Cold Fudge Cake
Ingredients
3/4 cup (1-1/2 sticks) butter, melted
1 1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 (4-serving-size) packages instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed, divided
Preheat oven to 350 degrees F.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture lightly into a 9- x 13-inch baking dish.
Bake 10 to 12 minutes, or until a firm crust forms; let cool.
In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners' sugar, and half the whipped topping; mix well.
Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top.
Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.
Ingredients
3/4 cup (1-1/2 sticks) butter, melted
1 1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 (4-serving-size) packages instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed, divided
Preheat oven to 350 degrees F.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture lightly into a 9- x 13-inch baking dish.
Bake 10 to 12 minutes, or until a firm crust forms; let cool.
In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners' sugar, and half the whipped topping; mix well.
Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top.
Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.
Dried Cherry Cake
Ingredients:
½ cup chopped dried cherries
½ cup hot water
½ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
1 (8 ounce) container vanilla yogurt
½ cup vegetable oil
1 egg
1 egg white
¼ cup chopped pecans
1 tablespoon white sugar Directions:
Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan
Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Berry Mascarpone cake
Ingredients:
2 boxes white cake mix (15.25 ounces each)
2 boxes instant vanilla pudding mix (3.5 ounces each)
32 ounces sour cream
6 large eggs
⅔ cup canola oil
1 cup water
Zest of 2 lemons
Juice of 1 lemon
1 quart strawberries
1 pint blueberries
1 tablespoon sugar
Frosting:
8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1 ½ cups heavy whipping cream
Instructions:
Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
Using a hand mixer, combine cake mix, pudding, sour cream, eggs, oil, water, zest and lemon juice. Mix well.
Pour into prepared pans, dividing the batter equally into the prepared pans.
Bake for 40 min or until a toothpick when inserted comes out clean.
Allow the cakes to cool for 10 minutes in the pan then turn them out on a wire rack to cool completely.
Prepare the Fruit and Frosting
Take 4 -5 strawberries, slice them thin and add the tablespoon of sugar. Mi well. Set aside to be used when decorating.
Prepare marcarpone frosting while cake is baking.
Beat together the mascarpone cheese and powdered sugar. Add in the vanilla, salt and heavy cream. Whip until stiff peaks form. Place into refrigerator and chill until cake is cooled and ready to be frosted.
Assemble the Cake
Place one cake after completely cooled onto a cake disc or a plate.
Frost the top of the cake lightly and put 1 layer of strawberries that have been sitting in the sugar over the frosting. Repeat for next layer also.
Using the rest of the frosting start at the top working your way down the cake. Using the side of the knife take off excess icing to reveal the cake. This will give a naked cake effect
Place extra strawberries and blueberries on top for decoration and sprinkle with sugar if desired.
Store this cake in an airtight container in the refrigerator.
Ingredients:
2 boxes white cake mix (15.25 ounces each)
2 boxes instant vanilla pudding mix (3.5 ounces each)
32 ounces sour cream
6 large eggs
⅔ cup canola oil
1 cup water
Zest of 2 lemons
Juice of 1 lemon
1 quart strawberries
1 pint blueberries
1 tablespoon sugar
Frosting:
8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1 ½ cups heavy whipping cream
Instructions:
Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
Using a hand mixer, combine cake mix, pudding, sour cream, eggs, oil, water, zest and lemon juice. Mix well.
Pour into prepared pans, dividing the batter equally into the prepared pans.
Bake for 40 min or until a toothpick when inserted comes out clean.
Allow the cakes to cool for 10 minutes in the pan then turn them out on a wire rack to cool completely.
Prepare the Fruit and Frosting
Take 4 -5 strawberries, slice them thin and add the tablespoon of sugar. Mi well. Set aside to be used when decorating.
Prepare marcarpone frosting while cake is baking.
Beat together the mascarpone cheese and powdered sugar. Add in the vanilla, salt and heavy cream. Whip until stiff peaks form. Place into refrigerator and chill until cake is cooled and ready to be frosted.
Assemble the Cake
Place one cake after completely cooled onto a cake disc or a plate.
Frost the top of the cake lightly and put 1 layer of strawberries that have been sitting in the sugar over the frosting. Repeat for next layer also.
Using the rest of the frosting start at the top working your way down the cake. Using the side of the knife take off excess icing to reveal the cake. This will give a naked cake effect
Place extra strawberries and blueberries on top for decoration and sprinkle with sugar if desired.
