Back to: Recipes
March 4, 2014
Follow Recipes

Rocky Mountain Recipes 2-24-14

Oreo Cookies Cake
Marcey Dyer • Pierce, Colo.
1 pkg. Oreo cookies, crushed
1 stick Butter
8 oz. Cream cheese
1 c. Powdered sugar
2 (8 oz) tubs Cool Whip
1 large box Chocolate instant pudding
First layer: Melt butter and mix together with crushed Oreos (save 1/2 cup for topping). Pat into the bottom of a 9-by-13-inch pan. Refrigerate for one hour. Second Layer : Mix cream cheese with powdered sugar. Fold in one tub of Cool Whip. Spread over crumb crust. Refrigerate one hour. Third Layer : Mix pudding according to box directions. Pour on top of cream cheese mixture. Refrigerate one hour. Fourth Layer: Spread remaining Cool Whip on top of pudding and sprinkle with reserved cookie crumbs. Refrigerate one hour.

Dump Cake
Chris Bryant • Johnson City, Tenn.
1 can Crushed pineapple
1 can Cherry pie mix
1 Yellow cake mix
1 stick Margarine
Grease large shallow pan.
Pour in can of crushed pineapple and cherry pie filling. Spread package of yellow cake mix over fruit. Cut margarine in thin slices on the top. Bake at 350 degrees until done, about 30 minutes.

Chocolate Tunnel Cakes
Iola Egle • Bella Vista, Ark.
4 squares Baking chocolate
1/2 c. Butter
1 c. Powdered sugar
2 Eggs
2 Egg yolks
6 Tbsp. Flour
Whipped topping
Preheat oven to 425 degrees. Microwave chocolate and butter for 1 minute or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir sugar in until well blended. Whisk in eggs and egg yolks. Add flour. Divide batter evenly between four greased 3/4 cup custard cups and place on a baking sheet. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a butter knife around edges of the cake to loosen. Invert cakes onto desert plates. Top with whipped cream and chocolate curls.

Gold N Spice Cake
Thelma Horton • Longmont, Colo.
2 c. Flour
1-1/2 c. Sugar
3 t. Baking powder
1 t. Salt
1 t. Cinnamon
1/2 t. Ground cloves
4 Eggs, separated
3/4 c. Pumpkin, canned
1/2 c. Oil
1/2 c. Water
1/2 t. Cream of tarter
Sift dry ingredients together into a bowl. Separate eggs, set whites aside. In a small bowl, combine egg yolks, pumpkin, oil and water. Make a well in dry ingredients and add liquid, blend well. Beat egg whites with cream of tarter until very stiff. Fold into pumpkin mixture. Bake in a greased and floured tube pan for 55 minutes at 325 degrees. Raise temperature to 350 degrees and bake 15 minutes. Remove from oven and turn upside down on cooling rack. Frost when cool with white powdered sugar icing.

Pistachio Pound Cakes with Drippy Icing
Marlene Maurer • Lakewood, Colo.
3 c. All-purpose flour, plus more for dusting
1-1/4 c. Butter, unsalted, room temperature
3/4 c. Cream cheese, room temperature
1 c. Pistachios, salted, shelled, ground to paste in food processor
3 c. Sugar
6 large Eggs, room temperature
2 t. Pure vanilla extract
1 Tbsp. Salt
3/4 c. Pistachios, salted, coarsely chopped
Drippy Icing:
1 c. Plus 3 Tbsp. Confectioners sugar
3/4 c. Heavy cream
1 t. Fresh lemon juice
Preheat oven to 325 degrees.
With an electric mixer on medium speed, beat butter, cream cheese and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar and beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low and add flour and salt. Beat until just combined. Fold in chopped pistachios. Divide batter among two 8.5-by4.5-inch loaf pans that are lined with parchment paper, greased and dusted with flour. Smooth tops. Bake about 1 hour and 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 20 minutes. Unmold and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to one day. Drizzle cakes with icing and sprinkle with pistachio slivers.

Butter Pecan Pound Cake
Carrie Lehman • Mack, Colo.
1 pkg. Butter pecan cake mix
15 oz. Coconut pecan frosting
1 c. Water
1/3 c. Vegetable oil
3 Eggs
Mix all ingredients until well combined. Pour batter into a greased 12 cup bundt pan. Bake at 350 degrees for 48-53 minutes. Cake should spring back when lightly pressed. Remove pan from oven and cool on wire rack for 20 minutes. Invert the cake on a plate and cool completely.

Stories you may be interested in

The Fence Post Updated Mar 4, 2014 03:35PM Published Jun 3, 2014 01:54PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.