Cakes

[hj]

Better Than Sex Cake H.J.'s

1 Yellow cake pudding mix .....Duncan Hines
bake as directed.....

1 small Instant Vanilla Pudding.. .. . 8 oz. box mix as directed

Pineappples............crushed and juice. . .. 1 large can

1 cup Sugar

1 container of Cool Whip....really chilled

1 to 2 Banannas ............sliced thinly

4 Strawberries.... large...sliced thin

1/2 cup of Blueberries

½ cup walnuts. . chopped

½ cup pecans.. . chopped for the top

1 cup shredded coconut. . . is optional


Bake yellow cake according to directions placing 2 cake pans or in a 9x12 glass dish or using pan for a flat sheet cake

In a pot combine: pineapple with juice-sugar- coconut - pudding (using the juice from pinapple, as part of the pudding liquid).
Simmer 5 minutes. Set aside

Poke holes in the warm cake……using a double cake type or the flat glass in the 9x12 dish . .

When cake is cooled to warm ..........add the pudding mix........either on the top of a double layered cake ... in the middle of the layered cake or just poke holes in the top of the 9x12 pan ....be creative

Mix whip cream .....chopped nuts to the top ....refrigerate for at least 2 hours before serving or more.

Slice bananas and strawberries thinly ...adding to the top or in the middle of the cake
(If I use just on top of cake... I chill the banana and wait till serving and place banana on the top).

This is easy ... so delicious ..... with Ice cream also.

hj

[BetK]

Banana Cake with Cream Cheese Frosting as seen in the New York Times

Solid vegetable shortening
Flour
1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs
2 teaspoons crème de banana liqueur, optional

1. Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.
2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.
3. Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.

Yield: 16 servings

Banana Cream Cheese Frosting

Time: 5 minutes
4 ounces cream cheese, at room temperature
4 tablespoons ( 1/2 stick) butter, at room temperature
1 3/8 cups confectioners' sugar
3 to 4 drops LorAnn banana creme flavor, or 1/2 teaspoon imitation banana flavor

1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners' sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.
2. Use at once to frost top of cake.

Yield: 1 1/2 cups.


BetK

[BetK]

Triple-Decker Raspberry Chocolate Cake

PREPARATION TIME: 10 MINUTES
BAKING TIME: 25 TO 28 MINUTES
ASSEMBLY TIME: 10 MINUTES

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (10 ounces) frozen raspberries packed with sugar, thawed
1 package (18.25 ounces) devil’s food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tablespoon Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
6. Decorate the top attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Chocolate Ganache

MAKES 1 3/4 CUPS, ENOUGH TO THINLY FROST A 2- OR 3-LAYER CAKE
PREPARATION TIME: 5 MINUTES

3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see “the Cake Mix Doctor says”) in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.


BetK

[olivespizza]

Carrot Sheet Cake

1 1/2 cup all-purpose flour
1 t baking powder
1/2 t salt
1 cup sugar
1 t baking soda
1 t ground cinnamon
1 1/4 grated carrot
2/3 cup vegetable oil
2 large eggs
1(8 ounce) can crushed pineapple, drain well
1 (3 ounce) package cream cheese, softened
1 t vanilla extract
1/4 cup butter or margarine, softened
2 1/4 cup powdered sugar, sifted
1/2 t vanilla extract


Combine flour, baking powder and soda, salt, cinnamon, and sugar in large bowl. In separate bowl combine carrots, vegetable oil, eggs, pineapple, and 1 t vanilla - mix well. Add to dry ingredients and beat at a medium speed w/ mixer for about 2 minutes.

Pour your batter into a greased and floured 13 x 9 inch pan. Bake at 350 degrees for about 35 minutes or until a wooden pick inserted into the center comes out clean. Cool while still in pan on a wire rack.

Frosting: Beat cream cheese and butter at a medium speed until creamy; add 1/2 teaspoon vanilla and powdered sugar, beat until frosting is smooth. Spread on top of cooled cake. Will yield approx 15 servings. Store in refrigerator.

****Another yummy cake w/ this same recipe is to use 1 1/2 mashed banana instead of the carrot. When using this reduce the vegetable oil to 1/2 cup.*****

olivespizza

[BetK]

The Ultimate Flourless Chocolate Cake

Chocolate cake:

10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
1 3/4 Cup heavy cream, warmed
12 ounces unsalted butter, softened
6 large eggs, at room temperature
1-Tablespoon Vanilla Extract

Raspberry Coulis

Decoration:

1 1/2 cups heavy cream
1 tablespoon plus t teaspoons granulated sugar
1 1/2 teaspoons vanilla extract

Fresh raspberries for garnish (optional)


Make the cake:

Position rack in center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9 by 2 ½ -inch round spring form pan. Line the bottom of the pan with parchment paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground.
With the food processor running, pour the warm heavy cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the care are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.


Decorate the Cake:

Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the spring form pan. Remove the side of the pan. Invert the cake onto a serving plate and peel off the paper. Refrigerate cake while preparing whipped cream.
In a chilled large bowl, using a handheld mixer set at medium speed beat the cream with the sugar and vanilla just until stiff peaks begin to form.
Using an offset metal cake spatula spread a thin even layer of whipped cream over the top of the cake. Fill a pastry bag fitted with a star tip with the remaining whipped cream. Completely cover the cake with whipped cream rosettes.
To serve, drizzle some of the raspberry coulis onto each dessert plate. Garnish with raspberries if desired.

BetK

[BetK]

Richest Pound Cake

2 cup sugar
1 cup butter flavored Crisco
7 each eggs
3 cup flour
1 teaspoon vanilla

Blend sugar and Crisco. Add eggs, one at a time. Keep beating while adding flour. Mix in vanilla. Pour into greased and floured tube pan.

Cook about one hour at 250-300 degrees F.

BetK

[BetK]

Red Velvet Cake
Appeared in the 28 Dec 1994 edition of The Birmingham News

CAKE
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon soda
1 teaspoon cocoa
1 cup buttermilk
1 1/2 cup cooking oil
1 teaspoon vinegar
2 eggs
1 teaspoon vanilla
1 oz red food coloring

ICING
1 stick butter (1/4 c)
8 oz cream cheese
1 box confectioners' sugar
1 teaspoon vanilla extract
1 cup very finely chopped toasted nuts

Preheat oven to 375°F. Blend eggs, sugar, and cooking oil until light and fluffy. Sift dry ingredients three times (important!). Add one teaspoon vinegar to the buttermilk. Add dry ingredients and milk alternately. Beat for 3 minutes, using electric mixer. Add red food coloring and vanilla.

Bake in two 8-inch or 9-inch pans at 375°F for about 35 minutes. Let cool until very cold.

Icing:
Cream butter and cream cheese; add sugar slowly and beat after each addition. Mix in vanilla and nuts. Spread on cooled cake.

BetK

[olivespizza]

Chocolate Lush

1 cup unbleached all-purpose flour
1/4 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/4 tsp salt
1/2 cup milk
2 tbs vegetable oil
1 tsp vailla extract
1/2 cup walnuts - chopped

Topping:
1 1/2 cups of hot water
1/2 cup packed light brown sugar
6 tbs cocoa
2 tbs butter
1/4 tsp salt

Preheat your oven to 350 degrees.

Grease a 9 inch square baking pan.

In a large bowl, sift together the flour, granulated sugar, cocoa, baking powder and soda, and salt. In a small bowl combine milk, oil, and vanilla; add to the flour mixture and mix well. Add the walnuts and spread the batter in to square pan.

To make the topping: whisk ingredients together in a small bowl and pour evenly over the batter. (The topping will be very soupy).

Bake for approx 45 minutes or until the cake comes away from the sides of the pan. Cool while in the pan on a wire rack. Cut into squares. Yields 8 servings.

olivespizza

[onelvdwife]

Cherry Cheese Cake
Crust:
1/4 Cup butter or margarine
1 egg yolk (I ususally use the egg white in the filling for more fluffyness)
2 T sugar
3/4 C flour
1/8 t salt
1/4 c ground almonds (optional)

Filling:
1 8oz pkg Philadelphia Cream Cheese, softened (I've tried cheaper substitues and it's not worth it)
1/3 C sugar
1 Lg egg
1/8 t cinnamon
1 lb 6 oz can cherry pie filling

Directions for crust:
Cream butter, sugar and salt. Beat in egg yolk. Add flour and almonds and blend til mixed well. Do not use mixer. It gets too tough).
Press pastry into and up sides of 8 or 9" pie pan. Put in refrigerator to cool while mixing filling.
Directions for filling:
Beat cream cheese until smooth; add sugar, egg (and if you want the other egg white from the crust) cinnamon; beat until fluffy. Pour into chilled pastry. Bake at 425 for 15 minutes or until filling is set and pastry brown.
Let cool. Spoon Cherry Pie Filling over top. Cchill til time to serve. At least 4 hours.

