Cakes

[Ruff Justice]

PEANUT PRALINE CAKES

1 packet yellow cake mix
1/3 cup peanut butter, crunchy
1/2 teaspoon nutmeg, ground
Eggs as specified on cake mix package
1/3 cup butter, melted
1 cup brown sugar, firmly packed
1/2 cup peanuts, dry-roasted, chopped

Preheat oven to 375 degrees. Grease two 12-cup cupcake pans. Combine yellow cake mix and peanut butter, cutting in peanut butter until particles are very fine. Add nutmeg and eggs and water in the amounts specified on the cake mix package. Fill cupcake pans half full with batter and bake in a preheated oven for 25 minutes, or until golden brown. Combine remaining ingredients and stir until blended. Spoon mixture on top of hot cupcakes, replace in oven, and continue baking another 5 minutes.

[Ruff Justice]

AMARETTO CHOCOLATE CAKE

3 eggs; separated
1/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar; packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup cold strong coffee
3/4 cup Amaretto
6 tablespoons butter
1 pound confectioner's sugar; sifted
3 tablespoons unsweetened cocoa powder
3 tablespoons Amaretto
2 tablespoons hot coffee; up to 3 tablespoon

Grease and flour two 9 inch cake pans. Preheat oven to 350 degrees. Beat egg whites until frothy, then beat in granulated sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks 1 at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack and remove pans. Cool before frosting. Place one layer on cake plate and spread frosting on top. Position second layer over the first. Spread frosting on cake sides and top. Decorate with shaved chocolate, if desired.

Amaretto frosting: In a large bowl, cream together butter and sifted confectioners' sugar. Add unsweetened cocoa powder, Amaretto and hot coffee. Beat until smooth.

[Ruff Justice]

BEST DOUBLE CHOCOLATE RUM CAKE

1 packet chocolate cake mix; 18 ounce
3 3/4 ounces chocolate instant pudding and pie filling
1 cup black rum
3/4 cup water
1/2 cup oil
4 eggs
12 ounces semisweet chocolate; divided
1 cup raspberry preserves; 10-12 ounce
2 tablespoons shortening
1 ounce vanilla baking bar

Preheat oven to 350. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer and beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 teaspoon water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.

[Ruff Justice]

BAILEYS FUDGE CAKE

1 cup butter; softened
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
3/4 cup baileys
1 teaspoon instant coffee crystals; optional
1 cup flour
1/2 cup pecans; chopped
16 pecan halves
3/4 cup semi-sweet chocolate morsels melted
1/4 cup sour cream; room temperature
1 tablespoon baileys

Preheat oven to 350. Grease a 9 inch round cake pan. With mixer, cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate morsels to coat, place on waxed paper; chill to set chocolate. To remaining melted chocolate add sour cream, 1 tablespoon at a time, and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.

[Ruff Justice]

BOOZE CAKE

1 packet orange supreme cake mix
1 packet instant vanilla pudding
1/2 cup oil
4 eggs
1/2 cup orange juice
1/4 cup Galliano liqueur
3/4 cup vodka

Lightly grease and flour a 10 inch spring form pan. Mix all the ingredients together in a mixer until well blended. Pour into the pan and bake in a preheated oven at 350 degrees for about 50 minutes. Let cool on a rack for 25 minutes before removing from the pan.

[Ruff Justice]

CHEESECAKE CAKE

Cake
1 packet white cake mix
1 cup sour cream
3 ounces cream cheese
3 eggs
6 ounces lemonade, frozen concentrate

Glaze
1 cup sour cream
1 cup powdered sugar
1 tablespoon lemon juice

Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 minute. Pour into greased and floured bundt pan. Bake 350 for 50-60 minute. When cool, drizzle glaze over top: Make glaze by mixing all the glaze ingredients and beating until smooth.

[Ruff Justice]

HONEY BUN CAKE

1 packet yellow cake mix with pudding; 18 ounces
4 eggs
2/3 cup vegetable oil
1/3 cup water
1 can sour cream; 8 ounce
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
2/3 cup chopped pecans

Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Set aside. Combine brown sugar, cinnamon, and pecans; Set aside. Pour half of batter in a greased and floured 13x9x2 baking pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl the batter with a knife. Bake at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Drizzle glaze over cake, and cool. Cut into squares.

Glaze: Combine all ingredients; beat at medium speed until smooth.

[Ruff Justice]

CALIFORNIA RICOTTA CAKE

1 packet devil's food cake mix 18.25-ounce size
1 container ricotta cheese 15-16 ounce size
1/3 cup powdered sugar
1/3 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1/3 cup semisweet chocolate chips miniature size
2/3 cup roasted almonds; diced
2 tablespoons orange-flavored liqueur

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30-35 minutes). Let cake cool in pans 15 minutes, then unmold and let cool completely on wire racks. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in chocolate chips and 1/3 cup almonds. Sprinkle 1 tablespoon orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time.