Chocolate Custard Cake

Ingridients

3 (1 ounce) squares unsweetened chocolate

1/2 cup milk

2/3 cup packed brown sugar

2 eggs, separated

1 3/4 cups cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

2/3 cup white sugar

3/4 cup milk

1 teaspoon vanilla extract

Directions

In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.

Stir together flour, soda, baking powder, and salt.

In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.

Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.

White Texas Sheet Cake

Ingridients

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups white sugar

2 eggs

1/2 cup sour cream

1 teaspoon almond extract

1/2 teaspoon salt

1 teaspoon baking soda

Frosting:

1/2 cup butter

1/4 cup milk

4 1/2 cups confectioners' sugar

1/2 teaspoon almond extract

1 cup chopped pecans

Directions

Cook 20 m

Ready In 40 m

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Apricot Brandy Pound Cake II

Ingridients

3 cups white sugar

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup apricot brandy

1 cup sour cream

1 cup butter

6 eggs

1 teaspoon almond extract

1 teaspoon orange extract

1 teaspoon lemon extract

Directions

Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.

In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.

Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.

Lemon Filling

Ingridients

3/4 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons grated orange zest

1/2 cup orange juice

2 tablespoons fresh lemon juice

1 egg

1 cup whipped cream

Directions

In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

White Cake with Lemon Filling

Ingridients

2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup shortening

1 teaspoon salt

2/3 cup milk

3 1/2 teaspoons baking powder

1/2 cup milk

4 egg whites

1 teaspoon vanilla extract

3/4 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons grated orange zest

1/2 cup fresh orange juice

1/2 lemon, juiced

1 egg

1 cup whipped cream

Directions

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

Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing.

To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.

Better Than Sex Cake III

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (15 ounce) can crushed pineapple with juice

3 bananas, sliced

1 (3.5 ounce) package instant vanilla pudding mix

1 (16 ounce) package frozen whipped topping, thawed

1 1/4 cups flaked coconut

16 ounces chopped walnuts

1/2 cup white sugar

Directions

Bake yellow cake mix according to package directions for one 9x13 inch cake.

Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.

Mix instant vanilla pudding according to package directions.

Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.

Caramel Cake I

Ingridients

1 3/4 cups all-purpose flour

1 cup packed brown sugar

1/2 cup butter, softened

2 eggs

1/2 cup milk

1/2 teaspoon salt

1 3/4 teaspoons baking powder

1 teaspoon vanilla extract

2 cups packed brown sugar

1 cup heavy whipping cream

3 tablespoons butter

1 teaspoon vanilla extract

1/4 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.

Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.

Mam's Black Cake

Ingridients

2 cups buttermilk

2 teaspoons baking soda

2 cups white sugar

4 cups all-purpose flour

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 cup butter

1 cup fresh blackberries

1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans.

Dissolve the baking soda in the buttermilk.

Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk mixture.

Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until a toothpick inserted near the center of the cakes comes out clean.

Lemon Cheese Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk

1/3 cup vegetable oil

3 eggs

6 egg yolks

1 1/2 cups white sugar

1 cup butter

1/4 cup all-purpose flour

1 cup fresh lemon juice

4 tablespoons grated lemon zest

Directions

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

Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.

To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

Mom's Buttercream Frosting

Ingridients

1/4 cup all-purpose flour

1 cup milk

1/2 cup shortening

3/4 cup white sugar

1/2 cup butter, softened

2 teaspoons vanilla extract

Directions

In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.

With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.

Orange Party Cake with Chocolate Coating

Ingridients

1/2 cup margarine, softened

1 1/4 cups white sugar

2 eggs

6 tablespoons grated orange zest

3/4 cup fresh orange juice

1/2 cup milk

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon orange food coloring

1 (.25 ounce) package unflavored gelatin

2 tablespoons cold water

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/3 cup orange juice

4 (1 ounce) squares semisweet chocolate

1 1/2 tablespoons butter

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and line with buttered wax paper two 8 inch round pans.

Cream together margarine and 1 1/4 cup white sugar until light and fluffy. Beat in eggs and orange rind until thoroughly combined. Stir in 1/2 cup orange juice and milk. Combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. Blend in orange food coloring. Pour batter into prepared pans.

Bake for 25 minutes. Cool 10 minutes, and then remove layers from pans. Peel off wax paper, and cool completely on wire racks. Split each layer of cake, making 4 thin layers. Sprinkle layers with 1/4 cup orange juice.

Sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. Place cup in boiling water bath, and stir until gelatin is dissolved. Remove from heat, and set aside for a minute. Whip cream with confectioners' sugar until just starting to thicken. Continue beating while you add the orange juice. Slowly pour in gelatin, and combine thoroughly. Beat until stiff. Fill layers with orange flavored whipped cream.

In a double boiler, combine squares of chocolate and butter or margarine; stir until melted. Let cool until chocolate thickens somewhat. Pour chocolate on top of cake, letting it drizzle down the sides. Refrigerate cake for 24 hours. Let cake sit at room temperature at least 1 hour before serving.

Easy Light Fruitcake

Ingridients

1 pound candied cherries, halved

5 candied pineapple rings, finely chopped

6 cups golden raisins

1 1/2 cups candied mixed fruit peel

1 cup almonds

1 cup all-purpose flour

2 cups butter, softened

2 cups white sugar

6 eggs

1 teaspoon vanilla extract

1/4 cup orange juice

5 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 almonds, split

Directions

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.

In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.

Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Baked Alaska Dessert

Ingridients

1 1/3 cups graham cracker crumbs

1/4 cup white sugar

1/4 cup butter, softened

4 cups vanilla ice cream

3 egg whites

1/4 teaspoon salt

1 teaspoon almond extract

6 tablespoons white sugar

Directions

Preheat oven to 375 degrees F (190 degrees C).

Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate.

Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer.

Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.

Birthday Party Cake

Ingridients

4 eggs

2 cups white sugar

2 cups cake flour

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup boiling milk

2 teaspoons baking powder

Directions

Prep 20 m

Cook 20 m

Ready In 40 m

Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more.

Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans.

Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting.

Chocolate Orange Marble Cake

Ingridients

1 cup butter

1 1/4 cups white sugar

3 eggs

2 teaspoons vanilla extract

1 cup plain yogurt

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons grated orange zest

2 (1 ounce) squares unsweetened chocolate, melted

2 tablespoons orange liqueur

2 tablespoons orange juice

Directions

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

In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.

In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.

Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

German Marble Cake

Ingridients

1 cup butter

1 1/2 cups white sugar

4 eggs

1 cup milk

1 teaspoon almond extract

3 1/4 cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

1/4 cup unsweetened cocoa powder

3 tablespoons dark rum

Directions

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

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.

In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.

Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.

Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

Orange Oatmeal Cake

Ingridients

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1/2 cup orange juice

2 teaspoons vanilla extract

1 tablespoon orange zest

1 1/2 cups all-purpose flour

3/4 cup rolled oats

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon baking powder

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind.

In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.

Orange Glaze I

Ingridients

1 cup confectioners' sugar

1 tablespoon frozen orange juice concentrate, thawed

Directions

Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

Neiman Marcus Cake I

Ingridients

1 (18.25 ounce) package chocolate cake mix

3 eggs

1/2 cup butter

1 cup semisweet chocolate chips

1 cup chopped walnuts

4 cups confectioners' sugar

1 (8 ounce) package cream cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.

Combine the chocolate cake mix, 1 of the eggs, and the butter or margarine and mix until smooth. Pat mixture into the prepared pan. Sprinkle the semi sweet chocolate chips and the chopped nuts evenly over the cake.

Mix together the confectioner's sugar, cream cheese, and the remaining 2 eggs until well blended. Pour over the semi-sweet chocolate chips and the chopped nuts.

Bake at 350 degrees F (175 degrees C) for about 40 minutes. Let cake cool a little before cutting. Serve warm or cooled.

Peach Graham Upside Down Torte

Ingridients

9 tablespoons butter, softened

1 tablespoon brown sugar

4 fresh peaches - pitted, skinned, and sliced

3 eggs

3/4 cup white sugar

3/4 cup milk

1 teaspoon vanilla extract

2 cups finely ground graham cracker crumbs

1 teaspoon baking powder

1/8 teaspoon salt

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.

Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.

Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.

Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.

Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.

Peach Filled Cake

Ingridients

3/4 cup butter, softened

1 cup white sugar

3 eggs

1 teaspoon lemon zest

2/3 cup milk

1 cup all-purpose flour

7/8 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

4 fresh peaches - pitted, skinned, and sliced

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

Directions

Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan.

In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk.

In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top.

Bake at 350 degrees F (175 degrees C) for 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.

Banana Split Cake I

Ingridients

2 cups graham cracker crumbs

1/2 cup melted butter

2 cups confectioners' sugar

2 eggs

1 cup butter, softened

6 bananas, peeled and halved lengthwise

1 (20 ounce) can crushed pineapple, drained

1 quart fresh strawberries, halved

1 (16 ounce) package frozen whipped topping, thawed

1 cup chopped walnuts

Directions

Prep 30 m

Ready In 3 h 40 m

Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.

In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).

Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Cream Cake

Ingridients

2 eggs

3/4 cup white sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup heavy whipping cream

Directions

Prep 20 m

Cook 30 m

Ready In 50 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.

Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.

Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.

Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

Punch Bowl Cake I

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (5 ounce) package instant vanilla pudding mix

1 (16 ounce) can fruit cocktail

1 (21 ounce) can cherry pie filling

6 ounces flaked coconut

1 1/2 cups chopped walnuts

2 (8 ounce) containers frozen whipped topping, thawed

1 (15 ounce) can crushed pineapple, with juice

Directions

Bake cake mix according to package directions for 2 layers, let cakes cool.

Make pudding as per package directions and set aside to firm.

Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nuts, then 1/2 of the whipped topping. Place the second layer of cake in the bowl and spread with remainder of the vanilla pudding, the entire can of crushed pineapple, the remaining cherry pie filling, nuts, then coconut, top with the remaining 1/2 of the whipped topping. Garnish top with chopped nuts. Serve with a large spoon.

Lemon Cream

Ingridients

1 cup water

3 tablespoons cornstarch

3 egg yolks

1/2 cup lemon juice

1 1/2 cups white sugar

1/2 cup butter

Directions

Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.

Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.

Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Fondant Frosting

Ingridients

3 cups white sugar

1/2 cup light corn syrup

3/4 cup water

2 egg whites

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/2 teaspoon salt

Directions

Prep 20 m

Cook 10 m

Ready In 30 m

Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.

Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.

Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.

Coconut Chiffon Cake

Ingridients

2 cups all-purpose flour

1 1/2 cups white sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup water

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup egg whites

1/2 teaspoon cream of tartar

3/4 cup flaked coconut

Directions

Preheat oven to 325 degrees F (165 degrees C).

Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.

In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.

Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

Rich Yellow Cake

Ingridients

4 cups cake flour

4 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups white sugar

6 egg yolks, beaten

2 teaspoons vanilla extract

1 1/2 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8 inch round cake pans then line them with parchment paper.

Sift the flour with the baking powder and salt and set aside.

Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla. Add flour mixture to butter mixture, alternating with milk. Stir the batter until smooth. Pour the batter into the prepared cake pans.

Bake at 350 degrees F (175 degrees C) for 45 minutes. This cake rises very well so only fill the cake pans 2/3 full. Cool cakes in pans for 10 minutes, then cool thoroughly on a wire rack. Frost as desired.

Strawberry Dream Cake I

Ingridients

1 (18.25 ounce) package white cake mix

1 1/2 cups frozen sweetened strawberries, pureed

12 ounces cream cheese

8 (1 ounce) squares white chocolate

1 cup heavy whipping cream

1 (8 ounce) container frozen whipped topping, thawed

1/2 pint sliced fresh strawberries

Directions

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

Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.

Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.

To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Plum Cake

Ingridients

3 eggs

1/2 cup butter, softened

1/2 cup white sugar

1 teaspoon lemon zest

1 cup all-purpose flour

1/2 teaspoon baking powder

1 1/4 cups plums, pitted and quartered

Directions

Prep 20 m

Cook 40 m

Ready In 1 h

Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.

In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.

Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.

Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Rhubarb Pudding Cake

Ingridients

1 cup chopped rhubarb

1 cup white sugar

6 drops red food coloring

1 (3.5 ounce) package instant vanilla pudding mix

1 (9 ounce) package yellow cake mix

1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C)

Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.

Prepare the vanilla pudding mix according to the package directions. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish. Spoon rhubarb mixture over the top of the vanilla pudding.

Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar. Tastes best if served warm.

Gone with the Wind Cake

Ingridients

3/4 cup cold water

3 egg yolks

3 egg whites

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 3/4 cups sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Directions

Cook 50 m

Ready In 1 h 50 m

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

Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more.

Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture.

Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan.

Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

Chewy Peanut Butter Strips

Ingridients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup dry milk powder

1/2 cup butter

1 cup peanut butter

2 cups white sugar

4 eggs

7/8 cup water

1 1/2 teaspoons vanilla extract

1/4 cup butter

3/4 cup peanut butter

4 cups confectioners' sugar

2 tablespoons milk

Directions

Prep 20 m

Cook 30 m

Ready In 1 h 50 m

In a mixing bowl, cream together the 1/2 cup butter or margarine, 1 cup peanut butter, and sugar. Beat in the eggs. Stir in the water and vanilla.

In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in peanut butter mixture. Pour batter into a greased and floured 10 x 15 inch jelly roll pan

Bake for 30 minutes at 350 degrees F (175 degrees C). Cool.

To Make Frosting: Cream together 1/4 cup butter or margarine and 3/4 cup peanut butter. Beat in confectioners' sugar. Milk may be added to thin the icing, if needed. Frost the cake. Cut into strips to serve.

Better Than Brad Pitt Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (20 ounce) can crushed pineapple, with juice

3/4 cup white sugar

2 (3.5 ounce) packages instant vanilla pudding mix

3 cups milk

1 cup heavy whipping cream

1 teaspoon vanilla extract

1/4 cup confectioners' sugar

3/4 cup flaked coconut, toasted

Directions

Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.

In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.

In another bowl, beat milk with pudding. Spread over the pineapple mixture.

Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.

Thirty Minute Yellow Cake

Ingridients

2 cups self-rising flour

1 1/4 cups white sugar

1/2 cup shortening

1 cup milk

2 eggs

1 teaspoon vanilla extract

Directions

Prep 5 m

Cook 25 m

Ready In 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or two 9 inch round pans.

Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.

Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.

Mocha Cake I

Ingridients

1 (18.25 ounce) package dark chocolate cake mix

4 eggs

1 cup sour cream

1 cup coffee flavored liqueur

3/4 cup vegetable oil

1 cup semisweet chocolate chips

1 (16 ounce) package prepared chocolate frosting

1 1/2 tablespoons coffee-flavored liqueur

Directions

In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.

Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.

Strawberry Twinkie Dessert

Ingridients

4 cups sliced fresh strawberries

1 (18.75 ounce) can ready-to-use strawberry glaze

8 Twinkies

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

Directions

Combine strawberries and glaze in a small bowl.

Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.

In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Raspberry Almond Coffeecake

Ingridients

1 cup fresh raspberries

3 tablespoons brown sugar

1 cup all-purpose flour

1/3 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup sour cream

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 egg

1/4 cup sliced almonds

1/4 cup sifted confectioners' sugar

1 teaspoon milk

1/4 teaspoon vanilla extract

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a bowl. Set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Mr. Goodbar Frosting

Ingridients

2 cups white sugar

2 tablespoons unsweetened cocoa powder

3/4 cup evaporated milk

1 teaspoon vanilla extract

2 cups crunchy peanut butter

Directions

Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.

Christmas Wreath Cake

Ingridients

1 1/2 cups raisins

1 cup red and green candied cherries

3/4 cup dates, pitted and chopped

3/4 cup candied pineapple, diced

3/4 cup chopped walnuts

1/2 cup flaked coconut

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

1 1/4 cups white sugar

1 teaspoon lemon zest

4 eggs

2 teaspoons lemon juice

Directions

Prep 30 m

Cook 2 h Ready In 3 h 30 m

Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.

In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.

In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.

Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

Oatmeal Cake I

Ingridients

1 1/2 cups boiling water

1 cup rolled oats

1/2 cup butter

1 cup packed brown sugar

1 cup white sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup packed brown sugar

1/2 cup white sugar

1 cup flaked coconut

6 tablespoons butter, melted

1/4 teaspoon vanilla extract

1/4 cup cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.

In a small bowl, pour boiling water over oats. Mix well, and cool.

In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.

Bake for 35 minutes.

While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Macadamia Pineapple Dream Cake

Ingridients

1 cup all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1/4 cup milk

3/4 cup chopped macadamia nuts

1 (8 ounce) can crushed pineapple in heavy syrup

1 tablespoon cornstarch

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and line with waxed paper two 8 inch cake pans.

Drain and reserve syrup from pineapple. Add enough water to syrup to make 1/2 cup liquid. Place liquid in small saucepan, and mix in cornstarch. Cook and stir over medium heat until thickened, about 2 minutes; stir in reserved pineapple. Spoon filling into a small bowl. Cover with plastic wrap, and refrigerate until chilled.

Whisk together flour, baking powder, and salt in a small bowl.

In large bowl, cream the butter or margarine. Add 1/2 cup sugar, and beat until fluffy. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in two parts, mixing after each addition. Spread batter into prepared pans. Sprinkle with all but 2 tablespoons macadamia nuts.

In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Spread egg whites evenly over batter.

Bake for 35 minutes, or until tester inserted in the center of the layers comes out clean. Remove from oven; cool in pans on wire racks. Loosen edges with spatula and turn out of pans. Peel off waxed paper. Place one layer, cake side down, on plate. Spread with pineapple filling. Place second layer, meringue side down over filling.

Black Walnut Cake I

Ingridients

1 cup butter

1/2 cup shortening

1 1/2 cups packed brown sugar

1 1/2 cups white sugar

5 eggs

3 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 cup chopped black walnuts

1 (8 ounce) package cream cheese

1/4 cup butter

4 cups sifted confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped black walnuts

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.

Tuppakaka

Ingridients

2 eggs

1 1/4 cups white sugar

1/3 cup butter

1 cup + 1 tablespoon + 1 teaspoon all-purpose flour

1/2 cup dry bread crumbs

1/2 cup sliced almonds

Directions

Prep 20 m

Cook 30 m

Ready In 1 h

Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.

Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.

Strawberry Marble Cake

Ingridients

1 (18.25 ounce) package marble cake mix

1 (3 ounce) package strawberry flavored Jell-O®

1 cup boiling water

1 (1.3 ounce) envelope whipped topping mix

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 teaspoon vanilla extract

Directions

Prepare and bake marble cake as directed on the box.

Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.

Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

Quick Vanilla Frosting

Ingridients

2 egg whites

1 cup corn syrup

1 teaspoon vanilla extract

Directions

In a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes. The longer you beat it the stiffer it gets. So if you like a stiff frosting continue beating a little longer.

Wacky Cake III

Ingridients

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

6 tablespoons unsweetened cocoa powder

10 tablespoons margarine, melted

2 tablespoons distilled white vinegar

2 teaspoons vanilla extract

2 cups water

4 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

1/2 cup margarine

6 tablespoons water

Directions

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

Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan.

Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Spread with chocolate frosting.

To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine. Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.

Maple Nut Cake

Ingridients

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon maple flavored extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.

Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.

Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.

Ice Cream Cake

Ingridients

1 (10 inch tube pan) angel food cake

2 quarts strawberry ice cream, softened

4 cups confectioners' sugar

8 ounces cream cheese

1/2 pint fresh strawberries

Directions

Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

Mix cream cheese and confectioner's sugar until light and fluffy.

About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Bride's Cake

Ingridients

1 1/2 pounds butter

5 1/4 cups all-purpose flour

3/8 teaspoon baking soda

3/4 teaspoon ground mace

4 1/2 tablespoons lemon juice

4 1/2 cups white sugar

1 1/2 tablespoons vanilla extract

15 eggs

3/8 teaspoon salt

1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.

Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.

Using your hands, rub in the butter into the flour mixture.

Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.

In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.

Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.