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  • "The Best" Crack Cake

    "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

    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

    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

    Lunchroom Ladies Brownies

    A Facebook Commenter suggested using much less sugar.

  • Pancakes

    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

    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

    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

    One Bowl Apple Cake

    Facebook Shared by Gay Gause.

  • Pecan Pie Cheesecake

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    Jule Kage

    Thanks to Kathleen Cole

  • Classic Waffles

    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

    Sour Cream Brownies

  • Coffee Brownies

    Coffee Brownies

  • Chocolate Brownies with Bailey's Irish Cream

    Chocolate Brownies with Bailey's Irish Cream

  • Cherry-Flavored Brownies with Chocolate-Wine Ganache

    Cherry-Flavored Brownies with Chocolate-Wine Ganache

  • Black Coffee Brownies

    Black Coffee Brownies

  • Autumn Spice Cake with Cream Cheese Frosting

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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.

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