Cakes

[busymamma4]

HI!!

I'm looking for an easy, moist banana CAKE recipe.

Can anyone help me?

[Kitchen Witch]

German Chocolate Sheet Cake with Rocky Road Frosting

Vegetable oil spray for misting the pan
2 ounces German chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

Break the chocolate in half. Turn on a food processor and drop the chocolate through the feed tube, one piece at a time. Process until finely grated.

Place the cake mix, sour cream, water, oil, eggs, vanilla and grated chocolate 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 the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Meanwhile, prepare the Rocky Road Frosting.

While the frosting is still warm, spread it over the cake in the pan. Let the cake rest another 20 minutes before slicing.

Store this cake, covered with aluminum foil, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Serves 16

Rocky Road Frosting

1 cup sugar
5 tablespoons butter
1/3 cup whole milk
1 cup semisweet chocolate chips
3/4 cup chopped dry-roasted peanuts
3/4 cup miniature marshmallows

Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes. Boil, stirring constantly, for 1 minute. Remove the pan from the heat, add the chocolate chips, and stir until they are melted.

Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes. Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.

Turn the frosting out onto a cooled sheet cake, then spread evenly with a spatula until the frosting covers the entire cake. Makes 1 1/2 cups

[philly29]

ngredients for Angel Cake

* 9 egg whites
* 1 teaspoon cream of tartar
* 1 cup sugar
* 7/8 cup flour
* 1/8 teaspoon salt
* 1 teaspoon vanilla

Instructions

1. Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions.
2. Sift the flour with the salt five times and fold it into the mixture.
3. Add the vanilla.
4. Bake in an ungreased angel cake tin in a very moderate oven (250-320 degrees F.) for forty-five minutes.
5. Be careful not to jar or disturb while baking.
6. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out.
7. Ice placed on the bottom of the tin will hasten the release of the cake.

[ladyseville]

Apple Spice Cake With Brown Sugar Glaze

Cake
Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Glaze
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt


For cake:
Position rack in center of oven and preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:
Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

Makes 12 servings.

[ladyseville]

Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce

For the cake:
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
1/4cup Amaretto liqueur (optional)
2/3 cup sugar

For the sauce:
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute teaspoon almond extract if you prefer a nonalcoholic sauce)
3/4 cup of sugar

For garnish:
1 cup heavy whipping cream
2 teaspoons sugar
1/2 teaspoon almond extract

Prepare springform pan by spraying with cooking spray and then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.

Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften.

Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.

Sprinkle Amaretto over all ladyfingers, if desired (omit this step for nonalcoholic cake); set aside.

Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into prepared pan with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours or up to one week.

To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45 minutes before serving time. Remove cake from pan, discarding plastic wrap.

Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries. You may further decorate center with unsprayed fresh flowers, if desired.

Serve cake with sauce. Pass extra sauce at the table.

Makes 10 servings.

To make the sauce: In a food processor, puree raspberries with sugar and Amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.

Makes 1 cups.

[ladyseville]

Red Velvet Dream Cake

1 package Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 package (6 oz.) milk chocolate chips, melted
1 (8-oz.) container frozen nondairy whipped topping, thawed
1 can Duncan Hines Creamy Home-Style Cream Cheese
Frosting
Chocolate shavings, optional


Preheat oven to 350°F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.

For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate to 1/8- inch thickness on waxed paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine. Refrigerate until firm. Push heart shapes out of molds and refrigerate.

To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers, making sure to place bottoms of each layer together, leaving top of cake plain. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.

Makes 12 servings

How to make chocolate shavings:
Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.

[ladyseville]

Tipsy Irish Whiskey Cake

1 (18.25 ounce) package yellow or chocolate cake mix
1 (3.4 ounce) package instant vanilla or French vanilla or chocolate pudding and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.

Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.

Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.

[Kitchen Witch]

CHERRY CUPCAKES

1 package Chocolate Cake Mix -- any brand
3 medium Eggs
1 1/3 cups Water
1/2 cup Vegetable Oil
21 ounces Cherry Pie Filling -- canned
16 ounces Vanilla Frosting -- homemade or canned

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree F oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.