I've also doubled this recipe and used a deep dish pie plate.

[hj]

Cheese cake Blueberry

Makes 8 servings

Almond Crust

1 1/2 cups finely ground almonds
1/4 cup sugar
3 tablespoons butter, softened
1 tablespoon flour

Blueberry Cream Filling

3 packages cream cheese, softened (8 onces each)
1 1/4 cups sugar
3 tablespoons flour
1/2 teaspoon salt
4 large eggs
1 container sour cream (8ounces)
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 1/2 cups fresh or frozen blueberries

Topping (optional)

1 cup whipping cream
2 teaspoons sugar
2 tablespoons sour cream
Blueberries and lemon rind strips for garnish, as desired
Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate small bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake at 300¾F for 70 minutes or until the center is firm. Turn off oven. Let cheecake stand in oven, with oven door partially open, for about 30 minutes.

Remove cheescake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.

Beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake and garnish with berries, if desired.

hj

[olivespizza]

Amish Wedding Cake

1 cup sugar
2 tbs butter
1 egg
1cup flour
1/2 cup milk
1 tsp baking powder
1 tsp vanilla
1 cup chopped dates
1 cup chopped walnuts

Sauce:
1 cup brown sugar
1 stick butter
1 egg
1 cup water
1 tsp sugar

Mix cake ingredients nd bake n a 13 x 9 x 2 inch baking pan at 350 degrees for 35 minutes. Mix and cook sauce ingredients until thick. Pour over cake.

olivespizza

[Kitchen Witch]

BEST BUTTER CAKE WITH BROWNED BUTTER FROSTING

CAKE:

2/3 c. butter, softened
2/3 c. sugar
2 eggs
2 t. vanilla
2 c. flour
1 T. baking powder
1/4 t. salt
1 c. milk

FROSTING:

¼ c. butter
3 c. powdered sugar
2 t. vanilla
3 to 4 T. milk

Heat oven to 350* F. Combine 2/3 c. butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute).

Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed (1 to 2 minutes).

Divide batter among 2 greased and floured 8 or 9-inch round cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Meanwhile, melt 1/4 c. butter in 1-quart saucepan over medium-low heat until lightly browned (4 to 5 minutes). Combine browned butter, powdered sugar and vanilla in small mixer bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.

Spread frosting between cooled cake layers, top and sides of cake.

** Cake can be baked in 13x9-inch baking pan. Bake for 30 to 35 minutes.

[Kitchen Witch]

BEST BUTTERCREAM FROSTING
MAKES 3 CUPS

¾ c. butter, softened
6 c. confectioners sugar
1/8 t. salt
1/3 c. half-and-half
1 t vanilla
2 T. light corn syrup

Beat butter in large bowl at medium speed until creamy.

Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.

VARIATIONS:

CHOCOLATE FROSTING: Add 2 to 3 squares melted and cooled unsweetened baking chocolate.

LEMON OR ORANGE FROSTING: Stir in 1 T. freshly grated lemon or orange peel.

CREAMY COCONUT FROSTING: Stir in 1 1/2 t. coconut extract or flavoring.

[Kitchen Witch]

BEST CHOCOLATE BUTTERCREAM FROSTING
MAKES 2 CUPS

½ c. butter, softened
2 1/2 c. powdered sugar
1/4 c. unsweetened cocoa
Dash salt
¼ c,. heavy whipping cream
1 square (1-oz.) unsweetened baking chocolate, melted
1 T. light corn syrup

Beat butter in medium mixer bowl at medium speed until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream and melted chocolate, scraping bowl often, until well mixed. Stir in corn syrup.

NOTE: This recipe will be enough to frost one (13x9-inch) cake or 12 cupcakes.

[Kitchen Witch]

BIRTHDAY CAKE (YELLOW CAKE)

CAKE:
3 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. sugar
¾ c. butter, softened
4 eggs
1 T. vanilla
1 c. milk

FROSTING:
¾ c. butter, softened
6 c. powdered sugar
1/8 t. salt
1/3 c. heavy whipping cream
1 t. vanilla
2 T. light corn syrup

Heat oven to 350* F. Grease and flour 2 (9-inch) round baking pans. Set aside. Combine flour, baking powder and 1/2 t. salt in large bowl. Set aside. Beat 1 1/2 c. sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 T. vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed. Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely. Beat 3/4 c. butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 t. salt alternately with whipping cream and 1 t. vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Fill and frost cake. Decorate as desired.

