Peach Upside-Down Cake
Topping:
3/4 stick unsalted butter, cut into pieces
1/3 cup firmly packed light brown sugar
1 Tbsp. dark rum
3 cups sliced, peeled peaches, patted dry
Cake Batter:
2-1/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/2 stick unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 cup milk
For Topping: Preheat oven to 375ºF. and butter a 10x2" cake pan. In small saucepan, melt butter with brown sugar and rum. Spread mixture evenly in pan and arrange peach slices on top. For Batter: Whisk together flour, baking powder and salt. Separately, cream butter and sugar. Beat in egg. Beat in half of flour mixture. Beat in 1/2 cup milk. Repeat procedure with remaining flour mixture and milk. Spread batter evenly over peaches and bake until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm.
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Peach Upside-Down Cake #2
from Peggysue
3/4 cup firmly packed dark or light brown sugar
1 cup butter, softened
29 oz. can sliced peaches, well drained
2-1/4 cups flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1-1/2 cups sugar
3 large eggs, separated
3/4 cup milk
1-1/2 tsp. vanilla extract
In small saucepan, combine brown sugar and 4 Tbsp. butter and melt, stirring to combine. Spread on bottom of 9" round or 8" square cake pan. Arrange peaches over brown sugar in circles. In small bowl, combine flour, baking powder, and cinnamon. In large bowl, beat remaining butter with granulated sugar until creamy. Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended. In small bowl, beat egg whites to stiff peaks. Fold egg whites into butter. Spread over peach slices. Bake for 55-60 minutes at 350ºF. or until a toothpick comes out dry. Cool on rack for 10 minutes. then turn cake onto plate.
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Peachy Cake
1-1/4 cups flour
2 Tbsp. cornmeal
2 tsp. baking powder
1/8 tsp. salt
2 eggs
1/3 cup light brown sugar
2/3 cup milk
1 Tbsp. butter, melted
3 Tbsp. light brown sugar
4 fresh peaches, peeled, pitted and sliced
Preheat oven to 350ºF. Grease and flour a 10" springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside. Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 Tbsp. brown sugar. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.
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Peachy Dump Cake
from Vernalisa's Recipe Index
2 lg. cans sliced peaches
1 lg. white or yellow cake mix
1/2 cup nuts
2 sticks margarine
Put 1 can drained peaches and 1 can peaches with juice in bottom of 13 x 9" pan. Sprinkle dry cake mix over top. Add nuts. Slice each stick of margarine and lay over top of other ingredients. Bake at 350ºF. for 1 hour. Serve warm or cold with whipped topping or plain.
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Peanut Brownie Torte
Brownie Base:
3/4 cup butter
1 cup firmly packed brown sugar
1/4 tsp. salt
4 oz. semisweet chocolate, finely chopped
2 eggs (or 1/2 cup pasteurized liquid whole eggs)
2 tsp. vanilla
3/4 cup flour
1/2 cup chopped unsalted peanuts
Peanut Butter Layer:
1 oz. semisweet chocolate, finely chopped
2 Tbsp. whipping cream
8 oz. cream cheese, softened
1 cup sugar
1 cup smooth peanut butter
1 Tbsp. vanilla
1-1/2 cups whipping cream, whipped to firm-peak stage
Preheat oven to 350ºF. Grease 9" springform pan; set aside. In medium, heavy saucepan, combine butter, sugar and salt. Cook over medium heat, whisking often, until butter is melted and mixture is combined. Remove from heat. Add chocolate; stir until melted. Whisk in eggs, one at a time, beating well after each addition. Stir in vanilla, then flour, blending only until well combined. Stir in peanuts. Turn into prepared pan; smooth surface. Bake 25 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on rack. To make peanut butter layer: When brownie base is cool, combine chocolate and 2 Tbsp. cream in small bowl. Heat in microwave on high for 30 seconds. Stir until smooth; set aside to cool slightly. In large bowl, beat cream cheese and sugar until smooth and creamy, scraping bowl as necessary. Add peanut butter and vanilla; beat until fluffy and smooth. Fold in whipped cream, a third at a time, blending well after each addition. Spoon over brownie base; sue back of kitchen tablespoon to creat decorative swirls on surface. Drizzle cooled chocolate-cream mixture over top of torte in lacy pattern. Cover and refrigerate at least 4 hours. To serve, run a thin knife between pan and torte to loosen; release and remove side of pan. Use long, narrow knife to loosen brownie base from bottom of pan. Carefully transfer torte to serving dish. Serves 10.
