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CAKES, CUPCAKES, MUFFINS

BLUEBERRY POUND CAKE with LEMON CURD
(My version)

2 tablespoons butter
1/4 cup white sugar
2 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup all-purpose flour

Preheat oven to 325 degrees. Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Slice to serve and top with Lemon Curd (recipe below)

LEMON CURD:
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 and 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten

Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.
NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle.
Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
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TRIPLE CHOCOLATE CAKE with CHOCOLATE FUDGE BUTTERCREAM FROSTING
(my recipe)

    FOR THE CAKE:
2 ounces Baker's German sweet chocolate
2 ounces Baker's semi-sweet chocolate
1/2 cup strong black coffee
2 cups all purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
    FOR THE FROSTING:
1 stick butter
2 ounces semi-sweet baker's chocolate
1/2 cup shortening
1/3 cup baking cocoa
1 teaspoon pure vanilla extract
2 pounds powdered sugar
1 cup milk - (maybe more)

     For the cake:
Pre-heat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
Microwave chocolate and coffee in large microwaveable bowl on high for 1 and 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Mix flour, baking cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter.
Pour evenly into prepared pans. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans for 15 minutes; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely.
    For the frosting:
Melt Baker's chocolate and butter in microwave. Add the shortening, baking cocoa, and vanilla extract. Stir until shortening is melted.
Start adding the powdered sugar a little at a time, alternating with the milk (about 1/4 cup at a time of milk). Blend well until you have a smooth, spreadable consistency. You might need a little more milk....if so, add a tablespoon at a time. It doesn't need to be too wet or too dry. It needs to be firm and hold it's form.
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PINEAPPLE-BANANA PUDDING CAKE

(my original recipe)

1 box Butter Recipe cake mix
All the ingredients called for on back of cake box
1 ( 8-ounce) can crushed pineapple
2 pkg (3.4oz each) instant banana pudding
2 and 1/4 cups cold milk
1 cup water

Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple. Pour into a greased 9×13 pan.
Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in dish. Don’t spread it. It will not work if you mix it together.
Place baking dish on baking sheet. Bake 55 minutes at 350 degrees. Take out of oven and spread cream cheese glaze (recipe below) on top while the cake is hot.
Serve warm. Refrigerate leftovers.

     ~Cream Cheese Glaze~

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 and 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 or 3 tablespoons milk, if needed

Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.

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PINEAPPLE DREAM CAKE
(my original recipe)

FOR THE CAKE:
1 box butter recipe cake mix
2 large eggs
1/3 cup cooking oil
1 cup sour cream
1 large banana
1 can (20 oz.) crushed pineapple, with juice (do not drain)
    FOR THE CREAM CHEESE GLAZE:
4 oz. cream cheese, room temperature
4 Tbsp. butter, softened
1/2 tsp. vanilla extract
1 cup powdered sugar

Preheat oven to 350 degrees. Grease a 9x13 cake pan.
In a large bowl, mash the banana. Add the eggs, oil, sour cream, and dry cake mix. Mix well for 2 to 3 minutes. Add the undrained pineapple, and blend well. Pour batter into cake pan, and bake at 350 degrees for 35 to 40 minutes.
While the cake is baking, make your cream cheese glaze.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Let the cake cool for 10 minutes after taking it out of the oven. Then spread the glaze on top of cake while it is still has some warmth.
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LEMON CREAM CHEESE POUND CAKE
(my original recipe)

1/2 cup butter, softened
1/2 cup vegetable oil
8 ounces cream cheese, softened
1 and 1/2 cups sugar
5 large eggs
2 and 3/4 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 cup lemon juice
-
1 cup powdered sugar, sifted
2 Tblsp. lemon juice
1/2 tsp. vanilla extract

Grease and flour a 10-inch tube/Bundt pan.Set aside.  Preheat oven to 350 degrees.
With a hand mixer or stand mixer, cream together the butter, oil, and cream cheese.  
Add the sugar gradually and mix until light and fluffy (about 3 minutes).
Add the eggs, one at a times, mixing well with each.  
Next, add the sifted flour, baking powder, and salt.  Mix until blended (do not over beat).
Add the vanilla extract, lemon extract, and lemon juice.  Beating until just blended.  
Gently pour the batter into your greased/floured pan.  
Bake at 350 deg. for one hour and 15 minutes, or until a knife inserted into middle of cake comes out clean.
Cool cake in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Once your cake is cooled, make the glaze by combining the powdered sugar and lemon juice in a small bowl.  Once mixed, stir in the vanilla extract.  Drizzle over the cake.
(NOTE:  You can change the consistency of your glaze with the amounts of powdered sugar and lemon juice.  If you like a thicker glaze, add more sugar.  If you like it thinner, add more juice.)

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NUTS OVER YOU CAKE
(My original recipe)

CAKE LAYERS:
1 and 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) butter, softened
1 and 1/3 cups firmly packed light brown sugar
3 large eggs

Preheat oven to 350 deg. Grease and flour two 9-inch round cake pans, knocking
out excess flour.
Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and
salt. In a small bowl whisk together sour cream, water, and vanilla.
In a large bowl with an electric mixer beat together butter and sugar until
light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.
Add flour mixture to butter mixture in batches alternately with sour cream
mixture, beginning and ending with flour mixture and beating until batter is
blended well.
Divide batter between prepared pans and smooth tops. Bake layers in middle of
oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in
pans on racks 10 minutes before turning out onto racks to cool completely.
THE FILLING:
2 egg yolks
1 small ( 5 oz.) can evaporated milk
1 teaspoon vanilla
3/4 cups sugar
6 tablespoons butter
1/2 cup coconut
1/2 cup chopped pecans

Cook the milk, eggs, and sugar over a double boiler until thickened. Cook it
over direct heat only if it has your complete attention. Then add the vanilla
and butter and whisk in until it is melted and smooth. Add the chopped pecans
and coconut. Let it cool and put between cake layers.
THE ICING:
1 (8 oz.) container of Cool Whip
1 cup of powdered sugar
1/2 tsp. vanilla extract
4 oz. cream cheese, softened
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup chopped unsalted peanuts

Mix powdered sugar, cream cheese, and vanilla extract until smooth. Then fold in Cool Whip. Frost cake top and sides with icing. Sprinkle sliced almonds, pecans, and peanuts over top and on sides of cake.
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BUTTER PECAN CINNAMON ROLL CAKE

2 and 3/4 cups all purpose flour
1 and 3/4 cups sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup International Delight southern butter pecan coffee creamer
1 stick butter, softened but not melted
1/2 cup vegetable oil
1 tsp. vanilla extract
3 large eggs, beaten
1 cup brown sugar, firmly packed
2 tsp. (heaping spoonfuls) cinnamon
1/2 cup chopped pecans
2 cups powdered sugar
1/4 cup International Delight southern butter pecan coffee creamer

Preheat oven to 350 degrees. Grease a 9x13 baking pan.
Combine flour, sugar, baking powder, and salt. Stir and set aside.
In another mixing bowl combine coffee creamer, vegetable oil, butter, vanilla extract, and eggs. Mix well. Add in the flour mixture. Blend well.
Pour half of the batter into baking pan and spread evenly.
Mix the brown sugar and cinnamon together in a small bowl. Sprinkle over the batter. Add the remaining batter and smooth it over the brown sugar mixture. Sprinkle the pecans on top.
Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
Prepare the glaze by mixing the powdered sugar and coffee creamer together in a bowl until it is a smooth spreading consistency. As soon as the cake comes out of the oven, pour the glaze over cake and quickly spread it out with a knife. Cool before trying to slice.
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RED VELVET CAKE ROLL

CAKE:
4 eggs
3/4 cup Extra Fine Granulated Sugar
1 Tbsp. oil
2 Tbsp. buttermilk
1 tsp. vinegar
1 tsp. vanilla
1 oz. red food coloring
1/2 tsp. salt
1 tsp. baking powder
1/4 cup cocoa powder
3/4 cup cake flour, sifted
FILLING:
8 oz. cream cheese, softened
1/4 cup butter, softened
3 cups Powdered Sugar
1 tsp. vanilla
Additional Powdered Sugar, to dust cake
Optional glaze: White chocolate bits
Water

