Main Dishes

Hot Chicken Salad Supreme - Ina Hudnall

6 cups chopped cooked chicken
3 cups sliced thin celery
2 1/2 cups mayonnaise
2 Tbsp. lemon juice
1/2 cup grated onion
1 small jar chopped pimento drained
1 1/2 cup slivered almonds
1 1/2 cup grated cheddar cheese

Mix all the above and spread into a 9 x 13 casserole and top with 3 cups crushed potato chips mixed with a little butter then spread on casserole.

Bake at 375 degrees for 25 minutes.

This is great on a lettuce leaf mounded on half an avocado or served over wild rice.

Chicken Tortilla Soup - Valerie Munk
1 lb. boneless chicken, cooked and shredded
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped (can use 1/2 cup minced onion)
1 can (4 oz) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. crushed bay leaves
1 Tbsp. dried chopped cilantro

Combine all ingredients in greased 4 1/2 -6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.

Serve with tortilla strips and garnish with grated pepper jack cheese and guacamole.

Variation: Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time.

Shredded Beef Enchiladas - Nicole Davis
Sauce:
1/4 cup butter
1 - 8oz. can tomato sauce
1/4 cup flour
2 cups water
1/2 Tbsp. chili powder
1/4 tsp. garlic powder
3 chicken bouillon cubes dissolved in 1/2 cup boiling water

Melt butter in a saucepan over medium heat and add tomato sauce. Add flour and whisk until smooth. Add water, chili powder, garlic powder, and bouillon cubes in water. Stir until thickened.

Filling:
Shredded, cooked beef with a little enchilada sauce added to help bind (I usually cook a shoulder/chuck/round roast in the crockpot overnight and then shred it the next morning for enchiladas)
Grated Monterey Jack cheese
Chopped green onion or 1 can chopped green chilies
10 flour tortillas

Cover bottom of 9x13 baking dish with a little enchilada sauce. In each flour tortilla put a little meat, some green onions or green chilies and shredded cheese. Roll up and place seam side down in pan. Pour remaining sauce on top and sprinkle with some grated cheese. Bake, covered, at 350 degrees for 30 minutes.

Homemade Spaghetti Sauce - Nicole Davis
Once you have had homemade sauce you won't want to use the jarred spaghetti sauce anymore! My Mom always serves this to the missionaries over spaghetti noodles because it can serve a lot of people.

Brown together:
1 1/2 lbs. ground beef
3-4 links of mild Italian sausage
1 small onion chopped
Salt and pepper to taste

Drain off grease and put in a large stockpot.

In a Blender, blend:
1 large can + 1 small can of tomatoes
1 small can tomato paste
2 small cans tomato sauce
After blending, pour into stockpot with cooked meat

Add:
2 Tbsp. parsley flakes
3 Tbsp. Italian seasoning
1 1/2 cup water

Stir all ingredients well and simmer on low 5-6 hours, uncovered. This recipe can easily be doubled to feed more people.

7-Up Chicken - Shanna Arnold
1 pkg. chicken parts (3-4 lbs) or same amount of chicken breasts or legs
1 (16 oz) bottle barbecue sauce
1 (12 oz) can 7-up
salt and pepper to taste

Place the chicken pieces in a skillet. Pour the barbecue sauce and ten ounces or the 7-up (about 1 1/4 cups) over the chicken (now live a little and drink the other 2 ounces!). Simmer the mixture over low heat for 45 minutes, or until tender, turning the chicken occasionally. Season with salt and pepper before serving. Serves 4.

When I make this meal, I usually do it for the family or friends, several people, so I double it and it feeds several people. Just be sure to have enough chicken for everyone and the sauce will go a long way.

Meatloaf - Shanna Arnold
1 1/2 lbs. lean ground beef
1 cup bread crumbs
1 medium onion chopped
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
1 - 8oz can tomato sauce
3/4 cup water
2 Tbsp. brown sugar
1 Tbsp. vinegar
2 Tbsp. mustard

Mix beef, bread crumbs, onion, egg, salt and pepper and 1/2 can tomato sauce. Shape into loaf. Combine remaining ingredients and pour over loaf. Bake at 350 degrees 1 1/4 hours. Baste several times. Bake in a crockpot 8-10 hrs on low (4-6 on high).

Finger Licking Chicken - Leslie Vardeman
9x13 pan, buttered. 375 degrees. Serves 6-8.

