Strawberry Cake

TOTAL TIME : Prep: 25 min. Bake: 25 min. + cooling

MAKES : 12-16 servings

Ingredients
 1 package white cake mix (regular size)
 1 package (3 ounces) strawberry gelatin
 1 cup water
 1/2 cup canola oil
 4 egg whites
 1/2 cup mashed unsweetened strawberries
 Whipped cream or frosting of your choice

Directions
1. Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water
and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes.
2. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks
form. Fold egg whites and mashed strawberries into cake batter.
3. Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or
until a toothpick comes out clean. Cool 10 minutes before removing from pans to
wire racks to cool completely.
4. Spread whipped cream or frosting between layers and over top and sides of cake. If
frosted with whipped cream, store in the refrigerator.
 Strawberry Poke Cake

TOTAL TIME : Prep: 25 min. Bake: 25 min. + chilling

MAKES : 10-12 servings

Ingredients
 1 package white cake mix (regular size)
 1-1/4 cups water
 2 eggs
 1/4 cup canola oil
 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
 2 packages (3 ounces each) strawberry gelatin
 1 carton (12 ounces) frozen whipped topping, thawed, divided
 Fresh strawberries, optional

Directions
1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30
seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35
minutes or until a toothpick inserted near the center comes out clean. Cool for 10
minutes; remove from pans to wire racks to cool completely.
3. Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to
two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer
at 1/2-in. intervals.
4. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add
water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in
gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill
for 2-3 hours.
5. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving
platter. Top with reserved strawberries and 1 cup whipped topping. Place second
cake layer over topping.
6. Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh
berries if desired. Refrigerate leftovers.
 Banana Split Cake

Total Time : 5:15

Serves : 24

Ingredients

 9.00 HONEY MAID Honey Grahams

 1.00 c. sugar
 0.33 c. butter
 2.00 package Philadelphia Cream Cheese
 1.00 can crushed pineapple in juice
 6.00 bananas
 2.00 package JELL-O Vanilla Instant Pudding
 2.00 c. cold milk
 2 c. thawed COOL WHIP Whipped Topping
 1.00 c. chopped PLANTERS Pecans

Directions

1. Mix crumbs, 1/4 cup sugar, and butter; press onto bottom of 13- by 9-inch pan.
Freeze 10 minutes.
2. Beat cream cheese and remaining sugar with mixer until well blended. Spread
carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
3. Beat pudding mixes and milk with whisk 2 minutes until well blended. Stir in 1 cup
COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP.
Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over
dessert. Top with nuts.
 White Chocolate Rainbow Cake

Serves : 18

Ingredients

 1.00 c. unsalted butter

 2.25 c. all-purpose flour
 0.33 c. cornstarch
 4.50 tsp. baking powder
 0.50 tsp. salt
 2.00 c. superfine sugar
 2.00 tsp. vanilla extract
 4.00 medium eggs
 1.25 c. whole milk
 Gel food coloring in red, yellow, orange, purple, blue and green

White Chocolate Italian Meringue Frosting

 5.50 oz. white chocolate
 1.50 c. superfine sugar
 6.00 medium egg whites
 2.00 c. plus 6 Tablespoons unsalted butter

Directions

1. Preheat the oven to 350 degrees F, then grease and line three 8-inch round cake
pans with parchment paper, greasing the parchment, too. In a medium bowl, whisk
the flour, cornstarch, baking powder and salt together to combine, then set aside.
2. Put the butter in a large bowl and, using an electric mixer, beat on medium-high
speed until smooth and light. Add the sugar and beat until light and fluffy, about 5
minutes, then add the vanilla and mix to combine. With the mixer on medium speed,
add the egg yolks, one at a time, beating each until fully combined before adding the
next. With the mixer on low, sift in the flour mixture in three additions, alternating
with the milk, starting and finishing with the flour.
3. Pour the egg whites into a clean, grease-free bowl and whisk until they hold soft
peaks. Add the whites to the cake batter and gently fold together until just combined
and there are no streaks of white. Divide the batter equally between six small bowls.
Add a small amount of each coloring to each bowl, enough to make it a vibrant color.
Add the first three bowls to the prepared pans and bake for 15 minutes or until they
spring back when lightly touched. Let cool in the pans for 10 minutes before turning
onto a wire rack to cool completely. Repeat with the remaining three portions of
batter.
4. To make the frosting, melt the chocolate in a heatproof bowl set over a pan of gently
simmering water, making sure the bottom of the bowl doesn't touch the water.
Remove from the heat and let cool.
5. Put 2/3 cup water and the sugar in a pan over medium heat. Bring to a boil and have
a sugar thermometer ready. Meanwhile, pour the egg whites into a clean, grease-
free bowl (this is best done using a freestanding electric mixer). Start beating the
whites on high speed when the syrup in the pan reaches about 240 degrees F on the
sugar thermometer. Cook until the syrup registers 250 degrees F. With the mixer still
running, pour the syrup in a slow stream down the side of the bowl containing the
whites, avoiding the beaters. Continue beating on high speed until the meringue is at
room temperature. With the mixer on medium-high speed, add the butter a few
pieces at a time, beating until fully combined. When adding the butter it can
sometimes look curdled; if this happens, don't worry, just keep mixing and
eventually it will smooth out to form a light buttercream frosting. With the mixer on
medium speed, pour in the melted chocolate and mix until fully combined.
6. To assemble the cake, put the purple cake layer on a cardboard cake board or
serving plate and top with a thin layer of frosting. Repeat the process with the other
cake layers in the order of a rainbow (purple, blue, green, yellow, orange, red) and
then spread the remaining frosting across the top and sides of the cake.
 Chocolate Mint Smith Island Cake

