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Cowboy Cookies III
SUBMITTED BY: BONNIEBELLE
PHOTO BY: Meagan
"These are yummy. If you can
manage to get them to cook just
the right way, they aren't
crunchy, but soft and the tiniest
bit chewy, and melt in your
mouth!"
SUBMITTED BY: BONNIEBELLE
PHOTO BY: Meagan
"These are yummy. If you can
manage to get them to cook just
the right way, they aren't
crunchy, but soft and the tiniest
bit chewy, and melt in your
mouth!"
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease baking sheets. Sift together the flour,
baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white
sugar, and brown sugar until light and fluffy. Beat in
the eggs one at a time, then stir in the vanilla.
Gradually stir in the sifted ingredients. Stir in the
rolled oats and chocolate chips. Drop by rounded
teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheets for 5
minutes before removing.
Preheat oven to 350 degrees F (175 degrees C).
Grease baking sheets. Sift together the flour,
baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white
sugar, and brown sugar until light and fluffy. Beat in
the eggs one at a time, then stir in the vanilla.
Gradually stir in the sifted ingredients. Stir in the
rolled oats and chocolate chips. Drop by rounded
teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheets for 5
minutes before removing.
Dark Chocolate Cake II
SUBMITTED BY: Kellygurll
PHOTO BY: MommyFromSeattle
"The absolute best, richest, and
easiest one-bowl chocolate cake
recipe ever! It's great topped
with chocolate cream cheese
frosting!"
SUBMITTED BY: Kellygurll
PHOTO BY: MommyFromSeattle
"The absolute best, richest, and
easiest one-bowl chocolate cake
recipe ever! It's great topped
with chocolate cream cheese
frosting!"
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa,
baking soda, baking powder and salt. Make a well in
the center and pour in the eggs, coffee, milk, oil and
vinegar. Mix until smooth, batter will be thin. Pour
into prepared pan.
Bake in the preheated oven for 35 to 40 minutes,
or until a toothpick inserted into the center of the
cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa,
baking soda, baking powder and salt. Make a well in
the center and pour in the eggs, coffee, milk, oil and
vinegar. Mix until smooth, batter will be thin. Pour
into prepared pan.
Bake in the preheated oven for 35 to 40 minutes,
or until a toothpick inserted into the center of the
cake comes out clean. Allow to cool.
Peanut Butter Fudge Cake
SUBMITTED BY: MARBALET
PHOTO BY: What a Dish!
"Chocolate cake, chocolate
frosting, but with what a
difference. Peanut butter is the
magic ingredient. It is spread
between the cake and the
frosting."
SUBMITTED BY: MARBALET
PHOTO BY: What a Dish!
"Chocolate cake, chocolate
frosting, but with what a
difference. Peanut butter is the
magic ingredient. It is spread
between the cake and the
frosting."
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
Combine flour, white sugar, and baking soda in a
large mixing bowl; set aside.
Melt 1 cup butter or margarine in a heavy saucepan;
stir in 1/2 cup cocoa. Stir in buttermilk, and eggs
until well blended. Cook over medium heat, stirring
constantly, until mixture boils. Remove from heat.
Mix into flour mixture, stirring until smooth. Stir in
1 teaspoon vanilla. Pour batter into a greased and
floured 13 x 9 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25
minutes, or until an inserted wooden pick comes
out clean. Cool 10 minutes on a wire rack. Carefully
spread peanut butter over warm cake. Cool
completely.
To Make Frosting: Combine 1/2 cup butter or
margarine, 1/4 cup cocoa, and buttermilk in a small
sauce pan. Bring to a boil over medium heat,
stirring constantly. Pour over confectioners' sugar,
stirring until smooth. Stir in 1 teaspoon vanilla.
Spread chocolate frosting over peanut butter on
cake. Cut into squares.
Combine flour, white sugar, and baking soda in a
large mixing bowl; set aside.
Melt 1 cup butter or margarine in a heavy saucepan;
stir in 1/2 cup cocoa. Stir in buttermilk, and eggs
until well blended. Cook over medium heat, stirring
constantly, until mixture boils. Remove from heat.
