Strawberry Shortcake Poke Bundt Cake

Recipe found HERE.

Cake
1 box Betty Crocker Super Moist Yellow Cake Mix
1 cup milk
4 oz. cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 t. lemon juice

Cream Cheese Glaze
3/4 cups powdered sugar
2 T. butter, softened
1 oz. cream cheese, softened
1 or 2 T. milk
1/4 t. vanilla

Garnish
1 cup sliced fresh strawberries

Instructions:
1. Heat oven to 325 degrees. Spray 10-12 cup bundt cake pan with cooking spray and flour.

2. In a large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

3. While it's cooling, use a food processor or blender to puree strawberry poke mixture ingredients until smooth. transfer to 4 cup glass measuring cup and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2 inch intervals going almost to the bottom of pan. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in case, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.

4. Cool 40 minutes; refrigerate in pan for 2 hours. Remove from fridge and run metal spatula around the outer and inside edges of pan to loosen cake. Turn upside down onto a serving platter.

5. In a medium bowl, mix cream cheese glaze ingredients with an electric mixer on low speed until smooth. If too thick add additional milk, 1 t. at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Ice Cream Sandwich Sundae Ice Cream Cake

We made this for Kinsey's 10th birthday. It was delicious!
Original recipe here.

Ingredients:
24 ice cream sandwiches
1 (12 oz) jar caramel topping
1 (12 oz) jar hot fudge topping
1 (8 oz) Cool Whip
Chopped Peanuts (optional)
Maraschino Cherries

Instructions:
1. Line bottom of 9x13 pan with half of the ice cream sandwiches. Cut them to fit, if needed.
2. Spread the jar of caramel topping over top of ice cream sandwiches. Freeze for 10 minutes.
3. Arrange remaining ice cream sandwiches on top of the caramel layer, cutting to fit, as needed.
4. Spread hot fudge over ice cream sandwiches.
5. Spread Cool Whip on top and freeze until ready to serve.
6. Top with cherries and peanuts to eat. Store in freezer for up to 1 month.

Chocolate Chip Coffee Cake

I got this from Rachael Ray’s Magazine. Super Yummy!

Ingredients:
2 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
2 eggs
1 teaspoon cinnamon
1 stick (4 ounces) butter, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)

Instructions:
1--Preheat oven to 350º. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.
2--In an electric mixer (or by hand), beat together the butter and 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in sour cream and vanilla. Fold in flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
3--Bake until golden and a toothpick inserted in the center comes out clean, 30-35 minutes.