Cakes

[b-man]

Straightforward...post up cake recipes only, please!

Aline & B-man

[Aline]

Fresh Coconut Cake

1 (9-inch) cake

2-1/4 cups sifted cake flour
1-1/2 cups sugar
4 tsp baking powder
pinch of salt
1/2 cup vegetable shortening
1 cup coconut milk
1 tsp vanilla extract
4 medium egg whites, unbeaten
Lemon curd (see Custards & Puddings section)
Vanilla boiled frosting (see Frostings section), or whipped cream
Freshly grated coconut


Preheat oven to 350 F. Grease two 9-inch layer-cake pans, line with wax paper and grease paper.

Into the bowl of an electric mixer sift flour, sugar, baking powder and salt. Add shortening, 3/4 cup coconut milk and vanilla. Beat 2 minutes at low to medium speed, scraping bowl and beaters as necessary.

Add egg whites and remaining coconut milk and beat 2 minutes longer.

Turn batter into prepared pans and bake until cake tester inserted in center of cake comes out clean, 20 to 30 minutes.

Cool cake on rack 10 minutes before removing from pans.

When cake is completely cool, spread lemon curd between layers. Frost with vanilla boiled frosting, or with sweetened whipped cream. Sprinkle with freshly grated coconut.

*Tip: Add lightly-toasted slivered almonds to the sides of cake by pressing them lightly but firmly into the frosting or whipped cream.

[Aline]

Pineapple Upside-Down Cake

(6 servings)

1/4 lb plus 4 tbsp butter
3/4 cup brown sugar
3 (1/2-inch thick) slices of fresh pineapple, halved
1/4 cup pecans
1/2 cup granulated sugar
1/2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
pinch of salt
1/2 cup milk
Whipped cream


Preheat oven to 375 F.

Melt 4 tbsp butter in 9-inch-square baking dish and sprinkle with brown sugar. Arrange pineapple slices and pecans in a design on top of the sugared butter.

Cream remaining butter with granulated sugar and beat in the egg and vanilla. Sift together the flour, baking powder and salt and add alternately with milk.

Spoon batter carefully over pineapple slices. Bake for about 35 minutes, or until done. Let cake stand for 5 minutes before inverting onto serving platter. Serve warm with whipped cream.

NOTE: Three fresh pears or peaches can be substituted for the pineapple slices. Peel pears or peaches and cut in half.

[Aline]

Lemon Cake

(2 cakes)

1/2 lb butter
3 cups granulated sugar
5 egg yolks, beaten
4 cups all-purpose flour
1 cup milk
Grated rind and juice of 1 lemon
1/2 tsp baking soda
5 egg whites, stiffly beaten
Confectioners' sugar


Preheat oven to 325 F.

Cream butter, adding granulated sugar gradually, until light and fluffy.

Add remaining ingredients except egg whites and confectioners' sugar and mix until well blended. Fold in beaten egg whites. Divide batter between 2 loaf pans (9x5x3 inches). Bake for 1 hour.

Sprinkle with sifted confectioners' sugar and serve with ice cream.

[Kitchen Witch]

SCRIPTURE CAKE

1 1/2 cups I Kings 4:22 (flour)
1/2 cup Judges 5:25 (butter)
2 cups Jeremiah 6:20 (sugar)
2 cups I Samuel 30:12 (raisins)
2 cups Nahum 3:12 (figs or dates)
1 cup Numbers 17:8 (almonds, nuts)
Dash II Chronicles 9:9 (season to taste)
2 T. I SAmuel 14:25 (honey)
6 Jeremiah 17:11 (eggs)
Pinch Leviticus 2:13 (salt)
1/2 cup Judges 4:19 (milk)
2 tsp. Amos 4:5 (soda)

Follow Solomon's prescription for making a
good boy - Proverbs 23:14. Beat well and you will
have a good cake. Bake in a square pan, greased and
floured for 1 hour at 300 degrees F. Cool before
serving.

[lstarr98]

This one I get rave reviews on, I am always TOLD I am bringing this to parties....

CARROT CAKE

INGREDIENTS:

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup apple sauce
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese (or Cream Cheese)
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, apple sauce, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

[Shelley E Bodnar]

I am looking for a recipe for a cake that you pour fruit cocktail in the bottom of the pan and use a yellow cake mix.A friend of mine made it for me once and it was yummy,unfortunately she has passed away so I can't get the recipe.If someone knows the recipe please let me know.Thank you[/

[maghealer]

In reply to Shelley,

I have this recipe for something called a 'Dump Cake' , that matches what you are talking about. My recipie does not call for fruit cocktail but for pie filling. I would think it would work the same no matter what you use.

Dump Cake

1 can pie filling (apple, blueberry, peach, cherry)
1 small box (9oz.) or 1/2 large box (18.25 oz.) white or yellow cake mix
1/2 cup butter (1 stick) melted
1/2 cup nuts (if desired)

Grease an 8" X 8" pan. Pour the pie filling (in your case fruit cocktail) into the pan. Shake the cake mix over the top. Pour the butter on top; do not stir. Sprinkle with nuts. Bake the cake 40 minutes @ 350 degrees.

I got this from a retired Marine friend that got it out of the newspaper about a year ago. You may need to pour off some liquid or thicken it a little so it is more like pie filling, but his recipe is so easy, and my 22 year old son got to it before I did and ate all but 1 piece before I could even try it.

John :P

[BetK]

30 - 30 Cake

30 marshmallows( cut up )
30 cherries red & green
30 chopped walnuts
30 graham wafers crushed
1 can eagle brand milk

Mix all together well. Line 8x8 pan with waxed paper, sprinkle with coconut. Pour mixture on top and press so it sticks together. Sprinkle coconut on top and press down. Refrigerate & cut in squares.

BetK

[vanilla953]

Triple Chocolate Mess (Crockpot)

[1.] Spray crockpot with: nonstick spray

[2.] Combine in crockpot:
1 pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1 (6 oz.) package chocolate chips
3/4 c. oil
4 eggs
1 c. water

[3.] Cook on low for 6-8 hours (try not to lift the lid)!

[4.] Serve with ice cream

[Aline]

(Originally posted by vanilla953 in response to Shelley E Bodnar's request for a chocolate volcano cake - transferred to appropriate category)


Chart House Lava Cake

Approx. 30 4 oz. cakes

2 lbs 10 oz. Dark Bittersweet Chocolate
2 lbs 10 oz. Whole Butter
21 oz. Whole Eggs (Easy Eggs OK)
21 oz. Sifted AP Flour
41 oz. Sifted Powdered Sugar
4 Tbsp. Godiva Chocolate Liqueur
Butter and Granulated sugar to coat 30 ramekins

In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter.

Add the Godiva ChocolateLiqueur and whisk until thoroughly melted and combined.

Whisk the whole eggs together in a seperate bowl.

In a large bowl, combine the chocolate mixture with the whole eggs.

Slowly add in the sifted flour and powedered sugar and mix until completely incorporated.

Grease the bottom and sides of 4 oz ramekins with butter and coat with granulated sugar.

Portion 1/3 cup of room temerature batter into each ramekin and bake in a convection oven preheated to 375 degrees for 15 minutes.

Increase baking time to 16-18 minutes if batter is refrigerated.

Allow cake to cool 5 minutes before removing from dish.

Cake should be firm on the outside but still molten on the inside.

Place on plate and top with a scoop of vanilla ice cream, 2 oz. of your favorite chocolate sauce and 2 tbsp. of frozen Heath Bar Toffee Crunch.

[Aline]

(Originally posted by B13670 but transferred to appropriate category)


PUMPKIN ROLL

3 Eggs
2/3 Cup Pumpkin
1 Cup Sugar
½ Teaspoon Cinnamon
1 Teaspoon Baking Soda
¾ Cup Flour

Filling ( for later )

2 Tablespoons Margarine
8 oz. Cream Cheese
1 Cup Powdered Sugar
¾ Teaspoon Vanilla

Mix ingredients together, put wax paper on a cookie sheet & grease well. Spread batter to cover pan (it will be thin.

Bake 10 minutes @ 375 degrees. Sprinkle towel with powdered sugar. Turn cake onto towel & remove wax paper. Roll cake and towel together and let cool.

Unroll and spread filling evenly and roll again. Wrap in cellophane and refrigerate. When cooled, slice and Enjoy.

[patm099]

SAD CAKE

1 envelope biscuit baking mix (5.5oz) or 1 2/3 cup Bisquick
1 lb box light brown sugar
4 large eggs
1 cup shredded coconut
1 cup roasted pecans, chopped
1 tsp vanilla
Dash of salt

Mix in order listed and pour into a greased/floured 8" pan. Bake for 40 minutes @ 350 degrees. Cake will "fall" as it cools and look like a sad mess (hence the name) but is sooooo good. Texture is very rich (almost brownie like).

