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Assorted Sweets

Eggless Chocolate Cake


3 cups flour
2 cups sugar
6 Tablespoons unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla
2 Tablespoon vinegar
2 cups VERY COLD water

Preheat oven to 350°.
Sift dry ingredients together. Mix oil, vanilla, vinegar & cold water. Add to the dry ingredients and beat well. Pour into two prepared 8" cake pans. Bake for 35-40 minutes. Partially cool before removing from pans, to finish cooling on cooling racks
 
30 - 30 Cake


30 marshmallows( cut up )
30 cherries red & green
30 chopped walnuts
30 graham wafers crushed
1 can eagle brand milk

Mix all together well. Line 8x8 pan with waxed paper, sprinkle with coconut. Pour mixture on top and press so it sticks together. Sprinkle coconut on top and press down. Refrigerate & cut in squares.
 
Cinnamon Mocha Cupcakes


1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
1 cup chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water


In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.

Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.
 
Favorite Carrot Cake


1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots (can do them in a food processor)
1 (8 ounce) can crushed pineapple - drained or half of large can
1/2 cup chopped pecans or walnuts
Cream Cheese Frosting ( Recipe follows )

Grease bottom and sides of 9 x 13-inch cake pan, sprinkle with sugar.

Beat first 3 ingredients with mixer at medium speed until well blended

Combine flour, and next 5 ingredients and add to oil mixture, beating at low speed until well blended. Stir in carrots, pineapple and nuts.

Pour into prepared pans.

Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing.

Cream Cheese Frosting

1 cup butter or margarine
1 8 ounces cream cheese
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Beat butter and cheese until well blended, gradually add sugar and extracts, beating well.

Yields 4 cups.
 
Florida Keys Cake


1 (18.25-ounce) package white cake mix
1 cup buttermilk
1/4 cup vegetable oil
3 large eggs
1/3 cup cream of coconut
2 cups sweetened flaked coconut, divided
1 cup sugar
1/4 cup cornstarch
4 ((8 ounce)) packages cream cheese, softened
3 large eggs
1 ((8 ounce)) container sour cream
1/2 cup Key lime juice
1 (16-ounce) container ready-to-spread vanilla frosting


Combine first 5 ingredients in a mixing bowl; beat at medium speed with an
electric mixer 4 minutes. Stir in 1 cup coconut. Divide batter evenly
between 2 lightly greased 10-inch round cakepans. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.

Split cake layers in half horizontally to make 4 layers. Crumble 1 cake
layer into fine crumbs. Toss cake crumbs with remaining 1 cup coconut;
spread on a baking sheet. Bake at 350 for 10 minutes or until coconut is
toasted. Set aside.

Combine sugar and cornstarch. Beat cream cheese at high speed with an
electric mixer until creamy; gradually add sugar mixture, mixing well. Add
eggs, 1 at a time, beating after each addition. Stir in sour cream and lime
juice, blending well.

Place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch
springform pan. Spoon 1/3 cheesecake batter over cake layer; repeat
procedure with remaining cake layers and cheesecake batter. (See tip.)

Bake at 325 for 1 hour or until set. Cool completely in pan on a wire rack.
Cover and chill at least 4 hours.

Run a knife around the edge of pan, releasing sides. Spread frosting over
top and sides of cake. Pat reserved crumb mixture generously around sides
and top of cake. Chill at least 1 hour before serving. Store in
refrigerator.

Tip: It may be necessary to use a foil collar around the springform pan to
hold the cake and cheesecake mixture once it's layered in the springform
pan. Cut a piece of aluminum foil long enough to fit around the 10-inch
springform pan, allowing 1-inch overlap; starting from 1 long side, fold
foil into thirds. Lightly grease 1 side of foil. Wrap foil around outside of
pan, greased side against pan, allowing it to extend to 1 1/2 inches above
rim to form a collar; secure with string or masking tape. Bake as directed.

Yield Makes 16 servings
 
Heavenly Pecan Cake

2 cups sugar
1/2 cup butter
1 cup shortening
5 egg yolks
2 cups all purpose flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups chopped pecans
5 egg whites
1 small can coconut


Combine butter and shortening. Add sugar. Cream Well. Add egg yolks and mix well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Add vanilla, coconut and nuts. Fold in slightly beaten egg whites. Bake in 3 9-inch layer pans in a 350 degree Fahrenheit oven for 25 minutes. (See Pecan Icing Recipe for frosting)
 
Honey Bun Cake

1 box yellow cake
4 eggs
8 ounces sour cream
2/3 cup vegetable oil
1 cup brown sugar
1 tablespoon cinnamon
Topping:
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup milk


Combine yellow cake mix, eggs, sour cream, and vegetable oil. Mix together and pour half in a 9x13 inch pan. Mix brown sugar and cinnamon. Sprinkle over half of batter in pan. Pour rest of batter over brown sugar mixture. Bake at 350 degrees for 30-35 minutes. Topping: combine powdered sugar, vanilla and milk. While cake is warm poke holes in cake with toothpick. Pour topping over cake.
 
