Gold Rush Cake (FLOPPY-EAR BUNNY CAKE)

March 23, 2013 Leave a Comment
Gold Rush/Floppy Ear Bunny Cake

Gold Rush/Floppy Ear Bunny Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The Gold Rush Cake can be made Into FLOPPY-EAR BUNBY CAKE.   Just in time for Easter March 31, 2013.  So here goes…

Gold Rush Cake (FLOPPY-EAR BUNNY) Recipe

Gold Rush Cake (FLOPPY-EAR BUNNY)

Cake:   1 pkg. Pillsbury Plus Yellow Cake Mix

1 cup water

1/3 cup oil

1 tsp. lemon extract

3 eggs

Fluffy Orange Frosting:   2 egg whites

¾ cup sugar

1/3 cup light corn syrup

2 Tbsp. orange juice

2 tsp. grated orange peel

¼ tsp. cream of tartar

¼ tsp. salt

Heat oven to 350 F.  Grease and flour two 9 or 8 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.  Pour into pans.

Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In medium saucepan, combine all frosting ingredients.  Cook over low heat, beating with rotary beater or electric mixer until mixture stands in peaks.  Remove from heat; continue beating until thick enough to spread, about 1 minute.

To assemble cake, place 1 cake layer, top side down, on serving plate; spread with ½ cup frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.     12 servings

TIP:  To substitute for cooked frosting, combine 1 can Pillsbury Vanilla Frosting Supreme and ½ to 1 teaspoon grated orange peel.

High Altitude: Above 3500 feet: Add 1/3 cup cake flour to dry cake mix and increase water to 1 cup plus t tablespoons.  Bake as directed above.

VARIATION: FLOPPY-EAR BUNNY CAKE: Prepare cake as directed above.  Cut 1 layer as shown in diagram.  To assemble bunny cake, arrange cut cake pieces around uncut layer as shown, inverting piece “A” and “B” to form floppy ear.  Prepare frosting as directed above (tint portion, “pink”, “green” and “white”, if desired); frost cake.  Decorate with tinted coconut, colored frosting and candy.

 

 

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Key Lime Cake

March 22, 2013 Leave a Comment

 

Key Lime Cake

Key Lime Cake

One weekend I was looking at TV, and Trisha’s Southern Kitchen came on.  Being a person that LOVES to cook, I watched it.  She was making a Key Lime Cake, that was excellent!  So here is the recipe.

Key Lime Cake Recipe

Key Lime Cake

1 3-oz. package lime flavored gelatin

1 1/3 cups granulated sugar

2 cups sifted flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

5 large eggs, slightly beaten

1 ½ vegetable oil

¾ cup orange juice

1 Tbsp. lemon juice

½ tsp. vanilla

This goes on top of cake, let cool for about 10 minutes

½ cup Key Lime juice (from about 25 small key limes or 4 large regular limes)

½ cup confectioners’ sugar

Cream Cheese Icing:   ½ cup (1 stick) butter, softened

1 8-oz. package cream cheese, softened

1 1-Lb. box confectioners’ sugar

Preheat oven to 350 F.  Grease and flour 3 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, baking soda.  Stir to mix well.  Add the eggs, oil, orange juice, lemon juice, and vanilla.  Divide the batter evenly among the 3 pans and bake for 35-40 minutes.  Test for doneness by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pan for 10 minutes then turn them out onto a cooling rack.

While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks.  You can pierce the layers with a fork to allow the glaze to soak in better.  Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese.  Beat in the confectioners’ sugar until the mixture is smooth and easy to spread.  Spread the icing between the layers and on top and sides of the cake.

The cream cheese icing is optional.  This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find.  Substitute regular lime juice for Key lime juice without sacrificing flavor.

** My son, Danny, made this cake (with help from me).  We put the lime juice in the cake before it baked.  We thought that the cake would be ruined, but it really was good.  Since it was a 9×13 cake we also used 2 limes with confectioners’ sugar 10 minutes after it came out of the oven.  The cake was really good. **

From Trisha’s sister Beth:  “This is a very moist cake.  It can also be baked in a 9×13 inch pan to be served in squares.

 

(Recipe for Key Lime Cake was from Trisha’s Southern Kitchen, March, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pineapple & Cream Cheese Upside Down Cake

March 21, 2013 Leave a Comment
Pineappse & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake

I found this recipe for Pineapple & Cream Cheese Upside Down Cake in the coupon section in the Sunday Newspaper.  It’s a simple recipe – so why don’t you give it a try!!

Pineapple & Cream Cheese Upside Down Cake Recipe

 

Pineapple & Cream Cheese Upside Down Cake

¼ cup butter, melted

½ cup packed brown sugar

1 can (20 oz.) DOLE Pineapple Slices, drained

8 maraschino cherries

1 pkg. (9 oz.) yellow cake mix

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 pkg. (3.0) Jell-O Lemon gelatin

2 eggs

Preheat oven to 350 F.  Spray 9-inch spring form pan with nonstick cooking spray.

Stir together melted butter and brown sugar in pan.  Place 8 pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center on the pan.

Prepare cake mix according to the package directions.  Pour half cake batter evenly over pineapple.  Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.  Spread cream cheese mixture gently over cake mix.  Pour remaining cake mix over cheese cake in pan.

Bake 65 to 75 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes.  Loosen edges and turn out onto serving platter.       16 servings

(Recipe for Pineapple & Cream Cheese Upside Down Cake was in the coupon section of the Sunday Newspaper.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Caramel Brownies

March 19, 2013 Leave a Comment
Caramel Brownies

Caramel Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I love to cook.  My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them – particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.

Clara Bakke                                                                                        Coon Rapids, Minnesota

Caramel Brownies Recipe

Caramel Brownies

2 cups sugar

¾ cup baking cocoa

1 cup canola oil

4 eggs

¼ cup 2% milk

1 ½ cups flour

1 tsp. salt

1 tsp. baking powder

1 cup (6 oz.) semi-sweet chocolate chips

1 cup chopped walnuts, divided

14 oz. caramels

1 can (14 oz.) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk.  Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.  Fold in chocolate chips and ½ cup walnuts.

Spoon two-thirds of the batter into a greased 13×9 baking pan.  Bake at 350 F. for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.  Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack.        2 dozen

(Recipe for Caramel Brownies was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Choco-Spice Cake

March 13, 2013 Leave a Comment
Choco-Spice Cake

Choco-Spice Cake

This Choco-Spice Cake comes from Penzeys Spices located in Carle Place, New York.  It’s a store that has nothing but SPICES – and I LOVE it.  Hope you enjoy this recipe.

                Ellie Depew                                                                        Kings Mountain, North Carolina

Choco-Spice Cake Recipe

Choco-Spice Cake

¾ cup butter or shortening, softened

1 ½ cups sugar

3 eggs

1 ¼ cups milk, divided

1 oz. unsweetened chocolate (or 3 Tbsp. Penzeys Natural Cocoa)

3 cups CAKE flour (regular flour works but the cake isn’t quite as light)

¾ tsp. salt

4 ½ tsp. baking powder

1-2 tsp. Penzeys cinnamon

¼-1/2 tsp. nutmeg

¼ tsp. powdered ginger

2 tsp. pure vanilla extract

Frosting:   5 cups powdered sugar

1/3 cup Natural Cocoa Powder

1/3 cup butter, softened

2-4 Tbsp. brewed black coffee

Preheat oven to 350 F.  In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  In a small pan, heat ¼ cup of the milk and the unsweetened chocolate until melted, stirring occasionally, OR sift the cocoa powder into the milk and stir until warm and dissolved.  Don’t let it get too hot – warm is good.  Add to the butter mixture and beat well.  In a separate bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger.

Gradually add to the batter, alternately with the remaining milk, beating after each addition.  Add the vanilla and beat to combine.  Pour into 2 greased and floured 9-inch round cake pans. 

Bake at 350 F. for 30-35 minutes until the center springs back when lightly touched, or a toothpick inserted in the center comes out clean.  Let stand 10 minutes before removing from the pans and cool thoroughly on wire racks. 

For the frosting: Sift the powdered sugars and cocoa together into large bowl.  Add the softened butter and mix on very low speed until they are incorporated.  Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.

 (Recipe for Choco-Spice Cake was in the Penzeys Spice Spring 2013  Catalog.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Grasshopper Cheesecake Recipe

March 3, 2013 Leave a Comment

Grasshopper Cheesecake

This layered cheesecake captures the flavors of a popular after-dinner drink.  If clear crème de menthe is used for your Grasshopper Cheesecake  or a more intense green color is desired, add a few drops of green food coloring.

 

Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

Crust:   8 ½ oz. chocolate cookie wafers, crushed (1 ¾ cups)

¼ cup margarine or butter, melted

Filling:   4 eggs

3 (8 oz.) pkg. cream cheese, softened

1 cup sugar

2 cups dairy sour cream

3 oz. (3 squares) semi-chocolate, melted

¼ cup crème de cocoa

¼ cup green crème de menthe

Topping:   3 oz. (3 squares) semi-sweet chocolate, melted

½ cup dairy sour cream

Preheat oven to 325 F.  In medium bowl, combine crust ingredients; press in bottom and 2 inches up sides of 10 inch springform pan.

In large bowl, beat eggs.  Add cream cheese and sugar; beat until smooth.  Add 2 cups sour cream; blend well.  Divide mixture in half.  Stir 3 oz. melted chocolate and crème de cocoa into one half of mixture; pour into prepared crust.  Stir crème de menthe into remaining mixture.  Carefully spoon over chocolate mixture.

Bake at 325F. for 65 to 80 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)  Cool.

In small bowl, combine 3 oz. melted chocolate and ½ cup of sour cream.  Spread over top of cooled cheesecake.  Make spiral design with frosting comb or a fork, if desired.  Refrigerate several hours or overnight.  Before serving, carefully remove sides of pan.        16 servings

 

(Recipe for Grasshopper Cheesecake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

 

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Pecan Pie Brownies

March 1, 2013 Leave a Comment
Pecan Pie Brownie

Pecan Pie Brownie

An indescribably delicious brownie exclusive!

Pecan Pie Brownies Recipe

Pecan Pie Brownies

Filling:   ¼ cup margarine or butter

2 Tbsp. flour

¾ cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2 cups chopped pecans

Brownies:  21 ½ oz. Pkg. Pillsbury Family Size Deluxe Fudge Brownie Mix

½ cup very hot tap water

¼ cup oil

1 egg

Heat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In medium saucepan, melt margarine; stir in flour until smooth.  Add brown sugar and 2 eggs; mix well.  Cook over medium heat for 5 minutes, stirring constantly.  Remove from heat; stir in vanilla and pecans.  Set aside.

In large bowl, combine brownie ingredients; beat 50 strokes with spoon.  Spread in prepared pan.  Spoon filling evenly over top.  Bake at 350 F. for 30 to 35 minutes or until set.  DO NOT OVERBAKE.  Cool completely.  Cut into bars.     24 bars

HIGH ALTITUDE – Above 3500 feet: Add 2 tablespoons flour to dry brownie mix.  Bake as directed above.

(Recipe for Pecan Pie Brownies was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Cherry Layer Bars

February 28, 2013 Leave a Comment
Chocolate Cherry Layer Bars

Chocolate Cherry Layer Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Eye-catching appeal sets this bar apart!

Chocolate Cherry Layer Bars Recipe

Chocolate Cherry Layer Bars

Base:   1 pkg. Pillsbury Plus Dark Chocolate Cake Mix

1/3 cup margarine, softened

1 egg

Filling:   1 envelope unflavored gelatin

¼ cup cold water

1 can Pillsbury Ready To Spread Vanilla Frosting Supreme

½ cup chopped maraschino cherries, well dreained

Glaze:   ¼ cup semi-sweet chocolate chips

2 Tbsp. margarine

Heat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine all base ingredients at low speed until crumbly.  Press in bottom of prepared pan.  Bake at 350 F. for 10 to 15 minutes or until set.  Cool completely.

In small saucepan, combine gelatin and water; let set 1 minute.  Warm over low heat until gelatin dissolves.  In small bowl, combine dissolved gelatin, frosting and cherries at low speed until well blended.  Spread evenly over cooled base.  In small saucepan over low heat, melt chocolate chips and 2 tablespoons margarine, stirring constantly until well blended.  Drizzle over filling.  Refrigerate until firm; cut into bars.  Store in refrigerate.        48 bars

 (Recipe for Chocolate Cherry Layer Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Toffee ‘n Fudge Bars

February 25, 2013 Leave a Comment

This Toffee ‘n Fudge bar is a chocolate treat NO ONE can resist!

Toffee ‘n Fudge Bars Recipe

Toffee ‘n Fudge Bars

1 cup sugar

½ cup margarine, softened

1 ½ tsp. vanilla

1 egg

1 ½  cups flour

½ cup cocoa

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup chopped nuts

4 (1.05 oz.) chocolate-covered toffee candy bars, coarsely crushed

 

Preheat oven to 350 F.  In a large bowl, beat sugar, margarine, vanilla and egg until light and fluffy.  Add flour, cocoa, baking powder. Baking soda and salt to margarine mixture; blend at low speed until dough forms, about 1 minute (Dough will be stiff).  Stir in nuts and half of crushed toffee bars.

Press in ungreased 9 inch square pan.  Sprinkle with remaining crushed toffee bars.  Bake at 350 F. for 15 to 20 minutes or until center is set.  Cool completely.  Cut into bars.       25 bars

 

(Recipe for Toffee ‘n Fudge Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Caramel Layer Oatmeal Fudge Bars

February 25, 2013 Leave a Comment

This fudge-filled bar with a chewy caramel layer is made with a brownie mix for extra easy preparation.

Caramel Layer Oatmeal Fudge Bars Recipe

Caramel Layer Oatmeal Fudge Bars

32 caramels

1/4 cup milk

1 cup firmly packed brown sugar

¾ cup margarine, softened

1 ½ cups flour

1 ½ cups quick-cooking rolled oats

½ tsp. baking soda

¼ tsp. salt

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix

¼ cup VERY hot tap water

¼ cup oil

1 egg

Preheat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In small saucepan over low heat, melt caramels with milk, stirring occasionally until well blended.

In large bowl, beat brown sugar and margarine until light and fluffy.  In medium bowl, combine flour, oats, baking soda and salt.  Add flour mixture to sugar mixture; mix at low speed until crumbly.  Reserve 1 ½ cups of crumb mixture.  Press remaining crumb mixture in bottom of prepared pan.  Pour melted caramel mixture over crust; spread evenly.

In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon.  Carefully spread over caramel layer.  Sprinkle with 1 ½ cups reserved crumb mixture.  Bake at 350 F. for 30 to 40 minutes or until deep golden brown.  Cool completely.  Cut into bars.       36 bars

(Recipe for Caramel Layer Oatmeal Fudge Bars was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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