Pineapple Pound Cake

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Pineapple Pound Cake

Servings: 10


Ingredients:
2 1/2 c unbleached flour
1 c fat-free sour cream
3/4 c granulated sugar
3 egg whites -- whipped
1 tbsp lemon peel -- grated
1 1/2 tsps baking soda
1 tsp vanilla
tsp salt
1 c pineapple chunks in juice -- drained
----Topping----
1/4 c lemon juice
1/4 c granulated sugar



Instructions:
Preheat oven at 375. Prepare 12-cup Bundt® pan with cooking spray and
flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup
sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing
bowl. Pour half the batter into prepared pan. Spread pineapple evenly over
battter. Cover with remaining batter. Bake for 40 minutes. Let cool for 5
minutes. Meanwhile, to prepare topping, combine lemon juice and remaining sugar in a suacepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice mixture into holes and over top of cake.

Holiday Ice Cream Cake

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Holiday Ice Cream Cake

Servings: 16


Ingredients:
8 oz Semisweet chocolate,
-coarsely chopped
3/4 c Whipping cream
2 tb Corn syrup
3 qt Ice cream
9 Candy bars (1 3/4 oz each)
16 Chocolate sandwich cookies
-(oreo)
1/4 c Slivered almonds, toasted




Instructions:
Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert that's great for kids of all ages. WE used chocolate, strawberry and vanilla, but why not choose your own favorite flavors? Add a variety of crispy, caramel, chocolate and peanut butter flavored candy bars.

Hawaiian Cake

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Hawaiian Cake

Servings: 15


Ingredients:
1 pk Yellow cake mix
1 c Cold milk
1 pk Cool whip, 9 oz,thawed
1/2 c Chopped nuts (optional)
1/2 c Flaked coconut
1 pk Instant vanilla pudding 5 oz
1 pk Cream cheese, softened
1 cn Crushed pineapple (drained)
1 cn Marachino cherries, chopped




Instructions:
Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut.

Magic Swirl Cake

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Magic Swirl Cake

Servings: 12


Ingredients:

3/4 c Butter -- or margarine, soft
2 c Sugar
2 ts Vanilla
3 Eggs
2 3/4 c Flour
1 1/4 ts Baking soda -- divided
1/2 ts Salt
1 c Buttermilk
3/4 c Chocolate topping
1/2 c Semi-sweet chocolate chips
-----CHOCOLATE DRIZZLE-----
1/2 c Semi-sweet chocolate chips
1 tb Shortening



Instructions:
Heat oven to 350ø F. Generously grease and flour
12-cup fluted tube pan. In bowl, beat butter, sugar
and vanilla until well blended. Add eggs; beat well.
Stir together flour, 1 t. baking soda and salt; add
alternately to butter mixture with buttermilk. Pour 4
cups batter into prepared pan. In remaining batter,
stir in topping and remaining 1/4 t. baking soda.
Spoon over vanilla batter. Sprinkle chocolate chips
over surface. Bake 50 minutes or until wooden pick
inserted in center comes out almost clean. Cool 10
minutes, remove from pan to wire rack. Glace with
Chocolate drizzle. 12-16 servings. Drizzle: melt
chocolate chips with shortening.

Oreo Cookie Pound Cake

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Oreo Cookie Pound Cake

Servings: 1


Ingredients:
25 Chocolate sandwich cookies
Cream-filled
3 c Flour
1 1/2 c Sugar
1 1/4 c Milk
1 c Butter-flavored crisco
2 1/2 ts Baking powder
1 ts Salt
1 ts Vanilla extract
4 lg Eggs
Chocolate glaze:
6 oz Semi-sweet chocolate chips
3 tb Butter-flavored crisco
1 tb Milk
1 tb Corn syrup





Instructions:
Preheat oven to 350 degrees. Grease and flour a 9" tube
pan. Cut each sandwich cookie into quarters.
In a large bowl, with mixer at low speed, beat flour and
remaining ingredients (except cookies and Glaze) until
blended. Increase speed to High; beat 2 minutes, scraping
bowl a few times. Spoon about 3/4 cup batter into pan.
Gently stir cut-up cookies into remaining batter, and spoon
into same pan.
Bake 50 minutes, or until cake springs back when lightly
touched (toothpick test will not work). Cool cake in pan on
wire rack 10 minutes; remove from pan; cool completely on
rack. When cake is cool, prepare Chocolate Glaze.
In a 1 quart saucepan, over low heat, heat all ingredients,
stirring constantly, until melted and smooth. Drizzle over
cake.