Ingredients
Cake
 1 box Chocolate Devil's Food Cake Mix
 2.00 tbsp. buttermilk
 7 oz. large eggs
 0.66 c. water
 0.66 c. oil
 7 oz. chocolate ganache (recipe below)

Chocolate Ganache
 1 pt. heavy cream
 16 oz. semisweet chocolate
 2.00 tbsp. light corn syrup

Cool Mint Buttercream

 2 c. granulated sugar
 1 c. egg whites
 1 lb. butter
 Peppermint oil (or extract)
 green food coloring
 Chocolate sandwich cookies (optional)
 Chocolate syurp (optional)

Directions

1. Preheat oven to 350 degrees F. Spray or grease 2 8-inch or 9-inch cake pans and line
bottoms with parchment paper.
2. Make the ganache: Mix heavy cream and corn syrup and heat just to a boil. Pour
over chocolate pieces in a bowl. Let stand a few minutes for the cream to start
melting the chocolate. Mix until smooth and glossy. Set aside.
3. Make the cake: Combine cake mix, buttermilk, and eggs for 1 minute on medium
speed, or 2 minutes by hand. Scrape the bowl and add the water and oil. Mix for one
minute on medium speed, or two minutes by hand.
4. Add melted ganache (7 ounces) and mix until incorporated, making sure to scrape
the sides and bottom of the bowl between mixing.
5. Fill each pan with about 2/3 cup of cake batter and spread evenly. (This is very
important as you want an even layer. An uneven layer will yield a cake that isn't
evenly baked and will also increase difficulty when stacking the cake.)
6. Make the buttercream: Whisk egg whites and sugar together and gently heat over a
double boiler until the sugar is dissolved and the mixture reaches 120 degrees F.
7. Remove from heat and whip until the bowl feels cool to the touch. Add the softened
butter a few pieces at a time. Continue to mix until the mixture is incorporated and
fluffy. Add flavorings, and mix until combined. Taste and adjust as necessary.
8. Assemble the cake: Once cake layers are cool, begin icing and stacking. If thin layers
are desired, slice cooled cakes in half horizontally to create more layers. Spread a
thin, even layer of chocolate ganache onto the first cake layer. (Works best when
ganache is set at room temperature. It should have the consistency of spreadable
icing).
9. Spread a thin, even layer over buttercream over the ganache.Repeat with cake and
icings until all the layers are used up. We like to measure our cakes to 3 inches tall.
Refrigerate until set.
10. Coat the outside of the cake with the mint buttercream. If desired, grind chocolate
sandwich cookies into crumbs. Coated the sides of the cake with crumbs. Decorate
the top of the cake with chocolate syrup.
 Gianna's Chocolate Whipped Cream Cake

Serves: 16

Ingredients

 1.75 c. all-purpose flour

 2.25 c. granulated sugar
 2 tbsp. granulated sugar
 0.75 c. unsweetened cocoa
 1.50 tbsp. unsweetened cocoa
 1 tsp. salt
 1.50 tsp. baking powder
 1.50 tsp. baking soda
 0.50 c. canola oil
 1 c. milk
 2 large eggs
 2 tsp. vanilla extract
 2 tbsp. anisette liqueur
 1.50 c. heavy cream
 1.50 tsp. confectioners' sugar
 0.33 c. mini chocolate chips

Directions

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round
cake pans and fit with two circles of parchment paper. Butter the paper and pan
sides and dust with flour. Set aside. Bring a small saucepan of water to a boil and
maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking
powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and
anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer
speed to low and add 1 cup of the boiling water. Divide the batter between the
prepared pans and bake until a wooden skewer inserted into the middle of each
cake comes out clean -- about 35 minutes. Cool the cakes in pans on a wire rack for
10 minutes. Unmold the cakes and return to the wire rack until completely cool.
2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks
form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1
1/2 tablespoons cocoa until combined.
3. Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting
over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer
and spread the remaining frosting over the top and sides of the cake. Sprinkle with
the remaining chocolate chips. Serve immediately or store in the refrigerator until
ready to serve.
 Cannoli Cake

Total Time : 1:45

Yield : 12 servings

Ingredients
Cake
 0.75 c. unsalted butter
 3 c. all-purpose flour
 1 tbsp. baking powder
 1 tsp. kosher salt
 1.50 c. granulated sugar
 6 large eggs
 1 tsp. almond extract
 1.50 c. half-and-half
 1 c. mini chocolate chips
 0.50 c. chopped shelled pistachios
 2 large cannoli shells
Frosting
 3.50 c. whole-milk ricotta
 2.50 tsp. orange zest
 2 tsp. lemon zest
 0.25 tsp. cinnamon
 0.25 tsp. kosher salt
 0.75 c. confectioners’ sugar
 0.75 c. heavy cream

Directions

1. Heat oven to 350 degrees F. Coat two 8-inch round cake pans with butter, then dust
with flour; shake out any excess.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Using an electric mixer, beat the sugar and butter in a large bowl until light and
fluffy. Beat in the eggs one at a time, then beat in the almond extract (if using).
Reduce the mixer speed to medium and gradually add the flour mixture, alternating
 with the half-and-half, mixing just until combined; fold in 1/2 cup of the chocolate
chips.
4. Divide the batter between the prepared pans (about 3 1/2 cups each) and bake until
a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cakes
cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
5. While the cakes cool, make the frosting. Using an electric mixer, beat the ricotta in a
large bowl until smooth. Beat in the zests, cinnamon, and salt. Mix in the
confectioners' sugar until smooth. Add the heavy cream and, using the whisk
attachment, beat on medium-high speed until thick and stiff, 3 to 4 minutes.
Refrigerate until ready to use.
6. Cut the cakes in half horizontally to create 4 layers. Arrange four 3-inch-wide strips
of parchment or wax paper in a square around the edge of a serving plate (this will
help keep the plate clean) and place 1 cake layer on the plate. Spread 1 cup frosting
on top. Sandwich another layer of cake and repeat with the remaining layers, then
frost the top and sides of the cake.
7. Gently press the pistachios, cannoli shells, and remaining 1/2 cup chocolate chips
onto the sides of the cake (use the parchment paper to help pat them on).
Refrigerate
 Toffee Crunch Cake

Total Time : 3:10

Yield : 16 to 20 servings

Ingredients
Cake
 0.50 c. butter
 0.50 c. firmly packed brown sugar
 2 c. finely crushed vanilla wafers
 2 c. finely chopped pecans
 1 c. butter
 1.25 c. firmly packed dark brown sugar
 1 c. granulated sugar
 4 large eggs
 2.50 c. all-purpose flour
 2 tsp. baking powder
 0.50 tsp. salt
 0.25 tsp. baking soda
 1 container sour cream
 0.50 c. buttermilk
 2 tsp. vanilla extract
Frosting
 1 semisweet chocolate chips
 0.50 c. heavy cream
 0.50 c. butter
 6 c. powdered sugar
 1 c. chocolate-covered toffee bars

Directions

1. For the Cake: Heat oven to 350 degrees F. In a medium bowl, stir together ½ cup
melted butter and brown sugar until blended. Add vanilla wafers and pecans; toss to
 coat. Spread mixture in a lightly greased baking pan. Bake 15 to 20 minutes or until
lightly toasted, stirring once after 10 minutes. Cool completely on a wire rack.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add
sugars, beating well. Add egg yolks, 1 at a time, beating just until blended after each
addition.
3. Stir together flour and next 3 ingredients in a medium bowl; in a separate bowl stir
together sour cream and next 2 ingredients. Add flour mixture to butter mixture
alternately with sour cream mixture, beginning and ending with flour mixture. Beat
at low speed until just blended after each addition, scraping down sides of bowl as
needed.
4. Beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks
form. Gently stir one-third of egg whites into batter; fold in remaining egg whites.
5. Grease and flour 3 (9-inch) round cake pans; line with parchment paper. Sprinkle 1
cup of pecan mixture in the bottom of each pan. Spoon batter into prepared pans.
Drop pans lightly on counter to release large air bubbles.
6. Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on wire racks. Remove from pans to wire racks; remove
parchment paper. Cool completely (about 1 hour).
7. For the Frosting: Meanwhile, in a microwave-safe bowl, microwave chocolate chips
and ¼ cup cream at medium (50% power) 2 to 3 minutes or until melted and
smooth, stirring at 30 second intervals. Let cool to room temperature.
8. Beat softened butter at medium speed with an electric mixer until creamy. Gradually
add powdered sugar and remaining ¼ cup cream, 1 tablespoon at a time, beating at
low speed until blended after each addition. Beat in chocolate mixture until light and
fluffy.
9. Spread frosting between layers and on top and sides of cake. Stir together remaining
pecan mixture and finely chopped toffee bars; press on sides of cake.
 Tres Leches Cake

Total Time : 0:50

Serves : 12

Ingredients

 0.50 c. butter
 1.50 c. all-purpose flour
 1.00 tsp. baking powder
 0.50 tsp. Coarse salt
 5.00 large eggs
 1.00 c. sugar
 1.00 tsp. pure vanilla extract
 1.00 can sweetened condensed milk
 1.00 can evaporated milk
 1.00 c. whole milk
 2.00 c. heavy cream
 5.00 c. Fresh fruit (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. In a

medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using
an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4
minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour
mixture and beat to combine. With a rubber spatula, fold in melted butter until
incorporated. Transfer batter to dish and bake until top is golden brown and a
toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway
through.
2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden
skewer or toothpick, then pour milk mixture over top and let cool to room
temperature, about 1 hour.
3. Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream
evenly over cooled cake. Top with fruit if desired.
 Chocolate-Flecked Layer Cake with Milk Chocolate Frosting

Total Time: 1:20

Serves: 12

Ingredients

 1.50 stick unsalted butter

 2.25 c. all-purpose flour
 1.50 tsp. baking soda
 2.50 tsp. Coarse salt
 1.00 c. granulated sugar
 2 tbsp. granulated sugar
 0.33 c. packed light brown sugar
 1.00 large egg yolk
 2 large eggs
 1.00 tbsp. pure vanilla extract
 1.50 c. sour cream
 0.75 c. whole milk
 8.00 oz. bittersweet chocolate
 Milk Chocolate Frosting

Directions

1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans, and line with
parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt
in a medium bowl.
2. Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes.
Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Gradually add flour mixture to butter mixture in 3 additions, alternating with sour
cream and milk, beginning and ending with flour. Fold in chocolate.
3. Divide batter between pans, and spread evenly with an offset spatula. Bake until
deep golden brown and a toothpick inserted in centers comes out clean, about 40
 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and
parchment, and let cool completely, right side up, on wire racks.
4. Cut each cake in half horizontally with a serrated knife. Place 1 bottom layer on a
platter or cake stand, and spread evenly with 3/4 cup frosting. Repeat with a second
layer and another 3/4 cup frosting. Place third layer on top, and spread with another
3/4 cup frosting. Place fourth layer on top. Spread entire cake with remaining
frosting (about 2 3/4 cups), smoothing top and sides. Serve immediately, or
refrigerate, uncovered, up to 2 days; if refrigerated, let cake come to room
temperature before serving.
 Heavenly Chocolate Cake

Total Time : 0:55

Serves : 16

Ingredients

 1 package chocolate cake mix (not pudding-in-the-mix variety)

 0.75 c. Unsweetened cocoa powder
 3 eggs
 1.33 c. water
 1 c. MIRACLE WHIP Dressing
 4 oz. Philadelphia Cream Cheese
 1 tbsp. milk
 1 tsp. vanilla
 2.50 c. powdered sugar

Directions

1. Heat oven to 350 degrees F.

2. Spray 13- by 9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix
and 1/2 cup cocoa in large mixing bowl. Add eggs, water, and dressing; beat with
mixer until well blended. Pour into prepared pan.
3. Bake 30 to 35 minutes, or until toothpick inserted into center comes out clean. Cool
completely on wire rack.
4. Beat cream cheese, milk, and vanilla with mixer until well blended. Gradually add
combined powdered sugar and remaining cocoa, beating well after each addition.
Spread over cake.
 Luscious Lemon Poke Cake

Total Time: 4:30

Yield: 16 servings

Ingredients

 2 round white cake layers

 2 c. boiling water
 1 package JELL-O Lemon Flavor Gelatin
 1 package JELL-O Lemon Flavor Instant Pudding
 1 c. cold milk
 3 c. thawed COOL WHIP Whipped Topping

Directions

1. Place cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large
fork at 1/2-inch intervals.
2. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Carefully
pour over cake layers. Refrigerate 3 hours.
3. Beat pudding mix and milk in large bowl with whisk 2 minutes; stir in COOL WHIP.
Dip 1 cake pan in warm water 10 seconds; unmold onto plate. Spread with about 1
cup pudding mixture. Unmold second cake layer; carefully place on first cake layer.
Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.