Fat Jon answers:

I would use this recipe as the “Yellow Cake Mix”

http://www.cooks.com/rec/view/0,196,141183-232205,00.html

And then Answerer #1′s recipe for the Rum Cake.

Fat Jon answers:

Try www.allrecipes.com. I use it all the time and its free. You can find any recipes there.

Fat Jon answers:

Try a book store they have dietary cookbooks of all kinds, it may be a religious diet, a lifestyle diet like vegetarian or vegan diets, diets for health conditions, or a weight loss diet.

Also some recipies you can simply substitute ingredients for others, for example cookies you can use sweeteners instead of sugar.

Also in grocery stores near the checkouts I’ve seen mini cookbooks for holidays, family, healthy living and diabetic cooking. And in specific magazines you can get healthy recipe ideas like I got a free one at Walgreen’s that had a few healthy meals inside intended for diabetics or people who wanted a heart healthy diet.

Fat Jon answers:

Make them cup cakes and use ice cream cones for the cups, fill about 3/4 full and bake, frosting makes it look like ice cream.

Fat Jon answers:

Vitamix is a blender, period. Same as any other blender they just have a nice marketing gimmick going on. You can’t use a blender for the same purpose as a mixer.

Fat Jon answers:

Click on the link below…I have made the Peanut Butter Delight cake for my dogs before.

Http://www.dog-treat-recipe-exchange.com/dog_birthday_cake_recipes.html

Fat Jon answers:

Moist amarula chocolate cake (ive made this one, yum)
* 2 envelopes Dr. Oetker Added Touch Cake Mix (chocolate)
* 4 eggs
* 6 tbsps vegetable oil
* 2 tbsps cold water
* 4 tbsps Amarula Cream
- Bake cake as instructed on the package, frost with your favorite frosting. Even without frosting, this cake has rich taste, moist, and delicate.

Chocolate Cake
1.Grease and flour a 9″ X 12″ (24 X 30cm)
cake pan.

2.Preheat the oven to 350F degrees
(180C)

3.Sift:
2-1/2 cups plain flour
2 cups sugar
6 tablespoons unsweetened cocoa
powder
2 teaspoons baking soda
1 teaspoon salt

4.Pour over dry ingredients and mix well
until smooth:
1/2 cup cooking oil
2 teaspoons vanilla
2 tablespoons vinegar
2 cups cold water

5.Pour in pan and bake at 350F (180C) for
35 minutes.
The cake is ready when it bounces back
to the touch or a toothpick comes out
clean.

Chocolate Poppy Seed Cake

Soak together for one hour
1 cup of buttermilk and 1/4 cup poppy seeds 1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
4 eggs – separated
2 1/2 cups flour
1 tsp baking soda
2 Tbsp baking powder
1 tsp vanilla
3/4 cup chocolate chips
3 Tbsp sugar & 1 tsp cinnamon

Cream butter, sugar and shortening together. Add egg yolks. Stir in dry
ingredients. Add vanilla and poppy seed mixture. Fold in beaten egg
whites. Place ½ the batter in a prepared angel food pan. Layer with
chocolate chips and sugar and cinnamon mixture. Add remaining batter.
Bake at 350 degrees for about 1 hr.

French Chocolate Coffee Cake
Source Taste of Home
Yield: 12-16 servings

My mom always made this coffee cake as a special treat for us on Christmas
morning. And my family loves the rich fudgy filling just as much as we did back
then.

1 package (1/4 ounce) active dry yea
2/3 cup warm water (110° to 115°)
1/2 cup butter, softened
3/4 cup sugar
4 egg yolks
1/3 cup evaporated milk
1/2 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour

FILLING:
3/4 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter
1/4 cup semisweet chocolate chips
1/4 cup chopped walnuts
Confectioners’ sugar, optional

In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, egg
yolks, milk and salt; mix well. Add 2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled, about 1
hour.
For filling, combine the chocolate chips, milk and sugar in a saucepan; cook
and stir over low heat until smooth. Stir in cinnamon; set aside. For topping,
combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly.
Stir in chocolate chips and nuts. Set aside.
Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. X
10-in. Rectangle. Spread with filling. Roll up jelly-roll style, starting with a
long side; pinch seam to seal. Place in a well-greased 10-in. Fluted tube pan,
with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a
warm place until doubled, about 30 minutes.
Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10
minutes before inverting onto a wire rack to cool. Sprinkle with confectioners;
sugar if desired.

