| Lilikoi Crunch Cake CAKE: 1 box yellow cake mix 1 c. butter 1/4 c. lilikoi juice concentrate, thawed 1/3 c. oil 3 eggs, large Follow instructions on cake box using all ingredients. Bake in greased 9x13 pan. cool completely. FROSTING: 1/2 c. butter 2 c. powdered sugar, sifted 3 T. lilikoi juice CRUNCH TOPPING: 1/4 c. butter 1/2 c. flour 2 T. brown sugar 1/4 c. macadamia nuts, chopped Combine, mix will be crumbly. Spread on a cookie sheet and bake 350-degrees for 5 minutes. Stir mixture and bake another 5 minutes. Stire several more times and cool completely. Spread frosting over cooled cake. immediately sprinkle topping over frosting before frosting sets. This is a big hit everywhere I take it! |
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| Ono Desserts |
| recipe file 7 |
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| Jello Cream Cheese Cake CRUST: 1 1/2 blk butter 1 1/2 c. flour 1/3 c. brown sugar MIX and bake 375-degrees 15 minutes in 9" pan. Cool completely. JELLO/CREAM CHEESE LAYER: Mix 1 small box lemon jello with 1 c. hot water. SET aside and cool a bit. Place a 8 oz. softened block of cream cheese in a bowl and gradually add lemon mix, using a electric mixer. Be careful not to create lumps. Pour onto cooled crust. Refrigerate at least 2 hours. JELLO LAYER: Melt 2 small boxes jello (lime works best) with 3 c. hot water. set aside to cool. Carefully pour jello onto jello/cream cheese mixture layer. Refrigerate overnight. I brought this to a party once. I noticed it wasn't out on the dessert table during the party and asked the host if he had forgotten to set it out. He grinned and told me to shush up because he didn't want to bring it out to share wanting to keep it all to himself! |
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