SLOW COOKER TURTLE UPSIDE DOWN CAKE

SLOW COOKER TURTLE UPSIDE DOWN CAKE



Ingredients

1 box Betty Crocker SuperMoist German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3  eggs
6 tablespoons unsalted butter, softened
1 (14 oz) can sweetened condensed milk
1 (11 oz) package caramel bits
1 container Betty Crocker milk chocolate frosting
1/2 cup store-bought caramel sauce
1 cup pecan halves




Directions

1 Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
2 In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3 Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
4 In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
5 Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
6 Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
7 Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
8 Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.

Source: Betty Crocker

REESE'S OVERLOADED CAKE

REESE'S OVERLOAD CAKE

OMG!  This is not your diet cake. This is "I died and went to heaven" cake.  Get the coffee ready!

Recipe and photos courtesy of Hugs & CookiesXOXO

Peanut Butter Blondie Layers-

Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour (USE C4C FLOUR TO MAKE IT GLUTEN FREE)
2 tsp. baking powder

Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1-1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner's sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk

Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

• 1/2c. + 6T cocoa powder
• 3/4c. confectioners' sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, very soft
• dash salt
• 1 cups confectioners' sugar
• 1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.

Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

Mother's Carrot Cake

My mother loved carrot cake and she must have had about 20 different recipes, but she almost always came back to this one. It is moist and delicious.  You can substitute 1 cup finely grated fresh carrots and add about 1/2 cup applesauce if you don't want to use baby food carrots.  Pecans are usually our nut of choice, but Walnuts or Almonds work equally as well.

MOTHER'S CARROT CAKE

Image courtesy of Cooking.com

2 cups flour
1-1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
2 (6oz) jars baby food carrots
1 (8 oz) can crushed pineapple, drained
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 cup chopped nuts
Cream Cheese Frosting (follows)

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9x13" pan. (or a bundt pan) Set aside.

In large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.  In another bowl, mix baby food carrots and pineapple; set aside.

In another large bowl, blend sugar and oil. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in nuts.

Pour batter into prepared pan. Bake 40-45 minutes.  Cool; top with Cream Cheese Frosting.

Yield: 16 servings

Cream Cheese Frosting:
Cream together 1/2 cup butter, 1 (8oz) package of cream cheese and 1 tsp vanilla. Gradually add 1 (1 pound) box of confectioner's sugar (powdered sugar). Beat thoroughly. Add a few drops of milk if frosting seems too thick.