Texas Chocolate "Sheath" Cake

First Published Here in 2008

How Hershey's Kisses, Hershey's Cocoa,
and Crisco Make my Cakes Perfect

There are a great number of chocoholics in this world! I guess I have loved chocolate ever since I tasted my first Kiss! Hershey's Kisses turned 100 years old in 2007, having first come on the market in 1907. Wow! They are a favorite of so many, too. But Hershey's chocolate can be found in Kit Kats, Ice Breakers, Almond Joy, Mounds, Twizzlers, Reese's Peanut Butter Cups, York Peppermint Patties and more. Whatever your preference, Hershey's chocolate is sure to satisfy your sweet tooth.

For Hershey's Kisses birthday, Hershey created "The World's Largest HERSHEY'S KISSES Chocolate" in Hershey, Pennsylvania, The Sweetest Place on Earth. It weighed 30,540 pounds and was wrapped in silver foil with a giant plume. Guinness World Records weighed the giant Kiss at a private birthday party on July 7, 2007 and it was on display at Hershey's Chocolate World through July 12^th of last year.

Hershey's cocoa powder has been a staple in my grandmother's, mother's, and my kitchen since each of us set up housekeeping. Grandma began her marriage in 1919 with a box of the indispensable cocoa powder in her pantry. My stepmother began cooking for her family in 1942 and I began in 1964. I think it's amazing that that little brown box has been with us through all of these years!

According to their website "HERSHEY'S Cocoa debuted in 1894 when Milton Hershey founded Hershey Chocolate Company. The item was initially sold as a beverage mix. In fact, 'Great for Baking' was added to the can as a reminder that Cocoa could be included in baked goods as well. Today most HERSHEY'S Cocoa is used for baking... and it's still great!"

I want to share my recipe for one of the absolutely best chocolate cakes you have ever tasted. My stepmother used to make it for us often, and it is one that at least one of us kids asked for every time we had a special occasion. The cake found its way into the kitchen of my grandmother and aunt Irene often, as well. You can see Grandma Gailey working in her kitchen west of Mineral Wells in the late 1950s.

The cake is laced with the wonderful taste and aroma of cinnamon. Baked in a "sheath" pan - better known as a rectangular 9x13x2-inch baking dish or sheet pan - it is quick to make and very satisfying.

  

Directions and Ingredients

2 cups granulated sugar

2 cups plain flour

Place the above ingredients into a large mixing bowl.½ cup Crisco solid vegetable shortening

4 tablespoons Hershey's cocoa powder

1 stick margarine or butter

1 cup water

Bring the above 4 ingredients to a rapid boil in a saucepan. After it comes to a rapid boil, pour it over the sugar and flour mixture. Mix together using an electric mixer.

Add:

1 teaspoon vanilla flavoring

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup buttermilk

2 eggs

Pour into a prepared oblong baking pan that has been lightly greased with Crisco or butter and lightly floured to prevent sticking. Instead of using Crisco and flour, I sometimes use a no-stick spray such as Pam or Crisco no-stick spray with flour already in it, and then I sprinkle granulated sugar on top of that in the bottom of baking pan.

According to their website, "Crisco® Cooking Spray contains no alcohol and offers 575 servings per can. Also, it combines Crisco 100% Canola Oil with Pillsbury® flour for easier, tastier, and healthier baking."

Bake cake in a 350º oven for 30 minutes, or until it is done. Cake is done when it pulls slightly away from edges of pan and a toothpick placed into center of cake is clean when removed. It can also be tested for doneness when the cake springs back when touched lightly in center.

Icing

4 tablespoons Hershey's cocoa powder

6 tablespoons milk

1 stick butter

1 box confectioner's powdered sugar

1 teaspoon vanilla flavoring

Chopped pecans or walnuts

Place first 3 ingredients into a small saucepan and bring to a boil. Then add the confectioner's powdered sugar, vanilla, and nuts.

Ice or frost the cake when both are cool.

I've found all kinds of helpful information at Hershey's. They have videos, baking tips, recipes, gifts, the history of Hershey's, a kids' section and more.

If you love chocolate and cinnamon, you'll love, love, love what we call in our kitchens, this Texas "Sheath" Cake!
Also published by Judy Shubert at Associated Content।

Irene's or Baker's One-Bowl Brownies?

As any of you who have read my blogs in the past knows, I am a total chocoholic! I could eat chocolate all day long; but alas, I fear I would get very, very sick by the time the sun went down.

Some days I can’t find a scrap or morsel of the smooth, velvety sweet that Hershey seemed to make famous. The other day I was digging in my pantry trying to find even a sweet tart, ANYTHING that had sugar in it. I was tired of eating a bowl of Special K with Splenda every day. Now don’t get me wrong, I do like Special K, and I prefer to sweeten cereals and iced drinks with Splenda. It’s much better than the “Pink” one or the “Blue” one!

Then I remembered my Aunt Irene’s brownies that she served sometimes when she didn’t have the famous Duncan Hines Brownie Mix in the house. They were just as good to me and better yet, she said they were so easy she stirred them up in a hurry.

That’s what I needed – something in a hurry. My sweet tooth was about to get the better of me.

I found that I did have a box of Baker’s chocolate squares in my pantry and there was the recipe for Irene’s One Bowl Brownies right inside the box! Why, the One Bowl Brownies must be a Baker’s recipe – you mean Aunt Irene didn’t just come up with it all by herself? Ah, well. It’s still chocolate, right?

BAKER’S ONE BOWL Brownies

4 squares BAKER’S Unsweetened Baking Chocolate

¾ cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. Vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending near sides of pan. Grease foil.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container.

Makes 24 servings, 1 brownie each. Serve with a large glass of milk.

Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese, 1/3 cup sugar, 1 egg and 2 Tbsp. Flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.

Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tbsp. of the butter and 2 Tbsp. of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter, mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.

My only trouble with this delicious chocolate snack: I did not grease the foil well enough and they stuck. But, hey, I’m not above digging that chocolate out of that pan!

Thanks BAKER’s Chocolate!!

Graphic by June at Art Freebies

Marilee's Congealed Salad

Left to right: Ray Allen Shubert, Marilee Davis Shubert,
Martha Conner Shubert, Bonnie Boles Shubert, R. H. Shubert

This was one of my favorite dishes. My mother-in-law, Marilee Shubert, made it for family gatherings and I'm sure the other women in the family made it as well. She is in the beautiful red dress in the picture above with two of those women, her mother-in-law, Martha, and sister-in-law, Bonnie.

This congealed dessert makes a very pretty sporting its pale green color.

1 box (3 oz.) lemon flavor gelatin
1 box (3 oz.) lime flavor gelatin
1 cup hot water
1 cup sweetened condensed milk
1 pint cottage cheese
1 package (3 oz.) cream cheese
1 cup mayonnaise
1 can (No. 2) crushed pineapple, drained
1 cup chopped nuts

Dissolve gelatin in hot water. While still hot, stir in sweetened condensed milk. Cream together cottage cheese, cream cheese, and mayonnaise. When gelatin mixture begins to congeal, add cheese mixture, pineapple, and nuts. Put into mold and chill until firm. To serve, unmold and garnish as desired.

Makes 18-20 servings.

Cranberry Salad

If you read the post about my cousin, Julie Martin, you will know that she sent me a surprise Christmas present last year – a box of canned Bing Cherries. This is my husband, Bob’s, favorite dessert. If I don’t have or can’t find Bing Cherries I will make the Cranberry Salad shown below. I think it is just as good. Maybe you will try them both and you decide!

I usually make this version of Cranberry Salad at Christmas because I can rarely find the sweet Bing cherries called for in the Coca Cola salad. This makes a FULL LARGE rectangular Pyrex dish 9 x 14 or something like that.

Ingredients:
3 regular packages cherry or strawberry Jell-O
3 cans whole berry cranberry sauce
1 #2 can crushed pineapple and juice

Dissolve Jell-O with 3 cups boiling water. Let cool. Do not let it get firm. Add cranberry sauce and drained pineapple. Divide mixture in 2 parts. Put half in large oblong Pyrex dish and congeal. After it has congealed, spread with mixture of the following:

12 ounces cream cheese
2 tablespoons mayonnaise
½ cup pineapple juice

Add ½ cup chopped nuts to remaining half of cranberry mixture. Pour over cream cheese and place in refrigerator again to congeal.

Pretty and good!

Photo accessed from free images at http://www.sciencedaily.com/

Coca-Cola Salad

Here is the Coca Cola salad Bob's mother used to make - very sketchy directions but you get the idea. This is also the recipe that uses the Bing Cherries that my cousin, Julie Martin, mailed to me at Christmas.

Ingredients:

1 pkg. Raspberry Jell-O

1 pkg. Cherry Jell-O

2 cans Bing cherries, sweet (drained)

1 small can crushed pineapple (drained, saving some for cream cheese topping)

1 cup nuts

2 bottles coca cola (cold)
She used coke that was sold in individual glass bottles. I imagine they held about same amount as our canned drinks of today.

Congeal

Then mix one 4 oz. pkg. cream cheese with a small amount of pineapple juice.

Sprinkle walnut or pecan pieces to top.

Tastes great!

Enjoy!

Copyright 2008 Photo taken by Judy Shubert

at The Daily Grind Museum, Mineral Wells, Texas May 20, 2008

My Disaster making Sour Cream Pound Cake

I don't know what happened to my pound cake! I have made Paula Deen's Grandmother's Sour Cream Pound Cake numerous times with success every time, but today something happened either in the oven or at the mixer.

About mid-way through the baking time I started smelling burned sugar - oh, no. I knew what I'd find when I peeked in the oven. Sure enough, the cake batter was spilling out over the sides of the bundt pan and down past the racks to the floor of my oven. A huge mess. But I left it to bake and eventually the timer went off and I removed the poor cake from the oven. It had obviously fallen in on itself. I quickly cleaned out the warm batter from the bottom of the oven and off of the racks while my "cake" cooled a little in the pan on the cutting board. When I finally got to the cake, I turned it out onto a cake plate and there were spots of teflon coating, of all things, in several places on the cake that had come off of my "old" bundt pan! Well, I cut that away - don't won't to poison anyone - and even cut away 1/4 of the cake and dumped that into the trash. I know, you're probably asking why I didn't just throw the whole thing away? Well, I have company coming this afternoon and my husband asked specifically for this cake. Any of you who know him will realize he doesn't do that very often, so I really wanted to please him. And I figure that since I have some sweetened strawberries and Cool Whip in the refrigerator, we can always disguise the cake, right?

Well, it's a poor excuse for a pound cake. I really don't know what happened. Like I said, I've made this very recipe several times. The humidity shouldn't be a problem. There isn't any! The only thing I can think of is the oven temperature was too low. The recipe calls for 325 degrees for 1 hour and 20 minutes and I honestly don't know if I've changed that to 350 degrees when I made the other cakes. I may have. I think it wasn't cooking fast enough. Does that sound logical? Also, maybe I beat the cake too much after adding the sour cream.

At any rate, we'll probably eat the cake smothered in strawberries and my husband and I won't say a word about our morning of disaster in the kitchen!

If you'd like a copy of Paula Deen's Sour Cream Pound Cake it is on her website here.
It's really a wonderful cake and I know you'll enjoy it. Maybe I was just having a really bad day. Sometimes we cooks have them, don't we?

Grandma Mildred’s Orange Slice Cake

Christmas and Thanksgiving have always been very popular holidays for the cooks in our family (and those who enjoy eating!), as I'm sure it is with most families. There is always a favorite dessert that someone requests and at our house Mom's Orange Slice Cake was one of those. I don't remember the grandchildren being especially fond of it, but for the adults it was one of those explode-in-your-mouth kind of tastes that you only experienced at that time of year. For one thing it's not something you would want to eat every Sunday afternoon! My goodness, how in the world would we ever get to our desired weight loss goal?

For the cake you will need:

1 cup butter

2 cups sugar

4 eggs

1 lb. Dates, chopped

1 lb. Orange slice candy

2 cups chopped pecans

1 cup shredded coconut

3½ cups plain flour

1½ cups buttermilk

1 teaspoon baking soda

Cream together 1 cup butter with 2 cups sugar. Add eggs 1 at a time, beating well after each. Mix chopped dates, chopped orange slice candy, pecans, and coconut with ½ cup of the flour; set aside.

Add ½ cup buttermilk to sugar mixture; beat well. Add baking soda to remaining buttermilk. Sift remaining flour and add to sugar mixture alternating with buttermilk, beginning and ending with flour. Fold in date mixture.

Turn into an oiled and floured tube pan. Bake in preheated 250º oven for 2 hours, 30 minutes.

Cool cake on rack for 10 minutes and then turn out of pan.

GLAZE:

1 cup orange juice

2 cups confectioners’ sugar

2 tablespoons butter

Mix orange juice, confectioners’ sugar, and 2 tablespoons butter in saucepan. Heat, stirring until sugar and butter are melted. Pour over hot cake. Cool.

Enjoy this moist, delicious, beautiful cake next Thanksgiving or Christmas with Gratitude in your Heart and Praise to God on your lips.

Chess Cake Squares from Marilee

Yesterday my sister-in-law in Nashville, Tennessee, called to ask if I had her Mom's recipe for Chess Cake Squares. It was her son's 37th birthday on June 4th and that is the cake he requested for his celebration dinner last night. I didn't remember the recipe or the cake but I have a lot of Mom's recipe cards in a box that I brought home from Nashville after she died on January 11, 2000. My intention then (and now) was to somehow devise a way to make copies of all of them for the grandchildren in the family. There are 8 of them and I would love to surprise them with a group of recipes in their grandmother's handwriting that they can use and cherish. My sis-in-law's request has placed this on the fore-burner of "my list of things to get done SOON!" If anyone out there has any good ideas I'd really, really like to hear from you.

I found the recipe in the first handful of cards I picked up and read it to her on the phone. I'm sure she made a delicious version of this cake and it was enjoyed by all of the family there last night. Sure wish Shubert and I could have been there to enjoy it, too, and wish our nephew a "Happy Birthday".

In case you'd like to try this easy cake I've copied the recipe here for you. Bon Appétit!

CHESS CAKE SQUARES

1 box Butter Cake Mix (Duncan Hines)
1 egg
1 stick oleo (I'd substitute butter)
1 Tablespoon lemon juice
Mix the above ingredients. Pat the fairly dry mixture in the bottom of a 9x13 pan. (Do not melt butter.)

8 ounces cream cheese
3 eggs
1 box powdered confectioners' sugar
1 Tablespoon lemon juice
Place the above 4 ingredients in the same bowl, mixing well. Pour over top of dry mixture in pan.

Bake 38-40 minutes at 350 degrees for metal pan, 325 degrees for glass pan.

Don't over cook!

And, yes, I DO plan to give that box of original recipes to my sister-in-law as SOON as I get them scanned into my computer!

My Favorite German Chocolate Cake

German Chocolate Cake is one of my family's favorite desserts for special occasions. I always thought it a little tricky to make because of the use of three layers. But as I've gotten older and more experienced in the kitchen I've found it's not difficult at all. There are a few tricks that will help you in the construction of this beautiful 3-layer German Chocolate Cake.

I found this written up in the Dallas Morning News twelve or fifteen years ago and added it to our Family Cookbook. You can find my article here on the pitfalls and successes of publishing our Family cookbook entitled "How to Put Your Family's Recipes Into a Cookbook Using WordPerfect."

I use this particular version of German Chocolate Cake when making cakes for a birthday party, a Christmas get-together, a reunion, or other special occasions.

The ingredients are as follows:

1 (4-ounce) package Baker's German's sweet baking chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) margarine or butter, softened

2 cups sugar

4 egg yolks

1 teaspoon vanilla

1 cup buttermilk

4 egg whites

Coconut-Pecan Filling and Frosting (recipe follows)

Preheat your oven to 350° F. Line the bottoms of 3 (9-inch) round cake pans with wax paper and set them aside. In a microwave, heat the chocolate and water in a large bowl on high for 1½-2 minutes or until the chocolate is almost melted, stirring halfway through heating time. Stir until the chocolate is completely melted.

Mix flour, baking soda and salt and set the mixture aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy. Add the egg yolks, 1 at a time, beating well after each addition.

Stir in chocolate mixture and vanilla.

Add flour mixture alternately with the buttermilk, beating after each until smooth.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir egg whites into batter. Pour into prepared pans.
Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run a spatula between cakes and sides of pans. Cool 15 minutes; remove from the pans. Remove wax paper. Cool completely on wire racks. Spread coconut-pecan filling between layers and over top of cake.

Coconut-Pecan Filling and Frosting:

In a large saucepan, mix 1 (12-ounce) can evaporated milk, 1½ cups sugar, ¾ cup (1½ sticks) margarine or butter, 4 egg yolks (slightly beaten) and 1½ teaspoons vanilla. Cook and stir over medium heat about 12 minutes or until the mixture is thickened and golden brown. Remove from heat. Stir in 1 (7-ounce) package shredded sweetened coconut (about 2⅔ cups) and 1½ cups chopped pecans. Cool to room temperature.

The Bad News:

The Dallas Morning News reports that each serving has about 848 calories, 51 grams fat and 152 mg cholesterol. But, it sure is gooooood!

Helpful Hints:

If you freeze the layers for 30 minutes or an hour after they cool on the counter it will be easier to spread frosting on them. Lightly brush off any crumbs from the frozen layers and place them on wax paper as you're working on the frosting.

Place one of the cake layers in the middle of a cake plate, frost with about 1 cup of icing and top with a second cake layer. Frost the second layer and place the third cake layer on top. Frost the third layer with the rest of the icing. This cake typically does not have icing around the edges so if you want to frost the edges you will have to make more icing.

To make perfect egg whites use perfectly clean utensils. Place bowl (preferably glass or metal), electric mixer wire whip, and egg whites in refrigerator to get completely cold before beating.

Buttermilk Substitution

If you don't have buttermilk, mix up some soured milk to use as a substitute.

To make 1 cup of soured milk, place 1 tablespoon of lemon juice or vinegar in a 1‑cup glass measuring cup. Add enough low‑fat (1% milkfat) milk to measure 1 cup; stir until mixed. Let the mixture stand for 5 minutes in the refrigerator before using.

Hope you try this recipe and use it often!

Judy's Chocolate Cream Pie

Chocolate cream pie has been one of my favorites for as long as I can remember. In my family chocolate cream pies were made for every get-together; but some family members liked one kind of pie more than another, so we usually had a chocolate cream, lemon meringue, coconut cream, and chess pie. One for every taste bud!

Most cream pies start with the same basic recipe with the addition of chocolate or coconut, etc. I found my mother-in-law's recipe for chocolate cream pie in a recipe book from her high school in Maryville, Tennessee. I use it every time I create one of these luscious desserts! My husband especially likes pie. He complains that I don't cook them nearly often enough.

My Tips and Suggestions

When I first started making this pie I wondered why the instructions said to stir a portion of the hot mixture over the beaten egg yolks. So I conveniently skipped over this step. Then I noticed my pie mixture had stringy cooked egg pieces all through it, similar to that found in fried rice! I reread recipe and followed it to the letter next time, and like magic, no more stringy cooked egg pieces.

I like to sift my cocoa with my sugar, salt, cornstarch, and flour before placing in saucepan. This eliminates any lumps forming while heating.

While making meringue and after pouring the chocolate pie mixture into baked pie shells, gently place a piece of Saran Wrap or other similar wrap over the chocolate, pressing out the air bubbles forming underneath the Saran Wrap and pushing it to the edges of crimped pie shell. This prevents the chocolate pie mixture from forming a layer of thickened "skin" on top.

I follow my stepmother's advice while making meringue. She always added about ¨û teaspoon baking powder - she called it a "pinch" when adding the sugar. The baking powder makes the meringue higher and fluffier.

I also find that the modern version of meringue works better: beat the sugar into egg whites 1 tablespoon at a time, beating on high speed of mixer about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves (rub a little of the meringue between your fingers - it should feel completely smooth).

I hope you'll try making a cream pie of your own. They are delicious.

Ingredients:

2 baked pie shells

1 1/2 cups sugar

1/2 teaspoon salt

2 1/2 tablespoons cornstarch

1 tablespoon flour

3 cups milk

4 tablespoons Hershey's cocoa

3 egg yolks

1 tablespoon butter

1 1/2 teaspoon vanilla

3 egg whites for meringue

Instructions:

Bake pastry shells and cool.

Blend together in a saucepan the sugar, salt, cornstarch, flour and cocoa. Gradually stir in the milk. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir a portion of this mixture over the beaten egg yolks, stirring briskly. Then blend into hot mixture, return to heat and continue cooking over low heat until thick, stirring constantly. Remove from heat. Add butter and vanilla. Cool. Pour into cool pastry shell. Top with meringue.

Meringue

Ingredients:

3 egg whites

6 tablespoons sugar

Instructions

Beat well the egg whites. Use 2 level tablespoons sugar for each egg white. Fold in sugar gradually. Use a folding motion. Do not beat in sugar.

Recipe submitted to Porter PTA Cookbook
By Mrs. Elmer Scarbroug

Also published by Judy Shubert at Associated Content.

Cheesecake Baking - Sour Cream, Cream Cheese, Sugar and Eggs

Do you love cheesecake? I think it is my favorite dessert. There are many different flavors you can experiment with but my favorite is the "Can't Fail Cheesecake" that I want to share with you.

I've heard many people say that they wouldn't try to make a cheesecake from "scratch", but they are the easiest things in the world to make. I love to make them for special occasions when my family and friends get together. My husband says that I'm just addicted to the compliments! That's probably true.

Several years ago a friend gave me her recipe. She assured me it was fool proof. Of course, I thought that I wouldn't be able to make one that looked and tasted like the wonderful bakery or cheesecake factory desserts; but I was so hungry for cheesecake I decided to give it a try.

My friend told me she had two secrets to success when baking her cheesecakes - not opening the oven door while baking and leaving the cake in the oven over night!

Can't Fail Cheesecake

1¼ cups crushed graham crackers

2 tablespoons sugar

2 tablespoons melted margarine or butter

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla

3 eggs

2 cups (16 ounces) sour cream

For the Crust

Combine graham cracker crumbs, 2 tablespoons sugar, and margarine or butter. Press into bottom only of spring-form pan.

Then

Cream together until fluffy the cream cheese, 1 cup sugar, and vanilla. Add 3 eggs, beating well after each addition. Fold in sour cream.

Pour over graham cracker crust and bake in 350º oven for 30 minutes. Turn oven off - do not open oven door - leave in oven for 1 hour. Remove from oven and cool. Put in refrigerator.

If baking late at night you can leave the cheesecake in the oven until the next morning. I have done that and placed it in the refrigerator as soon as I get up.

Best if this is made the day before serving. But sometimes I can't wait that long!

My secret: Have all ingredients at room temperature.

I have read that the mark of a perfect cheesecake is having no cracks develop in the top while baking. Sometimes mine crack; sometimes they don't. No matter, they taste great. Those cracks can be covered by your choice of toppings.

Some favorite toppings of mine are cherry pie filling, chocolate syrup, strawberries and banana. Use your imagination and try this Easy recipe if you want a Can't Fail Cheesecake.

Also published by Judy Shubert at Associated Content.