Chocolate Candy Bar Cake

Ingredients Edit and Save

Original recipe makes 3 layer 8 inch cakeChange Servings

• 1 (18.25 ounce) package devil's food cake mix
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
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• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 cup confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup chopped pecans
• 4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

• PREP
  45 mins
• COOK
  25 mins
• READY IN
  1 hr 10 mins

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
2. In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

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                                    Glazed Almond Bundt Cake

Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt panChange Servings

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 1/2 teaspoons almond extract
• 1 2/3 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

• 1/2 cup ground almonds
• 1 cup milk
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• 1/4 cup milk
• 3/4 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 cup toasted sliced almonds

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• PREP
  30 mins
• COOK
  1 hr
• READY IN
  1 hr 30 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

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                                           Million Dollar Cake

Ingredients Edit and Save

Original recipe makes 1 (8 or 9 inch) layer cakeChange Servings

• 1 (18.25 ounce) package yellow cake mix
• 8 ounces cream cheese
• 1 1/2 cups confectioners' sugar
• 1 (20 ounce) can crushed pineapple with juice

• 2 (8 ounce) cans mandarin oranges, drained
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed

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• PREP
  30 mins
• COOK
  25 mins
• READY IN
  9 hrs 55 mins

Directions

1. Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
2. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
3. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

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                                  Strawberries and Cream Cake

Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cakeChange Servings

• 2 3/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored Jell-O®
• 1 cup butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup strawberries, pureed
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• 1 1/2 cups heavy cream

• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
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• 1/2 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 
  
• 1 1/2 cups quartered strawberries

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• PREP
  1 hr
• COOK
  25 mins
• READY IN
  1 hr 25 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

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Chocolate Cookie Cheesecake

Ingredients Edit and Save

Original recipe makes 14 servingsChange Servings

• 2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese, softened
• 1 1/4 cups white sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

• 4 eggs
• 1 1/2 cups chocolate sandwich cookie crumbs
• 16 ounces sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract

• PREP
  30 mins
• COOK
  1 hr
• READY IN
  11 hrs

Directions

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

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