Sandra Lee's Bake Sale: Part 3

Ronda L. Halpin
Sandra Lee

Bake sales are a treasured part of America, past and present. In times of need, communities band together and share their love of sweets and more and dig a little deeper to support one another and their favorite causes. In keeping with this tradition, Food Network favorite host and writer, Sandra Lee, presented her newest cookbook this month. Sandra Lee Bake Sale Cookbook, by Sandra Lee, became available on March 29. Fifty percent of the future royalties from the book are going to support Feeding America® and Share Our Strength ® No Kid Hungry™, encouraging Americans to host Bake Sales to help end childhood hunger. So enjoy some tempting treats from the pages of the new book over the next few weeks and then help yourself to a copy of all 165 blue-ribbon worthy sweet and savory recipes perfect for bake sales. You can now have your cake, cupcakes, cookies, cobblers, and savory bites and eat them too! Enjoy!

Pigs in a Blanket

  • 1 package small cooked smoked beef sausage links
  • 1 container (16.3-ounce) buttermilk biscuits
  • 1 cup shredded cheddar cheese
  • Mustard or other condiments
Cut buttermilk biscuits into 6 pieces each. Roll each dough ball in shredded cheddar cheese. Wrap around cooked small beef sausages. Bake on a parchment-lined baking sheet in a 375°F oven for 10 minutes.
  • Yields: 48 individual servings
  • Preparation Time: 20 minutes

Black Russian Cake

  • Nonstick cooking spray
  • 1 package (19.5 ounces) dark chocolate cake mix, Duncan Hines®
  • 1 package (4-serving-size) instant chocolate pudding and pie filling mix, Jell-O®
  • 3/4 cup chocolate milk, Nesquik®
  • 1/2 cup vegetable oil
  • 3 eggs
  • 6 tablespoons cream soda
  • 5 tablespoons strong-brewed coffee
  • 2 teaspoons vanilla extract, McCormick®
  • 2 containers (12 ounces each) whipped chocolate frosting, Duncan Hines®
  • 1 bar (1.45 ounces) dark chocolate, finely grated, Hershey’s® Special Dark
  1. Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray; set aside.
  2. In a large mixing bowl, combine cake mix and pudding mix. Add chocolate milk, oil, eggs, cream soda, 1 tablespoon of the coffee, and vanilla extract. Beat with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat on medium for 2 minutes more. Pour batter into prepared pans.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
  4. In a medium bowl, stir together the remaining 1/4 cup coffee and the frosting.
  5. To assemble, place a cake layer on a serving plate. Spread with 1/2 cup of the frosting mixture; top with the second cake layer. Frost side and top with the remaining frosting. Lightly press grated chocolate onto side of cake.
  • Yields: 10 servings
  • Preparation Time: 50 minutes

S'mores Fudge

  • 12 tablespoons (1 1/2 sticks) butter
  • 1 1/2 cups graham cracker crumbs, Honey Maid®
  • 2 cups plus 3 tablespoons sugar, Domino®/C&H®
  • 1 cup evaporated milk, Carnation®
  • 4 cups tiny marshmallows, Kraft® Jet-Puffed®
  • 3 1/4 cups miniature milk chocolate bars, unwrapped, Hershey’s®
  1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray; set aside.
  2. For graham crust, in a large microwave-safe bowl, microwave 6 tablespoons of the butter on high about 1 minute or until melted. Add graham cracker crumbs and the 3 tablespoons sugar, stirring with a fork until mixture comes together. Press into the bottom of the prepared baking pan.
  3. Bake graham crust for 15 minutes. Cool in pan on a wire rack.
  4. Meanwhile, in a large saucepan, combine the remaining 6 tablespoons butter, the remaining 2 cups sugar, and the evaporated milk. Cook and stir over medium heat until boiling; boil for 10 minutes, stirring occasionally.
  5. Remove from heat. Add 3 cups of the marshmallows and 3 cups of the miniature chocolate bars, stirring until smooth. Cool at room temperature for 15 minutes.
  6. Sprinkle the remaining 1 cup marshmallows over the cooled graham crust. Pour the cooked mixture over the marshmallows in baking pan. Press the remaining 1/4 cup miniature chocolate bars into the top of the fudge, spacing bars evenly. Cool at room temperature for 1 hour. Chill in refrigerator about 2 hours or until set.
  • Yields: 24 servings
  • Preparation Time: 50 minutes plus chilling time

All recipes excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

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