Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Cooking 101 : Cakes
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Message 1 of 78 in Discussion

From:

Genie· (Original Message)

Sent: 10/14/2007 7:02 PM

Recipes

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Previous 64-78 of 78 Next Last

Message 64 of 78 in Discussion

From:

Genie·

Sent: 8/12/2008 3:41 AM

From:

lindah© (Original Message)

Sent: 8/10/2008 10:13 PM

Ice Cream Cone Cupcakes
1 package dry cake mix (any flavor)
24 cake cup ice cream cones �?the flat bottom ones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F.

Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting, Use any flavor of frosting. Use sprinkles to decorate as well. Makes 18 to 24 cupcakes

Message 65 of 78 in Discussion

From:

Genie·

Sent: 8/14/2008 2:04 AM

From:

NeesieL (Original Message)

Sent: 8/12/2008 9:01 PM

Quick Coconut Pound Cake
1/2 cup sugar'
2/3 cup oil
4 eggs
1 package white cake mix
1 cup sour cream
1 package frozen coconut

Cream together sugar and oil. Beat in eggs one at a time. Add cake mix and
sour cream. Mix together well. Fold in coconut. Pour mixture in to a
greased and floured tube or bundt pan. Bake at 350 degrees for 1 hour.

Source unknown

Message 66 of 78 in Discussion

From:

Genie·

Sent: 8/26/2008 4:33 AM

From:

Genie· (Original Message)

Sent: 24/08/2008 1:54 PM

Banana Cake

One box of yellow cake mix
2 large or 3 medium bananas
1 tsp baking soda

Make the mix following instructions on the box. I use a Duncan Hines butter one. On top of the peeled bananas add the tsp of soda and beat in well. Add to the cake batter and again beat well. Pour into 2 greased floured pans and bake at 350* about 30 minutes . Do not over bake! Let cool and frost. Use what ever frosting you choose and add a couple of
drops of banana extract to it. Not necessary to do, but very good. The longer the cake sits, the better it gets. I don't bother to frost mine but you should if you want to WIN and I hope you do.

Message 67 of 78 in Discussion

From:

Genie·

Sent: 8/27/2008 2:25 AM

From:

Genie· (Original Message)

Sent: 8/25/2008 1:24 PM

Heavenly Lemon Cake

1 box white cake mix, ( I used Duncan Hines)
1 can lemon supreme frosting
12 ounces Cool Whip
1 can lemon pie filling (I used Musselman's)

Mix cake according to box directions. Spread in a 9x13 pan. Put a dab (heaping teaspoon) of lemon pie filling all over top of raw cake - about 15 or 20 dabs. Place in a 350 oven and bake according to box directions. Remove from oven when springs back to touch and let cool.
Mix lemon supreme frosting and Cool Whip together. Spread over cooled cake. Refrigerate immediately. Such a delightful, surprising cake. Very refreshing.

NOTE: You will have enough pie filling and frosting for two cakes, so it is prudent to buy two cake mixes. This cake also freezes.

Message 68 of 78 in Discussion

From:

Genie·

Sent: 8/29/2008 3:00 AM

From:

lindah© (Original Message)

Sent: 8/27/2008 11:00 PM

Chocolate Ice Box Cake

4 lg. Hershey bars, melted
4 egg yolks, beaten
4 egg whites, beaten stiffly
1/2 pt. whipping cream
Vanilla wafers

Pour beaten egg yolks over melted chocolate, add stiffly beaten egg whites and 1/2 pint whipping cream (beaten). Alternate this mixture in layers with vanilla wafers. Chill before serving.

Message 69 of 78 in Discussion

From:

Genie·

Sent: 9/7/2008 8:40 PM

From:

BettyGa1

Sent: 5/09/2008 9:33 PM

Pina Colada Cake Ingredients

1 box Yellow cake mix	1 can (12 oz) Coconut optional
1 15 ounce Cream of coconut	1 large Cool whip topping thawed
1 can (12 oz) Crushed pineapple

Instructions for Pina Colada Cake

Bake the cake according to package directions. When the cake is done, while still warm, pour the cream of coconut over the cake, punching some holes into the cake with a fork so it will seep down into the cake. Sprinkle coconut over the cake and then spread the pineapple over it. Cover with cool whip and refrigerate until ready to serve.

Message 70 of 78 in Discussion

From:

Genie·

Sent: 9/7/2008 8:44 PM

From:

BettyGa1

Sent: 5/09/2008 9:41 PM

Black Cherry Jell-O Poke Cake Ingredients

1 9 x 13 white or yell Baked by package directions	3 3 ounce Packages of Black cherry Jello
3 cups Boiling water	1 8 ounce Cool whip topping thawed

Instructions for Black Cherry Jell-O Poke Cake

Allow cake to cool completely, mix Jello and boiling water in a medium mixing bowl until the Jello is disolved. Pierce the cake evenly with a large fork at 1/2 inch intervals. Pour the warm Jello mixture evenly over the cake and refrigerate for 3 hours. Frost the cake with Cool Whip and serve. Store in the refrigerator.

Message 71 of 78 in Discussion

From:

Genie·

Sent: 9/8/2008 6:42 PM

From: Kaylorco (Original Message)

Sent: 9/6/2008 10:04 PM

Whippee Fudge Cake

1 pkg. Pillsbury Fudge Cake mix

3 cups Cool Whip. (9 oz.) (I use 2-8 oz., as I like more to frost with)

3 eggs

1 1/4 cups water

1 cup coarsely chopped walnuts

Generously grease and lightly flour bottom and side of a 10" Bundt pan or a 13x9 pan.

