Yum Yum Cake Recipes

YUM YUM CAKE III

Steps:

• Bake yellow cake mix according to instructions on package in a 15x10 inch jelly roll pan. Allow to cool.
• In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake. Sprinkle drained pineapple on top of pudding.
• Spread whipped topping over pineapple. Sprinkle with chopped nuts. Chill in refrigerator.

CHOCOLATE YUM YUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder, baking soda and cocoa, set aside.
• In a medium bowl, beat the sugar and egg until light, add the 1/2 cup butter, beat until smooth. Stir in the sour cream, water, and vanilla. Add dry ingredients, mix slowly until flour mixture is absorbed. Fold in the 2 cups chocolate chips. Divide the mixture evenly between the two prepared pans.
• Bake for 35 to 40 minutes until cake tests done with a toothpick. Place pans of cake on wire racks to cool for 10 minutes before removing from pans to cool completely. When cool frost with the following frosting recipe.
• To make the frosting, melt the remaining 1 cup chocolate chips with the coffee in a small saucepan over low heat. Remove pan from heat, and beat in the 3/4 cup of butter, 1 tablespoon at a time, until smooth. Set pan in a bowl of ice and beat until icing is spreadable and holds it's shape. Cool completely before frosting cake.

YUM-YUM CAKE

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.

YUM YUM CAKE

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

Steps:

• Preheat oven to 350.
• Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
• Add baking soda to coffee and mix into saucepan. Combine well.
• Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
• Pour batter into a greased and floured bundt pan.
• Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

YUM YUM COFFEE CAKE

Steps:

• Cream butter til soft. Add sugar until light & fluffy. Add eggs one at a time, beating well together. Sift flour, soda, powder & salt - add dry ingredients alternating sour cream. Stir in vanilla. Pour half the batter nito lightly greased 9x9 pan. Cover w/half the nut mixture. Pour remaining batter over nuts. Put rest of nuts on top