Almond Joy Cake
Apple Cider Pound Cake
Bonnie Butter Cake with French Silk Frosting
Brown Sugar Pound Cake with Rum Sauce
Buttermilk Glaze
Chef Anna's Best Ever Chocolate Cake
Coca - Cola Chocolate Cake
Coconut Pound Cake
Coconut Pound Cake-2
Coconut Sour Cream Cake
Dr. Pepper Moist Supper Cake
Gingerbread Cake
GINGERBREAD TUNNEL CAKE
Grandma Hazel's Banana Cake
Hershey Cake
Mini Morsel Pound Cake
Mom's Minute Fudge Frosting
Mounds Cake
Mrs. Knupp's Yum Yum Cake
Oklahoma Cake
Old Kentucky Pound Cake
Old South Caramel Cake
Pina Colada Cake
Pineapple Upside Down Cake
Pumpkin Pie Cake
Rum Cake
Scrumptious Carrot Cake
Snickers Pound Cake
Turtle Cake
Uncle Pat's Chocolate Cake
White Chocolate Cream Cheese Frosting
| 1 | package devil's food cake mix |
| 1 | 12 oz. can evaporated milk |
| 2 1/2 | cups sugar |
| 25 | large marshmallows |
| 1 | 12 oz. package flaked coconut |
| 1/2 | cup butter |
| 2 | cups semisweet chocolate chips |
| 1 | cup sliced almonds, toasted |
Mix cake mix and bake as directed for one 13x9 cake.
In a saucepan combine 1/2 of the evaporated milk, and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.
In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes better if baked the day before. Makes one 9x13 cake.
Nutrition Facts
Amount Per Serving:
Calories 499 - Calories from Fat 209
Percent Total Calories From: Fat 42%, Protein 3%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 16g, Cholesterol 23mg, Sodium 150mg, Total Carbohydrate 69g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 291 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| |
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1/2 t baking powder
1/2 t. salt
1 1/2 t apple pie spice
1 cup apple cider
1 t vanilla extract
Cream butter and shortening; gradually add sugar beating until light and fluffy. Add eggs, one at a time, beating after each addition.
Combine next 4 ingredients; add to creamed mixture alternately with apple cider, ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325° 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes; remove from pan, and cool completely on a rack.
[b]vanilla Glaze[b]
1/3 cup butter
2 cups powdered sugar
1 1/2 teashppons vanilla
2 to 4 tablespoons hot water
Melt butter in 1 1/2-quart saucepan.
Sir in powdered sugar and vanilla. Stir in hot water, 1 Tablespoon at a time, until smooth and consistency of a thick syrup. Pour over cake.
Nutrition Facts
Amount Per Serving:
Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2/3 | cup butter or margarine, softened |
| 1 3/4 | cups sugar |
| 2 | eggs |
| 1 1/2 | teaspoons vanilla |
| 2 3/4 | cups self rising flour |
| 1 1/4 | cups milk |
| French Silk Frosting | |
| 2 2/3 | cups powdered sugar |
| 2/3 | cup butter, softened |
| 3/4 | teaspoon vanilla |
| 2 | tablespoons milk |
| 2 | ounces unsweetened chocolate, melted and cooled |
In a large mixing bowl, mix butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping occasionally. On low speed mix in dry ingredients alternately with milk. Pour batter into 3 greased and floured 8" round pans, or a greased and floured 13x9x2" pan. Bake at 350° for 30-35 minutes for rounds or 45-50 minutes for sheet, or until toothpick inserted near center comes out clean. Cool in pan(s) on wire rack for 10 minutes, remove to rack to cool completely. Frost with French Silk Frosting>
In a small mixer bowl, blend sugar, butter, chocolate, and vanilla on low speed. Slowly add milk; beat until smooth.