Hot Milk Cake


5 eggs
2¼ cups sugar
½ teaspoon salt
2 teaspoons vanilla
2 Tablespoons butter
1 cup scalded milk
2 cups flour
2 teaspoons baking powder

Preheat oven to 350°

Beat the eggs until very light. Beat in the sugar, salt and vanilla.

Melt the butter in the scalded milk (milk should be boiling hot!)

Sift together the flour and the baking powder.

Add the milk and butter to the egg mixture, and mix well. Add the flour mixture and beat again.

Pour into prepared (greased and flour) tube pan. Bake for 25-35 minutes, until cake tests done.


No need to frost this one! Excellent with fruit sauce!
 
HORNET'S NEST CAKE

This cake gets it's name because when the cake bakes the surface is pitted with holes like a hornet's nest, from adding butterscotch chips and chopped pecans.

1 pkg. (3.4-oz.) vanilla instant pudding mix
2 cups whole milk
1 pkg. (18.25-oz) plain yellow cake mix
1 pkg. (11-oz.) butterscotch chips
1 cup chopped pecans

Preheat the oven to 350*F.

Lightly grease a 13X9-in. pan with vegetable shortening. Set aside.

Fix pudding mix as per directions on pkg. Fold in the dry cake mix and stir with a wooden spoon until batter is combined, although a little lumpy. Pour the batter into the pan and smooth the top. Scatter butterscotch chips on top of batter then sprinkle the pecans on top of the chips. Bake for 40 minutes or until cake springs back when touched. Cool in the pan for 30 minutes on a wire rack before serving.
 
Sand Cake Recipe


2 cups flour
2 eggs, beaten
1 1/2 cups sugar
3/4 cup butter
2 teaspoons baking powder
1 egg, white only
chopped almonds mixed with sugar

Cream the butter. Add the sugar and the beaten eggs. Mix and sift
flour and baking powder together. Add to the first mixture. Toss on
floured pastry board. Roll out 1/8 inch thick. Cut with biscuit
cutter. Place on greased pastry sheets. Brush over each sand cake the
white of egg unbeaten and diluted with a little cold water. Sprinkle
with the chopped almonds. Bake in slow oven for about 10 minutes.
 
Suzy Q Cake

For cake
18 1/4 ounces devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Filling
1 cup whole milk
5 tablespoons flour
1 cup granulated sugar
1 cup Crisco shortening
1/4 teaspoon salt
1 teaspoon vanilla, clear is best
powdered sugar, for dusting (optional)

In a large mixing bowl, beat together cake mix, water, vegetable oil and eggs until smooth.
Pour into a greased and floured 13" x 9" pan and bake according to the package directions.
When cake is cooled, remove from pan to flat surface and cut cake in half horizontally.
To prepare filling, cook flour and milk in a saucepan over low heat until thickened; whisking often. Cool mixture COMPLETELY in refrigerator.
While heated mixture cools, beat together sugar, Crisco, salt and vanilla. Add to cooled flour/milk mixture and beat until smooth and creamy.
Spread filling on 1 half of cake. Place other half of cake on top and sprinkle with powdered sugar, if desired.
 
Vanilla-Fudge Marble Cake


* 3/4 cup butter, softened
* 2 eggs
* 2-3/4 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/2 cups sugar
* 2 teaspoons vanilla
* 1-1/4 cups buttermilk or sour milk*
* 2/3 cup chocolate-flavored syrup
* Semisweet Chocolate Icing (see recipe below)




1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda, and salt. Set aside.

2. In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.

3. In small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

4. Bake in a 350 degree F oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing. Makes 12 servings.

*Note: For sour milk, place 4 teaspoons lemon juice or vinegar in a measuring cup. Add enough milk to equal 1-1/4 cups.

Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons butter, 1 tablespoon light-colored corn syrup, and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
 
Toll House Carrot Cake

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
3/4 cup vegetable oil
3 eggs
1 3/4 cups shredded carrots
1 8oz can crushed juice-packed pineapple
1 cup nuts (chopped)
1 cup Nestle Toll House semi-sweet chocolate mini-morsels
1 1/4 cups sugar
as needed chopped nuts for garnish
as needed Creamy White Frosting


Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside. In large mixer bowl, beat sugar, oil, vanilla extract, and eggs until well blended. Gradually beat in flour mixture. Stir in carrots, pineapple, nuts and mini morsels. Pour into prepared pan. Bake 40-50 minutes until toothpick inserted in center comes out clean. Cool completely. Spread with creamy white frosting. Garnish with additional nuts.
 
Tiramisu Cupcake


6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)


In large mixing bowl at high speed, beat egg whites with cream of tartar
until foamy. Add half of the sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are glossy and stand in soft
peaks. Rub just a bit of meringue between thumb and forefinger to feel if
sugar has dissolved.

In small mixing bowl at high speed, beat egg yolks until thick and
lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar,
water, vanilla and salt (if desired) until blended.

With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk
mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.

Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15
min or until done.

Espresso Syrup

1/2 cup confectioner’s sugar 2/3 cup water 5 teaspoons espresso powder

In a small, heavy saucepan over high heat, combine the water, the remaining
1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a
boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb
liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting

3 c mascarpone
1 c confectioner’s sugar
1/4 c marsala wine
3/4 c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together
the mascarpone cheese, confectioner’s sugar and marsala until well blended.
Add the cream and beat until fluffy, about 1 minute.

Frost cupcakes with mascarpone whipped cream mixture. Dust tops with cocoa powder.
 
Alaskan Blueberry Coffee Cake


1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1-1/2 c Blueberries (fresh or frozen)
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)

In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.

Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake. Serve warm with butter or honey.

Serves 8
 
Sour Cream Coffee Cake


1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 cup brown sugar (for topping)
2 teaspoons cinnamon (for topping)
1 cup chopped nuts (I prefer walnuts)


Cream butter and sugar. Add eggs one at a time beating for one minute. Sift dry ingredients. Add alternately with sour cream and vanilla. Grease and flour tube pan. Pour half of mixture into pan. Spread with half of topping, cut small pieces of butter and place on top. Add remaining mixture and top with rest of topping. Bake 45 minutes at 350 degrees.
 
Pineapple Crumbcake


2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon


Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better.

Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature.
 
Pecan Coffee Cake


1 3/4 cups sugar
3/4 cup butter
3 cups flour -- sifted
1 tablespoon baking powder
1 teaspoon salt
1 1/8 cups milk
4 egg whites
1 cup brown sugar
2 tablespoons cinnamon
3/4 cup flour
3/4 cup butter
2 cups pecans

TOPPING: Cream sugar and butter until soft and smooth.

Sift together flour, baking powder, and salt. Add sifted ingredients alternately with milk. Fold in egg whites beaten stiff.

Pour into large baking pan. Mix topping together until it forms pea-sized crumbs. Blend in pecans. Spread over the top of batter and bake at 350 degrees F for 40-50 minutes. Cut into squares.
 
Peach Coffee Cake


1 (18-ounce) package yellow cake mix
1 (21-ounce) can peach pie filling
3 eggs
3 tablespoons sugar
1 teaspoon cinnamon

Mix together by hand the cake mix, pie filling and eggs. Spread in a
9"x13" inch pan that has been sprayed with vegetable oil. Stir together
sugar and cinnamon. Sprinkle over cake batter. Bake, uncovered, at 350
for 30 minutes. Test with a toothpick.
 
Caramel Sour Cream Cake

Pre heat oven to 350 degrees.

3 sticks of butter
1 (8oz.) pkg sour cream 2&1/2 cups sugar
6 large eggs
3 cups all purpose flour
1 cup heavy whipping cream
1/4 teaspoon vanilla extract

Blend together first three ingredients with an electric mixer at
medium speed. Add eggs one at a time. Add flour and whipping
cream alternately. Add vanilla extract.

Pour into three 10 in. prepared cake pans. Bake until golden
brown and toothpick comes out clean.

After cakes have cooled. Slice the center layer in half.

Filling for center layer

1 box confectioner's sugar
1-8 oz. package creamed cheese
1/4 teaspoon vanilla extract

Blend together confectioner's sugar and creamed cheese until
smooth. Add vanilla extract.

Easy Caramel Frosting

2 sticks of butter
2 cups firmly packed brown sugar
1/2 cup whipping cream
5 cups sifted confectioner's sugar
2 teaspoons vanilla extract

Melt butter in a heavy saucepan. Add brown sugar; cook over
over low heat. Stirring constantly. About 1&1/2-2 mins. or until
sugar dissolves. ( Do not boil.) Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla.
Beat at high speed with an electric mixer until frosting is
spreading consistency.

Spread caramel frosting on top of first layer. Add one of the
layers split in half. Spread the cream cheese filling on top of
this layer. Then add the other half of that layer, and spread
caramel frosting on top of it. Add the last layer and top with
caramel frosting and spread caramel frosting to the sides.
 
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