Category: Cake

Crust:

3 Cups of Graham Cracker Crumbs

2/3 Cup Sugar

12 TBLS Melted Butter

Cake:

6 oz. Lemon or Lime Jello

2 Cups Boiling water

3 x 8 oz. Packages of Cream Cheese

1/2 Cup Sugar

2 TBLS Lemon or Lime Juice

1 Regular Sized Cool Whip Tub

Process:

1 – dissolve Jello with Boiling Water. Set aside until slighting thickened

2 – Combine Graham Cracker Crumbs, Sugar, and Butter

3 – Set aside 1/3 Cup for cake topping.

4 – Press mixture into bottom of 9×13 cake pan.

5 – Beat Cream Cheese, Lemon or Lime Juice, and Sugar Together.

6 – Beat in slightly thickened Jello Gellitan.

7 – Fold in Cool Whip to Mixture well.

8 – Poor into Graham Cracker Pan.

9 – Top with reserved Graham Cracker Crumbs.

10 – Refrigerate overnight.

4 oz. white chocolate

1/2 cup boiling water

1 C. butter

2 C. sugar

2 C. flour

4 egg yolks unbeaten

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1 C. buttermilk

4 egg whits beaten

Directions:

Preheat oven to 350. Line pan with wax paper and grease and flour. Bake for 30-40 minutes. If you use 3 round 9″ pans remove from pans after cake is done. Melt white chocolate in boinling water. Set aside to cool. Cream butter and sugar. Add yolks one at a time, add chocolate mixture and vanilla. Sift together flour, sugar, soda. Add aternatly flour mixture and buttermilk to chocolate mixture. Fold in egg whites.

Frosting:

1 C. evaporated milk

1 C. sugar

3 egg yolks

1/2 C. butter

1 tsp. vanilla

1 1/2 C flaked coconut

1 C. pecans

Mix all together except coconut and pecans. Cook in sauce pan for 12 minutes stiring constantly until thickened. Add coconut and pecans. Beat until thick. Spread on top of cake.

Ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (12 ounce) can coconut pecan frosting
• 3/4 cup vegetable oil
• 7 egg whites
• 1 cup semi-sweet chocolate chips
• 3/4 cup butter or margarine, melted
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup water
• 2 (12 ounce) cans vanilla frosting
• 8 strawberries

Directions

1. This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time.
2. This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself.
3. And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal!
4. Warning to the wise: this cake is VERY rich. Don’t cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully.
5. The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later.
6. Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done.
7. Pre-heat over to 375 degrees F.
8. Lightly butter two 9 inch cake pans.
9. In one bowl combine all reaming dry ingredients.
10. In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly.
11. Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly.
12. Pour half of the batter into one prepared cake pan, and the rest into the second cake pan.
13. Cook for 30+ minutes, until a knife can be removed cleanly from the cake.
14. When done cooking, allow the cake to cool for at least one hour.
15. Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife.
16. Use the coconut frosting as the inner layer.
17. Place second layer on top of first layer.
18. Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work.
19. Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips.
20. Using the remaining vanilla frosting and a table spoon, dallop eight circles around the top of the cake.
21. Place the eight strawberries on top of the eight vanilla frosting circles.

Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 oz) red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
3 tsp vanilla extract

1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.