Kathy's Recipe Korner
mom's kitchen
CAKE/TORTE ARCHIVES

CHOCOLATE CAKE

(Please click on icons below to see recipe instructions)

Cakes---Cupcakes---Tortes

CAKE RECIPES

--chocolate--fruit--holiday--ice box --yellow--tea cakes

 

Chocolate Cakes

spacercake Baileys Chocolate Sheet Cake
spacercake Breaking Ooze! (WW)
spacercakeChocolate Cherry Cake
spacercake Chocolate Biscuit Cake
spacercakeChocolate Mug Cake

spacercakeEnglish Toffee Cake
spacercake Hack Cakenew
spacercake Italian Love Cake
spacercake Kahlua Chocolate Poke Cakenew
spacercake Molten Lava Cakes
spacercake Ooey Gooey Double-Chocolate Cake
spacercakeOrange Chocolate Fudge Cake

spacercake PB&C Cake in a Mug(WW)
spacercake Peanut Butter Cake Pops(WW)
spacercakeRed Velvet Cake
spacercakeRed Velvet Cake(WW)




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Fruity Cakes

spacercakeAngel Food Cake with Tropical Fruit Compote
spacercake Apple Nut Cake
spacercake Apple-Pie Cake
spacercakeApple Pound Cake
spacercakeApple Pudding Cake (Crock Pot)
spacercake Banana Cakes
spacercake Blueberry Dump Cake
spacercakeCaramel Apple Cake
spacercakeCarrot Cake
spacercakeCarrot Cake with Lemon Glaze(WW)

spacercake Double Peach Shortcakes
spacercakeDump Cake

spacercakeFrozen Strawberry Layer Cake
spacercakeGerman Berry Cake

spacercake Harvest Cake
spacercake
Hawaiian Cake
spacercakeHumingbird Cake

spacercakeLemon-Blueberry Bundt Cake (WW)
spacercake Lemon Lava Cakenew
spacercake Lemon Yogurt Cake
spacercakeMango Upside Down Cake

spacercake Monkey Tail Banana Cake
spacercakeOld Fashioned Lemon Pound Cake

spacercakePam's Pineapple Upside Down Cake
spacercakePeach Cake from Georgia
spacercakePumpkin angel Food Cake
spacercakePumpkin Cake

spacercake Pumpkin Magic Cake
spacercakePumpkin Cake Roll With Cream Cheese
spacercakePumpkin Gooey Butter Cakes

spacercake
Pumpkin Pie Cake

spacercake Raspberry Jelly Roll
spacercake Slow Cooker Apple Cranberry Dump Cake
spacercake Strawberry Cake
spacercake Strawberry Rhubarb Upside-Down Cake
spacercake Strawberry Shortcake Cake

spacercake Upside-Down Berry Cornmeal Cake
spacercake Watermelon Cake (photo)

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Holiday Cakes


spacercake Carrot Cake Jelly Roll (photo) new
spacercake Chocolate Pastel Easter Cake w/Choc. Nest new
spacercake Easter Bunny Cake (photo)
spacercakeEasy Carrot Cake I
spacercakeEasy Carrot Cake II
spacercakeFlag Cake
spacercakeIrish Cream Bundt Cake
spacercake
Jack-o'-Lantern "Cake"
spacercake King's Cake Pull-Apart Bread(photo)new
spacercake Raspberry Sweetheart Cake
spacercake Simply Carrot Cake
spacercake St. Patrick's Day Cake
spacercake Stuffed Piñata Cakenew(photo)
spacercake Tres Leches Cake

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Ice Box Cakes

spacercakeChocolate-Almond Ice Cream Cake
spacercake
Cool Whip Cake
spacercake Red Velvet-Cherry Cake Roll
spacercake
Red Velvet Ice Box Cake
spacercake
Triple-Chocolate Mousse Cake
spacercakeSherbet Cake Roll

spacercake Spiced Pumpkin Icebox Cake(photo)


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Yellow Cakes

spacercakeBacardi Rum Cake
spacercakePecan Pie Cake
spacercake Polenta e Osei(photo)

spacercakePoppyseed Cake
spacercakeRuby Slipper Cake
spacercakeSherry Cake

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TEA CAKES

spacerTEA Tiny Cherry and Almond Tea Cakesnew

spacerTEA Victorian Sandwich Cakes new

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CUPCAKE RECIPES

spacercake Brooklyn Blackout Cupcakes

spacercake
Mexican Hot Chocolate "Cup" Cakes(photo)new

spacercake Raspberry Cupcakes

spacercake
Red Hat Cupcakes

spacercake Red Velvet Cupcakes

spacercake Mini Ice Cream Cookie Cupsnew

 

TORTE RECIPES

spacercakeBlack Forest Brownie Torte

spacercake Chocolate Cherry Torte

spacercake
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Hack Cake

This helpful hack can be also be applied to any box mix. All you need to do is:

Replace water 1:1 with milk (ideally whole milk, but you can use any kind you want)
Replace oil with melted butter and double the amount (1/2 cup becomes 1 cup, etc.)
Add an extra egg (or two if you want the cake to be very rich, or if you’re using medium eggs)

Bake according to box.


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Lemon Lava Cake

8 ounces white chocolate
8 tablespoons unsalted butter
1 1/2 cups powdered sugar sifted
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons lemon juice
zest of 2 lemons
1/2 cup all purpose flour Coupons
1/4 teaspoon salt

Preheat oven to 425° F and butter the cavities of a 6 cavity jumbo muffin tin.
In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.
Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
Using a spatula, gently stir in flour and salt. Don't overmix.
Pour the batter into the prepared muffin tin.
Bake for 15-17 minutes (mine were perfect at 15).
Let cool in pan for 5 minutes.
Run a knife along the sides of the cakes.
Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.
Top with more powdered sugar, whipped cream, fruit, ice. Servings 6 cakes

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Kahlua Chocolate Poke Cake

Cake:
1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz package Jell-O Instant Chocolate Fudge OR Vanilla Pudding
4 eggs
1 cup sour cream
¾ cup vegetable oil
½ cup Kahlua
1 tbsp vanilla extract
¼ tsp sea salt
1½ cup mini chocolate chips

Liquid:
1/2 cup Kahlua
12 oz. sweetened condensed milk
Frosting:
1 1/2 cup heavy cream
1/2 cup Kahlua
1/2 cup confectioners' sugar
1/3 cup instant chocolate fudge Jell-O pudding mix, dry
Optional:
Chocolate Sprinkles

Cake:
Preheat oven to 350° F.
Spray a 9 x 13 inch baking pan with cooking spray and set aside.
In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of cake. Remove from oven and allow to cool completely.
Liquid:
In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
Used the hand of a wooden spoon, poke holes all over the cake.
Pour liquid mixture over the cake.
Frosting:
Beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.

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Tiny Cherry and Almond Tea Cakes

1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries

Preheat oven to 400°F. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

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Victorian Sandwich Cakes

1/2 cup plus 2 Tablespoons butter
1/2 cup plus 2 Tablespoons sugar
3 eggs (separated)
1 1/2 cake flour
1/2 cup plus 2 Tablespoons heavy cream
1 teaspoon vanilla

Butter the cupcake pan and set aside. Preheat oven to 350°F.

Cream the butter and sugar together with a mixer until really light and fluffy. Add the vanilla and mix some more. In a separate bowl, whip up the egg yolks until light yellow. Add to your butter mixture and mix it together with a wooden spoon. Sift in the flour and mix together - the batter will be really stiff, but don't worry, we'll fix that later. In another bowl, whisk your egg whites until they've reached stiff peaks. Take about a quarter of the egg white and stir it into the batter to lighten it up. Take the rest of the egg whites and carefully fold it into the batter until everything has just begun to come together. Slowly fold in the heavy cream.

Spoon two hefty tablespoons of batter to each cupcake tin. Bake for about 10 to 15 minutes, or until your cakes are golden and your cupcake tester comes out clean. Set out to cool before frosting. Makes about 12 mini cakes

Lemon Curd
2 Tablespoons butter
1/2 cup and 2 Tablespoons sugar
1/2 cup fresh lemon juice
1/2 Tablespoon lemon zest
2 eggs
1/2 Tablespoon cornstarch

In an saucepan, whisk together the butter, sugar, juice, and zest over low heat and cook for about five minutes. Add the eggs and cornstarch, whisking briskly to combine, and continue to cook while stirring for about 5 to 7 minutes. At this point the mixture will thicken. Remove from heat, pour into a large bowl, and cover tightly with a piece of plastic wrap. Make sure the wrap is touching the top of the curd, or a real nasty skin will form while cooling. Cool in the fridge for at least one hour before using.

Vanilla Bean Buttercream
1 cup butter
1/2 teaspoon vanilla extract
1/2 vanilla bean, scraped
pinch of salt
confectioners sugar

In a mixing bowl, whip up the butter until light and fluffy. Add the extract, the salt, and the bean scrapings and mix some more. Slowly add the confectioner's sugar until you've reached your desired thickness and sweetness. (I believe I used around a cup and a half)

Assembly
Take two cakes - spread the cooled curd on one side and buttercream on the other. Sandwich the two cakes together and sprinkle with powdered sugar. Enjoy with a spot of tea.

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Strawberry Rhubarb Upside-Down Cake

Caramel Topping:

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt

Cake:

1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

For the caramel topping: Preheat the oven to 350°F. Butter just the sides of a 9-inch round cake pan.
Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.

For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

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Angel Food Cake with Tropical Fruit Compote

Cake:
1 cup cake flour
1 cup sugar
12 large egg whites (egg whites from large eggs, no yolks in the whites!)
Pinch salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 lemon, zested
1 orange, zested

Tropical fruit compote:

2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
1 cup freshly squeezed orange juice, divided
2 teaspoons sugar, if needed
1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
2 kiwis, peeled and cut into 1/2-inch dice
1 star fruit (carambola), cut into thin star slices
1 cup halved red seedless grapes
2 tablespoons chiffonade of mint, for garnish

For the cake:
Preheat the oven to 300 ° F.
Sift the flour together with 1/2 cup of the sugar and set aside.
Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.

For the compote:

In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
Recipe courtesy of Anne Burrell

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Spiced Pumpkin Icebox Cake

3 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1 package refrigerated 9-inch pie crusts (2 dough rounds)
3 tablespoons unsalted butter, melted
2 cups walnuts
3 1/2 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Add Checked Items To Grocery List

Special equipment: a 9-inch round cake pan

Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.

Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.

Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.

While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop.

Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes.

Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces.

Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.

When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped walnuts into the sides of the cake. Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake. Cut into slices with a serrated knife.

Copyright 2014 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

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Pumpkin Magic Cake

For the Cake
1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)

For the Pumpkin Pie
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice

For the Frosting
1 (4 serving size) box vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
8 oz Cool Whip, thawed

Preheat oven to 350° F.
Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!

Notes:
Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.
UPDATE: After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it's awesomeness.
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Red Velvet Ice Box Cake

12 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
Fine salt
1 cup heavy cream
1 tablespoon pure vanilla extract
24 to 28 Red Velvet Cookies, recipe follows
1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar)

Red Velvet Cookies:

1 1/4 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking soda
Fine salt
6 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 1/2 teaspoons red food coloring
1 teaspoon pure vanilla extract

Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours.
Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight.
To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately.

Red Velvet Cookies:

Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
Note: Use a heart shaped cookie cutter for a more festive Valentine effect.
Recipe courtesy of Food Network Kitchens

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Old Fashioned Lemon Pound Cake

1 C. butter
3 C. sugar
6 eggs
1 C. Greek yogurt
2 tsp. lemon extract
3 C. plain flour
1/2 tsp. salt
1/4 tsp. baking soda

Preheat oven at 300° F. Cream butter with the sugar. Add eggs, one at a time, beating well after each egg. Add yogurt and lemon extract. In a separate bowl, add salt and soda to the flour. Gradually, add dry ingredients to the egg mixture, beating until smooth and creamy. Pour into greased (generously greased) tube pan. Bake for 50 to 60 minutes before serving.

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Lemon Yogurt Cake

1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. Greek yogurt
1 C. sugar
3 eggs
1 tsp. lemon juice
1 tsp. vanilla
1/2 C. vegetable oil

Preheat oven to 350° F. Spray round cake pan with cooking spray and dust with flour. In a medium bowl, mix flour, baking powder and salt. In a large bowl, combine yogurt with sugar. Add eggs slowly and then stir in remaining ingredients. Add flour mixture to yogurt mix. Stir well. Pour in cake pan. Bake for 45 to 50 minutes.