[Kitchen Witch]

CHOCOLATE MOUSSE CAKE

5 egg whites
3/4 c granulated sugar
1 3/4 c confectioner's sugar
1/3 c unsweetened cocoa
13 oz semi-sweet chocolate
7 egg whites
3 c heavy cream
1 1/2 t vanilla

In a large bowl, beat the egg whites until they hold stiff peaks; beat inn the granulated sugar, 2 T at a time, and continue to beat until meringue holds very stiff peaks. Fold in the confectioner's sugar sifter with the unsweetened cocoa. Using an inverted 8-inch square cake pan as a guide, trace 3 squares onto lightly buttered and floured baking sheets. Divide the meringue mixture among the 3 squares, spreading evenly to the edges. Bake meringues in a pre-heated 250 degree oven for 1 hour. Let cool on racks.
To make the chocolate mousse, in a double boiler, over hot water, melt the semi-sweet chocolate and let cool. In a large bowl, beat the egg whites, until they hold stiff peaks. In another bowl, beat the heavy cream (with the vanilla) until it holds stiff peaks. Fold in the chocolate carefully, then fold in the cream.
Put one meringue layer on a platter and spread it thickly with chocolate mousse., Top the mousse with a second meringue layer, spread it thickly with chocolate mousse and top the mousse with the remaining layer of meringue. Transfer the remaining mousse to a pastry bag and decorate the top and sides of the cake. Chill the cake, lightly for covered, for four hours or overnight. The cake may be kept, lightly covered and chilled for up to 48 hours.

[Kitchen Witch]

Texas Pineapple Cake

3 eggs
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1/2 cup chopped nuts

Mix together eggs and sugar.
Sift together flour, baking soda and salt. Add to egg mixture. Add crushed pineapple and nuts. Pour into greased and floured jellyroll pan. Bake at 350 degrees F for 20-30 minutes.
Mix frosting and spread over cake while warm.

Frosting
8 ounces cream cheese, softened
1 pound confectioners' sugar
4 tablespoons butter
1 teaspoon vanilla extract

Beat together until smooth.

[Kitchen Witch]

Italian Cream Cake with a twist

1 cup Butter
2-1/2 cup Sugar, divided
5 Eggs, separated
1 teaspoon Vanilla
1 teaspoon Coconut extract
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Amaretto
1 cup Coconut
1 cup Chopped pecans

Whip the egg whites in bowl to stiff peaks, adding half (1-1/4 cups) of the sugar. Set aside.
Cream together the butter and the other half of the sugar. Add the vanilla and coconut extract. Add the eggs, one at a time, and then add the dry ingredients (flour, baking powder, salt and baking soda), alternating with the wet ingredients (buttermilk and amaretto). Add the coconut and pecans. Beat well. Fold in the beaten egg whites. Pour into two prepared pans and bake at 350 degrees for 30 to 35 minutes.

Cream Cheese Frosting
For cream cheese frosting, the ingredients should be half way between cold and room temperature. Cream together 1 pound of butter with 1 pound of confectioners' sugar. Add 6 3-ounce packages of cream cheese and 3 teaspoons of lemon extract. Spread on the cooled cake.

[Kitchen Witch]

Lazy Daisy Cake

This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
1/4 cup (1/2 stick) butter

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sifted flour, baking powder and salt, and set aside.
With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.
In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.
Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.
While the cake is baking, mix the icing, but don't start cooking it until the cake is done.

1 cup brown sugar
1/4 cup heavy cream
6 tablespoons butter
end recipe
end recipe
1/2 cup finely chopped pecans
1/2 cup flaked coconut

Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.
Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.

[Kitchen Witch]

Peanut Butter Cake

1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup peanut butter
3 tablespoons butter
2 cup flour
1 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup peanut butter
2 large eggs, room temperature
1/4 cup butter, softened

Preheat oven to 375 degrees.

In a large bowl, mix together remaining flour, brown sugar, salt, baking powder and soda. Add milk, eggs and remaining peanut butter and butter. Beat with an electric mixer on medium for 3 minutes.

Spoon batter evenly into greased 13x9 baking pan. Sprinkle with topping. Bake for 30 minutes or until tester comes out clean.
Cool on wire rack.

