Cake Recipes
Minute Chocolate Mug CakeGerman Chocolate Upside Down Cake
Hot Chocolate Pudding CakeJanice's Mom's Chocolate Mayonnaise Cake
Raspberry Streusel Coffee Cake
Red, White & Blue Chocolate Cupcakes
3 Minute Chocolate Mug Cake
Ingredients:
1 microwave safe coffee mug (must hold 1 1/2 Cups)
4 Т. Flour
4 T. sugar
2 T. cocoa
3 T. milk
3 T. oil
1 egg
3 T. chocolate chips (optional)
small splash of vanilla
Preparation:
Add dry ingredients to mug and mix well. Add egg and mix well. Pour in milk and oil and mix well. Add chocolate chips and vanilla, mix well. Put your mug in the microwave on a plate and cook for 3 minutes. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto а plate.
Ingredients:
Cake
2 C. flour
2 C. sugar
1 C. water
2 eggs
1/2 C. margarine
1/2 C. Crisco 3
1/2 T cocoa
1/2 C. buttermilk
1 t. soda
1 t. vanilla
1/2 t. salt
Preparation:
Grease and flour 9 x 13 pan. Mix sugar and flour in a larger bowl. Mix margarine, water, shortening, and cocoa in saucepan and bring to a boil. Pour over
flour and sugar mixture; blend thoroughly. Add eggs, buttermilk, soda, vanilla, & salt, mixing well. Batter will be thin. Pour into pan and bake in a pre-heated 350 oven for 25 minutes or until it tests done.
First Icing:
1 C. sugar
1 C evaporated milk
24 large marshmallows
1 pkg. (7 oz.) coconut
Combine sugar, milk, & marshmallows in a small saucepan and bring to a boil.
Add coconut and pour over warm cake.
Second Icing:
1/2 C. margarine
1 C. almonds
1 pkg. (12 oz.) semi-sweet chocolate chips
Melt margarine and chips. Add nuts and spread over cake.
Apple Pecan Cake
Ingredients:
3 C. flour
3 eggs
2 t. vanilla
1 t. baking soda
2 t. cinnamon
½ C. butter, melted
3 С. cubed and paired apples
1 ½ С. pecan halves
1 С. golden raisins
2 C. brown sugar, packed
Preparation:
Preheat oven to 350 degrees. Butter and flour a 10" tube pan. Sift flour, cinnamon, baking soda and salt together and blend well. Beat oil, butter, sugar, eggs and vanilla in large bowl. Stir in dry ingredients. Batter will be very thick. Fold in apples, pecans and raisins. Bake 1 hr. and 15 minutes. Cool in pan.
Ingredients:
1 box yellow cake mix (plain- not with pudding)
3 large eggs
1 C buttermilk
1 С. mashed ripe banana
½ C. firmly packed brown sugar
½ C. oil
½ t. ground cloves
3 T. butter, melted
3 Т heavy cream
2/3 С. powdered sugar
½ t. vanilla
3 Heath bars
1 С.toasted pecans
Preparation:
In large mixing bowl, beat top ingredients on low speed until moistened. Then beat at med. speed for 2 minutes. Fold in pecans and spread into 13 X 9” greased and floured pan. Bake 35-45 mm. at 3500. Cool. In a saucepan melt butter and brown sugar. Add cream and simmer 1 min. Remove from heat and whisk in powdered sugar and vanilla until smooth. Spread glaze over cake. Sprinkle with crumbled Heath bars. Note: toffee bits could be substituted for the Heath bars.
Black- Eуеd Susan Cheesecakes
Ingredients:
24 vanilla wafers
2 pkgs. cream cheese {softened}
2 eggs
½ t. vanilla extract
1 C. Reese s peanut butter chips
½ C. semi-sweet chocolate chips
3 T. butter
sliced almonds
½ C. sugar
Preparation:
Heat oven to 350 degrees. Line muffin cups with foil bake cups. Place one vanilla wafer, flat side down, in bottom of each cup. In large bowl, beat cream cheese and sugar, add eggs and vanilla, beat well. Stir in peanut butter chips. Sроon heaping tablespoons of mixture into each muffin cup. Bake 15 minutes, until set, not browned. Place chocolate chips and butter in small bowl and microwave on high for 30 seconds. stir and microwave more if necessary until smooth. Drop teaspoonfuls of chocolate mixture on top of cheeseсakеs, letting white show around edges. Place almonds on top. Cover, refrigerate.
