Luscious Tropical Dream Cake

Luscious Tropical Dream Cake

1 can 20oz Dole crushed pineapple undrained

1 pkg. [2layer size] yellow cake mix

1 ½ cups cold milk

1 pkg  [4 serving size ] Jello-O Lemon flavor instant pudding  & pie filling

2 cups thawed cool whip whipped topping

½ cup baker’s angel flake coconut, toasted

½ cup planters chopped pecans (I used sliced almond)

Preheat oven to 350ᵒ F. Drain pineapple, reserving 1 cup of the juice; set pineapple aside. Prepare cake batter as directed on package, substituting 1 cup reserved juice for one cup of water.   Pour batter into greased 15x10x1 inch baking pan.

Bake 15 to 20 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Add Milk to dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in pineapple. Spread over cake; cover with whipped topping. Sprinkle with coconut and pecans. Store in refrigerator

 

No recipe for today... but I will make it for this weekend...

Hello,

As you can see I haven't make a recipe for today. This is because I have being soo.. busy and not feeling too well too! However, I will make it before Sunday. I want to try something new. But I am not sure what I want to bake!! ... we will see

Bake Chicken

Cake mix

Vanilla cake mix

Ingredients

1 cake mix of your choice 

cake mix ingredients

Add 1 cup sour cream and one extra egg

Berries of your choise

Melt chocolate for icing

 

Mix all ingredients and bake at 350ᵒ degrees for 45 to 50 minutes in a tube pan until wood stick comes out clean.

The sour cream and the extra egg will make the cake dense.

 

Angel Food Roll with Strawberry Sauce

1 package (16 ounces) angel food cake mix, plus ingredients to prepare mix

¼ cup plus 2 tablespoons powdered sugar, divided

1 quart strawberry low fat frozen yogurt

1 container (10ounces) frozen sliced strawberries with sugar, thawed

1 tablespoon lemon juice

1 ½ teaspoons cornstarch

 

1.    Preheat oven to 350˚F. Line bottom of 15x10 inches jelly-roll pan with waxed paper. Prepare cake mi according to package directions; pour evenly into prepared pan. Bake about 20 minutes or until cake is golden brown and springs back when lightly touched. Cool on wire rack 15 minutes.

2.    Place clean kitchen towel on flat surface. Sift ¼ cup powdered sugar over towel; invert cake on top of sugar. Carefully peel off waxed paper. Starting at short end, roll cake up with towel, jelly-roll style.  Cool 30 minutes, seam side down, on wire rack.

3.    Remove frozen yogurt from freezer to soften slightly. Carefully unroll cake. Place pieces of frozen yogurt on top of cake; spread to edges. Reroll filled cake; cover tightly with plastic wrap. Freeze with at least 3 hours or overnight.

4.    To prepare strawberry sauce, combine strawberries, lemon juice and cornstarch in small saucepan; bring to a boil over medium heat. Reduce heat to low; cook and stir 2 to 3 minutes or until sauce has thickened. Cool; refrigerate until ready to serve.

5.    To complete recipe, remove cake from freezer 15 minutes before serving. Dust with remaining 2 tablespoons powdered sugar. Cut into slices with serrated knife; serve with strawberry sauce.

Make ahead time: at least 3 hours or 24 hours before serving.

Hi!

I had a very difficult week!... I have being very tired and I am out of energy. I really do not want to do anything else after work. It is really hard to all I need to do when I am feeling this way.

On the other had I have being looking at different recipes and I think I have a good one that I really want to try. I have never done it before but I am eager to make and see how it turns out to be!
I will post it when I have it ready! we will se how it looks and taste! hahaha! it is like my new experiment!!

Fudge Ribbon Cake

Fudge Ribbon Cake

1 (18 ¼ ounce) package chocolate cake mix, plus ingredients to prepare mix

1 (8 ounce) package cream cheese, softened

2 tablespoons butter or margarine, softened

1 tablespoon cornstarch

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

1 egg

1 teaspoon vanilla extract

            Chocolate Glaze (Recipe Follows)

1.      Preheat oven to 350˚F. Grease and flour 13x9-inch baking pan. Prepare cake mix as package directs. Pour batter into prepared pan.

2.      In small mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter.

3.      Bake 40 minutes or until wooden pick inserted near center comes out clean. Cool. Prepare Chocolate Glaze and drizzle over cake. Store covered in refrigerator.

Makes 10-12 Servings

Chocolate Glaze: In small saucepan over low heat, melt 1 (1-ounce) square unsweetened or semi-sweet chocolate and 1 tablespoon butter or margarine with 2 tablespoons water. Remove from heat. Stir in ¾ cup powdered sugar and ½ teaspoon vanilla extract. Stir until smooth and well blended. Makes about ½ cup.

Prep Time: 20 minutes

Bake Time: 40 minutes