Posts Tagged ‘Cake’


1 Chocolate Cake Mix (Yellow works great too)
1 C. Coconut (shredded)
1 C. Chopped Nuts (your choice)
1 C. Chocolate Chips (optional)
1 Stick of Butter (softened)
1 8oz. Cream Cheese (softened)
4 C. Powdered Sugar
1 Chocolate or Vanilla Cool Whip (thawed)

2 tablespoons sweetened Cocao (for dusting cake)

Grease bottom and sides of a 9 x13 x 2 inch cake pan. Sprinkle coconut, nuts and chocolate chips on bottom of pan.
Make cake as directed on package. Pour gently on top of coconut, etc.
Cream butter and cream cheese; adding one cup of powdered sugar at a time until all powdered sugar is incorporated.
Very carefully spoon this mixture on top of unbaked cake mixture. It won’t spread so just drop it randomly.
Bake at 350* for 1 hour. If your using a convection oven, you may have to adjust the timing. Mine was done in 55 minutes.
When cool, top with Cool Whip of your choice. Dust with Cocoa!

Note: Found this on FB and added Cocoa for dusting the cake, also Yellow works great instead of Chocolate!


Holiday Rum Balls


2 1/2 cups crushed vanilla wafers
1 cup crushed pecans
1 cup confectioners’ sugar
1/2 teaspoon salt
1/4 cup baking cocoa
1/2 cup Dark Rum or Coconut Flavored Rum
3 tablespoons honey
2 tablespoons water
shredded and toasted Coconut for coating
In a large bowl, combine crushed vanilla wafers, nuts, confectioners’ sugar, salt and cocoa.
Mix in the rum and honey, then shape the dough into 1″ balls. Toast coconut in a broiler for about 10 minutes or until slightly browned and roll up each ball.  Serve fresh at any Holiday gathering. So easy to make and only in a few minutes. You can make this while your guest are busy with their first drink!

You can also mix confectioners sugar with sweet cocoa and coat each ball, then roll them in shredded toasted coconut!

Holiday Rum Cake


I package of Duncan Hines Moist Yellow Cake mix. Follow instructions on mixing and baking. In the mix, add a couple of tablespoons of Happy Home Imitation Rum Flavor, depending on taste! This is a non-alcoholic flavoring.

Make your standard confectioner sugar glaze but add a shot of real rum, dark is better! That is if you are serving to adults only!


1 1/4 cups confectioners’ sugar
3 tablespoons milk and/or butter
1/2 teaspoon vanilla extract (option) add 1 oz of Rum or Imitation Rum Flavoring

A Bundt pan is perfect for this cake when you see how the glaze drizzles down the sides! The glaze may be thickened with confectioners’ sugar or thinned with milk or other flavored liquids.


You can add a tiny drop of food coloring to the glaze and follow any holiday theme party you are serving this cake for!

  • Red for Valentines, drizzle around the top of the cake
  • Green for St.Patricks Day, drizzle around the top of the cake
  • Three glazes of, red, white and blue for the 4th and Veterans Day, Labor Day, and drizzle around the top of the cake
  • Three glazes of red, green and blue for Christmas, drizzle around the top of the cake
  • White or any color combination for News Years!