LET THEM EAT CAKE

Lemon Cake with Lemon Filling

Lemon Cake Ingredients: 2 c all purpose flour 2 t. baking powder 1 t. salt 1/2 c butter 1 1/4 c sugar 3 eggs 1 t.vanilla 1/4 c fresh lemon juice & 1 t. grated lemon zest 3/4 c milk (add a couple drops of yellow food coloring, if desired) LEMON FILLING: 1 tablespoon grated lemon zest 1/2 c fresh lemon juice 1 t. cornstarch 6 t. butter 3/4 c sugar 4 egg yolks,beaten Lemon Butter Frosting 4 c confectioners sugar 1 t. grated lemon zest 1/2 c butter,softened 2 tablespoons fresh lemon juice 1 t. grated lemon zest (add a couple drops of yellow food coloring if desired) 2 tablespoons milk (if needed to thin frosting) chopped nuts, optional How to Make the Lemon Cake Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredients, set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk. Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. Prepare the Lemon Filling To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. How to Make the Lemon Butter Frosting To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed)) To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired. Refrigerate cake until serving time.

German Apple Cake

Ingredients 125g butter 90g sugar 1 cup self-raising flour sifted 1 egg Filling 3 cooking apples peeled thinly sliced 2 tbs sultanas 1 tbs raw sugar 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 lemon juiced Method Melt butter in a large saucepan, then add sugar and stir until it begins to dissolve. Add flour and stir well, then beat in egg. Grease an 18cm cake tin and using fingers, spread a little more than half the cake mixture over the bottom. Place half of the apple slices in layers over cake mixture. Mix together sultanas, sugar and spices and sprinkle over apple. Cover with the remaining apple slices, then sprinkle with lemon juice. In spoonfuls, spread the remaining cake mixture on top. Bake at 180C for 45 minutes, or until a knife comes out of the centre clean. Equipment 1 18cm round cake pan

3-2-1 Cake Mix

Ingredients 1 Angel Food Cake Mix - This needs to be the single step kind of Angel Food Cake Mix and not one that has more than one packet of mix in the box. I used Betty Crocker brand. 1 Cake mix any flavor you want - I used Pillsbury's Devil's Food cake mix. Directions To Make the Mix: Put both cake mixes in a bowl and using a whisk stir them up thoroughly so they are well blended. Now put the mix in a jar with a good lid. To Make the Cake: Get a good sized mug Put 3 Tablespoons Cake mix in mug - level tablespoons Add 2 Tablespoons Water Mix these thoroughly Put in microwave and cook for 1 minute. You can let the cake sit for a few minutes after if you want. The cake will be moist and even a little gooey. You can top with frosting, ice cream, whipped cream, or just eat it plain! Enjoy!

Birthday Cake (Happy Sandy's Kitchen)

"Favorite Cake with Homemade Fudge Frosting. My mother made this cake for all of our birthdays from when I was very young up until she moved to Heaven! The cake is just a boxed yellow cake mix (you can make yours from scratch if you like). But the frosting, oh this frosting!! It’s something else in this world. We joke and say the cake part is good but, let’s be real… it’s just the vehicle that brings us the frosting! This is a homemade cooked fudge frosting. I’d love to be able to tell you where my mom first got this recipe but, I don’t remember specifically only in a general sense. You see my dad was an evangelist and we traveled full time as a family ministry team from the time I was 4 years old until I went to college. We never lived in any one place for more than 2 weeks in a row during my growing up years. It was in one of these places that we first tasted this amazing frosting. It was sometime in the 1960’s and we were sitting around the kitchen table in the home of the pastor whose church my dad was ministering in that week. After the meal the pastor’s wife brought out this cake and our family’s official birthday cake was born!! It was so amazing that my mom asked for the recipe on the spot and the pastor’s wife was happy to share it with my mom! My mom, sister, and I have been making it ever since that time - almost 60 years ago. I’m sure that pastor and his wife have moved to heaven. I just hope they’ve met up with my mom and dad and know what a blessing they were to us! You see, sometimes a cake is just a cake, and sometimes it becomes a family tradition! Several years ago when my children were young I began making this cake each year at Christmas - It’s Jesus Birthday Cake! I wanted a way my kids could really be aware of what Christmas is all about. We would sing the old carols, read the account of Jesus birth from the Bible, and I knew since this cake was a fixture as the family birthday cake they would realize it’s really Jesus birthday we’re celebrating! Of course it’s very kind of Him to let us eat His cake in His honor! I’ll be making this cake again this year and taking it to my daughter’s house where we will celebrate Christmas with our children, grandchildren, great-grandchildren, and my sister and brother-in-love! God is good! Anyway enough of my remembrances, here’s the recipe! The recipe I'm giving you is for 1 recipe of the frosting - if you want more just increase it as much as you like! I always at least double it and sometimes more For the picture you see here I made a quadruple batch (that's a double batch for each cake)! Ingredients: 1 ounce semi-sweet chocolate 1 cup sugar 1/4 cup milk 1/4 cup butter 1/4 teaspoon salt Directions: Combine ingredients in a pot Bring to a boil stirring constantly Boil gently 3 minutes Remove from heat Beat until lukewarm - I often set the pan in the sink with 2 or 3 inches of cold water to help the cool down process (don't let the water get in the pan). Add 1 teaspoon Vanilla extract. Beat until thick enough to spread. When the frosting is ready it thickens and the consistency changes from a smooth to slightly grainy texture. Enjoy!!"

(Not Real)* German Chocolate Poke Cake

For the Cake: • 1 box dark chocolate fudge cake mix • 1 (3.4 oz) box chocolate fudge instant pudding • 4 large eggs • 1 cup plain yogurt • 3/4 cup vegetable oil • 1/2 cup whole milk • 2 teaspoons vanilla extract • 1/4 teaspoon salt For the Filling: • 1 (14 oz) can sweetened condensed milk For the Ganache: • 4 oz chocolate, chopped • 1/2 cup heavy cream For the Frosting: • 1 can coconut pecan frosting Preparation: Preheat oven to 350°F and grease a 9x13-inch baking pan with nonstick spray. Set aside. In a large bowl, combine cake mix, pudding, eggs, yogurt, vegetable oil, milk, vanilla extract, and salt. Beat with an electric mixer until combined and pour into prepared pan. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes. Remove from oven and poke holes all over the cake with the handle of a wooden spoon. Pour the sweetened condensed milk all over the cake and allow to soak into the holes. Let cool. While cake is cooling, place chopped chocolate in a medium bowl. Heat cream in a saucepan until just beginning to bubble around the edges. Pour over chocolate and allow to sit for 5 minutes. After 5 minutes, stir until chocolate melts. Allow ganache to thicken 5 to 10 minutes before spreading over the top of the cake. Spread coconut frosting over the ganache, serve and enjoy! *A real German Chocolate cake uses honest to God German's Sweet Chocolate in the batter.

Italian Lemon Pound Cake

Ingredients 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar 3 eggs 1/2 cup buttermilk 1/2 cup of sour cream 4 tablespoons lemon juice Zest of 2 lemons ( about 2 tbsps.) 1 teaspoon of vanilla Instructions Pre-heat oven to 300 degrees 1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a Bundt pan that has been generously sprayed with baking spray. 3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over onto a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake. Lemon Glaze 1/4 cup butter, softened 1 1/2 cup powdered sugar 3 tablespoon lemon juice, at room temperature Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.

Eggnog Monkey Bread by Cathy Trochelman

Ingredients Monkey Bread 1 can (16.3 oz.) Pillsbury Grands Home-style Biscuits 3/4 cup sugar 1/2 teaspoon nutmeg 6 Tablespoons butter, melted Eggnog Drizzle  1 cup powdered sugar 1 Tablespoon butter, softened 1/2 teaspoon rum extract 3 Tablespoons eggnog 1/8 teaspoon nutmeg Instructions Mix 1/4 cup sugar and 1/2 teaspoon nutmeg. Separate biscuits, cut into fourths and place in a large food storage bag. Add sugar mixture to biscuits; shake well to coat. Transfer biscuits to a greased 6 cup Bundt pan (double recipe for a 12 cup pan). Mix melted butter and 1/2 cup sugar; pour over biscuits in pan. Bake at 350 degrees for 28 minutes or until golden brown. Cool in pan 10 minutes; tip upside down onto a serving plate and top with eggnog glaze. For the glaze: mix all ingredients; add eggnog until you reach desired consistency. Drizzle over monkey bread.

Marshmallow Buttercream Icing by Amanda Rettke

Ingredients 1 cup (2 sticks or 226g) butter, softened 4 cups confectioners' sugar ½ teaspoon almond extract 1 jar (13 ounces) marshmallow creme or fluff Instructions Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy. (Can also use a stand mixer with paddle attachment.) About 2 minutes. Add in almond extract. Gradually beat in confectioners' sugar, about a ½ cup at a time. Once all is added, mix on high for 2-3 minutes. Once fully combined, gently fold the marshmallow creme into the frosting by hand. Can be used immediately or refrigerated until ready to use.

"New" Red Velvet Cake by Amanda Rettke

Ingredients: Cake 2 cups (250 g) all-purpose flour 2 cups (400 g) granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder ⅓ cup (39 g) unsweetened cocoa powder 1 teaspoon kosher salt 1 cup (232 g) mayonnaise, room temperature 2 large eggs, room temperature 1 cup (245 g) buttermilk, room temperature 2 teaspoons vanilla extract 1 ounce red food coloring, more or less depending on how deep you want the color ½ cup hot water 1 teaspoon white distilled vinegar Cream Cheese Frosting ½ cup (1 stick / 113 g) salted butter, room temperature 8 ounces cream cheese, room temperature 1 teaspoon vanilla extract 4 cups (500 g) confectioners' sugar Instructions Cake Preheat oven to 325°F. Spray 2, 9-inch round cake pans with nonstick cooking spray and line each with parchment paper. Set aside. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt. In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, red food coloring, hot water, and vinegar. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter equally between the prepared pans. Bake for 35-40 minutes, or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake! Allow the cakes to cool for 10-15 minutes in the pans. Then, turn the cakes out onto a rack to cool completely. After the cakes have cooled completely, make the frosting. Cream Cheese Frosting To a large bowl, add the butter, cream cheese, and vanilla. Using a handheld mixer on medium speed, blend until the ingredients are fully incorporated and smooth. Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Cover the cooled cake in a thin layer of frosting, putting it between the layers and around the outside of the cake. Serve.

Jewish Coffee Cake

Ingredients: Cake: 1 Box Yellow Cake Mix - I use Pillsbury Moist Supreme 2 Boxes instant vanilla pudding - I like the French Vanilla 4 Eggs 2 Teaspoons real vanilla extract 1/2 Cup Vegetable Oil 1 Cup Water Mix above ingredients well. Using an electric mixer beat for a couple of minutes or until well blended. Topping: 1/2 Cup Brown Sugar 1 Teaspoon Cinnamon 1/2 Cup ground nuts (optional) Mix together Directions: Pour 1/2 of the batter in a greased and floured 9 x 13 glass pan. Sprinkle with half of the topping. Pour in last half of the batter. Sprinkle remaining topping on the top. Take knife and swirl through the mixture - several times to get it really swirled throughout. Bake 40 - 45 minutes in a 300 degree oven. Depending on the oven it may take as much as an hour. To test if the cake is done stick a toothpick in the center if it comes out mostly dry then it's done. Serve with vanilla ice cream or whip cream.

Cherry Dump Cake

Ingredients: 1 box yellow cake mix 2 cans pie filling - any fruit you like 1 to 1 1/2 sticks butter Directions: Pour pie filling into a 9 x 13 cake pan. Put dry cake mix on top of pie filling - spread out evenly Drizzle melted butter over the top of the dry cake mix. Bake in 350 degree oven for 45 - 55 minutes - depending on your oven. Check it at 45 minutes and if it's golden brown on top take it out. Let it cool a little bit - This does not cut into perfect squares, just scoop some out and enjoy! It's delicious with vanilla ice cream.

Double Chocolate Coka Cola Cake

Ingredients: 1 cup Coca Cola 1/2 cup oil 1 stick butter 3 tablespoons cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Frosting: 1 stick butter 3 Tablespoon cocoa 6 Tablespoons of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner’s sugar Directions: In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.

German Butter Cake (Butterkuchen)

Ingredients: some butter for greasing the baking tray 250 g heavy cream – 1 cup 4 eggs 200 g butter – 2 sticks 1 Package baking powder (0.5oz) 1 package Dr Oetker Vanilla sugar (0.32oz) – How to Make Vanilla Sugar – 4 tbsp milk 250 g sliced almonds – 8.8oz 1 dash salt 400 g flour – 3 1/3 cups 300 g sugar – 1 1/2 cups (if you like the cake sweeter use 500g or 2 1/2 cups; the original recipe is using this amount, we find it a bit too sweet) Instructions: – Preheat oven to 350 F. – Grease a deeper baking tray, dust with flour. Alternatively use a high side sheet cake pan (see below) and layer it with parchment paper (no greasing). – Mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer. – Add eggs, sieved flour, 75 g very soft butter, 1 vanilla sugar and baking powder, mix well. – Spread the dough on the baking tray and bake for about 12-15 min. – Melt remaining butter, add remaining sugar, milk and almonds, mix well. – Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Blueberry Sour Cream Coffee Cake

Ingredients: ½ cup butter ¾ cup granulated sugar ¼ cup brown sugar 1 teaspoon vanilla 2 eggs 1 cup sour cream 3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 ½ cups fresh blueberries, divided Streusel filling 5 tablespoons salted butter, melted ¾ cup brown sugar 1 ½ teaspoons cinnamon Instructions Preheat oven to 350 degrees. Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth. Mix in flour, baking soda and baking powder. Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into. Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries. Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

Lemon Velvet Cake + Lemon Cream Cheese Frosting

Ingredients: Cake: 1½ cups all purpose flour 1 cup cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1¾ cups granulated sugar 3/4 cup vegetable oil 1/4 cup butter-flavored shortening 2 eggs 1-2 teaspoons pure vanilla extract 1 tablespoon pure lemon extract 1 heaping teaspoon lemon zest (from 1-2 lemons) 1 cup buttermilk 1/2 teaspoon white distilled vinegar 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice) 4-6 drops yellow food coloring Lemon Cream Cheese Frosting: 2 (8 oz) cream cheese room temperature 8 tablespoons unsalted butter room temperature 1 ½ teaspoons pure vanilla extract 1 ½ teaspoons pure lemon extract 1 ½ heaping teaspoons lemon zest (from 2 lemons) 4-5 cups powdered sugar sifted 1-2 teaspoons lemon juice (if needed) 4-5 drops yellow food coloring Instructions: Cake: Preheat oven to 325° F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside. In a large bowl sift together flour, baking soda, baking powder and salt. Set aside. In a large bowl mix together sugar ,oil and shortening. Mix in eggs one at a time. Mix in vanilla extract, lemon extract and lemon zest. Combine dry ingredients into wet ingredients, alternating with the buttermilk. Mix together the distilled vinegar and lemon water and mix into the batter. Mix in the food coloring until your desired shade of yellow is reached. Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles. Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. (see note) When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely. Lemon Cream Cheese Frosting: In a large bowl, mix together cream cheese and butter. Mix in vanilla extract, lemon extract, and lemon zest. Mix in powder sugar until creamy, adding lemon juice to thin it out if needed. Stir in food coloring if using. Place frosting in the fridge to allow it to firm up a bit before frosting. Stir the frosting until it's creamy and spreadable and frost the cakes. Garnish with additional lemon zest if desired. Notes: DON'T OVERBAKE. The key is to take the cake out of the oven a few minutes before it's completely done (when moist crumbs cling to a toothpick inserted into the center) and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it's best to check cakes before the listed done time.

