I've included two of my favorite 'must have' desserts that I purposely crumble after I baked a cake and let it cool.
1 box chocolate cake mix, 6 oz. package semisweet chocolate chips, 3 oz. package instant vanilla pudding mix, 1 cup chocolate sauce, 12 oz. package frozen whipped topping (not creamy style), 1/2 cup chopped walnut
Prepare cake according to package directions with the exception of adding the chocolate chips to the batter. Bake in a 9x13 cake pan. Remove cake from pan, cool, then crumble. Prepare pudding according to package directions and place in bottom of 9x13 pan. Add half of the cake crumbs to top of pudding and gently press into pudding. Drizzle with 3/4 of the chocolate sauce, sprinkle with remaining cake crumbs and gently press into the cake. Let this set for about 1/2 hour before spread cake with thawed whipped topping. Refrigerate until ready to serve. When ready to serve, drizzle with remaining chocolate sauce and sprinkle with chopped walnuts.
Butterfinger Candy Cake
Makes 12 generous servings
"Assemble this easy recipe in a clear bowl for a beautiful presentation of a great-tasting dessert"
Mary Ann Ross, 1992
Box chocolate cake mix, 2 small boxes vanilla instant pudding, 4 cups milk, 2 large Butterfinger candy bars (chopped into small bite-size pieces), 12 ounce container frozen whipped toppin
Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Remove from oven and let cool 10-15 minutes before removing from cake pan. Crumble cake into a large bowl and set aside. Mix instant pudding with milk until it is firm. Pour half of the pudding mixture in the bottom of a large glass serving bowl. Sprinkle half the cake crumbs over pudding, then gently pat cake pieces into the pudding. Sprinkle about one-third of the chopped Butterfinger pieces over the pudding and cake crumbs. Layer remaining pudding on top, press remaining cake crumbs into pudding and gently pat into pudding. . Sprinkle one-third of the chopped Butterfinger pieces over the top. Spread thawed whipped topping over the entire cake top and sprinkle remaining Butterfinger pieces over whipped topping. Do NOT pat down.
12 oz. chocolate chips, 4 egg yolks, beaten, pinch of salt, 1 teapspoon vanilla, 4 egg whites, 2 tablespoons sugar, 1 pint whipped cream, 1 cup chopped nuts, 7-8 cup white cake crumbs, whipped cream
Melt chocolate chips in top of a double boiler over simmering water (do not let water boil). Slowly add beaten egg yolks to chocolate and stir well. Add salt and vanilla. Remove from heat. Beat egg whites until stiff: add sugar and fold into chocolate mixture. Fold in whipped cream and nuts: set aside. Line bottom of 9" x 13" pan with cake crumbs. Save half of crumbs for the second layer. Pour 1/2 chocolate mixture over cake crumbs, cover with remaining crumbs, and pour remaining chocolate over top. Chill six hours or longer. Top with whipped cream.
Makes 12-16 servings
8 cups chocolate cake pieces, 1 tablespoon. gelatin, 1/4 cup cold water, 1/3 cup white Creme de Cocoa, 1/2 cup green Creme de Nenthe, 2 cups whipping cream
Line 9" x 13 " pan with chocolate cake pieces. Soft gelatin in cold water. Heat together creame de cocoa and creame de menthe. Add softened gelatin: stir until gelatin is dissolved: cool. Whip cream and fold into gelatin mixture. Refrigerate 15 minutes. Spread over cake pieces. Refrigerate until serving time.
Cake crumbs to line a 9-inch pie pan, 8 ox. cream cheese, softened 14 oz. sweetened condensed milk (not plain canned milk), 1 teaspoon vanilla, 1/3 cup lemon juice, 4 medium bananas sliced and dipped in lemon juice
Line bottom of a 9" pie pan with enough cake crumbs to cover completely. Beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Line the cake crumb crust with half of the banana slices and top with cream cheese mixture. Top with remaining banana slices. Cover and chill three hours.
8 cups white cake pieces, 1 pkg. vanilla pudding, 1 tablespoon instant coffee granules, 1 1/2 cups milk, 1 pint whipping cream, 1/4 cup sugar, 1 teaspoon vanilla, 1/4 cup chopped nuts
Place cake pieces in 9" x12" pan. Cook pudding as directed except add coffee granules and use only 1 1/2 C. milk: cool. Whip cream until stiff. Add sugar and vanilla. Beat pudding smooth and fold in about 2/3 of whipped cream and spread over cake. Top with remaining whipped cream. Sprinkle with nuts. Refrigerate.
Makes approximately 5 dozen
3 1/2 cups white or yellow cake crumbs, 1/2 teaspoon baking powder, 1/2 cup shortening, 1/2 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon Allspice, 4 egg yolks, 6 tablespoons cold water, 1 teaspoon vanilla, 1 cup raisins, 1 cup chopped nuts
Pplace cake crumbs in mixing bowl and beat until fine crumbs. Add remaining ingredients except nuts and raisins: beat well. Stir in nuts and raisins and drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350o for 10 - 12 minutes or until golden brown. Add more cake if too thin. Makes about five dozen cookies.
Chocolate Chip Cookies -- Omit raisins and spices and add 12 oz. chocolate chips. (1/2 cup cocoa may also be added if desired).
Chocolate Drop Cookies -- Use chocolate cake crumbs, omit raisins and spices and add 1/2 cup cocoa.
Coconut Drop Cookies -- Omit spices, raisins, and nuts and add 1 cup fine coconut
Cake Crumb Cookies ala Nixon
1 cup shortening, 1 cupsugar, 2 eggs, 3 cups cake crumbs (ground fine), 1/2 teaspoon baking soda, dash of salt, 2 cups uncooked oatmeal, 1 teaspoon vanilla
Mix ingredients in order given. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes at 350o
Cake Crumb Cookies ala Briggs
2 eggs, 1 cup milk, 5-7 cups cake crumbs, 2/3 cup brown sugar, 1/2 cup melted margarine, 1 teaspoon vanilla, 1 3/4 cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, pinch ground cloves, 2 cups uncooked quick oatmeal, 1/2 cup chopped walnuts
Beat eggs and milk: add cake crumbs and let stand 15 minutes. Blend in sugar, margarine and vanilla. Sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients. Drop 2" apart on greased cookie sheets. Bake 10 minutes at 350o
ICES August 1989
article written by Fleda Collins, Mississippi
(Chocolate Angel Food Dessert; Grasshopper Cake;
Banana Cream Cheese Dessert; Coffee Cream Cake)
ICES January 1994
recipeby Carl Nixon, Texas
(Cake Crumb Cookies)
ICES April 1994
recipe by Sharon Briggs
(Cake Crumb Cookies)
ICES is an international
non-profit organization with over 4,000 members worldwide. Membership includes
a varied assortment of "sugar artists" ranging from the hobbyist and home
baker to professional cake decorators, caterers, and vendors, working with
buttercream, rolled fondant, marzipan, gumpaste, chocolate, and whipped
cream. "Mmasterpieces" can be as small as a gumpaste rose and as large
as a wedding cake for thousands!