#1 HO HO CAKE
1) Make a chocolate cake in a 9 x 13" pan.
2) Mix 5 TBSP flour and 1 & 1/4 cups milk in
a saucepan. Cook, stirring constantly, until thick. Let cool.
3) In bowl, cream 1 cup sugar, 1 stick margarine,
and 1/2 cup Crisco. Mix with flour mixture. Beat well, about 8 min. Spread
on cake and refrigerate.
4) Melt 1 stick margarine with 3 oz.
unsweetened chocolate. Let cool.
5) Beat 1 egg and 1 tsp vanilla. Mix with
margarine and chocolate. Add 2 tsp hot water and 1 & 1/2 cups powdered
sugar. Mix well. Spread on cake and refrigerate.
#2 CHOCOLATE ECLAIR CAKE
graham crackers 2 sm pkg instant vanilla pudding
3 cups milk 8 oz. Cool Whip
2 oz. unsweetened chocolate 2 tsp white
corn syrup
2 TBSP margarine 1 & 1/2 cups confectioner's
sugar
2 TBSP milk 1 tsp vanilla
Line a 9 x 13" buttered pan with graham
crackers. Mix the pudding, milk and Cool Whip together. Beat well. Pour
half of mixture in pan. Then add another layer of crackers. Add
remaining pudding. Add a final layer of graham crackers. Melt
chocolate, corn syrup and butter. Add sugar, vanilla, and 2 TBSP milk. Pour
over all. Let set 24 hours in refrigerator.
#3 APPLE WALNUT CAKE
4 cups chopped apples 2 cups flour
2 cups sugar 2 tsp baking soda
2 eggs 1 tsp salt
1/2 cup oil 2 tsp cinnamon
2 tsp vanilla 1 cup chopped walnuts
Mix together apples and sugar. Set aside. Beat
eggs, oil and vanilla in a bowl. Sift together flour, baking soda, salt,
and cinnamon. Add nuts. Stir flour mixture into eggs, alternately
with apples. Pour into greased and floured 9 x 13" pan. Bake in
a preheated 350 oven for 1 hour.
#4 CHOCOLATE CHIP CHEESECAKE
1 & 1/2 cups finely crushed Oreo's (about
15)
1/4 cup margarine, melted 3 eggs
3 - 8oz. pkg cream
cheese, softened 2 tsp vanilla
1 - 14oz. can sweetened condensed milk
1 cup mini chocolate chips 1 tsp flour
Preheat oven to 300. Combine cookie crumbs
and margarine. Pat firmly in 9" springform pan. In
large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed
milk. Beat till smooth. Add eggs and vanilla. Mix well. In
small bowl, toss 1/2 cup chips with flour to coat. Stir into cheese
mixture. Pour into pan. Sprinkle remaining chips on top. Bake 1
hour or till cake springs back when lightly touched. Cool to room
temperature. Chill. Remove side.
#5 MANDARIN ORANGE CAKE
1 yellow cake mix (ignore directions)
1 cup oil 4 eggs
1 small can mandarin oranges (with juice)
1 large can crushed pineapple, undrained
1 small pkg instant
vanilla pudding (ignore directions)
8 oz. Cool Whip
Mix cake mix, oil, eggs, and oranges well. Pour
into a greased and floured 9 x 13" pan. Bake @ 350 for 35 minutes. Cool
cake. Stir pineapple, pudding and Cool Whip together with spoon until well
mixed. Spread on cake and refrigerate.
#6 STRIPE IT RICH CAKE
1 cake mix, any flavor 2 pkg instant pudding, any flavor
4 cups cold milk 1 cup confectioner's sugar
Make cake in a 9 x 13" pan. Remove
from oven. Poke holes at once down through the cake to the pan with the
round handle of a wooden spoon, about 1" apart. After poking holes,
combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat
at low speed of electric mixture for not more than one minute. (Do not overbeat.) Quickly,
before pudding thickens, pour one half of the thin pudding evenly over warm
cake and into the holes. Allow remaining pudding to thicken slightly, then
spoon over top. Chill at least 1 hour. Store cake in refrigerator.
#7 NEAPOLITAN
REFRIGERATOR SHEET CAKE
1 sm pkg strawberry jello 1
fudge marble cake mix
1 envelope whipped topping mix (2 - 2&1/2
cup yield)
1 sm pkg vanilla instant pudding mix
1&1/2 cups cold milk 1 tsp vanilla
Dissolve jello in
3/4 cup boiling water. Add 1/2 cup cold water; set aside at room
temperature. Mix and bake cake as directed in 13 x 9" pan. Cool
cake 20-25 min. Poke deep holes, about 1" apart, through top of warm
cake (still in pan) with meat fork or toothpick. With a cup, slowly pourjello mixture into holes. Refrigerate cake. In
a chilled deep bowl, blend and whip topping mix, pudding, milk and vanilla
until stiff (3-8 min.) Immediately frost cake. Store in refrigerator. Serve
chilled. May be frozen.
#8 NUT POUND CAKE
1 white cake mix 1 tsp vanilla
1 sm pkg vanilla instant pudding 3 eggs
1/2 cup oil 1 cup water
1 cup chopped nuts
Preheat oven to 350. Blend all ingredients
in a large bowl; beat at medium speed for 2 min. Bake in a greased and
floured tube pan for 45-55 min., until center springs back when touched
lightly. Cool 25 min. in pan and then invert onto serving plate. Make
a glaze of 1 cup confectioner's sugar, 1 TBSP milk, 1 tsp milk, 1 tsp oil, and
1/4 tsp vanilla. If needed, add more sugar to thicken or milk to thin for
desired consistency. Spoon over cake.
#9 SNOW TUNNEL CAKE
1 angel food cake mix 1 - 8oz. Cool Whip
1&1/2 cups milk 1 sm pkg chocolate
instant pudding
Bake cake as directed. Cool. Slice
1" layer off the top. Gently hollow out a trench in cake 1&1/2
" wide and 2" deep. Tear cake from trench into small pieces. Combine
milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and
1&3/4 cups of topping into pudding. Fill trench with mixture. Replace
top of cake. Spread remaining topping over sides and top. Chill until
set.
#10 DUMP CAKE
1 can sweetened crushed pineapple 1/2 cup
nuts
1 yellow or white cake mix 1&1/2
sticks margarine
1 can cherry pie filling
Grease and flour a 9 x 13" pan. Spread
pineapple evenly over bottom of pan. Spread cherries evenly over
pineapple. Dump cake mix over evenly. Sprinkle with nuts. Slice
margarine over mixture. Bake @ 350 for 1 hour.
#11 APPLE KUCHEN
1/2 cup butter or margarine, softened 1/2
cup sugar
1 yellow cake mix 1 tsp cinnamon
1/2 cup coconut 1 cup sour cream
2&1/2 cups sliced, peeled baking apples 1
egg
Cut butter into cake mix (dry) until crumbly. Mix
in coconut. Pat mixture lightly into ungreased 9 x 13" pan,
building up slight edges. Bake @ 350 for 10 min. Arrange apple slices
on warm crust. Mix cinnamon and sugar and sprinkle on apples. Blend
sour cream and egg. Drizzle over apples. (Topping will not completely
cover apples.) Bake 25 min. or until edges are light brown. Do not overbake. Serve
warm.
#12 JEWISH CAKE
1 yellow cake mix 1 tsp vanilla
1 sm pkg instant vanilla pudding 4 eggs
8 oz. sour cream 1/2 cup oil
Mix together all ingredients at high speed for 7
minutes.
2 TBSP soft margarine 1 cup sugar
1 tsp cinnamon
Mix together.
Grease tube pan, flour bottom only. Add 1/2
batter, then 1/2 sugar mixture. Repeat. Bake @ 350 for 50-60 min. Let
cool 5 min., then remove from pan. Sprinkle with confectioner's
sugar.
#13 CHOCOLATE MARBLE CHEESECAKE
Crust: 1/4 cup margarine 1/2 tsp vanilla
2 TBSP sugar 1/2 cup flour
Cream margarine & sugar, until light and
fluffy. Add vanilla. Stir in flour. Press into 9" springform pan. Bake 10-12 min. @375. Cool.
Filling: 3/4 cup sugar 2 eggs, room temp 2
TBSP flour
1 cup whipping cream, unwhipped 2
TBSP flour
3 - 8oz. pkg cream
cheese, room temp 1 TBSP vanilla
3oz. unsweetened chocolate, melted 1/8 tsp
salt
Mix sugar, flour, and salt. Beat in cream
cheese till smooth. Blend in eggs and vanilla. Stir in cream. Add
choc. to 2 cups of mixture. Pour
remainder on crust. Drop choc. into filling,
making 6 puddles. Swirl with knife. Bake 55 min. Cool 1 hour,
then chill 4-5 hours.
#14 TRIPLE CHOCOLATE CAKE
1 stick margarine 1/2 cup oil
1 cup graham cracker crumbs 1&1/4 cups
water
1/3 cup sugar 3 eggs
1 pkg Swiss
choc. cake mix 1/2 cup chocolate chips
1 sm pkg choc. instant pudding
mix
Melt butter. Stir in sugar and crumbs. Cool. Combine
cake mix, pudding, oil, water, and eggs. Mix as directed on package. Spread
in greased and floured 9 x 13" pan. Sprinkle chocolate chips over
batter. Bake 35-40 min.
#15 STRAWBERRY TUNNEL
CREAM CAKE
1 angel food cake 1 tsp almond extract
1-8oz. pkg cream
cheese, soft 2 cups sliced strawberries
1 sweetened condensed milk 3-4 cups Cool
Whip
1/3 cup lemon juice additional strawberries
Cut 1" from top of cake. With a sharp
knife, cut around cake 1" from outer edge, leaving cake walls 1"
thick. Remove cake from center, leaving 1" thick base on bottom of
cake. Beat cream cheese till fluffy. Beat in milk till smooth. Stir
in lemon juice and almond extract. Mix well. Stir in cake pieces and
sliced strawberries. Fill cavity of cake. Replace top slice of cake. Chill
3 hours or until set. Frost top and sides of cake with Cool Whip. Garnish
with additional strawberries.
#16 MINI CHEESE CAKES
2 - 8oz. cream cheese 1/2 cup sugar
2 eggs 2 tsp vanilla
Vanilla wafers
Mix cream cheese, eggs, sugar, and vanilla for 5
min. Line muffin tins with cupcake papers. Put 1 vanilla wafer in
each paper - flat side down. Pour or spoon mix over wafer. Bake @ 350
for 15-20 min. Let cool. Top with pie filling.
#17 BLUEBERRY CAKE
1&1/2 cups flour 1/2 cup butter,
softened
1 tsp baking powder 1 cup sugar
1/2 tsp salt 1/3 cup milk
2 eggs, separated 1 tsp vanilla
1&1/2 cups blueberries, washed and dried
Beat egg whites until stiff. Set aside. Cream
butter, sugar, and egg yolks at medium speed. Save 1 TBSP flour for
blueberries. Add dry ingredients alternately with milk & vanilla. Fold
in egg whites and floured blueberries. Pour into greased and floured
8" round or square pan and sprinkle top with sugar. Bake @ 350 for 40
min.
#18 ORANGE CAKE
1 - 3oz orange jello dissolved
in 1/2 cup boiling water
1 yellow cake mix 1 tsp orange extract
3/4 cup oil pinch salt
4 eggs 1&1/2 - 2 cups orange juice
1&1/4 cups confectioner's sugar
Beat cake mix, oil, extract, adding eggs one at
a time. Add salt and jello and beat 3
min. Pour into well-greased angel food cake pan. Bake
@ 350 for 45-50 min. Mix sugar and orange juice and pour over cake 5-10
min. after removing from oven. Let cake sit for 2 hours, before removing
from pan. Make cake the day before serving.
#19 HUMMINGBIRD CAKE
3 cups flour 1&1/2 cups oil
1&1/2 cups sugar 1&1/2 tsp vanilla
1 tsp salt 1 tsp soda 8oz. can crushed
pineapple
1 tsp cinnamon 1 cup chopped pecans
3 eggs, beaten 2 cups chopped bananas
Combine dry ingredients. Add eggs and oil
and stir until dry ingredients are moistened. Do not beat. Stir in
vanilla, pineapple, pecans, and bananas. Put in well-greased 9 x 13". Bake
@ 350 for 55 min. Cool at least 15 min. Beat 1-8oz. cream
cheese, softened, 1/2 cup margarine, 1 lb. confectioner's sugar, and 1 tsp
vanilla together and ice cake. Sprinkle pecans on top.
