Preheat oven to 350 degrees
Spray 13 x 9 x 2-inch baking pan with
nonstick cooking spray
In large bowl, combine sugar, margarine, oil, vanilla and eggs
Beat well
Add flour, cocoa, baking soda, cinnamon and
buttermilk
Blend well
Fold in zucchini, chocolate chips and
nuts
Pour into prepared pan
Bake for 35 to 40 minutes, or until a
toothpick inserted in center comes out
clean
Serves 12
Grease 15 1/2" by 10 1/2" jelly-roll pan;
line bottom with waxed paper;
grease and
flour paper
Prepare cake mix as label directs
Spoon batter into jelly-roll pan, spreading
evenly
Bake 15 to 20 minutes until toothpick
inserted in center of cake comes out
clean
Cool cake in pan on wire rack 10 minutes
Remove cake from pan;
peel off and
discard waxed paper
Cool cake completely on wire rack
Prepare coffee butter cream:
In cup, mix
instant-coffee powder with 2 teaspoons hot
tap water until coffee dissolves;
stir in vanilla extract
Cut 3/4 cup margarine or butter (1 1/2
sticks) into small pieces
In large bowl, with mixer at medium speed,
beat cut-up margarine or butter and cream
cheese just until mixed
Add confectioners' sugar, beat at low speed
just until blended
Increase speed to high; beat until fluffy,
scraping bowl often
Reduce speed to medium; gradually beat in
coffee mixture, scraping bowl often, just
until well combined
With serrated knife,
cut cooled cake
lengthwise into 3 equal pieces for cake
layers
Place one cake layer on long platter;
spread
with 1/2 cup coffee butter cream
Top with second layer,
then 1/2 cup coffee
butter cream
Place remaining layer on top
Spoon about 1 cup butter cream into
decorating bag with medium-size star tube;
set aside
With metal spatula,
spread sides and top of
cake with remaining butter cream,
making
butter cream as smooth as possible
Refrigerate cake until coffee butter cream is firm and cold,
about 1 hour
In heavy 1-quart saucepan over low heat,
heat
semisweet chocolate, corn syrup, and 1/2 cup
margarine or butter (1 stick) until melted
and smooth,
stirring frequently
Let glaze cool 5 minutes
Tuck strips of waxed paper under cake to keep platter clean when glazing cake
Pour glaze along top of cake,
allowing some
glaze to drip down sides of cake
Refrigerate cake until glaze is set,
about 15
minutes
Pipe butter cream in decorating bag along top of cake to make a pretty design;
garnish
with coffee-bean candies
Garnish platter with lemon leaves and
strawberries
Refrigerate cake if not serving right
away
Combine part one and part two
Mix well
Plug bottom of a new 8 inch flower pot with
foil or wax paper
Layer cookie crumbs and pudding mixture,
starting and ending with cookie crumbs in
flower pot
Chill overnight
Bake cake mix as usual
Let cool
Drain the oranges
Beat oranges with mixer,
add cool whip,and pudding mix and mix with mixer until
completely blended
Spread over cake and refrigerate
Can substitute any other fruit for the
oranges for a different flavor
Cream butter and shortening;
gradually
add sugar,
beating until light and fluffy
Add eggs,
one at a time,
beating after each
addition
Combine next 4 ingredients;
add to
creamed mixture alternately with apple
cider,
beginning and ending with dry
ingredients
Mix just until blended after each
addition
Stir in vanilla
Pour batter into a greased and floured
10-inch tube pan
Bake at 325 degrees F. for 1 hour and 20
minutes or until a wooden pick inserted in
center comes out clean
Cool in pan 10 to 15 minutes;
remove from pan,
and cool completely on a rack
Yield: 1 10-inch cake
Sprinkle 1/3 of the cookie crumbs on the
bottom of a 1-quart dish
Combine pineapple, butter, walnuts, sugar,
cream cheese and vanilla and mix well
Place 1/2 of this mixture over cookie crumbs
followed by 1/3 crumb mixture then the other
1/2 of pineapple mixture and top with
remaining crumbs
Place in the refrigerator for several hours
before serving
Top with whipped cream when serving
Prepare cake mixes and bake according to
directions (any size pans)
Prepare pudding mix and chill until ready to
assemble
Crumble white sandwich cookies in small
batches in blender,
they tend to stick,
so
scrape often
Set aside all but about 1/4 cup
To the 1/4 cup cookie crumbs,
add a few
drops green food coloring and mix using a
fork or shake in a jar
When cakes are cooled to room
temperature,
crumble into a large
bowl
Toss with half the remaining white cookie
crumbs and the chilled pudding
You probably won't need all of the pudding
mix with the cake and "feel" it,
you don't
want it soggy, just moist; gently combine
Line new, clean kitty litter box
Put mixture into litter box
Put three unwrapped Tootsie rolls in a
microwave safe dish and heat until soft and
pliable
Shape ends so they are no longer blunt,
curving slightly
Repeat with 3 more Tootsie rolls and bury in
mixture
Sprinkle the other half of cookie crumbs over top
Scatter the green cookie crumbs lightly over
the top,
this is supposed to look like the
chlorophyll in kitty litter
Heat remaining Tootsie Rolls,
3 at a time in the microwave until almost melted
Scrape them on top of the cake and sprinkle
with cookie crumbs
This is my addition--only:
spread 5 of
the remaining Tootsie Rolls over the top;
take one and heat until pliable,
hang it
over the side of the kitty litter box;
sprinkling it lightly with cookie crumbs
Place the box on a newspaper and sprinkle a
few of the cookie crumbs around
Serve with a *new* pooper scooper
Heat oven to 350 degrees F
Grease and flour a 9-inch square pan
In large bowl,
beat 1 cup sugar and 1/2 cup
margarine until light and fluffy
Add bananas, 1 tsp vanilla, and 2 eggs;
mix
well
Lightly spoon flour into measuring cup;
level off
Gradually add 2 cups flour, baking powder,
baking soda, and salt;
mix well
Blend in sour cream;
stir in nuts
Pour batter into prepared pan
Bake at 350 degrees F. for 40 to 50 minutes
or until toothpick inserted in center comes
out clean
Cool 5 minutes;
remove from pan
Cool completely
In small saucepan over low heat, melt
chocolate chips, powdered sugar, 2 Tbsp
margarine, and milk,
stirring occasionally
Remove from heat and stir in 1/4 tsp.
