Midnight Fudge Cake

Here’s a deliciously decadent Midnight Treat you’ll love to eat!  This Midnight Fudge Cake is perfect any time of day and guaranteed to calm your Chocolate Cravings. The rich dark, fudgy Brownie Batter is swirled into the Chocolate Cake and makes it a super moist, and dense fudge-like cake. We’ve also included deliciously moist Brownie Fudge Cupcakes below so be sure to scroll our post and Pin your favorites  for easy access.

Ingredients:   

One box of Triple Chocolate cake Mix..(I only used half)
One box of Ultimate Fudge Brownie Mix..with included Ganache (I only used half)
a 9×13 baking pan
 

Directions:

I used half of each box and it made a normal amount of cake.  Feel free to use the entire boxes, for 2 9×13 pans.
In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.
In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly…

Combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approx. 30 minutes or until it’s baked through.
Let it cool and gently poke some holes into it with a fork…

Now pour the included Ganache all over the top of the cake…if you need more Ganache, use some Fudge Topping from a jar.…and serve up a big, moist plate full…   

Source: ohbiteit.com

Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

Ingredients:

Carrot Cake: 

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots) 

Cheesecake:

Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract 

Sour Cream Topping: 

1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
 
Source: Food Network Kitchens 

Banana Turtle Torte

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

Ingredients:

1        box Betty Crocker™ SuperMoist™ German chocolate cake mix

          Water, vegetable oil and eggs called for on cake mix box

1 1/2  cups whipping cream

3        bananas

1       cup butterscotch caramel topping

6       tablespoons chopped pecans, toasted

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
• Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
• Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
• Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

Click Here to check out their website for other great recipes like this one.

Source:  tablespoon.com

Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 

 

This Banana Coconut Upside Down Cake has a layer of bananas and coconut with a brown sugar sauce infusing every bite.
 

Ingredients:

1        Betty Crocker™ SuperMoist™ yellow cake mix

3        whole eggs

1/4     cup oil

1/2     cup sour cream

1/2     cup water

6        bananas sliced 1/4 inch thick

1 1/2  cups shredded coconut

1       cup packed brown sugar

1/2    cup butter, divided

2       tablespoons lemon juice

Directions:

• Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
• With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• Place banana slices evenly on the bottom of the two cake pans.
• In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
• Pour cake batter on top of the coconut into the two pans, dividing equally.
• Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve. 

Click Here for tutorial.

Source: the-girl-who-ate-everything.com

Coca-Cola Cake

Ingredients:

1 box (15.25 oz) Chocolate Fudge Cake Mix

1 small box (4 oz.) Instant Chocolate Pudding

Ingredients listed on back of cake mix box (eggs & oil - water not needed)

1 1/3 cups Coca Cola

1 stick unsalted butter

3 tbsp. unsweetened cocoa

4-6 tbsp. heavy cream or milk*

2 cups (packed) powdered sugar
1 tsp. vanilla extract

1/2 cup chopped pecans (optional)

 

Directions:

Preheat oven to 350F degrees. Spray 9x13 baking pan with nonstick cooking spray.

Prepare cake mix according to package directions. But instead of adding water, you will replace that amount with Coca-Cola. Add in dry instant pudding mix to the batter as well.

 

I like the Chocolate Fudge cake mixes but Devil's Food Cake mix works good too.
Don't worry, we aren't using that whole bottle of Coke.

 

With this mix, it called for 1 1/3 cups of water, I substituted that with 1 1/3 cups of Coca Cola.

Pour batter into baking dish and bake according to package directions (usually 35-39 minutes).  Just before cake is ready to come out of the oven, start making frosting. In a medium saucepan, over medium heat, start melting one stick of butter/margarine.

 

 Add in cocoa powder and heavy cream (or milk, if using) and stir.

 

 Then stir in confectioners sugar.

 

 At this point I'll grab a whisk and stir briskly to get all the lumps out. Take mixture off heat and add in vanilla extract.

 

Once cake comes out of oven, pour frosting over warm cake. 

 
Do your best to spread it out evenly.

 

Sprinkle with nuts

 

Cook's Note: If you are using milk instead of heavy cream, you will probably only need about 3-4 tbsp. of it because milk is thinner than heavy cream. Just use your judgement on it. Or, you can always add a bit more powdered sugar to the frosting to make it thicker if you like. 

 

Source: thecookcountry.net

Speckled Egg Malted Milk Cake

Wow guests at your Easter get-together with this impressive cake inspired by malted milk candy eggs.

Ingredients:

Cake:

1        box Betty Crocker™ SuperMoist™ white cake mix

1/2     cup malted milk powder

1 1/4  cups water

1/3     cup vegetable oil

3        eggs

Frosting:

1 1/2  cups unsalted butter, softened

4        cups powdered sugar

1        teaspoon vanilla

          Dash salt

          Liquid blue food color

Speckling Chocolate:

1        tablespoon unsweetened baking cocoa

4 1/2  teaspoons vanilla

Phyllo Nest:

1/3     cup kataifi (shredded phyllo dough)

1        tablespoon unsalted butter, melted

3        speckled candy-coated malted milk egg candies 

Directions:

• 1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
• 2 In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
• 3 Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
• 4 To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
• 5 Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
• 6 In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
• 7 To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
• 8 Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

Source:  Heather Baird

Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 16 slices

Ingredients:

1        Betty Crocker yellow cake mix

3        whole eggs

1/4     cup oil

1/2     cup sour cream

1/2     cup water

6        bananas sliced 1/4 inch thick

1 1/2  cups shredded coconut

1        cup packed brown sugar

1/2     cup butter, divided

2       Tablespoons lemon juice

Directions:

• Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
• With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• Place banana slices evenly on the bottom of the two cake pans.
• In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
• Pour cake batter on top of the coconut into the two pans, dividing equally.
• Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Source: tablespoon.com

Applesauce Cake

Ingredients:

Cake:

2 cups all-purpose flour
2 cups sugar
1 1/2 cups applesauce
1/2 cup Butter, softened
2 Eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans

Frosting:

1/3 cup Butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
1/4 cup chopped pecans optional

Directions:

Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans. Pour into a greased 9×13 baking pan. Bake at 350 for 35-40 minutes.
Frosting
Melt 1/3 cup butter in a saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. Remove from heat. Cool completely. Combine browned butter, confectioners sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk beat until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans if you like.

Source: howtoinstructions.us

Chocolate Coconut Caramel Skillet Cake

• Prep Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients:

Cake:

1        cup Gold Medal™ all-purpose flour

1        cup granulated sugar

1/2     teaspoon baking soda

1/4     teaspoon salt

1/4     cup butter

3        tablespoons unsweetened baking cocoa

1/2     cup water

1/4     cup vegetable oil

1        egg

1/4     cup buttermilk

1        teaspoon vanilla

Caramel Sauce:

1       cup packed brown sugar

1/2    cup half-and-half

1/4    cup butter

1/4    teaspoon salt

1       tablespoon vanilla

Coconut:

1       cup sweetened shredded coconut, toasted

Directions:

• 1 Heat oven to 350°F.
• 2 In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
• 3 In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
• 4 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
• 5 While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
• 6 Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.

Expert Tips:

Feel free to use purchased caramel sauce.
Vanilla ice cream is delicious served on top of this warm cake
Source:  dbettycrocker.com

Valentine's Cocoa Angel Cake

This angel cake is flavored with cocoa powder and generously frosted with sweetened whipped cream.

Ingredients:

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1   cup sifted cake flour or sifted all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1 1/2  teaspoons cream of tartar
• 1   teaspoon vanilla
• 1   cup granulated sugar
• 1 1/2  cups whipping cream
• 1/4  cup sifted powdered sugar
•  Chocolate curls (optional)
•  Fresh raspberries (optional)

Directions:

1. In an extra-large mixing bowl, let egg whites stand at room temperature for 30 minutes. Sift the 1-1/2 cups powdered sugar, the flour, and cocoa powder together 3 times; set aside.

2. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

4. Bake the cake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen side of cake from pan; remove cake.

5. For frosting, beat the whipping cream with an electric mixer until soft peaks form (tips curl). Add the 1/4 cup powdered sugar and beat until stiff peaks form (tips stand straight).

6. Split the cooled cake into 2 layers. Fill and frost cake with whipped cream mixture. Top with chocolate curls and raspberries, if you like. (If you know you'll have leftovers, dollop individual servings with the whipped cream instead of frosting the whole cake.) Makes 12 servings.

Source: recipe.com

Gooey Butter Cake

Ingredients:

2 1/3 cup flour
1 Tbsp baking powder
¾ tsp salt
1 ½ cup sugar
2 large eggs
1 stick butter or oleo (1/2 cup), softened at room temperature
1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly grease 9x13 baking pan. 

Mix all together; pour into a prepared baking pan.

Variation: You may substitute the flour, baking powder, salt and sugar for a butter or yellow cake mix...works just as well.



8 oz. cream cheese, room temperature
2 eggs
2 ½ + 1 cup powered sugar

Mix together cream cheese, eggs and 2 ½ cups powdered sugar and put on top of mixture in baking pan.

Bake for 35 to 40 minutes, until top is lightly browned. Remove from oven, cool completely. Dust with 1 cup powdered sugar. Cut in squares and serve.

Source:  Granny's Favorites Cookbooks

Hot Milk Cake

Ingredients:

4 eggs
2 cups sugar
2 cups flour
2 tsp baking powder
Pinch of salt
1 tsp vanilla extract or other flavoring
1 cup milk
1 stick butter

Preheat oven to 350 degrees F. Grease and flour two 9 x 13 inch baking dish. Beat eggs well, until light for about 5 to 10 minutes, this is very important. Gradually add sugar and beat until light and fluffy, again very important for the success of the cake. In separate bowl, combine flour, baking powder and salt. Add to creamed mixture and fold together. Heat milk and butter in a saucepan until hot, removed from heat. Add hot milk mixture and vanilla to cake batter and stir until combined, then pour into prepared pans. Bake 25 to 30 minutes, or just until a toothpick inserted in the center comes out clean. While cake is still hot top with coconut topping. Cool on a wire rack.

Coconut Topping:

5 Tbsp butter
5 Tbsp brown or white sugar
3 Tbsp whole milk or cream
3/4 cup shredded coconut 

Directions:

Cream together and spread over Hot Milk Cake. Broil for 4 inches away from heat for 2 to 4 minutes until golden brown.

Source:  Granny's Favorites Cookbooks

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg

Old-Fashioned Ice Cream Sundae Cake

Ingredients:

• 2   cups all-purpose flour
• 2   teaspoons baking powder
• 3/4  teaspoon salt
• 3/4  cup shortening
• 1 1/2  cups sugar
• 1   tablespoon vanilla
• 1   cup whole milk
• 5   egg whites
• 1   pint chocolate ice cream, softened (see note)
• 2/3  cup finely chopped firm banana (1 small)
• 1   pint vanilla ice cream, softened*
• 1  8  ounce can crushed pineapple, well-drained
• 1   pint strawberry ice cream, softened (see note)
• 2/3  cup finely chopped strawberries
• 1  12  ounce carton frozen whipped dessert topping, thawed
• 1/2  cup shredded coconut, toasted
•  Maraschino cherries with stems

   

  Directions:

   

  1. Grease and lightly flour two 9x1-1/2-inch round baking pans. In a medium bowl, combine flour, baking powder and salt; set aside.

  2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.

  3. In another large mixing bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites into beaten mixture. Pour batter into prepared pans.

  4. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Slice each cake layer in half horizontally with a long-bladed, serrated knife.

  5. Place a 9-inch springform pan in a 15x10x1-inch baking pan. Place one layer of cake in the springform pan. Gently stir together chocolate ice cream and banana; spread over cake in pan. (It is okay if some ice cream runs down sides of cake.) Cover and freeze 30 minutes. Top with a second cake layer. Gently stir together vanilla ice cream and pineapple; spread atop second cake layer. Cover and freeze 30 minutes. Top with a third cake layer. Gently stir together strawberry ice cream and strawberries; spread atop third cake layer. Top with remaining cake layer. (Cake layer will rise above the top of springform pan.) Cover and freeze for 12 to 24 hours.

  6. To serve, remove cake from freezer. Remove from springform pan and place on a serving platter. Frost top and sides with dessert topping. Sprinkle with coconut and top with maraschino cherries. Let stand 20 minutes before serving. Cut into wedges. Store any remaining cake covered in the freezer. Makes 16 servings.

   

  Note

   

  To soften ice cream: Place ice cream in a large bowl. Let stand 5 minutes; stir with a wooden spoon until just softened and spreadable but not melted.

  
  

  
  

Peach Upside Down Cake

Serve this moist and beautiful cake for dessert at a summer cookout or barbecue. 

