Chocolate Cherry Cake I

Ingridients

1 (18.25 ounce) package chocolate cake mix

1 (21 ounce) can cherry pie filling

3 eggs

1 cup white sugar

5 tablespoons butter

1/3 cup milk

1 cup semisweet chocolate chips

Directions

Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.

Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.

Remove from heat.

Stir in chocolate pieces until melted and smooth.

Frost when cake is cool.

The Easiest Chocolate Cake

Ingridients

1 1/2 cups white sugar

3 eggs

1 1/4 teaspoons baking powder

1 1/2 ounces vanilla sugar

1 cup shortening

1 cup orange juice

1 1/2 tablespoons unsweetened cocoa powder

3 cups all-purpose flour

1 1/2 cups confectioners' sugar

2 1/2 teaspoons instant coffee powder

5 teaspoons milk

Directions

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

Whip the sugar, eggs, baking powder, and the vanilla sugar. (To make Vanilla Sugar: Place one clean vanilla bean in a pint jar with 1 - 1 1/2 cups white sugar. Shake occasionally. After a few days, use the sugar and replenish as necessary.) Add the shortening and mix well.

Stir in the flour, the cocoa powder, and the orange juice and mix until homogeneous. Pour batter into prepared pan.

Bake cake at 375 degrees F (190 degrees C) for about 40 minutes. Remove cake from oven and immediately spread coffee glaze over top.

To Make Glaze: Five minutes before cake is done, mix together confectioners' sugar, Nescafe powder, and milk. Use immediately to spread over hot cake.

Pecan Sour Cream Pound Cake

Ingridients

1/4 cup chopped pecans

3 cups cake flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup confectioners' sugar

3 tablespoons orange juice

1 teaspoon vanilla extract

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h 20 m

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Brownie Torte

Ingridients

1/2 cup butter

1/2 cup light corn syrup

1 cup semisweet chocolate chips

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped walnuts

1/2 cup semisweet chocolate chips

2 tablespoons butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

2 cups sliced fresh strawberries (optional)

Directions

Butter and flour a 9 inch round cake pan.

In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.

Stir in 1 cup chocolate chips until melted.

Remove from heat and add sugar and eggs, and stir until blended.

Stir in 1 teaspoon vanilla , flour, and nuts.

Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.

Cool in pan 10 minutes. Then place on a cooling rack.

To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.

Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

French Buttercream Frosting

Ingridients

1 cup unsalted butter

1/2 cup shortening

2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon butter flavored extract

1/2 cup heavy whipping cream

4 tablespoons all-purpose flour

Directions

Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.

In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.

Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.

Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)

Easy Lemon Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

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

3/4 cup vegetable oil

4 eggs

3/4 cup water

1/4 teaspoon lemon extract

1 cup confectioners' sugar

4 tablespoons lemon juice

Directions

Combine gelatin mix and cake mix. Mix well.

Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

Bake according to instructions on back of cake box.

To Make Frosting: Combine confectioners' sugar and lemon juice.

When cake is done, and while still hot, ice with frosting.

Mom's Carrot Cake

Ingridients

6 carrots, quartered

2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

2 teaspoons ground cinnamon

3/4 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup buttermilk

1 (8 ounce) can crushed pineapple with juice

1 (3.5 ounce) package flaked coconut

1 cup chopped walnuts

1/2 (8 ounce) package cream cheese, softened

1/4 cup butter

1 teaspoon vanilla extract

2 cups confectioners' sugar

Directions

In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.

Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.

Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.

Place cake on a plate, and allow to cool completely before frosting.

To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.