Vermont Maple-Pecan Cake

This delectable nutty maple cake has become a hands-down favorite.

Ingredients :)

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup butter, melted

3 tablespoons maple syrup

1/4 teaspoon vanilla extract

1/3 cup finely chopped pecans, toasted

GLAZED PECANS:

3 tablespoons light corn syrup

1/3 cup pecan halves

FROSTING:

1 package (3 ounces) cream cheese, softened

3 tablespoons butter, softened

1 tablespoon plus 1 teaspoon maple syrup

 Directions :)

1.     In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

2.     Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.     In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

4.     For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Yield: 6 servings.

Oreo cheesecake ( no bake)

                              No need to use oven @_@

Ingredients

36 pkg. OREO Cookies, divided

1/4 cup butter, melted

4 pkg. (8 oz. each) brick cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

simple to make and so awesome......

Instructions

• 1.   CHOP  15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  2.  BEAT  cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
  3.  REFRIGERATE  4 hours or until firm.
• 
  

Pineapple Pudding Cake Recipe

It's so cool and refreshing that it never lasts very long! 

Ingredients :) 

·         1 package (9 ounces) yellow cake mix

·         1-1/2 cups cold fat-free milk

·         1 package (1 ounce) sugar-free instant vanilla pudding mix

·         1 package (8 ounces) fat-free cream cheese

·         1 can (20 ounces) unsweetened crushed pineapple, well drained

·         1 carton (8 ounces) frozen fat-free whipped topping, thawed

·         1/4 cup chopped walnuts, toasted

·         20 maraschino cherries, well drained

Directions :)

1.  Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.

2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

4. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings.