Buffalo Chicken Fingers

Ingridients

4 skinless, boneless chicken breast halves - cut into finger-sized pieces

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon salt

3/4 cup bread crumbs

2 egg whites, beaten

1 tablespoon water

Directions

Prep 20 m

Cook 20 m

Ready In 40 m

Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Mary's Pecan Crusted Chicken

Ingridients

2 eggs

1/4 cup milk

1/2 cup all-purpose flour

1 tablespoon poultry seasoning

1 1/2 tablespoons ground cinnamon

1 cup chopped pecans

1 pinch white sugar

salt to taste

ground black pepper to taste

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

2 tablespoons olive oil

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

In a small bowl, mix the eggs with the milk. Put aside.

In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.

Dip the chicken in the egg mix, and press in the pecan mix.

Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

Basic Chicken Salad

Ingridients

1/2 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

2 cups chopped, cooked chicken meat

1/2 cup blanched slivered almonds

1 stalk celery, chopped

Directions

Prep 5 m

Cook 5 m

Ready In 10 m

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.

In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Tangy Chicken Breasts

Ingridients

4 skinless, boneless chicken breast halves

1 cup Worcestershire sauce

1 cup vegetable oil

1 cup lemon juice

1 teaspoon garlic powder

Directions

Prep 10 m

Cook 20 m

Ready In 8 h 30 m

Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.

Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

Swiss Chicken Casserole I

Ingridients

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 (8 ounce) package dry bread stuffing mix

1/2 cup melted butter

Directions

Prep 10 m

Cook 50 m

Ready In 1 h

Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.

Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Busy Day Chicken

Ingridients

1 (4 pound) whole chicken

1 1/2 cups prepared barbecue sauce

Directions

Prep 5 m

Cook 9 h Ready In 9 h 5 m

Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover.

Cook for 8 to 10 hours on low setting. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

Chicken Cordon Bleu I

Ingridients

4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

1/2 cup seasoned bread crumbs

Directions

Prep 10 m

Cook 35 m

Ready In 45 m

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Jamaican Jerked Chicken

Ingridients

1/2 green onion, minced

1/4 cup orange juice

1 tablespoon minced fresh ginger root

1 tablespoon minced jalapeno peppers

1 tablespoon lime juice

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 (2 to 3 pound) whole chicken, cut into pieces

Directions

Prep 10 m

Cook 20 m

Ready In 8 h 30 m

Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.

Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

Chicken With Mushrooms

Ingridients

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

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

Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

White Chocolate Amaretto Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

4 eggs

1 (3.3 ounce) package instant white chocolate pudding mix

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup amaretto liqueur

1/4 teaspoon almond extract

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup amaretto liqueur

1 (16 ounce) package vanilla frosting

1/4 cup blanched slivered almonds

Directions

Prep 30 m

Cook 1 h Ready In 3 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.

In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.

Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.

To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.

Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Banana Cake VII

Ingridients

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 egg white

2 tablespoons milk

2 teaspoons vanilla extract

1 1/2 cups mashed bananas

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground allspice

Directions

Prep 30 m

Cook 1 h Ready In 3 h

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.

Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.

Classic Tiramisu

Ingridients

6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (12 ounce) packages ladyfingers

1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting

1 (1 ounce) square semisweet chocolate

Directions

Prep 30 m

Cook 30 m

Ready In 2 h

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Chocolate Praline Layer Cake

Ingridients

1/2 cup butter

1/4 cup heavy whipping cream

1 cup packed brown sugar

3/4 cup chopped pecans

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

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 3/4 cups heavy whipping cream

1/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.

In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.

Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.

In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.

To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Hungarian Flourless Hazelnut Cake

Ingridients

12 ounces hazelnuts

2 teaspoons baking powder

6 egg yolks

5/8 cup white sugar

6 egg whites

1 pint heavy whipping cream

1/8 cup chopped hazelnuts, for garnish

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.

In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.

Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.

When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Raspberry Cup Cakes

Ingridients

3/4 cup graham cracker crumbs

1/4 cup chopped pecans

3 tablespoons butter, melted

3/4 cup fresh raspberries, crushed

1/2 (8 ounce) package cream cheese

10 1/2 fluid ounces sweetened condensed milk

1 cup frozen whipped topping, thawed

Directions

Prep 15 m

Ready In 5 h 15 m

Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the 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 onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Caroline's Chocolate Fudge Frosting

Ingridients

1/2 cup butter

3 (1 ounce) squares unsweetened chocolate

1 pound confectioners' sugar

1/2 teaspoon vanilla extract

3/4 cup milk

Directions

Prep 20 m

Cook 15 m

Ready In 35 m

Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.

