bread pudding (fresh rhubarb) (baked) tab: dessert 00253e … · remove from cake pan and cool....

Fresh Rhubarb Bread Pudding

8 slices bread without crusts, toasted, cubed

1 1/2 cups milk

1/4 cup butter or margarine

5 eggs

1 1/4 cups white sugar

1/2 tsp ground cinnamon

1/4 tsp salt

2 cups diced rhubarb (about 5/8 lb)

Place bread cubes into a buttered 2-qt casserole dish.

Combine milk and butter in a saucepan, and heat just to boiling point.

Pour over bread cubes.

In a medium bowl, whisk together eggs, sugar, cinnamon and salt.

Stir in rhubarb.

Pour over soaked bread, and stir gently until evenly blended.

Cover. Refrigerate overnight.

Let sit out 30 minutes while oven heats to 325° F.

Bake, uncovered, for 50 minutes, or until nicely browned on top.

Let stand for 10 minutes before serving.

Makes 8 servings.

Bread Pudding (Fresh Rhubarb) (Baked)

00253ESub: Bread

Prep: Range/Oven Tab: DessertCat: Pudding/Custard

allrecipes.com

Rhubarb Bread Pudding

4 slices bread

3 Tbsp butter

1/2 cup granulated sugar

3/4 tsp cinnamon

3 cups rhubarb, cut into 1-inch pieces

Preheat oven 375° F.

Grease an 8x8-inch baking dish.

Spread each slice of bread with 1 tsp of butter.

Cut buttered bread into 1/2-inch cubes.

Combine sugar and cinnamon.

Arrange half of rhubarb in bottom of prepared baking dish.

Top with half of bread cubes and half of sugar mixture. Repeat layers.

Dot with remaining butter. Cover.

Bake for 20 minutes.

Uncover and bake 20 to 25 minutes more or until lightly browned.

Makes 8 servings.

Bread Pudding (Rhubarb) (Baked) 00091ESub: Bread

Prep: Range/Oven Tab: DessertCat: Pudding/Custard

fp.enter.net

Chocolate Orange Bundt Cake Recipe #47434

1 (18.25 oz) box Devil’s Food cake mix

4 large eggs

1 (8 oz) ctn sour cream, softened

1 cup orange juice

1/2 cup vegetable oil

2 Tbsp orange zest

1 cup powdered sugar

1 Tbsp orange juice

Preheat oven to 350° F.

Grease and flour a 10-cup Bundt pan.

With an electric mixer, beat first 6 ingredients for 30 seconds on low speed to combine.

Beat on high for 2 minutes.

Pour batter into prepared pan.

Bake for 50 minutes or until toothpick comes out clean.

Let cake rest 10 minutes.

Remove from cake pan and cool.

Frost with a simple glaze made from powdered sugar and orange juice.

Makes 1 cake.

Bundt Cake (Chocolate Orange) (Baked) 00286ESub: Fruit

Prep: Oven Tab: DessertCat: Cake

food.com

Cocoa Bundt Cake

1 2/3 cup all-purpose flour

1 1/2 cup sugar

1/2 cup Hershey cocoa

1 1/2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup shortening

1 1/3 cup buttermilk

1 tsp vanilla

CHOCOLATE GLAZE

2/3 cup powdered sugar

1 Tbsp unsweetened cocoa powder

1 Tbsp water

1/2 tsp vanilla

Preheat oven 350° F. Generously grease and flour 12-cup Bundt pan.

In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add

remaining ingredients.

Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping

bowl occasionally. Pour into prepared pan.

Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire rack. Cool completely; place on serving plate. Drizzle

with Chocolate Glaze.

GLAZE: Sift together powdered sugar and cocoa in medium bowl. Add water and vanilla; mix

well. Add more water, 1 tsp at a time, until of desired spreading consistency.

Makes 1 cake.

Bundt Cake (Cocoa) (Baked) 00336ESub: Basic/Special


recipes.chef2chef.net

Lemon Bundt Cake Recipe #46588

CAKE

1 (18.25 oz) box yellow cake mix

2 Tbsp flour

1 (3.5 oz) pkg instant lemon pudding

2/3 cup oil

1 cup water

4 eggs

GLAZE

1 orange, juiced

1 lemon, juiced

1 1/3 cups powdered sugar

Preheat oven 350° F. Grease a Bundt pan; set aside.

Put all cake ingredients in mixer bowl mix and beat for 10 minutes.

Pour in prepared pan.

Bake 40-45 minutes.

Cool.

GLAZE: Heat all ingredients to a boil. Boil for 1 minute.

Pour on cake very slowly.

Remove from pan.

Makes 1 cake.

Bundt Cake (Lemon) (Baked) 00031ESub: Fruit


food.com

Lemon Bundt Cake

1 1/4 cup butter

2 1/4 cup sugar

7 eggs

2 1/2 cup flour

2 1/2 tsp lemon or orange extract

GLAZE

1/2 lb powdered sugar

1 orange, zested

1 lemon, zested

2 Tbsp orange juice

1 tsp lemon juice

Preheat oven 325° F. Grease Bundt pan; set aside.

In a large bowl cream butter and sugar together.

Add eggs 1 at a time.

Add flour, all at once, beat well. Add extract.


Bake for 1 hour or until done.

Cool in pan 10 minutes. Invert to serving plate.

Mix all GLAZE ingredients together. Drizzle on warm cake.

Makes 1 cake.

Bundt Cake (Lemon) (Baked) (02) 00316ESub: Fruit


cooks.com

Pumpkin Cake III

2 cups white sugar

3/4 cups vegetable oil

1/2 cup applesauce,

unsweetened

1 tsp vanilla extract

2 cups canned pumpkin

4 eggs

2 cups all-purpose flour

3 tsp baking powder

2 tsp baking soda

1/4 tsp salt

4 tsp pumpkin spice

2 tsp ground cinnamon

1 cup chopped walnuts

(opt)

1/2 (8 oz) pkg cream cheese,

softened

2 Tbsp butter, softened

1/2 cup sifted confectioners'

sugar plus…

2 Tbsp

1/2 tsp vanilla extract

milk for thinning

Preheat oven to 350° F. Grease and flour large Bundt pan.

Sift together flour, baking powder, baking soda, salt, pumpkin spice and cinnamon; set aside.

In a large bowl combine sugar, applesauce and oil. Blend in vanilla and pumpkin. Beat in eggs one

at a time. Gradually beat in flour mixture. Stir in nuts (opt). Spread batter into prepared pan.

Bake for 50-60 minutes, or until a knife inserted into center of cake comes out clean. Allow to

cool.

FROSTING: In a medium bowl, cream together cream cheese and butter until creamy. Mix in

vanilla. Gradually stir in confectioners' sugar. Thin with milk for drizzling. Makes 1 cake.

Bundt Cake (Pumpkin) (Baked) 00171ESub: Vegetable


allrecipes.com

Cherry Chocolate Cake Recipe #5063

1 (18 oz) pkg chocolate cake mix

3 eggs

1 (21 oz) can cherry pie filling

FROSTING

1 cup sugar

5 Tbsp butter

1/2 cup milk

1 (6 oz) pkg chocolate chips

Heat oven to 350° F.

Grease and flour a 9x13-inch pan; set aside.

Combine cake mix, eggs, 1 at a time beating after each addition, and cherry fruit filling; blend

well. Pour into prepared pan.

Bake 25 to 40 minutes, or until tester inserted comes out clean.

FROSTING:

Combine sugar, butter and milk in small pan; bring to boil, stirring constantly.

Cook 1 minute; remove from heat.

Stir in chocolate pieces until melted and smooth.

Spread on cooled cake.

Makes 1 cake.

Cake (Cherry Chocolate) (Baked) (02) 00238ESub: Fruit


food.com

Cherry Mallow Cake

4 cups miniature marshmallows

3/4 (10.5 oz) pkg

1 (18.25 oz) pkg yellow cake mix

1 (21 oz) can cherry pie filling


Spray a 13x9x2-inch baking pan with vegetable cooking spray.

