bOsTOn CReaM pIe

from the kitchen of: Betty Crocker's Cookbook
For the Cake:

1 1/2 cups cake flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 tsp vanilla
1/2 tsp salt
1 large egg
1.Heat oven to 350. Grease a round 9" pan.
2.Beat all ingredients for 30 seconds on low speed scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan.
3.Bake for 35 minutes. Cool completely before you assemble the "pie"
4. Make cream filling and chocolate glaze. Split cake horizontally in half. Spread filling over bottom layer; top with top layer. Spread glaze over top of cake. Cover and refrigerate until serving. Store in refrigerator.
For the Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
1 1/2 cups milk
2 large egg yolks, slightly beaten
2 tsp vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat and add vanilla. Cover with plastic wrap and let cool.
For the Glaze:
3 Tbs. butter
3 ounces unsweetened baking chocolate
1 cup powdered sugar
3/4 tsp. vanilla
about 2 Tbs. hot water
Melt butter and chocolate in saucepan over low heat, stirring frequently, remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until smooth and spreadable.

baNaNaS fOstER IcE-cREam CaKe

from the kitchen of: Taste of the South
1 (18.25 oz) package butter-recipe cake mix
3 eggs
1/2 cup butter
water as needed
1/2 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
2 to 3 bananas, peeled and cut into 1/4-inch slices
1 recipe caramel rum sauce (recipe follows)
Cake:
Preheat oven to 350. Grease and flour 3 (9-inch) cake pans; set aside
Prepare cake batter according to package
directions, using 3 egs, 1/3 cup butter, and amount of water specified on package. Stir in pecans. Divide batter equally among prepared cake pans. Swirl batter around rims of pans (to help layers bake more evenly) and tap pans on countertop (to remove air bubbles). Bake. Remove from pans and let cool.
To assemble cake, place 1 cake layer, smooth-side up, on a cake plate. Top with 1/4 softened ice cream, smoothing surface with a knife or spatula. Repeat with remaining two layers. Return to freezer until ready to server.
To serve, pile banana slices in enter of cake, and pour 3/4 cup cooled rum sauce over bananas. Serve remaining rum sauce with cake as an accompaniment.
Caramel Rum Sauce:
1/4 cup butter
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup rum plus 2 Tbs water, or 1 tsp. rum flavoring plus 1/3 cup water
In medium saucepan, combine butter, brown sugar, and cinnamon over low heat on stovetop. Cook until sugar melts. Remove from heat and add rum flavoring and water. Return to heat and stir until sauce is thick and smooth. Let cool.

mY MOm'S cHoColAte CaKE

from the kitchen of: my mom! (a true 'caker'!)

3 cups flour
2 cups sugar
6 Tbs. cocoa
2 tsp. soda
1 t. salt
combine then add:
3/4 cup oil
2 Tbs. apple cider vinegar
2 tsp. vanilla
2 cups water
grease & flour pan
pour batter into pan
Bake at 350 for 30-35 minutes. Do Not under bake.

kEy LiME pIe PoKe CaKE

from the kitchen of: Betty Crocker Super Moist Cakes
cake:
1 box white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
filling:
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup key lime juice or regular lime juice
1 teaspoon grated lime peel
frosting:
1 container (12 oz.) whipped vanilla frosting
2 teaspoons grated lime peel
garnish:
fresh strawberries
key lime slices
lemon leaves
1. Heat oven 350. Spray bottom only of 13x9 pan with baking spray.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26-30 minutes or until toothpck inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almos to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. Refridgerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store in fridge.

gRaSsHOpPeR fUDge CaKe

from the kitchen of: Betty Crocker Super Moist Cakes
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 0z. each) hot fudge topping
1 container (8 0z) frozen whipped topping, thawed
5 drops yellow food color
thin rectangular creme de methe chocolate candies, unwrapped and cut into pieces, if desired
1. heat oven to 350. Spray a 13x9-inch pan with baking spray.
2. Make ake mix as directed on box, using water, oil, and 1 1/2 teaspoons of the mint extract and te egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3. Drop green batter by heeping tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters withmetal spatula or knife in S-shaped curves in one continuous motion.
4. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan t loosen cake. Cool completely.
5. Carefuly spread fudge topping evenly over cake. In medium bowl stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops of the green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in fridge.