[Kitchen Witch]

CHOCOLATE MAYONNAISE CAKE WITH COFFEE FROSTING

3 cups All-purpose Flour
1 1/2 cups Granulated Sugar
6 Tbs. Cocoa Powder
1/4 tsp. Salt
3 tsp. Baking Soda
3/4 cup Water
3/4 cup Milk
1 1/2 cups Mayonnaise
1 1/2 tsp. Vanilla Extract
Coffee Frosting Ingredients:
2 Tbs. Instant Coffee dissolved in 2 Tbs. hot Water
8-oz. tub of Whipped Topping

In a large mixing bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. Add water, milk, mayonnaise, and vanilla extract. Mix well until thoroughly blended. Pour batter into a greased and floured 9-inch by 13-inch baking pan.
Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean.

To prepare the frosting, dissolve the instant coffee in the hot water. Empty tub of whipped topping a bowl; add dissolved coffee. Mix with a spoon until thoroughly blended. Allow cake to cool completely in the pan before frosting. The cake is best if you put at least a quarter-inch of the frosting on it. It is also best to store the frosting in the refrigerator and frost the cake just before serving. Refrigerate any leftover cake.

[Kitchen Witch]

COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepackaged 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of
electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake. (Cream of coconut is commonly used to make Pina Coladas. One brand is Coco Lopez.)

[Kitchen Witch]

MANGO BREAD

(cake)
1/2 cup oil (Wesson or other)
1/2 cup melted butter
1 1/2 cups granulated sugar
3 eggs
2 cups chopped and mashed mango
1 tsp vanilla
2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Grease and lightly flour a 9"X 9" baking pan
1) Cream together oil, melted butter and sugar.
2) Add eggs, mashed mango and vanilla.
3) In separate bowl, mix together flour, cinnamon, baking soda, salt.
4) Stir dry ingredients into mango mixture, let sit for 10 minutes.
5) Pour into prepared baking pan and bake approx 40 minutes Test for doneness by pressing on center of cake. If it springs back, cake is done. Remember.... Cake is very moist. Contributors note: This is a real favorite. Although it is called Mango Bread, on the island of Maui, it really is a cake and baked in an 9"X 9" baking pan.

[ladyseville]

Jamaican Mystery Cake

1/2 C. butter
1 1/4 C. sugar
2 eggs
2 C. flour
2 t. baking powder
1/2 t. salt
1/2 C. milk
3 crushed bananas
3/4 C. toasted walnuts

Prepare 2 9 inch cake pans with butter and then flour. Shake out excess flour.

In your mixing bowl, cream together butter and sugar. Add the eggs and beat until fluffy.

Sift together, flour, baking powder and salt. Add to butter mixture alternately with the milk. Blend in bananas. Divide batter between the two pans.

Bake at 350°F. for 1 hour. Take the cakes out of the pans and cool on a rack.

Frosting:
1 C. butter
1 C. sugar
3 eggs
2 t. instant coffee
2 C. confectionary sugar

In your mixer bowl, beat sugar and butter together until very fluffy and sugar is dissolved. Add eggs, 1 at a time and the instant coffee. Add confectionary sugar and beat well. If frosting needs to be a little thinner, add milk.

Before frosting cakes, sprinkle the tops with Grand Marnier.

*You can also use toasted walnuts or toasted coconut on the sides of this cake right after frosting. You can also put a layer of cut bananas between the layers, on top of the frosting before adding cake layer.

[ladyseville]

Chocolate Raspberry Ganache Torte

1/3 C. Dutch process cocoa
1/3 C. flour
a pinch baking soda
3 eggs
3 egg yolks
2/3 C. sugar

1/4 t. salt

Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper.

In a small bowl, sift together the cocoa, cornstarch, flour, salt and baking soda.

In a metal bowl whisk together the whole eggs, yolks and sugar. Set the bowl over a pan of simmering water and continue to whisk until until just lukewarm. Remove bowl from heat and mix with the mixer until it has doubled in volume.

Fold in the flour mixture, one third at time. Pour batter into pan.

Bake for 30 minutes or until it is firm to the touch. Cool on a rack.

Syrup:
1/3 C. water
1/3 C. sugar
1/3 C. raspberry liqueur, such as Chambord

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Cool syrup and stir in liqueur. Chill.

Ganache:
1 1/4 C. heavy cream
2 T. butter
2 T. light corn syrup
1 lb. semisweet or bittersweet chocolate

In a saucepan bring cream, butter and corn syrup to a boil. Remove from heat and add chocolate. Whisk until it is smooth. Chill.

Glaze:
1 C. heavy cream
8 oz. semisweet or bittersweet chocolate

Bring cream to a boil and remove from heat. Add chocolate and whisk until smooth.

To assemble:

Have ganache almost at room temperature (it should still have a chill) and mix with an electric mixer until smooth and light.

Remove parchment paper from genoise and slice cake into 3 layers.

Place the bottom layer on a plate. Brush with 1/3 of the syrup. Spread 1/4 Cup of raspberry jam on. Top with 1/3 of the ganache. Top ganache with middle layer of cake and repeat layering process. Add top layer and spread the sides and top with the remaining ganache. Chill for 30 minutes.

Pour glaze over the top and sides of cake. Chill until 1/2 hour before you plan on serving.

Serve with fresh raspberries on the side and a dollop of whipped cream.

Serves 12.

[ladyseville]

Chocolate Decadence

1 pound dark chocolate
5 ounces butter

Melt butter and add chocolate. Chocolate chips will also work in this recipe.

4 eggs
1 T. sugar
1 T. flour

Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.)

Prepare a 9 inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425°F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan.

To serve remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, I would top with the chocolate shavings and serve the chocolate sauce and whipped cream on the side.

[ladyseville]

Lemonade Cake

1 18.5 oz. package lemon cake mix
1 3 1/8 oz. package instant lemon pudding and pie filling
4 eggs
1 C. water
1/4 . oil
1 6 oz. can frozen lemonade thawed
2 C. sifted powdered sugar

Combine cake mix, pudding, eggs, water and oil in a large bowl. Blend well and beat for 4 minutes.

Turn into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350°F. for 35 - 45 minutes or until cake is done.

Cool for 5 minutes. Prick cake with a fork completely through the cake all over. Blend lemonade concentrate and powdered sugar. Gradually spoon glaze over cake until completely absorbed. Cool and cut into squares.

[ladyseville]

Orange Buttermilk Poundcake

1 C. butter at room temperature
2 C. sugar
2 1/2 C. flour
2 t. baking powder
1/4 t. salt
4 eggs
3 egg yolks
1/2 C. buttermilk
1 T. grated orange peel (orange part only)
1 T. fresh orange juice
1 t. vanilla
1 t. orange extract

Butter and flour a 10-cup Bundt or Tube pan. Preheat oven to 325°F.

Combine butter, sugar, flour and baking powder together. Beat on low speed for 2 minutes.

In a separate bowl combine, eggs, egg yolks, buttermilk, orange peel, orange juice, vanilla and orange extract together. Add the butter mixture in 3 parts, beating 1 minute after each addition. Scrape batter into prepared pan. Bake on a lower rack for about 1 hour, until a tester comes out clean. Place cake on a rack to cool.

Syrup:
1/2 C. water
1/2 C. sugar
1/3 C. orange juice
1/4 C. orange flavored liqueur
2 t. vanilla

Add sugar and water to a saucepan.. Stir and bring to a boil. Remove from heat and add remaining ingredients.

Unmold cake and brush cake all over over with the syrup while still warm, several times.

[ladyseville]

Lemon Cake with Orange Glaze

1 box yellow cake mix
1 small package lemon gelatin
4 eggs
3/4 C. oil
3/4 C. water

Pour cake mix and gelatin into a bowl. Add eggs, oil and water. Beat for 2 minutes. Pour batter into a greased tube pan. Bake at 350°F. for 40 minutes or until done.

When cool, frost with orange glaze

Orange Glaze
1 egg yolk
2 T. melted butter
5 T. orange juice
rind of 1 orange grated finely
1 1/2 to 2 C. powdered sugar

Beat yolk with melted butter. Add orange juice, and rind. Add sugar to desired consistency for frosting. It should be runny. With a fork, prick holes on the top of cake. Pour over cake while still warm.

