Apple to the Core
Cakes & Cupcakes
In a medium saucepan, bring the water to a boil
and add butter. When butter is completely melted add flour. Remove
from stove and let cool. Add eggs, one at a time, beating after adding
each egg. Place in a 9x13 greased baking dish. Bake at 375º
for 30 minutes. Let cool before adding filling.
2 packages French Vanilla instant pudding
8 oz cream cheese, softened
3 cups milk
Hershey's Chocolate Syrup - or any chocolate
Whipped Cream or Cool Whip Topping
Beat cream cheese until there are no lumps. Add
milk and pudding. Pour on to cooled crust. Drizzle chocolate syrup over
filling. Refrigerate several hours before serving.
Serve each slice with whipped cream and more drizzled chocolate syrup.
Chiffon Honey Cake
1 cup sugar
1 cup oil
3 cups flour
3 tsp baking
1 cup cold
Beat the eggs
well, add sugar and beat at high speed until light & creamy. Add oil and
honey, beating at medium speed until well blended. Combine dry
ingredients and add to mixture alternately with coffee. Pour into an
ungreased 10" tube pan. Bake at 350º
for 15 minutes, then reduce heat to 325 degrees and bake for one hour
longer. When cake is done, invert and cool completely before removing
Yum Yum Cake
Chocolate Butter Icing:
Preheat oven to 350º.
Grease and flour two 9" cake pans. Sift flour, baking powder and
baking soda together. In a large mixing bowl, beat sugar and egg
together. Add butter to egg mixture. Add sour cream, water and
vanilla; beat again. Add flour mixture and cocoa beating slowly until
flour is absorbed. Do not overbeat. Fold in chocolate chips.
Divide mixture in prepared pans. Bake 35-40 minutes. Cool cake on wire
racks for 10 minutes. Remove from pans and cool completely. Frost.
chocolate chips in the coffee over very low heat. Remove pan
from heat. Beat in butter, one tablespoon at a time until smooth.
Set pan in bowl of ice and beat until icing is easy to spread and holds
it's shape. Frost immediately.
Pomegranate Pound Cake
butter or stick margarine
2 1/2 cups
pomegranate seeds (about 1 large)
oven to 350 degrees F.
and butter at medium-high speed of a mixer until well-blended (about 7
minutes). Add eggs and egg white, 1 at a time, beating well after each
addition. Combine buttermilk, rind, vanilla, and baking soda. Lightly
spoon flour into dry measuring cups; level with a knife. Combine flour
and salt, stirring well with a whisk. Add flour mixture to sugar mixture
alternately with buttermilk mixture, beginning and ending with flour
mixture. Fold in pomegranate seeds.
batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at
350 degrees F for 1 hour or until a wooden pick inserted in center comes
out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack.
Peach Upside Down Cake
1/3 cup packed light brown sugar
maple-flavored or real
(10 ounces) Cascadian Farm frozen organic sliced peaches, thawed
organic all purpose
whole wheat flour
almond extract or
to 375 degrees F. Melt 1 tablespoon butter in 10 inch heavy oven proof
skillet over medium high heat; cook 1/3 cup brown sugar and the maple
syrup in butter about 2 minutes or until golden brown. Immediately stir
in peaches; set aside.
together flours, baking powder, baking soda, cinnamon, nutmeg, allspice
and salt in medium bowl; set aside. Beat 1/3 cup brown sugar, the oil
and 1 tablespoon butter in large bowl on medium speed about 1 minute or
until blended. Beat in buttermilk, almond extract and egg. Stir in flour
mixture just until mixture looks like thick pancake batter. Pour over
peaches in skillet.
uncovered 30 to 40 minutes or until center is set and toothpick inserted
in center comes out clean. Cool 15 minutes; run knife around edge of
pan. Turn upside down onto plate. Serve warm.
Black Forest Filled Cupcakes
(2-layer size) chocolate
PHILADELPHIA Cream Cheese,
cherry pie filling,
COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Prepare cake batter as directed on package; set
aside. Mix cream cheese, egg and sugar until well blended. REMOVE
3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the
cake batter into each of 24 paper-lined medium muffin cups. Top each
with 1 Tbsp. each of the cream cheese mixture and remaining pie
filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out
clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top
cupcakes with whipped topping and remaining pie filling just before
serving. Store cupcakes in tightly covered container in
refrigerator for up to 3 days. Makes 2 dozen cupcakes
Cajun Smash Cake Squares
1 cup toasted, chopped pecans
1/4 cup Brandy
1 box yellow cake mix
1 stick of butter (softened)
8 ounces cream cheese (softened)
2 MORE eggs
1 box powdered sugar
1 teaspoon vanilla extract
Toast pecans. Let them cool before chopping. Beat
egg with Brandy. Mix cake mix, egg, Brandy, and butter (mixture
will be dry). Moisten hands with water, then press batter into ungreased
9 x 13 pan. Press pecans into top of batter. Beat cream cheese, 2 eggs,
powdered sugar, and vanilla together until creamy. Pour over
batter already in pan. Place pan on cookie sheet, to prevent scorching
bottom. Bake at 350º for 35
minutes until golden brown. Allow to thoroughly cool, before cutting
Store in container or wrap in foil. The squares freeze well. Serve
thawed, at room temperature. Yield: 12-16 squares Prep time:
15 minutes. Bake time: 35 minutes. Cool time, 2 hours or
Blueberry Pound Cake
2 cups granulated sugar
1/3 cup butter or stick margarine, softened
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
2 teaspoons vanilla extract
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. lemon low-fat yogurt (1 carton)
1/2 cup sifted powdered sugar
4 teaspoons lemon juice
1. Preheat oven to 350º
2. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer
until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time,
beating well after each addition. Beat in vanilla.
3. Light spoon flour into dry measuring cups and level with a knife. Combine 2
tablespoons flour and blueberries in a small bowl; toss to coat. Combine
remaining flour, baking powder, baking soda, and salt. Add flour mixture to
sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture.
4. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking
spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350F for 1
hour and 15 minutes or until a wooden pick inserted in center comes out clean.
5. Cook cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
Cool 15 additional minutes on wire rack; remove cake from bottom of pan. Combine
powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into
slices using a serrated knife. Yield: 16 servings.
Caramel Apple Cake
(2-layer size) yellow
JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie
peeled, coarsely chopped
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube
pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with
electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir
in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring
every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over
Pumpkin Dump Cake
Mix all ingredients and pour into a greased 9x13" pan.
Sprinkle dry cake mix over pumpkin mixture. Pour melted butter
or margarine evenly over the cake mix. DO NOT STIR!. Top with nuts, if desired.
Bake at 350º for 1 hour.
Peppermint Ice Cream Cake
4 cups crisp rice cereal
1 milk chocolate candy bar (17 oz)
1/2 cup butter or margarine
1/2 gallon peppermint stick ice cream, softened
2 cups whipped topping
peppermint candy canes or crushed peppermint candies
Place cereal in a large bowl. Grate or shave 2 tbl of chocolate from candy
gar; set aside. In a heavy saucepan, melt butter and remaining chocolate. Pour
over cereal and stir to coat. Press in the bottom of a greased 10"
springform pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 15
minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover
and freeze for several hours or overnight. Top with candy. Remove cake from
freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife
and serve immediately. Makes 8-10 servings.
Duncan Hines Chocolate Chip Cookie Cake
1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix
1 (4 serving size) pkg vanilla instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semisweet chocolate chips
1½ cups chopped pecans or walnuts
Powdered sugar for garnish
Preheat oven to 350º. Grease and flour a 10 inch Bundt pan. Combine
cake mix, pudding mix, water, oil and eggs in a large bowl. Beat at medium speed
with electric mixture for 2 minutes. Stir in chops and pecans. Pour into
prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center
comes out clean. Cool in pan 25 minutes. Invert onto a serving plate. Cool
completely. Dust with powdered sugar. Makes 12 servings.
Apple Harvest Cake
Preheat oven to 325º. Grease and flour a 13x9" pan. In large bowl, mix
apples and 2 cups sugar; stir well to make sure all the apple are coated. Set
aside for about 30 minutes. In another bowl, beat eggs. Add oil and vanilla and
beat well. Sift flour, salt and baking soda into mixture and mix well. Gently
fold in nuts and apple-sugar mixture. Spread batter into prepared pan. In
a small bowl, mix 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar mixture
over batter. Bake in oven about 50 minutes or until a toothpick inserted in
center comes out clean. Cut into squares. Serve warm or at room temperature.