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Triple-Chocolate Mousse Cake

1/2 cup chocolate syrup
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (12 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

Heat oven to 375ºF.
Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
Beat cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.
Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2" up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with Cool Whip or whipped cream.
Source: Kraft

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Red Velvet-Cherry Cake Roll

For the cake:
Unsalted butter, for the baking sheet
1 1/2 cups all-purpose flour, plus more for dusting
2 cups cherry-flavored cola
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 tablespoon red food coloring
2 teaspoons almond extract
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting

For the filling:
4 ounces cream cheese, softened
1 1/2 cups cold heavy cream
2 teaspoons almond extract
1/3 cup confectioners' sugar

Preheat the oven to 350°F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool.
Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl. In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.
Source:Recipe courtesy Food Network Magazine

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Apple-Pie Cake

6-8 Apples (4 cups)
½ c. sugar
½ tsp. cinnamon
1 c. sugar
1 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
½ c. milk
3 tbl. water
½ c. melted butter

Peel & slice apples thinly into 9" deep pie pan. Mix sugar, cinnamon, & sprinkle over apples.
Sift next 4 ingredients into a bowl, and add last four ingredients & mix until smooth.
Pour over apples & bake 350°F for 45 min.

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Apple Nut Cake

1 c. oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 c. nuts, chopped
½ c. raisins
3 med. apples, chopped

Preheat oven to 325°F. Grease pan with solid short. and flour.
Combine oil and sugar in large mixing bowl. Mix by hand (do not use mixer) with a spoon until well blended.
Add remaining ingredients, one at a time, mixing well after each addition. Pour batter into prepared pan.
Bake for 45 min. Cool 10 min. then remove from pan. Cool at least 1 hour and decorate with stabilized whipped cream.

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Apple Pound Cake

3 cups flour
2 1/2 cups sugar
1 cup cooking oil
4 eggs, unbeaten
1/2 teaspoon salt
3 teaspoons baking powder
Juice of 1 orange
2 1/2 teaspoons vanilla
4 large tart apples
2 teaspoons cinnamon
5 tablespoons sugar

Mix together apples (peeled and sliced first!), cinnamon and 5 Tbsp. sugar. Set aside.
In large bowl, beat together 2 1/2 cups sugar, oil, eggs, orange juice and vanilla until smooth.
Sift flour, salt and baking powder together; add a little at a time and mix well.
Lightly grease and flour large bundt pan. Put half the batter in pan, then half the apples.
Add remaining butter and then the rest of the apples on top. Bake at 350°F 1 hour 45 minutes.
Source: Horton family

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Apple Pudding Cake (Crock Pot)

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)

Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well.
Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in crock pot. Do not add water. Cover but leave cover ajar so steam can escape.
Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set.
Let stand in can a few minutes before tipping pudding out on a plate.
Serve half-rounds plain, with whipped topping, or a pudding sauce.
Souce: Marla
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Caramel Apple Cake

Batter:
2 c unbleached flour
1 3/4 c brown sugar -- packed
4 tsps cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c reduced fat margarine -- softened
2 tsps pure vanilla extract
6 whole egg whites -- slightly beaten
2 c apples -- peeled and sliced

Topping:
1 1/2 c powdered sugar -- sifted
1/4 c reduced fat margarine -- melted
1/4 c brown sugar -- packed
1 tsp pure vanilla extract
4 tsps skim milk

Preheat oven at 350°F. Prepare a 12-cup fluted pan with cooking spray and flour; set aside.
To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder, and baking soda in a mixing bowl.
In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla extract, egg whites, and apples.
Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes.
Then cool upright for 30 minutes; invert onto serving plate.
Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract, and milk. Immediately spoon over cooled cake.
Source: Marla

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Harvest Cake

Mix together and let stand one (1) hour:
4 Cups chopped apples (tart)
2 Cups sugar

Sift together:
3 Cups flour
½ tsp salt
2 tsp baking soda
3/4 Cup coconut
½ Cup raisins

Mix with apples.
Add:
1 Cup oil (or 1 cup applesauce to cut the fat)
1 tsp vanilla
1 cup nuts
2 eggs

Bake in well greased bundt or tube pan 40-50 minutes at 325°F
You can drizzle a glaze over if you desire. Your choice.
Source: Susan

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Double Peach Shortcakes

7 large ripe peaches -- (about 3 1/2 pounds total)
3/4 cup plus 2 tablespoons granulated sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
2 cups sour cream
1 egg
2 cups heavy cream
1/4 cup packed light brown sugar
2 teaspoons vanilla
1 tablespoon unsalted butter -- at room temperature, optional

Peel, pit, and dice 1 peach; reserve for shortcake batter. Peel, pit and thinly slice remaining peaches and place in a large bowl. Toss with 1/2 cup granulated sugar; let stand.
Heat oven to 400º. Lightly coat 2 baking sheets with nonstick cooking spray.
Sift flour, baking soda, cream of tartar, salt, and 1/4 cup granulated sugar into a large bowl.
Beat together sour cream and egg in a medium-size bowl. Stir in reserved diced peach.
Stir sour cream mixture into flour mixture just until blended; knead about 5 times in bowl if necessary to blend. Drop dough by scant 1/2 cups in 12 mounds onto prepared baking sheets, spacing 2 to 3 inches apart. Sprinkle tops with remaining 2 tablespoons granulated sugar.
Bake in heated 400º oven 12 to 15 minutes or until golden and a wooden pick inserted in center comes out clean. Cool on wire racks slightly.
Meanwhile, beat cream in a large bowl until soft peaks form. Beat in brown sugar and vanilla; beat until stiff peaks form.
Split warm shortcakes in half. Spread each lightly with softened butter if you wish. To serve, place bottom of shortcake, buttered side up, on a serving plate.
Reserving 12 peach slices, spoon 1/3 cup sliced peaches on each shortcake bottom; top with a dollop of cream. Place shortcake top, buttered side down, on top; dollop with more cream. Garnish each with a reserved peach slice.
Source: Family Circle® All-Time Favorite Recipes
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Strawberry Shortcake Cake

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Preheat oven to 350°F.
Follow cake directions as written on cake mix box.
Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours. Source: Food Network website

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Polenta e Osei

The Base, a pasta Margherita cake (I made a mix cake and cupcakes)

4/5 cup (100 g) flour
1 cup (100 g) potato starch (many US supermarkets consider this a Jewish ingredient for some reason)
1/2 cup (100 g) unsalted butter, melted
6 eggs, separated
2 cups (200 g) powdered sugar
Butter for buttering the pan
Flour for flouring the buttered pan

For the filling: (I made the hazelnut cream filling)

Alchermes (a spicy deep red liqueur)
Rum
Apricot Marmalade

For the icing:
1/4 teaspoon yellow food coloring, diluted in 1/4 cup water
1/3 cup sugar
The syrupy clear liqueur of your choice
Cocoa powder
1/2 pound almond paste

Make the almond paste, or purchase it if you can, as it takes a lot of work.
Next, make the cake:(I made cupcakes) preheat your oven to 370°F
Beat the whites to moderately stiff peaks.

Whip the yolks and the powdered sugar until you obtain a fluffy white mixture.
Fold in, a bit at a time, the whipped whites, the starch, the flour, and the butter.

Butter and flour a pan (say a round 10-inch pan)(I made cupcakes), pour in the batter, and bake it in a preheated oven until done, about 30 minutes.

For cake: Upon removing it from the oven let it cool and slice it horizontally into 2 or three slices (depending upon its thickness).
Sprinkle the slices liberally with alkermes and rum, and spread them with apricot jam. It's important that the cake take on the mound-like appearance of polenta turned out on a board.

I piped the hazelnut cream inside instead of the apricot filling.

Put the sugar in a bowl and combine it with the yellow to obtain a yellow wash. Use a little more food coloring to dye 3/4 of the almond paste. Roll it out with a rolling pin and lay the sheet over the cake, making sure it follows the contours of the cake, and folding the edges of the sheet under the bottom of the cake. Brush the colored syrup over the cake, and then the clear liqueur (something almondy). While the cake is drying, shape the remaining almond paste into 2 or three birds, dust them with cocoa powder, and place them on the polenta. Store in a cool place until serving time.

For the Hazelnut Cream

1/2 cup hazelnuts, toasted, skins rubbed off with a kitchen towel while still warm
10 tablespoons (1 1/4 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
2 tablespoons heavy cream
Pinch of salt

Make the cream: Process nuts in a food processor until they resemble coarse meal. Reserve 3 tablespoons; transfer remainder to a medium bowl.
Add butter, sugar, cream, and salt; stir until smooth. Transfer to a pastry bag Yield: 4-6 servings

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Easy Carrot Cake I

1 (2 layer) yellow cake mix
1 1/4 c. Miracle Whip salad dressing
4 eggs
1/4 c. cold water
2 tsp. cinnamon
2 c. finely shredded carrots
1/2 c. chopped walnuts
1 (16 oz.) tub vanilla ready-to-spread frosting

Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed
on electric mixer until well blended. Stir in carrots and walnuts.
Pour into greased 9x13 inch baking pan. Bake at 350 degrees for 35 minutes
or until wooden pick inserted in center comes out clean.
Cool; spread with frosting. 12 servings.

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Easy Carrot Cake II

1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg

Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.

Frosting::
1 pkg. Betty Crocker cream cheese
frosting

Mix as directed and add 1/2 cup raisins, if desired.

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Blueberry Dump Cake

21 oz. can blueberry pie filling
18 1/4 oz. yellow cake mix
1/2 C. butter, melted
1/2 C. chopped walnuts

Pour pie filling into crockpot. Combine dry cake mix and melted butter. Sprinkle cake mix mixture over pie filling.
Sprinkle chopped walnuts on top. Cover and cook on low for 2-3 hours.
Yield: 8-10 servings Recipe 4 Living

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Mini Ice Cream Cookie Cups

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.
Place 1 cookie dough round in each muffin cup.
Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl.
Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar;
set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan.
Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted.
*Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon.
Top each cup with fresh raspberry; serve immediately.

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Monkey Tail Banana Cake

BANANA CAKE:

3/4 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
3 large eggs
6 medium-size ripe bananas, mashed
1 (16-ounce) container sour cream
2 teaspoons pure vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon baking soda
Salt
1 cup chopped pecans, optional
1 cup mini semisweet chocolate chips
1 (13-ounce) container chocolate-hazelnut spread (recommended: Nutella)

WHIPPED CREAM CHEESE FROSTING:

1 (8-ounce) block cream cheese, softened
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
2 cups heavy whipping cream

For the cake: Preheat the oven to 350°F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting. Cook's Note: You will use the chocolate spread only for the bottom 2 layers.
Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.

Cook's Note: There are a couple different things that make this cake above and beyond, but by adding the "secret" ingredient of sour cream to the cake really makes for a much more moist cake. Also I love the sudden surprise of the Nutella in between each layer. For me it brings me back to being a kid and eating chocolate dipped bananas on a stick...known to some as the "Monkey Tail".Hungry Girl Website: Lisa Lillien - Recipe courtesy Sara A. Hodgson for 2011 Cooking Channel, LLC.

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Watermelon Cake

1 (2-layer package) white cake mix
1 small package instant vanilla pudding mix powder (may substitute mixed fruit gelatin powder)
1-1/2 cups seedless watermelon cut from the center, cubed into 1-inch blocks, and processed to a puree
2 large eggs, lightly beaten
1/4 cup vegetable oil
2 to 4 drops red food coloring, optional
1 cup miniature chocolate chips, optional
.
Frosting:
1/8 cup watermelon juice
6 Tablespoons (3/4 stick) butter, at room temperature
1-3/4 cups powdered sugar
4 ounces (1/2 of a large block) cream cheese, at room temperature
2 to 3 drops green food coloring, optional
1/8 cup miniature chocolate chips, optional

Preheat oven to 350° F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).
In a medium bowl, whisk together cake mix and instant vanilla pudding mix or gelatin powder until combined. Set aside.
In a large bowl, beat watermelon, egg whites, vegetable oil, and red food coloring until smooth. Add dry ingredients, half at a time, and mix until well-blended. Batter will be thick. Fold in chocolate chips, if using.
Pour into prepared pan and bake 40 to 45 minutes (30 to 35 minutes for sheet cake), or until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.
For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food coloring to achieve a green watermelon rind color, if desired. Frost cooled cake. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving. Yield: about 12 servings
Source: Peggy Trowbridge Filippone, licensed to About.com, Inc.

