Hot Fudge Chocolate Cake
1-1/4 cup granulated sugar, divided
1 cup flour
1/2 cup cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup butter, melted
1-1/2 tsp. vanilla
1/2 cup packed brown sugar
1-1/4 cups hot water
Heat oven to 350ºF. Mix 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat with spoon until smooth. Pour into ungreased 9" square pan. Mix remaining 1/2 cup granulated sugar, the brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top but DO NOT STIR. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped cream or ice cream. Serves 8.
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Hot Fudge Sundae Cake
1 cup flour
3/4 cup granulated sugar
2 Tbsp. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1-3/4 cups very hot water
ice cream, optional
Heat oven to 350ºF. Mix flour, granulated sugar, 2 Tbsp. cocoa, the baking powder and salt in ungreased 9" square baking pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts; spread evenly in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over all but DO NOT mix! Bake 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving. Serves 9.
NOTE: For a special treat, add 1/3 cup halved maraschino cherries with the nuts. Top with a scoop of your favorite ice cream. Tuck a long-stemmed marachino cherry on to pof each serving.
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Hot Milk Sponge Cake
1 cup flour
1 tsp. baking powder
2 eggs
1 cup white sugar
1/2 cup milk
2 Tbsp. butter
1/4 cup packed brown sugar
2 Tbsp. butter
1/2 cup flaked coconut
1/4 cup chopped walnuts
4 Tbsp. milk
In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradully add sugar, and beat until light, and fluffy; this will take 4 to 5 minutes! Whisk together the flour and baking powder, and add to creamed mixture until just combined. In a saucepan, heat 1/2 cup milk and 2 Tbsp. butter or margarine until fat is melted. Add to batter, beat till combined. Pour into a greased 9" square pan. Bake at 350ºF for 20 to 25 minutes, or until a toothpick comes out clean. Beat 1/4 cup brown sugar and 2 tablspoons butter or margarine in a bowl till combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
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Hundred Dollar Devil's Food Cake
This is my family's all-time favorite chocolate cake!
2 cups sifted flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp. salt
2 tsp. baking soda
1 cup Miracle Whip
1 cup boiling water
1 tsp. vanilla
Grease and flour 13x9" cake pan (OR two 8 or 9" round or square pans OR put liners in 24 cupcake tins). Sift together all dry ingredients. In separate bowl, blend Miracle Whip with boiling water until smooth. Stir in vanilla. Combine with dry ingredients; beat until smooth. Pour into prepared pan(s). Bake at 350ºF. for 30-35 minutes or until done.
NOTE: Baking time for 8 or 9" pans is 25-30 minutes; for cupcakes, bake 20-25 minutes.
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Hurricane Cake
1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
18-1/4 oz. pkg. German chocolate cake mix
8 oz. cream cheese
1/2 cup margarine
3-3/4 cups powdered sugar
Preheat oven to 350ºF. Melt and spread 1/2 cup margarine in the bottom of a 9x13" pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on pkg.. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in powdered sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
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Icelandic Christmas Cake
1 cup white sugar
3/4 cup butter
2 eggs
2-1/2 cups flour
2 tsp. baking powder
3/4 cup milk
1/2 cup raisins
1/2 tsp. lemon extract
1/2 tsp. cardamom flavored extract
Preheat oven to 350ºF. Grease one 11" loaf pan. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake 55 to 60 minutes.
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Icing for Decorating cakes
1/2 cup shortening
1/4 teaspoon salt
1 pound powdered sugar
1 tsp. vanilla
3-5 Tbsp. milk
Cream shortening, salt, and powdered sugar. Add vanilla and mix. Add milk one Tbsp. at a time until very stiff and smooth. This frosting may then be spread on a cake and with a little food coloring can be used for decorating a cake. If you want to make flowers or use tips remember you will want it to be stiffer than what you would smooth on the cake.
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Inside-Out Chocolate Bundt Cake
4-1/2 oz. pkg. instant chocolate flavored pudding
1 chocolate cake mix
12 oz. chocolate chips
1-3/4 cups milk
2 eggs
Combine all ingredients. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 12 cup tube or Bundt pan. Bake at 350ºF. for 50-55 minutes, or until cake springs back when lightly touched. Cool 15 minutes in pan, remove and continue cooling on rack.
