PREPARATION

Dark Chocolate Fudge Filling

Combine EFCO Item #250 Fudge Base, Sweetened Condensed Milk and Chocolate Chips. Heat until melted. Slowly add Powdered Sugar. Stir until smooth.

Chocolate Cookie Crumb

Blend EFCO Item #503 Dark Chocolate Crème Cake Mix and Softened Butter on low speed using a paddle until crumbly. Press half of the crumb mixture into a lightly greased Half Sheet pan.

• Preheat oven to 350°F / 176°C
• Pre-bake Chocolate Cookie Crumb bottom crust in oven for 8–10 minutes.
• Spread the Dark Chocolate Fudge Filling over the cooled pre-baked Chocolate Cookie Crumb Crust.
• Sprinkle remaining crumb mixture over filling.
• Bake in oven for another 25–30 minutes.
• Cool until set. Cut into desired portions.

EFCO SUGGESTIONS

For added texture, add Oatmeal, Flax Seed or Toffee Bits to Chocolate Cookie Crumb mixture.

PREPARATION

Spread EFCO Item #124 Strawberry Pie Filling in bottom of prepared pan. Top filling with blended EFCO Item #3743 Strawberry Icing Fruit and EFCO Item #313 Golden Crème Cake Mix. Spread evenly. Top with melted butter in single layer, covering cake mix as much as possible.

• Preheat oven to 350°F / 176°C
• Spray Quarter Sheet pan with nonstick baking spray.
• Bake 45–50 minutes or until toothpick inserted into cake center comes out clean.
• Cool 15 minutes before serving.

EFCO SUGGESTIONS

For variation, blend cake mix, icing fruit, oats and butter until a crumble forms. Sprinkle oat crumble evenly across top of filling.

PREPARATION

• Preheat oven to 350°F / 176°C
• Blend Crumb Crust ingredients on low speed using a paddle until crumbly.
• Press half of the Crumb Crust mixture into a lightly greased Half Sheet pan.
• Evenly spread 453 grams EFCO #3240 Strawberry Pastry Filling over bottom crust.
• Spread or pipe 453 grams EFCO Item #169 Ultimate Lemon over Strawberry.
• Sprinkle remaining crumb mixture over filling.

EFCO SUGGESTIONS

For added texture and flavor add White Chocolate Chips and or Oatmeal to above crumb mixture.

PREPARATION

Blend EFCO Item #313 Golden Crème Cake Mix, Whipped Topping, EFCO Item #3744 Orange Concentrated Icing Fruit, EFCO Item #3749 Lemon Concentrated Icing Fruit in mixing bowl for 2 minutes on low speed.

• Preheat oven to 350°F / 176°C
• Coat batter with powdered sugar. Roll lightly to coat.
• Place powdered bar dough in lightly greased Half Sheet pan. Push down slightly to fill pan.
• Bake 20-25 minutes until edges are lightly browned.
• Cut into 2 x 2" squares or shapes of choice.

PREPARATION

• Preheat oven to 350°F / 176°C
• Lightly grease a ½ sheet pan and a 9 x 5" loaf pan

Golden Crème Cake (colored inside)

Use EFCO Item #313 Golden Crème Cake Mix and mix per label directions.

• Put 907 grams of batter into separate bowl. Add food coloring of choice, mix thoroughly and deposit colored batter into lightly greased Half Sheet pan. A 1-inch height of baked cake is needed. Bake and cool.
• Using a cookie cutter of choice cut out slices of colored cake. Set aside.

Dark Chocolate Crème Cake

Mix EFCO Item #503 Dark Chocolate Crème Cake Mix per label directions.

Combine and Bake

• Deposit Dark Chocolate batter into bottom of 9 x 5" loaf pan.
• Tightly stand slices of cut colored cake on edge in loaf pan. Pour remaining batter around and over cutout of colored cake slices.
• Bake until set and cool. Slice loafs. Store wrapped or bag separately.

EFCO SUGGESTIONS

The surprise cake can be all EFCO Item #313 Golden Crème Cake Mix and a portion colored for its center or both the EFCO Item #503 Dark Chocolate Crème Cake Mix and EFCO Item #313 Golden Crème Cake Mix can be used.