Preheat oven to 350 deg. Coat jellyroll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray. Beat the eggs for five minutes. Slowly add sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add slowly to liquid ingredients. Beat two minutes, until well combined. Pour batter into pan. Bake on middle rack for twelve to fifteen minutes, until the cake springs back when touched in center. Sprinkle a cloth dishtowel with Powdered Sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack to cool for thirty minutes. Combine filling ingredients. Beat well. Unroll cake. Spread filling over cake. Trim any rough edges. Re-roll the cake without the towel. Place seam side down, on cookie sheet. Dust with Powdered Sugar. Refrigerate. When ready to serve, slice cake one inch thick. If desired, melt white chocolate in microwave for one minute. Thin with a little water. Stir until smooth. Drizzle over sliced cake or simply dust with additional Powdered Sugar.  Serves eight.
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HUMMINGBIRD CAKE

1 and 1/2 cup Wesson oil
2 cups sugar
3 eggs, beaten
3 cups sifted flour
1 tsp. baking soda
1 scant tsp. salt
2 tsp. cinnamon
1 ( 8 oz. ) can crushed pineapple, do not drain
1 cup pecans
1 tsp. vanilla extract
2 bananas, sliced

Mix everything together except pecans and bananas. Blend well.
Gently fold in pecans and bananas. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 300 degrees for 90 minutes.
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MAWMAW'S LEMON POUND CAKE

3 cups flour, sifted well
2 cups sugar
1 cup buttermilk
1 cup Crisco shortening (has to be Crisco)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
4 eggs, beaten
1 Tbsp. lemon extract
juice of 1/2 lemon

Mix all ingredients together in a large bowl. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 350 degrees for 55 minutes.
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PRUNE LOAF CAKE

1 cup cooked prunes*
1 cup Wesson oil
2 cups sugar
3 eggs, beaten
1 cup pecans, chopped
1 cup buttermilk
1 tsp. baking soda
2 cups flour, sifted well
1 tsp. salt
2 tsp. allspice
2 tsp. ground cloves
1 tsp. cinnamon

Mix all ingredients in a large bowl. Pour into a greased and floured tube pan. Bake in a pre-heated oven at 350 degrees for 55 minutes.
*NOTE: Dates or raisins can be used instead of prunes--or--a combination of these 3 items.
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OLD FASHIONED BUTTERMILK CAKE

3/4 cup unsalted butter, softened
1 and 1/2 cup sugar
3 large eggs, room temp.
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk, room temp.
1 and 1/2 tsp. vanilla extract

Preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper, and butter the paper. ( If you are making cupcakes, fill the cups with paper liners or butter them )
Cream the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes until light and fluffy. Beat in eggs, one at a time. Mix well.
Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture.
Pour batter into prepared pans, and bake 25 to 30 minutes.
-Use your favorite frosting.
Makes two 8-inch round layers-or-two dozen cupcakes-or-one 9x13x2 inch cake.
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PUMPKIN ROLL

3 eggs
1 cup sugar
2/3 of a regular sized can of pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
1/3 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground ginger
FILLING:
1 cup powdered sugar
6 ounce cream cheese, softened
4 Tbsp. butter
2/3 tsp. vanilla extract

Preheat oven to 375 deg. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, ginger, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare cheesecloth heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the cheesecloth, parchment paper side up. The cake should slide out easily. Remove paper and roll
up the cake into the cheesecloth. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, butter, and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly.  Re-roll and chill.  Slice for serving.
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UPSIDE DOWN TROPICAL CAKE
(My original recipe)

In a 9x13 cake pan, melt 1/2 cup of butter in a 350 degree oven.
Sprinkle on top of melted butter (in this order):
1 (packed tightly) cup brown sugar
1/2 cup chopped nuts
3/4 cup flaked coconut
1 (20 ounce) can crushed pineapple-drained
Then in a large mixing bowl, combine:
1/2 cup cooking oil
3 eggs
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon rum extract---optional
1/4 teaspoon cinnamon
the juice drained off pineapple
1/2 cup evaporated milk
3 cups all purpose flour

Pour this mixture into pan over the pineapple. Bake at 350 degrees for 40 minutes. Turn oven off, but leave cake inside oven for another 15 minutes.
After 15 min., take out of oven and turn out onto serving platter.
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GERMAN CHOCOLATE CAKE

THE CAKE:
1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

Pre-heat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with
wax paper; grease sides of pans. Microwave chocolate and water in large
microwaveable bowl on high for 1 and 1/2 to 2 min. or until chocolate is almost
melted, stirring after 1 min. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl
with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at
a time, beating well after each addition. Blend in melted chocolate and the
vanilla. Add flour mixture alternately with the buttermilk, beating until well
blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff
peaks form. Gently fold into batter. Pour evenly into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean.
Immediately run small metal spatula around cake layers in pans. Cool in pans 15
min.; remove layers from pans to wire racks. Remove and discard wax paper.
Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. (I put it on the sides, too. The more the better)

THE FROSTING:
4 egg yolks
1 can (12 oz.) evaporated milk
1 and 1/2 teaspoon vanilla extract
1 and 1/2 cups sugar
3/4 cup (1 and 1/2 sticks) butter
1 pkg. (7 oz.) Coconut (about 2 and 2/3 cups)
1 and 1/2 cups Chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well
blended. Add sugar and butter; cook on medium heat 12 min. or until thickened
and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. Cool to room temperature and of desired
spreading consistency.
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ITALIAN CREAM CAKE

THE CAKE:
5 eggs, separated
1/2 cup butter
1/2 cup oil
2 cups sugar
1 teaspoon baking soda
1 cup buttermilk
1 cup coconut
2 cups all-purpose flour, sifted twice
1 cup chopped nuts
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees.
Beat egg whites until stiff; set aside. Cream butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well in between each addition. Dissolve baking soda in buttermilk. Alternately add the milk mixture and the flour to the creamed mixture. Add vanilla extract. Stir in the coconuts and nuts. Gently fold in egg whites. Pour into 3 (9-inch) round cake pans. Bake at 350 degrees until done (about 25 minutes).
FROSTING:
1 (8 ounce) pkg. cream cheese
4 Tablespoons butter
1 pound of powdered sugar
1 teaspoon vanilla extract
1/2 cup nuts
Whip cream cheese and butter until smooth. Add sugar and extract. Beat well. Spread on cake layers. Sprinkle nuts on top of cake.
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RED VELVET CAKE

THE CAKE:
2 and 1/2 cups flour
1 cup buttermilk
1 and 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/4 cup red food coloring
1 and 1/2 cups sugar
1 Tblsp. unsweetened cocoa powder
1 tsp. white vinegar
2 large eggs

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
FROSTING:
1 and 1/3 sticks butter, softened
8 ounces cream cheese, softened
1 box ( 1 pound ) powdered sugar
2 cups chopped pecans
Combine the butter, cream cheese and powdered sugar in a bowl and beat until fluffy. Then fold in 1 and 1/2 cups of the chopped pecans. Spread a layer of the mixture on the top of the first cake and then place the second layer on top. Repeat this procedure with the third layer. Use the remaining mixture to ice the entire cake. Decorate the top of the cake with the remaining chopped pecans. Refrigerate at least 1 hour before serving.  Makes 10 to 15 servings.
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STRAWBERRY PECAN CAKE

THE CAKE:
1 box white cake mix
1 small box strawberry jello
1 cup cooking oil
1/2 cup sweet milk
4 eggs
1 cup chopped pecans
1 cup thawed strawberries, drained*
1 cup coconut

Mix all ingredients together, adding eggs one at a time. Bake in three layers for 20 to 25 minutes at 350 degrees.
FROSTING:
1 stick margarine
4 ounces of cream cheese, softened
1 box powdered sugar (1 pound)
1/2 cup chopped pecans
1/2 cup frozen strawberries, thawed and drained**
1/2 cup coconut

Cream sugar, margarine, and cream cheese well. Then add other ingredients. Let cake cool before icing.
**I save my strawberry juice when I drain them and I spoon it on every layer before I ice it. Let it soak in cake. I have to put toothpicks in my cake to hold it together.
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UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, melted
1 pound powdered sugar

Grease and flour a 9x13x2-inch baking pan. Heat oven to 350 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter, and powdered sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack.
To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
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COCONUT CAKE

THE CAKE:
3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350 deg. for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.
FROSTING:
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 and 1/2 teaspoons vanilla
1 cups grated coconut

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake. Sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
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CHOCOLATE PEANUT BUTTER CAKE
(My original recipe)

CAKE:
3/4 cup butter
4 eggs
1 and 3/4 cups sugar
3 Tbsp. cocoa
2/3 cup peanut butter
1/2 cup sour cream
1 and 1/2 cups flour
1 tsp. baking powder
1 tsp. vanilla extract

Cream butter, eggs, sugar, and vanilla. Add peanut butter and sour cream. Mix well. Gradually add flour, cocoa, and baking powder. Blend well at medium speed. Pour in a greased 9 x 13 pan. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes. Cool completely.
FROSTING:
1 stick butter, softened
8 ounces cream cheese, softened
1 box (1 pound) powdered sugar
1 tsp. vanilla extract

Blend well and spread on cool cake.
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APPLE PIE CAKE

1 cup sugar
1/4 cup shortening
1 egg
1 cup flour
1/2 tsp. baking soda dissolved in 3 Tbsp. water
2 and 1/2 cup chopped apples
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup chopped walnuts
1/4 tsp. nutmeg

Cream sugar and shortening. Add egg. Mix flour, spices and salt and add to above mixture. Add dissolved baking soda. Fold in nuts. Bake in 8-inch square pan at 350 degrees for 40 minutes or until brown. Serve with whipped cream sweetened with 2 tablespoons sugar and 1/4 teaspoon vanilla.
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WHITE CHOCOLATE CAKE

CAKE:
2 and 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
6 oz. white chocolate, chopped
1/2 cup hot water
1 cup unsalted butter, softened
1 and 1/2 cups sugar
3 eggs
1 cup buttermilk
1 and 1/2 tsp. vanilla extract

Pre-heat oven to 350 degrees.
Sift together the flour, baking soda, baking powder, and salt. Set aside.
In a small saucepan, melt the white chocolate in the hot water over a low heat. Stir until smooth. Allow to cool at room temperature.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in flour mixture alternately with the buttermilk. Mix in the melted chocolate and the vanilla extract.
Pour batter into two 9-inch greased round cake pans. Bake for 30 to 35 minutes in the pre-heated oven, until a toothpick inserted into the middle comes out clean.

FROSTING:
6 oz. white chocolate, chopped
2 and 1/2 Tbsp. flour
1 cup milk
1 cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract

In a medium saucepan, combine the white chocolate, flour, and milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
In a large bowl, cream butter, sugar, and vanilla extract, beating until light and fluffy. Gradually add cooled chocolate mixture. Beat at high speed until it is the consistency of whipped cream.  Spread between the cake layers, and on top and sides of cake.
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ALL CRACKED UP CAKE
(My version of what some call the Earthquake Cake)

1 box cake mix, any flavor
2 eggs, beaten
1 stick butter, melted
Mix together. Pat into a greased 9 x 13 pan. Set aside.
Now mix together: :
1 pkg. cream cheese ( 8 oz. ) softened
2 eggs, beaten
1 tsp. flavoring that matches your cake mix
1 pound powdered sugar
3/4 cup chopped nuts

Pour this mixture on top of cake mix in pan.
Bake in pre-heated oven at 350 degrees for 40 minutes.
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CAJUN CAKE

1 and 1/2 cups sugar
2 eggs, beaten
1 ( 15 oz. ) can crushed pineapple with juice
2 cups flour
1/2 tsp. salt
1 and 1/2 tsp. baking soda

Mix sugar, eggs and crushed pineapple. Add the flour, salt, and baking soda. Pour into greased 9 x 13 inch pan.  Bake for 30 minutes at 350 degrees.
CAKE TOPPING: :
1 stick butter
1 cup granulated sugar
3/4 cup evaporated milk
1 tsp. vanilla extract
1 cup flake coconut
1 cup chopped nuts

Boil butter, sugar and milk for 10 minutes, stirring constantly; then add vanilla, coconut and chopped nuts. Pour over cake as soon as you take it out of the oven.
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CARROT CAKE

CAKE:
2 cups sugar
1/2 cup cooking oil
1 stick butter
4 eggs, beaten
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
2 cups shredded carrots
1 cup crushed pineapple
3/4 cup nuts

Cream the sugar, oil, and butter. Add the eggs and blend well. Add the remaining ingredients, mixing well for 2 minutes. Pour into a greased 9 x 13 pan. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.

FROSTING:
1 stick butter, softened
8 ounces cream cheese, softened
1 box ( 1 pound ) powdered sugar
1 tsp. vanilla extract

Blend well and spread on cool cake.
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NO-BAKE FRUIT CAKE

1 box graham crackers, crushed
1 cup walnuts, chopped
1 cup pecans, chopped
1 lb. dark raisins
1 lb. golden raisins
1 lb. currants (optional)
1 can Eagle Brand Milk
1 jar maraschino cherries
1 jar green cherries
1 sm. bag miniature marshmallows
1 cup dates, chopped

Mix together and press into buttered cake mold. Leave in refrigerator for 24 hours (covered). To remove from mold, press hot towel around pan. Keep refrigerated. The longer it sits, the better it is.
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DARK CHOCOLATE WALNUT CAKE

8 oz. semi-sweet baking chocolate
1 cup butter
1 cup sugar
5 eggs, separated
2 Tbsp. all-purpose flour
3 Tbsp. unsweetened baking cocoa
1 cup finely ground walnuts

In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly.
Combine flour and cocoa in a small bowl. In another small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside.
In large mixing bowl, on medium speed, cream butter and sugar until fluffy.
Add egg yolks, one at a time.
Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand.
Pour mixture into greased and floured tube or bundt pan. Bake at 350 degrees for 50 minutes.
The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist.
Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze.
GLAZE:
3 oz. semi-sweet baking chocolate
1/4 cup milk

Combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.
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MINCEMEAT POUND CAKE

1/2 cup butter
1 and 1/4 cups brown sugar, firmly packed
1/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 cup prepared mincemeat
1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and mincemeat.
Sift together flour, baking soda, and salt. Fold into the mincemeat mixture and blend until smooth. Spoon into an 8-inch greased and floured pan and bake about 45 minutes, or until the center is set. Remove from the pan and cool on a
wire rack.
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MAPLE NUT BUTTERCAKE
(My original recipe)

CAKE:
2 and 1/2 cups unbleached all-purpose flour
1 and 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup International Delights Coffee Creamer, the Southern Butter Pecan flavor
1 tsp. vinegar
1 cup butter, softened
1 teaspoon vanilla extract
4 eggs, separated

TOPPING:
2 (7 oz.) pkgs. Maple Nut Goodies candies
8 oz. cream cheese, softened
2 eggs
1 pound powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9x13 pan. In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda. Blend in coffee creamer, vinegar, butter, vanilla, and the 4 eggs yolks one at a time.
Beat for 3 minutes at medium speed. Beat the 4 egg whites until stiff. Fold into cake batter. Pour batter into prepared pan.
Chop the Maple Nut Goodies candies in a food processor. This will take a while. Do not get them too finely ground. In a large mixing bowl, mix the cream cheese, eggs, and powdered sugar. Fold the Maple Nuts into the cream/sugar mixture.
Spread this over the cake batter in pan. Bake at 350 degrees for 45 minutes.
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LEMON BLUEBERRY MUFFINS

1 stick of butter
1 cup sugar
2 tablespoons lemon juice
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons lemon zest
1 teaspoon vanilla
2 cups blueberries, frozen or fresh
TOPPING:
1/4 cup brown sugar
2 tablespoons butter
1 tsp. lemon zest

Preheat oven to 350 degrees. Grease muffin tins. In a bowl, cream together butter and sugar. Stir in eggs and milk. Add flour, baking powder, salt, vanilla, and 2 tsp. lemon zest. Carefully stir in 2 cups blueberries. Divide batter among muffin tins. In a bowl, combine brown sugar, 1 tsp. zest and 2 Tbsp. butter and sprinkle on top of muffins. Bake for 20-25 minutes.
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STRAWBERRY CHEESECAKE MUFFINS

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 and 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 and 1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam

In a small bowl, beat the cream cheese and confectioners? sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375 deg. for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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