Really tasty cake recipes.?

My fianc茅s birthday is on Thurs. I want to make him an exceptionally tasty birthday cake. I don't have much money to spend so hopefully it won't be too costly. But I want it to be really special. He's not much into store bought cakes. Any ideas??Really tasty cake recipes.?
Is It Really Better Than Sex Cake





1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare


1 (20-ounce) can crushed pineapple


1 1/3 cups sugar


1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare


1 1/2 cups heavy cream


1 cup flaked, sweetened toasted coconut





Preheat oven to 350 degrees F.


Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.





Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.





Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.Really tasty cake recipes.?
Hummingbird Cake


Recipe #4282719 ratings


This is Southern Living's most requested recipe.





3 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


2 cups sugar


1 teaspoon ground cinnamon


3 large eggs, beaten


1 cup vegetable oil


1 1/2 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple, undrained


1 cup chopped pecans


2 cups chopped bananas


1/2 cup chopped pecans


Cream Cheese Frosting


1 (8 ounce) package cream cheese, softened


1/2 cup butter or margarine, softened


1 (16 ounce) package powdered sugar, sifted


1 teaspoon vanilla extract








Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.


(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.


Pour batter into 3 greased and floured 9'; round cakepans.


Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.


Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.


Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.


Store in refridgerator.


Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.


Gradually add powdered sugar, beating at low speed until light and fluffy.


Stir in vanilla.


Yield: 3 cups.














';Hummingbird Cake'; Recipe #42827











This cake is soooooo good! I made it word for word as the recipe says, the only change being that I put chopped pecans all around the side because my husband and I both love pecans! It was very easy to make and as I mentioned already - the taste was amazing! The only thing I would think about doing different is to bake it in 2 round pans instead of 3 - just for simplicity of serving!
Here is an ebook with over 700+ cake recipes in it im sure one of these will be a hit with your fiance.


Its totally free check it out at-


http://www.witguides.com/Free_Cake_Recip鈥?/a>
most types of bundt cakes are good, and very moist. I like a Pistachio bundt cake. Made with a cake mix, almond extract, and instant pistachio pudding.:





1 pkg white cake mix


3/4 cup oil


3/4 cup water


4 eggs


4 tsp almond extract


1 pkg instant pistachio pudding





mix all together for 5 minutes. Pour into prepared pan. Bake at 350 deg for 55 minutes. Let stand 10 minutes before removing from pan. Sprinkle with powered sugar when cool
jello cake
5 cups of flour


6 teaspoons salt


3 cups of sugar


8 teaspoons of water


4 tablespoons of finely chopped garlic cloves


2 eggs


2 jars of dill pickles, grated


4 teaspoons of red pepper flakes


bake at 350 for 1 hour and enjoy!





I serve this at all my parties, It's SUCH a huge hit!!!
This recipe is so delicious and BEAUTIFUL when it comes out of the pan! (I recommend sifting cocoa pwder on top and adding chocolate shavings)





Chocolate Mousse Cake





2 dozen macaroons, crumbled


1/2 cup kaluia or strong espresso


1/2 pound (2 sticks) butter


1 cup sugar


6 eggs, separated


2 ounces unsweetened chocolate, melted


1/2 teaspoon vanilla extract


1 dozen double ladyfingers, separated in 1/2


3/4 cup heavy cream, whipped with 3 tablespoons sugar until stiff





Soak crumbled macaroons in kaluia or espresso. With an electric mixer, cream the butter and sugar together until fluffy. Beat in 6 lightly beaten egg yolks. Add the melted chocolate, vanilla, and soaked macaroons. In a separate clean mixing bowl, beat the 6 egg whites until stiff and then fold into chocolate mixture.


Grease a springform pan and then line it with separated ladyfingers. Alternate layers of the chocolate mixture with the remaining ladyfingers. Chill at least 4 hours. Remove from pan and decorate with whipped cream.
My son and I made an ';Incredible Melted Ice Cream Cake'; this weekend and it was a big hit, and super easy:





2 cups melted ice cream (a pint of Ben and Jerry's - any flavor)


1 box of white cake mix


3 large eggs.





