CAKES (100)
Source of Recipe
Roz, friends, www
List of Ingredients
7 Up Cake
3 sticks butter or margarine (better with butter)
3 cups sugar
5 eggs
2 tsp pure lemon extract
3 cups cake flour
3/4 cup 7-Up
1. Cream butter and sugar; add eggs one at a time; add lemon extract.
2. Alternate adding cake flour and 7-Up.
3. Put in greased Bundt Cake Pan.
4. Bake at 325° for 1 hr. 15 min.
To Serve: Serve plain or with lemon glaze.
Sweet Potato Cake
1-1/2 cups Sifted flour
2-1/2 tsp Baking powder
1/3 cup Shortening
2 Eggs, well beaten
1 cup Sweet potatoes, hot & mashed
3/4 cup Sugar
1/4 tsp Salt
1 tsp Nutmeg or cinnamon
1/2 cup Milk
2 Tbsp Lemon juice
· Sift flour and baking powder together.
· Add shortening and beaten eggs to potatoes while still hot; add sugar, salt
and nutmeg. Beat thoroughly.
· Add flour and milk alternately in small amounts, beating well after each
addition.
· Add lemon juice.
· Pour into greased loaf pan and bake in slow oven, 350º 60 to 65 minutes.
· Makes 1 (8 x 4 inch) cake.
CAKE FLOUR MIX
For each cup cake flour needed:
Put 2 tablespoons cornstarch and 1/2 tsp. baking powder
into measuring cup, spoon enough all-purpose flour to fill cup. Sift together 3 times. For 4 cups cake flour: Combine 3 1/2 cups unsifted flour with 1/2 cup corn starch and 2
Tsp. baking powder. Sift 4 or 5 times. Use in any recipe calling for cake flour.
Fudge Pudding Cake
1 cup Flour
2 tsps Baking Powder
1/2 tsp Salt
3/4 cup Sugar
2 tbsps Cocoa
1/2 cup Milk
1 tsp Vanilla
2 tbsps Melted Butter
3/4 cup Chopped Nuts
3/4 cup Brown Sugar
3 tbsps Cocoa
1 3/4 cups Hot Water
Mix together all ingredients but the last three. Pour into a 9 x 9 inch
greased pan. Pour the hot water over batter after you have sprinkled it with brown
sugar mixed with cocoa. Bake at 350 degrees for 40 minutes. Serve hot or cold.
Can be served with ice cream or Cool Whip if you wish.
Grandgirls Apple Cake
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1minute\Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
My Chocolate Dream Roll
3/4 C Flour
3/4 tsp Baking powder
1/4 tsp Salt
4 Eggs
3/4 C Sugar
1 tsp Vanilla
1 container Cool Whip Lite
3/4 C Nuts--chopped
· Sift dry ingredients
· Beat eggs in large bowl. Add sugar gradually and beat until mixture becomes
thick, fluffy and lemon colored. Gradually fold in vanilla.
· Pour into jelly roll pan, greased, papered and regreased.
· Bake 400° for 13 minutes. Turn out onto damp dishtowel.
· Remove paper and roll up. Cool 30 minutes.
· Unroll and spread with 1 container Cool Whip.
· Reroll and frost with Chocolate buttercream icing.
· Sprinkle with the chopped nuts. Slice.
CHERRY DREAM ROLL:
· Use same cake as above. Cook one can sour pie cherries with 1 cup sugar, 1
teaspoon red food coloring, 2½ tbsp tapioca and 1½ tbsp cornstarch. Chill
until thick. Roll cake, cook and fill with cherry filling. Frost with chocolate
frosting and nuts.
Banana Split Cake
1 box Yellow Cake mix , prepared
4 ozs Cream Cheese
1 pkg Vanilla Instant Pudding
1 3/4 cup Milk
1 large can Crushed Pineapple, well drained
3 Bananas
1 large container Whipped cream or Cool Whip
Crushed Nuts
Cherries
· Line a 10" x 14" pan with aluminum foil. Bake cake in pan and cool, then
freeze in foil.
· When ready to use, place cake on cookie sheet upside down and spread cream
cheese on when still frozen.
Add the following by layers: cream cheese, instant pudding prepared with
milk, crushed pineapple, sliced bananas and whipped cream or Cool Whip. Cover with
crushed nuts and a few maraschino cherries.
Hornet's Nest Cake
1 box Yellow Cake Mix
1 small pkg Jello Vanilla Pudding (not instant)
12 oz. pkg chocolate chips
1 cup chopped nuts (your choice)
· Cook Jello pudding per directions.
· Put dry cake mix in bowl and pour cooked pudding over and whisk until well
mixed.
· Pour in greased and floured rectangular pan and sprinkle chocolate chips on
top.
· Bake at 350 degrees for about 30 minutes.
· Halfway through baking time, sprinkle chopped nuts on top.
· Do not overbake. Cake done when toothpick comes out clean.
· Variations: Chocolate cake and Pudding, Butterscotch Chips, Peanut Butter
chips. Use your imagination.
·
Lick Your Lips Cake
Fruity, creamy cake that keeps them coming back for "just one more little
piece"!
1 box yellow cake mix (18.25 ounce)
3 eggs
1 can mandarin oranges (11 ounce)
1 can crush pineapple with juice (16 ounce)
1 tub whipped dessert topping (12 ounce)
1 package vanilla instant pudding (4 ounce)
Mix cake mix, eggs, and mandarin oranges for 2-3 minutes at medium speed.
Bake for 30 minutes in a preheated 350 degrees F (175 degrees C) oven. Set aside
and let cool completely. Combine crushed pineapple, dessert topping, and
vanilla pudding mix. Mix well. Spread on top of cooled cake. Keep refrigerated.
Makes 1 - 9 x 13 inch cake
Dole Cake
1 can (20 oz) crushed pineapple in juice
1 (8 oz.) carton Cool Whip, thawed
1 (4 oz) box instant vanilla pudding
1 (16 oz) frozen pound cake (Sara Lee), thawed
1/3 C. Almond-flavored liqueur or
1/3 C. pineapple juice & 1/2 tea. almond extract
*Optional garnish: sliced pineapple; 1/4 cup sliced almonds, toasted
Combine undrained pineapple, whipped topping, pudding mix. Let stand 5 min.
Cut cake lengthwise in thirds. Drizzle with liqueur. Spread 1/3 pudding mixture
over bottom layer of cake. Top with second layer, repeat layering, ending
with pudding. Chill 30 min. Sprinkle with toasted almonds and garnish with
pineapple slices, if desired.
Earthquake Cake
1 c Pecans
1 c Coconut
1 pkg German Chocolate Cake Mix
1 box Powdered Sugar
1 stick Oleo
8 oz pkg Cream Cheese
Spray pan with Pam spray. Use a 9 x 13 inch pan. Put pecans and coconut in
pan. Make cake mix as directed on box. Melt oleo, powdered sugar and cream
cheese together. Pour over cake and bake at 350 degrees for 45 minutes.
PUMPKIN PIE CAKE
1 can (15 ounces) solid-pack pure pumpkin
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 can (12 ounces) evaporated milk
1 package (18.5 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1 cup coarsely chopped pecans
1. Preheat the oven to 350°F.
2. In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and
evaporated milk; mix well. Pour into an ungreased 9" x 13" baking pan.
3. Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted
butter evenly over the top then sprinkle with pecans.
4. Bake for about 1-1/4 hours, until the top is set and the bottom has the
texture of pumpkin pie. Cool completely before cutting into squares.
Sour Cream Pound Cake
2 2/3 cups Sugar
1 cup Butter
6 Eggs, warmed to room temperature
1 8 oz. carton Sour Cream
5 cups Sifted Cake Flour
1 tsp Vanilla
· Cream together sugar and butter until well blended and creamy.
· Add eggs one at a time and beat well.
· Add sour cream. Stir well and gradually add flour.
· Add vanilla.
· Put in a well greased and floured tube pan or 2 bread pans. Bake at 350
degrees for 1 hours and 20 minutes.
Southern Pound Cake
Recommendation: serve your pound cake plain or, strawberries, peaches, or
nearly any fruit of your choice, and top it off with whipped creme. You can also
slice your pound cake into three layers and add fruit preserves like
strawberry or apricot between the layers to serve like a torte.
1 lb Butter, at room temperature
1 lb Powdered Sugar (Confectioner's Sugar)
1/2 tsp. Salt
3 cups Cake Flour, sifted 3 times and re-measured
6 large Eggs, at room temperature
1 1/2 tsp. Vanilla Extract
In a large mixing bowl, cream butter and sugar together. Add the salt, flour,
eggs, and vanilla. Make sure the cake batter is blended together until
fluffy. Pour in a well-oiled and floured tube pan or a non-stick tube pan. Bake in a
pre-heated 325-F degree oven for 1 hour and 15 minutes, or until a tooth pick
that is inserted in the center of the cake comes out clean. Remove from the
oven and let cool in pan for about 10 minutes. Remove from pan and place on a
rack to finish cooling. Makes 1 Cake
ANETS APPLE CAKE
Peel and slice into small pieces 7 apples…set aside
(sprinkle apples with fruit fresh or lemon juice to keep from
turning brown, or do apples after batter is mixed)
Chop 3 / 4 cup chopped nuts…set aside
BATTER
Combine with mixer till smooth and creamy:
1 cup oil and 1 stick margarine
1 1 /2 cup white sugar
1 / 2 cup brown sugar
add and beat well:
3 eggs
mix together and when mixed stir into the egg mixture:
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
Stir in apples and nuts. Pour into greased 9 inch bundt pan,
Andgel food pan or 2 Loaf pans . Bake at 350.
Cool for 15 min before releasing from Pan.
CREAM CHEESE POUND CAKE
1 1/2 cups chopped pecans, divided
1 1/2 cups butter, softened
1 package (8oz) cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
Dash salt
1 1/2 tsp. vanilla extract
5. Sprinkle 1/2 cup pecans in a greased and floured tube pan; set aside.
6. Cream butter and cream cheese; gradually add sugar, beating until light
and fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Add flour and salt, stirring until combined.
9. Stir in vanilla extract and remaining 1 cup pecans.
10. Pour batter into prepared tube pan. Bake at 325° F. for 1 1/2 hours or
until a toothpick inserted in center comes out clean.
11. Cool in pan 10 minutes; remove from pan and cool completely on a rack.
12. Serves 10.
Apple Streusel Coffeecake
Streusel
1 1/4 C Packed light brown sugar
3/4 C Flour
1 stick Cold butter, cut in pieces
2 tsp Cinnamon
1 C Walnuts, coarsely chopped
· Heat oven to 350. Grease and flour 14-C. bundt pan.
· In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork
or rub together with fingertips until crumbly and butter is completely
incorporated. Stir in walnuts.
cake mixture:
3 1/4 C Flour
1 1/2 tsp Baking powder
3/4 tsp Baking soda
1 1/2 sticks Butter, room temp.
1 1/4 C Sugar
3 lg Eggs
2 tsp Vanilla
16 oz Plain yogurt
2 Granny Smith or Golden apples, peeled, cored, and cut in 1/2" pieces
· Mix flour, baking powder and baking soda in a small mixing bowl.
· Beat butter and sugar in a large bowl with electric mixer until fluffy.
Beat in eggs, one at a time, beating well after each. Beat in vanilla and yogurt.
On low speed, beat in flour mixture just until blended.
Spoon 3 C. batter into pan; spread evenly. Sprinkle with 1/4 C. of the
streusel, the apples, then 1/2 C.
· streusel. Spoon on remaining batter and spread evenly. Sprinkle with
remaining streusel, pressing down lightly so it sticks to batter.
Bake 50-60 minutes or until toothpick comes
out clean. Cool 15 minutes. Place cooking sheet over pan and carefully invert
both. Remove pan and cool completely. To serve, invert onto serving plate.
Hawaiian Pineapple Cake
.
2 C. Flour
2 C. Sugar
2 tsp. Soda
3 Eggs
20 oz. can, crushed pineapple, including juice
1 C. Pecans, chopped
1 tsp. vanilla
8 oz. pkg. Cream Cheese
2 C. Powdered Sugar
1 stick, Margarine
2 tsp. Vanilla
· Cake:
· Combine dry ingredients. Add eggs, pineapple, pecans and vanilla.
· Bake in 9x13" pan that has been greased and floured at 350 degrees for 40
minutes. Ice while hot.
· ICING:
· Cream cream cheese, powdered sugar, margarine and vanilla together.
· MUST STORE CAKE IN REFRIGERATOR -- LASTS FOR DAYS.
Butterfinger Cake Dessert
4 Butterfinger candy bars, broken up
2 boxes Instant vanilla pudding
1 lrg container Cool Whip
1 box Yellow cake mix
· Bake cake according to instructions. Cool and break up into pieces.
· Make up vanilla pudding mix.
Start layering intil all ingredients are gone: cake mix pieces, vanilla
pudding, butterfinger pieces, Cool whip.
Pineapple Delight
1 Box Angel food cake mix (one step kind)
1 16 oz. Can crushed pineapple (in its own juice)
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Mix cake mix and
add the crushed pineapple AND the juice. Spread in pan and bake at 350° for
20 to 25 minutes. (Use loaf pan if you prefer the instructions are on the box)
Black Forest Trifle
Yield: 12 servings
1/4 C Sugar
2 tbsp Sugar
1/4 C Unsweetened cocoa powder
3 1/2 tbsp Cornstarch
2 C Milk
1 tbsp Margarine
3/4 tsp Vanilla
15 oz Loaf chocolate pound cake
1/4 C Kirsch (cherry liqueur)
20 oz can Cherry pie filling
2 C Whipped topping, thawed
· Combine 1/4 cup sugar, 2 tbsp sugar, cocoa, and cornstarch in a saucepan.
· Gradually add milk, stirring with a wire whisk until smooth. Cook over
medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened.
Remove from heat. Add margarine and vanilla, stirring until margarine melts. Cover
and chill.
· Cut cake into 1-inch cubes. Arrange half of cake cubes in 3-quart serving
bowl; brush with 2 tbsp liqueur. Spoon half of cherry pie filling over cake.
Spread half of chilled chocolate mixture over cherry filling. Top with half of
whipped topping. Repeat layers with remaining cake, liqueur, cherry filling,
chocolate mixture, and whipped topping.