Ingredients:

• 1/4  cup butter
• 1/2  cup packed brown sugar
• 1 1/2 - 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4  cups all-purpose flour
• 1 1/4  teaspoons baking powder
• 1/4  teaspoon salt
• 1/2  cup butter, softened
• 3/4  cup granulated sugar
• 1   egg
• 1   teaspoon vanilla
• 1/2  cup milk

 Directions:

 

1.Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

 Source: Recipe.com

Praline Pumpkin Cake

Ingredients:

For the praline layer:

1/2 c. unsalted butter
1/4 c. whipping cream
1 c. packed brown sugar
3/4 cup coarsely chopped pecans

1 box Betty Crocker SuperMoist yellow cake mix
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 tsp. pumpkin pie spice (= 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves)

For the frosting:

1-2 containers Betty Crocker Rich & Creamy cream cheese frosting
1/2 tsp. pumpkin pie spice (= 1/4 tsp. cinnamon + 1/8 tsp. ginger + pinch nutmeg + pinch cloves)

To garnish:

Caramel topping, optional
Additional coarsely chopped pecans, optional

Directions:

Heat oven to 325°F.

In a small saucepan, stir together butter, whipping cream and brown sugar.

Cook over low heat, just until butter is melted.

Whisk to completely dissolve the brown sugar. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

In large bowl beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.

Carefully spoon batter over pecan mixture into each pan.

Bake 41 - 47 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes; then invert from pans onto cooling rack, pecan side up.

Cool completely, an hour or more.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

To assemble cake, place 1 layer, praline side up, on serving plate.

Spread with half of the frosting.

Top with second layer, praline side up; spread remaining frosting to edge of layer.

Drizzle with caramel topping and additional pecans.

Store loosely covered in refrigerator.

Source: TexasRecipes

Fresh Strawberry Yogurt Cake

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I've had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake--don't worry about the thickness of the batter.

Source: aspicyperspective

Independence Icebox Cake

Layers of vanilla wafers and strawberry whipped cream are topped with fresh berries for a salute to the Fourth of July.

Ingredients:

1 12-ounce box vanilla wafers
1 pound strawberries, hulled
3 cups heavy cream
1/3 cup granulated sugar
1 cup blueberries
1 cup raspberries

Directions

1. Line the sides of a 9"x3" spring form pan with parchment paper strips. Lay half the vanilla wafers on the bottom of the pan in overlapping concentric circles.
2. Puree strawberries in a food processor. In a large bowl or stand mixer, whisk whipped cream and sugar to soft peaks. Remove 2/3 of the whipped cream from the bowl. Fold the strawberry puree into the remaining 1/3 whipped cream.
3. Put 1 cup plain whipped cream into a large resealable plastic bag. Snip off one corner of the bag. Pipe the cream over the wafers, along the sides of the pan, to create a one-inch dam. Pour the strawberry whipped cream into the center of the pan and spread the edges to the dam.
4. Place the remaining cookies over the cream. Top the cookies with the remaining cream, spread to the edges of the pan, and smooth to level. Place the blueberries evenly over one third of the cream. Place the raspberries in four or five stripes to create a flag pattern.
5. Chill at least 8 hours or up to overnight. Remove the sides of the spring form pan and the parchment. Cut cake into wedges and serve.

 Source: marthastewart

Gooey Rolo Cake Bars

Ingredients:

1- box chocolate cake mix (18.25oz)

1 stick butter, room temperature

1 egg

Butter crackers, you can use mini or regular size.

2 king size packages of Rolo Minis

1/2 cup sweetened condensed milk

Directions:

Preheat oven to 350 degrees F.

Line an 8×8″ baking pan with foil and coat with cooking spray.

In a large bowl combine cake mix, butter and egg with your hand until a firm dough forms. Divide the dough in half and press one half into the bottom of the pan.

Cover the bottom layer of cake with the butter crackers to make an even layer.

Top with the Rolo Minis. {I cut mine in half before putting them on top of the crackers} 

With the other half of the dough carefully piece it together over the Rolos. It doesn’t have to be perfect, just try your best to cover it.

Drizzle with the sweetened condensed milk and bake for 25-28 minutes until the top is golden brown.

Remove from oven and let cool completely before cutting into.

Enjoy!

Source: IWashYouDry

Banana Pudding Poke Cake

Ingredients:

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions:

1. Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

2. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

3. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

4. Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5. Refrigerate for aprox. two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.