Beat all of these ingredients together with a mixer for one minute at low speed. Scrape the sides down with a spatula. Mix for 2 minutes more at medium speed. The batter will be thick and smooth. Pour into a greased and floured bundt pan and smooth out the top. Bake at about 350 for 45 minutes or until the sides begin to pull away from the pan and the cake springs back when you press your finger into it. Allow to cool in the pan on a wire rack for 20 minutes. Run a knife around the sides and invert. Allow to cool and frost with your favorite frosting, to match the ice cream flavor that you used.





Yummy!

zits

Really tastey cake recipes.?

My fiancés birthday is on Thurs. I want to make him an exceptionally tastely birthday cake. I don't have much money to spend so hopefully it won't be too costly. But I want it to be really special. He's not much into store bought cakes. Any ideas??Really tastey cake recipes.?
COCOA CAKE





7/8 c. sugar


1 egg


1/2 c. butter


1/2 c. milk mixed with 1 tsp. vinegar


1/2 c. hot water


1/2 c. cocoa


1 tsp. baking powder


1 tsp. baking soda


1 1/2 c. flour


pinch salt


1 tsp. vanilla


1 recipe Pudding Icing (recipe follows)





Combine all of the ingredients in a bowl. Beat in mixer at medium speed for 1 1/2 minutes. Pour into two 8'; greased layer pans. Bake at 350° for 25 minutes. Cool cakes in pan for 5 minutes on a rack, then turn them out onto the racks to cool completely. Make icing while the cake cools.





COCOA CAKE PUDDING ICING





7/8 c. sugar


3 T. cornstarch


2 oz. unsweetened chocolate (2 squares)


1 c. boiling water


2 T. butter


1 tsp. vanilla





In saucepan, combine sugar, cornstarch, chocolate and boiling water. Cook, stirring until mixture thickens. Stir in butter and vanilla. Cool slightly before frosting cake.Really tastey cake recipes.?
Kit Kat Kandy Mousse Kake





1/3 cup all-purpose flour


1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough


1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided


4 3/4 cup heavy cream, divided


2 pkgs. (11.5 oz each) 10-pack Kit Kat bars


1 Tbs. sugar





(I TOLD you it was RICH!!)





1. Preheat oven to 350°F. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8'; round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.





2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.





3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.





4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9'; round cake pan with plastic wrap so that it hangs over edges 3';. Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4'; of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2'; pieces and coarsely chop remaining; set aside separately.





5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.





6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9'; springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.
Berry Bliss Cake [4 servings]





3/4 cup cold milk


1 pkg. (4-serving size) Vanilla Flavor Instant Pudding %26amp; Pie Filling


1-1/2 cups thawed Whipped Topping, divided


1 pkg. (10.75 oz.) frozen pound cake


1/4 cup orange juice


2 cups mixed raspberries and sliced strawberries


1/4 cup blackberries





ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.


CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.


REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..

Are there any recipes out there titled ';Lemon Vodka Cake';?

Vodka Lemon-Meringue Layer Cake Recipe courtesy Emeril Lagasse, 2001


Show: Emeril Live


Episode: Old Time Favorites





Lemon Sponge Cake:


4 large eggs, separated


2/3 cup sugar


1 lemon, zested


1/2 teaspoon vanilla


1/2 cup all-purpose flour


1/2 cup cornstarch


Lemon Curd:


6 egg yolks


1/2 cup sugar


1/2 cup fresh lemon juice


4 ounces (1 stick) unsalted butter, cut into pieces





Citron Syrup:


1/2 cup sugar


1/2 cup lemon-flavored vodka





Meringue Icing:


1 1/2 cups sugar


2 tablespoons light corn syrup


1/3 cup cold water


3 egg whites


1/2 teaspoon cream of tartar


Pinch salt


1 1/2 teaspoons vanilla extract


1 tablespoon fresh lemon juice


1 tablespoon hot water





Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.


In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)





In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.





Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.





Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.





Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.





Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.





To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.





In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.





Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.





Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.





Refrigerate until ready to serve. Prior to serving, with a blowtorch, brown the meringue lightly.Are there any recipes out there titled ';Lemon Vodka Cake';?
www.emerils.com





They have a cake called ';Vodka Lemon Meringue Layer Cake';





Is that close to what you are looking for?Are there any recipes out there titled ';Lemon Vodka Cake';?
Do a google search for Lemon Vodka Cake. I found 677 results.

Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?

im making this for someone's birthday.


want to help me out?Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
This is a recipe I got about almost 40 years ago....doesn't have cream cheese frosting...delicious anyway.


Makes a 3 layer cake.


Enjoy.





STRAWBERRY CAKE


%26amp;


FROSTING





Mix:


1 white cake mix


1 box strawberry Jell-O (powder)


3 Tablespoons flour





ADD %26amp; mix thoroughly:


1 cup cooking oil


1/2 cup water





ADD:


4 eggs, one at a time


1/2 box frozen strawberries (thawed)





POUR:


Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.





FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
The version of the cake posted by ';JUST BEACUSE'; is spot on - as a matter of a fact, I just made a very similar version of that same cake tonight and it it the most moist, flavorful, light and fluffy cake I have ever made. The icing is a perfect combo with the cake flavor and texture.





You just have to make sure your frosting is a good spreadable consistancy before you start the process, and cool layers COMPLETELY before icing at all.
STRAWBERRY CAKE WITH CREAM CHEESE


ICING





1 box white cake mix


2 tbsp. flour


1 pkg. strawberry Jello


1/2 c. oil


4 eggs


1/2 c. water


1 pkg. frozen strawberries





ICING:





1 box confectioners' sugar


1 stick butter


1 pkg. cream cheese


Remainder of frozen berries





Mix cake mix, flour and Jello; add oil, eggs, water and 1/2 package of well drained strawberries. Mix well and bake at 350 degrees for 30 minutes.


For Icing: Mix confectioners' sugar, butter, cream cheese and remainder of well thawed and drained strawberries
NGREDIENTS





* 1 (18.25 ounce) package white cake mix


* 1 (3 ounce) package strawberry flavored gelatin


* 2/3 cup vegetable oil


* 4 eggs


* 3 tablespoons all-purpose flour


* 4 ounces frozen strawberries


* 1/2 cup buttermilk





number of stars








DIRECTIONS





1. Thaw and drain the frozen strawberries.


2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.


3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.


4. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.


http://allrecipes.com/Recipe/Strawberry-…





or just buy the kind in a box but instead of water use milk





cream cheese frosting:





INGREDIENTS





* 1 (8 ounce) package cream cheese


* 1 cup white sugar


* 1/8 teaspoon salt


* 1 teaspoon vanilla extract


* 1 1/2 cups heavy whipping cream








DIRECTIONS





1. In a small bowl beat whipping cream until stiff peaks form; set aside.


2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


http://allrecipes.com/Recipe/Whipped-Cre…





or just use store bought kind





they are all delicious


but that frosting recipe is a major hit on that site, so is the cake!





now i want some
i made a really good cake like this its notexactly homemade but its really really good...make a regular yellow cake in a sheet pan and after the cake is cool poke holde in it all over like with a wooden spoon then make 2 packets of strawberry jello and pour it over the cooled cake and refridgerate it is amazing icing it will whatever icing and put fresh berries on top it is so yummy and its not jiggly or anything if you were wondering
Here's a good one, I've never tasted it before.....anyways here, happy birthday to whoever it is!

I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?

i want a three layer cake. do you think it can be done. any good books?I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
Yes, I believe you can make an three layer cheesecake.


Try these


http://allrecipes.com/search/recipes.asp鈥?/a>





http://threelayercake.com/content/view/2鈥?/a> (this site has some good information on three layer cake)


http://www.bettycrocker.com/SearchResult鈥?/a>





Good Luck and Best Wishes! Congrulations!I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
You are welcome. Report Abuse

well why don't you try to check out this site there's lots of recipe that you might find useful


www.uktvfood.co.uk


Good luck!
I work for a catering company. If you decide to go with cheesecake and many people are doing that recently what you do is make a fake 3 layer cake. It is made out of foam and is frosted and decorated to look just like the tiered cake that you want. You make the cheesecake in a square pan (just like a sheet cake) and you cut it into squares.





Good Luck
Atha?

Give me roll cake recipes.?

Chocolate Coffee Cream Roll





Serving Size : 6


Categories : 101 Weekly 101weekly@yahoogroups.com





Amount Measure Ingredient -- Preparation Method





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





2 tb Unsalted butter


5 lg Eggs, separated


1/2 c All-purpose flour


3/4 c Granulated sugar


1/3 c Plus 2 tb unsweetened cocoa


1 t Vanilla extract


1/2 ts Salt


1/2 ts Baking powder





Coffee Cream Filling





1 1/2 c Milk


1/4 ts Salt


1 tb Cold water


3 Egg yolks


1 t Unflavored gelatin


2 tb Instant coffee powder


1/2 c Granulated sugar


1 t Vanilla extract


1/4 c All-purpose flour


1 c Heavy cream





Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll.





1. Position a rack in the center of the oven and preheat to 400 degrees F.


Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.





2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder.





3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.





4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.





5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched.





6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.


Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.





7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.





8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the


vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.





9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.





10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.


Trim the ends and cut into slices. Serve cold.








BANANA JELLY ROLL CAKE


Bananrulltarta





3 eggs


2 dl sugar


1 tbs wheat flour


1/2 dl potato flour/corn starch


1 tsp baking powder


2 tbs cocoa powder





Filling and decoration:


3 dl whipping cream


2 tsp vanilline sugar


3 bananas


chocolate








Beat eggs and sugar porously. Add wheat and potato flour, mixed with baking powder and cocoa. Spread out the batter in a well-buttered roasting pan, 25 x 35 cm, dressed with baking paper. Bake in 250掳C/475掳F for 5 - 8 minutes. Turn the cake up onto a sugared baking paper.





Whip the cream. Cover the cooled cake with thinly sliced bananas and put half the whipped cream, flavored with vanilla, on top of the bananas. Roll it up and spread the rest of the cream on the outside of the cake. Decorate with leaf-thin chocolate pieces or flaked chocolate.Give me roll cake recipes.?
Here's a couple yummy ideas :)





Pumpkin Roll Cake





3/4 cup plus 2 Tbsp. powdered sugar, divided


3/4 cup flour


1-1/2 tsp. pumpkin pie spice


1 tsp. CALUMET Baking Powder


1/4 tsp. salt


3 eggs


1 cup granulated sugar


3/4 cup canned pumpkin


1 cup chopped PLANTERS Walnuts


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened


1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)





PREHEAT oven to 375掳F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.


MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.


BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.


BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.





Oreo Ice Cream Roll





23 OREO Chocolate Sandwich Cookies, divided


1/2 cup flour


1 tsp. CALUMET Baking Powder


1/2 tsp. salt


3 eggs


3/4 cup sugar


1/2 cup water


1 square BAKER'S Unsweetened Baking Chocolate, melted


1 tsp. vanilla


1/4 cup unsweetened cocoa powder


1 qt. (4 cups) vanilla ice cream, softened


1 cup KRAFT Hot Fudge Microwavable Sundae Topping, warmed


3/4 cup thawed COOL WHIP Whipped Topping


12 large strawberries





PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.


BEAT eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.


BAKE 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.


UNROLL cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.





Yule Log





1 pkg. (2-layer size) yellow cake mix


4 eggs


1 cup plain nonfat yogurt


1/2 cup oil


3 Tbsp. powdered sugar


1/2 cup powdered sugar, sifted


1 container (8 oz.) PHILADELPHIA Cream Cheese Spread


2 squares BAKER'S Semi-Sweet Baking Chocolate, divided


3 Tbsp. MAXWELL HOUSE Instant Coffee


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed





PREHEAT oven to 350掳F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.


MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.


GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.


UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.





13 OREO Chocolate Sandwich Cookies, finely crushed (about 1 cup)


3/4 cup sugar


1/2 cup flour


1 tsp. CALUMET Baking Powder


1/2 tsp. salt


1/2 cup water


1 square BAKER'S Unsweetened Baking Chocolate, melted


1 tsp. vanilla


3 eggs, separated


3 Tbsp. unsweetened cocoa powder


3 cups ice cream (any flavor), softened


1-1/2 cups thawed COOL WHIP Whipped Topping, divided


2 strawberries, sliced





PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Mix cookie crumbs, sugar, flour, baking powder and salt; set aside. Mix water, melted chocolate and vanilla; set aside. Beat egg yolks in large bowl with electric mixer on high speed 5 min. or until thick and lemon colored. Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition. Beat egg whites with electric mixer on high speed until stiff peaks form; gently stir into batter. Spread into prepared pan.


BAKE 10 to 12 min. or until toothpick inserted in center comes out clean. Lift cake from pan, using foil handles. Invert cake onto clean cloth towel sprinkled with cocoa; remove foil. Cut cake crosswise into thirds; place 2 of the cake pieces on wire racks to cool. Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake; cool completely.


UNROLL cake and remove towel; spread cake with 1 cup of the ice cream. Re-roll cake; place, seam side down, in center of serving plate. Spread 1 cup of the remaining ice cream onto each of the remaining 2 cake pieces. Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll. Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll. Frost side of cake with 1 cup of the whipped topping. Freeze 4 hours or until firm. Remove cake from freezer about 5 minutes before serving to soften slightly. Top with the remaining 1/2 cup whipped topping and strawberries just before serving. Store leftover dessert in freezer.Give me roll cake recipes.?
a lot of a taste.
Strawberry Cream Roll


Submitted by: Eleanor Johnson





Photo by: COLLEGECHEF1 ';Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.';


Original recipe yield: 1 jelly roll cake.


Servings:15 (change)





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INGREDIENTS:


3 eggs


1 cup white sugar


1/3 cup hot water


1 teaspoon vanilla extract


1 cup sifted all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1/4 cup confectioners' sugar for dusting


1 cup fresh strawberries


1 cup heavy whipping cream


1 teaspoon unflavored gelatin


1 tablespoon white sugar





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DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.


Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.


Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.


Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.


Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.
Luscious Lemon Angel Roll





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Serving Size : 12 servings.


Category : Cakes








Amount Measure Ingredient -- Preparation Method


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


1 package angel food cake mix -- 16 ounces


3/4 cup powdered sugar -- divided


1 package cream cheese -- 8 ounces - softened


1 lemon


7 drops yellow food coloring


8 ounces cool whip lite庐 -- thawed, divided


1 jar strawberry ice cream topping -- 12 ounces,


divided


powdered sugar


12 fresh whole strawberries -- for garnish











Ready, set, cook!











Preheat oven to 350F. Line 10';x15 1/2';x1'; baking pan with parchment


or waxed paper. Prepare cake mix according to directions on box;


pour batter over wax paper, spreading evenly. Bake 30-35 minutes or


until top springs back when lightly touched with fingertip. Remove


from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered


sugar over cake. Place a sheet of waxed paper over cake and turn out


onto cooling rack, removing baking pan carefully at once. Roll up


cake in waxed paper as for a jelly roll. Cool completely. Unroll


cake when cool and transfer to cutting surface. Discard waxed paper.


Spread cake with 1/4 cup ice cream topping, pressing lightly.


Combine cream cheese and remaining 1/4 cup powdered sugar; mix well.


Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and


juice to cream cheese mixture; whisk. Add food coloring; mix well.


