Find Recipes Instantly! (Type the Recipe name or any Ingredient) Bailey’s Irish Cream Cake 1 cup nuts, chopped 1 package yellow cake mix 1 (3-ounce) package Jello instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup oil 1/2 cup Bailey’s Irish Cream Glaze (below) Preheat the oven to 325-degrees. Grease and flour bundt pan. Sprinkle nuts on the bottom of pan. In a large bowl combine the remaining ingredients and mix well. Pour over the nuts. Bake 1 hour. Cool cake on wire rack completely. Prick the cake and pour glaze over the top and side. Glaze: 1 stick butter 1/4 cup water 1 cup sugar 1/2 cup Bailey’s Irish Cream In small saucepan melt the butter. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in Bailey’s Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3-cup. You can also decorate the cake with sugar frosting or whipped cream. Irresistible Ice Cream Cake This dessert is just too hard to pass up! That's because it's filled with the awesome taste of SNICKERS® in a wonderful graham cracker crust. What you'll need: 1 13-oz bag of SNICKERS® Brand Miniatures 2 quarts of vanilla ice cream 2 cups finely ground graham crackers (chocolate or honey) 6 tablespoons melted butter What to do: In a medium sized bowl, mix the finely ground graham crackers with the butter, until well blended. Pat the mixture on the bottom and sides of a 9" springform pan. Freeze for 10-15 minutes. Chop 12 SNICKERS® Miniatures into small chunks and set aside to be used for topping. Place the ice cream into a large mixing bowl and allow to soften slightly. In a food processor, coarsely grind 24 SNICKERS® Miniatures and add to the softened ice cream. Mix thoroughly. Scoop the ice cream mixture into the graham cracker crust and flatten the mixture with the back of a spoon. Sprinkle the coarsely ground SNICKERS® Miniatures from step 2 on top. Place a sheet of wax paper on top and press down slightly to set into the ice cream. Place the ice cream cake in the freezer and allow it to harden for at least 3-4 hours before serving. Banana-Whipped Cream Cake 2-1/4 cups flour 2-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups sugar 1/2 cup soft shortening 1 cup mashed ripe bananas 1 teaspoon vanilla 2 eggs 1/2 cup buttermilk 2 cup heavy cream, whipped 3 tablespoons confectioners’ sugar 2 or 3 thinly sliced bananas Preheat the oven to 350-degrees. In a large bowl sift the flour, baking powder, baking soda, salt and sugar together. Add shortening, mashed bananas and vanilla. Beat with electric mixer at low speed until combined. Beat at medium speed for 2 minutes. Add eggs and buttermilk; beat for two minutes. Pour into 2 greased 8-inch cake pans. Bake for 30 to 35 minutes or until cake test done. Cool on wire rack for 1 hour. Split both cake layers in half. In a medium sized bowl sweeten cream with confectioners’ sugar. Spread first layer with whipped cream; arrange sliced bananas over cream. Repeat with the next two layers. Place remaining layer on top; frost cake with remaining whipped cream. Refrigerate for several hours before serving. Easter Coconut Pound Cake 6 eggs 1 cup shortening 1/2 cup margarine, softened 3 cups sugar 1/2 teaspoon almond extract 1/2 teaspoon coconut or vanilla extract 3 cups sifted cake flour 1 cup milk 2 cups fresh coconut, grated Confectioners’ sugar Green tinted coconut, shredded Jelly beans Separate the eggs placing the egg whites in a large bowl and the egg yolks in another large bowl. Let the egg whites come to room temperature. Add the shortening and margarine to the yolks. Beat with mixer on high speed until well blended. Gradually add the sugar; beating until light and fluffy. Add extracts; beat until blended. With mixer on low, beat in flour alternately with milk, beginning and ending with flour. Add coconut; beat until well blended. Beat egg whites just until stiff peaks form. Fold into the batter gently until well combined. Turn into a greased 10-inch tube or Bundt pan. Bake in a preheated 300-degree oven for 2 hours or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and invert onto a serving plate. Sprinkle with confectioners’ sugar. Place tinted coconut and jelly beans around the outer edge. NOTE: Canned flaked coconut may be used instead of fresh coconut and 2-5/8 cups all-purpose flour may be used instead of cake flour. Cake in a Mug 1 (18.5 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 2 2/3 cups confectioners' sugar 1/4 cup powdered lemonade mix Directions 1 Check your coffee mugs to make sure each one holds 1 1/2 cups water. 2 Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup each). Place mix into a corner of each bag and tie it there with a twist tie. 3 Make glaze mix: in a medium bowl, combine confectioners sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each cup. 4 Attach the following instructions to each cup: Generously spray inside of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1 egg, 1 tablespoon of oil, 1 tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from Glaze mix into a very small container and add 1 1/2 teaspoon water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm. Coconut Sour Cream Cake 1 (18.25 ounce) package white cake mix 1 teaspoon almond extract 2 cups sour cream 1 3/4 cups white sugar 1 (16 ounce) container frozen whipped topping, thawed 2 cups flaked coconut Directions 1 Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally. 2 To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake. 3 Refrigerate from 1 to 3 days before serving. Sorbet and Cream Cake For a frozen delight, take a prepared angel food cake and cut a 1 inch layer from the top of the cake, hollow out the middle and fill with sorbet and ice cream. Replace the top. Frost with whipped cream. Cherry-Mallow Cake Ingredients 4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package) 1 package (18-1/4 ounces) yellow cake mix 1 can (21 ounces) cherry pie filling Directions Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan. Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter. Bake for 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky and will have risen to the top of the cake as a glaze. Remove pan from oven and cool on wire racks. After the cake is cool, cut into squares. Soda Pop Cake Fix a yellow cake mix by box directions. Poke holes in the cake with a straw. In bowl, mix 1 pkg strawberry jello with 1 cup of boiling water. Add together & mix well. Add 1 cup of strawberry pop to the jello mix. Pour over cake. Topping: Mix 2 small boxes of instant vanilla pudding & 2 cups milk. After mixing well, add 1 (8 oz) Cool Whip. Put on top of cake. Cover this layer with another 8 oz Cool Whip. Keep in fridge. Grandma's 1-2-3-4 Cake 2 cups sugar 2 sticks butter, soft 3 cups cake flour 1 cup milk 1 tbsp baking powder 1 1/2 tsp vanilla extract 1/2 tsp salt 4 eggs Confectioners sugar fresh cherries Preheat oven to 350. Grease and flour 9-inch fluted tube pan. In lg. bowl, with mixer at low speed, beat sugar and butter just til blended. Increase speed to high; beat 10 minutes or til light and fluffy. Reduce speed to low; add flour, milk, baking powder, vanilla, salt, and eggs; beat til well mixed. Increase speed to high and beat 2 minutes. Bake 50 to 55 minutes til toothpick comes out clean. Cook on wire rack 10 minutes. With a spatula, loosen cake and invert onto wire rack to cool completely. Sift confectioners sugar over the cake and serve with fresh cherries.