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Chocolate Biscuit Cake

1/2 tsp. butter , for greasing
8 ounces Rich tea biscuits
4 ounces unsalted butter , softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
1 egg
Icing:
8 ounces dark chocolate , for coating
1 ounce chocolate , for decorating

To make cake:
Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
Break each of the biscuits into almond-size pieces by hand and set aside.
Cream the butter and sugar in a bowl until the mixture starts to lighten.
Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
Beat the egg into the mixture.
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate:
Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
Slide the ring off the cake and turn it upside down onto a cake wire.
Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Servings: Makes one 6-inch round cake (8 portions) Recipe courtesy of Darren McGrady

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Brooklyn Blackout Cupcakes

1 package (3.5 oz.) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 package (18.25 oz.) plain devil's food cake mix
3 tablespoons Dutch-process unsweetened cocoa powder
1-1/2 cups buttermilk, well shaken
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup chilled heavy cream, whipped
Maraschino cherries with stems

Prepare filling/frosting: Place the pudding mix and milk in a 2-quart saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4 to 5 minutes. Remove pan from heat, add the chocolate chips, butter, and vanilla; stir until melted, 2 minutes. Cover pudding with plastic wrap placed directly on its surface and let cool to room temperature, 45 minutes.
Blend cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large bowl with a mixer set on low speed for 30 seconds. Stop mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed (batter should be thick and well combined). Spoon a heaping 1/4 cup into each cup, filling two-thirds of the way.
Bake in middle of oven until cupcakes are golden and spring back when lightly pressed, 17 to 20 minutes (you can also bake cupcakes in upper and lower thirds of oven, switching position of pans halfway through). Let cupcakes cool in pans on racks, 5 minutes. Remove 4 cupcakes from the pan, discarding paper, and crumble them into a bowl to make coarse crumbs. Remove remaining cupcakes from pans and place on racks to cool for 15 minutes before filling.
Divide filling/frosting into two portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling portion into bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat with remaining cupcakes.
Dollop a heaping tablespoon pudding from remaining portion on each cupcake, spreading slightly, then dollop a spoonful of whipped cream on top of pudding. Sprinkle cupcake crumbs over top. Garnish with a cherry. Repeat with remaining cupcakes. Makes 20 cupcakes. Source: LHJ

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Ooey Gooey Double-Chocolate Cake

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350°F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed.
Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
Let cake partially cool on a wire rack before cutting into pieces.
Paula Deene

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Pumpkin Gooey Butter Cakes

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350°F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Source: Paula Deene
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Simply Carrot Cake

3/4 cup oil
1 cup sugar
3/4 cup water
4 large eggs
1 box Duncan Hines spice cake mix
1 box vanilla instant pudding
1 teaspoon cinnamon
2 cups grated carrots
1 cup chopped nuts

Preheat oven to 350°F.
Cream oil and sugar, add water, eggs, then dry ingredients. Fold in carrots and nuts. Pour into a greased 9x13 rectangular pan or 2 9" round pans.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted into center comes out clean.
Top with cream cheese frosting, simply super good!

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Chocolate Mug Cake

1 Large Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts (optional) Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using ) and vanilla,
and mix again. Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!
(This can serve 2 if you want to share!)

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Upside-Down Berry Cornmeal Cake

2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil
Fresh Basil and/or mint (optional)

Preheat oven to 350°F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint. Makes 10 servings.
Source: Better Homes and Gardens

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Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425°F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler.
Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny. Recipe courtesy Paula Deen

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Raspberry Jelly Roll

Jelly Roll:
1/4 c. confectioners' sugar, plus more for dusting
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
2/3 c. granulated sugar
1 tsp. vanilla

Filling:
1 8z container mascarpone cheese or cream cheese
2 tbl. confectioners' sugar
1/3 c. seedless raspberry jam
2 pints fresh raspberries

Jelly Roll:
Heat oven 375°F. Coat 15x10x1" jelly-roll pan with Pam. Line with waxed paper: coat paper with spray. Dust with 2 tbl. confectioners' sugar.
In a small bowl, whisk flour, baking powder and salt. In med. bowl, with electric mixer on med. speed, beat eggs for about 5 min. until thick and lemon colored,
gradually adding gran. sugar until well blended. Beat in vanilla. In 2 additions, fold in flour mixture until combines. Scrape batter into prepared pan, spread evenly.
Bake for 10 minutes until lightly golden and center springs back when lightly pressed. Cool in pan on rack for 5 minutes. Then invert cake onto sugar-dusted cloth.
Remove pan and waxed paper. Dust top of cake with another 2 tbl. confectioners' sugar. Beginning at a short end, roll up cake, enclosing towel.
Place cake, seam side down, on a cooling rack. Cool completely.

Filling:
In a small bowl, stir together mascarpone and confectioners' sugar. Unroll cake and spread with cheese. Top with raspberry jam, leaving a 1/4" border on short ends. Beginning at short end of cake, arrange rows of raspberries on cake.
Carefully roll up cake without towel. Cover with plastic wrap and refrigerate 1 hour. Dust with confectioners' sugar before serving.8 servings.
Source: Family Circle Magazine

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Red Hat Cupcakes

1 sugar cookie
1 unfrosted miniature cupcake
Rd colored frosting
Purple flowers and ribbon

Frost the top of the cookie.
Plase the cupcake upside down in the center of the cookie.
Proceed by frosting the outer edges of the cupcake and so you'll have a delightful red dessert in the shape of a red hat.
Decorate with purple flowers and ribbon or pipe purple frosting to make flowers and a hat band.

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Pumpkin Pie Cake

1 large can (29 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
4 large eggs
1 ½ cup sugar
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 box (18 oz) yellow cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup pecans, chopped

Heat oven to 350F. Mix together first 7 ingredients into bowl; pour into un greased 9 x 13 pan.
Sprinkle dry cake mix evenly over the top. Drizzle melted butter over and sprinkle with pecans.
Bake until cake is set in center, about 1 hour and 15 minutes. Cool to room temperature and refrigerate several hours before serving.
Serve with dollop of whipped cream. Serves 20.
Source: Marcia Kebel

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Red Velvet Cake

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Cake:
Preheat oven to 350°F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.

Frosting:
1 stick of butter (Softened)
1 package of cream cheese
1 box of powdered sugar
1 teaspoon of vanilla flavor

Mix the softened butter, cream cheese, powdered sugar together until smooth. Add vanilla flavor.
** Option: Nuts can be sprinkled on the top and on the sides of the cake
From: Paula Deen and the Food Network - ref:01/15/06

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Bacardi Rum Cake

1 c. pecans
1 pkg. yellow cake mix
1 pkg. inst. vanilla pudding
4 eggs
½ c. cold water
½ c. Wesson oil

Glaze:
1/4# butter
1/4 c. water
1 cup sugar
½ c. dark rum

Preheat oven 325°. Grease and flour 10" tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle glaze.
Glaze: Melt 1/4# butter in saucepan. Stir in 1/4 c. water and 1 c. gran. sugar. Boil 5 min. stirring constantly. Remove from heat. Stir in rum.
From: Kathy's Kitchen - ref:11/19/05

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Red Velvet Cupcakes

1 (2z) bottle of red food coloring
1 tsp. cocoa
1 tsp. white vinegar
1 1/2 c. sugar
1 1/2 c. veg. oil
2 eggs
1 c. buttermilk
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
In small bow combine food coloring, cocoa, and vinegar. Set aside.
In large bowl, combine sugar, oil, eggs, and buttermilk. Beat until well blended. Slowly add flour, baking soda, and salt. Stir in vanilla extract. Fold in red coloring.
Spoon batter into cupcake liners, filling 3/4 full. Bake 15-20 min. or until cupcakes spring back when lightly pressed. Cool in pan 5 min. Remove and place on wire rack until completely cooled. Ice each with cream cheese frosting.

Cream Cheese Frosting
1 8z. package of cream cheese
1/2 c. butter, softened
16z. box of powdered sugar
1 tsp. vanilla

In large bowl, beat cream cheese and butter until fluffy. Slowly add powdered sugar, beating until smooth. Stir in vanilla. Using a pastry bag with star tip, pipe frosting on tops of cooled cupcakes.
From: Red Hat Society Lifestyle Magazine, July 2005, Pg. 17 - ref:07/09/05

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Chocolate Cherry Cake

2 eggs
1 tsp. almond extract
1 box chocolate cake mix
1 can cherry pie filling(regular size)

Mix all above ingredients together. Place in a 13"x9" buttered cake pan. Bake 350°F 25 to 30 min.

Chocolate Glaze:
1 cup sugar
5 tbsp butter
1/3 cup milk

Heat glaze ingredients to boiling, boil 1 min. remove from heat and stir in 6 oz. chocolate chips. When melted pour over hot cake. From: Nancy Stevens - ref:04/23/05

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Peach Cake from Georgia

4 eggs
2 cups sugar
1 cup veg oil
3 cups flour
1 teasp salt
1 tab baking powder
1/4 cup orange juice
2 1/2 teasp vanilla extract
2 cups sliced fresh peaches
1/4 cup sugar
2 teasp cinnamon
confectioners' sugar

Set oven 350°F. Beat eggs, sugar, oil.
Combine flour, salt, baking powder, add to eggs mix, along with orange juice. Add vanilla.
Toss peaches with sugar and cinnamon. Pour 1/3 batter in greased tube pan. Add 1/2 peach mixture, add another 1/3 batter, then rest of peach mix. Then rest of batter.
Bake one hour. Sprinkle with the conf. sugar when done, after ten minutes of cooling.
Serves 10 Substitutions: apples, blueberries - From: Sandy Manning - ref:02/21/04

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Mango Upside Down Cake

Mango Mixture
½ cup sugar
2 tbl. butter
2 tbl. pineapple juice
1 medium mango (peeled and sliced)

Cake Batter
3/4 cup butter
1/4 tsp. salt
½ cup sugar
1 egg
1 tsp. vanilla
1 ½ cup sifted flour
2 tsp. baking powder
½ cup milk

Preheat oven to 325°F.
Mango mixture: Melt sugar in a skillet over medium heat, allow to brown and stir constantly. Add butter and pineapple juice, cook until syrup forms. Place the slices of mango in syrup and cook 3-5 minutes, or until lightly brown, turning occasionally. Grease a baking pan or dish. Place mango in bottom of pan, pour syrup over; allow to cool, to form a semi-solid surface, then pour in cake batter.

Cake Batter: Cream butter; add sugar, well beaten egg and vanilla. Sift dry ingredients together and add alternately with the milk to first mixture. Pour over mango. The batter will be rather thick and may be smoothed with a knife. Bake for 45 minutes. Loosen sides of cake; turn it out carefully, upside down. Serve with whipped cream or hard sauce. From: Geraldine Balsamo, Adult Day Club - ref:05/24/03

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Pumpkin Cake Roll With Cream Cheese

1/4 cup powdered sugar
(to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts (optional), chopped
1 package (8 oz.) cream cheese
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Very Best Baking - ref:11/23/02

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Italian Love Cake

1 pkg. chocolate cake mix
1/3 cup oil
3 eggs
4 cup ricotta cheese
1 cup sugar
1 tsp. vanilla
1 pkg. (3-1/2-oz.) instant chocolate pudding mix
8 oz. non-dairy whipped topping

Prepare chocolate cake batter according to package instructions and pour into the prepared pan.
In a bowl combine ricotta cheese, sugar, and vanilla; mix until thoroughly combined. Pour over the cake batter. Swirl through the batter with a knife.
Bake at 350°F for 1 hour.
Meanwhile, combine instant chocolate pudding mix and non-dairy whipped topping. Beat with an electric mixer on medium speed until smooth. Chill until the cake has cooled then frost.
Kathy's Kitchen - ref:01/26/02

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Carrot Cake ala Aunt Theresa

2 c. flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 3/4 c. sugar

Mix the above ingredients.
Make a well, then put the following in order:
1 c. veg. oil, 3 eggs, 1 tsp. vanilla
Mix well with wooden spoon.
Then stir in:
2 c. shredded carrots
1 c. coconut
1 c. chopped nuts
1 sm. can pineapple (drained)
Pour into greased 13x9x2" baking pan. Bake in preheated 350 degree oven for 45 min. or until center springs back when lightly pressed with fingertip. (Center will sink slightly.)
Cool completely on wire rack. Spread with cream cheese frosting. Store in fridge.

Frosting:
3z cream cheese
2 c. conf. sugar
1/2 stick butter
l/2 tsp. vanilla

Beat cheese with butter in medium bowl. Beat in confect. sugar with vanilla.
Add 2 tsp. milk, if necessary to make frosting of spreading consistency.
Thanks to my Aunt Theresa Old Greenwich, CT - ref: 07/5/98

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DUMP CAKE

1 large can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
½ c. chopped nuts
¼ lb. butter or margarine
1 container of Cool Whip

Grease oblong pan.
Dump in:
Undrained crushed pineapple
Cherry pie filling

Sprinkle:
Yellow cake mix on top of fruit.
Sprinkle on nuts. Dot with margarine.
Bake 50 min. @375.
ref:01/18/98

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ENGLISH TOFFEE CAKE

1 package chocolate cake mix
6 Skör candy bars
(crispy toffee bar in chocolate)
1/3 cup Kalhua liqueur
1 teaspoon unflavored gelatin
2 cups whipping cream
1/4 cup sugar

Bake cake in 2 9-inch layer pans according to package directions; cool completely.
Slice layers in half evenly to make 4 rounds (thin string or dental floss is great to do this).

Pour Kalhua into a measuring cup; sprinkle with gelatin and let soak 5 minutes.
Heat mixture in microwave 20 seconds, or until warm to the touch and gelatin is dissolved.
In a mixing bowl, beat whipping cream, gradually adding sugar until soft peaks form; fold in gelatin mixture. Lay the 4 cake rounds out on the counter; evenly divide whipped cream between the rounds
and spread, leaving the sides bare.
Sprinkle each layer evenly with chopped Skör bars. Stack the cake rounds on a large plate; refrigerate at least 2 hours uncovered to allow gelatin to set.
Thanks to my cyberfriend DeeDee - ref: 06/07/98

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FLAG CAKE

1 box white cake mix
2 (3 oz.) boxes cherry or strawberry flavored jello
2 cups boiling water
8 oz. container Cool Whip non-dairy whipped topping, thawed
2 pints fresh strawberries, sliced in half lengthwise
1-1/2 cups fresh or canned blueberries (Note: if using canned
blueberries, be sure to thoroughly rinse & drain blueberries
before placing on top of cake)

Prepare cake as directed on package. Pour batter into 9" x 13" pan.. Bake as directed. Cool 10 minutes. Remove from pan; cool completely. Place cake (top side up) back into the cleaned pan. Prick with utility fork at 1/2" intervals. In glass bowl, pour 2 cups of the boiling water over gelatin and stir until Jello is dissolved. Spoon Jello over cake, allowing it to seep into holes before adding more. Refrigerate 3 to 4 hours. Spread whipped topping over top of cake. Place strawberry halves and blueberries over whipped topping to create a flag design. Refrigerate until ready to serve.
Thanks to my Cyberfriend - ref: 06/28/98

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GERMAN BERRY CAKE

3 cups flour
2 tsp. baking powder
1 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 eggs
4 tbls. oil
2 cups milk
Any fruit, fresh or canned

Sift flour, sugar, salt & baking powder twice into bowl.
Put 2 eggs in a 2 cup measuring cup. Beat with a fork to blend white and yolk. Add enough milk to eggs to make a 2 cup measuring cup full.
Add to dry ingredients along with oil and vanilla. Stir, do not whip, dough may be slightly lumpy.
Pour into greased 9x12x2" pan.
Over dough, carefully pour 3 cups of fruits, fresh or canned*. Sprinkle fruits evenly with 1 cup of sugar**.
Spices may be added if you are using fruit that needs spice (apples, pears, etc.).
Bake at 350° for about 1 hour. Testing a cake portion near middle to be sure that it is not doughy.
Very good with almost any fruit. This recipe can be easily cut in 1/2 if you wish to make a smaller cake. *IF canned fruits are used, they must be well drained.
**If canned fruit are used, you may wish to only lightly sprinkle half cup or 3/4 cups of sugar over the fruit. Thanks Phyllis - ref:9/05/99

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HAWAIIAN CAKE

Yellow cake mix
Vanilla instant pudding mix
8 ounces cream cheese
1-8 ounce tub cool whip
Topping:
Coconut, Cherries, Nuts, Crushed Pineapple

Make cake on cookie sheet.
Mix 1 cup milk, pudding, cream cheese & cool whip. Spread on cooled cake.
Top with cherries, nuts, pineapple and coconut.
From the Archives of my Aunt Mary Sandisfield, MA - ref:5/9/99

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ORANGE CHOCOLATE FUDGE CAKE

1 pkg. devil's food cake mix
1 8z. carton sour cream
1/2 c. oil
1/2 c. water
1 4z. serv. instant pudding mix
1/4 c. coffee liqueur
2 tbl. orange peel
1 tsp. cinnamon
1 12z. pkg. choc. chips
4 eggs

Combine ingredients and mix. Pour into tube pan. Bake 350°F for 50-60 min.
From the archives of Aunt Mary - ref:05/10/98

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PAM'S PINEAPPLE UPSIDE DOWN CAKE

Cake: 1-1\2 cups cake flour
1 cup of sugar
1-1\2 teaspoons baking powder
1\2 teaspoon salt
3\4 cup milk
1\3 cup oil
1 package vanilla instant pudding
3 eggs
1 teaspoon vanilla
Bottom:
1\4 cup butter or marg.
1\2 cup brown sugar (packed)
1 can (8-1\2 ounces)sliced pineapple, drained
7 maraschino cherries
6 pecan halves

Heat oven 350°F.
Melt butter over low heat in round spring pan.9x1x1\2. Sprinkle brown sugar evenly over butter.
Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves cut sides out around pineapple ring in pan. Place cherries in pineapple slices; arrange pecans around center ring.
Prepare cake batter. Pour cake batter evenly over fruit in pan. Bake 35-45 min. Invert onto plate.
Leave pan over for a few min. Serve warm with whipped cream. Serves 9.
Thanks To My Sister Pam - ref:3/28/99

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Candlelight Cake (Poppyseed Cake)

1 yellow cake mix (Duncan Hines, my preference)
1 pkg. vanilla instant pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. cream Sherry
1/4 c. poppy seeds

Preheat oven to 350°F.
Grease and flour tube or bundt pan. Combine ingredients and pour into pan. Bake 50-60 minutes.
From the archives of my Aunt Mary Sandisfield, MA - ref: 9/20/98

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PUMPKIN CAKE

1 - 16oz can pumpkin
1 - 12 oz can evaporated milk
1 - 1/2 cups granulated sugar
3 - eggs
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsps.ginger
1 cup pecan pieces
2 sticks butter
1 box yellow cake mix

Mix pumpkin, milk, sugar, eggs, salt and spices in a bowl and pour into a 9x13 greased cake pan.
Sprinkle yellow cake mix on top and pat it down.
Sprinkle nuts over the top, melt butter and drizzle that over the top. Bake at 350°F for 45-60 mins.
Charlene - ref:11/08/98

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RASPBERRY CUP CAKES

3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries
4 oz. cream cheese, softened
10 1/2 fl.oz. condensed milk, (Bordens)
1 cup whipped topping, nodairy

In a medium size bowl, combine graham wafer crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with baking cups. Press with a spoon to firm bottom.
Puree' raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup
raspberry puree' and mix until well blended. Fold in whipped topping.
Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners.
Invert cakes and place on a serving plate.
Serve frozen with remaining raspberry puree'. Garnish with a few whole raspberries.
Uncle Bill's Tips: Frozen raspberries can also be used, drain some of the liquid
Thanks to Uncle Bill - ref:4/11/99

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RUBY SLIPPER CAKE

1 yellow cake mix
1 c. sour cream
3/4 c. water
2 eggs
1 3z. raspberry jello

Combine first 4 ingredients in bowl. Blend 2 min. Spoon 1/3 batter into bundt pan buttered & sugared.
Sprinkle 1/2 of the jello mix over batter. Repeat layers.
Micro 9 min. on simmer & 5 min. on high using lower rack. Stand 5 min. Remove from pan.
Cover with plastic wrap to cool. Sprinkle with confectioners sugar.
ref:02/08/98

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SHERBET CAKE ROLL

1 1/3 c. cake flour
3/4 tsp. baking powder
1/2 tsp. salt
7 eggs
1 1/3 c. sugar
2 tsp. vanilla
3 qts. sherbet for filling

Preheat oven to 400°F. Line two 10"x15" jellyroll pans with parchment or wax paper so that paper extends 1" over short ends of pans.
Combine flour, baking powder and salt, in another bowl with mixer at high speed beat eggs until very thick, about 5 min. Gradually beat in 1 1/3 c. sugar until mixture falls in thick ribbon from spatula, about 5 min. Beat in vanilla.
Sprinkle 1/3 flour mixture over egg mixture; fold together until just incorporated.
Repeat sprinkling and folding in remaining flour mixture. Divide batter evenly between pans; gently level with spatula. Bake 8 min. or until cakes are springy to the touch and tooth pick inserted into centers comes out clean.
Cool in pans on racks 5 min. With knife loosen cake edges. Invert cake onto clean dish towel (sprinkle a generous amount of conf. sugar on towel to prevent cake from sticking); peel away paper. Starting with short side roll up cake in towel; let stand 10 min. Unroll cake; cool completely. Cover with plastic wrap until ready to use.

Sherbet filling:
Unroll cake and spread with a layer of semi-softened sherbet. Roll back up and freeze.

Variation:
Spread with frozen yogurt, ice cream or pudding.
Thanks to my sister Pam Cunningham from Jensen Beach, Florida - ref: 09/07/97

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SHERRY CAKE

1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
3/4 cup buttery Wesson oil
3/4 cup cream sherry
4 eggs
1 tbl. imitation butter
1 tsp. vanilla

Combine cake mix and pudding, add oil and sherry, mix well.
Add eggs, one at a time, and mix well after each egg is added.
Add vanilla and butter extract and beat for 6-8 minutes at high speed.

Generously grease a bundt pan.
Pour 1/3 of batter into pan, sprinkle with sugar-cinnamon mixture, etc.

Bake at 350° for 50 minutes. Remove from oven and place on wire rack to cool exactly 8 minutes.

Sugar-cinnamon mixture:
1/4 cup sugar and 1 tbl. cinnamon.

Glaze:
Mix together 1 cup of powdered sugar,
3 tbl. milk, ½ tsp. butter extract
and 1/4 tsp. vanilla.
Thanks to my friend Pam Kihei, HI - ref:6/20/99

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HUMMINGBIRD CAKE

3 cups Flour
2 cups Sugar
1 1/2 tsp. Vanilla
1 1/2 cups Oil
4 Bananas (Mashed)
3 Eggs
1 tsp. Salt
1 tsp. Soda
1 tsp. Cinnamon
1/2 cup Nuts
1 can (8oz.) crushed Pineapple (not drained)

Mix all ingredients by hand. Bake in a greased/floured bundt pan at 300°F for 1 1/2 hours.
Cool in pan for 1 hour.

Cream Cheese Frosting
3z cream cheese
2 c. confectioners' sugar
1/2 stick butter
l/2 tsp. vanilla
Cheryl Ann - ref:1/22/00

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PECAN PIE CAKE

1 pkg. plain yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup dark-brown sugar
1 tsp. vanilla
2 cups chopped pecans, toasted

Heat oven to 325°F.
Place cake mix, melted butter and 1 egg in large bowl.
Beat on low speed until well combined, about 30 seconds.
Measure out 2/3 cup batter; set aside.

Spread remaining batter in bottom of ungreased 13 x 9 x 2" baking dish.
Bake for 15 minutes or until top lightly browns and puffs up.
Remove dish to wire, and cool for 10 minutes.
Leave oven on.

Place reserved batter, corn syrup, sugar, remaining 3 eggs and vanilla in large
bowl of electric mixer. Beat on low speed for 1 minute.
Stop machine; scrape down bowl.
Beat on medium speed until well combined, about 1 minute.
Fold in pecans. Pour pecan mixture on top of warm cake in baking dish,
gently smooth out evenly over cake.

Bake for 40 to 45 minutes or until edges are browned but middle is still soft.
Remove to wire rack, and cool 30 minutes.
from: Family Circle April 1, 2000 - ref:6/17/00

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COOL WHIP CAKE

Crust:
1 ½ c. flour
1 stick oleo
½ c. chopped nuts
Filling:
8z. cream cheese
1 c. powdered sugar
½ lg. cool whip
Sliced bananas
2 boxes instant pudding
3 c. milk

Mix crust ingredients together and press into 9x13" pan. Bake 375°F for 15 min. Cool.
Mix cream cheese, powdered sugar & ½ cool whip. Cover cooled layer with bananas.
Mix pudding with milk and layer next. Top with rest of cool whip.
Thanks, Aunt Mary from: Sandisfield, MA - ref:7/15/00

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Black Forest Brownie Torte

1 package (19.8 ounces) brownie mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*

Heat oven to 350º. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
Divide batter evenly between pans. Bake 18 to 20 minutes. Do not over bake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte.
Sprinkle toasted almonds over top. Yield: 12 servings.
* Useful Tip: To toast almonds, spread on baking sheet, and toast at 325º for 6 to 8 minutes, watching closely so not to burn them. From: Susan - ref:10/26/02

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