Butterscotch Cake
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1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch
pudding mix
1 cup milk
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
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1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
3.Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Tuesday, September 11, 2007
Sunday, September 9, 2007
Snickerdoodle Cupcakes
Snickerdoodle Cupcakes (from Amy) Adapted from The Cake Mix Doctor)
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
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Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
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Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
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Note: These are sooo good and easy!
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
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Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
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Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
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Note: These are sooo good and easy!
Friday, August 10, 2007
1,2,3,4 Cake
1,2,3,4 Cake
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1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
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Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.
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1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
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Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.
Tuesday, July 3, 2007
Lemon-Lime Cream Cheese Pound Cake
Lemon-Lime Cream Cheese Pound Cake (from Simply Anne's)
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8 tbsps butter, at room temperature
6 ounces cream cheese (not low fat)
1/2 tsp salt
1 cup sugar
2 tsp baking powder
2 cups cake flour
4 large eggs, at room temperature
1 tbsp kalamansi (lime) juice
2 tsp lemon zest
60 grams dried mango, chopped
2 tbsp kalamansi (lime) juice
Glaze:
4 tsp kalamansi (lime juice)
1 cup confectioners sugar, sifted
Preheat oven to 350 F
1. In a bowl, combine flour, salt, baking powder,sugar and lemon zest. Stir to combine.
2.In another bowl, beat together the butter and cream cheese until soft and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add lime juice.
4. Gradually add flour and beat until just combined.
5. Fold in chopped dried mangoes.
6. Spoon the batter into a greased 9x5-inch loaf pan or 9 cup bundt-style pan. Bake for 55-60 minutes for 9x5 loaf pan and 45-50 minutes for tube or bundt-style pan. A cake tester inserted into the center of the loaf should come out clean.
7. Glaze the cake.
Glaze:
Combine sugar and juice. Mix until smooth. Drizzle or brush the glaze all over the cake.
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8 tbsps butter, at room temperature
6 ounces cream cheese (not low fat)
1/2 tsp salt
1 cup sugar
2 tsp baking powder
2 cups cake flour
4 large eggs, at room temperature
1 tbsp kalamansi (lime) juice
2 tsp lemon zest
60 grams dried mango, chopped
2 tbsp kalamansi (lime) juice
Glaze:
4 tsp kalamansi (lime juice)
1 cup confectioners sugar, sifted
Preheat oven to 350 F
1. In a bowl, combine flour, salt, baking powder,sugar and lemon zest. Stir to combine.
2.In another bowl, beat together the butter and cream cheese until soft and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add lime juice.
4. Gradually add flour and beat until just combined.
5. Fold in chopped dried mangoes.
6. Spoon the batter into a greased 9x5-inch loaf pan or 9 cup bundt-style pan. Bake for 55-60 minutes for 9x5 loaf pan and 45-50 minutes for tube or bundt-style pan. A cake tester inserted into the center of the loaf should come out clean.
7. Glaze the cake.
Glaze:
Combine sugar and juice. Mix until smooth. Drizzle or brush the glaze all over the cake.
Lemon Velvet Cream Cake
Lemon Velvet Cream Cake (from Betty Crocker)
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1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
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1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
*I made this and it was wonderful and easy! The hardest part is cutting the layers. I suggest using 8 inch pans. I ended up leaving mine as two layers because it did not seem big enough to make the 4 layers. It is fantastic!!!!
Creamy Orange Ice Cream Pie
Creamy Orange Ice Cream Pie (from Betty Crocker)
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1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
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1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
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1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
~
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Watermelon Cake
Watermelon Cake (from Betty Crocker)
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1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
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1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
Sunday, July 1, 2007
Mom's Jello Cake
Mom's JELLO Cake(from Trisha)
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1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
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Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
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1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
~
Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
Friday, June 29, 2007
Strawberry Punch Bowl Cake
Strawberry Punch Bowl Cake(from Betsy)
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1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
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Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
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1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
~
Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
Wednesday, June 6, 2007
Brown Sugar Pound Cake
Brown Sugar Pound Cake
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1/2 cup butter
1 pound dark brown sugar
1 cup granulated sugar
1 cup shortening
5 eggs
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
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Cream butter, sugar, shortening, add eggs and beat. Mix flour, salt and baking powder. Add flour mixture alternately with milk, beating by hand. Add vanilla and nuts. Beat by hand about 200 strokes. Line 2 loaf pans with waxed paper on the long sides and bottoms. Bake at 325 degrees for 70- 75 minutes. Remove from pans immediately.
Note: I cooked this cake in a bunt cake pan and really liked it like that.
Made this and it was really good!
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1/2 cup butter
1 pound dark brown sugar
1 cup granulated sugar
1 cup shortening
5 eggs
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
~
Cream butter, sugar, shortening, add eggs and beat. Mix flour, salt and baking powder. Add flour mixture alternately with milk, beating by hand. Add vanilla and nuts. Beat by hand about 200 strokes. Line 2 loaf pans with waxed paper on the long sides and bottoms. Bake at 325 degrees for 70- 75 minutes. Remove from pans immediately.
Note: I cooked this cake in a bunt cake pan and really liked it like that.
Made this and it was really good!
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