Bundt Cake Chocolate Chocolate Chip Cake

Prep Time:  20 minutes      Cook Time:  50 minutes      Overnight time: cake refrigerate before frosting

 

 1 box Devil's Food cake mix

3.4 oz instant chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup water

1/2 cup oil

1 1/2 cups mini chocolatae chips

16 oz cream cheese, softened

1/2 cup butter, softened

3/4 cups powdered sugar

2 tsp vanilla extract

1.  Mix first six ingredients together in a mixer. Stir in chocolate chips.  Pour into a greased bunt cake pan (cooking spray) Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes.

2.  Remove coke from bundt pan by pacing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.  Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

3.  In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding more until it is nice and thick.

4.  Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips. Decorate center with flowers.

Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake

Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

NJ Crumb Buns

 Cake:

2 1/4 cups all-purpose flour

3/4 cup milk

1/4 cup sugar

1 egg

 2 1/4 tsp yeast (1 pkg)

3/4 tsp salt

6 Tbsp butter

 

Combine together flour, milk, sugar, egg, yeast and salt.  Mix in a stand mixer.  Add 6 Tbsp butter, 1 at a time. Mix for 6 minutes on med/high speed. Pour into a 9x13 pan.  The dough will be very sticky.  Use your hands, with flour on them to press and cover the bottom of the pan.  Get it even and let it rise for 1 hour.

Crumb Topping:

18 Tbsp melted unsalted butter

3/4 cup brown sugar

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp salt

4 cups cake flour

In a bowl add butter, brown sugar, sugar, cinnamon and salt.  Mix well.  Add the cake flour.  Mix well.  Let sit for 10 minutes.  After 10 minutes, crumble topping onto cake dough breaking it up into little pieces.  

Bake in a 350 degree oven for 35 minutes.  Test with a toothpick.  Cool for 3 hours.  Use 2 spatulas to lift from pan.  Cut into 12 squares and dust tops with powdered sugar.  Serve.

Recipe:  Cooks Country

Fresh Raspberry Yogurt Bundt Cake

 2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

zest of 1 lemon

1 cup butter, softened

1 cup sugar

3 eggs

2 Tbsp lemon juice

6 oz plain Greek yogurt, 1 container, (Chobani brand)

2 cups fresh raspberries

3 Tbsp flour

Raspberry Frosting:

4 oz cream cheese, softened

1/4 cup seedless raspberry jam or preserves

1 cup powdered sugar

3 Tbsp milk

1.  Preheat oven to 325 degrees.  Grease ad flour a bundt pan and set aside.

2.  In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.

3.  In a separate bowl cream together butter and sugar until light and fluffy.  Mix in eggs and lemon juice.  Add to flour mixture, then mix in yogurt.

4.  In a small bowl, toss fresh raspberries and flour together.  Carefully fold them into the cake batter  Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean)

5.  Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart)  Let cake cool completely, then drizzle with frosting.

Frosting Instructions:

In  a small bowl, beat cream cheese and raspberry jam together.  Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Notes:  Don't skip coating the raspberries in flour.  It helps them from sinking to the bottom of the batter.

Serves 12

Strawberry Upside Down Cake

 For the Strawberries:

3 cups sliced strawberries

1/2 cup sugar

2 Tbsp cornstarch

1/2 tsp vanilla

For the Cake:

2 cups self rising flour

1/4 tsp salt

4 eggs

1 & 1/2 cup sugar

1/2 cup melted butter

1 cup milk

1/2 cup canola or vegetable oil

1 tsp vanilla

1.  Preheat oven to 350 degrees.  Grease a bundt or tube pan with cooking spray.  Place berries in a medium size bowl.  Mix cornstarch and sugar together.  Sprinkle over and mix with berries.  Add vanilla and mix.  Set aside.

2.  Sift flour, salt, and sugar together in a large bowl.  In a separate bowl, beat eggs until foamy.  Add oil, butter and milk, mixing well.  Stir in vanilla.  Add wet ingredients to dry and mix just until it comes together with few lumps.  Taking care not to over mix.

3.  Spread strawberries in the bottom of prepared pan in a single layer.  Pour cake mixture over berries.

4.  Bake in preheated oven for 1 hour or until knife comes out clean then testing.  Cool in the pan for 15 minutes.  Turn out onto cake plate or board. Serve.

Recipe:  the buttered home

Strawberry Cake with Strawberry Sauce

 Prep Time:  10 minutes    Cook Time:  50 minutes    Total Time:  1 hour

2 large eggs, room temperature

1 cup granulated sugar

1 cup sour cream

1/2 cup light olive oil or vegetable oil

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

12 oz strawberries, hulled 

1 tsp powdered sugar, for dusting

Strawberry Sauce Ingredients:

16 oz strawberries , hulled and halved

1/4 cup granulated sugar or to taste

Cake Prep:

Butter a 9 inch spring form pan and line the bottom with parchment paper.  Preheat oven to 375 degrees. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Strawberry Cake:

1.  In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.

2.  Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat o low speed until well combined.

3.  In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated.  With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.  Do not over-mix.

4.  Pour half of the batter into prepared pan.  Top with 6 oz of diced strawberries then spread remaining batter over the top.  Cover the surface with 6 oz  of halved strawberries (cut -side-down), pressing them down just slightly into the batter.  Bake at 375 degrees for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes then remove ring and cool to room temperature r until just lightly warm.

5.  Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter.  Cool until just warm or at room temperature.  To serve, dust with powdered sugar if desired.  Drizzle individual slices generously with strawberry syrup.

How to Make Strawberry Sauce:

While the cake is baking , make the strawberry sauce; In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.  

Recipe:  Natasha's Kitchen

Raspberry Icebox Cake

 24 graham crackers, crushed

1/3 cup butter

1/4 cup packed brown sugar

1 (6 oz)  package raspberry flavored jello

1 cup boiling water

15 oz frozen raspberries

20 large marshmallows

1/2 cup milk

1 cup heavy whipping cream, whipped

1.  Preheat oven to 350 degrees. 

2.  ix graham cracker wafer crumbs, butter and brown sugar until well combined.  Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.

3.  Bake at 350 degrees for 10 minutes.  Set aside to cool.

4.  Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted.  Chill until partially set and spread on wafer base.

5..Melt marshmallows with the milk.  When cool, fold in whipped cream and spread on top of raspberry mixture.  Sprinkle with remaining crumbs.  Chill for 3-4 hours before serving.

Chocolate Pound Cake

 2 sticks butter, room temperature

1/2 cup crisco

3 cups granulated sugar

6 eggs

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking pwder

5 Tbsp cocoa

1 cup milk

2 tsp vanilla

In a stand mixer cream together the butter and crisco.  Add the sugar and mix until creamy.  Add eggs, one at a time.  In a bowl add dry ingredients, flour, salt, baking powder and cocoa.  Stir.  Alternate adding dry ingredients and milk until all combined.  Add vanilla.  

Spray Bakers Joy into a tube pan/bundt pan.  Pour in batter evenly around.  Slap down to get out any air pockets.  Bake in a 350 degree oven for 1 hour and 15 minutes. Let cool.  Flip unto a serving platter.

Recipe:  Mama Sue

 

 

 

Granny Cake

 1 1/2 cups granulated sugar

2 cups all-purpose flour

1 tsp baking soda

 1/2 tsp salt

2 eggs 

1 (20 oz) can crushed pineapple with the juice

1/2-1 cup finely chopped pecans

1/2 - 1 cup brown sugar

Mix together sugar, flour, baking soda, salt, eggs  until well blended.  Spray a 9x13 in casserole dish.  Pour in cake mix.  Top with chopped pecans and brown sugar.  Bake in a 350 degree oven for 40-45 minutes.  

During the last 5-10 minutes of baking make the icing.

Icing:

1 stick butter

1/2 cup granulated sugar

1 cup evaporated milk

1 tsp vanilla

Add icing ingredients to a saucepan on medium heat to a boil.  Turn off the heat and add 1 tsp vanilla.  Pour it all over the top of the cake right out of the oven.  It will soak into the cake.  You can poke it with some holes to help it along.  Serve.

Recipe:  Mama Sue

 

Lemon Cake

 1 box angel food cake mix

1 can of lemon cream pie filling

Combine together in a bowl using a whisk.  Mix.  Spread into a 9x13 pan sprayed with nonstick spray.  Bake in a 350 degree oven for 20 minutes.  

To Serve cut into slices and add whipped cream and sliced strawberries.

Recipe:  six sisters stuff

Homemade Pound Cake

1 lb butter (4 sticks)

1 lb sugar

1 lb eggs (around 7 )

*1 tsp vanilla (optional) or lemon extract

*lemon juice and zest (optional) softened cream cheese instead of 1 stick of butter (optional)

1 tsp sea salt

 1 lb flour or cake flour

 

In a stand mixer add softened butter on medium speed.  Weigh out ingredients using a kitchen scale.  (16.00).  Scrape the side often. Cream the sugar and butter together.  Add eggs 1 at a time.  Add salt.  Add flour in thirds, and blend with mixer and scrape sides inbetween.  

Transfer to a 9 inch bundt fluted pan, sprayed with nonstick spray.  Spread batter evenly around the pan.  Batter with be thick.  Bake in a 325 degree oven for 60 minutes, on the lower 1/3 of the oven. If you don't have a bundt pan you can use 2 loaf pans.  Cool for 1 1/2 to 2 hours to cool, on a wire rack.  To remove, turn upside down on a plate.

Frosting:

vanilla 

sugar

heavy cream

Whisk until peaks form.  Takes about 4-6 minutes.  Set aside in the refrigerator until ready to use.Plate with whipped cream and berries (strawberries, blueberries, raspberries, blackberries)

Recipe:  Chef Billie Parisi

Lazy Dazy Oatmeal Cake

 1 cup quick oats

1 1/4 cups boiling water

1 cup granulated sugar

1 cup brown sugar

1/2 cup butter, room temperature

2 eggs

3/4 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups all-purpose flour ( can use self rising flour but then omit salt,baking soda, and baking powder)

Bring water to a boil and add oatmeal.  Set aside and soak at least 10 minutes.  Combine butter and sugars in stand mixer until creamy.  Add eggs and vanilla.  Add cinnamon, nutmeg, salt, baking soda and baking powder.  Mix well Add soaked oatmeal.  Add flour 1/2 cup at a time.  Pour in well-greased 9x13 cake pan.  Bake in a 350 degree oven for 40-50 minutes until golden brown and toothpick comes out clean.  Ice with Lazy Dazy Icing.

Lazy Dazy Icing:

3/4 cup butter

3/4 cup packed brown sugar

1/3 cup half and half or canned cream

1 1/2 tsp vanilla

1/2 cup flaked coconut

1/2 cup chopped (toasted) pecans

 

In a saucepan melt butter on simmer.  Add sugars and cream.  Bring to a very slow boil on medium/low.  Do not rush sugar to melt.  Add granules, they must be melted before bringing to a full boil.  Once sugar melts turn up heat and bring to a full boil.  (cover with a lid for the first minute so the sugar granules will not be left on the side of the pan).  Take off lid and using a clean dry spatula stir while boiling for 2 more minutes.  Add pecan and coconut, mix well.  Ice the cake (in the cake pan) immediately.  Place the cake in the oven on low broil until icing is bubbly and golden brown.  Take out and serve. 

Recipe:  Collard valley cooks

Chocolate Yogurt Cake

 1 cup all-purpose flour

1/2 cup unsweetened cocoa 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 large eggs, room temperature, whisked

1 cup plain Greek yogurt, room temperature

1 1/2 tsp vanilla

1/2 cup oil

1 cup sugar

 

Preheat oven to 350 degrees.  In a large bowl mix the dry ingredients, flour, cocoa, baking powder, baking soda and salt. In another bowl mix the wet ingredients, eggs, yogurt, vanilla, oil and sugar.  Mix the wet into the dry ingredients.  Whisk and stir together.  Pour into a cake pan (8 inch cake pan or spring form pan).  and spread evenly. Spray with nonstick spray or oil.  Place a parchment paper into pan covered with oil.  Bake at 350 degrees for 35-45 minutes.  Cool.  

Glaze:

3 oz semisweet chocolate

 2 Tbsp butter 

1 Tbsp honey

Put water in a saucepan over the stove, like a double boiler.  Water should be simmering.  In a bowl inside the pan add the chocolate, butter and honey.  Mix well.Take off heat and set aside.  It will thicken up.  Pour the glaze over the cake. Top with chocolate sprinkles.

Recipe:  joy of baking

Mexican Wedding Cake

 2 cups sugar

2 tsp baking soda

2 cups flour

2 eggs

 1 tsp vanilla 

1 (20 oz) can crushed pineapple

3/4 cup chopped pecans or walnuts

In a large bowl mix the dry ingredients and then add the wet.  Mix with a wooden spoon.  Pour into a 9x13 pan and bake in a 350 degree oven for 35 minutes.  After baking poke holes in the cake using a toothpick to help the frosting go down into the cake. 

