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Tunnel
of Love Fudge Cake
Filling Ingredients:
1½ cups milk
1 non-instant 3.4-oz. pkg. chocolate fudge pudding mix
1 cup semi-sweet chocolate chips
Cake
Ingredients:
1 1/3 cup sugar
¾ cup butter- softened
½ shortening
1 tsp. vanilla
4 eggs
2 cups flour
½ cup unsweetened cocoa
½ tsp. baking powder
½ tsp. salt
1 cup milk
2 cups walnuts- chopped
Glaze
Ingredients:
¾ cup powdered sugar
¼ cup unsweetened cocoa
4-6 tsp. milk
Directions:
1. Cook pudding mix and milk as the pudding pkg. directs.
2. Add chocolate chips and stir mixture until chips are melted
– set aside.
1.
Grease and flour a 12 cup Bundt® pan.
2. Beat butter, sugar, and shortening until light and fluffy.
3. Mix in vanilla and eggs.
4. Add flour, cocoa, bk. Powder, salt and milk. Beat until moistened
then beat for 3 minutes.
5. Stir in walnuts.
6. Set aside 2 cups of cake batter.
7. Pour remaining batter in the greased pan.
8. Spoon the pudding filling on top of the batter, but don’t
let the pudding touch the sides.
9. Spoon the remaining batter over the filling.
10. Bake at 350 degrees F for 50-60 minutes
11. Cool 1 hour, remove from pan. Cool another 1 ½ hours.
1.
Mix all the glaze ingredients together, using as much milk as
needed to achieve the desired consistency.
2. Drizzle over cake.
3. Serve cake the same day for the best taste. Refrigerate remaining
cake.
Red
Velvet Cake
Ingredients:
1 German Chocolate Cake Mix
¾ cup buttermilk
¼ cup water
¼ cup vegetable oil
3 eggs
1oz bottle of red food coloring
Directions:
1. Beat all ingredients for 30 seconds on low and then for 1 minute
on high.
2. Pour into greased 13x9x2 inch cake pan.
3. Bake at 350 degrees F for 30-35 minutes.
4. Frost with vanilla frosting or whipped topping.
Irresistible
Chocolate Praline Cake
Cake Ingredients:
½ cup butter
¼ cup whipping cream
1 cup brown sugar
¾ cup pecans- chopped
1 Devil’s Food Cake Mix
1¼ cups water
1/3 cup oil
3 eggs
Topping
Ingredients:
1¾ cups whipping cream
¼ cup powdered sugar
¼ tsp. vanilla
Pecans & Chocolate Curls, if desired
Cake
Directions:
1. Combine butter, whipping cream, and brown sugar in small saucepan
on low. Cook until just the butter is melted.
2. Pour into two 8” or 9” cake pans. Sprinkle with
chopped pecans.
3. Combine cake mix, water, oil and eggs in a large bowl. Mix
until moistened.
4. Beat for 2 more minutes and then spoon over pecan mixture.
5. Bake cake at 325 for 35-45 minutes or until the cake springs
back from touch.
6. Cool in pans for 5 minutes. Then cool outside of pans for ~1
hour.
Topping
Directions:
1. Beat whipping cream until soft peaks form. Gradually add powdered
sugar and vanilla, continue beating until stiff peaks form.
2. Place one praline cake on serving plate. Spread ½ whipped
topping on cake.
3. Top with the 2nd praline cake and spread the remaining whipped
topping on the second layer.
4. Top with pecans and/or chocolate curls if desired.
Strawberries
& Sweet Cream Cake
Ingredients:
1 White Cake Mix
.14oz pkg. unsweetened strawberry-flavored soft drink mix
¾ cup water
3 eggs
10oz pkg. frozen sliced strawberries – thaw but don’t
drain
Whipped Sweet Cream Cheese Frosting*
Directions:
1. Beat cake mix, drink mix, water, eggs, and strawberries for
30 seconds on low and then for 2 minutes on high.
2. Pour into greased 13x9x2 inch cake pan.
3. Bake at 350 degrees F for 30-35 minutes.
4. Let cool- about 1 hour.
5. Spread Frosting evenly and decorate with strawberries if you
desire.
*Beat
3oz. pkg. softened cream cheese and 1 Tbs. of milk until smooth.
Beat in 2 cups heavy whipping cream 2/3 cup powdered sugar on
high speed. Beat until peaks form. The frosting is reading to
be spread on a cake now.
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