Chocolate Cherry Valentine Torte
Source: Hershey’s
8 to 10 servings

Ingredients:
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*

CREAM FILLING(recipe follows)
CHOCOLATE WHIPPED CREAM(recipe follows)
1 can (21 oz.) cherry pie filling, chilled
Directions:
1. Heat oven to 350°F. Grease and flour three heart-shaped baking pans or three
9-inch round baking pans. **

2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar,
beating until stiff peaks form. Set aside. Stir together flour, remaining 1 cup
sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg
yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1-2/3
cups batter into each prepared pan.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in
center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if
necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.

4. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 1-inch
border 1/2 inch thick around outer edge of layer. Spread half of pie filling in
center. Top with second cake layer. Spread layer with half of remaining CREAM
FILLING. Top with third layer. Spoon remaining pie filling on top of cake to
within 1 inch of edge.

5. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with
remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover
torte in refrigerator. 8 to 10 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
** If only two pans are available, reserve remaining batter in refrigerator for
the third layer while first 2 layers bake.

CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2
tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.

CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY’S
Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract;
beat on low speed to blend. Beat on high speed until stiff.

Fat Jon answers:

If the recipe doesn’t specifically ask for a toaster oven or microwave oven, the oven referred to will almost always be a conventional oven. Generally, the only role that microwave ovens have in baking will be to heat up ingredients like water, or to melt things, such as butter or chocolate.

Fat Jon answers:

Pineapple/Cherry Dump Cake

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INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple
1 (16.5 ounce) can pitted dark sweet cherries
1/2 cup butter

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DIRECTIONS:
Preheat oven to 350° F (175 degrees C).
Dump pineapple and cherries into one 9×13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
Bake at 350° F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

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Chocolate Eclair Dump Cake

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INGREDIENTS:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons cornstarch
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, melted
2 teaspoons vanilla
—–
1/2 cup powdered sugar
2 tablespoons cocoa powder
3 tablespoons hot water

———————————————————————————–

Heat oven to 350° F.
Measure flour, baking powder, salt, sugar and cornstarch into 8X8 (glass only) baking pan. Pour milk into dry ingredients. Add slightly beaten egg yolks from separated eggs, melted butter and vanilla.
Wire whip to blend. Will be a soupy batter. Bake for 50 minutes until cake pulls away from pan sides.
Mix powdered sugar, cocoa powder and hot water. Drizzle over warm cake.

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Apple Spice Dump Cake

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INGREDIENTS:
1 can apple pie filling (21 oz)
1 box spice cake mix (18 oz)
1 cup melted butter
1/2 cup chopped pecans

——————————————————————————–

Preheat oven to 350° F. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cake mix over filling. Pour melted butter evenly over cake mix and top with nuts. Bake for 30 to 40 minutes.

Fat Jon answers:

MARBLE CAKE

300 g (10½ oz) Margarine
275 g (9½ oz) Sugar
2 tsp Vanilla sugar
½ tsp rum essence
1 pinch Salt
5 Eggs
375 g (13 oz) Plain flour
4 tsp Baking powder
About 3 tbsp juice or wine

Use the whisk on a hand mixer or a food processor to cream the margarine, then gradually add the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat until the mixture is light and fluffy. Add the eggs as you beat (one every 30 seconds or so). Mix and sift the flour and baking powder. Gradually add the wine or juice to the creamed fat, beating continuously at medium speed. Only use as much wine as necessary to give the mixture a slow dropping consistency.
Transfer two-thirds of the mixture into a greased 22-24cm (8-9 inch) cake tin

4 tsp cocoa powder
4 tsp sugar
2-3 tbsp wine Sift together the cocoa powder and sugar and add to the remaining third of the mixture, together with the wine. Beat until the mixture returns to a slow dropping consistency. Spread the chocolate-coloured mixture over the light mixture and then lightly swirl the two together with a fork to create a marbling effect

Oven Temperatures
Conventional oven
Fan-assisted oven
Gas oven
Baking time

about 180 deg C / 350 deg F – preheated
about 160 deg C / 325 deg F – not heated
mark 2-3 (not preheated)

50 – 65 minutes

30g(1oz)icing sugar Dust the cooled cake with icing sugar

Variation
4tbsp apricot jam
(warmed and sieved)
1 tbsp water Bake the mixture in a 35 cm (14 inch) long greased Swiss roll tin with 11 cm (4 inch) high sides. When cool, coat with apricot glaze.
To make the apricot glaze put the warmed, sieved apricot jam in a saucepan, add the water, boil and reduce slightly. Brush the surface of the cake with the glaze.

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GOOD APPETITE!

Source: Dr. Oetker/ German Baking Today – The Original / Ceres 1997