#20 CARROT CAKE
1&1/2 cups oil 2 tsp cinnamon
4 eggs 2 tsp baking soda
2 cups sugar 1 tsp salt
2 cups flour 3 cups grated carrots
Mix oil, eggs and sugar. Add dry
ingredients to mixture. Mix well and add carrots. Bake in greased and
floured 9 x 13" pan @ 350 for 35-45 min. Beat 1-8oz, cream cheese,
softened, 1 lb. confectioner's sugar, 2 tsp vanilla, and 1/2 stick melted
margarine. Add 1 cup walnuts and mix well. Let cake cool completely
before icing.
#21 MISSISSIPPI MUD
CAKE
2 sticks butter 1&1/2 tsp baking powder
2 cups sugar 1 cup pecans
1/3 cup Hershey's cocoa 1 cup coconut
4 eggs 1 med. jar marshmallow creme
1&1/2 cups flour
Cream butter, sugar and cocoa together. Beat
in eggs one at a time. Add dry ingredients. Add nuts and coconut. Mix. Bake in
a greased and floured 9 x 13" pan @ 350 for 35-40 min. While cake is
hot, spread marshmallow creme. When cake is
cool, mix 1 stick butter, 1/2 cup cocoa, 1 tsp vanilla, 1 lb. confectioner's
sugar and half-and-half until texture of icing. Frost cake.
#22 CHERRY TOPPED CHEESECAKE
1 yellow cake mix 1&1/2 cups milk
2 TBSP oil 3 TBSP lemon juice
2 pkg cream
cheese, softened 3 tsp vanilla
1/2 cup sugar 1 can cherry pie filling
4 eggs
Reserve 1 cup dry cake mix. Combine
remaining cake mix, 1 egg and oil. (Mixture will be crumbly.) Press
evenly into bottom and 3/4 way up sides of greased 9 x 13" pan. In
same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix;
beat 1 min. at medium speed. At low speed, slowly add milk and flavorings. Mix
until smooth. Pour into crust. Bake @ 300 45-55 min. until center is
firm. Cool. Top with pie filling. Chill.
#23
CHERRY STREUSEL COFFEECAKE
5 TBSP butter or margarine, melted and cooled
1 yellow cake mix 2/3 cup warm water
1 pkg dry
yeast 1 can pie filling
1 cup flour 2 TBSP sugar
2 eggs Glaze
Combine 1&1/2 cups cake mix (reserve rest
for topping), yeast, sugar, flour, eggs, and water. Beat 2 min. at medium
speed. Spread dough in greased 9 x 13" pan. Set aside. In a
saucepan, combine reserved cake mix and cooled butter. Spoon pie filling
on top of cake, then streusel mix. Top with glaze. Bake @ 375 for 30
min.
#24 CHEESE STREUSEL
COFFEECAKE
1 yellow cake mix 1 TBSP flour (for
filling)
1 pkg dry
yeast 1 TBSP lemon juice
1 cup flour 1 cup confectioner's sugar
4 eggs 1/4 cup sugar 1 TBSP white corn
syrup
2/3 cup warm water 1-2 TBSP warm water
2 8oz. pkgs cream
cheese 4 TBSP melted margarine
Combine flour, yeast, 2 eggs, 2/3 cup water and
1&1/2 cups of the cake mix (reserve remainder). Beat 2 min. Spread
in 9 x 13" pan. Combine cream cheese, 2 eggs, sugar, 1 TBSP flour,
and lemon juice. Spread over cake batter. Mix remaining cake mix and marg; crumble over top; bake @ 350 40-45 min. Mix
confectioner's sugar, corn syrup, and 1-2 TBSP water. Drizzle over warm
cake.
#25 PECAN PULL-APART
Separate dough from 2 - 8oz. cans refrigerated
crescent dinner rolls. Cut each rectangle of dough in half lengthwise. Roll
dough strips into ropes 12" long. Dip in 1/2 cup melted butter; coat
with a combined mixture of 1 cup sugar, 1&1/4 tsp cinnamon, and 1/3 cup
finely chopped pecans.Line a 14" pizza pan with
well-greased foil. Starting at center of pan, loosely arrange ropes in
spiral fashion. Bake @ 375 for 20-25 min. Serve warm.
