Heaven Cake Food

A SLICE OF HEAVEN CAKE!

Steps:

• 1. Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes,using the handle of a wooden spoon poke holes into cake. Then let cake cool for abit,about an 1/2 hour til warm. Slowly pour sweetened milk over cake.
• 2. Let it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Break candy bars into small pieces. Top cake with cool whip,decorate with candy & drizzle with caramel!!

DIED AND GONE TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE

Steps:

• ANGEL FOOD CAKE: Preheat oven to 375°F.
• Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
• Do not grease the pan or paper.
• Sift together the flour and powdered sugar and set aside.
• Place the egg whites in the bowl of a heavy duty mixer.
• Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
• Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
• When egg whites have stiff peaks, add vanilla and almond extract.
• Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
• Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
• Do not over bake or the cake will sink in the center.
• DEVIL'S FOOD CAKE: Preheat oven to 350°F.
• Oil and flour a round 9-inch cake pan.
• Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
• Set aside.
• (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda.
• Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
• Pour batter into prepared pan and bake for 30 minutes.
• Test for doneness.
• PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
• Gradually beat in the powdered sugar, then the peanut butter.
• If mixture looks lumpy, add 2 tablespoons of heavy cream.
• Continue beating until thoroughly incorporated and fluffy.
• Transfer mixture to another bowl and set aside.
• Place heavy cream in the electric mixer bowl and whip until stiff.
• Carefully, but thoroughly, combine both mixtures; set aside.
• GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
• Remove from heat, cover pan and let the chocolate melt.
• Whisk to combine thoroughly then let cool to room temperature.
• ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
• Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
• Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
• Continue layering until you have four layers of cake and three layers of mousse.
• Whisk the ganache and spread with a spatula over the top and sides to frost generously.
• Chill in the refrigerator for at least two hours before serving.
• Serve chilled; slice with a warm, wet knife.
• Recipe Tip: slice thinly!
• It's rich!

STRAWBERRY HEAVEN CAKE

Steps:

• CAKE:.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
• In a large bowl, stir together cake mix and gelatin mix.
• Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• FROSTING:.
• To make the Strawberry Cream Cheese Frosting:
• Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth.
• Blend in the confectioners' sugar and drained strawberries.
• Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
• Frost cake between layers, on top and sides.
• Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

SLICE OF HEAVEN CAKE

Steps:

• Directions for cake:.
• Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and baking soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350 degrees F for 30 minutes. When done, let cakes cool for 10 minutes and remove from pans. Allow cakes to cool completely. While cake is baking, prepare the Chocolate Custard.
• Directions for Chocolate Custard:.
• Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla and caramels and stir until caramels melt. Allow custard to cool completely.
• Directions for Frosting:.
• Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat in sugar mixture. Beat in vanilla.
• To complete the cake, set bottom layer of cake on serving plate and drizzle with creme de cacao. Evenly spread chocolate custard over the bottom layer to about 1/4 inch from the edge. Put remaining layer of cake on top of the custard. Frost with the frosting. Add chocolate sprinkles on top.
• Tip: To keep your serving plate clean, put strips of wax paper along the edges of the cake covering the plate. When you are finished frosting the cake, gently remove the pieces of wax paper.

HEAVENLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Mix all ingredients and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE

Steps:

• Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
• Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
• When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
• Add second layer and repeat the process icing the sides of the cake as well.
• Enjoy this Chocolate Heaven!