[ladyseville]

Raspberry White Chocolate Mousse Cake

White Chocolate Genoise:
3 oz. white chocolate, chopped
2 T. unsalted butter, cut into bits
1/ 2 t. vanilla
1/ 2 C. cake flour
1/ 4 t. salt
3 large eggs at room temperature
1/ 3 C. sugar

Line the bottom of a greased 8 1/ 2-inch spring-form pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Sift together the flour and the salt.

In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume. Fold the flour mixture into the egg mixture until the batter is just combined and gently fold in the white chocolate mixture. Pour the batter into the pan, smoothing the top.

Bake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Invert the cake onto a rack and let it cool completely. After the cake has cooled completely take a long piece of thread and carefully slice the cake horizontally into three equal layers.

Pastry Cream:
4 large egg yolks
1/ 3 C. sugar
3 T. Cornstarch sifted
1 1/ 2 C. milk scalded
2 t. vanilla
3 T. unsalted butter, softened
9 oz. white chocolate, chopped
1 C. heavy cream
1/ 4 C. Framboise liqueur

Prepare the white chocolate mousse: In a bowl whisk together the egg yolks and the sugar, add the sifted cornstarch, and whisk the mixture until it is just combined. Add the scalded milk, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Pour into a bowl, stir in vanilla and the butter. Cover the surface with plastic wrap and chill, until it is completely cooled.

In a metal bowl over a ban marie melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is well blended. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, then fold in the remaining whipped cream.

Line the sides of an oiled 9 1/ 2-inch spring-form pan with pieces of plastic wrap (the plastic wrap makes unmolding the cake easier), letting the excess hang over the side. Invert the top layer of the genoise into the bottom of the pan, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

Spread the raspberry mousse evenly over the middle layer of genoise in the pan. Invert the third layer of genoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake to a serving plate. Garnish the cake the cake with fresh raspberries and white chocolate curls.

[ladyseville]

Warm Bittersweet Chocolate Cupcakes

3/4 C. heavy cream, divided
1 T. cocoa powder
2 T. butter
7 oz. chopped Callebaut bittersweet chocolate, divided
1 t. vanilla extract
2 eggs
1/4 C. granulated sugar, plus extra for cupcake pans
1/4 C. ground pecans

Bring 1/2 C. cream, cocoa powder and butter to a boil.

Remove from heat; stir in 5 oz. chopped chocolate until melted. Stir in vanilla.

In a heavy-duty electric mixer, whip eggs with sugar until thick and lightened in color and batter falls from beaters, ribbon like, about 6 minutes. Gently fold in chocolate mixture and pecans. (Do not overmix.) Grease muffin pans; sprinkle with sugar. Fill two-thirds full with batter. Bake at 350°F. for 12 to 15 minutes, until toothpick comes out clean. Allow to cool in pan for 10 minutes; turn upside down to remove cupcakes.

To make ganache, bring 1/4 cup cream to a boil. Remove from heat; stir in remaining 2 ounces chocolate until melted. Set aside until just warm, stirring occasionally to prevent skin from forming. Dip top of each cupcake into ganache. Serve cupcakes warm with ice cream or whipped cream.

[ladyseville]

La Brea Carrot Raisin Baby Cakes

1/2 C. coarsely chopped walnuts
2 T. unsalted butter, melted for brushing the pan
1 1/2 C. unbleached pastry flour or unbleached all-purpose flour
1 3/4 t. baking powder
1 1/4 t. baking soda
1 3/4 t. ground cinnamon
1 t. kosher salt
1/4 t. freshly grated nutmeg
1/2 t. ground ginger
Just under 1/2 t. ground allspice
Pinch of ground cloves
1 1/2 C. light brown sugar, lightly packed
3 extra-large eggs
1 T. pure vanilla extract
2 1/4 t. grated fresh ginger
3/4 C. plus 1 T. vegetable oil
2 1/2 C. grated peeled carrots
1/4 C. crushed pineapple, well-drained
1/2 C. California golden raisins

Adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the walnuts on a baking sheet and toast in the oven for about 10-12 minutes, or until lightly browned. Prepare 12 mini-loaf pans by brushing them with melted butter.

Turn the oven up to 350°F. In a large bowl, sift the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground ginger, allspice and cloves together.

In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs on medium-high for 10 minutes, until lightened in color. Add the vanilla extract and grated ginger and mix on medium to combine. Add the dry ingredients and the oil alternately, in three batches, mixing on low until just combined.

