Reese's Cup Cake
from Peggysue
1 cup unsalted roasted peanuts
3/4 cup flour
6 eggs
2 egg yolks
1 cup firmly packed light brown sugar
1 tsp. vanilla
1/2 cup creamy peanut butter
1/2 cup butter
5 tsp. powdered sugar
1/2 cup whipping cream
five 1.8 oz. Reese's Peanut Butter cups, finely chopped
1-1/2 cups chilled whipping cream
3 tsp. light brown sugar
1/2 cup unsalted roasted peanuts, coarsely chopped
three 2.1 oz. Butterfinger bars, cut into 3/4" wedges
1/2 cup Reese's Pieces
Preheat oven to 375ºF. Butter and flour two 9 x 2" round cake pans. Grind nuts and 3/4-cup flour in processor until fine. Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens and triples in volume. Fold in nut mixture. Divide batter between prepared pans and smooth tops. Bake until toothpick inserted in center comes out clean, about 20 minutes. Cool cakes in pans on rack. For filling, blend peanut butter, butter and sugar in processor until smooth. With machine running, add cream through feed tube and blend until mixture is light and fluffy. Invert cakes onto work surface. Using serrated knife, cut each cake into 2 layers. Place 1 cake layer on platter, cut side up. Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups. Top with second cake layer, cut side down. Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down. For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish. Spread remaining whipped cream over top and sides of cake. Press nuts around base of cake forming a 1-1/2" high border. Cover top of cake with Butterfingers leaving 1/2" border. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge. Garnish with Reese's Pieces.
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Rich & Chocolatey Syrup Cake
4 eggs
1 tsp. vanilla extract
16 oz. can chocolate syrup
1 can vegetable oil
2 cups unbleached flour
16 oz. white sugar
Preheat oven to 350ºF. Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13" pan. Bake 40-45 minutes at 350ºF. Ice after cooling or leave plain.
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Rich Yellow Cake
4 cups cake flour
4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1-3/4 cups white sugar
6 egg yolks, beaten
2 tsp. vanilla extract
1-1/2 cups milk
Preheat oven to 350ºF. Butter and flour two 8" round cake pans then line them with parchment paper. Sift the flour with the baking powder and salt and set aside. Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla. Add flour mixture to butter mixture, alternating with milk. Stir the batter until smooth. Pour the batter into the prepared cake pans. Bake at 350ºF for 45 minutes. This cake rises very well so only fill the cake pans 2/3 full. Cool cakes in pans for 10 minutes, then cool thoroughly on a wire rack. Frost as desired.
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Ring of Coconut Fudge Cake
from Peggysue
Filling:
1/4 cup sugar
8 oz. package cream cheese, softened
1 egg
1 tsp. vanilla
1 cup semi-sweet real chocolate chips
1/2 cup flaked coconut
Cake:
2 cups sugar
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 cup water
1 cup buttermilk
1 tsp. vanilla
1/2 cup chopped pecans or walnuts
Glaze:
1 cup powdered sugar
2 Tbsp. unsweetened cocoa
2 Tbsp. margarine or butter, softened
1 to 2 Tbsp. hot water
2 tsp. vanilla
Heat oven to 350ºF. In small mixer bowl heat 1/4 cup sugar, cream cheese, 1 egg and vanilla at low speed until smooth (1 to 2 min). Stir in chocolate chips and coconut; set aside. In large mixer bowl combine 2 cups sugar, oil and 2 eggs; beat at high speed, scraping bowl often, for 1 minutes. Add all remaining cake ingredients except pecans. Beat at medium speed, scraping bowl often, for 3 minutes; stir in pecans. Pour 3cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter. Cover with remaining batter. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 45 minutes. Remove from pan; cool completely. In small bowl mix all glaze ingredients until smooth. Spoon over cake. Store refrigerated. 12 to 16 servings
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Romanian Apple Cake
5 apples, peeled and cored
3 eggs
1-1/2 cups white sugar
3/4 cup vegetable oil
1 tsp. baking soda
1 tsp. ground cinnamon
1 Tbsp. vanilla extract
2 cups flour
3/4 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Cut the apples into 1" wedges. Set aside. In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
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Root Beer Cake
3/4 cup shortening
1-1/2 cups white sugar
5 egg whites
1-1/2 tsp. vanilla extract
2 eggs
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
10 fluid ounces root beer, room temperature
1/4 cup applesauce
two 1.5-oz. envelopes instant dessert topping (i.e., Dream Whip)
8 fluid ounces root beer, chilled
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1-1/4 cup root beer. Beat well, then spread batter into a 9x13" pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
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Root Beer Float Cake
18-1/2 oz. pkg. yellow cake mix
12 fluid oz. can or bottle root beer
1/4 cup vegetable oil
3 eggs
1/2 cup powdered sugar
3 Tbsp. root beer
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. In a medium bowl, stir together the cake mix, 12 oz. root beer, oil and eggs until smooth. Pour batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2" intervals. Pour Root Beer Glaze evenly over cake. To make the Root Beer Glaze: combine the powdered sugar and 3 Tbsp. of root beer in a small bowl. Beat until smooth.
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Ruby Cake
Cake:
2 cups flour
1-1/2 cups white sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
15-1/4 oz. can fruit cocktail with juice
Topping:
1/2 cup brown sugar
1 cup chopped walnuts
1 cup flaked coconut
Sauce:
1/2 cup margarine
1 cup light corn syrup
1 cup evaporated milk
1 cup flaked coconut
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside. In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.
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Rum & Cherry Cola Marble Cake
Cake:
1/2 cup cola
1/2 dried sour cherries
3 oz. semisweet chocolate
1 oz. unsweetened chocolate
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter at room temperature
1-1/4 cups sugar
4 large eggs
Syrup:
1 cup cola
1/4 cup dark rum
1/4 cup sugar
In small saucepan, bring cola and dried cherries to a boil. Remove from heat; set aside 30 minutes. Melt chocolate; set aside in warm place until ready to use. Preheat oven to 375ºF. Lightly coat 6-cup loaf pan or Bundt pan with Pam; line bottom with baking parchment. Sift flour, baking powder and salt into large bowl. In mixing bowl, beat butter and sugar together at high speed 15 seconds, until combined. Add eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With mixer on lowest setting, gradually beat in flour mixture. Fold cherries and their liquid into half of the batter; spread in bottom of pan. Fold melted chocolate into remaining batter; spread on top of cherry batter. Bake 30 minutes, or until springy and completely set. Set on rack to cool. In small saucepan, boil cola, rum and sugar until dissolved. Remove cake from pan by inverting onto serving platter; soak with syrup. Serves 8.
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Rum & Raisin Cake
1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
1 egg
1-1/4 cups white sugar
1-2/3 cups flour
1 tsp. baking soda
1/3 cup unsweetened cocoa powder
2/3 cup chopped pecans
Preheat oven to 350ºF. Grease one 9 or 10" tube pan. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan. Bake 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
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Rum Cake
1/2 cup nuts, chopped
1 pkg. yellow cake mix
1 sm. pkg. vanilla pudding
1/2 cup light rum
1/2 cup water
1/2 cup cooking oil
4 eggs
Glaze:
1 cup sugar
1/4 lb. butter or margarine
1/4 cup light rum
1/4 cup water
Cover bottom of a greased and floured bundt pan with nuts. Mix cake ingredients in order named and pour over nuts in pan. Bake at 350ºF. for 1 hour. Combine ingredients for glaze and boil 5 minutes. Pour over cake immediately after removing from oven. Allow to cool in pan. May be frozen.
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Rum Cake with Rum Butter Sauce
from Teri
1/4 cup chopped nuts, optional
1 box yellow cake mix
1/2 cup light rum
1/2 cup orange juice or water
1/2 cup vegetable oil
4 eggs
Sauce:
1 stick butter
1/8 cup orange juice or water
1/8 cup light rum
1 cup sugar
Preheat oven to 325ºF. Lightly butter and flour a 12-cup Bundt pan. Sprinkle bottom of pan with chopped nuts, if desired. Set aside. In a large bowl, combine the cake mix, rum, orange juice or water, oil, and eggs; beat well. Pour into prepared pan and bake for 50 minutes, or until toothpick comes out clean. During the last 10 minutes of baking, prepare the sauce. Combine the butter, orange juice or water, rum and sugar in a medium sauce pan and heat to a boil. Remove pan from heat. Remove cake from oven and let stand 5 minutes. Pour sauce around the outside and center of cake while still in the pan. Invert cake onto cake plate. Sprinkle with powdered sugar. Serves 16.
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Sachertorte
5 oz. semisweet chocolate
3/4 cup white sugar
3/4 cup butter, softened
5 eggs
3/4 cup flour
1 Tbsp. butter, softened
4 oz. chopped semisweet chocolate
6 Tbsp. strong brewed coffee
1-1/2 cups powdered sugar
1 Tbsp. vanilla extract
1/2 cup apricot preserves
Preheat oven to 325ºF. Have all ingredients at room temperature. Melt the 5 oz. of the chocolate in a double boiler over hot water. Remove from heat and let cool. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9" springform pan. Bake 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Insert a filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
Sachertorte Icing: Melt 1 Tbsp. butter and 4 oz. chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the powdered sugar and 1 tsp. vanilla. Spread the warm icing on the top and sides of the torte.
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Sad Cake
This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake. It may be sad looking, but it is moist, chewy and sweet. It does not need a frosting.
2 cups biscuit baking mix
2-1/4 cups packed brown sugar
4 eggs
1/2 cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour one 9x13" pan. Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan. Bake for 35 to 40 minutes. Allow cake to cool before cutting.
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Saucy Cherry Cake
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
2 eggs
1/2 cup chopped walnuts
16-ounce can pitted sour red pie cherries
1/3 cup white sugar
1 tablespoon cornstarch
Preheat the oven to 350ºF. Grease the bottom only of one 9x9" square baking pan. Drain the sour cherries, reserving the liquid. Combine the flour,1 cup of the sugar, baking powder and salt. Beat in the shortening and eggs at medium speed until well blended. Fold in the nuts and 1 cup of the drained cherries. Spread the batter into the prepared pan. Bake 35 to 40 minutes. Serve cake warm or cooled with Cherry Sauce spooned over the top.
Cherry Sauce: In a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. Cook over medium heat, stirring occasionally mixture is thick and clear.
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Screwdriver Carrot Cake
from Peggysue
Cake:
5 Tbsp. grated orange rind
1/2 cup Vodka
1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 tsp. vanilla
3 cup flour, sifted
3-1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1-1/2 cups raw carrots, grated
1/2 cup pecans, chopped
Glaze:
2 cups powdered sugar
2 tsp. orange juice
1/2 tsp. orange extract
4 tsp. vodka
2 Tbsp. light corn syrup
Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10" tube or Bundt pan in preheated 350ºF. oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts.
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Secret Midnight Moon Better Than Chocolate Sex Cake
2 cups self-rising flour
2 cups white sugar
1 cup water
1/2 cup butter
1/2 cup shortening
4 Tbsp. unsweetened cocoa powder
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
2 eggs
1/2 cup whiskey
4 fluid oz. strong brewed coffee
1/2 cup butter
1/3 cup buttermilk
3 Tbsp. unsweetened cocoa powder
3/4 cup powdered sugar
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease a 9x13" pan with cooking spray. Combine flour and white sugar in a large bowl and set aside. Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside. In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 Tbsp. cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes. Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 tsp. vanilla and mix well. Pour into a 9x13" pan that has been sprayed with cooking spray. Bake 25 minutes.
Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 Tbsp. cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add powdered sugar and mix well, add 1 tsp. vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!
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Seven Minute Frosting
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
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. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
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Seven-Up Pound Cake
1 cup butter, softened
1/2 cup vegetable shortening
3 cup sugar
5 eggs
3 cups flour
1 tsp. vanilla
1 tsp. lemon extract
1 cup 7-Up or Sprite
Beat butter, shortening and sugar together until light and fluffy. Alternately beat in eggs and flour, beating well after each addition. Fold in remaining ingredients. Bake in greased and floured Bundt or tube pan at 325ºF. for about1 hr. 15 min. Cool in pan 15 minutes, remove to rack and cool completely. Dust with powdered sugar when cool.
Lemon Blaze Glaze: In bowl combine juice from four lemons, 1 tsp. vanilla, and gradually add 3-4 cups powdered sugar stirring until smooth and creamy. You would like the mixture to look almost white. Add 2 Tbsp. melted butter and 1 Tbsp. finely grated lemon peel; stir until smooth. Spread over warm cake in generous amounts, and enjoy.
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Silver White Cake
2-1/4 cups all-purpose or 2-1/2 cups cake flour
1-2/3 cups sugar
2/3 cup shortening
1-1/4 cups milk
3-1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla or almond extract
5 large egg whites
White Mountain Frosting, below
Heat oven to 350ºF. Grease bottom and sides of 13x9" pan, two 9" round pands or three 8" round pans with shortening; lightly flour. Beat all ingredients except egg whites and White Mountain Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s). Bake rectangle 40 to 45 minutes, 9" rounds 30 to 35 minutes, 8" rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Frost rectangle or fill round layers and frost with White Mountain Frosting.
Chocolate Chip Cake: Fold 1/2 cup miniature or finely chopped regular semisweet chocolate chips into batter.
Coconut-Lemon Cake: Spread rectangle or fill layers with Lemon Filling (page 114). Frost with White Mountain Frosting (page 112). Sprinkle cake with about 1 cup flaked or shredded coconut.
Marble Cake: Before pouring batter into pan(s), remove 1 3/4 cups of the batter; reserve. Pour remaining batter into pan(s). Stir 3 Tbsp. baking cocoa and 1/8 tsp. baking soda into reserved batter. Drop chocolate batter by Tbsp.fuls randomly onto white batter. Cut through batters with knife for marbled design. Bake and cool as directed.
White Mountain Frosting
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp. water
2 large egg whites
1 tsp. vanilla
Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242ºF on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer. While mixture is boiling, beat egg whites in medium bowl with electric mixer on high speed just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Frosts 13 x 9" cake, or fills and frosts an 8- or 9" two-layer cake.
Butterscotch Frosting: Substitute packed brown sugar for the granulated sugar. Decrease vanilla to 1/2 tsp.
Cherry-Nut Frosting: Stir in 1/4 cup cut-up candied cherries, 1/4 cup chopped nuts and, if desired, 6 to 8 drops red food color.
Peppermint Frosting: Stir in 1/3 cup coarsely crushed hard peppermint candies or 1/2 tsp. peppermint extract.
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Silver White Cake #2
2-1/4 cups cake flour
1-1/2 cups white sugar
3-1/2 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup milk
1 tsp. vanilla extract
4 egg whites
Preheat oven to 350ºF. Grease and flour baking pan; 9x13 inch, or 2 round 9" pans. In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally. 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. Pour batter into pan(s). Bake 9x13" cake for 35 to 40 minutes. If using 9" rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.
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Simple White Cake
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1-1/2 cups sugar
6 Tbsp. butter, softened
1 cup skim milk
2 large eggs
1 tsp. vanilla
Preheat oven to 375ºF. Lightly spray 13x9" or two 9" round cake pans with Pam. Combine flour, baking powder, salt and sugar. Add butter; mix with electric mixer until butter is totally incorporated into dry ingredients. Add milk, eggs and vanilla; mix at high speed for 2 minutes, scraping sides of bowl often with rubber spatula. Beat until batter is light and fluffy. Pour batter into pan or pans. Smooth batter to edges. Bake 35-40 minutes for 13x9" cake or 30-35 minutes for layers. Remove from oven. Cool 5 minutes, then remove cakes from round pans. Finish cooling on wire rack. Cool rectangular cake right in the pan on the rack. Serves 16.
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Simple White Cake #2
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp. vanilla extract
1-1/2 cups flour
1-3/4 tsp. baking powder
1/2 cup milk
Preheat oven to 350ºF. Grease and flour a 9x9" pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
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Singing Cake
from Lisa
1 cup butter
2 cups brown sugar
1 cup raisins
2 tsp. cinnamon
2 squares bitter chocolate, melted
3 eggs, separated
1 cup strawberry jam
1 cup chopped nuts
1 tsp. cloves
4 cups sifted flour
2 tsp. baking powder mixed in 1 cup buttermilk
Cream the butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves, and flour, stir. Stir in nuts and jam. Now add the baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites. Quickly pour mix into greased and floured angel food cake pan. Bake at 350ºF. until cake stops singing, about 45 minutes. Make sure you time this so your guests are present during the baking. Once the cake is baked, the effect is over.
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Slow Cooker Hot Fudge Sundae Cake
from Kathy
1 cup all-purpose flour
1/2 cup granulated sugar
2 Tbsp. baking cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups hot water
Spray inside of 2 to 3-1/2 quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 Tbsp. cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Tastes delicious with vanilla ice cream! Makes 6 servings.
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Snickerdoodle Cake
from ITWNChzCke
10 ounces semisweet chocolate, finely chopped
1-1/4 cups butter, softened
1-1/2 cups sugar
8 eggs, separated
2 tsp. vanilla extract
6 ounces roasted unsalted peanuts, chopped
1 cup cake flour
pinch cream of tartar
5 egg yolks
1-1/2 cups plus 1-1/2 Tbsp. sugar
1-1/2 cups water
10 ounces semisweet chocolate, chopped
2-1/4 cups butter, softened
ten 1-ounce Snickers bars, chopped
Preheat oven to 350ºF. Grease three 8" round cake pans. Line bottoms with wax paper. Melt chocolate in top of double boiler over simmering water; stir until smooth. Cool. Cream butter until light and fluffy. Gradually add 1-1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and fold in. Beat egg whites with cream of tartar to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter, then fold in remaining whites. Divide batter among prepared pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes, turn out onto racks and peel off paper. Cool to room temperature. Beat yolks in bowl until pale yellow and ribbons form when beaters are lifted, 5 minutes. Stir sugar and water in heavy saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234-240ºF (soft ball stage). Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, 10 minutes. Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and let stand until cool but still liquid. Gradually beat butter into yolk mixture 1 Tbsp. at a time. Add chocolate and stir to combine. Transfer 2 cups buttercream to small bowl, stir in Snickers bars. Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining buttercream over. Top with third cake layer. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. Serve at room temperature.
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Snickerdoodle Cake #2
Posted by Peggysue00101
1 box plain white cake mix
1 cup whole milk
1/2 cup butter, melted
3 large eggs
1 tsp. vanilla extract
2 tsp. ground cinnamon
Cinnamon Buttercream Frosting:
8 Tbsp butter, softened
3-3/4 cups powdered sugar, sifted, mixed with cinnamon
3 to 4 Tbsp. whole milk
1 tsp. vanilla extract
1 tsp. ground cinnamon, mixed with the powdered sugar
Adjust the oven rack to the middle position and preheat to 350ºF. Generously grease two 9" round cake pans with shortening and coat with flour, shaking out any excess. In large bowl, combine cake mix, milk, melted butter, eggs, vanilla extract and cinnamon and mix for 1 minute. Stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat well until well combined, 2 to 3 minutes. Divide the batter evenly between prepared pans, smoothing the top with rubber spatula. Bake cakes in preheated oven until golden brown, and spring back when touched, 27 to 29 minutes. Transfer pans to wire rack to cool 10 minutes. Remove and finish cooling on wire rack. When cool, assemble with Cinnamon Buttercream frosting.
Cinnamon Buttercream Frosting: Cream butter and cinnamon, powdered sugar mixture. Add milk, 1 Tbsp. at a time, until consistency you like, for frosting. Add vanilla extract, and whip until nice and light. Frost and refrigerate cake.
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Snickers Cake
4 eggs
3/4 tsp. baking soda
16 fun size bars Snickers ™ candy
1/4 tsp. salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 Tbsp. peanut butter
3 tsp. vanilla extract
2 cups flour
1-1/4 cups buttermilk
Preheat oven to 350ºF. Lightly grease and flour two 9" square cake pans. In the top of a double boiler, combine the cut up Snickers ™ candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool. Mix together the flour, baking soda, and salt. Set aside. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside. In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans. Bake at 350ºF for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.
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Snickers Cake #2
from ITWNChzCke
1 box German chocolate cake mix
1/4 cup milk
1 pkg. Kraft caramels
6 oz. pkg. chocolate chips
1 cube butter or margarine
1 cup (or more) salted peanuts
Mix cake as directed on package. Pour half the mix in a greased/floured 9xl3 pan and bake at 350 for 20 min. While cake is baking melt caramels, butter and milk together. Also slightly chop nuts. When cake is done remove from oven and pour caramel mixture over the top. Cover with chocolate chips, peanuts, and spread the remaining cake mix over the top. Bake for 20-30 more minutes at 350ºF. Let cool about 2 hours, then cut into squares. Enjoy!
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Snickers Pound Cake
from Peggysue
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
3 cups granulated sugar
1-1/4 cups butter, softened
1 tsp. vanilla extract
5 eggs
1 cup evaporated milk
2 king-sized Snicker Bars
Preheat oven to 350ºF. Grease and flour cake pan. Set aside. Combine flour, powder and salt; set aside. In separate bowl, beat sugar, butter, extract and eggs. Add flour mixture in portions alternately with milk. Beat continuously; scraping bowl constantly. Break snickers into small cubes and add to cake mix. Fold in snickers slowly. Pour into pan, baking for about 1 hour and 10 minutes or until toothpick comes out clean. Cool for 20 minutes and remove from pan. Cool completely. Great served with scoop of vanilla ice cream or cool whip.
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Snow Tunnel Cake
18-1/4 oz. angel food cake mix
12 oz. Cool Whip, thawed
1-1/2 cups milk
3 oz. pkg. instant chocolate pudding mix
Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1" layer off the top. Gently hollow out a trench about 1-1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside. In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1-3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.
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Snowball Cake
1 cup butter
2 cups white sugar
3-1/2 cups flour
2 tsp. baking powder
1/8 tsp. salt
1 cup milk
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
5 egg whites
1-1/2 cups white sugar
2 egg whites
1 Tbsp. light corn syrup
1/4 tsp. cream of tartar
1/4 cup water
1 tsp. vanilla extract
4 cups flaked coconut
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and 1-1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 tsp. vanilla and lemon extracts. In a large glass or metal mixing bowl, beat 5 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. 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. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Fluffy White Frosting: Combine 1-1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread. To make the snowballs: Cut cake into 2" squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
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Snowball Cake #2
1 cup butter
2 cups white sugar
3-1/2 cups flour
2 tsp. baking powder
1/8 tsp. salt
1 cup milk
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
5 egg whites
1-1/2 cups white sugar
2 egg whites
1 Tbsp. light corn syrup
1/4 tsp. cream of tartar
1/4 cup water
1 tsp. vanilla extract
4 cups flaked coconut
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and 1-1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 tsp. vanilla and lemon extracts. In a large glass or metal mixing bowl, beat 5 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. 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. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Fluffy White Frosting: Combine 1-1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
Snowballs: Cut cake into 2" squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
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Sock It to Me Cake
18-1/2 oz. pkg. yellow cake mix
1/2 cup white sugar
3/4 cup vegetable oil
4 eggs
1 cup chopped pecans
1 tsp. vanilla extract
1 cup sour cream
1/2 cup packed brown sugar
1 Tbsp. ground cinnamon
Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream. Put half the batter in a Bundt pan. Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top. Bake at 350ºF for 70 minutes until cake tests done.
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Soda Pop Strawberry Angel Food Cake
18-1/4 ounce package angel food cake mix
1-1/4 cups strawberry flavored carbonated beverage
1/4 cup honey
1/4 cup butter, melted
2 cups sifted powdered sugar
4 Tbsp. strawberry flavored carbonated beverage
4 drops red food coloring
Prepare cake mix according to package directions, except substitute 1-1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining soda pop, and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread on top of cooled cake.
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Something Different Pound Cake
1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup milk
1/2 cup evaporated milk
1 tsp. rum flavored extract
1 tsp. coconut extract
1 cup white sugar
1 tsp. rum flavored extract
1 tsp. coconut extract
1 tsp. almond extract
1/2 cup water
Preheat oven to 325ºF. Grease a 10" tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside. In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 tsp. rum extract and 1 tsp. coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth. Pour batter into 10" tube pan. Bake at 325ºF for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool. Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 tsp. rum extract, 1 tsp. coconut extract and 1 tsp. almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.
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Sorry Cake
Cake:
2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup solid vegetable shortening
1/2 cup butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 Tbsp. freshly grated orange zest
2 cups shredded wheat cereal, broken into shreds
1 cup cranberries, quartered
1/2 cup chopped pecans
1/4 tsp. cream of tartar
Frosting:
4 oz. cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 Tbsp. orange juice
1 tsp. orange zest
Preheat oven to 350ºF. To make cake, sift together flour, baking soda and salt. Beat shortening with butter until well combined. Cream in sugar; beat until fluffy and light. Beat in egg yolks one at a time until well combined. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in orange zest, cereal, cranberries and pecans. Beat cream of tartar into egg whites and continue beating until stiff. Gently fold into cake batter. Pour into 3 buttered 8 or 9" round cake pans. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool on rack. To make frosting, beat cream cheese with butter until well combined. Gradually add powdered sugar and orange juice; beat until creamy and smooth. Stir in orange zest. Frost tops and sides of cake. Serves 14-16.
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Sour Cream Cinnamon Swirl Cake
from Peggysue
4 eggs
1/2 cup sugar
3/4 cup oil
1 yellow cake mix
1 cup sour cream
3/4 cup chopped nuts (optional)
1/2 cup brown sugar
1 Tbsp. cinnamon
Beat eggs until thick and fluffy. Add sugar and oil and beat again. Blend yellow cake mix, sour cream and nuts. Pour half the batter into a well greased Bundt or tube pan. Mix together brown sugar and cinnamon. Sprinkle over the batter in pan and mix in with knife blade to form swirl. Pour remaining batter on top. Bake in preheated oven at 350ºF. for about one hour.
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Sour Cream Pound Cake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Jill Henson, Spruce Pine, NCv
1 cup butter
3 cups sugar
6 eggs
3 cups flour, sifted
1/4 tsp. baking soda
1/2 pint sour cream
1 tsp. vanilla
Cream butter well; gradually add sugar, cream again. Add eggs, one at a time, beating well after each addition. Sift together flour and baking soda. Gradually add to butter mixture, alternating with sour cream. Add vanilla. Pour into oiled tube or Bundt pan. Bake at 300ºF. for 1-1/2 hours. Test for doneness with a toothpick. Let cake cool in pan 5 minutes, gently remove.
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Southern Comfort Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1-1/2 cups chopped walnuts
Preheat oven to 350ºF. Spray one 9" Bundt pan with non-stick cooking spray. Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan. Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.
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Southern Living's Chocolate Mocha Cake
from Southern Living magazine
2/3 cup Dutch process cocoa
1-1/3 cups hot water, divided
6 Tbsp. instant coffee granules, divided
1 cup butter or margarine, softened
1 3/4 cups sugar
3 large eggs
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
1-1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup coffee liqueur
Mocha Frosting:
1 cup butter or margarine, softened
1 cup Dutch process cocoa
1/4 tsp. salt
1/2 cup coffee liqueur
2 lb. pkg. powdered sugar
1/4 cup strong brewed coffee, cooled
1/4 cup whipping cream or milk
Garnish:
Chocolate-covered coffee beans
Stir together cocoa, 2/3 cup hot water, and 3 Tbsp. coffee granules until smooth. Cool. Stir together remaining 2/3 cup hot water and remaining 3 Tbsp. coffee granules; cool. Beat cocoa mixture, butter, and next 3 ingredients at medium speed with an electric mixer until blended. Stir together flour and next 3 ingredients; add to butter mixture alternately with coffee, beating at low speed and beginning and ending with flour mixture. Beat 1 minute. Pour into two greased and floured 9" round cake pans. Bake at 325ºF. for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush layers with coffee liqueur.
Mocha Frosting: Beat butter at medium speed with an electric mixer until creamy. Gradually add cocoa and salt alternately with liqueur, beating until blended. Gradually add powdered sugar alternately with coffee and whipping cream, beating until blended. (Makes about 5 cups) Spread Mocha Frosting between layers and on top and sides of cake. Garnish, if desired.
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Southern Pecan Mist Cake
12 egg yolks
12 egg whites
1/2 tsp. salt
3-1/8 cups sifted powdered sugar
3 cups ground pecans
Preheat oven to 350ºF. Line the bottom of a 10" tube pan with parchment paper (do not grease the paper). Separate eggs while cold, but let them come to room temperature before making the cake. In a large mixing bowl, beat egg yolks until very thick and lemon colored. In another bowl, beat egg whites and salt until foamy. Gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. Fold 1/3 of the whites into the yolks, then fold in the remaining whites. Gently fold ground pecans into egg mixture. Pour batter into pan. Bake at 350ºF for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. Remove from oven and invert pan to cool. Cool cake completely before removing from pan.
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Spanish Bar Cake
4 cups water
2 cups raisins
1 cup shortening
4 cups flour
2 cups white sugar
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. salt
2 eggs
1 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease one 13x9" cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake 35 minutes.
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Special Lemon Cake
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 pkg. yellow cake mix
4 eggs
1-1/2 tsp. lemon extract
3/4 cup vegetable oil
1 pkg. lemon Jell-O, dissolved in 1 cup hot water
Topping:
1-1/2 cups powdered sugar
2 Tbsp. lemon juice
Combine cake mix, eggs, extract, oil and Jell-O; mix well. Bake in greased and floured 9x13" pan in 350ºF. over for 30-35 minutes. When done, prick with fork. Blend powdered sugar and lemon juice until smooth. Pour on top of warm cake, where it will sink into holes made with fork.
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Spectacular Orange Cake
from Peggysue
2-1/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 egg whites
3/4 cup water
1/4 cup fresh orange juice
1/2 cup butter or margarine
1-1/2 cups sugar
1 Tbsp. grated orange peel
Orange Filling:
1/2 cup sugar
2 Tbsp. cornstarch
1-1/2 tsp. grated orange peel
1/4 tsp. salt
3/4 cup orange juice
1/4 cup water
2 egg yolks
2 Tbsp. butter
Orange Buttercream Frosting:
6 Tbsp. butter
4-1/2 cups sifted powdered sugar
1 Tbsp. grated orange peel
Pinch of salt
4 to 6 Tbsp. orange juice
Preheat oven to 350ºF. Grease and flour two 8" round cake pans; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside. Combine water and orange juice in a glass measure; set aside. In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add orange peel and mix well. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans. Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans. When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting. Makes 10 to 12 servings.
Orange Filling: Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook for three minutes. Remove from heat and stir in butter. Cool before spreading between layers.
Orange Buttercream Frosting: In small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake.
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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 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 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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