I found this recipe in a cookbook given to me by my great-aunt Ann as a wedding gift. It is the cookbook put together by her church, and it has so many wonderful recipes!
I made this for a Christmas party this week, and it was amazing! I used a bundt pan instead of a 9x13 pan.
Don't forget to visit Carol for more Saturday Stirrings recipes.
Chocolate Cherry Cake
1 box chocolate cake mix
1 can cherry pie filling
3 eggs
1 c. sugar
5 T. margarine
1/3 c. milk
1 c. semisweet chocolate chips
1 t. vanilla
Mix cake mix, cherry pie filling, and eggs in a large bowl. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and allow to cool completely.
For Fudge Icing: combine sugar, margarine and milk in a saucepan. Cook and stir over medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Remove from heat. Add semisweet chocolate chips and vanilla. Mix well and pour over cake.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Saturday, December 20, 2008
Monday, April 28, 2008
Ladybug Cake
I'm starting to gather ideas for Ladybug's first birthday cake. Found this on Betty Crocker.
Ladybug Cake
Delight your little ones with this cute-as-a-bug cake. All you need are cake, frosting and a few cookies and candies.
Prep Time:35 min
Start to Finish:2 hr 15 min
Makes:8 servings
1 box Betty Crocker® SuperMoist® yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Whipped fluffy white frosting
2 chocolate wafer cookies
1 large red gumdrop
Red and black shoestring licorice
Red sugar
Large black gumdrops
Start to Finish:2 hr 15 min
Makes:8 servings
1 box Betty Crocker® SuperMoist® yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Whipped fluffy white frosting
2 chocolate wafer cookies
1 large red gumdrop
Red and black shoestring licorice
Red sugar
Large black gumdrops
1. Heat oven to 350°F. Generously grease or spray bottoms only of 1 1/2-quart round casserole or heatproof bowl and bottom only of 8x4-inch loaf pan.
2.Make cake batter as directed on cake mix box. Pour half of the batter into casserole; pour remaining batter into loaf pan.
3.Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of casserole and loaf pan to loosen cakes; remove from casserole and pan to cooling rack. Cool completely, about 1 hour. Wrap and freeze loaf cake for another use.
4.Place cake, rounded side up, on serving plate. Frost with frosting. Make face on side of cake, using cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae. Sprinkle red sugar over cake to within 2 inches from curved edge of face. Place black gumdrop slices on cake for spots. Store loosely covered.
2.Make cake batter as directed on cake mix box. Pour half of the batter into casserole; pour remaining batter into loaf pan.
3.Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of casserole and loaf pan to loosen cakes; remove from casserole and pan to cooling rack. Cool completely, about 1 hour. Wrap and freeze loaf cake for another use.
4.Place cake, rounded side up, on serving plate. Frost with frosting. Make face on side of cake, using cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae. Sprinkle red sugar over cake to within 2 inches from curved edge of face. Place black gumdrop slices on cake for spots. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for making batter.
Nutrition Information
1 Serving: Calories 610 (Calories from Fat 230); Total Fat 25g (Saturated Fat 7g, Trans Fat 4g); Cholesterol 80mg; Sodium 510mg; Total Carbohydrate 91g (Dietary Fiber 0g, Sugars 60g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 5 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 6 *Percent Daily Values are based on a 2,000 calorie diet.
1 Serving: Calories 610 (Calories from Fat 230); Total Fat 25g (Saturated Fat 7g, Trans Fat 4g); Cholesterol 80mg; Sodium 510mg; Total Carbohydrate 91g (Dietary Fiber 0g, Sugars 60g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 5 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 6 *Percent Daily Values are based on a 2,000 calorie diet.
Sunday, January 27, 2008
HG's Better-for-you Red Velvet Cupcakes
Y'all know how I love Red Velvet Cake, and that I am very particular about it! But I found this recipe on Hungry Girl, and I haven’t made it yet, but it will be interesting to compare with my Grandma's Red Velvet Cake recipe!
These cupcakes are so moist, so delicious, so RED, and so completely guilt-free, that writing extra words to introduce this recipe would be a complete and total waste of everyone’s time. So here ya go… HG’s Red Velvet Insanity Cupcakes!
Ingredients:
For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Directions:Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked!
Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
POINTS® value 3*
These cupcakes are so moist, so delicious, so RED, and so completely guilt-free, that writing extra words to introduce this recipe would be a complete and total waste of everyone’s time. So here ya go… HG’s Red Velvet Insanity Cupcakes!
Ingredients:
For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Directions:Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked!
Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
POINTS® value 3*
Tuesday, December 18, 2007
Grandma's Red Velvet Cake
1/2 cup crisco
1 1/2 cup sugar
2 eggs
1 oz red food coloring
1 tsp vanilla
3 Tbsp cocoa
1 tsp salt
1 cup buttermilk
2 1/4 cup flour
Add at the end
1 tsp vinegar
1 tsp soda
Cream together Crisco and sugar. Add eggs, food coloring, vanilla, cocoa and salt. When that is combined well, add buttermilk. Add flour, half at a time. In a small glass, combine vinegar and soda, then add to cake batter. Pour into 8 inch or 9 inch cake pans. Bake at 350 for 35 minutes
Split and frost (I use the frosting recipe below, but cream cheese frosting works well too). Decorate with sugar sprinkles, or chopped pecans.
Frosting
5 Tbsp flour
1 cup milk
Cook this until thickened then cool until cold
Put in mixer and beat in
1 cup butter
1 tsp vanilla
1 cup sugar (Not powdered)
1 1/2 cup sugar
2 eggs
1 oz red food coloring
1 tsp vanilla
3 Tbsp cocoa
1 tsp salt
1 cup buttermilk
2 1/4 cup flour
Add at the end
1 tsp vinegar
1 tsp soda
Cream together Crisco and sugar. Add eggs, food coloring, vanilla, cocoa and salt. When that is combined well, add buttermilk. Add flour, half at a time. In a small glass, combine vinegar and soda, then add to cake batter. Pour into 8 inch or 9 inch cake pans. Bake at 350 for 35 minutes
Split and frost (I use the frosting recipe below, but cream cheese frosting works well too). Decorate with sugar sprinkles, or chopped pecans.
Frosting
5 Tbsp flour
1 cup milk
Cook this until thickened then cool until cold
Put in mixer and beat in
1 cup butter
1 tsp vanilla
1 cup sugar (Not powdered)
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