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Irish Cream Bundt Cake
from TENA5897
1 cup chopped pecans
18-1/2 oz. package yellow cake mix
3.4 oz. package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
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Italian Cream Cake
1 cup butter
5 egg yolks
1 tsp. baking soda
2 cups flour
5 egg whites
2 cups white sugar
1-1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
8 oz. cream cheese
1/2 cup butter
3-1/2 cups powdered sugar
1 tsp. vanilla extract
1/4 cup chopped walnuts
Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9" round cake pans. Bake for 20 to 25 minutes in a preheated 350ºF oven. Combine cream cheese, 1/2 cup butter or margarine, powdered sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
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Italian Pistachio Torte
from BettyCrocker.com
1-2/3 cups white sugar
3/4 cup butter, softened
1 tsp. vanilla extract
3 eggs
1-3/4 cups flour
3/4 tsp. baking powder
2/3 cup milk
1/2 cup chopped dry-roasted pistachios
1-1/2 cups ricotta cheese
3/4 cup powdered sugar
1/3 cup miniature semisweet chocolate chips
3 Tbsp. milk
1-1/2 tsp. vanilla extract
1/4 cup miniature semisweet chocolate chips
1 Tbsp. butter
1 Tbsp. corn syrup
1 tsp. hot water
Heat oven to 325 ºF. Grease and flour loaf pan, 9x5x3 inches. Beat granulated sugar, 3/4 cup butter, 1 tsp. vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Cut cake horizontally to make 3 layers. (Mark sides of cake with toothpicks, and cut with long, thin serrated knife.) Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 Tbsp. milk and 1-1/2 tsp. vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer. Heat 1/4 cup chocolate chips, 1 Tbsp. butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted; cool slightly. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.
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Jack Daniels Fudge Cake
from Marie
5 oz. unsweetened chocolate
2 cups sifted flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup dry instant coffee
boiling water
cold water
1/2 cup Jack Daniels
1 cup butter
1 tsp. vanilla extract
2 cups granulated sugar
3 eggs (large or extra large)
Adjust rack to 1/3 up from bottom of oven and preheat to 325ºF. Butter and dust with flour a 9" tube pan or mini Bundt pan. Melt chocolate , set aside to cool. Sift flour, soda, and salt together. Dissolve coffee in a bit of boiling water, add cold water to equal 1-1/2 cups. Add the Jack Daniels and set aside. Cream butter with electric mixer. Add vanilla and sugar and beat well. Add eggs one at a time. Add chocolate; on low speed, add alternately the flour and the liquid mixture. It will be a thin mixture. Pour into pan and rotate in 2 directions. Bake 1 hour and 10-15 minutes. Cool in pan for 15 min then remove from pan. Can be drizzled with extra chocolate or make a mixture of powdered sugar water and 1 Tbsp. Jack Daniels.
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Jamaica Cake
2 cups white sugar
1-1/2 cups vegetable oil
1-1/2 cups chopped pecans
3 cups flour
2 bananas, peeled and diced
3 eggs
20 oz. can crushed pineapple with juice
1 tsp. vanilla extract
1 tsp. salt
1 tsp. baking soda
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9" pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas. Bake in a preheated 350ºF oven for 60 minutes or until cake tests done.
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Jam Cake
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2/3 cup chopped pecans, optional
1/2 cup raisins, optional
1/2 cup shortening
1 cup white sugar
3 eggs
1 cup blackberry preserves
3/4 cup buttermilk
1/4 cup butter
8 oz. cream cheese
1 pound powdered sugar
1/2 tsp. vanilla extract
Grease and flour two 8 or 9" round pans. Preheat oven to 350ºF. Mix flour with soda, salt, cinnamon, and cloves. Add nuts and raisins to dry ingredients if using. In a separate bowl, cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans. Bake at 350ºF for 35 minutes. Cool, and frost with Cream Cheese Frosting.
Cream Cheese Frosting: Mix together until creamy 1/4 cup butter, cream cheese, powdered sugar, and vanilla.
