Pumpkin Cake Roll

 

For the cake roll:

1 cup chopped walnuts, toasted, set aside

3 large eggs, separated, room temperature

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/8 tsp. salt

Filling:

8 ounces cream cheese, softened (Do not use whipped cream cheese for this recipe.)

2 tblsp. butter, softened

1 cup confectioner's sugar

3/4 tsp. vanilla extract

Line a 15 x 10 x 1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with toasted walnuts.

Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto parchment paper. Gently peel off waxed paper. Roll up cake in the paper jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioner's sugar, spices, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again without the paper. 

Sprinkle with confectioner's sugar when serving if desired, serve with whipped cream.

This can be frozen up to 3 months.

Chocolate Raspberry Cake

One Chocolate Cake mix...I use the super moist kind..remember to scratch the box before opening then you can tell everyone you made it from scratch!

Make a two layer cake according to directions on box, when cool slice each layer in half. (I use dental floss for this) 

Warm in the micro a small jar of raspberry jam and brush or spoon it on all open cut halves. 

Whip one pint of heavy whipping cream (stiff) and mix in 1/2 to 2/3 cup of sugar to dissolve.  Fill between layers with the whipped cream, can also put cream on the top and if you have some fresh raspberries put a few on the top as well.

Tiramisu Layer Cake

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
  
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar

• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate
• 
  
  • Prep
    5 m
  • Cook
    20 m
  • Ready In
    2 h
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Watch Now
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Watch Now
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. Watch Now
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. Watch Now
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. Watch Now
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. Watch Now
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Watch Now
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Ice Box Cake

2 small pkgs of vanilla pudding (6 oz I think)
2 small pkgs of chocolate pudding
Only use cook and serve pudding, instant doesn't have the correct
consistency.
Box Graham Crackers

Line bottom of 9x12 glass pan with whole graham crackers, trimming to fit
edges

Prepare vanilla pudding as directed, pour over graham crackers, top vanilla
pudding with a layer of graham crackers.
Prepare chocolate pudding as directed pour over vanilla pudding and graham
crackers. Crush some of the remaining graham crackers and sprinkle on top.
Refrigerate for at least 2 hours.  Cut and serve, top with whipped cream.

**We've tried reversing the layers and putting the chocolate on the bottom
and it didn't work.
** If I'm making this for myself I use sugar free pudding.

Better Than Sex Cake - Chocolate

Chocolate Italian Love Cake

Author: Adapted from Paula Deen

Recipe type: Dessert

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 15

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
5. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
6. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
7. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
8. ENJOY!

Neopolitan Pound Cake

http://www.meals.com/Recipes/Nesquik-Neapolitan-Pound-Cake.aspx?recipeid=106840

Chocolate Eclair Cake

1 box graham crackers
3 1/4 cups milk
2 small or one large instant vanilla pudding
1 8oz carton Cool whip


Directions:

Butter bottom of 9 x 13 pan. Line with whol and parts graham crackers. Beat milk and pudding at medium speed for 2 minutes. Fold in cool whip. Pour half of mixture over graham crackers. Then cover with more graham crackers. Pour last of mix on top of second layer of crackers. Now put a third layer of crackers and cover with frosting. Set finished cake in refrigerator overnight.

Frosting:
2 tbsp cocoa
2 tsp vanilla
2 tsp white karo
3 tbsp butter
1 1/2 cups confectionery sugar
3 tbsp milk

Beat all ingredients together until smooth.

1, 2, 3, 4 Cake from Genesee Country Museum

1 cup butter, softened
2 cups sugar
3 cups flour
4 eggs

Cream butter and sugar, add eggs one at a time. Add vanilla or lemon flavoring and 3 cups of flour one at a time.

To make flavorings: Vodka and vanilla beans, or vodka and lemons.

To make decorative flowers: Use real flowers, brush lightly with egg white, sprinkle with sugar and let dry on waxed paper.

