Cakes

[b-man]

Brown Sugar Devil's Food Cake


Ingredients:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 cups sour cream
1/2 cup hot water
1 teaspoon vanilla
2 eggs
2 cups packed light-brown sugar
Fudge Icing (recipe follows)
Cocoa Whipped Cream (optional, recipe follows)

Heat oven to 350 degrees F. Grease and flour three 8-inch round pans.

Sift flour, cocoa, baking soda, baking powder into bowl.

Combine sour cream, water and vanilla extract in second bowl.

Beat eggs and brown sugar in large bowl until smooth. On low speed, alternately beat in flour and sour cream mixtures in 3 additions, beginning and ending with flour mixture. Divide among pans. Bake in 350 degree F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to racks to cool completely.

Sandwich together cake layers with 1/2 cup icing between layers. Frost top and sides of cake. Pipe whipped cream on cake. Serves 12.

Fudge Icing: Heat 1/2 cup strong coffee and 2/3 cup unsalted butter (in pats) in saucepan over medium heat until butter is melted; do not let boil. Remove from heat; whisk in 2/3 cup unsweetened cocoa powder and 1 tsp. vanilla. Beat in 6 cups sifted confectioners' sugar, 1 cup at a time, until smooth. Let stand just until slightly thickened to good spreading consistency, 20 minutes.

Cocoa Whipped Cream: Whip 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder and 2 tablespoons confectioners' sugar in small bowl.

Nutritional Value Per Serving: 553 cals, 18 g fat, 5 g protein, 99 g carbs, 259 mg sod, 41 mg chol.

B-man

[b-man]

Amaretto Cake

Ingredients:

Cake

3/4 cup slivered almonds
1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup amaretto liqueur

Glaze

1/4 cup butter
1/2 cup granulated sugar
1/4 cup water
1/4 cup Amaretto

Preheat oven to 325 degrees F. Grease and flour 12-inch Bundt or tube pan. Sprinkle almonds over bottom of pan.

Combine cake mix, pudding, eggs, oil, water and liqueur. Beat 4 minutes on high speed until light and fluffy. Pour into pan and bake 1 hour. Cool slightly and remove from pan. Prick top of cake with skewer and spoon glaze over warm cake.

Glaze: Place butter, sugar and water in saucepan. Bring to boil. Boil 5 minutes, stirring constantly. Remove from heat, stir in liqueur. Pour over warm cake.

B-man

[b-man]

Lemon Jelly Cake


Ingredients:

1 box Duncan Hines® Butter Recipe Cake Mix
8 egg yolks, slightly beaten
1 1/2 cups granulated sugar
8 tablespoons lemon juice
1/2 cup butter (no substitute)

Prepare cake mix as directed in two 8-inch pans. Let cool and set aside.

Mix egg yolks, sugar, lemon juice and butter together in a saucepan. Cook mixture over low heat, stirring constantly, until it comes to a boil and thickens. If mixture becomes lumpy, strain. Put mixture in bowl and set in refrigerator until cold.

Slice cake to make 4 layers and put lemon mixture between layers and on top of cake.

B-man

[b-man]

Old Fashioned Jelly Cake

This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.

Makes 10 servings.

Ingredients:

1 cup margarine, softened
2 cups granulated sugar
4 eggs
3 cups self-rising flour
1 cup whole milk
1 teaspoon vanilla extract
2 cups raspberry jelly

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch pan.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla extract. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

B-man

[b-man]

German Chocolate Cheese Cake


Ingredients:

Crust

2 cups chocolate graham cracker crumbs or chocolate cookie crumbs

Filling

16 ounces cream cheese
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 can cherry pie filling (no bake cake filling will work too)

Topping

1/2 can cherry pie filling
Sweet German chocolate (or milk chocolate)
Coconut (optional)

Mix crust ingredients and spread in bottom of pan.

Mix softened cream cheese, vanilla extract, sugar and eggs. Put half of mixture in pan. Next layer about half of a can of cherry pie filling. Cover the cherries with the other half of the filling mixture.

Bake in a preheated 450 degree F oven for about 10 minutes, then reduce temperature to 200 degrees F and bake for 35 to 45 minutes or until filling is set.

When cool, spread the other half of the cherry pie filling on top, drizzle with melted chocolate and sprinkle coconut on top (if using).

B-man

[b-man]

Lemon Pudding Cakes



Ingredients:

2 tablespoons butter, softened
1/2 cup granulated sugar
1 pinch salt
4 egg yolks
3 tablespoons all-purpose flour
3 teaspoons lemon zest from Meyer lemons if available
1/3 cup lemon juice
1 cup milk
4 egg whites

Butter 6 ramekins or soufflé cups with butter. In a mixing bowl, combine the butter and sugar until crumbly. Add the egg yolks, then the flour and mix to combine. Add the lemon zest, lemon juice, and then stir in the milk. Beat the egg white until soft peaks form. Gently whisk the egg white into the batter. Ladle the batter into the prepared cups. Place in a roasting pan. Add enough hot water to come halfway up the sides of the prepared cups. Bake at 350 degrees F for about 20-25 minutes or until set. Can be served warm, at room temperature or cold.

Serves 4 to 6.


B-man

[mumpkin]

I made this cake today, and omg it is delicious.
Thank you
mumpkin

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!!!!!

[Aline]

Raisin Cake

2 cups raisins
2 cups water
2 tsp baking soda
3 cups flour
1/4 tsp salt
2 tsp cinnamon
2 eggs
2 cups sugar
3/4 cup oil
1 tsp vanilla
1/2 cup walnuts

Icing:

1 cup icing sugar
2 Tbsp orange juice


Combine water and raisins in saucepan; heat till boiling. Add baking soda. Lower heat; simmer a few minutes. Cool. Sift flour, salt and cinnamon together. Beat eggs in large bowl until fluffy. Add sugar, a little at a time; beat well. Pour in oil slowly, beating well. Add vanilla. Alternately mix in flour mixture with raisin mixture into egg mixture. Add walnuts.

Pour into greased and floured 10-inch fluted tube pan or 9x13-inch baking pan. Bake in 325 F oven for about 1 hour for tube cake or until top springs back when lightly pressed for 9x13-inch cake. Mix icing ingredients. Crizzle over cooled cake.

[Aline]

Chocolate Wacky Cake

1-1/2 cups flour
1 tsp baking soda
3 Tbsp cocoa
1 tsp baking powder
1/2 tsp salt
1 cup white sugar
1 tsp vanilla
1 Tbsp vinegar
5 Tbsp oil
1 cup hot water


Preheat oven to 350 F. Put first 6 ingredients in 8x8-inch square pan. Mix dry ingredients well. Make 3 holes in dry ingredients. Put vanilla in first hole, oil in the second and vinegar in the third. Pour 1 cup hot water over all and stir till dry ingredients are all blended. Bake at 350 for 30 minutes. Ice with favourite (preferably chocolate) icing.

*** Got this recipe from a "community cookbook". I find this recipe interesting, especially since there are no eggs!! I guess it would be good for those who are allergic to eggs. :P

[lscrum]

1 white or yellow cake mix
3 eggs
1/3 cup oil
1 can (16 oz.) fruit cocktail (don't drain)
1/2 cup brown sugar

Mix cake mix, eggs, and oil together for 2 minutes. Add fruit coctail , mix for another 30 seconds. Pour batter into a 9 x 13 greased pan. Sprinkle with the brown sugar. Bake at 325 degrees for 40 minutes. Meanwhile make topping below and when cake is done, pour over cake while cake and topping are still hot.
Topping
1/2 cup butter or margarine
1/2 cup evaporated milk
3/4 cup sugar
Mix all 3 ingredients in a small saucepan and bring to a boil. Boil and stir for two minutea. Pour over cake as soon as cake is removed from oven.

[silversolara]

Not my recipe - found it somewhere on the Internet - it is scrumptious.

Sunday Best Chocolate Cake

1 1/2 cups granulated sugar

2/3 cup canola oil

2 eggs

2 tsp vanilla

2 2/3 cups all purpose flour

2/3 cup cocoa

2 tsp baking powder

2 tsp baking soda

1 tsp salt
5
2 cups boiling water

mL Preheat oven to 350 degrees F (180 degrees C). In a large bowl, beat sugar, canola oil, eggs and vanilla for 4 minutes. Sift together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with boiling water to the sugar mixture. Beat well after each addition. Pour into an oiled and floured 9 x 13 inch (22 x 34 cm) cake pan. Bake 40 minutes, or until cake springs back to the touch.
Yield: 32 pieces

[patm099]

Apple Cider Pound Cake

1 cup butter or oleo, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup apple cider
1 tsp vanilla extract

Combine butter and shortening, mixing well; gradually add sugar, continuing to beat. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients. Add to creamed misture alternately with apple cider, beginning and ending with flour mixure. Mix well after each addition. Stir in vanilla.

Pour batter into a well greased 10 inch tube (or bundt) pan. Bake at 325 degrees for one hour and fifty minutes or until cake tests done. Check after 1 hr 35 minutes. Cool in pan 10-15 minutes; remove and cool completely on a wire rack.

Can be glazed with a simple powdered sugar/milk glaze or eaten plain.

[patm099]

Whipped Cream Cake

1 cup whipping cream
2 eggs
1 cup sugar
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup whipping cream (add'l)
2 Tbsp sugar
1 cup fliced fresh fruit (opt)

Beat first cup of whipping cream until soft peaks form. Add eggs, one at at time, beating well after each addition. Gradually add sugar, beating well.

Combine flour, baking powder, salt and fold in whipped cream mixture. Fold in vanilla extract.

Pour into 2 greased and floured 9" cake pans (round). Bake at 375 degrees for 15 or until 15 minutes or until a wooden pick inerted in center comes out clean. Cool in pans 10 minutes. Remove and let cool completely.

Beat the remaining cup of whipping cream until foamy, gradually adding the remaining 2 Tbsp sugar, continue beating until soft peaks form. Spread sweetened whipped cream between layers on top of cake. Top with fresh fruit.

This recipe came from my grandmother's old handwritten cookbook. I have never made it. In her notes on the recipe it says "for special times". It is from the 1900-1920 era.

[Cheryl Davis]

I am looking for an outrageous Carmeal Layer Cake -- I have one from Paula Deen's Cookbook (A Lady and Son's) but the cake layers are too dry. Any suggestions?

[Aline]

I am looking for an outrageous Carmeal Layer Cake -- I have one from Paula Deen's Cookbook (A Lady and Son's) but the cake layers are too dry. Any suggestions?

How much butter/fat does the recipe call for? Does it call for sour cream? How long is the baking time? It is hard to tell you why your cake is dry without actually seeing the recipe. Sometimes when there is not enough "fat" in the batter, it will turn out dry. Sour cream helps to make it moist.

[silversolara]

How much butter/fat does the recipe call for? Does it call for sour cream? How long is the baking time? It is hard to tell you why your cake is dry without actually seeing the recipe. Sometimes when there is not enough "fat" in the batter, it will turn out dry. Sour cream helps to make it moist.

That is what I was going to say also . . . can you post the recipe?

[patm099]

You can definitely add sour cream to your recipe (about 1/2 cup) don't omit any ingredient, it is in addition to recipe, and it will help. You could try replacing 1/2 (or all if you're brave) of the butter or oil in the recipe with unsweetened applesauce or pureed prunes. This adds moisture but doesn't alter the taste too much.

Also, you could make a simple syrup (equal parts sugar & water) to pour on after cake comes out of the oven when it is cooling. Just brush or pour over the layers or, if making a bundt cake, poke holes in with a small dinner fork and pour over entire cake.

Hope this helps.

Pat

[Aline]

I am looking for an outrageous Carmeal Layer Cake -- I have one from Paula Deen's Cookbook (A Lady and Son's) but the cake layers are too dry. Any suggestions?

Here's a recipe I found in one of my community cookbooks. Its' from Bob Meyer of British Columbia.


YUMMY CARAMEL CAKE

2-1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup margarine or butter, softened
2-1/4 cups firmly packed brown sugar
3 eggs
1-1/2 tsp vanilla
1 cup sour cream
1 cup boiling water


Preheat oven to 350 F. Grease and flour two 9 x 1-1/2 inch cake pans or one 9x13-inch cake pan.

Sift flour, soda and salt together. In mixing bowl, beat butter, sugar and eggs with mixer on high speed until light and fluffy. Blend in vanilla. Stir in dry ingredients, alternating with sour cream, until smooth. Stir in water (batter will be thin).

Pour into pans. Bake about 35 minutes. Cool in pans 10 minutes, then turn out onto wire racks.

[Aline]

2 eggs
1-1/2 cups vegetable oil
2 cups sugar
1/2 cup brown sugar
1 tsp vanilla
3 cups all-purpose flour
1 Tbsp cinnamon
1-1/2 tsp baking soda
3 cups chopped apples
1 cup chopped pecans

Sauce:

1 cup brown sugar
1/4 cup butter
1/4 cup milk


CAKE: Beat eggs slightly. Stir in oil, sugars and vanilla. Combine flour (reserve 1 Tbsp), cinnamon and baking soda. Stir into egg mixture until smooth. Stir in apples and pecans (sprinkled with the reserved 1 Tbsp of flour to coat so they don't sink to bottom of batter). Turn into greased bundt pan. Bake at 350 F for 1 hour and 15 minutes. Cool 10 minutes; remove from pan. Serve with sauce.

SAUCE: Combine ingredients in saucepan. Cook, stirring occasionally, over medium heat 2 to 3 minutes until sugar is melted. Pour over cake while sauce is hot. Makes about 1 cup.

[mcgill]

Blueberry and Citris Sorbet "Layer Cake"

125 ml. (1/2 c.) chopped walnuts
60 ml. (1/4 c.) plus 30 ml. (tbsp.) blueberry preserves or jam, divided
500 ml. (1 pint) orange sorbet, slightly softened
500 ml. (1 pint) lemon or other citris sorbet, slighly softened
250 ml. (1 c.) fresh blueberries

Line the top and sides of a 20.5 x 10 cm. (8"x4") loaf pan with a double layer of waxed paper, folding the paper to fit it smoothly. In a small bowl, stir together walnuts and 60 ml. (1/4 c.) of the blueberry preserves; set aside. Spoon orange sorbet into lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserve mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top.

Cover tightly with aluminum foil. Freeze several hours or overnight.

Just before serving, in a medium bowl, stir remaining 30 ml. (2 tbsp.) preserves until smooth; fold in fresh blueberries. Invert the cake on to a chilled serving plate.

Remove the pan and waxed paper, spoon about one-fourth of the blueberry mixture down the centre of the cake. Cut the cake into 8 2.5 cm. (1 ") slices. Serve on chilled dessert plates, top each slice with the remaining berry mixture. Serve immediately.

Serves 8.

[Mac the Knife]

STRAWBERRY BOSTON CREAM PIE


Items Needed:
1 Yellow Cake Mix with Ingredients used to bake it.
1 Large Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
1 Small Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
3/4 cup Sugar
2 Tbsp. Cornstarch
2 Tbsp. White Karo
1 cup Water
3 Tbsp. Strawberry Jello,
Red Food Coloring
2 Quarts of Fresh Strawberries
Dental Floss
Tooth Picks
Cool Whip-Regular or Strawberry Flavored
Pieces of Parchment Paper to surround the cake for a cleaner area.


Bake your favorite Yellow Cake, per instructions on box. Place in a 9X13X2 pan. Bake as per instructions how to on box. When done, allow cake to cool down.

Make 1 Large Box and 1 Small Box of Jello Vanilla Flavored Pudding. You can use Instant or Cooked Brand. Follow as per instructions on how to on each of the boxes.

Next, mix together in a sauce pot:
3/4 cup Sugar
2 Tbsp. Cornstarch

Add:
2 Tbsp. White Karo
1 cup Water

Bring to a boil and let boil for 6 minutes, stirring until clear and thick.

Add:
3 Tbsp. Strawberry Jello, stirring until its dissolved.
Add a few drops of Red Food Coloring if needed or wanted.

Let cool. Clean 2 quarts of fresh strawberries and drain well. Slice to desired thickness.

Once Pudding and Strawberry Sauce have both cooled and thickened, add some of the berries to the sauce.

Turn out cake onto serving plate or cake lid. If you can, place some parchment paper around the outside edge of the cake in case it gets a little sloppy. Slice cake in half with a piece of Dental Floss for an even cut. To do so, cut off a piece that will easily wrap around your cake…use it as a measuring tool…plus about an extra foot on each side. Wrap evenly around your cake and cross extra length to secure cake. Now, just pull on the floss and it will slice the cake the entire way through. If you like, wipe off floss and save for another cake cutter if needed. Once cut, flip the other piece of cake to a clean surface. Make sure that this piece has a flat surface for the top of the cake.

Spread the Vanilla pudding on the one piece of cake. Spread it smooth and to the edges. Place the flat piece of cake onto the top of the pudding piece of cake. Be sure that surface is as flat as possible! Spread some of the Strawberry Sauce onto the top of the cake. Begin to arrange sliced strawberries onto top. The berries will slide, so around the entire edge of the cake, once you place a berry slice there, add a toothpick either into the berry or the cake to stop the berry from sliding. Leave about a half to an inch of the tooth pick out so you can remove them before serving.

Fill the cake in with strawberries. They won’t slide off in the inner parts of the cake, so you won’t need tooth picks for those pieces. Once the top of the cake is covered in berries, add the remaining strawberry sauce to the top of the cake as well, covering the strawberries. Let set overnight in your refrigerator. You can place any extra berries in the sauce and if desired serve on side as well, or eat as a treat.

This is a very heavy and very moist cake. Its heavy from all the goodies in it. If possible, make 1 or 2 days a head so the flavors can marinate better in the cake. The longer it sits, the better it taste! If it can sit long at all. Before serving remove all of the toothpicks. If you like you can pipe Cool Whip around the edge once the toothpicks are removed. Or, if you like, you can serve Cool Whip on the side of the cake. Cut, serve, and ENJOY!

this one is a 5 YUMS UP!

[Aline]

2 cups sifted all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 tsp cinnamon
1½ cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots
1 small can crushed pineapple
1½ cups chopped walnuts or pecans
1 tsp vanilla extract


Sift flour, baking powder, soda, salt and cinnamon together. Combine oil and sugar in a large mixing bowl, then beat thoroughly with electric mixer. Add eggs, one at a time, beating well after each addition.

Sift flour mixture into egg mixture and beat thoroughly. Stir in remaining ingredients. Spread batter evenly into well-greased and floured 9x13-inch pan or 2 loaf pans.

Bake in preheated 350 degree oven for 1 hour or until cake tests done. Let cool in pan for 5 minutes, then turn out on cake rack to finish cooling. Dust with sifted confectioners’ sugar to serve. May be served with Orange Confectioners’ Custard if desired (See "Custards & Puddings"). Makes 12 to 15 servings.

[Aline]

*How To Prepare Fresh Coconut

There are 3 eyes in a coconut, 2 hard and 1 soft. Punch the soft eye with an ice pick and work it around to enlarge the hole. Place over measuring cup and drain out the milk. Break open shell and remove the meat from shell. Peel off the brown peeling and then grate the white meat.

CAKE

1 cup shortening
2 cups sugar
1 tsp vanilla extract
3 cups sifted cake flour
3 tsp baking powder
1 tsp salt
½ cup milk
½ cup coconut milk
1 cup freshly grated coconut
6 egg whites, stiffly beaten

Grease and flour bottoms of two 9-inch layer cake pans with removable bottoms. Cream shortening and sugar together in large mixer bowl, then add vanilla extract. Combine flour, baking powder and salt and sift. Add to creamed mixture alternately with milk and coconut milk, beating well after each addition. Stir in 1 cup coconut, then fold in the egg whites carefully but thoroughly. Turn into the prepared pans. Bake in preheated 375 degree oven for 30 minutes or until cake tests done. Cool in pans for 10 minutes, then turn out on wire racks to cool completely.


ICING

Sugar
¼ cup coconut milk
¼ tsp salt
½ tsp cream of tartar
2 egg whites
1 tsp vanilla extract
2 cups freshly grated coconut

Stir in 1 teaspoon sugar into the coconut milk, then spoon over the cake layers. Combine 1 cup sugar, salt, cream of tartar, egg whites, 3 tablespoons water and the vanilla extract in top of double boiler and stir until blended. Place over boiling water and cook for 7 minutes, beating constantly at high speed with an electric hand mixer. Stir in 1 cup coconut. Frost between layers and over top and side of cake. Sprinkle half the remaining coconut over top of cake, then press remaining coconut lightly around side of cake. Garnish with chocolate curls

[Kitchen Witch]

German Chocolate Bundt Cake

Streusel
1/4 cup flour
1/2 cup packed brown sugar
2 tablespoons cold butter, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

Cake
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
1/2 cup boiling water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 egg whites
1 cup low-fat buttermilk

Glaze
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat-free milk


For Streusel: In food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix.


For Cake: Preheat oven to 325 degrees F. Coat 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.
In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside. In another bowl combine flour, baking powder, baking soda and salt; set aside. With mixer, beat 11/2 cups sugar and butter at medium speed until well-blended, about 5 minutes. Add vanilla extract and egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely.

For Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over cake.

[Kitchen Witch]

SPICED GINGER CAKE WITH CANDIED CREAM

1 ¾ c. sugar
1 ½ c. vegetable oil
4 large eggs
3 large carrots, finely grated
1 c. minced fresh ginger (about ½ lb.)
2 c. flour
2 t. baking powder
1 ½ t. baking soda
¾ t. salt
2 ½ T. ground ginger
2 ½ t. cinnamon
1 t. allspice
½ t. cloves
1 ½ c. chopped walnuts or pecans
Candied Cream (recipe follows)
Sugar for garnish

Beat sugar and oil for 3 minutes or until smooth. Add eggs, one at a time. Beat in carrots and fresh ginger. Whisk dry ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts. Pour into lightly greased 13 X 9-inch pan. Bake at 350* F. 45 to 50 minutes or until tests done. Cool on rack; serve with Candied Cream. Garnish as desired.

CANDIED CREAM
MAKES 2 ½ C.

1 c. heavy cream
2 T. confectioners? sugar
1 t. vanilla extract
1/3 c. chopped candied ginger

Beat cream at high until foamy; gradually add sugar and vanilla, beating to stiff peaks. Stir in candied ginger.

[Kitchen Witch]

LAYERED CHOCOLATE CAKE

1 package (18-1/4 ounces) German chocolate cake mix
1-1/3 cups water
3 eggs
1/3 cup vegetable oil
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon unflavored gelatin
2 cups milk
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners? sugar
3 tablespoons baking cocoa

In a mixing bowl, combine the first four ingredients; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack. In a saucepan, combine pudding mix, gelatin and milk; cook according to package directions for pudding. Cool. Cut cake into three 10-in. x 5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer. In a mixing bowl, beat cream cheese and butter. Add vanilla; mix well. Add sugar and cocoa; beat until smooth. Frost top and sides of cake. Refrigerate until serving. Yield: 10 servings.

[Kitchen Witch]

BOSTON CREAM PIE

1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. Allow cakes to cool completely.

Custard Filling:
1/2 cup light cream
1/2 cup milk
1/4 cup sugar
Dash of salt 4 Tsp. cornstarch
2 eggs, beaten
1 tsp. vanilla

Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form. Add sugar and salt and stir until dissolved. Remove from heat and cover. Combine remaining 1/4 cup milk and cornstarch and stir until smooth. Add beaten eggs. Pour mixture into the cream mixture and return to low heat. Stirring constantly, heat until mixture starts to thicken. Remove from heat and stir in vanilla. Allow mixture to cool completely. Place one layer of the cake on a cake platter and top with cooled custard. Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.

