Cherry Cake and Lasagna Recipes
Cherry Poke Cake
A perfect cake around Valentine’s Day. Actually, any day is a good day for this cake. Change up your jello flavor and pie filling topping or use fresh fruit for variety. It’s a classic.
20 servings (We doubled the recipe to bake in our 12x20x2 inch cake pans, serves 40. Then we made it 10 times to serve 400 slices)
1 package white cake mix (eggs, water and oil will be needed as directed on the box, depending on which kind of cake mix you buy)
1 package (3 oz) cherry Jello
1 ½ cups boiling water
1 package (8 oz) cream cheese, softened
2 cups whipped non-dairy topping
1 can (21 oz) cherry pie filling
Prepare cake mix according to package directions. Bake in greased 9 x 13 baking pan at 350* for 30-35 minutes or until toothpick comes out clean.
Dissolve jello in boiling water. Cool cake on wire rack for 5 minutes. Poke holes all over top of cake with a fork or wooden skewer. Gradually pour jello over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes.
In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with pie filling. Cover and refrigerate for at least 2 hours before serving.
Calvary Lutheran Lasagna
464 Servings: This recipe makes 29 pans. We use half size disposable pans, 2 1/2” deep x 9 x 13 inches. Each pan is cut into 16 pieces (4×4)
20 pounds lean ground beef (at least 90% lean)
40 pounds Italian bulk sausage (may use mild or spicy, or a combination)
10 pounds pepperoni slices (just a rough estimate)
15 pounds chopped onions
5 #10 cans tomato sauce, or may use Marinara Sauce or Spaghetti Sauce
2 #10 cans tomato paste
14 cups hot water
1 ¼ cups beef soup base or beef bullion concentrate
3 ½ cups dried parsley
3 ½ cups dried Italian seasoning
2 cups minced garlic, or ¾ cup garlic powder
18 pounds cream cheese, at room temperature
15 pounds cottage cheese
10 pounds sour cream
7 dozen eggs
30 pounds (3 10# cases, 32 5 oz noodles/case) of frozen “no boil” lasagna sheets, keep frozen
25 pounds shredded mozzarella cheese
5 pounds shredded parmesan cheese
Saute onions with olive oil on griddle until softened and clear but not browned. Brown ground beef and sausage, draining off as much grease from the sausage as possible. Divide onions and meats into 4 large roasting pans. Divide tomato sauce, tomato paste, and seasonings evenly into the four roasters. Dissolve beef base in hot water, divide evenly into the roasters. Bring to a boil and simmer at least 10 minutes.
Beat eggs and set aside. Using large mixer, beat cream cheese until smooth. Beat in the sour cream and cream cheese and mix well. Add in the beaten eggs and stir until well combined.
Each pan of lasagna will have 3 layers. To assemble, spoon about 1 cup of meat sauce into the bottom of each pan. Add a frozen noodle sheet, then a layer of 2 cups meat sauce, 2 cups cheese sauce, about 4 ½ ounces of shredded mozzarella, and 16 pepperoni (laid down 4×4). Repeat a second time exactly the same. After the 3rd layer of noodle sheet, put the cheese sauce first, mozzarella, then the meat sauce and pepperoni on top. Cover with a sheet of parchment paper, then cover tightly with foil. Pans may be refrigerated overnight.
If baking right away, keep covered and bake at 350* for 45 minutes (325* convection), or until center temperature is at least 165*. Uncover, sprinkle a layer of parmesan cheese on top, and return to oven for 15-20 minutes to lightly brown the top.
If baking after refrigerating, keep covered and bake at 300* (275* convection) for 2 hours until up to 165*. Finish as above.
Let rest about 10 minutes before cutting and serving.
Serve with a fresh Italian style garden salad and bread sticks or garlic bread.
Italian Garden Salad
60# American Salad Blend (Iceberg, Romaine, Radish, Red cabbage, carrots)
15 red onions, thinly sliced
400 small pickled peppers, like pepperoncini
100 small vine ripened tomatoes, cut in quarters
12 cups sliced black olives
50 cups large croutons
6 cups grated parmesan cheese
25 cups olive oil
12 ½ cups white vinegar
1 ¼ cup Miracle Whip
6 cups lemon juice
12 cups grated parmesan cheese
½ cup garlic salt
1 cup dried Italian Seasoning
6 cups water
Puree ingredients in blender until smooth.