Black Forest Dump Cake
21 oz. can cherry pie filling
16.5 oz. can pitted dark, sweet cherries
18-1/2 oz. pkg. chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Preheat oven to 375ºF. Spray 9x13" baking dish with cooking spray. Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top. Bake in the preheated oven for 45 minutes.
Back to the top
![[IMAGE]](line03.gif)
Black Forest Pudding Cake
from the Hershey's kitchens
3/4 cup white sugar
1 cup all-purpose flour
3 Tbsp. Hershey's Cocoa Powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup butter, melted
1/2 cup white sugar
1-1/2 tsp. vanilla extract
1/2 cup packed light brown sugar
1/4 cup Hershey's Cocoa Powder
1-1/4 cups hot water
1/4 cup cherry liqueur
Heat oven to 350ºF. In large bowl, combine 3/4 cup granulated sugar, flour, 3 Tbsp. cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into 8-or 9" square baking pan. In small bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling. 8 to 10 servings.
Back to the top
Black Magic Cake
from Hershey's
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong black coffee or 2 tsp. powdered instant in 1 cup of boiling water
1 cup sour milk or buttermilk
1/2 cup vegetable oil
1 tsp. vanilla extract
Heat oven to 350ºF. Grease and flour one 13x9x2" pan. In a large mixing bowl, stir together top 6 ingredients, add the eggs, coffee, milk, oil, vanilla, beat at medium speed with miser for 2 minutes. {mixture will be thin}Pour batter into prepared pan and bake for 35 to 40 minutes. Cool completely in pan on wire rack.
Back to the top
Black-Out Cake from the 50's
1/3 cup unsweetened cocoa powder
1 cup milk
2-1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 tsp. vanilla extract
2/3 cup white sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1-1/2 cups milk
3 oz. unsweetened chocolate, chopped
1 tsp. vanilla extract
4 oz. unsweetened chocolate, melted
1/2 cup unsalted butter
1-1/2 tsp. vanilla extract
3 eggs
3 cups powdered sugar
Preheat oven to 350ºF. Grease and flour two 9" pans. Sift together the flour, baking powder, baking soda and 1/2 tsp. salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth. In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 tsp. vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely. To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 Tbsp. cornstarch and 1/4 tsp. salt. In a saucepan over medium heat, combine 1-1/2 cups milk with sugar mixture. Add 4 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 tsp. vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refigerate until cool.
Frosting: In a medium bowl, beat 1/2 cup butter, 1-1/2 tsp. vanilla and 3 eggs until light and fluffy. Add the powdered sugar two Tbsp. at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake. To assemble the Cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.
Back to the top
Black Russian Cake
from Lynda
Cake:
18-1/4 oz. chocolate cake mix
3.9-oz. pkg. chocolate instant pudding and pie filling
1/2 cup oil
4 large eggs
1/4 cup Kahlúa
1/2 cup crème de cacao
3/4 cup coffee, brewed, double strength
Glaze:
2 tbsp butter
2 tbsp unsweetened cocoa powder
1/4 cup heavy cream
1 cup powdered sugar
1 tsp vanilla
Preheat the oven to 350ºF. Thoroughly oil and flour a 10" Bundt pan. In the large bowl of a mixer, combine the cake mix, pudding mix, oil, eggs, Kahlúa, crème de cacao and coffee. Beat on LOW speed about 1 minute, scraping the bowl occasionally, until ingredients are well combined. Beat on MEDIUM speed about 2 minutes, scraping bowl occasionally, until batter is fully smooth. Pour into prepared pan, smooth top and bake about 45 to 50 minutes, until cake springs back when lightly touched with finger, and a toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack about 20 minutes. Loosen the edge and center of the cake with a knife and invert it onto a serving plate. Cool completely. Glaze: Melt butter in a small saucepan over LOW heat. Add cocoa powder and cream and heat, stirring, until the mixture thickens, about 2 minutes. Sift powdered sugar and stir it in w/ the vanilla until the mixture is smooth. Drizzle over cooled cake.
Lynda’s Notes: A terrifically moist, smooth-textured and flavorful Bundt-pan recipe. If desired, substitute for the combined liqueurs another 3/4 cup double-strength coffee (making 1-1/2 cups total) plus 1/3 cup sugar and 1/4 cup. Unsweetened cocoa powder. The glaze recipe is from "The Cake Mix Doctor."
Per Serving (excluding unknown items): 233 Calories; 12g Fat (45.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1-1/2 Other Carbohydrates.
Diabetic exchanges per serving: 1 bread/ starch exch., 1-1/2 other carb. exch., and 2 fat exch.
Back to the top
Blueberry-Buttermilk Cake
from Cooking Light magazine
3-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup chilled stick margarine, plus 2 tablespoons, cut into small pieces and divided
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups lowfat buttermilk
1/2 cup egg substitute
1/2 cup apple butter
1 tsp. vanilla extract
1/2 tsp. grated lemon rind
Cooking spray
2 cups fresh blueberries
Preheat oven to 350ºF. Combine first 5 ingredients in a large bowl; cut in 1/2 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Place 1 cup flour mixture in a small bowl; cut in 2 Tbsp. margarine to form a streusel; set aside. Add baking powder and baking soda to remaining flour mixture in large bowl; stir well. Combine buttermilk, egg substitute, apple butter, vanilla, and lemon rind. Pour buttermilk mixture over flour mixture; beat at low speed of a mixer until well-blended. Pour batter into a 13x9" baking pan coated with cooking spray. Top batter with blueberries, and sprinkle with reserved streusel. Bake at 350ºF. for 50 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan on a wire rack. Yield: 16 servings.
NOTE: Almost any berry will work in place of the blueberries.
Back to the top
Blueberry Cobbler Cake
from Peggysue
2 cups fresh blueberries (I used frozen and this turned out fine)
Juice of 1/2 lemon
3 Tbsp. butter, softened
1-3/4 cups granulated sugar
1/2 cup milk
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. cornstarch
1 cup boiling water
Grease 8" square pan. Put berries in pan and sprinkle with lemon juice. Cream butter and gradually blend in 3/4 cup of the sugar. Add milk, flour, baking powder and 1/4 tsp. salt; beat until well combined. Spread batter over berries. Mix remaining 1 cup sugar, remaining 1/4 tsp. salt and the cornstarch; sprinkle evenly over batter. Very carefully pour boiling water over all. Bake at 375ºF for 50-60 minutes, or until crust is light brown. Serve warm, with cream, for dessert; or serve as coffee cake for breakfast. Yield: about 6 servings
Back to the top
Blueberry Cream Cheese Pound Cake
18-1/2 oz. yellow cake mix
1/4 cup white sugar
3 eggs
8 oz . cream cheese, room temperature
1/2 cup vegetable oil
1 tsp. vanilla extract
1-1/4 cups blueberries
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan. Bake in the preheated oven for 40 to 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.
Back to the top
Blueberry Pound Cake
from Weight Watchers online, shared by Lynda
18-1/2 oz. yellow cake mix
3.4 oz. fat-free vanilla instant pudding mix
1/4 cup Splenda
1/4 cup water
3/4 cup applesauce
6 egg whites
8 ounces fat-free cream cheese, softened and cut up
16-1/2 oz. can blueberries, drained
Preheat oven to 350ºF. Spray a 10" Bundt pan with Pam and flour. In a large bowl stir together cake mix, pudding mix, and Splenda. Make a well in the center and pour in water, applesauce, egg whites, and softened cream cheese in. Beat on a LOW speed until blended. Stir in blueberries and pour into Bundt pan. Bake in preheated oven 50 to 60 minutes. Let cool before slicing. Serves 16 at 4 WW points per slice.
Per Serving (excluding unknown items): 196 Calories; 4g Fat (18.2% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 399mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.
Back to the top
Blueberry Pound Cake #2
2 Tbsp. butter
1/4 cup white sugar
1 cup butter
2 cups white sugar
4 eggs
1 tsp. vanilla extract
2-3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
1/4 cup flour
Preheat oven to 325ºF. Grease a 10" tube pan with 2 Tbsp. butter. Sprinkle pan with 1/4 cup sugar. Mix together 2-3/4 cups flour, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan. Bake in the preheated oven for 70 to 80 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.
Back to the top
Blueberry Snack Cake
2 cups flour
1/2 tsp salt
1-1/3 cup sugar
2-1/2 tsp baking powder
1 tsp cinnamon
1 Tbsp. grated lemon rind
2/3 cup shortening
2 eggs
1 cup milk
3 Tbsp. flour
2 Tbsp. sugar
2 cups blueberries
Heat oven 400ºF. Grease pan, dust with flour. Mix first 9 ingredients into large mixing bowl on low speed. Mix and blend well. Combine 3 Tbsp. flour and 2 Tbsp. sugar mix gently with blueberries. Fold into batter. Spread batter in pan. Bake about 40 minutes
Back to the top
Blueberry Sour Cream Cake
from Abbie
1 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp. almond extract
2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen blueberries
1/4 cup brown sugar
2 Tbsp. sugar
1 Tbsp. cinnamon
2 Tbsp. milk
1 cup powdered sugar, sifted
1/2 tsp. vanilla
Preheat oven to 350ºF. Grease or spray Bundt or tube pan. Cream butter and sugar. Add eggs, one at a time, beating well after each egg. Then stir in sour cream, to which baking soda has been mixed in. Add almond extract. Sift flour, baking powder and salt; stir into batter. Pour half to two-thirds batter into prepared pan. Sprinkle one cup blueberries over batter. Combine brown sugar, sugar and cinnamon; sprinkle over blueberries. Pour remaining batter over blueberries and sugar. Bake 40-45 minutes. While cake is cooling, prepare glaze mixture; add milk slowly to powdered sugar and beat well; stir in vanilla. Remove cake from pan after 20 minutes of cooling. Drizzle cake with glaze.
Abbie's Notes: This recipe is essentially a one-bowl cake; you just mix and pour. I didn't have sour cream, so I used vanilla yogurt. I have made the recipe with sifting and without sifting, and I can't tell the difference. And I don't make the glaze; it's just so good on its own.
Back to the top
Blueberry Streusel Cake
3/4 cup sugar, divided
1/4 cup butter, softened
1 large egg
1/2 cup plain nonfat yogurt
1 tsp. vanilla extract
1-1/2 cups flour
1/2 tsp. baking soda
vegetable cooking spray (such as Pam)
1 Tbsp. flour
1 tsp. cinnamon
1/8 tsp. allspice
2 cups blueberries
1 Tbsp. powered sugar
Combine 1/2 cup sugar, butter and egg; beat at medium speed with electric mixer 5 minutes or until blended. Combine plain yogurt and vanilla stirring well; set aside. Combine 1-1/2 cups flour and 1/2 tsp. baking soda; add to egg mixture alternately with yogurt mixture beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spread batter evenly over bottom and up sides of a 9" round tart pan coated with cooking spray. Combine remaining 1/4 cup sugar, 1 Tbsp. flour, cinnamon and allspice; add blueberries, tossing gently to coat. Spoon evenly over batter, leaving a 1/2" border. Bake at 350ºF for 40-45 minutes or until lightly browned, cool in pan. Sprinkle with powered sugar.
Back to the top
Blue Ribbon White Cake
5 Tbsp. corn starch
2-1/2 cups flour
3-1/2 tsp. baking powder
1 tsp. salt
1-1/2 cups white sugar
2/3 cup vegetable oil
1/2 cup milk
3/4 cup water
1 Tbsp. vanilla extract
4 egg whites
1/4 tsp. cream of tartar
6 Tbsp. butter
2 tsp. orange zest
1/4 tsp. salt
4 cups sifted powdered sugar
1/2 cup fresh orange juice
1 Tbsp. fresh lemon juice
Preheat oven to 350ºF. Grease and line two 9" round cake pans with parchment paper. Then grease and flour the paper. Sift together the cornstarch, flour, baking powder and salt. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended. Fold the egg whites into the batter. Pour batter into the prepared pans. Bake 35 to 40 minutes. Let cool then frost with Orange Frosting. Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the powdered sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
Back to the top
Bonnie Butter Cake
1-3/4 cups sugar
2/3 cup butter, softened
1-1/2 tsp. vanilla
2 eggs
3 cups cake flour OR 1-2/3 cups all-purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1-1/4 cups milk
Fudge Frosting, below
Heat oven to 350ºF. Grease bottom and sides of 13x9" baking pan or two 9" round pans; lightly flour. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s). Bake rectangle 45-50 minutes (layers 30-35 minutes) or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; removed from pans to wire rack. Cool completely. Frost rectangle or fill and frost layers with Fudge Frosting. Serves 16.
Fudge Frosting: In 2-1/2-quart saucepan, mix 2 cups sugar, 1/2 cup shortening, 3 oz. unsweetened chocolate, 2/3 cup milk and 1/2 tsp. salt. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency; stir in 2 tsp. vanilla.
