Easy Ice Cream Cake

-Heather Jordan


1 C heavy cream
2 T confectioners sugar
6 ice cream sandwiches
2 15 oz. candy bars or 1/2 C chocolate chips, chopped

Line an 8 1/2 x 4 1/2 in loaf pan with wax paper allowing the paper to hang over on both sides. In a large bowl, beat the cream and sugar until stiff peaks form. In the bottom of the pan place 3 sandwiches in a single layer. Spread half of the cream. Repeat with remaining sandwiches and cream. Sprinkle top of cake with chopped candy bar. Cover with plastic wrap and freeze until firm. At least 1 hour.

Sour Cream Coffee Cake

-Heather Jordan

Cake:
1/2 C butter
1 C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C flour
1 t baking powder
1/2 t salt

Topping:
3/4 C packed brown sugar
2 t cinnamon
1/4 C white sugar
3/4 C raisins

Cream butter, sugar, and eggs til light. Blend sour cream and vanilla. Add dry ingredients. Stir til mixed. Place in a 9x13 inch greased pan. Mix topping together. Sprinkle over cake. Bake at 325 for 25-30 minutes.

Chocolate-Swirled Gingerbread Cake

-Heather Jordan

1/2 cup (1 stick) unsalted butter, plus more for pan

1 1/2 cups all-purpose flour

1/2 cup packed light-brown sugar

1 1/2 teaspoons ground ginger

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground clove

1/2 cup water

1/2 cup molasses

1 large egg, lightly beaten

2 ounces bittersweet chocolate, melted and slightly cooled

Preheat oven to 325°. Butter an 8-inch square pan. In bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

Devil's Food Marshmallow Cake

-Heather Jordan

1 pkg devil's food cake mix
20 Oreo cookies, divided
2 1/2 C mini marshmallows, divided
3 C whipped topping, divided

Prepare and bake cake mix according to pkg directions in 2 9 in round cake pans. Cool completely. Coarsely chop 10 cookies. In a lg bowl gently stir chopped cookies and 1 1/2 C marshmallows into 2 C whipped topping. Place one cake layer on serving dish. Spread whipped topping mixture. Top with second cake layer. Frost top with remaining whipped topping. Refrigerate until ready to serve. Garnish with remaining whole cookies and marshmallows.

Butterscotch Pumpkin Cake

-Heather Jordan

1 pkg (11 oz) butterscotch morsels, divided
2 C flour
1 3/4 C sugar
1 T baking powder
1 1/2 t ground cinnamon
1 t salt
1/2 t ground nutmeg
1 C canned pumpkin
1/2 C vegetable oil
3 eggs
1 t vanilla extract
1/3 C evaporated milk

In a small bowl microwave 1 C morsels on med power for 1 min. Stir. Microwave an additional 10-20 sec stirring until smooth. Cool to room temperature. In a med. bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a lg bowl stir melted morsels, pumpkin, oil, eggs, and vanilla with a wire whisk. Stir in flour mixture. Spoon into a greased 10 in. fluted tube pan. Bake @ 350 for 40-50 minutes or until toothpick comes out clean. Cool in pan on wire rack 30 minutes. Remove from pan. Sprinkle with powdered sugar. Serve with prepared sauce to drizzle over cake or use for dipping. ( I like to dip my cake in the sauce best!)

Sauce:
Heat evaporated milk just to a boil. Remove from heat. Add morsels. Stir until smooth. Return to heat. Bring just to a boil. Cool to room temp.

Better than Sex Cake

-Nicole Bender

1 chocolate cake mix
1 jar caramel
1 can sweetened condensed milk
1 small tub Cool Whip
3 Skor candy bars, smashed up

Make and bake cake per instructions on cake box. Take it out of oven and poke holes in cake. Let cool for a few minutes and then drizzle caramel and sweetened condensed milk over cake. Completely cool cake. Frost with Cool Whip and sprinkle smashed Skor on top.

Pumpkin Roll with Cream Cheese Filling

-Heather Jordan

Cake:
powdered sugar
3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 C sugar
2/3 C pure pumpkin
1 C chopped walnuts (optional)

Filling:
1 pkg (8 oz.) cream cheese, softened
1 C sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar

Preheat oven to 375. Grease 15x10 in jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.