Cut into serving pieces 2 -2 1/2 lbs fryers (I use chicken breasts). Dip in 1/2 cup evaporated milk. Combine, blend well:
1 1/2 cup town house or ritz fine cracker crumbs
1/2 tsp. gourmet seasoning
1/4 tsp. poultry seasoning
1/8 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 tsp. accent

Roll chicken in dry ingredients.

Arrange in pan in one layer. Bake 30 minutes. Combine 1 10 1/2 oz can cram of chicken soup and 1 1/ 4 cup milk or water. Pour over baked chicken. Cover, bake for 30 minutes longer. Uncover last 5 minutes.

Skillet Arroz Con Pollo - Katie Long
4 chicken breasts (about 1 1/2 lbs)
salt and pepper
3 Tbsp vegetable oil
1 onion, chopped fine
1 green bell pepper (seeded and chopped fine)
3 garlic cloves, minced
1 Tbsp. tomato paste
1/4 tsp. red pepper flakes
1 1/2 cups instant rice (see note below)
1 1/2 cups water
1/2 cup chopped pimento-stuffed green olives

1. Pat chicken dry and season with salt and pepper. Heat 1 Tbsp. oil in large skillet over medium-high heat until just smoking. Cook chicken until well browned on one side, about 5 minutes. Transfer to plate.
2. Add onion, bell pepper, and remaining oil to empty pan and cook until softened, about 5 minutes. Stir in garlic, tomato paste, pepper flakes, and 1/2 tsp. salt and cook until fragrant, about 1 minutes. Add rice, water, olives, and any accumulated chicken juices and bring to a boil, scraping up any browned bits. Nestle chicken, browned side up into rice and simmer, covered, over medium-low heat until chicken is cooked through and rice is tender, about 10 minutes.
3. Transfer chicken to cutting board, tent with foil, and let rest 5 minutes. Slice chicken crosswise and arrange on top of rice. Serve.

TEST KITCHEN NOTE: Do not substitute ready rice (fully cooked) or converted rice (too time consuming) for the instant rice.

***Cooks Note: I left out the green pepper and put in red. I also didn't use the stuffed green olives.

Chicken Enchiladas - Pam Griffin
Boil one chicken, then cut or shred - or stir fry 4 large chicken breast strips.
In pie plate mix together:
2 10 oz. cans enchilada sauce
1 small can evaporated milk

Deep fry 12 corn tortillas (approx. 3-4 sec. as each tortilla is cooked - drop into enchilada sauce mixture (one at a time), then place in a 9x13 baking dish. Place about one rounded Tablespoon of chicken down the middle of the tortilla and roll it. When pan is full, sprinkle any left over meat over the tortillas, then pour the remainder of the enchilada sauce mixture on top. Bake at 325
until mixture comes to a boil. Add grated cheese on top and let melt.

Lemon-Garlic Roast Turkey - Ashley Sorenson
prep time - 29 hours Serves 10-15
10 cloves garlic
1/2 cup lemon juice
1/2 cup worcestershire sauce
1/2 cup Kosher salt
12 lb. turkey
1/4 cup lemon zest
1/4 cup packed oregano leaves
2 Tbsp. canola oil
1/2 tsp. fresh ground pepper
3 Tbsp. flour
1/2 cup dry white wine
14 oz. chicken broth

Crush 6 cloves of garlic and add to large stock pot or clean bucket. Stir in lemon juice, worcestershire, salt and 4 quarts of water. Remove insides of turkey. Completely submerge turkey for 24 hours. If not completely submerged flip every 8 hours. Pre-heat over to 350 degrees.
Place remaining 4 cloves garlic, lemon zest, oregano, oil, pepper, flour, and 2 Tbsp. water in food processor. Pulse to paste. Rub paste all over turkey, under skin and inside. Tie legs, and tuck wings. Roast turkey 1 hour. Turn breast-side up and add 1 cup water. Roast 1 hour, baste with drippings, tent with foil, baste every 15 minutes for 30-45 minutes until done.
***24 hours to brine.

P.F Chang's Chicken Lettuce Wraps - Sarah Graham (www.recipezaar.com)
3 Tbsp. oil
2 boneless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp. chopped onions
1 tsp. minced garlic
4-5 leaves green leaf lettuce

Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil
1 Tbsp. hot mustard
2 tsp. water
1-2 tsp. garlic and red chile paste

Stir Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine or red wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4-5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp. of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
16. Top with "Special Sauce".

