1、Monkeying-Around Cake

Prep Time 50min. Total Time 3hr. 20min. Servings 16 servings
As adorable and cuddly as this peanut butter and chocolate monkey-face cake looks, try to resist hugging it. We're serious—no monkeying around.

Monkeying-Around Cake recipe

Ingredients

Method

Prepare cake batter as directed on package; pour into greased and floured 2-qt. ovenproof glass bowl.Bake 1 hour or until toothpick inserted in center comes out clean.Cool cake in bowl 15 min.; invert onto wire rack.Cool completely.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; beat until well blended. Stir in COOL WHIP. Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
  • Bring cream just to boil in small saucepan on low heat.Add chocolate; cook until melted, stirring constantly.Cool 10 min.Meanwhile, dip edges of wafers in glaze; place on plate.Let stand until glaze is firm.Spread remaining glaze onto cake.
  • Make 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears.Refrigerate 30 min.
  • Cut corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo.Cut 6-inch length from licorice; place on cake for mouth.Cut remaining licorice piece in half; add to cake for the nostrils. Split OREO Cookies in half; place creme-covered halves on cake for the eyes.Discard remaining OREO halves or reserve for snacking.Keep cake refrigerated.

  • https://www.truecookbook.com/recipe/monkeying-around-cake-51513/

    2、Almond Pound Cake

  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 2 hrs
  • Bake: 1 hr 15 mins 325°F
  • Almond Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside. Combine flour, baking powder, and salt. Set aside. Preheat oven to 325 degrees F.
    2. In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
    3. Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let stand 30 minutes to allow glaze to set. Makes 16 servings.

    3、Vanilla-Sparkling Wine Pound Cake

  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Cool: 15 mins
  • Vanilla-Sparkling Wine Pound Cake recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside. Stir together sparkling wine and sour cream; set aside.
    2. In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined. Add eggs, one at a time, beating well after each. Beat in vanilla paste. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color. Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed. Add half the wine mixture; beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture. With rubber spatula scrape batter into prepared pan.
    3. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely. Drizzle with Sparkling Wine Glaze. Makes 16 servings.

    4、Sour Cream Pound Cake

  • Makes: 10 servings
  • Prep: 55 mins
  • Cool: 10 mins
  • Bake: 1 hr 325°F
  • Sour Cream Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
    2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
    3. Pour batter into prepared pan, spreading evenly. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, serve with Sweetened Whipped Cream and berries.

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