Delicious Pound Cake

10 Servings
Flour Southern
half-and-half Bake Baked cake cake mix Cakes Flour Southern

3 sticks ter
1 stick garine
2 cups ar
3 cups ur
6 s
1/2 cup k
1 teas ing powder
1 Pinch of t
2 tbls on extract

Mix in order given and bake at 325 for 1 hour and 25 minutes or until cake comes away from the side.


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Pumpkin Cake

6 Servings
Flour Southern
bake cook holiday mix sweet milk Flour Southern

1 box yellow cake mix
4 s
3/4 cup ar
1/2 cup wesson oil
1 cup pkin
1/4 cup water
1 teas namon- nutmeg
Icing:
1 oz am cheese
1 stick ter
1 box confectioners ar ( or 1/2 )
1 teas illa
1 Canned k

Combine all ingredients and use electric mixer. Bake in greased tube pan at 300-350 degrees about 1 hour. Use cream cheese icing. Icing: Mix all together and only add enough milk to spreading consistency.


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Streusel Plum Cake

9 Servings
Plums Canadian
plums Low Fat Plums Canadian

1/4 cup garine
3/4 cup ar
2 s separated
1 1/2 cup -purpose flour
1 tsp ing powder
1/2 cup m milk
2 cups of halved ripe ms
1/2 cup packed wn sugar
1 tbsp soft garine
1 tsp namon
1 ze
1/4 cup icing ar
1 tsp k
1/4 tsp illa

Grease 9 inch pan. Cream together margarine, sugar and egg yolks until fluffy. Combine flour and baking powder; beat into egg mixure alternately with milk. Beat egg whites until stiff but not dry; fold into batter. Turn into prepared pan. Arrange plums over top. Topping: Combine brown sugar, margarine and cinnamon; mix well and sprinkle over fruit. Bake 350 degrees for 35 to 45 minutes until done.


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Crusty Pound Cake

10 Servings
All Purpose Flour Dessert
Sweet Almond Extract Buttery Dessert Brunch New Baby Meal All Purpose Flour

1 -1/2 c. butter tened
3 c. ar
6 s
1 T. illa extract
1 t. ond extract
3 c. -purpose flour
1/2 t. t
1 T. Confectioner's ar (optional)

Cream butter well in a large mixing bowl. Add sugar gradually, mixing until texture is fine and mealy. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour and salt; stir flour mixture into batter, beating until flour is moistened. Do not overbeat. Pour into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 25 minutes, or until a toothpick inserted comes out clean and cake shrinks slightly from sides of pan. Cool in pan 15 minutes. Turn out onto a wire rack; turn right side up and complete cooling. Sprinkle with confectioner's sugar for decoration, if desired.


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Strawberry Jello Cake

1 Servings
Cake Uncategorized
Cakes

1 Pkg white cake mix
1 10 oz pkg frozen strawberrie
1 c Nuts; chopped (not too fine
1 c ad oil
3 ts ur
1 Pkg awberry flavored gela
4 s

Mix well all together. Bake in a 9 x 13" pan for 45 minutes and at; 350 degrees. When baked, sprinklewith powdered sugar and cool. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Black Magic Cake

Click here for a larger picture of Black Magic Cake
16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German

1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.


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Hummingbird Cake

Click here for a larger picture of Hummingbird Cake
14 Servings
Grains American
Summer Spring Picnics Fourth of July Easter Bake Desserts Brunch American Grains Easter Sweet

3 cup All purpose ur
2 cup ar
1 teaspoon namon ground
1 teaspoon ing soda
1/2 teaspoon t
1 can (8 oz) eapple crushed, with juice
1 cup Oil
3 large well beaten
3 medium anas chopped
1 cup Walnuts or pecans, finely chopped
1/2 teaspoon illa
ZE
1 tablespoon Butter or garine, melted
1 cup dered sugar sifted

Preheat oven to 325F / 160C / Gas Mark3. Generously grease a 10" tube or a fluted tube pan. To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt. Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat. Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely. To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.


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Banana Creme Cake

The base of this dessert is a spice cake mix with the addition of vanilla pudding. The cake is layered with bananas, caramel and fresh pudding.

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Lemon Drizzle Cake

6 Servings
Flour English
Light Lemon sweet Morning Tea Delicate Moist Flour English

6 oz of self raising ur.
6 oz of caster suar.
6 oz of garine.
2 large s.
1 Grated zest of on.
3 tablespoons of k.
1 FOR THE SYRUP.
3 oz of caster ar.
1 juice of the on.
1 FOR THE TOPPING
4 oz of icing ar.
1 tablespoons of on juice.

Grease and flour a 7 inch cake tin. Sift the flour into a large mixing bowl and then add the remaining ingredients and beat until light and fluffy. Spoon the ingredients into tin and level with a knife. Bake at 180 gas or electric for 35-40 minutes until well risen and firm. Leave in tin. Gently heat the lemon juice and sugar in a small sauce pan. Prick the hot cake and spoon the syrup over its surface. Allow to cool. Place cake on wire rack and spread the mixed icing sugar over the top.


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Rum Cake

8 Servings
Sugar American
Bake Advance Desserts Sugar American

Cake:
1 1/2 cups an pieces reserve 1/4 cup
4 whole s
1/2 cup water
1/2 cup of ola oil
1/2 gold rum Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small instant illa pudding mix (recommended: Jell-O)
ze:
1 cup granulated ar
1/4 cup water
1 stick ter
1/2 cup gold rum (recommended: Bacardi)

For Cake Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze. NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready. For Glaze Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature. NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.


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Almond-Glazed Picnic Cake

This cake is perfect for picnics, it is great with fresh fruits such as sweet cherries, strawberries, or peaches. What a combo with the almonds.

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Dorothy's Pound Cake

16 Servings
Flour American
Sweet Cakes Bread Dessert Bake cake Flour American

1 pound ter
6 s room temperature
2 teaspoons illa
8 drops yellow food color
3 cups Cake ur
1 pound dered Sugar

Beat Eggs until thick and deep yellow in color. Add Butter, vanilla and food color. Gradually add cake flour alternating with powdered sugar. Beat well cook for 45-60 minutes in a 350 degree oven.


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Moms Rhubarb Cake

1 Servings
Cake Uncategorized
Cakes Desserts Fruits Cream

SCHIFF (SSBB43A
1 Box yellow cake mix
3 c barb, sliced thin
1 c ar
1 c Whipping am (not whipped)
1/2 c Nuts, chopped

Mix cake as directed on box. Pour into greased 9 x 13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT! Posted to MC-Recipe Digest V1 #615 by Nancy Berry and lt;nlberry and at;prodigy.net and gt; on May 18, 1997


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Cherry Coffee CAke

10 Servings
cake mix Holiday
cook sweet tasty holiday cook cherry

1 yellow cake mix divided
2 s
2/3 cup warm water
2 pkgs st
1 cup ur
21 can cherry pie filling
5 tbls ter melted

Mix 1 1/2 cup cake mix with eggs, water, yeast and flour. Beat for 2 minutes. Spread into a 13x9 pan. Top with pie filling. In a seperate bowl mix remaining cake mix with butter until crumbly. Sprinkle on top of filling. Bake at 375 for 35 minutes. Glaze: 1 cup powdered sugar 1 1/2 Tbls water 1 Tbls corn syrup Mix and drizzle over warm cake.


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Nutty Pinacoco cake

12 Servings
Pineapple Island
Easy No Fuzz Baking Fast cake Yummy Pineapple Nuts

2 cups -purpose flour
1 teaspoon ing soda
2 s
1.5 cups white ar
1 teaspoon t
1 can crushed eapple with juice 20 oz
0.5 cup of ans pieces
0.5 cup of unsweetened shredded onut
1 package am cheese 8 oz
0.5 cup ter
1.5 cups confectioners' ar
1 teaspoon illa extract
0.5 cup of unsweetened shredded onut (option

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 12 inch pan. 2. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Add nuts and coconut, mix until incorporated. Pour batter into prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Meanwhile prepare the frosting: In a medium bowl, combine cream cheese, butter, confectioners sugar, (coconut) and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.