FROSTING VARIATIONS:

CHOCOLATE FROSTING: Add 2 to 3 squares melted unsweetened baking chocolate.

LEMON OR ORANGE FROSTING: Stir in 1 T. freshly grated lemon or orange peel.

COCONUT FROSTING: Stir in 1 1/2 t. coconut extract or flavoring.

[Kitchen Witch]

LAZY DAY CAKE

CAKE:
2/3 c. butter
½ c. heavy whipping cream
1 2/3 c. sugar
4 eggs
2 3/4 c. flour
1 T. baking powder
1/2 t. salt

FROSTING:
1 c. firmly packed brown sugar
1 c. chopped pecans
1/3 c. butter, melted
1/3 c, heavy whipping cream or milk

Heat oven to 350* F. Combine 2/3 c. butter and 1/2 c. whipping cream in 1-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6 to 7 minutes). Set aside. Combine sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted butter mixture, flour, baking powder and salt. Continue beating until well mixed. Spread batter into greased and floured 13x9-inch baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. HEAT BROILER. Stir together all frosting ingredients in small bowl until well mixed. Spread over warm cake. Broil 2 to 4 inches from heat until bubbly all over (2 to 4 minutes). Serve cake warm or cool.

[Kitchen Witch]

OLD-FASHIONED OATMEAL CAKE

CAKE:
1 1/4 c. boiling water
1 c. old-fashioned rolled oats
3/4 c. sugar
3/4 c. firmly packed brown sugar
½ c. butter, softened
2 eggs
2 c. flour
1 t. baking soda
1 t. salt
1 t. vanilla
1 jar (10-oz.) (3/4 c.) maraschino cherries, drained, chopped

TOPPING:
1 1/4 c. flaked coconut
1/2 c. firmly packed brown sugar
1/3 c. butter, melted
1/3 c. heavy whipping cream or half-and-half

Heat oven to 350* F. Stir together boiling water and oats in medium bowl; set aside. Meanwhile, combine sugar, brown sugar and 1/2 c. butter in large bowl. Beat at medium speed, scraping bowl occasionally, until well mixed. Beat in eggs until smooth. Add oatmeal mixture and all remaining cake ingredients except maraschino cherries. Reduce speed to low; continue beating until well mixed. Stir in cherries by hand. Pour batter into greased and floured 13x9-inch baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven. HEAT BROILER. Stir together all broiled topping ingredients in medium bowl. Spread over hot cake. Broil 4 to 5 inches from heat, watching closely, until bubbly and lightly browned (2 to 4 minutes). Serve warm or cool. Garnish with whipped cream, maraschino cherries and mint leaves, if desired.

[Kitchen Witch]

HONEY SPICE CAKE WITH ORANGE CREAM

CAKE:
1/2 cup firmly packed brown sugar
¼ c. butter, softened
1/3 c. sour cream
1/3 c. orange juice
1/4 c. honey
2 egg whites
2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. salt

ORANGE CREAM:
2/3 c. sour cream
1 T. sugar
1 t. freshly grated orange peel
1 T. orange juice

Heat oven to 325* F. Combine brown sugar, butter, 1/3 c. sour cream, 1/3 c. orange juice, honey and egg whites in large bowl. Beat at low speed, scraping bowl often, until well mixed. Continue beating, gradually adding all remaining cake ingredients, until well mixed. Pour batter into greased 9-inch round cake pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Meanwhile, stir together all orange cream ingredients in small bowl. Serve cake warm or cool with dollop of orange cream.

NOTE: Top each serving with sweetened whipped cream. Beat 1/2 c. heavy whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Beat in 2 teaspoons powdered sugar. Dollop whipped cream onto each serving. Sprinkle with ground cinnamon.

NOTE: Another serving suggestion is to top each wedge of cake with scoop of vanilla ice cream. Drizzle ice cream with a small amount of honey or caramel sauce.

[Kitchen Witch]

ICEBOX BANANA CAKE WITH CHOCOLATE CREAM

CAKE:
1 c. sugar
2/3 c. butter, softened
2 t. vanilla
2 eggs
2 medium (1 c.) ripe bananas, mashed
¼ c. sour cream
1 1/2 c. flour
1 teaspoon. baking soda

CHOCOLATE CREAM:
1 1/2 c. heavy whipping cream
3 T. powdered sugar
1 teaspoon. vanilla
1/2 c. real semi-sweet chocolate chips, melted
GARNISH:

2 bananas
2 T. chopped pecans

Heat oven to 350* F. Combine sugar, butter and 2 t. vanilla in large bowl. Beat at low speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in 1 c. mashed bananas and sour cream by hand. Gently stir in flour and baking soda. Pour batter into 2 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Beat whipping cream at high speed in small bowl, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form. Add melted chocolate. Continue beating until well mixed. (DO NOT OVER BEAT.) Fill and frost cake. Cover; refrigerate 2 hours or overnight.

Just before serving, slice remaining banana; arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Store refrigerated.

NOTE: This cake can also be baked in two 8-inch round cake pans. Bake for 25 to 30 minutes.

[Kitchen Witch]

MARBLED BANANA BARS

1 c. sugar
½ c. butter or margarine
1 1/2 c. (about 4) mashed ripe bananas
1 egg
1 t. vanilla
1 1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 c. unsweetened cocoa
Powdered sugar, if desired

Heat oven to 350* F. Combine sugar and margarine in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Drop 1 1/2 cups batter by spoonfuls into greased 13x9-inch baking pan. To remaining batter in bowl, add cocoa; beat at low speed until well mixed. Drop spoonfuls of chocolate batter in pan over banana batter. Gently swirl chocolate batter through banana batter using knife. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Just before serving, sprinkle with powdered sugar. Cut into bars.

[Kitchen Witch]

CREAM CHEESE POUND CAKE
a VERY OLD recipe - from what I call "Ye Olde Recipe Box"

1 stick Butter
2 sticks Oleo
1 tub (8 oz,) cream cheese
3 c. sugar
3 c. flour
6 eggs
2 t. vanilla

Cream butter, oleo, cream cheese and sugar. Add other ingredients and mix well. Bake at 325* F. for 1 hour and 20 minutes.

[patm099]

Vanilla Wafer Cake

2 sticks butter or oleo
2 cups sugar
6 eggs
1/2 cup milk
1 (12 oz) pkg vanilla wafers, crushed fine
1 (7 oz) package flaked coconut
1 cup finely chopped pecans
1 1/2 tsp vanilla extract

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and bake in a tube or bundt pan @325 degrees for 1 hour 25 minutes. Watch carefully after 1 hour 15 minutes. Frost if desired.

[Kitchen Witch]

APPLESAUCE SPICE CAKE

CAKE:
2 c. flour
2 c. sugar
1 1/2 c. applesauce
½ c. butter, softened
2 eggs
1 1/2 t. baking soda
1 1/2 t. ground cinnamon
1 t. vanilla
1/2 t. baking powder
1/2 t. salt
1/4 t. ground allspice
3/4 c. golden raisins or raisins
1/2 c. chopped pecans

FROSTING:
1/3 c. butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
1/4 cup chopped pecans

Heat oven to 350* F. Combine all cake ingredients except raisins and pecans in large mixer bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (3 to 4 minutes). Stir in raisins and 1/2 cup pecans by hand. Pour into greased and floured 13x9-inch baking pan. Bake for 35 to 40 minutes or until center is firm to the touch and edges begin to pull away from sides of pan. Cool completely. Melt 1/3 cup butter in 1-quart saucepan over medium heat, stirring constantly, until very lightly browned (6 to 8 minutes). Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in small mixer bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable (1 to 2 minutes). Frost cooled cake. Sprinkle with 1/4 cup pecans.

[Kitchen Witch]

APRICOT PECAN UPSIDE-DOWN CAKE

Topping Ingredients:
1/2 c. firmly packed brown sugar
¼ c. butter
1/4 t. ground nutmeg
1/2 c. chopped pecans
1 can (15 1/4-oz.) apricot halves, well-drained

Cake Ingredients:
2/3 c. firmly packed brown sugar
1/3 c. butter softened
2 eggs
1 1/2 t. vanilla
3/4 t. grated lemon peel
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. milk

Heat oven to 375°* F. Cut piece of waxed paper to fit bottom of 8-inch square or 11x7-inch baking pan; place on bottom. Combine 1/2 c. brown sugar, 1/4 c. butter and nutmeg in small bowl . Stir in pecans. Sprinkle on top of waxed paper. Place apricot halves, rounded-side down, on top of brown sugar mixture; set aside.

