Cakes

[Esther]

Let's put our cake recipes here. :)

[Drama Queen]

Let's put our cake recipes here. :)

I have a good coconut cake recipe... I'll post it after church.

OOhhh and Dan's grandma's homemade chocolate icing!!!!!! YUMMMMM...

[Esther]

I have a good coconut cake recipe... I'll post it after church.

OOhhh and Dan's grandma's homemade chocolate icing!!!!!! YUMMMMM...

Can't wait to see them. :)

YUMM

[Esther]

Felicity

Hawaiian Wedding Cake

1 yellow cake mix
10 oz. crushed pineapple (do not drain)
8 oz. cream cheese
1 box instant vanilla pudding
1 1/2 cups milk
8 oz. Cool Whip
1 cup coconut

Prepare cake as directed on box in 9/13 inch pan and bake. Cool, punch holes with fork in the cake. Spread on pinapple with juice. Mix cream cheese, pudding mix, milk with mixer. Spread on top of pinapple. Spread on Cool Whip and top with coconut. Surprisingly light dessert. Enjoy!

Tips:
I've used a little larger can of pineapple than 10 oz. and it never hurt anything.

Getting a smooth mixture of cream cheese, milk and pudding mix is easier if the milk and cream cheese aren't too cold or if you use a food processer instead of a mixer.

I've never used a whole cup of coconut. Just sprinkle on to taste. If you don't like it, you don't have to use it.

[Esther]

CareyM

By request of Esther:

Carmel Sauce

Melt some butter in a sauce pan.

Add enough brown sugar to make a thick paste like substance.

Add half and half or heavy cream, not too much or it will be too runny.

Boil for about 1 min.

Let cool or place pan in cold water to thicken

Add real vanilla

[Esther]

rcraig

This works for me:

Caramel Sauce

½ cup sugar
½ cup brown sugar
½ cup whipping cream
½ cup real butter (unsalted)
1 teaspoon vanilla

Cook sugars, cream and butter over medium heat until it comes to a full boil and starts to thicken. Stir in the vanilla.

[Esther]

Boston Cream Pie

Cake:
3/4 Cup Sugar
1/3 Cup Butter
2 Eggs
1 tsp. Vanilla
1 1/2 cups cake flour
2 tsp. Baking powder
1/3 tsp. Salt
1/2 cup milk

Sift the flour and baking powder together and set aside. In a large bowl, beat the butter until soft and creamy. Add the sugar gradually. Mix thoroughly. Add the eggs all at once and beat thoroughly. Gradually add the milk and flour mixture alternating until all is mixed in. Pour into two greased 8" cake pans. Bake at 375° for about 25 minutes.

Custard Filling:
3/4 cup sugar
1/3 cup flour
1/4 tsp. Salt
2 cups scalded milk or cream
2 slightly beaten eggs
1 tsp. Vanilla

Combine the sugar, flour, salt in a bowl. Swirl in the milk or cream until smooth and thick. Add the eggs and stir in. Cook in a double boiler until the eggs thicken. Cool and add the vanilla. Chill thoroughly.
Put the custard between the cake layers and glaze with chocolate if desired.

Chocolate Glaze
2 cups sugar
2 ounces baking chocolate
2 tbsp. White corn syrup
3/4 cup milk
2 tbsp. Butter
1 tsp. Vanilla

In a saucepan, heat the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238°). Add the butter and remove from heat. Place the saucepan in cold water. When the icing is lukewarm, add the vanilla. Beat it to the right consistency and spread on top of the Boston Crème Pie!

[Esther]

rcraig

Making this today to take to my dad's tommorrow - this is one moist cake!

Fresh Peach Cake

1 1/4 cup oil
3 eggs
2 cups sugar
3 cups peaches, sliced
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
1 teaspoon vanilla
1 cup chopped pecans

Beat oil and sugar - add eggs on at a time, then add remaining ingredients.

Bake at 325 for 1 hour.

Glaze

1/2 cup brown sugar
1 tablespoon vanilla
2 tablespoons milk
1/2 stick butter

Boil for 2 minutes and spoon over cake.

You can doube glaze recipe to make it really moist.

Use a bundt pan, might take a little longer than an hour to bake. Also, poke holes in cake with a fork before spooning glaze on.

[Esther]

rcraig

Quote:
Originally Posted by Just4Fun
I've been asked to make a pina colada cake by Saturday. I've lost my recipe. Can anyone help me please?

Easy -

Yellow cake mix - make as usual in 9 x 13 pan

After it's cooled, poke holes in it and pour a can of Eagle Brand condensed milk or pina colada mix all over it.

Ice with Cool Whip and garnish with coconut!

Sherri
Quote:
Originally Posted by Just4Fun
Thanks. Your right, easy. Can't believe I forgot how to make it. Guess it's been to long since I made one.

We mix the Eagle Brand and the pina colada mix and then pour it on. Yummy!!

[Esther]

Italian Creme Cake



1 Stick Oleo
1/2 Cup Shortening
2 Cups Sugar
5 Egg Yolks
2 Cups Flour
1 Teaspoon Soda
1 Cup Buttermilk
1 Teaspoon Vanilla
1 Small Can Flake Coconut
5 Egg Whites, Stiffly Beaten

Directions

Cream Oleo And Shortening. Add Sugar And Beat Until Mixture Is Smooth. Add Egg Yolks And Beat Well. Combine Flour And Soda And Add To Creamed Mixture Alternately With Buttermilk. Stir In Vanilla. Add Coconut And Chopped Nuts. Fold In Stiffly Beaten Egg Whites. Bake In 3 Greased And Floured 8 Or 9 Inch Pans At 350 Degrees For 25 Minutes Or Until Done. When Cool, Frost With Cream Cheese Frosting. Serves 16, Freezes Well.

CREAM CHEESE FROSTING
FOR ITALIAN CREME CAKE



8 OZ PKG CREAM CHEESE, SOFTENED
1/2 STICK OLEO
1 TEASPOON VANILLA
1 BOX CONFECTION SUGAR
1/2 CUP CHOPPED PECANS

BEAT CREAM CHEESE AND OLEO UNTIL SMOOTH. ADD CONFECTIONERS SUGAR AND MIX WELL. ADD VANILLA AND BEAT UNTIL SMOOTH. STIR IN NUTS. SPREAD BETWEEN LAYERS AND ON TOP AND SIDES OF CAKE. KEEP CAKE COOL.

[Esther]

Punch Bowl Cake


1 Yellow Cake (butter Recipe)
3 Bananas
2 - 3 Oz Boxes Vanilla Pudding
1 Large And 1 Small Cool Whip
Chopped Pecans
1 Can Crushed Pineapple
1 Can Cherry And Strawberry Pie Filling


Layer:
Cake Mix Broken In Bite Size
Pudding
Bananas
Cool Whip
Pecans
Cake
Pudding
Pineapple
Cool Whip
Pecans
Cake
Pie Filling
Cool Whip
Pecans

[Esther]

Hungarian Cake

1 Pkg Hot Roll Mix
1 Cup Sugar
2 Teaspoon Cinnamon

Mix Sugar And Cinnamon Together, 1 Stick Butter Melted, 1 Cup Chopped Pecans, 1/2 Cup Karo Light Syrup. Mix Hot Dough Mix As Directed. Knead Well And Form Into Small Balls. Size Of End Of Thumb. Grease And Flour Pan. Add 1/3 Cup Sugar Mixture In Bottom Of Pan. 1/3 Nuts Also. Dip 1/2 Of The Balls In Melted Oleo And Place Around Bottom Of Pan. Next Sprinkle 1/2 Of Remainder Sugar Mixture And Nuts On Top Of These Balls. Then Place Other Half Same As Before On Top Of That. Add Remaining Sugar And Nuts. Pour All Left Over Oleo On Top Of This. Set In Warm Place And Let Rise 30 To 40 Minutes. Pour 1/2 Cup Karo Over This. And Bake Until Done At 400 - 450 Degrees 30 Minutes Or Until Done.

[Esther]

Seven Up Cake

1 Box Lemon Supreme Cake Mix
1 Box Pineapple Instant Pudding Mix
1/2 Cup Oil
4 Eggs
1 Bottle 7-up 10oz

Directions

Mix. Bake In 3 Layers At 350 Degrees For 25 - 30 Minutes.

Filing

1 Stick Butter
1 Small Can Crushed Pineapple
3 Eggs
1 1/2 Cup Sugar
1 Can Coconut

Directions

Mix First Four Ingredients. Cook Until Thick, Cool; Add Can Of Coconut. Place Between Layers And On Top Of Cake.

[Esther]

Death By Chocolate

1 Dark Dutch Chocolate Cake Mix [bake By Directions And Cool]
Break Into Bite Size Pieces

1 Large Chocolate Cool Whip
1 Large Can Hershey Syrup
1 Cup Chopped Nuts (your Choice)
2 Large Heath Candy Bars - Broken Up
2 Large Hershey Bars - Broken Up
1 Large Chocolate Jello Instant Pudding

Directions

Layer Cake, Cool Whip, Syrup, Nuts, Candy, Pudding In Clear Bowl, Ending With Cool Whip. Sprinkle With Cherries On Top.

[Esther]

German Chocolate Upside Down Cake


1 Cup Shredded Coconut
1 Cup Chopped Pecans
1 Box German Chocolate Cake Mix
1 Stick Butter
1 - 8 Oz Cream Cheese Softened
1 - 16 Oz Box Confection Sugar

Directions

Combine The Coconut And Nuts And Put In Bottom Of A Greased 9 X 13 Pan. Prepare The Cake Mix According To The Package Directions. Pour This Over The Coconut Pecan Mixture. Place The Margarine And Cream Cheese In A Sauce Pan And Heat Until Mixture Is Warm Enough To Stir In The Confectioners Sugar. Mix Well And Spoon This Over The Top Of The Cake Mix. Bake At 350 For 35 - 40 Minutes. Do Not Cut Until Cool.

Note: In Spite Of The Name, This Cake Cannot Be Inverted On To A Platter, Because The Sticky Bottom That Makes It So Delicious. Also Make It Stick To The Pan. The Individual Pieces Can Be Served Upside Down.

[Esther]

Plum Cake


2 Cups Self Rising Flour
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1 Cup Oil
3 Eggs
2 Jars Strained Plum Baby Food
1 Cup Pecans [opt]
Directions

Mix Ingredients And Pour Into Greased Bundt Pan. Cook At 350 For 45 Minutes. May Add 1 Cup Pecans If Desired.

Icing

1 Cup Powdered Sugar
2 Or 3 Tablespoons Lemon Juice

[Esther]

MINCEMEAT CAKE


2 TEASPOONS SODA
1 BOX MINCEMEAT
5 TABLESPOONS MELTED BUTTER
1/2 TEASPOON SALT
2 EGGS
2 1/2 CUPS FLOUR
2 CUPS BOILING WATER
2 CUPS SUGAR

DIRECTIONS

CUT MINCEMEAT UP; ADD SODA AND BOILING WATER. LET COOL; ADD EGGS, SUGAR, SALT AND BUTTER, THEN ADD FLOUR. BAKE IN A MODERATE OVEN [NOT HOT].


* Old recipe...moderate oven is usually around 350

[Esther]

FAT PORK CAKE


1 LB FAT PORK, GROUND
1 LB RAISINS
1 LB CHOPPED NUTS
5 CUPS FLOUR
3 CUPS SUGAR
2 TEASPOONS SODA
2 TEASPOONS ALLSPICE
2 CUPS MILK
4 EGGS

DIRECTIONS

CREAM FAT AND SUGAR; ADD BEATEN EGGS AND ALL DRY INGREDIENTS ALTERNATELY WITH MILK. STIR IN RAISINS AND NUTS. BAKE IN TUBE PAN AT 250 ABOUT 3 HOURS.


*probably will have to ask the butcher for the fat. (They look at you crazy when you tell them you are going to make a cake.) My Mom used to make this, I haven't.

[Esther]

Jam Cake


1 1/2 Cup Sugar
3 Eggs
1 Cup Butter
1 Cup Jam
1 Cup Raisins
1 Cup Milk
1 Teaspoon Cloves
1 Teaspoon Vanilla
1 Teaspoon Allspice
2 Teaspoon Baking Powder
1 Cup Nuts, Chopped
Flour

Directions

Combine All Ingredients, Adding Enough Flour To Make Stiff Dough. Bake At 350.

Jam Icing
3 Cups Sugar
1 Cup Butter
1 Cup Raisins
1 Cup Nuts
1 Cup Jam
1 Cup Milk
1 Teaspoon Allspice
1 Teaspoon Vanilla
1 Teaspoon Cloves

Cook Until Forms Hard Ball In Cold Water.

[Esther]

Chiffon Chocolate Cake


2 Eggs, Separated
1 1/2 Cup Sugar
1 3/4 Cup Cake Flour
3/4 Teaspoon Soda
3/4 Teaspoon Salt
1/3 Cup Oil
1 Cup Buttermilk
2 Squares Unsweetened Chocolate, Melted

Directions

Heat Oven To 350. Prepare Cake Pans. Beat Egg Whites Until Frothy. Gradually Beat In 1/2 Cup Sugar. Continue Beating Until Very Stiff And Glossy. In Another Bowl, Sift Remaining Sugar, Flour, Soda And Salt; Add Oil And Half Of Buttermilk. Beat 1 Minute; Add Remaining Butter, Egg Yolk And Chocolate. Beat 1 More Minute. Fold In Meringue. Pour In Pans. Bake 30 -35 Minutes.
Ice With Quick Fudge Frosting

QUICK FUDGE FROSTING



3 SQUARES CHOCOLATE
1/2 CUP OIL
1 CUP SUGAR
1/2 CUP WATER
4 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1/8 TEASPOON SALT
2 EGG YOLKS

DIRECTIONS

MELT CHOCOLATE IN OIL IN SAUCEPAN OVER LOW HEAT. ADD SUGAR GRADUALLY AND WATER; BRING TO BOIL, STIRRING CONSTANTLY. BOIL 1 MINUTE OR UNTIL MIXTURE THICKENS. REMOVE FROM HEAT; STIR IN VANILLA, POWDERED SUGAR AND SALT. BEAT UNTIL SMOOTH AND CREAMY. ADD EGG YOLK; MIX GOOD, THEN SPREAD ON CAKE.

[Esther]

Fresh Coconut Cake


1/2 Cup Shortening
2 1/4 Cups Flour All Purpose
3 Teaspoons Baking Powder
1 Teaspoon Salt
1 1/2 Cups Sugar
1 Cup Milk
2 Eggs
1 Teaspoon Vanilla

Directions

Stir Shortening Just Enough To Soften. Sift Dry Ingredients Together Over Shorting. Add About 3/4 Cup Of Milk And Mix Until All Flour Is Dampened. Beat 2 Minutes At Low Speed Or 300 Strokes By Hand. Add Unbeaten Eggs And Remaining Milk; Beat 1 Minutes Longer Or 150 Strokes. [mix By Hand Or At Low Speed On Electric Mixer; Take Time To Scrape Bowl And Spoon Often]. Stir In Vanilla. Turn Batter Into Greased 8? Pans. Bake In Moderate Oven 375 About 25 Minutes For Layers And 35 Minutes For Oblong Cake. Makes 2 Layers

Frosting
2 1/2 Cups Sugar
1 Cup Water
1 Teaspoon Vanilla
2 Tablespoon Karo
2 Egg Whites

Mix Sugar, Syrup, And Water In Sauce Pan. Place Over Low Heat And Stir Constantly Until Sugar Is Dissolved. When Boiling, Pout In Thermonteter And Cook To 240 Or Boil Without Stirring Until Syrup Spins A Thread When Small Amount Is Dropped From Tip Of Fork. Remove From Heat And Pour Gradually Over Stiffly Beaten Egg Whites, Beating Constantly. Add Vanilla. Beat Until Icing Holds It Shape Or Stands In Peaks. Sprinkle Package Of Fresh Coconut On Top Of Icing. [be Sure Icing Is Cooked Enough, If Over Cook Add A Few Drops Of Water At A Time Until Consistency Is Right]. Buy Frozen Coconut.

[Esther]

Fresh Apple Cake

1 1/2 Cup Oil
2 Cups Sugar
3 Eggs
3 Cups Self Rising Flour
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
3 Cups Winesap Apples, Diced
1 Cup Chopped Nuts

Directions

Mix Oil And Sugar Together Well, Add Eggs, 1 At A Time, Mixing Well After Each Addition. Sift Dry Ingredients Together; And To Egg Mixture. Add Apples And Nuts. Place In Greased And Floured Pan. Bake At 350 For 1 1/2 Hours. Yields 14 Servings.

[Esther]

CARROT CAKE



3 EGGS
2 CUPS SUGAR
1 1/2 CUP WESSON OIL
1/2 TEASPOON SALT
2 TEASPOON SODA
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
1 SMALL CAN CRUSHED PINEAPPLE
2 SLIVERED CARROTS
1 CUP CHOPPED PECANS
3 CUPS FLOUR

DIRECTIONS

BEAT EGGS; ADD OIL, BEAT IN SUGAR. ADD DRY INGREDIENTS. ADD CARROTS, PINEAPPLE AND PECANS. BAKE IN SLOW OVEN AT 350 DEGREES FOR 1 HOUR. GREASE PAN; LET COOL. REMOVE.

ICING

1 STICK BUTTER
1 BOX CONFECTION SUGAR
1 TEASPOON VANILLA
8 OZ CREAM CHEESE


*This is the best one I have ever eaten.

[Esther]

Strawberry Cake


1 Pkg White Cake Mix
3 Tablespoon Heaped Plain Flour
1/4 Cup Water
1 Pkg Strawberry Jello
3/4 Cup Oil
4 Eggs
3/4 Pkg Strawberries (or 3/4 Cup)

Directions

Mix These Together. Cook On 350 Degrees

Frosting

1 Stick Butter
1 Box Confection Sugar
1/4 Pkg Strawberries

[Esther]

Fruit Cake



1 Lb Pitted Dates
1 Lb Candied Cherries
1 Lb Candied Pineapple
2 1/2 Quarts Pecans
2 Cans Condensed Milk (eagle Brand)
2 Cups All Purpose Flour

Directions

Mix All Ingredients. Bake 30 Minutes On 300 Degrees, Then Turn Down To 250 Degrees And Bake 1 Hour. When Cool Next Day Soak In White Grape Juice If Desired.

[Esther]

Pay Day Cake



1 Yellow Cake Mix
1 Egg
1 Stick Butter

Directions

Mix Together And Press In Pan. Cook 12 Minutes 350 Degrees. Put 2 Cup Minutes Marshmallows Over Cake. Cook 6 Minutes More. Cool.

Topping

2/3 Cup White Karo
1 Pkg 12oz Peanut Butter Chips
1/2 Stick Butter
2 Teaspoon Vanilla

Directions

Melt Together. Add 2 Cups Dry Roasted Peanuts And 2 Cup Rice Crispies. Spread On Cake.

[Esther]

FOUNDATION OR PLAIN CAKE



1 1/2 CUPS FLOUR
2 TABLESPOONS BAKING POWDER
1/4 TEASPOON SALT
1/3 CUP SHORTENING
3/4 CUP SUGAR
2 EGGS WELL BEATEN
1/2 CUP MILK
1 TEASPOON VANILLA

DIRECTIONS

MIX INGREDIENTS TOGETHER AND PLACE IN GREASED CAKE PANS. BAKE AT 350 F.

ICING

1 1/2 CUPS SUGAR
1/2 CUP WATER
3 EGG WHITES
1/4 TEASPOON TARTAR

COOK SUGAR AND WATER UNTIL SPINS THREAD. ADD TO EGGS WHITES BEATEN STIFF. ADD TARTAR AND MIX WELL. DECORATE CAKE.

**This is a very old family recipe** (treat it with respect )

[Esther]

Felicity

Here's a simple, easy and very moist carrot cake. I prefer this to the heavier ones loaded with pineapple, coconut and nuts, etc.

CARROT CAKE
1 cup vegetable oil
3 eggs
1 c. white sugar
1/2 tsp. salt
1 1/3 c. flour
1 1/3 tsp. baking powder
1 1/3 tsp. soda
1 1/3 tsp. cinnamon
2 c. grated carrot

8 x 8 pan at 350 deg. until done. (You can use the toothpick method to see if the centre is cooked through )

Frosting:
2 oz. cream cheese
1 tsp. butter
1 tsp. vanilla
1 1/4 c. icing sugar

[Esther]

betterisoneday

Carrot Cake (the 4 cups carrots makes this very yummy)

Mix well:
2 cups white sugar
4 eggs

1 1/3 cup oil

Mix together and add to above
2 cups flour
2 1/2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. cinnamon
4 cups grated carrots

Bake at 350F 45-60 min (to touch)

Icing
1/4 cup margarine softened
1/2 pkg. (4oz) cream cheese softened
2 cups icing sugar
2 tsp. Vanilla
Cream butter & cream cheese--add icing sugar and vanilla--beat well

[Esther]

Strawberry Fluff

1 Angel Food Cake broken in small pieces
1 large cool whip
1 large vanilla pudding mix (following recipe)
Mix cool whip and pudding together
Strawberries, or peaches, or blue berries, etc.

Layer with cake, then pudding mix, then topping choice, and repeat.

For peaches, use 2 large cans of sliced peaches and cut each slice in half. To give a little more of a peach flavor use 1/2 cup of the peach juice with your milk to make pudding. Example if pudding recipe calls for 2 cups of milk, use 1/2 cup of peach juice and 1 1/2 cups of milk.

More later.

Chocolate

Use chocolate pudding mix instead of vanilla and chocolate cool whip. Add candy pieces in between layers.

[Esther]

Pressing On

Sinful Sour Cream Coffee Cake
Serves 8

This classic recipe only gets better with time.

Ingredients:

1/2 cup unsalted butter, plus 2 tablespoons for melting
1 1/2 cups sugar
2 large eggs, lightly beaten
1/2 pint sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup chopped pecans

Preheat the oven to 350 degrees.

Butter an angel food cake pan. In the bowl of an electric mixer, cream the 1/2 cup of butter with 1 cup of the sugar until they are soft and light. Beat in the eggs, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Add the sifted ingredients to the butter mixture.

Stir until smooth. Pour half of the mixture into the angel food pan. In a medium bowl, mix together the remaining 1/2 cup of sugar, cinnamon, and pecans. Evenly spread 2/3's of this mixture on top of the batter in the pan.

Cover with the rest of the batter and top with the remaining one third filling.

Bake for 45 minutes, until golden brown.

Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan. Pour on top of the cake and serve.

[Esther]

Sherri

GERMAN CHOCOLATE CAKE TOPPING:

1 c. Pet Milk
1 c. sugar
3 egg yolks
1 stick margarine or butter
1 t. vanilla

2 c. coconut
2 c. pecan pieces

Mix the first five ingredients in a sauce pan and cook on Medium until it starts to boil and thicken. Remove from the burner and add the coconut and pecans. Let cool partially before spreading on the cake. (I usually just use a German chocolate cake mix).

[Esther]

Pressing On

Death By Chocolate
Yield: 12 servings.

Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons / 1 dl all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet dark chocolate (40-50% cocoa)

Method

1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes.
7. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

Variations
You may add 3 tablespoons of rum to the chocolate and butter mixture. You may also use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake.

[Esther]

Pressing On

Petits Fours Icing

* 2 cups granulated sugar
* 1/8 teaspoon cream of tartar
* 1 tablespoon soft butter
* 1 cup hot water
* 1 pound powdered sugar

Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226° without stirring. Wash down sugar crystals on sides of pan with a brush dipped in water.

Cool to 110°. Blend in confectioners sugar gradually, beating until smooth. Add butter. Add flavoring and food coloring. Thin down frosting with a few teaspoons hot water until pouring consistency. Place petits fours on wire rack over wax paper. Slowly pour frosting by teaspoon over the little cakes. Spread evenly with a small spatula. Scrape up drippings and re-use, adding a little water.

[Esther]

rcraig

German Chocolate Upside Down Cake
(Earthquake Cake)

Grease 9 x 13 pan. Preheat oven to 350°

Melt 1 stick butter
1 cup coconut
2 cups chopped pecans
Mix together - press in bottom of pan.

