Finger Lickin’ Good Cake


1 package plain yellow cake mix

1 can (11 Oz.) mandarin oranges, drained

8 tablespoons (1 stick) butter, melted

1/4 cup vegetable oil

4 large eggs

Juice drained from 1 can (8 Oz.) crushed pineapple packed in juice (see below)


1 container (12 Oz.) frozen whipped topping, thawed

1 package (3.4 Oz.) pistachio instant pudding mix

1 cup frozen unsweetened grated coconut, thawed

1 can (8 Oz.) crushed pineapple packed in juice, drained

Preheat oven to 350 degrees. Place the cake mix, mandarin oranges and juice, melted butter, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Scrape down sides. Increase mixer speed to medium and beat 2 to 3 minutes more. Divide the batter between two 9-inch pans. Bake 24-27 minutes until golden brown.

Frosting: Place the thawed whipped topping, pudding mix, coconut and drained crushed pineapple in a large mixing bowl. Stir until well combined. Frost. Store cake in the refrigerator.

Recipe shared by Wesley Friday of Clanton.


Peppermint cheesecake


2 prepared Oreo crumb pie shells

2 Tablespoons melted butter

Remove pie shells from pan. Crumble in a microwave safe bowl. Microwave for 15 seconds until slightly warm. Add melted butter and stir. Press crumb mixture into bottom of a 9” spring-form pan, about 1-inch up on the walls of the pan. Let cool.

Cheesecake Filling

3 8.0 Oz. packages of cream cheese, softened 1 teaspoon vanilla

1 cup granulated sugar 2 eggs

2 Tablespoons all-purpose flour 1 egg yolk

¼ cup milk

Beat the cream cheese and sugar with an electric mixer in a large mixing bowl. Add the flour, vanilla, eggs and yolk. Blend until uniform. Add the milk, mixing until smooth. Pour filling into the prepared crust.

Bake at 300 F degrees for 50-60 minutes, or until center does not jiggle when pan is tapped. While this is baking, prepare the sour cream topping.

Sour Cream Topping

1 cup sour cream

3 Tablespoons granulated sugar

Combine sour cream and sugar in a small mixing bowl. Mix well.

Immediately after removing the cheesecake from the

oven, pour the sour cream topping over the cheesecake. Allow the cheesecake to cool to just above room temperature before placing in the refrigerator. Refrigerate overnight.

Peppermint Ganache

9.0 Oz. bag of Ghirardelli 60 percent cacao bittersweet chocolate morsels

8.0 Oz. heavy whipping cream

5-8 drops peppermint oil

½ cup peppermint candy, crushed

Remove cheesecake from refrigerator. Unlatch spring-form pan. Slide the edge of a rubber spatula around the walls of the pan to release the sour cream topping and cheesecake. Remove cheesecake from pan.

Heat the cream over medium heat in a medium sauce pan or double boiler. Do not boil. Add the chocolate morsels and stir constantly. Reduce heat when half of the morsels are melted. Continue to stir until all the chocolate is melted. Remove from heat. Add about 5 drops of peppermint oil. Stir. Add more to taste.

Sift crushed candies. Add very fine peppermint candy dust to the ganache and stir.

While ganache is warm, slowly pour onto center of cheesecake. If necessary, lightly yet quickly, slide cheesecake back and forth on table to shake the ganache and have it flow to the edges of the cake. Garnish with the crushed candies.

Recipe shared by Christy Mendoza of the Chilton Food Innovation Center