Cakes

[Southern Belle 2067]

SUPER MOIST BROWN SUGAR POUND CAKE

1 cup shortening
1/2 cup butter, softened
1 (16-oz.) box light brown sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup evaporated milk
1 tsp. maple flavoring
Brown Sugar Glaze

Preheat the oven to 300*F.

Beat shortening, butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition.

Combine flour, salt and baking powder, add alternately with milk, beginning and ending with the flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.

Bake for 1 hour and 15 minutes or until a long wooden skew inserted in the center comes out clean.

Cool cake in pan on a wire rack 15 minutes, remove from the pan and cool completely on a wire rack.

BROWN SUGAR GLAZE:

1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup evaporated milk
3 cups powdered sugar, sifted
1 tsp. Pure vanilla extract

Melt butter in a medium saucepan over medium heat. Whisk in brown sugar and cook 1 minute.

Add milk, powdered sugar and vanilla whisk until creamy. Remove from the heat, and pour over cooled cake.

Makes 2 cups

[Southern Belle 2067]

FUDGY CHOCOLATE CAKE

6 oz. white chocolate, for garnish
1 cup unsalted butter
1 cup plus 3 Tbsp. granulated sugar
1-1/2 cups all-purpose flour
1/2 cup plus 3 Tbsp. unsweetened cocoa powder
1 Tbsp. baking powder
1 tsp. salt
4 large eggs
1/2 pint heavy cream
10-1/2 oz.semisweet chocolate

Finely grate the white chocolate onto a plate using a vegetable peeler. Chill until needed.

Preheat the oven to 350*F.

Grease the base of two 8" round cake pans, line with parchment paper. combine butter, sugar, flour, cocoa salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.

Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack peel lining paper off, let cool.

Meanwhile, heat the heavy cream just to boil. Break the chocolate into pieces, add to cream and stir until melted. Let cool, chill for 30 minutes, then whisk until thickened to a spreadable consistency.

Use a third of chocolate frosting to sandwich caked together. Spread the remainder of the frosting over the whole cake. Sprinkle reserved grated white chocolate to garnish.

Serves 8

[Flossie]

Lots of good recipes.

[Southern Belle 2067]

Thanks Flossie, I am going to post more recipes later.

Have a good day

[Kitchen Witch]

Black Walnut Carrot Cake with Buttermilk Glaze

3 c. Grated carrots
4 Eggs
1 ½ c. Oil (veggie)
2 c. Sugar
2 c. Sifted flour
1 c. Chopped black walnuts
1 t. Vanilla
¼ t. Black walnut extract
1 t. Cinnamon

Buttermilk Glaze
½ c. Buttermilk
1 c. Sifted powdered sugar
½ t. Baking soda
1 T. White corn syrup


Preheat oven to 350. Grease your pan.
Mix together all ingredients. Bake 90 minutes.

Remove from oven and, while cake is still hot, glaze.

Glaze
Blend well and pour on top of hot cake. Let stand for 1 hour. Remove cake from pan and serve.

[Kitchen Witch]

Cream Cheese Square Cake

2 rolls Refrigerated chocolate chip cookie dough
2 pkgs. (8 oz. each) Cream Cheese
2 Eggs
¾ c. Sugar
1 t. Vanilla


Preheat oven to 350, grease bottom of pan 13 X 9

Slice one roll of the cookie dough and place the slices in the bottom of prepared pan.

Mix together the cream cheese, eggs, sugar and vanilla. Pour over the slices.

Slice the second roll of the cookie dough and gently place the slices on top of the cream cheese mixture.

Bake and let cool before cutting into.

[Kitchen Witch]

Chocolate Treasure Mini Raspberry Cakes

¾ c. Granulated sugar
½ c. Butter, softened
2 Eggs
¼ c. Nestle - Carnation Evaporated milk
1 t. Vanilla
1 c. All purpose flour
¼ t. Salt
1 c. Raspberries
10 Chocolate Crème Nestle Treasures
2 T. Powdered sugar, optional


Preheat oven to 350, grease 10 muffin cups or line with liners.
Beat granulated sugar and butter in large mixer bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in raspberries. Spoon heaping tablespoon batter into prepared cubs; place 1 Nestlé Treasure in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestlé Treasure, covering completely.
Bake until cakes are golden brown around edges and top is set, about 22 minutes. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm.
Makes 10 mini cakes.

[Kitchen Witch]

MACAROON CHEESECAKE

1-2/34 cup toasted flaked coconut (divided use)
1/2 cup finely ground pecans
2 Tablespoons softened butter
Three 8-ounce packages of cream cheese, softened
1 teaspoon pure vanilla extract
1/2 cup sugar
1/2 teaspoon pure almond extract
3 whole large eggs

Meringue Topping:
1/2 teaspoon vanilla
1/3 cup sugar
1 egg white from large egg at room temperature

Toast coconut on shiny pan in a 350 degree oven for about 5 minutes. Watch closely. Combine 1 cup of toasted coconut, ground pecans, and melted butter. Press into the bottom of a 9-inch spring form pan. Set aside. With a large mixer bowl and electric mixer beat cream cheese on low speed with 1/2 cup sugar and 1 teaspoon vanilla and almond extract. Break and add 3 large eggs. Beat to combine ingredients. Pour into pan. Bake at 350 degrees for 35 minutes.

Meringue topping: In the final 10 minutes of baking time, in a small mixing bowl beat the egg white until peaks appear. Beat in the 1/3 cup of sugar till stiff. Fold in the vanilla extract and toasted coconut that remains.

Remove cheesecake and carefully spread with topping. Return to oven and bake 20 more minutes. Cool on wire rack about 15 minutes. Loosen clasp on pan but wait another 30 minutes before removing the sides of pan. To serve, puree fresh strawberries and drizzle small amount over cheesecake slice. Garnish with fresh mint leaf. Serves: 12 to 15.

[Southern Belle 2067]

Pound Cake with Easy Caramel Frosting

2 cups butter
2 2/3 cups sugar
8 large eggs
3 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/2 cup half and half
1 tsp. Pure vanilla extract or Pure almond extract
Easy Caramel Frosting

Preheat the oven to 325*F.

Beat butter at medium speed with a heave-duty electric mixer until creamy. Gradually add sugar beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour to creamed mixture alternating with half and half, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake for 1 hour and 15 to 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on a wire rack.

Spread Easy Caramel Frosting on top and sides of cake.

Yield 1 (10-inch) cake

Easy Caramel Frosting:

1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup whipping cream
2 1/2 cups sifted powdered sugar
1 tsp. Pure vanilla extract

Melt butter in a heavy saucepan. Add brown sugar, cook over low heat, stirring constantly. 1 1/2 to 2 minutes or until sugar dissolves. (Do Not Boil.) Remove from heat.

Stir in whipping cram. Add powdered sugar and vanilla. Beat at high speed until frosting is spreading consistency.

Yield enough for 1 (10-inch) cake.

[bbmb1097]

From www.recipesharing.net - www.recipesharing.net

Caramel Pecan Chocolate Cake

Ingredients:
1 pkg (14oz) caramels
1 can (14oz) fat-free sweetened condensed milk
1/3 cup butter (I used smart balance)
4 sq (1oz each) unsweetened chocolate, melted
1/3 canola oil
1 1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/3 cups sugar
1/3 cup sugar blend for baking
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 teaspoon confectioners' sugar

Directions:
In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside and keep warm.
In a large mixing bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended.
Pour half of batter into a 13-in x 9-in x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans.
Bake 18-23 minutes longer or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Number Of Servings:24

Preparation Time:35 Min.

[Shawnee]

Baked Cheesecake

1 yellow cake mix
1 stick soft butter
1 egg
Mix until stiff. Press into 9x13 glass pan.

1 lb powdered sugar
3 eggs
1 soft cream cheese
Mix and add to pan

Bake 325 for 45 minutes or until edges turn brown.

[Kitchen Witch]

Sounds good!!! Thanx for the post!

[Southern Belle 2067]

Mandarin Orange Cake

1 pkg. (18-1.4 oz.) white cake mix
2 eggs
1/3 cup unsweetened applesauce
1 can (11-oz.) mandarin oranges, undrained
1 carton (8-oz.) frozen whipped topping, thawed
1 can (8-o.) crushed pineapple, undrained
1 pkg. (3.4-oz.) instant vanilla pudding mix

Preheat the oven to 325*F. Grease and flour two 9" pans.

In a mixing bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds, beat on medium for 2 minutes. Pour into two round pans.

Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes, remove from pans to wire racks to cool completely.

In another mixing bowl, beat whipped topping, pineapple and pudding. Spread between the layers and over the top and sides of cake. Garnish with mandarin orange slices. Store in the refrigerator.

Yield 12 servings

[mcgill]

Orange Carrot Cake (source: Canadian Living, Oct., 1988 )

1 c. (250 ml.) soft butter
2 c. (500 ml.) granulated sugar
4 eggs
1.5 c. (375 ml.) finely shredded carrots
1/2 c. (125 ml.) finely chopped nuts (optional for those who have allergies)
1 tbs. (15 ml.) grated orange rind
3 c. (750 ml.) all purpose flour
1 tbsp (15 ml.) baking powder
1/3 c. (75 ml.) freshly squeezed orange juice

Cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Stir in carrots, nuts and orange rind. Combine flour, baking powder and saltl add to creamed mixture alternately with orange juice.

Spoon batter into greased and floured 10" (4L.) tube pan. Bake in 350 *F (180*C) oven for about 1 hr. or until a toothpick inserted comes out clean, Let cool in pan for 15 min., then turn onto wire rack. When cool, drizzle with Orange Glaze or dust with icing sugar.

Orange Glaze

1 c. (250 ml.) sifted icing sugar (confectioner's sugar)
1 tbsp. (15 ml.) soft butter
1 tsp. (5 ml.) grated orange rind
1 tbsp (15 ml.) [approx.] fresh squeezed orange juice.

Blend together ingredients to make a slightly runny glaze, adding up to 1 tbsp. (15 ml) more orange juice, if necessary.

[Southern Belle 2067]

Hi mcgill,

Your orange carrot cake sounds good I will give it a try some times.

Thank you so much for posting that recipe.

Have a great evening!!!

SB

[Southern Belle 2067]

Inside Out Cake

1 box chocolate cake mix
1 container German Chocolate Cake Coconut /pecan frosting
4 eggs
3/4 cup oil
1 cup water


Preheat the oven to 350 degrees. Grease a Bundt pan.

Mix all ingredients together and bake for 45 minutes.

The cake will be moist until it settles. This is a delicious cake and so easy to make.

About 12 servings

[The Mad Baker]

12 Servings...

Ingredients:

1 1/4 c graham cracker crumbs
1/4 c unsalted butter, melted

32 oz cream cheese
1 cup light brown sugar
2 tbs unbleached flour
2 tsp pure vanilla extract
8 oz dark chocolate, melted
1/4 c hazelnut liquor
4 eggs
1/2 c raspberries
1 tbs sifted powdered sugar

Preheat oven to 350 F.

In medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moist. Press along and up the sides of a 9 inch springform pan.

Place crust in oven and bake 8 to 10 minutes. Remove from oven, let cool.

Beat cream cheese, brown sugar, flour and vanilla in a large bowl with an electric mixer until well blended. Add eggs, one by one, beating on low speed after each addition. Last, blend melted chocolate and hazelnut liquor into filling, pour over crust.

Bake 35 to 40 minutes or until center is almost set. Run a thin knife or metal spatula along the rim of the pan to loosen cake.

Top cheesecake with fresh raspberries and sprinkled powdered sugar.

Cool. Cover; refrigerate 4 hours to overnight. Remove cheesecake from pan.

Cover and refrigerate any leftover dessert.