Complete Cake Mix Magic Cookbook {Rafflecopter Giveaway}

I was Blessed to receive a copy of Complete Cake Mix Magic by Jill Snider for review.

ISBN-10: 0778804224
ISBN-EAN: 9780778804222
Publisher: Rose, Robert Incorporated

Anyone who bakes from scratch knows that it takes lots of practice to master the art of cake baking.  It’s also time consuming to gather all the ingredients, find the perfect recipe and hope that the cake you decided to prepare turns out just right.  That’s why I love baking with a cake mix.  They’re easy, readily available and pretty fool proof.  But they can be a little ho-hum which is why I’m in love lust with my new cookbook from my friends at Robert Rose Inc.

In less than half the time it would take me to bake a cake from scratch I can have a gorgeous, homemade dessert ready and waiting to eat thanks to the over 300 easy, luscious recipes in the Complete Cake Mix Magic Cookbook.  These cakes, loaves, cookies, bars and squares all start with a store bought cake mix; all I need to do is add some extra ingredients to make the recipes my own.  Face it, homemade always tastes best!

I’ve been doctoring my favorite store bought cake mix for years with a little flavored extracts, some chocolate chips and extra nuts but I never realized I could turn that mix into a batch of moist homemade cookies or fruity peach cobbler.

The Complete Cake Mix Magic Cookbook  includes tips that even the most seasoned baker will find useful!  Having trouble frosting your finished cake?  No problem!  The Complete Cake Mix Magic Cookbook  has tricks that will have you decorating your desserts like a pro!

Complete Cake Mix Magic Cookbook Recipes Include

• Candy Bar Cake
• Apple Crisp Cake
• Lemon Pop Cake
• Chocolate Cake with Chocolate Raspberry Frosting
• Ice Cream Loaf Cake
• Fuzzy Navel Cake
• Pink Angel Torte
• Tiramisu Angel Torte
• Bumbleberry Cheesecake
• Pumpkin Cheesecake
• Sour Cream Coffee Cake
• Cranberry Banana Loaf
• Apple Oatmeal Muffins
• Paradise Island Muffins
• Crispy Chocolate Chunk Cookies
• Trail Mix Cookies
• Hazelnut Biscotti
• Chewy Cherry Bars
• Cream Cheese Brownies
• Black Forest Trifle
• Santa Claus Cupcakes

Anyone who’s ever baked a cheesecake knows how difficult they are to make. Here’s a cheesecake recipe that starts with a store bought white cake mix.  This is the perfect party dessert in my book!

Caramel Cashew Cheesecake
This dessert is a knockout, it will dazzle your guests.  Preheat oven to 325°F (160°C).   You’ll need a greased 10-inch springform pan
Serves 12-16

Ingredients
For Crust

• 1 package white cake mix
• ¾ cup finely chopped roasted unsalted cashews
• 1/3  cup butter, melted
• 1 egg

For Filling

• 1½ lbs cream cheese, softened
• 1 cup granulated sugar
• 4 eggs
• ¼ cup whipping (35%) cream
• 2 tsp vanilla

For Topping

• 1 cup granulated sugar
• 3 tbsp water
• 2/3 cup whipping (35%) cream
• 1 cup coarsely chopped roasted unsalted cashews

Directions

1. Crust: In a large mixer bowl, combine cake mix, cashews, melted butter and egg. Beat on low speed for 1 minute or until a soft, moist dough forms. Press evenly over bottom and 1½ inches (3.5 cm) up sides of prepared pan. Chill while preparing filling.
2. Filling: In a large mixer bowl, beat cream cheese and sugar on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add cream and vanilla, beating just until blended. Pour filling into prepared crust. Bake for 70 to 80 minutes or just until edges are set and the center has a slight jiggle to it. Run knife around edge of pan to loosen cake. Cool completely on a wire rack.
3. Topping: In a saucepan, over low heat, heat sugar and water, stirring constantly, until sugar dissolves. Increase heat to medium-high and boil, swirling the pan often until the mixture turns amber, about 10 minutes. Carefully add cream (mixture will bubble up). Bring to a simmer, stirring until smooth. Remove from heat. Stir in cashews. Cool to lukewarm. Carefully spoon topping over cheesecake. Chill overnight or up to 3 days before serving. Let stand at room temperature for 1 hour before cutting. Store in the refrigerator. Variation – Omit topping. Serve with a drizzle of caramel or chocolate sauce.

TIPS

• The topping looks amazing, but the taste of this cake is so good that it works as a plain cheesecake, too.
• The filling puffs during baking and settles on cooling.
• Don’t overbeat cheesecake fillings. This can cause them to crack during baking.

Excerpted from Complete Cake Mix Magic by Jill Snider © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of Complete Cake Mix Magic by Jill Snider.  {$24.95 Value} Thank you so much!

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Easy Peasy Right! For full list of rules please click HERE. Giveaway will end on Thursday 11/1 at Midnight. Giveaway open to U.S. & Canadian entries only. Winners are contacted by email and posted HERE. Winners have 48 hours to confirm before a new Winner is chosen.

No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!