[mmchummel]

Almost_Better_Than_Sex_Cake

Recipe By : * Exported from MasterCook *

Serving Size : 16 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 german chocolate cake mix
1 cup semisweet chocolate chips
1 can sweetened condensed milk -- (14 oz.)
caramel topping
12 ounces Cool Whip
3 heath bars -- crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as
directed on package; pour into prepared pan. After 10 minutes of baking,
sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour
sweetened condensed milk over cake; let cool. Top with caramel sauce, then
whipped topping. Sprinkle with candy bars.






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 12g Fat (37.4% calories
from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
184mg Sodium. Exchanges: 2 1/2 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 5949

[mmchummel]

Moon Beam Cake


This Depression era recipe lost for many years and was reconstructed from memory and trial and error. It was a tradition for birthdays and weddings. Use of the egg yolks was significant, after all how could you waste the egg yolks to make an angel food?

10 egg whites
8 egg yolks (The two extra were cooked for the canary.)
1 ½ c sugar
1 c cake flour
1 t cream of tartar (1/2 goes in the egg whites when beaten, the
other goes into the flour mixture which is double sifted).
1 t lemon juice
1 T orange juice
1 t grated orange rind
Beat egg whites to a soft peak. If it is dry enough to stay in the
bowl when tipped upside down, it's ready to mix.

Fold well beaten yolks gently into the whites. Fold in the sugar,
cake flour, cream of tartar mixture, gently.
Turn into ungreased angel food cake pan.
Do not slam doors and send the kids outside!
Bake at 350 degrees for 45 minutes or until it passes the clean
broom straw test.

[mmchummel]

Pistachio Cake with White Chocolate Buttercream

1 2/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional)



1 Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
2 Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
3 Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
4 Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
5 Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.
6 If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.
Caramelized Pistachio Shards


1 Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.


Servings: 12
Preparation time: 50 minutes
Cooking time: 30 minutes
Ready in: 1 hour and 20 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 702.00
% Daily Value
Total Fat 43.00g 66%
Saturated Fat 23.00g 114%
Cholesterol 191.00mg 63%
Sodium 558.00mg 23%
Carbohydrates 69.00g 23%
Dietary Fiber 2.00g 8%
Protein 11.00g 22%

[mmchummel]

Summer Cake

INGREDIENTS (4 PORTIONS):
· 2 ripe peaches
· 2-3 slices of melon
· 200 gr. of strawberries
· 400 gr. of flaky pastry
· a handful of un-kernelled cherries
· 4 apricots
· (if possible) 2 figs
· Whipped cream

Cut roughly the peaches, the slices of melon, the strawberries, the apricots, the cherries and the figs.
Cool the fruit in the fridge for a few hours.
Line a baking tin (25 cm. diameter) with a layer of flaky pastry (3 cm. thick), and prick it at the bottom with a fork.
Cook in the oven at moderate heat till golden, then let it cool.
Just before serving fill the baked pastry with the fresh fruit, and cover it with plenty of whipped cream.

[mmchummel]

Tuna Can Pineapple Cake

This is originally a camping recipe....but just as good at home.
This simple recipe uses minimal ingredients and is a great family dessert, as each person can have their own mini-cake.

What you will need: ·
2-4 used Tuna Cans (cleaned thoroughly) ·
1 package cake mix (eggs & water as required) ·
1 can pineapple slices (round sections) ·
1 package icing (ready to serve)

Directions:
Have a fire ready with flames that are not too high, or move the logs so that there is a section under your campfire grill/rack that does not have high flames. (If the flames are too high touching the tuna cans, the bottom of the cake will burn.) Lightly grease the can with butter or margarine if available. Place a full round pineapple slice on the bottom of the can. Prepare cake mix in bowl according to the package directions. The simpler the cake mix the better. Pour the mix into the tuna cans, filling approx. 2/3 of the can. Place the cans on the campfire cooking rack and cook until the cake has risen and browned on top. Remove from grill when ready and let cool on the picnic table. Top with favorite icing or just enjoy the fresh warm cake without!

