How To make Chocolate Yum Yum Cake
bottom layer::
1 box chocolate cake mix
1 cup pecans chopped
1 stick real butter
:
top layer: 8 ounces pkg. cream cheese :
softened
1 box powdered sugar
3 eggs
1 teaspoon vanilla
Bottom Layer: Mix like pie crust and pat in 9 x 13 inch pan.
Top Layer: Mix together and spread on top of bottom layer. Bake at 350 degrees for 40 minutes. Cut into small bars. Marietta, GA
COCONUT POUND CAKE C: Cakes/Coconut B: Unknown
2 sticks butter 3 c. sugar 3 c. plain flour 1 c. milk 1 pkg. Angel Flake coconut, (14 oz.) 2/3 c. shortening (Crisco) 6 eggs 1 tsp. baking powder 2 tsp. coconut flavoring FROSTING::
1 stick margarine 1 box powdered sugar, sifted 4 tbsp. milk
Cake: Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan.
Frosting: Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.
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ingredients
4 Eggs
sugar ( 200 gr )
Milk ( 100 ml )
oil ( 100 ml )
all purpose flour ( 300 gr )
baking powder ( 10 gr )
vanilla ( 1/2 tsp )
cocoa powder ( 2 tsp )
flour ( 1 tsp )
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Vintage Recipe: Cherry Yum Yum // A Refreshing Summer Dessert!
Today’s vintage recipe is cherry yum yum! A perfect dessert for cookouts because:
-It can be made ahead
-It’s a no-bake dessert that is refrigerated so its nice and cool on a hot day
-Its easy, inexpensive, and feeds a crowd
Traditionally cherry yum yum is made with cherry pie filling, but any pie filling will work. You can even get creative with your fillings, for example, doing cherries and blueberries for 4th of July. The recipe I found also used Dream Whip, a product I have never used before. Although the cream cheese mixture got a little lumpy during mixing, I found that the final result was smooth and you couldn’t notice any lumps at all. If you make this recipe please let me know how it turned out for you!
Original 1968 Recipe:
3 c. graham cracker crumbs
1 (8oz.) pkg. cream cheese (room temp)
1 1/2 sticks butter
1/2 c. sugar
1 c. milk
2 cans cherry pie filling
2 envelopes Dream Whip
Melt butter, then mix graham cracker crumbs and butter. Press half of the mixture in the bottom of a 13x9 inch pan. Place cream cheese, milk, Dream Whip, and sugar in mixing bowl and whip. When mixed well, place one-half of mixture over crumbs. Then spread the two cans of cherry pie filling over the two layers, then add the remaining cream cheese mixture and the remaining crumbs. Refrigerate before serving. Serves 8.