Rich and Creamy brownies

 

 Brownies layer

 1 pkg. Duncan Hines brownie mix  (13x9) size or Family size box

2 eggs

1/3 cup water

1/4 cup vegetable oil

1/2 cup chopped pecans (optional)

 

Topping

1 8 oz pkg cream cheese, softened

2 eggs

1 lb box or 3 1/2 cups of powdered sugar

1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease bottom of 13x9 pan.

For Brownies: Combine brownie mix, 2 eggs, water and oil in a large bowl.  Stir with spoon until well blended, about 50 strokes.  Stir in pecans if using.  Spread into prepared pan.

For Topping:  beat cream cheese in large bowl at medium speed with electric mixer until smooth. Beat in eggs and vanilla, then powdered sugar. Beat until smooth.  Spread evenly over brownie mixture.

Bake 45-50 minutes or until edges and top are light golden brown and shiny.  Cool completely.  Refrigerate until well chilled.  Cut into bars. 

 

Honey-applesauce snack cake with orange glaze

Makes 10 servings
• 1 cup white whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/2 cup honey
• 2 tablespoons butter, melted (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• 3 tablespoons orange juice, divided
• 1/2 cup powdered sugar, sifted
1. Heat oven to 350 degrees. Coat a 9-inch round cake pan with baking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
3. In a separate bowl, whisk together egg, applesauce, honey, butter, vanilla, orange zest and 1 tablespoon orange juice. Pour wet ingredients into dry ingredients and whisk using a gentle folding motion until the batter is uniform.
4. Pour batter into prepared pan. Bake until the top is golden and the cake springs back under light pressure, 25 to 30 minutes. Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
5. Make the glaze: In a small bowl, whisk together remaining 2 tablespoons orange juice and powdered sugar. Drizzle over cooled cake.

Read more here: http://www.star-telegram.com/2014/09/04/6091852/this-snack-cake-gets-its-sweetness.html#storylink=cpy

Pumpkin Trifle

• 1 package spice cake mix (I use Duncan Hines)
• 5 cups cold milk
  
• 4 small boxes instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 2 small cartons  Cool Whip, thawed (I used light)
• 1/3 cup Heath toffee bits
  

Directions

• Bake cake according to package directions in a 13 x 9 pan.  Allow to cool completely.
• Cut cake into small squares or pieces.
  
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one fourth of the cake cubes, half of the pumpkin mixture, one fourth of the cake cubes and half of the whipped topping, one fourth of the cake cubes, the other half of the pumpkin mixture, one fourth of the cake cubes, finish with whipped topping. Garnish with Heath toffee bits (found in the baking isle with chocolate chips) 

This can be made diet friendly by using fat-free, sugar-free butterscotch instant pudding, 1%  milk and light cool whip.  It tastes pretty much the same and cuts a lot of calories.

Popcorn Balls

2 cups sugar
1 1/2 cups water
1 tsp. white vinegar
1/2 tsp. salt
1/2 cup light Karo syrup
1 tsp. vanilla extract
5-6 quarts plain popped corn

Butter sides of a heavy saucepan.  Add sugar, water, vinegar, salt and Karo syrup.  Stir.  Insert candy thermometer.  Cook on high heat until mixture reaches hard ball stage or 250 degrees on candy thermometer.  Remove from heat and immediately stir in vanilla.  Pour over popcorn and stir to mix.  With buttered hands, form into balls making sure not to pack it too tightly.  Makes about 16 balls. Store cooled balls in individual ziploc bags.

I spray a large roasting pan with Pam and put my popped corn in that to mix.  

Burton's White Pie

1 baked pie crust

3/4 cup sugar
1/2 cup cake flour
1 TBS cornstarch
pinch of salt
2 cups whole milk
1 tsp. vanilla
1/4 tsp. almond extract
1 TBS butter

2 egg whites
1/4 cup sugar

1 small carton whipping cream, whipped with 2 TBS sugar/or use a small container of Cool Whip
1/2 cup finely chopped pecans

Combine sugar, cake flour, corn starch and pinch of salt in saucepan. Add milk and cook over medium heat stirring constantly until thickened. Remove from heat and stir in vanilla and butter and almond extract. Set aside. Beat egg whites until soft peaks form then add sugar and beat to stiff peaks. Fold filling mixture into egg whites. It is ok if filling is still very warm. Pour into baked pie shell and chill. Top with whipped cream or Cool Whip, then sprinkle with nuts. Keep in refrigerator until ready to serve.

Peanut caramel crunch brownies

1 box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3 cups semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup water
2 cups slightly broken pretzels*
1/4 cup butter or margarine, melted
1 cup powdered sugar
1 jar (18 oz) crunchy peanut butter
2 cups Reese's® Puffs® cereal, slightly broken*

DIRECTIONS
1 Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

2 In medium saucepan, heat caramels and water on medium heat. Stir often until caramels are completely melted and mixture is smooth. Remove from heat and stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

3 In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

4 In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.

Texas Sheet Cake

Serves 24

Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped


1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Pumpkin Squares

This is a favorite of my Ladies Night Out group. Stock up on the Muirhead pumpkin butter at Williams-Sonoma and use it all through the holidays.

• 1 (18 ounce) box Duncan Hines butter yellow cake mix
• 1/2 cup butter melted
• 13 ounces pumpkin butter (specifically 1 13-oz. jar of Muirhead pumpkin pecan butter, found at Williams-Sonoma)
• 3 eggs
• 1 tablespoon flour
• 1/4 cup sugar
• 1/4 cup butter softened
• 3 Tablespoons milk
• 1 teaspoon cinnamon
Directions
• Preheat oven to 350.
• Reserve 1 cup of cake mix and set aside.
• Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish sprayed with PAM.
• Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
• Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
• Bake 35-40 minutes, or until golden.
• Cool to room temp and serve.

Strawberry Cake

Cake:

1 pkg plain white cake mix (I prefer Duncan Hines)
1 pkg strawberry gelatin
1 cup mashed fresh strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs

Frosting:

1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
1/3 cup mashed strawberries (drained)

Preheat oven to 350°F degrees.

Lightly grease and flour three 9 inch round pans or a 13 x 9 pan. Set pans aside.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

Divide batter among pans and place in oven.

Cake can also be made in a 13 x 9 pan. Bake about 30 minutes or until toothpick in center comes out clean.

Bake cakes until lightly brown (about 28 min. or until toothpick comes out clean). Remove from oven and allow to cool completely before frosting or it will melt on cake.

Prepare frosting:

Combine cream cheese, and butter and cream on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated and frosting is creamy and spreadable. If too runny, add a little more powdered sugar.

To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.

Chocolate Pots de Creme

10 ounces bittersweet chocolate (60%, if using 70% the chocolate needs to be reduced to 8 ounce)
5 lrg egg yolks
5 Tb sugar
1/4 ts salt
1 1/2 c heavy cream
3/4 c half and half
1 Tb vanilla extract
1/2 ts instant espresso powder mixed with 1 Tb water

Place chocolate in a medium heat proof bowl; set a fine mesh strainer over the bowl and set aside.
Whisk yolks, sugar and salt in a medium bowl until combined; whisk in heavy cream and half and half. Transfer mixture to medium saucepan. Cook mixture over medium low heat, stirring constantly and scraping the bottom of the pot with wooden spoon, until thickened and silt and the custard registers 175F - 180F on instant read thermometer. Do not let the custard overcook or simmer.
Immediately pour the custard through strainer over chocolate. Let mixture stand to melt the chocolate, about 5 minutes Whisk gently until smooth, then whisk in the vanilla and espresso. Divide mixture evenly amount eight 5 ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool pots de creme to room temperature, then cover with cling and refrigerate until chilled, at least 4 hours or up to 72 hours.Before serving let pots de creme stand at room temperature for 20 - 30 minutes. Serve with sweetened whipped cream.

Easy Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) melted butter
1/4 cup sugar
1 1/2 lbs. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 14-oz. can pumpkin puree
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 cups whipping cream
1/4 cup confectioner's ("powdered") sugar
Preparation:
Preheat the oven to 350º F.
Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
Add the graham cracker crumbs and sugar. Stir.
Press the mixture into the bottom of the pan and 1/2 way up the sides.
Bake at 350º F. for 10 minutes.
Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
Beat at medium speed until smooth.
Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
Pour the mixture into the prepared springform pan.
Bake at 350º F. for 60 minutes.
Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
Leave the cheesecake on the wire rack until it is completely cooled.
Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
Chill again until you're ready to serve.

Note: I just use the whipping cream in the can (Redi-Whip) and squirt stars on top then drizzle with Caramel syrup and sprinkle some chopped pecans on top. It is delicious.

