Chocolate Rhapsody
from Nestles
Cake Layer:
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/4 cup milk
Chocolate Layer:
12 oz. pkg. semisweet chocolate chips
3/4 cup heavy whipping cream
Raspberry Mousse Layer:
1/3 cup granulated sugar
2 Tbsp. water
1 tsp. cornstarch
2 cups frozen raspberries, thawed
6 oz white baking chocolate
1-3/4 cups heavy whipping cream, divided
1 tsp. vanilla extract
Sweetened whipped cream, optional
Fresh raspberries, optional
For cake layer: Preheat oven to 350 ºF. Grease 9" springform pan. Combine flour, baking powder and salt in small bowl. Beat butter and sugar in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan. Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack. For chocolate layer, microwave morsels and cream in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely. For raspberry mousse: Combine sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely. Microwave baking bars and 1/2 cup cream in medium, microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely. Stir into raspberry mixture. Beat remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream. Remove side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.
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Chocolate Roll
5 eggs
1/2 tsp. cream of tartar
1 cup white sugar
3 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
1 pint heavy whipping cream, whipped
1/4 cup powdered sugar for dusting
1/4 cup flour
Preheat oven to 325ºF. Line one 15-1/2 x 10-1/2" jelly roll pan with parchment paper and grease and flour lightly. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar. Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan. Bake 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with powdered sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 Tbsp. of rum or your favorite liqueur to the whipped cream. Serves 8.
Foamy Butter Sauce:
1/2 cup butter
1 egg
1 cup powdered sugar
Combine all ingredients in the top of a double boiler. Cook, stirring until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce:
1 Tbsp. butter
1 oz. unsweetened chocolate
1/3 cup boiling water
1 cup white sugar
2 Tbsp. corn syrup
1/2 tsp. vanilla extract
Melt butter and chocolate in medium saucepan. Add boiling water. Bring mixture to boil. Add sugar and corn syrup. Boil, stirring, for 5 minutes. Add vanilla and stir. Serve just warm over the chocolate roll.
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Chocolate Rum Cake
18-1/2 oz. pkg. chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped nuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
Preheat oven to 325ºF. Grease one 10" Bundt pan. Place chopped nuts in the bottom of the Bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter over into prepared pan over the top of the chopped nuts. Bake 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
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Chocolate Snack Cake
1-1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. white vinegar
1/2 tsp. vanilla
1 cup cold water
Ice cream or whipped cream, if desired
Heat oven to 350ºF. Grease bottom and side of 8 or 9" round pan with shortening; lightly flour. Mix flour, sugar, cocoa, baking soda and salt in medium bowl. Mix oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
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Chocolate Surprise Cupcakes
3 cups flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 tsp. salt
2 tsp. baking soda
2/3 cup vegetable oil
2 cups water
2 Tbsp. vinegar
2 tsp. vanilla extract
8 oz. cream cheese, softened
1 egg
1/2 cup white sugar
1/4 tsp. salt
1 cup semisweet chocolate chips
Preheat oven to 350ºF. Line 24 muffin cups with paper liners. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 tsp. salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 tsp. salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspooonfuls of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.
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Chocolate Swirl Cake
1 cup butter
2 cups sugar
2 tsp. vanilla
3 eggs
2-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk or sour milk
1 cup chocolate-flavored syrup
1/4 tsp. baking soda
1 cup flaked coconut, optional
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 tsp. baking soda and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 tsp. baking soda; blend into 2 cups batter. Add coconut to remaining batter; pour into greased and floured 12-cup Bundt pan or 10" tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX. Bake at 350ºF about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. Serves 12-16.
NOTE:To sour milk: Use 1 Tbsp. vinegar plus milk to equal 1 cup.
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Chocolate Truffle Cake
from Lynda
14 ounces semisweet chocolate, broken up
1-2/3 cups granulated sugar
10 ounces unsalted butter
3/4 cup strong coffee, preferably espresso
6 eggs OR 10-1/2 ounces liquid or frozen whole egg product
Zabaglione Sauce:
12 egg yolks
8-1/2 ounces liquid or frozen whole egg
1 cup granulated sugar
2 cups Marsala wine
Preheat oven to 250ºF. Grease a 10x3" springform cake pan. Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly. In a separate bowl, beat eggs until they are well mixed. Add eggs to melted chocolate mixture, beating constantly. Pour mixture into pan and bake for 2 hours. Cool and cut into portions.