Mix German Chocolate cake mix according to directions - pour over mixture.

Cream together:
1 8 oz. cream cheese, room temperature
1 box powdered sugar
1/4 cup evaporate milk
1 stick butter, melted
drizzle over cake mix

Bake 40-45 minutes. Cake mix will work its way over the cream cheese mixture so that it’s in the middle. Turn upside down when you serve.

[Esther]

rcraig

One of my favorites - my mom would make this for me for my birthday!

Black Walnut Cake

1 1/2 cups sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs, unbeaten
2 cups flour
1 teaspoon baking soda
1 teaspoon powder
1 teaspoon salt
1 cup buttermilk
1/3 cup hot coffee (or dissolve 1 teaspoon
instant coffee in half cup water)
1 cup coconut
1/3 cup black walnuts-chopped

2 cups sifted powdered sugar
2 tablespoons Crisco
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon melted butter

Chop coconut and walnuts together (reserve 2 tablespoons for icing, remainder add to batter. Cream first 4 ingredients, sift flour, baking powder, soda and salt. Add dry ingredients, buttermilk and 1/3 cup hot coffee (use 1/3 of coffee in batter, save remainder for icing). Grease and flour two 8 inch cake pans. Pour batter in pans, bake at 350° for 25-30 minutes. For the icing: Cream sifted powdered sugar, Crisco, vanilla and salt. Add 1 tablespoon melted butter, remaining coffee and remaining coconut/black walnut mixture. Cream until good spreading consistency. Ice cake when cool.

[Esther]

rcraig

Chocolate Filled Cake

3 egg whites, beaten
3/4 cups sugar

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
3 egg yolks
1 1/2 cup flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cup cold water


Beat egg whites, add sugar set aside. Cream shortening, sugar and vanilla, add eggs one at a time. Add dry ingredients alternately with cold water. Then fold in egg whites into batter. Bake in two 8” cake pans at 350° for 25-30 minutes.

Filling for between layers:

1 cup milk
1/2 cup flour
Boil to make paste - let cool completely

1/2 cup shortening
1 stick butter
1 cup sugar
1 teaspoon vanilla

Beat until fluffy about 10 minutes. Cut cooled cake layers into, ice with filling between all four layers.

Chocolate Icing

1 box powdered sugar
1/2 cup cocoa
1/4 cup butter
1 teaspoon vanilla
Milk

Beat until creamy - add milk as need for right consistency

[Esther]

rcraig

My dad's favorite!

Butterscotch Cake

Melt 2/3 cup Nestle Butterscotch Morsels in 1/4 cup water in saucepan. Cool.
Sift together:
2 1/4 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder - set aside

Cream:
1/4 cups sugar
1/2 cup shortening
Add:
3 unbeaten eggs, and melted morsels.
Add dry ingredients alternately with:
1 cup buttermilk

Pour into 2 9” pans, well greased and floured on bottom. Bake at 375° for 25 to 30 minutes. Cool - spread filling between layers and frost sides and edge with sea foam icing.

Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 morsels
1 beaten egg yolk
In saucepan, cook over medium heat, stirring constantly until thick. Remove from heat, add 2 tablespoons butter, 1 cup coconut and 1 cup nuts. Cool

Sea Foam Icing
Combine in saucepan 1/3 cup sugar, 1/3 cup firmly packed brown sugar, 1/3 cup water and 1 tablespoon corn syrup. Cook until a little syrup dropped in cold water forms a soft ball (235°). Beat 1 egg white with 1/4 teaspoon cream of tartar until stiff peaks form. Add syrup to egg whites in slow stream, beating until thick.

[Esther]

rcraig

Strawberry Crêpes

2 eggs
1/2 cup sifted flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon melted butter
1/2 tablespoon sugar

Combine mixture; cover and refrigerate for at least one hour. Makes 8 8 inch crepes.

Cream filling:

1 8oz. cream cheese
1 1/4 cups sifted powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla or almond
1 cup heavy cream - whipped

3 1/2 cups sliced strawberries.

Cream softened cream cheese, sugar, lemon juice and flavor. Fold in whipped cream. Fill crepe with about 1/3 cup fruit and about 1/3 cup cream cheese mixture. Roll up. Top with remaining cream cheese mixture and strawberry.

[Esther]

Orange Pound Cake



1/2 Cup Coconut
1 Cup Orange Meat
2/3 Cup Oil
1 Box White Or Yellow Cake Mix
5 Eggs
1 Box Orange Jello

Directions

Mix Cake Mix And Jello And Add Oil. Add Eggs One At A Time, Beating After Each. Stir In Oranges And Coconut. Bake In Tube Pan At 35o Degrees.

Topping

1 Cup Orange Juice
2 Cup Sugar
1/2 Cup Coconut

Directions

Punch Holes In Cake And Pour Mixture Over. Turn Out Of Pan When Cool.

[BoredOutOfMyMind]

Dalek Chocolate Cake Recipe with photos (http://www.chocablog.com/recipes/dalek-chocolate-cake/)

[LaGirl]

one of my sons bday cakes.....

[LaVonne]

LaGirl...you did an awesome job! :highfive

[LaGirl]

LaGirl...you did an awesome job! :highfive

:ty

[LaVonne]

http://i44.photobucket.com/albums/f26/kenlavonne/PDR_0027-1.jpg

This was our 4 yr. old's cake this past year....He LOVES Thomas! LOL

Not nearly as good as your's LaGirl...you know how to do fun cakes real good!

[LaGirl]

VERY CUTE!!!!!!! yes it is as good!!!!!! looks like you know how to do fun cakes too!!!!

[Blubayou]

Orange Pound Cake



1/2 Cup Coconut
1 Cup Orange Meat
2/3 Cup Oil
1 Box White Or Yellow Cake Mix
5 Eggs
1 Box Orange Jello

Directions

Mix Cake Mix And Jello And Add Oil. Add Eggs One At A Time, Beating After Each. Stir In Oranges And Coconut. Bake In Tube Pan At 35o Degrees.

Topping

1 Cup Orange Juice
2 Cup Sugar
1/2 Cup Coconut

Directions

Punch Holes In Cake And Pour Mixture Over. Turn Out Of Pan When Cool.

I made this cake this weekend for a dinner party. It was a big hit. I served it with ice cream- kinda like a dreamcycle.

[Esther]

I made this cake this weekend for a dinner party. It was a big hit. I served it with ice cream- kinda like a dreamcycle.

Great!

[Esther]

Pound Cake


3 Cups Sugar
3 Cups Flour
1 Cup Oil
5 Eggs
1 Cup Buttermilk
½ Teaspoon Soda
¼ Teaspoon Salt
1 Teaspoon Lemon
1 Teaspoon Vanilla

Whip Crisco And Sugar. Add 1 Egg At A Time And Beat After Each Ingredient.

Bake 300 For 1 ½ Hours.

[Margies3]

Orange Pound Cake



1/2 Cup Coconut
1 Cup Orange Meat
2/3 Cup Oil
1 Box White Or Yellow Cake Mix
5 Eggs
1 Box Orange Jello

Directions

Mix Cake Mix And Jello And Add Oil. Add Eggs One At A Time, Beating After Each. Stir In Oranges And Coconut. Bake In Tube Pan At 35o Degrees.

Topping

1 Cup Orange Juice
2 Cup Sugar
1/2 Cup Coconut

Directions

Punch Holes In Cake And Pour Mixture Over. Turn Out Of Pan When Cool.

HELP!!! I am in the middle of making this cake to take to our Fellowship Dinner in 1/2 hour. but I need to know - do you cook this topping or just mix it together and pour it over everything???? If you do cook it, how long??

[LaVonne]

HELP!!! I am in the middle of making this cake to take to our Fellowship Dinner in 1/2 hour. but I need to know - do you cook this topping or just mix it together and pour it over everything???? If you do cook it, how long??

If it were me Margie, I would cook it just long enough for the sugar to disolve...jmo

[Esther]

HELP!!! I am in the middle of making this cake to take to our Fellowship Dinner in 1/2 hour. but I need to know - do you cook this topping or just mix it together and pour it over everything???? If you do cook it, how long??

Oh dear, I didn't see you post.

How did it turn out?

[Margies3]

It turned out awesome, Esther. VERY good.

I did cook it just a little bit. Is that what I was supposed to do?

The other thing I found was that I had about twice as much of the syrup stuff as the cake could absorb. So next time, I will either make the cake in a regular cake pan and then pour all the syrup over it, or else, if I make it in a bundt cake pan again, I will make 1/2 as much syrup.

[Esther]

Pina Colada Trifle


1 box pineapple cake mix
½ c oil
2 – 6oz lemon yogurt (or pina colada)
3 eggs
2 large tubs of cool whip
1 ½cups marshmallow cream (large jar)
2 cans crushed pineapple in juice…do not drain
1 cup shredded coconut
2/3 cup halved maraschino cherries
¼ cup toasted coconut to garnish
2 tsp rum extract or pineapple


Instructions

Large mixing bowl take cake mix, oil, yogurt, eggs, beat on low for 30 secs. Put on medium high and beat for 2 minutes.

Pour into greased/floured 9x13 pan.

Bake 350 until done.

Large bowl…add cool whip, rum extract, gently fold in marshmallow cream, crushed pineapple in own juice.

When cake is cool cut into 1” squares. Layer ½ cake in trifle bowl and half of your cool whip mixture and half of your cherries and coconut. And repeat.

Sprinkle top with toasted coconut.

Seal with saran wrap and chill for at least 3 hours and best overnight.

[Esther]

It turned out awesome, Esther. VERY good.

I did cook it just a little bit. Is that what I was supposed to do?

The other thing I found was that I had about twice as much of the syrup stuff as the cake could absorb. So next time, I will either make the cake in a regular cake pan and then pour all the syrup over it, or else, if I make it in a bundt cake pan again, I will make 1/2 as much syrup.

No need to cook.

I just posted another recipe from my SIL, she is the one that gave me the other recipe. It sounds wonderful as well. :)

[rgcraig]

I made this for a church picnic - 46 cupcakes!

http://i46.photobucket.com/albums/f108/rgcraig/DSC00166.jpg

[Esther]

Posted by Renda on another thread.

Turtle Cake

12 servings 1¼ hours 15 min prep

1 (14 ounce) bag caramels
5 ounces evaporated milk
1 box German chocolate cake mix, with pudding (the one that uses oil)
3/4 cup butter, room temp
12 ounces semi-sweet chocolate chips
2 cups pecans, chopped

Heat oven to 350*.
Line 13x9 pan with foil and lightly grease the foil.
In small saucepan, slowly heat caramels and milk stirring until melted.
Prepare cake, using only 1/2 the oil called for.
Beat on low 1 minute, add butter, beat on hi 2 minutes.
Spread 1/2 the batter in pan.
Bake for 13 minutes.
Pour caramel mix over cake; spread to edges.
Sprinkle with 1 cup choc chips and 1 cup pecans.
Spoon remaining batter over; spread to edges.
Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
Set the cake on a wire rack to cool.
Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.

[Trouvere]

I made this for a church picnic - 46 cupcakes!

http://i46.photobucket.com/albums/f108/rgcraig/DSC00166.jpg

Sister Renda
every year the church has a we are family picnic.I am going to do the cupcake thing.The children would love this and it wouldn't be as mess
for them.Great idea! I have seen some at Walmart but I like to make my
cupcakes.

[rgcraig]

German Chocolate Upside Down Cake
(Earthquake Cake)

Grease 9 x 13 pan. Preheat oven to 350°

Melt 1 stick butter
1 cup coconut
2 cups chopped pecans
Mix together - press in bottom of pan.

Mix German Chocolate cake mix according to directions - pour over mixture.

Cream together:
1 8 oz. cream cheese, room temperature
1 box powdered sugar
1/4 cup evaporate milk
1 stick butter, melted
drizzle over cake mix

Bake 40-45 minutes. Cake mix will work its way over the cream cheese mixture so that it’s in the middle. Turn upside down when you serve.

Just put this cake in the oven for a birthday party in my dept. tomorrow - - it seems soooooo good!

[Barb]

I made this for a church picnic - 46 cupcakes!

http://i46.photobucket.com/albums/f108/rgcraig/DSC00166.jpg

This may be a dumb question, but do you leave the cupcake in the little cupcake thingy?!

[rgcraig]

This may be a dumb question, but do you leave the cupcake in the little cupcake thingy?!

Not dumb at all.

Yes, you do. Your nieces and nephews would love this! You can just make it smaller.

[Barb]

Not dumb at all.

Yes, you do. Your nieces and nephews would love this! You can just make it smaller.

Thank you...

[LaVonne]

Well, in just less than a month I will be making another wedding cake for another cousin. This one is a more "casual" cake...looks more like home made...not sure if I like it, but it's what they want...will post pic's next month.

[LaVonne]

Wedding cake I just made for another cousin.

Bottom teir is lemon with lemon curd filling
Second teir is Spice with cream cheese filling
Third tier is Chocolate with chocolate mousse filling
Top tier is lemon with lemon curd filling...all homemade.
Frosted with a cooked Italian Buttercream

http://i44.photobucket.com/albums/f26/kenlavonne/PDR_0041_edited.jpg

[LaGirl]

Wedding cake I just made for another cousin.

Bottom teir is lemon with lemon curd filling
Second teir is Spice with cream cheese filling
Third tier is Chocolate with chocolate mousse filling
Top tier is lemon with lemon curd filling...all homemade.
Frosted with a cooked Italian Buttercream

http://i44.photobucket.com/albums/f26/kenlavonne/PDR_0041_edited.jpg



I LOVE IT!!!!!!! i like the look better than i thought!

[rgcraig]

That's the look that my DIL's cake was - - she loved it and it tasted wonderful!!!!

[LaVonne]

I LOVE IT!!!!!!! i like the look better than i thought!

Thanks...I do too...I was so afraid I wouldn't like it!!! LOL

Not that it really mattered what I thought...just as long as my cousin was happy and she was.

[LaVonne]

That's the look that my DIL's cake was - - she loved it and it tasted wonderful!!!!

Neat...must be a fairly popular style right now. I have to admit, mine tasted really good too...much better than the last one I did.

[MrsMcD]

I made this for a church picnic - 46 cupcakes!

http://i46.photobucket.com/albums/f108/rgcraig/DSC00166.jpg

Yummy Renda this looks great! My son would devour it. lol

[MrsMcD]

Wedding cake I just made for another cousin.

Bottom teir is lemon with lemon curd filling
Second teir is Spice with cream cheese filling
Third tier is Chocolate with chocolate mousse filling
Top tier is lemon with lemon curd filling...all homemade.
Frosted with a cooked Italian Buttercream

http://i44.photobucket.com/albums/f26/kenlavonne/PDR_0041_edited.jpg

You are talented. I thought about taking a class for cake decorating. I think I'm going to do it. You all inspire me.

[rgcraig]

Yummy Renda this looks great! My son would devour it. lol
Not all at once - that was 46 cupcakes!

[MrsMcD]

Not all at once - that was 46 cupcakes!

Well, maybe I should make one that big so that he couldn't devour them all at one time. lol

[LaVonne]

You are talented. I thought about taking a class for cake decorating. I think I'm going to do it. You all inspire me.

Thank you!

One word of advice, don't take a Wilton class...find an idividual who's really good at it and learn from that person.

[Esther]

Thank you!

One word of advice, don't take a Wilton class...find an idividual who's really good at it and learn from that person.

I took a Wilton Class. In fact twice. It all depends on the teacher. :)

[Esther]

CareyM never heard of Frosted with a cooked Italian Buttercream.

Can you share that recipe?

And is it easier to decorate with?

[rgcraig]

CareyM never heard of Frosted with a cooked Italian Buttercream.

Can you share that recipe?

And is it easier to decorate with?

Found this recipe online:

Italian Buttercream
Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this icing. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well.

1 1/4 c plus 1/3 c sugar
1/2 c water
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

[Esther]

Found this recipe online:

Italian Buttercream
Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this icing. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well.

1 1/4 c plus 1/3 c sugar
1/2 c water
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

I have a similiar recipe minus the butter I used all the time growing up. It is really good. :)

[rgcraig]

I have a similiar recipe minus the butter I used all the time growing up. It is really good. :)

Yea, that's what I call 7 minute icing - - - I've never made it with the butter in it. I'm not sure I could give up the powdered sugar icing for this.....I'll have to give it a try though.

[LaVonne]

It's actually Italian Meringe Buttercream

1/3 cup water
1 cup sugar
1 tablespoon corn syrup
4 egg whites
1 1/2 cups butter
1 teaspoon vanilla

Beat egg whites until stiff (I add a little sugar to them). Then boil the sugar/water/corn syrup to soft ball stage. Turn mixer back onto med/hi and very, very slowly add the syrup to the egg whites. Continue to beat until mixture is about room temp. Add butter in small quantities. Add vanilla

This is an excellent frosting that you can add melted white chocolate, bittersweet, etc...It's not too sweet like powdered sugar frostings and it the easiest frosting I've ever worked with.

[LaVonne]

I took a Wilton Class. In fact twice. It all depends on the teacher. :)

I just don't like Wilton techniques...seems like all their cakes look the same...just my opinion. I'm sure they are valuable classes to take. I'm a totally home made person...I don't use mixes at all or shortening...Wilton is big into artificial everything it seems.

[rgcraig]

Carey,

Not a good picture of the cake, but I think you can see that it was decorated like the one you just did.

http://i46.photobucket.com/albums/f108/rgcraig/cake.jpg

[LaVonne]

Oooohhhh...I like it!!! Is that crystalized lime rind on the cake?

[rgcraig]

Oooohhhh...I like it!!! Is that crystalized lime rind on the cake?

Sure is - - when I get a good picture of it, I'll copy here for you.

[rgcraig]

Maybe this is a bit better:

http://i46.photobucket.com/albums/f108/rgcraig/cake2.jpg

[rgcraig]

These cakes still blow me away!

It looks like fondant, but it's not - she is incredible!

http://i46.photobucket.com/albums/f108/rgcraig/Gold_White_Package_Cake.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Pastel_Packages.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Tulip_Posie.jpg

http://i46.photobucket.com/albums/f108/rgcraig/White_Eyelet.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Whimsical_Wedding.jpg

[LaVonne]

Maybe this is a bit better:

http://i46.photobucket.com/albums/f108/rgcraig/cake2.jpg

Absolutely beautiful!!

[LaVonne]

These cakes still blow me away!

It looks like fondant, but it's not - she is incredible!

http://i46.photobucket.com/albums/f108/rgcraig/Gold_White_Package_Cake.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Pastel_Packages.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Tulip_Posie.jpg

http://i46.photobucket.com/albums/f108/rgcraig/White_Eyelet.jpg

http://i46.photobucket.com/albums/f108/rgcraig/Whimsical_Wedding.jpg


Those cakes are incredible...I'll probably never be able to do that kind of stuff!

[rgcraig]

Those cakes are incredible...I'll probably never be able to do that kind of stuff!

Check out all her cakes - - she's really good.

http://www.alisonturner.com/

[LaVonne]

Check out all her cakes - - she's really good.

http://www.alisonturner.com/

I think I did back on NFCF...you posted the link there...just incredible what she can do.

[Esther]

Tres Leche Cake



Cake

1 cup sugar (divide into 3/4 cup and 1/4 cup portions)

5 eggs, separated

1/3 cup milk

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon cream of tartar

Butter for greasing baking dish



Milk Syrup

1 can evaporated milk

2 cans sweetened condensed milk

1 pint whipping cream

1 teaspoon vanilla

1 teaspoon cinnamon or rum



Meringue Topping

1 cup sugar

1/2 teaspoon cream of tartar

3 egg whites

================================================== ===========

Cake

Beat 3/4 cup sugar and the egg yolks until light and fluffy. Stir in the milk, vanilla extract, flour, baking powder.



Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm. Gently fold the whites into the cake mixture. Spoon the batter into a 9x13 inch butter/margarine greased baking dish.



Bake the cake for 30-35 minutes at 350 degrees or until a toothpick comes out clean. Let the cake cool for one hour. Poke holes in the cake with a fork.



Milk Syrup

Combine the evaporated milk, sweetened condensed milk, cream and flavorings and whisk until mixed. Pour the syrup over the cake. If all cream does not absorb within 45 minutes, spoon out excess.



Meringue

Place all but 2 tablespoons sugar in a heavy saucepan with 1/4 teaspoon cream of tartar and 1/2 cup of water. Cook over high heat, covered, for 2 minutes. Uncover the pan and cook the sugar mixture until it starts to thicken.



Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the egg whites and continue beating until the mixture is cool.



Spread meringue on cake. Refrigerate for at least 2 hours before serving.

I have not tried this but I hear it is very good.

[scooterbugs25]

HUMMING BIRD CAKE

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. vegetable oil
3 eggs
1 can (8 oz.) crushed pineapple
2 c. chopped bananas
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Cook in tube pan. Bake 1 hour 10 minutes. In a large bowl sift together flour, salt, soda and cinnamon, add remaining ingredients and stir until mixed. Do not beat. Ice with Cream Cheese Frosting.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese
1 stick butter
2 c. powdered sugar
1 tsp. vanilla

[Pressing-On]

Vanilla Bean Cheesecake with Walnut Crust

1 1/2 cups walnut pieces
1 3/4 cups sugar
4 Tablespoons unsalted butter, melted
2 cups sour cream
1 Tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, at room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream

Preheat oven to 350. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.

In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.

Reduce the oven temperature to 300. In an electric mixer fitted with a paddle or using a handheld mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.

Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, the cover loosely with plastic wrap and refrigerate overnight before serving.

Note: Make sure that you refrigerate the cake overnight to allow blending. I promise, it does not taste as excellent if you serve it without refrigerating it first! Three hours is nice, but overnight is awesome.

[LadyChocolate]

I enjoyed the pics of the cakes you ladies made. Cake decorating is a hobby of mine... Unfortunately, I don't have the pics of the few I have done. But I will post the last wedding cake I did... I had fun with it.....

My main reason for posting right now is, I have to make a Topsy Turvy Cake.... I am going to make it for a ladies tea we are having with the theme of Alice in Wonderland.... I know how it's going to look, but I am wondering if any of you have any ideas on setting up the cake? If it's not too bad, I might share pics of the end results! :runhills

[Margies3]

Pressing-On, thanks for posting the cheesecake recipe. I'm anxious to give it a try. I have no idea where to get vanilla beans here in our area. But I do have some excellent Mexican Vanilla. (it's waaaaayyyyy better than that junk you can get in the local grocery stores). Mmmmmmm

[Pressing-On]

Pressing-On, thanks for posting the cheesecake recipe. I'm anxious to give it a try. I have no idea where to get vanilla beans here in our area. But I do have some excellent Mexican Vanilla. (it's waaaaayyyyy better than that junk you can get in the local grocery stores). Mmmmmmm
Margie,
That's what I've always used - Mexican Vanilla. You really don't have to use the vanilla beans if you don't want too. It's still a great cheesecake without them.

[LaGirl]

i made this for a 4 year old this past weekend. took me 7 hours!!!!!!!

[bethola]

Hey! LaGirl! Must have been the weekend for Castle Cakes! GREAT JOB! This is what I did last weekend!

[LaGirl]

Hey! LaGirl! Must have been the weekend for Castle Cakes! GREAT JOB! This is what I did last weekend!

very pretty!
i hope i dont have to do another one for a LONG time! lol if was fun to make, but very time consuming. 9 cake mixes and 12.5 pounds of powdered sugar....enough said...lol

[bethola]

If very many people saw it you WILL be doing one before you know it!

Beth

[Pressing-On]

i made this for a 4 year old this past weekend. took me 7 hours!!!!!!!

That is so awesome!!!! I have no patience for that sort of thing. I never have!

Good work, LaGirl!!!!!!! :thumbsup

[Pressing-On]

Hey! LaGirl! Must have been the weekend for Castle Cakes! GREAT JOB! This is what I did last weekend!

You are so talented!!! Good work!!!

[rgcraig]

Wow - - we've got some talent up in here!

Great job!

[bethola]

Thank You for the nice comments. I appreciate it! Decorating cakes is kind of like therapy for me. I like to turn on my music and just relax while I work.

However, when I'm working on a WEDDING CAKE...now THAT'S a totally different story. Usually, 50 people in the church kitchen doing different things PLUS watching ME do the cake! I try to work on them AT NIGHT locked in the Family Life Center....Jesus, Me and my Music! LOL

Thanks Again!

Beth

[LaGirl]

If very many people saw it you WILL be doing one before you know it!

Beth

lets hope no one sees it....lol

[LaGirl]

That is so awesome!!!! I have no patience for that sort of thing. I never have!

Good work, LaGirl!!!!!!! :thumbsup

thank you.

[LaGirl]

Thank You for the nice comments. I appreciate it! Decorating cakes is kind of like therapy for me. I like to turn on my music and just relax while I work.

However, when I'm working on a WEDDING CAKE...now THAT'S a totally different story. Usually, 50 people in the church kitchen doing different things PLUS watching ME do the cake! I try to work on them AT NIGHT locked in the Family Life Center....Jesus, Me and my Music! LOL

Thanks Again!

Beth


i HATE people watching me!!!!!!!!! not to mention them asking 10000 questions!

[Margies3]

i made this for a 4 year old this past weekend. took me 7 hours!!!!!!!

You made that cake and then actually let people EAT it???? I woulda stood there ready to break their arms if they had even touched it!!!

GREAT job!!!

[Margies3]

Hey! LaGirl! Must have been the weekend for Castle Cakes! GREAT JOB! This is what I did last weekend!

WOW!!! That's awesome too!!

I soooooooooo admire those of you who can do this sort of thing. I can't even frost a cake without getting crumbs all over the frosting.

[bethola]

Thank You Margie3! I don't know how LaGirl feels, but, if people DON'T eat my cake...it worries me! I like them to enjoy the TASTE really more than the look.

LaGirl: Yeah, there are ALWAYS 10000 questions, but, that's 'cause they are interested...well, that's what I TELL myself, anyway! LOL

[LaVonne]

i made this for a 4 year old this past weekend. took me 7 hours!!!!!!!
:bliss

You did a GREAT job...what a fun cake!

I haven't done anything since the last wedding...

[Esther]

Does anyone have the recipe for Buttercream icing that Walmart uses?

My SIL is wanting it because she likes the texture of the icing.

She also shared with me a hint a cake decorating lady gave her. If you put a vanilla bean in your confection sugar it will have a vanilla flavor.

Thanks for your help. :)

[LaGirl]

Thank You Margie3! I don't know how LaGirl feels, but, if people DON'T eat my cake...it worries me! I like them to enjoy the TASTE really more than the look.

LaGirl: Yeah, there are ALWAYS 10000 questions, but, that's 'cause they are interested...well, that's what I TELL myself, anyway! LOL

i agree! i like to see people actually eat the cakes i make.

[LaGirl]

:bliss

You did a GREAT job...what a fun cake!

I haven't done anything since the last wedding...

thanks! it was fun to make it. time consuming, but fun.

[HADDOCK]

I haven't read each and every cake recipe here so this may be a duplicate. If so, my apologies.



Mix a German Chocolate cake mix according to directions on the box. Stir in a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

Another VERY good version is

Mix a BUTTER PECAN cake mix according to directions on the box. Stir a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

I've tried both of these and prefer the Butter Pecan myself. I think you could try several different cake batters with the icing stirred in. I plan to try a Spice Cake but so far I've only done these two. The icing makes the cake very moist and of course adds the coconut and pecans.

No need to ice the cake.


Very good and easy.

[AmazingGrace]

I havent looked all thru here because I doubt there are any but if any of you know of (most have no reason to use them so probably dont) any recipes for a gluten free cake please help me out! All my nieces and nephews have celiacs and I need a recipe for a bday cake as they are all coming down this summer and I need to make 2 cakes. I know you can buy the mixes at whole foods and walmart even has a couple but I wanted to do it on my own if possible!

[scooterbugs25]

FUDGE WALNUT CAKE - WHEAT AND GLUTEN FREE


2 c. walnuts, chopped
8 eggs, separated
1 1/2 c. confectioners' sugar
1/2 c. softened butter
6 sqs. semi-sweet chocolate (melted) or 3 semi-sweet and 3 unsweet
3 tbsp. cornstarch
1 1/2 tsp. vanilla

Preheat oven to 325 degrees. In large bowl, mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Sprinkle half of confectioners' sugar in 2 tablespoons at a time. Beat well after each addition. Whites should be stiff and glossy.
In another bowl, at low speed, beat yolks, butter, 1 cup confectioners' sugar, nuts, chocolate and cornstarch, vanilla. Mix constantly scraping bowl with rubber spatula. Increase speed to medium and beat 4 minutes.

With spatula, fold in egg whites, just until mixed. (Mixture will decrease in volume slightly.)

Pour into ungreased 10 inch tube pan, level top. Bake 1 hour 15 minutes until cracks look dry. Invert pan on bottle or funnel. Cool completely. Loosen cake from pan, remove to plate. Frost with favorite frosting.

[AmazingGrace]

Awesome thank you!

[jaxfam6]

Here is a variation for you.
When making a German Chocolate cake while the cake is warm, not long out of the oven and pans, pour some chocolate ganache over the cake. This is best when you do a sheet cake.

Ganache
1/2 cup Heavy Cream
12 oz semi sweet chocolate (or whatever type you like, I prefer dark chocolate)

Heat heavy cream to simmer, remove from heat, stir in chocolate till smooth

while still warm pour over cake
cool in fridge before topping with traditional German chocolate icing.

I also like to use devils food cake in place of German chocolate cake.
I can make it from scratch but it is just as good if made from your favorite boxed mix.

[Esther]

I haven't read each and every cake recipe here so this may be a duplicate. If so, my apologies.



Mix a German Chocolate cake mix according to directions on the box. Stir in a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

Another VERY good version is

Mix a BUTTER PECAN cake mix according to directions on the box. Stir a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

I've tried both of these and prefer the Butter Pecan myself. I think you could try several different cake batters with the icing stirred in. I plan to try a Spice Cake but so far I've only done these two. The icing makes the cake very moist and of course adds the coconut and pecans.

No need to ice the cake.


Very good and easy.

Sounds very good. :)

[bethola]

I'm doing a friend's birthday cake this week. She wanted chocolate for her husband. So, today I made the cake (icing tomorrow). It is a Dark Chocolate Marshmallow Mocha and will have Dark Chocolate icing and Oreo Cookie Icing as a filling. I will decorate it with Malted Milk Balls and Mini Oreo Cookies (birthday boy LOVES Oreo cookies).

The cake is just a Pillsbury Dark Chocolate Cake with 1/2 the water replaced with Marshmallow Mocha Coffee Creamer. I will make the icing using Hershey's Dark Chocolate Cocoa Powder and will use the Coffee Creamer in it as well.

Sure hope they like it! It smelled REALLY GOOD today while it was baking!

[LaVonne]

thanks! it was fun to make it. time consuming, but fun.
My grandparents 65th Wedding Anniversary is at the end of the month...anyone have any ideas for decorating?

They want a Chocolate Velvet cake...the frosting for this is very fragile and does not pipe well...I'm thinking of two tiered square cakes, one on top the other...

[LaVonne]

I was looking through some wedding cakes on some links I have and found this...I think it would be beautiful when cut, with the red layer cake, white filling and red rose petals. I was also thinking about making a "65" with Royal icing...what do you all think?

[AmazingGrace]

Beautiful I think it would be awesome!

[LaVonne]

Beautiful I think it would be awesome!
Thank you...I think I'll try it...simple, but elegant...my style completely! LOL :gaga

[AmazingGrace]

Thank you...I think I'll try it...simple, but elegant...my style completely! LOL :gaga

I was thinking it looked like a cake you would make! Yes simple and elegant... Not quiet like the smiley you added but OK LOL :friend:ursofunny

[LaVonne]

I was thinking it looked like a cake you would make! Yes simple and elegant... Not quiet like the smiley you added but OK LOL :friend:ursofunny
I know, I just thought it was cute! :friend

[LaGirl]

I was looking through some wedding cakes on some links I have and found this...I think it would be beautiful when cut, with the red layer cake, white filling and red rose petals. I was also thinking about making a "65" with Royal icing...what do you all think?

i like it! you should try it!

[LaVonne]

i like it! you should try it!
Ok...I'll post a pic when I do it.

[jaxfam6]

Anyone have a recipe for Texas sheet cake? my mom got the recipe from an evangelists wife many years ago and used to make it a lot when I was young but does not know where it is now. (81 soon and lots of memory problems)
It was made in a low pan, almost brownie like.
would love it if anyone can help out

[bethola]

Here ya go! Is this the one you wanted? Go it from cooks.com
TEXAS SHEET CAKE
2 c. flour
2 c. sugar
2 cubes butter
1 c. water
1/4 c. cocoa
1/2 c. sour cream
2 eggs
1 tsp. soda
1 tsp. vanilla and mix together.
Pour in cookie sheet with sides (jelly roll pan). Bake at 400 degrees for 20 minutes.
HINTS: Any kind of cocoa or chocolate drink mix will work for the cocoa, depending how light or dark you want it. I've found my favorite to be Hershey's European process chocolate. Yogurt, or, I think, buttermilk, can be substituted for the sour cream. If you don't want the icing, you can just sprinkle with powdered sugar.

Quick, easy, delicious, great for a crowd.

ICING FOR TEXAS SHEET CAKE:
1/4 c. cocoa (more or less to taste)
1/2 c. milk (start with slightly less)
1 cube butter
Cook these three ingredients together until bubbly. Add:
4 c. powdered sugar, sifted
1 tsp. vanilla
Nuts may be added, makes it very fudgy and yummy
Pour frosting on hot cake when it comes from oven. Frosting may run over sides.

I would assume a cube of butter is a tablespoon. Anyone know for sure? My Memaw Polly always used the "butter the size of a walnut" which I KNOW is a tablespoon! LOL

Beth

[jaxfam6]

Here ya go! Is this the one you wanted? Go it from cooks.com
TEXAS SHEET CAKE
2 c. flour
2 c. sugar
2 cubes butter
1 c. water
1/4 c. cocoa
1/2 c. sour cream
2 eggs
1 tsp. soda
1 tsp. vanilla and mix together.
Pour in cookie sheet with sides (jelly roll pan). Bake at 400 degrees for 20 minutes.
HINTS: Any kind of cocoa or chocolate drink mix will work for the cocoa, depending how light or dark you want it. I've found my favorite to be Hershey's European process chocolate. Yogurt, or, I think, buttermilk, can be substituted for the sour cream. If you don't want the icing, you can just sprinkle with powdered sugar.

Quick, easy, delicious, great for a crowd.

ICING FOR TEXAS SHEET CAKE:
1/4 c. cocoa (more or less to taste)
1/2 c. milk (start with slightly less)
1 cube butter
Cook these three ingredients together until bubbly. Add:
4 c. powdered sugar, sifted
1 tsp. vanilla
Nuts may be added, makes it very fudgy and yummy
Pour frosting on hot cake when it comes from oven. Frosting may run over sides.

I would assume a cube of butter is a tablespoon. Anyone know for sure? My Memaw Polly always used the "butter the size of a walnut" which I KNOW is a tablespoon! LOL

Beth

That looks like it would be it. I guess I will start with a tablespoon and if it looks like it needs more I will add more.

Thank you
will let you know if it tastes like I remember

[LaVonne]

That looks like it would be it. I guess I will start with a tablespoon and if it looks like it needs more I will add more.

Thank you
will let you know if it tastes like I remember
A cube of butter is 1/2 cup of butter...the whole cube...and no that's not too much for a batch of frosting.

[jaxfam6]

A cube of butter is 1/2 cup of butter...the whole cube...and no that's not too much for a batch of frosting.

Thanks

[bethola]

A cube of butter is 1/2 cup of butter...the whole cube...and no that's not too much for a batch of frosting.

Thanks for the info! I don't recall ever having heard OR read this measurement before.

[tv1a]

My favorite cake recipie only has 3 steps:

1. Place cake on plate
2. Place fork in cake
3. Put cake in mouth.

[bethola]

I like those kind of recipes too! A little TOO MUCH!

[HADDOCK]

SOUR CREAM COFFEE CAKE

Grease 9 X 13 PAN


CAKE BATTER:
3 cups Bisquick or Pioneer Baking mix
1 cup sugar
4 T margarine, softened
2 egg
1 1/2 cup sour cream
2 tsp vanilla

Mix together – beat 1 minute – spread in pan (mixture is thick)

STREUSEL TOPPING:
1/2 cup flour
6 T brown sugar
1/4 tsp cinnamon
5 T firm margarine
Slivered almonds or pecan pieces (optional – but good!)

Mix together – will be crumbly -- sprinkle over batter.

Bake 350 degrees for 35-40 minutes.

Drizzle with glaze made from powdered sugar and milk after cake has cooled a bit.


for a smaller cake, you can 1/2 the recipe and bake in a 8 or 9 inch cake pan.

[LaVonne]

Thanks
You're welcome! :)

[LaVonne]

Thanks for the info! I don't recall ever having heard OR read this measurement before.
No problem! :gaga

[Lacey]

I was looking through some wedding cakes on some links I have and found this...I think it would be beautiful when cut, with the red layer cake, white filling and red rose petals. I was also thinking about making a "65" with Royal icing...what do you all think?

That cake you had pictured......my son and new daughternlaw had that very cake made for their wedding......except it had 6 layers......it really was beautiful and very delicious. :)

[Pressing-On]

Here ya go! Is this the one you wanted? Go it from cooks.com
TEXAS SHEET CAKE
2 c. flour
2 c. sugar
2 cubes butter
1 c. water
1/4 c. cocoa
1/2 c. sour cream
2 eggs
1 tsp. soda
1 tsp. vanilla and mix together.
Pour in cookie sheet with sides (jelly roll pan). Bake at 400 degrees for 20 minutes.
HINTS: Any kind of cocoa or chocolate drink mix will work for the cocoa, depending how light or dark you want it. I've found my favorite to be Hershey's European process chocolate. Yogurt, or, I think, buttermilk, can be substituted for the sour cream. If you don't want the icing, you can just sprinkle with powdered sugar.

Quick, easy, delicious, great for a crowd.

ICING FOR TEXAS SHEET CAKE:
1/4 c. cocoa (more or less to taste)
1/2 c. milk (start with slightly less)
1 cube butter
Cook these three ingredients together until bubbly. Add:
4 c. powdered sugar, sifted
1 tsp. vanilla
Nuts may be added, makes it very fudgy and yummy
Pour frosting on hot cake when it comes from oven. Frosting may run over sides.

I would assume a cube of butter is a tablespoon. Anyone know for sure? My Memaw Polly always used the "butter the size of a walnut" which I KNOW is a tablespoon! LOL

Beth

Sorry, Beth. I couldn't stand it. I have the original Texas Sheet Cake recipe, being I am from the Lone Star state. We use buttermilk! :D

Texas Sheet Cake

2 c sifted unbleached flour
2 c. Imperial sugar
1/2 c. (1 stick) butter
1/2 c. Crisco
1/4 c. Hershey's Cocoa (baking chocolate)
1 c. water
1/2 c buttermilk
2 eggs, slightly beaten
1 t. baking soda
1 t. Mexican vanilla
1 t. cinnamon (opt'l)

Sift flour and sugar into bowl; blend. Bring to rapid boil butter, Crisco, water, Cocoa. Pour into flour mixture, mix well. Combine remaining. Pour into a greased and floured 13x9 pan Bake @ 300 for 35-40 min. 16x11 pan; Bake @ 400 for 20 min.

Icing
1 stick butter
3 1/2 T. Hershey's Baking Cocoa
1 box Imperial Powdered sugar (4 cups)
1/3 c. milk
1 t. Mexican Vanilla
2/3 c. chopped pecans.

Combine butter, cocoa and milk in saucepan. Heat slowly and bring to a boil. Add other ingredients, beat well, spread over warm cake. Leave in pan until ready to serve.

[bethola]

Hey! That's quite all right! YOUR STATE.....YOUR SHEET CAKE RECIPE! LOL

My friend used peanut butter instead of cocoa in this recipe (or a KY version, LOL) and said it was scruptious! Then, the more we discussed....we thought...how about peanut butter in the cake and do the chocolate icing on top! Like a BIG OLE REESE'S CUP!!

[Pressing-On]

Hey! That's quite all right! YOUR STATE.....YOUR SHEET CAKE RECIPE! LOL

My friend used peanut butter instead of cocoa in this recipe (or a KY version, LOL) and said it was scruptious! Then, the more we discussed....we thought...how about peanut butter in the cake and do the chocolate icing on top! Like a BIG OLE REESE'S CUP!!

Well, I'm not a dessert eater, but I do make the Chocolate Sheet Cake a lot for my husband, son and for church.

[bethola]

I'm thinkin' I may have to try this! SOON!

[jaxfam6]

Sorry, Beth. I couldn't stand it. I have the original Texas Sheet Cake recipe, being I am from the Lone Star state. We use buttermilk! :D

Texas Sheet Cake

2 c sifted unbleached flour
2 c. Imperial sugar
1/2 c. (1 stick) butter
1/2 c. Crisco
1/4 c. Hershey's Cocoa (baking chocolate)
1 c. water
1/2 c buttermilk
2 eggs, slightly beaten
1 t. baking soda
1 t. Mexican vanilla
1 t. cinnamon (opt'l)

Sift flour and sugar into bowl; blend. Bring to rapid boil butter, Crisco, water, Cocoa. Pour into flour mixture, mix well. Combine remaining. Pour into a greased and floured 13x9 pan Bake @ 300 for 35-40 min. 16x11 pan; Bake @ 400 for 20 min.

Icing
1 stick butter
3 1/2 T. Hershey's Baking Cocoa
1 box Imperial Powdered sugar (4 cups)
1/3 c. milk
1 t. Mexican Vanilla
2/3 c. chopped pecans.

Combine butter, cocoa and milk in saucepan. Heat slowly and bring to a boil. Add other ingredients, beat well, spread over warm cake. Leave in pan until ready to serve.


THIS IS IT

This is the one I remember

My 12 yr old did make the other one and it was delicious but this is the one I have been looking for. Thank you God for sending this lovely recipe my way.

[LaGirl]

i had a baby shower today. this was the cake. it was SOOOO cute!

[Raven]

THIS IS IT

This is the one I remember

My 12 yr old did make the other one and it was delicious but this is the one I have been looking for. Thank you God for sending this lovely recipe my way.

I had this very cake today after a roast beef dinner. One of my favorites! I just finished a second piece with a glass of milk a few moments to go. Unbeatable!!!
Raven

[LaVonne]

i had a baby shower today. this was the cake. it was SOOOO cute!
That cake is AMAZING!!! I love it!!!

[LaVonne]

We are going over to some friends' house this weekend and they requested chocolate cake. So, I'm thinking of a four layer cake with chocoate mouse filling and maybe a quick icing with coffee in it.

[bethola]

This is what I did TODAY and will NEVER do it again! Three flower pots of cupcake roses! WHEW! TOO tired!

[rgcraig]

This is what I did TODAY and will NEVER do it again! Three flower pots of cupcake roses! WHEW! TOO tired!

That is beautiful!!!!

[bethola]

Thank You! A friend was having a Ladies Luncheon for her church and asked me if I could do something for her. Didn't really want a decorated cake and I didn't have the time to do gourmet cookies, so I decided on these.

Beth

[Pressing-On]

This is what I did TODAY and will NEVER do it again! Three flower pots of cupcake roses! WHEW! TOO tired!

Good job!!!!!

[LaVonne]

Thank You! A friend was having a Ladies Luncheon for her church and asked me if I could do something for her. Didn't really want a decorated cake and I didn't have the time to do gourmet cookies, so I decided on these.

Beth
Those are soo cute!

[bethola]

Beautiful.

If we are still in the area in July, I may ask you to do a small anniversary cake for us, ( if you have the time).

Thanks Everyone!

HMF:

If you are still in the area give me a call. I have a couple of days not booked, but, with Camps, etc. Summer around here is CRAZY! LOL

Beth

[Esther]

This is what I did TODAY and will NEVER do it again! Three flower pots of cupcake roses! WHEW! TOO tired!

You did a beautiful job!!!!

[bethola]

This is what I did today for a 16 year old that loves shoes, purses and Lime Green and Pink! LOL First time doing a purse cake. I sure hope she likes it!

The cake is Double Chocolate Marshmallow Mocha with buttercream frosting.

Translation: Cake is Dark Chocolate Mix (Pillsbury) with Marshmallow Mocha Coffee Creamer subbed for 1/2 the water. I LOVE using Coffee Creamer in cakes and icing. It just really gives them a great flavor.

Beth

[bethola]

Okay, this isn't about a "real" cake. But, my friend from Michigan sent this to me and I thought it would be neat to put it here. If I am wrong Adm. just delete it! ENJOY!


God's Cake

Sometimes we wonder, 'What did I do to deserve this?' or 'Why did God have to do this to me?' Here is a wonderful explanation! A daughter is telling her Mother how everything is going wrong, she's failing algebra, her boyfriend broke up with her and her best friend is moving away.

Meanwhile, her Mother is baking a cake and asks her daughter if she would like a snack, and the daughter says, 'Absolutely Mom, I love your cake.'

'Here, have some cooking oil,' her Mother offers. 'Yuck' says her daughter.

'How about a couple raw eggs?' 'Gross, Mom!'

'Would you like some flour then? Or maybe baking soda?' 'Mom, those are all yucky!'

To which the mother replies: 'Yes, all those things seem bad all by themselves. But when they are put together in the right way, they make a wonderfully delicious cake! '

God works the same way. Many times we wonder why He would let us go through such bad and difficult times. But God knows that when He puts these things all in His order, they always work for good! We just have to trust Him and, eventually, they will all make something wonderful!

God is crazy about you. He sends you flowers every spring and a sunrise every morning.

Whenever you want to talk, He'll listen. He can live anywhere in the universe, and He chose your heart.
Life may not be the party we hoped for, but while we are here we might as well dance.

[rgcraig]

Fresh Peach Cake

1 1/4 cup oil
3 eggs
1 t. baking soda
3 cups peaches
1/2 cup pecans
2 cups sugar
3 cups plain flour
1 t. salt
1 t. vanilla

Beat oil and sugar - add eggs, then add rest of the ingredients.

Bake at 325 for 1 hour

Glaze

1/2 cup brown sugar
1 T vanilla
2 T milk
1/2 stick butter

Boil for 2 minutes and spoon over cake.

[Esther]

Fresh Peach Cake

1 1/4 cup oil
3 eggs
1 t. baking soda
3 cups peaches
1/2 cup pecans
2 cups sugar
3 cups plain flour
1 t. salt
1 t. vanilla

Beat oil and sugar - add eggs, then add rest of the ingredients.

Bake at 325 for 1 hour

Glaze

1/2 cup brown sugar
1 T vanilla
2 T milk
1/2 stick butter

Boil for 2 minutes and spoon over cake.

I love peaches. This sounds good. :)

[OnenessWoman]

I can't stand those little cake cups they sell at the store for making strawberry shortcakes, so this is what we do when we want the same:

Get a box of white cake mix from the store
A carton of strawberries
16 oz tub of whipped cream

Make two round cakes with the cake mix
After letting it cool, cut off any uneven parts from the top of the one you will use as the bottom layer

Take the strawberries and chop them up in the food chopper
Mix the strawberries in with the whipped cream in a bowl

Use them to "frost" the cake just the same as you would icing.

We LOVE our cake this way.

[bethola]

Well this is what I did this weekend! It was lots of fun. Wedding cake is white chocolate with white chocolate icing and groom's cake is red velvet with a "special" cream cheese icing. There was no groom's cake left.

Beth in KY

[rgcraig]

Well this is what I did this weekend! It was lots of fun. Wedding cake is white chocolate with white chocolate icing and groom's cake is red velvet with a "special" cream cheese icing. There was no groom's cake left.

Beth in KY

Those both are very cute!!!! I bet they both tasted great!

[Cindy]

We had a great cake after church last night made by our pastor. It was delicious.

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained
1pkg. (4-serving size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed Cool Whip Lite or Cool Whip Sugar Free Whipped Topping
1 pkg. (10 oz>) round angel food cake
10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into three layers. Place bottom cake layer, cut side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in regrigerator.

[bethola]

Renda: Thanks! I THINK they did. I don't taste 'em....I just bake and decorate! LOL After that much time....I just want to cut 'em up and get rid of them! LOL

Cindy: I've had this cake and it IS wonderful and really good on a hot summer day.

I'm on "cake sabbatical" right now. Nothing scheduled until October. We are doing the Group Bible Study "Chocolate Boutique" next Sat. however, and I'm in charge of .....TASTING BOUTIQUE! LOL

Beth

[rgcraig]

This is my daughter's wedding cake a lady in St. Louis made - - she did an awesome job and it tasted wonderful!

http://i46.photobucket.com/albums/f108/rgcraig/cake3.jpg

[bethola]

This cake is AWESOME! I'm glad it tasted good too. I like my cakes to look nice but also want them to taste good too!

Beth

[Cindy]

This is my daughter's wedding cake a lady in St. Louis made - - she did an awesome job and it tasted wonderful!

http://i46.photobucket.com/albums/f108/rgcraig/cake3.jpg

That is ART. I love to watch Ace of Cakes on Food Network. Lady Chocolate can make some great looking cakes too.

[rgcraig]

That is ART. I love to watch Ace of Cakes on Food Network. Lady Chocolate can make some great looking cakes too.

And what I loved is it's not fondant - - she got it that smooth with just buttercream icing! She made the lily of the valley flowers too!

[Cindy]

And what I loved is it's not fondant - - she got it that smooth with just buttercream icing! She made the lily of the valley flowers too!

Wow, that is just something. She is an artist.

[rgcraig]

Originally Posted by rgcraig

German Chocolate Upside Down Cake
(Earthquake Cake)

Grease 9 x 13 pan. Preheat oven to 350°

Melt 1 stick butter
1 cup coconut
2 cups chopped pecans
Mix together - press in bottom of pan.

Mix German Chocolate cake mix according to directions - pour over mixture.

Cream together:
1 8 oz. cream cheese, room temperature
1 box powdered sugar
1/4 cup evaporate milk
1 stick butter, melted
drizzle over cake mix

Bake 40-45 minutes. Cake mix will work its way over the cream cheese mixture so that it’s in the middle. Turn upside down when you serve.

[Mrs. LPW]

Those are really neat cakes Bethola!

Well this is what I did this weekend! It was lots of fun. Wedding cake is white chocolate with white chocolate icing and groom's cake is red velvet with a "special" cream cheese icing. There was no groom's cake left.

Beth in KY

[bethola]

Thank You! They were fun cakes. This is one wedding that I didn't STRESS over. Well, not as much as I usually do! LOL The couple was in my husband's and my Sunday School Class and they are just great. I could have given them Twinkies covered in icing and they would have thought they were great. LOL

Thanks Again.

Beth

[Blubayou]

Originally Posted by rgcraig

German Chocolate Upside Down Cake
(Earthquake Cake)

Grease 9 x 13 pan. Preheat oven to 350°

Melt 1 stick butter
1 cup coconut
2 cups chopped pecans
Mix together - press in bottom of pan.

Mix German Chocolate cake mix according to directions - pour over mixture.

Cream together:
1 8 oz. cream cheese, room temperature
1 box powdered sugar
1/4 cup evaporate milk
1 stick butter, melted
drizzle over cake mix

Bake 40-45 minutes. Cake mix will work its way over the cream cheese mixture so that it’s in the middle. Turn upside down when you serve.

Yum! I am saving this recipe!

[bethola]

The German Chocolate Upside Down Cake is Callin' My Name! But, NO! I MUST RESIST TEMPTATION!!! LOL

Meanwhile, Spaghetti and Meatballs anyone?

Beth

[Esther]

Beth you are soo creative!

Great pic!

[bethola]

Thanks! It was really a really fun cake to do. Especially since it was for one of my BEST friends. Her favorite food is spaghetti and meatballs. I can't take all the credit though, I'm a member of a cake forum and they have SOOOOO many talented sugar artists on there and we inspire and help one another!

Thanks Again! Have good church this weekend!

Beth

[Pressing-On]

Coffee Cake for our Republican Party tonight! If anyone would like to attend, call me and I will pick you up in my private jet. Oops, sold that on Ebay! Toe Torry! :ursofunny

Sour Cream Coffeecake

2 cups sugar, divided
2 t. ground cinnamon
3/4 c. finely chopped pecans
3/4 c. butter
1 t. vanilla extract
3 eggs
3 cups flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 1/2 cups sour cream

Preheat oven 350

Combine 3/4 cup sugar, cinnamon, and pecans. Cream Butter, remaining 1 1/4 cups sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating until well after each addition.

Combine flour, baking powder, baking soda and salt.

Add alternately with sour cream to creamed mixture, mixing until blended after each addition (batter will be thick)

Spread one-half of batter in a greased 10-inch tube pan. Spoon 3/4 of nut mixture over batter. Repeat with remaining batter and nut mixture.

Bake at 350 for 1 hour or until toothpick inserted center comes out clean.

Cool cake for 20 minutes in pan on a rack. Loosen from sides; place an inverted plate on cake and invert both. Remove pan; turn cake top-side up placing on rack. Cool completely.

[tamor]

Coffee Cake for our Republican Party tonight! If anyone would like to attend, call me and I will pick you up in my private jet. Oops, sold that on Ebay! Toe Torry! :ursofunny



I wanna come, but unless you fly me out, I'm afraid I can't make it by supper time!

I loved that story - and the part about the chef too!!

[Pressing-On]

I wanna come, but unless you fly me out, I'm afraid I can't make it by supper time!

I loved that story - and the part about the chef too!!
I loved it too! Especially when she said her kids miss the Chef! I thought, "I bet they do!" lol

Well, I could fly you in, but then my husband wouldn't get any attention and he doesn't like that. I need to send him hunting this fall and then we can swing it.

Drat, I forgot the jet is sold!!! :ursofunny

[Esther]

This one is a winner! My SIL fixed this for Thanksgiving.


Pecan Pie Cake

Yield: 1 (3 layer) cake

Ingredients

3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margainine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup cark corn syrup
1 recipe Pecan Pie Filling
1 recipe Pastry Garnish (optional)

Preparation

Sprinkle 2 cups becans evenly into 3 generously buttered 9-inch round cake pans: shake to coat bottoms and sides of pans.

Preparation

1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.


Bake at 350 for 25 mintues or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup and cool completely.

Spread half of Pecan Pie filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Arrange Pastry Garnish on and around cake if desired.

Pecan Pie Filling

Prep: 7 min., Cook: 7 min., Chill: 4 hrs.

Yield
Makes about 3 cups

Ingredients
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Preparation

1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.


Note: To chill filling quicly, pur filling into a bowl. Place bowl in a lsarger bowl filled with ice. Whisk constantly until cool. (about 15 minutes)

[rgcraig]

Esther that sounds awesome!

[Cindy]

Does anyone have a recipe for Maple Cream Cake?

[Esther]

Esther that sounds awesome!

It is. It won a cook-off contest, plus we had it for Thanksgiving dinner with about 30 folks and it was a hit.

[Esther]

Does anyone have a recipe for Maple Cream Cake?

Never heard of it, but sounds good.

[Esther]

Does anyone have a recipe for Maple Cream Cake?

Found this on the internet, is this the one?

MAPLE CREAM CAKE

1/3 c. butter
1 c. sugar
2 eggs
1 3/4 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
2 1/2 tbsp. cocoa
1 c. sour milk
1 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs and mix well. Mix and sift dry ingredients and add alternately with milk and vanilla. Beating smooth after each addition. Pour into 3 greased and floured 8 inch layer pans. Bake in moderate oven (375 degrees) for 25 minutes. Turn out on cake racks to cool. Fill with maple cream filling. Frost with chocolate frosting.

MAPLE CREAM FILLING:

2 beaten egg yolks
1/2 c. sugar
3/4 c. milk
1/2 tsp. vanilla or rum flavoring
1 lb. chopped walnuts

Mix egg yolks and sugar; add milk and cook in top of double boiler until thick. Cool; add vanilla or rum and nuts. Spread between layers.

[TalkLady]

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
8 oz. CREAM CHEESE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

[TalkLady]

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

I forgot to include the 8 oz of Philadelphia Creme Cheese in the icing!!!.....Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) I use 3, 8 inch iron skillets when cooking on 350 degrees for 30 minutes or until done.

[rgcraig]

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

One of my absolute FAVORITE cakes!!!!

[Blubayou]

Yum- I am going to try this one for my Dad's birthday next month.

[Margies3]

STRAWBERRY PECAN CAKE

1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
½ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)

MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.

STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
8 oz. CREAM CHEESE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
½ CUP COCONUT (Loosely Separated)
½ CUP PECAN (Broken)
½ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)

Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.

….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.

LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer.

Have you ever made this without the pecans? I can't use them because of Keith, but want to make this cake. What do you think? Can I just leave them out?

[rgcraig]

Have you ever made this without the pecans? I can't use them because of Keith, but want to make this cake. What do you think? Can I just leave them out?

I like it better without the pecans.

[Margies3]

I like it better without the pecans.

Thanks, Renda. Now I feel like I can make it :) It's tough when you have to watch every ingredient for everything you feed a kid. But he's worth it

[TalkLady]

Have you ever made this without the pecans? I can't use them because of Keith, but want to make this cake. What do you think? Can I just leave them out?

Margies3, I am sure it would be fine to leave out the pecans. I have relatives who don't like coconut, so they eliminate the coconut. I baked one of these for Christmas and it is almost gone. It's a family favorite. Although I am not a big fan of strawberries, I do like this cake.

Tell me how your cake turns out. I have eaten strawberry cake many times in a local restaurant and they leave out the pecans. It is still very good.

[rgcraig]

Almond Joy Cake

1 cup shortening
5 eggs
2 teaspoons vanilla
2 cups sugar
1 cup self-rising flour
1 cup plain flour
1 cup milk

Cream shortening, gradually add sugar - beating until light and fluffy. Add eggs. Beat well, combine flour, add to cream mixture, add milk and vanilla - beat well. Pour into 2 greased and floured 9” cake pans. Bake at 350° for 30 minutes. Remove and completely cool. Split layers horizontally. Place cake on plate, cut side up.

Coconut Filing

2 cups sugar
2 lbs. frozen coconut
2 cups milk
24 large marshmallows

Combine and bring to boil and boil 5 minutes over medium heat. Remove from heat and stir in 2 teaspoons vanilla. Cool. Spread (on cake) with 1/3 coconut filling - continue in this matter until second and third layers has been stacked. Put cut side down on fourth layer. Frost

Chocolate Frosting

2 cups sugar
1/2 cup butter
1 cup evaporated milk
2 to 3 tablespoons cocoa

Combine all ingredients. Cook over medium heat to almost soft ball stage. Remove from heat - beat until thick enough to spread. Cool completely (will thicken). Ice top and side of cake. Sprinkle almonds on top or you can place sliced almonds on the sides of the cake.

[Esther]

Almond Joy Cake

1 cup shortening
5 eggs
2 teaspoons vanilla
2 cups sugar
1 cup self-rising flour
1 cup plain flour
1 cup milk

Cream shortening, gradually add sugar - beating until light and fluffy. Add eggs. Beat well, combine flour, add to cream mixture, add milk and vanilla - beat well. Pour into 2 greased and floured 9” cake pans. Bake at 350° for 30 minutes. Remove and completely cool. Split layers horizontally. Place cake on plate, cut side up.

Coconut Filing

2 cups sugar
2 lbs. frozen coconut
2 cups milk
24 large marshmallows

Combine and bring to boil and boil 5 minutes over medium heat. Remove from heat and stir in 2 teaspoons vanilla. Cool. Spread (on cake) with 1/3 coconut filling - continue in this matter until second and third layers has been stacked. Put cut side down on fourth layer. Frost

Chocolate Frosting

2 cups sugar
1/2 cup butter
1 cup evaporated milk
2 to 3 tablespoons cocoa

Combine all ingredients. Cook over medium heat to almost soft ball stage. Remove from heat - beat until thick enough to spread. Cool completely (will thicken). Ice top and side of cake. Sprinkle almonds on top or you can place sliced almonds on the sides of the cake.

This sounds good. :)

[Esther]

I haven't read each and every cake recipe here so this may be a duplicate. If so, my apologies.



Mix a German Chocolate cake mix according to directions on the box. Stir in a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

Another VERY good version is

Mix a BUTTER PECAN cake mix according to directions on the box. Stir a can of Coconut Pecan Frosting INTO the batter. Pour into a bundt pan and bake according to directions on cake mix box.

I've tried both of these and prefer the Butter Pecan myself. I think you could try several different cake batters with the icing stirred in. I plan to try a Spice Cake but so far I've only done these two. The icing makes the cake very moist and of course adds the coconut and pecans.

No need to ice the cake.


Very good and easy.

What is the name of these cakes?

[Cindy]

I want to know if anyone has ever had pecan brittle?

[marthaolivia]

Cindy:
I've tried pecan brittle and I love it. I don't have a recipe for it though. I've also tried the cashew brittle.

[Cindy]

Cindy:
I've tried pecan brittle and I love it. I don't have a recipe for it though. I've also tried the cashew brittle.

I like pecans better than peanuts. Maybe I should talk to H1.

[rgcraig]

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!

http://i46.photobucket.com/albums/f108/rgcraig/Oreos.jpg

Oreos 'n' Cream Cake
1-3/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1-1/4 cups buttermilk

Filling:
4 oucnes cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk

Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos

Directions
1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350°F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Oreo is a registered trademark of Kraft and is used with permission.

[Pressing-On]

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!

http://i46.photobucket.com/albums/f108/rgcraig/Oreos.jpg

That is a pretty cake!!!

[bethola]

In the words of Rachael Ray: YUM-MO!

[nahkoe]

Check out all her cakes - - she's really good.

http://www.alisonturner.com/

I think I'm going to end up making something like this in August...

http://www.alisonturner.com/?g2_itemId=2201

[scotty]

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!

http://i46.photobucket.com/albums/f108/rgcraig/Oreos.jpg

Oreos 'n' Cream Cake



WOW, I gained 10 lbs lookin at that ! You can bring one of them to the Jackson gathering ?

[bethola]

So this is what I did this past weekend. Friend's daughter got married and I did the wedding and groom's cakes. Had a ball doing it! I do wedding and groom's cakes as my gift to the couple. Well, ACTUALLY I guess it's a gift to the BRIDE'S PARENTS, huh? LOL

Beth in KY

[bethola]

Sorry, the groom's cake pic is not clear. Made it with my phone. Here is the wedding cake.

Beth

[rgcraig]

Bethola,

Those are beautiful cakes and what a nice GIFT!!

[Pressing-On]

http://i8.photobucket.com/albums/a1/pressing-on/Blackberry.jpg

Malted Milk Ice Cream Cake with Blackberry Topping

Cake

* Nonstick vegetable oil spray
* 1 cup cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup sugar
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 1 large egg
* 1 teaspoon vanilla extract
* 1/3 cup whole milk

Ice cream

* 11 large egg yolks
* 3/4 cup (packed) golden brown sugar
* 3/4 cup malted milk powder
* 6 tablespoons bourbon - (oops! :heeheehee Better get the extract!)
* 1 1/2 tablespoons vanilla extract
* 2 1/4 cups whipping cream
* 2 1/4 cups whole milk
* 1 cup plus 2 tablespoons sugar

Topping

* 1/2 cup water
* 6 tablespoons sugar
* 4 1/2-pint containers blackberries, divided

For cake:
Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).

Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.

For ice cream:
Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).

Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.

For topping:
Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.

Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.

[Esther]

http://i8.photobucket.com/albums/a1/pressing-on/Blackberry.jpg

Malted Milk Ice Cream Cake with Blackberry Topping

Cake

* Nonstick vegetable oil spray
* 1 cup cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup sugar
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 1 large egg
* 1 teaspoon vanilla extract
* 1/3 cup whole milk

Ice cream

* 11 large egg yolks
* 3/4 cup (packed) golden brown sugar
* 3/4 cup malted milk powder
* 6 tablespoons bourbon - (oops! :heeheehee Better get the extract!)
* 1 1/2 tablespoons vanilla extract
* 2 1/4 cups whipping cream
* 2 1/4 cups whole milk
* 1 cup plus 2 tablespoons sugar

Topping

* 1/2 cup water
* 6 tablespoons sugar
* 4 1/2-pint containers blackberries, divided

For cake:
Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).

Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.

For ice cream:
Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).

Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.

For topping:
Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.

Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.

Boy this sounds good on this very hot day, that my air conditioner went out again!

[Sinatra]

I made this for my family today and it was really good. It is probably the easiest chocolate cheesecake I've ever made.


The recipe originally called for a can of cherry pie filling to be spread on top. I'm not a big fan of canned cherry pie filling, so I changed the recipe to a raspberry sauce.



Raspberry-Fudge Cheesecake Dessert

Prep: 15 min
Total: 3 hrs, 25 min
Makes: 16 servings
Chocolate and raspberries marry in this decadent cheesecake made easy with a brownie mix.

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
Raspberry Sauce

Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread raspberry sauce over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.



Fresh Raspberry Sauce

1 pint raspberries

1/4 cup sugar

2 teaspoons lemon juice



Put all ingredients into a saucpan. Cook and mash with a spoon until the mixture is soft and just begins to boil. Press through a fine sieve or cheesecloth-lined strainer. Cool.

Makes about 1 cup.



Sinatra

[Esther]

PO posted this on another thread.

Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

[Esther]

PO posted on another thread.
Tres Leche Cake

7 large eggs, separated
1/2 c. butter, softened
1 cup sugar
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3/4 cup whipping cream
Fluffy Frosting

1. Beat egg yolks, butter and sugar at medium speed with an electric mixer 2 minutes or until mixture is creamy.
2. Combine flour, baking powder and salt. Add to egg yolk mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
3. Beat egg whites until stiff; fold gently into batter. Pour batter into a greased and floured 13x9-inch pan.
4. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
5. Pierce top of cake several times with a small wooden skewer. Stir together condensed milk, evaporated milk and cream; gradually pour and spread over warm cake. (Pour about 1/4 cup at a a time, allowing mixture to soak into cake before pouring more.) Let stand 2 hours; cover and chill overnight, if desired. Spread top of cake with Fluffy Frosting before serving.

Fluffy Frosting

6 egg whites
1 cup sugar
1 cup light corn syrup
1 Tbsp fresh lemon juice (about 1/2 lemon)

1. Pour water to a depth of 1 1/2 inches into bottom of double boiler over medium-high heat; bring to a boil. Reduce heat to a gentle boil. Place egg whites and sugar in top of double boiler. Beat at high speed with an electric mixer 5 to 7 minutes or until stiff peaks form. Gradually pour in corn syrup and lemon juice, beating 7 minutes or until spreading consistency.

[rgcraig]

Chocolate Velvet Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 t. baking soda
1/2 t. salt
1 (8 oz) container sour cream
1 cup hot water
2 t. vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl for 30 - 60 seconds. Stir until smooth.

Beat butter and brown sugar at medium speed, beating about five minutes or until well blended. Add eggs, one at a time, beating until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixutre. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes, then remove layers from pans, and let cool completely on wire rack.

Coconut-Pecan Frosting

1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks
1 1/2 t. vanilla
2 cups chopped pecans
1 1/2 cups sweetened flaked coconut

Stir together first four ingredients in a heavy 3-qt. saucepan over med heat; bring to a boil and cook, stirring constantly, 12 minute. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

[Lacey]

Chocolate Velvet Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 t. baking soda
1/2 t. salt
1 (8 oz) container sour cream
1 cup hot water
2 t. vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl for 30 - 60 seconds. Stir until smooth.

Beat butter and brown sugar at medium speed, beating about five minutes or until well blended. Add eggs, one at a time, beating until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixutre. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes, then remove layers from pans, and let cool completely on wire rack.

Coconut-Pecan Frosting

1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks
1 1/2 t. vanilla
2 cups chopped pecans
1 1/2 cups sweetened flaked coconut

Stir together first four ingredients in a heavy 3-qt. saucepan over med heat; bring to a boil and cook, stirring constantly, 12 minute. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

Yum! That sounds wonderful! :thumbsup

[Lacey]

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!

http://i46.photobucket.com/albums/f108/rgcraig/Oreos.jpg

Oreos 'n' Cream Cake
1-3/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1-1/4 cups buttermilk

Filling:
4 oucnes cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk

Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos

Directions
1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350°F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Oreo is a registered trademark of Kraft and is used with permission.

And this one sounds equally yummy! I'll be trying both!

[John Atkinson]

So easy that even my wife, who is as inept in the kitchen as it is possible to be and still be a human female, can make it.

Dump Cake

20 oz can crushed pineapple, undrained
16 oz can cherry pie filling
1 box yellow cake mix
1-1/2 sticks butter, sliced
1 cup of nuts, your choice, I prefer pecans

in a 9x13 cake pan:


Dump in pineapple
Dump in pie filling evenly over the pinapple
Dump in dry yellow cake mix evenly over the fruit
Dump butter slices evenly over the cake mix
Dump in nuts evenly over the whole shootin match
Bake at 350 til brown, about an hour.


Eat...

[Esther]

So easy that even my wife, who is as inept in the kitchen as it is possible to be and still be a human female, can make it.

20 oz can crushed pineapple, undrained
16 oz can cherry pie filling
1 box yellow cake mix
1-1/2 sticks butter, sliced
1 cup of nuts, your choice, I prefer pecans

in a 9x13 cake pan:


Dump in pineapple
Dump in pie filling evenly over the pinapple
Dump in dry yellow cake mix evenly over the fruit
Dump butter slices evenly over the cake mix
Dump in nuts evenly over the whole shootin match
Bake at 350 til brown, about an hour.


Eat...

And the name of this cake is???

BTW...sounds good.

[John Atkinson]

And the name of this cake is???

BTW...sounds good.
Dump Cake! It is good, had some this last weekend.

[Esther]

Dump Cake! It is good, had some this last weekend.

Thanks. I edited in. :)

[Blubayou]

I love Dump Cake! It is easy to make-

[Esther]

I love Dump Cake! It is easy to make-

agreed.

I have one with peaches that is easy and taste great.

[Margies3]

We make Dump Cakes with all sorts of combinations:

Cherry Pie Filling and chocolate cake -mmmm

Peaches and white cake - mmmm

blueberry pie filling and white cake - mmmmm

No matter what combination you choose, it's the same. 1 large can of fruit, 1 box cake mix dumped over top and then 1 1/2 sticks of butter melted and drizzled over the whole thing. Bake and eat.

[John Atkinson]

We make Dump Cakes with all sorts of combinations:

Cherry Pie Filling and chocolate cake -mmmm

Peaches and white cake - mmmm

blueberry pie filling and white cake - mmmmm

No matter what combination you choose, it's the same. 1 large can of fruit, 1 box cake mix dumped over top and then 1 1/2 sticks of butter melted and drizzled over the whole thing. Bake and eat.
That will be the next attemp....

[Lacey]

I think I'll try one of the dump cakes with peaches......that sounds so good! :)

[Esther]

I think I'll try one of the dump cakes with peaches......that sounds so good! :)

It is great with yellow cake mix.

[Lacey]

It is great with yellow cake mix.

Can you write the exact recipe here for the one with peaches? :)

[Esther]

Can you write the exact recipe here for the one with peaches? :)

All you need to do is open a large can of sliced peaches. Add a little sugar if you like it sweeter and a little water in the can of peaches to make more juice. No more than a half a can.

Then sprinkle a box of yellow cake mix on top evenly. Melt a stick or butter and drizzle on top and bake at 350 for about 30 minutes or until golden brown. My oven usually takes longer.

It is fantastic! Good with vanilla ice cream on top while it is still hot. yumm. :)

[Esther]

Renda posted on another thread

Marzipan:

Ingredients:
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Fondant:

Ingredients
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar