Marshmallow Cake
1/2 cup shortening
1-1/2 cups white sugar
1/2 cup milk
2 cups flour
3 tsp. baking powder
4 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla extract
Preheat oven to 350ºF. Lightly grease two 9" layer cake pans. Cream the shortening, add the sugar gradually. Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture. Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans. Bake at 350ºF for 30 minutes. Once cake layers are cool, assemble cake with Marshmallow Icing as the filling and frost the top and sides with French ButterCream Frosting.
Marshmallow Icing:
2 egg whites
1-1/2 cups white sugar
1/3 cup cold water
1-1/2 tsp. light corn syrup
1 tsp. vanilla extract
1 cup miniature marshmallows
Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Stir in marshmallows and vanilla. Beat until they melt.
French Butter Cream Frosting:
1 cup unsalted butter
1/2 cup shortening
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. butter flavored extract
1/2 cup heavy whipping cream
4 Tbsp. flour
Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, powdered sugar, vanilla extract and butter extract. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
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Marshmallow Icing
2 egg whites
1-1/2 cups white sugar
1/3 cup cold water
1-1/2 tsp. light corn syrup
1 tsp. vanilla extract
1 cup miniature marshmallows
Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Stir in marshmallows and vanilla. Beat until they melt.
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Mazarin Cake
by Kate@allrecipes.com
"A delicious Swedish cake. It's a tender shortdough crust with an almond paste filling."
1/2 cup unsalted butter
1-1/2 tsp. white sugar
1/4 tsp. salt
2 egg yolks
1-1/3 cups flour
1/2 cup unsalted butter
1 cup almond paste
2 eggs, beaten
1 tsp. lemon zest
2 tsp. flour
Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes. To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour. Preheat oven to 325ºF. Butter the top and sides of an 8" springform pan. Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly. Bake 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with powdered sugar before serving.
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Mediterranean Chocolate Cake
Cake:
3/4 cup flour
1/2 cup cocoa powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
4 eggs
1/4 tsp. salt
1 cup sugar
2 tsp. finely grated lemon zest
2/3 cup light olive oil
Glaze:
1 cup powdered sugar
2 Tbsp. water
1/2 cup cocoa powder
pinch salt
1 Tbsp. light olive oil
1-2 tsp. water, optional
Preheat oven to 350ºF. Grease 9" springform pan or 2" deep round cake pan with light olive oil. For cake, combine flour, cocoa, baking soda and cinnamon in medium bowl. In large bowl, whisk eggs with salt. While whisking, gradually add sugar and lemon zest. Sift flour mixture over egg mixture, gradually folding in with spatula until mixture is smooth. Gradually add light olive oil, folding with spatula until mixture is smooth. Pour into prepared pan. Bake 40-45 minutes or until center of cake bounces back when pressed lightly with finger. Cool in pan on wire rack 10 minutes. With knife, loosen cake from sides of pan and invert onto rack. Cool completely before glazing. For glaze, combine sugar and water in saucepan and stir until smooth. In small bowl, mix cocoa and salt. Sift cocoa mixture over sugar mixture and blend well. Add light olive oil and stir until well mixed. Place pan over medium heat and heat until mixture is just warm to the touch, stirring constantly. Add 1-2 tsp. water if necessary to thin the glaze. With spoon, drizzle glaze over top of cake and let stand 10 minutes before cutting. Serves 10-12.
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Melt-in-Your-Mouth Blueberry Cake
1/2 cup butter
1/2 cup white sugar
1/4 tsp. salt
1 tsp. vanilla extract
2 egg yolks
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1-1/2 cups fresh blueberries
1 Tbsp. all-purpose flour
1 Tbsp. white sugar
Preheat oven to 350ºF. Grease and flour an 8" square pan. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Combine 1-1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 Tbsp. flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 Tbsp. at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 Tbsp. sugar. Bake for 50 minutes, or until cake tests done.
