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Strawberry Swirl Cake

March 26th, 2007 by admin

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

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin

2/3 cup BREAKSTONE’S or KNUDSEN Sour Cream

2/3 cup powdered sugar

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

1-1/2 cups sliced strawberries

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Grandma’s Pound Cake

March 20th, 2007 by admin

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 1 8-oz. package cream cheese, softened
• 1 teaspoon vanilla
• 6 eggs
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt

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Black Cherry Jell-o Poke Cake

March 19th, 2007 by admin

• 2 baked (9 inch) round white cake layers, cooled
• 2 cups boiling water
• 2 packages (4-serving size) Jell-o BLack Cherry Sugar Free Gelatin
• 1 container (8 oz.) Cool Whip Free whipped topping

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Chocolate Cream Ornament Cake

December 15th, 2006 by admin

Chocolate Cream Ornament Cake

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

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

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

1 cup powdered sugar

1-1/2 cups thawed COOL WHIP Whipped Topping

1 ice cream cone

1 piece red string licorice (2 inch)

Decorating gel

Colored sugar

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Banana Split Cake

November 16th, 2006 by admin

BANANA SPLIT CAKE

1-1/2 cups Graham Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

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

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup PLANTERS Chopped Pecans

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13×9-inch pan. Freeze 10 min. BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple. POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

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Devil’s Food Pound Cake

November 15th, 2006 by admin

This is a recipe from Duncan Hines.  I just made it today for a Thanksgiving meal at my son’s daycare tomorrow.  Very quick to prepare.

DEVIL’S FOOD POUND CAKE

• 1 package Duncan Hines Devil’s Food Cake Mix
• 1 pkg. (4-serving size) chocolate instant pudding mix
• 4 large eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

GLAZE

• 1/2 cup Duncan Hines Creamy Homestyle Frosting (favorite flavor)

Preheat oven to 350 degrees.  Grease and flour 10-inch bundt pan or tube pan. 

Combine cake mix, pudding mix, eggs, water, and oil in large bowl. 

Beat at medium speed with electric mixer for two minutes.  Pour into pan.

Bake at 350 for 50 - 60 minutes or until tootpick inserted in center comes out clean.  Cool in pan 25 minutes.  Invert onto heat resistant serving plate.  Cool completely.

For glaze, heat frosting in small saucepan over medium heat, stirring constantly, until thin, or microwave on high 10 - 15 seconds. Do not overheat.  Drizzle over cake.

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