LET THEM EAT CAKE

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.

Coca-Cola Cake

Ingredients 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 can (12 ounces) cola 1 cup butter, cubed 1/4 cup baking cocoa 2 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract GLAZE: 1 can (12 ounces) cola 1/2 cup butter, cubed 1/4 cup baking cocoa 4 cups confectioners' sugar, sifted Directions 1. Preheat oven to 350°. Grease a 13x9-in. baking pan. 2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. 3. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. 4. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 5. About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.

Rhubarb Upside-Down Cake

Ingredients 3 cups sliced fresh or frozen rhubarb 1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 1/4 cup butter, melted BATTER 1/4 cup butter, melted 3/4 cup sugar 1 large egg, room temperature 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2/3 cup whole milk Sweetened whipped cream, optional Directions 1. Place rhubarb in a greased 10-in. heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition. 2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.

No-Bake Chocolate Chip Cannoli Cheesecake

Ingredients 1 package (4 ounces) cannoli shells 1/2 cup sugar 1/2 cup graham cracker crumbs 1/3 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 3/4 cup part-skim ricotta cheese 1 teaspoon vanilla extract 1/2 teaspoon rum extract 1/2 cup miniature semisweet chocolate chips Chopped pistachios, optional Directions 1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour. 2. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust. 3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Chocolate Turtle Cake

INGREDIENTS: 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water 1/3 cup oil 3 eggs 1 (18 ounce) boxes German chocolate cake mix DIRECTIONS: Prepare cake mix as directed. Pour 1/2 of the batter in a 13×9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add caramels, milk and butter and stir constantly till melted. Pour melted caramel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

Elvis Presley's Favorite Whipping Cream Pound Cake

This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them. Ingredients: 3 cups sugar 1/2 lb butter, softened 7 eggs, room temperature 3 cups cake flour, sifted twice 1 cup whipping cream (heavy cream) 2 teaspoons vanilla extract Directions: Butter and flour a 10 inch tube or Bundt pan. Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla. Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days. Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

Buttermilk Cake with Caramel Icing

Ingredients CAKE: 1 cup butter, softened 2-1/3 cups sugar 1-1/2 teaspoons vanilla extract 3 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk ICING: 1/4 cup butter, cubed 1/2 cup packed brown sugar 1/3 cup heavy whipping cream 1 cup confectioners' sugar Directions Preheat oven to 350 deg. Grease and flour a 10-in. fluted tube pan. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Jule Kage

Thanks to Kathleen Cole

Classic Waffles

Ingredients 2 cups all purpose flour 2 tbsp sugar 4 tsp baking powder 1 tsp salt 2 eggs 1 1/2 cups warm milk 6 tbsp unsalted butter, melted (see notes if using salted butter) 1 tsp vanilla extract Instructions Preheat waffle iron. In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine. In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended. Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately or lay on a cooling rack until cool. Store in zip close bags in freezer.* Notes *To reheat waffles, place frozen waffle in toaster and cook until heated through and crisp on the outside. If using salted butter, reduce the salt in recipe to just 1/2 tsp.

Sour Cream Brownies

Coffee Brownies

Chocolate Brownies with Bailey's Irish Cream

Cherry-Flavored Brownies with Chocolate-Wine Ganache

Black Coffee Brownies

Autumn Spice Cake with Cream Cheese Frosting

Ingredients 2 1/4 cups (318g) all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1/2 tsp allspice 1/4 tsp ground cloves 1 3/4 cups (370g) packed light-brown sugar 3/4 cup (175ml) vegetable oil 3/4 cup (185g) unsweetened applesauce 4 large eggs 2 tsp vanilla extract 1 cup (240 ml) buttermilk 1 cup chopped pecans (optional) Cream Cheese Frosting 12 oz cream cheese , nearly at room temperature 1/2 cup unsalted butter (4 oz), nearly at room temperature 3 1/2 cups (440g) powdered sugar 1/2 tsp vanilla extract Instructions For the cake: Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. Wrap cake strips around pan if you have them (for a more level cake). Set pans aside. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside. Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain. Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (I recommend a paddle attachment that constantly scrapes bowl, otherwise stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in eggs and vanilla. Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined. Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes. Allow to cool several minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool (this will also help deflate those domes a little if you didn't use cake strips). Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. Mix in powdered sugar and vanilla and mix until well blended (at this point I like to freeze the frosting in 5 minute increments, then mix again with stand mixer, then freeze another 5 and more as needed until it's a stiffer yet creamy consistency).

TEXAS SHEET CAKE

Ingredients: Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour 1/8 teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Icing (recipe below) Icing: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) ½ teaspoon vanilla Chopped Pecans (optional) How to make it : For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350°F for 20 minutes. For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together)

Key Lime Pound Cake with Key Lime Cream Cheese Icing

1 pound butter, room temperature 3 cups sugar 6 large eggs, room temperature 4 cups all-purpose flour 1/2 cup fresh key lime juice 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.) 4 teaspoons key lime zest, minced 1 teaspoon vanilla 1. Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it’s just fine. Set aside. 2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10- 15 minutes. 3. One at a time add the eggs and beat only until the yellow disappears. 4. Stir juice, milk, zest and vanilla together. 5. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. 6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles. 7. Bake for 1 hour and 45 minutes or until cake tester comes out clean. 8. Cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool. The cake is far better the following day or 2 days later. Key Lime Cream Cheese Icing 8 ounces cream cheese, room temperature 3-4 tablespoons butter, room temperature 4 cups confectioner’s sugar 1/4 cup freshly squeezed key lime juice 2-3 teaspoons key lime zest 1 teaspoon vanilla extract 1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. 2. Add confectioner’s sugar and beat well until completely smooth and fluffy. 3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. 4. Ice

Lemon Loaf with Lemon Glaze

For the Loaf 1 Stick Unsalted Butter (Equal to half a cup) 1 Cup Sugar 2 Large Eggs 1 Lemon, Juiced and Zested 1 1/2 Cup All-purpose Flour 1 Tsp Baking Powder Pinch Salt 1 Tsp Vanilla 1/4 Cup Cream (half and half works well or whole milk - but cream is better for moister loaf and richer taste) For the Glaze 1 1/3 Cup powdered sugar 1/2 Lemon, Juiced and Zested 1/2 tsp Vanilla For the Loaf Preheat Oven to 350 F. Grease & Flour a medium Loaf Pan. Cream Butter and Sugar together In a separate bowl mix eggs and vanilla well, add lemon juice and zest. Add egg mix into the butter mix, beat slowly. Add remaining Ingredients and mix well. Pour batter into prepared loaf pan. Bake for 40 minutes, or until toothpick test is clean. Cool in pan 10 minutes before removing to wire rack. Cool another 10 minutes before topping with glaze. For the Glaze Mix all ingredients in a bowl until well combined and spread over warm loaf.

Caramelized Brown Butter Cake

INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature 4 large eggs, room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 cup sugar 1/2 teaspoon salt 1 1/2 teaspoon vanilla extract PREPARATION In a heavy skillet, on low heat, melt butter until it begins to foam. Stir for about 5 minutes, until it turns golden brown and smells nutty. Transfer to a large heatproof bowl and allow to cool in the fridge until solid, for about 30 minutes. Once solid, remove from fridge and set aside to bring back to room temperature. Preheat oven to 350° F and place oven rack in lower middle section of oven. Butter a nonstick 9x5-inch loaf pan and dust with powdered sugar. Beat browned butter until it becomes creamy, then add sugar and vanilla. Continue beating for 3-5 minutes until well combined and creamed. Beat in eggs, one at a time, making sure each is thoroughly combined before adding the next. In a separate bowl, combine flour, salt and baking powder, then slowly beat flour mixture into creamed butter mixture until well combined. Transfer batter to loaf pan and bake for 30 minutes. Remove from oven, loosely cover with foil, then continue baking for 20-25 minutes. Allow cake to cool in the pan for 10-15 minutes, then transfer, upside down, to a serving platter.

Strawberry Cream Cheese Icebox Cake

Ingredients 2 lb. strawberries 2 sleeves graham crackers 1 -8 oz. pkg. cream cheese, room temperature 1 -14 oz. can sweetened condensed milk 2- 3.4 oz. pkg. instant cheesecake flavored pudding 3 cu. milk 1- 12 oz. carton whipped topping, divided Directions Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

Chocolate Mayo Cake

Ingredients 1 cup water 1 cup mayonnaise 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 2 teaspoons baking soda BROWN SUGAR FROSTING: 1/2 cup packed brown sugar 1/4 cup butter, cubed 2 tablespoons milk 1-3/4 cups confectioners' sugar Directions 1. In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. 2. Pour into greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 3. For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake. Yield: 9-12 servings.

California Lemon Pound Cake

Ingredients 1 cup butter, softened 1/2 cup shortening 3 cups sugar 5 large eggs 1 tablespoon grated lemon zest 1 tablespoon lemon extract 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup whole milk FROSTING: 1/4 cup butter, softened 1-3/4 cups confectioners' sugar 2 tablespoons lemon juice 1 teaspoon grated lemon zest Directions 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. 2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings. Recipe Note Test Kitchen Tips For extra nonstick insurance, grease with shortening, then give the greased pan a quick spritz of cooking spray. A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.

Pineapple Sunshine Cake

Pineapple Sunshine Cake Ingredients: 1 box yellow cake mix 4 eggs 1/2 cup oil 1 (8 oz.) can crushed pineapple with juice Icing: 1 (8 oz.) container whipped topping, thawed 1 small box instant vanilla pudding 1 (8 oz) can crushed pineapple with juice Instructions: Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Recipe compliments of "Yummy Stuff"!!

Strawberries and Cream Poke Cake

INGREDIENTS 1 box, (15.25 oz) Strawberry flavored cake mix 1 c. water 1/2 c. oil 3 eggs 3/4 c. strawberry jam, warmed 1 (8 oz.) pkg, cream cheese, room temperature 1 c. powdered sugar 2 Tbsp. milk 1 (8 oz.) container frozen whipped topping, thawed 1 pint fresh strawberries, sliced INSTRUCTIONS Preheat oven to 350 degrees. Lightly spray a 9×13″ pan with non-stick baking spray. Mix cake mix, water, oil, and eggs according to package directions. Pour batter into the prepared pan and bake for 30-35 minutes (or according to package directions). The cake is done when a toothpick inserted comes out clean and crumb-free. While cake is still hot, use the back of a wooden spoon to poke holes in the cake about 1″ apart. Warm the strawberry jam in the microwave (about 30-60 seconds) and stir. Pour the jam into the holes of the cake. Let the cake cool completely. Mix the whipped topping: With a hand or stand mixer, mix the cream cheese and powdered sugar. Add the milk and cream together to a smooth consistency. Add the full container of whipped topping and mix just until combined. Top the cooled cake with the whipped topping and spread evenly over the cake. Add the sliced strawberries to the top of the cake. Refrigerate until ready to serve. Cover and refrigerate for up to a week.

Potluck German Apple Cake

Ingredients 3 large eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 4 cups chopped peeled tart apples 3/4 cup chopped pecans FROSTING: 1 package (8 ounces) cream cheese, softened 2 teaspoons butter, softened 2 cups confectioners' sugar Directions 1. In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 2. In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Yield: 12-16 servings.

Ermine Icing

INGREDIENTS 5 tablespoons/40 grams flour 1 cup/235 milliliters whole milk 1 teaspoon/5 milliliters vanilla extract Pinch of salt 1 cup/ 230 grams unsalted butter, softened 1 cup/200 grams granulated sugar PREPARATION 1. Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost pudding-like. 2. Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. 3. Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

Premium Tres Leche Cake

Ingredients 1 box Betty Crocker™ SuperMoist yellow cake mix 1 ¼ cups water 1 tablespoon vegetable oil 2 teaspoons vanilla 4 eggs 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup whole milk or evaporated milk 1 cup whipping cream 1 container Betty Crocker Whipped fluffy white frosting Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Cinnamon Apple Cake

INGREDIENTS 2 cups all-purpose flour 1 large apple, peeled and chopped 1 cup vegetable oil 1 cup dark brown sugar 1/2 cup granulated white sugar 1/2 cup walnuts, chopped 2 large eggs 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt PREPARATION Preheat oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined. Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving.

Italian Cream Cake

Ingredients 1 (16.25-ounce) package of white cake mix for me I used Duncan Hines Moist Deluxe 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2ounce) can of flaked coconut 2/3 cup toasted and chopped pecans 3 tbsps Rum (optional) Cream Cheese Frosting Preparation Beat together the white cake mix, eggs, buttermilk and vegetable oil at medium speed with an electric mixer 2 minutes then stir in the coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans. Bake Bake for 15 to 17 minutes at 350°, until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Cream Cheese Frosting Ingredients 1 (8-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened 1 (16-ounce) package powdered sugar 2 teaspoons vanilla extract 1 cup chopped pecans, toasted Preparation Using an electric mixer, beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Then stir in vanilla and pecans. Finally frost cake when completely cooled.

