Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Mandarin Orange Cake


Cake:

    1 pkg. yellow cake mix
    1/2 c. oil
    4 eggs
    1 small can Mandarin oranges with liquid

Frosting:

    1 (3 oz.) pkg. vanilla instant pudding
    1 (20 oz.) can crushed pineapple with juice
    8 oz. Cool Whip

Cake: Mix all ingredients together and bake according to the directions on cake mix box.

Frosting: Sprinkle dry pudding mix over crushed pineapple. Stir together and fold in Cool Whip.

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Texas Chocolate Cake


1 c. oil
1 c. water
4 Tbsp. cocoa
2 eggs
2 c. sugar
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 c. self-rising flour
1 c. (8 oz.) sour cream

Bring to a boil oil, water and cocoa. Remove from heat; cool a little. Add eggs, sugar, salt, soda and vanilla. Mix real well. Add flour and beat real well. Mix in sour cream last, by hand. Bake at 350° for 30 to 35 minutes.

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Hawaiian Cake


1 pkg. yellow cake mix
1 (5 1/2 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) pkg. Cool Whip, thawed
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped maraschino cherries

Prepare cake mix as directed on package. Pour batter into 9 x 11 x 2-inch pan (approximately). Bake at 350° for 35 to 45 minutes or until cake tests done. Cool in pan. When thoroughly cooled, blend pudding mix with milk and beat in cream cheese. Fold Cool Whip into pudding-cheese mixture. Spread over cooled cake. Sprinkle with pineapple, pecans, coconut and cherries. Refrigerate until serving time.

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Daffodils Cake


1 large angel food cake
1 pkg. vanilla pudding mix
1 medium can pineapple bits
1 pt. all-purpose cream

Mix undrained pineapple and contents of pudding in saucepan (use no milk). Cook over low heat just until it thickens. Let cool. Beat cream until thick and fold into pineapple mix. Cut cake into 4 layers. Put layers together with pineapple mix and frost top and sides. Garnish with cherries and mint leaves.

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Chocolate Sour Cream Cake


1 1/2 c. butter, softened
3 c. sugar
5 eggs
3 c. flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) carton sour cream
1 c. boiling water
2 tsp. vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Add boiling water and mix well. Add vanilla; mix well.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove cake from pan and cool completely. Dust with powdered sugar and serve.

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Mocha Cake


2 c. flour
2 c. sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
1 c. milk
1 c. coffee (liquid)
2 eggs

Preheat oven to 350°. Put ingredients in bowl one by one. Beat with electric mixer 2 to 4 minutes, batter will be thin. Grease 9 x 13-inch pan or two round pans with margarine and then dust with flour. Bake 30 to 35 minutes. Test for doneness with a toothpick or a cake tester. Always test cake in the center of the cake.

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Chocolate Pumpkin Cake


4 eggs
2 c. sugar
1 tsp. salt
2 tsp. soda
3 tsp. cinnamon
1 Tbsp. cocoa
1 1/2 c. pumpkin
1 1/2 c. vegetable oil
1 tsp. vanilla
2 c. flour

Frosting:

1 box powdered sugar
2 Tbsp. cocoa
1 stick margarine
1 (3 oz.) pkg. cream cheese
1 c. chopped nuts

Beat eggs well. Add sugar, salt, soda, cinnamon, cocoa, pumpkin, vegetable oil, vanilla and flour. Pour in greased 13 x 9-inch pan. Bake at 350° for 45 minutes.

Frosting: Put ingredients in mixing bowl and beat well with electric mixer. Frost when cool.

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Chocolate Cake Doughnuts


3 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 c. sugar
1 tsp. vanilla
2/3 c. milk
1/4 c. butter or margarine, melted
1 sq. unsweetened chocolate, melted and cooled
shortening or cooking oil for frying

Stir together first 3 ingredients. In a large bowl, beat eggs, sugar and vanilla until thick. Combine milk, melted butter and melted chocolate. Add flour mixture and milk mixture alternately to egg mixture. Beat until just blended after each addition. Cover and chill 2 hours. On lightly floured surface, roll dough to 1/2-inch thickness. Cut with doughnut cutter. Fry in deep fat at 375° for about 1 minute per side, turning once.

Chocolate Glaze:

1 1/2 sq. (1 1/2 oz.) unsweetened chocolate
2 Tbsp. butter
1 1/2 c. sifted powdered sugar
1 tsp. vanilla

For a chocolate glaze, melt chocolate and butter. Stir in powdered sugar and vanilla. Add enough boiling water to make of drizzling consistency.

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24 Karat Cake or Cupcake


24-Karat Icing:

1 stick (1/4 lb.) butter or margarine, at room temperature
1 (8 oz.) pkg. cream cheese, at room temperature
1 (1 lb.) box powdered sugar
2 tsp. vanilla
1 c. (about 5 oz.) diced pecans
1 c. flaked coconut (optional)

To make icing, beat butter or margarine with cream cheese in bowl of an electric mixer until very light and fluffy. Beat in powdered sugar, followed by vanilla, pecans and optional coconut. To frost the cake, spread a generous amount of filling between and over the top of the layers, leaving the sides of the cake unfrosted. Or use the icing to generously frost the top of the cupcakes.

Note: I do not use the pecans or coconut in the icing. I do, however, put a generous amount, about 1 cup, of walnuts in cake batter. To me, carrot cake is not carrot cake without walnuts. These are the only changes that I make. Happy Cooking!