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Judy's Chocolate Frosting
2 oz. bitter chocolate
butter size of walnut
1 cup powdered sugar
1/4 cup milk
1 egg
1 tsp. vanilla
Melt chocolate and butter. In a small mixing bowl, blend all the ingredients. Set the bowl in a pan of ice water with ice cubes and beat until light tan and spreadable. Good for any layer cake. Refrigerate after frosting.
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Kahlua Cake
1-1/2 cups butter, at room temperature
5 large eggs, at room temperature
3 cups sugar
3 cups cake flour, sifted twice
3 Tbsp. vanilla
3/4 cup Kahlua
shortening
Preheat oven to 325ºF . Grease and flour Bundt pan (use the shortening and some cake flour). Tap out excess flour. Beat butter by hand in mixing bowl for several minutes. Add sugar to butter, 1 cup at a time. Beat well after each addition. Continue beating butter and sugar until creamy. Add 5 raw eggs, once at a time until each disappears in the mixture. Next, fold in flour, 1 cup at a time into the above mixture. Add vanilla and Kahlua. Beat in lightly. Pour into prepared Bundt pan and bake in middle of oven for approximately 1-1/2 hours or until a straw inserted into the center comes out clean. Cool on cake rack for 1 hour, then unmold.
NOTE: This cake does not need a frosting but if I do frost it, I make Butter Frosting: Combine 1 lb. powdered sugar, 1/4 cup softened butter, 1 small egg (omit if desired, but add a little more butter in its place) and 1 tsp. vanilla. Beat with fork until smooth.
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Kahlua Cake #2
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 box chocolate cake mix
3-oz. box instant vanilla pudding
1 pint sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua
6 oz. chocolate chips
Combine all ingredients. Pour into greased, floured Bundt pan. Bake at 350ºF. for 45-60 minutes or until cake springs back at touch. Sprinkle with powdered sugar when cool. Serves 8.
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Kentucky Butter Cake
3 cups unbleached flour
2 cups white sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1 cup butter
2 tsp. vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 Tbsp. water
2 tsp. vanilla extract
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 tsp. of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsp. vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
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Key Lime Cake
1/2 cup butter, softened
1 cup white sugar
2 eggs
2 tsp. lime zest
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup key lime juice
Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest. Sift togther the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice. Beat the egg whites until stiff, and fold into the batter. Pour batter into a well greased 10" Bundt pan. Bake for 30 to 35 minutes at 350ºF, or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.
Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately. Pour over still warm cake.
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Key Lime Cream Torte
from Pillsbury's "Best of the Bake-Off Cookbook"
Joan Wittan, North Potomac, MD, 1992
Cake:
1 lb. 2.25-oz. pkg. pudding-included butter flavor cake mix
2 Tbsp. lime juice plus water to equal 1 cup
1/2 cup butter or margarine, softened
3 eggs
Filling:
14-oz. can sweetened condensed milk
1/2 cup lime juice
2 cups whipping cream
lime slices for garnish, if desired
Heat oven to 350ºF. Grease and flour two 9 or 8" round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into pans. Bake 9" pans 30-40 minutes, bake 8" pans 35-45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. In small bowl, combine sweetened condensed milk and 1/2 cup lime juice; mix well. In large bowl, beat whipping cream until stiff peaks from. Reserve 1 cup of whipped cream. Fold milk mixture into remaining whipped cream just until blended. To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate. Spread with 1/3 of whipped cream filling. Repeat with second and third layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipping cream over top of torte. Refrigerate 2-3 hours before serving. Garnish with lime slices. Store in refrigerator. Serves 12.
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Key Lime Daiquiri Pound Cake
1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups flour
1/2 tsp. baking powder
1 cup milk
2 Tbsp. rum
1 Tbsp. grated key lime zest
2 tsp. key lime juice
1-1/2 tsp. vanilla extract
1/2 tsp. lemon juice
1/4 cup white sugar
1/4 cup butter
2 Tbsp. key lime juice
3 Tbsp. rum
Preheat oven to 325ºF. Grease and flour a 10" tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 Tbsp. rum, key lime zest, 2 tsp. key lime juice, vanilla extract and lemon juice. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Daiquiri Glaze over warm cake. Cool completely.
