Tell me your most creative cake or pie recipes?

I love to cook. I entertain a lot and everyone usually expects me to make something new and exciting or exotic! I would love to have a few recipes to choose from! Please nothing with artificial sweeteners....I am deathly allergicTell me your most creative cake or pie recipes?
Not healthy but my family loves dark fudge brownies with cream cheese!! It is the best especially fresh out of the oven!!Tell me your most creative cake or pie recipes?
This is fun, simple and very pretty; although, you will have to use a yogurt without the artificial sweeteners!





Raspberry Trifle





1 box Angel Food cake mix


2 C. Boiling Water


1 package (8-serving size) Raspberry Jello


2 packages (10 oz. each) frozen sweetened raspberries, thawed


3-4 (6 oz. each) Raspberry yogurt





Bake and cool cake as directed. Tear cake into 3/4'; pieces. Pour boiling water into gelatin in large bowl; stir until dissolved. Add raspberries (If desired, remove several raspberries and reserve for garnish). Refrigerate gelatin mixture about 15 min. or until thickened but not set. Layer half each of cake pieces, gelatin mixture and yogurt in 3-qt glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate remaining dessert. 16 servings.





You could always use any other fruit. I have a very pretty trifle bowl I put this in and it always receives awesome praise!!!!
Better than Sex Cake





Ingredients


1 (18 1/4 ounce) package dark chocolate cake mix


1 1/3 cups water (or as directed in cake directions)


1/2 cup vegetable oil (or as directed in cake directions)


3 eggs (or as directed in cake directions)


1 (14 ounce) can sweetened condensed milk


1 (8-12 ounce) jar caramel topping or butterscotch topping


8 ounces whipped topping (or whipped cream)


2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)





Directions


1 Preheat oven to 350°F.


2 Grease and lightly flour 13'; x 9'; cake pan.


3 Mix cake as directed on package.


4 Bake the cake about 35 minutes or until it tests done.


5 As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).


6 Refrigerate overnight.


7 Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).


8 Enjoy.



Gumdrop Garden Cake





It looks like a flower garden, but every single part of this Gumdrop Garden cake is edible and completely delicious. Follow these simple directions, then dig in.





RECIPE INGREDIENTS:


Pound cake or other loaf-shaped cake


Chocolate frosting


Ladyfingers


Chocolate wafer cookies


Sugar


Gumdrops


Green toothpicks


1. Ice the top and sides of the pound cake with chocolate frosting. Then trim the top of each ladyfinger into a point to resemble a fence picket. Gently press the pickets against the frosted sides of the loaf cake.





2. Seal a handful of chocolate wafer cookies in a plastic bag and crush them with a rolling pin. Sprinkle the crumb ';soil'; on top of the loaf cake.





3. Plant a row of tulips: Sprinkle sugar onto a waxed-paper-covered surface. Using a rolling pin, flatten gumdrops to a 1/4-inch thickness. With kitchen scissors, cut notches in the tops of the flattened gumdrops to create tulip shapes. Insert a toothpick stem into the base of each blossom.





4. Make a pair of leaves for each tulip by trimming flattened green gumdrops into teardrop shapes. Spear the base of each leaf with the toothpick stem and push it halfway up the stem. Now plant the tulips in the cake.





5. For a fun finishing touch, sprinkle coconut tinted with green food coloring around the garden to resemble grass.











or





monkey cake








Ingredients





Serves 10 to 12





* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan


* 3 cups sifted cake flour (not self-rising), plus more for dusting


* 1 1/2 teaspoons baking soda


* 3/4 teaspoon baking powder


* 3/4 teaspoon salt


* 1 teaspoon ground cinnamon


* 3 very ripe, large bananas, mashed (about 1 1/3 cups)


* 3/4 cup buttermilk


* 1/2 teaspoon vanilla extract


* 1 1/2 cups packed light-brown sugar


* 3 large eggs


* 1 cup chopped pecans, optional


* Fluffy Chocolate and Yellow Buttercreams


* 2 black-licorice drop candies


* Black-licorice rope, for decorating





Directions





1. Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.


2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.


3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.


4. Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.


5. Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.


6. Place remaining chocolate frosting in a piping bag fitted with a small plain round tip . Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip ; pipe hair on top of head.


7. Fill another piping bag fitted with a large plain round tip with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.






SOUTHERN PINEAPPLE CREAM CHEESE PIE





Ingredients:





* 1/4 cup cold milk


* 1 envelope (1 tablespoon) unflavored gelatin


* 1/2 cup milk, scalded


* 2/3 cup sugar


* dash salt


* 1 package (8 ounces) cream cheese, cut up and softened


* 1 tablespoon lemon juice


* 1 teaspoon vanilla extract


* 1 cup sour cream


* 1 can (8 ounces) crushed pineapple in syrup


* 1 graham cracker pie crust, 9-inch size





Preparation:





Combine cold milk and gelatin in blender container; blend on low to soften gelatin. Add scalded milk to blender and blend until gelatin dissolves. Scrape sides of blender with spatula. Add sugar, salt, cream cheese, lemon juice, vanilla, and sour cream; blend until smooth.





Drain pineapple, reserving 3 tablespoons of the syrup. Add pineapple and reserved syrup to blender mixture; blend until smooth. Pour pineapple cream cheese mixture into pie crust. Chill pineapple pie for about 4 hours, or until firm. Serve and enjoy!
Caribbean Pineapple Pie


6 cups cut-up pineapple (2 medium)


1 cup sugar


2 tablespoons rum


Pastry


2 cups Gold Medal® all-purpose flour


1 teaspoon salt


2/3 cup plus 2 tablespoons shortening


4 to 6 tablespoons cold water


Filling and Topping


1/2 cup sugar


1/2 cup Gold Medal® all-purpose flour


1/4 teaspoon ground cinnamon


1/8 teaspoon ground nutmeg


1 tablespoon butter or margarine


1 package (8 oz) cream cheese, softened





1. In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.


2. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


3. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.


4. Heat oven to 425ºF. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.


5. Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.


6. Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.


7. Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.


8. In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.





I haven't tried this yet, but I'm going to just because I had never heard of it and thought it was a very unique idea; if you like pineapple anyway. :D Enjoy!!






CORDIAL CHERRY CHOCOLATE CAKE





Make a traditional moist double layer chocolate cake and while warm, push some cordial chocolate covered cherries into one of the cake layers. Let cool.





Make a large batch of Chocolate Ganache.


1 LARGE bag milk chocolate chips


2-3 good quality dark chocolate bars


1 cup heavy cream





Heat the cream to HOT, not boiling but HOT.


Put the chocolates in a blender, crumble the bars into pieces and pour the cream over the chocolate. Let sit 1 min.


Then BLEND on high for about 45 seconds or 1 min.


Pour into a dish and CHILL for about 2-3 hours, covered in saran wrap.





Put that GANACHE between the layers of the cake. Use all of it so that you have a THICK layer.





Put TONS of chocolate frosting on the outside and garnish with more cordial cherries.
HUMMINGBIRD CAKE


TIME: Prep: 40 min. Bake: 25 min. + cooling


• 3 cups all-purpose flour


• 2 cups sugar


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 3 eggs


• 2 cups mashed ripe bananas


• 1-1/2 cups vegetable oil


• 1 can (8 ounces) unsweetened crushed pineapple, undrained


• 1-1/2 teaspoons vanilla extract


• 1 cup chopped walnuts


•


• PINEAPPLE FROSTING:


• 1/4 cup shortening


• 2 tablespoons butter, softened


• 1 teaspoon grated lemon peel


• 1/4 teaspoon salt


• 6 cups confectioners' sugar


• 1/2 cup unsweetened pineapple juice


• 2 teaspoons half-and-half cream


• Chopped walnuts, optional


In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.


Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.





--Taste of Home


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Irish Cream Bundt Cake





1 cup chopped pecans


1 (18.25-oz.) pkg. yellow cake mix


1 (3.4-oz.) pkg. instant vanilla pudding mix


4 eggs


1/2 cup water, divided


1/2 cup vegetable oil


1 cup Irish cream liqueur, divided


1/2 cup butter


1 cup sugar





1. Preheat oven to 325ºF. Grease and flour a 10” Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.





2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.





3. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used.





4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Serves 12 to 16.





--The Advocate, Aug. 21, 2008


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Mom's Banana Cake


2 cups flour


2 tsp. baking powder


1 tsp baking soda


1/2 tsp salt


1/2 cup solid shortening


1 1/2 cups sugar


3 eggs, beaten


1 cup mashed ripe bananas


3/4 cup buttermilk


1 tsp vanilla


1/2 cup nuts, if desired





Sift flour, add baking powder, soda %26amp; salt, blend well


Beat shortening, add sugar gradually, beat together well, until light and fluffy. Add eggs, beat well, then add bananas and beat again. Add flour to creamed mixture alternating with buttermilk, a small amount at a time, beating after each addition. Add vanilla, blend well.


Bake in two greased 9'; layer pans at 350 degrees for about 35 minutes. You can also bake it in a 9x13'; pan for 40 minutes at 325º if baking pan is glass.


Test with a toothpick in center. If it comes out dry, it's done.





BUTTERCREAM FROSTING:


1/2 cup butter


1/2 cup solid shortening


1 can sweetened condensed milk


1 tsp vanilla





Beat all until very creamy and fluffy. You may have to refrigerate to chill slightly for items to whip to correct texture.


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Texas Watermelon Cake





Cake:


1 box white cake mix


1 (3 oz) package mixed-fruit gelatin


1 1/3 cups seedless watermelon, chopped small


3 egg white


1 tablespoon vegetable oil





Icing:


3 oz. cream cheese


1/4 cup butter


2 cups confectioners' sugar


2 Tbsp. (or less) watermelon juice





1. For cake: In a large bowl, mix all ingredients.


2. Pour into a greased and floured Bundt pan and bake for 30-35 minutes or until wooden pick inserted in cake comes out clean. Remove from pan and let cool.


3. For icing: In a bowl, beat cream cheese and butter until fluffy.


5 Add confectioner’s sugar, and watermelon juice a bit at a time; mix until smooth and a spreadable (but not runny).



I made a ';Life'; cake once ...from the board game...and also we did ';Candyland';....just look at the box and remake everything in candy on top of a white cake....great fun.
whatever u do, always put a teaspoon of saliva at the end. The reason people love kissing and even playing with their tongues or even moistening their own lips is because humans love saliva. So if u just spit into the cake before serving or put a drop of saliva on a spoon and mix it in, your guests will love you even more for it. Take that from a master chef =)