Cake Recipes

“Let them eat cake” -Marie Antoinette (before her head got cut off)


Apple Cake


* 2 apples
* 1 cup flour
* 1 cup white sugar, plus 2 tablespoon to sprinkle
* ½ stick butter
* 1 tablespoon baking powder
* 2 -3 teaspoons powdered cinnamon
* 2 large eggs
* 1 cup milk
* 1 teaspoon vanilla essence

Pre heat oven 400°F

Butter well a 9×9 inches baking pan.
Peel apples and cut in thin slices, sprinkle with sugar. Let rest.

Mix well the dry ingredients

In another bowl, mix eggs, milk and vanilla

Pour a half of the dry mix in the pan,

Covered with the apple slices, (don’t drain) sprinkle the cinnamon and pour small dices of butter over them

Pour over the other half of dry mix and covered with the eggs en milk mix. Insert a fork in the middle and sides of the raw cake and burst, making this to absorb the liquid.

Bake for 30, 40 minutes until golden brown.

Ultimate Flourless Chocolate Cupcakes
(adapted from The Cupcake Calendar)

1 1/2 cups (10 1/2 oz) bittersweet chocolate chips
1 cup (2 sticks) butter
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. Dutch-process cocoa powder, sifted (I used a Dutch blend)
2 Tbsp. ground almonds
1 tsp vanilla extract

Preheat the oven to 375˚F. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool. In large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and almonds and vanilla.

Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Bring back your elementary school craft skills and cut a heart shape out of wax paper.  Use both the die-cut and the stencil shape to cover the cupcakes and sift the powdered sugar over top to make your heart topping.

Strawberry Heart Shortcake Cupcakes
makes 8 cakes

1 lb fresh strawberries.
2c sifted cake flour (if using all-purpose flour, which is not recommended, reduce to 1-3/4c sifted)
1 tbsp baking powder
3 tbsp sugar (1 tbsp for the shortcake, 2 for the strawberry topping)
1/2 tsp salt
6 tbsp cold butter
3/4 c light or heavy cream, half and half, or fat-free half and half
Whipped cream

Rinse the berries, reserving 8-10 small to medium ones with pointy tips. These will be your hearts. Heat the oven to 450.

Slice remaining strawberries into quarters and toss with 2 tbsp sugar to coat. Set aside.

Sift flour on a flexible cutting board or parchment paper. Gently pour into measuring cup, then level off with a knife. I’ll repeat it again just in case you missed it the first time: do not level off by shaking or tapping the measuring cup. You’ll get dry nasty muffins, and nobody wants that.

Sift the sifted flour AGAIN, this time with baking powder, salt and sugar. Cut up the butter, which should have been in your fridge all this time, a little bit to get the blending going. Dump into the flour, then use a pastry blender or two knives to blend together. You’re done when there are no remaining chunks of butter in there. Add in the cream or half and half all at once, then mix until all ingredients are moistened.

Let that sit a bit while you create your strawberry hearts. Pull off stems, carve out the pit with a paring knife, then slice in half. Shape each half into a heart by carving a V at the notch (where the stem used to be). Since the berries will be pushed into the dough, the edges don’t need to make a perfect heart, but the V at the top is pivotal.

Bake for 12 minutes. Remove from oven, let cool a minute or two in the pan, then transfer to wire rack to cool. Serve to your dearest love with the sugared strawberries and whipped cream.

Ooey Gooey Chocolate Peanut Butter Cakes
recipe from

1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey.
Serve with fresh whipped cream.

Glazed Lime Cake
Bon Appetit January 2009

* 3/4 cup (1 1/2 sticks) butter, room temperature
* 2 1/2 cups powdered sugar, divided
* 2 large eggs, room temperature
* 1/4 cup milk
* 1 1/3 cups self-rising flour
* 2 to 3 large limes
* 1/4 cup sugar

Note: This cake has no salt or leavening. That’s because self rising flour has all the stuff you need.

Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.

Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.

Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

Double Caramel Turtle Cake
The Best of Cooking Light cookbook

Cooking spray
1-tablespoon flour
1-1/2 cups boiling water
3/4 cup unsweetened cocoa
1-1/2 cups granulated sugar
6 tablespoons butter, softened
1-teaspoon vanilla extract
2 large eggs
1-2/3 cups flour
1-teaspoon baking soda
¾-teaspoon baking powder
¼-teaspoon salt

2 tablespoons butter
1/4 cup packed dark brown sugar (I only had light brown)
2-3 tablespoons fat free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar

2/3-cup fat free caramel apple dip (I melted some Kraft caramels with a little fat free half and half)
1/4 cup finely chopped pecans, toasted

Preheat oven to 350. Coat bottoms of 2 (8-inch) cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1-tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1-2/3 cups flour into dry measuring cups; level with a knife. Combine 1-2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans, sharply tap pans once on counter to remove aid bubbles. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean (Mine baked for exactly 30 minutes and came out perfectly!) Cool in pans 10 minutes on wire rack, and remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 tablespoons butter in small saucepan over medium heat. Add brown sugar and 2 tablespoons milk, and cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar, beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate, and spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. (i dip is too thick, place bag in microwave for 20 seconds.) Snip a small hole in 1 corner of bag and drizzle half of caramel dip over frosting. (This is where I just melted the caramels with some fat free half and half and then put the melted caramel in a wilton decorating bag to pipe over the cake). Top with other cake layer. Spread remaining frosting over top of cake, and drizzle with remaining caramel dip. Sprinkle with pecans.