Frosting:

1/2 stick (1/4 cup) butter

8 oz cream cheese, softened

1 3/4 cu powdered sugar

1 tsp vanilla

Using an electric mixer combine butter and cream cheese.  Add the powdered sugar slowly.  Lastly add the vanilla. Spread the frosting over the cake to the edges.  Sprinkle chopped pecans on top.  Serve.

Recipe: Glo's Country Kitchen

Peach Cobbler

 1 cup self rising flour

pinch of salt

1 cup sugar

1 cup milk

1/2 cup melted butter

2 cups sliced peaches, (15 oz can)

In a large bowl sift the flour, salt and sugar.  Add the milk and melted butter.  Mix well.  Will be like pancake batter.  Spray a 9x13 pan and pour in the batter.  Gently spoon the peaches on top of the batter evenly. (not the juice).  Do not mix or stir.  Sprinkle some sugar on top of the peaches.  Bake in a 350 degree oven for 1 hour.  It will be bubbly and golden brown. Serve.

Recipe:  The buttered home

Pineapple Cake

2 cups flour

2 egg, beaten

1 tsp baking soda

1 (20 oz) crushed pineapple with juice

 

Mix together in a large bowl and pour into 13 x 9 inch pan.  Bake in a 350 degree oven for 35 minutes.

 

Frosting:

1 8 oz softened cream cheese

1 stick butter

cup powdered sugar

 

Mix together and frost cooled pineapple cake 

Recipe:  Paula Dean

Pineapple Cake

 2 cups self rising flour

2 beaten eggs

1 (20 oz) can crushed pineapples with juice

1 cup sugar

2 tsp vanilla

Mix together in a large bowl.  Stirring 2-3 minutes with a wooden spoon.  Pour into a sprayed bundt cake pan.  Tap it down to remove any air bubbles by dropping it to the counter.  Bake in a 365 degree oven for 45 minutes.  Drizzle with powdered sugar when cooled or pineapple icing.

Recipe:  Marshal Country Boy cooking

German Pound Cake (Sandkuchen)

 Serves 10

1 cup butter, room temperature

1 cup granulated sugar

4 eggs

1 tsp vanilla

3/4 cup cornstarch

1 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp grated lemon rind

2 tsp powdered sugar

1. Preheat oven to 375 degrees.

2.  Prepare a 3 x 10 loaf baking pan by greasing and flouring it.

3.  In a large bowl, cream together butter and sugar.

4.  Add eggs, beating well after each one.  Continue beating until light in color and fluffy.  Add vanilla.

5.  Mix together cornstarch, flour, and baking powder.  Stir into butter mixture.  Add lemon rind and stir.

6.  Pour batter into greased and floured loaf pan, smoothing top.

7.  Bake for 1 hour or until wooden toothpick poked into center comes out clean.

8.  Place pan on wire rack and let cake cool in pan for 10 minutes.

9.  Invert pan to remove cake and let cool on wire rack.

10.  Put powdered sugar into a sieve and tap over cake to dust.

Notes:

* use just vanilla (omitting the lemon peel), or use almond extract. 

* it is often just sprinkled with icing sugar before serving.

* coat with a chocolate glaze as a treat

Pina Colada Icebox Cake

 1 pkg (8 oz) cream cheese, softened

1/2 cup confectioners sugar

1/2 tsp rum extract

1 can (13.66 oz) coconut milk, divided

1 pkg (3.4 oz0 instant vanilla pudding mix

1 container (8 oz) frozen whipped topping, thawed

15 whole graham crackers

1 can (20 oz) crushed pineapple, drained

1 cup sweetened shredded coconut, toasted

1. In a large bowl, beat cream cheese, confectioners sugar and extract until smooth.  Gradually beat in 1 cup coconut milk.  Add pudding mix; beat on low speed until smooth.  Fold in whipped topping.

2.  Pour remaining coconut milk into a shallow dish.  Quickly dip half of the graham crackers into milk; allow excess to drip off.  Arrange in a single layer in the bottom of a 13 x 9 inch baking dish, breaking to fit as needed.  Layer with half each of the cream cheese mixture, pineapple and coconut.  Repeat layers.  Refrigerate, covered, at least 4 hours before serving.

Tips:

* For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.  (To toast coconut, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.)

* As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cake like texture.

Serves 12