Mix into flour mixture, stirring until smooth. Stir in
1 teaspoon vanilla. Pour batter into a greased and
floured 13 x 9 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25
minutes, or until an inserted wooden pick comes
out clean. Cool 10 minutes on a wire rack. Carefully
spread peanut butter over warm cake. Cool
completely.
To Make Frosting: Combine 1/2 cup butter or
margarine, 1/4 cup cocoa, and buttermilk in a small
sauce pan. Bring to a boil over medium heat,
stirring constantly. Pour over confectioners' sugar,
stirring until smooth. Stir in 1 teaspoon vanilla.
Spread chocolate frosting over peanut butter on
cake. Cut into squares.
Microwave Mississippi Mud
Cake I
SUBMITTED BY: v monte
PHOTO BY: Jeannie O.
"This is one of my husband's
favorites - it tastes great warm
with ice cream and has the
consistency of a brownie."
Cake I
SUBMITTED BY: v monte
PHOTO BY: Jeannie O.
"This is one of my husband's
favorites - it tastes great warm
with ice cream and has the
consistency of a brownie."
INGREDIENTS
1 cup butter
2 cups white sugar
1/2 cup unsweetened cocoa powder
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup coarsely chopped walnuts
1/4 teaspoon salt
1/2 cup miniature marshmallows
1/2 cup butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
1 cup butter
2 cups white sugar
1/2 cup unsweetened cocoa powder
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup coarsely chopped walnuts
1/4 teaspoon salt
1/2 cup miniature marshmallows
1/2 cup butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
DIRECTIONS
Put 1 cup butter or margarine into large mixing
bowl. Microwave on high 1 to 1 1/2 minutes until
melted.
Stir in 2 cups white sugar and cocoa. Add eggs and
vanilla; beat vigorously until well-blended. Stir in
flour, nuts and salt. Let batter "rest" for 10 minutes.
Pour into an 11 3/4 x 7 1/2 pan. Place on a plastic
trivet or inverted saucer in oven. Microwave on
medium 9 minutes, rotating dish 1/2 turn after 3
minutes.
Microwave on high 3-5 minutes rotating dish 1/2
turn once, until top is mostly dry with moist spots
and pick comes out clean. Sprinkle marshmallows
evenly over top of cake. Let stand about 5 minutes
until marshmallows are slightly melted.
To Make Frosting: Melt 1/2 cup butter in large bowl.
Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2
teaspoon vanilla. Add 4 cups confectioners' sugar
and beat vigorously until smooth. Spread evenly
over marshmallows. Let stand on flat surface 30
minutes until slightly warm or cool completely.
Makes 16 very rich servings as this is a very dense
cake.
Put 1 cup butter or margarine into large mixing
bowl. Microwave on high 1 to 1 1/2 minutes until
melted.
Stir in 2 cups white sugar and cocoa. Add eggs and
vanilla; beat vigorously until well-blended. Stir in
flour, nuts and salt. Let batter "rest" for 10 minutes.
Pour into an 11 3/4 x 7 1/2 pan. Place on a plastic
trivet or inverted saucer in oven. Microwave on
medium 9 minutes, rotating dish 1/2 turn after 3
minutes.
Microwave on high 3-5 minutes rotating dish 1/2
turn once, until top is mostly dry with moist spots
and pick comes out clean. Sprinkle marshmallows
evenly over top of cake. Let stand about 5 minutes
until marshmallows are slightly melted.
To Make Frosting: Melt 1/2 cup butter in large bowl.
Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2
teaspoon vanilla. Add 4 cups confectioners' sugar
and beat vigorously until smooth. Spread evenly
over marshmallows. Let stand on flat surface 30
minutes until slightly warm or cool completely.
Makes 16 very rich servings as this is a very dense
cake.
Easy Chocolate Chip
Pound Cake
SUBMITTED BY:
prissycat PHOTO
BY: bridge
"This cake is very
easy, very rich, and
very good! You may
substitute vanilla
pudding for a less
chocolaty cake, or
substitute semi-sweet
chocolate chips for a
more intense
chocolate flavor."
Pound Cake
SUBMITTED BY:
prissycat PHOTO
BY: bridge
"This cake is very
easy, very rich, and
very good! You may
substitute vanilla
pudding for a less
chocolaty cake, or
substitute semi-sweet
chocolate chips for a
more intense
chocolate flavor."
INGREDIENTS
1 (18.25 ounce)
package yellow cake
mix
1 (3.9 ounce) package
instant chocolate
pudding mix
1/2 cup white sugar
3/4 cup water
3/4 cup vegetable oil
4 eggs, beaten
1 cup sour cream
1/2 cup milk chocolate
chips
1/8 cup confectioners'
sugar for dusting
1 (18.25 ounce)
package yellow cake
mix
1 (3.9 ounce) package
instant chocolate
pudding mix
1/2 cup white sugar
3/4 cup water
3/4 cup vegetable oil
4 eggs, beaten
1 cup sour cream
1/2 cup milk chocolate
chips
1/8 cup confectioners'
sugar for dusting
DIRECTIONS
Preheat oven to 325
degrees F (165
degrees C). Grease
and flour a 10 inch
Bundt pan.
In a medium bowl, stir
together the cake mix,
instant pudding and
sugar. Add the water,
oil, eggs, and sour
cream, mix until well
blended. Finally, fold in
the chocolate chips.
Pour into the prepared
Bundt pan.
Bake for 50 to 60
minutes in the
preheated oven. Cake
is done when a
toothpick inserted
comes out clean. Cool
in pan for 10 minutes
before inverting onto
a wire rack to cool
completely. Dust with
confectioners' sugar
before cutting and
serving.
Preheat oven to 325
degrees F (165
degrees C). Grease
and flour a 10 inch
Bundt pan.
In a medium bowl, stir
together the cake mix,
instant pudding and
sugar. Add the water,
oil, eggs, and sour
cream, mix until well
blended. Finally, fold in
the chocolate chips.
Pour into the prepared
Bundt pan.
Bake for 50 to 60
minutes in the
preheated oven. Cake
is done when a
toothpick inserted
comes out clean. Cool
in pan for 10 minutes
before inverting onto
a wire rack to cool
completely. Dust with
confectioners' sugar
before cutting and
serving.
Dump Cake V
SUBMITTED BY:
Barbara PHOTO
BY: MamaBear
"This recipe for dump
cake is more like a
cobbler type dessert
than it is a cake. I
serve it in a bowl with
whipped cream, ice
cream, or frozen
whipped topping. It is
quick to prepare and it
is delicious
SUBMITTED BY:
Barbara PHOTO
BY: MamaBear
"This recipe for dump
cake is more like a
cobbler type dessert
than it is a cake. I
serve it in a bowl with
whipped cream, ice
cream, or frozen
whipped topping. It is
quick to prepare and it
is delicious
INGREDIENTS
1 (21 ounce) can
cherry pie filling
1 (20 ounce) can
crushed pineapple,
drained
1 (18.25 ounce)
package yellow cake
mix
1 cup margarine,
melted
1 cup flaked coconut
1/2 cup chopped
walnuts
1 (21 ounce) can
cherry pie filling
1 (20 ounce) can
crushed pineapple,
drained
1 (18.25 ounce)
package yellow cake
mix
1 cup margarine,
melted
1 cup flaked coconut
1/2 cup chopped
walnuts
DIRECTIONS
Preheat oven to 350
degrees F (175
degrees C). Lightly
grease a 9x13 inch
baking dish.
In the prepared dish,
layer the cherry pie
filling and the drained
pineapple. Sprinkle the
dry cake mix over the
top, covering evenly.
Pour the melted
margarine over the
cake mix, and sprinkle
the top with the
coconut and chopped
walnuts.
Bake 50 to 60
minutes in the
preheated oven, until
browned and bubbly.
Preheat oven to 350
degrees F (175
degrees C). Lightly
grease a 9x13 inch
baking dish.
In the prepared dish,
layer the cherry pie
filling and the drained
pineapple. Sprinkle the
dry cake mix over the
top, covering evenly.
Pour the melted
margarine over the
cake mix, and sprinkle
the top with the
coconut and chopped
walnuts.
Bake 50 to 60
minutes in the
preheated oven, until
browned and bubbly.
Best Carrot Cake
Ever
SUBMITTED BY: Nan
PHOTO BY: Sharon
Vaknin
"A moist and flavorful
recipe that makes a
large quantity of cake.
I have been hounded
to make this cake time
and time again."
Ever
SUBMITTED BY: Nan
PHOTO BY: Sharon
Vaknin
"A moist and flavorful
recipe that makes a
large quantity of cake.
I have been hounded
to make this cake time
and time again."
INGREDIENTS
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla
extract
1 cup crushed
pineapple, drained
3 cups all-purpose
flour
1 1/2 teaspoons
baking soda
1 teaspoon salt
4 teaspoons ground
cinnamon
1 cup chopped walnuts
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla
extract
1 cup crushed
pineapple, drained
3 cups all-purpose
flour
1 1/2 teaspoons
baking soda
1 teaspoon salt
4 teaspoons ground
cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl,
combine grated
carrots and brown
sugar. Set aside for
60 minutes, then stir
in raisins.
Preheat oven to 350
degrees F (175
degrees C). Grease
and flour two 10 inch
cake pans.
In a large bowl, beat
eggs until light.
Gradually beat in the
white sugar, oil and
vanilla. Stir in the
pineapple. Combine
the flour, baking soda,
salt and cinnamon,
stir into the wet
mixture until
absorbed. Finally stir
in the carrot mixture
and the walnuts. Pour
evenly into the
prepared pans.
Bake for 45 to 50
minutes in the
preheated oven, until
cake tests done with a
toothpick. Cool for 10
minutes before
removing from pan.
When completely
cooled, frost with
cream cheese frosting.
In a medium bowl,
combine grated
carrots and brown
sugar. Set aside for
60 minutes, then stir
in raisins.
Preheat oven to 350
degrees F (175
degrees C). Grease
and flour two 10 inch
cake pans.
In a large bowl, beat
eggs until light.
Gradually beat in the
white sugar, oil and
vanilla. Stir in the
pineapple. Combine
the flour, baking soda,
salt and cinnamon,
stir into the wet
mixture until
absorbed. Finally stir
in the carrot mixture
and the walnuts. Pour
evenly into the
prepared pans.
Bake for 45 to 50
minutes in the
preheated oven, until
cake tests done with a
toothpick. Cool for 10
minutes before
removing from pan.
When completely
cooled, frost with
cream cheese frosting.
Tiramisu Layer Cake
SUBMITTED BY:
bettina PHOTO BY:
Allrecipes
"Fancy taste without
all the work. This cake
is wonderful for a get
together or just a
special occasion at
home. Using a box
cake mix as a base it's
a real time saver!"
SUBMITTED BY:
bettina PHOTO BY:
Allrecipes
"Fancy taste without
all the work. This cake
is wonderful for a get
together or just a
special occasion at
home. Using a box
cake mix as a base it's
a real time saver!"
INGREDIENTS
CAKE:
1 (18.25 ounce)
package moist white
cake mix
1 teaspoon instant
coffee powder
1/4 cup coffee
1 tablespoon coffee
flavored liqueur
FILLING:
1 (8 ounce) container
mascarpone cheese
1/2 cup confectioners'
sugar
2 tablespoons coffee
flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners'
sugar
2 tablespoons coffee
flavored liqueur
GARNISH:
2 tablespoons
unsweetened cocoa
powder
1 (1 ounce) square
semisweet chocolate
CAKE:
1 (18.25 ounce)
package moist white
cake mix
1 teaspoon instant
coffee powder
1/4 cup coffee
1 tablespoon coffee
flavored liqueur
FILLING:
1 (8 ounce) container
mascarpone cheese
1/2 cup confectioners'
sugar
2 tablespoons coffee
flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners'
sugar
2 tablespoons coffee
flavored liqueur
GARNISH:
2 tablespoons
unsweetened cocoa
powder
1 (1 ounce) square
semisweet chocolate
DIRECTIONS
Preheat oven to 350
degrees F (175
degrees C). Grease
and flour 3 (9 inch)
pans.
Prepare the cake mix
according to package
directions. Divide two
thirds of batter
between 2 pans. Stir
instant coffee into
remaining batter; pour
into remaining pan.
More.....
Preheat oven to 350
degrees F (175
degrees C). Grease
and flour 3 (9 inch)
pans.
Prepare the cake mix
according to package
directions. Divide two
thirds of batter
between 2 pans. Stir
instant coffee into
remaining batter; pour
into remaining pan.
More.....