Cakes and Pies

Cookies And Cream Poke Cake

INGREDIENTS

  • 1 box chocolate cake mix, prepared according to package
  • 1 packet cookies & cream pudding mix
  • 1 cup milk
  • 1 cup chocolate cookies, crushed
  • 8 ounces whipped topping
  • 1 14-ounce can sweetened condensed milk
  • Extra crushed cookies

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, add the packet of vanilla pudding mix. Add the milk, and whisk until there are no lumps.
  5. Add whipped topping and the crushed chocolate cookies. Stir until well combined.
  6. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  7. Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.
  8. Chill the cake for at least 3 hours, up to overnight.

 

Cakes and Pies

Peanut Butter Banana Poke Cake

INGREDIENTS

  • 1 box yellow cake mix, prepared according to package
  • 2 bananas, mashed
  • 1 cup creamy peanut butter, melted
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces whipped topping
  • 2 bananas, sliced
  • ½ cup creamy peanut butter, melted
  • ½ cup peanuts, roasted and chopped

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add extra milk to loosen.
  5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
  7. Chill the cake anywhere from 3 hours to overnight.
5 Ingredients or less, Candy

Scottish Butter Tablet

If you find fudge too soft and toffee too hard, then tablets are probably your sweets of choice.o0e6sjz853hnxpb2ttdu

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cream or milk
  • 4 1/2 cups white sugar
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1 dash salt
  • 1 teaspoon vanilla extract (optional)

Directions

  1. Generously butter a 13×18-inch sheet pan or two 8×8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don’t scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.