· Cover and chill at least 8 hours.
Raspberry English Trifle
1 Pkg. Lady Fingers or
1 Angel Food Cake
2 Pints Fresh Raspberries or
2 frozen if fresh not available
2 Pkgs. (small) Raspberry jello
1 Pint Heavy whipping cream
1 Large Clear glass bowl
1/2 Cup Raspberries for garnish
· Make the raspberry jello according to package directions and put in the
refrigerator to set, but not to harden. You will need to spoon soft jello into
the raspberry mix.
· Place the lady fingers (or bite size peices if using angle food cake)
upright around the sides of the bowl, then place the rest on the bottom.
· Place some raspberry jello over the bottom layer of the fingers or cake,
then some raspberries, then jello. Continue until all raspberries and jello are
gone.
· Cover with plastic and place in refrigerator for 2 hours to set.
· Whip the whipping cream, sweeten to your preference. You can serve this on
the side or place on top of dessert. If you desire you can incorporate the
whipped cream with the jello and raspberry layers.
NOTE: You can use most fruits in season (or canned) such as peaches,
strawberries, cherries, or pears. Melons contain to much water and oranges too much
juice. So use your judgement and experiment.
Dump Cake
1 lb., 6 oz. can cherry pie filling
8 1/2 oz. can crushed pineapple, undrained
18 1/2 oz. package dry yellow cake mix
2 sticks margarine, melted
1 can flaked coconut
1 cup peacans, chopped
Preheat oven to 325 degrees. Spread cherry pie filling in 13"x9"x2" pan. One
by one, layer ingredients on top of one another in order listed. Bake 1 hour.
Serves 10 to 12.
FLOURLESS CHOCOLATE MOUSSE CAKE
Ingredients:
1 cup white sugar
1 cup butter
1 cup water
1 teaspoon instant coffee granules
16 (1 ounce) squares semisweet chocolate
8 eggs
1/2 cup whipping cream
1 tablespoon confectioners sugar
Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch
springform pan.
2 Heat white sugar, butter, water, coffee and chocolate in a 3-quart
saucepan over low heat, stirring constantly, until chocolate is melted and
mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared
pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the
pan with foil.
3 Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in
center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides
of pan. Cover cake with plastic wrap and refrigerate until chilled, at least
4 hours.
4 Remove plastic wrap. Beat whipping cream and confectioners' sugar in
a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream
and, if desired, whole almonds. Refrigerate any remaining cake
DOUBLE WHITE AND CHOCOLATE MOUSSE CAKE
Cookie layer:
20 Nabisco brand Famous Chocolate Wafer Cookies
White chocolate mousse:
6 ounces white chocolate, finely chopped
1 1/3 cup heavy cream, divided
2 tablespoons confectioners' sugar
1 tablespoon Grand Marnier (optional)
Dark chocolate mousse:
6 ounces bittersweet chocolate, finely chopped
1 1/2 cups heavy cream, divided
1 tablespoon confectioners' sugar
1 tablespoon dark rum (optional)
Make the cookie layer:
13. Place the chocolate wafer cookies in a food processor fitted with the
metal chopping blade. Pulse until the cookies are a fine crumb. This should make
about 1 cup. Reserve.
14. Line a 9-by-4-by-3-inch loaf pan lengthwise with waxed paper to fit the
bottom and short sides with a bit of overhang. Do the same thing in the
opposite direction so that the long sides are covered with a bit of overhang. Place
1/3 cup of the chocolate cookie crumbs in the bottom of the loaf pan and smooth
them into a firm layer using a small offset spatula.
Make the white chocolate mousse:
15. In a medium bowl, melt the white chocolate and 1/3 cup of the heavy cream
according to the directions in Chocolate Melting Tips. Cool completely.
16. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the whisk
attachment, beat 1 cup of the heavy cream until soft peaks form. Add the
confectioners' sugar and the Grand Marnier and beat until stiff peaks form. Using a
large rubber spatula, fold in about 1/3 of the whipped cream into the cooled
chocolate mixture until smooth. Then, using a large rubber spatula, fold in the
remaining whipped cream until completely blended. Spoon evenly into the
prepared loaf pan and smooth Tap the pan lightly to get rid of any air pockets and
smooth again. Place 1/3 cup of the chocolate cookie crumbs on top of the white
chocolate mousse layer and smooth evenly, getting into the corners, pressing
down slightly. Cover with plastic wrap and refrigerate.
Make the dark chocolate mousse:
17. In a medium-bowl, melt the bittersweet chocolate and 1/2 cup of the heavy
cream according to the directions in the Chocolate Key on Page 64. Cool
completely.
18. In the 4 1/2-quart bowl a heavy-duty electric mixer, using the whisk
attachment, beat 1 cup of the heavy cream until soft peaks form. Add the
confectioners' sugar and the dark rum and beat until stiff peaks form.
19. Using a large rubber spatula, fold about 1/3 of the whipped cream into
the cooled chocolate mixture until smooth. Fold in the remaining whipped cream
until completely blended but still light in texture. Spoon evenly into the
prepared loaf pan and smooth with an inverted spatula. Tap the pan lightly to get
rid of any air pockets and smooth again. Place the final 1/3 cup of chocolate
cookie crumbs on top of the bittersweet chocolate mousse layer and smooth
evenly, getting into the corners, slightly pressing down. Cover with plastic wrap
and refrigerate for at least six hours.
20. Carefully invert the icebox cake onto a serving platter, peel the waxed
paper off and dust off any cookie crumbs. Garnish the cake with sweetened
whipped cream and fresh berries, if desired
CHOCOLATE FUDGE PUDDING CAKE
1 c Sifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
3/4 c Chopped walnuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
1 oz Unsweetened chocolate
- melted
1/4 c Unsweetened cocoa powder
3/4 c Brown sugar, packed
1 3/4 c Hot water
Whipped cream (optional) OR
- ice cream
Sift flour with baking powder, salt and sugar into bowl. Add nuts, then
stir in milk, vanilla, shortening and chocolate. Spread batter in greased
8-inch square pan. Mix cocoa with brown sugar, stir in hot water and pour over
batter. Bake at 375F 40 minutes. As pudding bakes, cake layer forms on top with
rich sauce on bottom. Spoon warm pudding cake into dessert dishes and top with
whipped cream or ice cream, if desired.
FLOURLESS CHOCOLATE TORTE
6 Eggs
1/2 c Sugar
1 lb Semi-sweet chocolate; melted
1/4 c Strong coffee
1 ts Vanilla extract
1 / 2 cup heavy cream
In a medium bowl place the eggs and sugar, and beat them together for 3 to
4 minutes, or until eggs are light in color. Add the melted chocolate and
coffee, and stir them in until the mixture is
smooth. In anther medium bowl place the heavy cream and whip it until it
is stiff.
Add the vanilla and stir it in. Gently fold the whipped cream into the
chocolate mixture.
Preheat the oven to 350 F. Pour the mixture into a buttered 9" springform
pan. Place the pan in a
baking dish that is half filled with hot water. Bake the mousse cake in
the water bath for 1 hour.
Turn off the heat and let the cake sit in the oven for another 15 minutes.
Remove the cake from the oven and let it cool for 30 minutes.
"This is a wonderful, dense, almost brownie-like cake. Sprinkle on some
powdered sugar and serve it with vanilla ice cream. YUMMY is the word!"
FLOURLESS CHOCOLATE TORTE
3 oz Unsweetened chocolate
5 Eggs
1 c Sugar
1 c Melted butter,unsalted
3 oz Semisweet chocolate
1/4 c Sifted cornstarch
1/2 ts Vanilla
3 tb Orange liquer
GLAZE
6 1/2 oz Semisweet chocolate
2 tb Unsalted butter
1/3 c Heavy cream
Over hot water in top of double boiler, beat the eggs and sugar until
mixture is very light and almost white in color. Remove from heat. Meanwhile,
melt the butter and skim off the foam. Return to heat and melt the chocolates.
Beat the sifted cornstarch slowly into the egg mixture on low speed until
thoroughly blended. Stir the vanilla and orange liquer into the chocolate mixture
and then into the egg mixture. Spoon into a 10-inch springform pan that has
been greased and floured. Bake at 325 F for 20-25 minutes, until torte pulls
away from sides of pan. Kinfe inserted in center will not come out clean. DO NOT
OVERBAKE! Cool in springform fpan. remove ring. To make the glaze, melt
chocolate and butter with the cream and spoon over cooled torte. refirgerate and
chill completely.
Dr. Pepper Cherry Marshmallow Cake
2 cn Dark sweet cherries, pitted, - drained, reserving
syrup
-------------------------------JELLO MIXTURE-------------------------------
3/4 c Reserved cherry syrup 1 pk Cherry Jello, 3oz size
1/4 c Dr. Pepper 1/8 ts Almond extract
-------------------------------BATTER MIXTURE-------------------------------
1 pk Yellow cake mix 3/4 c Dr. Pepper
1 pk Cherry Jello, 3oz size 4 Eggs
1/2 c Vegetable oil 2 c Minature marshmallows
Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to
350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry
jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add
almond extract and cool slightly. In a large mixing bowl, combine yellow
cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on
high for 3-4 minutes. Pour cooled jello mixture over cherries in pan.
Sprinkle evenly with the minature marshmallows and then carefully and
evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes.
Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!!
COCONUT CHARLOTTE
2 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
5 egg yolks
1/4 cup cornstarch
1/4 cup water
1 cup sweetened flaked coconut
1 tablespoon butter
1 1/2 tablespoons gelatin
4 tablespoons water
1 recipe of Sponge Cake
2 cups Strawberry jam, warm
1/2 cup whipped heavy cream
1 1/2 cups sweetened whipped cream
In a nonstick saucepan, over medium heat, combine the milk, sugar, and
vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take
1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well.
Temper the egg mixture to the milk mixture. Cook over medium heat until it
thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch
in the water. Over medium heat, slowly add this mixture to the saucepan,
whisking constantly for 1 minute. Using a wooden spoon, continue stirring for
about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the
butter and stir until it is completely melted and mixture has thickened to a
custard, about 2 minutes. Soften the gelatin in the water and stir into the
hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap,
pressing the wrap down the surface of the custard to prevent a skin from forming.
Cool completely, stirring occasionally and chill for at least 4 hours.
Carefully peel the cake back from the paper. Place the cake on a fresh piece of
parchment paper. Roll and unroll the cake several times. Using a spatula, spread
the jam, evenly, over the sponge cake. Using the paper underneath to help you,
carefully roll the cake tightly. Refrigerate until set, about 1 hour. Remove
from the refrigerator and slice into 1/4-inch round slices. Butter a shallow
9-inch steel ring and a baking sheet.
Line both the sides and bottom of the ring with the cake slices, packing them
tightly without overlapping them. Fold the whipping cream into the coconut
mixture. Spoon the coconut mixture into the mold. Cover with plastic wrap and
refrigerate until set, about 3 hours. Remove from the refrigerator and invert
onto a glass serving platter. Slice the mold into individual servings and
garnish with sweetened whipped cream and mint
RHUBARB JELLO CAKE
Ingredients:
4 cups rhubarb, 1" pieces
1 pkg Strawberry Jello mix
1/2 cup sugar
1 pkg yello cake mix
1 cup water
Procedure:
Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg
Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over
that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour
1/2 to 1 cup water over everything. This should be done as evenly as possible,
dampening as much of the cake mix power as you can. Cover with foil and bake
at 350 degrees for about 30 minutes.
Good warm, good cold, good plain and yummy with Cool Whip on top.
CHOCOLATE TURTLE CAKE
1 German Chocolate Cake Mix
1 14 oz. bag Carmels
1 can Eagle Brand Milk
1 stick butter
1 6 oz. bag of chocolate chips
1 cup pecans, chopped
Recipe
Mix cake as usual (including preheating oven and greasing pan). Melt carmels,
milk and butter. Bake 1/2 of the cake mix 15 minutes. Pour the melted mixture
on hot cake. Pour remaining cake mix over top. Sprinkle with nuts and
chocolate chips. Bake for another 20 minutes.
Entenmann's®-Style Pound Cake
· 1/2 pound Real butter or margarine
· 2 cups Powdered sugar
· 3 large Eggs
· 3 T. sour cream
· 1 2/3 cups Flour
· 1 tablespoon Lemon extract or vanilla
Preheat oven to 325 degrees. Spray an 8-1/2" Pyrex loaf dish with Pam. Cream
butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a
little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and
beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice 1/2"
thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6
months.
BOILED SPICE CAKE
· 2 cups white sugar
· 2 cups raisins
· 2 cups water
· 1 cup margarine
· 2 tsp cinnamon
· 2 tsp cloves
· 1 tsp salt
· Mix above ingredients together and boil for 5 minutes. Cool and then add.
· 3 cups flour
· 2 tsp soda
· 1 cup walnuts (optional)
Instructions
Bake in greased and floured 9 X 13 pan in a 325 oven for 30 minutes. Ice with
butter frosting or cream cheese icing.
PHILLY CHEESE POUND CAKE
1 8oz cream cheese, softened
3 c. sugar
3 sticks butter
6 eggs
3 c. flour
dash of salt
2 tsp. vanilla or lemon
cream butter and cream cheese. add sugar, mix until fluffy. add 2 eggs fluff
up then 1 cup flour and repeat. mix in salt and flavor at end. place into
loaf pans and bake 325 for at least an hour or until done.. it is a nice
surprise.
Lemon Cake
About one hour ahead set out egg yolks and whites to bring to room temperature.
Heat oven to 325 degrees Fahrenheit
Sift together flour, sugar, baking powder and salt, into a large mixing bowl
2 c. all purpose flour
1 ½ c. sugar
3 tsp. baking powder
Make a well in the center of the flour mixture; add, in this order, oil, egg
yolks, rind, water and juice.
1 / 2 c. vegetable oil
7 egg yolks
1 tsp. grated lemon rind
3 / 4 cup water
2 tsp. lemon juice
With an electric mixer at medium speed, beat until smooth. At high speed,
beat egg whites, with a pinch of salt until they hold stiff peaks; DO NOT
UNDERBEAT!
1 c. egg whites
With an electric mixer at medium speed, beat until smooth. At high speed,
beat egg whites, with a pinch of salt until they hold stiff peaks; DO NOT
UNDERBEAT! Pour yolk mixture over whites and gently fold together with a rubber
spatula until JUST blended. DO NOT STIR! Pour into ungreased 4" deep, 10" tube
pan. Bake for 1 hour and 10 minutes.
Lemon Cake
1 package yellow cake mix (do not use the kind that has pudding mixed in it
- just get a plain cake mix)
4 eggs (only 3 if extra-large)
3/4 cup salad oil
3/4 cup water
1 package lemon Jello (small package, not family size)
Preheat oven to 350 degrees F. Grease and flour a 13x9x2 pan. =20 Combine all
ingredients in a large saucepan and heat on top of stove at medium-high heat
for 4 minutes. Time accurately. Stir constantly. Pour into cake pan. Bake for
35-40 minutes. Remove from oven and punch holes all over it with a fork. Pour
lemon icing over top of cake while it is still hot.
Icing:
2 cups sifted powdered sugar juice & rind of 2 lemons.
Combine and stir until well blended.
Best Apple Dessert
Ingredients:
3 or 4 large apples
1/2 tsp. cinnamon
1 stick Parkay butter
1/2 cup sugar
1 box Jiffy yellow cake mix
Instructions:
Peel apples and slice thinly...melt 1/2 stick of butter and pour over the
apple slices...add sugar and cinnamon to top of apples [it is easier to mix the
two together first]....cover apples with prepared cake mix.. cut remaining 1/2
stick of butter into very thin slices to cover the top of the cake mix...bake
until golden brown...Enjoy!!!
SOUR CREAM APPLE CAKE
1 1/2 pounds cooking apples, peeled, cored and sliced, such as Granny Smith
1 1/2 teaspoons ground cinnamon
3/4 teaspoon fresh grated nutmeg
2 cups plus 1 tablespoon sugar
1 1/2 sticks of butter, softened
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 1/4 cups flour
2 eggs
1 teaspoon pure vanilla extract
1 cup sour cream
2 cups sweetened whipped cream
In a mixing bowl, toss the apples with 1/2 teaspoon of the cinnamon, 1/2
teaspoon of the nutmeg, and 1 tablespoon on the sugar. In a large oven-proof
skillet, combine 1/2 stick of the butter and 1/2 cup of the sugar, over medium-high
heat. Stir with a wooden spoon until the mixture caramelized and becomes
syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat.
Using an electric mixer, fitted with a paddle, cream the remaining 1 1/2 cups
of sugar and remaining stick of butter together. Sift the remaining 1
teaspoon of cinnamon, remaining 1/2 teaspoon of nutmeg, baking powder, baking soda,
salt and flour together. Add the eggs, vanilla and sour cream to the butter
mixture. Beat until smooth. Add the sifted flour mixture, a little at a time.
Beat until smooth. Pour the batter over the apples. Preheat oven to 350 degrees.
Bake for about 40 minutes or until golden and the cake pulls away from the
sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a
platter and serve warm. Garnish with whipped cream
BETTER THAN SEX CAKE
1/2 cup butter -- softened
1 cup all-purpose flour
1/4 cup sugar
2 8 oz. pkgs cream cheese -- softened
1/2 cup confectioner's sugar
10 oz. pkg Cool Whip. -- defrosted
1 6 oz. pkg. instant chocolate pudding
3 cups milk
1 pint whipping cream
Preheat oven to 350 degrees. In a bowl combine butter, flour and sugar and
mix to a fine crumb consistency. Press into a 9 inch springform pan and bake for
25 minutes. Remove from oven and set side to cool. In a large mixer bowl
combine cream cheese, confectioner's sugar and Cool Whip. Beat until smooth. Pour
into cooled shell. Beat together milk and instant pudding until thick then
pour over cream cheese mixture. Whip cream and pour over chocolate.
Bundt Better Than Sex Cake
1 box Duncan Hines yellow cake mix
1 3-oz box vanilla pudding
1/2 cup margarine, softened
1/2 cup water
1 8-oz carton sour cream
4 eggs
1 16-oz package chocolate chips
1 bar German chocolate, grated
Mix first 6 ingredients well. Add chocolate chips and chocolate bar. Pour
into a greased Bundt pan. Bake at 350 degrees F for 50-55 minutes or 300 degrees
F for 1 hour. Cool 10 minutes before removing from pan.
APPLE CAKE
Beat eggs with a mixer until thick and light.
3 Eggs
Combine sugar and oil; pour into eggs with mixer on medium speed.
2 cups sugar
1 cup cooking oil
Stir together flour, cinnamon, baking soda and salt; add to egg
mixture with vanilla, beat to mix.
2 cups all purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 / 2 tsp. salt
1 tsp. Vanilla
Stir in walnuts.
1 cup chopped walnuts
Spread apples in a buttered 13x9x2 inch pan. Pour batter over apples,
spreading to cover.
Bake in a 350 degree oven for 1 hour. Remove from oven and cool.
4 cups thinly sliced pare tart apples (about 5 medium apples)
Spread with Cream Cheese Icing.
Cream Cheese Icing
2-3 oz. packages cream cheese, softened
1/4 cup melted butter
2 cups powdered sugar
1 tsp. lemon juice
Beat cream cheese until fluffy.
Beat in butter; then beat in powdered sugar and lemon juice.
Spread over cooled cake.Refrigerate. Makes 12 to 15 servings
Cracker Barrel Double Fudge Coca Cola Cake
Ingredients:
1 C. Coca-cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Preparation:
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the
sugar, flour and salt, Pour in the boiling liquid and beat well. Add the
eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured
sheet cake pan, and bake at 350 degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until the butter
melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut.
NO-EGG CHOCOLATE CAKE
Combine following in bowl:
3 c. flour
2 c. sugar
6 Tbsp. cocoa
2 tsp. soda
1 tsp. Salt
When flour mixture is combined, make hole in center, add and mix:
2/3 c. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 c. lukewarm water
Sift all dry ingredients into mixing bowl; mix well. Make hole in center of
flour mixture, Add oil, vinegar, vanilla and water; mix well. Put in cake pan
(oblong) 11x13; bake at 350 degrees for 35 to 40 minutes.
YUM YUM CAKE (2 Recipes)
1 pkg. white or yellow cake mix
Recipe # 1:
1 can crushed pineapple
1 pkg. vanilla or banana pudding, prepared
2 bananas, sliced
1 small tub Cool Whip
1/4 cup chopped nuts (optional)
Bake a white or yellow cake as per package instructions. Top with drained
crushed pineapple, then a layer of pudding. Place sliced bananas on top.After
that, add Cool Whip and nuts.Serves: 12 to 18
Recipe # 2
1 package instant pudding mix
1 cup milk
4 ounces of cream cheese
1 large can crushed pineapple
1 large container whipped topping
Mix pudding mix, milk and cream cheese together. Spread over cooled cake.
Drain pineapple and spread over pudding mixture. Spread whipped topping over
pineapple. sprinkls with coconut if desired. Chill and serve.
Nieman Marcus Cream cheese Cake
Ingredients:
1 box yellow cake mix with butter
2 eggs
1 stick butter, softened (margarine will work, but butter is better)
8 oz. cream cheese, softened
1 lb. box powdered sugar
Preparation:
Preheat oven to 350 degrees. Mix together butter, eggs, and cake mix. Press
into a greased 9 by 13 inch baking pan. Mix together cream cheese, and powdered
sugar and pour these over the cake mix batter mixture. Bake at 350 degrees
for 30 to 35 minutes or until the top is lightly browned
APRICOT CAKE
1 pkg. lemon cake mix
1 (17 oz.) can apricots and Juice ***
3 eggs
1 / 4 cup oil
1 (10 oz.) jar apricot or orange marmalade
Mix cake mix, apricots (mashed with juice) and eggs. Bake in bundt pan for 1
hour. Cool for 10 minutes; then glaze with marmalade.
***using fresh apricots…use 2 cups blended apricots and 1 / 2 cup water
Lemonade Pudding Cake
Ingredients
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O lemon Flavor Instant Pudding & Pie Filling
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix , divided
4 eggs
1 cup cold water
1/4 cup oil
3 Tbsp. warm water
1 cup powdered sugar
Preparation
Mix cake mix, pudding mix, 1/4 cup of the drink mix, eggs, cold water and oil
in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium
speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes
out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
Dissolve remaining 1/4 cup drink mix in warm water in medium bowl. Stir in
powdered sugar with wire whisk until well blended.
Prick warm cake at 1-inch intervals with fork or skewer completely through to
bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand
until glaze is completely absorbed.
If you don't have access to Country Time Lemon-aid use what ever presweetened
lemon-aid drink mix that your area carries.
Pumpkin cake roll
Cake batter:
Beat 3 eggs for 5 min.
Gradually beat in 1 cup sugar.
Stir in: 2/3 cup pumpkin, 1 tsp lemon juice,
Combine following and fold into pumpkin mixture.
3/4 cup flour,
1 tsp baking powder,
1/2 tsp salt, 1 tsp ginger, 1/2 tsp nutmeg, 2 tsp cinnamon,
Pour into greased and floured 15*10 jellyroll pan and sprinkle with:
1 cup nuts.
Bake at 375 for 15min, or until top springs back. Sprinkle powdered sugar
on towel, then roll baked cake up in towel and leave until completetly cooled.
Unroll.
Filling: combine all till fluffy
1 cup confectioner's sugar,
2 3oz. pkgs cream cheese (softened),
1/4 cup butter (softened),
1/2 tsp vanilla...
Spread filling on unrolled cake, refoll, and refrigerate until you are ready
to serve- then slice and serve! This is such a delicious cake and it has been
in our family for years and years. My husband thinks it tastes like a pumpkin
cheesecake. Very fesitive esp. for now. You and and your family will love
this! Great for holiday gatherings too!
Coconut-Sour Cream Cake
1 box of butter flavored or yellow cake mix
2 cups of sugar
1 16oz. container of sour cream
1 12oz. package of frozen coconut, thawed
1 1/2" whipped toping
Prepare cake mix as directed on box. Pour cake batter into two round cake
pans and bake as directed.
Combine the sugar, sour cream, and the coconut and blend well and chill until
cold. Spread the sour cream mixture between the cake layers reserving 1 cup
of the mixture for the frosting.
Combine the reserved cup of the sour cream mixture with the whipped topping
and blend until smooth. Spread the frosting mixture on the top and sides of the
cake. Refrigerate before serving
Blueberry Pound Cake
1 Box yellow cake mix (I used one without the pudding in the mix)
1 8oz. pkg cream cheese
2 eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 1/2 to 2 cups blueberries. If frozen they should be rinsed and thawed
first, drain thoroughly. If canned just drain them before using.
Cream together cream cheese and eggs (does not have to be creamed
thoroughly), add cake mix, applesauce and oil. Mix until good and moist. Do not overmix.
Gently fold in blueberries.
Pour into greased and floured bundt pan (I used the Baker's Secret Spray).
Bake at 350 degrees for 50-55 minutes or until inserted toothpick comes out
clean.
Cool for about 15 minutes then turn out onto cake plate. May sprinkle with
confectioner's sugar if you want added sweetness.
Punchbowl Cake
2 yellow cake layers (1 box Mix)
1 large can crushed pineapple,undrained
1 can flaked coconut
1 large size Cool Whip
1 c. chopped pecans or almonds
1 large vanilla instant pudding mix
1 large banana instant pudding mix
1 small jar maraschino cherries, drained
Bake cake according to package directions. Mix both puddings according to
package directions. Add all ingredients except Cool Whip. In a large punch bowl
put a layer of broken chunks of cake; then a layer of pudding mix. Layer in
this way until all of cake and pudding mixture is used. Spread entire amount of
Cool Whip on top of all. Decorate with pecan halves and maraschino cherries.
Refrigerate 6 to 8 hours
before serving.
Queen Mother's Cake,
Adjust rack to one-third up from the bottom of the oven. Preheat oven to 375 degrees. Butter a 9 x
2 1/2- or 3-inch springform pan and line the bottom with wax paper or baking pan liner paper.
Butter the paper and dust all over it lightly with fine, dry bread crumbs.
Melt chocolate in the top of a small double boiler over hot water on low heat. Remove from heat
and set aside to cool slightly.6 ounces sweet or semisweet chocolate, coarsely cut or broken
In the small bowl of an electric mixer cream the butter. Add sugar and beat
at moderately high speedfor 2 to 3 minutes. Add yolks one at a time, beating until each addition is
thoroughly incorporated. Beat in the chocolate and then, on lowest speed, gradually beat in the
almonds, scraping the bowlwith a rubber spatula as necessary to keep mixture smooth.
6 ounces butter
3/4 cup sugar
6 egg yolks
6 ounces (1 1/4 cups) almonds, finely ground
Transfer to a large mixing bowl. In the large bowl of an electric mixer beat
the salt with the whites until they hold a definite shape, or are stiff but not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance. Turn into prepared pan. If necessary, level top by rotating pan briskly from side to side.
6 egg whites and pinch of salt
Bake for 20 minutes at 375 degrees. Reduce oven temperature to 350 degrees
and bake for an additional 50 minutes. Do not overbake. Cake should remain soft and moist in
the center. Wet and slightly wring out a folded towel and place it on a smooth surface.
Remove springform from oven and place it directly on the wet towel. Let stand
20 minutes. Remove sides of spring form.Place a rack over the cake and carefully invert. Remove bottom of form and paper lining. Coverwith another rack and invert again to cool right side up. The cake will be about 1 3/4 inches high. When cake is completely cool, place four strips of wax paper around the edges of a cake plate.Gently transfer the cake to the plate, bottom up. Prepare the following.
Icing for Queen Mother's Cake
1/2 cup heavy cream
2 teaspoons instant coffee
8 ounces sweet or semisweet chocolate, coarsely cut or broken
Scald the cream in a medium-size heavy saucepan over moderate heat until it begins to form small
bubbles around the edge or a skin on top. Still over heat, add instant coffee and stir briskly with a
small wire whisk until dissolved. Add chocolate. After 1 minute remove from heat and stir with wire
whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl or place the bottomof the saucepan in cold water to stop the cooking. Let mixture stand at room temperature for 15 minutes or more, stirring occasionally until it reachesroom temperature. Stir (do not beat) and pour all over the top of the cake, letting a bit of the icingrun down the sides. Use a small metal spatula to smooth the sides. After about 5 minutes remove thewax paper strips, pulling each one out by a narrow end before the icing hardens.