Combine 2/3 c. brown sugar and 1/3 c. butter in large mixer bowl . Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed (1 to 2 minutes). Add vanilla and lemon peel; continue beating until well mixed (1 minute).

Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed (1 to 2 minutes). Gently spread batter on top of apricots.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running a knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Gently peel off waxed paper; cool completely.

NOTE: It is very important to drain apricots well. Pat dry with a paper towel.

[Kitchen Witch]

APRICOT-ALMOND CAKE

FILLING:
1/2 c. apricot preserves
1/4 c. almond paste, crumbled

CAKE:
3 c. flour
1 t. baking powder\
1/2 t. salt
1 1/2 c. sugar
½ c. butter, softened
½ c. sour cream
3 eggs
1/2 c. apricot nectar

GLAZE:
3/4 c. powdered sugar
1 to 2 T. apricot nectar

Heat oven to 350* F. Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (30 to 60 seconds). Set aside. Combine flour, baking powder and salt in medium bowl. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth. Reduce speed to low. Gradually add flour mixture alternately with apricot nectar until well mixed.

Spread half of batter into well-greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt pan. Spoon filling over batter in pan; spread remaining batter on top of filling. Swirl filling into batter using a spatula or knife.

Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.

Combine powdered sugar and enough apricot nectar for desired glazing consistency in small bowl. Drizzle over cooled cake.

[Aline]

Chocolate Sheet Cake

2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1-1/2 tsp vanilla

1/4 cup butter or margarine
3 tbsp buttermilk
2-1/4 cups sifted powdered sugar (confectioners')
1/2 tsp vanilla
3/4 cup coarsely chopped pecans


Grease and lightly flour a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.

In large bowl, stir together flour, sugar, baking soda, and salt.

In medium saucepan, combine 1 cup butter, water, 1/3 cup cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add mixture to dry ingredients, beating on low speed of electric mixer just till combined.

Add eggs, 1/2 cup buttermilk, and 1-1/2 tsp vanilla; beat on low speed for 1 minute (batter will be thin). Turn batter into prepared pan.

Bake in 350 F oven about 25 minutes for the 15x10x1-inch cake, or for 30 to 35 minutes for the 13x9x2-inch cake, or till cake tests done.

Meanwhile, in medium saucepan combine 1/4 cup butter, 3 tbsp cocoa powder, and 3 tbsp buttermilk; bring to boiling. Remove from heat. Add powdered (confectioners') sugar and 1/2 tsp vanilla; beat till smooth. Stir in pecans. Pour hot frosting mixture over warm cake, spreading evenly.

Cook cake on wire rack. Makes 12 to 15 servings.

Chocolate-Cinnamon Sheet Cake: Prepare as above, except stir 1 tsp ground cinnamon into the dry ingredients.

[Kitchen Witch]

BANANA SPICE CAKE

CAKE:
3/4 c. currants or raisins
1/4 c. orange-flavored liqueur or orange juice
1 1/4 c. sugar
1 c. butter, melted
2 eggs
2 t. freshly grated orange peel
2 t. vanilla
2 c. flour
1 1/2 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. ground cloves
3 medium bananas, peeled, chopped 1/2-inch
3/4 c. chopped pecans

TOPPINGS:
Vanilla ice cream, if desired
Caramel sauce, if desired

Heat oven to 325* F. Combine currants and orange liqueur in small bowl; let soak 30 minutes. Drain well. Set aside.

Combine sugar, butter, eggs, orange peel and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat until well mixed. Stir in soaked currants, bananas and pecans by hand.

Spoon into greased and floured 9-inch springform pan. Bake for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Cool completely. (Cake may dip slightly in center upon cooling.)

Top each serving of cake with ice cream and drizzle with caramel sauce, if desired.

[Kitchen Witch]

CRAZY TOFFEE SNACK CAKE

CAKE:

1 1/4 c. flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1 egg
1 t. vanilla
½ c. butter, melted
3/4 c. milk

TOPPING:
1/2 c. flour
1/2 c. firmly packed brown sugar
2 T. butter, softened
1/2 c. milk chocolate English toffee bits*

Heat oven to 350* F. Combine 1 1/4 c. flour, sugar, baking powder and salt in ungreased 8 or 9-inch square baking pan. Set aside.

Combine egg and vanilla in small bowl with wire whisk. Make two indentations in flour mixture; pour egg mixture in one and 1/2 c. melted light butter in the other. Pour milk over all; mix well with fork until flour mixture is completely moistened.

Combine all topping ingredients except toffee bits in small bowl. Sprinkle over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with toffee bits. Cool completely.

*Substitute 2 (1.4-ounce) milk chocolate English toffee bars, finely chopped.

[Kitchen Witch]

RICOTTA CAKE

1 pkg. (18 1/4 oz.) cake mix
1 box instant pudding
1 c. water
1/3 cc oil
4 eggs

2 lbs. ricotta cheese
4 eggs
1 c. sugar
1 t. vanilla

Preheat oven to 350* F. Prepare cake mix according to package directions using instant pudding, water, oil and eggs. Pour into greased 13 X 9-inch pan.

Mix ricotta cheese, eggs, sugar and vanilla. Pour over cake mix. Swirl. Bake for 60 minutes (until cake is firm in center).

VARIATIONS: Use different flavor cake mixes and pudding and add things to the cheese. Spice cake and cranberries in the cheese, banana cake and mashed bananas in the cheese, chocolate cake with peanut butter in the cheese, lemon cake with lemon curd in the cheese. Use your imagination and Enjoy!

[patm099]

Grandma's Chocolate Cake

3 cups plain flour
2 cups sugar
2 tsp baking soda
1/4 tsp salt
1/2 cup cocoa
2 eggs
1 cup oil
1 tsp vanilla
2 cups buttermilk

Mix together and bake at 350 degreesfor 45 minutes or until done.

[patm099]

Super Moist Mayonnaise Cake

2 cups plain flour, sifted
1/2 cup cocoa
1 tsp baking powder
1 cup sugar
1 tsp baking soda
1/4 tsp salt

Mix the above (dry ingredients) together.

1 cup mayonnaise
1 tsp vanilla
1 cup water

Mix well and add to dry ingredients. Bake at 350 degrees 25-30 minutes or until done.

[Aline]

Chocolate Almond Torte

(Makes one 4-layer cake)

4 eggs, separated
1/2 cup margarine or butter, softened
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup finely chopped toasted almonds
3/4 cup unsifted flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
Chocolate Almond Frosting (recipe follows)


Preheat oven to 350 F.

In small mixer bowl, beat egg whites until soft peaks form; set aside.

In large mixer bowl, beat margarine and sugar until fluffy. Add egg yolks and extracts; mix well.

Stir together almonnds, flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture. beating well after each addition. Fold in beaten egg whites.

Pour into two waxed paper-lined ungreased 8- or 9-inch round layer cake pans. Bake 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool thoroughly.

Split each cake layer; fill and frost with Chocolate Almond Frosting. Chill several hours. Garnish as desired. Refrigerate leftovers.


Chocolate Almond Frosting:

In heavy saucepan, over medium heat, melt two 1-ounce squares semi-sweet chocolate with 1 can (14 oz) sweetened condensed milk (NOT evaporated milk).

Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in 1 tsp almond extract; cool. Makes about
1-1/2 cups.

[Aline]

Chocolate Sheet Cake II

(Makes one 15x10-inch cake)

1-1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1-1/2 cups firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 oz) can sweetened condensed milk (not evaporated milk)
2 eggs
1 tsp vanilla extract
1 cup confectioners' sugar
1 cup coarsely chopped nuts


Preheat oven to 350 F.

In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat.

In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.

Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

Chocolate Mocha Sheet Cake: Add 1 tbsp instant coffee with cocoa to cake; add 1 tbsp instant coffee with cocoa to frosting.

[patm099]

Wacky Cake

2 1/4 Cup flour
1 1/2 cup sugar
4 1/2 Tbsp cocoa
1 1/2 tsp soda
3/4 tsp salt
1 1/2 tsp vanilla
1/2 cup plus 1 tsp oil
1 1/2 tsp vinegar

Sift all dry ingredients into cake pan. Make 3 holes. Pour vinegar in one, vanilla in the 2nd and oil in the 3rd. Pour 1 1/2 cups water over all. Stir well and bake at 325 degrees for 30 minutes.

[BetK]

Black Oil Cake (very moist)

1 tsp. Vanilla
1 cup Oil
1 cup Buttermilk

Beat above ingredients together well. In another bowl, sift together 3
times onto waxed paper.

2 cups Flour
2 cups Sugar
1/2 cup Cocoa
1 Tbsp. Baking Soda
1/4 tsp. Salt

When all above are mixed together well, add 1 cup boiling water, mix
until well blended. Makes a very thin batter.

