Peanut Butter Fudge Cake

Ingridients

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1 cup butter

1/2 cup unsweetened cocoa powder

1 cup buttermilk

2 eggs, beaten

1 teaspoon vanilla extract

1 1/2 cups creamy peanut butter

1/2 cup butter

1/4 cup unsweetened cocoa powder

1/3 cup buttermilk

4 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Directions

Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.

Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.

To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Old Fashioned Cinnamon Nut Cake

Ingridients

1 cup sour cream

1/2 cup white sugar

1 teaspoon salt

2 (.25 ounce) packages active dry yeast

1/2 cup butter, melted

3 eggs

4 1/2 cups all-purpose flour

1/2 cup butter, melted

1 cup chopped walnuts

1 cup white sugar

1 teaspoon ground cinnamon

Directions

In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.

Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.

Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.

Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

Cherry Cheesecake

Ingridients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Directions

Prep 30 m

Ready In 5 h 30 m

Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!

Pour cherry pie filling on top of pie. Serve.

Blueberry Snow

Ingridients

1 (10 inch) angel food cake

1 (8 ounce) package cream cheese

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

1 (21 ounce) can blueberry pie filling

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

Directions

Prep 15 m

Ready In 4 h 15 m

Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.

Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

Cream Cheese Coffee Cake I

Ingridients

1/3 cup packed dark brown sugar

2 teaspoons unsweetened cocoa powder

1/3 cup chopped semisweet chocolate

1 teaspoon ground cinnamon

1/3 cup raisins

1/3 cup golden raisins

1/2 cup toasted walnuts, chopped

3/4 cup unsalted butter

1/2 (8 ounce) package cream cheese

1 cup packed brown sugar

1/3 cup white sugar

5 eggs

1 1/2 teaspoons vanilla extract

1 cup plain yogurt

3 1/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.

Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.

Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.

Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Apple Spice Cake

Ingridients

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 eggs

1 teaspoon baking soda

1 tablespoon warm water

1 teaspoon vanilla extract

3 apples - peeled, cored and chopped

1/2 cup raisins

1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

Marble Swirl Pound Cake

Ingridients

2 cups white sugar

1 cup butter, softened

3 1/2 cups cake flour

1 cup milk

1 1/2 teaspoons baking powder

2 teaspoons vanilla extract

1/4 teaspoon salt

4 eggs

1/4 cup unsweetened cocoa powder

Directions

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.