Poke Cake II

Ingridients

2 (8 or 9 inch) white cake layers, baked and cooled

2 (3 ounce) packages fruit flavored Jell-O® mix

2 cups boiling water

3 1/2 cups frozen whipped topping, thawed

Directions

Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.

Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.

Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.

Diane's German Chocolate Cake

Ingridients

1 (18.25 ounce) package butter cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1/3 cup unsweetened cocoa powder

1 cup buttermilk

1/3 cup vegetable oil

3 eggs

1 (12 fluid ounce) can evaporated milk

1 cup white sugar

1 cup chopped pecans

1 teaspoon vanilla extract

3 egg yolks

1/2 cup butter

1 cup flaked coconut

Directions

Prep 15 m

Cook 35 m

Ready In 50 m

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

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

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.

In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

Poke Cake I

Ingridients

1 (18.25 ounce) package white cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1 cup water

1/4 cup vegetable oil

1 (3 ounce) package fruit flavored Jell-O® mix

1 cup boiling water

1 cup ice water

1 (12 ounce) container frozen whipped topping, thawed

Directions

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

Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.

Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.

Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.

Raspberry Nut Butter Cake

Ingridients

6 eggs

1 cup butter, softened

1 1/2 cups white sugar

3/4 cup seedless raspberry jam

1 tablespoon vanilla extract

1/4 cup dark rum

1 cup all-purpose flour

1 teaspoon baking powder

3/4 cup ground walnuts

3/4 cup ground pecans

Directions

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

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

In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.

In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

Williamsburg Orange Cake

Ingridients

2 3/4 cups cake flour

1 1/2 cups white sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1/2 cup butter, softened

1/4 cup shortening

1 1/2 cups buttermilk

3 eggs

1 cup golden raisins, chopped

1/2 cup chopped walnuts

1 tablespoon orange zest

1 1/2 teaspoons vanilla extract

1 recipe Williamsburg Butter Frosting

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

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

In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

Lemon Pecan Pound Cake

Ingridients

1 cup butter

2 cups confectioners' sugar

3 eggs

1 1/2 cups cake flour

1 teaspoon vanilla extract

1 tablespoon lemon zest

1/2 cup chopped pecans

1 cup sifted confectioners' sugar

2 tablespoons fresh lemon juice

Directions

In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan.

Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.

Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

Molasses Sponge Cake

Ingridients

5 egg whites

1/4 cup white sugar

1/2 teaspoon salt

5 egg yolks

1/4 cup white sugar

1/2 cup molasses

1 teaspoon lemon zest

2 teaspoons lemon juice

3/4 cup cake flour

Directions

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

Beat egg whites to form moist peaks. Gradually beat in 1/4 cup white sugar and salt. Beat until very stiff and shiny.

Beat egg yolks and 1/4 cup white sugar together until very light and fluffy. Beat in molasses, grated lemon rind and lemon juice. Stir in cake flour. Fold meringue gently into batter. Pour batter into an ungreased 9 inch tube pan.

Bake for 45 minutes. Remove cake from oven, and invert until cool. Loosen edges, and remove cake from pan.