Put marshmallows evenly in bottom of pan.

Prepare cake mix according to pkg directions.

Pour batter over marshmallows.

Spoon cherry filling evenly over cake batter.

Bake 45 to 50 minutes.

Top of cake will be bubbly and marshmallows will be sticky.

Remove pan to cooling rack. Let cake cool in pan. Cut into squares with a sharp knife.

Makes 1 cake.

Cake (Cherry Mallow) (Baked) 00193ESub: Fruit


traversebayfarms.com

Hawaiian Spice Cake Recipe #5390

1 cup milk, warm

2 Tbsp vinegar

2 cups flour

1/4 tsp cinnamon

1 tsp ginger

1/8 tsp nutmeg

1/2 tsp baking soda

3/4 cup butter

1 cup sugar

1 egg, well beaten

1/2 cup raisins

FROSTING

1/2 (8 oz) pkg cream cheese, room

temp

3 Tbsp butter or margarine, softened

Pinch salt

1/2 tsp vanilla

2 cup confectioners’ sugar

Preheat oven to 350° F. Grease and flour a 9-inch square pan.

Sour milk by adding vinegar.

Sift dry ingredients together.

Cream butter and sugar; add well beaten egg and mix well.

Add dry ingredients alternatively to batter with soured milk.

Stir in raisins. Pour into prepared pan.

Bake approximately 35 minutes or until cake tests done.

Mix all FROSTING ingredients together until smooth. Spread on cooled cake.

Makes 1 cake.

Cake (Hawaiian Spice) (Baked) 00002ESub: Fruit


food.com

Mounds Candy Bar Cake Recipe

1 (18.25 oz) box chocolate

cake mix

LAYER 1

1 cup milk

24 large marshmallows

1 cup granulated sugar

1 (14 oz) pkg shredded coconut

LAYER 2

1 1/2 cups granulated sugar

1/2 cup milk

1/2 cup butter

1 1/2 cups semi-sweet chocolate chips

Prepare cake as directed on package.

While cake is baking, prepare layers.

LAYER 1: Heat milk, marshmallows and sugar until dissolved; stir in coconut.

LAYER 2: Heat sugar, milk and butter until boiling.

Add chocolate chips; stir until dissolved.

While cake is hot, spread LAYER 1 over cake.

Spread LAYER 2 over coconut.

Makes 1 cake.

Cake (Mounds Candy Bar) (Baked) 00214ESub: Special

Prep: Oven Tab: DessertCat: Cake/Fix-Up

cookingsecrets.org

Rhubarb Cream Cake Recipe

1 yellow cake mix

3 cups sliced rhubarb

1/2 cup sugar

2 cups whipping cream


Prepare cake mix as pkg directs.

Pour into greased and floured 9x13-inch pan.

Arrange rhubarb evenly on top of cake batter.

Sprinkle on sugar.

Pour whipping cream evenly over mixture.

Bake for 40 to 45 minutes.

A delicious custard forms at bottom as cake bakes.

Store in refrigerator.

Makes 1 cake.

Cake (Rhubarb Cream) (Baked) (02) 00180ESub: Fruit


everyrecipe.info

Fabulous Rhubarb Cake

1 cup brown sugar

1/2 cup white sugar

1/2 cup butter or margarine

1 egg

1/2 tsp salt

1 cup applesauce

1 tsp baking soda

1 tsp vanilla

2 cups flour

1 1/2 cups rhubarb, cut fine…

1/2 lb raw (about)

TOPPING

1/4 cup white sugar, mixed with…

1 tsp cinnamon

Preheat oven 375° F. Grease and flour a 9x13x2-inch baking pan; set aside.

In large mixing bowl cream sugars and butter; add egg and salt.

Stir in applesauce, baking soda, vanilla, and flour.

Fold in rhubarb; pour in prepared pan.

Sprinkle with sugar-cinnamon mixture.

Bake for 30 to 35 minutes or until tests done.

Cake is very moist and needs no frosting.

Makes 1 cake.

