- 1/2 cup butter, softened,2 cups sugar,1/2 teaspoon McCormick® Pure Vanilla Extract,2 eggs,2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon,1 teaspoon ground nutmeg,1/2 teaspoon salt,1/2 teaspoon baking soda,6 cups chopped peeled tart apples,
- BUTTERSCOTCH SAUCE:
- 1/2 cup packed brown sugar,1/4 cup butter, cubed,1/2 cup heavy whipping cream
1.In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
2.Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
3.Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.
- 1 package devil’s food cake mix (regular size),1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 cup (8 ounces) fat-free sour cream,1/2 cup unsweetened applesauce
- 1/2 cup water,2 eggs,1/2 cup egg substitute
- 1/2 cup semisweet chocolate chips,1-1/2 teaspoons confectioners’ sugar
1.In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
2.Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Yield: 12 servings.
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 cups shredded carrots
- 4 eggs,1 cup sugar
- 1 cup packed brown sugar,1 cup canola oil,2 cups all-purpose flour
- 2 teaspoons baking soda,2 teaspoons ground cinnamon
- 1/4 teaspoon salt,3/4 cup chopped walnuts
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1-1/2 cups confectioners’ sugar
1.Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
2.Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3.For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake. Yield: 12 servings.
- 1 package chocolate cake mix (regular size)
- 1 jar (17 ounces) butterscotch-caramel ice cream topping
- 1 carton (12 ounces) frozen whipped topping, thawed
- 3 Heath candy bars (1.4 ounces each), chopped
1. Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack.
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
- 2-1/2 cups 2% milk
- 1 cup butter, cubed
- 8 ounces semisweet chocolate, chopped
- 3 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 2-2/3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 2-1/2 cups confectioners’ sugar
- 1/2 cup heavy whipping cream
1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.