Desserts, Pies, Cakes, Ice Cream, Candies & Cookies

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Cakes & Cupcakes  (Back to Category )

Surprise Lemon Cake

1 package lemon cake mix
1 (12 oz) jar orange marmalade
2/3 cup flaked coconut
1/4 cup butter, melted

Preheat oven to 350. Generously grease and flour a bundt pan. Combine marmalade, coconut and melted butter in small mixing bowl. Spread over bottom of bundt pan. Prepare cake following package directions. Pour batter over marmalade mixture. Bake at 350 for 50 to 55 minutes or until toothpick inserted in cake comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool.  20050212

Chocolate Eclaire Cake

DianneOK

Dessert with graham cracker crust

1 box graham crackers
2 small boxes instant French Vanilla pudding mix
1 8 oz pkg cream cheese (softened)
1/4 cup powdered sugar
3 cups milk (I use evaporated, diluted)
8 oz carton Cool Whip
1 can ready to spread chocolate frosting

Spray 9x13 pan with non stick spray. Line bottom of pan with 1 layer crackers.

In a large bowl blend until smooth: the cream cheese, 1/4 cup milk and powdered sugar.
Blend in the remaining milk very slowly until creamy. Add pudding mix until well blended. Let stand 5 minutes. Fold in the Cool Whip.
Spread 1/2 of the pudding mix over the grackers. Top with another layer of crackers. Reapeat with remaining pudding mix and a 3rd layer of crackers.
Heat the frosting can (uncovered) on low in the microwave oven until warm and pour over the crackers, spreading as needed to cover.
Refigerate several hours or overnight. 20051126

Almond Cornmeal Cake With Raspberry Sauce

SparV

Almond Cornmeal Cake With Raspberry Sauce

1 box chocolate cake mix (devils food)
1 can sweetened condensed milk
1 jar caramel syrup
1 large bowl cool whip
1 block cream cheese
4 Heath candy bars (crushed)

Prepare cake as directed on package. Bake in a 13 x 9 pan.
When cake is done and still hot, poke holes in it. I use a plastic straw, or round part of a wooden spoon. Pour condensed milk over cake. Then pour caramel syrup. Sprinkle 1/2 of the candy pieces and refrigerate. When chilled, mix cool-whip and room temperature cream cheese together. Spread the mix over the cake. Top with remaining candy pieces and keep cold until ready to serve.

3 Milk Cake

Fishguy

Tres Leches Cake

3 Milk Cake:

2 Cups of flour
1/2 cup of butter ( can use cooking oil)
1 egg and 3 egg yolks (save whites for merengue)
1 Cup of sugar
1 teaspoon of vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup of water


Milk mixture
I can of sweet condensed milk
1 can carnation evaporated milk
1 can of reg milk ( add rum to taste)


Preheat oven to 350 degrees

Beat butter/ Oil and sugars until creamy
Add whole egg and egg yolks
Continue beating and add vanilla

In another bowl mix flour salt and baking soda
Add to butter mixture alternating with water
Stir well do not beat
Pour in greased oblong pan 9x11

Bake 35 mins or until middle spings back

In a blender mix the 3 milks and rum

When cake is done and still hot stab with fork till it resembles a smashed cake
then pour milk mixture slowly over it, the cake will absorb it all

Beat eggs whites till peaked ( merengue)

Spread on top of the cake and bake till merengue is golden

You can sprinkle cinnamon or chocolate over it lightly if you desire  20051029

This is the MOST delicious chocolate cake I ever tasted. Made it for my Mom's 86th birthday this weekend. It is like a dense chocolate Soufflé with a crisp crust and tender moist crumb.

12 oz. very good quality bittersweet (NOT unsweetened) chocolate
1 1/2 sticks unsalted butter, cut in chunks
1 1/2 tsps. vanilla
1/4 tsp. salt
3/4 cup sugar, divided equally (12 TB each)
5 large eggs, separated and at room temperature
1/4 cup all-purpose flour, stir but do not sift before measuring

First butter a 9" spring-form pan and line the bottom with a round of parchment or waxed paper. Butter the paper.

Put rack in the middle position of the oven and set to 350 F.

Melt the chocolate and butter in a large bowl over, not in, barely simmering water, stirring now and then til smooth. remove from the heat and allow to cool to room temperature.

When the chocolate is cool, whisk in half the sugar and the salt, the vanilla, and the egg yolks one at a time, blending well after each addition. Gently and thoroughly whisk in the flour.

Beat the whites in the electric mixer with a pinch of salt until they hold soft peaks. Add the other half of the sugar a little at a time and continue beating til the whites hold stiff, glossy peaks.

Whisk about 1/4 the whites into the chocolate mixture to lighten the batter, then fold in the rest gently but thoroughly. Turn the batter into the pan and spread evenly.

Bake until a wooden toothpick inserted in the center comes out with moist crumbs adhering, about 35-40 minutes. Cool 10 minutes on a rack, then remove the side of the pan and cool completely. Invert cake onto a plate and remove the bottom and the parchment, then re-invert onto your serving plate.

We served this with lightly whipped, barely sweetened cream and sliced strawberries.

3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground allspice
1 cups vegetable oil
2 eggs
3 cups chopped apple
1 cup chopped walnuts or pecans
1 tsp vanilla

Sauce:

½ cup butter
½ cup sugar
2 T. brown sugar
3 T. Karo syrup
1 tsp vanilla
Mix all cake ingredients together and spoon into greased bundt cake pan (mixture will be fairly dry). Bake at 350 degrees for approximately 1 hr and 10 minutes. Cake is done
When a toothpick inserted in center comes out clean. Remove from oven and prick holes in top. Place sauce ingredients in small saucepan and bring just to a boil. Spoon sauce over top of hot cake and let cool in pan for ½ hour. Invert on cooling rack. When cool, sprinkle with powdered sugar. Cake is best when chilled.

I found this in my files and thought it might be good for those who would like to pay tribute to California's earthquakes. I haven't tried this. Even though I'm a Baker, I'm not really a "baker". It does look good anyway.

1 cup chopped nuts
1 cup coconut
1 German Chocolate Cake Mix
1/2 cup margarine
8 oz cream cheese, softened
3 1/2 (1 lb) powdered sugar

Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour at 350 degrees. Cool completely.

Turn upside down on plates.

This recipe is great for large crowds. You will need a cooler to keep it cool, but it is well worth it. Make sure you have a really large punch bowl!

2 lbs   Sara Lee Pound Cake   
2 cans   Cherry Pie Filling   
1 16 oz can   Pineapple Chunks   
4    Bananas, sliced   
2 16 oz container   Cool Whip   
4 small boxes   Instant Vanilla Pudding Mix (mixed per instructions)   
1 cup   Chopped Pecans   
1 cup   Coconut   
1 large jar   Maraschino Cherries   

1 Cube cake and layer 1/2 cake cubes in clear punch bow. Top with 1 can cherry pie filling, 1/2 pudding mixture, 1/2 can pineapple, 1/2 the bananas, and 1/2 the cool whip. Repeat layers. Garnish with nuts, cherries and coconut.
2 Note: Wash banana slices in lemon juice first to keep fresher looking.

Servings: 30

1 1/2 Tbsp. Gelatin
4    Tbsp. Cold water
1 Cup boiling water
1 Cup sugar
1 Cup orange juice
1 Lemon (Juiced - 2 Tbsp)
2 Pints Whipped Cream or Dream Whip *1 pint in cake - 1 pint for icing.....
1 Angel Food Cake
Coconut

Add Gelatin to cold water
Stir in boiling water until gelatin dissolves
Add sugar, orange juice and lemon juice.

Let mixture partially set in refrig.
Fold in one (1) pint whipped cream
Line a deep round bowl with waxed paper.

Cut off all brown from angel food cake and break into pieces.
Place alternate layers of gelatin and cake in bowl: the last layer being gelatin.

REFRIGERATE OVERNIGHT.....
Turn out on plate and frost with one (1) pint whipped cream and coconut.
I usually add more than one pint of whipped cream to the topping.

 Purchase 1 pre made angel food cake
    Make 1 package of Lemon pudding and pie filling, (the cooked kind) minus the eggs called for in the package directions.
    Cool (this can be done the day before)
    Mix this with one med sized container of Cool Whip.
    Slice cake into 3 layers and frost with Cool Whip/Lemon pudding mix
    Chill, over nite is good, slice and serve,
    This is so light and refreshing, it's a perfect summer time desert.

Source: Kay N
2 cups flour
2 cups sugar
1 can pumpkin
1 ¼ cup oil
2 tsp. Baking soda
1 tsp. Salt
4 eggs
3 tsp. Cinnamon

Sift dry ingredients together. Stir oil, pumpkin, and eggs together. Add dry ingredients to wet ingredients and beat in mixer for one minute. Bake at 350 degrees for one hour in greased and floured bundt pan.

Icing Ingredients
2 ¾ cups powdered sugar
½ stick margarine
8 oz cream cheese (one package)
½ tsp. Vanilla
½ cup pecans

From: George (pops friend)
2 cups flour
2 cups sugar
2 sticks margarine
4 tbs cocoa powder
1 cup water
2 eggs
1 tsp cinnamon
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda

Sift flour and sugar together and sit aside. Combine margarine, cocoa, and water in a pan and bring to a boil. Add sifted flour and sugar to pan and stir well. Add well beaten eggs already mixed with the cinnamon, vanilla, buttermilk and baking soda. Pour mixture into a well greased and floured 10” X 16” cake pan. Bake for 30 minutes at 350 degrees.

Icing
2 cups powdered sugar
½ stick margarine
2 tbs cocoa powder
3 tbs milk
½ cup chopped pecans

Source: Diane
Serves/Makes:8 or more
Ingredients
•        Cake:
•        2-1/2 cups (600 ml) self-rising flour
•        1 cup (225 ml) buttermilk
•        1-1/2 cups (350 ml) vegetable oil
•        1 tsp (5 ml) baking soda
•        1 tsp (5 ml) vanilla extract
•        2 1 oz (28 grm). bottles red food coloring
•        1-1/2 cups (350 ml) sugar
•        1 tsp (5 ml) vinegar
•        1 large egg
•        1 tsp (5 ml) unsweetened cocoa powder
•        Frosting:
•        1-1/3 sticks butter, softened
•        10 oz (280 grm). cream cheese softened
•        1 lb (.5 kg). box confectioners sugar
•        2 cups (475 ml) chopped pecans
•        (double this to have plenty of frosting)
Preparation
•        Cake:
•        Mix all ingredients together with an electric mixer.
•        Spray 3 9 inch round pans with cooking spray or cut waxed paper rounds for pan bottoms to keep from sticking.
•        Pour cake batter in and bake 20 minutes.
•        Test for doneness with a toothpick.
•        Cool layers in pans for 10 minutes.
•        Carefully remove from pans to cool completely
•        Frosting:
•        Combine butter, cream cheese, and confectioner sugar in bowl.
•        Beat until fluffy.
•        Fold in pecans.
•        Use to fill and frost cake when it is coo.l
Comments
I put the cake in the freezer for a little while before frosting. It makes it easier to frost.
This was given to me by Donna Spiers one of the teachers at school. It is a really moist cake. This is the cake everyone request she bring when we do potluck.

