Tuesday, November 13, 2012


Wizard cauldren Cake

8 Oz packet green jelly crystals
* jelly snakes, jelly frogs and cachous, to decorate
* 1 buttercake mix
* 2 eggs
* 3/4 cup milk
* 1 stick butter, softened
* 1 tube green Dollar Five sprinkles

1. Make jelly, following packet directions. Pour into a round dish. Refrigerate for at least 4 hours to set.
2. Preheat oven to 350 Degrees. Grease and line base of a round cake pan.
3. Make cake: Prepare cake, following packet directions. Before pouring mixture into cake pan, fold through sprinkles (this gives a magical coloured effect once cake is cut). Bake as directed. Stand in
pan for 10 minutes. Turn onto a wire rack to cool.
4. Place cake, right side up, on a platter. Using a serrated knife, trim top off cake to create a flat surface. Spoon jelly on top of cake. Press cachous into frogs to form eyes. Decorate cake with snakes
and frogs.


Chocolate Elegance

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
6 squares BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/2 cup milk
1/4 cup PLANTERS Sliced Almonds, toasted

BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Chocolate Chipper Microwave cake

Serve 8

1/2 cup water
1/2 cup chopped dates
1/2 teaspoon baking soda
1/3 cup vegetable oil
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 tablespoon cocoa
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/4 cup pecans -- chopped

Heat water in 2 cup until boiling, about 2 1/2 minutes. If omitting dates, boil water for 1 1/2 minutes. Stir in baking soda. Cool 5 minutes. Blend together oil, sugar, egg and vanilla. Stir in warm water. Add flour, cocoa and salt; mix until just smooth. Pour into lightly greased microwave-safe 9-inch cake pan. Microwave on Medium (50%) 7 to 8 minutes. Sprinkle chopped nuts and chocolate chips over cake top. Microwave on High for 2 to 3 minutes, or until cake center is set. Serve warm or cold.


 Imbolc  Ground Hog Cake

1 1/2 cups water
1 cup quick oats, uncooked
1 cup semisweet chocolate chips
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt 1
1/2 cups butter, softened
1 cup brown sugar, firmly packed
1/4 cup granulated sugar
2 eggs

Preheat oven to 350ยบ F.
Heat the water in a pan until boiling,
then add the oats and stir.
Cover, remove from heat, and let stand for 20 minutes.
Meanwhile, melt the chips in a double boiler or carefully in a regular pan,
until evenly melted. Set aside to cool. In a small bowl, sift together the flour,
soda, and salt and make sure it's evenly mixed.
In a large bowl, cream the butter and both sugars.
Beat in the eggs one at a time, then blend in the oats and the chocolate.
Finally, add the flour mix. When it's all evenly mixed together, pour it into a greased and
floured 13 x 9 x 1 1/2-inch pan.
Bake for 35 to 40 minutes.
Remove from the oven and let stand for 5 to 10 minutes,
then turn out of the pan onto a flat surface.
Do not ice until completely cool!
Royal Icing works well if you don't want to use a store-bought icing; try dusting with
cocoa for a picturesque end product. Yield: 1 13 x 9 cake
Scott Cunningham, Wicca in the Kitchen
Use for: Imbolc


Tropical Carrot cake

2 cups sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans.
Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs.
Beat well, until mixed. Add other ingredients and stir. Put into baking
Bake for 1 hour or until done. Completely cool cakes before frosting.

Combine butter and cream cheese; cream until light and fluffy. Add sugar
and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake.
Store cakes in the refrigerator.

Note: This cake freezes beautifully. Place on foil covered baking sheet.
Freeze until hard. Remove from freezer and wrap in plastic wrap and then in
foil. Return to freezer. Unwrap totally and then defrost cake.

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