Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
br>Butter three 9\" round cake pans and line them with
Prepare and cook cake mix according to package directions.<
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
o 350\u00b0F.
Sift cake mix into a medium mixing
Follow directions on Duncan Hines cake mix box.
In a bowl, blend until smooth Ricotta cheese, eggs, vanilla and sugar.
Pour this mixture on top of cake mix.
Bake 1 hour at 350\u00b0 in a 13 x 9-inch pan.
Blend together chocolate pudding and milk.
This mixture gets thick.
Fold in Cool Whip.
Spread on top of cake after cake is very cold.
ntil well mixed.
Pour cake into prepared pan. Place springform
Combine cake mix, oil and water.
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Follow cake mix recipe.
Put aside.
Pour melted butter in 13 x 9-inch cake pan.
Add sugar, press all around with spoon.
Put pineapple slices all around, flat, usually 6 will work.
Add 1 cherry in middle of each pineapple.
Gently pour cake mix over top.
Put in oven at 350\u00b0 for approximately 35 to 40 minutes.
For cake;
Mix water and coca
Bake cake following recipe on box.
When cake is done, spread condensed milk over cake.
Let milk soak in.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Cook cake like recipe on box.
Let it cool completely, then add your Eagle Brand milk.
Let it soak into the cake.
Then put your can of pineapple on top of cake.
Top with Cool Whip and coconut.