Mel’s Favorite Fare

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I took this first recipe to an event where it was a big hit. Hope you enjoy it, too.

Chocolate and peanut cake

Cake:

1 box devil’s food cake, plus ingredients called for on box

2 C peanut butter, melted

1 C chopped Reese’s Peanut Butter Cups

1 C Reese’s Pieces

Frosting:

1 C peanut butter

10 TBS unsalted butter, softened to room temperature

2 C powdered sugar

2 tsp. pure vanilla extract

1/4 tsp. kosher salt

2 TBS heavy cream

Bake cake: Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease with cooking spray. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into middle of cake comes out clean, about 25 minutes. Let cake cool completely.

Using handle of a wooden spoon, poke holes all over cake. Pour melted peanut butter over entire cake, filling holes. Set aside.

Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt, and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.

Spread frosting all over top of the cake. Top with chopped Reese’s Peanut Butter Cups and Reese’s Pieces.

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Summer fruit trifle

1 store-made angel food cake

2 C skim milk

1 pkg. instant vanilla pudding (I used the large package)

1 container Cool Whip

1 tsp. almond extract

1 lb. sliced strawberries

4 kiwi fruit, peeled and sliced

Tear angel food cake into small pieces. Mix pudding with milk as directed on package. Add almond extract to pudding. Put pudding mixture in refrigerator. When set, fold pudding and Cool Whip together until combined. In a trifle bowl or large clear bowl, layer half of strawberry and kiwi rows up against side of glass in a pretty pattern. In middle of dish, layer cake pieces, pudding mixture, and remaining fruit in two layers, ending with the fruit. Serve or keep chilled in refrigerator.

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Strawberry poke cake

1 box white cake mix

1-1/4 C half-and-half

1 TBS vegetable oil

4 eggs

3/4 C strawberry syrup

1 8-oz. container frozen whipped topping, thawed

3 C fresh whole strawberries, sliced

1/4 C strawberry jam

2 TBS sugar

1 lime

Heat oven to 350 degrees (325 for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour. In large bowl, beat cake mix, half-and-half, oil, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with the end of a mixing spoon. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam, and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered, cake and strawberry mixture separately, in refrigerator.

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She said, “Diamonds were once a girl’s best friend. Then coffee, leggings and dry shampoo happened.”

If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens – melb@marysvillejt.com)



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