Festive Southern Cake with Comfort Glaze
Dr. Pepper Cherry Marshmallow Cake
Angel Food Cake with Espresso Mascarpone Cream
Black Skillet Nectarine Upside-Down Cake


Festive Southern Cake with Comfort Glaze

1 cup pecans, finely chopped
One 18 oz pack of yellow cake mix
One 3-3/4 oz pack Jello instant pudding mix
4 eggs
3/4 cup eggnog
1/4 cup Southern Comfort
1/2 cup oil

In a 16 cup Bundt Pan, sprinkle nuts. Combine cake mix, pudding, eggs,
eggnog, oil and Southern Comfort. Beat on medium speed for 4 minutes.
Pour over nut mixture.
In a microwave oven, heat 13 minutes, turning ever 4 minutes. Let
stand 15 minutes. Invert cake on platter. Prick top of cake and
drizzle Comfort Glaze over cake.

Comfort Glaze:
1/4 cup Southern Comfort
1/4 cup orange juice
1/2 cup butter
1 cup brown sugar
1/2 cup eggnog

In a 2 cup glass measure, heat butter for 1 minute until melted. Stir
in sugar, eggnog, and orange juice and heat 3-4 minutes until boiling.
Stir in Southern Comfort.


SOURCE: Our_Recipe_World Digest
Posted By: "madhatters_woman" >



Dr. Pepper Cherry Marshmallow Cake


2 cans Dark sweet cherries, pitted, drained, reserving syrup
Jell-O Mixture
3/4 Cup Reserved cherry syrup
1/4 Cup Dr. Pepper
1 pkg. Cherry Jell-O, 3-oz size
1/8 tsp. Almond extract

Batter
1 pkg. Yellow cake mix
1 pkg. Cherry Jell-O, 3-oz size
1/2 Cup Vegetable oil
3/4 Cup Dr. Pepper
4 Eggs
2 Cups Miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat
oven to 350
In a small saucepan, combine the cherry syrup, 1 package of cherry
Jell-O and 1/4 cup Dr. Pepper; gently heat until Jell-O is dis-
solved. Add almond extract and cool slightly.
In a large mixing bowl, combine yellow cake mix, 1 pack cherry
Jell-O, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 min.
Pour cooled Jell-O mixture over cherries in pan. Sprinkle evenly
with the miniature marshmallows and then carefully and evenly sthingy
the batter mix over the marshmallows. Bake for 40-45 minutes. Cool
on rack for 45 minutes.
Chill 3-4 hours.


SOURCE: RecipeFavorites Digest
Posted By:




Angel Food Cake with Espresso Mascarpone Cream

Recipe courtesy Giada De Laurentiis

2 tablespoons boiling water
2 tablespoons instant espresso powder
3/4 cup mascarpone cheese, at room temperature
1 cup whipping cream
1/2 cup confectioners' sugar
1 (12-ounce) purchased angel food cake
1/2 cup coffee liqueur
Unsweetened cocoa powder, for dusting

Stir the water and espresso powder in a large bowl to blend. Stir in
the mascarpone. Using an electric mixer, beat the cream in another
large bowl, while slowly adding powdered sugar, until soft peaks form.
Using a large rubber spatula, fold 1/4 of the whipped cream into the
mascarpone mixture to lighten. Then fold the remaining whipped cream
into the mascarpone mixture.
Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any
remaining cake for another use. Brush 1 side of each wedge of cake
with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the
espresso cream atop each wedge of cake. Dust with the cocoa powder and
serve.


SOURCE: Our_Recipe_World Digest
Posted By: "Susanna" >



Black Skillet Nectarine Upside-Down Cake


3/4 cup brown sugar
1 1/2 sticks (3/4 cup) butter
3 ripe nectarines, unpeeled and cut into 1/2 inch wedges
1 1/3 cups flour
1/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 large eggs
1 tsp. vanilla
1 tsp. fresh grated lemon rind
1/2 cup milk
1 cup blueberries

Preheat oven to 350. In a 10-inch black skillet, melt brown sugar with 4
Tbsp. butter over low heat, stirring til sugar melts. Remove skillet from
heat and
arrange nectarines in a concentric circle in skillet.
Combine flour, cornmeal, baking powder and salt.
In a large mixer bowl bat sugar, anda reamining stick of butter til
creamy.
Beat in eggs, vanilla and zest. Reduce speed to low and alternately add
flour
mixture and milk, beginning and ending with flour. Fold in berries.
Spoon mixture over nectarines and spread evenly. Bake about 50 minutes.
Cool
in pan on wire rack for about 10 minutes. Invert onto plate and cool
another
30 minutes. Great with vanilla ice cream.

SOURCE: RecipeFavorites Digest
Posted By: Ann >
FROM ANN IN FLA



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