PREPARATION

• Preheat oven to 350°F / 176°C

Butter Filling

Whip Butter until light and creamy. Add Sugar and Vanilla. Slowly add in Egg and mix on low speed, scraping bowl. Incorporate Bread Flour and cream for 1 minute on third speed. Optional: Add Sliced Almonds or Pecans, suit to taste.

Crumbly Crust

Blend ingredients on low speed using a paddle until crumbly. Press 793 grams of the Crumbly Crust mixture into a lightly greased Half Sheet pan to form a crust. Set remaining crumb mixture aside.

• Pre-bake above bottom crust for 8–10 minutes. (Prebaking bottom crust prevents soaking of crust from Butter Filling).
• Spread 907 grams of EFCO Item #3100 Swiss Vanilla Crème evenly over pre-baked bottom crust. Freeze or refrigerate 20 minutes, if possible.
• Apply Butter Topping over EFCO Item #3100 Swiss Vanilla Crème. Sprinkle remaining crumb mixture over filling.
• Bake 25-30 minutes until golden on top.

EFCO SUGGESTIONS

For added texture and flavor add White Chocolate Chips and or Oatmeal to above Crumbly Crust mixture.

PREPARATION

• Preheat oven to 350°F / 176°C
• Blend EFCO Item #313 Golden Crème Cake Mix and melted butter, eggs and vanilla in mixing bowl for 2 minutes on low speed until crumbly.
• Press half the above crumb mixture into lightly greased Quarter Sheet pan. Bake 8–15 minutes until light and golden.
• Spread EFCO Item #113 Cream Cheese Filling over prebaked cooled crust.
• Cut tip of 2 lb. sleeve or place EFCO Item #116 Strawberry Pastry Filling in a pastry bag. Pipe several lines the length of pan over top of EFCO Item #113 Cream Cheese Filling.
• Sprinkle reserved crumb mixture over strawberry cheesecake filling.
• Bake 25–28 minutes or until crumb mixture is firm to the touch. Cut into bars when cool.

EFCO SUGGESTIONS

For add flavor, lightly toast nuts before adding to crumb mixture. For added texture, add 113 grams of Quick Cooking Oats to above crumb mixture.

PREPARATION

Golden Crème Cake

• Preheat oven to 350°F / 176°C
• Mix EFCO Item #313 Golden Crème Cake Mix per label directions.
• Bake cake batter. Cool completely.

Tres Leches Milk & Topping

• Pour combined milks over cooked Golden Crème Cake. (The amount of milk mixture used can be varied based on desired saturation. Additional milk can be added but should not exceed 125% of amount called for in the Ingredients)
• Allow cake to soak in milk mixture for 24 hours prior to icing.
• Ice top of cake with whip topping. Garnish with fresh fruits and cut to serve.
• Refrigerate once finished.

EFCO SUGGESTIONS

For added texture, add Oatmeal, Flax Seed or Toffee Bits to Chocolate Cookie Crumb mixture.

PREPARATION

Golden Crème Cake

Combine EFCO Item #250 Fudge Base, Sweetened Condensed Milk and Chocolate Chips. Heat until melted. Slowly add Powdered Sugar. Stir until smooth.

Chocolate Cookie Crumb

• Preheat oven to 350°F / 176°C
• Lightly apply baking spray to the bottom of a 12" round cake pan.
• In large bowl stir EFCO Item #313 Golden Crème Cake Mix,

Filling & Topping

• Spread Cream Cheese Filling, EFCO Item #112 Cream Cheese Filling, over cooled Golden Crème Cake.
• Top with additional topping of choice.
• Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

EFCO SUGGESTIONS

To add a shine to fresh fruit, glaze fruit with EFCO Neutral Glaze.

For a firmer cream cheese filling, blend melted white vanilla baking chips (170 grams.) into 226 grams of EFCO Item #112 Cream Cheese Filling.

PREPARATION

• Preheat oven to 350°F / 176°C
• Grease four 12” round pans heavily with butter.

Coconut/Pineapple Topping

• Sprinkle brown sugar evenly over melted butter.
• Cover melted butter with the shredded coconut.
• Pipe EFCO Item #3133 Pineapple Filling in stripes across shredded coconut.
• Set cake pans aside and prepare cake batter.

Cake

• Mix EFCO Item #313 Golden Crème Cake Mix per directions adding EFCO Item #3168 Coconut Filling and EFCO Item #3133 Pineapple Filling.
• Carefully pour cake batter over Coconut/Pineapple Topping and spread evenly.
• Bake 40-50 minutes until set.
• Immediately run knife around sides of baking pans to loosen cake.
• Place sheet pans with liner upside down over baking pans.
• Turn sheet pans and 12-inch pans over and let sit for 5 minutes to allow brown sugar mixture to drizzle down onto cake.
• Cool completely. Slice as desired.

PREPARATION

• Preheat oven to 350°F / 176°C
• Line muffin pans with regular size muffin liners.

Cake

Mix EFCO Item #503 Dark Chocolate Crème Cake Mix ingredients per label instructions. Pour half of mixed batter over caramel topping, depending on size of pan used. Set aside. Reserve additional cake batter for second Double Chocolate Flan.

Flan

Mix Flan ingredients until smooth. Slowly pour half the Flan mixture over cake batter (flan mixture will blend with batter but will separate during baking to form its own layer). Reserve balance for second Double Chocolate Flan.

• Cover cake pan with foil. Place cake pan on sheet pan. Add one inch of hot water to bottom of sheet pan.
• Bake 1 hour or until toothpick inserted into cake comes out clean. Remove cake pan from water bath. Place on cooling rack and remove foil. Cool completely.
• Chill in refrigerator for at least 4 hours until topping is set.
• Unmold flan by running a sharp knife around edges of mold. Place serving plate upside down on ring pan; turn plate and pan upside-down. Carefully remove pan.

PREPARATION

• Preheat oven to 350°F / 176°C
• Spray a Quarter Sheet pan with nonstick baking spray.
• Prepare EFCO Item #313 Golden Crème Cake Mix according to bag directions.
• Add EFCO Item #3746 Banana Icing Fruit and chopped Hazelnuts. Spread 454 grams of batter into prepared pan. Top with sliced bananas. Drizzle with 92 grams of Chocolate Hazelnut Spread.
• Top with another 454 grams of batter. Sprinkle remaining 46 grams of hazelnuts on top of batter and drizzle with balance of Chocolate Hazelnut Spread.
• Bake 25-30 minutes or until toothpick inserted into cake center comes out clean.
• Cool 15 minutes before serving.

PREPARATION

• Preheat oven to 350°F / 176°C
• Blend EFCO Item #503 Dark Chocolate Crème Cake Mix with flour, eggs, butter and cinnamon in mixing bowl for 2 minutes on low speed. Add mini chocolate chips and mix until blended.
• Divide dough in half. Shape each half into 12 x 2 x 1" rectangular log. Place logs on lined cookie sheet 3 inches apart.
• Bake 25–30 minutes until set. Cool to a temperature below 90°F / 32°C before slicing.
• Trim ends and discard. Slice logs into ½ inch slices. Place slices cut sides down on cookie sheet.

EFCO SUGGESTIONS

For a gourmet look, dip in Chocolate coatings of choice. Add cranberries, toasted pecans or white chips in place of mini chocolate chips.

PREPARATION

• Preheat oven to 350°F / 176°C
• Line muffin pans with regular size muffin liners.
• Mix EFCO Item #313 Golden Cream Cake Mix per label directions and add Instant Chai Latte Mix. Adjust amount to desired flavor. Pour into muffin pans.
• Bake approximately 30 minutes. Let cool in pans 10 minutes. Remove from pans and let completely cool for 30 minutes.
• In microwavable bowl, microwave baking chips on high 30 seconds; stir until melted. Blend a pre-whipped topping with melted chips.
• Immediately pipe icing using a pastry bag with star tip on cupcakes. Sprinkle with cinnamon.

