Orange Creamsicle Cake

Original Recipe From Nik's Recipes

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

Yum! What a perfect summer dessert.

You can also try other mixtures and flavors. For example, last night I didn't have orange jello, so I substituted black cherry jello instead. (It was fabulous).

Chocolate Strawberry Celebration Cake

A special thanks to Maaret from OK Maybe Just A Sliver for this amazing recipe!

CAKE:
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

FROSTING:
2 sticks butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4-1/2 cup 2% milk

GARNISHES:
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Directions:Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk until desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake. Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings.

Next time I make this (and YES...there WILL be a next time.) I think I will try baking in 3 nine inch cake pans. It seemed pretty full for 2.
Note: I decreased the butter in the frosting from 2 cups to 1 and it tasted just fine!

This is theeeee most amazing cake. I even dare say the best chocolate cake I've EVER had.

Love Cake...AKA Jello poke cake

{AKA: Jello Poke Cake}

1 box white cake mix
(in which you also need eggs, oil, and water)
1 small box (3 oz.) Red Jello (I used cherry)
1 (8 oz.) carton Cool Whip topping or whipped cream

Bake cake according to package directions. While cake is cooling in its pan, poke holes all over with large fork. Mix jello according to package directions. Drizzle jello liquid over cake. Make sure jello penetrates into all of the holes. Chill several hours or overnight.
Add a dollop of whip cream or cool whip. Yum!

I shared this recipe on my other blog, and now I wanted to share it with you!

Coconut Strawberry Cake

I found this recipe from THE CLOUSE COUSINS wonderful Blog. Thanks ladies!

1 white cake mix-made according to package directions

1 can sweetened condensed milk
1 cup shredded coconut, (plus more for the topping)

1 can cream of coconut (16 oz) or the squeezable cream of coconut. (It's found by the mixers)

sliced strawberries

Whip Cream

Directions:

Make the cake according to package directions, including the 1 cup of shredded coconut. Pour into a greased 9 x 13" pan. Cook according to package directions usually baked at 350 degrees for 30 minutes). Once the cake is taken out of the oven, poke holes into the cake with the bottom of a wooden spoon. Mix the sweetened condensed milk and cream of coconut together. Drizzle the mixture over the holes. Refrigerate over night, or for a few hours. Just before eating, spread whip cream over the cake. Slice strawberries and add to the top of the cake. Sprinkle with coconut. Enjoy!

I LOOOVEEE anything with coconut or strawberries, so this was the perfect dessert for me. All I have to say is YUMM-O!

Chocolate Torte

*Best if made a day a head of time

CAKE BATTER

1 c. butter, softened

2 1/2 c. sugar

4 eggs

1 1/2 tsp. vanilla extract

1 c. baking cocoa

2 c. boiling water

2 3/4 c. all-purpose flour

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

FILLING

1 c. heavy whipping cream

1/4 c. powdered sugar

1 tsp. vanilla extract

FROSTING
1 c. (6 oz) semisweet chocolate chips

1 c. butter, cubed

1/2 c. heavy whipping cream

2 1/2 powdered sugar

Directions: In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Yield: 10-12 servings.

This was an AMAZING, Moist, Chocolaty, Delicious cake. I will DEFINITELY be making this one again.

*It takes 1 lb. butter so beware.

*I made a mistake with the frosting. I didn't read all the directions a head of time, and I thought the frosting looked really runny, so I kept adding powdered sugar until I thought it was a good consistency. It ended up turning into fudge. So make sure you follow the directions, and read it all the way through!!!!

Erika's Favorite Butter Cream Frosting

3/4 c. butter
3/4 c. shortening
4 2/3 c. powdered sugar
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1/3 c. water

In a large mixer bowl combine butter, shortening and sugar, and beat until very creamy. Add almond extract and vanilla. Mix until well blended. Add water and mix until light.

This is one of my favorite Butter Cream Frosting recipes. It's from the lion house. I know it has a lot of butter and shortening, but it's worth every little fattening morsel! I LOVE almond extract in my frosting, it gives it a little burst of flavor!

*This makes a lot of frosting, if you have left overs, frost cookies, or frost graham crackers

Layered Raspberry Delight

1 Pkg. White cake mix

1 c. whipping cream

1 pkg Raspberry Danish Dessert (junk-it) (usually found somewhere by the jello in the baking isle)

1 (8 oz) pkg. cream cheese

2 c. powdered sugar

20 oz. frozen or fresh raspberries

First layer: Make cake mix according to package directions; bake in a 9 x 13 " pan and let cool.

Second Layer: Cream the cream cheese and add the whipping cream and powdered sugar. Beat well. Put on the cooled cake and let set.

Third Layer: Use the directions on the danish dessert and mix using the juice from the raspberries as part of the liquid. Add the raspberries. Put on the second layer and chill 4 hours before serving. Serve with cool whip, whipped cream, or plain. Enjoy!

I made this for a BBQ we had last night. We love this dessert. When we lived in Kenai we had fresh raspberries that we would like to use for this dessert. Enjoy!

Dad's Peach Cobbler

1 box yellow cake mix
2 small cans peaches, don't drain the peaches
1 can (plus about a quarter of a can) orange soda pop (fanta, Sunkist etc)
1 cube butter
Minute Tapioca

Preheat oven to 350. Place the peaches with the juice in a 9 x 13' pan. Lightly sprinkle tapioca over the peaches, (I don't know how much to tell you, it will thicken up the peach juice). Add the dry cake mix. Add 1 can plus about 1/4 of another can of pop. Cut butter into Tablespoon size pieces and layer all over the top of the cake. Bake for about 45min-1 hour. Serve with vanilla ice cream, or cold whipping cream. Enjoy!

I remember my dad making this in the dutch oven when we would go to the cabin. I could smell this a mile away.

I'm not sure how long it will need to cook. Just be in the kitchen doing other things while it cooks. I think we cooked ours for about and hour. Maybe a little less. Remember the inside will be a little gooey. It's best to let it sit and thicken a few minutes. We really enjoy eating it the next day after it has REALLY thicken up. And don't forget the cream!

Also, if you don't have orange soda, you can also use 7-up or sprite

Remember...this is a wonderful and EASY recipe to do in the dutch oven.

Carrot Cake with Cream Cheese Frosting

1 1/2 c. sugar

1 1/2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/3 c. chopped walnuts

3/4 c. raisins

1/3 c. canola oil

2 eggs

1 tsp. vanilla

3 1/4 c. shredded carrots

Peel carrots. Shred the carrots using a 1/16 of an ince shredded hole. Place first 7 ingredients in a large mixing bowl and mix by hand. Add remaining ingredients and mix by hand until well blended. (It will seem like you are missing a few ingredients, but believe me, as long as you mix it well, it will turn out).Place into 2 greased round 9" cake pan. Bake for 45 minutes or until done. Let cool and frost with cream cheese frosting.

Cream Cheese Frosting

1/2 lb. Cream Cheese

1 stick margarine

2 tsp. vanilla

Powdered Sugar (about a pound, more or less)

Place first 2 ingredients in a bowl and beat until smooth. Scrape the bowl with a rubber spatula. add remaining ingredients and beat until light and fluffy.