Lemon Cake

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Lemon Cake

Servings: 8


Ingredients:

1/2 pound butter -- room temp
1 2/3 cups sugar
5 egg -- room temp
2 cups cake flour
1/2 teaspoon salt
2 teaspoons lemon zest -- grated






Instructions:
Preheat the oven to 325F. Grease and Flour bundt pans or mini-loaf pans. Put the butter in a large mixing bowl and beat until creamy. Slowly add sugar, beating constantly, until the mixture is well blended. Add the eggs one at a time, beating well after each addition. Add the flour and salt and beat until smooth and thoroughly blended. Add the lemon zest and beat another few seconds. Pour the batter into the pan and smooth top with spatula. Bake for about an hour or until a straw comes out clean when inserted into the center.
Let cool in the pan 5 minutes before turning onto rack to cool completely.
- - - - - - - - - - - - - - - - - -
NOTES: Using a food processor or standing mixer works best. Also the original calls for loaf pans, but I never had luck with regular sized pans. Mini-loaf or Bundt pans seems to work best.

Milky Way Cake

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Milky Way Cake

Servings: 10


Ingredients:
4 2.1 Oz. Milky Way Candy Bars
1/2 lb Butter
2 c Sugar
4 Eggs; Large
1 c Buttermilk
2-1/2 c Flour; Unbleached, Sifted
1/4 ts Baking Soda
2 ts Vanilla Extract
1 c Pecans; Coarsely Chopped




Instructions:
Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling.

Peanut Butter-Fudge Marble Cake

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Peanut Butter-Fudge Marble Cake

Servings: 12


Ingredients:
1 pk Fudge Marble Cake Mix; (
2 tb Vegetable Oil; Divided
-18.25 to 19.75 Oz)
Water
3 lg Eggs
1 c Peanut Butter Chips; Reese s
1/3 c Vegetable Oil: PLUS




Instructions:
Preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. Prepare the cake batters according to the package directions using the eggs, 1/3 cup of oil and water. In the top of a double boiler, over hot NOT boiling water, melt the peanut butter chips with the remaining 2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place the chips and oil, then microwave on HIGH (100 percent) for 45 seconds, stirring if necessary. If necessary, microwave on HIGH (100 percent) for an additional 15 seconds or until melted and smooth when stirred. Gradually add the peanut butter to the vanilla batter, blending well. Pour the peanut butter batter into the prepared pans. Randomly place spoonfuls of the chocolate batter on top and swirl in as directed on the cake package. Bake for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes, in the pans, on a wire rack then remove from the pans and cool completely. Frost as desired.

Hershey Bar Cake

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Hershey Bar Cake

Servings: 1


Ingredients:
8 Plain Hershey bars 3
1/2 c Flour
15 1/2 oz Hershey syrup
1 c Buttermilk
2 c Sugar
1/2 ts Soda
2 Sticks oleo
1 c Chopped pecans
4 Eggs
1 ts Vanilla


Instructions:
Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350ø.

Orange Pineapple Praline Cake

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Orange Pineapple Praline Cake

Servings: 10


Ingredients:
1 pk Yellow cake mix w/pudding
1 cn 3 1/2 oz sweetened coconut
2 Eggs
1/2 c Light brown sugar, packed
Orange juice 1/2
c Chopped pecans or walnuts
2 tb Grated orange peel
1/4 c Butter, melted
1 cn 20 oz well drained canned
2 c Heavy cream
-crushed pineapple-reserve 6
Maraschino cherries w/stems
-juice




Instructions:
1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside.

2. Prepare the yellow cake mix as the package directs using the 2 eggs and
substituting orange juice for water listed in the directions. Stir in
grated orange peel into the cake batter; turn one-fourth of the cake batter
into each pan; using a spoon, spread each half with half of the pineapple.
Spoon the remaining batter over the pineapple and place cake pans on the
center rack in the oven and bake for 30- 35 minutes or until surface
sprinkgs back when gently pressed with fingertip.

3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar
and nuts with melted butter. At the end of the baking time, remove the
layers from the oven. Spoon the praline mixture onto the surface of one
layer; return to the oven to bake for 10 minutes longer. Let the second
layer cool slightly in pan and then transfer to a wire rack to cool
completely.

4. Remove praline layer from oven. Cool slighly. Place a piece of foil
about 12 inches square on the wire rack. Carefully transfer to foil on the
rack to cool completely. If praline mixture falls off cake, sprinkle back
on. Put heavy cream in a small bowl.

5. Beat cream on high until stiff peaks hold when beaters are lifted. Place
plain layer on platter; spread with half the cream. Add the praline-topped
layer. Frost sides with remaining whipped cream; pipe rosettes on top and
place cherries in the center of each rosette. Refrigerate until ready to
serve.
Serves: 10-12