#26 CINNAMON COFFEE CAKE
1&1/4 cups flour 1/4 cup shortening
1&1/2 tsp baking powder 1 egg
1/4 tsp salt 1/2 cup milk
3/4 cup sugar 1 tsp vanilla
Sift dry ingredients, cut in shortening and then
add egg mixed with milk and vanilla. Mix 1/2 cup brown sugar, 2 TBSP
flour, 2 TBSP melted butter, and 2 tsp cinnamon. Sprinkle over batter. Bake
@ 350 for 25-30 min.
#27 BRUNCH CAKE
1 stick butter 1&3/4 cups flour
1 8oz. cream cheese 1 tsp baking powder
1&1/4 cups sugar 1/2 tsp baking soda
2 eggs 1/2 tsp salt
1 tsp vanilla 1/4 cup milk
Cream butter, cream cheese, sugar, eggs, and
vanilla well. Combine flour, baking powder, soda, and salt. Add to
creamed mixture alternately with milk. Spread batter in a greased 9 x
13" pan. Combine 1/3 cup brown sugar, 1/4 cup flour, 1/2 tsp cinnamon, 2
TBSP soft butter, and 1/2 cup nuts (optional) in a small bowl till crumbly. Sprinkle
over batter. Bake @ 350, 35-40 min.
#28 BLUEBERRY COFFEE
CAKE
3 cups flour 1/4 tsp salt 3/4 cup
margarine, softened
1&1/2 tsp baking powder 1&1/2 cups
sugar
3/4 tsp baking soda 1 tsp vanilla 1
cup confect sugar
1/4 cup brown sugar 1 cup sour cream 4
eggs
1 TBSP flour 1-2 TBSP milk 2 cups
blueberries 1/2 tsp cinnmaon
Grease & flour 10" tube pan. Sift
flour, baking powder, soda, and salt. Combine cinnamon. sugar, 1 TBSP flour, & cinnamon. Mix well.
Beat marg., sugar, and vanilla. Add
eggs, one at a time. Beat in 1/3 flour mix then 1/2 sour cream. Repeat,
ending with flour. Spread 1/3 batter in pan, then 1/2 berries and 1/2
brown sugar mix. Repeat, ending with batter. Bake @ 350 for 60 min. Cool
20 min. Remove from pan. Mix conf. sugar and milk. Drizzle over cake.
#29 COFFEE CAKES (Makes 3 - 7&1/2 round cakes)
3 cups flour 1 cup flour
1/2 tsp salt 1 stick margarine, softened
4 tsp baking powder 3 TBSP cinnamon
1&1/3 cups sugar 1/2 cup confectioner's
sugar
1/2 cup oil 1 tsp vanilla 1/4 cup
brown sugar
2 eggs 1 cup milk 1/2 cup sugar
Mix 3 cups flour, salt, baking powder, and
1&1/3 cups sugar. Add oil, eggs, milk, and vanilla. Mix till well
blended. Pour into 3 greased and floured 7&1/2" pans. Mix 1
cup flour, margarine, cinnamon, confectioner's sugar, brown sugar, and 1/2 cup
sugar. Put on top of cakes. Bake @ 350 for 30-35 min. Sprinkle
with powdered sugar.
#30 TRIPLE FUDGE CAKE
1) Cook, according to package directions, 1
small chocolate pudding mix.
2) Add gradually, 1 package chocolate cake mix.
3) Beat well. Turn batter into greased and
floured 13 x 9" pan.
4) Sprinkle over top: 1 cup (6 oz.) chocolate
chips and 1/2 cup chopped walnuts.
5) Bake @ 350 for 25-30 min. Remove from
oven and spread chocolate morsels with a knife. Cool. Cut into
squares.
#31 BUTTERCREAM ICING
1/2 cup shortening 1/2 cup butter or
margarine
1 tsp vanilla 4 cups confectioners' sugar
2 TBSP milk
Cream butter & shortening with electric
mixer. Add vanilla. Gradually add sugar, one cup at a time, beating
well on medium speed. Scrape sides and bottom of bowl often. When all
the sugar has been mixed in, icing will appear dry. Add milk and beat at
high speed until light and fluffy.Yields 3 cups.
