3-Layer Cake

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained 1
• 3/4 cups mashed ripe bananas
• 1 1/2 cups chopped pecans, divided
• cream cheese frosting

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Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks.

Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

CREAM CHEESE FROSTING:

1/2 cup butter or margarine, softened

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

Makes 1 3-layer cake

Classic Yellow Cake

Great with buttercream or chocolate fudge frosting.

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
4 eggs
1 tablespoon vanilla extract
1 cup milk


Instructions:
Heat oven to 350°F (180°C). Grease and flour 2 (9-inch) round baking pans.
Set aside.

Stir together flour, baking powder and salt in large bowl. Set aside.

Beat sugar and butter in large mixer bowl at medium speed, scraping bowl
occasionally, until creamy. Add eggs, one at a time, beating well after each
addition. Add vanilla. Reduce speed to low. Add flour mixture alternately
with milk, beating well after each addition just until mixed.

Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or
until toothpick inserted near center comes out clean. Cool on wire racks 10
minutes. Loosen edge of cake by running knife around inside edge. Carefully
remove cake from pan; cool completely.

Prepare your favorite frosting. Frost cake.

Makes a (9-inch) 2-layer cake, 12 servings.

The Best Birthday Cupcakes with Two Frostings
(from the soon to be released Cupcakes from the Cake Mix Doctor)


This cupcake is featured on the cover of Cupcakes from the Cake Mix Doctor. It is sturdy and inviting. Delicious on its own, it is wonderful spread with a lip-smacking-good creamy chocolate frosting made with the birthday boy or girl's favorite chocolate syrup. Should your child tend to favor pastels, or if it is springtime, opt for a cream cheese frosting crammed with fresh berries. Either way, you can't lose. And, happy birthday!


Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 minutes
Baking time: 24 to 27 minutes
Assembly time: 10 minutes



24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature (see "The Cupcake Doctor says")
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Syrup Frosting or Strawberry Cream Cheese Frosting
Colored sprinkles or candy cake docorations, for garnish
Birthday candle and candle holder



1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.


2. Place the cake mix, cream cheese, sugar, oil, water, eggs, and vanilla in a large mixing bowl. Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined muffin cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.


3. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 24 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.


4. Meanwhile, prepare the Chocolate Syrup Frosting or the Strawberry Cream Cheese Frosting.


5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover the tops completely. Sprinkle the sprinkles over the frosting and place a birthday candle in a candle holder in a cupcake for the birthday boy or girl. (If using the Strawberry Cream Cheese Frosting, place the cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.) The cupcakes are ready to serve.


Store either the strawberry-frosted cupcakes or the chocolate frosted cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor says: Be sure that the cream cheese has softened to room temperature before you begin blending it into the cake mix. If it's not soft, unwrap it and place it on a microwave-safe plate. Place it in the microwave oven on high power for 20 seconds or until soft, repeating for another 10 seconds more if needed. Have fun selecting the candle, as there are so many choices these days. Look for a bright neon color or a wavy candle.

Chocolate Syrup Frosting
Makes 3 1/2 cups, enough to generously frost 24 cupcakes (2 1/2-inch size)
Preparation time: 10 minutes



8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners' sugar, sifted
1 tablespoon milk
1 teaspoon pure vanilla extract



1. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.

2. Use this frosting to frost the Best Birthday Cupcakes or the cupcakes of your choice.

The Cupcake Doctor says: This recipe is looser textured than some of the other buttercream frostings because of the chocolate syrup. Be sure that you measure the confectioners' sugar first, then sift it so that you have enough sugar in this recipe.


Strawberry Cream Cheese Frosting
Makes 3 cups, enough to generously frost 24 cupcakes (2 1/2-inch size)
Preparation time: 10 minutes



1 package (8 ounces) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 to 3 1/2 cups confectioners' sugar, sifted
1/2 cup mashed, drained, fresh strawberries (see "The Cupcake Doctor says")



1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add 3 cups of the confectioners' sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and blend the frosting until fluffy, 30 to 45 seconds longer. Add more sugar as needed to stiffen the frosting for spreading.

2. Use this frosting to frost the Pretty in Pink Strawberry Cupcakes, the Best Birthday Cupcakes, or the cupcakes of your choice.


The Cupcake Doctor says: It takes about 3/4 cup rinsed, well drained, and capped strawberries to make 1/2 cup mashed. Take care to drain out as much juice as you can and reserve this. If you need liquid to pull the frosting together, add a dribble of the fresh reserved juice.

Chocolate Whimsical Birthday Cake

2 1/4 sifted flour
1 tsp baking soda
3/4 tsp salt
1 (6 oz) pkg semisweet chocolate pieces
1/4 cup water
3/4 cup butter or regular margarine
1 3/4 cup sugar
3 eggs
1 tsp vanilla
1 cup buttermilk
Chocolate Cutouts (recipe follows
Seafoam Frosting (recipe follows)

Heat oven to 375 F.  Grease and waxed paper line 3 - 9 inch round cake pans.
Sift together flour, baking soda, and salt.  Set aside.  Combine chocolate
pieces and water in a saucepan.  Cook over low heat, stirring constantly, until
chocolate melts.  Cool to room temperature.  Cream together butter and sugar in
a mixing bowl until light and fluffy, using an electric mixer on medium speed.
Add the eggs, one at a time, beating well after each addition.  Beat in vanilla
and cooled chocolate mixture.  Add dry ingredients alternately with the
buttermilk to  the creamed mixture, beating well after each addition.  Pour the
batter into the three prepared cake pans.  Bake for 25 to 30 minutes or until a
wooden toothpick inserted in the center comes out clean.  Cool in pans for 10
minutes.  Remove from pans and cool on the racks.  Meanwhile, prepare the
Chocolate Cutouts.  To assemble, place one cake layer on a serving plate.
Spread with Seafoam Frosting.  Top with second layer and spread
with frosting.  Top with third cake layer.  Frost sides and top of cake with
remaining Seafoam Frosting.  Decorate top and sides of cake with Chocolate
Cutouts.  Yield: 12 servings

Chocolate Cutouts:  Melt 4 (1 oz) squares of semisweet chocolate in a double
boiler top over hot water.  Spread melted chocolate 1/8 inch thick on waxed
paper lined baking sheet.  Refrigerate until firm.  Cut into animal or other
desired shapes, using cookie cutters.  Carefully remove shapes from waxed paper.
Refrigerate until needed.

Seafoam Frosting:  Combine 2 cups packed brown sugar, 3/4 cup water and 1 tbsp
light corn syrup in a 2 quart saucepan.  Cover and bring to a boil over medium
heat.  Remove cover and cook to 236 on a candy thermometer.  Meanwhile, beat 2
egg whites in a mixing bowl until stiff peaks form, using an electric mixer on
high speed.  Pour hot syrup in a thin stream into the egg whites and beat
constantly until the mixture is thick and fluffy.

Pizza Birthday Cake

2 cups red frosting
1 baked 12- or 14-inch round cake (made in a cake or pizza pan)
Grated white chocolate (or grated coconut)
1/2 to 1 cup of fresh fruit, such as blueberries, banana slices,
strawberry, kiwi, orange or grapes; or dried pieces of banana, pear,
mango, prune, peach, apricot or apple
Pizza box

Step 1:
To create the look of pizza sauce, frost the cake with red icing,
within 1/2 inch of the edge.

Step 2:
Sprinkle on white chocolate "cheese," strawberry "pepperoni," banana
"mushrooms," grape "olives" and so on. Serve in a pizza box.

Watermelon Birthday Cake
Savor the sweetest slice of watermelon you'll ever eat! The chocolate
seeds are a melt-in-your-mouth prize.

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round
pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, egg whites and drink mix
with electric mixer on low speed 30 seconds; beat on medium speed 2
minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate
chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food
color. Stir 10 to 12 drops red food color into remaining frosting. Cut
cake rounds crosswise in half to make 4 halves. Frost uncut sides with
green frosting; press green jelly beans into frosting. Frost top of
cake with red frosting; press remaining 2 tablespoons chocolate chips
into frosting for seeds. To serve, cut into wedges.

Success
Use mini chips to make sure there are lots of chips and that they stay
distributed in the cake.

Fire Truck Birthday Cake

You will need a serving tray at least 14 x 11 in.
2 1/2 cans (12 oz each) fluffy white frosting
2 whole graham crackers broken in half
(4 squares) and 6 whole graham crackers
License plates: 2 sticks Fruit Stripe gum
Siren light: 2 red Jolly Rancher Fruit Chews
2 family-size frozen poundcakes (16 oz each), thawed
One 12-oz, 7 x 31/4-in. all-butter loaf cake
2 thin pretzel sticks, broken in half
2 cans (1.5 oz each) red decorating spray used as can directs
Hose: 8 green Jolly Rancher Fruit Chews
Ladders: 1/4 cup white chocolate chips and 12 thin pretzel sticks
Tires: 1 Red Jolly Rancher Fruit Chews and 6 chocolate sandwich cookies
Valves and knobs on side: assorted candies

Note: In place of decorating spray, you can tint 3 cups frosting with
red paste (gel) food color.

Hose: Roll 2 Fruit Chews together into a 4 1/2-in.-long log. Repeat 3
times. Place all 4 logs side by side on a baking sheet lined with
plastic wrap. Press ends together to make 1 long, curving hose.

Ladders: Melt white chocolate to use as glue. Glue 2 pretzels together
end to end. Repeat with 6 more pretzels. Place on plastic wrap. When
dry, place parallel, cut remaining pretzels to fit for rungs, glue in
place and let dry.

Tires: Cut red Fruit Chews in 6 equal pieces; roll each into a ball,
flatten and press onto cookies. Spoon 1/3 cup frosting into a small
ziptop bag. Snip tip off 1 corner; pipe bolts on tires. Add to lined
baking sheet.

Vents on sides of truck: Cut 3/4 in. off 1 graham cracker square. Cut
3/4-in.-wide piece in half crosswise; pipe lines on both pieces.

License plates for front and back: Pipe FDNY on sticks of gum.

Siren light: Roll Fruit Chews together into a 2-in.-long log. Pipe a
line crosswise in center; place on plastic wrap.

Using frosting as glue, glue 3 whole graham crackers on top of each
other. Repeat with another 3 whole crackers, then with remaining 3
half crackers (you?ll have 3 stacks: 2 of 3 whole crackers, 1 of 3
half crackers). Place stacks end to end down middle of serving
surface. Frost top and sides.

Trim and assemble cake: Place 1 poundcake on right end of stacked
crackers. Frost top. Top of truck: Trim 1/4 in. off both long sides of
remaining poundcake. Bed for hoses: Mark 1/4 in. in from both sides of
one end (click for diagram). Within marked lines, cut out a 4
1/2-in.-long, 1/2-in.-deep rectangle of cake. Center cake on top of
other poundcake. Cab: Cut loaf cake crosswise 5 1/2 in. from 1 end
(reserve smaller piece for another use). Trim front (click for
diagram) for windshield. Set in place in front of poundcakes.

Spread a thin layer of frosting over truck to set crumbs, then frost
truck, carefully frosting inside of hose bed. To hold ladders in place
later, partially insert halved pretzel sticks in place on both sides
of truck.

Cover exposed area of serving surface with wax paper. Choose a
well-ventilated area; following directions on decorating spray can,
spray cake to coat. Remove wax paper. Press tires in place.

Pipe windshield, windows, grill, headlights and NY Fire Dept on doors.

Carefully set hose and ladders in place. Press on vents, license
plates, siren light, valves and knobs.

Serves 20

Car Birthday Cake

1 package pound cake mix
3/4 cup water or milk
2 eggs
1-1/2 tubs vanilla ready-to-spread frosting
Food colors
Tray or cardboard, 13x9 1/2 inches, covered
4 creme-filled chocolate sandwich cookies
1 tube (0.68 ounce) black or brown decorating gel
Black and yellow licorice beans
1 white gum ball
2 red gum balls
Silver nonpareils

Heat oven to 350 degrees. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2
1/2 inches. Make cake mix as directed on package, using water or milk
and eggs. Pour into pans.

Bake 33 to 40 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire rack. Cool
completely, about 1 hour.

Cut and remove 3 inches from end of 1 loaf. Position pieces as shown
in diagram for desired automobile. Freeze cut pieces uncovered about 1
hour for easier frosting if desired.

Reserve 1/2 cup of the frosting. Tint remaining frosting with food
color. Place whole loaf on tray. Frost top with 1/3 cup tinted
frosting. Top with cut layer, positioning for desired car. Trim
corners for more rounded look if desired. Attach cookies for wheels,
using small amount of frosting. Draw outline of windows with sharp
knife. Frost windows and hubcaps with reserved white frosting. Frost
sides and top of car with remaining tinted frosting, building up
around wheels for fenders.

Outline windows, hood, doors and bumpers with decorating gel. Use
licorice beans for grill, door handles and signal lights. Cut gum
balls in half; use for headlights and taillights. Make spoke markings
on wheel with knife. Press 1 silver nonpareil in center of each wheel.
Use silver nonpareils for hood ornament if desired. Silver nonpareils
are not edible; remove them before eating cake.

Makes 14 servings

Birthday Cupcakes
Ring-shaped hard candies or jelly beans do double-duty by making yummy
cupcake toppers and candleholders for these ever-so-easy birthday treats.

1 package Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy ready-to-spread frosting
24 ring-shaped hard candies or jelly bean candies, if desired

1.
Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin
cups.
2.
Beat cake mix, water, oil and eggs in large bowl with electric mixer on low
speed 30 seconds; beat on medium speed 2 minutes. Pour into muffin cups.
3.
Bake 21 to 26 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
4.
Frost with frosting. Decorate with candies. Store loosely covered.

High Altitude (3500-6500 ft)
Make cake mix following high altitude directions on package for cupcakes.
Makes 30 cupcakes.

Tips from the Kitchen

Special Touch
End your zoo-themed party with these fun-to-eat cupcakes. Just top frosted
cupcakes with animal crackers and candy sprinkles.