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| Bundt Cake Carrot Surprise
8 ozs cream cheese softened
1/3 Cup sugar
1 egg
1 Tsp vanilla
1 Box Super Moist yellow cake mix
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp ginger
3/4 Cup water
2 1/2 Cups shredded carrots (4-5 carrots)
Whipped Lemon Frosting
Shredded coconut optional
Cream together cream cheese, sugar, egg and vanilla. Set aside. This is the cake filling. Mix cake mix, cinnamon, nutmeg, and ginger as directed on cake mix, but decrease water from 1-1/2 cups to 3/4 cup. Stir in shredded carrots. Grease and flour a bundt pan. Pour half of the cake batter into the pan. Top with the filling. Add remaining half of batter. Bake at 350ºF for 40-50 minutes, or until toothpick comes out clean. Let cool on rack for 30 minutes. Invert onto serving plate (cake should fall freely). Cool completely. Frost with commercial Whipped Lemon Frosting, and top with coconut. | |
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Burnt Sugar Caramel Cake
For the cake:
Shortening and flour for the pans
1 (18 1/4 oz.) box yellow cake mix without pudding in the mix
4 eggs
1 (3 1/4 oz.) package instant vanilla pudding
1 C. buttermilk
1/2 C. vegetable oil
1/2 t. baking soda
For the icing:
3 1/2 C. granulated sugar, divided
1 T. all-purpose flour
1 T. light corn syrup
1 C. milk
3/4 C. butter
1 T. vanilla extract
For the cake:
Preheat oven to 300°F.
Grease and flour two 8 1/2-inch cake pans. Set aside.
In a medium bowl, combine cake mix, eggs, vanilla pudding mix, buttermilk, oil and baking soda. Mix with electric mixer until smooth.
Pour into prepared pans. Bake cake for 30 - 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Run knife around sides to loosen and turn out onto aluminum foil to finish cooling.
For the icing:
Use a small cast-iron skillet about 6 1/2 inches across. Add 1/2 cup sugar but do not turn on the heat.
In a large pot, without turning on the heat, add remaining sugar and flour. Mix well. Add syrup and milk and mix well. Turn on heat under large pot. Cook on high, stirring constantly, until it boils for about 2 minutes. Remove from heat.
Turn on medium-high heat under small skillet. Constantly stir the sugar until you see it begin to melt and turn brown. It will get lumpy but stir until it is a deep caramel-brown.
Hold the skillet over the big boiler. Remove about 1/2 cup of the mixture from the big pot and add to skillet, mixing well. Now pour the skillet mixture into the big pot and replace pot on heat. Stir constantly for 3 to 4 minutes. Mixture is ready when syrup dropped into cold water forms a soft ball.
Remove pot from heat. Add butte in pieces. Stir to mix well. Partially cover pot and let stand until ready to stack cake layers.
When ready to ice cake:
Add vanilla extract to icing. Using electric mixer, beat 7 1/2 minutes until it goes from a shiny to dull glaze. Frost cake.
Note: Icing spreads easier when warm, but stays on the cake better after it has cooled to room temperature. Makes 10 servings |
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| Buttermilk Spice Cake and Buttercream Frosting
2 cups sugar
1 cup butter or margarine -- soften
4 eggs -- beaten
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup buttermilk
BUTTER CREAM FROSTING
1/2 cup shortening
1/2 cup butter or margarine -- soften
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons milk
For the cake, in a mixing bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13x9x2" baking pan. Bake at 350 degrees for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a mixing bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake. | |
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| Cappuccino Toffee Cake
CAKE:
1 German chocolate cake mix
1/4 cup cappuccino flavored instant coffee mix
1 1/4 cups water
1/3 cup oil
2 eggs
TOPPING:
2 cups whipping cream
1/4 cup instant cappuccino flavored coffee mix
1/2 cup toffee bits
Cake
Preheat oven to 350ºF. Grease & flour 15x10x1" pan. In large bowl, combine cake ingredients & beat at LOW speed until moistened. Beat 2 minutes at HIGH speed until moistened. Pour batter into pan. Bake for 20 to 30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool completely, about 45 minutes.
Topping
In large bowl, combine whipping cream & coffee mix. Beat until stiff peaks form. Frost top of cake. Sprinkle w/ toffee bits. Refrigerate until ready to serve. Store in leftovers in refrigerator. | |
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Caramel Filled Butter Pecan Cake
CAKE:
1 cup shortening
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
CARAMEL FILLING:
3 cups sugar, divided
3/4 cup milk
1 egg, beaten
1 pinch salt
1/2 cup butter, cut up
BUTTERCREAM FROSTING:
1/3 cup butter, softened
3 cups sifted powdered sugar
2 tbl half and half (2 to 3)
1/2 teaspoon vanilla
GARNISH:
1 cup chopped pecans
pecan halves
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Grease three 9-inch round cake pans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 375ºF for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Caramel Filling between layers and on top of cake. Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake. Garnish top with pecan halves. Yield: one 3 layer cake.
CARAMEL FILLING: Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, until a candy thermometer registers 230ºF (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake. Yield: about 2 1/2 C.
BUTTERCREAM FROSTING: Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy. Stir in vanilla. Yield: about 1 1/2 C. |
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| Caramel Pecan Brownie Bundt Cake
Topping:
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1/2 cup firmly packed brown sugar
2/3 cup chopped pecans
Coat inside of nonstick bundt pan with no stick cooking spray. Melt butter, corn syrup, water and brown sugar in small saucepan over low heat, stirring until butter is melted and sugar is dissolved. Pour mixture into bottom of nonstick bundt pan. Sprinkle pecans evenly into topping.
Cake:
1 cup unsalted butter
3 cups (18 ounces) semisweet chocolate chip
6 large eggs
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 1/3 cups unsifted all-purpose flour
1 cup (6 ounces) Chocolate VANILLA MILK CHIPS
Place rack so pan will be centered in oven. Preheat oven to 350ºF.
Melt semisweet chips and 1 cup butter in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside to cool.
In large bowl of electric mixer whip eggs and sugar at high speed until light and doubled in volume, about 5 minutes. Add vanilla and salt. Blend in chocolate mixture at low speed, stopping to scrape sides and bottom of bowl. Add flour just until combined. Spoon batter evenly over topping in bottom of pan. Sprinkle vanilla milk chips evenly over top.
Bake 50-55 minutes or until toothpick inserted in center still has moist crumbs on it. Do not over bake, as cake will continue to set up as it cools. Remove from oven and place a large serving plate over the top of the cake. Quickly flip cake and plate over as one unit and cool on rack in this inverted position, so topping drips out of pan and onto cake. Cool before serving.
Yield: 24 servings
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| Carrot Cake with Cream Cheese Frosting
2 eggs
1 cup sugar
1/2 cup oil
4 grated carrots
2 tablespoons orange juice
1/2 cup chopped walnuts
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350ºF. Grease and flour a 9 inch square baking pan. In a large bowl, beat together the eggs and sugar until creamy. Stir in the vegetable oil until well combined. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined. Pour into prepared baking pan and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool and then frost.
CREAM CHEESE FROSTING:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. | |
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| Carrot Walnut Cake
Lightly grease and flour a 10X4 inch tube pan.
3 cups unsifted all purpose flour
2 tsp baking powder
1 tsp soda
1 tsp. cinnamon
1/2 tsp. salt
1 lb carrots, peeled and grated, about 4 cups
1 cup butter or margarine
1 cup brown sugar, packed
1 cup granulated sugar
4 eggs
2 Tbsp. grated lemon peel
2 Tbsp. grated orange peel
2 Tbsp. lemon juice
2 Tbsp. orange juice
1 cup coarsely chopped walnuts
1 cup seedless raisins
Sift together dry ingredients, set aside. Cream butter and sugar until light and fluffy, bout 4 minutes. Add eggs, one at a time, and beat well after each.. In a measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture (in fourths) alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth, about 1 minute. With a wooden spoon, stir in grated carrots, nuts, and raisins; mix well. Turn into the prepared tube pan; spread evenly. Bake 60 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool in pan on wire rack 20 minutes. Turn out of pan onto a rack. Spread cream cheese frosting-glaze over the warm cake, letting it run down the sides. Sprinkle chopped walnuts around the top edge of the cake. Serves 12. Keeps well stored in a tightly covered cake tin. | |
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| Cassata Siciliana Canoli Cake
1/4 cup of milk
2 tablespoons, plus 2 teaspoons butter
8 eggs
2 cups, plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh ricotta cheese
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes
Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running, slowly add the heated milk and butter. In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake and flip onto a wire rack. In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well. Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan. Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan. Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.
