Title:
 Recipe: TALK TKL 9-9-97 - A Zillion (28) Recipes Using Cake Mix (LONG)
Posted By:
 Betsy at TKL
Date:
 1997-09-10 04:47:53
Board:
 TKL Cooking Club
http://www.recipelink.com

TALK TKL 9-9-97 - A Zillion (28) Recipes Using Cake Mix!


Banana Crunch Cake
Earthquake Cake
Robb's Tropical Lime Cake
Sock It To Me Cake
Hawaiian Wedding Cake
Strawberry Angel Cheesecake
Bacardi Rum Cake
Bacardi Chocolate Rum Cake
Columbian Fresh Banana Cake with Sea Foam Frosting
Willy Weethley's Sour Cream Pound Cake
Raspberry Jello Cake
Dump Cake
Three-Layer Pig Pickin' Cake
Cheryl's Lazy Day Cookies with Variations
Mountain Dew Cake
Lemon Cake
Banana Walnut Cake
Cornbread mix tip
Lemon Dream Cake
Killer Brownies
Rhubarb Custard Cake
Chocolate Suicide Cake
abka Marmurkowa
Glazed Orange Cake
Low Fat Cake
Apple Rum Raisin Custard Cake (from scratch)
A "Child Could Make" Blueberry Cake
Moist Pear Cake (from scratch)

--------------------------------

Betsy, NY (9:04:14 pm) :
From: Murry Estabrook (mestabrook@centuryinter.net)
Newsgroups: alt.cooking-chat

Banana Crunch Cake

1/2 cup flour
1 cup shredded coconut
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup pecans
1/2 cup butter, cut into pieces
1 1/2 cups very ripe bananas, thinly sliced
1/2 cup sour cream
4 eggs
1 package Pillsbury Moist Supreme Yellow Cake Mix

Heat oven to 350 F. Grease and flour 10-inch bundt pan. In bowl, combine
flour, coconut, rolled oats, brown sugar, and pecans; mix well. Using fork
or pastry blender, cut in butter until mixture resembles crumbs. Set aside.
In another bowl combine banana slices, sour cream and eggs; mix until smooth
at medium high speed(the banana slices will be totally incorporated;
otherwise the bananas used were not ripe enough). Add the Pillsbury Moist
Supreme Yellow Cake Mix, mix 2 inutes at high speed. Spread 1/2 of batter in
greased pan; sprinkle with 1/2 of coconut mixture. Repeat again,ending with
coconut mixture. Bake for 45-50 minutes or until inserted toothpick comes
out clean.

I made this yesterday, it's great.(I omitted coconut) Enjoy!
Debbie

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Betsy, NY (9:18:44 pm) :
From: Mary Ash (smile@owens.ridgecret.ca.us (Mary Ash))
Newsgroups: alt.college.food

Earthquake Cake
Source: Bakersfield Californian Galley Sweep

1 1/2 cups almonds sliced, (the original called for pecans, chopped)
1 1/2 cups coconut, flaked
1 package German Chocolate cake mix
1 stick margarine, room temperature
8 ounces cream cheese, softened
16 ounces powdered sugar
1 teaspoon vanilla

Spray a 9 x 13-inch pan with non-stick spray. Sprinkle nuts and coconut
over bottom of pan. Mix German Chocolate cake mix, according to package
directions. Pour cake batter over nuts and coconut.

In mixing bowl, beat softened margarine, cream cheese, powdered sugar and
vanilla. Drop in small or large blobs over cake. Bake at 350 degrees F
for 35 minutes or until done. Makes 16 servings.

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Betsy, NY (9:20:27 pm) :
From: rd39462@ix.netcom.com
Newsgroups: alt.creative-cook,alt.creative-cooking,rec.food.cooking

Robb's Tropical Lime Cake

------------------------------------CAKE------------------------------------
1 Box lemon flavor cake mix (18.25 oz)
1 Box lime flavor gelatin (3 oz)
5 Eggs
1 c Crisco Oil
3/4 c Orange juice

-----------------------------------GLAZE-----------------------------------
6 tb Lime Juice
1 1/2 c Confectioner's Sugar

Blend dry cake mix and dry gelatin in large mixing bowl. Blend eggs, oil,
and orange juice in medium mixing bowl, beating thoroughly. Gradually add
egg mixture to dry ingredients, beating 3-5 minutes. Bake in greased 9 x 13
pyrex baking dish for 45 minutes in 350 degree oven.

When cake tests done, remove from oven and pierce top all over with fork.

Combine lime juice and confectioner's sugar and spread evenly on top of
cake. This will soak into cake.

Cake needs no frosting, but may be dusted with additional confectioner's
sugar at serving time or served with whipped cream.

NOTE: I use Duncan Hines Lemon Supreme Cake Mix and JELL-O Lime Flavor
Gelatin.

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Velma TN (9:25:39 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Sock It To Me Cake
Categories: Cakes
Yield: 6 servings

MMMMM----------------------------CAKE---------------------------------
1 Box Yellow Cake Mix 8 oz Sour Cream
1/2 c Sugar 4 Eggs
1/2 c Oil

MMMMM--------------------------FILLING-------------------------------
3 tb Brown Sugar 1 c Chopped Nuts
2 ts Cinnamon

MMMMM---------------------------GLAZE--------------------------------
10 1/2 tb Butter 1/4 c Milk
1 1/2 c Packed Sugar

Mix sugar and cake mix. Add oil to sour cream and then to cake mix.
Add eggs, one at a time, beating after each. Pour half of batter
into tube pan (greased). Then add filling. Pour rest of batter on
top. Bake at 350¯F for 45-50 minutes. Cool in pan 30 minutes. Remove
and glaze. Cook glaze until smooth and add vanilla.

MMMMM
----------------------------------------------------------------------------
Velma TN (9:28:10 pm) :

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Hawaiian Wedding Cake
Categories: Cakes
Yield: 12 servings

1 Any flavor cake mix 1 8 oz pkg cream cheese
1 pk Instant vanilla pudding 1 cn Fruit cocktail in syrup
1 1/3 c Syrup drained from fruit 1 cn Crushed pineapple in syrup
1/2 c Coconut (both 20 oz each)
1 9 oz container Cool Whip 1/2 c Chopped walnuts

Make cake mix (flavor of your choice) as directed on package. Bake on
a cookie sheet for 20 minutes. Cool.

Combine pudding, softened cream cheese, and the juice (syrup) drained
from the fruit equivalent to 1 1/3 cups. Beat together at medium
speed well, and spread ontop of cake.

Combine fruit cocktail and pineapple and sprinkle ontop of pudding
mixture. Then, sprinkle nuts and coconut ontop of fruit. Top with
cool whip, and finish with additional sprinkles of coconut and nuts.

(Note, you can vary the fruit and the pudding flavors, as you wish)

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Betsy, NY (9:28:13 pm) :
From: Claudia McCreary (claudia@netreach.net)
Newsgroups: alt.food.low-fat

Strawberry Angel Cheesecake

1 angel food cake mix
16 oz. low-fat cream cheese, at room temperature ( I don't know if fat
free works as well.
1/2 C. sugar or sugar substitute
1 envelope unflavored gelatin
1 C. water
1 tsp. vanilla

Topping (this actually is a jelly recipe that a comes from Lorri )
1 box strawberry Jell-O (can use the sugar free)
3/4 C. non carbonated straw berry Jell-O
1 pt. strawberries
6 tsp. sugar or 3 packets sugar substitute