EFCO SUGGESTIONS

For additional interesting flavors, soak flavored tea bags in water and use the flavored water in place of the regular water.

PREPARATION

• Preheat oven to 350°F / 176°C
• Spray bottom and side of 13 x 9" cake pan with cooking spray.

Cinnamon Crumble

• Blend EFCO Item #313 Golden Crème Cake Mix, cinnamon, Rolled Oats and Butter until crumbly. Set aside.

Cake

• Mix EFCO Item #313 Golden Crème Cake Mix with eggs, oil and water.
• Spread about 283 grams of the batter in pan.
• Sprinkle 170 grams of the Cinnamon Crumble on top of batter.
• Drop remaining batter over top of Cinnamon Crumble; spread batter carefully over streusel.
• Sprinkle additional Cinnamon Crumble over top.
• Bake 25 to 35 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

EFCO SUGGESTIONS

Vary Cinnamon in cake formula depending on personal preference.

PREPARATION

Cake

• Preheat oven to 350°F / 176° C
• Spray a Quarter Sheet pan with nonstick baking spray.
• Prepare EFCO Item #313 Golden Crème Cake Mix according to bag directions.
• Pour batter into prepared pan.

Cinnamon Swirl Topping

• Mix all ingredients well in a small bowl.
• Drop spoonsfuls of topping on the cake batter and then swirl it around with a knife or spatula.
• Bake in preheated oven for 30 to 35 minutes.

EFCO SUGGESTIONS

Drizzle with clear glaze over warm cake.

PREPARATION

• Preheat oven to 350°F / 176° C
• Spray three 8-inch square pans with baking spray.
• In large bowl, combine EFCO Item #313 Golden Crème Cake Mix with softened butter, sugar and egg. Mix until soft dough forms.
• Press 2/3 of the dough in bottom of pan; bake 15 minutes. Remove from oven.
• Drizzle sweetened condensed milk over cookie base, then sprinkle with chopped Nougat candy and 170 grams of the Chocolate Candies.
• Crumble chunks of remaining cookie dough over candy.
• Sprinkle remaining Chocolate Candies over top of crumbled dough.
• Bake 23 to 28 minutes or until top is golden brown. Cool completely, at least 3 hours.
• For bars, cut into 4 rows by 4 rows.

PREPARATION

• Preheat oven to 350°F / 176° C
• Blend cake mix and all-purpose flour for 1 minute on low speed. For less spread and a firmer cookie, add an additional 56 grams of All-Purpose Flour.
• Add melted butter to dry ingredients slowly on low speed until incorporated.
• Increase speed to high and mix for 2 minutes or until all ingredients are homogenous.
• Pipe cookies 2 inches apart on lightly greased or lined sheet pans using a pastry bag or a cookie gun with desired pastry tip.
• Bake 10-12 minutes until edges are lightly browned.

EFCO SUGGESTIONS

For an upscale appearance and flavor, add crushed mixed nuts or EFCO Concentrated Icing Fruits and dip the cookie into a coating chocolate.

PREPARATION

• Preheat oven to 350°F / 176° C
• Blend EFCO Item #313 Golden Crème Cake Mix with eggs, melted butter and oil in mixing bowl for 1 minute on low speed and 3 minutes on medium speed. For an extra buttery pound cake, replace with butter one for one.
• Add milk and water. Mix 1 minute on low speed. Scrape bowl and mix an additional 3 minutes on low speed.
• Scale 680 grams into loaf pan and bake till set, approximately 30-45 minutes.

EFCO SUGGESTIONS

For an upscale flavor, add 113 grams of EFCO Item #112 Cream Cheese Filling to batter before baking. Swirl in.

For variety, you can add EFCO Concentrated Icing Fruits, toasted pecans or chocolate chips. Sodas of all varieties can also be added in place of water.

