1 cup pecans
1 (18.25 ounce) box white or yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12 ounce) package semisweet chocolate chips, melted
1 cup raspberry jam, warmed to room temperature

Butter Rum Glaze
1/4 cup plus 2 tablespoons butter
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons rum

Preheat oven to 325 degrees F (160 degrees C). Sprinkle pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.

In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and the 1/2 cup dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan. Pour another 1/3 of cake batter over melted chocolate. Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam. Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.

While cake is still warm, prick top of cake with the tines of a fork and drizzle and smooth glaze over top and sides of cake. Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat, then stir in rum.

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Posted by Olga at recipegoldmine.com 6/6/02 7:31:55 am

1 box fudge marble cake mix
2 pounds ricotta cheese
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 (3 3/4 ounce) box instant chocolate pudding
1 cup milk
1 (8 ounce) container whipped topping

Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan.

In separate bowl, combine ricotta, sugar, eggs and vanilla extract; mix well. Spoon over top of unbaked cake. Bake at 350 degrees F for 1 hour. Cool.

Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

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2 (17 ounce) boxes pound cake mixes
2 tablespoons shredded orange peel
2 teaspoons shredded lemon peel
1 cup granulated sugar
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons rum

Prepare mixes according to package directions, adding orange and lemon peel. Turn into greased and floured 10-inch angel food pan or fluted Bundt pan. Bake at 350 degrees F for 1 to 1 1/4 hours until done.

Cool in pan 10 minutes; remove to wire rack and cool 20 minutes more. Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, juices and rum. Bring to boil. Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce. Chill cake until serving time.

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3 tablespoons margarine
1/3 cup granulated sugar
1 egg
3/4 cup flour
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 tablespoons flour
3 eggs
1 (16 ounce) can peach halves, drained and pur?ed
1/4 cup almond-flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of a 9-inch springform pan. Bake at 450 degrees F for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with peach slices and sliced almonds, toasted, if desired.

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This cake is best if served the same day it is made.

1 angel food cake mix (or use a ready-made cake)
2 1/2 cups sliced rhubarb
1/2 cup granulated sugar
1 orange plus its grated peel
2 1/2 cups sliced strawberries
Red food color
1 cup whipping cream
1 (16 ounce) container ricotta cheese
4 tablespoons granulated sugar
Mint leaves (garnish)

Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid – if additional liquid is needed, add water to make 1/4 cup). Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender. Set aside 1/2 cup sliced strawberries. Stir remaining strawberries into rhubarb mixture. Stir in a few drops red food color for eye appeal. Cool. Mixture will begin to thicken slightly.

Slice cake horizontally to make 3 layers. Spoon 1/2 the filling on bottom cake layer. Add second layer cake and spoon on remaining filling. Place top layer on cake.

Chill cream well, then whip until stiff. Set aside.

Beat together ricotta cheese, 4 tablespoons sugar and the grated peel of one orange. Beat until fluffy. Fold whipped cream into whipped ricotta cheese. Frost the sides and top of cake with whip cream mixture. Garnish with remaining strawberry slices and mint leaves. Refrigerate until ready to serve.

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1/2 cup butter, softened
3 egg yolks
6 cups sifted confectioners? sugar
1/4 cup bourbon whiskey

Beat butter and egg yolks until smooth. Gradually add confectioners’ sugar, 2 cups at a time, alternately with bourbon. Beat well after each addition.

This makes enough for a 3-layer cake.

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3 ounces cream cheese
1/2 cup margarine
1 box confectioners’ sugar
1/8 to 1/4 cup milk
3 tablespoons peanut butter

Beat until smooth.

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1 (18.25 ounce) box white cake mix
1 large box strawberry gelatin
2 tablespoons flour
1/2 cup water
4 eggs
1/2 (10 ounce) box frozen sliced strawberries, thawed
3/4 cup vegetable oil

Combine cake mix, gelatin, flour, water and eggs. Beat 2 minutes. Add strawberries with syrup to batter and beat 1 minute. Add oil and beat 1 minute. Pour into two (9-inch) round cake pans. Bake at 350 degrees F for 25 to 35 minutes. When cooled, frost with Strawberry Frosting.

Strawberry Frosting
1/2 cup butter
1 (16 ounce) box confectioners’ sugar
1/2 (10 ounce) box sliced strawberries with syrup
1/2 teaspoon vanilla extract

Beat butter until smooth. Add sugar, alternating with strawberries and syrup until smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.

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Posted by swm56 at recipegoldmine.com April 30, 2001

Mom’s – very moist.

1 cup cocoa
1 cup shortening
1 teaspoon baking soda
1 teaspoon cinnamon

Over the above pour 1 cup boiling water and stir until smooth. Add:

1 cup milk
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
1 teaspoon baking powder
2 1/4 cups granulated sugar
3 1/4 cusp flour

Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350 degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2 round pans or makes 2 dozen cupcakes for 15 minutes.

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36 Spring Oreo or Oreo Double Stuf
    Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, batter
    prepared according to package directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors

Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain split cookies; set aside. Cut 12 split cookies with filling into quarters. (You will have 24 split cookies and 48 quartered split cookie pieces, all with filling on one side.)

Fold chopped cookie pieces into prepared cake batter. Spoon batter into 24 paper-lined (2 1/2-inch) muffin-pan cups.

Bake cupcakes according to package directions or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire racks.

Frost cupcakes with prepared frosting, a few at a time. Place a whole split cookie, filling side up, on each frosted cupcake. Attach 1 cookie quarter to front of whole cookie for head and another cookie quarter onto whole cookie for wing, attaching with frosting as needed. Repeat with remaining cupcakes and cookies.

Decorate chicks with colored decorator frosting or gel as desired. Let dry.

Makes 24 cupcakes.

Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for grass.

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