Back to the top
Boscobel Beach Ginger Cake
1 cup butter
1-1/4 cups packed brown sugar
4 eggs
1/4 cup grated fresh ginger root
1 tsp. vanilla extract
1 cup milk
2-1/2 cups flour
4 tsp. baking powder
4 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
2 Tbsp. powdered sugar for dusting
Preheat oven to 350ºF . Grease and flour a 9" Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with powdered sugar before serving.
Back to the top
Botercake (Dutch Butter Cake)
1-1/8 cups butter, softened
1-1/8 cups white sugar
1-1/4 tsp. vanilla sugar
2 Tbsp. grated lemon zest
1 Tbsp. white sugar
1 tsp. salt
5 eggs
1-1/8 cups flour
1 tsp. baking powder
Preheat oven to 350ºF. Grease and flour one 10" loaf pan. Mix grated lemon rind with 1 Tbsp. sugar. Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one. Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan. Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.
Back to the top
Brown Sugar Cake
2 cups packed brown sugar
1 cup butter
3 Tbsp. sour cream
1 tsp. baking soda
3-1/2 cups flour
1 tsp. baking powder
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup raisins
2 eggs
Preheat oven to 350ºF. Grease and flour three 9" round cake pans. Cream the brown sugar and the butter. Add the eggs, and mix well. Mix the baking soda and the sour cream, and add this to the creamed mixture. Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9" round greased and floured cake pans. Bake 40 minutes or until cakes tests done.
Back to the top
Brown Sugar Pound Cake
Cake:
2-1/4 cups firmly packed brown sugar
1/2 cup sugar
1 cup butter, softened
1/2 cup shortening
2 tsp. vanilla
5 eggs
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 cup chopped pecans
Glaze:
1/4 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 cups powdered sugar
Heat oven to 350ºF. Grease and flour 10" tube pan. In large bowl, combine 2-1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 tsp. vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine flour, baking powder and salt; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread in pan. Bake 75 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled. Melt 1/4 cup butte in small saucepan over medium-low heat. Add 1/2 cup brown sugar. Cook 2 minutes, stirring constantly. Add 1/4 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake. Serves 16.
Back to the top
Brown Sugar Snack Cake
from “The Best of Mr. Food Cookin’ Quickies"
1-1/2 cups biscuit mix
16 oz. light brown sugar
4 large eggs, lightly beaten
1 tsp. vanilla extract
1 cup flaked coconut
1 cup chopped pecans, optional
Preheat oven to 350ºF. Stir together biscuit mix and brown sugar. Add eggs. Beat with spoon until blended. Stir in vanilla, coconut and, if desired, pecans. Pour into lightly greased 9x13" pan. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares to serve. Serves 15.
Back to the top
Brownie Torte
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 tsp. vanilla extract
1 cup flour
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
2 Tbsp. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
2 cups sliced fresh strawberries, optional
Butter and flour a 9" round cake pan. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup. Stir in 1 cup chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 tsp. vanilla , flour, and nuts. Pour into pan. Bake at 350ºF for 30 minutes, or until center springs back when touched. Cool in pan 10 minutes. Then place on a cooling rack. To Make Glaze: Combine chocolate chips, 2 Tbsp. butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Back to the top
Brownstone Front Chocolate Cake
5 eggs
2-1/4 cups white sugar
1 cup shortening
2 tsp. baking soda
2-1/2 cups cake flour
1 cup buttermilk
4 tsp. unsweetened cocoa powder
1 tsp. vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Preheat oven to 325ºF. Grease and flour three 9" round cake pans. Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form. Cream 2-1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth. Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake 20-25 minutes or until done.
Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Back to the top
Burnt Sugar Chiffon Cake
1 cup white sugar
1/2 cup boiling water
2 cups sifted flour
1-1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 tsp. vanilla extract
1 cup egg whites
1/2 tsp. cream of tartar
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water. Preheat oven to 325ºF . Sift together into mixing bowl the flour, 1-1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan. Bake 65 to 70 minutes.
Back to the top
Busy Day Syrup Cake
1/2 cup shortening
1-1/2 cups cane syrup
2 eggs
1 tsp. vanilla extract
2/3 cup milk
2 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups powdered sugar
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside. In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 tsp. vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. 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. Frost between layers, on top and sides with Easy Chocolate Frosting.
Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 Tbsp. milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in powdered sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Back to the top
Butter Brickle Cake
2 cups flour
1-1/3 cups white sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup butter flavored shortening
1-1/2 tsp. vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups powdered sugar
2 Tbsp. evaporated milk
2 Tbsp. hot water
1-1/2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour one 13x9" pan. Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan. Bake 20 to 25 minutes. Let cool then ice. To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the powdered sugar, evaporated milk or half and half, hot water and 1-1/2 tsp. vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Back to the top
Butter Cake
1-1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla extract
3/4 cup milk
Preheat oven to 350ºF. Lightly grease one 8" square baking pan. Line bottom with wax paper or dust lightly with flour. Sift together the flour, salt, and baking powder. Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan. Bake at 350ºF for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
Blueberry Cake: Add 1/4 tsp. nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.
Back to the top
Butter Frosting
1/2 cup butter (NOT margarine)
6-1/2 cups sifted powdered sugar
1/3 cup milk
2 tsp. vanilla
milk
In bowl, beat butter with electric mixer on medium to high speed until fluffy. Gradually add 3 cups of the powdered sugar, beating well on low to medium speed. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in remaining sugar. If necessary, beat in additional milk to make frosting easy to spread. Makes about 3-1/2 cups, enough to frost tops and sides of two or three 8" or 9" cake layers or one 10" tube cake.
Chocolate Butter Frosting: Beat 3/4 cup baking cocoa powder into butter; reduce powdered sugar to 6 cups.
Mocha Butter Frosting: Beat 3/4 cup baking cocoa powder into butter. Add 1 Tbsp. instant coffee crystals to the 1/3 cup milk. Let stand 3 minutes; stir well.
Lemon or Orange Butter Frosting: Substitute fresh lemon or orange juice for the milk. Add 1/2 tsp. finely shredded lemon peel or 1 tsp. finely shredded orange peel with the juice.
Peanut Butter Frosting: Substitute 1/2 cup creamy peanut butter for the butter.
Back to the top
Buttercream Frosting
from Carmen
1 cup butter - not margarine
1 block Crisco (1 cup)
4 Tbsp. milk
1-1/2 tsp. almond extract
1/2 tsp. lemon extract
2 Tbsp. clear vanilla extract
2 lbs. powdered sugar, sifted
With an electric mixer cream together the butter and Crisco until smooth. Combine the milk and extracts, then beat into the butter mixture until well incorporated. Gradually mix in the powdered sugar, mixing until frosting is smooth and of desired consistency.
Carmen's Note: If you're coloring the frosting, you don't need to worry about using clear vanilla; the brown vanilla extract will be fine. *** The yellow tint from the butter won't really affect the colors. People use Crisco to get a bright white frosting as opposed to the tint you get with butter. For your first attempt, you may want to combine the two for a more stable (and more pale) finished product.
Back to the top
Buttercream Pound Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Phyllis Lidert, Oak Lawn, IL, 1968 Grand Prize Winner
Cake:
2 cups butter, softened (NOT margarine)
2-1/2 cups powdered sugar
6 eggs
2 tsp. grated lemon peel
3 Tbsp. lemon juice
4 cups flour
1 Tbsp. baking powder
12-1/2 oz. can poppy seed filling
Glaze:
1 cup powdered sugar
1-2 Tbsp. lemon juice or milk
Heat oven to 350ºF. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar; mix well. At medium speed, add eggs, one at a time, beating well after each addition. Beat in lemon peel and 3 Tbsp. lemon juice. At low speed, gradually beat in flour and baking powder; blend well. In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter over bottom of ungreased 10" tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter. Bake 75-85 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake. Serves 16.
Back to the top
Buttermilk Apple Cake
from Traveler’s Choice Internet Cookbook
3/4 cup brown sugar, firmly packed
1/3 cup oil
1 egg, slightly beaten
1 tsp. vanilla
1-1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup apple, peeled and chopped
1/2 cup buttermilk
Topping:
1/4 cup brown sugar
1/4 cup pecans, chopped
1/2 tsp. cinnamon
Preheat oven to 325ºF. Grease a 9" square pan. Blend 3/4 cup brown sugar, oil, egg and vanilla in large bowl. Combine flour, baking soda and salt. Add to wet mixture. Add apple and buttermilk. Mix thoroughly just to moisten. Spread mixture into grease pan. Topping: Combine brown sugar, pecans, and cinnamon in small bowl. Sprinkle evenly over batter. Bake at 350ºF for 20 to 25 minutes.
Per Serving (excluding unknown items): 281 Calories; 12g Fat (39.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2-1/2 Fat; 1 Other Carbohydrates.
Back to the top
Butternut Spice Cake
1/2 cup finely chopped butternuts
2 cups cake flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 cup butter
1-1/3 cups packed brown sugar
2 eggs
1 cup buttermilk
Preheat oven to 350ºF. Grease a 9" tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts). Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts. Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with powdered sugar over cake before serving.
Back to the top
Butterscotch Cake
2 cups cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
2 medium eggs
1-1/2 cups brown sugar, packed
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
1 cup milk
Butter Frosting:
1/4 cup butter or margarine
2 cups powdered sugar
1/2 tsp. vanilla extract
2 Tbsp. cream
1 Tbsp. hot water
Sift together flour, baking powder and salt. Add brown sugar, butter (or margarine), vanilla and 2/3 cup milk. Beat for 2 minutes at medium speed and then add rest of milk and the eggs. Beat 2 minutes more. Pour into two 8" greased and floured cake pans. Bake in preheated 350ºF. oven for 25-30 minutes. Frost with butter frosting. Frosting: Brown butter over low heat, watching carefully. Add rest of ingredients and stir until cool and of consistency to spread.
Back to the top
Buttery Cinnamon Cake
from Peggysue
1-1/3 cups granulated sugar
2/3 cups shortening
3 eggs
2/3 cup milk
1-1/2 tsp. vanilla
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
sifted powdered sugar
Butter Syrup:
1/2 cup granulated sugar
6 Tbsp. butter or margarine
1/3 cup water
1 tsp. vanilla
3/4 tsp. ground cinnamon
In mixing bowl cream together granulated sugar and shortening. Add eggs, one at a time; beat well after each. Combine milk and vanilla together thoroughly; stir together flour, baking powder, cinnamon and salt; add to creamed mixture, alternating it with the milk. Beat well after each addition. Pour into well greased 10" Bundt pan; bake at 350ºF for about 40 minutes. When cake is almost done mix ingredients of butter syrup together and heat until butter is melted. Remove hot cake from pan; prick with fork in many places; spoon hot butter syrup over hot cake; let cool; sprinkle with sifted powdered sugar.
Back to the top
Buttery Snack Cake with Broiled Topping
1-1/4 cups all-purpose or 1-1/2 cups cake flour
1 cup sugar
1/3 cup butter, softened
3/4 cup milk
1-1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 large egg
Broiled Coconut Topping, below
Heat oven to 350ºF. Grease bottom and sides of 8 or 9" square pan with shortening; lightly flour. Beat all ingredients except Broiled Coconut Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Make Broiled Coconut Frosting. Set oven control to broil. Carefully spread frosting over hot cake. Broil with top of cake about 4 inches from heat about 2 minutes or until frosting is light brown. Watch careflilly so frosting does not burn. Cool 15 minutes. Serve warm or cool.
Broiled Coconut Topping: Mix 1 cup flaked coconut, 1/3 cup packed brown sugar, 1/4 cup softened butter and 2 Tbsp. half-and-half or milk. Proceed as directed with recipe.
Back to the top
Cajun Cake
from Lynda
Batter:
2 cups flour
1-1/2 cups sugar
20-oz. can crushed pineapple in syrup, undrained
2 large eggs, slightly beaten
1-1/2 tsp. baking soda
Frosting:
1 cup sugar, *see Note
1/2 cup butter, *see Note
1/2 cup chopped pecans
1/2 cup coconut flakes
1 cup evaporated milk
1 tsp. vanilla extract
Mix all ingredients with a spoon for 1 minute. Batter will be thick. Pour into a 13x9" pan. Bake for 40 minutes. Cook for about 20 minutes. FROSTING: In saucepan, boil sugar, milk and butter for 5 minutes. Remove from heat. Add nuts, coconut and vanilla. Pour over cooled cake and store in fridge.
Lynda’s notes: Sweetened condensed milk can be used in place of the evaporated, but omit sugar and only use 1/2 stick of butter.
Per Serving (excluding unknown items): 409 Calories; 15g Fat (31.4% calories from fat); 5g Protein; 66g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2-1/2 Fat; 3 Other Carbohydrates.
