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Earthquake Cake

Any chocolate cake mix – mix according to package directions

FILLING

8 oz. cream cheese

sweetened condensed milk

1 egg

1 teaspoon vanilla

2 Tablespoons cornstarch

Mix cake mix according to package directions.

In a separate bowl mix up cream cheese so it is softened.  Then add sweetened condensed milk and blend together.  Then add egg, vanilla, and cornstarch.  Mix well.  In a greased 9X13 pan pour in cake mix and then gently spoon in cream cheese mixture on top.

Bake 350 degrees for 25-40 minutes

It’s done when the cake doesn’t wobble, toothpick test will not work – cake is gooey in nature.

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Chocolate Trifle

You need to prepare ahead:

  1. A chocolate cake in a 9X13 pan.  A cake mix is fine.  Andrew used brownies.
  2. 3 boxes of instant chocolate pudding.  The small 4 serving size.
  3. 2 large containers of Cool Whip, thawed.  You won’t need all of this, but you need 3 or 4 small ones or 2 large ones.  You don’t want to run out of this part.
  4. Hershey’s Heath, English Toffee Bits.  Usually in the baking section.  But if you can’t find them you could buy Heath Bars and break them apart.

When you have everything ready you cut the cake into small pieces.  Usually I cut in about 1 inch squares, but it doesn’t have to be exact.

Put the cake in one layer in the bottom of Trifle bowl.  Squeeze it in so the whole bottom is covered.  If you make three layers you have plenty of cake.

Then add the pudding in a generous layer, but not quite as thick at the cake.  As the trifle sits overnight in the fridge the pudding and cake merge.

Then cover with cool whip and sprinkle with Heath bits.

Repeat until bowl is full.  You may have some ingredients left.

Cover with plastic wrap and refrigerate at least overnight.  It looks so impressive and is so easy to make and so delicious.

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Chocolate Covered Oreo Cookie Cake

CAKE

1 pkg devil’s food chocolate cake mix

GLAZE

4 squares semi-sweet baking chocolate

1/4 cup butter, cut up

FILLING

1 pkg (8 ounce) cream cheese, softened

1/2 cup sugar

2 cups whipped topping

12 Oreo Cookies, coarsely chopped

CAKE

Preheat oven to 350 degrees.  Prepare and bake cake according to directions on package in 2 9-inch round cake pans.  Cool in pan 5 minutes.  Invert onto wire rack; remove pans.  Cool completely

GLAZE

Melt chocolate in small microwave bowl on HIGH 1 to 2 minutes or until chocolate is melted, stirring after 30 seconds.  Blend in butter.  Set aside to slightly thicken about 5 minutes.

FILLING

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.  Gently stir in whipped topping and crushed cookies.  Place 1 of the cake layers on serving plate top-side down.  Spread top of cake layer evenly with cream cheese mixture.  Place remaining cake layer on top, top-side up.  Spoon glaze to cover top of cake only.

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Grandma Dennis’ Chocolate Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 cup water

2 eggs

1/2 cup milk

2 sticks margarine

3 Tablespoons Cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla

Mix flour and sugar in a big bowl.

In a saucepan place margarine, water, cocoa.  Bring to a boil

Pour over flour and sugar.  Mix

In another bowl add baking soda, vanilla, eggs, salt, milk

Add to above mix.

Pour into greased cookie sheet pan.  Bake at 350 for 20 minutes

Make frosting last 5 minutes of cook time.  Frost while cake is hot.

FROSTING

1 teaspoon vanilla

1 stick margarine

3 Tablespoons cocoa powder

5 Tablespoons milk

1 – 1 pound package of powdered sugar (I always use more than 1 pound)

1/2 cup nuts

In a saucepan add margarine, cocoa, milk.  Melt, but don’t boil.  Then add powdered sugar.  Thin enough to spread, but not runny.  Then add vanilla and nuts.

Pour in sections across the cake and carefully spread or you will take off the top of the cake.

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Apple Cake

1 cup sugar

1  1/2 cup flour

1 teaspoon baking powder

1/2 cup shortening

1 egg

3/4 teaspoon salt

1 teaspoon baking soda

2 cups grated apples

 

Mix all together.  Spread in greased 9X13 pan.

Mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 cup nuts.

Sprinkle on top.

Bake 350 degrees for 30-40 minutes.

Top with ice cream or whipped topping

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Chocolate Refrigerator Cake

Make one chocolate cake in two 9″ round pans.  You can use a box mix, but I like using Chocolate Oil Cake recipe.

Cool the cake and then slice the layers so you have 4 layers.

Whip 1/2 pint whipping cream, add 1/4 cup powdered sugar.  Spread between layers.

CHOCOLATE FUDGE FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

4 Tablespoons cocoa powder

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand (a wooden spoon works well).

Stir together and spread on cake.  Frosting hardens if left uncovered on counter, so cover if not using right away,  also it needs to be refrigerated, but so does the cake.

 

VANILLA FROSTING

Heat:  4 Tablespoons butter or margarine

4 Tablespoons hot water

Remove from heat.

Add:  1 teaspoon vanilla

about 3 cups powdered sugar

Beat well by hand.  This one is just like the one above but vanilla.

 

 

 

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Zucchini Chocolate Cake

½ cup oil

1 egg 2 tsp vanilla

1 cup shredded zucchini

2 cup flour

1 tsp. salt

½ cup cocoa

1 ½ tsp. baking soda

1 ½ cup sugar

 

Blend in order.  Put in a greased 9X13 pan.  Bake 350 for 18-20 min or until done.

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Sopapilla Cheesecake 

2 cans crescent rolls, divided
2 (8-oz.) pkg. cream cheese,softened
1 cup sugar
1 tsp. vanilla
¼ cup butter, melted
Cinnamon and sugar to taste
Honey (optional)

Preheat oven to 350. Unroll and spread 1½ cans crescent rolls on the bottom of an ungreased 9 x 13 pan. In
a medium bowl, beat cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread
remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes.
If desired, lightly drizzle with honey. Cool to room temperature before serving. Refrigerate any leftover dessert.

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Red Velvet Cheesecake Recipe

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar;
  2. press mixture into bottom of a 9-inchspringform pan.
  3. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
  4. Addeggs and next 6 ingredients, mixing on low speed just until fully combined.
  5. Pour batter into prepared crust.
  6. Bake at 325° for 10 minutes;
  7. reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  8. Run knife along outer edge of cheesecake.
  9. Turn oven off. Let cheesecake stand in oven 30 minutes.
  10. Remove cheesecake from oven;
  11. cool in pan on a wire rack 30 minutes.
  12. Cover and chill 8 hours.
  13. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth;
  14. gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
  15. Remove sides of springform pan.
  16. Garnish, if desired.