Dessert Layers

Makes 16 Servings
Prep Time: 15 min.
Baking Time: 35 to 45 min.

Ingredients:
Chocolate Sour Cream Layer
1 package "JIFFY" Fudge Brownie Mix
3 oz. chocolate chips
1/3 cup sour cream
1/2 cup chopped walnuts
Peanut Butter Layer
1/2 cup peanut butter
3/4 cup sugar
1/4 cup margarine or butter
2 eggs
6 Tablespoons flour
3 oz. chocolate chips

Directions:
Preheat oven to 350°F. and grease a 9"square pan.
1) In a mixing bowl, blend together brownie mix, 3 oz. chocolate chips, sour cream and walnuts. Spread mixture into prepared pan.
2) In another bowl, blend together peanut butter, sugar and margarine or butter.
3) Add eggs and beat until smooth. Add flour and chocolate chips. Mix well.
4) Pour peanut butter mixture over chocolate mixture.
5) Place square pan in oven and bake for 35 to 45 minutes. Cool and serve.

Hawaiian Cream Cake

Makes 12 to 15 servings
Prep Time: 15 min.
Baking Time: 38 to 40 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cake Recipe Direction:
Preheat oven 350-degrees F. and grease a 13"x9" baking pan.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Pour half of cake batter into prepared pan.
5) Spread filling over batter and pour remainder of batter over filling.
6) Place baking pan in oven and bake for 38 to 40 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cake and sprinkle with coconut (optional).

Snacking Cake

Makes 9 to 12 servings
Prep Time: 15 min.
Baking Time: 30 to 35 min.

Ingredients:
1 package JIFFY Devil's Food Cake Mix
1 package (3.9 oz.) instant chocolate pudding mix
1 egg
3/4 cup water
2 Tablespoon oil
1/2 cup chocolate chips

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease an 8-inch square pan.
1) In a mixing bowl, combine cake mi, pudding mix, egg, water, oil, and chocolate chips and mix well.
2) Pour batter into prepared pan and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
3) Cool and cut.

Cherry Chip Cake

Makes 40 to 48 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.
Ingredients:
Cake
2 packages JIFFY Devil's Food Cake Mix
1 can (21-ounce) cherry pie filling
6 ounce chocolate chips
2 eggs
1 teaspoon almond extract
Glaze
2 Tablespoons butter or margarine
6 ounces chocolate chips
1 package JIFFY Fudge Frosting Mix
2 Tablespoons water

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour half sheet pan.
1) In a mixing bowl, combine cake mix, cherry pie filling, 6-ounces chocolate chips, eggs and almond extract and beat on low speed until blended.
2) Beat an additional 1 minute on medium speed.
3) Pour batter into prepared pan and bake 25 to 30 minutes, until top springs back when lightly pressed. Let cool slightly while preparing glaze.
4) For glaze, melt butter or margarine and chocolate chips over medium heat.
5) Add frosting mix and water, stirring until smooth.
6) Frost top of warm cake.

Extra Moist Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3 Tablespoons instant vanilla pudding mix
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1/4 cup oil
1/4 cup water
1/2 cup crushed pineapple, drained
3/4 cup carrots, grated
1/2 cup chopped pecans
1/2 cup flaked coconut

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease a 9-inch baking pan.
1) In a mixing bowl, combine cake mix, pudding, nutmeg and cinnamon.
2) Add eggs, oil and water. Mix on medium speed for 1 minute.
3) Add pineapple, carrots, pecans and coconut to mixture. Blend well.
4) Pour into prepared pan and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and serve.

Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
dash nutmeg
1/4 cup chopped pecans
1/2 cup shredded carrots
1 egg
2 Tablespoon oil
1/2 cup water

Cake Recipe Directions:
Preheat oven to 350-degrees F. Grease and flour an 8-inch square pan.
1) In a large mixing bowl, combine cake mix, baking powder, cinnamon, cloves and nutmeg.
2) Stir in pecans and carrots. Blend well.
3) Add egg, oil and 1/4 cup of water. Beat 2 minutes on medium speed.
4) Add remaining water and beat an additional 2 minutes. Pour batter into prepared pan.
5) Place baking pan in oven and bake for 25 to 30 minutes or until top springs back when lightly pressed.

Apple and Carrot Cake

Makes 16 servings
Prep Time: 15 min.
Baking Time: 75 min.

Ingredients:
2 cups whole wheat flour-self-rising
1/2 cup margarine
1 teaspoon cinnamon
1. cup walnuts, chopped
2/3 cup raisins
2 cups dessert apples, peeled cored -grated
1 cup carrot; grated
Grated peel of 1 orange
2 large Eggs
4 Tablespoons fresh orange juice

Cake Recipe Directions:
Preheat the oven to 350 degrees and grease a loaf pan.
1) Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon.
2) Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined.
3) Spoon the mixture into the prepared pan, smooth the top and bake for about 75 minutes, or until the cake is well risen and firm to touch.
4) Turn out on a wire rack.

14 Carrots Cake Dream

Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 40 min.

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups sugar
Pinch salt
1 1/2 cups oil
4 eggs
1 can pineapple
1/2 cup nuts
2 cups carrots, grated

Cake Recipe Directions:
Preheat oven o 350-desgrees F. and grease bundt pan.
1) In a large mixing bowl, sift flour, baking soda, baking powder, cinnamon, sugar, and salt. together.
2) Add sugar and oil to flour mixture.
3) Add eggs, pineapple, nuts and carrots, mix well. Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.
4)Cool a few minutes in pan, turn out on wire racks.

Brickle Bundt Cake

Makes 12 to 14 servings
Prep Time: 15 min.
Baking Time: 45 to 50 min.

Ingredients:
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
1-1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz.) dairy sour cream
1/4 cup (1/2 stick) butter, melted
POWDERED SUGAR GLAZE(recipe follows)

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour 12-cup fluted tube pan or 10-inch tube pan.
1) Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2) Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy.
3) Add eggs and vanilla and beat well.
4) Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat for3 minutes.
5) Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture.
6) Spoon half of remaining batter into pan. Top with remaining toffee mixture.
Spoon remaining batter into pan. Pour melted butter over batter.
7) Place baking pans in oven and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 10 minutes; remove from pan to wire rack. Cool completely.
9) Prepare glaze and drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

POWDERED SUGAR GLAZE:
1 cup powdered sugar
1 Tablespoon milk plus
1/4 teaspoon vanilla extract.
1) Combine powdered sugar, milk and vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. Makes about 1/2 cup glaze.

Black Magic Cake

Makes 10 to 12 servings
Prep Time: 15 min.
Baking Time: round pans - 30 to 35 min. or rectangle pan 35 to 40 min.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
1) In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. 2) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin).
3) Pour batter evenly into prepared pans.
4) Place baking pans in oven and bake for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
5) Cool 10 minutes and remove from pans to wire racks.
6) Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Brickle Bundt Cake

12 to 14 servings
Prep Time: 15 min.
Baking Time: 45 to 50 min.

Ingredients:
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
1-1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz.) dairy sour cream
1/4 cup (1/2 stick) butter, melted
POWDERED SUGAR GLAZE(recipe follows)

Directions:
Preheat oven to 350-degrees F. and grease and flour 12-cup fluted tube pan or 10-inch tube pan.
1) Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2) Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy.
3) Add eggs and vanilla and beat well.
4) Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat for3 minutes.
5) Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture.
6) Spoon half of remaining batter into pan. Top with remaining toffee mixture.
Spoon remaining batter into pan. Pour melted butter over batter.
7) Place baking pans in oven and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 10 minutes; remove from pan to wire rack. Cool completely.
9) Prepare glaze and drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

POWDERED SUGAR GLAZE:
1 cup powdered sugar
1 Tablespoon milk plus
1/4 teaspoon vanilla extract.
Combine powdered sugar, milk and vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. Makes about 1/2 cup glaze.

Black Magic Cake

10 to 12 servings
Prep Time: 15 min.
Baking Time: round pans - 30 to 35 min. or rectangle pan 35 to 40 min.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
1) In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. 2) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin).
3) Pour batter evenly into prepared pans.
4) Place baking pans in oven and bake for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
5) Cool 10 minutes and remove from pans to wire racks.
6) Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Apple Pie Chocolate Brownie Cake

Makes 8 to 10 servings
Prep Time: 15 min
Baking Time: 35 to 40 min.
Cook Time: 38 min.

Ingredients:
APPLE TOPPING (recipe below)
1 cup all-purpose flour
2/3 cup sugar
1/4 cup Cocoa or SPECIAL DARK Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 teaspoon vanilla extract
Whipped topping or ice cream

Cake Recipe Directions:
Prepare APPLE TOPPING. Preheat oven to 375-degrees F. and grease and flour 9-inch square baking pan.
1) Stir together flour, sugar, cocoa, baking powder and salt in medium bowl.
2) Add water, shortening, egg and vanilla; beat until smooth and well blended.
3) Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.
4) Place baking pan in oven and bake for 35 to 40 minutes or until chocolate is set and cake-like.
5) Serve warm or cool completely in pan on wire rack and cut into squares. Serve topped with whipped topping or ice cream, if desired.

APPLE TOPPING:
1 can (20 oz.) apple pie filling
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
In a small bowl, stir together apple pie filling, lemon juice and ground cinnamon.

Dairy Country Chocolate Sheet Cake

Makes 48 servings
Prep Time: 20 min.
Cooking Time: 9 to 12 min.
Baking Time: 20 to 22 min.

Ingredients:
Cake
1 cup butter
1 cup water
1/4 cup unsweetened cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Frosting
1/2 cup butter
1/4 cup unsweetened cocoa
6 Tablespoons milk
3 1/2 cups (1 pound) powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Chocolate Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease a 15x10x1-inch jelly-roll pan.
1) In a 3-quart saucepan, combine 1 cup butter, water and 1/4 cup cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a boil (6 to 7 minutes).
2) Remove pan from heat. Add flour, sugar and salt; mix well.
3) Add sour cream, eggs and baking soda; beat until smooth.
4) Spread batter into prepared 15x10x1-inch jelly-roll pan.
5) Place pan in oven and bake for 20 to 22 minutes or until toothpick inserted in center comes out clean.
6) Meanwhile, in 2-quart saucepan, combine 1/2 cup butter, 1/4 cup cocoa and milk. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Remove from heat.
7) Add powdered sugar; beat until well mixed. Stir in pecans and vanilla.
8) Spread over warm cake.

1-2-3-4 Cake with Caramel Icing Recipe

Makes 10 servings
Prep Time: 15 min
Baking Time: 25 to 30 min.

Ingredients:
Cake:
1 cup butter (2 sticks)
2 cups sugar
3 cups flour
4 eggs, well beaten
3 teaspoons baking powder
1 cup milk
1 teaspoon pure vanilla extract
Icing:
1/2 cup butter (1 stick)
1 cup dark brown sugar, firmly packed
1/4 cup milk
2 cups powdered sugar, well sifted

Cake Recipe Directions:
Preheat oven 350-degrees F. and grease and flour three 9-inch cake pans.
1) In a large mixing bowl, cream the butter and sugar together with an electric mixer till smooth, add the eggs and continue beating till smooth.
2) In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily till smooth.
3) Add the vanilla and beat till well blended. Divide the batter evenly among the prepared pans, “tap” the bottom of the pans to distribute the batter evenly.
4) Place cake pans in oven and bake till a straw inserted in centers comes out clean, 25 to 30 minutes. Let cool completely.
5) Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool.
6) Add the powdered sugar and mix till well blended. When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer.
7) Place a second layer over the icing and spread with more icing.
8) Top with the third layer and spread icing over the top and around the sides.

Blueberry Coffeecake

Makes 12 servings

Prep Time: 10 min.
Baking Time: 45 min.

Ingredients:
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup fat-free sour cream
1 teaspoon vanilla
2 cups all-purpose flour
2 cups fresh or frozen loose-pack blueberries
Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter or margarine

Cooking Directions:
Preheat oven to 325-degrees F. and grease a 9x12-inch baking pan.
1) In a large bowl, beat butter and sugar until light and fluffy.
2) Add eggs and beat well.
3) Add baking powder, baking soda, salt, buttermilk, sour cream, and vanilla. Mix well.
4) Add flour and beat at low speed until blended. Spoon into pan. Top with blueberries.
5) In a small bowl, combine sugar, flour, cinnamon, nutmeg, and butter. Sprinkle of blueberries.
6) Bake for 35 to 45 minutes or until cake is light brown and a toothpick inserted in the middle comes out clean.

Kitchen Tip:
You can make half a recipe and use a 8x8-inch pan.

Blitz Torte (Rich Cake)

Makes 12 servings

Prep Time: 15 min.
Baking Time: 35 min.

Ingredients:
4 eggs, separated
1 3/4 cups sugar, divided
1/2 cup butter or margarine
1/4 cup evaporated fat-free milk
1 cup flour
3 teaspoons baking powder
1 teaspoon vanilla
¼ cup chopped pecans
2 Tablespoons sugar
Custard
3 Tablespoon all-purpose flour
1/3 cup sugar
1 cup evaporated fat-free milk
1 egg
2 teaspoons vanilla

Cooking Directions:
Preheat oven to 325-degrees F. and grease and flour two 9-inch round baking pans.
1) In a medium bowl, separate eggs and place the white.
2) Place egg yolks in a custard cup and set aside.
3) With a electric beater, beat egg whites until foamy.
4) Gradually add 1 cup sugar while continuing to beat at the highest speed. Beat until very stiff. Set aside.
5) In another medium bowl, combine 3/4-cup sugar and butter. Beat well.
6) Add egg yolks and beat. Add milk, flour, baking powder, and vanilla.
7) Beat until well blended. Divide batter between the two pans.
8) Divide whipped egg whites between the two pans. Spread out evenly.
9) Sprinkle with nuts and 2 Tablespoons sugar.
10) Bake for 35 minutes. Remove from oven.
11) Loosen cake by running a knife around the edges.
12 While cake is cooling prepare custard. In a small saucepan, mix flour and sugar.
13) Gradually stir in milk. Add egg and cook over medium heat, stirring constantly until mixture coast the spoon and is thickened.
14) Remove from heat and stir in vanilla.
15) Refrigerate until ready to use.
16) When cakes re cool carefully remove from pan and place one cake on a serving platter with meringue side up.
17) Spread cooled custard over the meringue. Place second cake on top with meringue side up.