Bake 1 hour at 325 degrees in 13x9x2" baking dish you have lightly
sprayed with non-stick spray. If tooth pick inserted in center comes
out clean cake is done.

Frost anyway you want.

BetK

[BetK]

Amazing Chocolate Cake
The name says it all.

1.Grease and flour a 9" X 12" (24 X 30cm) cake pan.

2.Preheat the oven to 350F degrees (180C)

3.Sift:
2-1/2 cups plain flour
2 cups sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt

4.Pour over dry ingredients and mix well until smooth:
1/2 cup cooking oil
2 teaspoons vanilla
2 tablespoons vinegar
2 cups cold water

5.Pour in pan and bake at 350F (180C) for 35 minutes.

The cake is ready when it bounces back to the touch or a toothpick comes out clean.

BetK

[BetK]

Swiss Truffle Cake
Makes two 5 by 9 in cakes (12 servings)

Ganache:
2 c heavy cram
4 T unsalted butter
4 T light corn syrup
1 1/2 lbs semisweet chocolate, finely chopped

Cake:
7 oz semisweet chocolate, finely chopped
1 1/2 sticks unsalted butter, at room temperature
3/4 c sugar
8 large eggs, separated, at room temperature
7 oz blanched or natural almonds, finely ground
2/3 c fine dry bread crumbs
1 T unsweetened Dutch process cocoa powder

For ganache: In a medium saucepan, bring the cream, butter, and corn syrup to a boil over moderate heat. Remove from the heat, add the chocolate, stir once and let stand for 5 minutes. Whisk until smooth and strain into a bowl. Refrigerate until thickened, about 2 hours.

Preheat the oven 350 and position a rack in the middle. Butter a 10 1/2 by 15 1/2 " jelly roll pan and line the bottom with parchment paper. Butter the paper. In a small bowl set over a saucepan of hot water, melt the chocolate, stirring occasionally. Let cool.

In a large bowl, using an electric mixer, cream the butter with half of the sugar. Beat in the chocolate; then beat in the egg yolks 1 at a time. Combine the almonds and bread crumbs and stir them into the batter.

In large bowl, whip the egg whites until they hold very soft peaks. Gradually beat in the remaining sugar until the whites hold firm peaks. Stir one-quarter of the whites into batter, then fold in the remaining whites.

Spread the batter evenly in the prepared pan. Bake for 20 min. Let the cake cool in the pan for 2 min, then loosen the sides with tip of a knife. Invert the cake onto a rack and peel off the paper. Cover the cake with another rack and turn it right side up. Let cool to room temperature.

To assemble the 2 cakes, halve layer crosswise. Cut each half
crosswise into thirds, each about 3 1/2 by 7 3/4 ". Cut 2 pieces of stiff cardboard about 1/4 " larger than the layers. Place 1 cake rectangle on each cardboard.

Gently whisk the ganache to a spreading consistency. Using a long metal spatula, spread each of the 2 rectangles of cake with about 3 T of ganache. Cover with 2 more layers of cake and ganache. Frost the sides of 2 cakes with ganache.

To finish, spoon the remaining ganache into a pastry bag fitted with a 1/2 " plain tip and pipe thick diagonal strips on top of the cakes. Refrigerate the cakes to set, about 2 hours. Let the cakes return to room temperature. Just before serving, dust the tops of the cakes with cocoa powder.

BetK

[mcculloughfamily]

Southern Red Velvet Cake

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.


Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

[patm099]

Jiffy Coffee Cake

1 pkg Jiffy yellow cake mix
3 cans of your favorite fruit
and 1/2 the liquid
1 stick butter, melted
1 cup coconut
1/2 cup pecans, chopped

Pour fruit and liquid into an 8" cake pan sprayed with nonstick cooking spray. Spread cake mix on top. Sprinkle nuts and coconut on top. Drizzle with butter. Bake for 30 minutes at 350 degrees. Serve warm or chilled.

[patm099]

Tunnel of Fudge Cake

1 1/2 cups butter
6 eggs
1 1/2 cups sugar
2 cups flour
1 pkg Pillsbury double dutch buttercream frosting mix
2 cups walnuts, chopped

Cream butter until soft, add eggs, one at a time. Slowly add sugar, then flour and blend well. Fold in nuts and pour into a greased bundt pan or 10" tube pan. Bake 55-65 minutes at 350 degrees. Cool in pan 2 hours.