Store this cake in an airtight container in the refrigerator.
Fresh Apple Cake
Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Directions:
10-inch Bundt pan and a pastry brush
For the cake:
Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
Directions:
10-inch Bundt pan and a pastry brush
For the cake:
Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
Fresh Apple Cake
2 tablespoons unsalted butter, softened
3 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 to 2 1/2 cups peeled, cored and finely diced sweet apples
1 cup walnuts, finely chopped
Glaze:
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1/3 cup buttermilk
1/2 teaspoon baking soda
Directions:
For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
2 tablespoons unsalted butter, softened
3 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 to 2 1/2 cups peeled, cored and finely diced sweet apples
1 cup walnuts, finely chopped
Glaze:
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1/3 cup buttermilk
1/2 teaspoon baking soda
Directions:
For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
Blueberry Lemon Cake
Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sour cream (8oz)
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour*
2 tsp baking powder
1 medium lemon zest and juice, divided
1/2 Tbsp corn starch
16 oz fresh blueberries **
Powdered sugar to dust the top optional
Instructions
Lightly butter a 9-inch springform pan and line the bottom with parchment.
Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway)
.
Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
Recipe Notes**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.
Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sour cream (8oz)
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour*
2 tsp baking powder
1 medium lemon zest and juice, divided
1/2 Tbsp corn starch
16 oz fresh blueberries **
Powdered sugar to dust the top optional
Instructions
Lightly butter a 9-inch springform pan and line the bottom with parchment.
Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway)
.
Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
Recipe Notes**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.
Fresh Apple Cake
Ingredients:
1 c. chopped walnuts
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1 tsp. ground cinnamon
3½ c. chopped Granny Smith apples
2 c. granulated sugar
1 c. vegetable oil
3 large eggs
confectioners' sugar
Directions:
Preheat oven to 325 degrees F. Coat 10-inch tube pan with removable bottom with nonstick cooking spray with flour.
Place walnuts in 15 1/2" by 10 1/2" jelly-roll pan; toast in oven 7 minutes or until golden and fragrant. Cool completely in pan on wire rack. Meanwhile, in large bowl, whisk flour, baking soda, and salt. In another large bowl, combine walnuts, vanilla, cinnamon, and 3 cups apples. Reserve remaining 1/2 cup apple.
In large bowl, with mixer on medium-high speed, beat granulated sugar, oil, and eggs until well blended. With mixer on low speed, gradually add flour mixture, scraping bowl occasionally with rubber spatula. Beat 1 minute longer or until well combined. With spatula, fold in apple mixture (batter will be thick). Spoon batter into prepared pan. Scatter remaining apple over top of batter; with fingers, press into top of batter.
Bake 1 1/2 hours or until toothpick inserted comes out clean. Cool in pan on wire rack until completely cooled. Unmold cake and transfer to cake plate. Dust cake lightly with confectioners' sugar to serve.
Ingredients:
1 c. chopped walnuts
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1 tsp. ground cinnamon
3½ c. chopped Granny Smith apples
2 c. granulated sugar
1 c. vegetable oil
3 large eggs
confectioners' sugar
Directions:
Preheat oven to 325 degrees F. Coat 10-inch tube pan with removable bottom with nonstick cooking spray with flour.
Place walnuts in 15 1/2" by 10 1/2" jelly-roll pan; toast in oven 7 minutes or until golden and fragrant. Cool completely in pan on wire rack. Meanwhile, in large bowl, whisk flour, baking soda, and salt. In another large bowl, combine walnuts, vanilla, cinnamon, and 3 cups apples. Reserve remaining 1/2 cup apple.
In large bowl, with mixer on medium-high speed, beat granulated sugar, oil, and eggs until well blended. With mixer on low speed, gradually add flour mixture, scraping bowl occasionally with rubber spatula. Beat 1 minute longer or until well combined. With spatula, fold in apple mixture (batter will be thick). Spoon batter into prepared pan. Scatter remaining apple over top of batter; with fingers, press into top of batter.
Bake 1 1/2 hours or until toothpick inserted comes out clean. Cool in pan on wire rack until completely cooled. Unmold cake and transfer to cake plate. Dust cake lightly with confectioners' sugar to serve.
Fresh Apple Cake
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola oil or vegetable oil
2 teaspoons vanilla
3 medium Granny Smith apples, peeled and chopped (3 cups)
1 cup chopped pecans or walnuts, toasted
Whipped cream (optional)Directions:
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream.
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola oil or vegetable oil
2 teaspoons vanilla
3 medium Granny Smith apples, peeled and chopped (3 cups)
1 cup chopped pecans or walnuts, toasted
Whipped cream (optional)Directions:
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream.
Best Carrot Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Directions:
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
To Die For Carrot Cake
Ingredients:
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired
Instructions:
Preheat oven to 350 degrees.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
Refrigerate for an hour before serving for best results.
Notes
The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Ingredients:
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired
Instructions:
Preheat oven to 350 degrees.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
Refrigerate for an hour before serving for best results.
Notes
The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Carrot Pineapple Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.*****
Doesn't have to be frosted
Grandgirl's Fresh Apple Cake
Ingredients;
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake:
In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely
http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe.html
Ingredients;
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake:
In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely
http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe.html
Mimi's Red Velvet Cake
Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
2 tablespoons cocoa
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 ounces red food coloring
1 tablespoon vinegar
1 teaspoon baking soda
Directions:
Cream the shortening and sugar.
Add the eggs and beat till smooth and well blended.
Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
Add the vanilla and food coloring.
Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.
http://www.food.com/recipe/mimis-red-velvet-cake-212480?oc=linkback">http://www.food.com/recipe/mimis-red-velvet-cake-212480?oc=linkback</a>
Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
2 tablespoons cocoa
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 ounces red food coloring
1 tablespoon vinegar
1 teaspoon baking soda
Directions:
Cream the shortening and sugar.
Add the eggs and beat till smooth and well blended.
Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
Add the vanilla and food coloring.
Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.
http://www.food.com/recipe/mimis-red-velvet-cake-212480?oc=linkback">http://www.food.com/recipe/mimis-red-velvet-cake-212480?oc=linkback</a>
Coconut Drippy Cake
For the yellow cake:
4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups buttermilk
For the topping:
1 can condensed milk
1 can unsweetened coconut milk
2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Generous handful shredded coconut
Method:
Preheat oven to 350°F.
Butter a deep rectangular cake pan.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer, beat butter and sugar at medium speed until pale and fluffy, then beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined. Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
Use a fork to puncture all over the surface of the cake. Combine condensed milk and coconut milk and pour over cake. Let the cake cool in the fridge for at least 2 hours. Using the whisk attachment on a stand mixer, gently whip up cream, sugar and vanilla. Spread over cake in a wonderful heap then cover with a generous sprinkling of shredded coconut.
For the yellow cake:
4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups buttermilk
For the topping:
1 can condensed milk
1 can unsweetened coconut milk
2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Generous handful shredded coconut
Method:
Preheat oven to 350°F.
Butter a deep rectangular cake pan.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer, beat butter and sugar at medium speed until pale and fluffy, then beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined. Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
Use a fork to puncture all over the surface of the cake. Combine condensed milk and coconut milk and pour over cake. Let the cake cool in the fridge for at least 2 hours. Using the whisk attachment on a stand mixer, gently whip up cream, sugar and vanilla. Spread over cake in a wonderful heap then cover with a generous sprinkling of shredded coconut.
Creamy Chocolate Frosting
INGREDIENTS:
2 3/4 cups confectioners' sugar
6 TBSP unsweetened cocoa
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
DIRECTIONS:
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
http://allrecipes.com/recipe/creamy-chocolate
INGREDIENTS:
2 3/4 cups confectioners' sugar
6 TBSP unsweetened cocoa
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
DIRECTIONS:
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
http://allrecipes.com/recipe/creamy-chocolate
Quick and Easy Vanilla Frosting
2 c Powdered Sugar
2 TBSP. butter (softened)
2 TBSP. Milk
½ tsp vanilla
Mix everything in mixer until smooth.
Easy Chocolate Mug Cake Recipe
Serves: 1
Ingredients:
¼ cup all-purpose flour
¼ cup sugar
2 TBS unsweetened Cocoa
3 TBS milk
3 TBS vegetable oil
¼ TSP vanilla extract
Instructions:
Combine all ingredients in a large coffee cup or mug and stir well.
Place in microwave and cook for 3 minutes on high.
Let cool for 2 minutes.
Enjoy!
http://www.mommyenterprises.com/moms-blog/19169/easy-chocolate-mug-cake-recipe/
Serves: 1
Ingredients:
¼ cup all-purpose flour
¼ cup sugar
2 TBS unsweetened Cocoa
3 TBS milk
3 TBS vegetable oil
¼ TSP vanilla extract
Instructions:
Combine all ingredients in a large coffee cup or mug and stir well.
Place in microwave and cook for 3 minutes on high.
Let cool for 2 minutes.
Enjoy!
http://www.mommyenterprises.com/moms-blog/19169/easy-chocolate-mug-cake-recipe/
Mug Cake
1 box of Angel Food cake and 1 box of whatever other flavor cake mix you want (I chose double chocolate)
3 TBSP cake mix
2 TBSP water
mix them together in a big Tupperware container.
Mix in a coffee mug until saturated and microwave for 1 minute.
BAM! You have cake.
The mix I used is 168 calories for one cake. This time I added 1 TBSP Nutella, I also added 2 TBSP fat free whipped cream. It was 288 calories for everything pictured.
1 box of Angel Food cake and 1 box of whatever other flavor cake mix you want (I chose double chocolate)
3 TBSP cake mix
2 TBSP water
mix them together in a big Tupperware container.
Mix in a coffee mug until saturated and microwave for 1 minute.
BAM! You have cake.
The mix I used is 168 calories for one cake. This time I added 1 TBSP Nutella, I also added 2 TBSP fat free whipped cream. It was 288 calories for everything pictured.
Super Moist Carrot Cake with Cream Cheese Frosting
Gina's Weight Watcher Recipe
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Ingredients:
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts. Spoon batter into an 8" x 3" cake pan coated with cooking spray.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Servings: 16 • Serving Size: 1 slice • Old Points: 7 pts • Points+: 7 pts Calories: 301.1 • Fat: 8.1g • Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g
Gina's Weight Watcher Recipe
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Ingredients:
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts. Spoon batter into an 8" x 3" cake pan coated with cooking spray.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Servings: 16 • Serving Size: 1 slice • Old Points: 7 pts • Points+: 7 pts Calories: 301.1 • Fat: 8.1g • Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g
Warm Lemon Pudding Cake
1 pkg yellow cake mix (Ingredients called for on back of cake box) 2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)
Heat oven to 350 degrees.
Prepare cake as directed on package. Pour into a greased 10x15 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
http://mandysrecipebox.blogspot.com
1 pkg yellow cake mix (Ingredients called for on back of cake box) 2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)
Heat oven to 350 degrees.
Prepare cake as directed on package. Pour into a greased 10x15 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
http://mandysrecipebox.blogspot.com
Flourless Chocolate Cake
1 stick (1/2 cup) trans fat free margarine
4 oz fine-quality dark chocolate, chopped
1/2 cup granulated sugar
3 egg whites
1 Tbsp canola oil
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 Tbsp confectioners sugar, for sprinkling
Preparation:
Preheat oven to 375° and lightly coat an 8-inch round baking pan with nonstick cooking spray. Line bottom with a round of wax paper or parchment paper. In a microwave-safe bowl, microwave margarine and chocolate on high for 20 seconds, stir, and continue to microwave at 20-second intervals until melted. Remove from microwave and whisk mixture until smooth.
Whisk granulated sugar into chocolate mixture. Add egg whites, oil and vanilla and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 20 to 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes. Turn onto a serving plate.
Dust cake with confectioners sugar
1 stick (1/2 cup) trans fat free margarine
4 oz fine-quality dark chocolate, chopped
1/2 cup granulated sugar
3 egg whites
1 Tbsp canola oil
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 Tbsp confectioners sugar, for sprinkling
Preparation:
Preheat oven to 375° and lightly coat an 8-inch round baking pan with nonstick cooking spray. Line bottom with a round of wax paper or parchment paper. In a microwave-safe bowl, microwave margarine and chocolate on high for 20 seconds, stir, and continue to microwave at 20-second intervals until melted. Remove from microwave and whisk mixture until smooth.
Whisk granulated sugar into chocolate mixture. Add egg whites, oil and vanilla and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 20 to 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes. Turn onto a serving plate.
