Macadamia Fudge Torte

This is Pillsbury's million dollar recipe winner! It is Fantastic! I could eat this whole Torte if I did not have to share with everyone else!

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

Filling-

1/3 cup low-fat sweetened condensed milk (not evaporated)

1/2 cup semisweet chocolate chips

Cake-

1 (18.25-oz.) pkg.  Devil's Food Cake Mix

1 1/2 teaspoons cinnamon

1/3 cup oil

1 (15-oz.) can sliced pears in light syrup, drained

3 eggs

1/3 cup chopped macadamia nuts or pecans

2 teaspoons water

Sauce-

1 (17-oz.) jar butterscotch caramel ice cream topping

1/3 cup milk

DIRECTIONS

1. Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally. 

2. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)  

3. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.  

4. In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.  

5. Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled. 

6. In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.

Pineapple Upside-Down Cake

(also, the reason that I did not put this cake in a 9 inch pan was that I double it, and poured it into a 9X13 inch pan)

This is the best pineapple upside down cake!!! It seriously is fabulous, and it definitely takes the place of my old pineapple upside recipe. I am pretty sure that the coconut adds so much flavor that it makes it za za zing!!!
My mother gave me this recipe for me, and she informed me that she has made it for years, I just think that as a kid I was weirded out of having pineapple in a cake. So in short this is my new go to pineapple upside-down cake!!

2 tbs butter
1/3 cup packed brown sugar
1 8 ounce can pineapple slices, drained and halved
4 maraschino cherries, halved

Melt butter in a 9X1 1/2 inch round baking pan. Stir in sugar and 1 tbs water. Arrange pinapple and cherries in the pan.

1 1/3 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
2/3 cup milk
1/4 cup butter
1 egg
1 tsp vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beau with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into pan.
Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes clean. Let sit in pan for 5 minutes. After the 5 minutes flip it onto a cookie sheet with the pineapple side facing you.

1/4 cup pakced brown sugar
2 tbs butter, softened
1 tbs milk
1/2 cup flake coconut
1/4 chopped nuts (optional)

In bowl beat sugar and margarine till combined. Stir in milk. Stir in coconut and nuts. Spread over warm cake in pan. Broil about 4 inches from heat for 3 to for minutes or till golden. Serve warm.

Red Velvet Cake

• Vegetable Oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
  
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Icing:

5 Tbsp flour
1 cup milk
1 cup butter or margarine
1 cup sugar
1 Tbsp vanilla

Cook flour & milk until thick, whisking constantly. Take off heat & lay plastic wrap over the surface to prevent a skin from forming; cool in refrigerator. Cream together sugar & butter/margarine. Add cooled flour mixture & vanilla & beat with electric mixer until fluffy (about 10 minutes).

Best Ever Chocolate Fudge Layer Cake

This chocolate cake is SSSOOO good! I got it from the back of the Bakers chocolate box. The cake is from a box, and I don't think you could ever tell. It is just so moist, and the frosting is superb. I think I want to go get another piece of the cake, just talking about it.

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 4 eggs
• 1 cup Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
• 1 (8 ounce) Whipped Topping, thawed
• 2 tablespoons Sliced Almonds

Directions

1. Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
2. Bake 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.
3. Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds

***Tip*** The cake tastes best if kept in fridge.

Better than Sex Cake

This is the best cake EVER! And I mean ever. I Right before the party I put the cool whip and heath bar on. The sweetened condensed milk really adds to the flavor of the cake!! I absolutely love it!

1 German Chocolate cake mix
1 jar of caramel
1 can sweetened condensed milk
1 8 oz carton of cool whip
4-6 skor or heath bars

Take cake out of oven and poke holes on top. Pour the bottle of Carmel sauce and milk. Put in refrigerator to cool. When cool cover top with cool whip and skor bars that have been crushed. ENJOY!!

Pineapple Upside Down Cake

I made this cake the other day for a gathering. It was so good and moist. It really was AMAZING. I loved the caramel topping. YUMMY!

Ingredients

Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices

Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

Method

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.

2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.

Los Angelas Prize Winning German Chocolate Cake

This is my Grandmothers recipe. This frosting recipe won at the Los Angeles Fair. It is so good that you can use the box German Chocolate Cake Mix for the cake and then use the recipe for the frosting. I cannot wait until Beau's and my dad's birthday to eat this delicious cake.

1 (12 oz.) can evaporated milk
1 1/2 cup sugar
3/4 cup butter
4 egg yolk, slightly beaten
1 1/2 tsp vanilla
7 oz. flaked coconut
1 1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in a large sauce pan. Cook and stir on medium heat for about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Cool to room temerature and of spreading consistency.

By the way...it is Beau's birthday. He gets two cakes because his mom is throwing him a large party. Stay tuned for the Key Lime Pie recipe...

Heavenly Bundt Cake

box chocolate cake mix (I like the Devil's Food kind)
1 small package instant chocolate pudding
1/2 C sugar
3/4 C oil
3/4 C water

Mix these together then add:

4 eggs (mixed one at a time)
Fold in 8 Oz Sour Cream
Add 1 C chocolate chips
1 tsp Vanilla

Put in a very well buttered and then floured bundt pan. Bake at 350 degrees for 45-55 Min. (Till fork comes out clean)

Leave in the pan 1 hour to cool and then remove from pan


Glaze Recipe:

6 TBS Cocoa powder
5 TBS Butter (melted)
Combine these then add
2 C Powdered Sugar
1/4 C Very Hot Water

Pour the glaze with a spoon all over the cake. (If I have extra I dump the rest in the hole in the middle of the bundt.)
Also if you are in the mood for a vanilla bundt cake you can make it using white cake mix, vanilla pudding and white chocolate chips.

Uncle Sam's Carrot Cake

Photo from my sister-in-law Ruby because I forgot to take one

I have been craving carrot cake for the longest time! I finally was able to find this awesome recipe from allrecipes.com. It seriously is the best carrot cake that I have EVER had it is delicious!!!

INGREDIENTS
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 1/2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
My folders:


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9X13 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 9X13 inch pan, and bake at 350 degrees F (175 degrees C) for 45 minutes. Check with toothpick.
Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting

8oz cream cheese
1/2 cup butter
1 tsp lemon extract (or could use almond extract, or orange extract)
2 tsp vanilla
2 cups powdered sugar

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the lemon and vanilla extracts, then gradually stir in the powderd sugar.