Zabaglione Sauce: Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted. Place over boiling water and whisk constantly until mixture has thickened and is creamy. Refrigerate until needed.
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Chocolate Walnut Cake
4 oz. unsweetened chocolate, chopped
1-3/4 cups flour
2 tsp. baking powder
1/8 tsp. salt
1/4 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 cup shortening
1-1/2 cups white sugar
4 egg yolks
1 tsp. vanilla extract
1 cup milk
1 cup chopped walnuts
Preheat oven to 325ºF. Grease and flour a 9x13" pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts. 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 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. Allow to cool.
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Chocolate Walnut Sheet Cake
1-1/4 cups butter
1/2 cup unsweetened cocoa
1 cup water
2 cups flour
1-1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
14-oz. can sweetened condensed milk
2 eggs
1 tsp. vanilla
1 cup powdered sugar
1-1/2 cups chopped walnuts
Heat oven to 350ºF. In saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large mixer bowl, beat flour, brown sugar, baking soda, cinnamon, salt, cocoa mixture, 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15x10" jelly roll pan. Bake 15 minutes or until top is firm. In saucepan, melt 1/4 cup butter with 1/4 cup cocoa and remaining sweetened condensed milk. Stir in powdered sugar and walnuts. Spread on warm cake.
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Chocolatetown Special Cake
from Hershey's Kitchens
1/2 cup cocoa powder
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups white sugar
1 tsp. vanilla extract
2 eggs
2-1/4 cups flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups buttermilk
6 Tbsp. butter, softened
2-2/3 cups powdered sugar
1/2 cup cocoa powder
1/3 cup milk
1 tsp. vanilla extract
Heat oven to 350 F. Grease and flour two 9" round baking pans. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. 8 to 10 servings.
One-Bowl Buttercream Frosting: Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
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Chop Suey Cake
2 cups flour
2 tsp. baking soda
2 cups white sugar
2 tsp. ground cinnamon
2 eggs
20 oz. can crushed pineapple with juice
1 cup chopped walnuts
1 cup powdered sugar
2 Tbsp. milk
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the powdered sugar and milk until smooth, spread over cooled cake.
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Christmas Special Fruitcake
from AOL's holiday area
3 cups coarsely chopped nuts (walnuts, pecans, hazelnuts or Brazil nuts)
1 lb. pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract
In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture. Mix well. Pour into a greased and wax paper-lined 9-in x 5-in x 3-in loaf pan. Bake at 300ºF. for 1 hour and 45 minutes*. Cool 10 minutes in pan before removing to a wire rack. Yield: 24 servings
Cook’s Note: I have baked it as little as 1 hour and 30 minutes. I'd recommend you check it by then as your oven may be hotter or cooler than mine.
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Chunky Apple Cake with Cream Cheese Frosting
recipe by Southern Living magazine, shared by Sherry
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 Granny Smith apples, peeled and sliced (3 is more than enough)
1 cup chopped walnuts, toasted
Cream Cheese Frosting:
8 ounces cream cheese, softened
3 Tbsp. butter or margarine, softened
1-1/2 cups powdered sugar
1/8 tsp. salt
1 tsp. vanilla extract
Chopped walnuts, toasted (optional)
Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts (I used pecan chips/pieces). Spread into a greased 13x9" pan. Bake at 350ºF. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting.
Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Yield: 1-2/3 cups.
Sherry's Notes: The cake batter is very sticky and thick (more like a cookie dough) and I really don't see how it would fill a 9x13" pan. I used two 8x8" and that was perfect and the dough rose nicely.
Per Serving (excluding unknown items): 520 Calories; 24g Fat (40.6% calories from fat); 7g Protein; 72g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 479mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4-1/2 Fat; 3 Other Carbohydrates.
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Cinnamon Cake
from Angie
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
2/3 cup shortening
1-1/3 cups white sugar
1-1/2 tsp. vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 Tbsp. butter or margarine
1/3 cup water
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and lightly flour one 10" fluted tube pan. Stir together the flour, baking powder, 1 tsp. ground cinnamon, and salt. Beat shortening until light and fluffy. Add 1-1/3 cups white sugar, and 1-1/2 tsp. vanilla. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake 40 minutes. Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake. Sprinkle with powdered sugar.
Cinnamon Syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp. vanilla, and 3/4 tsp. ground cinnamon. Heat and stir until butter melts. DO NOT BOIL. Pour syrup over cake while it and the cake are still warm.
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Cinnamon Coffee Cake
3 cups sifted flour
3 Tbsp. double acting baking powder
1 tsp. salt
1 cup soft shortening
1 cup sugar
2 eggs, unbeaten
1 cup milk
1 tsp. vanilla
1-1/2 cups light brown sugar, packed
3 Tbsp. flour
3-1/2 Tbsp. cinnamon
3/4 cup melted butter
1-1/2 cups golden raisins, rinsed in hot water
1-1/2 cup coarsely chopped walnuts
Preheat oven to 350ºF. Grease bottom of 13x9" pan. Sift flour, baking powder and salt. With electric mixer at medium thoroughly mix shortening with sugar, then add eggs one at a time until very light and fluffy, about 4 minutes. Then at low speed, beat in alternately until smooth, flour mixture in fourths and combined milk and vanilla in thirds. Spread half of batter in pan, top with 1/2 cup brown sugar, 3 Tbsp. Flour and cinnamon; pour on 1/2 of melted butter; sprinkle with 1/2 raisins and nuts. Repeat with remaining batter, brown sugar, flour and cinnamon, butter raisins and nuts. Bake 50 minutes or until done. Serves 16-20.
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Cinnamon Coffee Cake #2
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
3-1/2 oz. pkg. instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 Tbsp. ground cinnamon
1 cup chopped walnuts
Preheat oven to 350ºF. Grease a 9x13" baking pan, or a 10" Bundt cake pan. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. Bake for 20 minutes in the preheated oven, then turn the oven down to 325ºF and bake for an additional 35 to 40 minutes.
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Cinnamon-Nut Sour Cream Cake
from Kraft Foods Interactive Kitchen
3 cups flour
1/2 tsp. baking soda
1 cup butter or margarine
2-1/2 cups granulated sugar, divided
1 tsp. vanilla
6 eggs
1 cup sour cream
1 tsp. ground cinnamon
1 cup chopped walnuts
Powdered Sugar Glaze:
1-1/2 cups powdered sugar
2 Tbsp. milk
Mix flour and baking soda in small bowl. Beat butter and 2-1/4 cups of the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until smooth. Pour 1/2 of the batter into greased and floured 12-cup fluted tube pan or 10" tube pan. Mix remaining 1/4 cup granulated sugar and cinnamon; stir in walnuts. Sprinkle over batter in pan. Top with remaining batter. Bake at 325ºF for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with Powdered Sugar Glaze.
Powdered Sugar Glaze: Mix powdered sugar and milk until well blended.
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Cinnamon Peach Crumb Cake
from Abbie
2-1/2 cup flour
1-1/2 cup sugar
1 Tbsp. cinnamon
10 Tbsp. butter, softened
8-oz. pkg. cream cheese, softened (I used the reduced fat)
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup milk
12-oz. jar peach preserves
Grease a 9" Bundt pan. Preheat oven to 350ºF. Mix 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon. Rub in 2 Tbsp. of the butter until the mixture is crumbly, like streusel. Spread on the bottom of the prepared pan. Beat the 8 Tbsp. butter with the cream cheese and 1-1/4 cup sugar until fluffy. Beat in the vanilla and eggs. Mix the remaining 2 cup flour with the other dry ingredients. Add dry ingredients to creamed mixture, alternating with milk and beginning and ending with the flour. Beat until smooth. Pour half the batter into the pan. Top with the preserves spooned evenly over the batter. Top with remaining batter. Bake 50-60 minutes. Cool in pan 30 minutes before removing from pan.
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Cinnamon Pudding Cake
2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1 cup milk
1-3/4 cups packed brown sugar
1-1/2 cups water
2 Tbsp. butter
1/2 cup chopped walnuts
3/4 cup apple, peeled, cored and chopped
Preheat oven to 350ºF. Grease the bottom of a 9" square baking dish. In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan. In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
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Cinnamon-Sour Cream Cake
from "Hershey’s Chocolate for Every Season"
3 cups flour
2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
8 oz. dairy sour cream
4 eggs
2 tsp. vanilla
1-1/4 cups butter, softened
1-2/3 cups (10 oz.) cinnamon chips
2 Tbsp. flour
powdered sugar, optional
Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube pan. Combine 3 cups flour, the granulated sugar, baking powder and salt in large bowl. In medium bowl, beat sour cream, eggs and vanilla with fork or wire whisk. Add butter and sour cream mixture to flour mixture. Beat on low speed of mixer until well mixed. Beat 2 minutes on high speed (batter will be thick). Stir together cinnamon chips and the 2 Tbsp. flour until chips are coated; Gently stir into batter; pour into pan. Bake 60-70 minutes or until browned and wooden pick inserted in thickest part comes out clean. Cool completely in pan on wire rack. Invert onto serving plate. Sprinkle with powdered sugar, if desired. Serves 12-16.
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Cinnamon Swirl Bundt Coffee Cake
1 cup sour cream
3/4 cup butter
1-1/2 cups white sugar
2-1/2 cups flour
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
1 Tbsp. ground cinnamon
1/4 cup white sugar
Preheat oven to 400ºF. Lightly grease one 10" Bundt pan. Cream 1-1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts. Mix the remaining 1/4 cup of white sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake 8 minutes. Lower heat to 350ºF and bake for an additional 40 minutes.
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Cinnamon Swirl Cake
from Southern Living magazine
1/2 cup light brown sugar
1/2 cup chopped pecans, toasted
2 tsp. cinnamon
1 package white cake mix
1-1/3 cups fat-free buttermilk
3/4 cup egg substitute (I used 3 large eggs)
1/3 cup sugar
1 tsp. vanilla
cinnamon sticks
Combine first 3 ingredients and set aside. Beat Cake mix and next 4 ingredients at medium speed 2 minutes or until well blended. Pour on third cake batter into a greased and floured 12 cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter. Bake at 325ºF. for 45 minutes until wooden pick comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Garnish with cinnamon sticks
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Citrus Carrot Cake
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 Tbsp. orange zest
1 Tbsp. lemon zest
2 Tbsp. orange juice
3 Tbsp. fresh lemon juice
4 cups grated carrots
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup coarsely chopped walnuts
1 cup raisins
Stir together the flours, baking powder, cinnamon, and salt. In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan. Bake at 350ºF for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.
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Clara's White German Chocolate Cake
4 oz. white chocolate, chopped
2-1/2 cups sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 cups white sugar
4 egg yolks
1 tsp. vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites
Preheat oven to 350ºF. Grease and flour three 9" pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Classic White Cake
from “How to Bake," by Nick Malgier, shared by Nancy
6 egg whites
3/4 cup butter
1-1/2 cups sugar
2-1/4 cups cake flour (or 2 cups all purpose flour)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
2 tsp. vanilla extract*
In a mixer bowl cream butter and sugar together. In a second bowl sift together the flour, baking powder and salt. In a third bowl combine the egg whites, milk and extract. Into the butter mixture add 1/3 of the flour and mix well, then add half the milk mixture, combine, then 1/3 of the flour, then the remainder of the milk followed by the remainder of the flour. Beat cake batter until smooth. Pour into a well buttered cake pan (you can use two 9" round, or one 9x13" pan for this) and bake in a preheated 350ºF. oven for 25-30 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack, frost and serve.
Nancy’s Note: I prefer almond extract, so that's what I used.
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Coca-Cola Cake
from Marianne
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups miniature marshmallows
1 cup butter or margarine, cut up
1 cup Coca-Cola
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 large eggs, well beaten
1 tsp. vanilla extract
Frosting:
1/2 cup butter or margarine, cut up
1/3 cup Coca-Cola
1/4 cup unsweetened cocoa
1 tsp. vanilla extract
16 oz. powdered sugar
Preheat oven to 350ºF. Grease 13x9" glass baking dish. In large bowl, stir together flour, sugar, baking soda, and salt. In 2-quart saucepan, heat marshmallows, butter, cola and cocoa over medium-high heat until bubbles form around edge of pan. Remove from heat; continue stirring until marshmallows melt. Pour marshmallow mixture over flour mixture; with wire whisk, stir until well combined. Whisk in buttermilk, eggs and vanilla until blended. Pour batter into prepared pan. Bake 40 minutes or until toothpick inserted in center of cake comes out clean. Transfer to wire rack. Meanwhile, prepare frosting: In 1-quart saucepan, heat butter, cola, and cocoa to boiling over medium-high heat. Remove saucepan from heat. Add vanilla and stir until butter melts. Place powdered sugar in medium bowl. Pour hot butter mixture over sugar. With wire whisk, stir until well combined. Set aside until ready to use. Stir frosting well; spread over top of hot cake immediately after removing from oven. Cool in pan on wire rack.
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Cocoa Apple Cake
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2-1/4 cups flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apple
1 Tbsp. vanilla extract
Cream together until fluffy the eggs, sugar, butter or margarine, and water. In another bowl, sift together the flour, cocoa, baking soda, and spices. Add dry ingredients to creamed mixture and mix well. Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed. Spoon into greased, floured 10" Bundt or loose bottom tube pan. Bake at 325ºF for 60 to 70 minutes until cake tests done.
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Cocoa Cake Roll
from Hershey's
3 eggs, separated
1/2 cup white sugar
1/2 cup flour
1/3 cup cocoa powder
1/3 cup white sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup water
1 tsp. vanilla extract
1 Tbsp. white sugar
2 Tbsp. powdered sugar
3/4 cup peanut butter chips
1 cup miniature marshmallows
1/4 cup milk
1 cup heavy cream, chilled
1/2 tsp. vanilla extract
2 Tbsp. butter
2 Tbsp. cocoa powder
2 Tbsp. water
1 cup powdered sugar
1 tsp. vanilla extract
Heat oven to 375 F. Line 15x10" jelly-roll pan with foil; generously grease foil. Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth. Beat egg whites in small bowl until foamy. Add 1 Tbsp. granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan. Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 Tbsp. powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings.
Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at high (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling. Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze.
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Cocoa Crater Cake
from Joyce
Crater Filling:
3 Tbsp. butter or margarine
3 Tbsp. cocoa powder
2/3 cup powdered sugar
1 Tbsp. milk
1/4 tsp. vanilla
Crater Cake:
1-3/4 cups flour
1-1/2 cups granulated sugar
2/3 cup cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 cups (12 oz.) sour cream
1/2 cup butter or margarine, softened
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts (I use pecans)
Powdered sugar, optional
Preheat oven to 350ºF. Grease and flour 13x9x2" baking pan (I use a Bundt pan and spray it with Pam). For filling, in small saucepan over low heat, melt butter. Add cocoa, stirring constantly until blended and smooth. In small mixer bowl, combine powdered sugar, milk, and vanilla. Add cocoa mixture; beat on high speed of electric mixer for 2 minutes; set aside. For the cake, in large mixer bowl stir together flour, sugar, cocoa, baking soda, and salt. Add sour cream, butter, eggs, and vanilla, blend on low spend. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. Place half teaspoonful of filling 1" apart over top of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top (I press them into the batter a bit with a spoon). Bake 35-40 minutes or until wooden pick inserted in cake portion near center comes out clean. Cool completely in pan on wire rack. (I remove from Bundt pan after cooling) Sprinkle powdered sugar over top, if desired. Yield: 12-15 servings
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Cocoa-Coconut Snackin' Cake
from Hershey's
1/4 cup butter, melted
1/3 cup cocoa powder
8 oz. container sour cream
1-1/4 cups flour
1 cup white sugar
3/4 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1 cup sweetened coconut flakes
1/2 cup chopped pecans
Heat oven to 350 F. Grease 9" square baking pan. In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings.
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Coconut Angel Food Cake with Rum-Drunk Grilled Pineapple
from "The Cooking Club Cookbook"
Cake:
3/4 cup flour
8 fresh egg whites, brought to room temperature
1 Tbsp. warm water
1/2 tsp. salt
1/2 tsp. cream of tartar
1 cup sugar
1 tsp. almond extract
1/2 cup + 2 Tbsp. shredded coconut
Pineapple:
6 wooden skewers
3/4 cup dark rum
3/4 cup light brown sugar, firmly packed
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 large pineapple, peeled, cored and cut into 1" pieces
Preheat oven to 350ºF. Soak wooden skewers in water for 1 hour. Sift flour twice into small bowl; set aside. In large bowl, beat egg whites, water, salt and cream of tartar with electric mixer until soft peaks form. Gradually beat in sugar and almond extract. Beat until stiff peaks form. Sift flour over egg whites in 3 batches, folding in gently after each addition. Fold in 1/2 cup coconut. Sprinkle remaining 2 Tbsp. coconut onto bottom of lightly greased nonstick Bundt pan. Spoon batter into pan and bake cake in the middle of the oven for 50 minutes or until a toothpick inserted into the center comes out clean. Hang cake in pan upside down on neck of a bottle and let it cool completely, about 2 hours. Release cake with sharp knife and turn out, inverted, onto cake plate, with the coconut on top. Cut into desired number of slices. To prepare pineapple, mix rum, brown sugar, vanilla and cinnamon together in small bowl until sugar dissolves. Stack pineapple pieces onto skewers, the place skewers on preheated grill over medium heat and baste with rum mixture. Grill until browned, turning to get all sides coated and cooked, about 10 minutes. To serve, remove pineapple from skewers and pile on top of slices of angel food cake. Drizzle any remaining rum mixture over cake. Serves 6.
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Coconut Bundt Cake with Powdered Sugar Glaze
3 cups cake flour
1/2 tsp. salt
1 cup unsalted butter, room temperature
2-1/2 cups sugar
6 large sugar
2 tsp. vanilla extract
1/2 tsp. coconut extract
1-1/4 cups canned unsweetened coconut milk*
2 cups sweetened flaked coconut (about 7 ounces), packed
1-3/4 cups powdered sugar
Additional sweetened flaked coconut, optional
Preheat oven to 350ºF. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2-1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
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Coconut Cake
1 cup Crisco
2 cups sugar
5 eggs
1/2 cup milk
1 tsp. coconut flavoring
2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1 cup angel flake coconut
Blend sugar and Crisco until creamy. Add eggs, mix well. Sift flour with baking powder and salt. Add to creamy mixture, add flavoring and mix well. Fold in coconut. Bake 1 hour at 350ºF.
Glaze: Combine 1 cup sugar, 1/2 cup water and 1 tsp. coconut extract; pour over hot cake while still in pan. Leave in pan for 30 minutes after glazing and then turn out of pan.
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Coconut Cake #2
2 cups sugar
1 tsp. vanilla
3/4 cup shortening
3 egg yolks
1 cup milk
2-1/2 cups flour
2-1/2 tsp. baking powder
1 cup coconut
3 egg whites, beaten stiff
6 Tbsp. flour
1 cup milk
1 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
1 tsp. vanilla
In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well. Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 tsp. vanilla. Lastly, fold in whipped egg whites. Grease and flour either two 9" layer pans, or one 9x13" pan. Pour batter into prepared pans. Bake at 350ºF. for about 30 minutes for 2 layers, about 45 minutes for 9x13" pan. Check with toothpick, and by touching lightly in the center (it should spring back when done). To Make White Frosting: Shake 6 Tbsp. flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool. Beat 1 cup sugar, butter or margarine, and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 tsp. vanilla.
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Coconut Chiffon Cake
2 cups flour
1-1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup water
1 tsp. vanilla extract
1 tsp. almond extract
1 cup egg whites
1/2 tsp. cream of tartar
3/4 cup flaked coconut
Preheat oven to 325ºF. Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth. In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10" tube pan. Bake at 325ºF for 55 minutes. Increase oven temperature to 350ºF and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.
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Coconut Cream Cake
18-1/4 oz. pkg. white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 tsp. coconut extract
14 oz. coconut cream
14 oz. sweetened condensed milk
1 cup heavy whipping cream
1 Tbsp. white sugar
1 cup flaked coconut
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13" pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
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Coconut Cream Cheese Pound Cake
from Carmen
1/2 cup butter, softened
3 oz. cream cheese, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/2 cup coconut
sugar for sprinkling
Preheat oven to 325ºF. Grease and flour a 9x5" loaf pan; set aside. In a medium mixing bowl, cream together the butter and cream cheese until mixture is smooth. Add the sugar and eggs one at a time, mixing until well-incorporated. In a separate bowl, combine the flour, baking soda and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in extracts and coconut. Pour batter into prepared pan (batter will be thick); sprinkle top of batter with sugar. Bake for 80 minutes or until cake tests done in the center. Cool in pan for 10 minutes, then remove and cool on a wire rack before serving.
Carmen's Note: This pound cake is delicious served with strawberries and whipped cream as a shortcake.
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Coconut Cupcakes
from "Barefoot Contessa Cookbook"
1-1/2 cups butter, at room temperature
2 cup sugar
5 ex large eggs, at room temperature
1-1/2 tsp vanilla extract
1-1/2 tsp almond extract
3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz sweetened, shredded coconut
Cream Cheese Icing
Preheat oven to 325ºF. In a bowl with an electric mixer cream butter and sugar until light and fluffy, about 5 minutes. Mix in eggs one at a time, scraping sides down after each addition. Add vanilla and almond extracts. Mix well. In another sift together flour, baking powder, baking soda, and salt. In 3 parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin tins with papers. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until tops are brown and a toothpick comes out clean. Allow to cool in pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut. Makes 18 to 20 large cupcakes. Use an ice cream scoop to fill the muffin tins, if desired.
Cream Cheese Icing:
1 lb cream cheese, at room temperature
3 sticks butter at room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1-1/2 lbs powdered sugar, sifted
In a bowl blend together cream cheese, butter, and extracts with mixer. Add powdered sugar and mix until smooth.
NOTE: It's very important that cream cheese and butter are at room temperature and that the powdered sugar is sifted to ensure no lumps in this icing.
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Coconut Layer Cake
3/4 cup shortening
3/4 tsp. salt
1-1/2 cups white sugar
2 cups milk
3 eggs
1 tsp. vanilla extract
3 cups sifted flour
4-1/2 tsp. baking powder
1 tsp. almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 Tbsp. water
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
3/4 cup white sugar
Preheat oven to 350ºF. Lightly grease two 9" round layer cake pans. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1-1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans. Bake at 350ºF for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.
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Coconut Meringue Cake
1/2 cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1 tsp. vanilla extract
3 egg whites
1/2 cup white sugar
1-1/2 cups flaked coconut
Preheat oven to 350ºF. Grease one 9x9" baking pan. Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared pan. To Make Topping: Beat egg whites until soft peaks form add 1/2 cup of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can. Bake at 350ºF for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
NOTE: If desired you can use brown sugar in the topping. The flavor stays similar but the color is a little darker.
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Coconut Mounds Cake
18-1/4 oz. pkg. dark chocolate cake mix
1 cup white sugar
2 Tbsp. butter
3/4 cup evaporated milk
20 large marshmallows
14 oz. flaked coconut
3 Tbsp. unsweetened cocoa powder
4 cups powdered sugar
1 tsp. vanilla extract
Mix and bake cake mix as directed for two 8 or 9" layers. Let layers cool then split each one in half horizontally to make a total of 4 layers. In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers. Mix together the cocoa, remaining 1/4 cup evaporated milk, the powdered sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.
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Coconut Pecan Cake
4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 tsp. coconut extract
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tbsp butter
powdered sugar
In mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp. extract; mix well. Combine flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. Stir in coconut and pecans. Spoon into a well greased 10" tube pan. Bake at 350ºF. for 60-70 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to serving plate. Dust with powdered sugar. Serves 10.
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Coconut Pecan Filling & Topping
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 tsp. vanilla
3 large egg yolks
1-1/3 cups flaked coconut
1 cup chopped pecans
Mix sugar, butter, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9" two- or three-layer cake.
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Coconut Pineapple Cake
from Peggysue
15-1/4 oz. can crushed pineapple
1-1/2 cups real butter, softened
3 cups sugar
5 large eggs
1/2 cup lemon lime soft drink
3 cups cake flour, sifted
1 tsp. lemon extract
1 tsp. vanilla extract
Pineapple Filling:
2 cups sugar
1/4 cup corn starch
1 cup crushed and drained pineapple
1 cup water
Cream Cheese Frosting:
1/2 cup butter, softened
8 oz. cream cheese
16 oz. powdered sugar
1/4 cup reserved pineapple juice
1 tsp. vanilla extract
6 oz. frozen flaked coconut, thawed
Grease bottom and sides of three 9" round cake pans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for cream cheese frosting, and reserve crushed pineapple for Pineapple Filling. Beat 1 cup butter at medium speed until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture, alternately with juice ,beginning and ending with flour. Beat at low speed after each addition. Stir in extracts. Pour into cake pans. Bake at 350ºF. for 25 to 30 minutes. Remove from pans immediately. Cool on wire racks. Spread 3/4 cup filling between layers and remaining filling on top of cake. Spread frosting on sides. Sprinkle with coconut.
Pineapple Filling: Stir together sugar and cornstarch in pan. Stir in pineapple and 1 cup water. Cook over low hear, stirring occasionally. 15 minutes or until very thick.
Cream Cheese Frosting: Blend all ingredients until smooth and spreadable.
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Coconut Poke Cake
18-1/4 oz. pkg. white cake mix
14 oz. cream of coconut
14 oz. sweetened condensed milk
16 oz. pkg. frozen whipped topping, thawed
8 oz. pkg. flaked coconut
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
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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 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
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