Are You Kidding Me Cake?
3 large eggs
1 box cake mix (any flavor)
1 can pie filling (any flavor)
Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350°F in a 9 x13 pan.
It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.
Combination ideas:
Pineapple cake mix and blueberry filling
Chocolate cake mix and cherry filling
Yellow cake mix and cherry filling
Yellow cake mix and blueberry filling
Butter pecan cake mix and apple filling
Yellow cake mix and apple filling
Yellow cake mix and blackberry filling
Strawberry cake mix and blueberry filling
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Chocolate Mayonnaise Cake(short cut)
1 box 15.25 ounces Betty Crocker Super Moist Milk Chocolate cake mix
3 large eggs, room temperature
1 cup water
1 cup mayonnaise
Chocolate Frosting
10 ounces chocolate chips, semisweet, milk, or dark chocolate chips
1 ½ cups unsalted butter, room temperature
3 cups confectioners’ sugar (powdered sugar)
1 Tablespoon pure vanilla extract
Chocolate Cake
Preheat oven to 350°F. Spray two round cake pans with non-stick spray and set aside.
In a large bowl, combine cake mix, eggs, water and mayonnaise and beat with a hand or stand mixer on medium speed until well combined.
1 box 15.25 ounces Betty Crocker Super Moist Milk Chocolate cake mix
3 large eggs
1 cup water
1 cup mayonnaise
Pour half of the batter into each of the prepared pans, and bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Let cool in pans for 5 minutes, then carefully remove from pans and transfer to wire racks to cool completely.
Once cooled, level off the top of one of the cakes (this will be your bottom layer). You can also level off both if you’d like the top to be flat as well. Set aside the pieces you’ve shaved off the tops and set aside.
Chocolate Frosting
In a double broiler or in the microwave, melt chocolate until smooth and set aside to cool.
10 ounces chocolate chips
In a large bowl, beat butter with a stand mixer or hand mixer until smooth.
1 1/2 cups unsalted butter
Add powdered sugar and beat until well combined, starting on low speed and increasing as the powdered sugar incorporates.
3 cups confectioners’ sugar (powdered sugar)
Add vanilla extract and melted chocolate, and beat until well combined and smooth.
1 Tablespoon pure vanilla extract
Place the leveled off cake layer on a platter and frost the top with 1/3 of the prepared frosting. Top with second cake layer and frost the top and sides of both layers with remaining frosting.
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Mango Coconut Cake
1 box white cake mix
1/3 cup butter softened
1 cup water
3 eggs
1 cup of fresh diced mango or 1 15 oz. can of diced mango with juice
2/3 cup shredded coconut
20 Macadamia Nuts Chopped
Cream butter in a bowl.
Add eggs and blend.
Add cake mix and water and mix well.
Fold in mango and shredded coconut.
Bake in a greased 9 x 12 pan at 350º oven for 30-35 minutes . or until toothpick comes out clean.
Let cool.
Frost with Buttercream Frosting
Top with chopped Macadamia nuts.
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Raspberry Moscow Mule Cake
1-1/2 cups unsalted butter, softened
2-3/4 cups sugar
5 large eggs, room temperature
1 tablespoon vanilla extract
3 cups cake flour
1/2 teaspoon salt
1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
2 cups fresh raspberries
Syrup:
1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
1/2 cup sugar
1/4 cup lime juice
Glaze:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lime juice
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes.
For syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.
For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
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Passion Fruit Cupcakes
Vanilla Cupcakes
2 tablespoons butter, room temperature
3/4 cup sugar
1 cup +6 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, room temperature
1/3 cup vegetable oil
1/3 cup milk, room temperature
1 teaspoon vanilla bean paste (or vanilla extract)
Passion Fruit Curd Filling and Frosting
1 1/4 cups passion fruit curd, divided
8 ounces unsalted butter, room temp (2 sticks)
4 cups confectioners powdered sugar
2 tablespoon milk
Vanilla Cupcakes
Preheat the oven to 325°F and prepare a cupcake tin with cupcakes liners. This recipe will yield 12 cupcakes.In a stand mixer or large mixing bowl,
add the room temperature butter and oil and beat on high speed for about 2 minutes.
Add the sugar and continue mixing on high for another 5 minutes until light and fluffy.
While the butter is beating, add the flour, baking powder, baking soda, and salt into a medium mixing bowl and stir to combine with a whisk or fork.
Set aside.Add the eggs, one at a time, to the butter mixture and continue mixing. Scrape the sides of the bowl as needed with a silicone spatula.
Turn down the mixer to the lowest speed and slowly add the flour mixture into the butter mixture. Then add the milk and vanilla and mix just until combined.
Don't overbeat the mixture or your cupcakes will be dense.Evenly divide the batter into the cupcake liners and bake for 18 minutes.
Remove the pan from the oven and allow the cupcakes to cool for 5 minutes in the pan. Then transfer the cupcakes to a wire rack to cool completely.
Passion Fruit Curd Filling
Take each cupcake and dig out a hole in the middle of each one. Be careful not to go all the way to the bottom of the cupcake.
I used the end of my piping tip and it worked perfectly!
Place 1 cup of the passion fruit curd into a piping bag. You can use a tip or just snip the end since you are just filling the hole.
Fill each cupcake with curd so that the hole is level with the top of the cupcake.
Passion Fruit Curd Buttercream
Place the room temperature butter into the bowl of a stand mixer or into a large bowl and beat on high for 4-5 minutes until it becomes lighter in color.
Add the powdered sugar, one cup at a time, and fully mix in with each addition. Add the milk and mix in followed by the passion fruit curd.
Beat until everything is fully combined.Place the frosting in a piping bag fitted with your favorite tip. Pipe the frosting on each cupcake covering the passion fruit curd hole. Enjoy!
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Christmas Cranberry Pound Cake
For the Cake:
1 1/2 cups plus 3 Tablespoons cake flour sifted
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
5 oz. white chocolate chunk
1/2 cup unsalted butter-softened at room temperature
1 and 1/2 cups sugar
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter
Frosting:
1/4 cup unsalted butter-softened
4 oz. cream cheese-softened
1 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
Garnish:
handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips
Preheat the oven 350°F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.
In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.
Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
Add chocolate chunks in the batter and stir well, then gently stir in cranberries
Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven,
baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract.
Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag,
cut off the corner and pipe the chocolate over the cake).
Notes:
If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and then dry them on paper towel.
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Banana Coconut and Passionfruit Cake
1 cup self-rising flour
1/2 tsp baking soda
4 oz. soft butter, melted and cooled
1 cup soft light brown sugar
2 large eggs, beaten
1 tsp vanilla extact
1/2 cup coconut
3 very ripe bananas, mashed
2 tbsp passionfruit juice from 2 or 3 passionfruit
Passion Fruit Glaze:
4 oz. confectioners sugar
1 or 2 passion fruit
Dried banana slices and coconut chips to decorate (You don't have to do this but it looks nice!)
Grease a loaf tin with butter and line with baking parchment (or use a loaf tin liner.
Preheat the oven to 350°F. Sift the flour and bicarbonate of soda into a bowl and set aside. In another large bowl, combine the melted cooled butter and the brown sugar. Beat in the eggs one at a time, followed by the coconut.
Add the mashed bananas and vanilla extract, stirring well to combine.
Fold in the flour mixture, taking care not to overmix. Stop when no streaks of flour can be seen.
Halve the passion fruit and scoop out the pulp into a sieve over a bowl. Using a teaspoon, press and stir the pulp to extract the juice. You need 2 tablespoons of passion fruit juice. Discard the leftover seeds. Fold in the juice.
Tip the mixture into the loaf tin and spread it out evenly with a spatula. Bake for 50-55 minutes or until golden, risen and a cake skewer emerges clean. Leave to cool in the tin.
Passion Fruit Glaze:
Sift the sugar into a bowl. Halve one passion fruit and scoop out the pulp into the bowl - there is no need to get out your sieve this time. Mix together well. It will seem very stiff at first, but keep mixing and it will come together. The amount of pulp/juice in a passionfruit can vary wildly, so you might need the second one. If the glaze seems too thick, add a drop or two of any remaining passion fruit juice or water. You want the glaze to have quite a thick, spreadable consistency.
Tip the cold loaf out of the tin and peel off the base paper. Spoon the glaze over the top and decorate with dried banana slices and coconut chips, if using.
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Passion Fruit (Lilikoi) Pudding Cake
2 fresh passion fruit, sub ¼ cup passion fruit puree
¼ cup (60ml) passion fruit puree
2/3 cup (120g) granulated sugar
1/3 cup (40g) all-purpose flour
3 large eggs, separated
1/3 cup (75g) butter, melted
¾ cup (177ml) whole milk
¼ teaspoon (1.5g) salt
1 tablespoon (15ml) lemon or lime juice
1 tablespoon lime zest
1 tablespoon (15ml) rum, optional
Preheat the oven to 180°C/350°F. Grease a 2-quart oven-safe dish (ceramic, glass, Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray and set aside.
Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.
In a large bowl, whisk together the egg yolks, butter, milk, rum, zest, lime juice, passion fruit puree, and passion fruit pulp until fully combined.
Add the wet mixture to the flour mixture and whisk to combine.
Using an electric mixer, beat the egg whites for about a minute, then add about a tablespoon of sugar if desired - it's optional. Continue mixing on medium-high until stiff peaks form; this may take about 2-3 more minutes.
Using a spatula, carefully fold in ¼ of the egg white mixture, and then fold in the remaining until well incorporated.
Pour the batter into a buttered baking dish, place in the large baking or roasting pan, then carefully pour hot water into the baking pan to come halfway up the sides of the ramekins or casserole dish. Bake for 25-30 minutes or until the top turns light golden and puff slightly (do a test with your finger, it should feel spongy and spring back a bit but hold a shallow indentation.
Let the cake cool to room temperature. Refrigerate for 2 hours or more before serving (up to 24 hours).
Notes:
If you want sauce at the bottom of the cake you have to use a water bath. The water bath should be a baking/roasting pan that is larger than whatever you are baking the cake in (ramekins, casseroles, or baking dish).
The water level usually determines the creamy layer at the bottom of the dish - the middle of the casserole is a
good place to start.
Be sure that the water you pour into the outer pan is hot, and, to be on the safe side, put the pan inside the oven before you pour the hot water into it.
This cake can be made ahead of time, up to 4 hours, refrigerate, and then baked when ready.
Sub passion fruit puree with mango or pineapple puree.
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Fresh Peach Cake
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Preheat the oven to 350°F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Source: Barefoot Contessa
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Rita's Chocolate Roll
5 eggs separated
3/4 c. superfine sugar
6 oz. sweet baker's chocolate
3 tbl. Kahlua
1/2 pint heavy cream (whipped and sweetened)
Melt chocolate and Kahlua in double boiler slowly.
Let cool slightly.
In a separate bowl mix egg yolks and sugar until thick and pale.
In another bowl beat egg whites until stiff.
Mix egg yolk mixture into cooled chocolate. Then fold egg whites into chocolate mixture.
Line jelly roll pan(9x13) with parchment paper and spray with Pam. (use extra paper around edges)
Put mixture into pan and bake for 5 minutes at 450°F.
Turn oven to 350°F and bake 5 more minutes. (it's ok if it falls) check with toothpick for doneness.
Remove from oven and cover with a damp towel and refrigerate for about 1 hour.
Meanwhile whip cream with sugar and a little Kahlua.
After about 1 hour remove cake from refrigerator, remove towel and replace with a sheet of waxed paper. Turn cake over on a rack, gently remove waxed paper.
Spread cream over cake, not too close to edges, slowly roll (2 turns).
Sprinkle with Giradelli cocoa and cinnamon.
Place on serving platter and refrigerate for a couple of hours.
Source: Vika
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Passion Fruit Curd Cake (Lilikoi)
1½ cups plain flour
1½ tsp baking powder
¼ tsp salt
1 cup caster sugar
1/2 cup butter, melted
3 eggs
2 tbsp milk
1 tbsp lemon juice and zest
1 cup passionfruit curd
Preheat oven to 350ºF. Grease and line a deep (spring-form) 20-22cm round cake pan with baking paper.
In a large bowl combine flour, baking powder, salt and caster sugar. In a separate medium bowl, combine butter, eggs, milk and lemon juice. Mix with a wooden spoon or an electric mixer until mixture is thick and fully combined.
Pour into prepared pan, then dollop with passionfruit curd. Use a knife to gently swirl curd into cake batter until well mixed.
Bake for approx. 50 minutes, until golden and a skewer inserted into the centre of the pan comes out clean of cake batter. There may be passionfruit curd that sticks to the skewer, but there shouldn’t be any cake batter. Serve topped with extra passionfruit curd. Source: Pinterest
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Caramel Apple Dump Cake
1 box of Butter Pecan Cake Mix
2 cans Apple Pie Filling (about 4 – 5 cups)
1/2 cup caramel sauce
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3/4 to 1 cup butter
1 cup pecan halves
Spread the pie filling on the bottom of a 9×13 pan. Drizzle caramel sauce evenly over top.
In a small bowl, mix together the spices. Sprinkle over top of the caramel apple mixture.
Sprinkle the cake mix evenly over top of the caramel apple mixture.
Cut butter into thin squares and place evenly over top the cake mix. Make sure to not
leave any large gaps.
Top with pecan halves.
Bake in a preheated 350°F oven for 50 minutes or until cake topping is golden brown.
Served with whipped cream or ice cream. Tastes delicious hot or cold.
YIELD: 6
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Cherry-Pineapple Dump Cake#2
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Preheat the oven to 350°F.
Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
Source:Pioneer Woman
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Peach Dump Cake
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Preheat the oven to 350°F.
Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
Source:Pioneer Woman
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Strawberry Squares
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
2 cups all-purpose flour, or GF flour
1/2 cup canned strawberry pie filling
confectioner's sugar for dusting
baking spray
Preheat oven to 350°F.
Spray Baking Pam in a 13 x 9- inch baking pan.
In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add the vanilla.
Add the flour and mix thoroughly.
Spread the dough evenly in the prepared pan.
With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares.
Place a teaspoon of pie filling in the center of each scored square.
Bake for 30 - 35 minutes, or until a cake tester inserted in the center of the pan comes out clean.
Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.
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Brownie Pecan Pie Ooey Gooey butter Cake
Base
1 18.3 oz. fudge brownie mix
1 egg
6 tablespoons melted butter
1/4 cup water
Pecan Pie Filling
3 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons butter, melted
2 teaspoon vanilla extract
2 cups Pecan, halves
Topping
1 8 oz. cream cheese, room temperature
3 eggs
1 teaspoon vanilla
1/2 cup butter, melted
3 cups confectionery sugar
Preheat oven to 325°F. Spray a 9 x 13 pan.
Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick.Spread it out on the bottom of the pan. Pat the dough into place.
In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.
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Chocolate Mayonnaise Cake
1 cup Mayonnaise
2 cups Flour
2 tsp. Baking Soda
1 tsp. Vanilla
5 Tbls. Cocoa
1 cup Sugar
1 cup Water
Mix all ingredients together well.
Bake at 350°F. until toothpick comes out clean.
Source: Aunt Theresa
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Cannoli Cake Roll
5 eggs, separated
1 teaspoon vanilla extract
1/2 cup white sugar, divided
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup cake flour
2 tablespoons orange liqueur
1 tablespoon water
1 tablespoon white sugar
confectioners' sugar for dusting
1 1/4 cups ricotta cheese
4 ounces cream cheese
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup mini semi-sweet chocolate chips
3/4 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 tablespoons orange liqueur
1/2 teaspoon vanilla extract
1/4 cup chopped pistachio nuts
1 tablespoon white sugar
1 tablespoon mini semi-sweet chocolate chips
Preheat oven to 375°F. Grease one 15 1/2 x 10 1/2 inch
jelly-roll pan and line with parchment paper.
To Make Cake:
Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time.
Sift and fold flour, one-third at a time, into egg mixture.
With metal spatula, spread batter evenly in pan. Bake at 375°F
for 10 minutes or until top of cake springs back when lightly touched with finger.
Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving.
Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
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Triple Berry Cream Cheese Cobbler Dump Cake
2 cups frozen blackberries
2 cups frozen blueberries
2 cups frozen raspberries
1/4 cup granulated sugar Save $
1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes
1 box Betty Crocker™ SuperMoist™ yellow cake mix Save $
3/4 cup butter, melted
2 tablespoons powdered sugar
Heat oven to 350°F. Toss frozen berries with granulated sugar, and spread evenly in bottom of 13x9-inch pan. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible.
Bake 50 to 60 minutes or until top of cake is light golden brown and bubbling on edges. Cool 10 minutes. Sprinkle with powdered sugar just before serving. Serve warm.
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Fudge Swirled Oreo Bottom Cheesecake Cupcakes
18 Double Stuff Oreos
2 (8oz) packages cream cheese
½ cup sugar
½ teaspoon vanilla extract
2 large eggs
½ cup sour cream
pinch salt
¼ cup hot fudge sauce
Preheat oven to 275°F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
Add a heaping tablespoon of cheesecake batter to each muffin cup.
Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoons of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.
Notes
Fudge swirl can also be replaced with Nutella.
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Pineapple Rum Cake
2 1/2 cups sugar
1 1/4 cups butter
5 eggs
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1/3 cup milk
1/3 cup rum
2 cups coarsely cut canned or fresh pineapple
1/4 cup coconut
1/4 cup rum
With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally. Mix together the flour and baking powder. In a separate bowl, combine the milk and rum. Add liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into a greased and floured 6 cup bundt pan.
Bake in preheated 350°F oven for 45 to 50 minutes until cake begins to pull from the sides of the pan and a wooden pick inserted comes out clean. Remove from the oven and while still in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent evaporation. Cool in pan on a rack for 20 minutes, then turn out, invert and let cool completely right side up.
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Almost-Famous Molten Chocolate Cake
For the Cakes:
6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the Fillings and Toppings:
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream
Preheat the oven to 350° F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
How To Assemble the Cake:
Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
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Coffee & Kahlúa Crazy/Wacky Cake
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
3/4 cup brewed coffee (cold or room temperature)
1/4 cup Kahlúa
Preheat oven to 350° F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!
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Coffee & Kahlúa Crazy Cake in a Mug
5 Tablespoons flour (all-purpose)
4 1/2 Tablespoon sugar
2 teaspoons cocoa (unsweetened)
1/4 teaspoon baking soda
Dash of salt
1/2 teaspoon white vinegar
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola)
4 Tablespoons brewed coffee (cold or room temperature)
1/2 Tablespoon Kahlúa
Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour coffee and Kahlúa over top. Mix well until smooth using a fork. Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean. Be sure not to over cook! Top with whatever you like - powdered sugar, frosting, chocolate chips, whipped cream. Enjoy hot or cold.
TIPS:
Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds. If you overcook the cake, it may ruin it. Be sure to watch as it bakes. If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug. You can add mini chocolate chips to the batter for a super rich chocolate cake...or do what I did, throw some on top after you make it, while it's still warm! Mmm, mmm good!
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Ooey Gooey Butter Cake
Cake:
1 18¼-ounce package yellow cake mix
1 egg
16 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 16-ounce box powdered sugar
1 tsp vanilla
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.
In a large bowl, beat the cream cheese until smooth. Add the eggs and vanilla and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Source:Paula Deen
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Mini Pineapple Upside-Down Cake
Topping:
1 can pineapple rings
6 maraschino cherries
1/2 stick of butter (4 Tbsp)
2/3 cup brown sugar (packed)
Cake:
2 eggs
2/3 cup sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
Pinch of salt
I used a 6-Cup Jumbo Muffin Pan
Preheat Oven to 350°F.
In separate bowls mix your topping and cake batter.
Spray muffin tin
Pour topping into muffin tin first. Place pineapple ring in and put a cherry in the center
Next pour in your cake batter.
Bake in oven for 20-25 minutes. Poke with toothpicks, when you can pull them out clean they should be done.
Now for the fun part, turn them upside-down, plate, smile, and dig in.
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Rolo-Stuffed Banana Poke Cake
One 16.5-ounce box prepared vanilla cake mix
30 chocolate-covered caramels, such as Rolos ®
One 3.4-ounce box instant banana pudding
2 cups heavy cream
1 tablespoon sugar
1 tablespoon pure vanilla extract
1/2 cup prepared caramel sauce, plus more for drizzling
3 bananas, sliced 1/4-inch-thick
Prepare the cake mix and bake in a 9-by-13-inch baking pan according to package directions. Let cool for 10 minutes.
Position the cake with the long end closest to you. Evenly space the chocolate candies in 5 rows down the center of the cake (there should be 6 chocolates per row). Use the handle of a wooden spoon to push all of the candies into the cake. Cool completely.
Meanwhile, prepare the pudding according to the package directions and set aside.
Beat together the cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until soft, billowy peaks form, 3 to 4 minutes.
Spread the caramel sauce over the cooled cake, making sure it drips down into the holes. Top with the pudding and then the sliced bananas. Spread the whipped cream over the top. Using an offset spatula, create swirls. Drizzle with extra caramel sauce. Cut into pieces and serve. (The cake is best eaten right away.)
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Crockpot Blood Orange Upside-Down Cake
Topping:
3 tbs Unsalted Butter
1/3 C Light Brown Sugar, packed
2 small Blood Oranges, divided
1 small Grapefruit
Cake:
1 box Yellow Cake Mix
Vegetable Oil and Eggs as called for on cake mix
1 tbs Blood Orange Juice, or more mixed with water as called for on cake mix
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Lemon Love Cake
Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
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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.
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.
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
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:UPDATE:
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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.
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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".
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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
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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)
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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Pineapple 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 lg. can pineapple (drained)
Pour into greased 13x9x2" baking pan.
Bake in preheated 350°F 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
2 tsp. milk, if needed
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.
Frost Cake.
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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|
tested and liked by me)
Baileys Chocolate Sheet Cake
(photo)
Tiny Cherry and Almond Tea Cakes
Almost-Famous Molten Chocolate Cake
Black Forest Brownie Torte