Clementine Cake
Adapted from Nigella Lawson

It is ridiculously moist, surprisingly not bitter, cuz you know, you are eating a cake of boiled rinds.

4 to 5 clementines (slightly less than 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons  sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Optional: Powdered sugar for dusting, or for making a glaze

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375°F

Butter and line an 8-inch springform pan with parchment paper. (I used a 9-inch, it worked fine.)

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes*, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar.  Nigella says the cake is best on the second day.

Variations: Nigella says she’s also made this with an equal weight of oranges and lemons, in which case the sugar is increased to 1 1/4 cups.

I am very unclear on the correct baking time, as you can see. Nigella’s recipe says it will 60 minutes. When I checked on it at 40 minutes (because I think you should start checking on any baked good at the 2/3 mark) it was done. Very done. Dark-brown edge-level done. And my oven runs cool. But I had made the cake in a one-inch larger pan, which made it slightly thinner. Which is all to say: Start checking at 30 minutes. Better to check too often than char your cake.

Rich Mocha Cake

3 Tbsp instant coffee granuales
2 Tbsp boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 Tbsp Kahlua, divided
3 Tbsp canola oil
2 tsp. vanilla extract
1-1/2 cup flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground cinnamon

2 squares (1 ounce each) semisweet chocolate, chopped
2 Tbsp sweetened condensed milk
3-4 Tbsp Kahlua

In a small bowl, dissolve coffee granules in boiling water. In a large mixing bowl, beat the eggs, buttermilk, 1/2 cup Kahlua, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.

Coat a 10-inch fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 423 for 40-48 minutes or until a toothpick inserted near the center comes out clean. ool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining Kahlua. Cool completely.

In a small microwave-safe bowl, melt chocolate with millk; stir until smooth. Stir in enough Kahlua to achieve a spreading consistency. Spread over top of cake.

Serves 16. 1 slice equals 223 calories, 6 grams fat, 1 gram fiber

Coconut Cream Dream Cake

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 2/3 cups white sugar
6 eggs
2 teaspoons coconut extract
1/2 teaspoon of vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut-pulsed in a food processor
*fresh fruit and whipped cream (optional)

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended.
3. Add sugar, and beat until light and fluffy (about 5 minutes).
4. Blend in the eggs one at a time, then stir in the extracts.
5. Mix in flour and baking powder until just moistened, then stir in coconut.
6. Spoon batter into the prepared pan.
7. Bake for 1 hour and 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
8. Top with fresh fruit and whipped cream.

Note: This cake is definitely a pound cake, I would not advise making this as a party cake; it is far too dense.

Chocolate Toffee Trifle
Adapted from all recipes
1 (19.8 ounce) package brownie mix (I used Pillsbury Family Sized Chocolate Fudge)
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 bag Heath Bar Bits (I used about half the bag)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, toffee bits and half of the 12 ounce container of whipped topping. Repeat layers. Sprinkle toffee bits onto top layer for garnish. Refrigerate 8 hours before serving.

Cranberry Vanilla Coffee Cake
Gourmet, December 2008

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk
Confectioners sugar, for dusting

Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.

Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.

Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not pure).

Whisk together 2 cups flour, baking powder, and salt. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Spoon small bits of the remaining batter over the top of the cranberries and smooth them with as gentle of a hand as possible.

Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.

Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Do ahead: Coffee cake can be made 1 day ahead and kept, tightly wrapped, at room temperature.

Sweetened Condensed milk cake
from a Brazilian cookbook

1 can  sweetened condensed milk
4 eggs
1 cup all purpose flour
½ tablespoon baking powder
¼ cup unsalted butter, melted and cooled
icing sugar, for dusting

Preheat the oven to 350ºF; generously butter a (9in) ring cake pan.
Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean (my cake took 35 minutes to bake).
Remove from the oven and place on a wire rack to cool completely before unmolding.
Dust with icing sugar before serving.

* I used a  (8 in) pan.
Serves 10-12

Mug Chocolate Cake
Five minute chocolate cake. Yes, really.

1/4 cup flour
1/4 cup granulated sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons canola or vegetable oil (or 1.5 Tablespoons oil and 1.5 Tablespoons applesauce)
Pinch salt
Cooking spray
1 Mug

Coat inside of mug with cooking spray. Mix flour, sugar, salt and cocoa. Stir in egg. Pour in milk and oil and combine thoroughly.

Put in microwave for 3 minutes on maximum power (1,000 watts). Let it sit for five or so minutes before spooning the cake onto a plate.

(Would taste awesome with whipped cream!)

Chocolate Cheesecake Cupcakes


1/2 cup sugar

2 (3 oz.) packages cream cheese, softened

1 large egg

(6 oz.) Package (1 cup) semi-sweet chocolate chips

2 1/2 cups Pillsbury SOFTASILK® Cake Flour

1 2/3 cups sugar

1/4 cup baking cocoa

1 1/4 cups water

1/2 cup Crisco® Pure Vegetable Oil

2 tablespoons vinegar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons vanilla extract



1.  HEAT oven to 350°F. Line 24 medium muffin cups with paper baking cups. Beat 1/2 cup sugar and cream cheese in large bowl until smooth. Beat in egg until smooth. Stir in chocolate chips; set aside.

2.  BEAT remaining ingredients in large bowl on high speed 3 minutes. Reserve 1 1/2 cups batter.

3.  FILL each muffin cup 1/3 full. Spoon 1 tablespoonful cream cheese mixture onto batter in each cup. Top each cup with reserved batter.

4.  BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Store in Refrigerator.



These aren’t really ‘pies’ but they do look like cookies, they are really ‘cakey’ and are made in little cream filled sandwiches.

