Mocha Cream Torte

Daddy said this was the best cake he’d ever tasted in his life!  - 1982

CRUNCH LAYER:

1 ½ cups graham cracker crumbs

¾ cup firmly packed brown sugar

½ cup finely chopped nuts

1 tbsp instant mocha coffee mix

¾ cup melted butter

CAKE:

1 pkg Pillsbury Dark Chocolate Cake Mix

1 ¼ cups water

¼ cup softened butter

3 eggs

FROSTING:

3-oz pkg cream cheese, softened

2 tbsp butter, softened

2 cups powdered sugar

1 tbsp instant mocha coffee mix

1-2 tbsp half and half

Heat oven to 350^ F.  Grease and flour three 8 or 9-inch round pans.  In large bowl, combine crunch layer ingredients until crumbly.  Press 1/3 (about 1 cup) crunch mixture into each prepared pan.

In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed.  Pour batter evenly over crunch layers.  Bake at 350^ for 25 to 30 minutes; or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small bowl, blend all frosting ingredients until smooth.  Place one layer, crunch side up, on serving plate; spread with 1/3 of the frosting.  Repeat with remaining layers and frosting.  Serves 16.

Cheese Swirled Devils Food Cake

Daddy loved this cake and has asked me to bake it again several times! -

Cathy

1 pkg (8 oz) Neufchatel cheese at room temperature (or cream cheese)

4 eggs

1/4 cup sugar

1/4 cup milk

1/2 tsp vanilla

1 box devil's food cake mix

1 1/4 cups water

1/2 cup oil

Raspberry Sauce:        

1 pkg (10 oz) frozen raspberries, thawed

Heat oven to 350~.  Coat a 9x13' pan with nonstick spray.  Combine cheese, 1 egg and sugar.  Beat until smooth.  Gradually beat in milk and vanilla.  Set aside.

Combine cake mix, 3 eggs, oil and water and beat 2 minutes at high speed.  Pour half the cake batter into the prepared pan.  Drizzle with half the cheese mixture.  Repeat layers.  Run a knife through batter to make swirls.  Bake at 350~ for 35-40 minutes or until cake begins to pull away from the sides of the pan.  Cover cake for the last 10 minutes if browning too fast.  Cool in pan on wire rack.

To serve, cut into squares and top with Raspberry Sauce.

Raspberry Sauce: Puree thawed raspberries in blender until smooth.  Press through sieve to remove seeds.

Better Than Sex Cake

Better Than Sex Cake

1 pkg yellow cake mix
20-oz can crushed pineapple with juice
¾ cup sugar
3 bananas, sliced*
1 small pkg instant vanilla pudding mix
1 ½ cups milk
16-oz Cool Whip, thawed
1 ¼ cups flaked coconut
1 cup chopped pecans
Maraschino cherries to garnish

Bake the yellow cake mix according to instructions on the box.  While the cake is baking, combine the pineapple with juice and the sugar in a saucepan.  Cook over medium heat until syrup starts to thicken up, about 20 minutes.  With a skewer or long-tined fork, poke holes in the hot cake and pour the pineapple mixture over it.  Let cool completely.

Combine the instant pudding mix with the milk and blend until thickened.  Layer the sliced bananas over the pineapple (*I don’t like bananas so I always skip this step!).  Spread the pudding over the bananas.  Spread Cool Whip over the pudding.  Sprinkle with coconut and pecans and refrigerate at least one hour or until ready to serve.  Garnish with drained cherries. 

This cake is to die for and is the perfect dessert for a summer barbecue.  I usually add a splash of rum to the pineapple!