Yum Yum Cake Ii Recipes

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

YUM YUM CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

CHOCOLATE YUM-YUM CAKE

Steps:

• In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. , Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. , In a small bowl, combine icing ingredients; drizzle over cooled cake.

YUM YUM CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

YUM-YUM CAKE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.