Look down for the Chocolate Version called “chocolate gobs”.

makes 12 whoopie pies –



For the pumpkin whoopie cookies:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon cloves

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract


For the cream cheese filling:

3 cups confectioners’ sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract



Make the Pumpkin Whoopie Cookies


1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.


2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.


3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.


4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.


5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.


Make the Cream Cheese Filling


1. Sift the confectioners’ sugar into a medium bowl and set aside.


2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.


3. Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)


Assemble the Whoopie Pies


1. Turn half of the cooled cookies upside down (flat side facing up).


2. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.


3. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.




Moist Yellow Cake


1 cup (2 sticks) of butter (room temperature)

2 cups of sugar

4 eggs (room temperature)

3 cups of sifted self-rising flour (White Lily)

1 cup of whole milk (room temperature)

1 teaspoon pure vanilla extract (McCormicks)

1/2 teaspoon butter flavoring


    * Preheat oven to 350 degrees.

    * Grease and flour (3) 8 inch cake pans.

    * Using a mixer, cream butter until fluffy.

    * Add sugar and continue to cream for about 7 minutes.

    * Add eggs one at a time. Beat well after each egg is added.

    * Add flour and milk (alternating to creamed mixture), beginning and ending with flour.

    * Add vanilla and butter flavoring to mix; until just mixed.

    * Divide batter equally into three cake pans.

    * Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.

    * Bake for 25 – 30 minutes (depending on your oven) until done.

    * Cool in pans for 5 – 10 minutes.

    * Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.

    * Once cooled, you are ready to assemble your cake.


Here’s a little trick to add moisture into your layers:


    * Combine 1 cup of sugar and 2 cups of water.

    * Bring to boil and boil for approximately 3 minutes. Let cool.

    * Pour liquid into a spray bottle or pouring bottle.


Secret Sauce


Cake assembly:


    * Unwrap first layer and using a serrated knife, level off the top of your cake.

    * Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful, don’t add too much.

    * Add a layer of frosting to your bottom layer. Repeat on second and third layers.

    * Frost the sides.


Easy Buttercream Frosting


1 cup (2 sticks) butter (room temperature)

1 teaspoon pure vanilla extract

1 1b. 10X powdered sugar

1-3 teaspoons milk, half and half or cream


    * Using a mixer, cream softened butter and vanilla until smooth.

    * Add sugar gradually, allowing butter and sugar to cream together before adding more.

    * If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

    * Then, just use icing colors to tint the frosting the color of your choice.


This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.


Carrot Cake with Maple Cream Cheese Frosting


I like to grate the carrots by hand. Actually, that’s a lie, I don’t enjoy it one bit because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.


Makes 24 cupcakes (or one two-layer cake, instructions at end)


2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

2 cups sugar

1 1/4 cups canola oil

4 large eggs

3 cups grated peeled carrots

1 cups coarsely chopped walnuts (optional)

1/2 cup raisins (optional)


Preheat oven to 350F


Line 24 cupcake molds with papers, or butter and flour them.


Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.


Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, and then transfer cakes to a cooling rack. Let cool completely before icing them.


To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


Maple Cream Cheese Frosting


Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioner sugar

1/4 cup pure maple syrup


In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.


The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.


To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.


For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don’t do that too?


Mother-in-Law’s Christmas Rum Cake

from Pioneer Woman



1 box yellow cake mix

1 small package INSTANT vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup canola oil

1/2 cup rum (dark or light is fine)

1 cup chopped pecans

Brown sugar (optional)


Preheat oven to 325.

Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together.

Pour batter over nuts. Smooth out until the top is even.

Bake 1 hour, or a little less if the pan is black. Do not over bake!



While cake has ten minutes to go, make the glaze.


1 1/2 sticks (3/4 cup) butter

1/4 cup water

1 1/2 cups sugar


3/4 cup rum


Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.


Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.


Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.


Eat. Enjoy. And don’t feel guilty. It’s Christmas time!

Chocolate Peanut Butter Bundt Cake

1 box Duncan Hines Devil’s Food Cake mix

16 oz. sour cream

3 large eggs

20 mini peanut butter cups


For the glaze:

1/2 cup whole milk

1/4 cup smooth peanut butter

2 Tablespoons powdered sugar


Preheat oven to 350 degrees. Put the cake mix, sour cream and eggs in a bowl and beat with electric mixer on medium until fully combined, about 3-4 minutes. Grease and flour a bundt pan. Put half the batter in the pan. Cut peanut butter cups in quarters and sprinkle them over the batter. Top with remaining batter. Cook at 350 degrees for 40-50 minutes or until toothpick comes out clean. Let cake stand in pan for 10 minutes. Turn it out on a rack to cool.


For the glaze: Heat milk in a sauce pan. Whisk peanut butter in to hot milk. Whisk in powdered sugar. Put cake on rack over a sheet pan (to catch extra glaze) Drizzle the glaze over the cake and serve right after glazing.


Easy Chocolate Chip Torte
Yields: 10 servings
“So easy you won’t believe it. You will need to make this a day ahead of the event you need in order for it to set.”

30-40 chocolate chip cookies
(your own or store bought)
2 cups whipping cream
2 tbsp sugar
1 tsp. vanilla
Fruit or shaved chocolate for garnish.