Fold in 1 cup Cool Whip; gently spread over ice cream topping to


within 1 inch of edge; re-roll. Sprinkle with additional powdered


sugar. Slice; garnish with additional whipped topping, a strawberry


fan, and ice cream topping, if desired.





Nutritional Information: 275 Calories (kcal); 9g Total Fat; (30%


calories from fat); 5g Protein; 43g Carbohydrate; 21mg Cholesterol;


328mg Sodium

zits

Any recipes for icebox cake?

';What a lovely refreshing dessert for those hot summer days.';


Raspberry Icebox Cake


INGREDIENTS:


24 graham crackers, crushed


1/3 cup butter


1/4 cup packed brown sugar


1 (6 ounce) package raspberry flavored gelatin mix


1 cup boiling water


15 ounces frozen raspberries


20 large marshmallows


1/3 cup milk


1 cup heavy whipping cream, whipped


DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.


Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.


Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.


Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.Any recipes for icebox cake?
CHOCOLATE ICEBOX CAKE





1 pkg. Nabisco Famous Chocolate Wafers


1 carton whipping cream


1/4 c. sugar


1/2 tsp. almond extract





Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.





This is a yummy one! Also, if you ever want other recipes, check out www.cooks.com. That is where i go to get all of my recipes!Any recipes for icebox cake?
Start w/ a 9 x 13 in. pan. Cover bottom w/ enough graham crackers to cover. Next, layer crackers w/ 2 boxes instant choc pudding. Next, layer about 4 sliced bananas then more graham crackers to cover. Finally, 2 boxes instant vanilla pudding. I like to top it w/ crumbled crackers and more sliced bananas. My Dad used to love my ice box cake.
http://home.ivillage.com/cooking/recipes…
My mother used to make it. You buy the thin chocolater wafers, smother them in whipped cream, line them up in two rows .....YUM
Not sure if it’s considered an “icebox cake”, but I make a rockin’ ice cream cake.


It’s simple to boot: Get a graham cracker pie crust from the store, leave your favorite ice cream (I prefer Haagen-Dazs Choc. Choc. Chip) out on the kitchen counter for about 15 mins or until it can be poured/smoothed into the pie crust, re-freeze it then cover with heavy Cool Whip and return to the freezer until CW is firm. You can also get the mini graham cracker pie crusts (six/pkg) and make little pies. Now I’m hungry- good luck.
what is it?
The chocolate cookie wafers and cool whip. Put a big drop of cool whip in between each cookie and then let it sit overnight so the cookies can get soft. Cut diagonally so it looks good and doesnt fall apart.
1 sponge cake


1/2 lb. butter


1 cup granulated sugar


3 eggs


1 tsp. vanilla


1 pt. whipping cream


1 tbsp. sugar


cherries


cracked nuts








1. cream butter and sugar until smooth.


2. add eggs, beating well after every addition.


3. add vanilla


4. dampen a round, heavy bowl and line with strips of sponge cake, completely covering bottom and sides.


5. pour half the filling in the bowl and lay more strips of cake over same.


6. add rest of filling and agaim cover with strips of cake.


7. fit a plate lightly inside bowl, so that it presses on the mixture (to mould cake) use a weight on top of plate in freezer at least overnight.


8. unmould 1 hour before serving


9. whip 1 pt. cream with a tbsp. sugar and cover cake.


10. decorate with cherries and cracked nuts.





serves 12.





hopes this helps.
Icebox Cake


2 cans sweetened condensed milk


1 (10 1/2 oz) bag mini marshmellows


2 (10 oz) bottles cherries,drained and chopped


1 box light raisins


1 cup chopped pecans


1 cup chopped English walnuts


1 box Graham crackers, crushed


Combine all ingredients.Mix until all ingredients are moist with milk.Spoon and pack into loaf pans.Cover with aluminum foil.Let set in refrigerator for 24 hours before eating.This recipe makes 2 cakes.Will keep in refrigerator 2 to 3 weeks.