Cake Recipe #33 - Fudge Lover's Strawberry Truffle Cake

Taking a bite of this cake is like eating fudge, only with slices of strawberries mixed in. Fairly simple to make beginning with a cake mix.

Ingredients: 1 box chocolate fudge cake mix, water, vegetable oil and eggs required for cake mix. Ganache Filling and Topping: 2 packages (8 ounces each) semisweet baking chocolate, finely chopped, 1 1/3 cups whipping cream, 1/4 cup butter, 2 cups cut-up fresh strawberries. Garnish: 6 fresh strawberries, cut in half lengthwise through stem, 1/4 cup white vanilla baking chips, 1/2 teaspoon vegetable oil.

Instructions: Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray; set aside. Make and bake cake as directed on box. Cool completely, about 1 hour.

Meanwhile, in large bowl, place chopped chocolate; set aside. In a 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.

Line the bottom of a 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.

Run a knife around side of pan to loosen cake mixture. Place a serving plate upside down on pan; turn pan and plate over. Remove sides and bottom of pan and waxed paper. Frost sides and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day. (Strawberries get a little soggy on Day 2).

I found this recipe on bettycrocker.com.

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Cake Recipe #32 - Lemon Poppy-Seed Cake

This cake is made right in the pan it is baked in; also there are no eggs, cutting down on cholesterol intake. The cake is moist with the small crunchiness of the poppy seeds, then topped with the tangy citrus frosting.

Ingredients: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons poppy seed (less if you are not a poppy seed fan, but then why would you be making this cake?), 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup water, 1/4 cup vegetable oil, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice. Frosting: 3 cups powdered sugar, 1/3 cup margarine or butter, softened, about 2 tablespoons lemon juice, 1/2 teaspoon grated lemon peel.

Instructions: Preheat oven to 350 degrees. Mix flour, sugar, poppy seed, baking soda and salt with fork in ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients and mix well.

Bake for 35- 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown. Cool on wire rack.

Make frosting: Mix powdered sugar and butter together in bowl; add lemon peel and enough lemon juice to make of spreading consistency. Spread evenly over top of cake and serve.

"Betty Crocker's 40th Anniversary Edition Cookbook", A Betty Crocker Book, Prentice Hall, NY, 1990.

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Cake Recipe #31 - Almond Cake

Plenty of almonds in this cake for a nutty appearance and taste. A 9-inch springform pan is used, but a 9-inch round regular cake pan will work.

Ingredients: Cake-1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk (to make your own, check Cake Crumbs), 1/2 teaspoon vanilla, 1/3 cup melted butter, cooled to room temperature, 2/3 cup sliced almonds. Almond Syrup- 3/4 cup granulated sugar, 6 tablespoons water, 1/2 teaspoon almond extract.

Instructions: Melt butter and allow to cool. Preheat oven to 350 degrees. Butter or grease a 9-inch springform pan (or 9-inch round baking pan).

Mix together flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, beat together egg, buttermilk, vanilla and melted butter unti smooth. Add flour mixture and mix with spoon until nearly smooth. Turn into springform pan, spreading evenly.

Bake 35 minutes or until the center of cake springs back when lightly touched. Place on wire rack. Adjust oven to broil setting.

Meanwhile, make the syrup by combining sugar and water in a saucepan, bring to a boil and boil until mixture reaches 220 degrees on a candy thermometer. (If you don't have a thermometer, bring to a boil and cook about 1 minute.) Remove from heat and stir in almond extract.

While cake is hot, cover the top with almonds. Slowly pour hot almond syrup evenly over top of cake, letting syrup soak into cake. Broil about 6 inches from heat until almonds are lightly toasted (watch carefully so almonds don't burn). Using knife, loosen sides between pan and cake. Cool completely before releasing springform. Cut into desired size wedges and serve a scoop of ice cream or dollop of whipped cream.

This recipe came from "The Mercury News, article by Kim Boatman entitled "Home Plates", Wednesday, April 6, 2011, submitted by Rebecca Ulrich who found it in "Bon Appetit, November, 1977.

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Cake Recipe #30 -Key Lime Cupcakes

What's the second best thing to Key Lime Pie???? - Key Lime Cupcakes! Start with a mix, add a few more ingredients, bake and eat.

Ingredients: 1 package lemon cake mix, 1 package (4-serving size)lime-flavored gelatin, 3/4 cup water, 1/3 cup Key lime juice, 1/3 cup oil, 3 eggs, 2-3 drops green food coloring, if desired. Glaze: 1 cup confectioners' sugar, 2-2 1/2 tablespoons Key lime juice. Frosting: 1 package (8 ounce) cream cheese, softened, 1/4 cup butter, softened, 1 teaspoon vanilla, 3 12 cups confectioners' sugar, grated lime zest or green spinkles, optional.

Instructions: Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.

In large bowl, beat cake mix and gelatin with mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat on low 30 seconds; beat on medium for 2 minutes. Divide batter evenly among cupcake liners in pans.

Bake 17-22 minutes or until toothpick inserted into centers comes out clean. Cool for 10 minutes; transfer to wire racks. With toothpick, pierce cupcake tops in several places.

Mix 1 cup confectioners' sugar and enough lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over warm cupcakes. Cool completely, about 30 minutes.

In bowl, beat cream cheese and butter on medium speed until light and fluffy. On low, beat in vanilla and 3 1/2 cups confectioners' sugar; beat on medium until fluffy. Frost cupcakes. Garnish with zest and/or sprinkle, if desired; refrigerate.

Makes 24.

"Betty Crocker Fix with a Mix Desserts" by General Mills. Wiley Publishing, 2010. I found it in "Woman's World" magazine, July 25, 2011, pg. 31.

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Cake Recipe #29 - Blueberry Crunch Dessert

This cake falls under the category of "dump cakes". Not a very pretty name, but simply means everything is "dumped" in the pan and baked; preparing this is "a piece of cake".

Ingredients: 1 can crushed pineapple, UNDRAINED, 3 cups blueberries, fresh or frozen (thawed), 3/4 cup granulated sugar, 1 package yellow cake mix (I used white), 1 stick butter, melted, 1/4 cup granulated sugar, 1 cup pecans, chopped.

Instructions: Butter or spray a 9x13-inch baking pan; preheat oven to 350 degrees. Place pineapple, along with pineapple juice in bottom of pan; place blueberries on top of pineapple. Sprinkle the 3/4 sugar over fruit. Pour dry cake mix over mixture in pan evenly then drizzle melted butter over all. Sprinkle the 1/4 cup sugar and chopped pecans on top. Do not stir.

Bake in preheated 350 degree oven about 45 minutes. Allow to cool on wire rack. Serve warm or completely cool with a dollop of whipped cream.

My good friend, Sue, gave me this recipe and I also found it on southernfood.about.com.

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Cake Recipe #28 - Chocolate Peanut Butter Toffee Icebox Cake

No baking needed to accomplish this delicious cake. You WILL need to wait at least 5 hours for it to chill in the refrigerator, so try to be patient.
Any kind of candy bar and cookies could be used.

Ingredients: 1/2 cup creamy peanut butter, 2 cups cold heavy cream, divided, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 36 chocolate wafer cookies or chocolate graham crackers (I used graham crackers), 1 (1.4-ounce) Heath bar,chopped.

Instructions: Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened. Beat remaining 1 3/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about 1/4 of whipped cream into peanut butter mixture. Fold in remaining cream.

Line a 9-inch springform pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with about 1/3 of remaining peanut butter mixture. Repeat with two more layers of cookies and peanut butter mixture, ending with peanut butter mixture.

Sprinkle Heath bar around top edge and refrigerate at least 5 hours. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap. Cover and refrigerate any leftovers.

Serves 10.

This recipe came from "Relish" insert in our local newspaper, "The Mercury News".

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Cake Recipe #27 - Puckett's Firecracker Cheesecake

There is a place in Franklin, TN called Puckett's Grocery and this cheesecake is based on the one you can find there. It takes 3 hours to bake, so alot of firecrackers could be set off and enjoyed while you wait. The cheesecake is fluffy and light and adorned with lots of berries, almost too pretty to slice into, almost...

Ingredients: Blueberry Sauce: 1 cup blueberries, 3 tablespoons granulated sugar, 1 teaspoon lemon juice. Crust: 1 cup graham cracker crumbs, 1/3 cup granulated sugar, 5 tablespoons butter, melted, Filling: 3 pounds cream cheese, 1 1/3 cups granulated sugar, 3 whole eggs, 2 egg yolks, 1/3 cup heavy cream. Small strawberries, raspberries and blueberries for garnish.

Instructions: To prepare sauce, combine blueberries, sugar and lemon juice in a small saucepan. Cook over medium heat until blueberries begin to release their juices. Mash some of the blueberries against the side of the pan. Let cool.

Preheat oven to 250 degrees. Wrap the bottom of a 10-inch springform pan with foil (I think this step could be eliminated; just leave the cheesecake on the bottom of the springform pan when serving.)

To prepare crust, combine all crust ingredients and press into the bottom of the springform pan.

To prepare filling, beat cream cheese with a mixer at medium speed until smooth. Add sugar and beat until well combined. Combine eggs and egg yolks in a small bowl. Beat lightly. Slowly add eggs to cream cheese mixture while beating. Add heavy cream and beat, scraping the sides of the bowl occasionally, until smooth.

Pour 1/4 of the batter into another bowl and stir cooled blueberry sauce into it until well mixed.

Pour half of the unflavored batter over crusst. Pour fruit-flavored batter on top. Swirl with a spoon or knife. Top with remaining unflavored batter. Swirl again.

Place springform pan in a larger baking pan. Place on the center rack of oven. Pour in hot water to a depth of 1 inch. Bake for 3 hours or until set. Remove from oven and place on wire rack to cool. When completely cool, remove sides of pan and refrigerate for at least 8 hours before serving.

Garnish with strawberries, raspberries and blueberries in desired pattern.

I found this recipe in an insert of our local newspaper titled "Relish".

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