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Peanut Butter & Chocolate Cake
2 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter, softened
1-1/3 cups white sugar
2 eggs
3/4 cup creamy peanut butter
1 Tbsp. vanilla extract
1 cup milk
Frosting and Filling:
3/4 cup unsalted butter
1-1/4 cups powdered sugar
2 Tbsp. milk
1 tsp. vanilla extract
1/2 cup creamy peanut butter
12-ounce jar hot fudge topping
Preheat oven to 350ºF. Grease and flour two 9" pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in powdered sugar until smooth. Blend in 2 Tbsp. milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture. To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
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Peanut Butter & Chocolate Candy Cake
4 eggs
1 tsp. vanilla extract
1 pinch salt
2 cups white sugar
2 cups flour
1 cup milk
2 tsp. baking powder
2 tsp. butter, melted
1 cup peanut butter
2 cups semisweet chocolate chips
Preheat oven to 350ºF. Grease and flour one sheet cake pan or one cookie sheet with 1" sides. In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine. Bake for 20 to 25 minutes. Do not overbake. While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
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Peanut Butter Cake
recipe by Maria, shared by Lynda
1 package yellow cake mix, *see Note
1-1/2 cups milk
1/2 cup peanut butter, creamy
2 large eggs
1 cup mini-chocolate chips, (Lynda's addition)
In large bowl, combine all ingredients and beat for 4 minutes at medium speed. Bake in greased and floured 12-cup Bundt pan at 350ºF for 40-45 minutes; turn out on wire rack or serving plate to complete cooling. Frost with chocolate frosting.
Lynda's Notes: Also very good made with chocolate cake mix. I never frost -- it really doesn't need it.
Per Serving (excluding unknown items): 261 Calories; 12g Fat (41.0% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2-1/2 Fat; 2 Other Carbohydrates.
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Peanut Butter Cake #2
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
18-1/4 oz. butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered sugar
1/3 cup heavy cream (or milk)
Preheat oven to 325ºF. Grease and flour two 9" round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the powdered sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
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Peanut Butter Cake #3
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup peanut butter
1 tsp. vanilla
1-1/4 cup flour
1/2 tsp. baking soda
3 tsp. baking powder
1 cup milk
Cream shortening, add sugar, cream into shortening. Add eggs, beating well. add peanut butter and vanilla, blend. Sift flour, baking soda and baking powder; add to creamed mixture a small amount at a time alternating with a little milk. Continue beating until all is combined. Pour into three 8" greased and floured cake pans. Bake at 375ºF. for 25-30 minutes. Remove from pan, cool and frost
Frosting:
3 cups powdered sugar
3 tsp. cocoa
1/3 stick margarine
1 tsp. vanilla
1/3 cup peanut butter
dash salt
milk
Combine all ingredients, mixing with enough milk to make spreading easy
Most Excellent Caramel Frosting:
1 cup firmly packed brown sugar
2 Tbsp. plus 1 tsp. all-purpose flour
3 Tbsp. butter (see note)
1/4 cup milk
1 tsp. vanilla
1/3 cup chopped, toasted pecans In a shallow 6" saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes. Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes. Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.
NOTES: Use real butter only. Do not substitute margarine. *** To toast nuts, spread on baking sheet and bake in 375ºF. oven for 5 to 8 minutes or until brown, or cook in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. *** This frosting recipe is easy, but you must have your ingredients set out and ready -- and move quickly. Otherwise, the frosting will set up before you're able to smooth it over the cake. Once you've made this, you'll never want another caramel frosting.
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Peanut Butter Chocolate Cake
1/2 cup peanut butter
1 cup water
1 cup of butter
2 cups flour
2 cups sugar
1/3 cup cocoa
dash salt
1 tsp. baking soda
2 eggs
1/2 buttermilk
1 tsp. vanilla
Grease and flour a 9x13" pan. Preheat oven to 350ºF. Bring peanut butter, water and butter to a boil. Set aside. Combine next set of dry ingredients then add to boiled mixture. Finally add eggs, buttermilk and vanilla. Bake 40 minutes.
