Jacks Cake Recipes

Steps:

• Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring., Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting. , To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.

Steps:

• Mix cake and pudding mix together.
• Add eggs, milk, whiskey and magarine.
• Beat long and hard BY HAND.
• Add butterscoth mosels and nuts, reserving 1/2 cup of each.
• Pour batter into greased 13 x 9 x 2 inch pan.
• Sprinkle remaining morsels and nuts over batter.
• Bake @ 350 degrees 45-60 minutes.

Steps:

• Mix together in a large saucepan, sugar, cinnamon, salt nutmeg,.
• allspice and cloves. Add 2 cups of the water and raisins. Bring.
• mixture to a slow boil over low heat. Remove from heat and let stand.
• overnight. (In the morning, it will look like thick slime.).
• The second day, mix together flours, baking soda and baking powder.
• Add oil, remaining 1/2 cup water and honey. Combine this mixture and.
• mix well.
• Grease muffin tins with shortening and dust with flour. Fill cups no.
• more than 3/4 full with batter. Bake in 375 degree F oven until.
• muffins test done, 20 to 25 minutes.
• Remove from pans while still hot; place on cooling rack. Dip tops in.
• powdered sugar and a thin glaze. Cool.
• Makes 2 1/2 dozen muffins.

Steps:

• Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
• Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

Steps:

• Preheat oven to 250°F Line 2 loaf pans with parchment paper.
• In food processor, grind graham crackers to crumbs. Add baking powder and grind briefly to combine. Transfer to a bowl and add remaining ingredients. Combine thoroughly.
• Pour mixture into loaf pans. Place pans on cookie sheet. Bake in preheated oven 3 hours. Let cool completely before depanning and slicing.