Marcia Hassel's recipes

made with the Whipped Cream  Icing for between the layers as well as the top and sides.  Marcia always slices strawberries and puts them on top and along the bottom edge.  The juice streams beautifully down the sides 1 cup butter, shortening 2-1/2 cup sugar 4 eggs 2-1/2 t. vanilla, divided 2-3/4 cups all-purpose flour 1 cup baking cocoa 2 t. baking soda 1/2 t. baking powder 1/2 t. salt 2 cups water 1 cup heavy cream 1/4 cup confectioners' sugar  4 cups buttercream frosting of your choice 1.  In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the 1-1/2 t. vanilla.  Combine dry ingredient; add to the creamed mixture alternately with water. 2  Pour into 3 greased and floured 9" round baking pans  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire ...

3/4 cup butter, softened 1/2 cup confectioners' sugar 1-1/2 cup all-purpose flour 1 pkg (10-12 oz) white boking chips melted and cooled 1/4 cup heaving whipping cream 1 8 opz pkg cream cheese, softened 1/2 cup pineapple juice 1/4cup sugar 1 T cornstarch 1/2 t lemon juice 1-1/2  to 2 cups fresh strawberries, sliced 1 cup fresh blueberries 1 cup fresh raspberries 1.  Preheat oven to 300 degree.  Cream butter and confectioners' sugar until light and fluffy.  Beat in flour (mixture will be crumbly), Pat onto a greased 12" pizza pan.   Bake until lightly browned 25-28 minutes. Cool. 2.  Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over the crust. Refrigerate for 30 minutes.  Meanwhile, in a small saucepan, combine the pineapple juce, sugar, cornstartch and lemon juice. Bring to a boil over mediium heat; cook and stir until thickened, 2 minutes.  Cool. 3.  Arrange berries over cream cheese layer; brush with pi...

CRUST 11 full-size graham crackers crushed to equal 1-1/2 cups 1/2 cup sugar 6 T unsalted butter Press into a springform pan and bake 8-10 minutes 4-8oz  cream cheese softened and BEAT 1-1/2 cups + 2 T granulated sugar and WHIP WITH CREAM CHEESE 4 large eggs BEAT IN ONE AT A TIME 1/2 cup + 2 T lime juice 2 t lime zest BLEND THESE IN and pour into the crust Bake at 250 degrees for 2 hours it will jiggle just a little but not set-set.  Some ovens may require up to 30 minutes more.  WATCH

Our unique Gooey Butter Cake Bars, which are based on a favorite St. Louis cake, top the charts with three layers of sweet goodness. The shortbread crust gives the bars structure and a slight crunch. Once stirred together and baked, this crust is the foundation for a whipped filling of butter, cream cheese, and sugar. Poured on top and baked on the upper oven rack, this filling transforms into two layers: a gooey, buttery middle layer and a perfectly cracked meringue-like top.   A Crackly Top The filling cracks around the edges as the bars cool and will crack even more when you cut them—and that's OK. The cracks are a natural result of the baked custard and, once dusted with confectioners' sugar, contribute to these bars' signature appearance. Ingredients 2 1/2 cups (12 1/2 ounces) all-purpose flour 3/4 cup (3 ounces) confectioners' sugar 3/4 teaspoon salt 12 tablespoons unsalted butter , melted Filling 8 ounces cream cheese, softened 8 table...