Let stand until spreadable (frosting will thicken as it cools).

Caramel Cake with Caramel Nut Frosting

Ingridients

1/2 cup butter

1 1/4 cups white sugar

4 eggs

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

3 cups white sugar

1 (12 fluid ounce) can evaporated milk

1 pinch salt

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.

Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.

Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Chocolate Sauerkraut Cake II

Ingridients

3/4 cup drained and chopped sauerkraut

1 1/2 cups buttermilk

2/3 cup butter

1 3/4 cups packed light brown sugar

2 teaspoons vanilla extract

2 eggs

2/3 cup unsweetened cocoa powder

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.

In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.

Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

Toll House Crumbcake II

Ingridients

1 tablespoon all-purpose flour

1/2 cup packed brown sugar

2 tablespoons butter, softened

1/2 cup chopped walnuts

2 cups semisweet chocolate chips

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon vanilla extract

3 eggs

1 cup sour cream

1 1/2 cups semisweet chocolate chips

Directions

For the crumb topping: In a small bowl, combine 1 tablespoon flour, 1/2 cup brown sugar and 2 tablespoons butter. Stir in 1/2 cup nuts and 2 cups chocolate chips. Set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine 2 cups flour, baking soda, baking powder and salt. Set aside.

In a large bowl, cream 1/2 cup butter, 1 cup sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips.

Spread batter into a 9x13 inch pan. Sprinkle topping evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.

One - Two - Three - Four Cake III

Ingridients

1 cup shortening

2 cups white sugar

3 cups all-purpose flour

4 eggs

1 cup milk

4 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.

Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

Gail's Raisin Cake

Ingridients

2 cups raisins

4 cups water

1 cup butter

1 1/2 cups white sugar

1/2 cup packed brown sugar

3 1/4 cups all-purpose flour

2 teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 cup chopped walnuts

Directions

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

In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.

In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.

Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Something Different Pound Cake

Ingridients

1 cup butter

1/2 cup shortening

3 cups white sugar

5 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup milk

1/2 cup evaporated milk

1 teaspoon rum flavored extract

1 teaspoon coconut extract

1 cup white sugar

1 teaspoon rum flavored extract

1 teaspoon coconut extract

1 teaspoon almond extract

1/2 cup water

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.

In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.

Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.

Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.

Caramel Cake II

Ingridients

1 3/4 cups white sugar

1/3 cup hot water

3 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

3 eggs

1 teaspoon vanilla extract

2/3 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt together 3 times. Set aside.

Make caramel syrup. In a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook and stir until melted sugar becomes dark brown. remove from heat. Add hot water very slowly and stir until dissolved. Set aside to cool.

In a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until smooth.

Pour batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Nutty Cream Cheese Frosting

Ingridients

1 (8 ounce) package cream cheese

1/4 cup butter, softened

4 cups sifted confectioners' sugar

1 cup chopped pecans

Directions

In a large bowl, beat softened butter and cream cheese until well blended.

Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.

Old Fashioned Red Devil's Food Cake

Ingridients

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shortening

2 eggs

1/2 cup sour milk

1 cup boiling water

1 teaspoon vanilla extract

1 1/2 cups white sugar

1/3 cup white sugar

1 tablespoon all-purpose flour

2 tablespoons butter

2/3 cup milk

3 egg yolks

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 cup chopped pecans

3/4 cup packed brown sugar

3/4 cup white sugar

1/8 teaspoon cream of tartar

1/3 cup hot water

3 egg whites

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.

In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.

Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers.

To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.

To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.

Lazy Dazy Cake I

Ingridients

4 eggs

2 cups white sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

2 tablespoons butter

1 cup milk

1 cup packed brown sugar

1 cup flaked coconut

6 tablespoons butter

4 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.

In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.

In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.

Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.

Best Ever Butter Cream Frosting

Ingridients

1 egg white

3/4 cup milk

1 cup white sugar

1 cup butter, softened

1 teaspoon vanilla extract

Directions

Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

Orange Date Nut Cake

Ingridients

1 cup butter, softened

2 cups white sugar

6 eggs

3 1/3 cups self-rising flour

1 cup milk

1 tablespoon vanilla extract

1 tablespoon lemon extract

2 cups dates, pitted and chopped

2 cups chopped pecans

2 cups orange juice

3 1/2 cups confectioners' sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.

Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.

To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

Cream Cheese Frosting III

Ingridients

1 (3 ounce) package Neufchatel cheese

2 cups low fat margarine

2 cups confectioners' sugar

1 teaspoon vanilla extract

Directions

In a medium bowl, beat cream cheese and margarine until smooth. Add vanilla. Add sugar 1/4 cup at a time until all is added. Beat until smooth.