Luscious Chocolate Cake with Raspberry Sauce
2 cups all-purpose flour
1½ cups sugar
1½ cups buttermilk
2 large eggs
2/3 cup unsweetened cocoa
1 cup Blue Bonnet 70% Sticks/Quarters, softened
1½ tsp baking powder
1/2 tsp baking soda
1½ tsp vanilla extract
Raspberry Sauce (recipe follows)
Fresh Raspberries and mint sprigs for garnish
In large bowl, with electric mixer at low speed, combine flour, sugar,
buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla
until just blended. Beat at high speed for 3 minutes. Spread batter into lightly
greased 13x9" baking dish. Bake at 350º for 30-35 minutes or until
toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into
16 pieces. Serve topped with Raspberry sauce, lightly. Allow Sauce to run over
sides. Garish with fresh raspberries and mint.
Raspberry Sauce: In electric blender container, purée 2 cups thawed frozen
raspberries in syrup; strain. Stir in 2 tbl sugar and 1 tbl cornstarch. In small
saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.
Decorating tip: For a more dramatic look, use a plain, dark dish. Place a
doily on dish and sprinkle with powdered sugar. Very gently lift up the doily.
Place cake in center of design and top as directed.
Cranberry-Nut Coffee Cake
1/4 cup brown sugar (packed)
1/2 cup chopped walnuts
1/4 tsp cinnamon
2 cup Bisquick
2 tbl granulated sugar
2/3 cup water or milk
2/3 cup whole cranberry sauce
Powdered Sugar Icing: Recipes follows
Heat oven to 400º. Grease square pan, 9x9x2". Mix brown sugar, walnuts
and cinnamon. Combine Bisquick, granulated sugar, egg and water (or milk). Beat vigorously
1/2 minute. Spread in pan; sprinkle with nut mixture. Spoon cranberry sauce over
top. Bake 20-25 minutes. While warm, spread with Powdered Sugar Icing. Makes 9
Powdered Sugar Icing: Blend 1 cup powdered sugar, 1/2 tsp vanilla and about 1
Lemonade Cake Recipe
1 pkg (2 layer size) lemon cake mix
1 pkg (4 serving size) Jell-o lemon flavored instant pudding and pie
1 cup water
1/4 cup oil
Lemonade Glaze - recipe follows
Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend
well; then beat at medium speed for 4 minutes. Pour into a greased and floured
13x9" pan. Bake at 350º for 45 - 50 minutes or until toothpick inserted in
center comes out clean and cake begins to pull away from the edges of pan. Cool
in pan about 5 minutes. Thoroughly prick warm cake with utility fork completely
through to bottom of cake. Gradually spoon Lemonade Glaze over cake until
completely absorbed. Cook and cut into squares.
Lemonade Glaze - Combine 2 scoops (about 1/2 cup) of Country Time Lemonade
flavor drink mix, 1/2 cup water and 2 tbl melted butter or margarine in a bowl.
Add 2 cups confectioners sugar, blending well with fork or wire whip. OR
you can use 1 can (6 oz) frozen lemonade concentrate; omit the water and butter.
For High altitude: use large eggs, add 1/4 cup all purpose flour; and
increase water to 1½ cups; bake 50 minutes.
Saucy Apple Swirl Cake
Heat oven to 350º. Grease and flour 12-cup fluted tube or 10" tube pan.
In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake
mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour
1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with
remaining batter. Bake at 350º for 35-45 minutes or until toothpick inserted in
center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate.
Cool completely. If desired, dust with powdered sugar. Makes 16 servings. High
Altitude Adjustments - Add 3 tbl flour to dry cake mix. Bake at 375º for 35-40
1 pkg (2 layer size) cake mix, any flavor (and items needed to prepare
2 pkgs (4-serving size) Jello Instant Pudding
1 cup confectioners sugar
4 cups cold milk
Prepare cake as directed on package, baking in a greased 9x13" pan.
Remove from oven. Poke holes quickly down through the cake with round handle of
a wooden spoon at 1-inch intervals. Only after poking holes, combine
pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low
speed of electric mixer for not more than 1 minute (do not overbeat). Quickly,
before pudding thickens, pour about one-half of the thing pudding evenly over
warm cake and into the holes to make the stripes. Allow remaining pudding to
thicken slightly; then spoon over the top, swirling it to "frost" the
cake. Chill at least 1 hour. Store cake in refrigerator. Cover with plastic
Apple Spice Custard Cake
1 (18½ oz) package spice cake mix (and all ingredients used in
2 medium all-purpose apples, pared, cored and finely chopped
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1 (8 oz) container sour cream, at room temperature
1/4 cup lemon juice from concentrate
Preheat oven to 350º. Prepare cake mix as package directs; stir in apples.