In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable. Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets. Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate. Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve. | |
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| Cheese Burger Cake
1 box white cake mix
1 box brownie mix
6 plain flat cookies, 3 1/2 inches to 4 inches in diameter
2 16 ounce cans ready to spread vanilla frosting
Red and yellow food coloring
20 or more spearmint jelly candy leaves
1/4 cup granulated sugar
1 16 ounce can ready to spread milk chocolate frosting
Heat oven to 350F. Grease an 8 inch layer cake pan and one 2 1/2 to 3 quart metal or oven proof glass mixing bowl with a rounded bottom. Prepare the box of white cake mix according to the wedding cake mix recipe. Fill the layer cake pan 2/3 full, then place the remainder of the cake mix into the prepared bowl. Bake pan 30 to 35 minutes and bowl around 55 to 60 minutes or until pick inserted in center comes out clean. Cool on wire racks, 15 minutes for pan, 30 minutes for bowl. Invert cakes on rack and let cool completely. Prepare the box of brownie mix for a cake brownie (look at box). Bake as directed in the 8 inch layer cake pan. Cool for 15 minutes in pan, then invert and let cool completely. "Tomato Slices" Place plain cookies on a wire rack set over wax paper. Put about 1/2 cup vanilla frosting in a small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in red food coloring (and a bit of yellow if needed) until frosting is tomato colored. Brush or spoon on top and sides of cookies. Let stand at least 30 minutes until firm to the touch. "Cheese" Spoon another 1/2 cup of vanilla frosting into a small bowl. Stir in yellow food coloring until cheese colored. Cover to prevent drying. "Lettuce" Sprinkle granulated sugar on work surface. Working with 1 at a time, place spearmint leaves on the sugar and roll with a rolling pin until flattened and edges are jagged. Put remaining vanilla frosting in a medium sized bowl. Stir in milk chocolate frosting and red and yellow food coloring, little by little, until frosting is the color of a hamburger bun. Place one cake layer on a serving plate. Cover with frosting. Arrange spearmint leaf "lettuce" on top and around edges. Place brownie cake onto the top of the bottom "hamburger bun" using spatulas. Spoon "cheese" about 1 inch from edge of top of burger, letting some run down the sides. Top with "tomato" slices. Trim "hump" (where cake has risen) off of bowl cake. Place cake trimmed side down on wax paper and frost with remaining bun colored frosting. Lift onto tomato topped burger. | |
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| Cherries n Cream Cakes
1 pk Cherry chip cake mix
1 c Sour cream
2 tb Sugar
1/2 ts Vanilla
21 oz Cherry pie filling
Heat oven to 350. Prepare and bake cake in 2 round pans as directed on package. Cool 10 minutes; remove from pans. Cool cake completely. Mix sour cream, sugar and vanilla. Spread over top of cakes. Spoon pie filling over sour cream mixture. Store cakes in refrigerator. | |
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| Cherry Cake
2 cups red candied cherries
1/2 cup slivered almonds
2 cups flour
2 tablespoons baking powder
1 cup softened butter
1 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
1/3 cup milk
Combine cherries, almonds & 1/2 cup flour. Mix till well coated. Reserve. Combine remaining flour, baking powder and salt. Beat sugar & butter & flavorings until light and fluffy, add eggs, one at a time, beating well after each addition. Gently stir in flour mixture alternately with milk. Fold in reserved flour and fruit. Grease and flour a 12 cup bundt pan and pour mixture in it. Bake in 300ºF oven 55 minutes or until cake is firm to touch. Cool in pan 10 min. then turn out cake onto wire rack to cool. Wrap in foil and put in cool place or refrigerator for several days to ripen . | |
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| Cherry Swirl Cake
1 box white cake mix
1 can cherry pie filling
1 box vanilla instant pudding
Follow cake mix directions. Pour cake into greased and floured cake pans. Gradually pour cherry pie filling into cake mix and swirl slowly. Bake cake as directed on cake mix box. Follow the directions on instant vanilla pudding and let pudding set. Pour over cake. | |
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| Chiffon Cake with Orange Juice
5 egg yolks (3/8 cup)
1 cup egg whites (7 or 8)
3 tbsp. grated orange rind
¾ c. orange juice
2¼ c. sifted cake flour
1½ c. sugar
3 tsp. baking powder
1 tsp. salt
½ c. salad oil
½ tsp. cream of tartar
Separate eggs, placing whites in large mixer bowl. Let stand at room temp. about 1 hr. Sift together in smaller bowl flour, sugar, baking powder and salt. Make a hole in the middle of flour and pour in oil. Combine yolks, rind and Juice, add to small bowl. Set aside. Add cream of tartar to whites, beat until very stiff. Beat egg yolk mixture until very smooth. Slowly pour over egg whites, folding gently. Turn into ungreased tube pan. Bake at 325 for 55 min. then at 350 deg. 10-15 min. Invert and let hang until cold. Frost with orange or lemon frosting.
Orange or Lemon Frosting:
Combine in small bowl:
1 egg yolk
2 tbsp. melted butter
2 tbsp. orange or lemon rind
1 tbsp. grated rind
about 2 c. confectioners�?sugar
Beat until smooth and fluffy. Spread on cake. Sprinkle with coconut if desired. | |
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| Chocolate Chambord Cake
Cake:
½ cup unsalted butter, room temperature
½ cup sugar
3 egg yolks
7 ounces semi-sweet chocolate, melted and cooled
2 Tbsp finely ground almonds
2 Tbsp Chambord (can substitute Framboise or other raspberry liqueur)
1/8 tsp almond extract
2/3 cup all purpose flour
1 tsp baking powder
1/8 tsp cinnamon
generous pinch of salt
4 egg whites
2 Tbsp sugar
Butter 8-inch round cake pan and line bottom with parchment paper. Set aside. Preheat oven to 400 degrees. Beat butter in bowl of electric mixer. Add ½ cup sugar gradually and beat on high 8 minutes until pale and fluffy. Add yolks one at a time and beat well. Stir in chocolate, almonds, Chambord and almond extract. Remove from mixer bowl into a larger mixing bowl. Sift flour, baking powder, cinnamon and salt together. Return to sifter and set aside. Beat the four egg whites in mixer bowl until soft peaks form. Add sugar 1 tablespoon at a time. Beat until stiff. Sift 1/3 of flour mixture over batter and add 1/3 of the beaten egg white. Fold both in gently. Repeat this twice, folding thoroughly the last time. Turn into prepared pan, smoothing evenly. Bake in middle of oven for 16 to 18 minutes until outer 1 ½ to 2 inches is done but center of cake is still slightly undone. This gives the cake its lovely creamy quality. Set on rack and let cool until completely cooled, at least one hour. While cooling, push outer edge down lightly to make it more even with the center which will sink. Remove cake from pan and refrigerate a couple of hours or overnight.
Glaze:
8 ounces semi-sweet chocolate, cut into pieces
½ cup unsalted butter, cut into pieces
4 tsp honey
In top of double boiler combine chocolate, butter and honey. Melt over simmering, not boiling, water. Stir gently until smooth. Cool to 100 degrees. While glaze cools, place cake upside down on an eight-inch circle of cardboard. Set cake on a rack over a baking sheet. Trim cake slightly to make outer edges of cake more level with center. Stir glaze gently and pour onto center of cake. Tilt rack so glaze completely coats tops and sides. It should be thick on top. Refrigerate. Serve when glaze is set. Cake can be prepared the day before serving. Serves 8 to 10 people. | |
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