907 cake filling for vanilla cake Recipes

unsweetened chocolate, vegetable oil, eggs, separated, sugar, divided, cake flour, salt, baking soda, milk, cream filling, butter (no substitutes), softened, sugar, vanilla extract, half-and-half cream, cherry filling, pitted tart cherries, cornstarch, sugar, almond extract, chocolate filling, whipping cream, chocolate syrup, vanilla extract, whipping cream, sugar, vanilla extract, chocolate curls , maraschino cherries and fresh mint

chocolate cake mix , with creamy vanilla filling (for cupcakes- betty crocker chocolate cupcakes fun da-middles), water , vegetable oil and eggs called for on cupcake mix box, cream-filled chocolate sandwich cookies, crushed (3/4 cup), powdered sugar, salt, whipping cream, vanilla, semi-sweet chocolate chips, pearl sugar, betty crocker decorating decors and chocolate sprinkles

butter, granny smith apples, peeled, cored, quartered and sliced crosswise into 1/4-inch slices (tart apples work best), dark brown sugar, cinnamon, salt, raisins (see plumping instrustions in description), pecan pieces, toasted and chopped, cream cheese, vanilla extract, salt, sugar, beaten egg (save the other half egg to make the egg wash for the cake), cream cheese (1/4 of an 8-oz package), butter, at room temperature (1/2 stick), vanilla extract, salt, powdered sugar , sifted, milk, divided, active dry yeast, sugar, divided, eggs , egg (use the remaining half egg leftover from the cream cheese filling), beaten egg, divided (use the remaining half egg leftover from the cream cheese filling), butter, at room temperature (1 stick plus 2 tablespoons), bread flour, plus more for dusting (15.75 oz), salt, apple, filling (recipe included), cream cheese, filling (recipe included), cream cheese glaze (recipe included), colored sugar sprinkle , for decorating (purple, green and yellow )

chocolate-covered cream-filled snack cakes (such as ring dings), chocolate cream-filled snack cakes (such as 100-calorie packs of hostess chocolate cupcakes), black licorice laces, m & s, chocolate and vanilla icing

unsalted butter, at room temp . (for streusel filling), all-purpose flour (plain , for streusel filling), golden brown sugar (for streusel filling), chopped pecans (for streusel filling) or 3/4 cup walnuts (for streusel filling), ground cinnamon (for streusel filling), all-purpose flour (plain , for batter), baking powder, baking soda, salt, unsalted butter, at room temp (for batter), granulated sugar, eggs, vanilla extract, sour cream

butterscotch filling, dark brown sugar, granulated sugar, corn syrup, butter, cream, salt, vanilla extract, dark rum, cake layers, flour, baking soda, baking powder, salt, freshly grated nutmeg, butter, softened at room temperature, granulated brown sugar (domino brownulated or very fine turbinado), eggs, vanilla extract, dark rum, milk, you will need a candy thermometer for this recipe .

butter for the pan, cookie or cake crumbs finely crushed or finely crushed nuts, cheese, sour cream, sugar, vanilla, eggs, cornstarch, cherry pie filling for filling and topping divided, sour cream for topping, sugar, vanilla

prepared lemon curd or 1 can of lemon pie filling, cool whip or 2 cups freshly whipped heavy cream, prepared angelfood cake or 1/2 vanilla or butter lb cake. you can make a plain white or yellow cake and use half of that as well., toppings: crushed lemon-flavored hard candies , chopped lemon cookies or the fresh zest of 1 ripe lemon, four martini glasses or tall and wide wine glasses with stems

all-purpose flour, sugar, baking powder, salt, butter (softened ), sourdough starter, beaten egg, vanilla, cherry pie filling or 1 (21 oz) can blueberry pie filling or 1 (21 oz) can peach pie filling, etc, all-purpose flour, brown sugar, ground cinnamon, butter

food cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), topping (cool whip ), almond flavoring, vanilla, instant vanilla pudding, cherry pie filling, chocolate sprinkles, maraschino cherry

flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, sugar, eggs, pumpkin pie filling or 1 (10 oz) can campbell s tomato soup, vegetable oil, sugar, vanilla extract, cream cheese, butter (optional)

cake flour, unsweetened dutch- process cocoa powder, baking soda, baking powder, salt, unsalted butter, at room temperature, granulated sugar, eggs, buttermilk, vanilla extract, hot strong coffee, unsalted butter, at room temperature, creamy peanut butter, sugar, semisweet chocolate, roughly chopped, heavy cream, roasted peanuts, chopped

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

butter, softened, vanilla ice cream, softened, all-purpose flour, sugar, apricot filling , cake and pastry filling (or raspberry cake and pastry filling or use both), sugar (optional)

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

macaroni grill reese s peanut butter cake, unsalted butter, creamy style peanut butter, brown sugar, eggs, all purpose flour, baking powder, salt, milk, vanilla, peanut butter filling, cream cheese, softened, creamy style peanut butter, chocolate glaze, water, unsalted butter, cocoa, powdered sugar, vanilla, preheat oven to 350 degrees. grease and flour 2 9 cake pans., in large mixing bowl, cream butter and peanut butter until light and fluffy. add brown sugar. mix to blend. add eggs, 1 at a time, mixing well after each addition., in small bowl, combine flour , baking powder and salt. add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. add vanilla., pour batter into pans. bake until cake tests done , about 45 minutes. cool on wire rack to room temperature before frosting the cake., spread half of peanut butter filling over tops of each cake. chill ., spread half of warm chocolate glaze over peanut butter topping on each cake , using metal spatula dipped in hot water. as glaze cools, it will thicken., peanut butter filling : cream ingredients together until light and fluffy., chocolate glaze : place water and butter in small saucepan. bring to boil. add cocoa, sugar and vanilla to water mixture. mix until smooth.

sweetened, shredded coconut, for garnish, sugar, all-purpose flour, cake flour, baking powder, salt, butter , semi-soft, whole eggs, egg whites, coconut extract, whole milk, coconut creme filling , recipe follows, cream cheese frosting , recipe follows, heavy whipping cream, sugar, butter), at room temperature, cornstarch, vanilla extract, sweetened, shredded coconut, butter), at room temperature, cream cheese, cold, vanilla extract, salt, powdered sugar