Nutrition Facts
Amount Per Serving:
Calories 5616 - Calories from Fat 2674
Percent Total Calories From: Fat 48%, Protein 2%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 297g, Saturated Fat 180g, Cholesterol 1134mg, Sodium 2804mg, Total Carbohydrate 703g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 10363 units, Vitamin C 3 units, Calcium 0 units, Iron 7 units
| Cake Ingredients: | |
| 1 | cup butter, softened |
| 2 | cups dark brown sugar, firmly packed |
| 1 | cup granulated sugar |
| 6 | large eggs |
| 3 | cups all-purpose flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 1 | cup milk |
| 2 | teaspoons vanilla |
| Caramel Rum Sauce Ingredients: | |
| 1/2 | cup whipping cream |
| 1/2 | cup butter |
| 1/2 | cup dark brown sugar, packed |
| 1/2 | cup granulated sugar |
| 2 | tablespoons light corn syrup |
| 4 | tablespoons dark rum |
Cake:
Preheat oven to 325°F. Grease and flour a 10 inch tube-pan. cream butter and sugars until very light and fluffy. add eggs one at a time, beating well after each addition. Combine dry ingredients, then add to batter alternately with milk, beginning and ending with flour mixture. Add vanilla. Fill prepared pan and bake for 1 hour and 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool cake completely, then remove from pan.
To serve, drizzle with Rum Sauce.
Rum Sauce:
Combine cream, butter, sugars, corn syrup and rum in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool Slightly. Drizzle over cake
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 204
Percent Total Calories From: Fat 44%, Protein 5%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 139mg, Sodium 302mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 899 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3/4 | cup sugar |
| 1/2 | teaspoon baking soda |
| 1/2 | cup buttermilk |
| 1/2 | cup butter |
| 1 | tablespoon corn syrup |
| 1 | teaspoon vanilla |
| |
About 15 minutes before cake is finished baking, prepare glaze. Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Mixture will foam considerably. Remove from heat and stir in vanilla. Pour hot glaze over cake
Nutrition Facts
Amount Per Serving:
Calories 1547 - Calories from Fat 839
Percent Total Calories From: Fat 54%, Protein 1%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 93g, Saturated Fat 58g, Cholesterol 253mg, Sodium 1493mg, Total Carbohydrate 172g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 3513 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups all-purpose flour |
| 2 | cups sugar |
| 1 1/2 | cups margarine |
| 4 | tablespoons cocoa |
| 1 | cup water |
| 1/2 | cup buttermilk |
| 1 | teaspoon baking soda |
| 1 | teaspoon cinnamon |
| 1 | teaspoon vanilla |
| 2 | eggs |
| Frosting: | |
| 2 3/4 | cups confectioners' sugar |
| 6 | tablespoons unsweetened cocoa |
| 6 | tablespoons butter |
| 5 | tablespoons evaporated lowfat milk |
| 1 | teaspoon vanilla |
Combine flour and sugar. In a saucepan, combine margarine, cocoa, and water. Bring to a boil. Combine with flour and sugar mix. Add remaining ingredients; mix well. Pour into a 9x13x2" pan. Bake at 375° for 25 minutes or until done.
Creamy chocolate frosting:
In a medium bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Nutrition Facts
Amount Per Serving:
Calories 7412 - Calories from Fat 3293
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 366g, Saturated Fat 99g, Cholesterol 619mg, Sodium 5479mg, Total Carbohydrate 967g, Dietary Fiber 4g, Sugars 0g, Protein 62g, Vitamin A 15590 units, Vitamin C 3 units, Calcium 0 units, Iron 13 units
| Ingredients: | |
| 4 | cups plain flour |
| 8 | tablespoons cocoa |
| 3 | teaspoons cinnamon |
| 1 | teaspoon salt |
| 2 | teaspoons soda |
| 4 | cups sugar |
| 1 pound butter | |
| 4 | eggs |
| 1 | cup buttermilk |
| 4 | teaspoons vanilla |
| 2 | cups Coca-Cola |
| | |
| Icing: | |
| 1/2 | cup butter |
| 1/2 | cup Coca-Cola |
| 6 | tablespoons cocoa |
| 1 | cup chopped pecans |
| 2 | teaspoons vanilla |
| 2 | boxes powdered sugar |
| |
Grease and flour an 11 x 17 inch pan. Sift together the dry ingredients and set aside. In a saucepan, heat the butter and Coca-Cola until the butter melts. Add the eggs, vanilla and buttermilk and mix well. Add the liquid to dry ingredients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350 degrees for 30 minutes. (Will fill 2 tube pans or 2 paper-lined cupcakes tins. Bake tube cakes for 60 minutes; cupcakes for 15 minutes). This cake must be iced while warm.
Icing: In a saucepan, heat the butter and Coca-Cola. Do not boil. Add all of the remaining ingredients and mix well. Pour over cake.
Nutrition Facts
Amount Per Serving:
Calories 270 - Calories from Fat 148
Percent Total Calories From: Fat 55%, Protein 3%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 70mg, Sodium 269mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 625 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 3/4 | cups sugar |
| 1 1/4 | cups stick margarine or butter, softened |
| 1 | teaspoon vanilla |
| 5 | eggs |
| 3 | cups Gold MedalŪ all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | cup milk or evaporated milk |
| 1 | cup flaked coconut |
| 1 | tablespoon coconut extract |
| |
4. Bake bundt pan or angel food pan 1 hour 10 minutes to 1 hour 20 minutes,loaf pans 1 hour to 1 hour 10 minutes or until toothpick inserted in center
comes out clean. Cool 20 minutes; remove from pan(s) and place top side up
on wire rack. Cool completely.
Nutrition Facts
Amount Per Serving:
Calories 15 - Calories from Fat 9
Percent Total Calories From: Fat 62%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 44mg, Sodium 13mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups cake flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | cup unsalted butter, at room temperature |
| 1 1/2 | cups sugar |
| 2 | teaspoons orange rind, grated(optional) |
| 6 | eggs |
| 1 | 8 oz. package shredded coconut |
| |
Heat oven to 325°.
Generously coat 10-inch Bundt pan with nonstick cooking spray.
Sift together flour, baking powder and salt into medium-size bowl.
Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not over mix. Scrape into prepared pan.
Bake in 325° oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour.
Let cool, and then turn out on serving platter. Dust with powdered sugar.
Nutrition Facts
Amount Per Serving:
Calories 438 - Calories from Fat 223
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 16g, Cholesterol 148mg, Sodium 161mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 739 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1 | package Duncan Hines White cake mix |
| 1/4 | cup oil |
| 1 | 8 oz. container sour cream |
| 1 | 12 oz. can coconut cream, Coco Lopez |
| 3 | eggs |
| Frosting: | |
| 1 | 8 oz. package cream cheese |
| 1 | 16 oz. package powdered sugar |
| 1 | teaspoon vanilla |
| 1 | 4 oz. can coconut flakes |
Cake Directions:
Mix all ingredients in large bowl with electric mixer. Bake in greased 9 X 12 inch pan at 350° for 30 minutes.
Frosting:
Blend milk and vanilla into cheese then gradually blend in powdered sugar. Sprinkle iced cake with coconut
Nutrition Facts
Amount Per Serving:
Calories 372 - Calories from Fat 211
Percent Total Calories From: Fat 57%, Protein 4%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 65mg, Sodium 84mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 348 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 1/4 | cups Dr. Pepper, boiling |
| 1 | cup quick cooking rolled oats |
| 1/2 | cup shortening |
| 1/2 | cup sugar |
| 1 | cup brown sugar |
| 2 | eggs |
| 1 1/3 | cups all-purpose flour |
| 1/2 | teaspoon salt |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon nutmeg |
| Broiled Frosting: | |
| 1/3 | cup butter, melted |
| 1/2 | cup brown sugar |
| 1/4 | cup light cream, half and half |
| 1 | cup coconut, grated |
Pour the Dr. Pepper over the oats, stir and let stand 15 to 20 minutes.
Meanwhile, cream shortening, add the sugars gradually and cream well. Add eggs, beating until mixture is fluffy. Sift flour with salt, soda, and nutmeg. Add flour mixture to creamed mixture, mixing well. Add oatmeal mixture and mix thoroughly.
Pour into 9x9x2-inch pan, greased and floured. Bake at 375° for 40 to 45 minutes or until cake tests done. Remove from oven. Spread topping over hot cake and place under the broiler. Broil until bubbly and lightly brown. Serve warm.
Nutrition Facts
Amount Per Serving:
Calories 526 - Calories from Fat 267
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 12g, Cholesterol 82mg, Sodium 354mg, Total Carbohydrate 59g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 463 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 3 | cups all-purpose flour |
| 2 | teaspoons ground ginger |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground cloves |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon nutmeg |
| 2 | eggs |
| 1/4 | cup butter, softened |
| 1/4 | cup lard, softened |
| 1 | cup granulated sugar |
| 1 | cup dark molasses |
| 1 | cup buttermilk |
| 1 | teaspoon baking soda, combine with the next ingredient. |
| 1/4 | cup boiling water |
Preheat the oven to 350°. Sift together the dry ingredients and set aside. In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs, molasses, and blend. add the flour mixture alternately with the buttermilk, beginning and ending with flour; do not overmix. Blend in baking soda and water mixture.
Pour the batter into a greased 9-inch square pan and spread it out evenly. Bake for 30 minutes, or until top of the cake springs back when touched lightly with your finger.
Nutrition Facts
Amount Per Serving:
Calories 446 - Calories from Fat 114
Percent Total Calories From: Fat 26%, Protein 6%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 67mg, Sodium 371mg, Total Carbohydrate 76g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 275 units, Vitamin C 1 units, Calcium 0 units, Iron 7 units
| Filling: | |
| 1 | 8 oz. package cream cheese |
| 1 | egg |
| 1/4 | cup granulated sugar |
| 2 | tablespoons flour |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon ground ginger |
| Cake: | |
| 3 1/2 | cups all-purpose flour |
| 1 | tablespoon ground ginger |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground cloves |
| 3/4 | cup unsalted butter, at room temperature |
| 1/2 | cup dark brown sugar, packed |
| 1/2 | cup granulated sugar |
| 3/4 | cup mild molasses |
| 3 | eggs |
| 1 | cup milk, lukewarm |
| Glaze | |
| 2 | cups powdered sugar |
| 3 to 2 | tablespoons milk |
| Crystallized ginger or sliced almonds, for garnish (optional) |
Filling: In medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla extract and ginger until blended.
Preheat oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with nonstick cooking spray.
Cake: In medium-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.
In large bowl, beat together sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Pour half the batter into prepared Bundt pan.
Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.
Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.
Glaze: Sift confectioners' sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.
Nutrition Facts
Amount Per Serving:
Calories 406 - Calories from Fat 142
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 94mg, Sodium 260mg, Total Carbohydrate 60g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 631 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 3/4 | cup shortening |
| 2 1/4 | cups sugar |
| 3 | eggs |
| 1 1/2 | cups bananas, mashed |
| 1 1/2 | teaspoons vanilla |
| 3 | cups flour |
| 1 1/2 | teaspoons baking soda |
| 1/2 | teaspoon salt |
| 3/4 | cup buttermilk |
| 3/4 | cup black walnuts |
| confectioners sugar frosting | |
| 2 | cups powdered sugar |
| 1/3 | cup butter |
| 2 to 1 | tablespoon milk |
| 1/2 | teaspoon vanilla |
| 1/8 | teaspoon salt |
Preheat oven to 350°. Cream shortening and sugar together. Add eggs and beat thoroughly. Add banana pulp and vanilla. Sift flour, soda, and salt together. Add dry ingredients and milk alternately to banana mixture. add chopped nuts. Bake in three 9-inch layer pans for 20 to 30 minutes.
Frosting:
Cream sugar, salt, and butter together adding enough milk to spreading consistency. Add vanilla and ice cake.
Nutrition Facts
Amount Per Serving:
Calories 310 - Calories from Fat 115
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 34mg, Sodium 155mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 162 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | cup sugar |
| 1 | stick butter |
| 3/4 | teaspoon baking soda |
| 1 | teaspoon vanilla |
| 1 1/4 | cups flour |
| 1 | 16 oz. can Hershey's chocolate syrup |
| 1 | dash salt |
| 4 | eggs |
| |
Cream sugar and butter. Add eggs, then flour, soda, and salt, vanilla, and syrup. Mix together and bake in a greased and floured 13x9-inch pan for 25 to 35 minutes at 350°
Nutrition Facts
Amount Per Serving:
Calories 117 - Calories from Fat 20
Percent Total Calories From: Fat 17%, Protein 9%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 59mg, Sodium 85mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 113 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | cups all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 2 | cups sugar |
| 1 | cup butter, softened |
| 1 | tablespoon vanilla |
| 4 | eggs |
| 3/4 | cup milk |
| 2 | cups semisweet chocolate chips, Mini Morsels |
| powdered sugar | |
| |
Combine: flour, baking powder, and salt in small bowl. Beat sugar, butter, and vanilla in large mixing bowl until well blended. Beat in eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in morsels. Pour into greased and floured 10-inch Bundt pan or two greased and floured 9X5-inch loaf pans.
Bake in preheated 325° oven for 1 hour 5 minutes to 1 hour 15 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool completely on wire rack. Sprinkle with powdered sugar before serving.
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 189
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 12g, Cholesterol 86mg, Sodium 234mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 532 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | cup butter |
| 1/2 | cup cocoa |
| 1/4 | cup milk |
| 1 | cup sugar |
| 1/8 | teaspoon salt |
| 1 | teaspoon vanilla |
| |
Melt the butter in a saucepan and add all other ingredients, except for vanilla. Stir often over low heat until sugar is dissolved. Bring to a full rolling boil. Boil for 1 minute.
Remove from heat, and add vanilla, beat immediately until creamy enough to spread.
Makes enough frosting for a loaf cake, 13x9, or a round cake.
Nutrition Facts
Amount Per Serving:
Calories 1425 - Calories from Fat 482
Percent Total Calories From: Fat 34%, Protein 3%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 33g, Cholesterol 133mg, Sodium 1100mg, Total Carbohydrate 225g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 1823 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units
| Cake: | |
| 1 | German chocolate cake mix |
| 4 | eggs |
| 1/2 | cup oil |
| 1/2 | cup sugar |
| 1 | cup water |
| Filling: | |
| 1/2 | cup sugar |
| 1 | cup evaporated milk, Pet milk |
| 23 | large marshmallows |
| 1 | 8 oz. can coconut |
| Icing: | |
| 2 | cups sugar |
| 3 | tablespoons cocoa |
| 1/2 | cup evaporated milk, Pet Milk |
| 3 | tablespoons white corn syrup |
| 1 | stick butter |
| 1 | teaspoon vanilla |
| |
Cake: Mix cake ingredients together and bake in three layers. Use oven temperature on box.
Filling: Boil sugar and milk 1 minute. Add marshmallows, coconut, and stir well. Spread between layers.
Icing: Mix and boil first 4 ingredients. Add oleo and beat until cool and thick Add vanilla and spread on cake. For two layer cake, make 1/2 of icing.
Nutrition Facts
Amount Per Serving:
Calories 383 - Calories from Fat 148
Percent Total Calories From: Fat 39%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 66mg, Sodium 67mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 175 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 2 | cups sugar |
| 2 | teaspoons baking soda |
| 2 | eggs |
| 2 | cups pineapple, juice and all |
| Frosting: | |
| 1 | cup sugar |
| 1 | stick butter |
| 1 | evaporated lowfat milk, A Small Can of Milnot |
| 1 | teaspoon vanilla |
| 1 | cup coconut |
| 1 | cup chopped pecans |
Mix eggs and pineapple together. Stir in the dry ingredients. Stir well. Pour into 9 x 12 pan. Bake 350° for 40 minutes.
Frosting:
In saucepan, combine sugar, butter, Milnot, and vanilla.
Bring to a boil; boil for 2 minutes. Remove from heat and add coconut and pecans. Pour over cake while it is hot.
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 31
Percent Total Calories From: Fat 12%, Protein 4%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 30mg, Sodium 128mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 76 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 3 | cups self-rising flour |
| 2 | cups sugar |
| 1 | teaspoon baking soda |
| 1 1/2 | cups vegetable oil |
| 3 | eggs, lightly beaten |
| 1 | cup chopped walnuts, or pecans |
| 1 | cup shredded coconut |
| 1 | 8 oz. can crushed pineapple |
| Frosting: | |
| 1 | 3 oz. package cream cheese, softened |
| 1/2 | cup butter |
| 2 | cups powdered sugar |
| |
Sift dry ingredients together, in a large mixing bowl mix in remaining ingredients with the dry ingredients. Pour into a greased, floured, bundt pan. Bake for 40-60 minutes at 350°, if using a dark pan reduce temperature to 325°.
Cool on rack 20 minutes, then invert.
Mix all frosting ingredients together and spread on cake, after cake has cooled.
Nutrition Facts
Amount Per Serving:
Calories 345 - Calories from Fat 215
Percent Total Calories From: Fat 62%, Protein 2%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 6g, Cholesterol 41mg, Sodium 103mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 243 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| Ingredients: | |
| 2 1/2 | cups self-rising flour |
| 2 | cups granulated sugar |
| 4 | egg yolks |
| 1 1/2 | cups oil |
| 4 | eggs whites, (beaten) |
| 8 to 1 | ounce can crushed pineapple with juice |
| 1 | cup chopped pecans |
| 1/2 | teaspoon cinnamon |
| 1/2 | teaspoon nutmeg |
| |
Preheat oven at 325 degrees. Mix flour and sugar together. Make a well in center, add yolks and oil. Mix. Fold in egg whites. Add remaining ingredients, mix well. Pour into greased tube pan. Bake for 1 hour and 15 minutes.
Nutrition Facts
Amount Per Serving:
Calories 199 - Calories from Fat 130
Percent Total Calories From: Fat 66%, Protein 1%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 1g, Cholesterol 34mg, Sodium 1mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 1/2 | cups all-purpose flour, sifted twice before measuring |
| 2 | teaspoons baking powder |
| 1 | cup butter, (2 sticks) softened |
| 2 | cups sugar |
| 6 | eggs |
| 1 | cup milk |
| 1 | teaspoon vanilla extract |
| ***Caramel Frosting*** | |
| 3 | cups brown sugar, firmly packed |
| 2 | cups milk |
| 4 | tablespoons butter |
| 2 | teaspoons vanilla extract |
| |
Preheat oven to 325°. Butter 2 9-inch layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper.Sift the flour with the baking powder and set aside.
In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy.
Add the eggs, one at a time, and beat in thoroughly.
Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients. Stir well after each addition, but do not overmix.
Stir in the vanilla extract. Turn the batter into the prepared pans.
Bake until the tops of the layers spring back when lightly touched, about 35 minutes. When the cake is done, cool 10 minutes in the pans, then turn out onto cake racks to cool completely.
To make the frosting:
Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring constantly, to a soft-ball stage or 234 to 240° on a candy thermometer.
Remove from the heat, add the butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread.
If the frosting becomes too thick, beat in a few drops of hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting
Nutrition Facts
Amount Per Serving:
Calories 941 - Calories from Fat 325
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 21g, Cholesterol 250mg, Sodium 488mg, Total Carbohydrate 140g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1440 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 1 | yellow cake mix |
| 1 | 14 oz. can sweetened condensed milk |
| 1 | 14 oz. can cream of coconut |
| 1 | 8 ounce whipped topping, Cool Whip |
| |
Bake cake as directed on box. While still hot, make holes in cake. Mix milk and cream of coconut together. Pour over hot cake. When cool, top with Cool whip and coconut.
Nutrition Facts
Amount Per Serving:
Calories 287 - Calories from Fat 172
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 16g, Cholesterol 11mg, Sodium 48mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 272 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/2 | cup butter |
| 1 | cup brown sugar |
| 1 | 20 oz. can sliced pineapple in its own juice, drained |
| walnut halves | |
| maraschino cherries | |
| 1 | package Betty Crocker Supermoist Butter Recipe Yellow cake mix |
Heat oven to 350°. Heat butter in a 13 x 9 x 2-inch pan, in oven, until melted.
Sprinkle brown sugar over butter. Arrange pineapple on top. Decorate with walnut halves and cherries. Prepare cake mix as directed on package. pour batter into pan. Bake until top springs back when touched lightly in center, 45-55 minutes. Immediately invert pan on heatproof serving plate
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 70
Percent Total Calories From: Fat 64%, Protein 0%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 81mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 290 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | 16 oz. can pumpkin or winter squash, pumpkin is best, can use butternut squash |
| 4 | eggs, slightly beaten |
| 2 | teaspoons pumpkin pie spice |
| 1 | teaspoon salt |
| 1 1/2 | cups sugar |
| 1 | 14 oz. can evaporated milk, Milnot |
| 2 | sticks butter, melted |
| 1 | cake mix, butter recipe yellow |
| 1 | cup chopped pecans |
| |
Mix first six ingredients in order listed. Pour into ungreased 9x13-inch pan. Sprinkle cake mix over filling. Drizzle butter over top. Sprinkle with nuts. Bake at 350° for 1 hour or until firm. Serve warm with Whipped Cream.