Key Lime Daiquiri Glaze: In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 Tbsp. key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 Tbsp. rum.
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Key Lime Pound Cake
recipe by Linda W.
2 cups sugar
1 cup butter or margarine, at room temperature
2 Tbsp Key lime juice
2 tsp. lime rind, finely grated
1 tsp. vanilla extract
5 eggs, beaten
1/4 cup sour cream
2 cups flour
1/2 tsp. baking soda
Glaze:
1/2 cup powdered sugar
1 Tbsp key lime juice, plus 1 teaspoon
Preheat oven to 350ºF. In large bowl of electric mixer, cream together sugar and butter until light and fluffy. Beat in key lime juice, lime rind, and vanilla. Add eggs in 3 additions, mixing well after each. Add sour cream, mixing well. Sift flour and baking soda into butter mixture. Mix to blend thoroughly. Spoon batter into greased 10" fluted or plain tube pan. Bake until a skewer inserted in center comes out clean (1 hour to 1-1/4 hours). Cool on wire rack 15 to 20 minutes before turning cake out of pan. Meanwhile, mix together powdered sugar and key lime juice until smooth. Drizzle over warm cake and let cool completely.
NOTES: You can use two 8-1/4" loaf pans in place of the Bundt pan. *** Serve by itself or with fresh raspberries or strawberries.
Timesaver Tip: Cake batter can be made ahead and frozen before baking. Wrap pan tightly with heavy-duty aluminum foil. Label and date. Freeze up to 4 weeks. Do not thaw. To bake, remove foil and bake at 350º.F until a skewer inserted in center comes out clean (about 1 hour, 15 minutes up to 1 hour, 20 minutes). If cake starts to get too brown, cover loosely with aluminum foil the last 30 minutes of baking. Cool on wire rack 15 to 20 minutes before turning out of pan.
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Kraft's Coconut Cake
from Kraft Foods
18-1/2 oz. pkg. yellow cake mix or yellow cake mix with pudding in the mix
1-1/2 cups milk
1/2 cup sugar
2 cups flaked coconut, divided
8 oz. Cool Whip, thawed
pineapple chunks, orange slices, orange peel, fresh mint leaves for garnish
Prepare and bake cake as directed on pkg. for 13x9" baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2" intervals. Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely. Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.
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Layered Strawberry Cake
from Southern Living magazine
18-1/4 oz. butter recipe golden cake mix
2/3 cup buttermilk
1/2 cup butter or margarine, softened
3 large eggs
1/2 cup strawberry preserves, divided
2 cups whipping cream
3 Tbsp. powdered sugar
2 quarts fresh strawberries, sliced
Fresh strawberries, for garnish
Beat first 4 ingredients at low speed with an electric mixer until cake mix is moistened. Beat at medium speed 4 minutes. Pour batter into 2 greased and floured 9" round cake pans. Bake at 350ºF. for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans. Brush top of each cake layer with 2 Tbsp. preserves. Cool on wire racks. Beat remaining preserves with cream and powdered sugar at high speed with electric mixer until stiff peaks form. Place 1 cake layer on a serving plate. Arrange half of strawberries over layer; top with half of whipped cream mixture. Repeat procedure with remaining layer, strawberries, and whipped cream mixture. Garnish, if desired.
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Layered Strawberry Cake #2
from “The Best of Mr. Food Cookin’ Quickies"
18.25-oz. pkg. butter recipe golden cake mix
2/3 cup buttermilk
1/2 cup butter, softened
3 large eggs
1/2 cup strawberry preserves, divided
2 cups whipping cream
3 Tbsp. powdered sugar
2 quarts fresh strawberries, sliced
Preheat oven to 350ºF. Beat cake mix, buttermilk, butter and eggs at low speed of an electric mixer until cake mix is moistened. Beat at medium speed 4 minutes. Pour into two greased and floured 9" round cake pans. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Brush top of each layer with 2 Tbsp. preserves. Cool completely on wire racks. Beat remaining preserves with whipping cream and powdered sugar at high speed of electric mixer until stiff peaks form. Place 1 cake layer on serving plate. Arrange half of strawberries over layer; top with half of whipped cream mixture. Repeat procedure with remaining layer, strawberries and whipped cream mixture. Garnish with extra strawberries, if desired. Serves 12.
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Lazy Dazy Cake
4 eggs
2 cups white sugar
2 cups flour
2 tsp. baking powder
1 pinch salt
2 Tbsp. butter
1 cup milk
1 cup packed brown sugar
1 cup flaked coconut
6 Tbsp. butter
4 Tbsp. milk
Preheat oven to 350ºF. Sift together flour, salt and baking powder. Set aside. In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture. In a sauce pan, bring 1 cup milk and 2 Tbsp. butter to a boil. Add to batter and beat until combined. Pour batter into 9x13" pan. Bake 1 hour, or until a toothpick inserted into the cake comes out clean. To make the frosting: In a saucepan, combine brown sugar, coconut, 6 Tbsp. butter and 4 Tbsp. milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.
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Lemonade Cake
3 oz. lemon Jell-o
3/4 cup boiling water
18-1/4 oz. lemon cake mix
3/4 cup oil
4 eggs
6 oz. frozen lemonade, thawed
3/4 cup sugar
Dissolve lemon Jell-O in boiling water. Set aside. Mix cake mix, oil and eggs. Mix well. Pour in Jell-O mixture and beat for 5 minutes. Pour into greased and floured tube cake pan. Bake at 350ºF. for 1 hour. While still warm and in pan, puncture cake with fork tines. Mix thawed lemonade and sugar. Pour this mix over warm cake. Let cool completely in pan.
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Lemonade Layer Cake
from Cooking Light magazine
Cake:
1-1/3 cups sugar
6 Tbsp. butter, softened
1 Tbsp. grated lemon rind
3 Tbsp. lemonade, frozen concentrate, thawed
2 tsp. vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1-1/4 cups nonfat buttermilk
Cooking spray
Frosting:
2 Tbsp. butter, softened
2 tsp. grated lemon rind
2 tsp. lemonade, frozen concentrate, thawed
1/2 tsp. vanilla extract
8 ounces reduced-fat cream cheese
3-1/2 cups powdered sugar
Preheat oven to 350ºF. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Pour batter into 2 (9") round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350ºF for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. To prepare frosting, place 2 Tbsp. butter and the next 4 ingredients (2 Tbsp. butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator. Yield: 16 servings (serving size: 1 slice).
NOTES: When making the frosting, be sure the cream cheese is cold; when warm, it's softer, which makes the frosting too thin. We loved this cake chilled, but it's also good at room temperature.
Per Cooking Light: calories 322 (28% from fat); fat 9.9g (sat 5.9g, mono 2.9g, poly 0.5g); protein 5g; carb 54.1g; fiber 0.5g; chol 53mg; iron 1mg; sodium 293mg; calc 60mg
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Lemonade Party Cake
from BettyCrocker.com
1 package Betty Crocker® SuperMoist® lemon cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs
6-oz. can frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub Betty Crocker® Whipped fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired
Preheat oven to 350ºF; (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9" pan. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (decrease bake time by 2 to 3 minutes if using dark or nonstick pan). Cool 15 minutes. Mix lemonade concentrate and powdered sugar. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with sugar. Cover loosely and refrigerate any remaining cake. Serves 12.
Per serving: Calories 435 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 55mg; Sodium 320mg; Potassium 60mg; Carbohydrate 70g (Dietary Fiber 0g); Protein 3g
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Lemon Blueberry Pound Cake
fromRecipe courtesy of The Moosewood Cookbook, Mollie Katzen
1 lb. butter
3 cups sugar
6 eggs
4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
2 tsp. vanilla extract or 1 tsp. lemon extract
1/4 cup fresh lemon juice or 1 tsp. fresh lemon zest
2 cups fresh blueberries
Preheat oven to 350ºF. Butter and flour sides of fluted (Bundt) pan and loaf pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time until fluffy. Sift together dry ingredients in separate bowl. Mix together the milk, vanilla, lemon extract, lemon juice and lemon zest in small bowl. Add dry and wet alternately to butter mixture, beginning and ending with dry. Mix by hand - just enough to blend thoroughly without excess beating. Fold in blueberries. Spread batter into prepared pans, bake one hour or more until a sharp knife inserted all the way down comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a plate. Cool completely before slicing.
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Lemon Bundt Cake
18-1/4 oz. pkg. lemon cake mix
3.4 oz. pkg. instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Lemon Cake
18-1/2 oz. pkg. yellow cake mix
3.4 oz. pkg. instant lemon pudding mix
1-3/4 cups water
3 egg whites
3/4 cup nonfat milk
1/2 tsp. lemon extract
3 oz. pkg. instant sugar-free vanilla pudding mix
8 oz. container frozen light whipped topping, thawed
Preheat oven to 350ºF. Spray a 10x15" pan with Pam. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15" pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.
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Lemon Cake with Lemon Filling & Lemon Butter Frosting
2 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 cup butter
1-1/4 cups white sugar
3 eggs
1 tsp. vanilla extract
1 cup milk
1 Tbsp. grated lemon zest
1/2 cup fresh lemon juice
1 Tbsp. cornstarch
6 Tbsp. butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups powdered sugar
1/2 cup butter, softened
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
2 Tbsp. milk
Preheat oven to 350ºF. Grease and flour two 8" round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling: In medium saucepan, mix together 1 Tbsp. lemon zest, 1/2 cup lemon juice and 1 Tbsp. cornstarch until smooth. Mix in 6 Tbsp. butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constanly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. To make frosting: In large bowl, beat powdered sugar, 1/2 cup butter, 2 Tbsp. lemon juice and 1 tsp. lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
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Lemon Cheese Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
1 cup milk
1/3 cup vegetable oil
3 eggs
6 egg yolks
1-1/2 cups white sugar
1 cup butter
1/4 cup flour
1 cup fresh lemon juice
4 Tbsp. grated lemon zest
Preheat oven to 350ºF. Grease and flour three 9" round cake layer pans. Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans. Bake 25 minutes or until cakes test done. Set aside cakes to cool. To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
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Lemon Chiffon Cake
1-3/4 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 Tbsp. lemon zest
6 egg whites
1/2 tsp. cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2-1/2 cups lemon pie filling
8 slices lemon
Preheat oven to 350ºF. Combine flour, baking powder, salt, and 1/2 cup sugar in large bowl. Stir well to blend. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth. Beat in small mixing bowl, egg whites and cream of tartar to form stiff but moist peaks. Gradually add 3/4 cup sugar, beating until very stiff and shiny peaks are formed. Fold egg whites into egg yolk mixture gently but thoroughly. Turn batter into ungreased 10" tube pan. Bake at 350ºF for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool loosen edges and shake pan to remove cake. To make filling, beat whipping cream to stiff peaks. Fold in lemon filling. Chill until stiff. To assemble cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
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Lemon Custard Pudding Cake
6 Tbsp. butter, melted
6 Tbsp. flour
2 cups white sugar
4 eggs
1-1/2 cups milk
1-1/2 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1/4 cup powdered sugar for dusting
Preheat oven to 350ºF. Grease one 2 quart baking dish. Separate the eggs. In a large bowl, combine the flour, butter and 1-1/2 cups of the white sugar. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish. Place the dish in a shallow pan of hot water and bake 55 to 60 minutes or until lightly browned. Serve warm of chilled with powdered sugar dusted on top.
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Lemon Delight
18-1/4 oz. pkg. lemon cake mix
11 oz. can mandarin oranges, with juice
1/2 cup sour cream
4 eggs
3-1/2 oz. pkg. instant French vanilla pudding
20 oz. can crushed pineapple, drained
8 oz. container frozen whipped topping, thawed
Preheat oven to 350ºF.Grease and flour a 9x13" pan. In a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. Spread batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. Fold in whipped toping. Frost cooled cake.