Cake (Rhubarb) (Fabulous) (Baked) 00216ESub: Fruit


rhubarbinfo.com

3-Step Double Layer Pumpkin Cheesecake

2 (8 oz) pkg cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 cup RESERVED batter

1/2 cup canned pumpkin

1/2 tsp cinnamon

dash cloves

dash nutmeg

1 graham pie crust


Mix cream cheese, sugar and vanilla on medium until well blended.

Add eggs; mix until blended.

Reserve listed amount of batter.

Stir into remaining batter pumpkin and spices. Pour into crust. Top with RESERVED batter.

For a marbleized effect, run a knife through batter creating swirls.

Bake for 40 minutes or until center is almost set.

Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.

Makes 8 servings.

Cheesecake (Pumpkin) (3 Step Double Layer)

(Baked) 00020ESub: Vegetable

Prep: Oven Tab: DessertCat: Cheesecake

aliciasrecipes.com

Fluffy Pumpkin Cheesecake


1 cup canned pure pumpkin

1/2 tsp pumpkin pie spice

1/2 cup sugar

1 (8 oz) tub Cool Whip, thawed

1 (6 oz) prepared graham cracker crumb crust

Place cream cheese, pumpkin, pumpkin pie spice, and sugar in a large bowl.

Beat with a wire whisk or electric mixer on high speed until smooth.

Gradually stir in whipped topping.

Spoon into crust.

Refrigerate 3 hours or until set.

Makes 8 servings.

Cheesecake (Pumpkin) (Fluffy) (Baked) 00215ESub: Vegetable

Prep: Oven Tab: DessertCat: Cheesecake

backofthebox.com

Chocolate Cream Cheese Cupcakes Recipe #87623


1 egg, slightly beaten

1/3 cup sugar

1 pinch salt

1 (6 oz) pkg chocolate chips

CAKE

1 cup sugar

1 1/2 cups flour

1/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup water

1/2 cup oil

1 Tbsp vinegar

1 tsp vanilla


Use liners in muffin tins; set aside.

In a small bowl, combine cream cheese, egg, sugar, and salt.

Fold in chocolate chips; set aside.

Mix CAKE ingredients well.

Fill muffin liners 1/3 to 1/2 full with cake mixture.

Drop a large spoonful of cream cheese mixture on top.


Makes 20 cupcakes.

Cupcakes (Chocolate Cream Cheese) (Baked)

00262ESub: Cream Cheese


food.com

Chocolate Cupcakes with Cream Cheese Filling

1 (18.25 oz) box chocolate

cake mix

FILLING

1 (8 oz) pkg cream cheese

1 egg

1/3 cup sugar

1 cup chocolate chips


Place papers in cupcake pans.

FILLING: Cream together cream cheese, egg and sugar.

Fold in chips.

Mix cake mix according to directions on box.

Pour half of batter into cupcake papers filling half full.

Drop 1 teaspoonful of FILLING.

Top off with remaining batter.

Bake as directed on package.

Makes 18 cupcakes.

Cupcakes (Chocolate with Cream Cheese

Filling) (Baked) 00266ESub: Cream Cheese


Home

Pumpkin Dump Cake

BATTER

1 (29 oz) can pure pumpkin

1 (12 oz) can evaporated milk

3 eggs

1 cup sugar

1 tsp salt

3 tsp cinnamon

TOPPING

1 box yellow cake mix

1 cup chopped pecans

3/4 cup melted margarine


Grease a 9x13-inch pan.

Mix BATTER ingredients until well blended.


Sprinkle cake mix on top; cover with pecans.

Pour melted margarine over top.

Bake 50 minutes, or until tester inserted comes out clean.

Makes 1 cake.

Dump Cake (Pumpkin) (Baked) 00208ESub: Vegetable


americanprofile.com

Buttercream Frosting Recipe #261024

1 cup real butter, no substitute

1 1/2 tsp clear vanilla extract

1 pinch salt (opt)

5 cups confectioners' sugar

3 Tbsp milk

Cream butter and then add vanilla and optional salt.

*(To cut sweetness sprinkle some salt in vanilla, so it will dissolve.)

Add sugar a cup at a time beating on medium speed.

