites until stiff and can hold
their shape. Add, one-third at a time, to the batter. Fold in gently, until
the batter is smooth.

Pour into the greased pan and bake in the preheated oven for about 80 to 90
minutes. The cake is done when a toothpick comes out dry and clean.

This cake keeps well. In fact, it improves with a little aging, so bake
several days ahead. This will allow the cake to acquire full flavor and
typical texture.


Yields
1 Servings