Italian Cream Cake

1 pkg. Duncan Hines yellow cake mix
1 1/3 cups water
1/4 cup oil
2 cups coconut
1 (3oz) pkg. vanilla instant pudding
1 cup chopped pecans
4 eggs

Blend cake mix, water, eggs, oil, and pudding in mixer bowl. Beat med. speed 4 min. Stir in coconut and nuts. Grease and flour 3 9" pans or a 13 x 9" pan. Pour batter into pan. Bake at 350 for 35 min. or until pick comes out clean.

Coconut Cream Frosting

4 tbs. butter
1 pkg. cream cheese
2 tsp. milk
2 cups coconut
1 lb. powdered sugar
1/2 tsp. vanilla

Melt 2 tbs. butter in a non-stick skillet. Stir in coconut. Toast until light golden brown. Watch carefully as it burns easily. Spread on paper towel to cool. Meanwhile, cream remaining 2 tbs. butter, vanilla and cream cheese. Add milk and powdered sugar. Beat gradually until well blended. Stir in 1 3/4 cup coconut. Frost cake. Sprinkle remaining 1/4 cup coconut on top.

When using a 13x9 pan, I turn it out on a cake board so I can frost the sides too. A tupperware 13 x 9 cake saver works well for this or even a cookie sheet covered with foil or white freezer paper.

One Bowl Brownies

Prep Time:
15 min

Total Time:
50 min

Makes:
24 servings, one brownie each

4 squares BAKER'S Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Ice Cream Sandwich Cake

16 large or 22 small ice cream sandwiches (I buy the Dean’s 36 count box at Meijer. They are smaller, so it takes 22, but they work well)

1 jar hot fudge sauce (warmed in microwave so it it spoonable)

1 jar caramel sauce

1 large container cool whip

1 pkg. Heath almond brickle bits (found by chocolate chip)

Unwrap ice cream sandwiches as you use them and layer in bottom of 13 x 9 pan. You will probably need to cut some to make them fit. Spoon about half of the hot fudge sauce on sandwiches, then about half of the caramel sauce. Sprinkle with 1/2 cup brickle. Then spread with half of the cool whip. Place another layer of sandwiches on top of this and layer as before with sauces, brickle and cool whip. Cover with plastic wrap and freeze for at least 5 hours or overnight. Remove from freezer about 15 min. before serving. Cut into squares and serve.

Pecan Pie Bars

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Crust

2 cups flour
½ cup powdered sugar
1 cup cold butter or margarine

Topping

1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 (6 oz. pkg almond brickle chips
1 cup chopped pecans

1. Preheat oven to 350 degrees (325 for glass dish). In a medium bowl, combine flour and sugar, cut in butter until crumbly. Press firmly on bottom of ungrreased 13 x 9 baking pan. Bake 15 min.

2. Meanwhile, in medium bowl, beat Eagle Brand milk, egg and vanilla. Stir in brickle chips and pecans. Spread evenoly over baked crust.

3. Bake 25 min. or until golden brown. Cool. Chill thoroughly. Cut into bars. Store leftovers in refrigerator.

Note: Almond brickle chips can be hard to find at times. You can substitute the chocolate covered brickle chips, but you will have chocolate pecan bars instead of just pecan bars. Both are wonderful.

Linda’s Easy Lemon Bars

BASE
1 BOX LEMON CAKE MIX
1/4 CUP BUTTER, SOFTENED
1 EGG

TOPPING
1 CAN LEMON FROSTING
1 (8 OZ) PKG. CREAM CHEESE, SOFTENED
1 EGG

HEAT OVEN TO 350. SPRAY PAM ON BOTTOM AND UP SIDES OF 13×9 IN. PAN. IN LARGE BOWL, COMBINE CAKE MIX, BUTTER AND EGG AT LOW SPEED UNTIL CRUMBLY. RESERVE 3/4 CUP MIXTURE; SET ASIDE. PRESS REMAINING MIXTURE IN PREPARED PAN.

COMBINE FROSTING, CREAM CHEESE AND EGG AT LOW SPEED UNTIL WELL BLENDED; BEAT AT HIGH SPEED UNTIL SMOOTH. SPREAD OVER BASE. SPRINKLE RESERVED CAKE MIXTURE OVER TOP.

