Giant Ding Dong Cake Recipe

I saw this recipe on Allrecipes.com and had to share it. If any of you try it let me know...this insulin-impaired mama needs to live vicariously through you!

Giant Ding Dong Cake

Giant Ding Dong Cake Recipe

By: TheThreeDogKitchen 

"If you are a true lover of the small snack cakes, you will LOVE this version!!"

 

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
2 Hrs 15 Min

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
2. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
4. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
6. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Nutritional Information

Amount Per Serving  Calories: 671 | Total Fat: 42.7g | Cholesterol: 93mg Powered by ESHA Nutrient Database

 

Baby it's cold & snowy outside...Let's have some soup!

We are said to be getting some where in the totals of 12-18 inches of snow this week so I thought soups would be a good recipes for this week.

I found these at Kraftrecipes.com

Tomato Bisque

prep time

5 min

total time

10 min

makes

3 servings, about 3/4 cup each

 

What you Need 

 

1 can (10-3/4 oz.) condensed tomato soup

1   soup can water

3 oz. PHILADELPHIA Cream Cheese, cubed

Make It

HEAT soup on top of stove as directed on label with water.
WHISK in cream cheese until completely melted. Sprinkle with black pepper, if desired.

Kraft Kitchens Tips

Special Extra

Try serving soup with fresh basil for a fresh from the garden taste.

Serving Suggestion

Serve this creamy soup with a whole-grain roll and a fresh fruit cup for a simple lunch idea on a winter day.

Substitute

Prepare as directed, using Philadelphia Neufchatel, 1/3 Less Fat than Cream Cheese.

Black Bean Soup

prep time

20 min

total time

55 min

makes

9 (1-cup) servings

 

what you need

1 medium onion, chopped (about 2/3 cup)

4 cloves  garlic, minced

1 Tbsp. ground cumin

1/4 tsp.  crushed red pepper (optional)

2 Tbsp. oil

3 cans  (16 oz. each) black beans, undrained

1 can (14-1/2 oz.) reduced sodium chicken broth

1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 Tbsp. lime juice

1/2 cup  plain low-fat yogurt

PREMIUM Saltine Crackers, any variety

Make It

COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute

Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

Yum. Enjoy!

Fondue!!!

I found some great recipes same/similar to my own(because mine are still in storage!) We love fondue in our house.

www.allrecipes.com

Cider Cheese Fondue

By: Kim Marie Van Rheenen 

"Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue that has just a hint of apple. TIP: You can also serve this appetizer with apple or pear wedges, says Kim Marie Van Rheenen of Mendota, Illinois."

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Ingredients

• 3/4 cup apple cider or apple juice
• 2 cups shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• 1 (1 pound) loaf French bread, cubed

Directions

1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes.

Cheesy Pizza Fondue

By: Mealtime.org 

"Add some sophistication to your snack time with fondue. This velvety dip, made with vitamin A-rich canned tomato sauce, has the flavorful elements of cheese pizza and serves up some good nutrition. Enjoy it with whole-wheat pita points or as a delectable dip for raw veggies, chicken fingers, mini-meatballs or oven-baked fries."

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
10 Min

Ingredients

• 2 tablespoons toasted bread crumbs
• 1/4 cup milk
• 1 (15 ounce) can tomato sauce
• 2 slices pepperoni, finely chopped (optional)
• 2 ounces finely shredded mozzarella cheese
• 1 tablespoon Parmesan cheese (optional)
• 2 whole wheat pita breads (each cut in 6 triangles), warm

Directions

1. Mix breadcrumbs and milk in a small bowl until fully moistened; set aside.
2. Combine tomato sauce and pepperoni (if using) in a small saucepan and heat to simmering.
3. Stir in breadcrumb-milk mixture and simmer for 2 minutes, stirring constantly.
4. Remove from heat and stir in cheese(s) until melted. Transfer to a serving bowl and serve with warm pita triangles for dipping. 

My favorite classic recipe

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Fudgy Milk Chocolate Fondue

By: EAGLE BRAND® 

"Perfect for a party, dip your favorite fruit, cookies, or other sweet treats in this decadent milk chocolate fondue."

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Ingredients

• 1 (16 ounce) can chocolate-flavored syrup
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• Dash salt
• 1 1/2 teaspoons vanilla extract
• Dippers: fresh fruit, cookies, pound cake cubes, angel food cake cubes

Directions

1. In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

Footnotes

• Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
• Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. 

Classic Tupperware Recipe:

Caramel Fondue

Ingredients

1/2 cup butter
2 cups brown sugar
1 cup dark corn syrup
14 ounces sweetened condensed milk
2 tablespoons water
1 teaspoon Cinnamon-Vanilla Blend
Dipping Foods Sliced apples, bananas, pound cake and pretzels

Directions

In Ceramic Insert, melt the butter for 1 minute in microwave on high power or until melted. Add the brown sugar, corn syrup, condensed milk, and water; stir to combine with Saucy Silicone Spatula. Continue heating in microwave for 1-2 minutes until smooth and thick. Add Cinnamon-Vanilla Blend. Transfer Ceramic Insert to Stainless Steel Pot that has been filled with 3 cups of hot water and place in Stainless Steel Stand; light fuel source.


This is not a classic Tupperware Recipe but it's a new one for the stack cooker (at least new to me) I thought I'd share:

Tupperware Recipes
Booklets	Peanut Brittle: View or Print You Can Use our Tupperwave Stack Cooker VIEW
INGREDIENTS: 1 cup raw peanuts 1 tsp. margarine 1/2 cup white corn syrup 1 tsp. vanilla 1 cup sugar 1 tsp. soda 1/8 tsp. salt
DIRECTIONS: Combine peanuts, sugar, syrup and salt in 1 3/4 qt. Tupperwave casserole. Microwave 6-8 minutes on high. Stir well at 4 minutes. Add margarine and vanilla. Stir well and microwave 1-2 minutes longer. Peanuts will be lightly browned. Add baking soda and gently stir. Quickly pour mixture onto lightly greased cookie sheet. Let cool. Break into small pieces and store in Tupperware container. Great for gifts, makes 1 pound.