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COLLECTION: Cakes Vol.4 (of 5)

COLLECTION: Cakes Vol.4 (of 5) is a cakes recipe made with Sugar, Chunk Style Peanut Butter, Flour, Milk, and Water. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1 cup
• 1/2 cup
• 3 tbsp
• 1/2 cup
• 2 cup
• 2 cup
• 1 cup
• 1/2 cup
• 16 oz
• 2 pkg
• 2 cup
• 1/3 cup
• 1/3 cup
• 1 clove
• 3/4 cup
• 1 can
• 1 1/2 cup
• 1/3 cup
• 2 cup
• 2 tsp
• 1 1/4 tsp
• 2 tsp
• 2 cup
• 1 cup
• 2 cup
• 2 cup
• 3 cup
• 1/2 tsp
• 2 tsp
• 1 tsp
• 4 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 cup
• 2 cup
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 2/3 cup
• 1/4 cup
• 1/3 cup
• 1 tsp
• 2 tsp
• 1/4 cup
• 1 1/2 cup
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 4 pkg
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 1/4 tsp
• 1/3 cup
• 1 1/4 cup

Method (preview)

1. 1

   Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

2. 2

   Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.)

3. 3

   Add eggs, one at a time, mixing well after each addition.

4. 4

   Blend in milk; pour over crust.

5. 5

   Bake at 450 for 10 minutes.

6. 6

   Reduce oven temperature to 250; continue baking for 40 minutes.

7. 7

   Loosen cake from rim of pan; cool before removing rim of pan.

8. 8

   Stir jelly until smooth; drizzle over cheesecake in lattice design.

9. 9

   Chill.

10. 10

    Place in large mixing bowl: Flour, Sugar, and Salt. (Combine Mixture)

11. 11

    Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil and pour over flour mixture. Mix Well.

12. 12

    Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture. Mix Well.

13. 13

    Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min.

14. 14

    Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well.

15. 15

    Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make the icing thin enough to spread).

16. 16

    Mix Well.

17. 17

    CAKE WHILE HOT.

18. 18

    Thirty minutes before serving, lift torta from loaf pan and remove foil.

19. 19

    Serve with large slices of French bread.

20. 20

    Blend all ingredients in blender or food processor until smooth.

21. 21

    Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.

22. 22

    Filling: mix gelatin and 1/2 cup sugar in saucepan.

23. 23

    Add pineapple juice.

24. 24

    Let stand until gelatin has softened.

25. 25

    Place over low heat; stir until gelatin dissolves.

26. 26

    Remove from heat.

27. 27

    In large bowl, beat egg yolks well.

28. 28

    Gradually beat hot gelatin mixtures into egg yolks.

29. 29

    Let cool.

30. 30

    In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract.

31. 31

    Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.

32. 32

    Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.

33. 33

    Topping: combine ingredients in saucepan.

34. 34

    Stir until cornstarch dissolves.

35. 35

    Cook over medium heat, stirring, until sauce boils and thickens slightly.

36. 36

    Chill.

37. 37

    Spoon sauce over top of cheesecake.

38. 38

    Mix well together

39. 39

    Add to liquid mixture (beat well after each addition)

40. 40

    Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes.