Chocolate Eggnog Layer Cake & Icing

Chocolate Eggnog Layer Cake Ingredients:

2 cups cake flour
3/4 cup cocoa,plus 3 tablespoons extra for the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 large eggs plus 2 large egg yolks
4 ounces bittersweet or semisweet chocolate, melted and slightly cooled
1 cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
1 cup dairy eggnog


Cake Instructions:

MethodSift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.Preheat oven to 350 degrees and set oven rack at upper middle level. Lightly grease 2 9-inch springform pans. Dust pans with the extra cocoa and shake out excess.Beat together sugar and oil. Add eggs and yolks, one at a time, beating well after each addition. Beat in melted chocolate and coffee.Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture into chocolate mixture a little at a time, alternately. Scrape down sides of bowl and beat again, briefly.Divide batter evenly between prepared pans and bake for 30-35 minutes, or until cake springs back when lightly pressed in the center or when Cake looks almost black and glossy.Remove pans from oven and allow to cool on wire racks for 15 to 20 minutes. Remove cake from pans and allow to cool completely before frosting.

Chocolate Eggnog Icing Ingredients:

2 cups unsweetened cocoa
1 3/4 cups powdered sugar
3/4 stick (6 tablespoons) unsalted butter
1 8-ounce brick cream cheese
2 ounces bittersweet or semisweet chocolate, melted and slightly cooled
3/4 cup dairy eggnog
1 tablespoon pure vanilla extract


Icing Instructions:

Method Sift together the cocoa and powdered sugar to avoid lumps. Set aside.Cream together all other ingredients. Add cocoa mixture a little at a time. Beat on highest mixer setting for several minutes, pausing to scrape down sides of bowl occasionally. Ice the cake and serve. Frosting is enough to generously frost 2 9-inch or 10-inch cake layer.

Coconut Wait Cake

INGREDIENTS:
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed

DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.

Posted on behalf of Evelyn Fontenot

Moist Caramel Apple Cake

SERVINGS:
16

INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk

DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.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 into 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 ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

OREO Ice Cream Shop Pie

SERVINGS:
10

INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed divided
1 1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling


DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into crust. Top with half of the
whipped topping; freeze 10 min.

Pour: milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 min. or until well blended. (Mixture will be
thick.) Gently stir in remaining whipped topping. Spoon
over whipped topping layer in crust.

Freeze: 4 hours or until firm. Remove pie from freezer 15 min.
before serving. Let stand at room temperature to soften
slightly. Drizzle with the reserved 2 Tbsp. fudge
topping. Store leftover pie in freezer.