SOUR CREAM NUT FILLING FOR LAYER CAKE
1/2 c. ground nuts
1/2 c. sour cream
1/2 c. sugar
Put in saucepan. Cook until thick. Spread in between white layer cake. Cover
top with real whipped cream.
RICOTTA CHEESE CAKE (PHILLY CHEESE?)
Mix 1 box yellow cake mix as directed and pour into a greased 9 x 13 inch pan.
Mix:
1 lb ricotta cheese (Philly)
1 / 2 cup sugar
3 eggs
1 tsp vanilla
1 can coconut
1 can cherry pie filling
Pour over cake and bake for 1 1/2 hours at 350. May need to cook for 5 to 10
minutes more. Turn upside down. Spread 1 can cherry filling over top.
Chocolate Cream Cheese Pound Cake
1 (18.25-ounce) plain butter recipe fudge cake mix
1 (8-ounce) package cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
Place a rack in the center of the oven and preheat it to 325 F. Lightly mist
a 10-inch tube pan with vegetable oil spray, then dust with flour
CHOCOLATE SOUR CREAM CAKE (SMALL)
1 cup all-purpose flour
1 cup sugar
1 cup reduced-fat sour cream
1 egg
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with
nonstick cooking spray.
Combine all the ingredients in a large bowl; beat until smooth and thoroughly
combined. Pour the batter into the baking dish and bake for 30 to 35 minutes,
or until a wooden toothpick inserted in the center comes out clean. Cool
slightly, then invert onto a wire rack to cool completely.
GARNISHING TIP: If you'd like, when the cake is cool, top it with a sprinkle
of confectioners' sugar or a mixture of ground cinnamon and granulated sugar.
CHERRY CRUNCH
1 can cherry pie filling
1 teaspoon lemon juice
1 pkg. white cake mix.
1/2 cup chopped nuts
1/2 cup melted butter
Preheat oven to 350°. Spread pie filling in bottom of a 8 or 9 inch square
pan. Sprinkle with lemon juice.
Combine dry cake mix, nuts and butter. Sprinkle over pie filling.
Bake for 40-50 minutes until golden brown. Serve with ice cream
Death By Chocolate
Ingredients
1 (18.5 ounce) package chocolate cake mix
1/2 cup coffee flavored liqueur
2 (16 ounce) packages frozen whipped topping, thawed
2 (6 serving) packages chocolate instant pudding
8 cups milk
6 (1.4 ounce) bars chocolate covered English toffee
1/8 cup slivered almonds for topping
Directions
1) Bake cake according to package directions for one 9x13 inch cake. When
cake is cool poke holes in the top and pour the coffee liqueur over it. Break up
the cake into 1 inch cubes and set aside.
2) Mix the pudding mixes with the milk until thick.
3) In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2
of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers
following the same order. Sprinkle top toasted almonds and any additional crushed
butter toffee candy bars, if desired. Cover and refrigerate for several hours
before serving.
Almond Joy Cake
1 chocolate pudding cake mix Prepare cake mix as directed and
bake
Heat 1 cup milk, sugar, and marshmallows until melted; add coconut. While
cake is hot, cover completely with filling. Let set while preparing frosting.
1 cup evaporated milk
1 cup sugar
24 large marshmallows
14 ounces coconut
In saucepan heat 1 1/2 cup sugar, 1/2 cup milk and margarine until it starts
to boil; add chocolate chips. Stir until melted; add nuts, if desired. Pour
over cake.
1 1/2 cups sugar
1/2 cup evaporated milk
1 1/2 sticks margarine
1 1/2 cups chocolate chips
1 cup whole almonds, optional
Hawaiian Wedding Cake
1 box yellow cake mix w/pudding
3 eggs
1 can Mandarin oranges & juice
3/4 cup oil
Mix together, beat for 3 minutes. Put into greased and floured 9"x13" pan.
Bake at 350 degrees for 25 minutes. Can be frozen at this point.
TOPPING
1 pkg. instant vanilla pudding
1/2 tsp. lemon juice
1 16-oz. can crushed pineapple and juice
Mix well and fold 8 oz. Cool Whip into mixture. Ice the cake with this, then
sprinkle with flaked coconut. Chill well before serving.
ANGEL FOOD AND PINEAPPLE CAKE
1 box of Angel food cake mix I use pillsbury
One can of crushed pineapple (undrained) approx size can 15 or 16 oz
(" mix only these" 2 ingedients together!!)
pour into tube pan ungreased and bake in preheated oven @350 for 35 -45
minutes COOL- Round Cake upside down on glass bottle or heatproof surface until
completely cool loosen edges with flat knife after cooling to remove from pan
This can eaten plain or served as any other angel food cake and when eaten plain
it is not as bland or if you prefer serve with your favorite sauce !!
CHERRY CAKE DESSERT
4 cups miniature marshmallows
1 box yellow cake mix
1 can cherry pie filling
Grease a 9x12 cake pan with non-stick cooking spray. Put marshmallows in
bottom of pan.
Combine cake mix with ingredients listed on package. Pour cake batter over
marshmallows
in pan. Top evenly with cherry pie filling.Bake at 350F for 35-40 minutes.
Cherries
will sink to bottom of dessert. Serve with ice cream or whipped cream.
Better Than Sex Cake -chocolate/Carmel
1 baked devils-food or german chocolate cake (sheet cake)
1/2 jar of fudge topping (I like the Smuckers)
1/2 jar of caramel or butterscotch topping
1/2 can of condensed milk (I like Eagle brand)
6 Skor candy bars (these are like large Heath Bars)
1 tub of Cool Whip
Do not remove cake from pan. After the cake has cooled, make holes in the
entire top of the cake using a large fork or the handle of a wooden spoon. Pour
(one at a time) fudge, butterscotch, and condensed milk over the top of the
cake and let each flavor soak in before adding the next. Crush 3 of the Skor
candy bars and sprinkle on the top. Frost the cake with the whipped topping and
crush the 3 remaining Skor bars to decorate the top. You may have an extremely
hard time not eating it right out of the pan.
Better Than Sex Cake Pineapple
1 (18 1/2 oz.) pkg. Yellow cake mix
1 (1 lb. 4 oz.) can crushed pineapple
1 c. sugar
1 small pkg. vanilla pudding mix
1 c. whipping cream, whipped (or cool whip
sweetened flaked coconut, lightly toasted
Prepare cake in 13 x 9-inch baking pan and bake according to package
directions. Combine crushed pineapple and sugarin saucepan and bring to boil. Cool
slightly. When baked cake has cooled poke holes in it with fork. Pour pineapple
mixtureover it. Prepare pudding mix according to package directions.
Cool. Spread prepared pudding over top. Chill. Just before serving cover with
whipped cream and sprinkle with coconut or garnish with topping of your
choice. Makes 12 to 16 servings.
TUNNEL OF FUDGE CAKE
1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 c. flour (all-purpose)
1 pkg. double Dutch fudge buttercream frosting mix (2 layer size)
2 c. chopped walnuts
Grease a 10-inch tube pan. Cream butter in large mixer bowl at high speed.
Add eggs, one at a time, beating well after each. Gradually add sugar. Continue
creaming at high speed until light and fluffy. By hand, stir in flour,
frosting Mmix and nuts until well blended. Pour batter into pan. Bake at 350 degrees
60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before
serving. Test for doneness after 60 minutes by observing dry, shiny, brownie-type
crust.
ORIGINAL TUNNEL OF FUDGE CAKE
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
eggs 2 cups powdered sugar
2 1/4 cups PIllsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4to 6 teaspoons milk
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan.
In large bowl, combine sugar and margarine; beat until light and fluffy. Add
eggs 1 at a time, beating well after each addition. Gradually add 2 cups
powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients
until well blended. Spoon batter into greased and floured pan; spread evenly
Bake at 350°F. for 45 to 50 minutes or until top is set and edges are
beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2
hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired
drizzling consistency. Spoon over top of cake, allowing some to run down
sides. Store tightly covered
CREAM CHEESE CAKE
1 package (8 ounces) cream cheese, softened
1 cup butter or margarine, softened
1-1/2 cups granulated sugar
1-1/2 teaspooons vanilla
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 eggs
2-1/4 cups sifted cake flour
1-1/2 teaspoons baking powder
1 jar (8 ounces) maraschino cherries, drained and chopped
1 cup finely chopped pecans
1-1/2 cups powdered sugar
2 tablespoons milk
Pecan halves and red and green candied cherries for garnish
In large bowl, beat cream cheese, butter, granulated sugar, vanilla and
spices. Add eggs, 1 at a time, mixing well after each addition. In small bowl,
combine flour with baking powder; gradually add 2 cups
of the flour mixture to butter mixture. To remaining flour mixture, add
maraschino cherries and 1/2 cup of the chopped pecans; fold into batter. Grease
10 inch Bundt or tube pan; sprinkle with remaining 1/2
cup chopped pecans. Pour batter into prepared pan. Bake in preheated 325
degree F. oven 1 hour and 15 minutes or until toothpick inserted into center of
cake comes out clean. Let cool in pan on wire rack 5
minutes. Loosen edge; remove from pan. Cool completely on wire rack. In
small bowl, beat powdered sugar and milk until smooth. Spoon icing over cake.
Garnish with pecan halves and candied cherries.
Pastel de Tres Leches
· 1-½ cups All-purpose flour
· 1 teaspoon Baking powder
· ½ cup Unsalted butter
· 2 cups White sugar (divided)
· 5 Eggs
· 1-½ teaspoon Vanilla extract (divided)
· 1 cup Milk
· ½ of a 14-ounce can Sweetened condensed milk
· ½ of a 12-ounce can Evaporated milk
· 1-½ cups Heavy (whipping) cream
· 1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1
cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the
vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons
at a time, mixing well until blended. Pour batter into prepared pan. Bake for
30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or
skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk
and liqueur and pour over the top of the cooled cake. Refrigerate for at least
2 hours before serving.
When ready to serve, combine the whipping cream, 1 teaspoon of vanilla and 1
cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake
refrigerated until ready to serve. Serve chilled
Brown Sugar Pound Cake
Smooth and dense of texture, this cake has a wonderful caramel flavor.
Ingredients: XXQ
· 1 C Dark brown sugar, firmly packed
· 1 C Light brown sugar, firmly packed
· 1 C Sugar
· 1 C Butter, softened
· ½ C Canola or vegetable oil
· 5 Large eggs, at room temperature
· 3 C All-purpose flour
· ½ t Baking powder
· ½ t Salt
· 1 C Milk
· ½ t Vanilla extract
Directions:
Preheat oven to 325°. Grease and flour a 10-inch tube pan.
In a small bowl, combine the flour, baking powder and salt; set aside.
At medium speed of an electric mixer, cream together the butter and sugars
for 4 or 5 minutes, or until light and fluffy. With the mixer running at low
speed, add the oil and beat until incorporated; then, beat in the eggs, one at a
time.
At low speed, add the flour mixture alternately with the milk, beginning and
ending with the flour mixture. Beat only until ingredients are blended; do not
overbeat. Stir in the vanilla extract.
Pour into your prepared tube pan, and bake for 1 hour and 20 minutes. Remove
cake from oven and check doneness with a cake tester or toothpick. If your
tester does not come out clean, bake for an additional 10 minutes, then test
again.
Cool on a wire rack for 10 minutes, then remove from pan and allow to cool
completely.
BLUEBERRY PUDDING CAKE
Place blueberries and lemon juice in an 8-inch square pan.
2 cups blueberries
2 tablespoons lemon juice
Mix following:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
Add and mix following to flour mixture and Spread over berries.
1/2 cup milk
1 egg
1/4 cup butter, melted
1 teaspoon vanilla extract
Mix following and sprinkle over batter.
1 tablespoon cornstarch
1 cup granulated sugar
Pour 1 cup boiling water over all.
Preheat oven to 350 degrees F. bake 40-50 min
BLUEBERRY COFFEECAKE
1/2 cup butter
8 ounces cream cheese
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Topping
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup sifted flour
3 tablespoons butter
Glaze (optional)
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Cream butter, cream cheese and sugar. Add eggs, vanilla extract, milk, flour,
baking powder, baking soda, salt and blueberries; mix and spread in a 9 x
13-inch pan.
Topping: Mix brown sugar, cinnamon, flour and butter together. Sprinkle on
coffeecake batter. Bake at 350 degrees F for 30 minutes. Glaze after coffeecake
has cooled, if desired.
PINEAPPLE CREAM CHEESE CAKE
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 2/3 cups sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 20-ounce can crushed pineapple in syrup
1 cup chopped almonds, toasted
10 ounces cream cheese, room temperature
1 2/3 cups powdered sugar
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium
bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3
cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup
and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake
until tester inserted into center comes out clean, about 40 minutes. Transfer
to rack; cool 20 minutes.
Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl
to blend. Spread frosting over warm cake. Sprinkle with remaining almond
GREAT APPLE CAKE MIX
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
6 apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch
Bundt pan.
2 In a large bowl, stir together the cake mix and instant pudding mix. Add
the eggs, sour cream and oil, mix until well blended. In a small bowl combine
the sugar, cinnamon and walnuts.
3 Pour half of the batter into the prepared pan, then place a layer of
sliced apples over the batter and sprinkle with half of the cinnamon walnut
mixture. Pour the remaining batter over the top and repeat with the remaining apples
and cinnamon walnut mixture.
4 Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before
removing from pan to cool completely.
Ritz Cracker Cake
50 crushed Ritz crackers
1 1/2 cups walnut pieces
2 teaspoons vanilla
1 1/2 cups sugar
6 egg whites
Topping 1 pint whipped cream (sweetened to taste) flaked coconut
1. Beat egg whites until stiff. 2. Add sugar and vanilla. 3. Fold in walnuts and Ritz cracker crumbs. 4. Put in well-greased 13x9 inch pan. 5. Spread evenly. 6. Bake at 350 degrees until light brown (Check after 15 or 20 minutes). 7. Let cool. 8. Spread with whipped cream. 9. Shake coconut over top.
BEST POUND CAKE
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, combine the butter and sugar and cream together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
BLUEBERRY POUND CAKE
2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.
Recipe
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