Black Magic Cake
Ingredients:
2 C. sugar
1 t. salt
1 3/4 C. flour
1 t. baking powder
2 t. baking soda
2 eggs
¾ C. Hershey's cocoa
1 C. buttermilk or sour milk (to sour milk use 1 T. white vinegar in 1 C. milk)
1 C. strong black coffee or 2 t. instant coffee plus I C. boiling water
1/2 C. vegetable oil
1 t. vanilla extract
½ C. chopped walnuts or pecans (optional)
Preparation:
In large bowl, stir sugar, flour, cocoa, baking soda, baking powder, salt and nuts. Add eggs, buttermilk, coffee, oil and vanilla; beat on med. for 2 minutes.
Pour batter into greased and floured pans (I- 9X13 or 2-9" round)
Bake in preheated 3500 oven for 30 to 40 minutes until toothpick comes out clean. Cool 10 minutes and remove from pans to finish cooling on wire racks. Frost as desired.
Ingredients:
2 med. tart cooking apples-e.g. Granny Smith or Jonathan- peeled, cored, and thinly sliced
3 T. lemon juice
1/2 t. cinnamon
1/8 t. nutmeg
1/4 C. raisins
1 C. flour
1 t. baking powder
1/4 t baking soda
1/2 C. milk
314 C. brown sugar-packed 2 T. butter (no subs), melted
1 t. vanilla
1/2 C. chopped pecans
1/2 C. water
3/4 C. caramel ice cream topping
1 T. butter- no sub
Preparation:
1. Arrange apple slices in bottom of greased 2 qt. baking dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top w/ raisins.
2. Combine flour, brown sugar, bk. powder. & soda in lg. bowl. Add milk, 2 T. melted butter, & vanilla. Mix well. Stir in nuts. Spread batter over the apple mixture.
3. Combine caramel topping, water, & 1 T. butter in a sm. saucepan. Bring to a boil. Pour over batter in baking dish.
4. Bake in preheated 3500 oven for 30-35 min. until set in the center. Spoon warm individual servings into dishes, inverting each portion. Spoon bottom caramel-apple mixture over each.
Carrot Cheesecake
Ingredients:
1 pkg. carrot cake mix
6 eggs
1 ½ C. sugar
1 T. water
1 C. water
½ C. raisins
2 t. vanilla
1 t. cinnamon
½ C. cooking oil
3- 8 oz. pkgs. cream cheese
2 T. powdered sugar
1 C. powdered sugar
¾ C. milk
½ C. walnuts
Preparation:
1. Preheat oven to 325. Grease and flour pan; set aside, In a large bowl combine carrot cake mix, 1 C. water, oil and 3 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan.
2. In another large bowl beat cream cheese on medium speed until smooth. Beat in granulated sugar and vanilla until smooth, beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet.
3. Bake for 1 ½ -1 ¾ hours or until center is set (top will be uneven and center may fall slightly as it cools).
4. Preheat oven to 325. Line a small baking pan with foil; lightly coat foil with cooking spray. In a bowl combine 2 T. powdered sugar, 1T. water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 min. or until nuts are lightly toasted, stirring once. Cool.
5. In a medium bowl combine 1 C. powered sugar and enough milk to make of drizzling consistency. Drizzle cake with the powdered sugar and place walnuts on top.
Ingredients:
1 frozen pound cake (defrosted)
1/4 C. strawberry jam
2 t. almond extract-divided
1 pkg (8 oz.) cream cheese ( softened)
1/2 C. powdered sugar
2 pkgs.(3.4 oz each) coconut cream
instant pudding and pie filling
1 carton (8 oz) Cool Whip ( thawed)
3 1/4 C. milk
1 can (20 oz.) cherry pie filling- halve
1/4 C. flaked coconut
Preparation:
Cut top crust from cake. Slice cake horizontally into 3 layers. In small bowl, combine jam, and 1 tsp. almond extract. Spread cut sides of cake with jam mixture. Stack layers and cut crosswise into 1/2 inch slices. Place cake slices around side and bottom of trifle bowl or straight sided bowl, reserve remaining slices. Beat cream cheese and powdered sugar until smooth. In another large bowl blend pudding and milk. Add pudding and whipped topping to cream cheese mixture. Beat until blended. Pour pudding mixture in middle of the cake to the top. Combine cherry filling and almond extract. Spoon half of it in ring around bowl on top of pudding. Cut remaining cake in 1/2 in. cubes . Place in center of cherry ring and top with rest of pudding then rest of cherry filling. Sprinkle with coconut. Refrigerate overnight. Enjoy!!
Ingredients:
2 C. crushed graham crackers
1 stick (1/2 C.) butter, melted
14 oz. pkg. caramels
2/3 C. evaporated milk
1 C. chopped pecans, toasted
1 t. vanilla
2 eggs
2- 8 oz. pkgs. cream cheese
1/2 C. chocolate chips, melted and cooled
1/2 C. sugar
Preparation:
Preheat oven to 350. Combine graham crackers & butter, then press in the bottom and sides of a 9" springform pan. Bake 10 minutes, cool. Melt caramels with milk in microwave, pour over crust. Sprinkle with pecans. Cover & chill. Beat cream cheese, sugar, & vanilla until smooth. Add eggs and beat just until combined Stir in chocolate, pour over caramel layer. Bake 40 minutes, cool. Chill at least 4 hours.
Ingredients for main part:
1 C. flour
1 C. sugar
1/2 C. butter
4 eggs
1 1/2 C. Hersheys syrup
Beat flour, sugar, butter, eggs, and syrup in large bowl until smooth. Pour into greased 13 X 9 pan. Bake in pre-heated 350 degree oven for 25-30 min. Cool completely, then spread mint center on cake, cover and refrigerate. Pour glaze over chilled dessert and cover and chill for at least one hour Cut into triangles.
Serves 12.
Mint Center:
Combine 2 C. powdered sugar, 112 C. butter, 1 T. water, 3/4 t. mint extract, 3 drops green coloring. Beat until smooth.
Chocolate Glaze:
In small saucepan over very low heat melt 6 T. buttet and I C. semi-sweet chocolate bits. Remove from heat and stir until smooth.
Ingredients:
1-16oz. can whole cranberries
1-21 oz. can apple filling
1-box yellow cake mix
1-stick butter
1/2 C. chopped walnuts, almonds or granola
Preparation:
Heat oven to 325 degrees. Dump cranberries into an ungreased 9 x 13 baking pan. Dump apple pie filling into pan. Spread mixture evenly and spread dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts and or granola over top of cake. Bake 1 hour and 15 minutes.
Ingredients:
2 pts. strawberries
1, frozen pound cake, thawed, cut into 10 slices
1 1/3 C. blueberries
1-12 oz. tub cool whip
Preparation:
Slice 1 C. of the strawberries, set aside. Halve remaining strawberries, set aside. Line bottom of 12X8 in. baking dish with cake slices. Top with 1 C. sliced straw berries, 1 C. of the blueberries and all of the whipped topping. Place strawberry halves and remaining 1/3 C. blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Ingredients:
1 package (18 oz.) German chocolate cake mix
2 packages (8 oz.) cream cheese, softened
4 eggs, lightly beaten
1 ½ C. sugar
Frosting:
1 C. sugar
3 egg yolks, beaten
1 ½ C. flaked coconut
1 C. evaporated milk
½ C. butter, cubed
1 T. vanilla
1 C. chopped pecans
Preparation:
Prepare cake batter according to directions on the box; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat low speed just until combined. Pour half of the cake batter into a greased 9x13 inch pan. Gently pour cream cheese mixture over batter. Spoon the remaining batter over top; spread to edge of pan. Bake at 325 degrees for 70-75 minutes. Cool for 1 hour.
Frosting:
Combine sugar, milk, and butter and egg yolks in sauce pan. Cook and stir over medium low heat until thickened, about 10-12 minutes. Remove from heat, stir in vanilla; fold in coconut and pecans. Cool to spreading consistency. Frost cake. Refrigerate leftovers.
German Chocolate Upside Down Cake
Ingredients:
1 C. chopped pecans
1 box German chocolate cake mix
2 sticks margarine, melted
1 C. flaked coconut
2 packages (8 oz.) cream cheese
1 lb. powdered sugar
Preparation:
Spread pecans and coconut over bottom of a 9x13 inch pan that has been pre-sprayed with nonstick spray. Prepared cake mix according to directions; pour batter over top of nuts and coconuts. Combine powdered sugar, cream cheese, and margarine. Mix well. Pour cake batter in pan; do not let cream cheese mixture touch the edges of the band bake in preheated 350 degree oven for 1 hour. Invert onto a cookie sheet or tray.
Ingredients:
1/4 C. plus 1 T. water
3 oz. bittersweet chocolate (1/2 C. chips)
1 T. butter
1 C. sugar
1/4 C. flour
1/8 t. salt
2 t. vanilla extract
3 eggs, separated
1/2 C. milk
Whipped cream or vanilla ice cream
Preparation:
In small saucepan combine water, chocolate, and butter over med. heat. Heat until chocolate is just melted, stir often. Cool. In large bowl combine sugar, flour, salt, vanilla, egg yolks, and milk. Beat until well mixed. Beat in cooled chocolate mixture. ( Can be done up to 1 ½ hours ahead of time.) Heat oven to 325 degrees. Grease 9X9 casserole. In clean bowl with clean beaters, whip egg whites to stiff peaks. Fold whites into chocolate mixture and pour into casserole. Bake 45 min. or until firm on top. Serve with whipped cream or vanilla ice cream. Serves 6.
Janice's Mom's Chocolate Mayonnaise Cake
Ingredients:
1 C. sugar
1 C. mayonnaise or Miracle Whip
2 C. flour
5 T. cocoa
2 t. soda
1 t. vanilla
1 C. lukewarm water
Preparation:
Cream mayonnaise and sugar together. Dissolve cocoa in water and add to mayonnaise mixture. Sift soda and flour together and gradually add to mixture. Stir in vanilla. Pour into greased 9 X 13 pan and bake at 350 for 30-35 minutes until done, using the toothpick test.
Ingredients:
2 C. sugar
2 C. flour
2 t. soda
2 t. cinnamon
1/2 t. salt
3/4 C. oil
2 t vanilla
3/4 C. buttermilk
3 1/2 oz. coconut
2 C. shredded carrots
18 oz. pineapple, crushed and drained
1 C. chopped walnuts (optional)
Preparation:
In a large bowl, sift dry ingredients. In a separate bowl beat all liquid ingredients. Combine dry and liquid ingredients, stir in pineapple, carrots, coconut and walnuts. Pour into greased 9X13 pan. Bake 40-45 minutes in preheated 350 oven.
Buttermilk Glaze
1 C sugar
1/2 t. soda
1/2 C. buttermilk
1/4 lb real butter
1 T. corn syrup
In a small sauce pan combine all ingred. and bring to a boil, cook for 5 minutes and add vanilla. Poke the top of the cake all over with a sharp knife, then pour glaze slowly over warm cake.
Cream Cheese Frosting
1/2 lb real butter
1 t. vanilla
8 oz cream cheese, softened
1 t. grated orange peel
2 C. powdered sugar
1 t. orange juice
Blend butter and cream cheese, add rest of ingredients and smooth over glazed cake.
Ingredients:
4 (8 oz.) packages cream cheese, softened
1 C. butter, softened
½ C. heavy whipping cream
1 ½ C. sour cream
1 t. almond extract
1/8 C. cornstarch
1 ¾ C. sugar
5 eggs
1 egg yolk
Crust:
1 stick butter
1 package graham crackers
Crush together, press in bottom of a 9 inch spring form pan. Bake 10 minutes at 350 degrees. Cool.
Preparations:
Bring all ingredients to room temperature. Place oven shelf in middle and preheat to 325 degrees. Wrap the outside pan with foil. In a large bowl beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in two creams. Add vanilla, stir in eggs and egg yolk at a time, mixing thoroughly between each addition. Pour mixture into prepared pan. Place pan in another pan at least 1 inch wider than the cake pan and add warm water to the outer pan for water bath (this prevents cracking). Bake for 1 hour. Turn oven off and allow to cool for 1 hour with oven door shut. Open oven door for 30 minutes, cool more, then remove from pan. Chill before serving. Serve with your favorite topping. Serves 16 lucky people.
Ingredients:
1/2 C. peanut butter
1/3 C. buttermilk
1 t. vanilla
1 stick oleo
2 1/2 C. powdered sugar
Preparation:
Combine peanut butter, buttermilk, and oleo. Boil for 1 minute. Reduce from heat and add powdered sugar and vanilla. Spread on warm, not HOT cake.
Ingredients:
1 yellow cake mix
4 eggs
2/3 C. water
1 stick melted oleo
1 flat can crushed pineapple, undrained
1 C. nuts
1 1/4 C. coconut
1 t. coconut flavoring
1 t. rum
Preparation:
Mix all ingredients. Fill greased or paper lined muffin pans 3/4 full. Bake at 375 for 15-20 minutes, May also be frosted and used for cupcakes.
Ingredients:
16 oz. angel food cake mix
1 20 oz. can crushed pineapple (do not drain)
Preparation:
In a large mixing bowl beat together cake mix and crushed pineapple on low speed 30 seconds. Scrape down the sides of the bowl, then beat on medium speed 1 minute. Pour into ungreased 13X9 baking dish. Bake 25-30 minutes (in preheated 350 degree oven) until lightly browned on top.
DO NOT add oil or eggs to this cake- this is a two ingredient cake.