Nutrition Facts
Amount Per Serving:
Calories 199 - Calories from Fat 55
Percent Total Calories From: Fat 28%, Protein 10%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 86mg, Sodium 270mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 864 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | cup chopped pecans |
| 1 | Yellow Cake Mix |
| 1 | Small Box Instant Vanilla Pudding |
| 4 | eggs |
| 1/2 | cup cold water |
| 1/2 | cup Wesson Oil |
| 1/2 | cup Bacardi Dark Rum, (80 Proof) |
| Glaze | |
| 1/4 | pound butter |
| 1/4 | cup water |
| 1 | cup granulated sugar |
| 1/2 | cup Bacardi Dark Rum. |
| |
Preheat oven to 325, grease and flour Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool; invert onto serving plate. Prick top and sides. Allow cake to absorb glaze, pouring a little at a time onto cake.
Glaze:
Melt Butter in Saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum.
Chocolate Glaze:
4 oz. semi-sweet chocolate
1 tsp. butter or shortening
Melt chocolate and butter over very low heat in heavy saucepan.
Nutrition Facts
Amount Per Serving:
Calories 160 - Calories from Fat 84
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 92mg, Sodium 99mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 395 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| Buttermilk Glaze | |
| White Chocolate Cream Cheese Frosting | |
| 2 | cups flour |
| 2 | teaspoons baking soda |
| 2 | teaspoons cinnamon |
| 1/2 | teaspoon salt |
| 3 | eggs |
| 3/4 | cup oil |
| 3/4 | cup buttermilk |
| 2 | cups sugar |
| 2 | teaspoons vanilla |
| 3/4 | cup drained crushed pineapple |
| 2 | cups carrots, finely grated |
| 1 1/2 | cups shredded coconut |
| 1 | cup pecans, coarsely chopped |
Combine flour, soda, cinnamon and salt and set aside. Beat together next 5 ingredients until well blended. Stir in flour mixture just until blended. Fold in pineapple, carrots, coconut, and pecans. Spoon batter into a greased 9x12x2-inch pan. Bake at 350° for 50-55 minutes, or until cake tests done. Pour hot glaze evenly over cake as soon as it is removed from the oven. Cool cake completely on a rack. Frost cake. Refrigerate cake, covered, for up to 3 days or freeze for up to 2 weeks.
Nutrition Facts
Amount Per Serving:
Calories 777 - Calories from Fat 405
Percent Total Calories From: Fat 52%, Protein 4%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 17g, Cholesterol 98mg, Sodium 502mg, Total Carbohydrate 85g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 5854 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| Cake | |
| 3 | cups all-purpose flour, unsifted |
| 1/2 | cup dutch-processed cocoa powder, sifted (I used Ghiradelli Ground Chocolate with Cocoa Powder) |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 1/2 | cups unsalted butter, (3 sticks) softened |
| 1 2/3 | cups sugar |
| 5 | eggs, large |
| 1 | tablespoon chocolate extract, (I used vanilla/but check with Watkins for Chocolate) |
| 1 1/4 | cups milk, mixed with extract |
| 25 | miniature or 10 fun-size Snickers bars, diced, 7 oz total |
| Glaze | |
| 1/2 | cup heavy cream |
| 1 | tablespoon unsalted butter |
| 1 | tablespoon sugar |
| 18 | Dove Promises, (dark chocolate miniatures) |
| Garnish | |
| Peanut Butter M&M's, (I used Reeses Pieces) | |
| |
Cake1. Preheat oven to 325 F. Grease and flour 12 cup tube pan.
2. In bowl, whisk flour, cocoa, baking powder and salt. In large bowl, beat butter and sugar on medium speed 5 minutes, until fluffy. Beat in eggs, 1 at a time. On low speed, alternately beat in flour mixture with milk mixture, until blended and smooth. Fold in diced bars.
3. Scrape into prepared pan. Bake 1 hour and 15 minutes, until wooden pick inserted into center comes out clean. Cool in pan on rack 45 minutes; invert cake onto wire rack. Cool cake completely. (Be very careful removing the cake because it tends to try to stick to the pan on the very top.)