Fold in the carrots, pineapple, walnuts, and California golden raisins. Fill a pastry bag with the batter. Pipe the batter into the prepared mini-loaf pans.

Bake for about 20-30 minutes, until lightly browned and springy to the touch. Remove from oven. Allow cooling for about 10 minutes, and then turn the cakes out of the mini-loaf pans to finish cooling.

Makes 12 cakes.

[ladyseville]

English Toffee Crunch Cake

1 C. chopped pecans
3 T. butter, melted
2/3 C. butter, softened
1 C. sugar
1 1/2 t. vanilla
2 eggs
2 C. cake flour
1 1/2 t. baking powder
1/4 t. salt
2/3 C. milk

Butter Pecan Cream Cheese Frosting:
1/4 C. butter, softened
1 package (8 oz.) cream cheese, softened
1 t. vanilla
4 C. powdered sugar
1/2 C. English toffee bits
1/3 C. reserved toasted chopped pecans

Heat oven to 350°F. Grease and flour 3 round 9-inch cake pans. Stir together pecans and melted butter. Spread evenly on ungreased cookie sheet. Bake 10-15 minutes or until golden brown, stirring occasionally; cool. Keep oven at 350°F.

Beat softened butter and sugar in medium bowl on medium speed until fluffy. Beat in vanilla. Beat in eggs, one at a time, until smooth.

Gradually add dry ingredients and milk, beating well after each addition. Stir in 1 cup of the toasted pecans. Pour into pans.

Bake 30 - 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool completely.

Make frosting by beating butter, cream cheese and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth and spreadable. Stir in toffee bits and pecans.

Fill and frost layers with frosting. Garnish with chopped pecans, if desired. Cover and store any remaining cake in refrigerator.

[Kitchen Witch]

NEXT BEST THING TO ROBERT REDFORD PIE

1 cup all-purpose flour
1/2 cup + 2 tablespoons butter or margarine
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) container nondairy whipped topping
1 (6 ounce) box instant chocolate pudding
1 (6 ounce) box instant vanilla pudding
3 cups milk
grated chocolate

Combine flour, butter or margarine, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
4 Refrigerate for 6 to 8 hours before serving. Makes 1 -9x13 inch pie

[Kitchen Witch]

CREAMY ORANGE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
2 8 oz containers cream cheese -- (soft style)
3/4 cup orange juice
7 ounces marshmallow cream

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan. Bake at 325 degrees F. for 10 minutes. Cool. Soften gelatin in cold water; stir over low heat until dissolved. Gradually add to cream cheese, mixing with electric mixer until well blended. Blend in orange juice and marshmallow cream; chill until slightly thickened. Pour into crust; chill until firm. Yield: 1 cheesecake.

[Kitchen Witch]

JAM TORTE

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup margarine
1 egg -- lightly beaten
1 tablespoon water
1/2 teaspoon almond extract
10 ounces red raspberry or strawberry preserves

Combine flour, baking powder, and salt. cut in margarine until mixture resembles coarse crumbs. Add egg, water, and extract, mixing lightly with fork until dough forms a ball. Chill 1/4 of the dough. Press remaining dough on bottom and 1/2-inch up sides of a 9-inch spring form pan. Spread dough with preserves. On lightly floured surface, roll chilled dough into a rectangle, 1/8-inch thick; cut into 1/2-inch wide strips. Place strips
diagonally over preserves to form lattice; press edges to seal. Bake in 350 degree F. oven 35 to 40 minutes or until lightly browned. Loosen crust from rim of pan; cool before removing rim of pan. Yield: 10 servings.

[ladyseville]

Mountain Dew Cake

1 pkg, (18.25oz.) orange cake mix
1 pkg. (3.5oz.) coconut cream pudding and pie mix; not instant
3/4 cup vegetable oil
1 can (12oz.) Mountain Dew
4 eggs

Icing:
1-1/2 cups sugar
4 tablespoons all purpose flour
1/2 cup butter
1 can (20oz.) crushed pineapple
1 cup coconut

Mix all ingredients and bake in a 13 x 9-inch pan at 350ºF for 30 to 40 minutes. You may also bake in three layers, if desired.

Cook sugar, flour, butter and pineapple until thick. Add coconut when icing is cooled, then spread on cake.

[ladyseville]

Peach Schnapps Cake

1 (18.25 oz.) box white cake mix
3/4 C. water
1 egg white
1 small box vanilla instant pudding mix
1/2 C. peach Schnapps

Put cake mix, water and egg white in a mixer bowl. Beat at high speed until the batter is thick and smooth.

Pour batter into a 13 x 9-inch baking pan, and bake at 350ºF for about 25 to 30 minutes.

Cool cake in pan for 10 to 15 minutes, then frost.

Frosting:
1/2 C. peach Schnapps
1/2 stick butter
1/2 C. orange juice
2 1/2 C. confectioners' sugar

Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.

[ladyseville]

Snickerdoodle Cake

1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. white chocolate pudding
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly.

Bake at 350º for 30-38 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:

Butter Cream Frosting

8 Tbls. butter (slightly softened)
3 3/4 cups confectioners` sugar
3-4 Tbls. Milk
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake.

[ladyseville]

Apple Pudding Dessert Cake

2 eggs
3/4 C. brown sugar, packed
1 t. vanilla extract
1 C. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
2 1/2 C. apples, peeled and diced
1 C. pecans

Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.

In a large bowl, beat the eggs and sugar until smooth and fluffy; add vanilla.

In a separate bowl, mix flour, baking powder, salt and cinnamon; add to sugar mixture. Fold in apples and nuts. Pour into prepared pan and bake for 30 minutes.

Serves 8 to 12.

[ladyseville]

Orange Sherry Layer Cake

12 oz. (3 sticks) butter
2 1/2 C. plus 2 T. sugar
6 large eggs
1 T. vanilla
3 T. grated orange peel (1 large orange)
1 1/4 C. golden raisins
3/4 C. walnut pieces
5 C. plus 2 T. flour
2 1/2 t. baking soda
1 1/2 t. salt
3 C. buttermilk
2 T. cream sherry

Cream butter and sugar until light and fluffy.

Sift dry ingredients together. Mix eggs and vanilla and orange peel together. Add egg mixture and dry ingredients to creamed butter and sugar. Beat 1 minute to develop the structure of the cake, scraping sides of bowl.

Slowly add buttermilk and sherry, mixing about 20 seconds after ingredients are mixed together. Line bottoms of three 9-inch cake pans with parchment paper. Do not grease or butter sides of pans. Bake at 325°F. for 65 minutes (check along the way) or until top springs back when lightly touched and a toothpick poked in the center comes out clean.

Sherry and Buttercream Frosting:
1 lb. soft butter
1 lb. powdered sugar
5 or 6 T. cream sherry

Beat sugar and butter together and add 5 or 6 tablespoons cream sherry as needed for spreading consistency.

When cake is cool, frost between layers and top and sides of cake.

Makes 3 layers.

[ladyseville]

Lemon Pudding Cake

4 eggs, separated
1/3 C. fresh lemon juice
1 t. lemon zest
1 T. butter
1 1/2 C. sugar
1/2 C. sifted all-purpose flour
1/2 t. salt
1 1/2 C. milk

Preheat oven to 350°F. Beat together egg yolks, lemon juice, lemon zest and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

Beat egg whites until stiff. Blend egg whites into batter. Pour batter into 8-inch square baking dish.

Place a 13 x 9-inch pan of hot water in the oven, and set the baking dish with batter into the pan, making sure water comes about halfway up the sides of the pan. Bake 45 minutes.

Makes 1 (8-inch) cake.

[ladyseville]

Milky Way Pecan Cake

6 large Milky Way candy bars, cut up
1 C. butter, softened
2 C. sugar
4 eggs
2 1/2 C. flour
1 t. baking soda
1 1/4 C. buttermilk
1 1/4 C. chopped pecans
Milky Way icing (recipe follows)

Melt candy bars with 1 stick butter over low heat. Stir well and set aside.

With a mixer, cream sugar and remaining 1 stick butter until fluffy. Add eggs one at a time, beating until incorporated.

In another bowl, whisk together flour and baking soda. Add to creamed mixture alternately with the buttermilk, beginning and ending with flour mixture. Stir in nuts and melted candy.

Pour into a greased and floured Bundt pan or a 9-by-13-inch baking pan. Bake at 350°F. for 70 minutes in the Bundt pan or 55 minutes in the oblong pan, or until cake tests done. Cool for 10 minutes before removing from Bundt pan. Spread icing over cake.

Milky Way Icing:
2 C. packed brown sugar
6 T. cream
2 large Milky Way candy bars, cut up
1 t. vanilla
1 to 2 T. butter

Stir together sugar and cream in a medium saucepan. Bring to a boil and boil exactly 2 minutes. Remove from heat and stir in candy bars. When melted, beat in vanilla and butter. Spread over cake.

[ladyseville]

Died and Gone to Heaven Chocolate Cake

1 3/4 cup all-purpose flour
1 cup white sugar
3/4 cup Dutch process cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1 cup hot strong black coffee

Icing:
1 cup confectioner's sugar
1/2 tsp. vanilla
1-2 tbsp. buttermilk or lowfat milk

Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.

Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

Serves 16

[ladyseville]

Reese's Cup Cake

1 C. unsalted roasted peanuts
3/4 C. flour
6 eggs
2 egg yolks
1 C. firmly packed light brown sugar
1 t. vanilla
1/2 C. creamy peanut butter
1/2 C. butter
5 T. powdered sugar
1/2 C. whipping cream
5 Reese's Peanut Butter cups - finely chopped (1.8 oz.)
1 1/2 C. chilled whipping cream
3 T. light brown sugar
1/2 C. unsalted roasted peanuts - coarsely chopped
3 Butterfinger bars - cut into 3/4 inch wedges (2.1 oz.)
1/2 C. Reese's Pieces

Preheat the oven to 375° F. Butter and flour two 9 x 2 inch round cake pans.

Grind the nuts and 3/4-cup of flour in a processor until fine.

Using a mixer, beat eggs, yolks, sugar and vanilla in a large bowl until the mixture whitens and triples in volume. Fold in the nut mixture. Divide the batter between the prepared pans and smooth the tops.

Bake until a toothpick inserted in the center comes out clean, or about 20 minutes.

Cool the cakes in the pans on rack.

For the filling, blend peanut butter, butter and sugar in a processor until smooth. With the machine running, add the cream through the feed tube and blend until the mixture is light and fluffy.

Invert the cakes onto a work surface. Using a serrated knife, cut each cake into 2 layers. Place 1 cake layer on a platter, cut side up.

Spread with 1/3 of the filling and sprinkle with 1/3 of the chopped peanut butter cups. Top with a second cake layer, cut side down. Continue layering with the remaining filling, peanut butter cups and cake, ending with the cake, cut side down.

For the topping, beat the cream, sugar and vanilla in large bowl until almost stiff.

Transfer 1/2 cup to a small bowl and reserve for garnish.

Spread the remaining whipped cream over the top and the sides of the cake. Press nuts around the base of the cake forming a 1 1/2 inch high border. Cover the top of the cake with Butterfingers leaving a 1/2-inch border.

Spoon the reserved whipped cream into a pastry bag fitted with a medium star tip; pipe stars around the top edge.

Garnish with Reese's Pieces.

[ladyseville]

Cappuccino Pudding Cake

1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt

Preheat oven to 350° F.

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.

Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir.

Bake at 350° F. for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.

Yield: 9 servings

[Kitchen Witch]

CRANBERRY TEA LOAVES

¾ c. milk
6 chai tea bags (like Celestial Seasonings)
1 pkg. (1 lb.) pound cake mix
2 eggs
1 orange, zested and divided
½ c. chopped cranberries
2 ½ c. confectioners? sugar, divided
3 T. orange juice
2 t. cranberry juice

Heat oven to 350* F. Heat milk 2 minutes in microwave; add tea bags; let steep 5 minutes. Beat cake milk, cake mix, eggs and 2 t. orange zest for 30 seconds; increase speed and beat 2 minutes more. Stir in berries. Pour into 4 greased mini loaf pans. Bake 30 minutes, cool. Combine sugar, 1 t. zest and juice. Glaze cake. Combine remaining sugar and cranberry juice; pipe a design on each cake.