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Mountain Dew Cake

dewcake2

My whole family loved this cake. It is a spongy cake. My husband said it reminded him of lemon pound cake.

INGREDIENTS:

1 box Lemon Cake Mix
1 box Lemon Instant Pudding Mix (3.4 oz)
4 Eggs
2/3 cup oil
1 can Mountain Dew (12 oz.)

dewcake4

DIRECTIONS:

1. Spray bundt pan with cooking spray. Next flour the bundt pan. Remove excess flour. Set aside.
2. Preheat oven to 325 degrees.
3. Mix together the lemon cake mix and instant pudding.
4. Add eggs, oil and mountain dew.
5. Mix until well blended and thick.
6. Bake in a 325 degree oven for 45-50 minutes.
7. Let cool for 20 or so minutes before removing from pan.
8. SERVE! You can serve this cake as is, which is really good. Add a glaze. Or sprinkle with Powdered Sugar.

dewcake1~Enjoy!~

Chocolate Peanut Butter Eclair Cake

Chocolate and Peanut Butter!  Two great taste that go GREAT together!

Ingredients:

1 (14.4 oz) box Chocolate Graham Crackers
2- 3.5 ounce packages instant vanilla pudding
3 cups milk
1 cup peanut butter
1 teaspoon vanilla
1- 8 ounce tub cool whip (softened)
1-16 ounce tub chocolate frosting (I used a Milk Chocolate frosting)

Directions:

1. Spray a 13 x 9 pan lightly with cooking spray.

2. In a large bowl whip together the milk,vanilla pudding, vanilla extract, and peanut butter until smooth and thick.  Fold in softened whipped topping.

3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.

4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

5. Zap the jar of frosting in the microwave about 25 to 30 seconds.

6. Stir frosting and then pour on top of last layer of graham crackers.  Spreading evenly.

7. Cover and chill 4 hours.  6 hours is actually better and overnight is best.

Note:  You can whip this up by hand using a whisk or you can use an electric mixer.  I prefer to use a whisk.  It makes it the cake fluffy.

~Enjoy!~

Cream Cheese Frosting Icing

Very easy, yet sumptuous!

Ingredients:


4 oz of Cream Cheese Softened
2 Tbsp of Unsalted Butter softened
½ tsp of Vanilla Extract
4 to 5 Tbsp of Milk
4 cups of Powdered Sugar

Directions:

1. Cream together the butter, cream cheese and vanilla, add the powered sugar and whisk until it’s all incorporated.

2. Add the milk and whisk until everything is combined. (You might have to add the milk while whisking.  It is up to you. I add milk in between each cup of powered sugar I add.)

Cover and chill at least an hour in the fridge before use.

Use this icing for cupcakes, cakes or cookies.

~Enjoy!~

Chocolate Mayonnaise Cupcake with Peanut Butter Frosting

This is my Grandma’s Mayonnaise Cake Recipe.   It was one of my favorite cakes that she made.

Ingredients:

For the Cupcakes:

3 large eggs
1 1/2 cup + 1 tablespoon sugar
1 tablespoon vanilla extract
1 1/4 cups mayonnaise
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
3/4 cups + 1 tablespoon dutch-process cocoa powder
1/2 teaspoon salt
1 cup hot water

For the Icing:

1 stick butter (1/2 cup) room temp.
1 cup creamy peanut butter
3 1/2 cups powered sugar
1/2 cup milk

Directions:

The Cupcakes:

Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.

Using a mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 minutes.

Add the mayonnaise and vanilla extract, and combine.

Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low-speed until combined. The mixture will look extra thick!

Add  water and mix on low-speed until it’s combine.  The batter will now be the consistency of cake batter…(or close to it).

Bake at 350 degrees for 15 to 18 minutes.

Let cool and then frost!

For the icing:

Cream together peanut butter and butter.  Add powered sugar and milk.  You might have to continue adding to get the thickness of frosting you desire.  Alternate adding the milk and the powered sugar.  I added the milk by the tablespoon full and used about 1/2 cup milk.

Basically, you can make the icing as thin or as thick as you like.

~Enjoy~!

This recipe is linked to the following:

Button

Eclair Cake

So easy with just five ingredients!  And So Yummy!

Ingredients:

2- 3.5 ounce packages instant vanilla pudding
3 cups milk
1- 8 ounce tub cool whip (softened)
1-16 ounce tub chocolate frosting
1- 16 ounce box graham cracker
1 tsp. vanilla

Directions:

1. Spray a 13 x 9 pan lightly with cooking spray.

2. In a medium bowl whip together the milk and vanilla pudding until thick.  Fold in softened whipped topping.

3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.

4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

5. Zap the jar of frosting in the microwave about 25 to 30 seconds.

6. Stir frosting and then pour on top of last layer of graham crackers.  Spreading evenly.

7. Cover and chill 4 hours.  6 hours is actually better and overnight is best.

~Enjoy!~

This recipe is linked to the following:

Strawberry Cake Mix Cookies

Another VERY easy to make recipe.  So good!

While making these little cookies; it made me think of my grandma.  She always made me a Strawberry Cake for my birthday when I lived in Oklahoma.  It was one of the highlights of my birthday to get a strawberry cake from her.  I just know she would have loved these little cookies!

You can also make these several ways:

Plain
With a dusting of Powdered Sugar
With White icing
Drizzle with chocolate
You could even add white chocolate chips –which I would think would be just dreamy in this cookie!

Ingredients:

1 Strawberry boxed cake mix
2 eggs
1/3 cup oil

For Icing:

2 cups to 2  1/2 cups powered sugar (also known as icing sugar)
2 to 4 tablespoons milk

Directions:

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Add cake mix, eggs and oil and combine.  This will become a dough so it will be thick.

3. Once mixed place a tablespoon to a tablespoon and half sized balls of dough on the cookie sheet.  I used a cookie scooper to make it a little easier.

4.  Cook in a preheated 375 degree oven.  Bake for 6 to 9 minutes.  Mine was done perfectly at 6 minutes 45 seconds! Be sure to watch it because ovens do vary.

5.  Cool for 2 minutes on the cookie sheet before cooling on a cookie rack.

6.  Cool the cookies completely and add your favorite toppings.  Plain, with icing, powered sugar…etc.

Directions for the icing:

Combing Powered sugar and milk and stir.  I liked a thicker consistency for this icing.  I believe I used 2 cups of powered sugar and 4 tablespoons of milk.

Place on cookie and let it sit to harden.

This cookie would be super fun to take to church functions, pot lucks…..or to make for Valentines Day.

~Enjoy!~

This recipe is link to the following:

Red Velvet Cheesecake

This is so very good!  If you LOVE red velvet cake you will surely love this.  If not, then most likely you will not enjoy it.

Ingredients:

1 box Betty Crocker Super Moist devil’s food cake mix
1/2 c. butter or margarine, softened
3 pkg. (8 oz. each) cream cheese, softened
1 c. semisweet chocolate chips (6 oz) melted, cooled slightly
1/2 c. sour cream
3/4 c. sugar
1 Tbsp. red food coloring
3 eggs

Directions:

1. Pre-heat oven to 300 degrees.

2. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil.

3. Spray inside of pan with baking spray and toss flour around to coat the pan. discarding any remaining loose flour.

4. Reserve 1/4 cup cake mix for filling.

5. In large bowl, beat remaining cake mix and butter with electric mixer on low-speed.

6. Press cake mixture  into the prepared pan (this is the crust of the cheesecake).

7. In large bowl, beat reserved 1/4 cup cake mix, cream cheese, melted chocolate, sour cream, sugar and food color with electric mixture on medium speed until smooth.

8. Beat in eggs, one at a time, until blended.

9. Pour over crust. Bake 1 hour 5 minutes or until edge of cheesecake is set 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.

10. Turn oven off; open oven door 3 inches. Let cheesecake stand in oven 30 minutes.

11. Remove from oven and run a small metal spatula around edge of pan. Cool on cooling rack 30 minutes.

12. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.

Serves 16.