Preacher Cake

Ingredients 2 c sugar (may cut the sugar to 1 cup – 1 1/2 cups as it is very sweet) 2 c all-purpose flour 2 eggs 2 tsp baking soda 1/2 tsp salt 2 tsp vanilla 1/2 c nuts – walnuts or any that you prefer 1 can (20 ounces) crushed pineapple – undrained (i use pineapple in it’s own juice) FROSTING 1 pkg 8 ounce cream cheese – softened 1 3/4 c powdered sugar 1/4 c butter or margarine 1/4 tsp salt 1/2 c nuts – walnuts or any that you prefer 2 tsp vanilla Directions Combine dry ingredients; add remaining ingredients and mix by hand. Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious 🙂 FROSTING: Mix well and spread on cake in pan. Enjoy! * If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy! * There is NO milk, butter, or oil in the cake. * You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries. * I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.

Are You Kidding Me Cake

Ingredients: 3 large eggs 1 box cake mix (any flavor) 1 can pie filling (any flavor) Directions: Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x 13 pan. It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.

Double Chocolate Coca Cola Cake

Ingredients : 1 cup Coca Cola (not diet) 1/2 cup oil 1 stick butter 3 Tablespoon 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 Tablesppons 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.

Lunchroom Ladies 50 year old Brownie Recipe

Ingredients: 1 c butter 1/2 c cocoa, 2 c flour, 2 c sugar, 4 eggs, 4 tsp vanilla, 1 c chopped nuts Directions: Pour in 9×13 pan, bake 20-25 mins on 350. Check at 20 mins **Icing* 1/4 c softened butter ¼ c can milk (regular milk is fine) 1/4 c cocoa, 3 c powdered sugar, dash salt, Mix all together & frost as desired.

The Famous Woolworth Ice Box Cheesecake

You will need: 1 (3 ounce) package lemon Jell-O 1 cup boiling water 8 ounces cream cheese (at room temperature) 1 cup granulated sugar 4 Tablespoons lemon juice (less if you don’t want too much lemon) 1 can Carnation Evaporated Milk, well chilled Graham crackers, crushed 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 bowl, beat the Carnation 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 crushed Graham crackers. Chill.

Pineapple Upside Down Bundt Cake

Ingredients 1/2 Cup butter (1 stick), melted 1/2 Cup packed brown sugar 1 Can pineapple rings in 100% juice (reserve the juice) 1 Jar maraschino cherries 1 Box yellow or pineapple cake mix 1 4-serving box instant vanilla pudding 3 eggs Vegetable oil Milk Instructions; Preheat the oven to 350 degrees F. Prepare the Bundt pan by generously applying non-stick spray. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar. Cut the pineapple rings in half and alternate with the maraschino cherries around the Bundt pan as shown in the picture. Set aside. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box. Carefully pour the batter over the fruit and bake as instructed for a Bundt cake. The cake is done when an inserted knife comes out clean. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Granny Cake

Ingredients 1 1/2 c sugar 2 c flour 1/2 tsp salt 2 eggs 1 tsp baking soda 1 large (20 oz.) can crushed pineapple in its own juice (including juice) 1 c brown sugar 1 c chopped pecans 1 c evaporated milk 1/2 c sugar 1 stick margarine 1 tsp vanilla Directions 1 Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13″ pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes. 2 Cook the following ingredients until mixture comes to a rolling boil: 1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla. 3 AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!! Should be kept refrigerated. This cake does freeze nicely.

Dr. Pepper Cake

INGREDIENTS: 1 c. butter 1 c. Dr. Pepper 4 tbsp. cocoa 2 eggs 1 tsp. vanilla 2 c. sugar 1/2 c. buttermilk 1 tsp. baking soda 2 c. flour 1 1/2 tsp. cinnamon DIRECTIONS: Heat butter, cocoa and Dr. Pepper. Mix well and set aside. Cream eggs, sugar and butter, milk and baking soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla. Pour into greased and floured 9 x 12 inch pan and bake at 350°F for 25 to 30 minutes. Ice with Dr. Pepper Icing. DR. PEPPER ICING: 1/4 c. butter 1/4 c. Dr. Pepper 3 tbsp. cocoa 1 (16 oz.) box confectioners’ sugar 1 tsp. vanilla 1 c. chopped nuts Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake

Buttercream Frosting Recipe

Buttercream Frosting Recipe 1 1/2 cups shortening 1/2 cup butter (1 stick) room temp 2 tsp vanilla extract 1 32 oz bag powdered sugar 1/3 cup heavy whipping cream 1) Cream the butter and shortening with an electric mixer. 2) Add the vanilla and blend. 3) Gradually add sugar 1 cup at a time, beating on medium speed. Stop periodically to scrap the sides. 4) As it starts to get dry, add the cream. Keep mixing until it is fluffy and smooth. 5) If you want to add color, sprinkle in a few drops of food coloring and blend again. 6) Spread or pipe onto your cake.

Chocolate Mug Cake in One Minute

Ingredients Cake Mixture 1 box angel food cake 1 box chocolate cake Mug Cake 3 tablespoons cake mixture 2 tablespoons water 1 teaspoon vanilla extract (optional) 2 tablespoons mini chocolate chip (optional) Instructions Cake Mixture Pour angel food cake and chocolate cake mix into a large bowl and whisk until combined. Place in an airtight container and store for up to six months. Mug Cake Measure out cake mixture, water and vanilla in a mug and stir to combine. Drop in chocolate chips. Place in microwave for one minute. Allow to cool slightly before eating. Garnish with whipped cream, chocolate sauce, sprinkles, cherry, whatever suits your fancy!

Banana Bread Brownies

Ingredients : 1-1/2 c sugar 1 c sour cream 1/2 c butter 2 eggs 4 ripe bananas, mashed 2 tsp vanilla extract 2 c all purpose flour 1 tsp baking soda 3/4 tsp salt 1/2 c chopped walnuts BROWN BUTTER FROSTING 1/2 c butter 4 c powdered sugar 1 1/2 tsp vanilla extract 3 Tbsp milk Directions : 1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Coffee Walnut Layer Cake

INGREDIENTS FOR THE CAKE: Butter for pans ½ cup (60 grams) walnut pieces 1 cup plus 2 tablespoons (245 grams) sugar 2 sticks (8 ounces) unsalted butter at room temperature 1 ⅔ cups (230 grams) flour 1 tablespoon (14 grams) baking powder ½ teaspoon salt 4 large eggs 2 tablespoons milk at room temperature, more as needed 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water FOR THE FROSTING: 2 ½ cups (300 grams) confectioners' sugar ⅛ teaspoon salt 1 ½ sticks (6 ounces) unsalted butter at room temperature 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water ¼ cup walnut halves, for decoration PREPARATION Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven. For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended. Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Best Carrot Cake Ever

Ingredients 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts Directions In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

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) Directions : 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.

Italian Cream Cake

Ingredients 1 (16.25-ounce) package of white cake mix for me I used Duncan Hines Moist Deluxe 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2 ounce) can of flaked coconut 2/3 cup toasted and chopped pecans 3 tbsps Rum (optional) Cream Cheese Frosting Preparation Beat together the white cake mix, eggs, buttermilk and vegetable oil at medium speed with an electric mixer 2 minutes then stir in the coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake for 15 to 17 minutes at 350°, until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Cream Cheese Frosting Ingredients 1 (8-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened 1 (16-ounce) package powdered sugar 2 teaspoons vanilla extract 1 cup chopped pecans, toasted Preparation Using an electric mixer, beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Then stir in vanilla and pecans. Finally frost cake when completely cooled.

Lemon 7 UP Pound Cake Recipe

Lemon 7 UP Pound Cake Recipe Ingredients From Scratch Ingredients: 5 eggs 3 cups self rising flour 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks) 3 cups sugar 2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor 3/4 cup carbonated lemon-lime beverage, any brand Ingredients using Box Cake Mix one box of yellow cake mix 4 eggs 3/4 cup of vegetable oil 1- 4 ounce box of instant lemon pudding 3/4 cup of carbonated lemon lime soda of your choice/any brand Lemon Glaze Ingredients: 1 cup powdered sugar 2 tablespoon lemon juice 1 teaspoon of milk Instructions From Scratch Directions: Mix butter and sugar together for about 10 minutes. Add in your eggs-1 at a time, beating after each is added in. Add in flour and lemon extract/juice. Fold in your lemon-lime soda of choice. Pour into well-greased 12-cup Bundt pan Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top Directions using Box Cake Mix Preheat your oven to 325F Grease your bundt pan In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well pour the mixed batter into the greased bundt pan Bake for about 45 to 55 minutes or until set allow to cool completely before removing from the pan top with Glaze Make Lemon Glaze Both recipes from scratch and from the box mix use the same easy, delicious glaze Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan..