Berry Dream Cake

April 9, 2015 Leave a Comment

 

Berry Dream Cake

Berry Dream Cake

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

www.tasteofhome.com

 

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect.  It’s so festive-looking.  Top it with whatever fruit you like!

               Margaret McNeil                                                             Germantown, Tennessee

 

Berry Dream Cake Recipe

 

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

 

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.  Cool cake on a wire rack 3-5 minutes.  Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes.  Gradually pour gelatin over cake, being careful to fill each hole.  Cool 15 minutes.  Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping.  Carefully spread over cake.  Top with strawberries.  Cover and refrigerate for at least 2 hours before serving.     15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

 

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

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Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

 

Tiramisu Toffee Torte

Tiramisu Toffee Torte

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

www.tasteofhome.com

 

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name.  It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

          Donna Gonda                                                                   North Canton, Ohio

 

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

 

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.  In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in chopped candy bars.

Pour into prepared pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee.  Spread with ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings

 

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

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Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

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

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Pistachio Cake with Walnuts

April 28, 2013 Leave a Comment
Pistachio Cake with Walnuts

Pistachio Cake with Walnuts

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

 

It didn’t take long for this cake from the 1970’s to become the favorite birthday cake of my husband, Joe.

Pistachio Cake with Walnuts Recipe

Pistachio Cake with Walnuts

1 pkg. white cake mix (regular size)

1 pkg. (3.4 oz.) instant pistachio pudding mix

3 eggs

1 cup club soda

¾ cup canola oil

1 cup chopped walnuts

Frosting:   1 pkg. (3.4 oz.) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 oz.) frozen whipped topping, thawed

Preheat oven to 350 F.  Grease and flour a 10 inch fluted tube pan.

In a large pan, combine the first five (5) ingredients; beat on low speed 30 seconds.  Beat on medium 2 minutes.  Fold in walnuts.  Transfer to prepared pan.  Bake 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute.  Fold in whipped topping.  Spread over cake.  Refrigerate leftovers

(Recipe for Pistachio Cake with Walnuts was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

October 12, 2012 Leave a Comment

Easy Cobbler

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

This is great served WARM with vanilla ice cream or whipped cream!  Easy – – a family favorite in our home.

Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

Easy Cobbler

¼ cup oil

1 white cake mix

2 eggs, slightly beaten

½ cup water

1 can (your favorite) pie filling

Pour oil into a 9×13 cake pan.  Add cake mix, water and eggs.  Mix with a fork so all is wet – no need to mix vigorously.  Spoon pie filling over cake and bake according to cake mix directions.

 

(Recipe for the Easy Cobbler recipe was in the Greco Family “Cook”Book, Bette Ann DiFulvio, 1998.)

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.

Hope you enjoyed the Easy Cobbler, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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