~ENJOY!~

This recipe is linked to the following:

Chocolate Cherry Delight Cake

Ingredients for the Cake:

1 box chocolate fudge cake mix
1 21 ounce can cherry pie filling
1 teaspoon almond extract
2 eggs

Ingredients for the Frosting:

1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

Directions

1.  In a small bowl whisk eggs and almond extract.

2.  In large mixing bowl add the cake mix and then mix in the egg and almond mixture. This will be very thick…you will NOT get it all combined…

3.  Add pie filling.  Gently folding it into the batter (by hand).

4.  Pour batter into a prepared 9 X 13 inch pan. Bake at 350 degrees for about 30 to 35 minutes.  Cake will be spongy.

5. Cool the cake for 5 to 10 minutes and then poke holes in it with a fork.

6.  Then prepare the frosting.


Directions for Frosting:

In a small saucepan combine sugar, butter and milk.  Bring to a boil stirring constantly.  Boil for 1 minute.  Remove from heat and add chocolate chips…stirring until smooth.  Add vanilla and stir…

Pour immediately over cake…spreading with a spatula.

Let cool completely and serve.

~Enjoy~

My Sinfully Scrumptious Banana Cake

With Cream Cheese Icing

This is such an Awesome Cake.  These make awesome muffins as well!

Cake Ingredients & Directions

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 pinch salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1-1/2 cups mashed bananas (about 4 small to medium bananas)
  • 2/3 cup buttermilk
  • 1 cup chopped walnuts-divided (optional)

Directions:

  1. Preheat oven to 350 degrees. Grease and flour  a bundt pan. In a small bowl, whisk together flour, baking soda ,salt, cinnamon and nutmeg; set aside.
  2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time and add vanilla.  Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared bundt pan.
  3. Bake in the preheated oven for 45 to 50  minutes. Remove from oven, and let cool for 5 minutes. Turn over onto a cake plate.

Note:  You can also make this in 2-8 inch rounds and bake them for approx. 30 minutes.  You can also make muffins and banana bread from this as well.  I prefer to have it as cake…and possibly muffins.

Cream Cheese Icing Ingredients and directions

Ingredients:

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  1. In a medium sized bowl, beat together the butter and cream cheese with an electric mixer.
  2. With the mixture on low speed, add the powdered sugar a cup at a time until smooth and creamy.
  3. Beat in Vanilla and your done.

 

Final steps:  Frost your cake and top with the remaining walnuts (this is also optional)

~Enjoy~

 

Strawberry Cake With A Twist!

This cake uses a regular boxed cake mix that you purchase at the grocery store.  The Twist?

You add Strawberry Soda Pop instead of Water!

Ingredients

  • 1 – package Strawberry Cake mix –You can use any brand, the brand I chose was Pillsbury Moist Supreme
  • Strawberry Soda Pop (this is substituted for the water, add as much soda pop as you would water according to the package directions.)
  • 2-3 eggs,  I used 2 and my cake turned our super fluffy and very moist.
  • 1/3 cup Vegetable Oil
  • 2 Tubs of Cool Whip (8 oz tub)
  • About a pound to a pound and a half of fresh strawberries, sliced

Directions:

Combine all Ingredients, remembering to substitute the soda for the water.

Mix until well blended.  You can use a mixer for this step.  It was just easier for me to use my wire whisk.  Plus, I had the added benefit of not having to get my mixer and attachments out.

Pour into 2 greased and floured baking rounds/pans.

Bake at 350 for 17-25 minutes.  You will need to check on them and see when they are done, using the toothpick method.

When they are done, loosen the cake edges and let cool completely.

Slice strawberries…as many as you want for the middle of the cake.

Once the cakes are cool.  Take the bottom layer and put cool whip on top.  Smooth it out and add strawberries. (Wouldn’t you know this was a step I totally forgot to take pictures of…)

Then place the other cake on top.  Ice the remaining cake and sides with the cool whip.

You can half, or butterfly the strawberries and put them on top!  And you are done!  Believe me if you have kids in your house this cake will NOT last long at all!  Even my non-strawberry eaters loved it.

~ENJOY~

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