https://princesspinkygirl.com/caramel-apple-dump-cake-recipe/
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Wednesday, September 9, 2020
Wednesday, June 10, 2020
Tuesday, June 9, 2020
Wednesday, February 11, 2015
Monday, September 30, 2013
Cinnamon Apple Cake
I haven't tried this yet but I certainly intend to!. I grabbed this recipe from Recipe Girl http://www.recipegirl.com/2013/09/30/cinnamon-apple-pie-cake/
Sunday, April 8, 2012
Earthquake cake
1 chocolate cake mix of your preference
1 cup coconut
1 cup pecan pieces
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
6 oz. semi-sweet chocolate chips
Grease the bottom a 9x13 pan. Spread coconut and pecan pieces on pan's bottom.
Mix cake mix as directed on box. Spread mixed batter over the coconut and pecan pieces. In a separate bowl mix the butter and cream cheese and vanilla. Add in the powdered sugar bit by bit until it has a creamy consistency. Drop the cream cheese mixture in dollops over the cake batter at least one inch from edge of pan. Sprinkle on chocolate chips evenly. Bake at 350, 40 minutes
1 cup coconut
1 cup pecan pieces
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
6 oz. semi-sweet chocolate chips
Grease the bottom a 9x13 pan. Spread coconut and pecan pieces on pan's bottom.
Mix cake mix as directed on box. Spread mixed batter over the coconut and pecan pieces. In a separate bowl mix the butter and cream cheese and vanilla. Add in the powdered sugar bit by bit until it has a creamy consistency. Drop the cream cheese mixture in dollops over the cake batter at least one inch from edge of pan. Sprinkle on chocolate chips evenly. Bake at 350, 40 minutes
Tuesday, February 22, 2011
Sweet Potato Chocolate Cake
Makes 12 to 16 servings
2 1/2 cups sweet potato chunks
1 cup bittersweet baking chocolate squares
2/3 cup margarine
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
5 Tbsp semi-sweet mint chocolate chips
» Preheat oven to 350 degrees.
» Over a saucepan of boiling water, steam sweet potatoes until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.
» In another large bowl, beat margerine and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.
» In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 13- by 9-inch baking pan and spread evenly in pan. Bake for about 25 minutes or until cake tester inserted in center comes out clean.
» Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let cool.
- Source: www.livestrong.com
2 1/2 cups sweet potato chunks
1 cup bittersweet baking chocolate squares
2/3 cup margarine
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
5 Tbsp semi-sweet mint chocolate chips
» Preheat oven to 350 degrees.
» Over a saucepan of boiling water, steam sweet potatoes until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.
» In another large bowl, beat margerine and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.
» In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 13- by 9-inch baking pan and spread evenly in pan. Bake for about 25 minutes or until cake tester inserted in center comes out clean.
» Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let cool.
- Source: www.livestrong.com
Sunday, January 23, 2011
Peanut Butter and Chocolate Cupcakes (Woman's Day)
Easy Dessert Recipes.
Head over to WomansDay.com for delicious dessert recipes.
Recipes / Dessert Recipes / Peanut Butter & Chocolate Cupcakes Recipe
Photo: Con Poulos
- Nutrition Facts
- Yield 24 servings
- Servings 24
- Amount Per Serving
- Calories NA
- Total Fat NA
- Saturated Fat NA
- Cholesterol NA
- Sodium NA
- Total Carbohydrates NA
- Dietary Fiber NA
- Protein NA
Peanut Butter & Chocolate Cupcakes Recipe
The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.
- Active Time: 40 minutes
- Total Time: 1 hour 30 minutes
Recipe Ingredients
- Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream
Recipe Preparation
1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.
Thursday, December 16, 2010
Cake in a Can ( what I sent to Brad in Iraq)
INGREDIENTS
8 oz butter
8 oz bittersweet chocolate
6 whole eggs
6 Tbs sugar
1/2 C flour
Caramel cream cheese frosting
1 1/2 pounds cream cheese
1/2 pound butter
1/2 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup caramel
DIRECTIONS
Melt butter and chocolate together.
Whisk eggs and sugar together.
Whisk melted chocolate mixture into egg and sugar mixture. Whisk in cake flour.
Pour cake mix into a tin can or container, bake at 350 degrees F for 20-25 minutes until outside of cake is set and center is still soft.
Top cake with your choice of toppings while still hot.
For icing: Cream butter and sugar. Fold in cream cheese.
Finish with caramel and vanilla.
8 oz butter
8 oz bittersweet chocolate
6 whole eggs
6 Tbs sugar
1/2 C flour
Caramel cream cheese frosting
1 1/2 pounds cream cheese
1/2 pound butter
1/2 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup caramel
DIRECTIONS
Melt butter and chocolate together.