Back to the top
Cake in a Jar
18-1/2 oz. pkg. yellow cake mix
8 straight-sided wide-mouth pint canning jars with lids and rings
Prepare the cake according to pkg. instructions, or use any cake recipe. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350ºF. Place jars on a cookie sheet to keep from tipping over while baking. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool. It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
Back to the top
Cake in a Mug
by Melissa@allrecipes.com
"Cake mix in a mug that can be made in the microwave. Use any flavor of cake mix and corresponding flavor of pudding mix. For the glaze, Use a corresponding flavor of powdered mix, such as lemonade for lemon, cocoa for chocolate, etcetera. "
18-1/2 oz. pkg. yellow cake mix
3.4 oz. pkg. instant vanilla pudding mix
2-2/3 cups powdered sugar
1/4 cup powdered lemonade mix
Check your coffee mugs to make sure each one holds 1-1/2 cups water. Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4-1/2 cups of dry mix and will make 8 coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup each). Place mix into a corner of each bag and tie it there with a twist tie. Make glaze mix: in a medium bowl, combine powdered sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each cup. Attach the following instructions to each cup: Generously spray inside of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1 egg, 1 Tbsp. of oil, 1 Tbsp. water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from Glaze mix into a very small container and add 1-1/2 tsp. water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
Back to the top
Cake Mixes from Scratch
2-1/3 cups flour
3 tsp. baking powder
3/4 tsp. salt
1-1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 tsp. vanilla extract
For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Pour batter into greased and floured 9x13" pan. Bake in preheated 350 degree F oven for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 tsp. cinnamon, 1/4 tsp. ground cloves, and 1/4 tsp. ground allspice to the basic cake mix.
Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Back to the top
Cameo Cake
1-1/2 cups butter
3/4 cup water
3/4 cup white chocolate chips
1-1/2 cups buttermilk
4 egg, beaten
1-1/2 tsp. vanilla extract
3-1/2 cups all-purpose flour
1 cup chopped toasted pecans
2-1/4 cups white sugar
1-1/2 tsp. baking soda
4 oz. white chocolate, melted
8 oz. cream cheese, softened
3 oz. cream cheese, softened
1/3 cup butter, softened
6-1/2 cups powdered sugar
1-1/2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour three 8 or 9" round cake pans. Stir together 3 cups flour, white sugar, and soda. Set aside. Combine 1-1/2 cups butter 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.
Frosting: Beat together both packages of cream cheese and 1/3 cup butter 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
Canolli Cake Roll
5 eggs, separated
1 tsp. vanilla extract
1/2 cup white sugar, divided
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 cup cake flour
2 Tbsp. orange liqueur
1 Tbsp. water
1 Tbsp. white sugar
powdered sugar for dusting
1-1/4 cups ricotta cheese
4 oz. cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 cup mini semi-sweet chocolate chips
3/4 cup heavy whipping cream
3 Tbsp. powdered sugar
2 Tbsp. orange liqueur
1/2 tsp. vanilla extract
1/4 cup chopped pistachio nuts
1 Tbsp. white sugar
1 Tbsp. mini semi-sweet chocolate chips
Preheat oven to 375ºF. Grease one 15-1/2 x 10-1/2" jelly-roll pan and line with parchment paper. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger. Meanwhile, in a cup, mix 2 Tbsp. orange liqueur with 1 Tbsp. water and 1 Tbsp. sugar until sugar dissolves. Sprinkle clean cloth towel with powdered sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup powdered sugar, 1/2 tsp. vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
To assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 Tbsp. powdered sugar until soft peaks form. With rubber spatula, fold in 2 Tbsp. orange liqueur and 1/2 tsp. vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Back to the top
Caramel Apple Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Josephine DeMarco, Chicago, IL, 1976 Prize Winner
Cake:
1-3/4 cups flour
1-1/2 cups packed brown sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. vanilla
3/4 cup butter or margarine, softened
3 eggs
1-1/2 cups (2-3 medium) finely chopped peeled apples
1/2-1 cup chopped nuts
1/2 cup raisins, if desired
Frosting:
2 cups powdered sugar
1/4 tsp. cinnamon
1/4 cup butter or margarine, melted
1/2 tsp. vanilla
4-5 tsp. milk
Heat oven to 350ºF. Grease and flour 13x9" pan. In large bowl, combine flour, brown sugar, salt, baking powder, baking soda, 1-1/2 tsp. cinnamon, 1 tsp. vanilla, 3/4 cup butter and eggs. Beat 3 minutes at medium speed. Stir in apples, nuts and raisins. Pour into pan. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely. In small bowl, blend all frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled cake. Serves 15.
Back to the top
Caramel Apple Cake #2
3/4 cup butter
1-1/3 cups packed brown sugar
1-3/4 tsp. ground cinnamon
1 cup pecan halves
2 Granny Smith apples, peeled, cored and cut into slices
2 cups flour
1/2 tsp. baking soda
1-1/4 tsp. salt
3/4 cup water
Preheat oven to 375ºF. In a 9" pan, melt 3 Tbsp. butter. Sprinkle 1/3 cup brown sugar and 1/4 tsp. of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside. In a small bowl, mix flour, baking soda, salt and 1-1/2 tsp. cinnamon. Set aside. In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine. Spread batter evenly over apples and bake 30 minutes. Cool 10 minutes, then invert onto plate.
Back to the top
Caramel Apple Cake #3
from Amanda
2 eggs
2 cups sugar
1 cup vegetable oil
1 tbsp. vanilla extract
1/4 cup buttermilk or sour cream
2-1/2 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
4 cups chopped apple (I use Granny Smith)
1 cup toasted chopped pecans or walnuts
Glaze:
1/4 cup butter
1 cup brown sugar
1/4 cup milk
1 tsp. vanilla
Combine eggs and sugar, beat well, add oil and vanilla; mix. Add buttermilk or sour cream and then dry ingredients, mix. Add apples and pecans. Allow batter to sit for about 20 minutes. Preheat oven to 350ºF. Pour batter into well greased 10-cup Bundt pan. Bake 1 hour. Remove cake from oven, poke holes with fork and glaze while still in pan. Allow to cool 10 minutes, then remove from pan. Cool completely. This cake is wonderful a day or two later!
Glaze: Combine all ingredients in saucepan. Bring to a boil and stir constantly until slightly thickened. Pour over hot cake and let it soak in.
Back to the top
Caramel-Apple Chiffon Cupcakes
1 cup cake flour
1-1/4 tsp. baking powder
1/4 tsp. + a pinch of salt
1 cup sugar, divided
6 Tbsp. vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey’s or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
pinch of cream of tartar
3 large Granny Smith apples, peeled, cored and cut into 1/4" chunks
Butterscotch Sauce, optional
Preheat oven to 350ºF. Line 12 muffin cups with paper or foil liners. Sift flour, baking powder, 1/4 tsp. of the salt and 1/2 cup of the sugar into large mixing bowl. Form a well in center and add oil, egg yolks, sherry and apple juice concentrate. On low speed, mix together, just until blended. In another bowl, whisk egg whites with pinch of salt and cream of tartar until creamy, foamy and barely able to hold peaks, about 2 minutes. While sprinkling in remaining 1/2 cup of sugar, whisk until egg whites have the consistency of shaving cream. Fold 1/3 of the egg whites into yolk mixture. Fold in remainder of whites. Fill muffin cups no more than 2/3 full; top with apple chunks. Bake 16 minutes or until center springs back when lightly touched. Cool on rack. When cool, drizzle with Butterscotch Sauce. Makes 1 dozen.
Butterscotch Sauce: Combine 1/4 cup water, 1 cup sugar and 1/4 cup unsweetened butter in large saucepan. Cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle 1 cup heavy cream into caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel! Add 1 Tbsp. Jamaican dark rum and cook 4-5 minutes, occasionally swirling sauce around in pan, until thickened and a rich golden brown. Strain; stir in 1/2 cup sweetened condensed milk. Store in sealed container. Will keep 2 weeks in the refrigerator or 3 months in the freezer. Makes 2 cups.
Back to the top
Caramel Cake
1-3/4 cups flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1/2 tsp. salt
1-3/4 tsp. baking powder
1 tsp. vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 Tbsp. butter
1 tsp. vanilla extract
1/4 cup chopped pecans
Preheat oven to 350ºF. Grease one 9x13" baking pan. Sift the flour before measuring then resift with the 1 cup of the packed brown sugar. Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp. of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan. Bake 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238-240ºF. Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110ºF. Add the remaining 1 tsp. vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.
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 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
Cakes & Icings/Frostings, page 20
White Chocolate Cake #2 - Zucchini-Pineapple Cake
|
![[FAVORITE RECIPES]](recipeshead.gif)