[mmchummel]

Michigan Blueberry Bundt Cake

5 large eggs, well beaten
1 2/3 cups sugar
1 ¼ cups unsalted butter at room temperature, cut into pieces
2 tablespoons fruit liqueur, such as kirsch or your favorite
2 ½ cups all purpose flour
1 teaspoon baking powder
pinch of salt
2 or 3 cups blueberries, rinsed and dried
Purchased butterscotch caramel or chocolate sauce for drizzling
Powdered sugar for dusting

1. Preheat oven to 325-degrees and butter and
flour a 9- or 10-inch bundt pan.
2. Combine the eggs and sugar in a large bowl and
using an electric mixer, beat until blended. Add
the butter and liqueur and beat until fluffy.
3. Combine all but 2 tablespoons of the flour,
baking powder, and salt and mix. (Reserve the 2
tablespoons flour for tossing with the blueberries.)
4. Beat the flour mixture unto the butter mixture
and beat until well incorporated and NO lumps
remain.
5. Combine the berries and the reserved flour in
a bowl and toss to coat the berries evenly.
6. Gently flold the berries into the batter.
7. Pour the batter into the prepared bundt pan.
8. Bake cake until a wooden skewer inserted in
the center comes out clean, 55 to 60 minutes.
9. Remove from oven and allow to cool in the pan
for 20 minutes. Unmold cake onto a rack.
10. Drizzle caramel or chocolate sauce over cake
and allow to finish cooking.
11. Dust with powdered sugar.

[BetK]

This recipe was orginally posted on the Recipe Exchange forum by someone else. It was soooo good that I wanted to make sure it got posted here too.

BetK

VERY GOOD CHOCOLATE CAKE

CAKE:
2 c. sugar
1 1/2 c. flour
1/2 t. salt
3/4 t. baking soda
1 c. hot (not boiling) water
4 oz. unsweetened chocolate, finely chopped
2 eggs, room temp
1/2 c. applesauce
1/2 c. sour cream
1 1/2 t. vanilla extract

FROSTING:
1 c. heavy cream
1 stick unsalted butter, cut into several pieces
1/3 c. granulated sugar
1/4 t. salt
1 lb. semisweet chocolate, finely chopped
1/4 c. hot water
1 t. vanilla extract



CAKE: Preheat oven to 325* F.. Butter, flour and line two 9-inch cake pans with parchment paper. Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt completely. In a third bowl, whisk eggs and applesauce, then add sour cream, vanilla and chocolate mixture. With spatula, fold wet mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans. Bake 30-40 minutes, until a cake tester inserted in center comes out clean. Transfer cake pans to racks and allow to rest for five minutes before turning out of pans. To unmold, run a flat-edged knife between cake and sides of pans. Turn pans facedown onto rack and carefully lift. Allow cakes to completely cool before peeling off parchment and frosting.

FROSTING: Heat cream, butter, sugar and salt in a saucepan until butter is melted. Add chocolate, cooking over very low heat, until just melted and mixture is smooth. Remove from heat and blend in water and vanilla. Transfer frosting to a bowl to cool, stirring occasionally, until it is spreadable - about an hour. Do not refrigerate and resist the urge to stir often.

ASSEMBLING CAKE: When frosting is ready, put one cake layer on cake plate and frost from center, thoroughly covering surface. Top with second layer and frost the top and sides. Allow cake to sit two hours before slicing.

[Kitchen Witch]

TO BETK - I am glad you enjoyed my chocolate cake recipe - everyone seems to like that one!

TO SHELLEY - Here are a few more dump cake recipes - and I have plenty more if you would like them!

JUST ANOTHER DUMP CAKE

20 oz. can crushed pineapple in juice
2 bags frozen sliced peaches
1 box white cake mix
1/2 c. packed brown sugar
1/4 c. raisins
1/2 c. melted butter OR margarine

Evenly layer ingredients in 13 x 9 -inch baking dish in the following order:

crushed pineapple (with juice)
1 bag of peaches
cake mix
1 bag of peaches
brown sugar
Raisins
melted butter

Bake at 350* F. for 1 hour. Serve with ice cream.


BLUEBERRY DUMP CAKE

1 box (18.25 oz.) yellow cake mix
4 c. fresh blueberries, or thawed
1/2 c. sugar
1/2 c. butter or margarine, melted
1 t. ground cinnamon

Preheat oven to 350* F. Mix blueberries, sugar and cinnamon in the bottom of 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir. Bake for 30 minutes or until light brown. Serve warm or cold, topped with ice cream



DUMP CHERRY CRISP

2 cans (21 oz. each) cherry pie filling
2 sticks butter, melted
1 pkg. white cake mix
1 3/4 c. chopped nuts

Pour pie filling in bottom of dutch oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake for about 30 min at 350* F.



DUMP COBBLER

1 pkg. (2 layer) yellow or white cake mix
2 cans pie filling or 1 lg. can fruit cocktail
Cinnamon
Butter

Pour cans of filling or fruit cocktail in bottom of dutch oven. Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used. One can apple filling and 1 can of fruit cocktail is a good combination.

[debbiecrain]

Title: Chocolate Lava Cakes
Yield: 8 Servings

Ingredients

---------------------------CHOCOLATE LAVA FILLING---------------------------
3 oz bittersweet or semisweet --
1 chocolate; finely ch
6 tb whipping cream
1 tb light corn syrup
1 ts vanilla

Instructions

------------------------------------CAKES-----------------------------------
8 oz bittersweet or semisweet --
1 chocolate; finely ch
1/4 c hot coffee or water
1 1/2 ts vanilla
3/4 c all-purpose flour
1/8 ts salt
1/2 c unsalted butter -- softened
1/2 c sugar
3 lg eggs -- separated

----------------------------------TOPPINGS----------------------------------
1 cocoa powder for the tops
1 ice cream =or= custard sauce
1 for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They're best served just
out of the oven. For the filling, line a plastic ice cube tray with a large
piece of plastic wrap. With your fingers, gently poke the plastic down
into eight of the cubes so they are fully lined with plastic. Melt the
chocolate with the cream and corn syrup; whisk until smooth. Add the
vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups
with the chocolate; freeze at least 4 hours, or cover and freeze up to a
month. For the cakes, place rack in center of oven and heat to 425~.
Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a
jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for
15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an
electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at
a time, mixing well after each addition. Stop the mixer and stir in the
chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg
whites with a clean mixer until they hold soft peaks. Add the remaining
sugar, one tablespoon at a time, mixing well after each addition. Continue
beating until thick and glossy. Thoroughly mix one quarter of the beaten
egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently
bury a frozen chocolate cube in the center of each; add remaining batter,
filling cups almost to the top. Bake until cakes are puffy and set, 18 to
20 minutes. Gently loosen from the sides of the dishes and invert onto
serving plates. Sift cocoa over

[LisaJoCook]

This is the cake that I always request that my mother make on my birthday!! (I'm only 43. :P) To me, this is almost better than sex! ALMOST!

Strawberry Party Cake

1 (10-oz.) pkg. frozen strawberries in syrup, thawed
1 (2.75-oz.) pkg. strawberry Jell-O
1 box white cake mix
1 cup oil
4 eggs
3 Tablespoons flour
1/2 cup water
2 sticks butter
4 oz. cream cheese
1 1/2 teaspoons vanilla
1 (1 lb.) box confectioners' sugar

Preheat oven to 350. Grease and flour three 8 1/2 or 9 inch cake pans. Puree strawberries with their syrup in a blender, divide in half. In a large mixing bowl, soften gelatin in strawberry puree. Add cake mix, oil, eggs, flour and water. Beat with an electric mixer on low speed 30 seconds. Scrape down sides of bowl with a rubber spatula. Beat on medium speed 3 minutes. Divide batter among cake pans. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back when touched lightly. Let cool in pans 15 minutes. Unmold and cool completely before frosting. In another large mixing bowl, beat butter and cream cheese until well blended. Beat in vanilla and remaining strawberry puree. Gradually beat in confectioners' sugar. If necessary cover and refrigerate until frosting thickens to spreading consistency. Frost cake.

This makes a LOT of frosting so just glob it on!!!!!

[skyEyz_7]

Moist Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
1/4 cup milk



PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream

[skyEyz_7]

I just found this recipe and have not tried it but sounds like it would be good.
Harvest Fruit Dessert
1/2 cup (1 stick) butter or margarine, softened
1/3 cup sugar
1 cup flour
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 cup ground toasted Pecans, divided
3 Tbsp. grated orange peel
3 Tbsp. orange juice
1 egg
2 medium plums, thinly sliced
2 medium apples, thinly sliced
1/4 cup maple-flavored or pancake syrup



PREHEAT oven to 375°F. Beat butter and 1/3 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; beat until well blended. Spread dough onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and 1/4 cup sugar in medium bowl with electric mixer on medium speed until well blended. Add 1/4 cup of the pecans, the grated orange peel and juice; mix well. Add egg; beat just until blended. Spread evenly onto bottom of crust; top with fruit. Drizzle with syrup; sprinkle with remaining 1/4 cup pecans.
BAKE 40 min. or until center is almost set. Let stand 5 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover dessert in refrigerator.


How To Toast Nuts
Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To easily toast nuts, spread them in a single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally

[Kitchen Witch]

TOLL HOUSE BUNDT CAKE

2 3/4 c. flour
2 t. baking soda
1 t. salt
1 T. vinegar and enough milk to measure 1 c. (to make sour milk)
1 c. soft butter
1 c. brown sugar, firmly packed
1 T. vanilla extract
4 eggs
2 c. chocolate chips

In small bowl combine flour, salt and baking soda; set aside.

Place vinegar in a 1 cup measuring cup; fill with milk; set aside .

In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips.

NUT TOPPING:
1/4 lb. soft butter
2 T. sugar
2/3 c. nuts, chopped

Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375* F. for 50 minutes.

[Kitchen Witch]

TOLL HOUSE CRUMBCAKE

TOPPING:
1 T. flour
1/3 c. brown sugar, firmly packed
2 T. butter or margarine, softened
1/2 c. chopped nuts
1 pkg. (12 oz.) semi-sweet chocolate mini morsels, divided

CAKE:
1- 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1/2 c. butter or margarine, softened
1 t. vanilla extract
3 large eggs
1 c. sour cream

Preheat oven to 350* F. Grease and flour 13 x 9 inch pan.

FOR TOPPING: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 c. morsels.

FOR CAKE: Combine flour, baking powder, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping.

BAKE for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

[Kitchen Witch]

TOLL HOUSE LAYER CAKE

CAKE:
1 c. butter, softened
1 c. brown sugar, firmly packed
2/3 c. sugar
2 t. vanilla
1/2 t. Salt
4 eggs
2 c. flour
1 pkg. (12 oz.) semisweet or mini chocolate chips, divided

FROSTING:
3/4 c. butter, softened
1 1/2 c. sifted confectioners sugar
2 t. vanilla

CAKE: Preheat oven to 350* F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 c. chocolate bits. Spread in prepared pan. Bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper.

Cut cake crosswise into four 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting.

FROSTING: Melt over hot (not boiling) water, 1 c. semisweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners sugar. Add melted chocolate and vanilla; blend until smooth.

Makes 1-10" cake.

[Kitchen Witch]

TOLL HOUSE CHOCOLATE CHEESECAKE

1 tube refrigerated chocolate chip cookie dough
2 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
4 packets (1 oz. each) Choco Bake Unsweetened Chocolate Flavor
2 tubs (8 oz. each) cool whip
1/2 c. semi-sweet chocolate morsels, melted

Preheat oven to 350* F. Grease 9-inch springform pan. Place cookie dough, scored side down, on bottom of springform pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on wire rack.

Combine cream cheese, sugar and Choco Bake in large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.

[patm099]

Easy Sweet Potato Cake

2 cups sugar
2 cups all purpose flour
1 tsp vanilla
3 cups fresh sweet potatoes, cooked/peeled/mashed or
substitute with canned sweet potatoes
1 cup oil
1/2 cup applesauce
2 tsp salt
4 eggs
2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 cup raisins (optional)

Sift flour, baking soda, salt and spices. Add sugar and oil; mix well. Beat eggs lightly and add to mixture. Add sweet potatoes (& raisins, if desired. Bake for 40 minutes @ 350 degrees. Let cool thoroughy , then frost with a cream cheese frosting if a layer cake. If making a bundt cake, use a cream cheese glaze.

This cake is best if made with fresh sweet potatoes but canned will do. Is also good using pumpkin instead of sweet potatoes; can hardly tell the difference.

[patm099]

Easy Fruit Cocktail Cake

1 cup plain flour
1 tsp baking powder
1/2 cup sugar
1 (15 oz) can fruit cocktail
2 Tbsp melted butter or shortening
2 Tbsp brown sugar, packed
1 lg egg, beaten

Preheat oven to 350 degrees.

Mix all together, including liquid from fruit cockail. Pour into a greased/floured 9 x 13 baking pan. Bake at 350 degrees for 45-50 minutes. Frost with your favorite icing. Can also put chopped pecans or walnuts and sprinkle extra brown sugar on top before baking. To really make it rich, after cake is done, poke holes with a large fork or the back of a wooden spoon. Pour one can sweetened condensed milk over cake while still hot. Let cool and instead of icing, put Cool Whip or some type whipped topping over cake.

[Aline]

Spicy Apple Cake

This moist and spicy cake with a creamy spice icing is a real keeper.

Cake:

½ cup butter or shortening
¾ cup lightly packed brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
½ cup milk
2 cups finely chopped apple

Icing:

¼ cup butter or shortening
2 cups sifted icing (confectioners) sugar
¼ tsp cinnamon
pinch nutmeg
¼ cup evaporated milk, light cream or milk


Cake: Cream butter, sugars, eggs and vanilla in large bowl on medium speed of electric mixer until light and fluffy. Add remaining ingredients except apple (sprinkle chopped apples with 1 tbsp of flour so that they don't sink to bottom of cake). Beat on low speed until blended, then on medium speed for 1 minute. Fold in apples. Spread evenly in greased 9-inch square cake pan. (Pan will be full.)

Bake at 350 F for 35-45 minutes, or until toothpick inserted in center comes out clean. Cool completely.

Icing: Beat all ingredients together until light and creamy, adding just enough milk to make a spreading consistency. Spread over top of cake.

Helpful Hint: Substitute rhubarb for the apple.

[Aline]

Banana Oatmeal Cake

An old-fashioned all-time favourite. Moist and delicious banana cake with a baked crunchy caramel top.

Cake:

2 cups all-purpose flour
1 cup quick or old-fashioned oats, uncooked
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
½ cup butter or shortening
1-1/4 cups granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups mashed ripe bananas (3-5 bananas)
¾ cup buttermilk or sour milk

Topping:

¼ cup butter or shortening
¾ cup lightly packed brown sugar
1/3 cup evaporated milk
1-1/2 cups flaked coconut
¾ cup chopped walnuts


Cake; combine first 6 dry ingredients. Mix well. Cream butter, sugar, eggs and vanilla together on medium speed of electric mixer until light and fluffy. Add dry ingredients alternately with banana and buttermilk, mixing lightly after each addition. Spread batter evenly in greased 13x9-inch cake pan.

Bake at 350 F for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.

Preheat broiler.

Topping: heat butter in saucepan to melt. Stir in remaining ingredients. Spread evenly over warm cake. Broil with door partially open, approximately 6 inches from heat, about 2 minutes, until golden brown.

Helpful Hint: Watch topping carefully when broiling. It cooks very quickly.

[Aline]

Simple & Sensational Blueberry Cake

Simple one-step mixing makes this recipe easy and gives a light, even textured cake.

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
2 eggs
½ cup milk
1/3 cup butter or margarine, melted
1 tsp grated lemon rind
2 tbsp lemon juice
1 pkg (300g) frozen unsweetened blueberries, divided
2 tbsp granulated sugar
¼ cup sliced almonds


Combine flour, 1 cup sugar, baking powder, salt, eggs, milk, melted butter, lemon rind and juice. Blend at low speed until all ingredients are moistened, then beat at medium speed for 2 minutes. Stir in 1 cup (250 mL) blueberries. Spread evenly in greased 9-inch square cake pan. Sprinkle remaining blueberries on top, then 2 tbsp sugar and almonds.

Bake at 350 F for 55-65 minutes, or until cake tester inserted in center comes out clean. Cool on rack. Serve warm or cool.

Helpful Hint: substitute fresh blueberries when in season. Check at the shorter baking time for doneness. Frozen blueberries will require the longer baking time.

[Aline]

Lemon Almond Cake

A light and refreshing cake that needs no icing.

Cake:

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2/3 cup butter
2 cups granulated sugar
4 eggs
1 cup milk
2-½ tbsp grated lemon rind
1 cup ground almonds

Glaze:

¾ cup granulated sugar
1/3 cup lemon juice


Cake: combine flour, baking powder and salt. Cream butter and sugar in large bowl until light. Add eggs, one at a time, beating until light and fluffy. On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each. Stir in lemon rind and almonds. Spread batter evenly in greased and floured 9-inch tube pan or bundt pan.

Bake at 350 F for 60-65 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes; remove from pan place on cake plate.

Glaze: heat sugar and lemon juice together to dissolve sugar. Brush surface of warm cake with glaze. Repeat brushing until all glaze is used up. Let stand overnight to develop flavour.

Helpful Hint: Poke holes in surface of cake with a skewer or toothpick to let syrup soak into cake.

[BetK]

Earthquake Cake

1 cup coconut
1 cup pecans; chopped
8 oz cream cheese
1 lb confectioner's sugar (box)
1 pkg german chocolate cake mix
1 stick butter

Heat oven to 350° F. Grease and flour 13x9 inch pan. Spread the coconut and pecans over bottom of pan. Mix cake mix according to package directions. Spread over coconut and nuts. Mix butter, cream cheese and powdered sugar together. Drop teaspoons of this mixture over cake, using all. Bake for 45 minutes. Cake will set up when cooled.

