Pear Upside-Down Cake

November 12, 2010 at 3:01 pm (Autumn, brown sugar, cake, eggs, nondairy whipped topping, oven, pears, pumpkin pie spice, vanilla instant pudding mix, vegetable cooking spray, vegetable oil, yellow cake mix)

Preparation: 20 minutes
Total: 55 minutes
Yield: 16 servings

3 fresh pears (1 lb), peeled
3/4 C brown sugar
1 t pumpkin pie spice
1/2 C dried cranberries
1 package (2-layer) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
4 eggs
1 1/4 C water
1/4 C oil
2 C whipped topping, thawed
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Preheat oven to 350 degrees. Cut pears in half lengthwise, remove the core; cut in lengthwise slices 1/4″ thick. Arrange them on the bottom of a 9 x 13″ pan, sprayed with cooking spray. Mix the sugar and the spice; sprinkle over the pears. Top with the cranberries.

Beat well the next 5 ingredients with an electric mixer; pour in the pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Run a knife around the edge. Put a serving plate on top of the cake; invert. Remove the pan with care. Let cool slightly. Serve with whipped topping.

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Turtle Cake

November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)

Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings

1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.

Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.

Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.

Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.

Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.

*Liquid ingredients needed to make the cake are not included in this list.

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Triple Chocolate Chocoflan

November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)

Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings

1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.

2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.

3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.

4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.

5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.

6. Serve with whipped topping.

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Choco Flan

June 17, 2010 at 10:07 am (7 ingredients or less, almonds, cajeta, chocolate cake mix, Desserts, eggs, hazelnuts, Mexican, milk, oven, pecans, sweetened condensed milk, walnuts)

de mi amiga, Belen.

1 caja de harina preparanda para pastel de choco
1 taza grande de leche condenzada
2 tazas de leche
5 huevos
50 g de nueces
Cajeta
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Engrasar un molde y poner en el fondo nueces y cajeta al gusto.

Preparar la harina segun las instuccinones de la caja. Vacia la mezcla en el molde licuar. Licuar el resto de los ingredientes y veter sobra la harina preparanda meter al horno a 200° C aprocimadamente una hora y revisaila hasta que este cocinado.

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