March 17th, 2010 | 
Author: This recipe was in an article in early 2007 I believe it was on the cover. It is for state cakes and the recipe is for a frozen Casada cake. Please I need this recipe! HELP!
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Tags: cake, Cake Recipe, Cakes, Casada, Casada Cake, Cream, Cream Cake, From, Ice Cream, living, Midwest, Midwest Living, Ohio, Ohio State, recipe, Recipe Cake, similar, state
Go to the Midwest Living website – it lets you search for the recipes that they have printed. No membership is required.
Here are two recipes that are pretty close to the Casada Cake. I have also included the site. I hope this helps.
Tollhouse Pie
Published: Wednesday, September 20, 2006
1/3 cup chocolate chips, 1/3 cup butterscotch chips and 1/3 cup peanut butter chips.
2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, melted, cooled
1 cup chocolate chips
1 cup chopped walnuts
1 unbaked 9-inch pie shell
Vanilla ice cream
Preheat oven to 325 degrees.
In a large bowl, beat eggs until foamy. Beat in flour and both sugars. Blend in butter. Stir in chocolate chips and nuts. Pour into pie shell.
Bake 1 hour. Serve warm with ice cream.
VELVET HAMMER PIE
Published: Wednesday, May 31, 2006
Makes 10 servings
It is my pleasure to share this recipe, which was published in Gourmet magazine in March 1969 when I was a chef in the Palm Beaches.
2 dozen chocolate
sandwich cookies,
filling removed, cookies
crushed
1/2 cup sugar
1/4 cup butter or margarine, MELTED
1 cup whole milk
1 1/2 cups miniature marshmallows
3 tablespoons (1 1/2 ounces) dark creme de cocoa
Cointreau or Triple Sec
1 cup whipped cream plus additional for garnish
4 ounces bittersweet chocolate, shaved
Maraschino cherries for garnish
Combine cookie crumbs, sugar and butter. Mix well. Press into a greased pie plate. Place in freezer.
Bring milk to a simmer in a heavy large saucepan. Add marshmallows. Stir until smooth. Cool.
Stir liqueurs into marshmallow mixture. Fold in 1 cup whipped cream. Pour mixture into prepared pie shell. Sprinkle with chocolate shavings. Freeze at least 2 hours and up to 2 days.
Cut into small slices. Garnish with additional whipped cream and maraschino cherries.
http://www.dispatch.com/dispatch/contentbe/shared
1 (10-inch) sponge cake
Cheese Filling
2 pounds ricotta cheese
2 tablespoons confectioners’ sugar
2/3 cup mixed candied fruit (orange rind, citron, pineapple, cherries) finely chopped
4 ounces sweet chocolate, coarsely grated
2/3 cup brandy
2 pints heavy cream, whipped
Frosting
1/2 pint heavy cream, whipped
3 tablespoons confectioners’ sugar
1/2 cup maraschino cherries
1/3 cup pistachio nuts
Instructions:
In a large bowl, combine ricotta, confectioners’ sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut sponge cake into 1/2-inch slices. Grease a 3 1/2 – 4 quart china or ceramic bowl. Line bottom of bowl with cake slices. Cover with some of the cheese mixture alternately until bowl is filled, ending with cake slices on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with spatula; invert bowl onto serving plate and frost.
Frosting
Sweeten whipped cream with confectioners’ sugar and use to frost entire cake. Decorate with cherries and pistachio nuts.
Makes 10-12 servings.