Died And Gone To Heaven Cake Recipes

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

Steps:

• Mix butter and sugar together in an electric or hand mixer. Add eggs and blend well. Add vanilla, salt, cocoa, and flour. Be sure not to over-beat the batter. Pour the batter into a greased 9 inches x13 inches baking pan. Bake at 350 F degrees for 20-25 minutes or until done. Cool completely. Once brownies are cooled completely cut into 1 inch squares. In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk. Fold in 8 oucess container of cool whip until there are no streaks remaining. In a trifle bowl or glass serving dish, build the following layers: 1/2 brownies squares 1/2 pudding mixture 1/2 of 12 ounces container Cool whip Remaining brownie squares Remaining pudding mixture Remaining Cool Whip Top with 3 crushed Heath candy bars Refrigerate 8 hours before serving. Enjoy!

Steps:

• Blend cream cheese and sugar in bowl.
• And eggs and vanilla; beat well.
• Stir in mini-chips.
• Pour into crust.
• Bake at 450 degrees for`10 minutes without opening door, reduce temp.
• to 250 degrees.
• Continue to bake for 20- 25 minutes (Until set).
• Cool completely.
• Cover, chill thouroughly.
• Spread top w/ chocolate topping.
• Chill several minutes or just until set.
• CHOCOLATE TOPPING: Place mini chips and cream in microwave safe bowl.
• Microwave at high for 20 seconds or just until chocolate is melted and mixture is smooth when stirred.
• Cool slightly.
• Dig in and enjoy.

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.

Steps:

• Combine bottom ingredients and press into a cake pan (I use a piece of waxed paper to do this, the mix doesn't stick to it and if you use a big enough piece you can just smush it into place in one shot.) Cream together cream cheese and eggsuntil well combined. Add sugar gradually until fully incorporated. Pour over bottom and smooth. Bake at 350 degrees for 30 to 40 minutes until top is golden brown. let cool before serving.