Coconut-Carrot Bundt Cake

Prep Time: 20 min
Total Time: 2 hours 15 min
Makes: 16 servings

1 cup flaked coconut
1 box Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature.

Watermelon Cake

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Prep Time: 30 min
Total Time: 1 hour 45 min
Makes: 16 servings

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

*HINT: I USED A BUNDT CAKE PAN INSTEAD OF ROUND PANS. I DIDN'T USE JELLY BEANS, WOULDN'T STICK GOOD TO THE CAKE. I ALSO USED STRAWBERRY CAKE MIX.

Pumpkin Cobbler

Makes 15 servings

Ingredients
3 eggs, beaten
15 ounces pumpkin
12 ounces evaporated milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla extract
18 1/4 ounces yellow cake mix
1 1/4 cups margarine, melted
1 cup chopped nuts

Preparation
1. Mix the first eight ingredients together, pour into an ungreased 13"X9" baking pan. Sprinkle cake mix over the top; drizzle with margarine.
2. Bake at 350 degrees for 25 minutes; top with nuts.
3. Bake for an additional 15 minutes.

Nutritional: 446 calories, 26.6g fat, 1.5g fiber

*Weight Watcher Recipes

Cranberry Almond Pumpkin Upside Down Cake

Ingredients:

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped whole natural almonds, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream (see recipe below)


Chantilly Cream
1 cup heavy (whipping) cream
3 tablespoons sugar
½ teaspoon vanilla extract


Preparation:
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl, combine the cranberries and almonds. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree and oil.

Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with Chantilly Cream.

Chantilly Cream
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. Makes 2 cups.

Serves 8-10.

Pumpkin Spice Cake

Just found this recipe today on "Best Halloween Costume", and since I am posting pumpkin recipes this month I thought I would share with you.

A traditional favorite around Halloween is the delicious Pumpkin spice cake. Interest in this pumpkin recipes usually picks up around Halloween and peaks at Thanksgiving. But it is enjoyed year round by many of your friends and family. Below is a Pumpkin spice cake recipe that is quick and easy to make.

Yield: 12 servings

1 pkg. (2-layer size) yellow cake mix
1 pk g. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup mashed cooked fresh pumpkin
1/2 cup oil
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA® Cream Cheese Frosting
1/2 cup chopped toasted PLANTERS Pecans


PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes.

POUR into greased and floured 13x9-inch baking pan.

BAKE 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.

Easy Pumpkin Pie

I make this Pie every year and it is so easy and very good.


Estimated Times:
Preparation - 7 min
Cooking - 1 hrs 5 min
Cooling Time - 2 hrs cooling
Yields - 8

Ingredients:

1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, beaten
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:


MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

POUR into pie shell

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.

NOTE: Do not freeze, as this will cause the crust to separate from the filling.

FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second baking time to 55 to 65 minutes. Shallow pies - no change needed.

Pumpkin Fluff

Pumpkin Fluff

8 oz. Cool Whip
23 oz. pumpkin pie mix in a can
4 oz. vanilla instant pudding

Mix all ingredients. Serve dipped or spread on spiced wafers or with apples.

Warm Peanut Butter Pudding

From: Kraft Kitchens
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1/2 cup each


2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup peanut butter
1/4 cup thawed COOL WHIP Whipped Topping

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.

SPOON evenly into four microwaveable dessert dishes. Top each with 1 Tbsp. peanut butter.

MICROWAVE on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through. Top each serving with 1 Tbsp. of the whipped topping.

KRAFT KITCHENS TIPS:

Note
For best results, heat 1 or 2 servings at a time. Pudding can also be served cold.

Healthy Living
Save 80 calories and 3 grams of fat per serving by preparing as directed with JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, reduced fat peanut butter and COOL WHIP LITE Whipped Topping.

NUTRITION INFORMATION
Nutrition (per serving)


Calories 270
Total fat 12 g
Saturated fat 4 g
Cholesterol 10 mg
Sodium 540 mg
Carbohydrate 35 g
Dietary fiber 2 g
Sugars 26 g
Protein 9 g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 6 %DV



* Very Good Must Try.

Chocolate Chip Pudding Cake

From: Mixing Bowls & Measuring Spoons
Bake Time: 30 to 35 Min.
Serves: 14 to 16

3.5 oz. pkg. non-instant chocolate pudding mix
18.25 oz. pkg. chocolate cake mix
12 oz. pkg. chocolate chips

Prepare pudding mix according to package directions. When done, remove from stove top and stir in dry cake mix until just blended. Spread mixture into a greased and floured 13"x9" baking dish. Sprinkle chocolate chips over all. Bake, uncovered, at 325 degrees.

School House Fudge

Makes: 3 dozen Cookies

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
3 cups quick cooking oats
1 tsp vanilla
1/2 cup chopped nuts (optional)

Mix sugar, butter, cocoa and milk in saucepan. Bring to boil quickly. Reduce heat to medium and boil 3-4 mins. Remove from heat; stir in oats, nuts and vanilla. Drop by teaspoonfuls onto waxed paper; let stand until hardened. Store in refrigerator, if desired.

Chocolate Cake

"Darn Good Chocolate Cake"
(shared by Jessica)
• 1 box Devils Food Cake mix
• 1 small pkg semi-sweet chocolate chunks or chips
• 1 large box instant chocolate pudding
• 1 cup sour cream
• 4 eggs
• 1/2 cup oil
• 1/2 cup water

1. Preheat oven to 325 degrees.
2. Mix all ingedients (except chocolate) into a bowl.
3. Blend two minutes until smooth.
4. Fold in chocolate.
5. Spray bundt cake pan with cooking spray.
6. Bake for 45-50 minutes.
7. Sprinkle powder sugar on top.

I found this recipe on Lavita Dolce: Food Edition Blog.