Glaze
1. In medium saucepan, over medium-high heat, stir together heavy cream, butter and sugar until sugar dissolves. Bring to a boil. Add chocolate; remove from heat. Let stand 3 minutes; whisk until smooth. Let cool 5 minutes, until glaze is slightly thickened but still pourable.
2. Set wire rack with cake on large jelly-roll pan. Pour glaze over cake; with spatula, gently spread glaze to edges; push excess glaze over edges. Spread glaze over sides of cake to cover.
3. Refrigerate 1 hour to set glaze. Transfer cake to serving plate. To garnish, decorate with M&M's.(I actually started garnishing after the icing had set for about 10 minutes. We stuck the Reeses' Pieces into the icing; it gave the appearance that the cake was polka dotted.)
This cake is very good.
Nutrition Facts
Amount Per Serving:
Calories 524 - Calories from Fat 278
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 18g, Cholesterol 170mg, Sodium 173mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1215 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | German Chocolate cake mix |
| 14 | ounces caramel candies |
| 1 | 14 oz. can sweetened condensed milk |
| 1 | stick butter |
| 1 | cup semisweet chocolate chips |
| 1 | cup chopped pecans |
Prepare cake mix as directed on box. Grease and flour 13x9-inch pan. Pour half of cake batter in pan. Bake at 350° for 15 minutes. While cake is cooling, melt caramels, eagle brand milk, and oleo. Stir until smooth.
Spread caramel mixture on cooled cake. sprinkle with chocolate chips and nuts. Pour rest of batter over all.
Return to oven and bake 30-35 minutes longer.
Nutrition Facts
Amount Per Serving:
Calories 268 - Calories from Fat 88
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 12mg, Sodium 102mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 120 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | cups sugar |
| 3/4 | cup shortening, (1/2 butter is better) |
| 2 | eggs |
| 1 | cup buttermilk |
| 1 | teaspoon vanilla |
| 2 1/2 | cups all-purpose flour, sifted |
| 2 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1/2 | cup cocoa, unsifted |
| 1 | cup boiling water |
| Frosting: | |
| 3 | cups sugar |
| 3 | tablespoons light corn syrup |
| 3 | ounces chocolate, squares |
| 2 | tablespoons butter |
| 1 | cup milk, cream, or sour cream |
| 1 | teaspoon vanilla |
| 1 | dash salt |
Cake Directions:
Cream fat and sugar, add unbeaten eggs, one at a time. Beat well after each addition. Add vanilla to milk. Sift flour with salt, soda, and cocoa. Alternate adding milk and flour mixture to sugar mixture. Starting with and ending with flour mixture. Add boiling water all at once and stir until well combined. Bake in three 8" layers or 9 X 12-inch cake pan. Bake at 325° for:
Sheet cake -1 hour
layers-30 minutes.
Frosting:
Combine sugar, corn syrup, chocolate, milk, butter, and salt. Bring to slow boil, stirring constantly. When mixture starts boiling, set off flame. Rub a bit of syrup between index and forefinger to determine whether there are still any undissolved sugar crystals. If so, continue stirring off of flame. When completely smooth, wipe down sides of pan with cloth wrapped around fork. Return to flame. Continue cooking until soft ball is formed in cold water. Cool to lukewarm. Add vanilla and stir until firm enough to frost cake. If frosting becomes too stiff add a few drops of milk or cream.
Nutrition Facts
Amount Per Serving:
Calories 538 - Calories from Fat 151
Percent Total Calories From: Fat 28%, Protein 4%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 35mg, Sodium 359mg, Total Carbohydrate 92g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 127 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 250 | grams cream cheese |
| 170 | grams white chocolate, melted and cooled |
| 1 | teaspoon vanilla |
Beat cream cheese on high speed of electric mixer until light and fluffy. Beat in melted chocolate and then vanilla. Spread over cake. This recipe makes enough frosting for a 9x13-inch cake
Nutrition Facts
Amount Per Serving:
Calories 1819 - Calories from Fat 1252
Percent Total Calories From: Fat 69%, Protein 6%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 139g, Saturated Fat 86g, Cholesterol 282mg, Sodium 892mg, Total Carbohydrate 112g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 3652 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
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