Chocolate Peanut Butter Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
3 Tbsp. cocoa
1/3 cup peanut butter
3-4 cups powdered sugar
Beat butter and cream cheese till smooth. Add remaining ingredients and beat till smooth
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Peanut Butter Chocolate Chip Cupcakes
from http://bakingbits.com
1 cup all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup brown sugar
1/4 cup chunky peanut butter
3 Tbsp. butter, softened
1 egg
2 tsp. vanilla
1/2 cup milk
1-1/2 cups semisweet chocolate chips
1/4 cup heavy cream
In a bowl combine the flour, baking powder, and salt. In another bowl cream together the brown sugar, peanut butter and butter. Add the egg and vanilla and mix well. Beat in the flour mixture alternately with the milk, beating well after each addition. Stir in 3/4 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350ºF. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely. Scald the cream In a small saucepan; remove from heat. Add the remaining 3/4 cup chocolate chips and let them soften for 2 minutes, then whisk together until smooth and all chocolate is melted. Let the icing cool completely, then whisk it until it is fluffy, and spread it on the cupcakes. Makes 12 cupcakes.
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Peanut Butter Crunch Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Shirley Allen, Morgantown, WV, 1986
18-1/2 oz. pkg. pudding-included yellow cake mix
1/2 cup packed brown sugar
1 cup chunky peanut butter
1 cup water
1/4 cup oil
3 eggs
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips*
1/2 cup chopped peanuts
Heat oven to 350ºF. Grease and flour 13x9" pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly. Reserve 1/2 cup peanut butter mixture; set aside. To remaining peanut butter mixture, add water, oil and eggs; blend at low speed until moistened. Beat 2 minutes at high speed. Stir 1/4 cup of the chocolate chips and 1/4 cup of the peanut butter chips into batter. Pour into pan. In small bowl, combine reserved 1/2 cup peanut butter mixture with remaining chocolate chips and peanuts; sprinkle evenly over batter. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with remaining peanut butter chips; gently press into top of cake. Cool completely. Serves 15.
NOTE: Semisweet chocolate chips can be substituted for the peanut butter chips.
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Peanut Butter Crunch Cupcakes
2 cups flour
1 cup packed brown sugar
1 Tbsp. baking powder
1 cup milk
1/2 cup butter, softened
1/2 cup peanut butter
2 eggs
3/4 cup miniature semisweet chocolate chips
1/2 cup chopped peanuts
1/2 cup coconut
Line two dozen 2-1/2" muffin cups with paper liners; set aside. Combine flour , brown sugar and baking powder. Add milk, butter and peanut butter. Beat with electric mixer until combined. Beat on high speed 2 minutes, scraping sides of bowl. Add eggs; beat 2 minutes more. Stir in chocolate chips. Divide batter among lined muffin cups. For topping, in small bowl combine peanuts and coconut. Sprinkle about 2 tsp. topping evenly over batter in each muffin cup. Bake at 350ºF. for 20-25 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks. Cover and store are room temperature for up to 3 days. Makes 2 dozen.
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Peanut Butter Cupcakes
from "The All New Good Housekeeping Cookbook"
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup creamy or chunky peanut butter
1/4 cup vegetable shortening
3/4 cup sugar
2 large eggs
3/4 tsp. vanilla
1 cup milk
4 oz. bar semisweet or milk chocolate, cut into 18 pieces
Preheat oven to 350ºF. Line 18 muffin cups with paper baking liners. In bowl, combine flour, baking powder and salt. In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Divide batter evenly among cups. Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes. Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute. With small metal spatula, spread chocolate over tops of cupcakes. Remove from pans and cool on wire rack. Makes 18 cupcakes.
Per serving (1 cupcake): 192 calories, 5g protein, 23g carbohydrate, 10g total fat (3g saturated), 26mg cholesterol, 193mg sodium
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Peanut Butter Frosting
2 cups powdered sugar
1 egg white
1/4 cup butter
1 tsp. vanilla
dash of salt
2 Tbsp. of milk
2 Tbsp. flour
1/4 cup Crisco
1 cup creamy peanut butter
Mix all ingredients except peanut butter. Beat till fluffy . Add peanut butter and mix well.