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Butterfinger CAke

8 Servings
Cake mix Southern
cake sweet tasty Bake Baked Desert Cake mix Southern

1 box Devils Food Cake Mix
1 can sweetened densed milk
1 Lg. bowl l Whip
1/2 bottle Caramel topping
6 large terfinger Bars crushed
1 straw

Make cake as directed on the box in an oblong baking pan. Let cool completely. Then punch holes in the cake with a straw. Pour milk over the cake. Next pout caramel topping over the milk. Sprinkle 1/2 of the crushed butterfingers over the caramel (layering) Cover with cool whip for the final topping. Refrigerate the leftovers.


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Butterfinger Cake

Click here for a larger picture of Butterfinger Cake

Cake American
chocolate cake butterfinger Desserts American Sweet Summer

1 box German colate Cake Mix (baked according to package
directions
5 terfing candy bars
1 jar caramel ice am topping
1 can sweetened condensed k
Cool p for topping
colate Syrup

Bake the cake according to package directions and in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them. Enjoy!!!


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Boma Cassava Cake

12 Servings
Cassava African
Cassava Boma Disney African Dessert Coconut

1 lb cassava ted
1/2 c + 4 tb sweetened shredded onut
1 1/2 c + 4 tb sweetened densed milk
1 tb ter
1 1/2 c + 2 tb onut milk

Combine all ingredients in a bowl and mix by hand. Pour into a cake pan, sprayed and lined with paper. Bake at 350 degrees for 30 minutes or until golden-brown. Cut into squares.


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Wet Coconut Cake

Yellow cake mix baked and then poked with holes that are filled with a sweet coconut milk. It is frosted with whipped cream and topped with shredded coconut.

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Orange-bourbon Pound Cake

12 Servings
Cake American
Bake Desserts Cake American

1 cup termilk
4 large s
Zest and juice of 1 nge
1 tablespoon illa extract
2 tablespoons Bourbon (optional)
3 1/2 cups Sifted -purpose flour (14 ounces)
2 1/2 cups ar (17 ounces)
1/2 teaspoon ing soda
1/2 teaspoon t
12 tablespoons Unsalted ter
12 tablespoons Butter-flavored rtening
1 cup Confectioners ar
2 tablespoons Bourbon

Preheat oven to 300 degrees. Make sure all ingredients, especially the butter, are at room temperature (I leave the butter out overnight to make sure). Coat the interior of a 10-inch bundt-cake pan generously with baking spray and set aside. Combine buttermilk, eggs, orange zest and juice, vanilla extract, and bourbon in a bowl and whisk to blend. Set aside. In the bowl of a heavy-duty stand mixer, combine flour, sugar, baking soda, and salt. Cut butter and shortening into tablespoon-size pieces and add to flour mixture. Place bowl on mixer fitted with paddle attachment. Beat on low speed until mixture resembles wet sand and begins to clump together. With mixer still on low speed, gradually add liquid ingredients in a slow, steady stream, then increase speed to high and beat for one minute. Remove the bowl from the mixer and scrape sides and bottom with a large rubber spatula to make sure all ingredients are well blended. Spoon batter into the prepared pan and level the top. Place pan on lower middle rack in oven and bake for about 75 minutes, or until top is lightly browned, cake has begun to pull away from sides of pan, and a skewer inserted into the middle of the cake comes out clean. Let cake cool in pan for 20 minutes before inverting onto a serving plate. Let cake cool completely (at lease one hour) before glazing. For the glaze, whisk together the confectioner's sugar and 2 tablespoons of bourbon in a small bowl (add more sugar or bourbon as necessary to make a thick but pourable mixture). Drizzle glaze over top of cooled cake letting some run down the sides. Slice and serve with whipped cream if desired.


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