Chess Cake

March 3, 2010

Ingredients

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

3 eggs

1 (8 ounce) package cream cheese

4 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch cake pan.

In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9×13 inch pan.

In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.

Bake for 35 minutes or until golden brown.

Mom’s Chocolate Chip Cookies

Ingredients

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 cups semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Ingredients

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Precious Pineapple Cake

March 3, 2010

Ingredients

1/2 cup margarine, softened

3 eggs

1 (18.25 ounce) package yellow cake mix

1 (20 ounce) can crushed pineapple with juice

1/2 cup chopped pecans

1/2 cup margarine, softened

1 (8 ounce) package cream cheese, softened

4 cups confectioners’ sugar

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round pans.

In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.

Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.

To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners’ sugar and 1/2 cup chopped pecans.

Perfect Chocolate Cake

February 27, 2010

Ingredient

1 cup unsweetened cocoa powder

2 cups boiling water

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter, softened

2 1/2 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract

1 pint heavy whipping cream

1 teaspoon vanilla extract

1 cup confectioners’ sugar

1/3 cup butter

2 cups confectioners’ sugar

1 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.

Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.

In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners’ sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.

To make the frosting, beat the remaining ingredients, butter, confectioners’ sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Ingredients

3 cups all-purpose flour

2 cups white sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

2 cups hot water

1 tablespoon instant coffee powder

2/3 cup vegetable oil

2 tablespoons white vinegar

2 teaspoons vanilla extract

2 eggs

1/4 cup white sugar

1 (8 ounce) package cream cheese

1/4 cup white sugar

1/2 teaspoon vanilla extract

1 egg

1 cup semisweet chocolate chips

1 cup finely chopped walnuts

Dark Chocolate Cake II

February 27, 2010

Ingredients

2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup cold brewed coffee

1 cup milk

1/2 cup vegetable oil

2 teaspoons vinegar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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