Marble Crumb Cheesecake Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C). Line the bottom of a 9x13 inch baking pan with parchment paper. In a large bowl, combine the cake mix and pudding mix. Beat on medium speed until smooth. Sift the cream over the batter, then beat in the creamed cream until the desired consistency is reached. Spread half of the pudding mixture into the bottom of the prepared pan, then sprinkle the remaining pudding mixture over the rest of the mixture.

Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes before removing to wire rack. Cool completely before frosting with Fruit Loops Cake II Recipe

1 (20 ounce) can fruit cocktail

1 (20 ounce) can frozen orange juice concentrate

3/4 cup white sugar

1 tablespoon ground cinnamon

1 cup sour cream

1/2 cup margarine

1/2 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

In a small bowl, combine a fresh fruit cocktail with orange juice.

In a large bowl, cream together the margarine, sugar and cinnamon until smooth. Beat in the flour mixture alternately with the frozen whipped topping. Pour into prepared crust. Refrigerate for 2 hours or until firm.

For the frosting: In a small saucepan or over cold water, combine the following: 1 cup margarine

2 egg yolks

1/2 cup white sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup water

1 (.25 ounce) package unsweetened cocoa powder

1/2 cup water

1/2 cup flaked coconut

2 tablespoons confectioners' sugar

In a medium bowl, mix together the fruit cocktail, orange juice concentrate, 3/4 cup sugar, and cornstarch. Beat in the eggs and whisk in the flour mixture. Stir in the salt and nutmeg. Return the flour mixture to the oven, and continue to stir until all the ingredients are thoroughly combined.

Starting at the very top of the cake, place one layer of whipped topping, a thin layer of confectioners' sugar, next to the layer of whipped topping. Spread evenly, and refrigerate cake.