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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CARROT CAKE
2 c. flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 3/4 c. sugar
Mix the above ingredients.
Make a well, then put the following in order:
1 c. veg. oil, 3 eggs, 1 tsp. vanilla
Mix well with wooden spoon.
Then stir in:
2 c. shredded carrots
1 c. coconut
1 c. chopped nuts
1 sm. can pineapple (drained)
Pour into greased 13x9x2" baking pan.
Bake in preheated 350 degree oven for 45 min.
or until center springs back when lightly
pressed with fingertip. (Center will sink slightly.)
Cool completely on wire rack.
Spread with cream cheese frosting.
Store in fridge.
Frosting:
3z cream cheese
2 c. conf. sugar
1/2 stick butter
l/2 tsp. vanilla
Beat cheese with butter in medium bowl.
Beat in confect. sugar with vanilla.
Add 2 tsp. milk, if necessary
to make frosting of spreading consistency.
Thanks to my Aunt Theresa Old Greenwich, CT - ref: 07/5/98
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DUMP CAKE
1 large can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
½ c. chopped nuts
¼ lb. butter or margarine
1 container of Cool Whip
Grease oblong pan.
Dump in:
Undrained crushed pineapple
Cherry pie filling
Sprinkle:
Yellow cake mix on top of fruit.
Sprinkle on nuts. Dot with margarine.
Bake 50 min. @375.
ref:01/18/98
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ENGLISH TOFFEE CAKE
1 package chocolate cake mix
6 Skör candy bars
(crispy toffee bar in chocolate)
1/3 cup Kalhua liqueur
1 teaspoon unflavored gelatin
2 cups whipping cream
1/4 cup sugar
Bake cake in 2 9-inch layer pans
according to package directions;
cool completely.
Slice layers in half evenly to make 4 rounds
(thin string or dental floss is great to do this).
Pour Kalhua into a measuring cup;
sprinkle with gelatin and let soak 5 minutes.
Heat mixture in microwave 20 seconds,
or until warm to the touch and gelatin is dissolved.
In a mixing bowl, beat whipping cream,
gradually adding sugar until soft peaks form;
fold in gelatin mixture.
Lay the 4 cake rounds out on the counter;
evenly divide whipped cream between the rounds
and spread, leaving the sides bare.
Sprinkle each layer evenly with chopped Skör bars.
Stack the cake rounds on a large plate;
refrigerate at least 2 hours
uncovered to allow gelatin to set.
Thanks to my cyberfriend DeeDee - ref: 06/07/98
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FLAG CAKE
1 box white cake mix
2 (3 oz.) boxes cherry or strawberry flavored jello
2 cups boiling water
8 oz. container Cool Whip non-dairy whipped topping, thawed
2 pints fresh strawberries, sliced in half lengthwise
1-1/2 cups fresh or canned blueberries (Note: if using canned
blueberries, be sure to thoroughly rinse & drain blueberries
before placing on top of cake)
Prepare cake as directed on package. Pour batter into 9" x 13" pan.. Bake as directed. Cool 10 minutes. Remove from pan; cool completely. Place cake (top side up) back into the cleaned pan. Prick with utility fork at 1/2" intervals. In glass bowl, pour 2 cups of the boiling water over gelatin and stir until Jello is dissolved. Spoon Jello over cake, allowing it to seep into holes before adding more. Refrigerate 3 to 4 hours. Spread whipped topping over top of cake. Place strawberry halves and blueberries over whipped topping to create a flag design. Refrigerate until ready to serve.
Thanks to my Cyberfriend - ref: 06/28/98
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GERMAN BERRY CAKE
3 cups flour
2 tsp. baking powder
1 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 eggs
4 tbls. oil
2 cups milk
Any fruit, fresh or canned
Sift flour, sugar, salt & baking powder twice into bowl.
Put 2 eggs in a 2 cup measuring cup.
Beat with a fork to blend white and yolk.
Add enough milk to eggs to make a 2 cup measuring cup full.
Add to dry ingredients along with oil and vanilla.
Stir, do not whip, dough may be slightly lumpy.
Pour into greased 9x12x2" pan.
Over dough, carefully pour 3 cups of fruits, fresh or canned*.
Sprinkle fruits evenly with 1 cup of sugar**.
Spices may be added if you are using fruit
that needs spice (apples, pears, etc.).
Bake at 350° for about 1 hour.
Testing a cake portion near middle
to be sure that it is not doughy.
Very good with almost any fruit.
This recipe can be easily cut in 1/2
if you wish to make a smaller cake. *IF canned fruits are used, they must be well drained.
**If canned fruit are used, you may wish to only
lightly sprinkle half cup or 3/4 cups of sugar over the fruit.
Thanks Phyllis - ref:9/05/99
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HAWAIIAN CAKE
Yellow cake mix
Vanilla instant pudding mix
8 ounces cream cheese
1-8 ounce tub cool whip
Topping:
Coconut, Cherries, Nuts, Crushed Pineapple
Make cake on cookie sheet.
Mix 1 cup milk, pudding, cream cheese & cool whip.
Spread on cooled cake.
Top with cherries, nuts, pineapple and coconut.
From the Archives of my Aunt Mary Sandisfield, MA - ref:5/9/99
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ORANGE CHOCOLATE FUDGE CAKE
1 pkg. devil's food cake mix
1 8z. carton sour cream
1/2 c. oil
1/2 c. water
1 4z. serv. instant pudding mix
1/4 c. coffee liqueur
2 tbl. orange peel
1 tsp. cinnamon
1 12z. pkg. choc. chips
4 eggs
Combine ingredients and mix.
Pour into tube pan.
Bake 350°F for 50-60 min.
From the archives of Aunt Mary - ref:05/10/98
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PAM'S PINEAPPLE UPSIDE DOWN CAKE
Cake: 1-1\2 cups cake flour
1 cup of sugar
1-1\2 teaspoons baking powder
1\2 teaspoon salt
3\4 cup milk
1\3 cup oil
1 package vanilla instant pudding
3 eggs
1 teaspoon vanilla
Bottom:
1\4 cup butter or marg.
1\2 cup brown sugar (packed)
1 can (8-1\2 ounces)sliced pineapple, drained
7 maraschino cherries
6 pecan halves
Heat oven 350°F.
Melt butter over low heat in round spring pan.9x1x1\2.
Sprinkle brown sugar evenly over butter.
Place pineapple slice in center of pan.
Cut remaining slices in half;
arrange halves cut sides out around pineapple ring in pan.
Place cherries in pineapple slices;
arrange pecans around center ring.
Prepare cake batter.
Pour cake batter evenly over fruit in pan.
Bake 35-45 min.
Invert onto plate.
Leave pan over for a few min.
Serve warm with whipped cream.
Serves 9.
Thanks To My Sister Pam - ref:3/28/99
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Candlelight Cake (Poppyseed Cake)
1 yellow cake mix (Duncan Hines, my preference)
1 pkg. vanilla instant pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. cream Sherry
1/4 c. poppy seeds
Preheat oven to 350°F.
Grease and flour tube or bundt pan.
Combine ingredients and pour into pan.
Bake 50-60 minutes.
From the archives of my Aunt Mary Sandisfield, MA - ref: 9/20/98
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PUMPKIN CAKE
1 - 16oz can pumpkin
1 - 12 oz can evaporated milk
1 - 1/2 cups granulated sugar
3 - eggs
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsps.ginger
1 cup pecan pieces
2 sticks butter
1 box yellow cake mix
Mix pumpkin, milk, sugar, eggs, salt and spices
in a bowl and pour into a 9x13 greased cake pan.
Sprinkle yellow cake mix on top and pat it down.
Sprinkle nuts over the top,
melt butter and drizzle that over the top.
Bake at 350°F for 45-60 mins.
Charlene - ref:11/08/98
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RASPBERRY CUP CAKES
3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries
4 oz. cream cheese, softened
10 1/2 fl.oz. condensed milk, (Bordens)
1 cup whipped topping, nodairy
In a medium size bowl,
combine graham wafer crumbs,
crushed pecans and melted margarine,
mixing well to blend.
Spoon mixture evenly into a 12 cup
muffin pan lined with baking cups.
Press with a spoon to firm bottom.
Puree' raspberries and set aside.
Beat cream cheese until fluffy.
Add condensed milk and 1/2 cup
raspberry puree' and
mix until well blended.
Fold in whipped topping.
Spoon evenly into baking cups.
Freeze for at least 5 hours.
When ready to serve,
remove paper liners.
Invert cakes and
place on a serving plate.
Serve frozen with
remaining raspberry puree'.
Garnish with a few whole raspberries.
Uncle Bill's Tips:
Frozen raspberries can also be used,
drain some of the liquid
Thanks to Uncle Bill - ref:4/11/99
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RUBY SLIPPER CAKE
1 yellow cake mix
1 c. sour cream
3/4 c. water
2 eggs
1 3z. raspberry jello
Combine first 4 ingredients in bowl. Blend 2 min.
Spoon 1/3 batter into bundt pan buttered & sugared.
Sprinkle 1/2 of the jello mix over batter. Repeat layers.
Micro 9 min. on simmer & 5 min. on high using lower rack.
Stand 5 min. Remove from pan.
Cover with plastic wrap to cool.
Sprinkle with confectioners sugar.
ref:02/08/98
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SHERBET CAKE ROLL
1 1/3 c. cake flour
3/4 tsp. baking powder
1/2 tsp. salt
7 eggs
1 1/3 c. sugar
2 tsp. vanilla
3 qts. sherbet for filling
Preheat oven to 400°F. Line two 10"x15" jellyroll pans with parchment or
wax paper so that paper extends 1" over short ends of pans.
Combine flour, baking powder and salt, in another bowl with mixer at high speed
beat eggs until very thick, about 5 min. Gradually beat in 1 1/3 c. sugar
until mixture falls in thick ribbon from spatula, about 5 min. Beat in vanilla.
Sprinkle 1/3 flour mixture over egg mixture; fold together until just incorporated.
Repeat sprinkling and folding in remaining flour mixture. Divide batter evenly
between pans; gently level with spatula. Bake 8 min. or until cakes are springy
to the touch and tooth pick inserted into centers comes out clean.
Cool in pans on racks 5 min. With knife loosen cake edges.
Invert cake onto clean dish towel (sprinkle a generous amount of conf. sugar on
towel to prevent cake from sticking); peel away paper. Starting with short side roll up
cake in towel; let stand 10 min. Unroll cake; cool completely. Cover with plastic wrap until ready to use.
Sherbet filling:
Unroll cake and spread with a layer of semi-softened sherbet. Roll back up and freeze.
Variation:
Spread with frozen yogurt, ice cream or pudding.
Thanks to my sister Pam Cunningham from Jensen Beach, Florida - ref: 09/07/97
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SHERRY CAKE
1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
3/4 cup buttery Wesson oil
3/4 cup cream sherry
4 eggs
1 tbl. imitation butter
1 tsp. vanilla
Combine cake mix and pudding,
add oil and sherry, mix well.
Add eggs, one at a time, and
mix well after each egg is added.
Add vanilla and butter extract
and beat for 6-8 minutes at high speed.
Generously grease a bundt pan.
Pour 1/3 of batter into pan,
sprinkle with sugar-cinnamon mixture, etc.
Bake at 350° for 50 minutes.
Remove from oven and
place on wire rack to cool exactly 8 minutes.
Sugar-cinnamon mixture:
1/4 cup sugar and 1 tbl. cinnamon.
Glaze:
Mix together 1 cup of powdered sugar,
3 tbl. milk, ½ tsp. butter extract
and 1/4 tsp. vanilla.
Thanks to my friend Pam Kihei, HI - ref:6/20/99
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HUMMINGBIRD CAKE
3 cups Flour
2 cups Sugar
1 1/2 tsp. Vanilla
1 1/2 cups Oil
4 Bananas (Mashed)
3 Eggs
1 tsp. Salt
1 tsp. Soda
1 tsp. Cinnamon
1/2 cup Nuts
1 can (8oz.) crushed Pineapple (not drained)
Mix all ingredients by hand.
Bake in a greased/floured bundt pan
at 300°F for 1 1/2 hours.
Cool in pan for 1 hour.
Cream Cheese Frosting
3z cream cheese
2 c. confectioners' sugar
1/2 stick butter
l/2 tsp. vanilla
Cheryl Ann - ref:1/22/00
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PECAN PIE CAKE
1 pkg. plain yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup dark-brown sugar
1 tsp. vanilla
2 cups chopped pecans, toasted
Heat oven to 325°F.
Place cake mix, melted butter and 1 egg in large bowl.
Beat on low speed until well combined, about 30 seconds.
Measure out 2/3 cup batter; set aside.
Spread remaining batter in bottom of ungreased 13 x 9 x 2" baking dish.
Bake for 15 minutes or until top lightly browns and puffs up.
Remove dish to wire, and cool for 10 minutes.
Leave oven on.
Place reserved batter, corn syrup, sugar, remaining 3 eggs and vanilla in large
bowl of electric mixer. Beat on low speed for 1 minute.
Stop machine; scrape down bowl.
Beat on medium speed until well combined, about 1 minute.
Fold in pecans. Pour pecan mixture on top of warm cake in baking dish,
gently smooth out evenly over cake.
Bake for 40 to 45 minutes or until edges are browned but middle is still soft.
Remove to wire rack, and cool 30 minutes.
from: Family Circle April 1, 2000 - ref:6/17/00
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COOL WHIP CAKE
Crust:
1 ½ c. flour
1 stick oleo
½ c. chopped nuts
Filling:
8z. cream cheese
1 c. powdered sugar
½ lg. cool whip
Sliced bananas
2 boxes instant pudding
3 c. milk
Mix crust ingredients together and press into 9x13" pan.
Bake 375°F for 15 min. Cool.
Mix cream cheese, powdered sugar & ½ cool whip.
Cover cooled layer with bananas.
Mix pudding with milk and layer next.
Top with rest of cool whip.
Thanks, Aunt Mary from: Sandisfield, MA - ref:7/15/00
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Black Forest Brownie Torte
1 package (19.8 ounces) brownie mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*
Heat oven to 350º. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
Divide batter evenly between pans. Bake 18 to 20 minutes. Do not over bake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte.
Sprinkle toasted almonds over top. Yield: 12 servings.
* Useful Tip: To toast almonds, spread on baking sheet, and toast at 325º for 6 to 8 minutes, watching closely so not to burn them. From: Susan - ref:10/26/02
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Angel Food Cake with Tropical Fruits