Add milk 1 Tbsp at a time and beat on high until completely blended and desired consistency.

Great for brownies, cookies or undecorated cakes.

Halve recipe for brownies.

Makes 3 1/2 cups, 21 servings.

Frosting (Buttercream) 00211ESub: Basic

Prep: Easy Make Tab: DessertCat: Frosting

food.com

Cream Cheese Frosting III


1/2 cup butter, softened

2 cups sifted confectioners' sugar


1/4 cup cocoa for chocolate frosting

In a medium bowl, cream together cream cheese and butter until creamy.

Mix in vanilla.

Gradually stir in confectioners' sugar.

Store in refrigerator after use.

Makes 12 servings.

Frosting (Cream Cheese) (02) 00069ESub: Basic


allrecipes.com

Creamy Cherry Frosting

2 3/4 cups sifted confectioners’ sugar

6 Tbsp butter or margarine, softened

3 Tbsp Maraschino cherry juice

1 drops red food coloring

1/4 tsp vanilla extract

2 Tbsp chopped red Maraschino cherries

Combine sifted confectioners’ sugar, butter, juice, food coloring and vanilla extract in a bowl.

Beat with an electric mixer at medium speed until smooth and creamy.

Add a bit more cherry juice, if necessary, to make frosting into a spreading consistency.

Spread in-between layers, frost sides and top.

Dot edge with halved Maraschino cherries.

Makes 2 cups, 12 servings.

Frosting (Creamy Cherry) 00059ESub: Fruit


getallrecipes.com

Whipped Icing

1/2 cup Crisco

1/2 cup butter

1 cup granulated sugar

1 tsp vanilla

2/3 cup hot milk

Beat shortening, butter and sugar well for 5 minutes.

Add milk gradually while beating.

Add vanilla.

Continue beating until fluffy and holds peaks.

Needs no refrigeration.

Makes 12 servings.

Frosting (Mock Whipped Cream Icing) 00230ESub: Basic

Prep: Stove Top Tab: DessertCat: Frosting

cooks.com

Chocolate Glaze



1 Tbsp water

1/2 tsp vanilla

Sift together powdered sugar and cocoa in medium bowl.

Add water and vanilla; mix well.

Add more water, 1 teaspoon at a time, until of desired spreading consistency.

Makes 12 servings.

Glaze (Chocolate) 00189ESub: Basic

Prep: Easy Make Tab: DessertCat: Cake Glaze

recipes.howstuffworks.com

Cream Cheese Glaze

1/2 (8 oz) pkg cream cheese, room temp



4 Tbsp milk

Beat cream cheese until very creamy.

Beat in powdered sugar.

Stir in vanilla.

Add 3 Tbsp milk.

Combine well.

Add more milk to get desired consistency.

Makes enough to glaze 1 Bundt cake, 12 servings.

Glaze (Cream Cheese) 00328ESub: Basic

Prep: Easy Make Tab: DessertCat: Cake Glaze

baking.about.com

Ultimate Carrot Cake

1 (18.25 oz) pkg Betty

Crocker SuperMoist

carrot cake mix

1/2 cup water

1/2 cup vegetable oil

4 eggs

1 (8 oz) can crushed

pineapple in juice

1/2 cup shredded coconut

1/2 cup raisins

1 (16 oz) tub cream cheese ready-to-

spread frosting

Heat oven to 350° F. Grease and flour bottoms only of 2 (8 or 9-inch) round pans.

Beat cake mix, water, oil, eggs and pineapple in large bowl on low speed 30 seconds.

Beat on medium speed 2 minutes.

Stir in coconut and raisins; pour into pans.

Bake 8-inch rounds 40 to 45 minutes.

9-inch rounds 28 to 32 minutes, or until toothpick inserted in center comes out clean.

Cool 10 minutes.

Run knife around side of pans to loosen cakes; remove from pans to wire rack.

Cool completely, about 1 hour.

Frost layer cake with frosting. Store covered in refrigerator.

Makes 1 cake.

