Sweet deliverance in just a few minutes by making your own cakes. Try these sweet recipes today
Miniature Cherry Cheesecakes
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.
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3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.
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Mountain Cake
6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream
Separate eggs and reserve whites in small bowl. Beat egg yolks add sugar gradually and beat. Add bread crumbs nuts farina and baking powder one at a time beating after each addition. Beat egg white stiff and fold into mixture. Bake at 350 degrees for 40 minutes. When cool crumble into several pieces. Before serving fold cake into whipped cream. Pile into mountain form and garnish with cherries. This can also be put in a child s sand pain and sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand shovel as serving spoon.
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6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream
Separate eggs and reserve whites in small bowl. Beat egg yolks add sugar gradually and beat. Add bread crumbs nuts farina and baking powder one at a time beating after each addition. Beat egg white stiff and fold into mixture. Bake at 350 degrees for 40 minutes. When cool crumble into several pieces. Before serving fold cake into whipped cream. Pile into mountain form and garnish with cherries. This can also be put in a child s sand pain and sprinkled with crushed Oreo cookies. Garnish with a plastic flower and use sand shovel as serving spoon.
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Cheese Cake
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk
chilled
--GRAHAM CRACKER CRUST--
22 sqs. graham crackers crushed
2/3 cube butter melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)
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1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk
chilled
--GRAHAM CRACKER CRUST--
22 sqs. graham crackers crushed
2/3 cube butter melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)
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Black Magic Cake
2 c. flour
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. sour milk
1 tsp. vanilla
2 c. sugar
2 eggs
1 c. black coffee
1 tsp. salt
1/2 c. vegetable oil
Mix all ingredients together thoroughly. Batter will be thin. Bake at 350 degrees for 35 to 40 minutes.
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2 c. flour
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. sour milk
1 tsp. vanilla
2 c. sugar
2 eggs
1 c. black coffee
1 tsp. salt
1/2 c. vegetable oil
Mix all ingredients together thoroughly. Batter will be thin. Bake at 350 degrees for 35 to 40 minutes.
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Cheese Cake
1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter
Prepare graham cracker crust (20 graham crackers 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools refrigerate several hours before serving.
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1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter
Prepare graham cracker crust (20 graham crackers 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools refrigerate several hours before serving.
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Earthquake Cake
1 c. pecans chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread just drop over top. Bake cake at 350 degrees for 45 minutes.
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1 c. pecans chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread just drop over top. Bake cake at 350 degrees for 45 minutes.
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New York Cheese Cake
--CRUST--
1/4 c. butter melted
2 c. graham crackers crushed crumbs
or chocolate cookie crumbs
--FILLING--
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs
CRU
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--CRUST--
1/4 c. butter melted
2 c. graham crackers crushed crumbs
or chocolate cookie crumbs
--FILLING--
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs
CRU
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Hummingbird Cake
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas diced
1 (8 oz.) can crushed pineapple with
juice
Put all ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans. --CREAM CHEESE FROSTING--
1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Beat together with electric mixer. If too thick add a little milk. NOTE Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be at room temperature.
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2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas diced
1 (8 oz.) can crushed pineapple with
juice
Put all ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9 inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans. --CREAM CHEESE FROSTING--
1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Beat together with electric mixer. If too thick add a little milk. NOTE Use 1/2 recipe to frost 13 x 9 inch cake. Cream cheeses and margarine should be at room temperature.
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Toll House Cup Cakes
1/2 c. soft butter
6 tbsp. granulated sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour sifted
1/2 tsp. baking soda
1/2 tsp. salt
--TOPPING--
1/2 c. brown sugar
1 egg
1 tsp. salt
6 oz. pkg. (1 c.) semi-chocolate chips
1/2 c. walnuts chopped
1/2 tsp. vanilla
Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl 1/2 c. brown sugar firmly packed
1 egg
1 tsp. salt
Beat until very thick. Stir in chocolate chips chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more. Yield 16.
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1/2 c. soft butter
6 tbsp. granulated sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour sifted
1/2 tsp. baking soda
1/2 tsp. salt
--TOPPING--
1/2 c. brown sugar
1 egg
1 tsp. salt
6 oz. pkg. (1 c.) semi-chocolate chips
1/2 c. walnuts chopped
1/2 tsp. vanilla
Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl 1/2 c. brown sugar firmly packed
1 egg
1 tsp. salt
Beat until very thick. Stir in chocolate chips chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more. Yield 16.
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Fresh Apple Cake
1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil sugar eggs and vanilla. Add apples and set aside. Sift together flour salt baking soda powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes. Mary Miranda
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1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil sugar eggs and vanilla. Add apples and set aside. Sift together flour salt baking soda powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes. Mary Miranda
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