Hawaiian Guava Cake

INGREDIENTS

1 strawberry cake mix (we used Betty Crocker but any brand should work. Just substitute the water for guava juice).

1 c. guava juice

3 eggs

1/2 -1/3 c. vegetable oil (check the cake box for specifics on oil.)

Cream Cheese layer:

1 (8 oz.) pkg. cream cheese, softened

1/3 c. granulated sugar

1 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

Guava topping: (this works great for 9x13 pan. For a 15x10 in. pan I will double this topping next time.)

2 c. guava juice

1/2 c. granulated sugar

1/4 c. corn starch

3 T. water

DIRECTIONS

Prepare cake batter according to instructions on the box. Replace the water for guava juice. Pour batter into a greased 9x13 baking sheet. I also like a 15x10 inch cookie sheet for a thinner cake. Bake cake according to instructions on the package. Let the cake cool completely.

While cake is baking you can prepare the cream cheese layer and guava topping. 

For the cream cheese layer: In a medium bowl add cream cheese and beat with a mixer until fluffy. Add sugar and vanilla. Combine well. Fold in cool whip and place in refrigerator until ready to use.

For the guava topping: In a medium saucepan bring the 2 c. of guava juice and 1/2 c. granulated sugar to a boil.  Remove from heat. In a small bowl combine cornstarch and water. Add cornstarch mixture to prepared guava juice and whisk until well combined. Return to heat and stir constantly until the mixture returns to a boil. Boil for 1 minute until mixture begins to thicken. Remove from heat and let cool. 

Once cake is cooled, spread the cream cheese mixture evenly over the cake. Pour the guava topping on top and spread evenly. Refrigerate until ready to serve. 

Almond Cake

 

INGREDIENTS

1 c. butter
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. baking soda
1 tsp. salt

Frosting:

1/2 c. butter
1/4 c. milk
4 1/2 c. confectioners' sugar
1/2 tsp. almond extract
1 c. sliced almonds

DIRECTIONS

Add butter and water to a large saucepan and bring to a boil. Remove from heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.

Pour batter into a greased 15-in. x 10-in. baking sheet. Bake at 375 degrees F for 20 minutes or until a toothpick inserted near the center of the cake comes out clean and the cake is golden brown. Remove from oven and cool. 

Frosting: In a large saucepan, combine butter and milk and bring to a boil. Remove from heat; stir in sugar and almond extract. Spread over cake and sprinkle with sliced almonds. 

Tayler’s Solid Chocolate Cake

Tayler REALLY wanted a solid chocolate cake for her birthday this year. We melted chocolate bars and filled 2 lined cake pans with melted chocolate. After the chocolate was re-set we removed them from the pans and set one on top of the other.

 Tayler thought it would be fun to use Kit Kat bars to line the outside of the cake so we used melted chocolate to "glue" the Kit Kat bars to the cake.

The cake needed color so we thought it would be fun to added red sprinkles, Hersey's hugs and chocolate covered strawberries.  She LOVED her cake and we had fun making it together.

Better than "ANYTHING" Cake

One of my husband's favorite desserts! He reminded me that I made this for his birthday when we were engaged so 12 years later we made it for his birthday again! This time I had a cute helper to assist me. We always use Heathy candy bars for the topping but my husband's favorite candy bar is Butterfinger so this time we tried 1/2 and 1/2. Both were better than "ANYTHING". 

INGREDIENTS

1 box Devil's Food Cake Mix (plus ingredients on the box)

1- 14 oz. can sweetened condensed milk

1 12 oz. jar or caramel sauce

1-8oz. tub cool whip

1 bag of Hersey's toffee bits (approx. 4-5 Heath bars or your favorite candy bar.)

DIRECTIONS

Bake cake in a 9x13 baking dish according to the directions on the box. Take the cake out of the oven and let cool.    

  

  

Using the end of a wooden spoon, poke holes into your cake. Lots of them!

Drizzle caramel sauce and sweetened condensed milk over the top of the cake, letting the sauces soak into the holes. Make sure the cake is completely cooled and then spread cool whip over the top.

Crush candy bars and sprinkle on top of the cool whip. Refrigerate until ready to eat! 

Texas Sheet Cake

INGREDIENTS

2 cups sugar

2 cups flour

1 cup butter

4 T. cocoa

1 cup water

1/2 cup buttermilk

1 tsp. baking soda

2 eggs, slightly beaten

1 tsp. vanilla

DIRECTIONS

Combine sugar and flour in a mixer bowl. In a saucepan over medium heat, combine butter, cocoa, and water. Bring to a boil. Pour over flour/sugar mixture; beating as you pour slowly. Mix well. Add buttermilk, soda, eggs, and vanilla. Pour into a greased 10x14 inch baking pan. Bake for 20-25 minutes at 350 degrees. Cool completely and then frost with chocolate frosting. Sprinkle with nuts (optional).

Frosting: 

1 12 oz. package semi-sweet chocolate chips

6 T. unsalted butter, cut into small pieces

1 tsp. vanilla 

1/2 tsp. salt

2 1/2 cups confectioners' sugar

1/3 cup milk

Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes before spreading on cake. 

Strawberry Shortcut Cake

I found this recipe on the foodnetwork and have been wanting to try it for awhile. Last night we had a bbq and I finally had a reason to make it. It turned out great! Even the little kids loved it. One little girl said she loved it so much she wished she could just eat it forever :) I doubled the whipped topping because I didn't think the original recipe covered a 9x13 well enough.

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.

Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.

Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.

Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.

Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.