Desserts

- Annette Thomas

Desserts

Pecan Tassies - Janelle Odom

Cream Cheese Pastry:
1 (3oz) pack cream cheese
1/2 cup butter
1 cup flour

Mix and chill for 1 hour. Make 24 balls and shape into shells (Mini muffin tins for these.)

Filling:
1 cup pecans chopped
3/4 cup brown sugar
1/2 tsp. salt
1 egg
1 Tbsp. butter

Mix and fill pastry 3/4 full. Bake at 325 for 25-30 minutes.


Five Flavor Cake - Leslie Vardeman
Cream until light and fluffy:
2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar

Add:
5 eggs, well beaten

Combine and add alternately with milk to creamed mixture:
3 cups all purpose flour
1/2 tsp. baking powder
1 cup milk

Flavorings:
1 tsp. coconut flavor
1 tsp. rum extract
1 tsp. butter flavor
1 tsp. lemon flavor
1 tsp. vanilla extract

Stir in flavorings. Spoon mixture into prepared 10" tube pan (the Bundt pan must be 10" or hold 12 cups; an angel food pan may also be used) and bake at 325 for 1 1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.

Glaze:
1 cup sugar
1/4 cup water
1 tsp. each coconut, rum, butter, lemon, vanilla, and almond extracts

Combine ingredients in a heavy saucepan. Bring to a boil, stir until sugar is melted. Pour on one half of the glaze while cake is in bundt pan and the other half when removed.

Spiced Nuts - Kimberly & Leslie Vardeman
*Note : If you can't find superfine sugar, process granulated sugar in a food processor for 1 minute.

1 egg white
1 Tbsp. water
1 tsp. salt
1 pound pecans, cashews, walnuts, or whole unblanched almonds
2/3 cup superfine sugar
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. paprika

1. Adjust two oven racks to the upper and lower middle positions and heat the oven to 275 degrees. Whisk the egg white, water, and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

2. Mix the sugar, cumin, cayenne, and paprika together. Toss the spices with the drained nuts. Spread the nuts evenly on two parchment-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.

Lemon Cream Dessert - April Ashton
Crust:
1 cup flour
1 cup finely chopped walnuts
½ cup cold butter

Crust: In a bowl combine flour & nuts, cut in butter until coarse crumbs, press to bottom of a greased 9*13 pan. Bake at 350º for 15-20 min. or until edges are golden brown. Cool.

Filling:
1 ½ cup sugar
1/3 cup + 1 Tbsp. cornstarch
1 ½ cup cold water
3 egg yolks, lightly beaten
3 Tbsp. butter, cubed
2 tsp. grated lemon peel
½ cup lemon juice

Filling: In a saucepan combine sugar & cornstarch, gradually stir in water until smooth, bring to boil. Cook and stir for 1 min. or until thickened, remove from heat. Stir small amount of filling into egg yolks, return everything to pan and stir constantly. Bring to a gentle boil, cook and stir for 1 min Remove from heat and stir in butter & lemon peel, gently stir in lemon juice. Refrigerate until cool.

Toppings:
1 pkg. 8 oz. cream cheese
1 cup powdered sugar
2 cups cold milk
2 sm. pkg. jello instant vanilla pudding
1 tsp. vanilla
1 16 oz tube Cool whip

Toppings & Assembly:
~Beat cream cheese & powdered sugar until smooth.
~spread cream cheese mix over cooled crust
~spread cooled filling mix over cream cheese
~Beat milk & pudding on low for 2 min. beat vanilla, fold in half of cool whip.
~spread pudding mix over filling mix.
~spread remaining cool whip over top.
~chill for 4 hours or overnight.

Green Grape Salad - Sarah Brown

4 pounds seedless green grapes
1 (8oz) pkg. cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp. vanilla extract
4 ounces chopped pecans
2 Tbsp. brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Pumpkin Pie Cake - Rhonda Johnston

1 large can pumpkin pie filling
4 eggs
1 13 oz can evaporated milk
1 1/2 cups sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 box yellow or white cake mix
1 stick margarine, melted
chopped nuts, optional

Preheat oven to 350 degrees. Mix pumpkin, eggs, milk, sugar, and spices in a large bowl. Pour into a 9*13 ungreased pan. Sprinkle the cake mix on top. Pour melted margarine over the dry cake mix. Sprinkle with nuts, if desired. Bake until tester comes out clean (but not more than 1 hour).