PREPARATION

• Preheat oven to 350°F / 176° C
• Lightly grease Quarter Sheet pan.
• Blend EFCO item #300 Superior Moist White Cake Mix and melted butter, eggs and vanilla in mixing bowl for 2 minutes on low speed until crumbly.
• Press half the above crumb mixture into lightly greased Quarter Sheet pan. Bake 15 minutes until set.
• Spread EFCO Item #3117 Caribbean Guava Filling over prebaked cooled crust.
• Pipe several lines of EFCO Item #112 Cream Cheese Filling over the EFCO Item #3117 Caribbean Guava Filling.
• Sprinkle reserved crumb mixture over EFCO Item #112 Cream Cheese Filling.
• Bake 25–28 minutes or until crumb mixture is firm to the touch. Cut into bars when cool.

EFCO SUGGESTIONS

For added flavor, add lightly roasted macadamia nuts or long flake coconut to crumb mixture. For added texture add 113g of Quick Cooking oats to crumb mixture.

PREPARATION

• Preheat oven to 350°F / 176° C
• Lightly grease Quarter Sheet pan.
• To make the crumble mixture, blend EFCO item #300 Superior Moist White Cake Mix and melted butter, eggs, and vanilla in mixing bowl for 2 minutes on low speed until crumbly. Press half of the crumble mixture into lightly greased 1⁄4 sheet pan and bake 15 minutes until set.
• Spread EFCO item #3133 Gourmet Coconut Crème Filling over prebaked cooled crumble crust.
• Pipe EFCO item #3130 EP Mango Filling over the Coconut Crème Filling.
• Place EFCO item# 112 Cream Cheese Filling in a pastry bag and pipe several lines the length of pan over top of Mango Filling.
• Sprinkle remaining crumble mixture over the top of the cream cheese filling.
• Bake 25-28 minutes or until crumb mixture is firm to the touch.
• Once cooled, cut into bars

EFCO SUGGESTIONS

For Increased flavor add lightly roasting macadamia nuts or long flake coconut to the crumble mixture. For added texture add 113g of quick cooking oats to crumble mixture.

PREPARATION

• Preheat oven to 350°F / 176° C
• Lightly grease pan of choice.

Custard

• Blend EFCO Item #196 Gourmet Bavarian Crème Style Filling, whole milk and egg together to form custard.
• Blend EFCO Item #3194 Tropical Filling into the custard for a tropical flare.

Bread Pudding

• Pour Custard over bread sliced into 1-inch pieces.
• Let mixture soak for 30 - 50 minutes.
• Deposit Bread Pudding into pan, fill 3⁄4, and sprinkle cinnamon-sugar on top.
• Bake until set.
• Pudding should rise to near the top of pan and be golden brown on top.
• Once cooled, drizzle white roll icing or caramel topping over bread pudding.

EFCO SUGGESTIONS

Substitute EFCO Item #3194 Triple Tropical Filling with any of our other Tropical Fillings.

PREPARATION

• Preheat oven to 350°F / 176°C (325°F for dark or nonstick pans).
• Spray three (8- or 9-inch) round cake pans with baking spray.
• Line bottoms of pans with parchment paper, if desired, to prevent sticking.

Cake

• Mix EEFCO item #300 Superior Moist White Cake Mixwith eggs, water and oil per label directions.
• Pour batter into three layer pans and bake until set (20 to 30 minutes).
• Cool in pans 10 minutes, then finish cooling on cooling rack (about 1 hr).
• Starting with the bottom split layer, pipe a damming ring with a pastry bag using EFCO Item #112 Cream Cheese Filling. Fill Cream Cheese ring with 170g of EFCO Item #3117 EP Caribbean Guava Filling.
• Place second layer on top of bottom layer, repeat Cream Cheese Filling ring on second layer then fill with 170g of EFCO Item #3194 EP Triple Tropical Filling.
• Position third layer on top.

Topping

• For Cream Cheese Icing, mix EFCO Item #112 Cream Cheese Filling with powdered sugar, butter and lemon juice. Ice cake and fill center of cake using 85g of EFCO Item #3194 EP Triple Tropical Filling. Decorate top per preference.

EFCO SUGGESTIONS

For added flare, swag EFCO Item #3117 EP Caribbean Guava Filling around the bottom edge of cake using a #3 writing tip. Garnish bottom 1/8th of cake with fine chocolate shavings.