In large bowl, combine all ingredients. Blend and beat as directed on package. Pour into prepared pan. Bake at 350 for 35-40 min. or till cake springs back in center.

Cool 15 min. before removing from pan.

Frost with remaining Cool Whip. Keep cold.

Message 72 of 78 in Discussion

From:

Genie·

Sent: 9/11/2008 7:43 PM

From:

Sent: 9/9/2008 11:04 PM

Éclair Cake
1- box graham crackers
1- 8 oz. cool whip thawed
2 -1.5 oz. French vanilla instant pudding
3 cups milk
1 can chocolate frosting

Combine milk and pudding and whisk until thick, add cool whip and whisk all together until light and fluffy. In a 9 x 13 pan, butter lightly, line bottom of pan with graham crackers. Pour half of pudding mix over crackers. Now add another layer of graham crackers over pudding mix. Now add remaining pudding mix over second layer of graham crackers. Now add another layer of graham crackers over pudding mix. Take half can of frosting and put in a microwave dish and place in microwave for about 2 mins. on low. Take out and stir. Now spread frosting over graham crackers.
Then refrigerate several hours or over night.

Message 73 of 78 in Discussion

From:

Genie·

Sent: 9/25/2008 3:50 AM

:

BettyGa1

Sent: 9/22/2008 8:40 PM

GRAHAM CRACKER PUDDING CAKE

1 lg. Cool Whip
2 lg. instant vanilla pudding
1 box graham crackers

Make pudding as on box. Add 1 cup Cool Whip per box. Layer graham crackers, pudding and crackers. Top with Cool Whip. Drizzle chocolate syrup on top. 13x9 pan.

Message 74 of 78 in Discussion

From:

Genie·

Sent: 9/28/2008 7:39 PM

From:

Genie· (Original Message)

Sent: 9/27/2008 3:07 PM

Wacky Cake

1-1/2 cups unbleached all-purpose flour

3 tbsp. cocoa

1/2 tsp. salt

1 tsp. vinegar

1 cup each cold water, sugar

1 tsp. each baking soda, vanilla

5 tbsp. vegetable oil

Directions

Mix flour, sugar, cocoa, soda and salt. Make 3 wells in the

flour mixture. In 1 put vanilla; in 2nd vinegar, and in 3rd, oil.

Pour 1 cup cold water over all and stir. No need to beat. Pour into

8x8" pan. Bake at 350º F. (175º C) until it springs back.

Makes 4 servings.

Message 75 of 78 in Discussion

From:

Genie·

Sent: 9/28/2008 8:15 PM

From:

BettyGa1

Sent: 9/25/2008 8:40 PM

MOLASSES CAKE

2 1/4 cups flour
1 cup sugar
1/4 teaspoon salt
1/2 cup melted butter
1/2 cup dark molasses
1 teaspoon baking soda
1/2 cup boiling water

Combine molasses, baking soda and boiling water in large bowl...it foams up.

In separate bowl combine remaining ingredients. Mixture will be crumbly, save approx 2 tablespoons of crumbly mixture for topping.

Mix molasses mixture with crumbly mixture, just until incorporated. Pour batter into round shallow cake pan, sprinkle with remaining crumbly mixture as topping.

Bake 350 degrees F for approx 45 minutes.

Message 76 of 78 in Discussion

From:

Genie·

Sent: 10/1/2008 3:21 AM

From:

Sent: 9/29/2008 9:33 PM

Creamy Chocolate De Menthe Cake

1 18 1/4 ounce package white cake mix
5 tablespoons crème de menthe liqueur
1 16 ounce can chocolate syrup
1 8 ounce container cool whip, thawed

Prepare cake mix according to package directions except substitute 3 tablespoons Crème de Menthe for 3 tablespoons water. Pour cake batter into 13 x 9 inch pan and bake according to package directions. Cover a cookie sheet with foil and spray nonstick cooking spray lightly, set aside. Remove cake pan from oven and while hot poke holes in cake with fork. Turn cake out onto prepared cookie sheet. Slowly pour chocolate syrup over the top of cake. Refrigerate. Mix whipped topping with 2 tablespoons of crème de menthe and spread on a cooled cake.

Message 77 of 78 in Discussion

From:

Genie·

Sent: 10/14/2008 3:24 AM

From:

Genie·

Sent: 10/13/2008 12:46 PM

Rich Caramel Cake

1 (14-oz.) pkg. caramels, unwrapped

1/2 cup (1 stick) butter or margarine

1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)

1 (18.25- or 18.5-oz.) pkg. chocolate cake mix

1 cup coarsely chopped toasted pecans

Preheat oven to 350 degrees. In saucepan over low heat, melt caramels and butter. Remove from heat; add sweetened condensed milk. Mix well; set aside. Prepare cake mix as package directs.

Spread 2 cups batter in greased 13x9-inch baking pan; bake 15 minutes. Spread caramel mixture over cake; spread remaining batter over caramel mixture. Top with pecans.

Return to oven; bake 30 to 35 minutes or until cake springs back when touched.

Makes 10 to 12 servings.

-- Recipe from Eagle Brand Sweetened Condensed Milk

Message 78 of 78 in Discussion

From:

Genie·

Sent: 11/1/2008 9:15 PM

From:

Genie·

Sent: 10/31/2008 3:24 PM

Cherry Mallow Cake

Ingredients
4 cups miniature marshmallows
1 (18.25-oz.) package yellow cake mix
1 (21-oz.) can cherry pie filling

Directions
Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Place marshmallows evenly in the bottom of the pan.
Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter.
Bake for 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Let cool in the pan, then cut into squares.

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