Cream Puff Cake

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 package cream cheese (8 ounce)
4 cups milk
3 packages instant vanilla pudding (3 1/2 ounce)
1 container Cool Whip (12 ounce)
1/4 cup chocolate syrup


1. Preheat oven to 400 degrees.
2. In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
3. Add flour and reduce heat to low.
4. Cook and stir until it forms a ball and pulls away from the sides of the pan.
5. Remove from heat and transfer to a large bowl.
6. Beat in eggs, one at a time, beating well after each egg.
7. Spread in bottom and up the sides of an ungreased 9x13 inch pan.
8. Bake at 400 degrees for 35 minutes.
9. Cool completely.
10. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
11. Add pudding mix and beat until thickened.
12. Spread over cooled shell.
13. Top with whipped topping, and drizzle chocolate syrup over the top.

Old Fashioned Chocolate Cake

Italian Lovers Cake

1 box orange cake mix or chocolate fudge cake mix

2 pounds ricotta cheese (whole milk)
4 large eggs
3/4 cup sugar
1 tablespoon vanilla extract

8 ounces cool whip Lite®
1 box instant vanilla pudding and pie filling
1 cup milk

Mix cake according to package directions and pour into prepared 13 x 9
cake pan

To prepare filling: Beat cheese, eggs, sugar and vanilla. Pour this
mixture on top of cake. As cake bakes, cheese will sink to the bottom.

Bake cake at 350 degrees F for one hour. Check cake after 40 minutes for
doneness. Let cake cool.

For frosting: Beat pudding and milk. Fold in cool whip. Frost cake. Keep
refrigerated.

Description:
"From Joyce Madama's Mother"
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Per Serving (excluding unknown items): 89 Calories; 3g Fat (31.4% calories
from fat); 2g Protein; 13g Carbohydrate; 0g Dietary Fiber; 44mg
Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2
Fat; 1 Other Carbohydrates.

NOTES : Filling and frosting are listed separately.

Ice Cream Cake

1 package Oreos -- divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®

Set aside five to 10 cookies for topping. Crush about 30-40 cookies.
Melt butter then stir in crushed cookies until combined. Spread mixture
in bottom of 9 x 13 inch pan and place in freezer to set up for about 10
minutes.

Spread ice cream over cookie layer. Microwave hot fudge topping for about
1 minutes then spread over ice cream.

Spread whipped topping on top. Crush reserved cookies and sprinkle on
tip. Freeze about 4 hours.

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

Per Serving (excluding unknown items): 3343 Calories; 224g Fat (59.7%
calories from fat); 41g Protein; 300g Carbohydrate; 1g Dietary Fiber;
720mg Cholesterol; 2008mg Sodium. Exchanges: 0 Lean Meat; 44 1/2 Fat; 20
Other Carbohydrates.

Cannoli Cake

1 yellow cake mix-baked in two round cake pans according to package directions.
1-15 oz container whole milk ricotta cheese
about 1/4 to 1/2 cup confectionary sugar to taste
1 tsp vanilla extract
mini chocolate chips
chopped pistachios
cool whip

Bake cake and let cool.

Mix ricotta, sugar, vanilla and fold in chocolate chips and pistachios.

Frost cake with cool whip.

Decorate top of cake with a dusting of cocoa and mini chocolate chips and pistachios.

Chocolate Covered Oreo Cookie Cake

Prep Time:
20 min

Total Time:
1 hr 20 min

Makes:
16 servings

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.

Carrot Cake

2 cups sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon

Add in this order:
4 eggs
1 1/4 cup oil
3 cups finely grated carrots

Blend well at medium speed. Pour into 2, 9 inch round cake pans. Bake at 350 degees for 25 minutes.

Frosting:
1-8 oz cream chees
1 box confectionary sugar
1 stick margarine or butter
1 tsp vanilla

Cream together well and spread between layers and on top. Sprinkle with toasted pecans on top.

Cowboy Coffee Cake

Deep Dark Chocolate Cake

Chocolate Cake

Topping for Pineapple Upside-Down Cake

1 stick of butter
1 cup brown sugar
pineapple slices
maraschino cherries


Melt the butter and brown sugar in the bottom of a flat cake pan. Spread it evenly and place the pineapple and cherries.

Mix a yellow cake mix according to directions and pour into pan. Bake until done. Flip it over onto a larger plate and let it cool.