Posts Tagged ‘easy recipies’

Molten Lava Cake

February 3, 2011


Adapted from Paula Deen


  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur


Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates


Easy Cheesy Lemon Bar

January 24, 2011

Easy Cheesy Lemon Bars


  • 1 (18.25 ounce) package lemon cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 (16 ounce) container prepared lemon frosting
  • 8 oz. cream cheese soften
  • 2 eggs


Combine cake mix, butter and 1 egg in bowl; mix with fork until moistened.  Pat into 9×13 inch baking pan greased on bottom only.  Combine frosting mix and cream cheese in mixer bowl; beat until blended.  Reserve 1/2 cup mixture. Add 2 eggs to remaining mixture.  Beat for 3 to 5 minutes. Spread over cake mix layer.  Bake at 350 degrees for 30 to 40 minutes or until set and light golden brown. Cool. Spread with reserved frosting.  Cut into bars

Cake Balls

January 12, 2011

Cake Balls

Adapted from Allrecipes


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating


  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet





1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  



1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.