Ingredients:
- 1 3/4 cups graham crackers, crushed fine
- 1 tbsp. brown sugar
- 3/4 cup butter
- 1 3/4 cups sugar
- 24 oz. cream cheese
- 4 eggs
- 1 tsp. vanilla
- 1 pint sour cream
- 3/4 cup sugar
- Combine graham crackers, brown sugar, and butter. Line bottom of 9-inch spring form pan with this mixture.
- Combine in mixer bowl: cream cheese, vanilla. eggs, and 1 cup of the sugar. eat 20 to 25 minutes at medium speed. Pour over graham cracker crust. Bake 40 min. in 325 oven. Cool for 35 minutes.
- Combine in mixer bowl: sour cream and rest of sugar. Beat 10 minutes at medium speed. Pour over top of baked cake. Bake 10 minutes at 400 degrees. Watch carefully. It should be brown very slightly on top. Refrigerate at least overnight.
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 cup shortening
- 3/4 cup water
- 3/4 cup buttermilk
- 1tsp. baking soda
- 1 tsp vanilla
- 1/2 tsp. baking powder
- 2 eggs
- 4 oz. unsweetened chocolate, melted and cooled
- 1 tsp. salt
- Heat oven to 350. Beat all ingredients except frosting in bowl on low speed 30 seconds scraping bowl constantly. Beat on high 3 min. Pour into pans. Grease and flour pans.
- Bake 40-45 min. Cool completely.
Fudge Frosting
Ingredients
- 2 cups sugar
- 3 oz. unsweetened chocolate
- 2/3 cup milk
- 1/2 cup shortening
- 1/2 tap. salt
- 2 tsp. vanilla extract
- Mix all except vanilla in saucepan.
- Heat to boil stirring occassionally. Place saucepan in ice and water.
- Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
- Spread evenly on cooled cake.
Ingredients
- 1 pk. Betty Crocker yellow cake mix
- 1 cup whole milk
- 1/2 cup butter or margarine melted
- 3 eggs
- 1 pouch Betty Crocker Chocolate chip cookie mix
- 1/2 cup butter melted
- 1 egg
- 1 tub Rich and Creamy Chocolate ready to spread frosting
- Heat oven to 350. Grease bottom only of rectangle pan 13x9.
- Beat cake mix, milk, melted butter, and 3 eggs in large bowl with electric mixer on low sped 2 minutes. Pour into pan.
- Make cookie mix as directed on package, using softened butter and 1 egg. Drop dough by tsp. evenly over batter in pan.
- Bake 35 to 40 min. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake.
Ingredients
- 2 1/4 cup flour
- 1/2 cup buttermilk
- 2 1/2 cup brown sugar
- 3 whole eggs, beaten
- 1/2 tsp. salt
- 2tsp. baking soda
- 2 tsp. vanilla
- 1/2 cup softened butter
- 3 squares unsweetened chocolate
- Combine all ingredients except chocolate in a mixing bowl.
- Melt chocolate squares and add to bowl.
- Add 1 cup boiling water. Beat until well-blended.
- The batter will be very thin.
- Pour into greased and floured 9 x 13 inch cake pan.
- Bake 30-40 minutes in a 350 degree oven or until firm to the touch.
Ingredients
- 1 box yellow cake mix
- 1 bag sweetened shredded coconut
- 12 oz. Cool Whip
- 16 oz. sour cream
- Cook cake mix per box and let cool completely.
- Mix together coconut, Cool Whip, and sour cream.
- Refrigerate until cake is cool.
- Ice cake completely. Works best with two round cakes.