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Chocolate Amaretto Cake


1/4 c. toasted slivered almonds
2 pkg. chocolate chips (12 oz.)
1 angel food cake, torn into bite size pieces
1/2 c. Amaretto
6 eggs
1 tsp. almond extract
2 c. heavy cream

Toast almonds in oven at 350° for about 12 minutes, stirring occasionally. Lightly grease a 10-inch tube pan. Melt chocolate chips in top of double boiler over simmering water; let cool. In a bowl, put cake pieces, then sprinkle Amaretto over and toss. To cooled chocolate, add eggs one at a time, beating on medium speed. Stir in almond extract. Beat heavy cream in a large bowl. Fold chocolate and almonds into whipped cream. Pour a thin layer of chocolate-cream mixture in bottom of pan. Add half the cake pieces, then half the cream mixture. Repeat. Refrigerate until firm. Just before serving, unmold on a plate. Serves 10 to 12.

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Chocolate Pistachio Cake


1 box white or yellow cake mix
1 c. water or 1/2 c. orange juice and 1/2 c. water
4 eggs
1/2 c. oil
1 box pistachio instant pudding (3 1/2 oz.)
3/4 c. chocolate flavored syrup

Combine first 5 ingredients. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour about 3/4 of batter into well greased and floured tube or Bundt pan. Add 3/4 cup chocolate-flavored syrup to remaining batter. Mix well. Pour over batter in pan. Run knife through batter to marbleize. Cook for 1 hour or until done. Cool. Sprinkle with confectioners 10x sugar or cover with chocolate icing.

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Chocolate Fudge Pudding Cake


Cake:

1 c. flour
2/3 c. sugar
2 tsp. baking powder
2 Tbsp. cocoa
pinch of salt
1/2 c. milk
2 Tbsp. melted butter
1 scant tsp. vanilla

Sauce:

1 c. brown sugar
2 Tbsp. cocoa

Mix cake ingredients and pour into 10-inch baking dish. Mix sauce ingredients and spread over the top. Pour 1 1/2 cups boiling water over all. Bake at 350° for approximately 25 minutes. The cake will rise and the sauce will be on the bottom of the pan. When serving, turn each piece of cake over in the dishes so the sauce is on top. Serves 8.

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Chocolate Fudge Ice Cream Cake


1/2 lb. margarine or butter
1 c. sugar
1 tsp. vanilla
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
pinch of salt
1 lb. can chocolate syrup
1 qt. vanilla ice cream
1 pt. chocolate ice cream
6 oz. chocolate chips
small amount milk (not more than 1/4 c.)
chopped nuts

Cream butter and sugar until light and creamy. Add vanilla. Add eggs, one at a time. Combine flour, baking powder, soda and salt. Add alternately with chocolate syrup to creamed mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. Freeze when cool.

Soften ice creams and mix together. Spread over frozen cake and refreeze. Melt chocolate chips and add milk until creamy. Drizzle over cake. Top with chopped nuts and return to freezer. Cut in squares.

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German Chocolate Upside Down Cake


1 c. chopped pecans
1 c. coconut
1 (2 layer) German chocolate cake mix
1 c. melted margarine
8 oz. cream cheese softened
1 (16 oz.) pkg. confectioners sugar

Sprinkle pecans and coconut in buttered cake pan. Prepare cake mix according to package directions. Spoon into prepared pan. Combine remaining ingredients in mixer bowl; beat until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake for 50 minutes. Cool in pan. Cut into squares. Invert squares on serving plates. Makes 20 servings in pan size 9 x 13-inch.

Note: Cream cheese mixture will sink to bottom during baking to form frosting.

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Chocolate Coconut Cake


1 pkg. golden pound cake mix
1/3 c. dairy sour cream
2/3 c. water
3 sq. (1 oz. each) semi-sweet chocolate, melted and cooled
2 eggs
1/3 c. flaked coconut
1 sq. (1 oz.) semi-sweet chocolate, melted
2 Tbsp. honey or light corn syrup
flaked coconut (if desired)

Heat oven to 325°. Generously grease and flour 12-cup Bundt cake pan. Beat cake mix (dry), sour cream, water, chocolate and eggs on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 3 minutes. Fold in coconut. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Mix chocolate and honey; drizzle over cake. Sprinkle with coconut.

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Chocolate Coca-Cola Cake


2 c. flour
1 tsp. soda
2 c. sugar
2 sticks margarine
1 c. Coca-Cola
3 Tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla
2 c. small marshmallows

Mix flour, soda and sugar. Heat margarine, Coca-Cola and cocoa over medium heat to boiling point. Pour over flour mixture and stir. Add buttermilk, eggs, vanilla and marshmallows. Batter will be thin. Bake in well-greased 3-quart Pyrex pan (13 x 9-inches) for 35 minutes at 350°. Top with favorite frosting.

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Chocolate Carrot Cake


2 c. sugar
4 eggs
1 1/2 c. oil
2 c. flour
2 tsp. soda
2 tsp. cocoa
1/2 tsp. salt
3 c. grated carrots
1 c. chopped nuts

Beat sugar, eggs and oil. Add dry ingredients, then carrots and nuts, mixing well. Bake in greased 9 x 13-inch pan at 350° for about 40 minutes. Frost when cool.

Cream Cheese Frosting:

1 (3 oz.) pkg. cream cheese
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. confectioners sugar

Blend cream cheese, milk, vanilla and salt. Gradually add sugar; beat until smooth. Add additional milk, 1 teaspoon at a time, if necessary.

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Rocky Road Cake


1 c. chopped walnuts
1 c. seedless raisins
1 c. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (18 1/2 oz.) pkg. devil's food cake mix with pudding in the mix
4 eggs
1 c. Hellmann's mayonnaise
1 c. water

Grease and flour 12-cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins, marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, eggs, mayonnaise and water just until blended. Increase speed to medium; beat for 2 minutes. Stir in nut mixture. Pour in prepared pan. Bake in a 350° oven for 50 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove. Cool on rack. If desired, dust with confectioners sugar. Makes 12 servings.

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