1.     In the bottom of a 9 or 10 inch springform pan, place 10-12 cookies in one layer. Crumble 3-5 cookies to fill in the spaces, using a total of 15 or 20. In a bowl, at medium speed, beat cream, sugar, and vanilla until still peaks form. Spoon half the whipped cream over cookies, spread evenly to edges. Add a second layer of cookies using remaining cookies and cover with remaining whipped cream. Cover and refrigerate.
2.     Decorate with favorite fruit or shaved chocolate curls.
3.     To serve, loosen edge with metal spatula and remove rim of pan. Cut into wedges.

Spaghetti Cake (look below for pix!)

This is so cool…..

Cake Mix
2 cans white frosting
1 box of devils food doughnut holes
1 bag of frozen raspberries or strawberries (mashed)
1. Prepare one cake mix (from scratch tastes better but if a pinch use a box mix) Grease one large metal bowl or glass bowl. Pour prepared cake mix into bowl and bake. This will be tricky since you are using a different size so start with 35 min and test with a toothpick. If still not done, keep testing every five minutes until toothpick comes out clean.

2. Make homemade white frosting (if you are too lazy use the stuff from the can). Turn cooled cake upside down in big wide pretty bowl. Frost the cake. Don’t worry about being neat you won’t see this frosting.

3. Take second can of white frosting and place in a heavy duty Ziploc bag. Cut a small hole in the corner of it. But if you have a potato ricer, put the frosting in and press it through onto the top of the cake moving it in a circular motion to make it look like spaghetti.


4.  Pour on the berry puree.


5.  Place doughnut hole meatballs around on top and sides just before serving.


Now isn’t that just too adorable?

Pail of Sand Cake1 baked 8-inch round cake (any flavor desired)
1 new plastic beach pail
1 small box vanilla pudding (prepared)
1 cup crushed graham crackers
Shell-shaped candies
Candy rocks
Paper umbrellas
Plastic shovel (usually comes with pail)

Cut the cake into 1-inch slices. Fit the slices into the pail, alternating layers of cake with pudding and ending with pudding. Sprinkle the crushed cookie sand on top. Decorate with candies, umbrellas, etc. Use the plastic shovel as a serving “spoon.”


White cake mix (for 2 layer cake)
2 packages cherry Kool-Aid® type drink mix
White frosting
1 cup sugar
Green food coloring
1/3 cup raisins
Ingredients according to cake mix directions (water, oil, eggs, etc.)
Oven safe Pyrex mixing bowl

Preheat oven to 350 degrees. Grease and flour oven safe mixing bowl. Be sure that your bowl is completely oven safe. It must say it right on the bowl to be assured of being oven safe. Most glass bowls are not oven safe.

Put cake mix in another bowl with 2 packages of Kool-Aid® type drink mix and 1 cup of sugar; stir to combine. Add ingredients listed on cake mix package and mix as directed.

Roll raisins in flour and add to finished cake mix (just raisins not any extra flour). Pour into oven safe bowl. Bake 50 to 55 minutes. Checking every 5 minutes after 40 minutes. Check for doneness with knife inserted in center of cake. When it comes out clean the cake is done. Remove from oven. Let stand 10 to 15 minutes before inverting onto cake plate to remove cake. Let cool completely.

Stir green food coloring into frosting a few drops at a time to make a nice light green. Frost cake, bringing spatula from the bottom to the center (the uneveness of the frosting will resemble where the vine was attached to the watermelon. Squeeze a few drops of food coloring onto a small dish. Dip tip of your frosting spatula into the color and onto the cake in a radial pattern. Do this around the whole cake. Don’t worry if streaks are too dark; when you do the next step they will lighten up and, besides, the streakier the better for a watermelon cake. Starting at sides of cake run spatula all the way up the cake and almost to the center and then stop. Repeat this all the way around the cake.

Flourless Chocolate Cake
1-pound chocolate chips
8-ounces butter, unsalted
6-large egg

  1. In a double boiler melt chocolate chips and butter until smooth, set aside
  2. In a double boiler heat eggs, stirring constantly just until warm to the touch. With an electric mixer whip eggs until they form soft peaks.
  3. Fold the eggs into the chocolate mixture and combine completely.
  4. Spray or butter 6 – 8 ounce ramekins or heatproof cups well, divide chocolate mixture evenly between the ramekins.
  5. Bake at 425 degrees for 5 minutes, then cover with foil and bake an additional 15 minutes. Remove from the oven and allow to cool slightly at room temperature (20 to 30 minutes). Refrigerate until ready to serve.
  6. Serve with raspberry sauce and ice cream.

Chocolate Marble Pound Cake

Yield: one 10-inch cake

  • 1 tbsp shortening
  • 1 oz unsweetened chocolate squares
  • 1/2 cup butter or margarine; softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract


Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Melt 1 tablespoon shortening and unsweetened chocolate in a small saucepan, stirring until smooth. Set aside.

Cream butter and shortening; gradually add sugar to creamed mixture, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition

Dissolve soda in buttermilk.

Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Remove 2 cups of batter, and add chocolate mixture, stirring until blended.

Spoon one-third of remaining plain batter into prepared pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently swirl batter with a knife to create a marble effect.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.


2 qts. popped popcorn
1 large bag of miniature marshmallows
1 c. salted peanuts
1 stick butter (1/2 c.)
1 lb. M & M candies
1/2 c. coconut

Butter a 10 inch Bundt pan. Melt marshmallows in the top of a double boiler. Mix the remaining ingredients in a large bowl and pour the melted marshmallows over top; mix well. Pour into the prepared pan and cool until firm. Turn out onto a serving plate and cool completely. To serve, break off pieces.

Orange Cheesecake
12 to 16 servings

The most time-consuming part of making a cheesecake is cooling it. This has to be done slowly, or the top will develop cracks.

2 cups finely crushed cinnamon graham crackers
1 1/4 cups sugar
8 tablespoons (1 stick) unsalted butter, melted
Four 8-ounce packages of cream cheese, at room temperature
1 cup sour cream
4 eggs
1 cup heavy cream
1 tablespoon vanilla extract
Grated zest of 1 orange
1/4 cup orange juice
1 teaspoon lemon juice

Set an oven rack on the middle level and preheat the oven to 275 degrees. Line the bottom of a 10-inch springform pan with parchment paper.

In a medium bowl, combine the crushed graham crackers and 1/4 cup of the sugar. Add the melted butter and stir with a rubber spatula or a wooden spoon until the butter has soaked all the crumbs. Transfer the graham cracker mixture to the prepared pan and press a wedge of crumbs along the bottom edge all the way around. Then make a bottom crust, and press the remaining crumbs up the sides of the pan. (It is not necessary for the crust to come all the way to the top of the pan.) Set aside.

Using a stand mixer on medium-slow speed, mix the cream cheese and the remaining 1 cup of sugar until completely blended and fluffy, about 10 minutes. Add the sour cream and mix until fully incorporated. Add the eggs, one at a time, allowing each one to blend in completely and using a rubber spatula to scrape down the sides of the bowl as needed. Add the cream, vanilla extract, zest and juices. Continue mixing for about 5 minutes. Pour the filling into the crust.

Place the springform pan in a shallow pan and place both in the center of the oven. Pour warm water into the bottom pan to a depth of about an inch. Bake for 90 minutes, or until there’s just a hint of browning on top. Turn off the oven but leave the cheesecake inside. After an hour, open the door a crack and let the cheesecake cool in the oven another 30 minutes. Transfer the cheesecake to a wire rack to finish cooling. After another hour, remove the sides of the springform pan, cover the pan with plastic wrap and place it in the refrigerator. Chill for at least 3 hours before serving.


My Big Fat Bumpy Life Cake
Recipe courtesy Sandi Klingler
Yield: 1 cake (about 12 servings)

Nonstick cooking spray
1 (14-ounce) can sweetened condensed milk, divided
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter flavored shortening
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup cocoa powder
1 cup hot water

1/4 cup butter flavored shortening
Sweetened condensed milk (reserved from cake)
1 cup powdered sugar

1/2 cup miniature marshmallows, halved
1 cup coarsely chopped pecans

1/3 cup cocoa powder
3 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing.

Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes.
Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature


Easy Apple Cake and Ice Cream
Recipe courtesy Rachael Ray and her sister, Maria

Yield: 6 servings

1 box yellow cake mix for a single layer cake, (recommended: Jiffy brand) prepared to package directions
2 tablespoons softened butter
1 McIntosh apple, diced
1/2 teaspoon ground cinnamon
1/4 cup sugar
1 pint butter pecan or rum raisin ice cream
Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.

Spiced Pumpkin Bundt Cake with Citrus Glaze
Recipe courtesy Sandra Lee

Yield: 8 servings

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice

1 box moist spice cake mix
1 box moist yellow cake mix

Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur
Preheat the oven to 350 degrees F.

Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

Peach Cobbler
Recipe courtesy Paula Deen

Yield: 8 to 10 servings

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a deep baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.


For using in between chocolate cake layers to make a German Chocolate Cake

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter or margarine
1 t. vanilla
1 1/3 c. Baker’s angel-flaked coconut
1 c. chopped pecans

Combine first 5 ingredients in a saucepan. Cook over medium heat, stirring constantly, til thick (about 12 minutes). Remove from heat and add coconut and pecans. Cool.
Note: we think you should add the vanilla with the coconut and pecans for more vanilla flavor.

Lemon Cake
Copyright, 2001, Barefoot Contessa Parties!
Yield: 2 (8-inch) loaves

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Two Brothers’ Chocolate Gobs
Recipe courtesy Paula Deen Yield: 25 servings

Also known as:  Whoopie Pies!!

2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup cocoa

5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
Preheat oven to 425 degrees F.

In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Frozen Tiramisu Ice Cream Cake
(c)2003 Martha Stewart Living Omnimedia, Inc

Yield: 12 servings

1 cup sugar
2/3 cup water
1 1/2 cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlua (optional)
Vanilla Sponge Cake, recipe follows
1/4 cup finely ground espresso
2 pints espresso ice cream (recommended: Starbucks Dark Roast Espresso Swirl)
2 pints coffee ice cream (recommended: Breyers All Natural)
Chocolate Curls, recipe follows
Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.

Using a serrated knife, cut the vanilla sponge cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9 by 9 by 2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.

Place espresso ice cream in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.

Remove cake from freezer; sprinkle with the remaining 2 tablespoons ground espresso. Place coffee ice cream in a mixer bowl; beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.
Vanilla Sponge Cake:
1 tablespoon unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch salt
Heat oven to 350 degrees F.

Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together the flour and cornstarch; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until mixture is stiff and glossy, about 1 minute.

Fold the egg-white mixture into the egg-yolk mixture. In 3 additions, fold the reserved flour mixture into the egg-yolk mixture. Transfer the batter to the pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out the cake, and store it in plastic wrap until ready to use.
Chocolate Curls:
8 ounces semisweet or bittersweet chocolate, chopped into 1/2-inch pieces
1 teaspoon vegetable shortening
Set a heatproof bowl or the top of a double boiler over a pan of barely simmering water. Melt chocolate and shortening in bowl, stirring occasionally.

Divide chocolate mixture between 2 (11 by 17-inch) baking pans; spread evenly with an offset spatula. Chill until your finger makes a mark, but not a hole, when touching the chocolate.