Monster Cookies Ingredients: Kelly (friend of Jill)
2 Cups Brown Sugar
2 Cups Granulated Sugar
2 Sticks Butter (I use 2 sticks margarine)
5 Eggs
1 1/2 Cups All purpose Flour
4 tsp Baking Soda
1 Cup Chocolate Chips (Regular Size)
16 oz Peanut Butter (I use crunchy)
4 Cups Old Fashioned Oats
1 1/2 Cups M&M (Regular Size)

Directions: Heat oven to 325 degrees. First mix butter, both sugars, and eggs in mixer. Combine flour and baking soda together. Then add flour/soda mixture to mixer mix. Now add peanut butter to mixer batter. Finally, add the remaining ingredients to the batter: oats, chocolate chips, and m&ms. I would add oats before chocolate to prevent grinding the chocolate down in mixer. One may have to finish incorporating last ingredients by hand if mixer unable to do it. It is a hefty mix by the end. Place 5-6 big spoonfuls to cooking sheets. These cookies tend to be the size of 11/2 to 2 regular cookies. Bake 12-15 minutes. The cookies tend to be shiny even when cooked thoroughly (due to the fat content and oils!). They will be puffy when taken out of the oven and then will deflate. One must give them a minute to cool and they will harden (they look kind of gooey at first). It is kind of trial and error until you figure out your oven and how you like the cookies to taste. Good luck!

Spice Cookies with Pumpkin Dip - Valerie Munk

1 1/2 cups butter or margarine, softened
2 eggs
4 cups all-purpose flour
2 tsp. cinnamon
1 tsp. salt
2 cups sugar
1/2 cup molasses
4 tsp. baking soda
1 tsp. ginger
1 tsp. cloves
additional sugar

Pumpkin Dip
1 (8oz) pkg. cream cheese, softened
2 cups confectioner's sugar
1/4-1/2 tsp. ground ginger
1 18oz. can pumpkin pie mix
1/2 - 1 tsp cinnamon

In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each additions. Add molasses; mix well. Combine flour, soda, cinnamon, ginger, cloves and salt. add to creamed mixture and mix well. Chill overnight. Shape into 1/2 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For Dip: beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in refrigerator.

Pumpkin Pecan Pie - Valerie Munk
3 slightly beaten eggs
1 15 oz. can pumpkin
3/4 cup sugar
1/2 cup dark-colored corn syrup
1 tsp. vanilla
3/4 tsp. ground cinnamon
1 unbaked 9 inch pie crust
1 cup chopped pecans
whipped cream (optional)
ground cinnamon (optional

In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and 3/4 tsp. cinnamon; mix well. Pour into pie crust. Sprinkle with pecans.

Bake in a 350 degree oven for 50-55 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve pie with whipped cream and sprinkle with additional cinnamon.

Orange Dessert Fondue - Valerie Munk
1 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1 cup orange juice
1/4 cup. lemon juice
1/4 cup hot water
1 Tbsp. butter or margarine
1 tsp. each grated orange and lemon peel
Dippers (below)

In a saucepan, mix sugar, cornstarch and salt. Slowly stir in orange and lemon juice and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter and grated peel.

Pour into dessert fondue pot to keep warm. Spear dippers and swirl in fondue. About 2 cups.

Dippers : Day-old gingerbread squares, cream cheese squares rolled in toasted sesame seed, cantaloupe balls, nut-stuffed dated, doughnut slices.

Chocolate Fondue - Valerie Munk
Melt 12 oz. semisweet chocolate chips
Add 3/4 cup light cream

Dip with fruit, pound cake, marshmallows, pretzels etc.....


German Chocolate Cake with Coconut-Pecan Filling - Kimberly Vardeman
Serves 12 to 16.
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.

Filling:
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake:
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature

Instructions:

FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)

TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).

Step-by-Step
Assembling the German Chocolate Cake

1. With serrated knife, halve each cake evenly through equator.
2. Carefully lift off upper cake layer and set aside.
3. Evenly distribute about 1 cup filling on bottom cake layer.
4. Place next cake layer on top and repeat process.