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Melt-in-Your-Mouth Blueberry Cake #2
from Peggysue
3 eggs, separated
3/4 cup margarine
1-1/2 tsp. vanilla
2 tsp. baking powder
1-1/2 cups blueberries, heavily floured
1-3/4 cup sugar
1/4 tsp. salt
2-1/4 cups flour
1/2 cup milk
Beat 3 egg whites until stiff. Add 1/4 cup sugar and beat into egg whites. Set aside. Cream margarine. Add salt and vanilla. Add 1-1/4 cup sugar and 3 egg yolks. Cream until light. Add, alternately, 2-1/4 cups flour and baking powder with milk, beating after each addition. Fold in egg white and sugar mixture. Add blueberries. Place into a greased 13x9" pan. Sprinkle top with about 1/4 cup sugar. Bake at 350ºF. for 50 minutes.
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Miami Beach Cake
1 cup semisweet chocolate chips
1/3 cup butter, melted
1/2 cup chopped pecans
2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1-1/2 cups white sugar
2 eggs
1 tsp. vanilla extract
1-1/4 cups butttermilk
1 cup heavy whipping cream
2 Tbsp. white sugar
1 cup flaked coconut
Grease and flour bottom of two 9" round cake pans. Preheat oven to 375ºF. Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside. Cream butter or margarine in a large mixing bowl. Gradually add 1-1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract. Combine the flour, baking powder, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture. Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks. Beat cream with 2 Tbsp. of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.
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Microwave Mississippi Mud Cake
1 cup butter
2 cups white sugar
1/2 cup unsweetened cocoa powder
4 eggs
2 tsp. vanilla extract
1-1/2 cups flour
1/4 cup coarsely chopped walnuts
1/4 tsp. salt
1/2 cup miniature marshmallows
1/2 cup butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
1/2 tsp. vanilla extract
4 cups powdered sugar
Put 1 cup butter or margarine into large mixing bowl. Microwave on high 1 to 1-1/2 minutes until melted. Stir in 2 cups white sugar and cocoa. Add eggs and vanilla; beat vigorously until well-blended. Stir in flour, nuts and salt. Let batter "rest" for 10 minutes. Pour into an 11-3/4 x 7-1/2 pan. Place on a plastic trivit or inverted saucer in oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. Microwave on high 3-5 minutes rotating dish 1/2 turn once, until top is mostly dry with moist spots and pick comes out clean. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted. To Make Frosting: Melt 1/2 cup butter in large bowl. Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2 tsp. vanilla. Add 4 cups powdered sugar and beat vigorously until smooth. Spread evenly over marshmallows. Let stand on flat surface 30 minutes until slightly warm or cool completely. Makes 16 very rich servings as this is a very dense cake.
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Midnight Moon Cake
1/2 cup shortening
1-1/4 cups white sugar
2 eggs
1 cup hot water
1/2 cup unsweetened cocoa powder
1-1/2 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1-1/2 cups powdered sugar
1 tsp. lemon zest
2 oz. lemon juice
Preheat oven to 350ºF. Grease and line with parchment paper one 9" round cake pan. Cream shortening, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely. In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 9" round pan. Bake at 350ºF for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
Icing: Combine powdered sugar with enough lemon juice to make the icing spreadble without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon.
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Milky Way Cake
seven 2.1 oz. Milky Way bars
1/2 cup butter
2 cups white sugar
1/2 cup butter, softened
3 eggs
2 tsp. vanilla extract
1 cup buttermilk
2-1/2 cups flour
1 tsp. baking soda
three 2.1 oz. Milky Way bars
6 Tbsp. butter
1/2 cup chopped walnuts, optional
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan to within an" of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall. Mix together the flour and baking soda. Set aside. In microwave or double boiler, melt 7 Milky Way bars with 1/2 cup butter. Stir until smooth, and set aside to cool. In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan. Bake about 60 minutes, or until toothpick inserted in cake comes out dry.
Glaze: Melt 3 Milky Way bars with 6 Tbsp. butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.
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Million Dollar Cake
18-1/2 oz. pkg. yellow cake mix
8 oz. cream cheese
1-1/2 cups powdered sugar
20 oz. can crushed pineapple with juice
two 8 oz. cans mandarin oranges, drained
3-1/2 oz. pkg. instant vanilla pudding mix
8 oz. container frozen whipped topping, thawed
Mix and bake cake mix as per pkg. instruction for two 8 or 9" round layers. Let layers cool then split each layer in half so as to have 4 layers. Reserve about 5 mandarin orange slices to decorate the top of cake. Whip cream cheese until soft, add the powdered sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges, breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.
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Mincemeat Cake
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. baking soda
1 cup buttermilk
2 cups flour
9 oz. pkg. condensed mincemeat, crumbled
1 recipe Caramel Cream Frosting
Preheat oven to 300ºF. Grease and flour two 8 inch, round, cake pans. Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition. Dissolve soda in buttermilk, stirring well. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in crumbled mincemeat. Spoon batter into prepared pans. Bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove layers from pans, and cool completely. Fill and frost the cake with Caramel Cream Frosting.
Caramel Cream Frosting:
2 Tbsp. white sugar
1 cup white sugar
1/2 cup butter
1/2 cup heavy whipping cream
Place 2 Tbsp. sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.
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Mini Cinnamon Cakes
2-1/4 cups reduced fat buttermilk baking mix
2/3 cup nonfat milk
4 Tbsp. white sugar
2-1/2 Tbsp. ground cinnamon
1 cup chocolate syrup
3 Tbsp. margarine
Preheat oven to 450ºF. Combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick. Drop six very large spoonfuls onto an ungreased baking sheet. Before baking sprinkle very lightly with white sugar and ground cinnamon. Bake 8 to 14 minutes. Serve with chocolate syrup drizzled on top. They're also great with vanilla ice cream.
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Miss Lo's Holiday Apple Cake
1-1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups diced, peeled red Delicious apples
1 cup walnuts, chopped
1/2 cup chopped fresh or canned cherries
Preheat oven to 350ºF. Grease tube or Bundt pan. In large bowl, mix together oil, sugar and eggs until well blended. In another bowl, mix together flour, salt, baking soda and cinnamon until well blended. Add flour mixture to egg mixture; stir until well mixed. Add apples, nuts and cherries. Mix until evenly incorporated. Pour into prepared pan and bake about 75 minutes. Starting at 45 minutes, insert toothpick into center of cake to check for doneness. Cake is done when toothpick comes out clean. Serves 10-12.
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Mississippi Mud Cake
1-3/4 cups strong brewed coffee
1/4 cup dark rum
5 oz. unsweetened chocolate
1 cup butter
2 eggs
2 cups white sugar
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat. In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Turn the batter into a greased and floured tube pan. Bake in a preheated 275ºF oven for 1-1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
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Mocha-Almond Torte
from "Hershey’s Chocolate for Every Season"
2 cups sliced almonds, toasted, divided
1-1/3 cups semisweet chocolate chips
3/4 cup sugar
1/2 cup cocoa
1 Tbsp. instant coffee crystals
1 tsp. baking powder
1/4 tsp. baking soda
5 eggs
1 tsp. vanilla
Mocha Glaze, below
Measure food processor bowl to make sure it has a capacity of at least 3 1/2 cups. Heat oven to 325ºF. Grease and flour 9" springform pan; set aside. Combine 1-1/2 cups of the almonds, the chocolate chips, sugar, cocoa, coffee crystals, baking powder and baking soda in food processor bowl. Cover and process about 1 minute or until nuts and chips are finely ground, stopping once and pushing mixture down. Add eggs and vanilla. Cover and process about 45 seconds or until nearly smooth. Pour batter into prepared pan. Bake 40-45 minutes or until wooden pick inserted near center comes out nearly clean. Cool in pan on wire rack for 10 minutes. Loosen torte from sides of pan; remove sides. Cool completely on wire rack. Place on serving platter. Prepare glaze; pout over cake, allowing it to drizzle down sides. Sprinkle remaining 1/2 cup almonds over top. Cover; refrigerate at least four hours. When serving, clean knife between cuts. Serves 16.
Mocha Glaze: Combine 2/3 cup semisweet chocolate chips and 1/4 cup butter in small heavy saucepan. Over low heat, stir frequently until melted and smooth; remove from heat. Dissolve 1/4 tsp. instant coffee crystals in 1 Tbsp. hot water. Stir coffee and 2 tsp. light corn syrup into chocolate mixture, stirring until smooth. Let cool 10-15 minutes or until slightly thickened. Makes 2/3 cup.
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Mocha Bundt Cake
3/4 cup unsalted butter, softened
2 cups white sugar
3/4 cup unsweetened cocoa powder
4 egg yolks
1 tsp. baking soda
2 Tbsp. cold water
1/2 cup strong brewed coffee
1 cup coffee flavored liqueur, divided
2 Tbsp. vanilla extract
1-1/3 cups flour
4 egg whites
1 cup powdered sugar
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain. Pour batter into a 10" Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
Glaze: In a small bowl combine powdered sugar and remaining 1/2 cup of coffee liqueur.
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Mocha Decadence
1/2 cup butter
6 oz. semi-sweet chocolate
3/4 cup white sugar
1-1/4 cups finely ground walnuts
2 Tbsp. flour
3 Tbsp. coffee-flavored liqueur
1 tsp. vanilla extract
3 eggs
2 oz. semisweet chocolate, melted
2 Tbsp. coffee-flavored liqueur
Preheat oven to 325ºF. In a saucepan over medium heat, melt butter and 6 oz. semi sweet chocolate, stirring until blended. Remove from heat and let cool. In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon-colored. Stir together ground walnuts and flour; gradually beat into egg mixture. Stir 3 Tbsp. coffee liqueur and the vanilla extract into the chocolate mixture. Gradually beat into egg mixture until well-combined. Pour batter into a 9" springform pan. Bake 35-45 minutes or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Sprinkle top with powdered sugar. Stir together 2 oz. melted chocolate and 2 Tbsp. coffee liqueur. Drizzle over cake.
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Mocha Fudge Cake
18-1/4 oz. pkg. moist, dark chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1/2 cup brewed coffee
3/4 cup coffee flavored liqueur
1/3 cup vegetable oil
16 oz. pkg. dark chocolate frosting
3/4 cup coffee flavored liqueur
Preheat oven to 350ºF. Grease and flour a Bundt or tube pan. Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan. Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork. Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.
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Mocha-Pecan Torte
1 cup butter (NOT margarine or shortening)
1-1/3 cups semisweet chocolate pieces (8 oz.)
6 eggs
1 cup sugar
1-1/2 cups pecans, toasted
1 cup sifted cocoa powder
1/4 cup coffee liqueur or strong coffee
Mocha Glaze, below
2 oz. white baking bar, chopped
3/4 cup chopped pecans, toasted
Grease 9" springform pan. Line bottom with parchment paper; grease paper. Dust with flour. In small heavy saucepan, combine butter and chocolate. Melt over low heat until smooth. Set aside. Place eggs and sugar in food processor bowl. Process until smooth. Add 1-1/2 cups pecans. Process about 1 minute or until nearly smooth. Add melted chocolate mixture, cocoa powder and liqueur; process just until combined, scraping sides as necessary. Spread batter in pan. Bake at 350ºF. for 35-40 minutes or until sides are puffed and set about 2" in from edge of pan. Cool completely in pan on wire rack. Loosen sides of cake from pan and remove sides. Invert cake onto wire rack; remove paper. Place wire rack with cake on baking sheet. Pour warm glaze over cake, covering top and sides completely. Place chopping baking bar in microwave-safe bowl or cup. Microwave, uncovered, on 30% power (low) for 1-1/2-2-1/2 minutes or until melted, stirring every 30 seconds. Pour melted chocolate into zipper-topped bag. Snip one corner of bag to make a small opening. Starting at center of cake, pipe a spiral to the outer edge. Using toothpick, gently swirl white lines. If necessary, refrigerate cake until glaze is partially set but still sticky (5-10 minutes). Press 3/4 cup chopped pecans onto sides of cake. Transfer to serving plate. Cover; store in refrigerator up to 3 days. Serves 12-16.
Mocha Glaze: In medium heavy saucepan, melt 3 Tbsp. butter and 1 Tbsp. light corn syrup over low heat, stirring occasionally. Stir in 1 cup semisweet chocolate chips until melted and smooth; remove from heat. Add additional 3 Tbsp. butter and 2 Tbsp. coffee liqueur. Whisk until smooth.
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Mock Angel Food Cake
4-1/2 cups cake flour
4 cups white sugar
2 tsp. salt
2 cups boiling water
16 egg whites
2 Tbsp. baking powder
2 tsp. cream of tartar
2 tsp. vanilla extract
1 tsp. almond extract
Preheat oven to 350ºF. Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool. Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18" baking pan. Bake 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.
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Modified Brownie Cake
from Mel
2 cups flour
2 cups sugar
1/2 cup margarine
1/2 cup oil
1 cup water
3 Tbsp. cocoa powder
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup buttermilk (I use regular milk and add 1 Tbsp. of vinegar)
Stir flour and sugar together. In small pan, mix margarine, oil, water and cocoa and bring to boil. Pour over the flour and sugar mixture. Add eggs, vanilla, soda, salt, cinnamon and buttermilk. Bake in large sheet pan for 15-20 minutes at 400ºF.
Icing:
1/2 cup margarine
1/3 cup milk
3 Tbsp. cocoa
1 tsp. vanilla
1 box powdered sugar
Stir together the margarine, milk, and cocoa and bring to a boil. Add vanilla and sugar.
Mel's Note: I only let cake cool for 5-10 minutes before pouring the frosting over it. Frost while the icing is still hot. It will set when it cools.
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Mohawk Milk Cake
by Maria T@allrecipes.com
"A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste. "
1 cup milk
1/2 cup butter
2 cups white sugar
4 eggs
2 Tbsp. baking powder
2 cups flour
1 tsp. vanilla extract
Preheat oven to 325ºF. Grease and flour a 9" Bundt pan. Sift together the flour and baking powder. Set aside. In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside. In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9" Bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
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Moist Chocolate Cake
1 cup hot brewed coffee
1 cup unsweetened cocoa powder
1/2 cup butter or margarine
1 cup white sugar
2 eggs
1-3/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1-1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1/2 cup butter or margarine
1-1/4 tsp. vanilla extract
1/2 cup hot milk
Preheat oven to 350ºF. Grease and flour a 9x13 or two 9" round pans. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 tsp. vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well. Pour batter into a 9x13" cake or two 9" round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the frosting: In a medium bowl, combine powdered sugar, 1 cup cocoa, 1/2 cup butter and 1-1/4 tsp. vanilla. Mix until smooth. Add hot milk a tsp. at a time to make a smooth, spreadable consistency. Spread onto cooled cake.
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Moist Lemon Poppy Seed Cake
2-1/4 cups cake flour
1-1/8 cups white sugar
1 tsp. salt
1-1/2 Tbsp. lemon zest
4-1/2 Tbsp. poppy seeds
1-1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
Preheat oven to 350ºF. Grease and flour one 9 x 5" loaf pan. Sift together the flour, 1 cup plus 2 Tbsp. white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan. Bake at 350ºF for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
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Molasses Cake
1/2 cup shortening
1/2 cup packed brown sugar
1 cup molasses
2 eggs
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. ground ginger
2-1/2 cups flour
1 tsp. baking soda
1 cup hot, brewed coffee
Sift together salt, cinnamon, cloves, ginger, flour, and baking soda. Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin. Bake at 350ºF for 30 minutes. Cool.
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Molasses Sponge Cake
5 egg whites
1/4 cup white sugar
1/2 tsp. salt
5 egg yolks
1/4 cup white sugar
1/2 cup molasses
1 tsp. lemon zest
2 tsp. lemon juice
3/4 cup cake flour
Preheat oven to 350ºF. Beat egg whites to form moist peaks. Gradually beat in 1/4 cup white sugar and salt. Beat until very stiff and shiny. Beat egg yolks and 1/4 cup white sugar together until very light and fluffy. Beat in molasses, grated lemon rind and lemon juice. Stir in cake flour. Fold meringue gently into batter. Pour batter into an ungreased 9" tube pan. Bake for 45 minutes. Remove cake from oven, and invert until cool. Loosen edges, and remove cake from pan.
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Momma's Wine Cake
18-1/4 oz. pkg. moist white cake mix
5 oz. pkg. instant vanilla pudding mix
1 tsp. ground nutmeg
3/4 cup vegetable oil
3/4 cup white wine
4 eggs
Preheat oven to 350ºF. Grease and flour one 10" Bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with powdered sugar and sliced strawberries.
