Lite Coconut Cake

Ingridients

1 (18.25 ounce) package white cake mix

1 cup white sugar

1 (8 ounce) container fat free sour cream

2 cups flaked coconut

1 1/2 cups lite frozen whipped topping

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.

Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

Pumpkin Cheesecake I

Ingridients

2 (8 ounce) packages cream cheese

3/4 cup white sugar

1 (15 ounce) can pumpkin puree

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 eggs

1/4 teaspoon salt

2 prepared 8 inch pastry shells

Directions

Prep 20 m

Cook 50 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C).

Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Hot Fudge Pudding Cake II

Ingridients

1 3/4 cups white sugar

1 1/2 cups all-purpose flour

10 tablespoons unsweetened cocoa powder

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1/2 cup butter, melted

1 1/2 teaspoons vanilla extract

3/4 cup packed brown sugar

1 2/3 cups hot water

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.

In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Chocolate Babka

Ingridients

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup unsalted butter

1 1/4 cups white sugar

1 teaspoon vanilla extract

3 eggs

1 cup sour cream

1 cup semisweet chocolate chips

1 cup chopped pecans

1/4 cup white sugar

1 teaspoon ground cinnamon

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon, and salt; set aside.

In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.

For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.

Bake in the preheated oven for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert cake onto rack, and cool completely.

Creamy Cheesecake

Ingridients

1 (9 inch) prepared graham cracker crust

16 ounces cream cheese

2 eggs

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon grated lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.

Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Amish Friendship Cake

Ingridients

1/2 teaspoon active dry yeast

1 fluid ounce warm water

1 tablespoon white sugar

1 tablespoon distilled white vinegar

1/2 teaspoon salt

3 cups all-purpose flour

3 cups milk

1 cup sourdough starter

2/3 cup vegetable oil

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3 eggs

1 cup white sugar

2 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons vanilla extract

1 cup chopped walnuts

Directions

To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.

To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.

Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

Gramma's Party Cake

Ingridients

1 (18.25 ounce) package white cake mix

1 (3 ounce) package lime flavored Jell-O® mix

3/4 cup boiling water

1/2 cup cold water

4 (1.3 ounce) envelopes whipped topping mix

1 (3 ounce) package instant lemon pudding mix

1 1/2 cups milk

Directions

Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.

Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.

Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.

Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.