German Sweet Chocolate Cake I

Ingridients

4 (1 ounce) squares German sweet chocolate

1/2 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

4 egg whites

12 fluid ounces evaporated milk

1 1/2 cups white sugar

3/4 cup butter

4 egg yolks

1 1/2 teaspoons vanilla extract

1 (8 ounce) package flaked coconut

1 1/2 cups chopped pecans

Directions

Prep 40 m

Cook 30 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.

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Orange Cream Cake IV

Ingridients

1 (18.25 ounce) package orange cake mix

1 1/4 cups milk

2 teaspoons orange extract

1 (16 ounce) package frozen whipped topping, thawed

1/4 teaspoon orange extract

16 ounces sour cream

2 cups confectioners' sugar

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 30 m

Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.

Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.

To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.

Spread frosting between layers, on sides and over top of cake.

Snickerdoodle Cake I

Ingridients

2 cups white sugar

1/2 cup shortening

2 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 tablespoons white sugar

1 teaspoon ground cinnamon

Directions

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

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.

In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.

Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

Fresh Coconut Cake

Ingridients

Fresh Coconut Cake:

2 cups coconut, drained and meat grated

1 cup milk, or as needed

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup shortening

2 cups white sugar

4 eggs, room temperature

1 teaspoon vanilla extract

Coconut Frosting:

1/4 cup water

1 cup white sugar

1/8 teaspoon cream of tartar

1 pinch salt

2 egg whites

1 teaspoon vanilla extract

2/3 cup butter, room temperature

2 cups grated fresh coconut

Directions

Prep 45 m

Cook 30 m

Ready In 2 h 45 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. Reserve coconut juice and add enough milk to make 1 cup; set aside.

In a small bowl, sift together flour, baking powder, and salt. Set aside.

Beat the butter, shortening, and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the coconut-milk mixture, mixing until just incorporated. Fold in 2 cups grated coconut, mixing just enough to evenly combine. Pour the batter into prepared pans.

Bake in the preheated oven until the cake is golden and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool completely on wire racks.

To Make Icing: In a saucepan, combine 1/4 cup water, 1 cup sugar, cream of tartar, and pinch of salt. Bring to a boil, stirring occasionally. Stop stirring once mixture is boiling. Cook until sugar syrup reaches soft ball stage on a candy thermometer (240 degrees F or 115 degrees C). If you don't have a thermometer, drop a little sugar syrup into a cup of cold water; when the syrup is ready, it will form a soft ball that holds its shape.

While syrup is boiling, whip egg whites at medium-high speed until stiff but not dry. Carefully pour the hot syrup down the side of the bowl, beating constantly at high speed. Keep beating until mixture is cool to the touch.

Drop butter, a tablespoon at a time, into egg white mixture, beating constantly. The mixture will deflate as butter is added; just keep mixing. When all of the butter is incorporated, frosting will fluff up again. Blend in vanilla.

Spread buttercream between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.

Cajun Cake

Ingridients

Cajun Cake:

3 cups all-purpose flour

1 1/2 cups white sugar

2 teaspoons baking soda

1/4 teaspoon salt

2 eggs

1 (20 ounce) can crushed pineapple with juice

Topping:

3/4 cup white sugar

3/4 cup evaporated milk

1/2 cup margarine

1 cup chopped pecans

1 1/2 cups flaked coconut

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.

In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.

Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.

To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.

When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Chocolate Angel Food Cake I

Ingridients

2 cups egg whites

1/4 teaspoon salt

1 1/4 teaspoons cream of tartar

1 1/4 cups white sugar

1 1/4 cups confectioners' sugar

1 1/4 cups cake flour

1/4 cup unsweetened cocoa powder

1 1/4 teaspoons vanilla extract

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

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

In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.

In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.

Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Whoopie Pies

Ingridients

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

5 tablespoons all-purpose flour

1 cup milk

1 cup shortening

1 cup white sugar

2 teaspoons vanilla extract

Directions

To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.

To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.

In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.

Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.