vanilla;
Cool
To assemble cake,
slice cooled cake
horizontally into 2 layers;
spread
filling between 2 layers
Serve with sweetened whipped cream
Store in refrigerator
Yield: 9 to 12 servings
Preheat oven to 325 degrees.
Grease and
flour a Bundt pan.
Sift together dry
ingredients;
set aside.
In a large mixing bowl, cream butter,
shortening, sugar, and vanilla.
Beat in
eggs one at a time on medium speed,
scraping bowl with a spatula after each
addition.
Add dry ingredients and milk alternately
while mixing on low speed,
beginning and
ending with dry ingredients.
Mix just
until completely blended.
Mix a few more
strokes with the spatula to be sure all dry
ingredients are incorporated.
Pour batter into prepared pan.
Bake 1-1/2 hours,
until a tester inserted in the
center comes out clean.
Preheat oven to 350 degrees.
Grease a 13-inch by 9-inch pan.
Pour water over oats;
let stand 20 minutes.
Sift together dry ingredients in a small bowl.
Cream butter and sugars; stir in oats. Add eggs and vanilla;
mix well.
Stir in dry ingredients.
Scoop into pan;
bake 30 minutes,
until a test inserted in the center comes out clean.
Topping:
Combine ingredients;
spread evenly over cake.
Put cake under
oven broiler until topping browns (watch carefully!).
Stir poppy seeds into yogurt in a small bowl.
Cover and refrigerate 8 to 10 hours.
Preheat oven to 350 degrees.
Grease a Bundt pan.
Cream butter and 1-1/2 cups sugar until light and fluffy.
Add eggs one at a time,
beating well after each addition.
Stir vanilla into yogurt mixture.
Sift together dry ingredients.
Add dry ingredients to creamed mixture alternately with yogurt mixture,
beginning and ending with dry ingredients and mixing well after each addition.
Pour half of batter into pan.
Stir together 1/3 cup sugar and cinnamon.
Sprinkle mixture over batter in pan.
Cover with remaining batter.
Bake one hour.
Cool in pan.
Preheat oven to 350 degrees.
Lightly grease a 13-inch by 9-inch pan.
Grind candy bars in food processor to preferred texture.
Combine butter, sugar, brown sugar, and flour in food processor.
Process until mixed.
Combine 1/2 cup of this mixture with candy in a bowl; mix well.
Add egg, baking soda, vanilla, buttermilk, and salt to remaining flour mixture.
Process until mixed.
Pour into prepared pan.
Spread with half of candy mixture.
Bake 20 minutes.
Spread with remaining candy mixture.
Bake 10 to 20 minutes longer,
until a tester inserted near the center comes out clean.
Heat oven to 350 degrees.
Generously grease 12-cup bundt cake pan;
lightly flour.
Beat all ingredients in large bowl on low speed 30 seconds;
beat on med. speed 3 minutes.
Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted comes out clean.
Cool 10 minutes;
turn pan upside down onto wire rack.
Remove pan;
cool cake completely.
If desired serve with chocolate flavor syrup, assorted berries, and whipped topping.
Bake cake according to directions on the box.
Poke holes in the cake when done.
Cool for 20 minutes.
Mix jell-o with 1 cup of boiling water and 3/4 cups of cold water.
Pour jell-o mixture on cake.
Refrigerate.
Mix vanilla pudding, 1 cup cold milk and 1 tsp. vanilla.
Combine pudding mixture with Cool Whip and spread over cake.
Refrigerate and serve.
Preheat oven to 350 degrees.
Grease a 9-inch by 13-inch baking pan.
Combine topping ingredients;
set aside.
Combine flour, sugar, baking powder, 1/2 cup melted butter, milk, and eggs in a large mixing bowl;
beat well,
until smooth.
Fold in blueberries.
Spread half of batter in pan.
Sprinkle half of topping mixture over batter.
Spread with remaining batter;
sprinkle with remaining topping.
Bake 40 to 45 minutes,
until a tester inserted in the center comes out clean.
Preheat oven to 350 degrees.
Grease muffin cups or line with papers.
For cheese mixture,
blend first four ingredients.
Stir in chocolate chips;
set aside. For cupcakes,
sift together dry ingredients.
Mix together remaining ingredients;
stir in dry ingredients,
blending thoroughly.
Fill muffin cups 1/3 full.
Drop one heaping spoonful of cheese mixture into each;
sprinkle tops with chopped nuts and sugar.
Bake 30 to 35 minutes.
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray or line with parchment paper.
Combine first seven ingredients in a large saucepan.
Bring to a boil;
boil slowly for eight minutes.
Cool to room temperature.
Sift together flour and baking soda;
stir into carrot mixture.
Blend well.
Scoop into prepared pan. Bake 45 minutes.
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with non-stick spray.
Sift together flour, sugar, 2 tablespoons cocoa, baking powder, and salt.
Add milk, honey, and vanilla;
mix until smooth.
Pour batter into pan.
Combine brown sugar, 1/4 cup cocoa, and water.
Pour over batter.
Bake 45 minutes.
