Independence Cake
Ingredients
- 1 cup water
- 1 cup instant mashed potato flakes
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 2/3 cups granulated sugar
- 1 cup (2 sticks) butter or margarine, softened
- 4 large eggs
- 3/4 cup milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 container (8 oz.) frozen lite whipped topping, thawed
- 2 cups sliced strawberries
- 1/2 cup blueberries
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking
pan; line with wax paper.
HEAT water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.
BEAT sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.
BAKE for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.
FROST sides and top of cake with whipped topping. Just prior to serving, arrange strawberry slices and blueberries on top of cake to represent the American Flag.
HEAT water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.
BEAT sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.
BAKE for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.
FROST sides and top of cake with whipped topping. Just prior to serving, arrange strawberry slices and blueberries on top of cake to represent the American Flag.
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Cheesecake Cookie Cups
Ingredients
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 2 pkgs. (8 oz. each) cream cheese, room temperature
- 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 can (21 oz.) cherry pie filling
Directions
PREHEAT oven to 325° F. Paper-line 24 muffin
cups. Place one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Thanks Very Best Baking
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