Banana Sour Cream Cake

Don't be frightened by the sour cream in this cake. You can't even taste it!

Ingredients:

1 pkg. (2 layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3 bananas)

1 cup sour cream

1/4 cup oil

1 pkg. (8oz) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg (16oz) powdered sugar (about 4 cups)

1 cup walnut pieces, finely chopped

Directions:

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Peanut Buttery Goodness!

I found this great recipe over at Have Cake Will Travel. She has lots of great recipes, go on over & check them out!

Triple Decker Strawberry Cake

This recipe originated from Southern Living, but I was introduced to it by my new sister-in-law's aunt at a pre-wedding bridal luncheon. I fell in love with it and immediately asked for the recipe. I've made it twice since then. Once for my family and once for Krista's Kitchen. My family and my customers all raved over it. I hope you enjoy it too!

Ingredients
1 (18.25-ounce) package white cake mix

1 (3-ounce) package strawberry gelatin

4 large eggs

1/2 cup sugar

1/4 cup all-purpose flour

1/2 cup finely chopped fresh strawberries

1 cup vegetable oil

1/2 cup milk Strawberry Buttercream Frosting

Garnish: whole strawberries

Preparation:

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

I used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter, softened (make sure that you use real butter)

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries

Preparation:

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Tiramisu

6 eggs, separated
1 cup sugar
2 (8oz) packages cream cheese
1/2 cup sour cream
1 pint whipping cream
2 teaspoons rum extract
2 teaspoons vanilla extract
Expresso, 3 teaspoons instant coffee in 1 cup water
2 package lady fingers
1 square semi-sweet chocolate
cocoa powder

1. Beat 6 egg yolks until light colored. Add 1 cup sugar. Mix with hand or portable mixer. Place bowl in pan of simmering water, but not touching pan. (I used a small metal rack) Cook 8 minutes beating constantly.

2. Mascarpone cheese substitute: Beat 2 package cream cheese, 1/2 cup sour cream, and 4 tablespoons whipping cream until blended and fluffy.

3. Add egg yolk/sugar mixture to cheese mixture, beating well.

4. In chilled bowl, whip remaining cream until stiff peaks form. Add rum, vanilla, 2 tablespoons expresso mixture.

5. Fold into egg/cheese mixture.

6. Beat egg whites to stiff peaks.

7. Add half of egg whites to egg/cheese mixture until blended.

8. Add remaining egg whites mix until blended.

9. Line bottom of 6qt. serving bowl with lady fingers. Brush expresso on top.

10. Layer half of cheese mixture over lady fingers.

11. Grate 1 square chocolate on top.

12. Arrange another layer of lady fingers on top. Brush with expresso.

13. Spread remaining whipping cream on top.

14. Use strainer to heavily dust top with cocoa.

15. Refrigerate at least 4 hours, up to 1 day before serving.

Brownie Caramel Cheesecake

1 (10.25 oz) package brownie mix
1 egg
1/4 cup vegetable oil
2 tablespoons cold water

1 (14oz) package individually wrapped caramels
1 (5oz) can evaporated milk

2 packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup chocolate fudge topping

1. Preheat oven 350 degrees
2. Grease the bottom and sides of a 9" springform pan
3. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan.
4. Bake in the preheated oven for 25 minutes. Cool 10 minutes
5. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture and pour the remainder over the warm, baked brownie crust.
6. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes.
10. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan.
11. Heat reserved caramel mixture. Then take caramel and chocolate topping and drizzle over cheesecake to make a lattice pattern.

Yield 12 servings.