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Peanut Butter Frosting #2
from Steph's Country Kitchen Goodness
1/4 cup cream cheese, softened
2 Tbsp. butter, softened
1 to 2 Tbsp. milk
1/2 Tbsp. vanilla
2 cups powdered sugar
1/4 cup creamy peanut butter
Beat cream cheese, butter, 1 Tbsp. milk, and vanilla in a medium bowl until well blended. Gradually beat in sugar until creamy and smooth. Fold in peanut butter. Add more milk if necessary. Yield: about 3 cups.
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Peanut Butter Fudge Cake
2 cups flour
2 cups white sugar
1 tsp. baking soda
1 cup butter
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 tsp. vanilla extract
1-1/2 cups creamy peanut butter
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk
4 cups sifted powdered sugar
1 tsp. vanilla extract
Combine flour, white sugar, and baking soda in a large mixing bowl; set aside. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 tsp. vanilla. Pour batter into a greased and floured 13 x 9" baking pan. Bake at 350ºF for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over powdered sugar, stirring until smooth. Stir in 1 tsp. vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
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Peanut Butter Fudge Cake #2
from Southern Living magazine
2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
1 cup butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups creamy peanut butter
Chocolate Frosting:
1/2 cup butter or margarine
1/4 cup cocoa
1/3 cup buttermilk
16 oz. powdered sugar, sifted
1 teaspoon vanilla extract
Combine flour, baking soda and sugar in a large bowl; set aside. Melt butter in a heavy saucepan; stir in cocoa. Add water, buttermilk and eggs, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add to flour mixture, stirring until smooth. Stir in vanilla. Pour mixture into a greased and floured 13x9" cake pan. Bake at 350ºF. for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over WARM cake. Cool completely.
Frosting: Bring butter, cocoa, and buttermilk to a boil in a small saucepan over medium heat, stirring constantly. Pour hot mixture over powdered sugar in a bowl, stirring until smooth. Stir in vanilla. Spread frosting over peanut butter layer of completely cooled cake; cut into squares.
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Peanut Butter Fudge Cake #3
1/2 cup plus 3 Tbsp. butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla extract
4 oz. unsweetened chocolate, melted
3 cups flour
1-1/2 tsp. baking soda
1 tsp. baking powder
6 ounces semisweet chocolate chips (1 cup)
6 ounces peanut butter flavored chips (1 cup)
Chocolate Peanut Butter Glaze, below
Preheat oven to 350ºF. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, vanilla, and melted chocolate until well mixed. Combine flour, baking soda, and baking powder. With mixer on low speed, add dry ingredients to chocolate mixture alternately with 2 cups warm water, beating until well blended. Stir in chocolate chips and peanut butter chips. Turn batter into a well-greased 12-cup Bundt pan. Bake 50 to 55 minutes, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a plate and let cool completely. Spoon Chocolate Peanut Butter Glaze over cake. Refrigerate until glaze is firm. Serves 12
Chocolate Peanut Butter Glaze:
2 Tbsp. butter, cut up
2 Tbsp. creamy peanut butter
3 Tbsp. light corn syrup
1 tsp. vanilla extract
6 ounces semisweet chocolate chips (1 cup)
1/4 cups sifted powdered sugar
In a 1-qt glass bowl, combine butter, peanut butter, corn syrup, vanilla, and 2 Tbsp. water. Heat in a microwave oven on High 1 to 1-1/2 minutes, until butter is melted and mixture is smooth when stirred. Add chocolate chips and stir until completely melted and smooth. Stir powdered sugar until blended. Refrigerate 10minutes, or until glaze is of spreading consistency. Makes about 1 cup.
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Peanut Butter Glaze
from Dana
To make a peanut butter glaze, I just mix about 1/4 cup of creamy peanut butter with milk until thin, then little by little, add powdered sugar until desired consistency. Drizzle over cooled cake.
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Peanut Butter Surprise Cake
Cake:
ten .09 oz Reese's Peanut Butter Cups candies
1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
3 large eggs
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Chocolate Peanut Butter Frosting:
1 cup (6 oz.) semisweet chocolate chips
1-1/3 cups creamy peanut butter
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sifted powdered sugar
1/4 cup chopped roasted peanuts, optional (you can use more chopped peanut butter cups, if desired)
Heat oven to 350ºF. Grease and flour 13x9" or two 8" or 9" round cake pans or 12" round pan. Freeze peanut butter cups candies or you can chop peanut butter cups, then put them in a container and freeze). In large mixing bowl, cream peanut butter and butter. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; alternately add to creamed mixture with milk, beginning and ending with flour mixture. Mix after each addition. Coarsely chop frozen candies; fold into batter. Pour batter into prepared pan(s). Bake 13x9" cake for 55-60 minutes; 8" or 9" pans for 20-25 minutes or until wooden toothpick inserted in center(s) comes out clean. Let cool in pan(s) 10 minutes; invert onto wire racks to cool completely. (Cake may sink in center slightly.) Spread frosting over top of cake. Sprinkle with nuts, chopped peanut butter cups, multi-colored non-pareils, colored jimmies or any other topping you would prefer.
Chocolate-Peanut Butter Frosting: In top of double boiler over hot - not boiling - water, melt chocolate chips; set aside. In mixing bowl, combine peanut butter and remaining ingredients; beat at medium speed of electric mixer until smooth. Add melted chocolate to peanut butter mixture, beating until smooth. Chill 30 minutes or until of spreading consistency.
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Peanut Crunch Cake
18-1/2 oz. pkg. yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup chopped peanuts
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
Preheat oven to 350ºF. Grease and flour one 13x9" pan. In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan. Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter. Bake 30 to 40 minutes. Cool completely.
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Peanutty Carrot Cake
from Hershey's
3 eggs
3/4 cup vegetable oil
1-1/2 tsp. vanilla extract
1-1/2 cups flour
3/4 cup white sugar
1/2 cup light brown sugar
1-1/4 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 cups carrots, grated
10 oz. pkg. peanut butter chips
1/2 cup chopped walnuts
5 oz. can evaporated milk
2/3 cup white sugar
1/4 cup butter
1 egg
1 cup sweetened coconut flakes
3/4 cup chopped walnuts
1/2 tsp. vanilla extract
Heat oven to 350 F. Grease and flour two 8" round baking pans. In large bowl, beat eggs, oil and vanilla. Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Spread Nutty Coconut Frosting between layers and on top of cake. 10 to 12 servings.
Nutty Coconut Frosting: In medium saucepan, combine evaporated milk, granulated sugar, butter and egg. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 2 minutes. Cool slightly; add coconut, walnuts and vanilla. Cool to spreading consistency, about 10 minutes, stirring occasionally.
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Pecan Pie Cake
2-1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 cups white sugar
1/2 cup butter
2 eggs
1 tsp. vanilla extract
1/4 cup light corn syrup
1-1/4 cups white sugar
1/4 cup butter
3 eggs, beaten
1 cup chopped pecans
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a large bowl, combine flour, salt, soda and baking powder. Add 1-1/2 cup sugar, 1/2 cup margarine, 2 eggs and vanilla; mix well. reserve 2/3 cup of batter for filling. Spread remaining batter in 9x13" pan. Bake the cake base for 15 minutes. In a saucepan, heat corn syrup, 1-1/4 cups sugar and 1/4 cup margarine until melted and hot. Remove from heat and beat in reserved 2/3 cup of cake batter. Stir in 3 eggs and add pecans. Pour on top of cake. Return to oven and bake an additional 40 minutes.
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Pecan Pie Cake #2
2 cups chopped pecans
1/2 cup butter, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
1 Tbsp. vanilla extract
1 cup buttermilk
2 cups flour
1 tsp. baking soda
1 cup chopped pecans
5 egg whites
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/3 cup cornstarch
4 egg yolks
1-1/2 cups half-and-half cream
3/4 cup dark corn syrup
1/8 tsp. salt
3 Tbsp. butter
1 tsp. vanilla extract
Preheat oven to 350ºF. Generously butter three 9" pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans. In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 tsp. vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans. 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 fold in remaining whites until no streaks remain. Divide batter equally into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely. Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill. Assemble the Cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
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Pecan Pound Cake
1-1/2 cups butter
2 cups flour
5 eggs
2 cups white sugar
1 tsp. vanilla extract
1 tsp. butter flavored extract
1 cup chopped pecans
1/4 cup powdered sugar for dusting
Cream together butter and sugar. Add eggs one at a time beating after each one. Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured Bundt or tube pan. Bake in a preheated 325ºF oven for 1 to 1-1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with powdered sugar.
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Pecan-Sour Cream Pound Cake
submitted by Carole Resnick@allrecipes.com
"I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans. "
1/4 cup chopped pecans
3 cups cake flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 tsp. vanilla extract
1 cup sour cream
1 cup powdered sugar
3 Tbsp. orange juice
1 tsp. vanilla extract
Preheat oven to 300ºF. Grease and flour a 10" Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Glaze: In a small bowl, combine powdered sugar, orange juice and 1 tsp. vanilla. Drizzle over cake while still warm.
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Pecan Torte
6 egg whites
6 egg yolks
2/3 cup white sugar
1/2 tsp. vanilla extract
1/2 tsp. instant coffee granules
1/2 cup flour
1 tsp. unsweetened cocoa powder
1-1/2 cups ground pecans
2 cups heavy whipping cream
2 Tbsp. white sugar
1 tsp. instant coffee powder
1 Tbsp. boiling water
1/2 cup pecan halves
Preheat oven to 350ºF. Grease two 8" round cake pans. Beat egg whites in mixing bowl until stiff. Set aside. In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 tsp. crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans. Bake 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
Mocha Cream: Beat whipping cream and 2 Tbsp. of the sugar together in mixing bowl until stiff. Dissolve 1 Tbsp. of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides.
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Pennsylvania Dutch Funny Cakes
three 9" unbaked pie crusts
1 cup white sugar
1/2 cup unsweetened cocoa powder
3/4 cup water
1 tsp. vanilla extract
1-1/2 cups white sugar
1/2 cup butter
2 eggs
1 cup milk
2 tsp. baking powder
1 tsp. vanilla extract
2-1/2 cups flour
Combine 1 cup sugar, cocoa, water, and 1 tsp. vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside. In a large bowl, cream together 1-1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 tsp. vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell. Bake at 350ºF for 25 to 35 minutes, or till cake is done.
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Peppermint Chiffon Cake
2-1/2 cups cake flour
1-1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 eggs
1/2 cup water
1/2 tsp. cream of tartar
1-1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
15 drops red food coloring
Preheat oven to 325ºF. Separate the eggs. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring. Alternate large spoonfuls of red and plain batter into an ungreased tube or Bundt pan. Run a knife or spatula through the batter to make a swirled effect. Bake at 325ºF for 55 minutes. Increase heat to 350ºF and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
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Peppermint Frosting
10 peppermint hard candies, unwrapped
1/2 cup butter, softened
1 tsp. vanilla
1/4 cup cold water
4 cups (1 pound) powdered sugar
In blender on high speed, crush candies into a fine powder. Place candy in medium bowl and add butter and vanilla; mix well. Add water; blend well. Add sugar 1 cup at a time, blending thoroughly after each addition with electric mixer on medium speed. Makes 2 cups.
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Peppermint Swirl Fudge Nut Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Elsie Wigdahl, Ruthven, Iowa, 1978
Cake:
1 lb. 2.25-oz. pkg. pudding-included white cake mix
3 oz. cream cheese, softened
1/2 cup water
1/4 cup oil
3 eggs
1/4 cup creme de menthe syrup
1/2 tsp. peppermint extract
4 oz. semisweet chocolate, melted
3 Tbsp. water
1/4 cup finely chopped walnuts
Glaze:
1 oz. semisweet chocolate
1 cup powdered sugar
2-3 Tbsp. water
Heat oven to 350ºF. Generously grease and flour 12-cup Bundt pan or 10" tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Place 1-1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 Tbsp. water; blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding. Bake 40-50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes; turn out onto serving plate. Cool completely. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Store in refrigerator. Serves 16.
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Perfectly Chocolate Chocolate Cake
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Perfectly Chocolate Chocolate Frosting, below
Heat oven to 350ºF. Grease and flour two 9" round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans and smooth tops. 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 Perfectly Chocolate Chocolate Frosting. Serves 10-12.
NOTE: For cupcakes, line muffin cups with paper liners. Fill cups 2/3 full with batter. Bake 22-25 minutes. Cool before frosting. Makes about 2-1/2 dozen.
Perfectly Chocolate Chocolate Frosting: Melt 1/2 cup butter. Stir in 2/3 cup cocoa. Alternately add 3 cups powdered sugar and 1/3 cup milk, beating with electric mixer on medium speed, to spreading consistency. Add more milk if needed. Stir in 1 tsp. vanilla. Makes about 2 cups.
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Perfectly Chocolate Chocolate Frosting
from the Hershey’s cocoa can
l/2 cup butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
l/3 cup milk
l tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency, Add more milk, if needed. Stir in vanilla. About 2 cups.
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Petits Fours
from Dulce
Prepare favorite white cake mix. Preheat oven to 350ºF. Bake in greased and floured 15 X 10 X jelly roll pan 25 to 30 minutes. Cool 10 minutes on a wire rack; remove from pan. Cool thoroughly. Cut into desired shapes using heart, diamond, round, or square cutters, about 1-1/2 to 2 inches in size. Dust crumbs off pieces and arrange cakes on wire rack over cookie sheet. Using a ladle or cup, pour warm petits fours frosting over each cake piece, covering tops and sides and allow excess frosting to drip onto baking sheet. (This excess frosting can be removed and reheated over hot water.) If desired, decorate tops. Makes 36 to 40.
Petits Fours Frosting- Version I
2 cups sugar
1 cup water
1/8 tsp. cream of tartar
1 to 2 cups powdered sugar
In saucepan, combine sugar, water and cream of tartar. Cook over medium heat, stirring only until sugar dissolves. Continue cooking to the thread state (226ºF). Remove from heat. Cool to lukewarm (110ºF). Gradually add powdered sugar until frosting is of pouring consistency. Place pan over hot water to keep warm while glazing small cakes. Frosts about 48 small cakes.
Petits Fours Frosting- Version II
3 cups granulated sugar
1-1/2 cups hot water
1/4 tsp. cream of tartar
1 tsp. vanilla
sifted powdered sugar
In a 2-quart saucepan combine granulated sugar, hot water, and cream of tartar. Cover and cook until boiling. Uncover, clip candy thermometer to saucepan. Cook until temperature of mixture is 226ºF. on candy thermometer. Remove from heat. Cool at room temperature to 110ºF. Stir in vanilla. Stir in enough sifted powdered sugar ( about 2-1/2 cups) to make a pouring consistency. Tint with food coloring, if desired. Spoon over cake pieces. Frosts about 36 petits fours.
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Philadelphia-Style Butter Cake
1 egg
18-1/2 oz. pkg. yellow cake mix
1/2 cup butter, softened
8 oz. cream cheese, softened
16 oz. pkg. powdered sugar, sifted
2 eggs
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour one 9x13" pan. Beat together 1 egg, cake mix, and butter for 5 minutes. Mix and pour into prepared pan. Cream together cream cheese, powdered sugar, 2 eggs, and vanilla extract. Pour this on top of the cake base. Bake 35-40 minutes until browned. Cool 15 minutes and cut into squares.
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Pie Cake
1-1/2 cups white sugar
2 cups sifted flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup chopped walnuts, optional
21 oz. can cherry pie filling
Grease and flour a 9x13" pan. Preheat oven to 350ºF. Toss sugar, sifted flour, salt, soda, and cinnamon together in a large bowl. Fold in oil, eggs, chopped nuts, and pie filling. Pour batter into prepared pans. Bake for 45 to 50 minutes, or until cake tests done.
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Pie Snacking Cake
1-1/2 cups white sugar
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup vegetable oil
3 eggs, beaten
1-3/4 cups apple pie filling
Preheat oven to 350ºF. Grease and flour one 9x13" baking pan. In large bowl, combine the sugar, flour, salt, baking soda and cinnamon. Make a well in the center and stir in the oil, eggs and pie filling. Stir until just combined. Spoon batter into the prepared pan. Bake 45 to 50 minutes or until cake tests done.
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Pig Pickin' Cake
18-1/2 oz. pkg. yellow cake mix
1/2 cup margarine
4 eggs
11 oz. can mandarin oranges, with juice
8 oz. container frozen whipped topping, thawed
15 oz. can crushed pineapple with juice
3.4 oz. pkg. instant vanilla pudding mix
1 cup chopped pecans
1/4 cup flaked coconut
Preheat oven to 325ºF. Grease and flour three 9" round baking pans. In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer. Pour into 3 - 9" round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator.
