Chocolate Cake with Raspberry Topping

OK, so this is the easiest most delicious cake!  Nothing from scratch, but so yummy.

My sweet husband made this for me for Mothers Day this year.

1 chocolate cake mix

1 tub chocolate frosting

milk

1 tub whipped topping

1 1/2 cups frozen raspberries

Chunk of chocolate

Bake cake as directed on box in two round pans.  My husband actually used a greased springform pan which made it WAY easier to take out and it's all in one cake.  Nothing to layer!  If you do use 2 rounds, just use the chocolate frosting in between the layers. 

I always whip my frosting with a little milk.  It makes it lighter, fluffier and easier to spread.  And it goes further.  So put the frosting in a bowl and whip with an electric mixer with a tablespoon of milk at a time until it fluffs up.  Frost just the sides of the cake.

Blend the raspberries in a blender until smooth.  Add the raspberries to the whipped topping and gently mix together.  Top cake with raspberry topping.

Grate chocolate on top of cake and serve.

Mango Ice Cream

I actually wanted to have a mango smoothie, but it basically was just ice cream.

But WOW!!  Simple, Easy and Delicious!

1 mango, peeled, seeded and sliced

2 cups vanilla ice cream

milk

In a blender, mix ice cream and mangos.  Add milk to desired consistency.  Enjoy!!

Pistachio Cake

Happy St Patty's Day!!  Sorry, I don't have a picture of the cake itself.  Just my cute daughter enjoying a piece!  I got this recipe from Allrecipes.com which took it from Jello.  It was REALLY good!

1 (18.25 ounce) package yellow cake mix

1 pkg. (4 serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling

4 eggs

1 1/4 cups water

1/4 cup oil

1/2 teaspoon almond extract

7 drops green food coloring (or until it looks green enough for you!)

2 cups powdered sugar

milk

Preheat oven to 350 degrees F.  Place all ingredients except powdered sugar in large bowl.  Beat with electric mixer on low speed 1 minute.  Beat on medium speed 4 minutes.

Pour into greased and floured 10-inch fluted tube or tube pan.

Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.  Cool in pan on wire rack 15 minutes; remove from pan.  Cool completely.

Mix powdered sugar and a few teaspoons of milk together in a bowl.  Add milk until it reaches drizzling consistency.  Drizzle frosting on cake and serve!

7 Layer Bean Dip

Thank you Mom for yet another delicious recipe!

2 10 oz cans refried beans

3 avocados, mashed or 8 oz avocado dip

1 cup sour cream

½ cup mayonnaise

½ pkg taco seasoning

3 med tomatoes, chopped

½ cup olives, sliced

Green onions, sliced

Cheddar cheese, shredded

Spread beans in 9”x13” pan.  Spread avocados on beans.  Mix sour cream, mayo and seasoning together then spread on avocado.  Sprinkle tomatoes and olives on sour cream mixture.  Top with onions and cheese.  Serve with chips. 

A Variation on a Theme

This is a variation on the brownie dessert. It's super easy, really good and a lighter texture.

1 box of chocolate cake mix
8 oz whipped topping
21 oz can cherry pie filling

Make cake according to directions. Let cool completely. Frost with whipped topping and top with cherry pie filling.

Decadent Brownie Dessert

Easy to make and so delicious!

Makes about 16 bars

1 box fudge brownie mix
1 egg
8 oz cream cheese, softened
1 14 oz can sweetened condensed milk
2 tsp vanilla
21 oz can cherry pie filling

Prepare brownies as directed on box. Meanwhile, combine cream cheese and egg. Whisk in milk and vanilla.

Pour mixture over hot brownies; bake additional 25 minutes. Cool 2 hours; top with pie filling.

Picture Perfect Ginger Cookies

Makes about 5 dozen cookies

2¼ cups flour
2 tsp ground ginger
1 tsp baking soda
1¼ tsp ground cinnamon
½ tsp ground cloves
1/8 tsp salt
3/4 cup butter
1 cup sugar
1 egg white
¼ cup molasses
¼ cup sugar

Preheat oven to 350°. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar. Beat until smooth, scraping sides of bowl occasionally. Beat in egg and molasses until combined.

In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt. Add flour mixture to molasses mixture and mix until smooth. Refrigerate for about an hour.

Shape dough into 1-inch balls. Dip balls into ¼ cup sugar and place 1½-inches apart on un-greased cookie sheet. Bake for 9-11 minutes or until bottoms are lightly browned and tops have puffed up and cracked. Do not overcook! Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool completely.