Original Red Velvet Cake with Frosting

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE
     1/2  cup           Butter
   1 1/2  cups          Sugar
   2                    Eggs
   2      tablespoons   Cocoa
   2      ounces        Red Food Coloring
   1      teaspoon      Vanilla
   1      teaspoon      Salt
   1      cup           Buttermilk
   2      cups          Flour
   1      tablespoon    Vinegar
   1      teaspoon      Baking Soda
                        FROSTING
   1      cup           Milk
   5      tablespoons   Flour
   1      cup           Butter
   1      cup           Granulated Sugar
   1      teaspoon      Vanilla

CAKE: Cream together butter, sugar and eggs.
Make a paste of cocoa and food coloring.
Add the paste to the creamed mixture. 
Mix salt and vanilla  in buttermilk and add a;ternately with the flour.
Mix soda and vinegar separately, add last, folding in.
DO NOT BEAT after adding soda mixture.

Bake at 350 for 30 minutes.

ICING: Boil together milk and flour until thickened.
Let stand until cool. Cream together butter, sugar amd vanilla.
Add milk and flour mix and beat very well. (The longer you beat it the better it gets)

                        Original Tomato Soup Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Sugar
     1/2  Cup           Shortning
   1      Teaspoon      Baking soda
   1      Can           Tomato soup
   2      Cups          Flour
     1/2  Teaspoon      Salt
   2      Teaspoons     Baking powder
     1/2  Teaspoon      Cinnamon -- nutmeg and cloves
     1/2  Cup           Nuts (chopped)
     1/2  Cup           Raisins (optional)
   1      Package       Cream cheese
   1 1/2  Cups          Confectionary sugar

  Cream together sugar and shortning.
In a separate bowl add baking soda to tomato soup. (it will fizz)  Mix together
flour,salt, b.p., and spices.  Add alternately to the first mixture.
Always start and end with soup mixture. 
Fold in nuts, etc.
Bake in loaf pan 1 hour at 350 

FROSTING: Blend Cream cheese and confectionary sugar.
Spread on cooled cake

                              Paradise Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Box Cakes                        Fruits
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Yellow cake mix
   1      package       Vanilla pudding instant
  20      ounces        Crushed pineapple -- undrained
   5                    Bananas
   2      cups          Pecans -- chopped
   1      large         Cool Whip

Bake yellow cake mix according to package directions in a 9x13" pan.
When baked, pour pineapple over cake. Slice bananas and place evenly over cake.
Mix pudding and pour over cake and fruit. Top pudding with chopped nuts.
Cover all with Cool Whip.
Garnish with more chopped nuts and cherries.

           Pepsi-Cola Cake With Broiled Peanut Butter Frosting

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   2      cups          Flour -- Unbleached
   2      cups          Sugar
     1/2  pound         Butter
   2      tablespoons   Cocoa -- Unsweetened
   1      cup           Pepsi
     1/2  cup           Buttermilk
   2      each          Eggs; Large -- Beaten
   1      teaspoon      Baking Soda
   1      teaspoon      Vanilla Extract
   1 1/2  cups          Marshmallows -- Miniature
                        -----FROSTING-----
   6      tablespoons   Butter
   1      cup           Brown Sugar; Dark -- Packed
     2/3  cup           Peanut Butter
     1/4  cup           Milk
     2/3  cup           Peanuts -- Chopped

CAKE:

Preheat oven to 350 degrees F.  Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended.  Add
buttermilk, beaten eggs, soda, and vanilla.  Mix well.  Stir in
marshmallows. Pour into prepared pan.  Bake 40 minutes.  Remove cake from
oven and frost while still warm.

FROSTING:

Cream Butter, sugar, and peanut butter.  Add milk and stir well.  Add
nuts.  Spread over warm cake.  Place frosted cake under broiler about
4-inches from  heat source.  Broil just a few seconds, or until topping
starts to bubble.  DO NOT scorch!  Let cool at least 30 minutes before
serving.

                                Pizza Cake

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Cakes From Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Yellow cake mix
     1/4                Cube margarine
   2                    Eggs
     1/4  cup           Brown sugar
     1/4  cup           Water
     1/2  cup           Nuts -- chopped
   1      can           Mandarin oranges
   1      can           Fruit cocktail
   1      cup           Pineapple chucks
   2                    Bananas
   1      package       Strawberries
   2      tablespoons   Cornstarch
     1/2  teaspoon      Sugar
     1/4  teaspoon      Cinnamon
   2      large         Containers Cool Whips
                        Coconut

Mix cake mix, butter, eggs, brown sugar and water.  Add nuts.
Grease and flour a 16" and 12" pizza pan. 
Spread on batter and bake at 350 degrees for 12 to 15 minutes. 
Drain canned fruit and save 1-1/2 cups of juice.
Bring to a boil the juice and 2 tablespoons cornstarch, 1/2 teaspoon sugar and 1/4 cinnamon.
Cook until thick, but will still pour.
Cover cooled cake with Cool Whip and top with fruit. 
Sprinkle with coconut and drizzle with cooled sauce.

                               Shoebox Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         honey cinnamon graham crackers
   2      teaspoons     baking powder
   6                    eggs -- lightly beaten
   2      cups          sugar
   2      cups          milk
     1/2  pound         sweet butter -- melted
   1 1/2  cups          coarsely chopped pecans
   1 1/2  cups          coarsely chopped walnuts
   7      ounces        grated coconut

  Preheat oven to 250
Make crackers into fine crumbs in the food processor.
In a large bowl combine crumbs and baking powder,
then add eggs, sugar, milk, butter, nuts, and coconut.
Blend until thoroughly incorporated.

Line a shoebox with wax paper and pour in cake mixture.
Place uncovered box on cookie sheet in oven and bake for three hours.
Let cool before slicing.

Will keep well if stored with wax paper on top,covered with top of box.
It's very unusual, delicicous, and suitable for a large crowd.
The presentation can be very attractive if you bake it in a pretty shoebox and bring it as a gift.
You may substitute a double size loaf pan, if preferred.

       Snickers Candy Bar Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs -- separated
  16                    1 1/2oz Snickers Bars -- cut up
     1/4  cup           Water
   2      tablespoons   Peanut butter -- smooth
   2      cups          Flour -- unsifted
     3/4  teaspoon      Baking soda
     1/4  teaspoon      Salt
   1      cup           Butter
   2      cups          Sugar
   3      teaspoons     Vanilla
   1 1/4  cups          Buttermilk -- divided

Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter;
heat and stir until well melted and blended. COOL.
Mix together the flour, baking soda and salt.
Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy.
Beat in 4 unbeaten egg yolks and add vanilla;
beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk.
Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended.
Gently fold in 4 stiffly beaten egg whites.

Divide batter evenly between 2 greased and floured 9" SQUARE pans and
bake in preheated 350~F oven for 45 ~ 55 minutes.

Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack.
Serve with sweetened whipped cream.

                         State Fair Zucchini Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Shredded zucchini*
   2      cups          Sugar
   1      cup           Cooking oil
   3                    Eggs
   1      teaspoon      Baking soda
   1 1/2  teaspoons     Baking powder
   2 1/3  cups          All-purpose flour
     1/2  cup           Soy flour
   1      teaspoon      Salt
   1      teaspoon      Cinnamon
     1/2  cup           Chopped walnuts or pecans
     1/2  cup           Golden raisins
                        -----FROSTING-----
   3      ounces        Light cream cheese
     1/2  cup           margarine
   2      cups          Confectioner's sugar
   4      drops         Lemon extract
     1/2  cup           Chopped walnuts or pecans -- (optional)

Preheat oven to 350 F. Peel zucchini, remove seeds and shred.
*Press firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes.
Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts.
Gradually add dry ingredients to liquid mixture.

Spray a 9 x 13-inch baking pan with non-stick vegetable coating.
Bake 40 minutes or until a toothpick comes clean from the cake center. Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15 minutes.
Stir until completely blended. Blend in lemon extract.
Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired.

                             Stir Crazy Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          All-purpose flour
   1 1/2  cups          Sugar
     1/2  cup           Cocoa
   2      teaspoons     Soda
     1/2  teaspoon      Salt
     2/3  cup           Cooking oil
   2      tablespoons   Vinegar
   1      tablespoon    Vanilla
   2      cups          Cold water or coffee
     1/4  cup           Sugar
     1/2  teaspoon      Cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan.
Stir with a fork to mix;form 3 wells in flour mixture.
Pour oil into one well, vinegar in one and vanilla in one.
Pour cold coffee over all ingredients and stir with fork until well mixed.
Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter.
Bake in 350 deg. oven for 35-40 mins.

 

Dr. Ruth's Almost as Good as Sex Cheesecake Crust 5 ounces graham cracker crumbs 3 tablespoons granulated sugar 5 tablespoons butter, melted Preheat oven to 350 degrees F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9-inch spring-form pan. Filling 16 ounces cream cheese, softened 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 pinch salt 2 eggs, large 3 tablespoons Chambord liqueur (blackberry) Mix cream cheese, sugar, vanilla extract and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. Topping 8 ounces sour cream 1 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1 tablespoon Chambord liqueur 1 cup fresh raspberries Mix sour cream, sugar, vanilla extract and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving. Yields 8 servings.

Dr. Pepper Cherry Marshmallow Cake

2 cans dark sweet cherries, pitted, drained, reserving syrup

Gelatin Mixture Ingredients:
3/4 cup reserved cherry syrup
1 (3oz) pkg. cherry gelatin
1/4 cup Dr. Pepper
1/8 tsp. almond extract

Batter Mixture Ingredients:
1 pkg. yellow cake mix
3/4 cup Dr. Pepper
1 (3oz) pkg. cherry gelatin
3 eggs
1/2 cup vegetable or canola oil
2 cups miniature marshmallows

Preheat oven to 350 degrees. Grease a 9x13 baking pan.

Arrange the cherries evenly on bottom of the 9 x 13 pan. In a saucepan combine the
cherry syrup, 1 package of cherry gelatin and 1/4 cup Dr. Pepper; gently heat until
gelatin is dissolved. Add the almond extract and cool slightly. In a large mixing bowl,
combine the yellow cake mix, 1 pack cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper.
Beat on high speed for 3-4 minutes. Pour the cooled gelatin mixture over the cherries
in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly
spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack
for 45 minutes. Chill 3-4 hours. This cake ices itself.

Coca-Cola Carrot Cake

2 c Flour sifted
1 t Baking soda
1/2 ts Salt
2 tb Cocoa
3 Eggs
1 1/2 c Sugar
1/2 c Vegetable oil
3/4 c Coca-cola
1 1/2 ts Vanilla
2 1/4 c Raw carrots grated
1 c Nuts chopped
1 c Coconut flaked

Coca-cola syrup:
3/4 c Sugar
2 ts Cocoa
6 tb Coca-cola
6 tb Butter
1 tb Light corn syrup
1/2 ts Vanilla

Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350ºF oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream.

Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake.

Reese's Peanut Butter Cake

3/4 c Unsalted butter
3/4 c Creamy style peanut butter
2 c Packed brown sugar
3 Eggs
2 c Unsifted all purpose flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 t Vanilla
Peanut Butter Filling (Recipe follows )
Chocolate Glaze ( recipe Follows)

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition.

In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into pans.

Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken.

Peanut Butter Filling: 1 c cream cheese, softened 1/2 c creamy style peanut butter Cream ingredients together until light and fluffy. Chocolate Glaze: 1/2 c water 4 Tbsp unsalted butter 1/2 c cocoa 1 c unsifted powdered sugar 1 tsp vanilla Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

White Chocolate Cake

30 servings  Cake: 1/4 lb White Chocolate melted  1 c Butter 1 c Sugar 4 Egg yolks 1 T Vanilla 2 1/2 c Cake flour 1 T Baking powder 1/4 teaspoon Salt 1 c Buttermilk 1 c Pecans; chopped 1 c Flaked coconut (optional)  4 Egg whites 1 c Sugar  White chocolate icing: 1/4 lb White Chocolate melted 2 1/2 T Flour 1 c Milk  1 c Butter 1 c Sugar 1 1/2 teaspoon Vanilla  	 Melt chocolate over hot, not boiling water. Cool slightly and add  vanilla. Cream butter and sugar until light and fluffy. Add chocolate. Add egg  yolks, one at a time, mixing after each addition. Sift dry  ingredients together and add alternately with buttermilk. Stir in  pecans and coconut (optional). Mix only enough to blend. Whip egg  whites and sugar to a soft peak. Gently fold whipped egg whites into  chocolate mixture. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45  minutes or until done.  White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).  Blend in milk, cook over medium heat, stirring constantly until  thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until  light and fluffy. Gradually add completely cooled chocolate mixture.  Beat until well blend. Do not over-mix or it will become soupy.  Spread between layers, on top and on sides of cake. Sprinkle cake  with coconut or with anything else that you like.