This is the cake that my daughter-in-law, Amy, likes me to make for her birthday. I make it in two heart-shaped nonstick pans that I bought many years ago. It’s a two-layer cake that is easy to make, and you can put it together very quickly. Best of all, it’s incredibly moist and delicious. It has proven to be a major crowd-pleaser. Enjoy!
Chocolate Raspberry Birthday Cake
Duncan Hines Moist Deluxe Devil’s Food Cake Mix (18.25 ozs.)
Duncan Hines Chocolate Whipped Frosting (16.2 ozs.)
Solo Raspberry Cake and Pastry Filling (12 ozs.)
Cake Mate Candy Cake Decorations
2 – 9-inch Heart-Shaped Nonstick Cake Pans
Bake cake according to package directions.
After layers cool completely, spread the raspberry filling on top of the bottom layer.
Cover with top layer, and frost all sides of cake liberally.
Place decorations on frosted cake. Serve at room temperature.
Serves 6-8 people.
This recipe is one that my sister, Janet, has been making for years. She has made it her own, and it’s a keeper! A special thanks to my niece, Lisa, for making this tasty recipe available to us.
Mini Chocolate Cheesecakes
Makes about 4 dozen
8 oz Cream Cheese
1/2 cup Sugar
1 cup Chocolate Chips (you can use less)
1 1/2 cups Flour
1 cup Water
1/2 cup Oil
1 cup Sugar
1/4 cup Unsweetened Cocoa
1 teaspoon Vanilla
1 tablespoon Vinegar
1 teaspoon Baking Soda
Combine the cream cheese, egg, and sugar in a bowl. Mix with mixer and then stir in chocolate chips.
Mix remaining ingredients in another bowl.
Fill the cupcake tin halfway with the chocolate part, then top with the cream cheese filling.
Bake for 10 minutes at 350 degrees.
This recipe is one that my sister, Janet, got from a friend many years ago. I’ve gotten to sample it for myself when my sis has made it, and it’s one of the best cheesecakes I’ve ever tasted!
1 lb. Polly-O Whole Milk Ricotta
2 8-oz. packages of Philadelphia Cream Cheese
1 ¼ cup granulated Sugar
4 Eggs, slightly beaten
1 tsp. Lemon Juice
1 tsp. Vanilla Extract
3 tablespoons Cornstarch
3 tablespoons white Flour
1 pint Sour Cream
¼ lb. Butter, melted
Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan.
Beat ricotta and cream cheese together; add sugar gradually.
Add beaten eggs, then lemon juice, vanilla, cornstarch, and flour.
Beat with electric mixer until smooth. Add melted butter and sour cream, then mix well.
Pour mixture into springform pan. Bake 1 hour at 325 degrees.
Then raise temperature to 350 degrees for 10 minutes to brown top of cheesecake.
Turn oven off and leave cheesecake in oven for 2 more hours.
Or you can turn oven off & leave cheesecake in oven overnight.
Remove from oven and refrigerate.
I’ve been making this pound cake for years, because it’s wonderfully moist and flavorful. I often serve it with thawed out frozen strawberries and whipped cream or Cool Whip. It tastes especially good toasted the next day!
Sour Cream Pound Cake
¾ cup Butter (12 tablespoons)
1½ cups Sugar
1 teaspoon Vanilla
1½ cups Flour
1/8 teaspoon Salt
1/8 teaspoon Baking Soda
½ cup Sour Cream
Preheat oven to 300 degrees.
In a large mixing bowl, cream butter until fluffy. Beating constantly, add sugar one-half cup at a time.
After sugar has been added, and mixture is very light and fluffy, whip in eggs one at a time. Beat in vanilla.
In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture, alternately with sour cream.
Pour into 9×5-inch loaf pan. Bake until cake is deeply golden, cracked on top, and a toothpick inserted into the crack comes out clean, about 1 hour and 15 minutes. Cool cake in pan for 30 minutes before removing.
Serve or wrap tightly and freeze.