NOTE: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.
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Mom's Rum Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum
1/2 cup chopped pecans
3 Tbsp. butter
1/4 cup water
1 cup white sugar
1/2 cup rum
Preheat oven to 325ºF. Grease and flour one 10" tube pan. Combine cake mix and pudding mix. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans. Bake 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
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Ms. Noonie's Good Nut Cake
1 cup unsalted butter
4 eggs
2 cups white sugar
1 pinch salt
2 cups cake flour
1 cup self-rising flour
4 cups chopped walnuts
Preheat oven to 325ºF. Grease tube pan with butter. In a medium bowl, mix cake flour, self rising flour, salt and nuts. Set aside. Cream butter and sugar. Add eggs and beat until creamy. Add flour mixture and beat until smooth. Pour into tube pan. Bake 1-1/2 hours. Allow to cool before removing from pan.
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Mystery Chocolate Cake
1-1/2 cups well-drained, mashed, cooked beets
1/2 tsp. vanilla extract
1-1/2 cups white sugar
1 cup vegetable oil
3 eggs
1-3/4 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsweetened cocoa powder
Preheat oven to 350ºF. Grease and flour one 9x13" pan. In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined. In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared pan. Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing.
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Nancy's White Fudge Cake
1 Duncan Hines white cake mix
1 pkg. Jell-o instant no fat white chocolate pudding
1 cup sour cream
4 egg whites
2 tsp. almond extract
1 tsp. butter flavoring
1/2 cup oil
1/2 cup water
Combine above ingredients and beat until well combined. Grease and flour Bundt cake pan. Pour batter into pan and bake at 350ºF., 50-60 minutes. Test with tester. Allow to cool in pan 15 minutes. and turn onto cake plate and cool completely.
NOTE: You can also add a 12 oz. bag of white chocolate chips (1 cup) if desired. Frost cake as desired. I use white canned frosting with 1 cup cool whip and 1 tsp. almond flavoring. Enjoy!!
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Nanny's Famous Coconut-Pineapple Cake
from Southern Living magazine
Recipe by Erma Jean (Jeannie) Reese; Warrenton, GA
15-1/4 oz. can crushed pineapple in juice, undrained
1-1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink
3 cups sifted cake flour
1 tsp. lemon extract
1 tsp. vanilla extract
Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
1 cup reserved drained pineapple
1 cup water
Cream Cheese Frosting:
1/2 cup butter or margarine, softened
3 oz. cream cheese, softened
16 oz. powdered sugar, sifted
1/4 cup reserved pineapple juice
Topping:
6 oz. frozen flaked coconut, thawed
Grease bottom and sides of three 9" round cake pans, and line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting; reserve crushed pineapple for Pineapple Filling. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar; beat well. Add eggs, 1 at a time, beating until blended after each addition. Combine 1/2 cup reserved pineapple juice and soft drink. Add flour and juice mixture alternately to butter mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into pans. Bake at 350ºF. for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on wire racks. Spread 3/4 cup Pineapple Filling between layers; spread remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake, and sprinkle with coconut.
Pineapple Filling: Stir together sugar and cornstarch in saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, about 15 minutes or until very thick. Cool. (Makes 3 cups).
Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, juice, and vanilla, mixing well. (Makes 2 cups)
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Never-Fail Applesauce Spice Cake
2-1/2 cups flour
1-3/4 cups white sugar
1-1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup butter
1/2 cup buttermilk
1-1/2 cups applesauce
2 eggs
3/4 cup chopped walnuts
1/4 cup butter
1 cup chopped pecans
4 cups powdered sugar
8 oz. cream cheese, softened
1-1/2 tsp. vanilla extract
Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9x13" pan. Bake at 350ºF for 50 minutes. Mix powdered sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
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Nieman-Marcus Cake
18-1/2 oz. pkg. yellow cake mix
4 eggs
1/2 cup butter
8 oz. cream cheese
4 cups powdered sugar
Preheat the oven to 350ºF. Grease one 13x9" baking pan. Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan. Combine the cream cheese, powdered sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter. Bake at 35 minutes.
NOTE: Recipe is not an official Neiman Marcus recipe.
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Ninety-Six Hour Cake
18-1/2 oz. pkg. yellow cake mix
1 cup powdered sugar
2 cups sour cream
2 (14 oz.) pkg. flaked coconut
Prepare and bake cake mix according to package directions for two 9" layers. Cool cake completely. With a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside. In a large bowl, mix the powdered sugar, sour cream, and coconut. Spread between layers, and on top, but not on the sides of cake. Place in large container with cover, or wrap in plastic, and place in refrigerator for four days before serving.
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Nita's Applesauce & Bourbon Cake
2 cups applesauce
2 cups white sugar
1 cup butter
1 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. ground cinnamon
3 tsp. ground nutmeg
1 tsp. ground cloves
1 cup chopped pecans
1 cup raisins
1 cup chopped dates
16 oz. jar maraschino cherries, halved
1 cup bourbon whiskey
Preheat oven to 275ºF. Grease a 9" tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar in saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla and set it aside to cool. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Sir until he fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan. Bake in the preheated oven for 120 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. Wrap cake well and store in refrigerator.
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No-Fat Chocolate Angel Food Cake
from Sherry
1 angel food cake mix (any brand)
1/3 cup honey
1/4 cup cocoa powder
3/4 cup water
Mix all ingredients together on low speed for 30 seconds. Beat on high speed for another 2 minutes. Pour batter into greased angel food pan (use PAM). Bake at 350ºF for 35-45 minutes or until top is browned and cracked. Do NOT underbake. Remove from oven and set upside-down until cooled. Remove from pan and drizzle with No Fat Chocolate Glaze (below) if desired.
No-Fat Chocolate Glaze: Mix together 1-1/2 cups powdered sugar, 1/4 cup cocoa powder, 2 Tbsp. water and 1 tsp. vanilla extract until smooth. Drizzle over cooled cake.
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No-No Cake
1-1/2 cups flour
1 cup sugar
1/3 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. vinegar
1 tsp. vanilla
1/3 cup vegetable oil
1 cup cold water
Icing, below
Sift dry ingredients together into 8x8" pan. Make three impressions with the back of a spoon. Pour vanilla into one impression, oil into the second, and vinegar into the third. Pour water over all, then mix enough to moisten the dry ingredients. Bake in the SAME pan at 375ºF for 30 minutes. Cool; spread with icing.
Icing: Mix 1/4 cup softened butter, dash salt, 2 cups powdered sugar and 1/2 tsp. vanilla. Stir in enough milk to make icing spread smoothly.
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Norwegian Hazlenut Cake
3/4 cup hazelnuts
1/2 cup butter
1-1/2 cups white sugar
1 tsp. vanilla extract
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup heavy whipping cream
1 cup semisweet chocolate chips
3 eggs
1/2 tsp. vanilla extract
Preheat oven to 350ºF. Lightly grease the bottom of one 10" springform pan. Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 Tbsp. of ground nuts for garnish. Melt margarine or butter in a small saucepan over low heat, cool. In a large bowl beat eggs, sugar, and 1 tsp. vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan. Bake at 350ºF for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.
Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 tsp. vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!
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Nutmeg Cake
3 eggs
1/2 cup butter, softened
1-1/2 cups white sugar
1 cup buttermilk
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup packed brown sugar
3 Tbsp. cream
1/4 cup butter
1-1/2 cups powdered sugar
Preheat oven to 350ºF. Lightly grease two 9" round layer pans. In a small bowl beat eggs well. In large bowl, cream 1/2 cup of the butter or margarine and the white sugar until light and fluffy. Mix in the beaten eggs and stir until well combined. Mix together the flour, baking powder, baking soda, ground nutmeg, and salt. Add the flour mixture alternately with the buttermilk combined with the vanilla to the creamed mixture in three parts, beginning and ending the flour mixture. Spread batter into prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool then ice with Caramel Icing. To Make Caramel Icing: In a medium sauce pan heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes then remove from heat. Let cool. Stir in powdered sugar and beat until smooth. Add more cream or milk or powdered sugar as needed to achieve desired spreading consistency. Makes about 1-1/3 cups
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Nutty Carrot Cake
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. lemon rind, grated
1/2 tsp. ground cinnamon
2 cups carrots, grated
1/2 cup chopped nuts
Preheat oven to 375ºF. In mixing bowl, cream butter and sugar together. Add eggs, lemon rind, cinnamon and grated carrots. Beat well. Sift together flour, baking powder and salt. Add to creamed mixture; mix well. Pour into greased 8" square pan. Sprinkle nuts on top. Bake 60 minutes.
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Nutty Graham Cake
2 cups flour
1-1/2 cups packed brown sugar
1 cup graham cracker crumbs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1 cup butter, softened
1 cup orange juice
1 Tbsp. orange zest
3 eggs
1 cup chopped walnuts
1 cup powdered sugar
1 Tbsp. water
1/2 cup packed brown sugar
1/4 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour one 10" Bundt pan. Measure the flour, 1-1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
Brown Sugar Glaze: Combine the powdered sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.
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Old-Fashioned Chocolate Cake
3/4 cup butter or margarine, softened
1-2/3 cup sugar
3 eggs
1 tsp. vanilla extract
2 cup all-purpose flour
2/3 cup cocoa powder
1-1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1-1/3 cup water
1/2 cup hard peppermint candy, finely crushed, optional
additional hard peppermint candy, crushed, optional
Frosting:
6 Tbsp. butter or margarine, softened
2-2/3 cup powdered sugar
1/2 cup cocoa powder
1/3 cup milk
1 tsp. vanilla extract
Heat oven to 350ºF. Grease and flour two 9" round baking pans or one 13"x9"x2" baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.
One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
Cupcakes: Fill paper-lined muffin cups (2-1/2" in diameter) 2/3 full with batter. Bake at 350ºF. for 20-25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
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Old-Fashioned Cinnamon Nut Cake
1 cup sour cream
1/2 cup white sugar
1 tsp. salt
two 1/4 oz. pkg. active dry yeast
1/2 cup butter, melted
3 eggs
4-1/2 cups flour
1/2 cup butter, melted
1 cup chopped walnuts
1 cup white sugar
1 tsp. ground cinnamon
In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1-1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes. Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10" greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes. Bake at 375ºF for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.
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Cakes & Icings/Frostings, page 1
7-Up Cake - Applesauce & Bourbon Cake
Cakes & Icings/Frostings, page 2
Applesauce Cake - Black Forest Cake
Cakes & Icings/Frostings, page 3
Black Forest Dump Cake - Caramel Cake
Cakes & Icings/Frostings, page 4
Caramel Cake with Caramel-Nut Frosting - Chocolate Cherry Cake
Cakes & Icings/Frostings, page 5
Chocolate-Cherry Upside-Down Cake - Chocolate Raspberry Cake
Cakes & Icings/Frostings, page 6
Chocolate Rhapsody - Coconut Poke Cake
Cakes & Icings/Frostings, page 7
Coconut Pound Cake - Double Chocolate Brownie Cake
Cakes & Icings/Frostings, page 8
Double Chocolate Pound Cake - Fig Spice Cake
Cakes & Icings/Frostings, page 9
Five-Flavor Pound Cake - German Chocolate Torte
Cakes & Icings/Frostings, page 10
German Chocolate Upside-Down Cake - Hot Fudge Cake
Cakes & Icings/Frostings, page 11
Hot Fudge Chocolate Cake - Lemon LuLu Cake
Cakes & Icings/Frostings, page 12
Lemon-Orange Picnic Cake - Mars Bar Cake
Cakes & Icings/Frostings, page 14
Old-Fashioned Fudge Cake - Peach Praline Spice Cake
Cakes & Icings/Frostings, page 15
Peach Upside-Down Cake - Pineapple Caramel Cake
Cakes & Icings/Frostings, page 16
Pineapple-Carrot Cake - Reduced-Fat Black Forest Chocolate Cake
Cakes & Icings/Frostings, page 17
Reese's Cup Cake - Spectacular Orange Cake
Cakes & Icings/Frostings, page 18
Spice Cake - Thirty-Minute Yellow Cake
Cakes & Icings/Frostings, page 19
Three-Layer Coconut Cake - White Chocolate Cake
Cakes & Icings/Frostings, page 20
White Chocolate Cake #2 - Zucchini-Pineapple Cake
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