Straightforward…post up cake recipes only, please!

Aline & B-man :wink:

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.

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.

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.

This one I get rave reviews on, I am always TOLD I am bringing this to parties… :lol:



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

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.

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[/ :smiley:

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 :stuck_out_tongue:

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 :wink:

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

(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.

(Originally posted by B13670 but transferred to appropriate category)


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.


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).


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

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.

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%

Summer Cake

· 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.

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)

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!

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
  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.

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 :wink:


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

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.

Title: Chocolate Lava Cakes
Yield: 8 Servings


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


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

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