Best Fifth Avenue Is In Haven Cake Recipes

FIFTH AVENUE IS IN HAVEN CAKE

Steps:

• 1. I use 2 cake mixes so I can have full layer and level the cake. But only mix one mix at a time accoriding to the directions when finish beating add 1 cup of chips and 2 crushed fifth avenue blend in well and pour into the cake pan then do the second cake mix the same way the left over batter can be used for cup cakes.. You will have some left for each layer don't try to use all the batter in one pan. Bake at 350 til done about 35 to 40 min test with tooth pick. Be sure to line the cake pans with wax paper this cake will stick with the chips and candy.
• 2. filling: mix all the ingredients together and mix if too stiff and a little water one teaspoon at a time so not to get too runny
• 3. Icing: mix all ingredients together and blend til the it is smooth for icing the cake but not to wet. You can add a little water it too stiff but be very careful not to add to much at a time.
• 4. When cakes are done and on cooling racks slice to have 4 layers let cool all the way through before assembling the cake. Lay one layer down spread thick layer of filling then layer of chocolate icing and keep doing till you top off. Then ice the whole cake with the chocolate frosting.

SAKS' SIGNATURE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
• For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
• Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.

CANDY BAR CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.