CAKE
Bailey's Chocolate Chip Cheesecake
from: Jeanne J at: 12.24.2005 08:00
subject: Bailey's Chocolate Chip Cheesecake
Crust:
2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 Tablespoons melted butter
Filling:
2 1/4 pounds cream cheese, softened
1 2/3 cup sugar
5 eggs
1 cup Bailey's Irish Cream
1 Tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream:
1 cup chilled whipped cream
2 teaspoons sugar
1 teaspoon instant coffee powder
Crust: Coat 9 inch springform pan with vegetable
spray. Combine crumbs and sugar in pan, stir in butter.
Press mixture into bottom and 1 inch up sides of the pan.
Bake at 325 until lightly brown, about 7 minutes.
Filling: Beat cream cheese until smooth. Gradually
beat in sugar. Beat eggs in, one at a time. Blend in vanilla
and Bailey's. Sprinkle half the chocolate chips on crust.
Spoon in filling. Sprinkle with remaining chocolate chips.
Bake at 325 until puffed, springy in center and golden brown,
about 1 hour 20 minutes. Cool completely.
Cream: Beat ingredients until peaks form. Spread
over cake.
NOTE: As I recall, the batter was really a bit much for
a 9-inch; be prepared to bake a little mini-cheesecake in
a separate dish with overflow if needed.
Banana Split Cake
from: Ellise at: 05.04.2002 08:09
subject: Banana Split Cake
I know, I know, all the calories. But try using the low
fat/low cal substitutes. Besides this is the one we make
for Mother's and Father's Day, so go ahead and splurge a
bit.
Ingredients:
1 (16 ounce) box vanilla wafers
1 cup melted margarine
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
Optional: chopped nuts and maraschino cherries
Place the vanilla wafers in a large resealable bag and crush
them with a rolling pin. Combine the crushed wafers and
melted margarine. Pat into the bottom of a 9x13 inch pan.
Beat cream cheese and confectioners' sugar together until
light and fluffy. Spread over the top of the vanilla wafer
crust. Spoon crushed pineapple over the cream cheese layer.
Then layer sliced bananas over the pineapple. Cover with
the whipped topping. Sprinkle with crushed or chopped nuts
and place a cherry on each serving if you would like. Try
to make this ahead of time, cover the pan and chill in the
refrigerator for a few hours.
Blackberry Cake
from: Flowox at: 06.19.2003 22:50
subject: Blackberry Cake
2 eggs
1 C. coffee
1 1/2 C. sugar
1/2 C. butter
1 tsp. soda
1 tsp. baking powder
2 C. flour
1 C. berries
1 tsp. Vanilla
I usually just use a 9" springform to bake most of
my cakes in. I guess a 9x13 would work too. Depends on how
you want it to come out in the end. One will give you slices
and one will give you squares.
Mix well and bake in 350 F oven until knife comes out clean
Chocolate Chip Pumpkin Cake
from: HarleyLady at: 11.08.2005 22:00
subject: Choco-chip pumpkin cake...
2 C sifted flour
2 C sugar
2 tsp baking power
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
4 eggs
1 can (1 lb) pumpkin
1 C vegetable oil
1 C all-bran cereal
1 pkg. (6 oz) chocolate chips
1 C chopped nuts
Sift flour, salt, baking powder and soda, spices and sugar.
In a large bowl, beat eggs until foamy. Add pumpkin, oil,
and cereal. Add flour mixture stirring only until combined.
Fold in chocolate chips and nuts if desired. Spread into
greased 10" x 4" tube pan or bundt pan. Bake at
350 about 1 hour and ten minutes. Cool completely before
removing from pan. Drizzle with glaze, or sprinkle with
powdered sugar if desired.
Note: I sometimes tweak the spices a bit as I don't care
for cloves. I add more ginger and more cinnamon and--of
course--MORE chocolate.
Earthquake Cake
from: Leonardo at: 01.13.2002 13:17
subject: Earthquake Cake!
This is an old one that I just found in my files a couple
of days ago and did yesterday! Yum-Yum!
INGREDIENTS:
1 German Chocolate Cake Mix, prepared according to pkg.
directions
1 cup pecans
1 cup coconut
1 box powdered sugar
1 stick butter, softened
8 oz. Pkg. softened cream cheese
DIRECTIONS:
In a 9 x 13inch pan, spray Pam. Layer coconut in bottom
of pan. Add layer of pecans. Mix cake according to directions.
Pour as next layer. In a bowl mix cream cheese, powdered
sugar, and butter until smooth. Drop mixture onto cake mix
with a spoon. Bake at 350 degrees for 40 minutes.
Gingerbread with Lemon Sauce
from: JudithUK at: 03.03.2005 14:31
subject: Gingerbread with lemon sauce.
This used to be on the back of the box. Betty Crocker is
the best mix to use, because it doesn't look much like "real"
carrot cake......Add a handful of raisins to the lemon sauce,
ahhhhh, just like school dinners....
1 pkg. Betty Crocker Super Moist carrot cake mix
2/3 C water
1/3 C molasses
1/3 C butter, softened
3 eggs
1 tsp ground ginger
½ tsp ground allspice
¼ tsp ground cloves
Heat oven to 350 degrees. Grease and sugar 12-cup bundt
cake pan. Blend cake mix (dry), water, molasses, butter,
eggs, ginger, allspice and cloves in large bowl on low speed,
scraping bowl constantly, until moistened. Beat on medium
speed, scraping bowl frequently, 2 minutes.
Pour into pan. Bake as directed on package. Cool 10 minutes;
invert on wire rack. Remove pan and cool cake completely.
Dust with powdered sugar if desired; serve with Lemon Sauce.
LEMON SAUCE: Mix 1/2 cup sugar and 1 tablespoon
plus 2 teaspoons cornstarch in saucepan. Gradually stir
in 1 cup water. Cook over medium heat, stirring constantly
until mixture thickens and boils. Boil and stir 1 minute;
remove from heat. Stir in 2 tablespoons butter, 1 tablespoon
grated lemon peel and 1 tablespoon lemon juice. Serve warm
or cool.
Makes 1 1/4 cups sauce.
From Cooks.com
Italian Love Cake
from: KrisVA at: 03.30.2002 09:13
subject: Italian Love Cake
This cake is really yummy--it tastes nice and light, although
it is obviously not "lite" for anyone counting
calories/fat--you can use skim milk, ricotta, etc. of course.
Cake:
1 box fudge marble cake mix (plus ingredients indicated
on box)
2 pounds ricotta cheese
1 cup sugar
½ cup milk
4 eggs
1 teaspoon vanilla
Topping:
1 box (3 3/4 oz.) instant chocolate pudding
1 ½ cup milk
8 ounces non-dairy whipped topping, thawed
Preheat oven to 350 degrees.
Prepare cake as directed on package, pour into prepared
pan 9x13 pan and set aside. Do not bake yet.
With mixer at medium speed, blend ricotta, eggs, sugar and
vanilla. Spoon ricotta mixture evenly over unbaked cake
batter. Do not mix. (Pan will be very full-careful carrying
it to the oven!) The cake rises above the cheese mixture.
Now bake at 350 for one hour or until cake tester comes
out dry. Cool in pan on rack.
Meanwhile, prepare frosting by using a mixer at medium speed
to combine instant pudding mix and milk. Add whipped topping
and beat at a low speed until creamy. Spread frosting over
top of the cooled cake. Refrigerate.
Pudding Frosting
from: roseNC at: 02.16.2002 14:41
subject: Pudding frosting for cakes
1 - 3.4oz (sm. box) instant pudding - any flavor that you
think would go with the flavor cake made.
1 cup of cold milk
2 cups Cool Whip - (I use Fat Free) thawed - most of an
8oz. tub container.
Mix instant pudding with milk. Fold in Cool Whip. Frost
cake. Keep refrigerated.
Examples: Lemon Pudding Frosting on Lemon Cake
Cream Cheese Pudding Frosting on Carrot Cake.
Pumpkin Dump Cake
from: roseNC at: 11.13.2005 09:28
subject: Pumpkin Dump Cake
1 (29 oz) can pumpkin puree
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
1 (12 oz) can evaporated milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 (18.25 oz) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
In large bowl, combine pumpkin puree, eggs, brown sugar,
white sugar and milk. Stir in cinnamon, ginger, cloves and
salt. Pour into pan. Sprinkle dry cake mix evenly over the
pumpkin filling. Sprinkle pecans over the cake mix. Drizzle
melted butter over all. Bake 50 to 60 minutes, or until
the edges are lightly browned. Allow to cool.
Red Beet Chocolate Cake
from: Tina at: 04.17.2006 23:29
subject: Chocolate Cake with Red Beets
Yield: 16 servings
1 3/4 c Flour; unbleached, sifted
1 1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 C Sugar
3 Eggs; large
1 C Vegetable oil
1 1/2 C Beets; pureed
2 oz Unsweetened chocolate (I increased this to 3 oz) melted
and cooled
1 tsp Vanilla extract
1 x Confectioners' sugar; sifted
+++++++++++++++++++++++++++++++++++++++++++++
Sift together the flour, baking soda and salt; set aside.
Combine sugar, eggs, and oil in a mixing bowl. Beat with
an electric mixer set at medium speed for 2 minutes. Beat
in the beets, cooled chocolate, and vanilla. Gradually add
dry ingredients, beating well after each addition. Pour
into greased 13 x 9 x 2-inch baking pan. Bake in a preheated
350 degree F. oven for 25 minutes or until cake tests done.
Cool in pan on rack. Cover and let stand overnight to improve
flavor. Sprinkle with confectioners' sugar.
For glass pans, lower baking temp to 335 and lengthen baking
time by approx. 10 minutes. Check regularly, as oven times
may vary.
Red Velvet Cake
from: babblingbetty at: 02.15.2003 14:33
subject: AWESOME Red Velvet Cake
Could'a fooled Martha Stewart too! Excuse me while I have
another bite...no kidding..this cake is wonderful!
1 Box White Cake mix
1 Box instant vanilla instant pudding
4 eggs
1 C. Milk
1/2 C. oil
2 oz. red food coloring
Mix the above ingredients for 4 minutes on medium speed.
Grease and flour 3 cakes pans. Bake at 350° for 20 -
25 minutes or until done.
Cool cake.
Frosting:
1 stick (4 ounces) butter
8 ounces cream cheese
1 tablespoon vanilla
1 box (16 ounces) powdered sugar
1 cup chopped pecans
Cream 1 stick butter, 8 oz. cream cheese. Add 1 tablespoon
vanilla, 1 box powdered sugar (16 ounces). Cream until smooth.
Frost layers. Add pecans to each layer as frost cake.
This quick, easy recipe was given to me by a friend's mom.
I always thought it was an old treasured recipe that had
been handed down. I never knew until she gave me this that
it is modern and easy!
Strawberry Torte
from: joyceww at: 06.09.2006 15:47
My favorite birthday cake.
Strawberry Torte
1 1/2 C sugar
1 stick butter, softened
4 eggs separated
1/4 C milk
1/2 C flour
1 tsp baking powder
2 tsp vanilla
1/2 C walnuts finely chopped
2 pints fresh strawberries, sliced
1 pint whipping cream
2 Tb confectioner's sugar.
In a medium bowl cream 1/2 C of the sugar with the butter.
Beat in egg yolks, then add milk and add flour alternately.
Stir in baking powder and vanilla. Spread into two greased
8" cake pans.
In a medium bowl beat egg whites until stiff, gradually
adding remaining one C of sugar. Fork in the nuts. Spread
over cake batter.
Bake at 375 for 26 minutes. Cool. Meringue topping will
sink after cooled.
In a small bowl, whip cream and confectioner's sugar.
Place one layer of cake on serving plate. Top with half
the strawberries and half the whipped cream. Repeat, adding
a few whole berries to the top of cake. Refrigerate. Should
be eaten the day baked.
Vinarterta (Icelandic cardamom Christmas cake)
from: frzthmb at: 03.06.2002 16:22
subject: Vinarterta (Icelandic cardamom Christmas cake)
Rub to crumbs:
3 cups flour
1 cup sugar
1 tsp. soda
½ tsp. salt
½ tsp. ground Cardamom
1 cup shortening
Add:
1 beaten egg
Enough sour cream (I use milk) to make an easily handled
dough - soft but not sticky. It's about 1 scant cup. - don't
put it all in at one time - every time I do that I end up
having to add flour.
Roll out on floured board. (about the thickness of a nickel)
Prick all over with a fork, Bake on the bottom of an upside
down cookie sheet or cake pan. bake at 350 for about 10
minutes, until golden brown but not dark brown (then they
break)
Let layer cool before removing from cookie sheet (make about
7 sheets of pastry)
Put together with cooked dates. I cut the dates up, add
enough water to cover and sprinkle on some Cardamom. Cook
until mushy so they can be spread easily.
To assemble lay a sheet of pastry down, and spread a thin
layer over entire sheet. Lay another sheet on top and assemble
to about 2" high, the top layer being pastry.
Cut into rectangles to serve. Very sweet/rich, so small
pieces are recommended!
World War I Cake
from: Flowox at: 06.19.2003 22:49
subject: World War I Cake
1 C. strong coffee
2 C. raisins
1 1/4 C. sugar
1 large Tbsp. lard (or margarine)
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. allspice
3 C. flour
1 tsp. soda
1/2 tsp. salt
Boil first 5 ingredients 2 minutes; cool. Stir in dry ingredients.
Put in 9x13 inch well greased pan. Bake at 350 F for 45
to 60 minutes