Chocolate Bundt Cake

Ingridients

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup butter, softened

1/2 cup shortening

3 cups white sugar

1 teaspoon vanilla extract

5 eggs

1 cup milk

Directions

Prep 15 m

Cook 1 h 10 m

Ready In 2 h

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Ricotta Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

2 pounds ricotta cheese

3/4 cup white sugar

4 eggs

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.

In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Noel Fruitcake

Ingridients

3 1/2 cups sifted all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 1/4 cups raisins

1 cup chopped pecans

12 ounces dried apricots, chopped

8 ounces candied cherries, halved

4 ounces candied lemon peel

4 ounces candied orange peel

1/2 cup orange juice

1 cup jellied cranberry sauce

1 1/2 cups shortening

2 1/2 cups packed light brown sugar

5 eggs

1 1/2 cups chopped cranberries

Directions

Prep 30 m

Cook 3 h 30 m

Ready In 30 d 4 h

In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.

In a small bowl, beat the orange juice and jellied cranberry sauce together until smooth. Set aside.

In a large bowl, beat shortening, brown sugar and eggs together until fluffy. Add flour mixture alternately with the orange juice mixture, beginning and ending with the flour. Stir in the chopped cranberries just until the ingredients are well blended.

Turn batter into the prepared pan. Bake for 3 1/2 to 4 hours or until the cake is golden brown. Cool cake in the pan. Remove from the pan and remove the paper. Store the cooled cake several weeks in a covered container to mellow flavors. You may also wrap the cake in a brandy-, whisky-, or rum-soaked cheesecloth before storing. If desired, garnish with orange slices and cranberries.

Apple Cheesecake with Caramel Sauce

Ingridients

1 (21 ounce) can apple pie filling

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/4 teaspoon vanilla extract

2 eggs

1/4 cup caramel ice cream topping

12 pecan halves

2/3 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.

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Pumpkin Cake II

Ingridients

1 1/2 cups vegetable oil

2 cups white sugar

4 eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

3 teaspoons ground cinnamon

1 teaspoon salt

2 cups solid pack pumpkin puree

1/2 cup chopped walnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Moist German Chocolate Cake

Ingridients

1/3 cup butter

1/3 cup plain yogurt

4 (1 ounce) squares German sweet chocolate

1 cup cola-flavored carbonated beverage

2 cups all-purpose flour

1 1/3 cups white sugar

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

Directions

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

In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.

In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.

Coconut Lamb Cake

Ingridients

1 (18.25 ounce) package white cake mix

1 egg white

3/4 cup white sugar

1 pinch salt

3 tablespoons water

1 teaspoon light corn syrup

1/2 teaspoon vanilla extract

1 cup flaked coconut

Directions

Preheat oven to 450 degrees F (230 degrees C).grease and flour a lamb mold. Prepare cake mix as directed on the package.

Pour batter into the face half of well-greased lamb mold. cover with back of mold and wire or tie mold together. Place mold face down on baking sheet.

Bake for 15 minutes at 450 degrees F (230 degrees C). Reduce heat to 350 degrees F (175 degrees C) and bake 35 minutes longer.

Remove mold from oven and remove the back of the mold. Allow lamb to cool in face half of mold for about 5 minutes. Loosen cake from sides of mold and remove carefully. Stand lamb cake upright on cake rack until cool. When cool, frost with snow frosting and cover with coconut.

To make Snow Frosting: In the top of a small double boiler, Combine egg white, sugar, dash of salt, water and light corn syrup. Beat with rotary egg beater about 1 minute or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater 4 minutes, or until frosting will stand in stiff peaks. Remove from boiling water, add 1/2 teaspoon vanilla and beat 1 minute, or until thick enough to spread.

Cool Whipped Frosting

Ingridients

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk

1 teaspoon vanilla extract

Directions

Prep 15 m

Ready In 15 m

In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Kayla's Southern Pecan Mist Cake

Ingridients

12 egg yolks

12 egg whites

1/2 teaspoon salt

3 1/8 cups sifted confectioners' sugar

3 cups ground pecans

Directions

Prep 30 m

Cook 50 m

Ready In 1 h 50 m

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 10 inch tube pan with parchment paper (do not grease the paper). Separate eggs while cold, but let them come to room temperature before making the cake.

In a large mixing bowl, beat egg yolks until very thick and lemon colored. In another bowl, beat egg whites and salt until foamy. Gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. Fold 1/3 of the whites into the yolks, then fold in the remaining whites. Gently fold ground pecans into egg mixture.

Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. Remove from oven and invert pan to cool. Cool cake completely before removing from pan.

Beer Cake II

Ingridients

2/3 cup butter

2 eggs

3 cups all-purpose flour

1 teaspoon salt

3/4 cup buttermilk

8 ounces cherries, pitted and halved

2 cups white sugar

2 (1 ounce) squares unsweetened chocolate, melted

2 teaspoons baking soda

1 cup beer

1/4 cup cherry juice

1 cup chopped walnuts

2/3 cup butter

1 egg

4 (1 ounce) squares unsweetened chocolate, melted

4 cups sifted confectioners' sugar

3 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.

In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.

To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

Strawberry Shortcut Cake

Ingridients

1 cup miniature marshmallows

2 (10 ounce) packages frozen sliced strawberries in syrup, thawed

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

2 1/4 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup shortening

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.

In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.

Pineapple Macadamia Nut Cake

Ingridients

1/3 cup butter flavored shortening

1 cup white sugar

2 eggs

1 (8 ounce) can crushed pineapple with juice

1/2 cup spiced rum

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 (3.5 ounce) package instant vanilla pudding mix

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup macadamia nuts

Glaze:

1/4 cup water

2 tablespoons butter

1/2 cup white sugar

1/4 cup rum

Directions

Prep 15 m

Cook 45 m

Ready In 1 h 15 m

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

In a large bowl, mix shortening and sugar until smooth. Beat in eggs, pineapple, 1/2 cup rum, and vanilla. Add flour, sugar, pudding mix, baking powder and salt; mix until fully incorporated. Stir in macadamia nuts. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted into cake comes out clean, about 45 to 55 minutes.

To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.

While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.

Gingerbread III

Ingridients

1 1/2 cups all-purpose flour

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup light molasses

1/2 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.

Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

Pumpkin Roll II

Ingridients

3 eggs

1 cup white sugar

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup chopped walnuts

confectioners' sugar for dusting

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 tablespoons butter, softened

8 ounces cream cheese

Directions

Prep 30 m

Cook 30 m

Ready In 2 h

In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Pumpkin Cream Cheese Muffins

Ingridients

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour

5 tablespoons white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Sweet Potato Pound Cake

Ingridients

1 cup butter, softened

2 cups white sugar

2 cups cooked and mashed sweet potatoes

1 teaspoon vanilla extract

4 eggs

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup sifted confectioners' sugar

5 teaspoons orange juice

2 tablespoons grated orange zest

Directions

Prep 20 m

Cook 1 h 20 m

Ready In 2 h

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Fuzzy Navel Cake I

Ingridients

1 (15 ounce) can sliced peaches, drained

1/2 cup peach schnapps

1 cup white sugar

1/4 cup orange juice

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

2/3 cup vegetable oil

1 cup chopped pecans

1 1/2 cups confectioners' sugar

Directions

In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.

In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.

Amaretto Cream Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

3 eggs

1 cup buttermilk

1/4 cup amaretto liqueur

1/4 cup vegetable oil

1 (15 ounce) can apricot halves, drained

2/3 cup amaretto liqueur

2 (8 ounce) packages cream cheese

3 tablespoons amaretto liqueur

4 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.

In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.

Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.

To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Apple Cake V

Ingridients

3 cups all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

2 teaspoons vanilla extract

3 eggs, beaten

3 1/2 cups apples, peeled and chopped

1 cup chopped walnuts

1 1/4 cups packed brown sugar

1/3 cup milk

1/2 cup butter

Directions

Prep 20 m

Cook 40 m

Ready In 1 h

In a large bowl, sift together flour, sugar, salt, and baking soda. Make a well in the center and add oil, eggs, and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread batter into prepared pan.

Bake in preheated oven until a toothpick inserted into cake comes out clean, 40 to 50 minutes. Glaze while still hot.

To make the glaze: In a saucepan, combine brown sugar, milk, and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

Mazarin Cake I

Ingridients

1/2 cup unsalted butter

1 1/2 teaspoons white sugar

1/4 teaspoon salt

2 egg yolks

1 1/3 cups all-purpose flour

1/2 cup unsalted butter

1 cup almond paste

2 eggs, beaten

1 teaspoon lemon zest

2 teaspoons all-purpose flour

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.

To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.

Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.

Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.

Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

White Velvet Cake II

Ingridients

1 1/2 cups butter, softened

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter flavored shortening

1 (8 ounce) package cream cheese

4 cups sifted confectioners' sugar

1 tablespoon milk

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)