BetK

[hj]

Carrot Cake H.J.'s
This is a repost from Recipe Exchange into it's proper catagory of Cakes

2 cups of sugar
1 1/2 cups vegetable oil
4 eggs
2 cups of flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups grated carrots
1/2 cup walnuts...chopped well
2 tsp. vanilla extract

In a bowl beat with a mixer sugar and vegetable oil ....well.
Add eggs and beat well
Add alittle 1/2 the flour mix slow and all spices in the center mix slow
add the rest of the flour and mix well. Add the vanilla mix

Now fold in grated carrots mix with large wooden spoon....blend in well
Fold in the chopped walnuts.

Pour into greased and floured cake pans or used sheet cake pan

Bake 350 degrees 35 minutes to 40 minutes or until knife comes out clean

Icing:
1 stick of Butter
little whole milk for consistancy to your liking
1 tsp. vanilla
1 box powder sugar

Pour over ther top hj

_________________
HJ

[hj]

Blackberry Cake

This is a re-post from Recipe Exchange to the correct catagory :Cakes

1 box of Spice Cake any brand
1 large can of blackberries .....mix this with the above ....Bake according to cake directions on box.


Icing:
2 1/2 cups powder sugar
1 large pkg. of cream cheese
1 tsp. of vanilla extract
splash of milk

Lucy McNurlins recipe

hj

_________________
HJ

[hj]

Bananna Split Cheesecake Squares

2 cups crushed low fat graham crackers ( about 14 of them)
1/3 cup reduced calorie margarine . . . melted
1 cup sugar or “Equal� equivalent to the raw sugar.. . . divided
3 pkgs. - 8 oz. each - Fat- Free Philly Cream Cheese
1 tsp. vanilla.
3/4 cups refrigerated cholesterol free egg substitute
½ cup mashed banana
1 banana. . sliced. . tossed. . with - 1 tsp. lemon juice
1 cup of halved strawberries
1 can- 8 oz. Dole Pineapple chunks.. drained

Mix crushed graham cracker crumbs- margarine - ¼ cup of sugar.
Press onto bottom of 13 x 9 inch baking pan.

Mix cream cheese- remaining ¾ cup sugar - vanilla
with electric mixer until well blended.

Add egg product (cholesterol free egg substitute) - mix until blended.. . . Stir in mashed banana.
Pour into crust.

Bake at 350 degrees F for 40 minutes. Or until center is almost set.

Cool. Refrigerate 3 hours or overnight
Top with: strawberries- sliced banana -pineapple.
Sprinkle with nuts –
drizzle with melted Baker’s Semi-Sweet Baking Chocolate, if desired.

Cut into squares.

Bake time 40 min Makes 14
18 prep. Time 20 minutes and refrigerating
hj

[hj]

Diet Soda Cakes

This a repost from "Recipe Exchange" placed in correct catagory they belong in Cakes

1 box of any cake mix.. dry
1 - 12 oz. can of diet soda. . any flavor
2 egg whites...doesn't matter if you beat the egg whites or not first

Mix these 3 ingredients together in a bowl…
in all recipes unless stated otherwise
Bake in a 9 x12 Cake pan.
Bake at 350 degrees ...for what ever box calls for

Variations using different cakes and soda:
1 box of Butter Cream Cake mix. . .the cheapest will do
1-12 oz. Can of Diet Seven Up Wild Berry Plus
Blueberries ... fresh... or a 16 oz. bag of frozen blueberries.
. .or mixed frozen berries
this one you
Pre Heat oven at 350 degrees
Lightly spray pan with butter cooking spray. ...
Layer ingredients:
1st layer of Berries..than-Cake Mix... Diet Mixed Berry 7-up Plus
It's just like making what we used to call… Dump cake!

Bake for about 35 minutes or until top is golden brown!
Serve hot or cold! Oh this is good you could
(while still hot) add a scoop of Sugar Free or Vanilla Ice Cream!!"

or try
1 can of Diet cream soda . . excellent addition to any flavor cake mix -
vanilly tasting

or
Chocolate Cake mix...1- Diet Root Beer ... 2 beaten egg whites
So - moist ..yummy..

or

Chocolate Fudge Cake mix with pudding in the mix ..
1-12 oz. Diet Dr. Pepper
Add a few chopped walnuts... gives a cherry yet nutty flavor

----No reason not to make cup cakes------------------------------------------------------------------------- out of these

Don't use oil or the whole eggs in a mix again unless it is on these recipes
Why? It's better without them! However, I was told by a great chef that beating eggs take out the air and make it lighter and fluffier. So there you go
These were passed on to me. hj