Make the angel food cake as the package suggests, except put it in a
13X9" rectangular baking pan. Allow it to cool and break 1/2 of it into
small pieces in a large bowl. (Either freeze remainder for future use
or double recipe for cheesecake.) Sprinkle gelatin over 1/4 cup COLD
water and let set for 1 minute. (You can let it set longer, but you will
need to add some water to the 1/4 C. when you start stirring it to
dissolve.) Stir it over low-heat until the gelatin is completely
dissolved. In a large bowl whip the cream cheese with mixer until
fluffy. Add sugar and vanilla and whip until mixed in. Slowly add the
gelatin mix while mixing. Mix in the remaining 3/4 C. water. Pour
mixture over the cake pieces and gently fold in. Pour mixture into a 8"
square cake or spring form pan and chill till firm. (I usually pop it
into the freezer for about 10 minutes) Clean and remove tops of
strawberries. Slice into thin slices and mash with potato masher one
layer at a time. Continue until you have 1 C. strawberries and liquid.
Stir in sugar till dissolved. In a small pan heat soda until boiling.
Remove from heat and stir in Jell-O with wire whisk till dissolved. Mix
at least 2 minutes. Mix in strawberry mixture and stir well to
combine. Pour over top of cheesecake and chill several hours until
firm. Enjoy!

My husband says that that the angel cheesecake is his favorite dessert
in the whole world and he hates anything labeled low-fat. I usually
double the cake recipe and make it in a 13X9" pan. I only make 1 recipe
of the topping though.

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Betsy, NY (9:29:39 pm) :
From: Pat (pmcloed@worldnet.att.net)

BACARDI RUM CAKE FROM LOREN MARTIN

Cake:
1 c Chopped pecans
1 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant
Vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Dark rum (80 proof)
Glaze:
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Dark rum (80 proof)

Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on
serving plate. Prick top and drizzle and smooth glaze evely over top
and sides. Allow cake to absorb glaze. Repeat until glaze is used
up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.

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Betsy, NY (9:31:33 pm) :
From: Pat (pmcloed@worldnet.att.net)

BACARDI CHOCOLATE RUM CAKE

1 pk Chocolate cake mix
1 pk Chocolate pudding mix instant (4 servings)
4 Eggs
1/2 c Dark Bacardi
1/2 c Cold water
1/2 c Oil
1 1/2 c Cold Milk
1/2 c Dark Bacardi
1 pk Chocolate Pudding mix instant (4 servings)
1 pk Dream Whip (single envelope)

Heat Oven to 350F. Grease and flour 2 9" cake pans. Combine first 6
ingredients in large bowl. Blend well then beat on medium for 2 minutes.
Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside
to cool completly before frosting. In chilled bowl, mix remaining 4
ingredients. Mix well, then beat on high speed (whip cream) until
light and fluffy. Cut each layer horizontally and frost.

This recipe was from a Bacardi bottle in the 1970's.

Typed for you by: Joan Mershon

----------------------------------------------------------------------------
Velma TN (9:32:10 pm) : Serves: 12

Title: Columbian Fresh Banana Cake with Sea Foam Frosting

1 pk Yellow Cake Mix (18.5 Oz)*
3/4 c Coca-Cola
1 c Mashed Ripe Bananas
1/8 ts Baking Soda
2 ts Lemon juice
2 Eggs
1/3 c Finely chopped nuts

---------------------SEA FOAM FROSTING-------------------------
2 lg Egg whites
1/3 c Coca-Cola
1 1/2 c Light brown sugar, Packed**
1 ts Vanilla Extract
1/8 ts Cream Of Tartar
1 ds Salt

Instructions:

* Do not use a cake mix that has pudding or which requires oil.
** You may substitute 1 tablespoon of corn syrup.
---------------------------------------------------------------------
- TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix,
baking soda and eggs. Measure the Coca-Cola, stir briskly until the
foaming stops; add to the batter. Blend ingredients just until
moistened, then beat at high speed of an electric mixer for 3
minutes, scraping the bowl often. In a bowl, combine the mashed
bananas with the lemon juice;add to the batter. Add the chopped nuts
to the batter and beat for 1 minute at medium speed. Turn the batter
into a well greased, lightly floured 9" X 13" X 2" baking disk. Bake
in a preheated 350¯F oven for about 40 minutes or until the cake
tests done. Cool on a rack for 15 minutes, remove cake from pan and
turn right side up on a rack to finish cooling. TO MAKE SEA FOAM
FROSTING: In the top of a double boiler, combine all of the
ingredients, except the vanilla extract. Beat for 1 minute at high
speed with an electric mixer. Place over boiling water (the water
should not touch the bottom of the top half of the double boiler).
Beat on high speed for about 7 minutes until the frosting forms peaks
when the mixer is raised. Remove from boiling water (for the
smoothest frosting, empty into a large bowl). Add the vanilla extract
and continue beating on high speed until thick enough to spread,
about 2 minutes. Spread on the sides and top of the cold banana cake.
From: "International Cooking with Coca-Cola", a give away pamphlet
fro The Coca-Cola Company, 1981.

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Betsy, NY (9:36:17 pm) :
From: MyHat@worldnet.att.net
Newsgroups: rec.food.cooking

This is an old family recipe, passed down from generation to generation. For some reason my family had a plethora of really good pound cake recipes. Probably because they all lost their teeth at a fairly early age and pound cake is good if you just want to suck on something. You can just gum it you know? That's why it's also a good cake for babies. Hope this might help! :)

Willy Weethley's Sour Cream Pound Cake

2 t. cinnamon
3 T. brown or white sugar
1/2 c. pecans
4 eggs
1 lb. box yellow cake mix
1/2 c. sugar
3/4 c. cooking oil
1 c. sour cream

Combine cinnamon, 3 T. sugar and pecans, set aside.
Combine cake mix with 1/2 c. sugar, oil and sour cream. Mix thoroughly. Add
eggs one at a time, beating well after each addition. Pour 1/2 batter into a
greased and floured 10" Bundt pan. Sprinkle with half the cinnamon-sugar
mixture. Add remaining batter and remaining sugar mixture. Bake at 350 for 1
hour. Cool 10 minutes and remove from pan and glaze.

Glaze:

Combine 1 c. confectioner's sugar with 2 t. milk and 1/2 t. vanilla.

----------------------------------------------------------------------------
Betsy, NY (9:37:11 pm) :
From: Lobo119@worldnet.att.net
Newsgroups: rec.food.baking

this one is wonderful!

RASPBERRY JELLO CAKE
1 pkg. white cake mix
4 eggs
2/3 c. oil
3 oz. pkg. raspberry jello
10 oz. pkg. frozen raspberries

9 x 13 pan. Bake at 375 for 25 minutes.

----------------------------------------------------------------------------
Gerry (9:38:56 pm) :

Dump Cake
Grease 13 x 9 pan
put in this order (Do not mix)
1 lg. can drained crushed pineapple
1 lg. can cherry pie filling
1 box 2 layer cake mix - yellow
2 sticks margarine cut in pieces
1 cup chopped nuts
Bake at 350 for 1 hour

1 lg. can cherry pie filling
1 box 2 layer cake mix
2 sticks of ol
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Brenda, Md. (9:40:53 pm) :

Three-Layer Pig Pickin' Cake

yellow cake mix
4 eggs
1/2 C. oil
1 can Mandarin oranges,undrained
1 can crushed pineapple
3 oz. pkg. vanilla instant pudding
13 oz. cool whip
Combine cake mix, eggs, oil, and oranges and mix well. Spread into three
round cake pans and bake 20 minutes at 350 degrees. Cool in pan ten minutes.
Drain pineapple and blend with instant pudding, fold in whipped topping and
spread between layers and on top of cake. Refrigerate

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Betsy, NY (9:45:14 pm) :
From: Cheryl Lynn Jones (moo*@sofnet.com)
Newsgroups: alt.food