Layer Cake (Carrot) (Ultimate) (Baked) 00164ESub: Fruit


backofthebox.com

Bev's Chocolate Pie

2 cups white sugar


1/4 cup all-purpose flour

1 (12 oz) can evaporated milk


4 egg yolks

1/4 cup butter

1 (9-inch) single crust pie pastry

4 egg whites

1/4 cup white sugar


In a saucepan, whisk together sugar, cocoa and flour. Blend in evaporated milk and vanilla.

Beat egg yolks, and stir into pan. Add butter. Heat, stirring constantly just until butter is melted.

Pour filling into unbaked pie shell.

Bake for 35 to 40 minutes, or until pie is not shimmy when shaken.

Beat egg whites until soft peaks form. Gradually add remaining sugar, beating constantly, until

stiff peaks form. Spread meringue on pie.

Return pie to oven.

Bake until meringue is golden.

Makes 1 pie.

Pie (Chocolate) (Baked) 00322ESub: Chocolate

Prep: Oven Tab: DessertCat: Pie

allrecipes.com

Rhubarb Cream Delight Dessert

1 cup all-purpose flour

1/4 cup caster sugar

1/2 cup cold butter

3 cups fresh rhubarb

sliced 1/2-inch

1/2 cup sugar

1 Tbsp all-purpose flour

1 1/2 (8 oz) pkgs cream

cheese, softened

1/2 cup sugar

2 eggs

TOPPING

1 (8 oz) ctn sour cream

2 Tbsp sugar


Heat oven to 375° F.

Combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Pat into 10-inch

deep-dish pie plate; set aside.

Combine rhubarb, sugar and flour; toss lightly and pour into crust.

Bake for 15 minutes. Remove and reduce oven to 350° F.

Meanwhile, beat together cream cheese and sugar until light and fluffy.

Beat in eggs, 1 at a time. Pour over hot rhubarb layer.

Bake at 350° F. for 25-30 minutes or until almost set.

Combine TOPPING ingredients; spread over hot cream layer.

Cool completely. Refrigerate. Makes 1 pie.

Pie (Rhubarb Cream Delight) (Baked) 00062ESub: Single Fruit

Prep: Oven Tab: DessertCat: Pie

tasteofhome.com

Classic Minute Rice Pudding

3 cups milk

1 cup Minute® White Rice, uncooked

1/4 cup sugar

1/4 cup raisins

1/4 tsp salt

2 each eggs


1/4 tsp ground cinnamon

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring

constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat eggs, vanilla and cinnamon lightly in a small bowl. Stir small amount of hot mixture into

eggs.

Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on

low heat 1 minute until thickened. Do not boil.

Remove from heat. Let stand 30 minutes. Serve warm.

Store any remaining pudding in refrigerator.

Makes 4 servings.

Pudding (Classic Minute Rice) 00350ESub: Rice

Prep: Stove Top Tab: DessertCat: Pudding/Custard

minuterice.com

Oma's Rhubarb Cake

1 1/4 cups white sugar

1 tsp baking soda

1/2 tsp salt

2 cups all-purpose flour

2 eggs, beaten

1 cup sour cream

3 cups diced rhubarb

1 cup white sugar

1/4 cup butter, softened

1/4 cup all-purpose flour

ground cinnamon, for dusting

Preheat oven to 350° F. Grease and flour a 9x13-inch baking dish.

In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour.

Stir in eggs and sour cream until smooth, fold in rhubarb.

Pour into prepared dish and spread evenly.

In a smaller bowl, stir together remaining 1 cup sugar and butter until smooth.

Stir in 1/4 cup flour until mixture is crumbly. Sprinkle mixture on top of cake; dust lightly with

cinnamon.

Bake in preheated oven until a toothpick inserted in center comes out clean, about 45 minutes.

Makes 12 servings.

Rhubarb Cake (Baked) 00352ESub: Fruit


allrecipes.com

Rhubarb And Raspberry Angel Dessert Recipe

8 cups sliced rhubarb

2 1/2 lb raw (about)

1 1/2 cup sugar

1/4 cup lemon juice

1 (6 oz) pkg raspberry Jell-O

1 cup Cool Whip

1 (10-inch) angel food cake, torn into 1 1/2-inch pieces

Combine rhubarb, sugar, lemon juice in medium pan.

Cook over medium heat until soft; add Jell-O, stir until dissolved.

Refrigerate until thick but not set.

Put torn pieces of cake in 9x13-inch dish.

Remove mixture from refrigerator.

Fold in Cool Whip.

Spoon mixture over cake (do not pack).

Refrigerate overnight.

Cut into squares.

Garnish with Cool Whip.

Makes 12 servings.

Squares (Rhubarb and Raspberry Angel

Dessert) 00280ESub: Fruit

Prep: Stove Top Tab: DessertCat: Cake/Fix-Up

everyrecipe.info

Wacky Cake Recipe #218613

1 1/2 cups flour

1 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 cup cocoa

1 tsp vanilla

1 tsp vinegar

1/2 cup olive oil

1 cup water

1/3 cup semi-sweet chocolate chips (opt)


In an 8x8 ungreased pan, mix all ingredients.

Bake 25 minutes.

Cool.

Store at room temp, covered.

Makes 8 servings.

Wacky Cake (Baked) 00029ESub: Basic/Special


food.com

Wacky Chocolate Cherry Cake

3 1/4 cup sifted flour

1 1/2 cup sugar

3 tsp baking soda

1/2 tsp salt

4 Tbsp sifted cocoa

3/4 cup oil

1 Tbsp vanilla extract

1 Tbsp almond extract

1 Tbsp apple cider

vinegar

1 1/2 cup cold water

1/2 cup Maraschino

cherry juice

FROSTING

3 cups confectioners’ sugar

1 cup sifted cocoa powder

1 1/2 tsp vanilla extract

1 stick butter, room temp

1/2 tsp almond extract

1/4 cup canned milk

Preheat oven 350° F. Grease and flour a 13x9-inch pan.

In a large mixing bowl, sift flour, sugar, baking soda, salt and cocoa together.

Make a well in center and pour in oil, vanilla, almond, vinegar, cold water, and cherry juice.

Mix well with electric beaters until smooth. Pour into prepared pan.

Bake for 30 to 40 minutes or until cake tests done.

FROSTING: Beat all ingredients adding enough milk for desired thickness.

Beat until creamy. Spread on cooled cake. Decorate with Maraschino cherries.

Makes 1 cake.

Wacky Cake (Chocolate Cherry) (Baked)

00004ESub: Fruit


tedmontgomery.com

Wacky Chocolate Cake

3 cup flour

2 cup sugar

1/2 cup cocoa

2 tsp baking soda

1 tsp salt

2/3 cup cooking oil

2 Tbsp vinegar

2 tsp vanilla

2 cup cold water


Sift all dry ingredients into an ungreased 9x13-inch cake pan.

Make a well in center and pour oil, vinegar, vanilla and cold water into it.

Combination will start to bubble.

Mix with a fork until well combined.

Batter will have a few lumps; avoid overmixing.

Bake for 45 minutes to 1 hour.

Let cake cool completely in pan.

Sprinkle with powdered sugar (opt).

Makes 1 cake.

Wacky Cake (Chocolate) (Baked) 00005ESub: Basic/Special


christmas-cookies.com

Wacky Chocolate Cake

1 1/2 cups flour

1 cup sugar

3 Tbsp cocoa

1 tsp baking soda

1/2 tsp salt

6 Tbsp vegetable oil or melted shortening

1 Tbsp vinegar

1 tsp vanilla

1 cup cold water


Sift all dry ingredients into an ungreased 9x9-inch cake pan.

Make a well in center and pour oil, vinegar, vanilla and cold water into it.

Combination will start to bubble.

Mix with a fork until well combined.

Batter will have a few lumps; avoid overmixing.


Let cake cool completely in pan.

Sprinkle with powdered sugar (opt).

Makes 6 servings.

Wacky Cake (Chocolate) (Small) (Baked)

00030ESub: Basic/Special


christmas-cookies.com

bread pudding (fresh rhubarb) (baked) tab: dessert 00253e … · remove from cake pan and cool....

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