Chocolate Frosting:
3 ounces semi-sweet chocolate
2 Tbsp. butter
1/4 cup light cream
1/2 cup powdered sugar
1/2 tsp. vanilla

In a small saucepan, melt chocolate and butter over low heat. Remove from heat and stir in light cream. Add powdered sugar and vanilla and beat for a couple of minutes until smooth.

[bookwoman]

Cherry Chocolate Chip Cake

Here is another from another friend, the icing is tricky but not impossible.


Recipe Name: CHERRY CHOCOLATE CHIP CAKE
Category: DESSERT
Serves: 8

SOURCE PAM CHAMBERLIN

1 PKG. CHOCOLATE CAKE MIX (DELUXE II IS MORE RICH)
( DO NOT USE THE WATER CALLED FOR ON THE CAKE MIX)
1 CAN CHERRY PIE FILLING
2 EGGS
1 TSP. ALMOND FLAVORING
FROSTING:
1/3 CUP MILK
1 CUP SUGAR
1 TBSP. BUTTER

PREHEAT OVEN TO 350 DEGREES. BAKE FOR 35 TO 45 MINUTES ACCORDING TO YOUR OVEN TEMP.
USE 81/2 X 11 INCH PAN OR CAN USE TUBE PAN.
MIX BY HAND (DO NOT USE MIXER OR CHERRIES WILL MUSH UP)

MIX UNTIL WELL BLENDED, BAKE AND THEN COOL 10 MINUTES BEFORE REMOVING FROM PAN IF USING A TUBE PAN. OR COOL ENOUGH TO ICE.


MIX UNTIL WELL BLENDED, BAKE AND THEN COOL 10 MINUTES BEFORE REMOVING FROM PAN IF USING A TUBE PAN. OR COOL ENOUGH TO ICE.


FROSTING: IN SAUCE PAN PLACE THE FOLLOWING :

1/3 CUP MILK
1 CUP SUGAR
1 TBSP. BUTTER

BOIL 1 MINUTE, REMOVE FROM HEAT AND ADD ( 6 OZ. CHOCOLATE CHIPS), STIR UNTIL BLENDED, AND CONTINUE TO BEAT UNTIL CONSISTENCY TO SPREAD.

CAN ALSO BE USED WITH SPICE CAKE, 1 CAN APPLE PIE FILLING AND BUTTERSCOTCH BITS FOR THE FROSTING.

GOOD LUCK WITH THE ICING .. PAM

[Aline]

1½ cups cake flour or 1¼ cups all-purpose flour
1 cup sugar
1½ tsp baking powder
½ tsp salt
¾ cup milk
1/3 cup shortening
1 egg
1 tsp vanilla


Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches. Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack. If desired frost cake with your favorite icing or make it into a strawberry shortcake.

NOTE: My mother-in-law uses this recipe to make her upside-down blueberry cake. In a cake pan, she puts a few cups of blueberries mixed with a couple tablespoons of Minute Tapioca (to thicken the fruit juices), then pours the cake batter on top, then bakes it. It's very good!

[QueenBuzz]

1 package devil's food cake mix
1 can (21 oz.) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

1. Place rack in center of the oven and preheat to 350 degrees. Lightly mist a 13-by9-inch baking pan with vegetable oil spray. Set pan aside.

2. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the oven.

3. Bake the cake for 30-35 minutes,. Remove the pan fron the oven and place it on a wire rack to cool. I test to make sure the cake is done by touching the top lightly or using a toothpick.

4. When the cake is cool frost with a can of Milk Chocolate frosting

[Kitchen Witch]

Crusader Cake

1 package yellow cake mix
1 cup oil
1 package vanilla instant pudding
1/4 tsp. allspice
1/2 tsp. cloves
1 cup beer
4 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. Cardamom

Mix all ingredients well, then blend at medium speed for 1 minute. Bake in greased and floured tube pan or Bundt pan at 350 for 50-60 minutes. cool in pan about 25 minutes and then move to rack to cool completely. add glaze:

Lemon Glaze:
1 1/2 cup powdered sugar
2 TBS softened butter
1/2 tsp. lemon peel
1-2 tbs lemon juice

Blend until smooth and spread over cake.

[bookwoman]

This is great; going to make again for Christmas time!

Recipe Name: DOUBLE RUM CAKE
Category: DESSERT
Serves: 12

SOURCE PAULA DEEN COOKBOOK

1 18 1/2 oz.pkg. yellow cake mix
1 3 1/2 oz. pkg. instant vanilla pudding mix
1/3 Cup rum, light or dark
1/2 Cup vegetable oil
4 large eggs
1/2 chopped pecans
1 Cup sugar
1/2 Cup butter
1/4 Cup light or dark

First six ingredients for cake, Last 3 for syrup

Preheat oven to 325 degrees. Liberally spray a non-stick 2-quart Bundt pan with vegetable oil cooking spray.

using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 12 cup water. Add the eggs, one at a time, beating well after each.

Evenly distribute the pecans in the bottom of the Bundt pan. Pour the batter on top of the pecans.
Bake for 50-55 min. until a knife comes out clean. Do not remove from the pan.

Make the Rum Syrup-In a small saucepan, bring the sugar, butter, rum and 1/4 water to a boil and cook for 3 min. With a fork , make hole in the top of the cake. Pour the syrup over the cake and let sit for 30 min. while the syrup is absorbed.
Invert the pan onto a serving plate. Allow to sit for several minutes, the cake will loosen from the pan.

[Stephs]

1-1/4 cups of boiling water
1 cup quick oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
Topping for cake (recipe follows)


Pour boiling water over the oatmeal
Cream shortening, brown sugar and white sugar
Add eggs beating well after each addition
Whip up the oat mixture and add it to the creamed mixture
Combine the flour, soda, nutmeg, cinnamon and salt in a sifter
Sift gradually into the other ingredients, beating after each addition
Blend in vanilla
Bake in 8 X 12 inch pan in a 350 degree F oven for 45-50 minutes

CAKE TOPPING

1/2 cup butter
1 cup brown sugar
2 egg yolks
1 cup chopped nuts

Cream the butter with the brown sugar
Add the 2 egg yolks and beat well
Blend in the chopped nuts
Spread the topping over the hot cake and return to the oven for 5-10 minutes

[Southern Belle 2067]

Hi all,

I need a recipe for a homemade Lemon Cheese cake. My Mother use to make these all of the time when we were children and that was a long time ago, she has now passed on to be with the Lord. She gave me the recipe and I have lost it in so many moves to different places.

She made it from scratch and it was very good and lemony as she used fresh lemon juice and the zest. I need this for New Years Eve as we have to go to a party at our church.

Thanks if anyone can help.

Merry Christmas & A Happy New Year!!!

[Kitchen Witch]

LEMON-GLAZED CHEESECAKE

Crust:
2 cups graham cracker crumbs
6 tblsp butter; melted
2 tblsp sugar

3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 tsp grated lemon rind
2 tsp vanilla
2 cups sour cream
3 tblsp sugar
1 tsp vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes. Allow to cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs
one at a time, beating well after each addition. Mix in lemon juice,
rind and vanilla. Blen well. turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla. Remove
cake from oven after baking 35 minutes. Gently spread sour cream
mixture over top. Return to oven and bake 12 more minutes. Cool
cheesecake on wire rack 30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets). Chill
several hours or overnight before removing sides of pan.

Lemon Glaze:
1/2 cup sugar
1 1/2 tblsp cornstarch
1/4 tsp salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tblsp butter
1 tsp grated lemon rind

In heavy 1-quart saucepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture. Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.

Add butter and lemon rind. Allow to cool slightly, but spread on
cheesecake before glaze sets.

[Kitchen Witch]

Lemon Cheesecake

* Crust:
* 1 cup vanilla wafer crumbs
* 1/2 teaspoon lemon zest
* 1 tablespoons sugar
* 3 tablespoons butter, melted

* Filling:
* 16 ounces cream cheese
* 2/3 cup sugar
* 2 large eggs
* 1 tablespoon flour or cornstarch
* 1 teaspoon fresh lemon zest
* 2 tablespoons fresh lemon juice

Combine crust ingredients. Pat into a 7-inch springform pan.

Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes.

Beat in remaining ingredients and continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.

[Southern Belle 2067]

Hi KW,

This not the recipe I was looking for. My mother used just a regular cake 2 layers. Do you think I can use a 1234 cake and use the lemon glaze? wouldn't I need more glaze than what you used in the Lemon cheesecake or about the same? Let me know, I do remember now she did use the 1234 cake from scratch do you have the recipe for that? I think I lost most of my old recipes when they were stolen as I can't find any of them. I've looked in a lot of cookbooks but most of them used a boxed cake and it just doesn't taste the same.

Thanks again

[Kitchen Witch]

I agree with you - cake mixes are not the same as homemade - that is why I make my own cake mixes - at least I know what I am eating. Here's a collection of recipes - let's see if we can work on this and come up with what you are looking for -

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.



the original 1234 cake:

1 cup butter
2 cups sugar
3 cups flour
4 eggs

Bake 350* until done.



Lemon Chiffon Cake


2 1/4 cups. flour
1 1/2 cups. sugar
1 Tablespoon. baking powder
1 teaspoon. salt
1/2 cup. vegetable oil
6 egg yolks
3/4 cup. cold-water
2 teaspoon. lemon juice
1 teaspoon. lemon rind
6 egg whites
1/2 teaspoon. cream of tartar

Sift flour. Add sugar, baking powder and salt; sift 3 more times, last time into a large mixing bowl. Make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. Beat all this thoroughly.

