2 cups sugar
2 cups mayonnaise
8 (full) teaspoons cocoa
4 (level) teaspoon baking soda
4 cups flour (remove 2 tbs from each cup)
1 1/2 teaspoons vanilla
2 cups cold coffee
cream together sugar, mayonnaise and vanilla. sift together cocoa, baking soda and flour. add flour mixture and coffee alternately to mayonnaise mixture. mix well. bake at 350 degrees for 30-35 minutes.
1/2 cup margarine
1 cup granulated sugar
1/2 cup milk
1/2 cup crisco
5 tablespoons flour
1 teaspoon vanilla
blend together ingredients. mix on HIGH for 10 minutes.
1 betty crocker supe moist butter recipe yellow cake mix (and ingredients package calls for)
1 cup semi-sweet chocolate chips
1/4 cup (4 tbs) unsalted butter, softened
6 tablespoons light brown sugar
1 cup plus 2 tablespoons flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips
preheat oven to 350 degrees. line cupcake pan with cupcake liners. make cupcake batter according to directions, then stir
in 1 cup of regular chocolate chips. bake cupcakes according to package directions. let cool.
while cupcakes are baking, make cookie dough filling. combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. mix in the flour, sweetened condensed milk and vanilla. beat until combined. stir in the mini chocolate chips. cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
when cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. fill hole with 1-1 1/2 tablespoons cookie dough filling. frost with chocolate frosting.
1 box orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 (8 oz) cool whip
1 small package vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
mix orange cake mix according to directions on box and pour into a 9″x13″ cake pan. bake. allow cake to cool. poke holes in cake with fork (the more holes, the better it will be!) mix jello and water. pour evenly over cake. mix rest of ingredients; beat until thoroughly mixed. garnish with mandarin oranges if desired. keep refrigerated.
crush 1 box of vanilla wafers, placing 1/2 on the bottom of a 9″x13″ cake pan. set aside the remaining crumbs for later. cream 1 cup of butter OR crisco, 3 cups of confectioners sugar, and 4 eggs, one at a time. beat until smooth and pour into pan on top of vanilla wafer crumbs. drain an 18 or 20 ounce can of crushed pineapple. add 1 box (2 envelopes) of dream whip with pineapples and pour on top of other mixture. sprinkle the remaining vanilla wafer crumbs on top and place in the refrigerator.
4 cups flour
2 cups sugar
1 cup margarine
(can add a little cinnamon). mix and make crumbs. save 1 cup for topping.
ADD:
1 1/2 cups buttermilk
3 eggs
1 teaspoon baking powder
1 tablespoon vanilla
1 teaspoon baking soda
bake at 350 degrees.
1 (4 oz) package german sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
in a saucepan over low heat, stir chocolate and water until chocolate is melted. cool. in a mixing bowl, cream butter and sugar. add egg yolks, one at a time, beating well after each addition. add chocolate mixture and vanilla; mix well. combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. in another mixing bowl, beat egg whites until stiff peaks form. fold into batter. line a greased 13x9x2″ baking pan with waxed paper. spread batter evenly in pan. bake at 350 degrees 50-55 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. invert onto a wire rack to cool completely. remove waxed paper.
FOR FROSTING: combine milk, sugar, egg yolks, butter and vanilla in a saucepan. cook and stir over medium heat until thickened. remove from heat. stir in coconut and pecans. beat until frosting is cool and reaches desired spreading consistency. please cake a serving platter. spread frosting over top and sides.
12-15 servings
3 (8 oz) packages cream cheese, softened
4 eggs
1 cup sugar
1 teaspoon vanilla
16 vanilla wafers
preheat oven to 350 degrees. in a large bowl, combine all ingredients except vanilla wafers. mix until smooth. in the bottom of each at 16 paper-lined muffin cups, place a vanilla wafer. spoon cream cheese mixture over vanilla wafers, filling each cup full. bake 20 minutes. let cool in pan 10 minutes. remove from pan and refrigerate 1-2 hours or overnight.