#32 HOT FUDGE CAKE
1 cup flour 3/4 cup sugar
2 tbsp cocoa powder 2
tsp baking powder
1/4-1/2 tsp salt 1/2 cup milk
2 TBSP oil 1 tsp vanilla
1 cup chopped nuts, optional
1 cup packed br sugar 1/4
cup cocoa powder
1 & 3/4 cup HOT water whipped crm or ice crm
Mix flour, sugar, 2 TBSP cocoa, baking powder
and salt. Mix in milk, oil and vanilla until smooth. Stir in nuts. Spread
in ungreased 9" square pan. Sprinkle with br sugar and 1/4 cup cocoa. Pour
HOT water over batter, do not stir. Bake 40
min @ 350. Top with whipped or ice crm. Spoon
sauce from pan onto each serving.
#33 ORANGE CREAMSICLE
CAKE
CAKE FILLING/ICING
1¼ cups water 8 oz. cream cheese
1 3oz. box orange jello ½
sup sugar
1 box D.H. Orange Supreme cake mix 15 oz.
crushed pineapple, drained
3 eggs ½ cup orange juice
1/3 cup unsweetened applesauce 1 4.6oz. bx van INSTANT pudding
8 oz. (3 cups) Cool Whip, thawed
Dissolve jello in
hot water. Refrigerate 10 min. Mix on low speed 30 sec: cake mix, jello, eggs & applesauce. Beat on med speed 2 min. Bake
in 8’ pans 30-35 min. @350. Cool 15 min., remove from pans, cool
completely.
Cream sugar & cream cheese. Add
pineapple, O.J., & pudding mix and mix on low speed. Fold in
Cool Whip. Ice bewteen layers, top
& sides. Refrigerate.
#34 CARAMEL CHEESECAKE
WITH PRALINE SAUCE
2 ½ TBSP graham cracker crumbs 1 TBSP sugar
1 cup 1% cottage cheese 16 oz. neufcahtel cr. ch.,
softened
1 ¼ cups brown sugar 1 TBSP water
2 tsp vanilla ¼ cup flour
1 egg + 1 egg white
1/3 cup evaporated milk 2 ½ TBSP brown
sugar
1 tsp vanilla 1 TBSP pecans, chopped (opt)
Combine crumbs & sugar. Sprinkle onto
bottom of springform pan. In food
processor – process cot ch until smooth,
mix in neufchatel, 1 ¼
cups brown sugar, wate & vanilla. Add
flour, blend til smooth. Add egg &
white, just till mixed in. Bake 45 min. @ 325. Turn oven off
&leave in oven 30 min. Cool & chill. Sauce- bring milk, sugar
& vanilla to a boil, reduce heat and cook 1 to 1 and ½ minutes, stirring
constantly. Stir in pecans & let cool. Drizzle over the cheesecake.
#35 MIXED BERRY CHEESECAKE
For the crust:
1 1/2 cups graham cracker
crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick)
unsalted butter, melted
For the filling:
2 1/2 pounds cream cheese, at
room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at
room temperature
2 extra-large egg yolks, at
room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest
(2 lemons)
1 1/2 teaspoons pure vanilla
extract
For the topping:
1 cup red jelly (not jam)
raspberry or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries
Preheat the oven to 350 degrees F.
To make the crust, combine the
graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the
bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to
room temperature.
Raise the oven temperature to
450 degrees F.
To make the filling, cream the
cream cheese and sugar in the bowl of an electric mixer fitted with a paddle
attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce
the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time,
mixing well. Scrape down the bowl and beater, as necessary. With the mixer on
low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into
the cooled crust.
Bake for 15 minutes. Turn the
oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes.
Turn the oven off and open the door wide. The cake will not be completely set
in the center. Allow the cake to sit in the oven with the door open for 30
minutes. Take the cake out of the oven and allow it to sit at room temperature
for another 2 to 3 hours, until completely cooled. Wrap and refrigerate
overnight.
Remove the cake from the springform pan by carefully running a hot knife around the
outside of the cake. Leave the cake on the bottom of the springform
pan for serving.
To make the topping, melt the
jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly
gently until well mixed. Arrange the berries on top of the cake. Refrigerate
until ready to serve.