Peanut Butter Cup Ice Cream Cake

Note: I made this cake for my husbands birthday this weekend and it was a disaster!  I attempted to create a roll cake using a box cake mix and it stuck to the towel as I unrolled it.  I did the best I could with it...rolling it up in saran wrap & securing it with packing tape (I wish I had taken a photo!).  The end result tasted great, and each slice looked acceptable, but the cake as a whole was not pretty.  So, for your sake, I am modifying the directions here to create an actual ice cream cake rather than a roll :)

6 cups, not packed, vanilla ice cream (I use Blue Bell No Sugar Added)
1 package mini peanut butter cups, divided
1 box cake mix (I used vanilla, but white, yellow or chocolate would work just as well)
Hot fudge (store bought or homemade)

Prepare cake mix as directed and bake in 2 rounds.  Place 1/3 of the bag of peanut butter cups in the freezer for later use.  Allow the cakes to cool completely, wrap each layer in saran wrap and freeze.

When ready to assemble, unwrap 3/4 of the peanut butter cups and set aside.  Then, remove rounds & ice cream from freezer.  Determine which layer will be the top and set it aside.  Cut the rounded top off the other layer so the top is completely flat.

Place ice cream and peanut butter cups in a large bowl and mix with an electric mixer until well combined.  Quickly spread a generous layer of the ice cream mixture on the bottom section of cake, then stack the additional layer of cake on top.  Wrap the entire cake in saran wrap and refreeze.

Remove from freezer 10-15 minutes before serving.  During this time, chop the frozen peanut butter cups and heat the fudge.  Generously drizzly the fudge on the cake & sprinkle with the chopped peanut butter cups.

Strawberry Cream Cheese Chocolate Chip Angel Roll

1 Angel Food boxed cake mix
1 cup confectioners sugar
2 tbsp butter or margarine, softened
1 tsp vanilla
8oz cream cheese
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. Prepare angel food cake mix per the instructions on the box. Bake for 15-30 minutes or until cake springs back when lightly touched and toothpick inserted in center comes out clean. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
3. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. Stir in chocolate chips.
4. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving.
5. Slice cake, place on plate and top with fresh strawberries and whipped cream.
   

Frosted Pumpkin Cake

From Cooking Light

Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup egg substitute
1/3 cup granulated sugar
1/3 cup applesauce
1 (15-ounce) can pumpkin
2 teaspoons pumpkin-pie spice
1 (18.25-ounce) package yellow cake mix

Frosting:
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 350°.

Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

Red Velvet Cupcakes

From: Cupcakes! From the Cake Mix Doctor

24 gold or silver foil liners for cupcake pans (2 1/2 inch size)

1 package (18.25 oz) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 bottle (1 oz) red food coloring
1 tsp pure vanilla extract

Cream cheese frosting
Red sugar sprinkles
Meringue Ribbons, Bows & More (if desired)

Place a rack in the center of the oven and preheat to 350 degrees. Line 24 cupcake cups with foil liners and set aside.

Place all ingredients in a large mixing bowl and mix until well combined (making sure to stop and scrape the sides as you go). Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling them three quarters of the way full.

Place pan in oven and bake until cupcakes spring back when lightly pressed with your finger (about 16 to 20 minutes). Set pans on a wire rack to cool for 5 minutes, then carefully remove the cupcakes from the pan and place cupcakes on a wire rack to cool at least 15 minutes before frosting.

Prepare frosting. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out. Place sprinkles on a plate or in a shallow bowl. Roll each cupcake in sprinkles until fully covered.

If you are making these for a special occasion, add some meringue shapes to the top for a stunning presentation.

I made these for a friend's bridal shower and they were to die for! I added some meringue hearts and some bows and they were as adorable as they were tasty.

Soda Pop Cake

From: Weight Watchers Message Board
12 pieces/4 points each - 24 cupcakes/ about 2 points each

Ingredients:
1 box dry cake mix -- any flavor
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten, optional but cake stays together better and is fluffier

Directions:
Mix the dry cake mix, the diet soda, and the egg whites until well blended. Pour into a 9 X 13 sprayed pan or prepared cupcake tins. Cook according to the directions on cake mix box.

Diet Soda Cake Combination Ideas:
angel or yellow cake w/ diet orange
banana cake mix w/ diet root beer
cherry chip cake w/ diet Cream soda
chocolate cake w/ diet cherry soda
chocolate cake or devils food w/ diet cola
chocolate cake w/ diet vanilla coke
chocolate cake w/ diet root beer
chocolate cake w/ diet cherry coke
chocolate cake w/diet Dr Pepper berry & creme
devils food cake w/ diet Vanilla coke
lemon cake mix w/ diet 7-up
lemon cake w/ diet ginger ale
lemon w/diet lemon
lemon w/ tangerine Diet Rite
marble cake w/ diet cream soda
orange cake w/diet Mountain Dew
pineapple cake w/ diet Squirt
red velvet w/ diet cherry vanilla Dr Pepper
spice cake w/ diet lemon-lime
spice cake mix w/ diet orange
strawberry cake mix w/ diet sprite
white cake w/ diet ginger ale
white w/ diet orange
white cake w/diet peach
white cake mix w/ diet sprite
yellow cake w/ diet orange

We have not tried all the varieties, but the ones we have tried were yummy. You can try any combination that sounds good to you.
This cake is very moist. Be sure to refrigerate any leftovers as it molds quickly.

Non-Alcoholic Strawberry Margarita Cake

From: Betty Crocker

¾ cup bottled strawberry-flavored nonalcoholic margarita drink mix

1 box Betty Crocker® SuperMoist® white cake mix

Vegetable oil and egg whites called for on cake mix box

1 tablespoon grated lime peel

1 container (8 oz) frozen whipped topping, thawed

Strawberries, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.

In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.

Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

I've never used or missed the lime :)

Angel Food Pumpkin Cake

Ingredients:

• 1 box Angel Food cake mix
• 1-15 oz. can Pumpkin
• 1 tsp. Pumpkin Pie Spice
• 1 cup Water

Directions:

Mix the dry angel food cake mix with the remaining ingredients. Pour into a greased 9" x13" pan. Bake at 350F for 25 minutes (or until a toothpick in the center comes out clean). This cake is delicious and it is a treat for anyone watching their weight. It is very low in fat & excellent with a little dollop of light whipped cream :)

It's not a dry cake, like your average angel food. It's dense from the pumpkin, but a very good cake. Refrigerate any leftovers as it will mold fast.