Raspberry Streusel Coffee Cake
Ingredients:
3 ½ C. unsweetened raspberries
2 T. lemon juice
1 C. water
1 ¼ C. sugar
1/3 C. cornstarch
Batter:
3 C. flour
1 t. baking soda
2 eggs, lightly beaten
1 C. sugar
1 C. cold butter
1 t. baking powder
1 C. sour cream
1 t. vanilla
Topping:
½ C. flour
¼ C. butter softened
½ C. sugar
½ C. chopped pecans
Glaze
½ C. confectioners’ sugar
2 t. milk
½ t. vanilla
Preparation:
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes. Cool. In a large bowl, combine flour, sugar baking powder and soda, cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla. Spread half of batter into greased 9x13 inch baking dish. Spread raspberry filling, spoon remaining batter over filling. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for 40-45 minutes. Combine glaze ingredients and drizzle over warm cake.
Red, White & Blue Chocolate Cupcakes
Ingredients: (cake)
2 C. sugar
1 3/4 C. flour
3/4 C. cocoa
1 1/2 t. baking powder
1 t. salt
1 1/2 t. baking soda
2 eggs
1 C. milk
1/2 C. veg. oil
2 t. vanilla extract
1 C. boiling water
Fresh blueberries and strawberries
Preparation:
Stir all dry ingredients together. Add eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes. Stir in boiling water. Fill paper lined muffin 2/3 full. Bake in preheated oven at 350° for 22-25 minutes. Place on wire rack and cool. Frost with vanilla-buttercream frosting and garnish with blueberries and strawberries. Makes about 30 cupcakes.
Vanilla-Buttercream Frosting:
In med bowl, beat 5 T. butter until creamy. Gradually add 4 C. powdered sugar, ¼ C. milk, and 1 t. vanilla. Beat until spreading consistency.
Ingredients
Cream Cheese Mixture
1/2 C. sugar
1 T vanilla
8 oz cream cheese
12 oz. chocolate chips
1 egg
Main batter
2 C sugar
1 C. oil
2 eggs
3 C. flour
3/4 C. cocoa
2 t. baking powder
1 1/2 t. salt
2 t. baking soda
1 C. milk
1 t. white vinegar
1 C. hot water
1 t. vanilla
Preparation:
Mix cream cheese mixture in small bowl, beat, and set aside. In larger bowl, mix main batter ingredients. Pour half of the batter mixture into a greased Bundt pan. Spoon cream cheese mixture evenly in the middle of the batter. Pour remaining batter over cream cheese mixture. Bake at 350 for 1 1/4 to 1 1/2 hours.
Sopapilla Cheesecake
Ingredients:
3 cans crescent rolls
2 C. sugar, divided
1 t. cinnamon
3 (8 oz.) package cream cheese
1 ½ t. vanilla
1 stick butter, melted
Preparation:
Preheat over to 350 degrees. Mix cream cheese, 1 ½ C. sugar and vanilla in large bowl. In separate bowl, combine cinnamon and ½ C. sugar. Separate one can of crescent rolls and spread pieces on bottom of lightly greased 9x13 inch pan. Spread half of the cream cheese mixture over dough. Top with second can of crescent roll. Pour ½ of melted butter over this layer of dough and sprinkle with ½ of cinnamon-sugar mixture. Top with remaining cream cheese mixture and third can of rolls. Pour remaining butter over dough and sprinkle with remaining cinnamon-sugar mixtures. Bake for 40-45 minutes. Let cool to firm before serving.
Valentine’s Cake
Ingredients:
Batter:
¾ C. ground pecans
1/3 C. sifted flour
6 oz/ semi-sweet chocolate
2 T. water
1/3 C. each granulated and brown sugar
1 T. rum (optional)
1 t. granulated sugar
1 pt. fresh raspberries (optional)
6 T. butter
3 large eggs- separated
Chocolate Glaze:
6 T. butter
4 oz. semi-sweet chocolate
2 oz. chopped unsweetened chocolate
Batter:
Mix nuts and flour, melt butter and chocolate in saucepan on low heat, stir in sugars. Cool 5 minutes, blend in yolks, and then stir in flour and nuts. Whip whites with 1 t. sugar to soft, white peaks; fold into chocolate mixture. Spoon batter into greased-floured 8 inch pan, lined with parchment. Bake at 350 degrees for 25 minutes, invert on rack, and peel paper.
Glaze:
Place ingredients in bowl that fits snugly over saucepan. Fill pan ½ full with 130 degree water. With bowl on top, stir occasionally until mixture is smooth and shiny. Place cool cake on pretty plate and pour glaze over it, spread to decorate. Place raspberries around the edges.