Following is a recipe for a cake I make for potlucks. It's easy, as fat free as you can make it, and everyone loves it.

Make 1 pkg. instant pudding (I use vanilla)
   Combine instant pudding, 2/3 cup instant non-fat milk powder, and
   1 1/2 cold water in a heavy duty zip lock bag. Just rough it up
   in your hands to mix. Refrigerate.

Make 1 pkg. cake mix (I use yellow)
   Make mix per pkg directions, but substitute Egg Beaters for eggs,
   and substitute applesauce (I use one of the little 4 oz. servings)
   for the oil. Bake per directions in a 9x13 pan. I line the pan
   with foil because I don't like to wash dishes.

Remove the cake from the pan. Slice the cooled cake horizontally in
   half. Return the bottom half of the cake to the pan (I leave the
   foil in the pan.) Spread the pudding evenly on the cake. (I just
   cut the corner off the bag of pudding and squeeze it out. If it's
   a little runny, it's ok because the cake seems to suck out any
   excess moisture.) Put the top layer of cake on top of the
   pudding layer in the pan. At this point, you can cut the cake
   into pieces. I cut rather small pieces for a potluck.

Cover the cake with fat free whipped topping.

You're done, and it tastes great. (I actually drizzle a very little chocolate sauce on the top for a garnish-I put it in horizontal lines then drag the tip of a knife in vertical lines and it makes a pretty design.)

Source: American Family Cookbook (Culinary Arts Institute)
Serves/Makes:1 9-Inch 2-Layer Cake
Ingredients
•        2/3 cup (150 ml) cocoa
•        1/2 cup (125 ml) boiling water
•        2-1/2 cups (600 ml) sifted cake flour
•        1-1/4 tsp (6 ml) baking powder
•        1 tsp (5 ml) baking soda
•        1/4 tsp (1 ml) salt
•        1/2 cup (125 ml) butter
•        1 tsp (5 ml) vanilla extract
•        2 cups (475 ml) sugar
•        3 egg yolks
•        1 cup (225 ml) sour milk (See Note)
•        3 egg whites, beaten to stiff, not dry,peaks
•        Seven-Minute Frosting:
•        1-1/2 cups (350 ml) sugar
•        1/3 cup (80 ml) water
•        2 egg whites
•        1 tbsp (15 ml) light corn syrup
•        1/8 tsp (1 ml) salt
•        1 tsp (5 ml) vanilla extract
•        3 oz (84 grm). unsweetened chocolate (optional)
Preparation
•        Mix cocoa and water together; set aside to cool.
•        Sift flour, baking powder, baking soda and salt together; set aside.
•        Cream butter with vanilla; gradually add sugar creaming thoroughly. Add egg yolks, one at a time, beating thoroughly after each addition. Add cocoa mixture and beat until well blended.
•        Beating only until blended after each addition, alternately add dry ingredients in thirds and sour milk in halves to cream mixture.
•        Fold in beaten egg whites.
•        Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
•        Bake at 375 degrees (200 C.) 25 to 30 minutes, or until cake tests done.
•        Cool in pan on a wire rack about 10 minutes.
•        Then run spatula gently around sides of pan.
•        Cover cake with wire rack and invert.
•        Lift off pan and immediately turn cake right side up on wire rack.
•        Cool completely.
•        Fill and frost with frosting below.
•        Seven-Minute Frosting:
•        Combine all ingredients except vanilla in the top of a double boiler; beat with hand rotary or electric beater until blended.
•        Place over boiling water; beat constantly until mixture will hold peaks.
•        Remove from water; add vanilla.
•        Beat until cool and thick enough to spread.
•        For Seven- Minute Chocolate Frosting: Melt 3 ounces (3 squares) unsweetened chocolate and set aside to cool. Follow recipe above; blend in chocolate when mixture holds peaks.

Source: Judy taken from The Cake Mix Doctor Cookbook
Serves/Makes: Frosts 9 inch layer cake
Ingredients
•        1 8 oz (224 grm). package cream cheese, at room temperature
•        1 stick butter, at room temperature
•        3-3/4 cups (875 ml) confectioners sugar, sifted
•        1 tsp (5 ml) pure vanilla extract
Preparation
•        Place cream cheese and butter in a large mixing bowl.
•        Blend with an electric mixer on low speed until combined, 30 seconds.
•        Add sugar, a bit at a time, blending on low speed until all sugar is well incorporated, 1 minute.
•        Add vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more.
Comments
You can substitute reduced-fat cream cheese for full fat cream cheese in this recipe

From: Kay N

1 cup buttermilk
¾ cup Wesson or other oil
2 eggs
1 tsp vanilla
2 cups flour
2 cups sugar
2 tsp baking soda
½ tsp salt
½ cup cocoa powder
1 cup hot water

Mix buttermilk, oil, eggs, and vanilla together at low speed. Sift flour, sugar, baking soda, cocoa powder, and salt together and add to mixer mixture. Add the hot water and mix gently. Bake in greased and floured cake pan for 30 minutes at 350 degrees.

Serve with whipped cream, ice cream, or icing as desired.

Here's the basic recipe, I'll put variations below:

1 box vanilla cake mix, batter made as directed on box.
Put batter in a greased or Pam'd deep 9X13 pan. Deep is important!

2 lb ricotta
3 eggs
3/4 cup sugar
2 tsp vanilla

Mix above together, pour over batter. don't get fancy, it will eventually sink.

Bake cake for one hour at 350, 325 if you are using glass.

Cool completely.

Top with 1 large can well drained crushed pineapple

top with a mixture of:
1 regular size cool whip
1 box vanilla instant pudding mix, and ONE cup milk. Spread on top of pineapple.
Refrigerate overnight.

Variations:
Peaches and Cream Cake:
I add a tsp of almond extract and a tsp. of rum extract to ricotta instead of vanilla.
today I put 1/3 cup banana rum from Bermuda in the cake batter, substituting it for part of the water the box calls for.
I put finely diced peaches on top vs. pineapple.
I used a box of peach pudding mix instead of vanilla.

You can play around with the flavors. 

Another good combo is a carrot cake mix, lemon extract in the ricotta, and crushed pineapple and chopped nuts between the cool whip and cake. Use a white chocolate instant pudding in the cool whip and maybe beat in some cream cheese to the cool whip mixture.

Lemon cake mix works well, with fresh blueberries on top instead of pineapple. Lemon pudding in cool whip.

When we do this at work no one eats lunch, just cake.

8 T (1 stick) unsalted butter, melted
1 large egg lightly beaten
3/4 cup sugar
1/2 cup dark molasses (not blackstrap)
1 cup water
2 1/4 cups all purpose flour
1 t. baking soda
1/2 t. salt
2 t. ground ginger
1 t. cinnamon

for the topping
3 T. unsalted butter
3 large apples, peeled cored and sliced 1/4 inch thick
3 T light brown sugar packed

Preheat the oven to 350 degrees F. butter and lightly flour a 10 in. cake pan

In a med. bowl mix (hand mixer if you have it low speed) combine butter egg and sugar. add molasses and water and mix. In another bowl, sift flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth.
Pour into the cake pan and bake in the center of the oven for about 35 min. until browned and the top of the cake feels dry and firm to the touch. Let cool in the pan for 10 min. then turn out onto a wire rack to completely cool.
For the topping:
In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the apple slices and cook stirring until tender, about 10 min. Add 3 tablespoons of the brown sugar and stir to combine. cook a few more seconds to dissolve the brown sugar then pour it over the cake and serve.

I have no idea where the name came from.   I'm thinking it's a corruption of "cheese cake", but who knows?

1 stick margarine melted
1 box yellow cake mix
1 egg

   Mix together & pat in a greased 13x9 pan or my favorite a 13x18      
shallow baking pan.   The texture of the crust is almost Play-Doh-y.
   
1 cup chopped pecans
Sprinkle chopped nuts on top of cake mixture.

1 8 oz. package cream cheese
3 eggs
1 box powdered sugar

Mix together well & pour on top of the nuts.   Bake at 350 for 30
minutes or until golden brown.

What you don't eat put in the fridge & it just gets better.

Here's another gem from Grammy. A WWII recipe; no eggs. This smells good twice, while the spicy mixture is boiling, and while the cake is baking.

This is not my recipe as it is on the Swan's Down cake box.   The
1 - 2 - 3 - 4 recipe for white cake.

I put a chocolate icing on it made with powdered sugar, cocoa, coffee. When the cake is iced I decorate it with M&M's. In the center of the cake I will put the age of the person or their name.

I've been doing this for everyone in the family's birthday, young or old. It has become a tradition. My children are in their 20's and 30's and we still do it.

I even love this cake for breakfast..

Oven 350 F

1 1/2 cups water
1 cup sugar
1 cup raisins
1/2 stick butter
1/2 tsp cinnamon
1/2 tsp cloves
2 TB cocoa powder
1/4 tsp salt
Mix above ingredients together in a saucepan and boil gently for 10 minutes. Cool.

2 tsp baking powder
3 TB cold water
1 tsp vanilla
Mix these together and add to the raisin mixture.

Fold in and stir just until smooth:
2 cups flour.
Bake in greased 8" square pan about 35 minutes, until cake pulls away from sides of pan and a toothpick comes out clean.

Recipe courtesy Paula Deen
****
         Cupcakes
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 teaspoon vanilla extract

       Peanut Butter Icing
1 (16-ounce) container milk chocolate icing
2 tablespoons creamy peanut butter

Preheat oven to 350 degrees.

Grease and flour muffin tins (or use the liners). Using an electric mixer, cream the butter until fluffy. Add sugar and continue to cream for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk, alternating, into creamed mixture, beginning and ending with the flour. Add vanilla and continue to beat till well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release air bubbles. Bake for 25 to 35 minutes till done. Cool in pan for 5 to 10 minutes.

Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the icing.

Makes 12 cupcakes
****
or use your favorite cake mix and enjoy

I make these at home and apply the icing after we have set up camp.

(recipe from my Double Day cookbook 1975)

Makes 1 loaf or 3 to 4 mini, or you can double and make a bundt cake.

1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt   
1/2 cup unsalted butter (one stick)   Softened to room temperature
1 cup sugar
2 eggs
1/2 cup milk
Finely grated rind and juice of 1 lemon
1/2 cup toasted almond slices (opt)

Glaze
juice of one lemon
1/4 cup sugar

Preheat oven to 350 F. Sift flour with baking powder and salt and set aside. Cream butter until light, slowly add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk, beginning and ending with the flour and adding about one-third of the total at a time (1/2 cup). Add lemon rind and juice and beat until just smooth. Spoon into greased and flour loaf pan 9X5X3. Think I get about 3 or 4 mini loaves out of one recipe.
Bake about 1 hour until cake pulls from sides of pan and is springy to touch. Let cool upright in pan on a wire rack while you make the glaze. Heat lemon juice and sugar over low heat, stirring until sugar dissolves. Pour evenly over top of cake and let cake cool thoroughly in pan before turning out. I leave mini cakes in pan as gifts. Top with a sprinkle of the toasted almonds. (toast raw almonds slices in a pan for just a few minutes....will start to brown) Wrap tightly.

Also Geburtstag Kuchen. (Cellar cake or Birthday cake)

Line a large bread pan with wax paper, side to side.

Heat a large bag of semi-sweet chocolate chips and a small bag of bitter chocolate chips together in a double boiler, then add a half a teaspoon or less of coffee grounds.

Lay a layer plain graham crackers down, then an equally thick layer of the melted chocolate, working your way up in layers this away until you reach about 1/2" from top of pan, ending with a layer of chocolate. You can use the German butter cookies for the substitute for the graham crackers if you want to be authentic.

Let cake cool in frig or cool cellar (hence the name) and serve cool. Cut in about 1" to 1 1/4" slices (use very sharp knife as it is very hard) and have coffee or strong tea with this, or pineapple champagne (Germans love their wines SWEET!) nad some even have it with home whipped cream, but I prefer it 'dry'.

The reason it is also called Birthday Cake is that for children, they get a layer for each year, usually starting with three layers at age three when they can handle the rich chocolate (one graham, one chocolate and then one graham, plus top chocolate layer; one to GROW on!).

3 cups grated carrots
2 cups flour (i used half whole wheat)
1 1/4 cup sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 1/2 cups oil ( substitute 1/2 cup sour milk and 1 1/2 cups ground
    flax seed for 1 cup of oil)
1 1/4 tsp vanilla
8 ounces of crushed pineapple with juice
3/4 cup chopped nuts, if desired or raisins or both

DIRECTIONS

Preheat oven to 350 degrees or 325 for glass pan. Grease and flour a 9x13 inch pan...or just use a spray like I do.

In a large bowl, combine grated carrots, flour, sugar, baking soda/powder, salt and cinnamon. Stir in eggs, oil, vanilla, pineapple, milk and flax seed (raisin and nuts if using). Pour into pan.

Bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean. Allow to cool.

Lemon Cream cheese frosting:

3 1/2 cups of powdered sugar
8 ounce package of Neufchatel cheese
1/2 cup of softened butter
1 1/4 tsp of vanilla
1 cup chopped pecans (if desired)
1/2-1 TBS of lemon juice, if desired

I use half of this to make less frosting and have also used the Land O' Lakes baking butter...it's not the real butter.

Here's a really good Apple Cake recipe:

1 2/3 cup sugar
2 eggs
1/2 cup unsweetened applesauce
2 Tbs. oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
6 cups chopped apples
1/2 chopped pecans
In bowl combine, sugar, eggs, applesauce, oil, and vanilla. Beat for 2 minutes on med. speed. Add dry ingredients and beat till combined then fold in apples and pecans. Pour into greased 9x13 baking pan and bake at 350 degrees for 35-40 minutes. Cool and frost.

Frosting:
4 ounces cream cheese
2 Tbs. butter
1 tsp vanilla
1 cup powdered sugar
Combine first 3 ingredients till smooth. Gradually add sugar and spread on cooled cake.

1 Devils Food Cake Mix
1 jar of Caramel Ice Cream Topping
1 can of Eagle Brand Cream sweetened condensed Milk
cool whip normal plastic carton
broken up heath bars

1. Make cake as normal and cook. Then poke holes in the top with fork.
2. Pour on Condensed Milk
3. Caramel Topping
Let stand in refig. about a hr.
4. Put on cool whip
5 Take the broken heath bars pieces and but on top of cake
Return to fridge for another hr.
Then enjoy. It never makes it and hr. the second time but this makes a 13x9" cake but longer stays in refrig. better it taste    will last week or more.
Hope you Enjoy.

The cinnamon and cocoa, historically associated with Mexico,
inspired the title of this rich, luscious cake. Hope you enjoy it.

1/2 cup butter
1/2 cup cooking oil
2 squares (2 oz.) unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (place 1 1/2 teaspoon vinegar in a 1/2 cup measure
   filled with milk)
2 eggs, beaten
1 to 2 teaspoon cinnamon (depending on your taste)
1 teaspoon vanilla

Mexican chocolate frosting

1/2 cup butter
2 squares unsweetened chocolate
6 tablespoons milk
1 lb powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Combine butter, oil, chocolate and water in a saucepan and heat until
chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon
and vanilla in a large bowl and blend with first mixture. Pour batter into a greased
Bundt pan and bake in a preheated 350 oven for 40-50 minutes or until cake is done.
Frost while cake is still warm with Mexican chocolate frosting

Frosting
Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat and add powdered sugar, a little at a time, vanilla and pecans. Beat well with spoon. Pour over cake; a lot will go in the center of the cake.

1 21 oz. cherry pie filling
1 8 oz. can crushed pineapple, un-drained
1 box yellow cake mix
1/2 c. butter or margarine, melted
Spread pie filling, then pineapple in un-greased 9x13 pan or large DO. Stir melted butter and dry cake mix in bowl until crumbly. Spread over fruit mixture. Bake 45-50 minutes at 350. Cool a half hour. Serve warm or cold.

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
1/2 cup butter
   
1 In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
2 Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

I like it more like cobbler, so I don't mix the cake mix into the filling; I just put the dry cake mix on top of the filling, cover with nuts and then drizzle with butter. Either way is yummy.
You can also use any kind of pie filling (I use two cans of filling and leave out the pineapple because I don't like it) and any kind of cake mix like spice (good with apple), chocolate (good with cherry filling) etc.

Crust:

1 c Graham cracker crumbs
5 tbs. Margarine, melted
Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan.

Filling:

8 oz. Cool Whip (softened)
8 oz. cream cheese
1/2 C. sugar
Beat above ingredients until creamy and spread over crust. Next layer ingredients listed below in the order as they appear:
3 Large Bananas (sliced)
(2) 16 oz. frozen strawberries (drained completely)
20 oz. Can of Pineapple tidbits - or crushed pineapples (drained completely)
16 oz. Cool Whip
12 Maraschino cherries (sliced in half for decoration and drained completely)
Layer above ingredients in order as they appear over creamed mixture:
Sprinkle with 1/4 cup crushed nuts (pecans). Chill in freezer for one hour then refrigerate until ready to serve. (I have made this in the RV and left the freezer step out.)
Note: In the summer you can substitute fresh strawberries (sliced) with strawberry glaze for frozen strawberries.

Optional: You can sprinkle nuts on the crust before adding filling if desired instead of on top.
If someone likes blueberries or other fruits, put them in. 

2 eggs
Juice from 303 can fruit cocktail
1-1/2 Cup sugar
BEAT
Add: 2 Cups flour
    1 tsp. salt
    2 tsp. baking soda
BEAT more
Fold in fruit cocktail, put into greased 9x13 pan,
cover with brown sugar & almonds then bake at 350 for 35-40 minutes.
Take: 1 Cup condensed milk
      1 Cup sugar
      1 Tbsp. vanilla
Bring to boil then pour over hot cake

This isn't a cake mix base, but it is easy and pretty darn good. I put an apricot glaze on mine, and then hide it so it can do it's thing

20 ounce jar mincemeat
2 eggs, beaten
2 cans sweetened condensed milk
2 teaspoons Rum
3 cups mixed candied fruits (or your own choice. I use dried apricots, dates, candied pineapple, cherries, sometimes apple)
2 cups coarsely chopped walnuts or pecans, or a mixture of both
1 1/2 cups plain flour
1 teaspoon baking soda

Combine mincemeat, eggs, milk, and flavoring well. Chop fruits coarsely if not already chopped. Mix with flour so all pieces are coated to prevent floating. Stir in nuts. Add to mincemeat mixture. Stir in soda just until blended. Pour into 2 large greased metal loaf pans. Place in oven immediately. Bake at 350° until golden brown and top springs back when center is touched lightly with fingertip, about 1 1/2 hours. It is very moist so testing with a toothpick doesn't work.
Recipe can be halved to make one loaf. Instead of 2 large loaves, this recipe will make about 6 to 8 smaller ones, depending on size of pans. This cake freezes well. It can be brushed occasionally with brandy or rum if desired. Keep tightly wrapped in foil and refrigerated so it doesn't dry out.

1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
Lemon juice
Nuts
1 gallon whiskey

Sample the whiskey to check for quality.
Take a large bowl.
Check the whiskey again to be sure it is of the highest quality.

Pour one level cup and drink. Repeat

Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.

Make sure the whiskey is still OK.
Cry another tup.

Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner. If the fried fruit gets stuck in the beatERers, pry
it loose with a dcrewscriver.

Sample the whiskey to check for consisticity.
Next, sift 2 cups of salt. Or something.
Who cares?
Check the whiskey.

Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees.
Don't forget to beat off the turner.

Throw the bowl out of the window.
Check the whiskey again.
Go to bed.
Who the hell likes fruitcake anyway? 

2 Cans Cherry Pie Filling
1 Yellow Cake Mix
1 Stick of Margarine (melted)

Pour 2 cans cherry pie filling in 9 x 13 cake pan. Sprinkle dry cake mix over the top of the pie filling. Drizzle melted butter over the top of the dry cake mix.

Bake at 350 for 30-45 minutes (until lightly browned on top).

We like to eat it warm with a scoop of vanilla ice cream! Yummmm!

If you need to use up some Zucchini, here is a moist and easy recipe. It also turns out really good in the Dutch Oven out camping.

1/2 cup margarine                     
1/2 cup vegetable oil                     
1 3/4 cup sugar                        
2 eggs                                       
1 teaspoon vanilla                     
1/2 cup sour milk*                     
2 cups grated zucchini
1/4 cup chocolate chips
2 1/2 cups flour
4 tablespoons cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Mix all ingredients together, pour into a greased 13x9 pan. Sprinkle chocolate chips on top. Bake 350 for 30 to 35 minutes or until done.

*To make sour milk, measure the milk out then add 1 tablespoon vinegar and let sit for 15 minutes.

1 chocolate cake mix
1 can of Sprite
1 can of cherry pie filling.
Mix it together, bake it, and eat it (especially good in a dutch oven)

Combine all ingredients and beat for two minutes. Pour half the batter

in a greased oblong pan or square pan. Drop filling over batter. Add

rest of batter and swirl over mixture with knife, cutting thru batter.

Bake 350* approximately 20 minutes, depending on your oven

Oven 350 F.

1 can (20 oz) crushed pineapple with the juice
1 can (21 oz) cherry pie filling
1 package yellow cake mix (plain)
12 tablespoons (1 1/2 sticks) butter, melted
1/2 cup unsweetened grated coconut
1 cup chopped pecans

Place a rack in the center of the oven and preheat.

Evenly cover the bottom of an un-greased 9x13" pan with the pineapple.
Spoon the cherry filling over the pineapple, as evenly as possible. Pour the dry cake mix over the fruit to reach all edges of the pan. Drizzle the melted butter over the whole thing. Sprinkle the coconut and nuts over the top and bake for about an hour (check after 55 minutes) until a toothpick inserted in the middle comes out clean. Cool on a rack.
Serve warm with ice cream and try not to make pigs of yourselves.

13x9 pan - NO GREASE OR FLOUR. MIX CAKE IN PAN.

3 CUPS ALL-PURPOSE FLOUR
2 CUPS SUGAR
1 TSP SALT
2 TSP SODA
1/3 CUP COCOA

SIFT UNTIL THOROUGHLY MIXED INTO A 9X13 PAN. MAKE 3 NESTS IN THE SIFTED MIXTURE IN THE PAN. IN THE 1ST NEST PUT 1 TSP VANILLA. 2ND NEST PUT 2 TBSP VINEGAR. IN 3RD NEST PUT 3/4 CUP SALAD OIL.
POUR 2 CUPS WATER - ROOM TEMP- OVER THE ENTIRE MIXTURE AND MIX THOROUGHLY WITH FORK. BAKE 30 MINUTES AT 350 DEGREES.

COOL CAKE COMPLETELY. THEN FROST WITH ICING.

WHITE ICING:
BLEND 21/2 TBSP FLOUR INTO 1/2 CUP MILK IN SMALL SAUCEPAN. COOK TO A THICK PASTE. COOL. CREAM 1/2 CUP BUTTER OR MARG. WITH 1/2 CUP GRANULATED SUGAR WITH ELEC. MIXER UNTIL IT IS VERY FLUFFY. TO THIS ADD THE PASTE AND 1/2 TSP VANILLA. BEAT UNTIL FLUFFY. SPREAD ON COOLED CAKE.

BLACK ICING:
2 TBSP COCOA, 1/4 CUP MILK, 2 TSP LIGHT KARO SYRUP, 1/4 CUP BUTTER, 1 CUP SUGAR.
COMBINE ALL INGREDIENTS AND BOIL 1 MIN. COOL. ADD VANILLA AND BEAT TO A CONSISTENCY THAT IS THICK BUT CAN BE POURED. Add this 2nd frosting only when the first frosting has also cooled and set. THIS 2ND ICING MUST BE POURED ON CAKE TO AVOID DISTURBING THE WHITE ICING ALREADY ON CAKE.

You will need:
1 box of Betty Crocker 1-step Angel Food Cake Mix
1 20oz. can of crushed pineapple
1 9x13 baking dish

Directions:
#1 Dump the dry cake mix in the ungreased baking dish
#2 Pour in the crushed pineapple juice and all into cake mix
#3 Stir together, mixture will become fizzy
#4 Bake at 350* for 30-35 minutes until golden brown

I promise you will love this, taste like pineapple upside down cake easy clean up as well. Only dish to wash is the spoon and the empty baking dish.

Make or buy a pre made Angle food cake
1 large tub of Cool Whip
Fresh or frozen fruit, use one or more varieties

Stir fruit into cool whip and frost the cake. Decorate with extra fruit Makes a nice refreshing summer desert and an easy way to get some fruit into the kids.

You will need:
1 box of Betty Crocker 1-step Angel Food Cake Mix
1 20oz. can of crushed pineapple
1 9x13 baking dish

Directions:
#1 Dump the dry cake mix in the un-greased baking dish
#2 Pour in the crushed pineapple juice and all into cake mix
#3 Stir together, mixture will become fizzy
#4 Bake at 350* for 30-35 minutes until golden brown

I promise you will love this, taste like pineapple upside down cake easy clean up as well. Only dish to wash is the spoon and the empty baking dish.

1 box cake mix your choice
4 eggs
1 c. milk
3/4 c. oil
1 can frosting/icing of your choice

Mix together cake mix, eggs, milk, and oil. Mix by HAND until well blended. Add frosting and mix until well blended.
Put in to a well greased (I use Bakers Joy) 12 cup bundt/angel food pan and bake at 350° for 1 hour or until done. Cool for about 10 minute then turn out on to plate.
Some combinations that have been tried are: Strawberry cake/coconut frosting, spice-cake/caramel frosting, carrot cake/cream cheese frosting, chocolate cake/coconut pecan frosting. The list goes on and on, but try whatever you think will be good.
It's been renamed crawling cake because if mixed with mixer it will crawl out of the pan while baking, and flow all over the oven.

Oven 350 F.

Sift together and set aside:

1 and 1/2 cups flour, sifted before measuring (if not using cake flour, use one tablespoon less of flour)
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt

Beat together until very light and smooth:

5 egg yolks
1/2 cup sugar

Combine in a cup:

1 tablesp. fresh lemon juice
1/2 cup cold water

Stir in the flour mixture alternately with the liquid ingredients, blending gently just until smooth.

In a clean bowl, beat until foamy

5 egg whites
3/4 tsp. cream of tartar

Whip just until the egg whites stand in peaks without slumping over. Fold lightly into the flour mixture. Turn the batter in to a clean, un-greased 10-inch angel cake pan. Thump the pan on the tabletop a couple of times to settle the batter (I also run a table knife around the inside of the pan once to dispel any air pockets).
Bake 50 to 60 minutes. Turn upside-down to cool; when completely cool remove from pan.
This is divine served with whipped cream and strawberries.
I sometimes add grated lemon zest to the egg yolk batter. When cool I ice with lemon juice and confectioner's sugar glaze. This keeps the cake moist a long time.

 350 degree oven

1 pkg. Chocolate Cake mix
1 pkg. Instant Vanilla Pudding
2 Cups sour cream
4 eggs
¾ cup oil
1/3 cup Kahlua
6oz pkg. Chocolate chips

Combine all ingredients in order named and mix until well blended. Stir in Chocolate chips after mixing. Pour into well greased and floured Bundt pan. (I use powdered sugar instead of flour.)

Bake at 350 degrees for 1 hour or until tests show it is done.

Remove from pan onto plate immediately after removing from oven. Sprinkle with powdered sugar while warm.

I serve with vanilla ice cream. This is DELICIOUS! Enjoy!

This is so easy, pretty and yummy!

1 prepared Angel food Cake (10 inches)
1 4 oz package sugar free instant vanilla pudding mix
1 1/2 cup milk( 2 percent)
1 cup light sour cream
21 oz can light cherry pie filling

Tear the angel food cake into bite-sized pieces. Press into an 11 x 7 baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.
   Spoon the Cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time. Makes 12 servings.
    184 cal. per serving,3 g.fat,4 g pro.,36 g carbo,9 mg chol.   Note: this is a "low fat" recipe, but you can use regular instant pudding, sour cream, and pie filling. This is especially a pretty dessert to serve on Valentines day and at Christmas.

This is a very good and cool cake for a hot summer time treat. Also very easy to make. Reminds me of the ice cream bar on a stick with orange on the outside and creamy vanilla on the inside.

Ingredients:

1 (18.25 ounce) package orange cake mix.
1 (3 ounce) package orange flavored gelatin mix.
1 cup boiling water.
1 (3.4 ounce) package instant vanilla pudding mix.
1 cup milk.
1 teaspoon vanilla extract.
1 teaspoon orange extract.
1 (8 ounce) container frozen whipped topping, thawed.

Directions.

1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.

2. In a medium bowl, make orange gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.

3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for at least 1 hour before serving.

2 cups sugar
1 cup buttermilk
1/2 teaspoon salt
1 cup Crisco
1 tsp soda
1 tsp vanilla
Flour

Cream sugar with Crisco. Add buttermilk, vanilla, salt & soda. Mix well. Add flour a little at a time, mixing after each addition. Keep adding flour until a stiff dough is formed (be careful not to add too much flour or they will be crumbly). Roll & cut into desired shapes (I just make them round). Bake at 375* until very lightly browned on the edges. For a more crisp cookie bake a little bit longer.
When I roll them out I leave them almost 1/2 inch thick & remove them from the oven before they brown. This produces a soft, chewy cookie

    * 3 cups all-purpose flour
    * 2 teaspoons cream of tartar
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1 cup sugar
    * 1 cup shortening
    * 2 eggs
    * 1 teaspoon vanilla extract

Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well.
Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.
Recipe makes about 4 dozen tea cakes

If you love the mounds or almond joy candy bars, you'll love these. This is a recipe of my hubby's that he got somewhere that is my favorite of all time for dessert!

1-1/2 cups butter (no substitutes)
4 squares (1 oz. each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, beaten
1 cup all purpose flour
¾ cup chopped slivered almonds
1 teaspoon vanilla extract

Filling:

1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut

Topping:

1 cup (6 ounces) semisweet chocolate chips
¾ cup sugar
¼ cup butter (no substitutes)
¼ cup milk
¼ cup chopped slivered almonds, toasted

In saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine chocolate chips, sugar, butter and milk, bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill 2 hours or until set. Store in refrigerator. Yield: 4 dozen.

This simple recipe uses minimal ingredients and is a great family dessert, as each person can have their own mini-cake.

What you will need:

2-4 used Tuna Cans (cleaned thoroughly)
1 package cake mix (eggs & water as required)
1 can pineapple slices (round sections)
1 package icing (ready to serve)
Directions:

Have a fire ready with flames that are not too high, or move the logs so that there is a section under your campfire grill/rack that does not have high flames. (If the flames are too high touching the tuna cans, the bottom of the cake will burn.)

Lightly grease the can with butter or margarine if available. Place a full round pineapple slice on the bottom of the can.

Prepare cake mix in bowl according to the package directions. The simpler the cake mix the better. Pour the mix into the tuna cans, filling approx. 2/3 of the can.

Place the cans on the campfire cooking rack and cook until the cake has risen and browned on top. Remove from grill when ready and let cool on the picnic table. Top with favorite icing or just enjoy the fresh warm cake without! 20041003

1 pound cake
small can of sweetened condensed milk
Coconut flakes

Cut pound cake into 1 1/2 inch cubes, roll in sweetened condensed milk, then roll in coconut. Thread through skewers and broil or grill over very hot coals, turning frequently.

Variation:
Dip cake cubs in mixture of 1/2 cup honey and 1 tablespoon of lemon juice before rolling in coconut flakes.

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