Pina Colada Cake

(Nicole Terry)


1 yellow cake mix
1 package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 can sweetened condensed milk
1 1/3 cup pina colada mix (non-alcoholic)  
1 tub Cool Whip

Mix first 5 ingredients to make the cake mix.  Pour into greased and floured bundt cake pan.  Cook according to instructions on cake mix package.  Remove from oven and promptly poke holes in it all over with a sturdy straw.  Not cheap ones because they just bend.  Mix sweetened condensed milk and 1 1/3 cup pina colada mix until mixed well.  VERY slowly pour half of mixture into the holes, trying to just get into the holes.  Let sit for a few minutes and do the same thing with the remaining mixture.  Let sit for 10 min.  Turn upside down onto a plate.  Freeze for 1 hour.  Take out and frost with Cool Whip.  Put back into freezer until ready to serve.  Enjoy! 

Texas Sheet Cake

1 stick butter or margarine

½ cup shortening

3 ½ T cocoa

1 cup water

Bring to boil and remove from heat

Mix together

2 cups flour

2 cups sugar

½ tsp salt

1 tsp baking soda

Combine both mixtures and beat well. Add ½ cup buttermilk (1/2 milk with 1 tsp vinegar), 1 tsp vanilla, and 2 eggs. Mix well and pour into greased jelly roll sheet. Bake 375° for 20 minutes.

Frosting

1 stick butter or margarine

4 T cocoa

4 T milk

Bring to boil. Add 3 cups powdered sugar and 1 tsp vanilla. Frost cake as soon as it comes out of the oven.

funnel cakes

For the funnel cakes:

2 eggs

1 1/2 cups milk

1/4 cup granulated sugar

2 1/4 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1 teaspoon kosher salt

2 1/2 teaspoons baking powder

4 cups vegetable oil, for frying

1/2 cup powdered sugar

1 tablespoon ground cinnamon

3 pair gummy eyeballs (available in Target's Halloween candy section)

For the kiwifruit ooze:

2 ripe kiwifruit

4 tablespoons granulated sugar

For the raspberry blood spots:

1 (2-ounce) package Just Raspberries dried fruit (available at Whole Foods Market)

2 tablespoons granulated sugar

Special equipment:

Heavy-bottomed pot

Large funnel and wooden spoon to stopper the funnel or large plastic zip-top bag

Slotted metal spoon

Heatproof tongs

To make the funnel cake batter: In a small bowl, whisk together eggs and milk. In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, allspice, salt and baking powder. Using a wooden spoon, create a well in the dry ingredients. Add the eggs and milk and whisk together until smooth. Set aside to rest while you make the kiwifruit ooze and raspberry blood spots.

To make the kiwifruit ooze: Peel the kiwi and cut into medium chunks. Place the kiwi and sugar in bowl of a food processor or blender and process until smooth. Refrigerate until needed.

To make the raspberry blood spots: Place the Just Raspberries and sugar in the bowl of a food processor. Process until a powder is formed. Set aside until needed.

To fry the funnel cakes: In a large pot, heat the oil to 375 degrees. While the oil is heating, line a cookie sheet with layers of paper towels for draining the cakes. Pour 1/3 of the batter into the funnel (you can use a wooden spoon handle or chopstick to stopper the funnel) or plastic bag, zipping the bag shut. If using a plastic bag, snip off a corner. Using a squiggly, curlicue motion, quickly pipe the batter into the hot oil, clustering the batter together in a circular shape. Fry for 3 to 5 minutes, until golden brown and crispy, turning once during cooking. Drain on paper towels. Repeat twice more with the remaining batter.

To assemble the brains: In a small bowl, combine the 1/4 cup powdered sugar and 1 tablespoon ground cinnamon. Gather the funnel cakes into rounded mounds to resemble the shape of brains and place on a serving platter. Using a small sieve, sift the cinnamon sugar over the brains. While the brains are still warm, push the gummy eyeballs into the cakes, between squiggles. Spoon little trails of kiwifruit ooze on and around the brain, and sprinkle dabs of the powdered raspberries on the brain.

Per serving: 507 calories (percent of calories from fat, 67), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 38 grams fat (5 grams saturated), 38 milligrams cholesterol, 287 milligrams sodium.

Oreo Cake

36 Oreos (made into crumbs)

1 stick of butter or margarine (melted)

Combine Oreos and butter and press into 9x13 pan. Freeze for one hour.

Make Fudge and place in refrigerator to cool completely.

Fudge

1 stick margarine or butter

2 cubes unsweetened chocolate

2 cups sifted powdered sugar

3/4 cup evaporated milk

1 tsp vanilla

Melt butter and chocolate in saucepan over medium heat. Add powdered sugar and stir. Add evaporated milk and stir. Bring to a boil. Boil 4 minutes. Put on a hot pad in refrigerator until completely chilled.

Soften a half gallon of vanilla ice cream and spread over crust. Freeze for one hour.

Spread hot fudge over ice cream and freeze one hour.

Spread whipped topping over fudge and keep in freezer until ready to serve. Decorate with any additional cookies (that did not get eaten) as desired.

Chocolate Essence of Angel

There are three parts to this. Cake, Mousse, and Frosting. YUM! We just made a Duncan Hines Dark Chocolate Fudge cake mix. Follow directions on box for a bundt cake. Let it cool. Cut off the top 1 inch of the cake and set it aside (Very Carefully). Hollow out a little trench, making sure to leave sturdy walls on each side. About 1 inch on each side.


Mousse

Watch this video to see how to correctly make it.

5 oz semi-sweet baking chocolate, finely chopped
2 Tbsp Unsalted butter, diced
3 large eggs, separated
1 Tbsp sugar
1 cup heavy whipping cream

1 Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Fold in the whites, one third of it at a time.

5 Fold in the whipped cream, one third of it at a time.

Fill the trench in bundt cake with mousse and then place top back on in the right direction.

Frosting

3 cups heavy whipping cream

1 cup sugar

1/4 cup cocoa

Combine sugar and cocoa. Stir sugar and cocoa mixture into cream. Refrigerate 1 hour. Whip cream to soft peaks.

Frost cake. Keep Refrigerated. Enjoy Yumminess!

We plan on trying this as a layered cake as well. We'll post pictures as soon as we do.