Christmas in July, Ya'll

elliott062907

Holy Crap.

Already??

Been watching the movies on Lifetime TV (LMN)

Can you believe the middle of the year is here.

I have actually been looking on Linda's Low Carb and Blaines Low Carb site for Thanksgiving recipes...

Yep, already.....

I just love the holidays!!!!

The only two recipes I have to tweek are these:

Chocolate Italian Cream Cake

INGREDIENTS
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract


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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.


and


Orange Cream Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
1 pkg. (18 1/4 oz.) lemon cake mix
1 pkg. unsweetened orange Kool-Aid
3 eggs
1 C. water
1/3 C. vegetable oil
2 pkgs. (3 oz. each) orange Jell-O, divided
1 C. boiling water
1 C. cold water
1 C. cold milk
1 tsp. vanilla extract
1 pkg. (3.4 oz.) instant vanilla pudding
1-8 oz. carton Cool Whip, thawed
Preparation:
In mixing bowl, combine cake and Kool-Aid mixes, eggs, water and oil. Beat on medium speed for two minutes. Pour into an ungreased 11x13x2" baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Using a meat fork, poke holes all over cake. Cool on wire rack for 30 minutes.
Meanwhile, in a bowl, dissolve one package Jell-O in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for two hours.

In mixing bowl, combine milk, vanilla, pudding mix and remaining Jell-O; beat on low for two minutes. Let stand five minutes; fold in Cool Whip. Frost cake. Refrigerate any leftovers. Makes 12-15 servings.

elliott062907

Holy Crap.

Already??

Been watching the movies on Lifetime TV (LMN)

Can you believe the middle of the year is here.

I have actually been looking on Linda's Low Carb and Blaines Low Carb site for Thanksgiving recipes...

Yep, already.....

I just love the holidays!!!!

The only two recipes I have to tweek are these:

Chocolate Italian Cream Cake

INGREDIENTS
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract


READ REVIEWS (46)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.


and


Orange Cream Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
1 pkg. (18 1/4 oz.) lemon cake mix
1 pkg. unsweetened orange Kool-Aid
3 eggs
1 C. water
1/3 C. vegetable oil
2 pkgs. (3 oz. each) orange Jell-O, divided
1 C. boiling water
1 C. cold water
1 C. cold milk
1 tsp. vanilla extract
1 pkg. (3.4 oz.) instant vanilla pudding
1-8 oz. carton Cool Whip, thawed
Preparation:
In mixing bowl, combine cake and Kool-Aid mixes, eggs, water and oil. Beat on medium speed for two minutes. Pour into an ungreased 11x13x2" baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Using a meat fork, poke holes all over cake. Cool on wire rack for 30 minutes.
Meanwhile, in a bowl, dissolve one package Jell-O in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for two hours.

In mixing bowl, combine milk, vanilla, pudding mix and remaining Jell-O; beat on low for two minutes. Let stand five minutes; fold in Cool Whip. Frost cake. Refrigerate any leftovers. Makes 12-15 servings.