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Holloween

pumpkin-gooey-cake

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Servings: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

CLX-spider-cake-recipe-1009-th2

Ingredients
1 box(es) Betty Crocker Super Moist German Chocolate cake mix, prepared
· 1/3 cup(s) grade-A dark maple syrup
· 1/2 cup(s) pumpkin pie filling
· 1 tub(s) Duncan Hines Classic Vanilla frosting
· Black sanding sugar, for decoration
·

Directions
1. Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 35 minutes at 350°F, then cool 10 minutes in pans before turning out onto a wire rack.
2. Ice top of one cake layer with vanilla frosting and place second cake layer on top. Ice entire double-layered cake. Chill in fridge for 15 minutes.
3. Print spider template; cut as directed, and center stencil on cake. Sprinkle black sanding sugar to cover image, keeping rest of cake clean. Press sugar lightly with fingers to make sure it adheres. Brush off excess sugar and carefully remove stencil.

Halloween Cake

This Halloween cake was made of chocolate and chocolate icing. Most of the decors I made them out of gum paste, the bones I just piped them out of butter-cream icing, and the dirt was made out of crushed oreos.

I am very happy of the way this cake turned out!  Besides looking great, it tasted awesome! :silly:

Myrna  :rose:

spooktacular_pumpkin_cake

1 package yellow or white cake mix
1/2 cup vegetable oil
4 large eggs
1 cup canned pumpkin


3/4 cup granulated sugar
1 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup water (add 2 tablespoons of water if eggs are small)

  1. Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer, then add the rest of the eggs one at a time, beating after each one.
  2. Add pumpkin, sugar, spices, and then water.
  3. Bake in greased and floured tube pan in 350°F (175°C) oven for 60 to 70 minutes (depending on oven calibration). Cool before removing from pan.
  4. Frost and decorate as desired.

Makes 12 to 16 servings.

These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant.  They are Super Moist and Yummy!!


Ingredients (use vegan versions):

1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

By far the most surprisingly deeelightful cake.  This recipe is great for adults and for kids ages 3 and up.

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this— making a great big mess.

4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.

5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.

Enjoy this delicious cake.  You will be surprised at its moistness and richness!!!!!  It can be cooled and iced with your choice of icing or can be enjoyed on its own.  The batter can also be used to make cupcakes!!  As you can see above!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat!  It makes a great birthday cake!  Hey, it even freezes well!

Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes


Myrna  :rose:


frightfully_delicious_chocolate_cupcakes

Celebrate Halloween with these “frightfully delicious” cupcakes

2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels – divided use
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup LIBBY’S® 100% Pure Pumpkin
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting
  1. Preheat oven to 350ºF (175ºC). Paper-line 20 muffin cups.
  2. Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  3. Combine flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
  4. Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
  5. For Candy Corn Bark and Frosting: Line baking sheet with wax paper.
  6. Microwave remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  7. Pour onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
  8. Combine frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.

Makes 20 cupcakes.

Estimated Times: Preparation 20 min |Cooking Time 22 min | Cooling Time – 30 min cooling |
Tip: Bark can be made the day before hand and kept in the refrigerator.

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob