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! :oops: 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!!!
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
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
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.
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.
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.
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.
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.
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.
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.
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
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
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
1 Yellow cake pudding mix …Duncan Hines
bake as directed…
1 small Instant Vanilla Pudding… … . 8 oz. box mix as directed
Pineappples…crushed and juice. . … 1 large can
1 cup Sugar
1 container of Cool Whip…really chilled
1 to 2 Banannas …sliced thinly
4 Strawberries… large…sliced thin
1/2 cup of Blueberries
½ cup walnuts. . chopped
½ cup pecans… . chopped for the top
1 cup shredded coconut. . . is optional
Bake yellow cake according to directions placing 2 cake pans or in a 9x12 glass dish or using pan for a flat sheet cake
In a pot combine: pineapple with juice-sugar- coconut - pudding (using the juice from pinapple, as part of the pudding liquid).
Simmer 5 minutes. Set aside
Poke holes in the warm cake……using a double cake type or the flat glass in the 9x12 dish . .
When cake is cooled to warm …add the pudding mix…either on the top of a double layered cake … in the middle of the layered cake or just poke holes in the top of the 9x12 pan …be creative
Mix whip cream …chopped nuts to the top …refrigerate for at least 2 hours before serving or more.
Slice bananas and strawberries thinly …adding to the top or in the middle of the cake
(If I use just on top of cake… I chill the banana and wait till serving and place banana on the top).
This is easy … so delicious … with Ice cream also.
Banana Cake with Cream Cheese Frosting as seen in the New York Times
Solid vegetable shortening
Flour
1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs
2 teaspoons crème de banana liqueur, optional
Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.
Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.
Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.
Yield: 16 servings
Banana Cream Cheese Frosting
Time: 5 minutes
4 ounces cream cheese, at room temperature
4 tablespoons ( 1/2 stick) butter, at room temperature
1 3/8 cups confectioners’ sugar
3 to 4 drops LorAnn banana creme flavor, or 1/2 teaspoon imitation banana flavor
Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners’ sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (10 ounces) frozen raspberries packed with sugar, thawed
1 package (18.25 ounces) devil’s food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tablespoon Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
Decorate the top attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
MAKES 1 3/4 CUPS, ENOUGH TO THINLY FROST A 2- OR 3-LAYER CAKE
PREPARATION TIME: 5 MINUTES
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)
Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see “the Cake Mix Doctor saysâ€) in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
1 1/2 cup all-purpose flour
1 t baking powder
1/2 t salt
1 cup sugar
1 t baking soda
1 t ground cinnamon
1 1/4 grated carrot
2/3 cup vegetable oil
2 large eggs
1(8 ounce) can crushed pineapple, drain well
1 (3 ounce) package cream cheese, softened
1 t vanilla extract
1/4 cup butter or margarine, softened
2 1/4 cup powdered sugar, sifted
1/2 t vanilla extract
Combine flour, baking powder and soda, salt, cinnamon, and sugar in large bowl. In separate bowl combine carrots, vegetable oil, eggs, pineapple, and 1 t vanilla - mix well. Add to dry ingredients and beat at a medium speed w/ mixer for about 2 minutes.
Pour your batter into a greased and floured 13 x 9 inch pan. Bake at 350 degrees for about 35 minutes or until a wooden pick inserted into the center comes out clean. Cool while still in pan on a wire rack.
Frosting: Beat cream cheese and butter at a medium speed until creamy; add 1/2 teaspoon vanilla and powdered sugar, beat until frosting is smooth. Spread on top of cooled cake. Will yield approx 15 servings. Store in refrigerator.
Another yummy cake w/ this same recipe is to use 1 1/2 mashed banana instead of the carrot. When using this reduce the vegetable oil to 1/2 cup.*
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
1 3/4 Cup heavy cream, warmed
12 ounces unsalted butter, softened
6 large eggs, at room temperature
1-Tablespoon Vanilla Extract
Raspberry Coulis
Decoration:
1 1/2 cups heavy cream
1 tablespoon plus t teaspoons granulated sugar
1 1/2 teaspoons vanilla extract
Fresh raspberries for garnish (optional)
Make the cake:
Position rack in center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9 by 2 ½ -inch round spring form pan. Line the bottom of the pan with parchment paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground.
With the food processor running, pour the warm heavy cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the care are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.
Decorate the Cake:
Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the spring form pan. Remove the side of the pan. Invert the cake onto a serving plate and peel off the paper. Refrigerate cake while preparing whipped cream.
In a chilled large bowl, using a handheld mixer set at medium speed beat the cream with the sugar and vanilla just until stiff peaks begin to form.
Using an offset metal cake spatula spread a thin even layer of whipped cream over the top of the cake. Fill a pastry bag fitted with a star tip with the remaining whipped cream. Completely cover the cake with whipped cream rosettes.
To serve, drizzle some of the raspberry coulis onto each dessert plate. Garnish with raspberries if desired.
