Rocky Road Turtles® Cake

Ingridients

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) package prepared chocolate frosting

20 individually wrapped caramels

3 cups miniature marshmallows

1 cup chopped walnuts

2 tablespoons milk

Directions

Bake the cake according to the directions on the box. Use two 8 or 9 inch pans. When the cakes are done, turn them out of the pans. Let them cool for about forty minutes. When the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer.

Melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. Stir together ever thirty seconds or so to keep the sauce smooth.

Melt the caramels in the microwave with a tablespoon or two of milk. Stir every twenty seconds or so.

Place 1 layer of cake on serving dish. Pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. It is okay if the frosting drips over the edges. Pour enough of the caramel sauce over the bottom layer to cover it liberally. Sprinkle about half of the nuts and remaining marshmallows over the caramel. Go easy on the marshmallows though, or the top won't sit well on the cake.

Place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. Let it drip over the edges and cover the sides of the cake as well. Some of the frosting will pool at the bottom and that's fine.

Now sprinkle remaining nuts and marshmallows over the top. Try to get them to stick to the sides as well. I use a lot of nuts and marshmallows on top. Finally, drizzle caramel sauce over the top of the cake.

Best White Icing Ever

Ingridients

4 cups confectioners' sugar

1 cup shortening

2 tablespoons water

1 teaspoon clear imitation vanilla extract

Directions

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!

Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Lori's White Bread Cake

Ingridients

1 cup shortening

3 cups white sugar

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 dash vanilla extract

1 cup buttermilk

1 pinch salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.

In a medium bowl, sift flour, soda and salt. Set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.

Add flour mixture and mix in well.

Add buttermilk and vanilla, and combine.

Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

Little Mickey's Favorite Cheesecake

Ingridients

1 1/2 cups graham cracker crumbs

1/2 cup finely chopped peanuts

3/4 teaspoon ground cinnamon

3/4 cup butter, melted

3 (8 ounce) packages cream cheese

3/4 cup peanut butter

1 cup white sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 eggs

1 egg yolk

1/4 cup half-and-half cream

2 cups semisweet chocolate chips

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.

To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.

To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.

Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.

Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Chocolate Cake in a Jar II

Ingridients

3/4 cup butter, softened

3 cups white sugar

4 eggs

1 tablespoon vanilla extract

2 cups unsweetened applesauce

3 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well.

In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.

In a large bowl, cream butter with half of the butter until fluffy. Add eggs and remaining sugar and beat in. Add vanilla and applesauce and combine.

Add the flour mixture in three increments, mixing well after each addition.

Pour 1 cup of batter into each jar and carefully remove any batter from the rims.

Bake at 325 degrees F (165 degrees C) for 40 minutes.

While cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. Keep them in the hot water until ready to use.

When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be placed in a freezer.

Cream Cheese Cupcakes

Ingridients

3 (8 ounce) packages cream cheese

1 cup white sugar

1 1/2 teaspoons vanilla extract

5 eggs

3 1/2 cups apple pie filling

Directions

Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.

In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.

Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.

When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Banana Cake V

Ingridients

1 1/4 cups white sugar

1/2 cup butter

2 eggs, beaten

1 teaspoon baking soda

1/4 cup sour cream

1 cup mashed bananas

1 1/2 cups cake flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.

In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.

Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.