BAKE AT 350 FOR 35-45 MIN. UNTIL EDGES ARE LIGHT GOLDEN BROWN AND CENTER IS ALMOST FIRM TO THE TOUCH. COOL COMPLETELY. STORE IN REFRIG

Easy Fruit Crisp

4-5 cups fresh fruit (blueberries, or sliced apples or sliced peaches)
1 cup sugar (I use 3/4 cups Splenda sugar blend to cut a few calories)
1 box Duncan Hines Butter Recipe Yellow Cake Mix
2 sticks butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. chopped pecans (optional) Best with apple crisp
Spray a 13 x 9 pan with Pam or other cooking spray. Place fruit in pan and spread evenly. Cover with sugar or Splenda sugar blend.
Place dry cake mix in a bowl. Add cinnamon and nutmeg. Cut butter into mix with a pastry blender or two knives until crumbly. Mix in pecans. Spread dry mixture over fresh fruit.
Bake at 350 degrees for 45-55 min. or until top is golden brown and bubbly.
Serve warm with ice cream or whipped topping.
NOTE: This can be made in an 8 x 8 pan. Just reduce fruit to about 2-2 1/2 cups and only use half of the cake mix and 1 stick of butter. Reduce sugar to 1/2 cup or Splenda to 1/2 cup. I still use the same amount of cinnamon and nuts.
For a really quick winter dessert, use canned pie filling and just make the topping.

Light & Luscious Lemon Cake

1 pkg. Duncan Hines Lemon Supreme Cake Mix

Frosting

1 6oz can frozen lemonade concentrate, thawed (or 1/2 of a 12 oz. can)
1 can Eagle Brand sweetened condensed milk
1 8 oz. container Cool Whip
3-5 drops yellow food coloring
Lemon slices for garnish

Preheat oven to 350 F. Grease and flour 13×9x2 inch pan.
Prepare and bake cake following package directions. Cool in pan 15 min. invert onto cooling rack. Cool completely. Split cake in half horizontally.

For Frosting
Combine lemonade concentrate and sweetened condensed milk in medium bowl. Add food coloring. Fold in cool whip. Blend well. Place bottom cake layer on serving plate. Spread one-third of frosting on top. place top cake layer on frosting. Frost sides and top with remaining frosting. Garnish with lemon slices and mint leaves. Refrigerate until ready to serve.

NOTE: This can be made in 2 9″ round pans. Split each layer and you have a 4 layer torte! It looks very pretty this way too.

Red Velvet Cake

1/2 C. Unsalted butter, softened
2 eggs room temp
2 2/3 C. Cake flour, spooned and leveled
2 level Tb. of unsweetened cocoa powder
2. tsp vanilla
1 3/4 C. sugar
1 bottle red food coloring (single bottles that you buy, not the ones that come in the little packs)
1/2 tsp. salt
1/2 cup canola or vegetable oil
1 1/3C. buttermilk room temp
1 tsp. baking soda in 1 Tbsp. vinegar
Be sure to put B. soda in vinegar before mixing rest of ingredients. Cream
Butter and sugar until light and fluffy. Add eggs. Beat well. Add oil and vinegar mixture. Beat till combined.  Mix flour, salt & cocoa together. Add to butter mixture  alternately with buttermilk. Beat after each addition beginning and ending with dry ingredients. Bake 25-30 min. at 350 degrees in 2 9″ greased and floured pans.

Most people make cream cheese icing for this cake. My mom always made a cooked white icing for this cake and it's my favorite. You can use any cream cheese recipe, or this one.  This is her recipe for the frosting:
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk and flour in a saucepan.  Cook over medium heat until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff. You can also use butter instead of Crisco but it will have a yellowish color instead of white. I've done both. The butter is richer.

Texas Sheet Cake

2 cups flour
2 cups sugar
¼ cup baking cocoa
½ tsp. cinnamon
1 tsp. baking soda
1 stick butter or margarine, melted
½ cup vegetable oil
1 cup water
2 eggs, slightly beaten
½ cup buttermilk
1 tsp. vanilla

Preheat oven to 400 F. Grease and flour a 15 x 11 x 1 in. jelly roll pan.

Mix flour, cocoa, cinnamon, soda and sugar together in large bowl. Add buttermilk, melted margarine, water, vanilla and eggs. Mix well until you have a smooth, thin batter. Pour into prepared pan. Bake for 20-25 or until toothpick comes out clean.
While cake is baking, make frosting.

Frosting

1 stick butter or margarine
1 tsp. vanilla
¼ cup cocoa
¼ cup plus 2 tbs. buttermilk
1 lb. box powdered sugar
1 cup chopped pecans

Melt butter in heavy saucepan. Add milk and cocoa and stir, stir, stir until all blended together and hot (do not scorch). Remove from heat and stir in powdered sugar and vanilla until smooth. Add pecans.

When cake is done, open oven and pull out rack but do not remove cake. Immediately pour frosting over cake. Remove from oven and spread frosting to cover entire cake. Allow to cool completely before cutting.