Pour into well-greased and floured 13x9" baking pan. Bake 30 minutes or until
wooden pick inserted near center comes out clean. Meanwhile, in medium bowl,
combine sweetened condensed milk, sour cream and lemon juice. Remove cake from
oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or
until set. Sprinkle with cinnamon. Cool. Refrigerate leftovers.
Italian Cream Cake
1 cup butter or margarine
1-2/3 cup sugar
1 cup buttermilk
3/4 tsp baking soda
1/2 tsp salt
2 cup flour
3/4 tsp vanilla
1/4 tsp soft or melted butter
2 cups shredded coconut
1 cup chopped pecans
1/2 cup maraschino cherries, quartered
1/4 tsp cream of tartar
Cream shortening and sugar until light and fluffy. Add egg yolks, one at a
time, beat well after each addition. Add buttermilk alternately with dry
ingredients, ending with flour. Stir in flavoring, coconut, pecans and cherries.
Beat egg whites with cream of tartar until stiff. Pour into three 9" layer
pans, greased and lined with waxed paper. Bake at 350º for 30-40 minutes. Cool
10 minutes and remove.
Cream butter and cheese, gradually add sugar and flavoring. Beat until smooth
and creamy. Add pecan or sprinkle on top of cake.
Dr. Pepper Cake
Pour boiling Dr. Pepper over oats, stir and let stand 20 minutes. Cream
margarine, add sugar gradually, then eggs beating until fluffy. Sift all dry
ingredients and add to creamed mixture and mix well. Pour into greased and flour
9" pan. Bake at 375º for 45 minutes. Remove from pan and spread
topping (recipe following) over top and put in broiler until bubbly. This is a
very moist cake.
Combine all ingredients and spread on cake as directed above.
Super Easy Super Lemon Pound Cake
Preheat oven to 350º. Blend all ingredients in a large bowl; beat at medium
heat for 2 minutes. DO NOT OVERMIX! Bake in a creased and floured 10-inch tube
pan for 45-55 minutes, until center springs back when touched lightly. Cool
right side up for about 25 minutes, then remove from pan.
Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk. Drizzle over
Raisin Pudding Cake
Combine cake mix, pudding mix, eggs, sour cream and oil in large mixer bowl.
Blend well, then beat at medium speed for 2 minutes. Stir in raisins. Pour into
a greased and floured 10-inch tube pan. Bake at 350º for 1 hour. Cook 15
minutes. Remove from pan; finish cooling on rack and glaze.
Glaze: Blend 1 tablespoon hot milk into 1 cup sifted powdered sugar. Spread
Blueberry Dump Cake
Spray a 9X13 inch pan. Drain pineapple and empty into pan. Spread blueberries
in pan. Sprinkle dry cake mix on top of fruit, evenly. Cut butter into cubes,
place on top of cake mix.
Bake at 350 degrees for about 30-40 minutes or until butter is melted and top
is light brown.
This five star recipe receives rave reviews whenever I make it for birthdays
or potlucks. It never fails to receive several requests for the recipe. But don't
be watching calories with this cake, it's absolutely delicious but sinfully
rich. You'll love it!
1 Pkg German Chocolate Cake mix
1 Tbl flour
3/4 cup melted butter
1 cup evaporated milk (divided 2/3 cup and 1/3 cup)
1 (14 oz) pkg caramels
1 cup milk chocolate chips
1 cup chopped walnuts
Mix together dry cake mix, flour, melted butter, eggs, 2/3 cup evaporated
milk. Divide batter in half. Pour 1/2 batter in greased 13x9 inch pan. Bake 15
minutes at 350 degrees. Set other 1/2 batter aside. Melt caramels with 1/3 cup
evaporated milk. Pour evenly over 1st baked layer of cake. Sprinkle chips and
nuts over caramel, then spread remaining batter over the top. Bake an additional
15 to 20 minutes. Cool completely. Sprinkle with powdered sugar.
Old Fashioned Coffee Cake
1/4 cup brown sugar
1 tsp cinnamon
1 tbl flour
1/2 chopped walnuts
1 tbl melted butter
Combine egg, sugar, milk and shortening. Add flour mixed with baking powder
and salt. Mix, pour into greased 8x8x2" pan. Sprinkle with topping
mix. Bake in preheated 375 degree oven, 20 to 25 minutes.
Blueberry Buckle Coffee Cake
Heat oven to 375 degrees. Grease square pan, 9x9x2". Blend flour, sugar,
baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir
in blueberries. Spread batter in pan. Sprinkle with Crumb topping. Bake 45 to 50
minutes or until toothpick inserted in center comes out clean. Drizzle with
glaze. Serve warm. Makes 9 servings.
Mix all ingredients until crumbly
1/2 cup powdered sugar
1/4 tsp vanilla
1 1/2 to 2 t
tsps hot water
Mix all ingredients until drizzling consistency.
Easy Orange Swirl Cake
Heat oven to 350 degrees. Grease and flour 12-cup Bundt cake pan. Prepare
cake mix as directed on package. Remove 1 1/2 cups of the batter and set aside.
Pour remaining batter in pan. Stir gelatin (dry) and extract into the 1 1/12 cup
batter. Drop orange batter by generous tablespoonfuls randomly in 6 to 8 mounds
onto batter in pan. Cut through batter with knife is S-shaped curves in one
continuous motion for swirled effect. Bake 42 to 47 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes in pan. Turn upside down
onto heatproof serving plate; remove pan. Cook cake completely. Sprinkle with
High altitude: Follow high altitude directions on package to prepare batter.
Stir 1/4 cup all-purpose flour, the dry gelatin and extract into the 1 1/2 cups
batter. Bake 47 to 52 minutes.
Velvet Crumb Cake
Heat oven to 350 degrees. Grease and flour baking pan, 8x8x2", or layer
pan, 9x 1 1/2". In large mixing bowl, blend all ingredients except Broiled
topping on low speed for 1/2 minute, scraping side and bottom of bowl
frequently. Beat 4 minutes on medium speed. Pour into pan. Bake 30 to 35 minutes
or until top springs back when touched lightly. While warm, spread with Broiled
Broiled topping: Mix 3 tbl soft butter, 1/3 cup brown sugar (packed), tbl
light cream, 1/2 cup coconut and 1/4 cup chopped nuts. Set oven control at broil
and/or 550 degrees. Broil cake 3 inches from heat about 3 minutes until topping
is brown. Watch carefully!
Chocolate Potato Cake
3/4 cup butter or margarine, softened
1-1/2 cups sugar, divided
4 eggs, separated
1 cup hot mashed potatoes, nothing added for taste
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup milk
1 cup chopped nuts
Fluffy white frosting (below)
In a mixing blow, cream butter and 1 cup sugar. Add egg yolks; beat well. Add
potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon,
salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating
until smooth. Stir in vanilla and nuts. In a mixing blow, beat egg whites until foamy.
Gradually add remaining sugar; beat until stiff peaks form. Fold into batter.
Pour into a greased and floured 13x9" baking pan. Bake at 350 for 40 to
minutes or until cake tests done. Cool.
Fluffy White Frosting
2 egg whites
1-1/2 cups sugar
1/3 cup water
2 tsp light corn syrup
1/8 tsp salt
1 tsp vanilla extract
Combine first five ingredients in top of a double boiler. Beat with electric
mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes,
scraping side of pan occasionally. Remove from heat. Add vanilla; beat 1 minute.
Frost cake. Makes 16 to 20 servings.
Black Forest Brownie Torte
1 pkg (19.8 oz) brownie ix, plus ingredients to prepare cakelike vision of
1 can (21 oz) Cherry pie filling, divided
2 1/2 cups thawed frozen non-dairy whipped topping, divided
1/4 cup sliced almonds, toasted at 325 degrees for 6-8 minutes
Heat oven to 350 degrees. Grease and flour 2 9" round cake pans. Prepare
brownie mix according to directions for cakelike version. Divide batter evenly
between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from
pans to wire racks to cool completely. Place one brownie layer on serving plate.
Top with 1 1/2 cups whipped topping, spreading to within 1/2 inch of edge. Spread
1 cup cherry filling evenly over whipped topping. Top with second brownie
layer. Spread remaining cherry filing over top to within 1/2 inch of edge.
Dollop or pip remaining 1 cup whipped topping around edge of torte. Sprinkle
with toasted almonds over top. To serve, cut into wedges with large serrated
knife. Makes 12 servings.
Chocolate Turtle Cheesecake
1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9") chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1¼ cups milk
1 (3.9) oz pkg chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low
heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup
chopped pecans. Pour into piecrust. Combine cream , sour cream and milk in a
blender or food processor. Process until smooth. Add pudding mix; process
for about 30 seconds longer. Pour pudding mixture over caramel layer, covering
evenly. Chill, loosely covered, until set, about 15 minutes. Drizzles fudge
topping over pudding layer in a decorative pattern. Sprinkle top of cake with
remaining pecans. Chill, loosely covered, until serving time. Makes 12 servings.
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