Dust cake with confectioners sugar
Fresh Apple Coffee Cake
1 cup water
1 egg
2 Tbsp. shortening
2 3/4 cup bread flour
1 tsp salt
12/ tsp cinnamon
1/3 cup brown sugar, packed
2 1/4 tsp (1 packet) active dry yeast
1 cup apple, peeled, chopped or shredded
1/2 cup walnuts. chopped
Topping:
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 tsp nutmeg
1 tsp cinnamon
1/4 cup butter, softened
Directions:
Preheat Oven to 375ºF.
Grease and flour (or spray with baking spray) a tube pan or a 9-inch square cake pan.
In saucepan, heat water and shortening until very warm (120°-130° F; shortening does not need to melt). In large mixer bowl, combine 1+1/2 cups flour, yeast, brown sugar, salt, and cinnamon; mix well. Add water with the shortening to the flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. With a spatula, fold in the apples and walnuts a little at a time until combined.
Prepare Topping:
Combine brown sugar, flour, and spices. Mix the butter in with your hands until the mixture is crumbly. Sprinkle topping over the dough.
Cover; let rise in warm place about 30 (I let mine rise about 45 minutes) minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm.
http://www.cakeduchess.com/2012/05/fresh-apple-coffee-cake.html
1 cup water
1 egg
2 Tbsp. shortening
2 3/4 cup bread flour
1 tsp salt
12/ tsp cinnamon
1/3 cup brown sugar, packed
2 1/4 tsp (1 packet) active dry yeast
1 cup apple, peeled, chopped or shredded
1/2 cup walnuts. chopped
Topping:
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 tsp nutmeg
1 tsp cinnamon
1/4 cup butter, softened
Directions:
Preheat Oven to 375ºF.
Grease and flour (or spray with baking spray) a tube pan or a 9-inch square cake pan.
In saucepan, heat water and shortening until very warm (120°-130° F; shortening does not need to melt). In large mixer bowl, combine 1+1/2 cups flour, yeast, brown sugar, salt, and cinnamon; mix well. Add water with the shortening to the flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. With a spatula, fold in the apples and walnuts a little at a time until combined.
Prepare Topping:
Combine brown sugar, flour, and spices. Mix the butter in with your hands until the mixture is crumbly. Sprinkle topping over the dough.
Cover; let rise in warm place about 30 (I let mine rise about 45 minutes) minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm.
http://www.cakeduchess.com/2012/05/fresh-apple-coffee-cake.html
Pumpkin Crunch Cake
Ingredients
1 box yellow cake mix *spice cake works great too
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F.
Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.
Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans.
Drizzle melted butter over pecans.
Bake 50-55 minutes.
***Optional
After it cools about 20 to 25 minutes you turn the pan over onto a tray and the pecans and cake mix become the crust for the pumpkin, and I don't grease the glass pan, I put partchment paper in the bottom.
Ingredients
1 box yellow cake mix *spice cake works great too
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F.
Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.
Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans.
Drizzle melted butter over pecans.
Bake 50-55 minutes.
***Optional
After it cools about 20 to 25 minutes you turn the pan over onto a tray and the pecans and cake mix become the crust for the pumpkin, and I don't grease the glass pan, I put partchment paper in the bottom.
Chocolate Graham Cracker Cake
1/2 cup butter
1 cup sugar
3 eggs, seperated
2 cups graham cracker crumbs
2 TBSP baking powder
3 TBSP cocoa
1 tsp salt
1 cup milk
1 tsp vanilla extract
1/2 cup chopped nuts
Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
Chocolate Sauce
1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth.
Strain through a fine wire mesh strainer into a serving bowl. Serve warm.
http://www.culinaryconcoctionsbypeabody.com
1/2 cup butter
1 cup sugar
3 eggs, seperated
2 cups graham cracker crumbs
2 TBSP baking powder
3 TBSP cocoa
1 tsp salt
1 cup milk
1 tsp vanilla extract
1/2 cup chopped nuts
Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
Chocolate Sauce
1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth.
Strain through a fine wire mesh strainer into a serving bowl. Serve warm.
http://www.culinaryconcoctionsbypeabody.com
Carrot Cake with Cream Cheese Frosting
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple;mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g
http://www.skinnytaste.com
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple;mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g
http://www.skinnytaste.com
Old Fashioned Butter Cake
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
http://foodforahungrysoul.blogspot.ca/2011/10/old-fashioned-butter-cake.html
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
http://foodforahungrysoul.blogspot.ca/2011/10/old-fashioned-butter-cake.html