Buttercream Cake Frosting

Ingridients

3/4 cup butter

6 cups confectioners' sugar

1/3 cup milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

2 tablespoons milk

7 drops red food coloring

Directions

Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.

Maraschino Cherry Nut Cake

Ingridients

1 (10 ounce) jar maraschino cherries

2 1/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt, divided

1/2 cup shortening

1 1/3 cups white sugar

3 egg whites, room temperature

2/3 cup milk, room temperature

1/2 cup chopped pecans

3/4 cup butter, room temperature

6 cups sifted confectioners' sugar, divided

1/3 cup milk

6 drops red food coloring

1 1/2 teaspoons vanilla extract

12 maraschino cherries, with stems

Directions

Prep 30 m

Cook 25 m

Ready In 2 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.

Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.

Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.

Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.

Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.

In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.

To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.

Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Karen A's Chocolate Dump Cake

Ingridients

1 (5 ounce) package non-instant chocolate pudding mix

2 1/3 cups milk

1 (18.25 ounce) package chocolate cake mix

2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.

Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.

Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.

Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

Worm Cake

Ingridients

1 (18.25 ounce) package chocolate cake mix

3 cups chocolate cookie crumbs

1 (16 ounce) package prepared chocolate frosting

1 (16 ounce) package gummi worms

Directions

Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.

Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.

Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Earthquake Cake I

Ingridients

1 (18.25 ounce) package German chocolate cake mix without pudding

1 cup flaked coconut

1 cup chopped walnuts

4 cups confectioners' sugar

2 tablespoons unsweetened cocoa powder

6 tablespoons cola-flavored carbonated beverage

1 cup butter

1 (8 ounce) package cream cheese

Directions

Prepare cake mix as directed on package.

Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.

Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.

To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.

Cream Cheese Pound Cake I

Ingridients

1 1/2 cups butter

1 (8 ounce) package cream cheese

3 cups white sugar

1 tablespoon vanilla extract

1 teaspoon almond extract

6 eggs

3 cups cake flour

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.

Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Sour Cream Chocolate Cake

Ingridients

2 eggs

1 1/2 cups sour cream

2 tablespoons shortening

1 1/4 cups white sugar

2 cups all-purpose flour

4 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons baking soda

1/4 cup hot water

2 cups white sugar

1/4 cup light corn syrup

1/2 cup milk

1/2 cup shortening

2 (1 ounce) squares unsweetened chocolate

1/4 teaspoon salt

1 teaspoon vanilla extract

Directions

Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.

In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.

Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.

To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.

Frost the cake when it has completely cooled.

Angel Food Cake I

Ingridients

1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions

Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

Sift together flour, sugar, and salt. Repeat five times.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.

Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.

Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Glorious Sponge Cake

Ingridients

6 eggs

1 cup white sugar

1/4 cup water

1 teaspoon lemon extract

1 teaspoon lemon zest

1 cup cake flour

1/2 teaspoon cream of tartar

1/4 teaspoon salt

Directions

Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Favorite Old Fashioned Gingerbread

Ingridients

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Directions

Prep 25 m

Cook 1 h Ready In 1 h 45 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Pineapple Layer Cake

Ingridients

3 cups cake flour

1 tablespoon baking powder

1/4 teaspoon salt

2/3 cup butter

1 1/2 cups white sugar

1 cup milk

4 egg whites

2 egg yolks

1/4 cup white sugar

2 tablespoons cornstarch

1/2 cup unsweetened pineapple juice

1/2 cup chopped walnuts

1/2 cup crushed pineapple, drained

Directions

Preheat an oven to 350 degrees F (175 degrees C). Sift the flour 4 times with the baking powder and salt.

Cream the butter with 1 1/2 cups sugar in a large mixing bowl. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter.

Pour the batter into three 9-inch round cake pans. Bake in the preheated oven approximately 30 minutes. Place on wire racks until cool.

While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, cornstarch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.

Coconut Pound Cake

Ingridients

2 cups white sugar

1 cup butter

5 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup milk

3 1/2 ounces flaked coconut

1 teaspoon coconut extract

1 cup white sugar

1/4 cup water

1 teaspoon coconut extract

1/2 cup chopped walnuts

Directions

Prep 20 m

Cook 1 h 1 m

Ready In 1 h 25 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.

In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.

Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.

To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Double Chocolate Cake I

Ingridients

1 1/3 cups all-purpose flour

1 1/2 cups white sugar

2 (1 ounce) squares semisweet chocolate, melted

2 eggs

1 teaspoon vanilla extract

1 cup milk

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1/2 teaspoon red food coloring

Directions

Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.

Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.

Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.

Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Quick Sunshine Cake

Ingridients

1 (18.25 ounce) package moist yellow cake mix

4 eggs

1/2 cup vegetable oil

1 (11 ounce) can mandarin oranges, juice reserved

1 (16 ounce) package frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (20 ounce) can crushed pineapple with juice

Directions

Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.

Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.

While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Great Chocolate Cake

Ingridients

14 ounces bittersweet chocolate

3 1/3 tablespoons butter

4 eggs

1 1/2 tablespoons all-purpose flour

1 teaspoon water

Directions

Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.

Bring eggs to room temperature and separate.

Melt dark chocolate and butter or margarine over low heat.

Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.

Pour into prepared pan, and bake for 20 to 30 minutes.

Philadelphia Red Cake

Ingridients

1 1/2 cups white sugar

1/2 cup butter

3 eggs

1/2 cup milk

1 1/2 teaspoons fresh lemon juice

1/2 cup water

1/4 cup unsweetened cocoa powder

1 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.

In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.

Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.

Dissolve the cocoa in the hot water.

Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.

Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Orange Sponge Cake

Ingridients

3 eggs

1 cup white sugar

1 tablespoon orange zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

6 tablespoons orange juice

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.

Separate the eggs while cold, then bring to room temperature.

Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.

In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.

Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Favorite Chocolate Cake

Ingridients

2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup water

3 (1 ounce) squares unsweetened chocolate

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

2/3 cup sour cream

Directions

Prep 20 m

Cook 40 m

Ready In 1 h

Sift the flour with the baking soda and salt three times.

Boil the water and add it to the chocolate, and stir until melted.

Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.

Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

Brown Sugar Cake

Ingridients

2 cups packed brown sugar

1 cup butter

3 tablespoons sour cream

1 teaspoon baking soda

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup raisins

2 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

Cream the brown sugar and the butter. Add the eggs, and mix well.

Mix the baking soda and the sour cream, and add this to the creamed mixture.

Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.

Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.

Chocolate Cake I

Ingridients

1/2 cup milk

1/2 cup grated semisweet chocolate

1 1/2 cups white sugar

2 eggs

3/4 cup sour cream

1 teaspoon baking soda

1 tablespoon water

2 cups cake flour

1/2 cup butter, softened

Directions

Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

Mom's Fruitcake

Ingridients

1 cup dried currants

2 cups raisins

3 cups boiling water to cover

1 cup candied cherries

1 (16 ounce) package gum drops, no licorice ones

2 cups pitted dates, cut in half

1 1/4 cups walnuts

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoons ground allspice

1/4 cup brandy

1 cup apple jelly

1 1/4 cups butter

3 cups white sugar

7 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

Directions

Prep 30 m

Cook 2 h Ready In 4 h

Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.

Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla. Sift the flour and baking soda together. Blend in the flour mixture alternately with the fruit mixture. Pour evenly into three loaf pans.

Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

Burnt Sugar Cake I

Ingridients

1/2 cup white sugar

1 cup water

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup butter

1 1/2 cups white sugar

3 eggs

1 cup milk

1 teaspoon vanilla extract

1/2 cup white sugar

1 cup water

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.

In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.

Sift together the flour with the baking powder and salt.

In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.

In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.

Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.

Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.

To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

Praline Chocolate Cake

Ingridients

2 cups milk

2 1/2 cups white sugar

1 1/2 cups unsalted butter

1/2 pound unsweetened chocolate

4 eggs

2 1/3 cups cake flour

2 teaspoons baking powder

1/2 cup toasted almonds, finely chopped

1/2 cup chopped toasted pecans

1/4 cup confectioners' sugar

1/2 cup toasted pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan.

Separate the egg yolks from the whites and keep the egg whites cold.

Combine milk, 1 1/2 cups of the sugar, 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. Let cool slightly and stir in the egg yolks, flour, and baking powder. Beat for about 2 minutes with an electric mixer on medium speed.

In a glass or metal bowl beat the egg whites until stiff. Gently fold the beaten egg whites into the chocolate mixture. Pour batter into a greased 10 inch tube pan.

Bake for 50 minutes at 325 degrees F (165 degrees C). Let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling.

To Make Frosting: Melt 1 cup sugar in a heavy pan. Once melted and slightly amber colored add the finely chopped nuts. Pour into a buttered flat sheet pan to cool. Once cool and set crush to a powder using a food processor.

Cream 1/2 cup of the butter until light and fluffy, gradually mix in the nut powder and the confectioners' sugar beating until smooth and creamy. Spread frosting over top of cake and garnish with whole pecan halves.

Apricot Sponge Cake

Ingridients

1 1/4 cups cake flour

1 1/4 cups white sugar, divided

1/2 teaspoon salt

1/2 teaspoon baking powder

5 eggs

1/4 cup apricot nectar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.

Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.

Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.

Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.

Mini Cheesecakes I

Ingridients

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Directions

Prep 30 m

Cook 15 m

Ready In 45 m

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Surprise Banana Cake

Ingridients

1 cup white sugar

1/2 cup unsalted butter

2 eggs

4 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1 teaspoon vanilla extract

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

Cream together the butter or margarine and the sugar.

Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

Banana Cake I

Ingridients

3 cups cake flour

1 teaspoon baking powder

1 1/8 teaspoons baking soda

3/4 cup unsalted butter

2 1/4 cups white sugar

3/4 teaspoon salt

3 eggs

1 1/2 cups mashed bananas

6 tablespoons buttermilk

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.

Sift the flour with the baking powder and soda.

In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.

Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.

Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.

Eclair Cake

Ingridients

2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk

1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

Directions

Prep 25 m

Ready In 4 h 25 m

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Butter Pound Cake

Ingridients

1 cup butter

6 eggs

3 cups white sugar

3 cups all-purpose flour

1 pint heavy whipping cream

1 tablespoon vanilla extract

2 teaspoons lemon extract

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

The Best Chocolate Cake You Ever Ate

Ingridients

2 cups white sugar

2 cups all-purpose flour

1/2 cup butter

1/2 cup vegetable oil

1 cup water

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.

Sift 2 cups white sugar and 2 cups flour together; set aside.

In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.

Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.

Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.

To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.

Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Marron Layer Cake

Ingridients

2 cups white sugar

4 eggs

1 cup vegetable oil

1 cup white wine

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla extract

3/4 cup sweetened chestnut puree

4 tablespoons unsalted butter

4 (1 ounce) squares semi-sweet chocolate

3 tablespoons cream

1 teaspoon vanilla extract

3/4 cup confectioners' sugar

8 marrons glaces (candied chestnuts)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round layer cake pans.

Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder, and 1 teaspoon vanilla. Beat for about 1 to 1 1/2 minutes.

Pour batter into pans and bake for about 30 to 35 minutes or until cake tests done.

Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before frosting.

Using a cake slicer or a serrated knife cut each layer in half lengthwise. Arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top and set cake aside.

To Make Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, confectioners' sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.

Botercake (Butter Cake)

Ingridients

1 1/8 cups butter, softened

1 1/4 cups white sugar

1 1/4 teaspoons vanilla sugar

2 tablespoons grated lemon zest

1 tablespoon white sugar

1 teaspoon salt

5 eggs

2 cups all-purpose flour

1 teaspoon baking powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.

Mix grated lemon rind with 1 tablespoon sugar.

Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.

Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.

Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

Pineapple Cake I

Ingridients

1 (18.25 ounce) package reduced fat yellow cake mix

1 (20 ounce) can crushed pineapple with juice

3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch pan with non-stick cooking spray.

Combine cake mix, pineapple (with juice), and eggs until well-mixed.

Pour into pan, and bake 30-35 minutes.

Key Lime Cake I

Ingridients

1/2 cup butter, softened

1 cup white sugar

2 eggs

2 teaspoons grated key lime zest

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup key lime juice

Directions

Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest.

Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice.

Beat the egg whites until stiff, and fold into the batter.

Pour batter into a well greased 10 inch Bundt pan. Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.

To Make Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately. Pour over still warm cake.

Carrot Cake I

Ingridients

3 cups grated carrots

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup golden raisins

1 1/4 cups confectioners' sugar

1 (3 ounce) package cream cheese

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

Directions

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.

Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.

Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.

To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Quick Black Forest Cake

Ingridients

1 (18.25 ounce) package devil's food cake mix with pudding

3 eggs

1 tablespoon almond extract

1 (21 ounce) can cherry pie filling

1 1/2 cups semisweet chocolate chips

1 tablespoon butter

2 tablespoons milk

1/2 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.

Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.

Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Chocolate Pound Cake I

Ingridients

3 cups white sugar

1 cup butter, softened

1/2 cup shortening

3 1/2 cups all-purpose flour

5 eggs

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 1/8 cups milk

2 teaspoons vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C).

Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.

Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.

Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.

Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.

Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

Chocolate Cherry Upside Down Cake

Ingridients

1 (21 ounce) can cherry pie filling

2 1/4 cups all-purpose flour

1 1/2 cups white sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 cups water

1/2 cup vegetable oil

1/4 cup distilled white vinegar

1/2 teaspoon vanilla extract

Directions

Spread pie filling evenly in the bottom of a greased 9x13 inch pan.

In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.

In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.

Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.

Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.

Quick Fudge Icing

Ingridients

1 cup white sugar

3 tablespoons unsweetened cocoa powder

1/3 cup milk

5 tablespoons shortening

1 pinch salt

1 teaspoon vanilla extract

Directions

In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.

Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

Cherry Nut Cake I

Ingridients

2 cups all-purpose flour

1 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

2/3 cup vegetable oil

2 eggs

1 (21 ounce) can cherry pie filling

1/2 cup chopped walnuts

Directions

Prep 5 m

Cook 45 m

Ready In 50 m

Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork.

Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.

Angelo Cake

Ingridients

4 cups self-rising flour

2 cups corn flour

2 cups white sugar

1 cup butter

4 eggs

2 cups milk

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

Mix flour and corn starch together.

Add flour mixture a little at a time to egg mixture. Alternate with milk until mixture is very light and creamy. Pour batter into a greased and floured 9 inch round pan.

Bake in a preheated 350 degree F (175 degree C) oven for 70 to 90 minutes or until a toothpick inserted in the center comes out clean.

Miss Beth's Yoghurt Cake

Ingridients

1/2 cup plain yogurt

1 1/2 cups all-purpose flour

1 cup white sugar

1/2 cup vegetable oil

3 eggs

1/4 (.25 ounce) package active dry yeast

1/4 cup confectioners' sugar for dusting

Directions

Empty yogurt into mixing bowl. Add flour, sugar, oil, eggs, and yeast (or substitute one teaspoon baking powder) and mix until just combined. Pour into a greased and floured 13 inch round cake pan.

Bake for 25 to 35 minutes in a preheated 350 degrees F (175 degrees C) oven, or until cake is golden brown and middle bounces bake when pushed with your finger. Cool and dust with confectioners' sugar. Variations: use flavored yogurt, or add some fruit preserves to the mix to make a fruity cake, berry flavors work especially well. Variation 2: Use half brown sugar and half granulated sugar, and add 2 teaspoons of cinnamon. Enjoy!

Texas Sheet Cake II

Ingridients

2 cups all-purpose flour

2 cups white sugar

1 cup butter

1 cup water

1/2 cup shortening

1/2 cup unsweetened cocoa powder

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 1/2 teaspoons vanilla extract

6 tablespoons milk

4 cups confectioners' sugar

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.

Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.

Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.

To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Dump Cake I

Ingridients

1 (21 ounce) can cherry pie filling

1 (15 ounce) can crushed pineapple

1 (18.25 ounce) package yellow cake mix

8 ounces chopped walnuts

1/2 cup butter

Directions

Prep 10 m

Cook 40 m

Ready In 50 m

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.

Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Lick Your Lips Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

3 eggs

1 (11 ounce) can mandarin orange segments

1 (15 ounce) can crushed pineapple with juice

1 (12 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

Directions

Mix cake mix, eggs, and mandarin oranges for 2-3 minutes at medium speed.

Bake for 30 minutes in a preheated 350 degrees F (175 degrees C) oven. Set aside and let cool completely.

Combine crushed pineapple, dessert topping, and vanilla pudding mix. Mix well. Spread on top of cooled cake. Keep refrigerated.

Creme de Menthe Cake I

Ingridients

1 (18.25 ounce) package white cake mix

3 tablespoons creme de menthe liqueur

1 (16 ounce) can chocolate syrup

1 (8 ounce) container frozen whipped topping, thawed

2 tablespoons creme de menthe liqueur

Directions

Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.

Pour into 13x9 inch pan and bake according to package directions.

Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

Microwave Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

3 eggs

1 (21 ounce) can apple pie filling

1/2 cup applesauce

Directions

Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.

Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).

Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.

Irish Cream Chocolate Cheesecake

Ingridients

1 1/2 cups chocolate cookie crumbs

1/3 cup confectioners' sugar

1/3 cup unsweetened cocoa powder

1/4 cup butter

3 (8 ounce) packages cream cheese, softened

1 1/4 cups white sugar

1/4 cup unsweetened cocoa powder

3 tablespoons all-purpose flour

3 eggs

1/2 cup sour cream

1/4 cup Irish cream liqueur

Directions

Prep 20 m

Cook 1 h 20 m

Ready In 9 h 20 m

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Easy Streusel Coffee Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1/3 cup vegetable oil

4 eggs

1 cup plain yogurt

1 tablespoon unsweetened cocoa powder

1/2 cup chopped walnuts

1 teaspoon ground cinnamon

Directions

Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.

In a separate bowl mix cocoa, chopped nuts, and cinnamon together.

Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.

Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

Pecan Pound Cake

Ingridients

1 1/2 cups butter

2 cups all-purpose flour

5 eggs

2 cups white sugar

1 teaspoon vanilla extract

1 teaspoon butter flavored extract

1 cup chopped pecans

1/4 cup confectioners' sugar for dusting

Directions

Cream together butter and sugar. Add eggs one at a time beating after each one.

Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan.

Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners' sugar.