Yum Yum Cupcakes Food

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 III

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.

YUM YUM CUPCAKES

Steps:

• Cream together all filling ingredients except chocolate chips. (cream cheese, sugar, egg and salt).
• Add chocolate chips and set aside.
• Mix cake ingredients together.
• Fill cupcake papers 1/3 full then using a teaspoon put 1 spoonful of filling mixture in center of each cupcake.
• Fill papers another 1/3 with cake ingredients.
• Bake at 375°F for 20-25 minutes.
• Cool and serve (if they make it through the cooling stage).

STRAWBERRY YUM YUM CAKE

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!

YUM YUM CAKE

Steps:

• Preheat oven to 350.
• Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
• Add baking soda to coffee and mix into saucepan. Combine well.
• Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
• Pour batter into a greased and floured bundt pan.
• Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

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.

YUM YUM FUNNEL CAKES!!!

Steps:

• Combine the eggs, milk and brown sugar in a large mixing bowl.
• In a separate bowl, combine the flour, powder and salt and beat into egg mixture until smooth.
• In a chicken fryer or electric skillet, heat at least a half inch of oil to 375 degrees.
• (I used a chicken fryer and had to keep the heat on high the whole time) Using a measuring cup or a funnel (keep your finger over the bottom of the funnel) and using a about a 1/2 cup of batter, release your finger and move the funnel or measuring cup in a spiral motion, forming the cake.
• (Pour from several inches above the hot oil) Fry for about 2 minutes on each side or until golden brown.
• Remove with tongs and place on paper plate or paper towels.
• Repeat with remaining batter.
• Dust each with confectioner's sugar and serve warm.