Remove pans from refrigerator. Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls. If chocolate is too brittle, quickly wave pan over the top of a warm stove. If too soft, briefly return to refrigerator. Refrigerate in an airtight container for up to 2 weeks.

Lemon Curd
Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved
Yield: 3 cups

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Tres Leches (Milk Cake)

Makes 1 -9×13 inch cake

” Very popular cake among some Hispanic cultures.  This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers! ”
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
2 Sift flour and baking powder together and set aside.
3 Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4 Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6 Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7 Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Boston Creme Cupcakes
Recipe courtesy Sandra Lee Yield: 12 cupcakes
1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.

Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen MRS. SMITHÃ’S Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon Cinnamon
2 (8-ounce) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup 10-X Confectioners Sugar
1 tablespoon all-purpose flour
16 pecan halves

Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge.

Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.


Recipe makes 1 – 9×13 inch or 2 – 9 inch round pans. Recipe makes 16 servings. I recommend using a 9×13 pan.

Cake Ingredients
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup Dutch Process Cocoa, sifted
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup strong brewed coffee, hot (I use espresso, because I like a stronger taste)
1 cup buttermilk or plain yogurt (I use nonfat plain yogurt)
1/2 cup vegetable oil (canola)
1 tsp. vanilla extract

1. Preheat oven to 325 degrees F and 162 C for dark pans, (350 degrees F and 175 degrees C for regular pans). Grease and flour the bottom and sides of two 9 inch rounds or one 9×13 inch pan. 9×13 pan is recommended.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat with whisk for 2 minutes (or can beat in electric mixer on medium speed for 2 minutes). Batter will be thin. Pour into prepared pan(s).
4. Bake in middle of the oven for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean.
5. If using a 9×13 pan, cool in pan on wire rack. If using two 9 inch rounds, cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
6. Frost with favorite frosting. Here’s a great icing for the Black Magic Cake:

6 Tbsp Dutch Process cocoa
2 cups confectioners sugar
5 Tbsp hot brewed coffee or expresso

1. Sift cocoa, and confectioner’s sugar into a medium bowl.
2. Add 5 Tbsp hot brewed coffee or expresso.
3. Whisk until well dissolved.

Alternative: Black Magic Cake can be topped with whipped cream or whipped cream frosting, white frosting, etc.

Mound’s Cake

1 package Devil’s Food cake mix
3/4 cup sugar
1 cup milk
24 large marshmallows
14 ounces Baker’s coconut
1/2 cup milk
1 1/2 cups sugar
1 stick margarine
6 ounces chocolate chips

Prepare cake mix and bake in a 9×13 pan according to package directions. Cool. Cook 1 cup milk, 3/4 cup sugar, and marshmallows over low heat until marshmallows are melted. Stir in coconut and pour mixture over cake. Allow to cool.

Combine 1/2 cup milk, 1 1/2 cups sugar, margarine and chocolate chips in saucepan. Bring to a boil, remove from heat and cool 1 1/2 minutes. Beat about 1 minute or until creamy. Pour over coconut layer; refrigerate until icing is set.

Lucky Almond Cake

Start a fun tradition on New Year’s Eve with this Almond Legend Cake. Somewhere inside is hidden a single, whole almond. According to the legend, the person who gets the whole almond, will enjoy good fortune during the coming year! This is lots of fun for families or at a party! By the way the cake is wonderful too.
1 (2 1/2 oz pkg. silvered almonds, chopped
1/3 c. butter, softened
1/3 shortening
1 1/2 c. sugar, divided
3 eggs, separated
1 t. grated lemon rind
2 T. lemon juice
1 t. vanilla extract
1 t. almond extract
2 1/3 c all purpose flour
2 t. baking powder
1/4 t. soda
3/4 t. salt
3/4 c. milk
1/2 t. cream of tartar
1 whole almond
Apricot Glaze (below)

Sprinkle chopped almonds into a well-greased 9″ Bundt pan; set aside. Cream butter and shortening: gradually add 1 1/4 c sugar, beating until light and fluffy. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
Combine flour, baking powder, soda and salt; stir well. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Set batter aside.
Beat egg whites (at room temp.) with cream of tartar until foamy. Gradually add remaining 1/4 c sugar, beating until stiff peaks form; fold egg white mixture into reserve batter.
Pour batter into prepared Bundt pan. Press one whole almond * just below surface of batter. Bake at 300 for 1 hour and 20 minutes or until cake tests done. Cool cake 10 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate. Cool completely. Drizzle Apricot Glaze over cake. Yield: one 9″ cake.

Apricot Glaze:
1/2 c apricot preserves
2 t. rum or orange juice
Strain preserves through a sieve. Add rum or juice; stir well. Yield: about
1/2 cup.
* If serving for large group of people you may want to place 2 or 3 almonds in different parts of the cake. Spread more good fortune!


Cake In a Mug

1 box cake mix, flavor of your choice
1 small instant pudding mix (not sugar free), flavor of your choice
Glaze Mix
1/3 C confectioner’s sugar
1 1/2 tsp. dry flavoring such as
lemonade mix
orange breakfast drink mix
cocoa or Vanilla Powder
instant flavored coffee or cappuccino

Combine cake mix ingredients and blend well. Measure 1/2 cup of mix into a sandwich bag. Label this bag “Cake Mix.” Place the glaze mix ingredients into a sandwich bag. Label this bag “glaze mix” and attach it to the other bag with a twist tie.
Place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions.
Tip : Be sure to select a large mug that can hold 1 1/2 cups of water. The mug must be microwavable.
Flavor Options
Lemon cake mix-lemon pudding
Yellow mix-chocolate pudding
Devils food mix-chocolate pudding
Pineapple mix-coconut pudding
Butterscotch mix-butterscotch pudding
Attach the following note to the gift:

Mist inside of coffee mug with cooking spray. Empty cake mix into cup. Add 1 egg white, 1 tablespoon. oil and 1 tablespoon water. Mix well. Microwave on full power 2 minutes.
Empty Glaze Mix into a small bowl and add 1 teaspoon water. Mix well. Pour glaze over baked cake.



This is a favorite in pastry shops all over Germany.

1 1/2 C. all-purpose flour
1 1/2 tsp. baking powder
Pinch of salt
1/2 C. plus 2 T. butter or margarine
1/3 C. sugar
2 eggs
1/2 tsp. vanilla extract
1 to 2 T. milk

Preheat oven to 375ºF. Sift flour, baking powder and salt into a large mixing bowl. Cream butter until light and fluffy and gradually add sugar, beating until the mixture is light and fluffy. Beat in eggs one at a time and add vanilla extract. Using a rubber spatula, add milk and flour, alternating between the two. Use enough milk to bring mixture to thick dropping consistency. Grease and flour a springform pan and spoon in the cake mixture.

1/4 C. sugar
4 T. butter
1 T. milk
1/2 C. sliced almonds

Combine ingredients and heat long enough to dissolve the sugar. Sprinkle the top of the cake mixture
lightly with flour and pour on the topping. Bake for 25 to 30 minutes. The topping will caramelize slightly as
the cake bakes. Meanwhile, prepare the Filling.

1/4 C. sugar
2 T. cornstarch
3 egg yolks
1/2 C. milk
1/3 C. heavy cream, whipped
1/4 tsp. vanilla or almond extract

Combine sugar, cornstarch and egg yolks in a bowl and whisk until light. Pour on milk gently and gradually whisk into egg yolk mixture. Strain the mixture into a heavy-based saucepan and cook over very gentle heat until the mixture coats the back of a spoon. Add vanilla or almond extract and allow to cool. Place a sheet of damp wax paper or plastic wrap directly over the top of the custard as it cools. When the custard is completely cool, lightly whip the cream and fold it in.

To assemble the cake, loosen it from the sides of the pan. Turn the lock of the pan and push the cake out. Use a spatula to lift the cake off the base of the pan and cut the cake in half, horizontally through the middle with thread. Fill the cake and sandwich the layers together with the almond topping uppermost. Chill thoroughly before serving. Cut the cake in wedges to serve.

The Olive Garden® Chocolate Lasagna

1- 18.25-ounce box devil’s food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

Buttercream Frosting
1 1/2 cup butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Mini chocolate chips

1. Make the cake in a 13×9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.

2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.

3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it’s right-side-up, onto another strip of wax paper. Now you’re going to cut through the cake twice, creating three layers. We’ll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won’t get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Sprinkle about 1/3 of the chocolate mini chips over the frosting on the bottom layer.

4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It’s also how you’re going to slice the cake later, so you’ll never see the cuts. Any cracks or breaks are no big deal
since you’ll just cover up the goofs with frosting.

5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.

6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don’t eat that day.

Makes 12 servings.

Lemon Cream Cake
A fancy lemon cake, especially if you make it in a bundt cake pan. This cake freezes well, if you want to have a cake on hand in the freezer.

1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

1/4 cup lemon juice
1/3 cup sugar

Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined. Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness – it should come out clean. Do not under bake.
Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan. Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.

Hershey’s “Perfectly Chocolate” Chocolate Cake

If you choose to use butter for the cake recipe, be sure the milk and eggs are room temperature; otherwise the butter will coagulate.
CAKE:  Makes 1 nine-inch layer cake

1/2 cup unsalted butter, melted and cooled, or vegetable oil, plus more for pans
3/4 cup Hershey’s Cocoa, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water

“Perfectly Chocolate” Chocolate Frosting (recipe follows)

1. Place rack in center of oven, and preheat to 350°. Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside.

2. In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans.

3. Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.

4. Place one layer, top side up, on a serving plate. Using an offset spatula, spread with 1 cup of “Perfectly Chocolate” Chocolate Frosting. Top with remaining layer, bottom side up, and frost with remaining frosting.
“Perfectly Chocolate” Chocolate Frosting
Makes about 4 cups

1 cup (2 sticks) unsalted butter
1 1/3 cups Hershey’­s Cocoa
6 cups confectioners­ sugar, sifted, more if needed
2/3 cup milk, more if needed
2 teaspoons pure vanilla extract

1. In a medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine.

2. Alternately add confectioners­ sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency.


1 package active dry yeast
11/2 cups milk
1/4 cup sugar
1/4 cup melted unsalted butter
1 large egg
4 1/2 cups all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
Vegetable oil, for frying

In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.

Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.

Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.

Heat the fryer to 360 degrees F.

Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.

Serve the sopapillas hot, drizzled with honey.

Whoopie Pies
(c)2003 Martha Stewart Living Omnimedia

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoon pure vanilla extract
1 recipe Seven Minute Frosting, recipe follows

Heat oven to 400 degrees F. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with silpats (French nonstick baking mats or parchment paper). In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg,s buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

Using a 1-ounce ice cream scoop, scoop cookies onto lined baking pans, 12 cookies per baking pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter. Spread 2 tablespoons of frosting on the bottom of 24 cookies. Sandwich together with remaining 24 cookies. Store in an airtight container up to 3 days.