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Lemon Fiesta Cake
10 Tbsp. butter
1-1/2 cups white sugar
3 eggs
1 Tbsp. grated lemon zest
2-1/2 cups sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
3/4 tsp. lemon extract
1/2 cup golden raisins
1/3 cup white sugar
1/3 cup butter
1-1/2 Tbsp. water
2 Tbsp. fresh lemon juice
Preheat oven to 325ºF. Grease and flour a Bundt pan. Cream 1/2 cup plus 2 Tbsp. butter and 1-1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins. Bake 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.
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Lemon Filling
3/4 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2/3 cup water
1 Tbsp. butter
1 tsp. grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired
Mix sugar, cornstarch and salt in 1-1/2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set. Store cakes or pastries filled with Lemon Filling covered in the refrigerator.
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Lemon Fluff Cake
2 cups cake flour
1-1/4 cups white sugar
3 tsp. baking powder
3/4 tsp. salt
3 egg whites
1 cup milk
1 tsp. lemon extract
1/2 cup shortening
Preheat oven to 375ºF. Lightly grease and flour two 8" round cake pans. Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt. Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed. Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans. Bake about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle powdered sugar over the top or frost if desired.
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Lemon Gold Cake
2-1/2 cups sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 Tbsp. lemon zest
1-3/4 cups white sugar
6 egg yolks
1-1/8 cups milk
Line two 9" round pans with parchment paper. Preheat oven to 350ºF. Measure sifted flour, baking powder, and salt; sift together three times. Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth. Bake for 25 to 30 minutes. Cool on wire racks.
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Lemon Ice-Box Cake
14 graham crackers, crushed
1/2 cup white sugar
1/2 cup melted butter
12 oz. evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
3 oz. pkg. lemon flavored gelatin
1 cup crushed pineapple, drained
1/2 cup graham cracker crumbs
1/4 cup maraschino cherries, drained and chopped
To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9x13" pan. Mix lemon gelatin with 1 cup boiling water and let cool. Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple. Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.
VARIATION: Mix one 8 oz. pkg. of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
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Lemon Layer Cake
from "Mom’s Big Book of Baking"
4 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup lemon juice
1 tsp. vanilla
2 tsp. grated lemon zest
2-1/2 cups cake flour (NOT self-rising)
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened and cut into 16 pieces
Preheat oven to 350ºF. Coat inside of two 9" cake pans with cooking spray. Line bottom and sides with parchment paper and spray paper. Dust bottom and sides with flour. For cupcakes, coat inside of muffin tins with cooking spray and dust with flour, or line muffin tins with paper liners. Combine eggs, milk, lemon juice, vanilla and lemon zest in medium bowl. Beat together lightly with fork. Set aside. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter and mix on low speed with electric mixer fitted with paddle attachment until butter pieces are no larger than small peas. Stir in about two-thirds of egg mixture and mix on low speed until all ingredients are moistened. Scrape down sides of bowl with rubber spatula and mix on medium-high speed for 1 minute. Stir in remaining egg mixture on low speed until combined. Scrape down sides of bowl again and mix on medium-high speed again for another 30 seconds. Scrape batter evenly into prepared pans and smooth top with rubber spatula. Bake until light golden and just set and a toothpick inserted in center comes out clean, about 20 minutes for cupcakes, 25-30 minutes for cake layers. Let cake cool in pan about 5 minutes, invert onto wire rack and then turn right side up on rack to cool completely. Cake or cupcakes will keep, wrapped in plastic, at room temperature for up to 1 day or refrigerated for up to 3 days. Frost as desired.
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Lemon-Lime Refrigerator Sheet Cake
4-serving pkg. lime Jell-O
1 pkg. lemon cake mix
Topping:
1 envelope whipped topping mix (2 cup size)
1 small package lemon instant pudding mix
1-1/2 cups COLD milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13x9" pan. Cool cake 20-25minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about 1 " apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate while preparing topping.
Topping: In a CHILLED deep bowl, blend and whip topping mix, pudding and milk until stiff (5-8 minutes.). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.
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Lemon LuLu Cake
18-1/4 oz. pkg. lemon cake mix
3 oz. pkg. instant lemon pudding mix
3 cups powdered sugar
1-1/2 cups lemon juice
3 tsp. butter, melted
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan. Bake cake as directed on pkg.. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick. In a medium bowl, stir together the powdered sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.
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