CAKE POPS
Cake pops are so cute and fun to make!
I get all my Tips, Tricks, and Recipes from...
BAKERELLA!
ROLAND'S CORN SALSA
2 CANS CORN-DRAINED
2 CANS BLACK BEANS-DRAINED
6 ROMA TOMATO-DICED
6 AVOCADOS-DICED
1-2 BUNCHES GREEN ONION-THINLY SLICED
1-2 BUNCHES CILANTRO-THINLY SLICED
1 CAN BLACK OLIVES-SLICED
2 PACKAGES GOOD SEASONS ITALIAN DRESSING PREPARED
MIX TOGETHER ALL INGREDIENTS
ENJOY
TOO MUCH CHOCOLATE CAKE
This is my FAVORITE cake!!!
It is super moist!!!
Marcella originally made this cake for me,
and now I use this recipe as a base for all my cakes.
I listed just some of the variations below.
ENJOY!!!
Ingredients • 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups mini chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
(I drizzle frosting over cake, and when dry
I get all my Tips, Tricks, and Recipes from...
BAKERELLA!
ROLAND'S CORN SALSA
2 CANS CORN-DRAINED
2 CANS BLACK BEANS-DRAINED
6 ROMA TOMATO-DICED
6 AVOCADOS-DICED
1-2 BUNCHES GREEN ONION-THINLY SLICED
1-2 BUNCHES CILANTRO-THINLY SLICED
1 CAN BLACK OLIVES-SLICED
2 PACKAGES GOOD SEASONS ITALIAN DRESSING PREPARED
MIX TOGETHER ALL INGREDIENTS
ENJOY
TOO MUCH CHOCOLATE CAKE
It is super moist!!!
Marcella originally made this cake for me,
and now I use this recipe as a base for all my cakes.
I listed just some of the variations below.
ENJOY!!!
Ingredients • 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups mini chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
(I drizzle frosting over cake, and when dry
I then drizzle white/dark chocolate over that)
Variations:
Red Velvet: Red velvet mix-mini chocolate chips-cream cheese frosting
Lemon Berry: Lemon mix-Vanilla Pudding-3 cups mixed berries-cream cheese frosting –no chips
Vanilla Berry: Golden Vanilla mix- Pudding-3 cups mixed berries-cream cheese frosting –no chips
Birthday Cake: Birthday cake mix- Vanilla Pudding- White chips or none-Birthday frosting
Coconut Spice: Spice mix- Coconut pudding- 1-2 cups shredded coconut-
butterscotch chips- cream cheese or german chocolate frosting
Pumpkin Spice:Spice mix-pumpkin or butterscotch pudding- mini chocolate chips
Pumpkin Spice:Spice mix-pumpkin or butterscotch pudding- mini chocolate chips
The variations are endless!!!
Peanut Butter Rice Krispy Pralines
These are so tasty and easy to make!
1 1/2 cups white sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1/3 cup peanut butter
1 1/2 cups Rice Krispies
Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.
Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over medium-high heat. When it comes to a boil, stir constantly for 3 minutes while the mixture is bubbling. In the last 20 seconds, stir in peanut butter.
Remove from heat and stir constantly until the mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.
*For traditional pralines, omit the peanut butter and rice krispies and add 1 1/2 cup chopped pecans to the pot with all the ingredients at the beginning of the recipe.