Seven Minute Frosting:
2 large egg whites
1 1/2 cups superfine sugar
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
5 tablespoons cold water
1/2 teaspoon pure vanilla extract

In a medium heatproof bowl, combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons of cold water. Place over a pot of boiling water. Using a hand held electric mixer beat on high for 7 minutes. Remove from heat and add vanilla extract. Continue to beat until frosting has cooled.

Yield: 3 cups

Gooey Butter Cake Recipe

Courtesy Emeril Lagasse, 2002

1 pound store-bought yeast-raised coffee cake
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 3/4 cup plus 2 tablespoons sugar
Pinch salt
1 egg
3 tablespoons light corn syrup
3 tablespoons water
2 teaspoons vanilla extract
1 3/4 cups flour
Confectioners’ sugar, for dusting

Generously butter 1 (9 by 13-inch) baking pan.

Cut the coffee cake into 2-inch pieces and press pieces in the baking pan to form a snug single layer. In a bowl with an electric mixer on medium-high speed, beat the butter, sugar, and salt until very smooth. Add the egg, then beat in the corn syrup until smooth. Add the water and vanilla and, when incorporated, lower the speed to low and add the flour, mixing until just combined.

Using a fork, pierce the coffee cake all over. Pour the gooey butter batter over the top of the cake pieces, using the back of a spoon or a spatula to spread evenly. Let stand for 20 minutes.

Preheat the oven to 375 degrees F. Bake until the butter is bubbly and golden brown, about 20 to 25 minutes, being careful not to over bake, as the cake will not be gooey.

Cool to room temperature, cut into squares, and sprinkle with confectioners’ sugar to serve.

Chocolate Lava Muffins
Recipe courtesy Alton Brown

8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Yield: 1 dozen

Coconut Cupcakes
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners’ sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.
Yield: 18 to 20 cupcakes


Chocolate Eclair Dessert
Makes 1 9×13-inch pan

” This is a no-bake pudding dessert that’s so quick and easy to make — everyone loves it.”
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate fudge frosting


1 Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Velvet Crumb Cake

This versatile cake, a long-standing favorite among Bisquick® users, can be served for dessert or breakfast.
1 1/2 cups Original Bisquick®
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Crumb Topping (below)

1. Heat oven to 350ºF. Grease and flour 8-inch square pan or 9-inch round pan.

2. Beat all ingredients except crumb topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

4. Make Crumb Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Makes 8 servings

Crumb Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Stir together all ingredients.

Flourless Chocolate Espresso Cake

16 ounces semi-sweet chocolate chips
1 pound unsalted butter, diced
1 cup freshly brewed espresso or strong coffee
1 cup golden brown sugar
8 each large eggs, beaten to blend

Preheat oven to 350 degrees. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve. Add butter, espresso and sugar mixture to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill. Cut around pan sides to loosen cake. Place platter over pan. Hold pan and platter together tightly and invert. Serve with berry sauce and fresh berries or creme anglaise.

Absolutely Incredible Blueberry Pound Cake
Yield: 16 servings

* 2 cups granulated sugar
* 1/2 cup light butter
* 4 ounces low-fat cream cheese, softened
* 3 large eggs
* 1 large egg white
* 3 cups all-purpose flour, divided
* 2 cups fresh or frozen blueberries
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) carton lemon low-fat yogurt
* 2 teaspoons vanilla extract
* cooking spray
* 1/2 cup powdered sugar
* 4 teaspoons lemon juice

Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.


3 small boxes gelatin, one each flavor
3 envelopes Knox® plain gelatin
1/2 C. water
1 C. pineapple juice
1/2 C. sugar
2 C. whipping cream
Graham cracker crumbs

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatin in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.


Makes one 10-inch Bundt cake – 12 to 16 servings

1 (14 oz.) can sweetened condensed milk (not evaporated milk), divided
1 C. Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick all
1 C. granulated sugar
1 C. firmly packed light brown sugar
4 eggs
2 tsp. vanilla extract
1 C. buttermilk or sour milk (see note)
1/2 C. Premium European-style cocoa
2 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. hot water

1/3 C. European-style cocoa

1/4 C. Butter Flavor CRISCO all-vegetable shortening
or 1/4 Butter Flavor CRISCO Stick
Reserved sweetened condensed milk
1 C. confectioners’ sugar
1/2 C. miniature marshmallows, halved
1 C. chopped nuts

Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.

For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended. Combine flour, baking soda, cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan.

Bake at 350ºF for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 15 minutes.

For drizzle, combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.

For frosting, combine 1/4 cup Butter Flavor Crisco, reserved condensed milk and confectioners’ sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle. Serve warm or cool completely.

NOTES: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa and oil, if desired.


Flourless Pecan Cake

9 Eggs – separated
1 cup Sugar
2 cups Pecans
2 tsp. Vanilla

Method for cake:
Separate 9 eggs and place the yolks into food processor, add sugar and vanilla and pulse a few times to mix, add pecans and process until egg and nut mixture becomes very thick and nuts are pureed. (note: egg and nut mixture could stop food processor, batter is very thick). Scrape batter out into a mixing bowl. Beat egg whites until stiff and place in mixing bowl with egg and nut mixture. Fold egg whites into egg/nut mixture until thoroughly combined. Grease and sugar 12 cake rings or muffin tin and pour the batter into either one. Make 3/4 full. Bake in a 350° oven for 15-20 minutes until cake is soft and golden brown.

Chocolate Amaretti Cake
Recipe courtesy Giada De Laurentiis
Yield: 4 Servings
Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.



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