Yum Yum Cake Iii Recipes
CHOCOLATE YUM-YUM CAKE
MY GRANDMOTHER first made this cake, and my mother made it often when I was a little girl. Today, at age 82, I'm still baking it. What better testimony to a delicious recipe! You can frost it or just sprinkle it with a little powdered sugar. Either way, it's great. -Dorothy Colli, West Hartford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 235mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
YUM-YUM CAKE
This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! -Teresa Marchese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
YUM YUM CAKE
This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
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 III
Easy and delicious sheet cake with cream cheese, pudding and pineapple.
Provided by Audrey
Categories Yellow Cake From a Mix
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Bake yellow cake mix according to instructions on package in a 15x10 inch jelly roll pan. Allow to cool.
- In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake. Sprinkle drained pineapple on top of pudding.
- Spread whipped topping over pineapple. Sprinkle with chopped nuts. Chill in refrigerator.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.5 g, Cholesterol 17.3 mg, Fat 16.1 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 352.9 mg, Sugar 27.7 g
YUM YUM CAKE III
Easy and delicious sheet cake with cream cheese, pudding and pineapple.
Provided by Audrey
Categories Yellow Cake From a Mix
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Bake yellow cake mix according to instructions on package in a 15x10 inch jelly roll pan. Allow to cool.
- In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake. Sprinkle drained pineapple on top of pudding.
- Spread whipped topping over pineapple. Sprinkle with chopped nuts. Chill in refrigerator.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.5 g, Cholesterol 17.3 mg, Fat 16.1 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 352.9 mg, Sugar 27.7 g
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