I you are looking for a drop cookie, this one is SO easy and it can be
modified in several different ways. You might use the holiday colored
M&M's, red or green food coloring, holiday non-pariels (spelling? The
little sprinkles), put a little jelly in a well on the top (would have to
bake a few minutes before doing it) or add colored sugar or coconut to the
top. There are probably several other things that would work that would
carry off the festive look. I usually make them for Valentines, Easter,
Halloween, and Christmas using the holiday M&M's (plain or nut) or using
the Reese's candy (like M&M's). They have been a big hit for parties and
gifts alike! With very little assistance a child can make them (I have a 4
and 6 year old niece that likes to make these when they are at my house- I
beat up the egg a little and put them in the oven, so they are about 95%
responsible for the making of the cookies.). The cookies can be altered in
about any sense as long as it is dry ingredients- if you use extracts use 1
teaspoon or less or you end up with a mess.

CHERYL"S LAZY DAY COOKIES

1 package (15-17 oz.) cake mix, any flavor
2 eggs, slightly beaten
1/2 cup oil

Preheat oven to 325. Lightly grease cookie sheet (can use non-stick
cooking spray).

Combine all ingredients together and mix well. Drop by teaspoonfuls onto
cookie sheet. Bake for 10 minutes, then remove from oven and let cool 1
minute before removing to wire rack to cool completely.

Makes approximately 3 dozen cookies.

The following variations work well:

Double Chocolate: add 1 to 2 cups chocolate chips to chocolate cake mix.

Peanut Butter Dreams: add 1 to 2 cups peanut butter chips to white or
yellow cake mix.

Chocolate Peanut Butter: add 1 to 2 cups peanut butter chips to a chocolate
cake mix.

Choco-Choco Chip: add 1 to 2 cups chocolate chips to white, yellow, or
chocolate chip cake mix.

Coconut-Almond: add 1 cup shredded coconut, 1 cup toasted almonds
(optional) and 1 teaspoon almond extract to a white cake mix.

Banana Spice: add 1/2 cup mashed banana and 1/2 cup chopped pecans to a
spice cake mix.

Butterscotch Fantasy: add 1 to 2 cups butterscotch chips to a white or
yellow cake mix.

Pecan Delight: add 1 cup chopped pecans to pecan cake mix and garnish with
a pecan half on each cookie.

M&M: add 1 to 2 cups M&M candies to white or yellow cake mix.

Lots of kisses: add 1 Hershey kiss or chocolate star to the top of each
cookie immediately upon removal from oven.

The cookies can be altered in about any sense as long as it is dry
ingredients- if you use extracts use 1 teaspoon or less or you end up with
a mess.

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Betsy, NY (9:48:20 pm) :
From: Annette Hunt (delta10@tricon.net)
Newsgroups: rec.food.recipes

MOUNTAIN DEW CAKE

1 box yellow cake mix
4 eggs
1 box instant vanilla pudding
1/2 cup Crisco oil
1/2 cup Mountain Dew
1/2 cup water

Combine all ingredients and mix well. Pour into greased tube pan. Bake
at 325 degrees for 50 to 60 minutes.

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Betsy, NY (9:50:30 pm) :
From: pathic@citicom.com
Newsgroups: alt.food.low-fat

Here's a good recipe that is EXCELLENT and very low fat. I clipped it
out of last Sunday's Egg Beater's coupon section.

Just thought I'd share it!

Lemon Cake

1 (18.5oz) pk of yellow cake mix (Or use 2 small JIFFYs)
1 1/4 C Water
1/4 cup nonfat vanilla yogurt
3/4 C Egg Beaters
2 T grated lemon peel (and some more lemon juice)
A little powdered sugar (optional)

Mix cake mix with water, yougurt, egg beaters, and lemon peel in food
processer at low speed until fully moistened. (about 5 min) Then beet
at high speed for 2 min. Pour into a vegetable-sprayed pan (10 inch tube
pan)

Bake cake at 350 degrees for 40-50 min. Sprinkle powdered sugar on the
top if you want.

215 cal per serving (including the sugar)
4 g of fat.

And DARN good!!!!!!!

Enjoy....Kathy

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Betsy, NY (9:52:23 pm) :
From: matthewsma@aol.com (MatthewsMa)
Newsgroups: rec.food.recipes

Here's my husband's recipe for Banana Walnut Cake. It is truly
outrageous.

Banana Walnut Cake

1 yellow cake mix (no pudding mix)
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/2 tsp. nutmeg
1/2 tsp. banana extract
1 tsp. rum extract
1 cup mashed bananas
1 cup chopped walnuts

Mix first 7 ingredients until blended. Stir in mashed bananas. Fold in
nuts. Bake at 350 degrees for 45 minutes.

Icing
1 cup confectionary sugar
2 Tbs. milk

Gradually mix until glazed forms. Add more milk as needed. Drizzle over
cooled cake.

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Gerry (9:57:04 pm) : From: Gerry, FL

When making corn bread from a box
use sweetened condensed milk instead of regular milk.
----------------------------------------------------------------------------
Betsy, NY (10:05:15 pm) :
From: Marcia Savage (savage@pacific.net)
Newsgroups: rec.food.cooking

This is a delicious, light tasting cake, especially nice in the summer.

LEMON DREAM CAKE

Bake a lemon cake from a mix in whatever form you wish. (The original
recipe said to bake only HALF the cake mix in a loaf pan, then when cool,
slice lengthwise into three layers--make cupcakes from remaining batter,
if you wish.) Fold two 8 oz. containers of lemon yogurt into a 12 oz.
container of thawed Cool Whip. Frost generously with this mixture, then
using the tines of a fork, make decorative waves, lines or squiggles.
Keep in fridge until serving time.
I've never tried this but thought another variation could be using a
chocolate cake mix and raspberry yogurt and Cool Whip, then topping with
fresh raspberries.

----------------------------------------------------------------------------
Betsy, NY (10:06:38 pm) :
From: bkeith@netcom.com (B. Keith Ryder)
Newsgroups: rec.food.baking

Try these. I get raves every time (one of these days, I'm gonna figure
out how to "scratchify" them so I don't have use the cake mix.):

KILLER BROWNIES

1 pkg Devils Food cake mix (NOT pudding-in-the-mix)
1 1/2 sticks butter, melted
1/3 cup evaporated milk

1 bag (approx 50) Kraft caramels
1/3 cup evaporated milk

1 bag (12 oz) semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil. Grease and
flour foil. Combine cake mix, melted butter, and 1/3 cup evaporated milk.
Spread half the mixture in pan, bake at 350 deg. 8 minutes. Combine chopped
nuts with remaining cake mix. In the meantime, melt caramels with 1/3 cup
evap milk over low heat. Remove "cake" from oven. Sprinkle chocolate chips
over cake base, then pour melted caramel evenly over chips. Sprinkle
remaining cake mix (with pecans) over top. Return to oven. Bake 18 minutes.
Cool completely (I refrigerate) before cutting. Store in fridge.
These are REALLY RICH -- cut them small -- I usually cut 1.5" squares.

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Betsy, NY (10:08:03 pm) :
From: rbyrnes2.ford@e-mail.com
Newsgroups: rec.food.recipes

Rhubarb Custard Cake

Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13 pan. Dump the chopped rhubarb on top of the
cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350 for 50-60
minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Source: Star Tribune Taste Section 5/25/88. Halve the recipe (Jiffy
one-layer cake mix) and use a 9 square pan; bake about 45 minutes.

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Betsy, NY (10:08:52 pm) :
From: "stomp"(teesterSPAMHATER@iland.net)
Newsgroups: rec.food.chocolate

Sally, here is a post of the cake. A special thanks to Rajan for sending
it to me. OOOOOOoooooooooooh! It's really chocolate!

Sharon,
Here is your recipe

Chocolate Suicide Cake

1 box chocolate fudge cake mix with pudding
1 box Jello Instant Chocolate Pudding Mix (3 1/2 oz)
1 box Jello Cooked Chocolate Pudding Mix ( 3 1/2 oz)
3/4 C Nestle's Chocolate Chips
1/4 C Hershey's Chocolate Syrup
1/2 C Kahlua liqueur
1/4 C warm water (if you don't use the liqueur use 3/4 C warm water)
1 can chocolate fudge frosting

Prepare the cooked pudding per package instructions, and put in refrigerator
to thoroughly chill. Heat oven to 325 F, grease and flour 2 round 9" cake
pans. Line with wax paper cut to fit inside each pan, and brush with
shortening as well. Combine the instant pudding mix with the cake mix, and
mix well with a spoon. Then mix the cake mix per box instructions (add the
eggs, oil, water, etc. that the box calls for). Add the 1/4 C Hershey's
Chocolate Syrup, water and liqueur, and blend with mixer on medium speed
until thoroughly blended. Fold in the 3/4 C chocolate chips. Pour into
prepared pans and bake until toothpick inserted in the middle comes out
clean--approximately 45 minutes. Allow to cool thoroughly. Spread cold
cooked pudding between layers. Frost top and sides of cake with the
chocolate fudge frosting.
If you live in high altitude, set oven at about 350 F, and increase warm
water by 2 tbsp.

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steve fr fla (10:10:48 pm) :

abka Marmurkowa

Ingredients:

ï4 eggs ï1 egg yolk ï1-1/2 cup sugar ï10 tbsp melted butter ï1-1/2 cup milk
ï3 cup flour ï1-1/2 tbsp baking powder ï1 tbsp. instant coffee, diluted in 1
tsp water ï4 tbsp cocoa ï2 tsp rum extract or 4 tbsp dark rum

Preparation:

Preheat oven to 350ƒ. Whip eggs with sugar until pale and fluffy, add melted
butter, whip more. Add milk, half rum flavoring, coffee. Mix well, add
flour, baking powder and mix on high until fluffy. Into buttered and floured
bundt form place half of the batter. Add cocoa and the rest of the rum to
the second half of butter, mix well. Pour over first half of batter, swirl a
knife through both batters once. The dark batter is heavier and will fall
during baking. Bake for 50-60 min, test cake with wooden skewer. Instead of
bunt form, you can use bread loaves forms or large cup cakes. Decrease
baking time with size. Serve with butter, or ice cream, or by itself.
Microwave cold cake slices 15 sec. for that freshly baked taste.
----------------------------------------------------------------------------
steve fr fla (10:16:17 pm) :
Glazed Orange Cake

1 pkg (18.5 oz) yellow cake mix Vegetable oil spray
1 pkg (3 oz) orange gelatin 1/2 cup orange marmalade
1 teaspoon orange rind 3 tablespoons butter
1/2 teaspoon orange extract or margarine, softened
3 eggs 1/4 cup grated coconut
1 1/4 cups milk 1/4 cup sliced almonds
1/4 cup salad oil

Preheat electric oven to 350F. In a large bowl of electric mixer, combine
cake mix, gelatin, orange rind, orange extract, eggs, milk, and oil. Beat at
low speed for 30 seconds, then at high speed for 2 minutes. Spray bundt pan
with vegetable spray. Pour batter into prepared pan. Bake for 35 to 45
minutes. Cool in pan for 10 minutes; invert onto serving plate. Combine
marmalade and butter; mix well. Brush over warm cake; sprinkle with coconut
and almonds. Makes 12 servings.
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Betsy, NY (10:23:23 pm) :
From: emersons@tein.net (Jamaica)
Newsgroups: rec.food.cooking

I was given a recipe for a delicious cake that is low fat. I make it
often and my family really enjoys the variety of fruit toppings.

Preheat oven at 350 degress

Low Fat Cake

1 boxed low fat cake mix (white, yellow)
1 small can crushed pineapple
1 can of any kind of fruit pie filling (peach & cherry are very good)

Mix the dry cake mix with the can of pineapple including the juice
together. Mix until smooth as a normal cake.

Pour this into a jelly roll pan. Spoon the fruit filling all over the
top of the cake not getting it to close to the sides so that it
doesn't run over.

Bake for approx. 20 min. or until a nice brown color on top.
Enjoy!
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steve fr fla (10:23:47 pm) :



M---------------------------CRUST--------------------------------
1 1/2 c Flour; Unbleached, Unsifted
1 tb Lemon Rind; Grated
1 Egg Yolk; Large
5 tb Sugar
2/3 c Butter Or Margarine
1 tb Milk

MMMMM--------------------------FILLING-------------------------------
1/2 c Soft Bread Crumbs
4 c Apples; Tart, Sliced
1/4 c Sugar
1/4 c Rum
1/3 c Sugar
2 tb Butter Or Margarine; Melted
1 tb Lemon Juice
1/4 c Raisins; *
3 Eggs; Large, Beaten
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch. FILLING: Toss together bread crumbs and
melted butter. Spread evenly over pastry crust. Toss apple slices,
lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain
raisins, reserving rum, and sprinkle raisins over apples. Bake in a
preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar
until thick and lemon-colored. Stir in milk and reserved rum. Pour
custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.

----------------------------------------------------------------------------
Betsy, NY (10:24:49 pm) :
From: "L. Bruce Hills" (lbruce@somtel.com)
Newsgroups: alt.cooking-chat

August is Wild Blueberry season in Maine, so here is a recipe
compliments of the Wild Blueberry Association of North America.

A "Child Could Make" Blueberry Cake

2 Cups fresh or dry-pack frozen MAINE WILD BLUEBERRIES
1 can (8 oz/250 gm) crushed pineapple
1 pkg. (18.5 oz ) yellow cake mix
1 stick (8 tablespoons/250 gm) butter or margarine
1/2 cup chopped nuts

Put berries in 10 1/2 x 7 x 1 inch baking pan and cover with pineapple.
Pour on dry cake mix and scatter nuts on top.
Drizzle melter butter over all.
Bake in preheated oven (350 degrees F) for 1 hour. Cool completely and
cut into squares. Enjoy!

----------------------------------------------------------------------------
steve fr fla (10:44:07 pm) :

Moist Pear Cake

ïOverall preparation time: 1 h 20 min
ïServes: 8-10
ïDescription : Wonderfully moist cake - an ideal teatime treat.
ïPer serving:
ï336 Caloriesï18 (g) of fat

If you wish to see a full size image of the recipe, click on the image
above.

Ingredients:

ï175g (6oz) butter, softened
ï175g (6oz) golden caster sugar
ï3 medium size eggs
ï1 teaspoon vanilla essence
ï3 Rocha pears, peeled, cored and chopped
ï175g (6oz) self-raising flour, sifted
ï50g (2oz) deluxe dark chocolate
ï1 teaspoon icing sugar, sifted

Instructions:

1.Preheat the oven to 160ƒC/325ƒF/Gas Mark 3.

2.Cream together the butter and sugar until pale and creamy.

3.Gradually beat in the eggs, mixing well between each addition. Stir in the
vanilla essence and pears.

4.Fold in the flour, then spoon the mixture into a lightly greased 1 litre
(2 pint) ring tin or a deep 20cm (8 inch) cake tin.

5.Bake in the preheated oven for approximately 50 minutes - 1 hour, until
golden and firm to the touch.

6.Allow to stand in the tin for 5 minutes, then turn out onto a wire rack
until cold.

7.Melt the chocolate and drizzle over the cake. When set, dredge with icing
sugar
----------------------------------------------------------------------------

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