In another bowl, beat egg whites and cream of tartar until very stiff. Gently fold flour mixture into egg whites. Pour into greased and floured tube pan. Bake at 325F for 1 hr. and 10 min. Test with straw or cake tester to see if done. Invert over bottle and let set on table. Let cool completely. Frost the cooled cake with Lemon frosting. Serves 12-16 easily.

Lemon Frosting

2 cups. confectioner's sugar
1/4 cup. soft butter
1 teaspoon. milk, more if necessary
grated rind and juice of 1 lemon

Grate lemon rid and wrap in piece of cheesecloth. Wring the oils into the sugar before it is blended, or gently blend with the sugar. Let set 15 min. or more to allow the flavors to blend. Then cream sugar and butter, add juice and enough milk to make icing. Frost cake
Tip decorate with sprigs of mint for color.



Lemon Cream Cake

Cake:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:
1/4 cup lemon juice
1/3 cup sugar


Cake:
Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thoroughly blended.

Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined.

Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness - it should come out clean. Do not underbake.

Glaze:
Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan.

Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.



Lemon Queen Cake


3/4 c Butter
3/4 c Shortening
3 c Sugar
1 c Milk
1 c Water
4 1/2 c Sifted cake flour
2 tb Baking powder
1 1/2 ts Salt
2 ts Vanilla extract
1 ts Almond extract
9 Egg whites
2 c Flaked coconut
2 tb Fresh lemon juice
Lemon filling (see recipe below)
Lemon butter frosting (see recipe below)
Chocolate Glaze (see recipe below)

Instructions:
Note: Use real butter to make a delightful difference in this easy coffee cake.

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Combine coconut and lemon juice,
tossing gently. Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake.

Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaze will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting.

Lemon Filling

1 1/2 c Sugar
1/3 c Cornstarch
1/2 ts Salt
2 1/2 c Water
1/2 c Lemon juice
9 Egg yolks; beaten

Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes. Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until
mixture thickens and boils. Remove from heat; chill.

Lemon Butter Frosting

6 tb Butter or margarine;
- softened
3 c Sifted powdered sugar;
- divided
1/4 c Milk
2 ts Grated lemon rind
1 ts Vanilla extract

Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat
in remaining sugar until blended; beat to spreading consistency.

Chocolate Glaze

Ingredients:
1 pkg Semisweet chocolate chips; (16-oz) package
1 c Whipping cream
1/2 c Butter; softened

For a variation on the classic lemon cake, substitute this recipe for the lemon frosting. This makes enough glaze for the four-layer cake or the two 13- x 9-inch cakes. Combine chocolate and whipping cream in a large glass bowl. Microwave at Medium-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate melts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwave again at 50% power 30 to 60 seconds; stir
briskly. Whisk or stir in butter. Set aside 10 to 15 minutes or until mixture has cooled to a spreading consistency.



any closer??????

[KyGal64]

Here is something that I truly love to make during the holiday's and other times as well. It is a very simple cake recipe that is delicious! Enjoy!

CHESS PIE CAKE

1 box Duncan Hines cake mix (yellow)
1 egg
1 stick melted butter

Mix and spread in bottom of 9"x13" pan.


Now mix these ingredients
1 (8 oz.) pkg. Philadelphia cream cheese
3 eggs, beaten
1 box powdered sugar

Pour cheese mixture over cake mixture. Bake at 325 degrees for about 45 minutes or until firm to touch. It will fall like chess pie. Time may take about 10 minutes longer to bake.

[mgrim]

Hi all,

I need a recipe for a homemade Lemon Cheese cake. My Mother use to make these all of the time when we were children and that was a long time ago, she has now passed on to be with the Lord. She gave me the recipe and I have lost it in so many moves to different places.

She made it from scratch and it was very good and lemony as she used fresh lemon juice and the zest. I need this for New Years Eve as we have to go to a party at our church.

Thanks if anyone can help.

Merry Christmas & A Happy New Year!!!

This is a recipe for 1-2-3-4 Cake that I have had for over 30 years. I don't know if it is what you're looking for, but here it is. Good luck!

1-2-3-4 Cake

1 cup butter
2 cups sugar
1 tsp vanilla
1/2 tsp almond extract (optional)
4 eggs
3 cups cake flour
1/2 tsp salt
3 tsp baking powder
1 cup milk

Preheat oven to 350 degrees F.

Sift flour, salt and baking powder. Set aside.

Cream butter. Gradually add sugar, creaming until light and fluffy (about 10 minutes with electric mixer). Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after additon until smooth.

Pour into three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes. Cook in pans 10 minutes. Remove from pans and finish cooling on racks.