Whisk eggs and sugar together.
Whisk melted chocolate mixture into egg and sugar mixture. Whisk in cake flour.
Pour cake mix into a tin can or container, bake at 350 degrees F for 20-25 minutes until outside of cake is set and center is still soft.
Top cake with your choice of toppings while still hot.
For icing: Cream butter and sugar. Fold in cream cheese.
Finish with caramel and vanilla.
Sunday, October 31, 2010
Thursday, October 28, 2010
Tuesday, October 26, 2010
Turtle Cake
I have had this recipe forever. In fact, Bob mentioned this morning how old the index card I have it on looked. Speaking of Bob, I made this cake for him when he came to visit me in Michigan. I quickly learned that you do not ask Bob to help when unwrapping caramels are involved. I sat him down on the couch with a bowl for the unwrapped caramels and one for the wrappers. Somehow, I think he must have gotten confused by my instructions because when I checked on him, he was eating about every other caramel he unwrapped. : )
1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips
Mix cake mix as directed on box. Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes. In the top of a double boiler melt together butter, caramel and sweet milk. Remove top pan of double boiler from heat. Cool butter mixture slightly and pour over baked half of cake. Pour the rest of the cake batter over butter mixture. Then sprinkle the batter with chocolate chips and pecans. Bake in a 350 degree oven 20-25 minutes. **Serve with vanilla ice cream or Cool Whip.
**I never serve it with either because it is so rich without these
1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips
Mix cake mix as directed on box. Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes. In the top of a double boiler melt together butter, caramel and sweet milk. Remove top pan of double boiler from heat. Cool butter mixture slightly and pour over baked half of cake. Pour the rest of the cake batter over butter mixture. Then sprinkle the batter with chocolate chips and pecans. Bake in a 350 degree oven 20-25 minutes. **Serve with vanilla ice cream or Cool Whip.
**I never serve it with either because it is so rich without these
Monday, October 25, 2010
Sunday, October 24, 2010
Fruit cocktail coffee cake
I can't take credit for this one. I got this one from my older sister Jean. It is really easy and great if you low on coffee cake ingredients.
1 Cup Flour
1/2 Cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 Cup Brown Sugar
1/2 Cup pecans or walnuts
1 17 oz. can of fruit cocktail
1 large egg
Mix the first four ingredients together. Make a hole in the center. Put the egg and the well drained can of fruit cocktail in the hole. Mix well and put in a sprayed 8 X 8 pan. Sprinkle withe 1/2 cup of brown sugar and 1/2 cup of nuts.
1 Cup Flour
1/2 Cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 Cup Brown Sugar
1/2 Cup pecans or walnuts
1 17 oz. can of fruit cocktail
1 large egg
Mix the first four ingredients together. Make a hole in the center. Put the egg and the well drained can of fruit cocktail in the hole. Mix well and put in a sprayed 8 X 8 pan. Sprinkle withe 1/2 cup of brown sugar and 1/2 cup of nuts.
Monday, October 18, 2010
Cake In A Jar
1 18.25 oz package yellow cake mix
8 Straight Sided Wide Mouth Jars with Lids and Rings
Prepare the cake according to package instructions, or use any cake recipe.
In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F. Place jars on a cookie sheet to keep from tipping over while baking.
Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it is sealed.
After it cools it will pull away ffrom the jar and when you are ready to eat, open and pop out the cake. You can ice just before eating if you like. Enjoy.
Sunday, October 17, 2010
Dirt Dirt Cake
1 large box vanilla pudding(instant)
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
Dump Cake
Contributed by Patricia Tobias
Dump Cake
This is the easiest cake ever to make. My Aunt use to make it all the time and you can add whatever fruit you like. Note! Don't bake the cake first and then put the ingredients in, that's why its called a Dump Cake, you literally dump the ingredients into the cake mix.
1 can of cherry pie filling
1 can of crushed pineapple
1 yellow cake mix
2 sticks melted butter
Pour over top
Crushed nuts-measure as many as you like and pour over top
Bake at 325 for 1 hour
This is a great, quick cake to make and very easy!
Dump Cake
This is the easiest cake ever to make. My Aunt use to make it all the time and you can add whatever fruit you like. Note! Don't bake the cake first and then put the ingredients in, that's why its called a Dump Cake, you literally dump the ingredients into the cake mix.
1 can of cherry pie filling
1 can of crushed pineapple
1 yellow cake mix
2 sticks melted butter
Pour over top
Crushed nuts-measure as many as you like and pour over top
Bake at 325 for 1 hour
This is a great, quick cake to make and very easy!
Subscribe to:
Posts (Atom)