Dive On In Cake Recipes

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Invert cake onto platter; remove pan. Use serrated knife to cut and scoop out shallow rectangle from center of cake, leaving 2-inch border of cake on all sides and thin layer on bottom. Reserve removed cake for snacking or other use.
• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. (Or, see Shortcut Tip for quicker set method.) Pour into center of cake. Refrigerate 3 hours or until gelatin is firm.
• Frost borders of cake with COOL WHIP. Decorate with remaining ingredients as desired to resemble a swimming pool. Keep cake refrigerated.

Steps:

• 1. Mix cake ingredients together and pour into a greased 9 x 13 pan. Bake at 325 degrees for 45 minutes
• 2. Blend all ingredients for icing together and ice cake when it cools

Steps:

• Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes.
• Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more.

Steps:

• Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
• Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
• Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.

Steps:

• PREPARE and bake cake mix in 13x9-inch baking pan as directed on package.
• Cool completely.
• Invert cake onto large platter; remove pan.
• Using a serrated knife, cut and scoop out a shallow rectangle from center of cake, leaving a 2-inch border of cake on all sides and a thin layer of cake on the bottom.
• Reserve removed cake for snacking or other use.
• STIR boiling water into dry gelatin mix in large bowl at least 2 minute until completely dissolved.
• Stir in cold water.
• Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). (Shortcut: For a quick-set gelatin, simply add 4 cups ice cubes to the dissolved gelatin mixture in place of the 1 cup cold water; stir 8 minute or until gelatin begins to thicken (spoon drawn through leaves a definite impression).
• Remove any unmelted ice.
• Pour thickened gelatin into center of cake.
• Refrigerate 3 hours or until set.
• FROST borders of cake with whipped topping.
• Decorate with remaining ingredients as desired to resemble a swimming pool.
• Store leftover cake in refrigerator.
• Fun Idea: Insert bite-size fish-shaped and octopus-shaped chewy fruit snacks into gelatin "pool" before refrigerating for an added treat!