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Pina Colada Cake
2 cups flour
1-1/2 cups white sugar
1/2 cup vegetable oil
3/4 cup water
1 Tbsp. orange zest
8 oz. can crushed pineapple with juice
1/2 cup butter
1 Tbsp. baking powder
3/4 tsp. salt
6 eggs
1/4 tsp. cream of tartar
1 cup white sugar
1/2 cup light rum
1 cup flaked coconut
Separate the eggs. Combine flour, 1-1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir). Pour batter into ungreased 10" tube pan. Bake at 325ºF for 1 hour, 15 minutes or until cake springs back when lightly pressed. Invert pan on funnel to cool cake completely. Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.
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Pina Colada Party Cake
Cake:
1 cup coconut
18-1/4-oz. pkg. pudding-included white cake mix
1/2 cup water
1/2 cup pineapple juice
1/3 cup oil
1/4 cup rum
4 egg whites
1/2 cup pineapple juice
1/2 cup sugar
Frosting:
16-oz. can vanilla frosting
1 Tbsp. rum or 1/2 tsp. rum extract
1/2 cup reserved toasted coconut
Heat oven to 350ºF. Sprinkle 1 cup coconut on cookie sheet. Bake 5-7 minutes or until toasted. Meanwhile, grease and flour 13x9" pan. In large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites; beat at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/2 cup of the toasted coconut, reserving remaining 1/2 cup for frosting. Pour into greased and floured pan. Bake 25-35 minute or until toothpick inserted in center comes out clean. Cool 10 minutes. In small saucepan, combine 1/2 cup pineapple juice and sugar. Bring to a boil. With long-tined fork, prick cake at 1/2" intervals. Pour hot pineapple mixture over cake. Cool 1 hour or until completely cooled. In small bowl, combine frosting and 1 Tbsp. rum; blend well. Frost cake. Sprinkle with reserved 1/2 cup coconut. Refrigerate until serving time. Serves 12.
NOTE: To substitute for rum, use 1/4 cup water plus 1 tsp. rum extract.
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Pina Colada Rum Cake
18-1/4 oz. pkg. white cake mix
3-1/2 oz. pkg. instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
8 oz. can crushed pineapple with juice
3.4 oz. pkg. instant coconut-flavored pudding mix
8 oz. container frozen whipped topping, thawed
1 Tbsp. dark rum
Preheat oven to 350ºF. Grease and flour two 9" round cake pans. In a large bowl, combine the cake mix and instant pudding. Add the eggs,water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the filling and frosting, stir together the second pkg. of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
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Pineapple Angel Food Cake
from Lynda
1 package angel food cake mix, one-step kind
1 cup crushed pineapple in water, undrained
1 tsp. coconut extract, optional
Mix angle food cake mix with canned pineapple (undrained) in a large bowl. That's it - just the mix and the pineapple! Pour mixture into an ungreased 9x13" pan. Bake in a preheated 350ºF oven for 30-35 minutes (or as directed on box)
NOTES: Cake may also be baked in 2 loaf pans, cupcake/muffin tins, 2 8x8" pans or an angel food pan.
Per Serving (excluding unknown items): 136 Calories; trace Fat (1.0% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 257mg Sodium. Exchanges: 0 Fruit; 2 Other Carbohydrates. 3 Weight Watcher points per slice
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Pineapple Caramel Cake
from Peggysue
1/2 cup packed brown sugar
1/4 cup fat free caramel topping
6 canned pineapple slices
6 maraschino cherries
2 eggs, well beaten
1 cup sugar
1 cup flour
1 heaping tsp. baking powder
1/3 cup saved pineapple juice
Preheat oven to 325ºF. Coat a 9" round cake pan with cooking spray. Spread brown sugar evenly over bottom of pan and drizzle evenly with caramel topping. Top with pineapple slices and cherries. Beat eggs and sugar. Sift together flour and baking powder and add to sugar mixture. Stir in juice and combine well. Pour batter over pineapple slices. Bake about 35 minutes until golden brown. Cool slightly. Invert onto cake 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 13
Marshmallow Cake - Old-Fashioned Cinnamon-Nut Cake
Cakes & Icings/Frostings, page 14
Old-Fashioned Fudge Cake - Peach Praline Spice 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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