249 covered cake Recipes

food cake mix, sweetened condensed milk, caramel ice cream topping, chocolate covered toffee, chopped

yellow cake mix, egg, unsalted butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, unsalted butter, melted, almond toffee bits or 1 cup chocolate-covered toffee bits

boiling water, cocoa, instant coffee granules, cake flour, sugar, baking soda, salt, eggs, separated, vegetable oil, vanilla extract, cream of tartar, chocolate-coffee buttercream filling, chocolate fudge frosting, garnish: chocolate-covered coffee beans

prepared angel food cake (8 to 10 oz), vanilla ice cream, slightly softened, chocolate-covered peppermint patties (1.5 oz each), chopped, chopped pecans, peppermint extract

chocolate cake mix, butterscotch topping, chocolate-covered crispy peanut butter candy

chocolate cake mix (regular size), butter, softened, unsweetened chocolate, melted and cooled, vanilla extract, sugar, milk, wooden skewers (three 4 inches, two 7-1/2 inches), foil-covered heavy corrugated cardboard (12 inches x 7-1/2 inches), candy necklaces , foil-covered chocolate coins, candy pacifiers or candies of your choice, berry tie-dye fruit roll-ups

food cake mix, sugar-free cherry pie filling, eggs, almond extract, sugar, whole milk, cocoa chocolate chips

betty crocker supermoist white cake mix, strawberry gelatin, water, vegetable oil, eggs, strawberries (18-20 ), white vanilla baking chips, shortening or 1 tsp vegetable oil, seedless strawberry jam, betty crocker rich & creamy milk chocolate frosting

pitted prunes (3 cups), raisins, currants, lemon peel , glace, minced, orange peel , glace, minced, glace cherries, almonds, cherry brandy, dark rum, angostura bitters, butter, dark brown sugar, eggs, lemon essence, limes or 2 tsp orange rind, almond essence, vanilla essence, mixed spice, flour, baking powder, cinnamon, ground nutmeg, kitchen bouquet, brandy (or use port wine for brushing on finished cakes), almond paste , if desired to roll to cover cakes

chocolate lb cake, bananas cut into 1/4 thick slices, bottled caramel topping in squeeze bottle, butter pecan ice cream, chocolate covered toffee bars coarsely chopped, cream , chopped toffee bars and caramel topping for garnish

butter-flavored cooking spray, cake flour, sugar substitute, such as splenda (or 1 spoon), baking powder, salt, canola oil, egg, separated, egg substitute, water, vanilla extract, orange , zest of, egg white , at room temp. (whites of 4 lg. eggs or use refrigerated s), cream of tartar, sugar-free fat-free frozen whipped topping, fresh peach, peeled and sliced thin, covered with water, lemon juice , until ready to use

food cake mix with pudding, cherry pie filling, eggs, almond extract, chocolate glaze, sugar, butter, semi-sweet chocolate chips, whole milk

frozen pound cake, thawed, coffee ice cream, softened slightly, prepared hot fudge topping, chocolate-covered english toffee (such as heath bars), chopped, chilled whipping cream , whipped to peaks

yellow cake mix, creamy peanut butter, light brown sugar , packed, water, eggs, vegetable oil, nestle toll house peanut butter & milk chocolate morsels, divided, nestle goobers milk chocolate-covered peanuts

instant coffee granules, boiling water, white cake mix, water, vegetable oil, eggs, vanilla frosting, caramel topping, chocolate-covered english toffee bars, coarsely chopped

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.