TEXAS YUM YUM
This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.
Provided by JHWILSON
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
- In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
- Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 717 calories, Carbohydrate 93 g, Cholesterol 50.8 mg, Fat 35.4 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 20.2 g, Sodium 886.4 mg, Sugar 74.5 g
YUM YUM CAKE
This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!
Provided by SharleneW
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a 12 x 17 or 12 x 15-inch pan.
- Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
- Cook pudding with 1 cup milk, let cool.
- Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
- Top with crushed pineapple.
- Sprinkle with coconut and nuts.
- Be sure to refrigerate leftovers.
YUM YUM CAKE II
A chocolaty cake similar to a Texas Sheet Cake but cooked in a 9x13 pan, rather than a cookie sheet pan. You pour the cooked icing onto the hot cake. Yum!!
Provided by Karin Christian
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
- Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
- Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
- In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 38.4 g, Cholesterol 48.6 mg, Fat 12.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 7.7 g, Sodium 213.4 mg, Sugar 30.3 g
TEXAS YUM YUM
My mother is the master at making this every Thanksgiving, and it is my favorite dessert that she makes. I like this days after its made, and I like to sneak some in a cup for a midnight snack...you can't have just one bite!
Provided by AlainaF
Categories Dessert
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
- Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
- In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
- Spread over crust.
- In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
- Spread over cream cheese layer.
- Spread the other container of cool whip over top of pudding mix.
- Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.
Nutrition Facts : Calories 632, Fat 45.5, SaturatedFat 24, Cholesterol 29.4, Sodium 313.4, Carbohydrate 52, Fiber 2, Sugar 33.8, Protein 7.2
YUM-YUM CAKE
This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! -Teresa Marchese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
TEXAS YUM YUM CAKE RECIPE - (5/5)
Provided by pwarmes
Number Of Ingredients 12
Steps:
- Crust: Add all ingredients and evenly spread in an 8 x 13 Pyrex dish. Bake 350 degrees for 15-20 minutes and let cool. Topping 1: Combine all mixtures and spread over cooled crust. Topping 2: Use electric mixer and when mixture is thick pour over cheese mixture. Refrigerate to set. Top with Cool Whip and chopped pecans. Refrigerate overnight if possible.
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- In a medium bowl, stir together the butter, flour, and half of the walnuts until well combined. Lightly press into the bottom of the prepared bake dish.
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- In a medium bowl, combine the pudding mix with the milk until thickened. In another bowl, combine the cream cheese, powdered sugar and half of the whipped topping mix, stirring until smooth and well mixed.
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