Beat until smooth; set aside. In a chilled bowl with chilled beaters, whip cream until soft peaks form. Continue whipping and add sugar one table spoon at a time. Gently fold in sour cream and blend thoroughly.

In medium bowl, combine flour, nuts, and butter; mix and press in greased 9×13 inch pan. Bake at 350 F for 20 minutes. Cool. In medium bowl, beat cream cheese, powdered sugar, and one carton Cool Whip. Beat until well combined and spread over cake layer. Refrigerate. In large bowl, combine milk and chocolate pudding […]

Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond […]

-FROSTING – 8 tb Butter 7 oz Semisweet chocolate 2 Eggs, beaten 3 c Powdered sugar, sifted 1/4 c Rum Line 14×10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE…. Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until […]

This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance. Preparing the Sponge. Butter a 9-inch diameter x 2 1/2 – to – inch deep springform pan and line the bottom with a piece of parchment paper, cut to fit. Process the nuts in a food processor until very fine. […]

Put all ingredients through food chopper and mix well with 1 beaten egg. Roll by tsp. into small balls and roll in sugar.

Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake.

Bring water and salt to boil over direct heat in top part of double boiler; sprinkle in cornmeal, stirring constantly. Cook over boiling water for 30 minutes, stirring occasionally. Sweeten to taste with maple syrup, honey, molasses, or sugar; serve in deep bowls with milk or cream.

1. Combine the raspberry puree and honey. 2. Put the red and golden raspberries into a bowl and add the puree. Stir gently and let marinate at room temperature for 1 hour. (Refrigerate if preparing ahead; bring out of refrigerator 30 minutes before serving.) 3. Serve the raspberries alone, or as a topping over ice […]

Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees.