White Chocolate Cake #2
from Gina
Cake:
1 pkg. Duncan Hines Moist Deluxe White Cake
1 pkg. instant white chocolate pudding mix
4 egg whites
1 cup water
1/2 cup Crisco oil
5 ounces white chocolate chips
Preheat oven to 350ºF. Cut waxed paper circles to fit bottoms of three 9" round cake pans. Grease bottoms and sides of pans. Line with waxed paper circles. (I have just sprayed Pam on the pans, and it works fine). Combine cake mix pudding mix, egg whites, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in white chocolate chips. Pour into pan. Bake 18-22 min. Cool in pans 15 minutes.
Filling:
1 cup cherry preserves
8 drops red food coloring
For filling combine cherry preserves and good coloring, if desired. Stir to blend color.
Back to the top
![[IMAGE]](line03.gif)
White Chocolate Cake #3
from Angie
1-1/2 cups butter or margarine
3/4 cup water
4 ounces white chocolate (pieces)
1-1/2 cups buttermilk
4 large eggs, beaten
1-1/2 tsp. vanilla
3-1/2 cups flour
1 cup chopped pecans, toasted
2-1/4 cups white sugar
1-1/2 tsp. baking soda
4 ounces white chocolate, melted
11 oz. cream cheese, softened, divided
1/3 cup butter or margarine, softened
6-1/2 cups powdered sugar
1-1/2 tsp. vanilla
chopped pecans, toasted
Preheat oven to 350ºF. Grease and flour three 8 or 9" round cake pans. Stir together 3 cups flour, white sugar, and soda. Combine 1-1/2 cup butter or margarine and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and add 4 ounces white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs, and 1-1/2 tsp. vanilla. Gradually stir in flour mixture; batter will be thin. Dredge pecans in 1/2 cup flour, and fold into batter. Pour into prepared pans. Bake for 20 to 25 minute. Cool layers in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Beat together cream cheese and 1/3 cup butter or margarine until creamy. Blend in melted and cooled white chocolate. Mix in powdered sugar and 1-1/2 tsp. vanilla. Frost between layers, and on top and sides of cake. Sprinkle with additional pecans if desired.
Back to the top
White Chocolate Cream Cake
3 oz. white chocolate, chopped
2-1/4 cups flour
1-1/2 cups white sugar
2-1/4 tsp. baking powder
1/2 tsp. salt
1-2/3 cups heavy cream
3 eggs
1 tsp. almond extract
3 oz. white chocolate, chopped
3-1/2 cups powdered sugar
1/4 cup butter, softened
4 Tbsp. water
1/2 tsp. almond extract
Preheat oven to 350ºF. Grease and flour two 8" or 9" round pans. In a double boiler, over lightly simmering water, melt 3 oz. white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside. In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 tsp. almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 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.
White Chocolate Frosting: In a large bowl, heat 3 oz. white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, powdered sugar, butter, water and 1/2 tsp. almond extract. Beat until smooth and of spreading consistency.
Back to the top
White Chocolate Fantasy Cake
4 egg whites
1 3/4 cups all purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 ounces white baking bar, chopped
1/2 cup half and half or light cream
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional
1 recipe White Chocolate Frosting
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar
In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. Melt the 3 ounces white baking bar with 1/4 cup half and half in a small heavy saucepan over very low heat, stirring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted and smooth. Stir in remaining half and half; cool. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the White baking bar mixture, beating on low to medium speed after each addition just until combined. Wash beaters. In a medium mixing bowl beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into 2 greased and floured 8x 1-1/2" round baking pans. Bake in a 350ºF. oven for 25 to 30 minutes or till a wooden toothpick inserted near the center of the cake comes out clean. Cool cakes completely on wire racks. In a small bowl combine the 1 cup berries and raspberry liqueur, if using. Set aside until needed. Prepare the White Chocolate Frosting. To assemble cake, place one cake layer on a cake plate. Drain liqueur from berries if using, and drizzle over cake layer on plate. Stir jam to soften. Spread jam over cake layer. Top with one third of the White Chocolate Frosting. Spoon the 1 cup berries atop. Top the berries with remaining cake layer. Frost top and sides with remaining frosting. Gently place the White Chocolate curls on the frosting on top of the cake or all over top and sides of the cake. At this point, you can carefully cover the cake loosely with plastic wrap and chill for up to 24 hours. Just before serving,, sprinkle cake with the 1/2 cup berries and sift powdered sugar lightly over cake if desired. Makes 10 servings
White Chocolate Frosting
4 ounces white baking bar
1-1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar
Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/4 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly until baking bar starts to melt. Immediately remove from heat and stir till smooth. Cool completely. In a glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1-1/4 cups of whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating , gradually adding cooled baking bar mixture till stiff peaks form. Do not over beat. Use immediately to frost cake. Makes about 2-1/2 cups.
Back to the top
White Chocolate Fudge Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Cindy Henry Redman, Boyne City, MI, 1994
Frosting:
16-oz. can vanilla frosting
3 oz. white baking bar or vanilla-flavored candy coating, melted
1 tsp. vanilla
8 oz. Cool Whip, thawed
Cake:
1 lb. 2.25-oz. pkg. pudding-included white cake mix
1-1/4 cups water
1/3 cup oil
1 tsp. vanilla
2 eggs
3 oz. white baking bar or vanilla-flavored candy coating, melted
Fudge Filling:
1/4 cup powdered sugar
6 oz. (1 cup) semisweet chocolate chips
3 Tbsp. butter or margarine
2 Tbsp. light corn syrup
Garnish:
chocolate curls, if desired
In large bowl, beat vanilla frosting at medium speed, gradually adding 3 oz. melted white baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Heat oven to 350ºF. Grease and flour 13x9" pan. In large bowl, combine all cake ingredients except white baking bar at low speed until moistened; beat 2 minutes at high speed. Gradually beat in 3 oz. melted white baking bar until well blended. Pour batter into pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. In small saucepan over low heat, heat all fudge filling ingredients until melted and well blended, stirring constantly. Spread fudge filling over warm cake. Cool completely. Frost cake. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature 10 minutes before cutting. Serves 15.
Back to the top
White Chocolate Orange Mousse Cake
1 cup flour
1 tsp. baking powder
2 eggs
1 cup sugar
1/2 tsp. vanilla
1/2 cup milk
1/4 cup butter
1/3 cup orange marmalade or apricot preserves
2 Tbsp. orange liqueur or orange juice
White Chocolate-Orange Mousse
sliced strawberries or raspberries, about 2 cups
Grease and lightly flour 9" square pan; set aside. In small bowl, combine flour and baking powder; set aside. In large bowl, beat eggs with electric mixer on high speed about 4 minutes or until thick and the color of lemons. Gradually add sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved; beat in vanilla. Add flour mixture; beat on low to medium speed just until combined. In small saucepan, heat milk and butter just until butter melts. Stir warm milk mixture into beaten egg mixture. Pour batter into pan. Bake at 350ºF. for 25-30 minutes or until top springs back when lightly touched. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool completely on wire rack. In bowl, combine orange marmalade and orange liqueur. To assemble, cut cake in half horizontally forming two even layers. Place first layer on serving plate. Spread with marmalade mixture. Top with second layer. Frost top and sides with mousse. Chill at least 4 hours before serving. Garnish with sliced berries. Cover and store in refrigerator up to 3 days. Serves 12.
White Chocolate-Orange Mousse: In 1-cup glass measuring cup, combine 2 Tbsp. lemon juice and 1-1/2 tsp. unflavored gelatin. Let stand 5 minutes. Place cup in small saucepan of boiling water and stir until gelatin is dissolved. Set aside; discard water. In small saucepan, combine 1/2 cup thawed orange juice concentrate, 1/4 cup guar, 6 oz. white baking bar (chopped) and the gelatin mixture. Heat and stir over low heat until chocolate is melted. Remove from heat. Whisk in 1/4 cup dairy sour cream. Pour entire mixture into large bowl. Chill until cool and very thick, about 1 hour, stirring occasionally. In medium bowl, beat 1 cup whipping cream with electric mixer on medium speed until soft peaks form. Fold into orange mixture. If necessary, chill until mousse is easy to spread (about 30 minutes).
Back to the top
White Chocolate Pound Cake
from Taste of Home magazine
1 cup evaporated milk
4 ounces white chocolate, chopped
1 cup butter, softened (NOT margarine)
1-2/3 cups sugar
5 large eggs
2-3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
Icing:
3 ounces white chocolate, chopped
1/4 cup butter, (NOT margarine)
2 cups powdered sugar
1/2 tsp. vanilla extract
1-2 Tbsp. milk
In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the chocolate mixture. Beat until just combined. Pour into a greased and floured 10" fluted tube pan. Bake at 325ºF for one hour or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
Icing: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth. Remove from heat. Stir in powdered sugar, vanilla and enough milk to reach desired consistency. Drizzle over cake. Serves 12
Back to the top
White Chocolate Raspberry Cake
recipe by Dottye Wolf of Rolla, MO, shared by Lynda
Cake:
3 ounces white chocolate, chopped
3/4 cup milk, divided
1-3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, at room temperature
1 cup granulated sugar
1 tsp. vanilla
4 eggs
Frosting and Filling:
4 ounces white chocolate, chopped
8 oz. cream cheese, at room temperature
1/2 cup butter, at room temperature,
about 1-1/2 pounds powdered sugar
1 tsp. vanilla
1/4 cup raspberry jam, seedless
Garnish:
2 cups raspberries, fresh or frozen
3-4 oz. white chocolate bar or white baking bar, optional, shaved, into curls
To prepare cake: Melt white chocolate with about half of the milk in a small, heavy saucepan over very low heat, stirring constantly until chocolate starts to melt. Remove from heat; stir until smooth. Stir in remaining milk. Let cool. Preheat oven to 350ºF. Grease and flour two 8- or 9" round baking pans. Combine flour, baking powder and salt in a small bowl; set aside. In large mixing bowl, beat butter with electric mixer until soft and smooth. Add sugar and vanilla; beat well. Add eggs, one at a time, beating after each addition until well-combined. Alternately add flour mixture and white chocolate mixture, beating on low speed after each addition just until combined. Spread batter in pans. Bake for 20 to 25 minutes or until cake tests done. Let cool in pans on wire racks for 10 minutes, then remove from pans and let cool completely. To prepare frosting: Melt chocolate in microwave on medium setting, stirring every 30 seconds. Let cool slightly. Transfer to a large mixing bowl. Add cream cheese, butter and vanilla. Beat until smooth. Add powdered sugar; beat until smooth and stiff enough to spread. To fill and frost cake: Place bottom layer on cake plate. If desired, pipe a thick bead of frosting around edge of layer (this will keep the jam between layers). Spread bottom layer with jam, then with frosting. Add top layer. Frost sides and top of cake. Garnish with fresh raspberries and chocolate curls. Yield: 12 servings.
Tester's note: For more raspberry flavor, split each layer horizontally and fill with more raspberry jam.
Per Serving (excluding unknown items): 676 Calories; 28g Fat (35.6% calories from fat); 7g Protein; 105g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 6 Other Carbohydrates.
Back to the top
White Chocolate Raspberry Torte
from Pillsbury's "Best of the Bake-Off Cookbook"
Cindy Kohlhoff, Houston, TX, 1992 Prize Winner
Torte:
16 oz. coarsely chopped white baking bars or 2-1/2 cups white vanilla chips
1/2 cup butter or margarine
4 eggs
3/4 cup sugar
1-1/2 cups flour
1/8 tsp. salt
1/4 tsp. almond extract
1 cup fresh raspberries or frozen raspberries without syrup, thawed, drained on paper towels
2/3 cup coarsely chopped sliced almonds
Glaze:
1/2 cup semisweet chocolate chips
1 tsp. powdered sugar, if desired
Heat oven to 350ºF. Lightly grease and flour bottom and sides of 9 or 10" springform pan. In medium saucepan over very low heat, melt 8 oz. the white baking bars and butter, stirring constantly until smooth. Cool slightly. In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly. Bake 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely. Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator. Serves 16.
Back to the top
White Cookie Cake
1 cup margarine
1-2/3 cups white sugar
5 eggs
12 oz. pkg. vanilla wafers, crushed
1/3 cup milk
1/4 cup applesauce
1-3/4 cups flaked coconut
1 cup chopped walnuts
Preheat oven to 275ºF. Grease and flour a 10" tube pan. In a large bowl cream the margarine and sugar. Beat in eggs one at a time. Mix in the crushed cookies, and coconut alternately with the milk. Stir in the applesauce. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until the top springs back when lightly touched.
Back to the top
White Cream Cake
8 oz. white chocolate, chopped
3 cups sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter
1-1/4 cups white sugar
1-1/8 cups milk
1 tsp. vanilla extract
Preheat oven to 350ºF. Butter and flour two 9" round cake pans. In a double boiler melt the white chocolate over hot water. Set aside to cool slightly. In a medium bowl whisk the flour, baking powder, and salt. In a large bowl cream the butter or margarine and white sugar until light and fluffy. Beat in the melted white chocolate and the vanilla. In three additions alternately beat in the flour mixture and the milk into the creamed mixture. Beat only until just smooth. Pour batter into prepared pans. Bake 25 to 30 minutes, or until the top is golden.
Back to the top
White Mountain Cake
3/4 cup shortening
1-3/4 cups white sugar
3 cups cake flour
1/2 tsp. salt
4 tsp. baking powder
1 cup milk
5 egg whites
1 tsp. vanilla extract
1/2 tsp. almond extract
Sift and measure flour. Add salt and baking powder, and sift again. In a large bowl, cream shortening. Add sugar gradually, and cream until fluffy. Add sifted ingredients alternately with milk and flavoring. Beat thoroughly after each addition. Beat egg whites until stiff, and fold into mixture. Pour batter into greased 9" round pans. Bake at 350ºF for 25 to 30 minutes. Cool, and frost with White Mountain Frosting.
White Mountain Frosting:
3 cups white sugar
1 cup water
1/4 tsp. cream of tartar
3 egg whites
1 pinch salt
1 tsp. vanilla extract
Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238ºF, or until syrup spins a long thread when dripped from a spoon. Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
Back to the top
White Texas Sheet Cake
from Ann
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
In large saucepan, bring butter and water to boil. Remove from heat. Stir in remaining ingredients until smooth. Pour into greased and floured 10x15" baking sheet (jellyroll pan). Bake at 375ºF. for 20-22 minutes until cake is light golden brown. Cool for 15-20 minutes.
Frosting:
1/2 cup butter
1/4 cup milk
4-1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup chopped walnuts
Combine butter and milk in saucepan. Bring to a boil. Remove from heat. Add sugar and extract and mix well. Stir in walnuts. Spread on warm cake.
Back to the top
White Velvet Cake
1/2 cup shortening
1-1/2 cups white sugar
2-1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
3 egg whites
1 tsp. vanilla extract
1 Tbsp. all-purpose flour
1 cup milk
1 cup coconut milk
1 cup white sugar
1 tsp. vanilla extract
1 fresh coconut
2 tsp. water
In a small bowl, sift 2-1/2 cups flour, baking powder, and salt together and set aside. Blend shortening and 1-1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 tsp. vanilla and 1/4 cup milk. Beat well. Grease and flour two 9" round pans. Pour the batter into the pans. Bake at 350ºF for 30 to 35 minutes. Cool cake layers on a wire rack. Remove the meat from the coconut and shred it.
Frosting: Moisten 1 Tbsp. flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 tsp. vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.
Back to the top
Williamsburg Orange Cake
2-1/2 cups all-purpose flour or 2-3/4 cups cake flour
1-1/2 cups sugar
1-1/2 tsp. baking soda
3/4 tsp. salt
1-1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1-1/2 tsp. vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 Tbsp. grated orange peel
Williamsburg Butter Frosting, below
Heat oven to 350ºF. Grease and flour 13x9" pan. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until toothpick inserted in center comes out clean, 45-50 minutes. Cool completely before frosting. Serves 12.
Williamsburg Butter Frosting: Mix 1/2 cup softened butter and 4-1/2 cups powdered sugar. Beat in 4-5 Tbsp. orange-flavored liqueur (or orange juice) and 1 Tbsp. grated orange peel.
Back to the top
Wilton's Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract
4 cups (1 lb) powdered sugar
2 Tbsp. milk or water
Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry, add milk or water and beat on med speed until light and fluffy.
NOTES: If you want to thin this out a bit (or use it for writing) then add 2 Tbsp. light corn syrup. This will make the cupcakes easier to frost. ** The icing doesn't get hard like icing that you would put on cookies (called royal icing) but it does crust so that it is not so creamy and you can touch it and it will not come off on your finger after you have frosted the cupcakes.
Back to the top
Yellow Angel Food Cake
1-1/2 cups white sugar
1/2 cup water
6 eggs, separated
1 cup flour
1 tsp. cream of tartar
Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured. Boil the sugar and water until it reaches the thread stage, 230 - 234ºF. Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan. Bake at 350ºF for 1 hour. Cool.
Back to the top
Yellow Cake
1-1/2 cups flour
2 cups white sugar
2 tsp. baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans. 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.
Back to the top
Yellow Cake from Scratch
2 cups flour
1-1/2 cups white sugar
1/2 cup shortening
1 cup milk
3-1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
3 eggs
Preheat oven to 350ºF. Grease and flour one 9x13" pan. Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Back to the top
Yellow Cake Mix Variations
from Peggysue
Start with 18-1/2 oz. box of yellow cake mix, then embellish as directed:
Lemon Cake: Add 2 tsp. grated lemon rind to batter.
Chocolate-Fleck Cake: Fold l or 2 oz. grated unsweetened chocolate to batter.
Spice Cake: Add l tsp. cinnamon, l/2 tsp. nutmeg and l/4 tsp. cloves to dry mix.
Orange Coconut Cake: Add l Tbsp. grated orange rind and l/2 cup finely chopped or flaked coconut to batter.
Coffee-Flavored Cake: Add 4 tsp. instant coffee to dry mix.
Coconut Cake: Add l/2 cup finely chopped or flaked coconut to batter.
Back to the top
Yogurt Cake
1 cup margarine, softened
2 cups white sugar
3 eggs
1 tsp. lemon extract
2-1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. container lemon flavored yogurt
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated. Pour batter into a 10" Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Back to the top
Yuletide Red Velvet Cake
Cake:
18-1/4-oz. pkg. pudding-included German chocolate cake mix
1 cup sour cream
1/2 cup water
1/4 cup oil
1-oz. bottle red food coloring
3 eggs
Frosting:
1/2 cup flour
1-1/2 cups milk
1-1/2 cups sugar
1-1/2 cups butter, softened
1 Tbsp. vanilla
Heat oven to 350ºF. Grease and flour two 9" round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans. Bake 25-35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Meanwhile in medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool 30 minutes or until completely cooled. In large bowl, combine sugar and butter; beat until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla. Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer; top side up. Frost sides and top of cake with frosting. Store in refrigerator. Serves 16.
Back to the top
Yum Yum Cake
2 cups flour
2-1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup shortening
1-1/2 cups white sugar
1 Tbsp. orange zest
2 tsp. lemon zest
5 eggs
2/3 cup milk
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup reserved pineapple juice
3-1/2 oz. pkg. instant vanilla pudding mix
3-1/2 oz. pkg. instant vanilla pudding mix
1 cup milk
8 oz. cream cheese
8 oz. container frozen whipped topping, thawed
15 oz. can crushed pineapple, drained
10 maraschino cherries, halved
Preheat oven to 350ºF, grease and lightly flour a 9x13" pan. In a small bowl, mix flour, baking powder and salt. Set aside. Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition. Pour into pan. Bake at 350ºF for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan.
Topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.
Back to the top
Zucchini Chocolate Chip Cupcakes
1/2 cup butter
1/2 cup olive oil
1-3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 Tbsp. instant hot chocolate mix
2-1/2 cups grated zucchini
1 cup chocolate chips
Preheat oven to 325ºF. Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Back to the top
Zucchini Chocolate Orange Cake
2-1/2 cups flour
1/2 cup unsweetened cocoa powder
2-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 tsp. vanilla extract
1/2 cup milk
3 cups grated zucchini
1 Tbsp. orange zest
1 cup chopped walnuts
1-1/4 cups powdered sugar
1/4 cup orange juice
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour Bundt pan. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 tsp. vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts. Pour into a greased and floured Bundt cake pan. Bake at 350ºF for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
Glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.
Back to the top
Zucchini Cupcakes with Caramel Frosting
from Abbie
3 large eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp. almond extract
2-1/2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 cups shredded zucchini
Frosting:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1-1/2 to 2 cups powdered sugar
In mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350ºF. for 20-25 minutes or until cupcakes test done. Cool 10 minutes, then remove to wire rack to cool completely. Frosting: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches desired consistency. Frost cupcakes. Yields 1-1/2 to 2 dozen cupcakes.
Abbie's Notes: This is Kimmie's recipe; it made two dozen for me. Next time I would sift the powdered sugar into the saucepan to avoid little lumps of sugar in the frosting. Also, even though I used 2 cups of powdered sugar, the consistency was very thin. More than a glaze, but not as thick as, say, a chocolate frosting. Excellent taste, though, not a step to skip, as the caramel frosting really makes the recipe!
Back to the top
Zucchini-Pineapple Cake
from Southern Living magazine
2 cups grated zucchini, (about 2 large)
3 large eggs
1-1/2 cups sugar
1 Tbsp. vanilla extract
1 cup vegetable oil
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 cup chopped pecans
1/2 cup raisins
15-1/4 oz. can crushed pineapple, drained
Frosting:
8 oz. can crushed pineapple, undrained
8 oz. cream cheese, softened
1/4 cup butter or margarine, softened
16 oz. pkg. powdered sugar, sifted
Drain zucchini well, pressing between layers of paper towels; set aside. Beat eggs at medium speed with an electric mixer until thick and pale. Gradually add sugar, vanilla and oil, beating well. Stir in zucchini. Combine flour and next 4 ingredients; gradually stir into zucchini mixture. Stir in pecans, raisins and pineapple. Pour into 3 greased and floured 8" round cake pans. Bake at 325ºF. degrees for 35 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. To make frosting: Place pineapple in a wire mesh strainer; press with back of spoon against the sides of the strainer to squeeze out liquid. Set pineapple aside and discard liquid. Beat cream cheese and butter at medium speed with an electric mixer until fluffy; gradually stir in powdered sugar and pineapple. (Frosting will be soft and may be refrigerated 1 hour before spreading on cake). spread frosting between layers and on top of cake. Cover and chill.
NOTE: Frosting is soft and recipe works best if sides of cake are left unfrosted.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
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 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
|
![[FAVORITE RECIPES]](recipeshead.gif)