Pralines, Coffee and Cream Cake

Ingridients

1 (18.25 ounce) package white cake mix

3 eggs

1 cup coffee flavored liqueur

1/2 cup vegetable oil

1 cup butter

1 cup packed brown sugar

1 1/2 cups chopped pecans

1 (3.5 ounce) package instant vanilla pudding mix

1 1/2 cups milk

8 ounces cream cheese

1 (12 ounce) container frozen whipped topping, thawed

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack.

To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator.

To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!

Easy Chocolate Banana Cake

Ingridients

1 (18.25 ounce) package white cake mix

1/3 cup vegetable oil

4 eggs

8 ounces sour cream

8 tablespoons unsweetened cocoa powder

1/2 cup semisweet chocolate chips

1 banana, peeled and mashed

Directions

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

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

Cranberry Cake

Ingridients

1 (18.25 ounce) package white cake mix

3 egg whites

1/4 cup cranberry applesauce

1 (8 ounce) package cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1/4 cup white sugar

1 1/4 cups water

1 (16 ounce) can whole cranberry sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour the bottom and sides of two 9 inch round cake pans.

In a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans.

Bake cake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake is done when a toothpick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and let finish cooling on racks.

To Make Frosting: In a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled. When cakes have cooled, frost the center and top of cake only. The frosting will be very soft.

Texas Sheet Cake III

Ingridients

1/2 cup butter

1/2 cup shortening

2 (1 ounce) squares unsweetened chocolate

1 cup water

2 cups unbleached all-purpose flour

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs, beaten

1 teaspoon vanilla extract

1/2 cup butter

2 (1 ounce) squares unsweetened chocolate, melted

6 tablespoons milk

1 pound confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

Prep 20 m

Cook 25 m

Ready In 1 h

In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.

In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.

To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

Oat Bran Muffins

Ingridients

1/2 cup dark brown sugar

1 1/2 cups oat bran

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 cup chilled applesauce

4 tablespoons vegetable oil

Directions

Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.

Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.

Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.

VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Chocolate Mayonnaise Cake II

Ingridients

2 cups all-purpose flour

1 cup white sugar

4 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 cup mayonnaise

1 cup water

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.

Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.

Japanese Fruit Cake II

Ingridients

1 cup butter

2 cups sugar

6 egg yolks

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 cup milk

2 cups raisins

2 cups flaked coconut

1 cup chopped pecans

6 egg whites

2 cups sugar

1/4 cup all-purpose flour

1 1/2 cups water

2 lemons, peeled and seeded

2 oranges, peeled and seeded

2 cups flaked coconut

Directions

Prep 1 h Cook 40 m

Ready In 1 h 40 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.

Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.

In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.

Assemble cake with filling between layers, and ending with filling on top.