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Desserts (Cakes - Cookies - Pies - Etc.)

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judyb57

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#1
Chocolate Coke Cake With Chocolate Cream Cheese Frosting Recipe

Serves/Makes: 12

Ingredients:

1 box (18.25 oz size) chocolate cake mix
1 cup Coca-Cola
1/2 cup oil
1/4 cup water
3 eggs

***Chocolate Cream Cheese Frosting***

4 cups powdered sugar, sifted
1/3 cup cocoa
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract

Directions:

Preheat oven to 350. Grease 9X13 pan. Combine cake mix, coke,
oil, water and eggs in a large bowl. Beat at low speed of mixer
until blended; beat at medium speed for 2 minutes.
Pour batter into prepared pan. Tap pan several times to
countertop to release air bubbles. Bake 30-35 minutes or until
toothpick inserted in center of cakes comes out clean. Cool in
pan on wire rack.
For Chocolate Cream Cheese Frosting: Combine powdered sugar and
cocoa in a large bowl; set aside. Beat cream cheese, butter and
vanilla in large bowl until smooth.
Gradually fold in powdered sugar mixture into cream cheese
mixture. Frost cake.
 

judyb57

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#2
Coca Cola Marshmallow Cake


Serves/Makes: 8

Ingredients:

***COKE CAKE***

2 cups flour
2 cups sugar
1 1/2 cup marshmallows
1/2 cup shortening
1/2 cup margarine
3 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten

***COKE FROSTING***

1/2 cup margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 pound powdered sugar
1 cup pecans, chopped

Directions:

Preheat oven to 350F. Grease and flour 13x9 pan.

Marshmallows may be chopped or miniature. Sift together flour
and sugar, stir in marshmallows and set aside. Bring to a boil,
shortening, margarine, cocoa and Coke. Remove from heat and pour
over dry ingredients. Stir in buttermilk, baking soda and eggs.

Do not beat this cake mixture. Bake for 45 minutes or until done.

Cool 30 minutes before frosting cake.

Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil.

Boil a minute, remove from heat and gradually add sugar. Stir in
pecans.
 

judyb57

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#3
Apple Custard Pie

1 (9- or 10-inch unbaked pastry shell
1-1/2 cups sour cream
14 oz. can Eagle Brand sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1-1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
21 oz. can apple pie filling

Heat oven to 375. Bake pastry shell 15 minutes. Meanwhile, in small
mixer bowl, beat sour cream, sweetened condensed milk, juice
concentrate, egg, vanilla and cinnamon until smooth. Pour into
prepared pastry shell; bake 30 minutes or until set. Cool. Top with
apple filling. Garnish as desired. Serve warm or chilled.
Refrigerate leftovers.
 

judyb57

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#4
Apricot Pound Cake

3 cups all-purpose flour
3 cups sugar
1 cup butter or margarine -- softened
1 cup sour cream
1/2 cup apricot nectar
1 teaspoon lemon extract
1 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda
6 eggs
1 jar apricot preserves -- (12 ounces)
3 tablespoons lemon juice

Grease and flour a 12-cup Bundt cake pan. Preheat oven to 325 degrees.
In a large bowl with a hand mixer at low, beat all ingredients except
preserves and lemon juice for about 30 seconds. Scrape bowl frequently.
Turn mixer to high and beat for about 2 minutes. Pour into pan.

Bake at 325 degrees for about 1 hour and 20 minutes, or until a wooden
toothpick comes out clean when inserted in the center. Cool on a rack
for 20 minutes, then remove from pan. Cool thoroughly.

In a saucepan over medium heat, combine preserves and lemon juice.
Cook, stirring occasionally, until preserves have melted. Cool to lukewarm.
Spoon half of the preserves mixture over the cake. Serve with remaining
preserves and top with whipped cream, if desired.
 

judyb57

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#5
Sour Cream Fudge Cake squares Baker's

unsweetened baking chocolate
1/4 cup boiling water
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups white sugar
1/3 cup butter
1 cup sour cream
2 eggs
1 tsp. vanilla

In a bowl add chocolate squares–pour boiling water over the chocolate
squares. Stir until chocolate is melted–set aside. Into a large bowl
sift the flour, baking soda and salt–set aside. In a mixer add butter
and white sugar–beat. Add eggs and vanilla–beat. Add sour
cream–beat. Add melted chocolate–beat. Add flour mixture–beat
until smooth. Pour batter into a greased and floured cake pan. Bake at
350 degrees for 30-35 minutes–test with a toothpick for doneness.
Frost as
 

judyb57

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#7
Chocolate Mini Cheesecakes

Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE(recipe follows)



Directions:
1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.

3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.

CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
 
Last edited:

judyb57

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#10
Chocolate Turtle Cheesecake

1 pkg. (7-ounce) of caramels
1/4 cup evaporated milk
3/4 cup chopped pecans
1 (9-inch) chocolate crumb piecrust
2 pkgs. (3-ounce) cream cheese, softened
1/2 cup sour cream
1 1/4 cup milk
1 pkg. (3.9-ounce) chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth (about 5 minutes). Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender (or by hand, blending is just a lot quicker). Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over the caramel layer, covering evenly. Chill, loosely covered, until set (about 15 mins). Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
 

judyb57

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#11
Snicker Bar Cheesecake

1 pkg. (9-oz.) chocolate wafer cookies, finely ground
1/4 cup butter, melted
3 pkgs. (8-oz. each) cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp. vanilla extract
1 cup heavy cream, divided
1 pkg. (1 1/2 lb.) snack-size Snickers bars, each bar cut into sixths
Purchased fudge topping
Sweetened whipped cream

Preheat oven to 325º. Combine cookie crumbs and butter until well blended. Press into bottom and about 1 inch up the sides of a 9-inch springform pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Add vanilla and heavy cream, beating 3 to 4 minutes. Fold in 1 1/2 cups of the cut-up Snickers pieces. Turn into prepared crumb-lined pan. Bake at 325º for 1 hour and 15 to 25 minutes, or until cheesecake is almost set. Let cool to room temperature on wire rack. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove sides of pan. To serve, drizzle slices with fudge topping and top with a dollop of whipped cream, if desired.
Yield: 12 servings.
 

judyb57

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#12
Chocolate Cake Pudding

3/4 cup sugar
1 cup all-purpose flour
2 Tbsps. cocoa
2 tsps. baking powder
1/4 tsp. salt
1/2 cup milk
3 Tbsps. butter or margarine, melted
1 tsp. vanilla extract
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup cocoa
1 1/2 cups water
Whipped cream or ice cream (optional)

Stir 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder, and salt into a 9-inch square pan. Stir in milk, butter, and vanilla; spread evenly in pan. Combine next 3 ingredients and sprinkle over batter. Pour water over top. Bake pudding at 350º. for 40 minutes. Serve with whipped cream or ice cream if desired.
 

judyb57

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#15
Hot Fudge Pudding Cake


1 1/4 cup granulated sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1 1/4 cups hot water
Whipped topping

Heat oven to 350F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings
 

judyb57

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#17


The ultimate chocolate rush- sweet, thick brownies topped with chocolate chips, toasted pecans, English toffee and coconut from Andon-Reid Inn Bed and Breakfast.

RECIPE INGREDIENTS

1 3/4 cup all purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
3/4 cup cold butter
14 ounce can sweetened condensed milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips, divided
1 cup coarsely chopped toasted pecans
1/2 cup coconut
1/3 cup English toffee bits


DIRECTIONS

In a food processor combine the flour, sugar and cocoa. Add the butter and process just until mixture resembles coarse crumbs.


Press firmly into a greased 13' by 9' baking pan.


Bake at 350 degrees for 10 minutes.


While crust is baking, combine condensed milk,vanilla and 1 cup of chocolate chips in a medium saucepan.


Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over crust.


Sprinkle with coconut, nuts and toffee bits and remaining chocolate chips.


Press down firmly.


Return to oven and bake for another 18-20 minutes.
 

judyb57

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#20
Easy Low-Fat Cola Cake

1 box of regular or low-fat cake mix (chocolate, white or cherry mix)
1 12-ounce can of diet or regular Coke

Mix per directions on box, substituting Coke for water

Bake as directed

Frosting:

Mix together an 8-ounce tub of low-fat Cool Whip and 1 package
sugar-free, fat-free pudding mix.
 

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