4-Ingredient "Magic Cake"

Ingredients 4 cold eggs, separated ¾ cup flour ¾ cup sugar 2 cups milk Directions Line a tall, square cake pan with parchment paper and preheat the oven to 325°F. In a large mixing bowl, whisk together the flour, sugar, egg yolks and a half-cup of milk. Whisk until smooth, and then mix in the remaining milk. In the bowl of a stand mixer fitted with the whisk attachment, or a clean mixing bowl with a hand mixer, beat the egg whites on high until stiff peaks form. Fold a third of the egg whites into the thin batter, stirring gently to be sure the liquid at the bottom is incorporated. Fold in another third until fully incorporated, and then fold in the remaining egg whites. Be sure there is no liquid remaining at the bottom of the bowl. Pour the light and fluffy mixture into the prepared cake pan. Bake for 45 to 50 minutes. Insert a tester into the middle to be sure it comes out clean. Let the cake cool fully for at least one hour before cutting and serving. Serve the cake at room temperature, or chill it in the fridge before serving. Tips for Making Magic Cake • It’s important to make this recipe with the correct pan size. Using a square cake pan with high walls is crucial to provide support and will help set up your layers for success. • Start the thin cake batter first, set it aside, and then beat the egg whites. While incorporating the batter and egg whites, split the whites up into thirds to be sure each third is fully incorporated. Otherwise, extra liquid from the bottom of the bowl will prevent the layers from forming. • The cake certainly needs a while to bake, and it’s best to leave it in the oven longer than to take it out early. The top will have a slight jiggle and should be entirely golden brown before removing the cake from the oven. It may not look like much straight out of the oven, but as the cake cools and settles, the layers will become more pronounced.

One-Bowl Apple Cake

Ingredients: 2 eggs 1 3/4 cups sugar 2 heaping teaspoons cinnamon 1/2 cup canola or vegetable oil 6 medium Gala, Fuji, or Honey Crisp apples 2 cups flour 2 teaspoons baking soda Preparation: Preheat oven to 350°F. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown. Mix together the baking soda and flour, then add to the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13-inch or two 9-inch round pans. Bake for approximately 55 minutes. Let rest for 10 to 15 minutes, then serve.

Ermine Frosting

Ingredients  3/4 cup (149g) granulated sugar  1/4 cup (30g) unbleached all-purpose flour  1 cup (227g) whole milk  12 tablespoons (170g) butter, softened (about 70°F)  2 teaspoons vanilla extract Instructions 1. In a medium saucepan, whisk together the sugar and flour. 2. Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes. 3. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment. Beat at medium-high speed for about 10 to 15 minutes, until it's below 80°F. 4. Reduce the speed to low and, with the mixer running, add the butter a few tablespoons at a time. Scrape down the sides of the bowl as needed, to make sure the butter is thoroughly incorporated. 5. Once all the butter has been mixed in, add the vanilla. 6. Increase the mixer speed to high. Beat the frosting for 4 to 6 minutes, until it’s light and fluffy. 7. If the frosting feels dense, curdled, or greasy, it’s too cold. Gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes (just until you see the edges begin to soften/melt), then re-whip until smooth. If the frosting feels soupy or loose, it’s too warm. Chill for 15 to 20 minutes in the refrigerator before re-whipping.

Sharlotka (Russian Apple Cake)

Ingredients: 3-4 (1.5 lb/680 g) medium apples, like Granny Smith juice of ½ a lemon 3 large eggs 1 cup (220 g) sugar 2 tsp vanilla extract ¼ tsp salt 1 cup (130 g) all-purpose flour powdered sugar, as needed Directions: Preheat the oven to 350°F. Grease and line a 9” springform pan with parchment paper; you can also use a 9” round or square baking pan for this recipe. Peel and core the apples. Cut the apples into 1” pieces, about ¼”-thick. Toss the apples in lemon juice, and then add them to the baking dish. In a large bowl using a hand mixer, or in a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Alternatively, you can beat the eggs and sugar by hand using a whisk. Beat until the eggs are pale, fluffy and have doubled in size, about 3-4 minutes. Add the vanilla extract and beat for one more minute. Sift in half of the flour and salt to the egg mixture, and fold the dry ingredients into the batter. Sift in the remaining flour and salt, and fold them in until they are just incorporated. Be careful to gently fold in the dry ingredients and to not overmix the batter. Pour the batter over the apples in the baking dish. If needed, use a spatula or spoon to smooth the batter over the top so it evenly covers the apples. Bake for 45-50 minutes until golden brown and firm on top, or until a cake tester comes out clean. Allow the cake to cool for at least one hour prior to serving. Before serving, sprinkle the cake with powdered sugar. Sharlotka can be made a day in advance and stored covered at room temperature, the crust will soften as it sits.

Iced Orange Cookies

Ingredients 1/2 cup shortening 1 cup sugar 2 large eggs 1/2 cup orange juice 1 tablespoon grated orange zest 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt ICING: 2 cups confectioners' sugar 1/4 cup orange juice 2 tablespoons butter, melted Orange paste food coloring, optional Directions In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Mom's Buttermilk Cookies

Ingredients 1/2 cup butter, softened 1 cup sugar 1 large egg, room temperature 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk FROSTING: 3 tablespoons butter, softened 3-1/2 cups confectioners' sugar 1/4 cup whole milk 1 teaspoon vanilla extract 1/2 cup finely chopped walnuts, optional Directions Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

Amish Sugar Cookies

Ingredients 1 cup butter, softened 1 cup vegetable oil 1 cup sugar 1 cup confectioners' sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 4-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Directions: Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool. Test Kitchen Tips Salted butter and a splash of extract (try almond!) make these extra flavorful. If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies. Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!

The Original Easiest Pineapple Cake

2 c all-purpose flour 2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla 1 pinch salt 1 can(s) crushed pineapple (undrained) in its own juice - not syrup, 20 oz. 1 c chopped nuts, optional CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 pkg cream cheese, softened, 8 oz. 1 tsp vanilla 1 1/2 c confectioners' sugar shredded coconut for garnish, optional Test Kitchen Tips: Make sure to use pineapple in the juice and not heavy syrup. The heavy syrup will cause the cake to burn. 1. Preheat oven to 350° F. 2. Put all the cake ingredients into a large mixing bowl. 3. Mix all of the cake ingredients together. 4. Pour into a greased 9X13 inch pan. 5. Bake at 350° for 35 - 40 minutes (until the top is golden brown). 6. For the frosting: Cream the butter, cream cheese, and vanilla. 7. Gradually mix in powdered sugar.

Eclair Cake

Ingredients : 2 (3.5 oz) pkg . instant vanilla pudding mix 1 container (8 ounces) frozen whipped cream, thawed 3 c milk 1 (16 ounce) pkg Graham cracker squares 1 (16 oz) pkg prepared chocolate cream Directions : In a medium-sized mixing bowl, add milk, whisk, and pudding mixture. Stir until well blended. Add graham cracker squares to the bottom of a 13" x 9" baking tray. Spread the pudding mixture over the biscuit layer. Add another layer of biscuits on top of the pudding mixture. Put the rest of the pudding mixture on the biscuits. Place the remaining graham crackers on top of everything. Freeze the cake completely. Place the cake in the refrigerator for 4 hours to cool.

No-Bake Cherry Cheesecake

Ingredients FOR THE CRUST 2 c graham cracker crumbs 1/4 c sugar 1 stick butter, melted FOR THE FILLING 3 pkg (8 oz.) cream cheese 3 c powdered sugar 5+ c frozen whipped topping, thawed 1 tsp vanilla extract 2 can(s) cherry pie filling Directions 1. Combine butter, 1/4 cup sugar, and graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes, Cool. 2. Beat cream cheese on medium speed of electric mixer until smooth. Gradually blend in powdered sugar, one cup at a time and vanilla extract. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight. 3. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.

No-Bake Pineapple Cheesecake

Ingredients Crust: 2 1/2 C graham cracker crumbs 1/2 C unsalted butter melted Cream Cheese mixture: 8 oz Cream cheese softened 1/2 C unsalted butter softened 2 C powdered sugar 20 oz can of crushed pineapple drained (You will be using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip) Cool whip mixture 1 8 oz cool whip 1/4 C crushed pineapple Instructions Preheat oven to 350 degrees In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined Using only 2 C of the mixture, press into a 9x9 baking dish Place into the oven and bake for 9 minutes Remove and allow to cool completely Then, place a can of crushed pineapple into a strainer and drain the juice completely Using a stand mixer, cream together the butter and cream cheese until smooth and creamy Mix in the powdered sugar until incorporated Fold in 3/4 of the crushed pineapple into the cream cheese mixture Spread cream cheese mixture onto the cooled crust Using a large mixing bowl, mix together the last of the pineapple and cool whip together Spread onto the top of the cream cheese mixture Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer Cover with plastic wrap and place into the fridge overnight

Banana Cake with Buttercream Frosting

Ingredients BANANA CAKE 3 c sifted cake flour 1 Tbsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 3/4 c shortening 2 1/4 c granulated sugar 3 eggs, well beaten 1 1/2 c mashed ripe bananas (about 4 bananas) 1 1/8 c buttermilk 1 1/2 tsp vanilla extract BUTTERCREAM FROSTING 3/4 c hot milk 1/2 c butter 1/2 c shortening (butter flavored Crisco not recommended) 1 tsp vanilla extract 1 Tbsp cornstarch 1 c granulated sugar Directions 1. BANANA CAKE: Sift the flour, baking powder, soda, and salt together in a bowl and set aside. 2. Cream the shortening; gradually add sugar and continue creaming. Add beaten eggs and bananas and mix well. 3. Add the flour mixture alternately with the combined buttermilk and vanilla, beginning and ending with the flour. 4. Pour into two 9 inch layer pans that have been greased and floured. Bake at 375 for 25 to 30 minutes. 5. BUTTERCREAM FROSTING: Heat milk until very hot but not boiling. 6. Cream the butter and shortening until fluffy. Gradually add cornstarch and sugar. Beat well after each addition, then add vanilla. 7. Add hot milk to sugar mixture a little at a time, beating thoroughly after each addition until all the sugar dissolves and it is thick enough to spread. It's very important to add the milk a little at a time or it will cause the frosting to curdle.

Great Grandma Young's Chocolate Cake (Ted Wildman)

Ingredients • 3 c all-purpose flour • 2 c sugar, white • 1/3 c baking cocoa • 2 tsp baking soda • 1 tsp salt • 2 c water • 3/4 c I use vegetable oil or coconut oil (updated from original) • 2 tsp vanilla extract, I use pure and a tad less on measure • 2 tsp vinegar • MY CHOCOLATE CREAM CHEESE FROSTING • 1 pkg cream cheese, softened (8 oz) • 1/4 c butter, you can use margarine in a pinch but use butter! • 2 c confectioners' sugar • 1/3 c bakers cocoa (I love Hershey's but use what you like) • dash(es) salt • 3 Tbsp milk • 1/2 tsp vanilla extract How to Make Great Grandma Young's Homemade Chocolate Cake 1. In a mixing bowl combine the dry ingredients (The first five.) 2. Add the water, oil, vanilla, and vinegar. 3. Mix well (batter will be thin). 4. Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely. 5. Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy. 6. Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy! 7. NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!

"The Best" Crack Cake

Ingredients 1 box Duncan Hines yellow cake mix 1/4 c brown sugar 1/4 c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs 3/4 c water 3/4 c oil 1/2 c white wine (really any kind) How to make it : Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a Bundt pan. Pour into pan. Bake for one hour. When cake comes out of the oven… Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. Cool. Flip out of pan onto plate and serve.

Peach Dump Cake

Ingredients 2 29 oz cans of sliced peaches in syrup 3/4 tsp cinnamon 1 vanilla cake mix 3/4 cup butter melted Instructions Preheat the oven to 350° F. Spray a 9x13 baking dish with cooking spray. Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish. Sprinkle cinnamon evenly over the peaches. Sprinkle cake mix evenly over the peaches Pour butter evenly over the cake mix. Do not stir. Bake in preheated oven for 50-55 minutes until the top is golden.

No-Bake Pineapple Cream Dessert

Ingredients FILLING 8 oz softened cream cheese 8 oz tub whipped topping 14-16 oz large can crushed pineapple, drained 3/4 cup confectioner’s sugar 1/2 cup pineapple chunks 1/2 cup shredded coconut for topping. CRUST 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter melted Instructions For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan. Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth. Beat in the tub of whipped topping. Then fold in the drained pineapple. Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut. Chill very well—at least 4 hours, preferably overnight.

Lunchroom Ladies Brownies

A Facebook Commenter suggested using much less sugar.

Pancakes

Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon granulated sugar 3 tablespoons melted butter 1 large egg 1 1/2 cups milk Instructions Sift together the dry ingredients - flour, baking powder, salt and sugar into a large bowl. Make a well in the middle of the dry mix. Add the wet ingredients - the egg, milk, and butter. Lightly whisk the batter together until just mixed. The batter will have small lumps. Let sit 5 minutes while your skillet heats up. Add a tablespoon of vegetable oil to the skillet. With large skillet on medium-high heat add 1/4 cup of pancake batter to the skillet. Let cook until bubbles form on the surface and edges are dry. Flip and continue to cook for 1-2 minutes until golden brown. Top with butter, powdered sugar, and pure maple syrup to serve!

Cinnamon Roll Cake

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work. Ingredients Cake: • 3 cups all-purpose flour • 1/4 teaspoon salt • 3/4 cup of sugar • 4 teaspoons baking powder • 1 1/2 cups milk • 2 eggs • 2 teaspoons vanilla • 1/3 cup melted butter Topping: • 1/4 cup butter melted • 1/2 cup brown sugar • 2 tablespoons flour • 1 tablespoon cinnamon Glaze • 1 cup powdered sugar • 2 to 3 tablespoons milk • 1/2 teaspoon vanilla Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray. Cake: 1. In a large bowl, mix everything together for the ingredients of the cake. 2. Pour batter into prepared pan. 3. For the topping, mix all of the ingredients well in a small bowl. 4. Drop spoonfuls of topping on the batter and then swirl it with a knife. 5. Bake in preheated oven for 30 to 35 minutes. 6. Drizzle glaze over warm cake.

Woolworth Ice Box Cheesecake

Ingredients: 1 (3 oz.) pkg lemon Jell-O 1 c boiling water 8 oz cream cheese, softened 1 c granulated sugar 5 tbsp lemon juice 1 (12 0z) can evaporated milk, well chilled Graham crackers, crushed (Graham cracker pie crust?) Method: Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar, and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate, beat the evaporated milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13 pan with crushed Graham crackers. Spread filling over and top with more Graham crackers. Chill

One Bowl Apple Cake

Facebook Shared by Gay Gause.

Pecan Pie Cheesecake

Ingredients For the Crust: • 1 and 3/4 cups vanilla wafer crumbs • 1/4 cup brown sugar • 1/3 cup unsalted butter-melted Pecan Filling: • 1 cup sugar • 2/3 cup dark corn syrup • 1/3 cup unsalted butter- melted • 2 large eggs-lightly beaten • 1 and 1/2 cups pecans-chopped • 1 teaspoon vanilla extract For Cheesecake Filling: • 24 ounce cream cheese-softened • 1 and 1/4 cups light brown sugar • 2 tablespoons all-purpose flour • 4 large eggs • 2/3 cup heavy cream • 1 teaspoon vanilla extract Topping: • 3.5 tablespoon unsalted butter-melted • 1/2 cup brown sugar • 1 teaspoon cinnamon • 1/4 cup heavy whipping cream • 1 cup toasted pecans-chopped ________________________________________ Instructions To make the Crust: 1. Line the bottom of 9 inch springform pan with parchment paper and set aside. 2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling. To make the Pecan Filling: 1. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside. Cheesecake Filing: 1. Preheat the oven to 350 degrees F. 2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. 3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling. 4. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour. 5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled. To make the topping: 1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature. 2. Release the sides of springform pan and spoon the topping over cooled cheesecake. 3. Store the cake in the fridge.

CRANBERRY ORANGE CAKE

Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange – about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 – 3 tablespoons water, milk or orange juice Instructions: Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Pineapple Pecan Cake

Ingredients: 1 cup chopped Pecans 2 c all purpose flour 1 1/2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla pinch salt 1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup CREAM CHEESE FROSTING 1/2 c butter or 1 stick 1 – 8 oz cream cheese, softened 1 tsp vanilla 1 1/2 c confectioners’ sugar Directions: Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown). Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

Lemon Cream Cheese Coffee Cake

Ingredients Crumble • 1/2 cup (113g) butter, cold and cubed • 3/4 cup all-purpose flour • 1/3 cup confectioners sugar Cream Cheese Filling • 8 ounces cream cheese, room temperature • 1/2 cup (100g) granulated sugar Lemon Coffee Cake • 2 cups (250g) all-purpose flour • 1/2 teaspoon salt • 2 teaspoons baking powder • 1/2 cup (113g) butter, room temperature • 2 tablespoons lemon zest • 3/4 cup granulated sugar • 2 eggs, room temperature • 2 teaspoons vanilla extract • 1/2 cup milk (I prefer whole) • 1/3 cup freshly squeezed lemon juice Glaze • 1 cup (125g) confectioner’s sugar • 1-2 tablespoons of milk Instructions 1. Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour. Crumble 1. Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. (I prefer clean hands.) Make sure the butter is broken down and no larger than a pea when you are done. Set aside. Cream Cheese Filling 1. In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside. Lemon Coffee Cake 1. In a small bowl, sift together the flour, salt, and baking powder. Set aside. 2. In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed. 3. With the mixer on low, add in the eggs and vanilla. Mix on low until combined. 4. In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well. 5. Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed. Assembly 1. Pour batter into prepared pan. 2. Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly. 3. Evenly sprinkle the crumble over top the cream cheese. 4. Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing. 5. Remove coffee cake from oven and allow to cool for about 10 minutes. 6. Drizzle glaze over top and serve.

Pina Colada Pinapple Pound Cake

Ingredients 1 pound butter at room temperature, 2 cups 2¼ cups white sugar 2 tsp good quality vanilla extract 1 tsp coconut extract, optional 4 extra large eggs at room temperature, or 5 large 1½ cups sifted all purpose flour 1½ cups sifted cake flour 1 tsp baking powder 3/4 cup toasted coconut 1 cup undiluted evaporated milk, use it straight from the can 1 cup fresh pineapple, finely diced 4 ounces rum, optional For the Rum & Butter Glaze 1/3 cup soft butter 1 tsp vanilla extract 2 cups icing sugar, powdered sugar 3 tbsp of dark rum, approximately Instructions This cake is baked in an oven that starts cold, so there's no need to preheat it. Grease a Bundt pan very well and lightly dust it with flour. You can also use 2 standard loaf pans that have been lightly greased and lined with parchment paper. In the bowl of an electric mixer cream the butter, sugar and vanilla & coconut extract very well, for at least 10 -15 minutes. The aim is to incorporate as much air as possible into the creamed base of the batter. Scrape the sides and the bottom of the bowl several times during the creaming process. Add the eggs, one at a time and beat for at least a minute or two before adding the next egg. Sift together the flour, cake flour, toasted coconut and baking powder. Fold the dry ingredients into the creamed mixture alternately with the undiluted evaporated milk. Always begin and end the folding process with the dry ingredients. As a general rule, I add the dry ingredients in three portions and the milk in two portions. With the last addition of milk, fold in the pineapple as well. Spoon the batter into the prepared pan/s, spreading the top with the back of a spoon to level it. Place in a cold oven and turn the temperature to 325 degrees Baking times will vary on the size of the cake pans. My Bundt pan took 1 hour and 30 minutes. Loaf pans should be checked after an hour. As always, let the wooden toothpick or skewer test be your guide. Insert a wooden toothpick or skewer into the center of the cake and when it comes out clean the cake is done. Watch it closely and only add extra time in 5 minute intervals, checking with a clean toothpick each time, so that you will not over bake the cake. Let the cake/s rest in the pans for 10 - 15 minutes before turning onto a wire rack to cool completely. When completely cool return the cake to the pan, that you have lined with plastic wrap so that you can soak the cake in rum. This step is optional if you don't like rum or prefer not to. Using a wooden skewer, poke small holes all over the surface of the cake and slowly spoon about 4 ounces(or lesof rum over the surface, directly over all the holes. Cover and let the cake rest for an entire day before adding the glaze and serving. To prepare the glaze. Cream together the butter, ing sugar and vanilla. Begin adding the rum, a little at a time until the frosting turns the consistency of a thick glaze. Spoon over the pound cake. You can use less rum and keep it as a frosting if you prefer but you will probably need to double the recipe to cover an entire Bundt cake. Notes To toast coconut just sprinkle the dried coconut in a cake pan and bake at 350 degrees for about 5 minutes or until it starts to colour. Give it a toss a couple of times as it browns. I'm not a fan of tinned fruit but you could use it in a pinch, just be sure it is very, very well drained. Use a sieve to drain it and press the crushed pineapple the bottom to squeeze out the excess juice.

Quick Red Velvet Cake

Ingredients Cake 1 box Betty Crocker™ Super Moist™ German chocolate cake mix 1 cup water 1/2 cup sour cream 1/4 cup vegetable oil 3 eggs 2 tablespoons unsweetened baking cocoa 1 bottle (1 oz) red food color Frosting 1/2 cup Gold Medal™ all-purpose flour 1 1/2 cups milk 1 1/2 cups sugar 1 1/2 cups butter or margarine, softened 1 tablespoon vanilla Steps • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans. • 2 Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. • 3 Meanwhile, in 2-quart saucepan, cook flour and milk over medium heat, stirring constantly, until mixture is very thick. Cover surface with plastic wrap; cool to room temperature. • 4 In large bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating until smooth. Beat in vanilla. • 5 Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator. Expert Tips • Cake mix makes this favorite very easy, but everyone knows it's the frosting that makes this cake fabulous--and that's still made from scratch. Enjoy the cake with flavored coffees like amaretto or hazelnut. • Super Moist™ devil's food cake mix can also be used for a dark red velvet cake; omit cocoa.

Royal Blue Velvet Cake

Ingredients Cake 1 box Betty Crocker™ Super Moist™ white cake mix 1 1/4 cups buttermilk 1/3 cup vegetable oil 3 eggs 1 tablespoon unsweetened baking cocoa 2 teaspoons royal blue paste food color 1 toothpickful violet paste food color Frosting 1 jar (7 oz) marshmallow creme 1 cup butter or margarine, softened Save $ 2 1/2 cups powdered sugar 1/8 teaspoon Steps • 1 Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour. • 2 In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. • 3 Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely. • 4 Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth. • 5 If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered. Expert Tips • To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color. • Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary. • To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.

Apple-Pie Cake

A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients. Ingredients • 2 cups flour • 1 cup packed light-brown sugar • 2 teaspoons cinnamon • 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces • 5 pounds (about 12) tart apples, such as Granny Smith • 2 tablespoons fresh lemon juice Directions 1. 1. In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. 2. 2. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. 3. 3. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

Apple Pie Bread

1 can apple pie filling, mashed 1 yellow cake mix 4 eggs, slightly beaten 1 cup self rising flour 1 Tbsp cinnamon 1 medium chopped apple Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. Cool and enjoy from Betty Lawson

Pineapple-Orange Sunshine Cake

Cake ingredients: 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges, including juice ½ cup oil 4 large eggs Directions: Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Frosting ingredients: 1 package of Jell-O No Bake Cheesecake mix 1 (20 oz.) can of crushed pineapples, including juice 1 cup of sour cream 1 (16 oz.) container Cool Whip Directions: Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Lemon Ricotta Bundt Cake

Ingredients 3/4 cup butter, softened (1 1/2 sticks) 1 1/2 cups sugar 15 ounces whole milk ricotta 3 large eggs 1 teaspoon vanilla 1 large lemon, zested and juiced 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup Candied Lemon Peel like Paradise Lemon Glaze 2 cups powdered sugar 3 tablespoons fresh lemon juice add more or less for consistency Candied Lemon Peel for decorating Instructions Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the vanilla, lemon juice, and lemon zest. Whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches. Fold in the candied lemon peel. Pour the batter into the prepared pan and smooth as needed. Bake 40-50 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack. Make the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more juice or water if needed to achieve desired consistency. Drizzle the lemon glaze over the top of the cake, sprinkle with candied lemon peel, and serve. Notes You can substitute the lemon in the glaze with Limoncello liquor if desired. Also, you can poke holes in the cake with a skewer so that more of the glaze seeps into the cake. Make ahead and refrigerate in an airtight container for up to three days.