>> Banana Nut Cake Recipe:

Ingredients:

1 teaspoon baking soda
1/2 cup butter or margarine, melted
1/4 teaspoon salt
2 1/4 cups all-purpose flour
2 cups mashed ripe bananas (about 6 medium bananas)
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons vanilla extract
3/4 cup chopped walnuts
3/4 cup thawed frozen unsweetened apple juice concentrate
3/4 cup uncooked rolled oats
4 eggs, beaten
Cream Cheese Glaze (see below)

Instructions:

Preheat oven at 350F. In a large mixing bowl, put all the ingredients, except the walnuts and cream cheese glaze. Mix them well.

Put in the walnuts and stir. Grease a bundt pan/tube pan and pour the mixture in it. Bake for 50-55 minutes or until cake tester inserted in the middle of the cake comes out clean.

Allow to cool for 15 minutes on a wire rack. Then, remove the pan and allow the cake to cool completely. For the cream cheese glaze, spread it over the cake, allowing it to drip down sides. To be served at room temperature or chilled.

Ingredients:

Cream Cheese Glaze
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 tablespoons thawed frozen unsweetened apple juice concentrate
3 ounces regular or reduced calorie cream cheese, softened

Instructions:

In a small bowl, beat all the ingredients until smooth.

>>Banana Nut Cake Recipe Serving Size: 12

Jell-O Cake Recipe

Ingredients:

1 1/2 cups granulated sugar, divided
1 small box Jell-O (flavour desired)
2 cups cake flour
2 tablespoons lemon extract
2 teaspoons baking powder
2/3 cup vegetable oil
3/4 cup milk
4 eggs, separated

Instructions:

Preheat the oven to 325 F, grease a bundt pan with vegetable shortening and flour it. Sift the flour, the sugar (1 cup), the baking powder and the gelatin together. In another recipient, pour the milk, the vegetable oil and the lemon extract.

Mix the two mixtures and beat until smooth. Add the yolks in the mixture, one by one, and mix. Beat the egg whites and cup of sugar until stiff (not dry).

Pour the latter in the batter and fold. Fill in the pan with the mixture and bake for 35-45 minutes. Glaze depends on ones choice.

Jell-O Cake Recipe

Chocolate Raspberry Pudding Cake Recipe

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups boiling water
1 1/2 teaspoons baking powder
1 tablespoon framboise
1/2 cup light muscovado sugar or light brown sugar
1/2 cup superfine sugar
1/3 cup best-quality unsweetened cocoa powder
2 eggs, beaten slightly
3/4 cup black coffee and 3/4 cup water, or instant
8 ounces best-quality bittersweet chocolate
8 ounces raspberries plus more, for serving
8 tablespoons (1 stick) unsalted butter
coffee made with 2 teaspoons instant coffee and
Confectioners’ sugar, for dusting
Pinch of salt

Instructions:

Preheat oven to 350 F. Grease a 8-inch spring form pan and line with greaseproof paper. In a mixing bowl, put the flour, the salt, the baking powder and the cocoa powder and sift. In a saucepan, put the butter, add the framboise, the sugars, the chocolate and the coffee with water over a low heat until it smoothes and all the ingredients dissolved

Pour it in flour mixture and beat well until smooth. Add the eggs and beat. The chocolate sets as it cooks and cools. Fill in the pan with an inch of the mixture and cover with raspberries.

Add the mixture left. If some raspberries come on the top, push them back with the hand. Bake for 45-50 minutes or until the top is firm. (Inserting a cake tester will not prove efficient).

Allow to cool for 15 minutes and then remove the cake from the pan. Sprinkle confectioners sugar on the top and add berries.

Chocolate Raspberry Pudding Cake Recipe

Brownstone Front Cake Recipe:

Ingredients:

1 cup (2 sticks) margarine
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups granulated sugar
2 squares unsweetened chocolate, melted
3 cups cake flour
3 egg whites, stiffly beaten
3 egg yolks

Instructions:

Put the baking soda in the buttermilk and mix. Set aside to expand. In a mixing bowl, beat the margarine and the sugar until creamy.

Then, mix in the egg yolks and the chocolate. Add the buttermilk-soda mixture and the sifted ingredients. Beat well after adding the vanilla extract.

Fold in the egg whites and grease a lined tube pan. Then, pour in the mixture and bake at 300 F for 1 hour. It can be served plain or frosted with Icing for Brownstone Front Cake.

Ingredients:

Icing for Brownstone Front Cake
1 (5 1/3 ounce) can evaporated milk
1 1/2 teaspoons vanilla extract
1 cup (2 sticks) butter or margarine
2 cups granulated sugar

Instructions:

Pour milk in a saucepan and add the margarine and the sugar. Allow to melt over a low heat then bring to the boiling point and simmer for 45 minutes uncovered. Remove from the heat and add the vanilla extract.

Allow cooling at room temperature, beat well and finally spread it on the cake.

Brownstone Front Cake Recipe

Heath Bar Cake Recipe

Ingredients:

1 cup milk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup chopped nuts
1/2 teaspoon salt
2 cups brown sugar, firmly packed
2 cups flour
6 Heath Bars, broken into small pieces

Instructions:

Grease a 13×9-inch cake pan and preheat the oven to 350 F. In a bowl, beat the butter, the flour and the sugar. Pour 1 cup of mixture and set aside. Then add the baking soda, the milk, the egg, the salt and the vanilla extract and beat.

Pour in the pan. Put the nuts and the health bars together with the 1 cup set aside and spread on the cake. Bake for 35 minutes.

Heath Bar Cake Recipe

Fresh Apple Cake Recipe

Ingredients:

1 1/2 cups vegetable oil
1 cup chopped pecans
1 tablespoon baking soda
1 tablespoon salt
2 cups granulated sugar
2 tablespoons cinnamon
2 tablespoons vanilla extract
3 cups chopped and peeled apples
3 cups flour
3 eggs

Instructions:

In a bowl, beat the eggs, the sugar and the oil and add the remaining ingredients. Mix and bake for 1 hour in a bundt pan at 350

Mix together well the oil, sugar and eggs. Add remaining ingredients and mix. Bake at 350 F for 1 1/2 hours in a bundt pan. Allow cooling for 15 minutes then remove the cake from the pan and spread the topping.

Ingredients:

Topping
1/2 cup light brown sugar
2 tablespoons margarine
2 tablespoons milk

Instructions:

Boil all the ingredients for 2-3 minutes and then pour over the cake.

Fresh Apple Cake Recipe

Jelly Bean Confetti Cake Recipe

Ingredients:

1 1/2 teaspoons baking powder
1 cup granulated sugar
1 cup soft butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3 eggs
3/4 cup miniature jelly beans, cut in half (no licorice)
8 ounces cream cheese, softened
Confectioners sugar

Instructions:

Preheat oven to 325 F. A 12-cup fluted tube pan/ angel cake pan should be well greased and floured. Toss the jelly beans in flour (2 tablespoons).

Beat the butter, the sugar, the cream cheese and the vanilla extract until blended. Then, add the eggs one by one and mix well. Sift the remaining flour, the baking powder and the salt and add to the mixture, blending well.

Pour one cup of the batter in the pan. In the rest of the batter, add the jelly beans and stir. Then, pour in the pan and bake for 50 minutes to 1 hour or until a cake tester inserted in the middle of the cake comes out clean.

Decorate with confectioners sugar.

Jelly Bean Confetti Cake Recipe

Chocolate Chip Bundt Cake Recipe:

Ingredients:

1 1/4 cups self-rising flour
1 cup butter or margarine, softened
1 cup superfine sugar
1/2 cup unsweetened cocoa powder
4 medium eggs, beaten

Topping
3 tablespoons butter
5 ounces bittersweet or semisweet (dark cooking) chocolate
Maraschino cherries

Instructions:

Preheat oven to 350 F. A bundt pan of 9-inch should be greased and the bottom lined with greaseproof paper. In a mixing bowl, beat the butter and the sugar until creamy.

Then add the eggs and fold in the flour and the cocoa. Mix until blended. Pour the mixture in the pan and bake for about 50 minutes or until a cake tester inserted in the middle comes out clean.

Allow to cool for a few minutes then remove the cake from the pan and allow to cool on a rack.

For the topping; In a saucepan, melt the chocolate over hot water or in a microwave. Add the butter and mix. Then pour it on the cake, allowing the sauce to drizzle down the sides.

Add cherries on the top for decoration.

Chocolate Chip Bundt Cake Recipe Serving Size: 8

German Chocolate Bundt Cake Recipe

Ingredients:

Streusel
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup flaked sweetened coconut
1/4 cup flour
2 tablespoons cold butter, cut into small pieces

Cake
1 1/2 cups granulated sugar
1 cup low-fat buttermilk
1 ounce German baking chocolate
1 tablespoon granulated sugar
1/2 cup boiling water
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
2 cups flour
2 egg whites
2 teaspoons baking powder
2 teaspoons vanilla extract
Cooking spray

Glaze
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat-free milk

Instructions:

For Cake: Preheat oven to 325 F. A bundt pan of 12-inch should be coated with cooking spray and sprinkled with 1 tablespoon of confectioners sugar. In a bowl, put the cocoa, the baking chocolate and the boiling water and stir.

Put the flour, the baking soda, the baking powder and the salt together. Blend 1 cups of sugar and butter for about 5 minutes. Then add the egg whites and the vanilla extract and mix well.

Add the flour mixture to the sugar one alternately with buttermilk (start and finish with the flour mixture). Put in the cocoa mixture and fill the pan with half of the mixture. Put streusel on it and pour remaining mixture on it.

Bake for 1 hour, or until a wooden pick inserted in the middle comes out clean. Allow to cool for 10 minutes then remover the cake from the pan.

For Glaze: In a bowl, put the butter, the sugar and the milk and stir with an electric mixer. Then pour on the cake.

German Chocolate Bundt Cake Recipe

Green Tomato Cake Recipe

Ingredients:

1 cup chopped walnuts or pecans
1 teaspoon cinnamon
1 teaspoon orange extract
1 teaspoon salt
1/2 cup milk
1/3 cup cocoa
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 cups finely diced green tomatoes
2 cups granulated sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup butter or margarine

Instructions:

Preheat oven to 350 F. A Bundt pan/ tube pan should be greased and floured.
In a bowl, beat the butter and the sugar until creamy and add in the eggs, one by one.

Then, put in the green tomatoes, the nuts and the extracts and stir. In another recipient, put all the dry ingredients and add alternatively the milk. Mix and pour in the pan.

Bake for 1 hour/well done. Frost if desired.

Green Tomato Cake Recipe

Chocolate Macaroon Tunnel Cake Recipe:

Ingredients:

Cake
1 3/4 cups granulated sugar
1 egg yolk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup sour cream
1/2 cup unsweetened cocoa powder
2 cups sifted all-purpose flour
2 teaspoons vanilla extract
3/4 cup cold water
4 eggs

Coconut Macaroon Filling
1 cup flaked coconut
1 egg white
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup granulated sugar

Vanilla Glaze
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
2 tablespoons milk, or as needed

Instructions:

Preheat the oven to 350 F. A bundt pan of 10-inch should be greased and floured.

Cake: In a mixing bowl, beat the granulated sugar, the shortening and the vanilla extract until smooth. Add the eggs one by one and mix well. In another recipient, put the cocoa, the caking soda, the flour and the salt and add to the mixture, stirring alternately with the sour cream and water.

Fill in the bundt pan with the mixture.

Coconut Macaroon Filling: Beat the egg white in a bowl until fluffy. Add the granulated sugar and continue whipping. Put in the coconut, the flour and the vanilla extract and mix with a wooden spoon.

Spread the mixture over the batter in the pan(be careful to avoid it touching the pan’s sides) and bake for 55-65 minutes or until a cake tester inserted in the middle of the cake comes out clean. Allow to cool for 15 minutes and then remove the cake and place on the cooling rack. Add vanilla glaze on the top.

Vanilla Glaze: In a bowl, mix the confectioners’ sugar, butter and milk in a small bowl. Gradually add milk until the mixture is thick ( do not overdo, it should be pourable). Display over the cake.
NOTE: In order to get a chocolate glaze, add 2 tablespoons of cocoa powder.

Chocolate Macaroon Tunnel Cake Recipe

>> Orange Crunch Cake Recipe

Ingredients:

1 cup (2 sticks) butter
1 cup chopped pecans
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
2 tablespoons grated orange zest (colored portion of the peel)
3 cups sifted cake flour
3/4 cup milk
5 eggs
Juice and grated zest (colored portion of the peel) of 1 lemon

Syrup
1/3 cup orange juice
1/4 cup butter
2/3 cup granulated sugar

Instructions:

Preheat the oven to 350 0186 F. Grease and flour a 10-inch tube pan/bundt pan. With the use of an eclectic whisk ( high speed), beat the butter and the sugar for about 2 minutes.

Pour in the orange and the lemon zest and lemon juice. Then, add in the eggs one by one and beat well. In another recipient, sift the flour and the baking powder together with the salt. Add it to the butter mixture alternating with milk.

Beat well and put pecans in the pan. Then fill the pan with the batter and bake for 1 hour or until a cake tester inserted in the center of the cake comes out clean.

Prepare glaze: In a saucepan, put the butter, the sugar and the orange juice. Cook and stir for about 3 minutes, until the sugar dissolves. Then make holes in the cake with the help of a fork and pour the glace on it.

Orange Crunch Cake Recipe Serving Size: 12

Rainbow Butter Cake Recipe

Ingredients:

1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 1/4 cups (2 1/2 sticks) butter at room temperature
2 1/4 cups granulated sugar
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
5 eggs
Paste food colorings in 3 shades

Instructions:

Preheat oven to 350 F. A 10-inch tube pan should be greased. Beat the butter and the sugar for about 3 minutes.

Pour in the eggs one by one and beat well. In a bowl, put the flour and the baking powder and sift. Then add to the butter mixture alternately with milk.

Pour in the vanilla extract and mix. Pour the batter in 3 different recipients equally and mix in each teaspoon of paste food coloring. Fill in the pan with the three batters. one
at a time.

Bake for 1 hour 10 minutes. Decorate with favorite icing, if desired.

Rainbow Butter Cake Recipe Serving Size: 16

Blackberry Cake and Caramel Frosting Recipe

Ingredients:

1 cup butter flavored Crisco
1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)
1 teaspoon allspice
1 teaspoon baking soda dissolved in half of milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped nuts
1/2 teaspoon salt
2 cups granulated sugar
2 eggs
3/4 cup blackberries plus 1/4 cup juice
4 cups flour

Frosting

1 cup light brown sugar (firmly packed)
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 2/3 cups confectioners’ sugar, sifted
5 tablespoons canned milk (carnation)

Instructions:

In a mixing bowl, beat the crisco and the sugar. Then add the eggs, beating well. Sift the flour and the spices and add them to the mixture, alternately with milk.

Put in the berries, the juice and the nuts and fold gently. Bake at 350 F in a 10-inch tube pan for 1 hour 10 minutes or until a cake tester inserted in the cake comes out clean. Spread confectioners’ sugar

For the caramel frosting; In a saucepan, mix the brown sugar, the milk, the butter and the salt. Heat it to the boiling point while usually stirring.

Remove from the heat and allow cooling. Pour in vanilla and stir. Then add about 3 tablespoons of sugar and beat until smooth and creamy.

Spoon the frosting over the cake.

Blackberry Cake and Caramel Frosting Recipe

Raspberry Chocolate Fudge Red Velvet Cake Recipe

Ingredients:

1 (12 ounce) jar seedless raspberry jam
1 (18.25 ounce) box red velvet cake mix
1 (3.9 ounce) box instant chocolate fudge pudding and pie filling mix
1 1/4 cups water
1/2 cup cooking oil
1/2 cup creme de cocoa or raspberry liqueur or brandy
4 jumbo or extra large eggs (at room temperature)
Make this in a 9-inch two-layer heart cake baking pan for Valentine’s Day!
Vanilla buttercream frosting, old-fashioned 7-minute icing or chocolate fudge frosting

Instructions:

Preheat oven to 350 F. A 10-inch bundt pan/tube pan or two 9-inch heart-shape should be greased and floured. Beat (medium speed) the cake mix, the water, the raspberry liqueur, the creme de cocoa, the oil, the eggs for 4 minutes.

Put in the pecans and fold. Pour in the pan(s) and bake for 30-35 minutes (heart-shaped pans) or 45 minutes (tube/bundt pan) or until cake test is done.

Heart-shaped cake: spread raspberry jam over cake layer. Top with second layer. Decorate with frosting of choice.

Tube/ Bundt cake: Decorate with confectioners red sugar over and frost as desired.

Raspberry Chocolate Fudge Red Velvet Cake Recipe

Blackberry Jam Cake Recipe:

Ingredients:

1 cup butter
1 cup buttermilk
1 cup chopped nuts
1 large box raisins
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups blackberry jam
2 cups granulated sugar
3 cup all-purpose flour
6 eggs, beaten

Instructions:

In a mixing bowl, put all the ingredients and mix well. Grease a tube pan and pour in the mixture. Bake at 325 F for 1 hour.

Blackberry Jam Cake Recipe

Hazelnut Cake Recipe

Ingredients:

1 1/2 teaspoons baking powder
1 1/4 cups granulated sugar
1 3/4 cups finely ground hazelnuts
1 cup butter
1 cup sour cream
1/2 teaspoon salt
2 cups flour
3/4 teaspoon baking soda
5 egg yolks, well beaten
6 egg whites

Instructions

Preheat the oven to 325 F. Grease and flour tube pan/bundt pan. In a mixing bowl, beat the butter, the sugar and the egg yolks.

Then, put in the dry ingredients (sifted together), alternately with the sour cream. Add in the nuts and pour in the egg whites (beaten). Fold the mixture and pour in the pan.

Bake for 1 hour or until a cake tester inserted in the center of the cake comes out clean.

Hazelnut Cake Recipe

Arizona Lemon Cake Recipe:

Ingredients:

1 1/2 cups granulated sugar
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 teaspoon salt
1/4 cup poppy seed
2 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
2 tablespoons lemon juice
3 eggs
Lemon Glaze

Instructions:

Preheat oven to 325 F. A bundt baking pan/ tube pan should be greased and floured. With an electric whisk at medium speed, in a mixing bowl, beat the sugar and the butter until creamy. Pour in the eggs one by one and beat well.

In another recipient, mix the flour, the baking soda and the salt and add to the sugar mixture alternately with buttermilk. Beat until well blended. Add the poppy seed, lemon peel and lemon juice and stir.

Pour the mixture in the bundt pan and bake for 50-55 minutes or until a cake tester inserted in the center comes out clean. As soon as the cake is ready, use a fork to make holes in the top of the cake and pour in about 2/3 of the lemon glaze. Allow to cool for 20minutes.

Remove the cake from the pan and spread the remaining glace on it.

Ingredients:

Lemon Glaze
1/4 cup butter, melted
1/4 cup lemon juice
2 cups confectioners’ sugar
2 tablespoons grated lemon peel

Instructions:

Mix all the ingredients.

Arizona Lemon Cake Recipe

Orange Cake Recipe

Ingredients:

1 cup buttermilk
1 cup dates or raisins
1 cup granulated sugar
1 orange
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup margarine
1/2 cup nuts, chopped
1/2 teaspoon salt
2 cups flour
2 eggs

Instructions:

Preheat oven to 350 F and grease and flour a bundt pan/loaf pan/tube pan. In a bowl, put cup of sugar in the orange juice. Cook it in order to make it thinner.

In a food mill, grind the orange and the pulp with dates. In another bowl, beat the margarine with 1 cup of sugar and then add the eggs. Add in the dry ingredients ( sifted together), alternating it with buttermilk.

Then, add in the vanilla extract, the fruit and the nuts. Bake for 40-45 minutes. Then pour the syrup over the cake.

Orange Cake Recipe

Ingredients:

1 cup cocoa
1 cup shortening
1 teaspoon baking soda
1 teaspoon cinnamon

Over the above pour 1 cup boiling water and stir until smooth.
Add:

1 cup milk
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/4 cusp flour

Instructions:

In a bowl, put in all the ingredients and beat until smooth. Grease and flour a pan and fill it with the mixture. Bake at 350 F for 40 minutes or until a wooden pick inserted in the center comes out clean. Then, bake for 20 minutes in 2 round pans/makes 2 dozen cupcakes for 15 minutes.

Big Bowl Cocoa Cake Recipe

Ingredients:

1 cup cake crumbs
1 cup granulated sugar
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 eggs

Filling
1 cup apricot puree
1 cup crushed pineapple
1/2 cup cold water
1/2 cup raspberry jam
2 tablespoons gelatine
3 cups whipping cream
3/4 cup chopped pecans

Instructions:

Preheat the oven to 325 F. Beat the egg yolks then add sugar. Pour in water and flavouring and fold.

Add in the crumbs. Beat the egg whites and add the cream of tartar and the salt. Pour in the yolks and fold.

Fill in an angel food pan (do not grease) and bake for 1 hour. Then cut into three layers and fill.

Filling: In a bowl, put the gelatine and water and allow to stand for 10 minutes in a pan of hot water. Drain the pineapple and mix the apricots to a puree. Whip the cream and add in gelatin.

Divide into four parts and add one fruit to each of three parts. Pour on the layers. Decorate with plain whipped cream and nuts.

Three Ways to Heaven Cake Recipe

Buttery Cinnamon Cake Recipe:

Ingredients:

1 1/2 teaspoons vanilla extract
1 1/3 cups granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/3 cup water
1/4 cup plus 2 tablespoons butter
2 cups all-purpose flour
2/3 cup milk
2/3 cup shortening
3 eggs
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
Cinnamon Syrup

Instructions:

Preheat oven to 350 F. A fluted tube pan of 10-inch should be greased lightly floured. Stir the flour and the baking powder and add 1 teaspoon ground cinnamon and salt. In a mixing bowl, beat the shortening until creamy.

Then, add in 1/3 cups of granulated sugar and of teaspoon of vanilla extract. Beat until fluffy. Add the eggs one by one, beating for a minimum of 1 minute after each.

Add the flour mixture and the milk alternately to the egg mixture, beating well. Then pour it in the pan and bake for 40 minutes. Allow to cool for 10 minutes and remove the pan.

With a fork, make holes on the top of the cake and pour in the cinnamon syrup. Spread the confectioners sugar.

For the Cinnamon Syrup; Put all the ingredients in a saucepan and heat and stir until the butter melts. Do not boil and pour the syrup on the cake when both are warm.

Buttery Cinnamon Cake Recipe

Bananas and Cream Bundt Cake:

Ingredients:

1 1/4 cups granulated sugar
1 1/4 teaspoons baking powder
1 cup (8 ounces) sour cream*
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup solid shortening
2 cups all-purpose flour
2 eggs
3 medium ripe bananas, mashed
3/4 cup chopped walnuts or pecans

Instructions:

With an electric whisk, beat the shortening and the sugar in a mixing bowl. Add the eggs one by one and beat well. Mix in the vanilla extract and the bananas.

In another recipient, put the flour, the baking powder, the baking soda and the salt. Then, add to the mixture alternately with the sour cream. Put in the walnuts and stir.

Grease and flour a 10-inch bundt pan. Bake at 350 F for 50 minutes or until a cake tester inserted in the cake comes out clean. Allow to cool, then sprinkle confectioners sugar over the cake before serving.

Bananas and Cream Bundt Cake Recipe Serving Size: 12

Brown Sugar Cake Recipe:

Ingredients:

1 (16 ounce) box light brown sugar
1 cup granulated sugar
1 cup milk
1 cup nuts, finely chopped
1 cup shortening
1 teaspoon vanilla extract
1/2 cup (1 stick) margarine
1/2 teaspoon baking powder
3 cups sifted all-purpose flour
5 eggs

Instructions:

In a mixing bowl, beat the shortening, the margarine and the white sugars. Then, add the eggs one by one, beating well. Sift the flour and the baking powder and add to the mixture alternately with milk.

Pour in the vanilla extract and mix in the nuts dredged in flour. Grease and flour a 10-inch tube pan and fill in the mixture. Bake at 325 F for 1 hour 30 minutes.

Brown Sugar Cake Recipe

Sour Cream Pumpkin Cake Recipe

Ingredients:

Streusel
1 teaspoon cinnamon
1/2 cup packed brown sugar
1/4 teaspoon ground allspice
2 teaspoons butter

Instructions:

Mix the brown sugar, the cinnamon and the allspice. Put in the butter and mix until a crumbly mixture (can use a food processor).

Cake
1 (8 ounce) container sour cream
1 cup (2 sticks) softened butter
1 cup Libby’s 100% pure pumpkin puree
1 tablespoon cinnamon
1 teaspoon salt
2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons baking soda
3 cups flour
4 large eggs

Instructions:

Preheat oven to 350 F. A 12-cup Bundt pan/angel food pan should be greased and floured. Sift flour, cinnamon, baking soda and salt together.

In a bow, beat the sugar and the butter until creamy and add the eggs one by one. Mix well and add pumpkin puree, sour cream and vanilla. Mix in the flour mixture.

Pour the mixture in the pan and spread streusel mixture on it, not allowing to touch the edges of the pan. Bake 55- 60 minutes or until cake test is done.

Ingredients:

Glaze
1 1/2 cups sifted confectioners’ sugar
2-3 tablespoons orange juice or milk (orange compliments the pumpkin cake).

Instructions:

Beat all the ingredients until smooth. Pour over cake.

NOTE: if making mini loaves, bake for about 20-25 minutes.

Sour Cream Pumpkin Cake Recipe

>> Popcorn Cake Recipe

Ingredients:

1 (12 ounce) can mixed nuts
1 pound large marshmallows
1 small package spiced gumdrops
1/2 cup (1 stick) butter
1/2 cup vegetable oil
5 quarts popped corn

Instructions:

Mix all the ingredients with melted marshmallows ( in butter) and pour in a bundt pan. Allow to cool and remove from cake from the pan.

Note: Appropriate for children’s birthday parties.

>> Popcorn Cake Recipe

>> Strawberry Diet Cake Recipe

Ingredients:

2 (3 ounce) strawberry gelatin
2 cups boiling water
1 cup ice water
1 pint strawberries (mix these into gelatin)
1 1/2 large containers Cool Whip
1 large angel food cake, broken into bite-size pieces

Instructions:

Line tube pan with wax paper. Divide cake into thirds. Cut a thin layer from the cake for base then tear into bite-size pieces.

Prepare the gelatine-strawberry mixture. The layer 1 is for the pieces of cake. The layer 2 for the Gelatin-strawberry mixture and the last layer for the Cool Whip.

Continue until 3 layers of each. Then add the thin layer for the base and freeze for 24 hours. Decorate with Cool Whip and with strawberries.

>> Strawberry Diet Cake Recipe

Gumdrop Loaves Recipe

Ingredients:

1 1/2 cups applesauce
1 cup butter or margarine
1 cup chopped nuts
1 pound raisins
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups firmly packed brown sugar
2 eggs, well-beaten
2 pounds bright collared gumdrops, cut fine (do not use black gumdrops)
2 teaspoons baking powder
4 cups flour, sifted before measuring

Instructions:

Grease 2 loaf pans (or more if needed) and preheat the oven to 350 F. In a bowl, beat the butter and the brown sugar. Add in the rest of the ingredients and mix.

Pour in pan and bake for 1 hour 30 minutes to 2 hours.

Note: If the gumdrops get sticky, drop them in hot water. Toss it together with the raisins in flour so that they do not clump.

Gumdrop Loaves Recipe

Cranberry Sauce Cake Recipe

Ingredients:

1 (16 ounce) can cranberry sauce
1 cup chopped pecans
1 cup granulated sugar
1 cup mayonnaise or salad dressing
1/2 cup orange juice
2 teaspoons salt
3 cups all-purpose flour
Grated rind of one orange

Grease a 9×3 – inch tube pan and line the bottom with wax paper. Set aside 1/4 cup cranberry sauce for frosting.

Put all the dry ingredients in a mixing bowl and sift. Pour in the remaining cranberry sauce with the nuts, the orange rind and the mayonnaise. Mix well and pour in the orange juice.

Bake at 350 F for 1 hour 15 minutes.

Ingredients:

Cranberry Frosting
1/4 cup reserved cranberry sauce
2 cups unsifted confectioners’ sugar
3 tablespoons margarine

Instructions:

In a bowl, beat all the ingredients until a smooth result then pour on the cake.

Cranberry Sauce Cake Recipe

Candied Pineapple Macadamia Loaves Recipe:

Prepare the Candied Pineapple the day before you make the loaves.

Ingredients:

Candied Pineapple

1 1/2 cups light corn syrup
2 tablespoons butter or margarine
3 (20 ounce) cans pineapple chunks in
3 cups granulated sugar
heavy syrup, undrained

Instructions:

In a saucepan, heat and stir the pineapple, sugar and corn syrup until the sugar dissolves. Then, for 50 minutes, boil gently while usually stirring and more as the syrup thickens. Add the butter and continue cooking for about 10 minutes until the pineapple is slightly caramelized and the syrup thickens.

Pour in a pan and bake at 225 F for 45 minutes. Allow to cool for several hours on a cooling rack. About five loosely packed cups of candied pineapple will be obtained.

There will be 2 to 3 cups of syrup. It could be used on pancakes or ice cream. 3 loaves can be made.

Candied Pineapple Macadamia Loaves:

Ingredients:

5 cups Candied Pineapple
1 cup flaked coconut
2 cups flour (fork stir to aerate before measuring)
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract

1 1/2 cups salted macadamia nuts, chopped
1 1/2 cups granulated sugar
3/4 cup butter or margarine, at room temperature

Instructions:

Three (7 x 3-inch) loaf pans should be lined with wax paper. Pour 1 cup of pineapple and set aside. Coat the remaining pineapple, the macadamia nuts and the coconut with 1/4 cup of flour.

In a mixing bowl, put the butter and sugar and beat. Add the eggs one by one, beating after each addition for 25 seconds. Then, add the remaining flour alternately with the milk mixture.

Pour in the pineapple-nut mixture and stir. Divide equally into the three pans and press the cup of pineapple on the top. Bake at 300 F for 1hour 15 minutes to 1 hour 30 minutes or until well done.

Allow to cool for 15 minutes and remove the pans. Then place in the refrigerator or freeze(wrapped).

Candied Pineapple Macadamia Loaves Recipe

>> Porcupine Icebox Cake Recipe

Ingredients:

1 cup butter
1/4 pound almonds, blanched and sliced
24 ladyfingers
3 tablespoons instant coffee
6 egg yolks
6 tablespoons granulated sugar
6 tablespoons sherry

Instructions:

In a bowl, beat the butter and add the egg yolks one by one. Stir well and add half of the coffee, the sherry and the sugar. Pour little coffee mixture on a 10×4- inch serving platter.

Then, spread ladyfingers (mixed with drops of sherry). Cover it with more coffee mixture and add the rest of the ladyfingers (mixed with liquid coffee). Pour remaining coffee mixture on the cake and put roasted almonds on the top.

Allow to chill for 12-24 hours.

>> Porcupine Icebox Cake Recipe

Coconut Bundt Cake with Powdered Sugar Glaze Recipe

Ingredients:

1 1/4 cups canned unsweetened coconut milk (divided use)
1 3/4 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon coconut extract
1/2 teaspoon salt
2 1/2 cups granulated sugar
2 cups (packed) sweetened shredded coconut (about 7 ounces)
2 teaspoons vanilla extract
3 cups cake flour
6 large eggs
Additional sweetened shredded coconut (optional)

Instructions:

Preheat oven to 350 F. Grease a 12-inch bundt pan and flour it. In a mixing bowl, put in the flour and the salt. In another one, beat in the butter until creamy.

Add in 2 cups of sugar and beat well. Add the eggs one by one, beating well after each addition and add both mixtures. Put in the flour mixture in four times and beat well alternately with a cup of coconut milk.

Put in 2 cups shredded coconut and fold. Pour in the pan and bake for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean. Then, allow to cool for 5 minutes.

In a bowl, put the powdered sugar and the remaining coconut milk and whisk. Pour on the cake and add shredded coconut.

Coconut Bundt Cake with Powdered Sugar Glaze Recipe Serving Size: 12-16

Glazed Tollhouse Cake Recipe

Ingredients:

Cake
1 1/2 teaspoons baking powder
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/3 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons vanilla extract
2/3 cup granulated sugar
4 eggs

Glaze
1 tablespoon butter or margarine
2 tablespoons light corn syrup

Instructions:

Preheat oven to 350 F. A bundt pan of 9-/10-inch should be greased. In a mixing bowl, sift the flour, the baking powder, the baking soda and the salt.

In another recipient, beat sugars, the butter and the vanilla until creamy. Add in the eggs and mix. Then, put in the first mixture and mix.

Put in 1 cups of chocolate chips and pour into the pan. Bake for 40-45 minutes or until a cake tester inserted in the middle of the cake comes out clean. Allow to cool for 20 minutes then remove the cake from the pan.

For Glaze, put the remaining 1/2 cup chocolate chips, the corn syrup and 1 tablespoon butter in a microwave for 30 seconds and stir. If more melting is required, put in the microwave once more and then pour on the cake.

Glazed Tollhouse Cake Recipe Serving Size: 12

Funnel Cakes Recipe

Ingredients:

1 cup milk
1 cup water
1 tablespoon baking soda
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 teaspoon salt
2 eggs
3 cups all-purpose flour
Confectioners sugar
Oil (for deep fat frying)

Instructions:

Beat the eggs, mix in the milk, the water and the vanilla extract. Put the flour, the baking powder, the sugar and the salt in a bowl and mix into the egg mixture until smooth. Heat the oil.

Use your finger to cover the bottom of the funnel spout. Pour cup of the mixture in it, then release the finger and move it until the batter is released.

For about 2 minutes, fry on both sides/golden brown. Decorate with confectioners sugar.

Funnel Cakes Recipe

Root Beer Float Cake Recipe

Ingredients:

1 (12 ounce) can root beer
1 (18.25 ounce) box yellow cake mix
1/2 cup confectioners’ sugar
1/4 cup vegetable oil
3 large eggs
3 tablespoons root beer
Root Beer Glaze

Instructions:

Preheat oven to 350 F. Grease a bundt pan. Put all the ingredients in a bowl and beat until smooth and pour in the pan.

Bake for 35-40 minutes. Mix the graze ingredients and pour over the cake (makes holes with a fork). Serve with vanilla ice cream.

Root Beer Float Cake Recipe

Perfect Sponge Cake Recipe

Ingredients:

1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
1 teaspoon vanilla extract
1/3 cup cold orange juice
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cream of tartar
6 eggs

Instructions:

Preheat oven to 325 F. In a bowl, put the flour with the baking and sift.

Mix the eggs whites in a bowl until fluffy then add in the cream of tartar and beat for about 3 minutes. Add cup of sugar and continue beating until a smooth, satiny meringue. Put the yolks in another recipient and add in the rest of the sugar, the salt, the vanilla extract and continue beating until creamy mixture.

Put in the flour and fold. Pour it into the meringue and fold until the white dissolves. Pour into A tube pan ( do not grease) and bake for 1 hour 15 minutes.

Decorate with confectioners sugar or pineapple glaze.

Ingredients:

Pineapple Glaze
1 1/4 cups confectioners’ sugar
1 egg yolk
2 tablespoons butter
2 tablespoons pineapple juice
3 tablespoons crushed pineapple, drained
Rind of 1/2 small lemon, grated

Instructions;

In a saucepan, melt the butter. In a mixing bowl, with an electric whisk (high speed), beat the egg yolk for 1 minute. Then pour in the melted butter, the crushed pineapple and its juice, the lemon rind and the confectioners sugar.

Mix for 2 minutes (low speed) and pour on the cake, allowing to drizzle down sides.

Perfect Sponge Cake Recipe

Nut Cake Deluxe Recipe

Ingredients:

1 pound butter
1 pound pecans, chopped
1 teaspoon baking powder
1/2 pound candied cherries, cut up
1/2 pound candied pineapple, cut up
1/4 teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
4 cups cake flour
6 eggs, beaten

Instructions:

Preheat oven to 250 F. Grease a tube pan and double line it with wax paper. In a bowl, beat the butter and the sugar and then add the eggs.

Sift 3 cups of flour, the baking powder and the salt together and put in the butter mixture. Toss the cherries, the pineapple and the chopped pecans into the remaining flour and mix in the batter. Pour in the vanilla extract.

Fill the pan with the batter and bake for 3 hours.

Nut Cake Deluxe Recipe

Hershey Bar Pound Cake Recipe

Ingredients:

1 cup butter
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (5.5 ounce) cans chocolate syrup
2 1/2 cups flour
2 cups granulated sugar
4 eggs
7 (1.45 ounce) Hershey bars, melted
Confectioners sugar

Instructions:

Grease a tube pan and preheat the oven to 300 F. In a bowl, beat the butter and the sugar and add the eggs.

Beat well and pour the syrup and the melted candy bars. Mix the flour and the salt. Put the baking soda into the buttermilk.

Add it with the other ingredients, alternating with the flour mixture (start and end with the flour). Add the vanilla extract. Fill in the pan and bake 1 hour 30 minutes.

Decorate with confectioners’ sugar.

Hershey Bar Pound Cake Recipe

>> Chocolate Peanut Butter Cake Recipe

Ingredients:

Crust
1 1/3 cups crushed chocolate cookies or Oreo or
4 tablespoons unsalted butter, melted
Hydrox sandwich cookies, filling and all

Instructions:

Grease a 9-inch spring form pan with vegetable-oil. Mix the chocolate cookie and the melted butter. Put it in the pan and press using fingers.

Allow to chill.

Ingredients:

Peanut Butter Layer
1/2 cup packed brown sugar
1/2 pound unsalted butter
10 double graham crackers
2 cups chunky peanut butter

Instructions:

In a food processor, mix all the ingredients until blended. Pour in the pan and allow to chill.

Ingredients:

Chocolate Layer
1 1/2 cups heavy cream
11 (1 ounce) squares high quality chocolate
6 egg yolks

Instructions:

Put the chocolate(chopped) in a bowl. In a boiler, put the egg yolks and heat the cream. Then pour into the yolks and simmer while stirring until a thick sauce.

Pour the mixture into the chocolate and blend until the chocolate dissolves and achieve a smooth result. Pour over the chilled peanut butter later.

>> Chocolate Peanut Butter Cake Recipe

Shaker Cider Cake Recipe

Ingredients:

1 1/2 cups granulated sugar
1/2 cup cider
1/2 cup soft butter
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, well beaten
3 cups sifted all-purpose flour

Instructions:

Grease a loaf pan and preheat the oven to 350 F. In a bowl, put the flour, the baking soda, the salt and the nutmeg. In another recipient, beat the butter and the sugar and add the eggs.

Put in the flour mixture, alternately with the cider (start and end with flour). Pour in the pan and bake for 1 hour or until cake test is done.

Shaker Cider Cake Recipe

Chocolate Bondage with Lush Chocolate Sauce Recipe

Ingredients

Cake
1 pound high quality semisweet chocolate
1 tablespoon flour
10 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
3 tablespoons granulated sugar
4 egg whites
4 egg yolks
4 tablespoons water

Instructions:

Preheat oven to 425 F. Grease and line with wax paper an 8-inch spring form pan. Melt the chocolate (diced) in a double boiler or microwave and stir.

Then, add the vanilla extract. In a bowl, put the flour, the butter and the sugar and whisk. Put in the egg yolks, one at a time.

Beat the egg whites and pour in the chocolate. Mix and fill in the pan. Bake for 15 minutes.

Decorate with the lust chocolate sauce.

Ingredients:

Lust Chocolate Sauce
1 cup heavy cream
1/2 cup granulated sugar
8 (1 ounce) squares chocolate

Instructions:

Boil of the cream with sugar. Add chocolate (chopped) and mix until melted. Pour in the rest of the cream and mix.

Decorate with Framboise Chantilly Cream.

Framboise Chantilly Cream
1 1/2 teaspoons Framboise, Chambord or raspberry liqueur*
1 cup cream
1 tablespoon confectioners’ sugar

Instructions:

Beat the cream, the sugar and the Framboise. Keep in the refrigerator for 24 hours.
* It can be replaced by adding 1 tablespoon of raspberry jam to whipped cream.

Chocolate Bondage with Lush Chocolate Sauce Recipe

Applesauce Carrot Cake Recipe

Ingredients:

1 1/2 cups firmly packed brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 cup chopped walnuts
1 cup granulated sugar
1 cup raisins
1 tablespoon baking soda
2 1/4 cups applesauce
2 eggs
3 cups all-purpose flour
3/4 cup butter or margarine, softened
3/4 cup shredded carrots

Instructions:

Beat the butter in a bowl with an electric whisk. Then, beat in the sugar well(added gradually). Add the eggs and beat well one after the other.

Put the carrots in the applesauce and stir. Mix the flour, soda and spices and add to the creamed mixture alternately with the applesauce mixture while beginning and ending with the flour mixture, mixing well. Add in the walnuts and raisins.

Grease and flour a 10-inch tube pan. Pour in the mixture and bake at 350 F for 1hour and 20-25 minutes. Then, allow the pan to cool on a wire rack for 10 minutes. Remove the cake from the pan and allow cooling once more.

Applesauce Carrot Cake Serving Size: 10

Applesauce Loaf Cake Recipe:

Ingredients:

1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1 cup raisins
1 heaping tablespoon cocoa powder
1 teaspoon cinnamon
1/2 cup black walnuts, chopped
1/2 cup lard
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups flour
2 teaspoons baking soda

Instructions:

In a saucepan, heat the applesauce and add the lard, stirring until it melts. Add the raisins and the baking soda and allow cooling. Mix in the flour, salt, spices and fold in the nut meats.

Bake the mixture in a greased large loaf pan at 350 F for 45 minutes to 1 hour. Then allow cooling and frost with the caramel frosting.

Ingredients:

Caramel Frosting
1 cup confectioners’ sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup milk

Instructions:

In the microwave, boil the brown sugar, butter and milk for 3 minutes. Allow to cool until just warm. Then, beat in the confectioners sugar and vanilla extract until smooth. It the result is too stiff, pour in a little milk.

Doctor Bird Cake Recipe:

Ingredients:

1 (8 ounce) can crushed pineapple with juice
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 cup chopped pecans (optional)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups diced ripe bananas
2 cups granulated sugar
3 cups sifted flour
3 eggs

Instructions:

Put all the dry ingredients in a mixing bowl. Then, add in the bananas with the oil, the vanilla extract, the eggs and the pineapple (crushed with juice). Stir, but do not beat.

Grease a 9-inch tube pan and fill it with the mixture. Bake at 350 F for about 1 hour 20 minutes. Allow to cool on a rack without removing the cake from the pan.

Doctor Bird Cake Recipe

Raspberry Swirl Cake Recipe

Ingredients:

1 1/3 cups milk
1 cup plus 1 tablespoon butter
1 teaspoon salt
1/2 cup raspberry or raspberry-currant jelly
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups sifted all-purpose flour
4 teaspoons baking powder
6 egg whites (3/4 cup)
Red food coloring

Basic Glaze
1 tablespoon butter or margarine, at room temperature
1 teaspoon vanilla, rum or almond extract
2 cups sifted powdered sugar
2 to 3 tablespoons milk

Instructions:

Preheat oven to 350 F. A 12-cup fluted tube pan/Bundt pan should be greased and floured. Beat the butter and the sugar until creamy.

Put the flour, the baking powder and the salt in a bowl and sift. Add to the butter mixture, alternating with milk (start and end with the flour mixture). Mix in the vanilla.

Beat the egg whites and fold in the batter. Melt the jelly and allow cooling. Pour 1 cup of batter in the jelly and stir.

Add food coloring until desired pink color. Pour butter mixture in the pan and add the jelly batter. Display raspberry mixture on the top and bake for 45-50 minutes.

Basic Glaze: Blend all glaze ingredients until smooth and of desired consistency. Then pour on the cake.

Raspberry Swirl Cake Recipe Serving Size: 12-16

>>Strawberry Tunnel Cream Cake Recipe

Ingredients:

1 (10-inch) angel food cake
1 can sweetened condensed milk
1 teaspoon almond extract
1/3 cup lemon juice
2 cups sliced fresh strawberries
4 cups frozen whipped topping, thawed
8 ounces cream cheese, softened

Instructions:

Beat the cheese until fluffy. Add in the sweetened condensed milk and beat. Pour in the lemon juice and the almond extract.

Cut 1-inch slice from top of cake. Then cut around the cake 1 inch from
center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake.

Add the torn cake pieces and strawberries mixture in the cheese mixture and replace top slice of cake. Decorate with whipped cream and additional strawberries.

>>Strawberry Tunnel Cream Cake Recipe

>> Honey Cake Recipe

Ingredients:

1 cup chopped walnuts
1 cup margarine
1 cup SUE BEE HONEY
1 teaspoon salt
2 cups cooled coffee
2 cups granulated sugar
2 teaspoons each baking powder, baking soda,
4 cups flour
4 eggs
Cinnamon and allspice

Instructions:

Preheat oven to 350 F. A 12-cup bundt pan/angel food cake pan should be greased and floured. Put the honey, the sugar, the margarine and the eggs in a bowl and beat until blended. Add the dry ingredients alternately with the coffee and mix.

Add in walnuts. Pour the batter in the pan and bake for 50 minutes to 1 hour or until wooden pick inserted in the middle of the cake comes out clean. It can be decorated with cheese frosting and walnuts.

Ingredients:

Cream Cheese Frosting
1 tablespoon milk
1 teaspoon vanilla extract
4 cups powdered sugar
8 ounces cream cheese, softened

Instructions:

Put all the ingredients in a bowl and beat until fluffy.

Honey Cake Recipe Serving Size: 16

>> Hawaiian Macadamia Nut Cake Recipe

Ingredients:

1 3/4 cups flour
1 cup shredded fresh pineapple with juice
1/2 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon baking soda
2 eggs, beaten
2 teaspoons baking powder
3/4 cup light brown sugar
3/4 cup Macadamia nuts, chopped

Instructions:

Preheat oven to 350 F and grease a spring form pan. In a bowl, beat the butter and the sugar and add in the eggs. Then, put in the nuts and mix.

In another recipient, put the flour, the baking soda, the baking powder and the salt and sift. Put of the flour mixture in the butter mixture together with the pineapple and stir. Then, add the rest of the flour and mix until smooth.

Pour the batter in the pan and bake for 1 hour.

Hawaiian Macadamia Nut Cake Recipe Serving Size: 12

Banana Cake Recipe:

Ingredients:

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup nuts
2 eggs
3-4 medium-size bananas

Instructions:

In a mixing bowl, beat the butter and the sugar. Then add beaten eggs and stir. In another recipient, sift the flour and the baking powder together and add with the mixture.

Grease a loaf pan and bake at 350 F for 1 hour.

Banana Cake Recipe

Sugarplum Bundt Cake Recipe

Ingredients:

1 1/2 cups butter
1 1/2 cups chopped walnuts
1 1/2 cups granulated sugar
1 cup chopped candied cherries
1 small box instant lemon pudding mix
1/2 cup golden raisins
2 1/2 cups flour
6 eggs
Vanilla-buttercream frosting mix

Instructions:

Preheat the oven to 350 F. Grease a bundt pan/tube pan. Beat (high speed) the butter and add the eggs one by one.

Beat well then add sugar until light and fluffy. Put in flour (sifted), the cherries, the walnuts, the raisins and fold. Pour in the pan and bake for 1 hour to 1 hour 5 minutes.

Sugarplum Bundt Cake Recipe

>> Strawberry Cream Cheese Tunnel Cake Recipe

Ingredients:

1 (10-inch) prepared round angel food cake
1 (12 ounce) container non-dairy whipped topping
1 (14 ounce) can sweetened condensed milk
1 cup chopped fresh strawberries
1 teaspoon almond extract
1/3 cup real lemon juice
2 to 4 drops red food coloring, optional
6 ounces cream cheese, softened
Additional fresh strawberries for garnish

Instructions:

Beat the cheese until creamy. Add in the sweetened condensed milk and mix. Pour in the lemon juice, extract and the food coloring.

Cut 1 inch slice crosswise from top of cake. Then, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center.

Cut 1 inch from cake for the cake. Mix in the cheese mixture the reserved torn cake pieces and strawberries (chopped). Add in 1 cup whipped cream.

Fill the cavity of the cake with strawberry mixture and replace top of cake. Chill 2 hours or till set. Decorate with remaining whipped topping and strawberries.

>> Strawberry Cream Cheese Tunnel Cake Recipe

Plum Cake Recipe

Ingredients:

1 1/2 cups chopped pecans
1 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon nutmeg or cloves
1 teaspoon vanilla extract
1/2 teaspoon salt
2 (4 3/4 ounce) jars baby food plums
2 1/2 teaspoons baking powder
2 cups all-purpose flour
2 cups granulated sugar
3 eggs

Instructions:

Grease and flour a bundt pan. Preheat the oven to 350 F. In a large bowl, mix all the ingredients and pour in the pan.

Bake for 1 hour.

Plum Cake Recipe

Broken Glass Cake Recipe

Ingredients:

1 cup pineapple juice
1/2 cup granulated sugar
1/2 cup water
2 cups whipping cream
3 envelopes plain gelatine
3 small boxes gelatine, one each flavour
Graham cracker crumbs

Instructions:

Prepare the 3 small boxes of gelatine, each with 1 cups of water. Set aside to chill until firm and then cut into cubes. Put the plain gelatine in cup of water.

Boil the juice and the sugar together and add the plain gelatine mixture. Allow to cool. Then, fold in the whipped cream and the gelatine cubes.

Line a tube pan with the graham cracker crumbs. Pour the mixture in it and top with crumbs. Set to chill in the refrigerator for 4-6 hours.

Broken Glass Cake Recipe

Peanut Butter and Hot Fudge Pudding Cake Recipe

Ingredients:
A
1 cup boiling water
1 tablespoon cooking oil
1/2 cup flour
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup chopped peanuts
1/3 cup milk
1/4 cup granulated sugar
1/4 cup peanut butter
3 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
Fudge ice cream topping, optional
Vanilla ice cream

Instructions:

Preheat the oven to 400 F. In a bowl, put the flour, cup of sugar and the baking powder and sift. Pour in the milk, the vanilla extract and stir.

Pour into a 1-quart casserole. Then, put in the cup of sugar and the cocoa powder and stir. Pour in boiling water and mix.

Bake for about 30 minutes or until cake test is done. Top with peanuts.

Peanut Butter and Hot Fudge Pudding Cake Recipe Serving Size: 4

>> Cinnamon Sour Cream Cake Recipe

Ingredients:

1 (8 ounce) container dairy sour cream
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
1 2/3 cups (10 ounce package) Hershey’s Cinnamon Chips
1/2 teaspoon salt
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
3 cups plus 2 tablespoons all-purpose flour, divided
4 eggs
Confectioners’ sugar (optional)

Instructions:

Preheat oven to 350 F. A 12-inch fluted tube pan should be greased and floured. In a mixing bowl, put 3 cups of flour, the baking powder, the granulated sugar and the salt.

In another recipient. Beat the sour cream, the eggs and the vanilla extract until smooth. Then add the butter and 1 cup of sour cream mixture to the flour mixture. Beat well at low speed then at high speed for 1 minute.

Pour in the rest of the sour cream mixture and beat at the medium speed until smooth. Mix the cinnamon chips with the remaining flour until the chips are coated. Stir it into the batter and pour in the pan.

Bake for 1 hour to 1 hour 10 minutes or until cake tester inserted in the middle comes out clean. Allow to cool for 20 minutes. Then, decorate with confectioners sugar.

Cinnamon Sour Cream Cake Recipe Serving Size: 12-16

Apple Dapple Cake Recipe:

Ingredients:

1 1/2 cups corn oil
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped pecans
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups finely diced apples
3 cups unsifted flour
3 eggs

Instructions:

Preheat oven to 325 F. Beat the sugar and oil in a mixing bowl until soft. Pour in the eggs and mix.

Put in the mixture the dry ingredients and stir. Add the apples, nuts and vanilla extract and beat. Bake the all for 1 hour in a buttered spring form tube pan or until cake tester inserted in the center comes out clean.

Ingredients:

Glaze
1 cup dark brown sugar
1/2 cup heavy cream
1/4 pound butter

Instructions:

Boil all the ingredients for 3 minutes. Pour reserving 1/3 cup over the baked cake. Allow to cool then remove from pan. The remaining glaze should be poured over the cake when it is to be served.

Apple Dapple Cake Recipe

Pinch Cake Recipe

Ingredients:

1 cup butter, melted
2 cups granulated sugar
2 tablespoons cinnamon
4 cans biscuits
Nuts
Raisins

Ingredients:

Grease an angel cake pan. Preheat the oven to 350 F. Quarter the biscuits and roll in 1 cup of sugar and 1 tablespoon of cinnamon.

Display nuts and raisins on the biscuits then pour of melted butter, 1 cup of sugar, 1 cup of butter and 1 tablespoon of cinnamon over. Do the same for the last 2 cans and pour the remaining sugar mixture over. Bake for 50 minutes to 1 hour.

Pinch Cake Recipe

Carrot Cake Recipe:

Ingredients:

1 (8 ounce) can crushed pineapple, drained
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
1 cup chopped dates
1 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups finely grated carrots (1 pound)
2 teaspoons baking powder
2 teaspoons baking soda
3 1/4 cups whole wheat flour
4 eggs

Instructions:

An angel food cake pan of 10-inch should be greased and the bottom lined with wax paper. In a mixing bowl, beat the eggs until light and fluffy, then beat in the sugar and stir in the oil. On wax paper, mix the whole wheat flour, the baking powder, the baking soda, the salt and the cinnamon.

Put in the egg mixture and stir well. Then add the pineapple (drained) and the carrots, mixing well. Mix the pecans, dates and remaining cup of whole wheat flour and stir into the batter.

Pour the mixture in the pan and bake at 350 F for 1 hour 15 minutes of until a cake tester inserted in the middle of the cake comes out clean. Allow to cool for 15 minutes then remove the pan and the wax paper.

Allow to cool completely before cutting. To store the cake, wrap in foil or plastic wrap.

Carrot Cake Recipe

Kentucky Butter Cake Recipe

Ingredients:

1 cup butter, room temperature
1 cup buttermilk or sour milk
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
4 large eggs

Sauce
1/3 cup butter
2 teaspoons vanilla extract
3 tablespoons water
3/4 cup granulated sugar

Instructions:

Preheat oven to 325 F. A 12-cup bundt pan/10-inch tube pan should be greased and floured. Put all the cake ingredients in a mixing bowl and beat (medium speed) for about 3 minutes.

Pour the mixture in the pan and bake for 50 minutes to 1 hour 2 minutes or until a cake tester inserted in the middle of the cake comes out clean. Put the sauce ingredients in a saucepan and cook (low heat) until the butter melts. Stir and do not bring to a boil. Make holes in the cake with a fork and pour the sauce over it.

Kentucky Butter Cake Recipe

Carrot Cake with Rum Sauce Recipe:

Ingredients:

1 (8 3/4 ounce) can crushed pineapple in syrup
1 1/2 cups broken pecans
1 1/2 cups vegetable oil
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups coarsely shredded carrots, loosely packed
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
3 cups all-purpose flour
3 large eggs

Instructions:

A 10 x 4-inch angel cake pan should be greased. In a mixing bowl, put the flour, the sugar, the baking soda, the baking powder, the salt and the cinnamon. Make a well in the middle of the mixture and pour in the eggs, the oil, the pineapple syrup and the vanilla extract.

Beat the overall using an electric whisk at the medium speed until blended. Put in the pineapple (drained) the carrots and the pecans and stir. Then fill the pan with the mixture and bake at 325 F for about 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean.

Allow to cool for 10 minutes. The remove the pan and serve warm with cold Rum Sauce.

Ingredients:

Rum Sauce
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum

Instructions:

Put the sugar, the corn syrup, the cream and the butter in a saucepan and stir
until mixture boils. Allow to cool while stirring occasionally. Pour in the rum and the vanilla extract and stir.

To be served warm with the Carrot Cake. The sauce may be made in advance and stored in the refrigerator and reheated.

Carrot Cake with Rum Sauce Recipe

Cranberry Spice Cake Recipe

Ingredients:

1 cup chopped nuts
1 cup jellied cranberry sauce
1 cup light brown sugar, packed
1 cup seedless raisins
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 cup shortening
2 3/4 cups sifted flour
2 eggs
3/4 cup buttermilk

Instructions:

In a bowl. beat the shortening, the sugar and the eggs. Pour in the cranberry sauce, the nuts and the raisin. Then, add the dry ingredients alternately with milk.

Grease a 9-inch tube pan and pour in the mixture. Bake at 350 F for about 1 hour. Then allow cooling and decorate with creamy lemon icing.

Ingredients:

Creamy Lemon Icing
1 lemon juice
1 tablespoon grated lemon rind
1/2 cup shortening
1/4 cup granulated sugar
1/4 teaspoon salt
2 1/3 cups sifted confectioners’ sugar

Instructions:

In a bowl, put the confectioners sugar, the egg and the salt and mix. In a boiling dish, pour the lemon juice and the granulated sugar and allow to cook for 1 minute. Add the shortening and the lemon rind and beat all the ingredients together until fluffy.

Cranberry Spice Cake Recipe

“Out of this World” Cake Recipe

Ingredients:

1 (13 1/2 ounce) box graham cracker crumbs (or 3 1/2 cups)
1 (15 1/4 ounce) can crushed pineapple, drained
1 (6 ounce) package frozen coconut
1 1/2 cups nuts, chopped
1 cup butter or margarine
1 cup milk
1 tablespoon baking powder
1 tablespoon vanilla extract
2 cups granulated sugar
5 eggs

Instructions:

Preheat the oven to 350 F. A tube pan should be greased and floured. In a bowl, put all the ingredients and mix.

Pour the mixture in the pan and bake for 1 hour 15 minutes to 1 hour 30 minutes or until a cake tester inserted in the center of the cake comes out clean.

“Out of this World” Cake Recipe

Princess Cake Recipe

Ingredients:

1 egg
1/4 cup potato flour
2 teaspoons baking powder
2/3 cup all-purpose flour
2/3 cup granulated sugar
3 egg whites
3 egg yolks

Instructions:

Preheat oven to 375 F. A deep round 8- or 9-inch spring form pan should be greased and floured. Beat (high speed) 3 egg yolks and 1 whole egg, then add 2/3 cup of sugar until creamy.

In a bowl, put the flour, cup of potato flour, baking powder and sift. Put in the egg mixture and mix well. In another recipient, beat (high speed) the egg whites and pour in the mixture.

Fold and fill in the pan. Bake for 30 minutes or until cake test is done.

Ingredients:

Cream Filling
1 1/2 teaspoons unflavored gelatine
1 cup heavy cream
1 tablespoon granulated sugar
1/2 cup whipping cream, whipped
1/2 teaspoon vanilla extract
2 slightly beaten egg yolks
2 tablespoon cold water
2 teaspoons potato flour

Instructions:

Put the gelatine in cold water. In a double boiler, put 1 tablespoon of sugar, 2 teaspoons of potato flour and pour in a little of the heavy cream. Stir until the sugar and the flour dissolve.

Put in the 2 egg yolks and add the rest of the cream. Beat until blended. Simmer until smooth and thick and stir gradually.

Then, turn off the heat, pour in the gelatine, the vanilla extract and mix until the gelatine dissolves. Stir usually until cool for about 1h. Pour in the whipped cream and fold.

Ingredients:

Topping
1 (9 ounce) roll almond paste (marzipan)
Confectioners’ sugar
Few drops green food coloring

Instructions:

Process (food processor) the almond paste and the green food coloring (for pale green color). In 2 wax papers, roll the mixture into a circle shape enough to cover the cake. Cut cake in2 layers and pour filling in between and on the top.

Using a rolling pin, roll the almond mixture and drape on the cake, its sides and around the base. Then, spread confectioners’ sugar on cake and refrigerate until serving time.

Princess Cake Recipe Serving Size: 12

>> Devil’s Food Cake with Caramelized Bananas Recipe:

Ingredients:

Cake
1 1/3 cups light brown sugar
1 cup cocoa
1 cup plus 2 tablespoons cake flour
1 egg plus 1 egg white, at room temperature
1/2 cup all-purpose flour
1/2 cup mayonnaise
1/2 cup pecans, toasted
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
3/4 cup boiling water
3/4 cup buttermilk
3/4 teaspoon baking powder
Pinch salt

Caramel Pecan Topping
1 1/2 cups pecans, toasted and finely chopped
1 tablespoon corn syrup
1/2 cup granulated sugar
1/2 cup water
2 tablespoons butter
3 tablespoons cream

Banana Topping
1/3 cup granulated sugar
4 or 5 firm-ripe bananas

Instructions:

Preheat oven to 350 F. A 10-inch spring form pan should be greased and floured.
To make the cake: Put the cocoa and boiling water in a bowl and whisk until smooth.

Cover it with plastic wrap and set aside to cool. In another bowl, put of the buttermilk and whisk until smooth. Mix the mayonnaise, the egg, the egg white, the brown sugar and the vanilla together, beating for about 5 minutes until creamy and becomes twice the initial volume.

In a food processor, put the 2 flours, the baking powder, the pecans, the baking soda and the salt and mix until a powdered consistency. Add it to the egg mixture alternately with the remaining buttermilk. Put in the chocolate mixture and fold.

Fill the pan with the batter and for 25-30 minutes or until well done. Then allow to cool.

To make the topping: In a saucepan, put the corn syrup, the sugar and the water and cook over medium heat. Then, remove from the heat and add the cream. Return to heat if lumps are formed.

Then, add the butter and fold in the pecans. Spread ever the top of the cake. Do not expect a smooth topping.
Cut the bananas into slices and display on the cake. Try to cover as much as possible.
Top with whipped cream or ice cream if desired.

Devil’s Food Cake with Caramelized Bananas Recipe Serving Size: 12

German Bundt Cake Recipe

Ingredients:

1 (10 ounce) jar maraschino cherries
1 1/2 teaspoons baking powder
1 cup ground walnuts
1 pint sour cream
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 pound (1 cup) butter or margarine
1/2 teaspoon salt
2 cups granulated sugar
4 cups all-purpose flour
6 eggs

Instructions:

Preheat the oven to 350 F and grease and flour a 9-inch tube pan. In a bowl, put the brown sugar, the cinnamon and the nuts. In another recipient, sift the flour, the baking powder, the salt and the baking soda.

Then, beat the butter, the sugar and the vanilla extract in another bowl. Add in the sour cream and beat until blended. Put in the flour mixture, alternating with the eggs, beginning and ending with the flour mixture.

Fill in the pan with 1/3 of the mixture and display 1/3 of the cherries (drained) and 1/3 of the nut mixture. Do this 3 times and bake for 1 hour 15 minutes.

German Bundt Cake Recipe Serving Size: 24

Butterfinger Cake Recipe

Ingredients:

1 (16 ounce) cool whip container
2 angel food cakes
2 cups confectionerssugar
3/4 cup (1 1/2 sticks) butter
4 egg yolks
7 Butterfinger candy bars, frozen and crushed

Instructions:

In a bowl, put the butter, the sugar, the eggs and the cool whip and beat. Mix of the cool whip with a crumbled cake. Pour in a 13×9- inch pan and sprinkle candy bars (crushed).#

Repeat the process with the remaining ingredients. Chill for at least 3 hours before serving.

Butterfinger Cake Recipe

Almond, Orange and Polenta Cake Recipe

Ingredients:

1 cup (2 sticks) butter
1 cup polenta
1 cup superfine sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups ground almonds
3 eggs
aside for garnish, if desired)
Crme frache or whipped cream, to taste
Grated zest of 2 oranges (set a few pinches
Juice of 1 orange
Orange zest (optional)
Pinch of salt
Sliced almonds (optional)
Vin Santo or almond-flavoured liqueur, to taste

Instructions:

Preheat the oven to 375 F. A spring form cake tin should be greased and floured. In a mixing bowl, beat the butter with an electric mixer until pale and soft.

Beat in the sugar until light and fluffy. Add the ground almonds and the vanilla extract. Then, add the eggs one by one, beating well after each addition.

Pour in the orange zest, the orange juice, the polenta, the baking powder and the salt. Fill the buttered cake tin with the mixture and bake for 35-40 minutes or until brown coloured. Allow the cake to cool on a wire rack for about 20 minutes, then remove the pan and let to cool.

For the serving, cut into slices and whipped cream could be put on the top of each piece and an extract of the Vin or almond liqueur could be added. Sliced almonds and orange zest could be added, depending on one’s taste.

Almond, Orange and Polenta Cake Recipe Serving Size: 6-8

Nutty Pretzel Bundt Cake Recipe

Ingredients:

1 1/2 cups sifted all-purpose flour
1 1/2 cups very finely crushed pretzels (blenderize)
1 cup chopped nuts
1 cup raisins
1 cup vegetable shortening
1/2 cup milk
2 cups granulated sugar
2 teaspoons cinnamon
3 tablespoons baking powder
6 eggs

Instructions:

Preheat oven to 350 F. Grease and flour a bundt pan. In a bowl, beat the shortening and the sugar and add the eggs one by one. Mix until smooth.

Pour in the milk and the pretzels, the flour the baking powder and the cinnamon. Beat well. Gradually add the raisins and the chopped nuts.

Mix well and fill the pan with the batter. Bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean.

Ingredients:

Glaze
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

Instructions:

In a bowl, put the 2 ingredients and beat well. Then decorate on the top of the cake.

Nutty Pretzel Bundt Cake Recipe

Raspberry Swirl Butter Cake Recipe

Ingredients:

1 1/4 cup butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups granulated sugar
2 3/4 cups all-purpose flour
3/4 cup milk
3/4 cup raspberry pie filling
3/4 teaspoon almond extract
3/4 teaspoon baking powder
4 eggs

Instructions:

Preheat oven to 325 F. A Bundt pan should be well greased. Beat the butter and the sugar until creamy and add the eggs one by one.

Mix well and add the vanilla and almond extracts. Sift the flour, the salt and the baking powder together and add to the butter mixture, alternating with milk, starting with 1/2 the flour. Fill in the pan with the mixture and in the other, pour the raspberry filling.

Then pour in the pan and display the rest of the raspberry filling on the top. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until cake test is done. It can be served with melted raspberry jam decorated on the top.

Raspberry Swirl Butter Cake Recipe Serving Size: 10-12

Singing Cake Recipe

Ingredients:

1 cup butter
1 cup buttermilk
1 cup chopped nuts
1 cup raisins
1 cup strawberry jam
1 teaspoon cloves
2 cups firmly packed brown sugar
2 squares bitter chocolate, melted
2 teaspoons baking powder
2 teaspoons cinnamon
3 eggs, separated
4 cups sifted flour

Instructions:

Preheat the oven to 350 F. Grease and flour an angel cake pan. In a bowl, beat the butter and the sugar.

Add the eggs yolks one at a time and mix. Stir in the melted chocolate. Add cinnamon, raisins, cloves, flour, nuts and jam and stir. Put baking powder in the buttermilk and pour in the butter mixture.

Put in the whites (beaten) and fold. Pour in the pan and bake for about 45 minutes.

Singing Cake Recipe

Philly Fluff Recipe

Ingredients:

1 teaspoon vanilla extract
1/2 cup Crisco shortening
1/2 cup) 1 stick sweet butter, softened (important to use butter only)
1/2 teaspoon salt
10 ounces softened cream cheese
2 cups flour
2 cups granulated sugar, divided
2 teaspoons baking powder
6 eggs
8 ounces good quality bittersweet chocolate, melted and cooled (bittersweet chocolate is
a must; do not use any other kind)

Instructions:

Preheat oven to 350 F. A 12-cup Bundt pan/ angel food pan should be greased and floured. Beat the butter, the shortening and the cream cheese until creamy.

In another bowl, put the flour, the baking powder and the salt and beat until blended. Then add it to the creamed mixture and mix. Add the eggs, one by one, and 1 cup of sugar and beat well.

Add in the 1 cup of sugar left and the vanilla extract and continue beating until smooth. Fill in the pan with half of the batter. Pour chocolate sauce to marble it and then pour remaining batter.

Bake for 1 hour to 1 hour 5 minutes or until cake test is done. Then, decorate with rest of chocolate sauce, allowing to drizzle down sides.

Philly Fluff Recipe Serving Size: 16

Frozen White Chocolate and Raspberry Mousse Cake Recipe

Ingredients:

1 (9 ounce) package chocolate wafer cookies, finely crushed
1 1/2 cups whipping cream, chilled
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup whipping cream
1/4 cup water
2 boxes fresh raspberries
2 tablespoons Crme de Cacao
4 large egg whites, room temperature
6 tablespoons unsalted butter, melted
9 ounces white chocolate, chopped
Chocolate Crumb Crust
Mousse

Instructions:

Preheat the oven to 325 F. A spring form pan of 2 -inches should be greased. Fill in the pan to 1 inch up sides with the cookie crumbs and the butter and bake for 6 minutes.

Allow to cool. In a saucepan, boil cup cream and add the white chocolate. Stir and pour into a bowl.

Add the liqueur and the vanilla extract and allow cooling completely. Boil sugar and water over medium heat and stir until the sugar melts. Boil for 5 minutes.

Beat the egg whites until fluffy and pour in the boiling syrup. Beat until the meringue is cool. Pour the mixture into the white chocolate mixture in 2 times.

In another bowl, beat 1 cup cream then pour in the mixture and fold. Pour in the pan then cover and freeze for at least 5 hours. Cover the top of the cake with raspberries before serving.

Frozen White Chocolate and Raspberry Mousse Cake Recipe

Peach Bundt Cake Recipe

Ingredients:

1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup walnuts or pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups fresh peach puree (made by crushing
peeled peaches with potato masher or in blender)
2 cups unsifted flour
3 eggs

Instructions:

Preheat oven to 350 F and grease and flour a 12-cup bundt pan. In a bowl, beat the butter and the sugar. Then add the eggs and mix. In another bowl, put the flour, the baking soda, the baking powder, the cinnamon and the salt and sift.

Add the dry ingredients and the peach puree, alternating with egg mixture and beat well. Then mix in the nuts and the vanilla until blended. Pour in the pan and bake for 1 hour or until cake test is done.

Pour peach sauce on the cake. It will have a moist texture and can be kept in the refrigerator.

Peach Sauce
1 cup sliced peaches
1 tablespoon butter or margarine
1 tablespoon cornstarch
1/2 cup water
1/4 cup granulated sugar
2 tablespoons orange extract (to taste)
Dash of salt

Instructions:

Heat the sugar, the cornstarch, the salt, the peaches and the water. Stir until thick. For flavouring, add the butter.

Peach Bundt Cake Recipe

Maraschino Cherry Kuchen Recipe

Ingredients:

1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 pint sour cream
1/4 pound butter
2 cups sifted flour
2 eggs

Filling
1 teaspoon cinnamon
1/4 cup granulated sugar
18 maraschino cherries, cut fine
3/4 cup nuts

Instructions:

In a bowl, put all the filling ingredients. Preheat the oven to 300 F and grease a tube pan. In a mixing bowl, beat the sugar and the butter until creamy.

Then add the eggs and mix well. Put in the dry ingredients, the sour cream, the vanilla and mix well until smooth. Fill the pan with of the batter, display of the filling then pour the rest of the batter.
Place the rest of the filling on the top. Bake for 35 minutes.

Maraschino Cherry Kuchen Recipe

Chocolate Raspberry Bundt Cake Recipe:

Ingredients:

Cake

1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 3/4 cups all-purpose flour
1 teaspoon almond extract
1 teaspoon salt
1/2 cup finely ground toasted almonds
16 ounce sour cream
2 eggs, room temperature
2 teaspoons cinnamon
2/3 cup unsalted butter, softened
3/4 cup raspberry preserves
3/4 cup unsweetened cocoa powder
Whipped cream and fresh raspberries for garnish

Instructions:

Preheat oven to 350 F. Grease a bundt pan and flour. In a mixing bowl, beat the butter and the sugar until creamy for 4-5 minutes.

Add the eggs one by one, scrapping the bowl. Then pour in the almond extract and the sour cream. In another recipient, put the flour, the cinnamon, the baking soda, the cocoa powder and the salt and sift the all and add the ground almonds.

Add the flour mixture to the butter mixture and beat at a low speed. Pour half of the batter in the pan and put the raspberry preserves ( do not let them touch the pan’s sides). Bake for 50 minutes or until a cake tester inserted in the middle of the cake comes out clean.

Allow cooling then remove the cake from the pan and decorate with chocolate glaze. Add whipped cream and fresh raspberries.

Ingredients:

Chocolate Glaze
1/4 cup light corn syrup
1/4 cup water
2 tablespoons raspberry or almond flavoured liqueur
2/3 cup granulated sugar
6 ounces semisweet chocolate, coarsely chopped

Instructions:

Pour the water, the sugar and the corn syrup in a boiling dish. Add in the chocolate and the liqueur and mix until dissolved. Allow to cool and become thick before pouring on the cake.

Chocolate Raspberry Bundt Cake Recipe

Fig Preserves Cake Recipe:

Ingredients:

1 cup buttermilk
1 cup chopped nuts
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon vanilla extract
2 1/2 cups granulated sugar
2 cups fig preserves
3 cups all-purpose flour
3/4 cup butter
4 eggs

Instructions:

Preheat oven to 300 F. In a mixing bowl, beat the sugar and the butter until creamy. Then, add the beaten eggs. Mix the baking soda and the buttermilk together and pour in the sugar mixture.

Add flour, nutmeg, cloves and cinnamon and stir in fir preserves, vanilla extract and nuts. Bake in a bundt pan for 1 hour or until a cake tester inserted in the middle comes out clean.

Fig Preserves Cake Recipe

Pork ‘n’ Beans Cake Recipe

Ingredients:

1 (16 ounce) can drained pork ‘n’ beans
1 cup raisins (optional
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
2 cups granulated sugar
3 eggs

Instructions:

Preheat oven to 325 F. Two 8 x 4-inch loaf pans/five 16 ounce cans should be greased and floured. Beat the sugar, the eggs, the oil and the beans until smooth.

In another recipient, put the flour, the baking powder, the baking soda and the cinnamon and add to the sugar mixture. Continue stirring and add the raisins and the vanilla extract. Pour the batter into the pans/cans equally and bake for 45-50 minutes or until a cake test is done.

Pork ‘n’ Beans Cake Recipe

German Marble Cake Recipe

Ingredients:

1 1/2 cups granulated sugar
1 cup half-and-half or milk if you prefer
1 cup sweet butter (do not substitute)
1 tablespoon baking powder
1 teaspoon almond extract
1/4 cup unsweetened cocoa powder
3 1/4 cups flour
3 tablespoons dark rum
4 eggs
Pinch of salt or 1/8 teaspoon

Instructions:

Preheat oven to 350 F. A 10-inch tube pan should be greased and floured. In a bowl, beat the butter and the sugar until creamy and pour in the eggs. Mix and add the milk and almond extract.

In another recipient, put the flour, the baking powder and the salt and sift. Put it in the butter mixture and mix. Pour half of the mixture in another recipient and stir in the cocoa and the rum.

Pour the two mixtures around the pan, alternately and bake for 1 hour 10 minutes or until a wooden pick inserted in the middle comes out clean.

Note: Melted chocolate can be poured on the top of the cake.

German Marble Cake Recipe

Orange Date Cake Recipe

Ingredients:

1 1/2 cups buttermilk
1 cup butter
1 cup chopped dates
1 cup chopped pecans
1 cup coconut
1 teaspoon baking soda
1 teaspoon grated orange rind
1/2 teaspoon salt
2 cups granulated sugar
4 cups sifted flour
4 eggs

Instructions:

Grease a tube pan and preheat oven to 350 F. In a bowl, beat the butter and the sugar. Then add the eggs and the other ingredients and mix.

Bake for 1 hour to 1 hour 30 minutes.

Ingredients:

Orange Glaze
1 cup orange juice
2 cups granulated sugar

Instructions:

Boil the two ingredients and pour over the cake.

Orange Date Cake Recipe

Lemon Cheese Bundt Cake Recipe

Ingredients:

1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
1/8 teaspoon lemon extract
1/8 teaspoon vanilla extract
3 cups cake flour, sifted, divided
3 cups granulated sugar, divided
6 eggs, divided
8 ounces cream cheese, softened

Instructions:

Grease and flour a bundt pan and preheat the oven to 300 F. In a bowl, beat the margarine, the butter and the cream cheese. Then add 2 eggs, 1 cup of flour and 1 cup of sugar, mix well and repeat the process with the three ingredients.

Mix in the extracts. Pour the batter (thick) in the pan and bake for 1 hour 15 minutes or until a cake tester inserted in the middle of the cake comes out clean.

Lemon Cheese Bundt Cake Recipe

Milky Way Cake Recipe

Ingredients:

1 1/4 cups buttermilk
1 cup (2 sticks) butter
1 cup nuts
1/2 teaspoon baking soda
2 1/2 cups flour
2 cups granulated sugar
4 eggs
8 Milky Way bars

Instructions:

Preheat the oven to 325 F. In a saucepan, melt the candy and 1 stick butter. Beat the sugar and the other stick of butter and add the eggs.

Sift the flour and the baking soda and add, alternating with buttermilk. Put in the candy mixture and bake for 1 hour 10 minutes.

Milky Way Cake Recipe

Banana Zucchini Cake Recipe:

Ingredients:

1 1/2 cups walnuts, chopped
1 1/2 cups zucchini, shredded
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 cup raisins
1 cup vegetable oil
1 medium-size ripe banana
1 teaspoon salt
2 cups granulated sugar
3 cups all-purpose flour
4 eggs (at room temperature)

Instructions:

Make a puree of the peeled banana in a blender to obtain 1 cup. In a mixing bowl, beat the eggs and add the sugar and the oil. Beat for one minute.

Then, add the puree and the zucchini and mix well. In another recipient, sift the flour, the soda, the baking powder, the cinnamon and the salt together. Pour in the mixture, add the walnuts and the raisins and fold.

Grease and four a 10-inch tube pan and pour the mixture in it. Bake at 350 F for about 1 hour or until a wooden pick inserted in center comes out clean. Then allow cooling for 20 minutes and remove the pan.

Sprinkle the top of the cake with confectioners’ sugar or frost with 1 small can pecan frosting.

Banana Zucchini Cake Recipe

Strawberry-Carrot Cake Recipe

Ingredients:

1 1/4 cups packed brown sugar
1 cup chopped strawberries
1 cup finely shredded carrots
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecans
1/2 cup plain yogurt
1/2 cup vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup water
2 1/2 cups flour
2 eggs
2 teaspoons baking powder
Strawberry-Cream Cheese Glaze

Instructions:

Preheat oven to 350 F. A 12-cup Bundt cake pan should be greased and floured. In a mixing bowl, beat (low speed) all the ingredients (omit strawberries and cream cheese glaze for 45 seconds.

Then, beat (medium speed) once more for 2 minutes. Put in the strawberries and fold. Fill in the pan with the batter and bake for 45-55 minutes or until cake test is done.

Strawberry-Cream Cheese Glaze

In a bowl, beat (low speed) 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla until blended. Gradually add in 3/4 cup confectioners’ sugar and beat until blended.

Strawberry-Carrot Cake Recipe

>> Raspberry Cream Cake Recipe

Ingredients:

1 1/2 cups confectioners’ sugar
1 1/3 cups all-purpose flour
1/2 cup light (low fat) sour cream
1/2 teaspoon almond extract
1/2 teaspoon baking powder
1/3 cup Lighter Bake
1/3 cup seedless red raspberry jam or preserves
1/4 cup sliced almonds, toasted (optional)
2 large eggs
2 tablespoons margarine, cut up
2/3 cup low fat sweetened condensed milk
4 teaspoons lemon juice

Instructions:

Preheat oven to 325 F. Coat a 9-inch spring form pan/ 9-inch cake pan with
cooking spray. Beat (low speed) the margarine and the confectioners sugar until blended.

Mix in the eggs, the almond extract and the Lighter Bake until smooth. Sift the flour and the baking powder and add in mixture. Beat until blended.

Pour the batter in the pan and bake for 20- 25 minutes or cake test is done. Meanwhile, whisk the condensed milk, the lemon juice and the sour cream. Pour over the cake and spread almonds.

Return to the oven for 5 minutes until the topping is set. Then pour jam on the cake.

Raspberry Cream Cake Recipe Serving Size: 12

Chocolate Sin Cake Recipe:

Ingredients:

1 (6 ounce) package semisweet chocolate chips
1 1/2 cups applesauce
1 1/2 cups chocolate syrup
1 1/2 cups granulated sugar
1 cup (2 sticks) butter
1 cup chopped nuts (optional)
1 teaspoon pure almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
4 eggs

Instructions:

Preheat oven to 325 F. In a bowl, beat the butter and sugar until creamy. Then beat in the eggs one by one until light and fluffy.

In a boiler, melt the chocolate morsels and add the syrup. Add the chocolate mixture to the butter mixture. Add the ingredients left and blend well.

Grease a 10-inch bundt pan/round pan and pour in the batter. Bake for 1 hour or until a cake tester inserted in the middle comes out clean. Allow to cool before removing the cake from the pan

This cake can be eaten without frosting because of its moist texture but can be garnished with whipped cream.

Chocolate Sin Cake Recipe

Strawberry-Pineapple Bundt Cake Recipe

Ingredients:

1 (13 ounce) can crushed pineapple
1 (18.25 ounce) box strawberry cake mix
1 cup water
1/2 cup chopped nuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 tablespoons butter, melted
3 eggs

Glaze
1 cup confectioners’ sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Instructions:

Preheat oven to 350 F. Grease and flour a Bundt pan. Put in the butter, the nuts and the coconut.

Drain the pineapple. Keep syrup and 1 tablespoon of pineapple for the glaze. Beat (low speed) the cake mix, water, the eggs and the oil until moistened.

Then beat (high speed) once more for 4 minutes. Fill in the pan with the batter and add in pineapple. Then pour the rest of the mixture and bake for 45-50 minutes.

Decorate with the glaze.

Glaze: Mix all the glaze ingredients until proper consistency.

Strawberry-Pineapple Bundt Cake Recipe

Black Forest Bundt Cake Recipe:

Ingredients:

1 1/3 cups granulated sugar
1 1/4 teaspoons baking soda
1 2/3 cup buttermilk
1 cup lite cherry pie filling
1/2 teaspoon powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup vegetable oil
1/4 teaspoon pure almond extract
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
4 large egg whites
4 ounces sweet baking chocolate, melted
Vegetable cooking spray

Instructions:

Preheat the oven to 350 F. Using the cooking spray, coat a 10-inch bundt pan. Stir the almond extract in the pie filling and set aside.

Put 1 1/3 cups of the sugar and oil in a mixing bowl and beat well with an electric whisk at the medium speed. Beat in the melted chocolate and then the eggs whites. In another bowl, mix the sifted flour, the baking soda, the salt and the cocoa powder and add it to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture, mixing well after each addition.

Pour in the vanilla extract and stir. Pour the batter in 2 cups and set them aside. Fill the bundt pan with the remaining mixture and pour the filling mixture in the batter making a ring shape and top it with reserved batter.

Bake at 350 F for 55 minutes or until cake tester inserted in the middle comes out clean. Allow to cool on a wire rack for 10 minutes and then remove from the pan. Allow to cool completely on the cooling rack and sprinkle with powdered sugar.

Black Forest Bundt Cake Serving Size: 16

Cinnamon Robed Apple Cake Recipe

Ingredients:

1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
2 cups granulated sugar
2 eggs
3 cups flour
3 cups Granny Smith Apples (or any tart apple), peeled and chopped
3 teaspoons sugar mixed with 1 teaspoon
Cinnamon (for coating Bundt pan)

Instructions:

Preheat oven to 325 F. Grease a 10-inch bundt pan and coat with the sugar-cinnamon mixture. Beat the oil and the sugar in a mixing bowl, add the eggs one at a time and beat well.

In another recipient, put the flour, the nutmeg, the cinnamon, the baking soda and the salt. Pour vanilla extract to the egg mixture and mix well. Then add the flour mixture to it together with the apples and the nuts.

Mix until blended and pour into the pan. Bake for 1 hour 45 minutes. Then, allow cooling. Overturn the cake to get a cinnamon robbed apple cake.

Cinnamon Robed Apple Cake Recipe Serving Size: 16

>> Apple Cake with Marzipan Filling Recipe:

Ingredients:

Cake
1 cooking apple, like golden delicious
12 ounces self rising flour
2 tablespoons Calvados apple liqueur
6 large eggs
8 ounces granulated sugar
9 ounces butter

Filling and Topping
1 (4 ounce) package marzipan
1 tablespoon Calvados
1/2 teaspoon cinnamon
6 ounces butter
6 ounces confectioners’ sugar

Instructions:

Preheat the oven to 350 F. A 10-inch spring form tin/ loose-bottomed tin should be greased and lined with greaseproof paper. In a mixing bowl, with an electric mixer, beat the butter until soft. Put in the sugar and beat to a perfectly creamy mixture.

In another bowl, beat the eggs and then add very slowly to the sugar mixture to avoid the cake mix from curdling. Then pour in the calvados and add the apple flesh (cored and chopped finely). Sift in the flour and fold gently the mixture.

Pour the mixture in the cake tin. Bake for 45 minutes, in the centre of the oven, or until the top springs back when touched, avoiding disturbance. Note: The apple can make that a knife inserted in the cake will not be perfectly clean.

On a wire rack, allow the cake cooling for a few minutes and then turn it out and allow once more cooling. If the result is quite thick, it could be served as a sandwich cake, then for the topping and the filling mix, 9 ounces butter and sugar should be used instead of 6. Divide the cake into two layers with the longest and thinnest knife available.

Beat the butter until creamy. Add in the confectioners sugar and continue mixing until light and fluffy. Pour in the calvados and stir.

If the cake is to served as a sandwich, first pour a thin layer of icing and stick the two layers together. To achieve a better level, the top of the cake can be placed in the middle. Spread the icing on the cake smoothly.

Ball-shape the icing (as walnuts), slice them in half and press into the icing. The cinnamon is to be sprinkled over the all.

Marmalade Cake Recipe

Ingredients

Cake
1 cup hot strong tea
1 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup unsalted butter, softened
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup tart marmalade
2 cups all-purpose flour
2 cups mixed dried or candied fruit, such as
2 teaspoons baking powder
3 eggs
3/4 cup chopped dried apricots, 1/4 cup
chopped citron and 1 cup dried currants
Pinch of salt

Instructions:

Preheat the oven to 250 F. Take 2-quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep, grease and flour it. Then line the bottom with wax paper.

In a bowl, pour hot tea and put the fruit in. In another one, with an electric mixer (medium speed), beat the butter and the brown sugar. Then add the eggs, one by one and beat well.

Mix in the marmalade. In a recipient, put the flour, the ginger, the nutmeg, the baking powder and the salt and sift. Add to the batter and beat (low speed).

Add the walnuts, the fruit-tea mixture and mix well. Pour in the mold and bake for 2 hours 30 minutes.

Ingredients:

Marzipan Topping
1 (3 1/2 ounce) roll almond paste (marzipan)

Instructions:

Roll out the ingredient and put on the cake.

Ingredients:

Marmalade Sauce
1 tablespoon orange juice
1/2 cup orange marmalade

Instructions:

Boil the marmalade and orange juice and stir. Pour around the cake. Use fresh orange blossoms and leaves (cut into slices) to decorate top of cake.

>> Marmalade Cake Recipe

Asparagus Bundt Cake Recipe:

Ingredients:

1 (8 ounce) can crushed pineapple, undrained
1 1/2 cups chopped pecans
1 1/2 cups vegetable oil
1 pound), drained
1 teaspoon ground cinnamon
1 to 2 tablespoons grated orange peel
1/2 teaspoon salt
2 cups granulated sugar
2 cups grated fresh asparagus (about
2 teaspoons baking soda
2 teaspoons vanilla extract
3 cups all-purpose flour
3 eggs, beaten

Instructions:

In a mixing bowl, put in the flour, sugar, baking soda, cinnamon and salt. Then, mix in well the oil, eggs, asparagus, pineapple, orange peel and vanilla extract. Fold in the pecans.

Grease and flour a 10-inch fluted tube pan and pour in the mixture. Bake at 350 F for 1 hour or until cake tester inserted in the middle of the cake comes out clean. Allow cooling for 10 minutes and then remove the cake from the baking dish and allow to cool completely on a cooling rack.

Ingredients:

Icing
1 teaspoon vanilla extract
2 3/4 cups confectioners sugar
2 teaspoons grated orange peel
3 ounces cream cheese, softened
3 to 4 tablespoons milk

Instructions:

In a bowl, beat the cream cheese and the sugar until smooth. Then, according to one’s desired amount of icing, put in the orange peel, the vanilla extract and milk. Spread it over the cake, allowing the icing to drip down sides.

Asparagus Bundt Cake Recipe

>> Bumpy Highway Cake Recipe:

Ingredients:

Cake
(Not evaporated milk), divided
1 (14 ounce) can sweetened condensed milk
1 cup Butter flavour Crisco-all vegetable shortening
1 cup buttermilk or sour milk (see note)
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 cup hot water
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup Premium European-style cocoa
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 teaspoons vanilla extract
4 eggs
or 1 Butter Flavor Crisco stick all

Drizzle
1/3 cup European-style cocoa
3 tablespoons CRISCO Oil

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

Instructions:

Preheat the oven to 350 F. Use the butter flavour Crisco to grease a bundt pan of 10-inch and flour lightly. 1/3 of condensed milk is for the cake and the remaining for frosting.

Cake; In a mixing bowl, beat at the medium speed the butter flavour Crisco, the granulated sugar, the eggs, the 1/3 of condensed milk and the vanilla until creamy. Then add the buttermilk and cup of cocoa.

Beat well. In another recipient, mix the sifted flour, baking soda, cinnamon and salt. Then add it to the creamed mixture and beat at a low speed to blend. For 5 minutes, beat at the medium speed.

Pour in hot water and stir with spoon until blended. Do not overdo else the mixture will be thin. Pour into the pan and bake at 350 F for 35-50 minutes or until the cake tester inserted in the middle comes out clean.

Allow cooling for 5 minutes then remove from the pan and allow cooling for 15 minutes more. For the drizzle, in a small bowl, out 1/3 cocoa and the Crisco oil. Stir until blended.

For frosting, in a bowl put the butter flavour Crisco, the reserved condensed milk and the confectioners sugar and beat at the high speed until the desired result. Spread on the cooled cake.

Display marshmallows and the nuts on the cake and decorate with chocolate drizzle. To be served warm or cooled completely. Notes: Milk preparation: mix together 1 cup of milk and 1 tablespoon of white vinegar. Leave for 5 minutes.
Then replace 4 bars, unsweetened baking chocolate, melted, for cocoa and oil, if desired.

>> Bumpy Highway Cake Recipe

>> Chocolate Suicide Recipe

Ingredients:

12 ounces semisweet chocolate
4 egg whites
4 eggs plus 1 yolk
6 ounces (1 1/2 sticks) unsalted butter,
cut in squares
Fresh strawberries and/or kiwi to garnish
White chocolate sauce (recipe below)

Ingredients:

White Chocolate Sauce
2 to 3 ounces whipping cream
5 ounces white chocolate, chopped

Instructions:

Preheat the oven at 300 F.In a saucepan, put the chocolate and cream and set in a larger one filled with 1-inch of water to create stove-top water bath. Stir the mixture while it cooks on the medium speed and then strain it to remove lumps.

In a boiler, melt the butter and the chocolate until melted. Pour in a bowl. With an electric whisk, mix the eggs and yolk at high speed and pour it on the chocolate mixture (do not mix).

Whip the eggs whites in a bowl until smooth. Add it to the chocolate mixture and fold. Two 5×9-inch bread pans should be sprayed with non-stick cooking spray.

Divide the mixture equally between the pans. Place each in a larger pan and fill with 1/2 inch water. Bake for 60-70 minutes or until firm.

Allow to cool for 15 minutes and then cut into slices. Pour the chocolate sauce over each and decorate with fruits. To be served warm.

Note: The cake can also be served with hot-fudge sauce or fresh strawberries and/or kiwi.

Chocolate Suicide Recipe Serving Size: 14-16

Jam Cake Recipe

Ingredients:

1 1/2 cups flake coconut
1 cup black walnut pieces (or other nuts)
1 cup blackberry jam
1 cup butter, softened
1 cup buttermilk
1 cup raisins
1 tablespoon allspice
1 teaspoon baking soda
2 cups granulated sugar
3 cups all-purpose flour
3 eggs, beaten

Instructions:

Preheat oven to 325 F. Grease and flour a 10-inch tube pan. Cream the butter and the sugar and then add the eggs, mixing until a creamy mixture.

Put the flour and the soda in a bowl and then mix in to the butter mixture. Pour in the jam, the buttermilk and the allspice and mix well. Then, add the black walnuts, the coconut and the raisins.

Bake for 1 hour and then allow cooling for 15 minutes before removing the cake from the pan.

Jam Cake Recipe Serving Size: 12-16

>> Dirt Cake Recipe:

Ingredients:

1 (20 ounce) package Oreos
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup margarine
12 ounces Cool Whip
2 (3 1/2 ounce) boxes instant vanilla pudding
3 cups milk
8 ounces cream cheese

Instructions:

In a food processor, crush the cookies and set aside. In a mixing bowl, beat the cheese, margarine and sugar and fold in cool whip. Set aside.

In another recipient, put the pudding mixes, the milk and the vanilla extract. Pour the latter in the cream cheese mixture and stir well. Alternate the cream cheese mixture and the crumbs ending with the crumbs.

It can be decorated with a stem of silk flowers. A sand cake can also be made by replacing the Oreos by the cream cookies.

>> Dirt Cake Recipe

Blackberry Cake Recipe:

Ingredients:

1 cup buttermilk
1 cup shortening or butter
1 teaspoon baking soda
1 teaspoon salt
2 cups blackberries
2 cups granulated sugar
2 teaspoons cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
2 teaspoons nutmeg
3 cups flour
5 eggs, beaten until smooth

Instructions:

Mix the baking soda with the buttermilk. In a bowl, put the flour, the spices and the salt together and mix. Add the rest of the ingredients (except blackberries) to the buttermilk mixture and mix well.

Then, beat in the blackberries (drained if frozen/canned). When the batter thickens, pour in a greased and floured cake pan. Bake at 350 F for 1 hour.

It may be served plain or spread with whipped cream.

Blackberry Cake Recipe

Big Bowl Cocoa Cake Recipe:

Ingredients:

1 cup cocoa
1 cup shortening
1 teaspoon baking soda
1 teaspoon cinnamon

Over the above pour 1 cup boiling water and stir until smooth.
Add:

1 cup milk
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/4 cusp flour

Instructions:

In a bowl, put in all the ingredients and beat until smooth. Grease and flour a pan and fill it with the mixture. Bake at 350 F for 40 minutes or until a wooden pick inserted in the center comes out clean. Then, bake for 20 minutes in 2 round pans/makes 2 dozen cupcakes for 15 minutes.

Big Bowl Cocoa Cake Recipe

>> Chilled Raspberry Bavarian Cake Recipe:

Ingredients:

1 1/2 tablespoons unflavoured gelatine
1 cup raspberries
1 teaspoon lemon juice
1/2 cup heavy cream, whipped
1/4 cup cold water
2 cups milk
2 eggs, separated
3/4 cup granulated sugar

Instructions:

For 5 minutes, put the gelatine in water and allow becoming soft. Scald the milk and stir in the gelatine until dissolved. Add hot milk to a mixture of the egg yolks and the sugar.

For about 3 minutes, cook the mixture over boiling water. Allow to chill and when it starts to thicken, add lemon juice and raspberries. Beat the egg whites and the cream and incorporate them in the mixture.

Fill in a spring form pan and set to chill until firm. For the serving, slice it.

>>Chilled Raspberry Bavarian Cake Recipe

>> Mounds Candy Bar Cake Recipe

Ingredients:

1 (14 ounce) package coconut
1 baked chocolate cake of your choice
1 cup granulated sugar
1 cup milk
24 large marshmallows
First Topping
While cake is baking, prepare toppings.

Instructions:

Heat all the ingredients (except coconut). Then add the coconut when the ingredients dissolved.

Ingredients:

Second Topping
1 1/2 cups granulated sugar
1 1/2 cups semisweet chocolate chips
1/2 cup (1 stick) butter
1/2 cup milk

Instructions:

Boil the milk, the butter and the sugar. Put in the chocolate chips and stir. Spread coconut mixture on the cake then the chocolate one.

>> Mounds Candy Bar Cake Recipe

Fresh Fig Cake Recipe

Ingredients:

1 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 cup vanilla non-fat yogurt
12 large fresh purple figs
2 large eggs
2/3 cup granulated sugar

Instructions:

Preheat oven to 350 F. Grease/ coat with a cooking spray a 9-inch spring form pan. In a mixing bowl, beat the butter and the sugar at the medium speed of an electric whisk.

Add in the eggs and the yoghurt and beat until blended. Then, add the flour, the baking powder and the cinnamon and mix to the low speed. Pour the mixture in the pan. Cut the figs in two and display them on the cake (around and in the middle).

Bake for 40 minutes or until a cake tester inserted in the middle of the cake comes out clean. Allow to cool then remove the cake from the pan.

Fresh Fig Cake Recipe

Heavenly Cream Cake Recipe

Ingredients:

1 (10 ounce) prepared angel food cake
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup milk (not skim)
2 tablespoons unsweetened cocoa powder
3 (3 1/2 ounce) snack-size vanilla pudding containers
4 tablespoons margarine

Instructions:

Melt the margarine together with the milk, the cocoa powder and the vanilla extract in a saucepan. Stir until the mixture comes to the boil. Then, turn off the heat and add the confectioners sugar.

Mix with an electric whisk for about 1 minute/sauce fairly smooth. Slice the cake in 3 equal parts (horizontal). Set aside the 2 top layers.

Pour 1 2/3 of the pudding on the bottom layer. Place the 2nd layer and spread the rest of the pudding. Cover with the 3rd layer and pour the chocolate sauce on it, allowing it to drizzle down the sides.

Cover and put in the refrigerator.

Heavenly Cream Cake Recipe

French Chocolate Hazelnut Cake Recipe

Ingredients:

1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup hazelnut liqueur or milk
2 cups (12 ounce package) NESTLE TOLL HOUSE
2 tablespoons granulated sugar
2/3 cup butter or margarine, softened
2/3 cup ground toasted hazelnuts, filberts or almonds
3 large eggs, separated
3/4 cup granulated sugar
Glaze (recipe follows)
Semi-Sweet Chocolate Morsels, divided

Instructions:

Preheat oven to 350 F. A spring form pan of 9-inch should be buttered and floured. Put 1 cup of morsels in the microwave (high power) for 1 minute and then stir.

Then, put in the microwave once more at 10-20 seconds intervals to achieve a smooth texture. Allow to cool. In a mixing bowl, beat cup of sugar, the butter, the vanilla extract and the salt until creamy fluffy.

Add in the melted chocolate and the egg yolks and mix. Then beat in the flour and the liqueur. Add in hazelnuts.

In another bowl, beat the egg whites and add 2 tablespoons of sugar. Pour in the chocolate mixture and fold. Fill in the pan with the batter and bake for 35-40 minutes or until a cake tester inserted in the middle comes out clean.

Allow to cool for 15 minutes then remove from the pan.

For Glaze: In a saucepan, melt 3 tablespoons of butter/margarine, 2 tablespoons of light corn syrup and 1 tablespoon of water and stir until just to the boil. Then, turn off heat and add remaining morsels. Stir and allow cooling.

Pour the glaze over the cake. (Can use a pipe bag for further decorations)

French Chocolate Hazelnut Cake Recipe Serving Size: 8-10

>> End of the Rainbow Cake Recipe:

Ingredients:

1 1/2 teaspoons baking powder
1 3/4 cups granulated sugar
1 cup butter
1 cup milk
1 teaspoon each green, yellow and red food colour
1 teaspoon pineapple extract
1 teaspoon rose essence
1 teaspoon strawberry extract
1/2 teaspoon baking soda
3 cups all-purpose flour
5 eggs

Instructions:

In a recipient, put the flour, the baking powder and the baking soda and sift. In a mixing bowl, beat the butter and the sugar and add the eggs. Mix well.

Then, add the flour mixture and the milk. Mix until a smooth paste is obtained. Divide the batter equally into 3 parts.

To the 1st one, pour a teaspoon of green colour and rose essence. To the 2nd one, yellow colour and pineapple extract and to the 3rd one, red colour and strawberry extract. Pour the 1st batter in a bundt pan/angel food cake pan, then the second batter and finally the third batter.

Bake at 325 F for 45 minute or until cake tester inserted in the center comes out clean.

End of the Rainbow Cake Recipe

Hawaiian Dream Cake Recipe

Ingredients:

1 (14 ounce) can sweetened condensed milk
1 1/2 cup cream
1 small can crushed pineapple
1/4 cup lemon juice
10 large marshmallows, quartered, or
2 (3 ounce) packages ladyfingers
3/4 cup halved maraschino cherries
3/4 cup sour cream
40 miniature marshmallows

Instructions:

In a bowl, pour the condensed milk and the lemon juice. Then, add in the marshmallows, the cherries and the pineapple. In another bowl (cold), beat the cream and fold in the sour cream.

Pour the cream mixture into the fruit one and fold. Set aside the remaining cream to chill (for decoration). Cut the ladyfingers into half and half the latter crosswise.

Place them around the sides of the pan. Arrange the remaining in flower petals shape and fill the center. Then pour the fruit mixture into a spring form pan/ tube pan and pour with the cream mixture.

Allow to chill for at least 6 hours or freeze, using wrapping paper. Then, cut in wedges and serve.

Hawaiian Dream Cake Recipe

>> Chocolate Zucchini Cake Recipe

Ingredients:

1 1/2 teaspoons baking soda
1 cup coarsely chopped pecans or walnuts
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup milk
1/2 cup unsweetened cocoa powder
2 1/2 cups flour
2 1/2 teaspoons baking powder
2 cups granulated sugar
2 cups shredded zucchini, drained
2 teaspoons grated orange zest
2 teaspoons vanilla extract
3 eggs
3/4 cup butter or margarine
Glaze

Instructions:

Preheat oven to 350 F. In a mixing bowl, beat the butter and the sugar. Then, add the eggs, one by one, beating well. Put in the orange zest, the milk, the vanilla extract, the baking powder, the flour cocoa powder, the salt and the cinnamon.

Add in the shredded zucchini and chopped nuts and fold. Grease and flour a 9-inch bundt pan. Fill in the mixture and bake for 1 hour or until a cake tester inserted in the cake comes out clean.

Decorate with glaze.

Ingredients:

Glaze
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2 tablespoons milk

Instructions:

In a small bowl, mix the sugar, the milk and the vanilla.

Chocolate Zucchini Cake Recipe Serving Size: 8

>> Butterfinger Crumb Cake Recipe

Ingredients:

1 cup packed brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup (1 stick) butter or margarine, softened
1/2 cup (about one 2.1-oz. bar) finely chopped
1/2 cup granulated sugar
1/2 cup milk
1/2 cup plain yogurt
1/2 teaspoon salt
2 cups all-purpose flour
NESTLɮ BUTTERFINGERS Candy Bar

Instructions:

Preheat oven to 350 F. An 8-inch baking pan should be greased. In a bowl, put the flour, the sugars (brown and granulated) and the butter (cut).

Put in of the flour mixture, the Butterfinger pieces. Stir well. In the remaining flour mixture, stir the baking soda and the salt.

Beat the milk, the egg, the yoghurt and the vanilla extract until blended. Add to the flour mixture and stir until blended. Pour in pan and add the the Butterfinger mixture.

Bake for 40-45 minutes or until cake tester is done.

Butterfinger Crumb Cake Recipe Serving Size: 9

Gumdrop Cake Recipe

Ingredients:

1 1/2 cups applesauce with 2 teaspoons
1 cup shortening
1 pound white raisins
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/4 teaspoon salt
2 cups granulated sugar
2 eggs
2 pounds cut-up gumdrops
4 cups flour
baking soda dissolved in it

Instructions:

Line a tube pan with brown sugar. In a bowl, beat the eggs, the sugar, the applesauce and the soda mixture. Then, add the flour, the cinnamon, the salt, the vanilla extract and the nutmeg alternately with the gumdrops, the raisins and the nuts.

Pour in the pan and bake at 350 F for 1 hour 30 minutes. No need to frost.

>> Gumdrop Cake Recipe

Maraschino Cherry Cake Recipe

Ingredients:

1 (8 ounce) bottle maraschino cherries, cut up, with juice
1 cup butter
1 teaspoon baking soda
1/4 pound walnuts or pecans, chopped
2 cups granulated sugar
2 teaspoons baking powder
3 1/4 cups flour, divided
4 eggs, separated
Milk

Instructions:

Preheat oven to 350 F. Grease and flour a 9-inch tube pan. In a cup, pour the cherry juice and the milk.

Toss the cherries and the nuts in cup of flour. In a bowl, beat the butter and the sugar, adding the yolks one by one. Then, put in the cherries and the nuts.

In another bowl, sift 3 cups of flour, the baking soda and the baking powder and add to the butter mixture, alternating with liquid. Add in the egg whites (beaten) and fold. Pour in the pan and bake for 1 hour.

Maraschino Cherry Cake Recipe

Coconut Marzipan Cake Recipe

Ingredients:

1 cup (2 sticks) softened unsalted butter plus more for greasing pan
1 cup cake flour
1 teaspoon confectioners’ sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coconut extract
1/4 cup sweetened flaked coconut
1/4 teaspoon salt
2 to 3 cups fresh raspberries or other fruit
6 large eggs
8 ounces marzipan

Instructions:

Preheat the oven to 350 F. Grease a 10-inch spring form tube pan. Then sprinkle the bottom and the sides with flaked coconut.

Heat the marzipan in a microwave for about 10-15 seconds to smoothen it. Mix the marzipan with 8 ounces of butter, the coconut extract and the sugar in a food processor until smooth. Meanwhile, add the eggs.

Then, add the cake flour, the baking soda, the baking powder and the salt. Process until achieving a smooth mixture. Fill in the pan and bake for 40-50 minutes or until a cake tester inserted in the middle of the cake comes out clean.

Allow to cool then remove the cake from the pan. Fill in the cake with berries and display the rest on the top. Sprinkle confectioners sugar on it. To be served immediately.

Coconut Marzipan Cake Recipe Serving Size: 8-10

Chocolate Chip Beer and Sour Cream Cake Recipe:

Ingredients:

1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups sour cream
3 cups all-purpose flour, unsifted
3 eggs
3/4 cup beer
3/4 cup butter

Combine:

1/2 cup granulated sugar
3/4 cup chocolate chips*
3/4 cup walnuts, chopped
4 tablespoons cinnamon

Instructions:

Grease and flour a tube pan. In a mixing bowl. beat the butter and sugar until creamy and add the eggs one by one and continue to blend well. Then, add in the vanilla extract and the sour cream and mix.

Add the flour, the baking soda, the baking powder, the salt and the beer and mix well. In another recipient, put the nuts, the chips, the sugar and the cinnamon and bake at 350 F for 50 minutes to 1 hour or until a thin skewer inserted in the middle comes out clean. Allow to cool for 10 minutes and the remove the cake from the pan.

*Note: Flour the chips to avoid sticking.

Chocolate Chip Beer and Sour Cream Cake Recipe

Kiwi Yogurt Cake Recipe

Ingredients:

1 1/2 cups fresh whipped cream
1 grated lemon peel
1 grated orange peel
1 pound plain low-fat yogurt
1 sponge cake
1 tablespoon unflavored gelatine powder
1/2 cup fresh strawberries
1/2 cup granulated sugar
1/4 cup Grand Marnier
1/4 cup water
2 eggs
3 kiwi fruit
Juice of 1 lemon

Instructions:

Line a 10-inch round spring form pan with wax paper. Put kiwi slices and strawberry halves on the bottom. Mix the yoghurt, the grated orange, the strawberries and the lemon (peels and juice) until creamy.

In another bowl, beat the sugar and the eggs. Add it the mixture and pour in whipped cream. Dissolve gelatine in water and add the Grand Marnier.

Pour it in the mixture and fill the mold (1/2 an inch). Cover with inch sponge cake and refrigerate for 24 hours.

Ingredients:

Garnish
1 1/2 cups fresh whipped cream
1 cup toasted, sliced almonds
1 tablespoon unflavored gelatine powder dissolved in 1 cup water
8 fresh halved strawberries

Instructions:

Decorate the cake with gelatine mixture, whipped cream, strawberry and almonds. To serve cold.

Kiwi Yogurt Cake Recipe Serving Size: 16

Orange Almond Cake Recipe

Ingredients:

1 cup all-purpose, bleached flour
1 cup plus 2 tablespoons granulated sugar
1 cup whole blanched almonds, toasted*
1 tablespoon baking powder
1/2 cup extra virgin olive oil
1/2 cup fresh, strained orange juice
1/8 teaspoon fine sea salt
4 large eggs, room temperature
Olive oil to prepare pan
Rind of 1 orange, finely grated

Orange Juice Soak
1/2 cup strained orange juice
1/4 cup granulated sugar

Instructions:

Preheat oven to 350 F. Grease a 9-inch spring form pan with olive oil. Crush the almonds.

In a bowl, beat the flour, the baking powder and the salt. In another one, beat the eggs with an electric mixer (medium speed) and add the sugar and the lemon-colored. Then add the flour mixture, the orange rind, the olive oil and blend (low speed).

Bake for 45-50 minutes or until cake test is done. Then make holes with a fork on the cake and pour the 1/2 cup orange juice and 1/4 cup sugar (mixed together). The cake can keep for up to three days.

*To toast almonds, put in a pan and bake to 350 F oven for 5-7 minutes/golden brown.
Note: After being removed from the oven, the almonds will continue to brown slightly.

Orange Almond Cake Recipe

Snickers Bar Cheesecake Recipe

Ingredients:

1 (9 ounce) package chocolate wafer cookies
1 1/2 pounds Snack-size Snickers bars
1 cup granulated sugar
1 tablespoon vanilla extract
2 cups heavy cream, divided
24 ounces cream cheese, softened, each
4 eggs
4 tablespoons butter, melted
8-ounce block cut into sixths

Instructions:

Preheat oven to 325 F and crumb-line a pan. Grind the cookies in a food processor. Then add the butter and mix until blended.

Pour in a 9-/10-inch spring form pan (about 1 inch up sides). Using an electric mixer (medium speed), beat the cream cheese and sugar for 1-2 minutes. Add in the eggs one by one and beat.

Pour in the vanilla extract and 1 cup of cream and mix for 3-4 minutes. Put in 1 cup of snickers pieces and fold. Pour in the pan and bake for 1 hour 15-25 minutes.

Decorate with the candy pieces. Refrigerate for at least 4-5 hours and serve. Whip the remaining 1 cup of cream and pour over each slice.

Snickers Bar Cheesecake Recipe

>> Gooey Butterfinger Cake Recipe

Ingredients:

1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (8 ounce) container frozen whipped topping, thawed
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped

Instructions:

Follow the package instructions to prepare the pudding. Divide the snack cakes in 3-4 pieces and put in a baking pan of 13×9-inch. Pour the pudding over and add chopped Butterfinger (1/2).

Add whipped topping and remaining Butterfinger. Put in the refrigerator for 3-4 hours before serving.

Gooey Butterfinger Cake Recipe: 16

Heath Bar Cheesecake Recipe

Ingredients:

1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
1 teaspoon vanilla extract
1/2 cup granulated sugar
16 ounces cream cheese, softened
2 eggs
4 (1.4 ounce) Heath candy bars, coarsely chopped*

Instructions:

Preheat the oven to 350 F. A 9-inch pan should be coated with non-stick cooking spray.
Note: The dough will be easier to slice if freeze for 2-3 hours before starting the recipe.

Cut the cookie into 24 and display in plate. In a bowl, beat the cream cheese, the sugar, the eggs and the vanilla extract for 1 minute (low speed). Put in the candy pieces and stir.

Fill in the place and bake for 40-45 minutes. Chill for at least 4 hours then serve.

Heath Bar Cheesecake Recipe

Grand Illusion Cake Recipe

Ingredients:

1 cup canned crushed pineapple in light syrup, undrained
1 cup chopped pecans
1/2 cup flaked coconut
1/2 teaspoon salt
2 cups all-purpose flour
2 cups granulated sugar
2 cups packed shredded raw beets (4 to 6 large)
2 teaspoons almond extract
2 teaspoons baking powder
2 teaspoons cinnamon
2/3 cup Butter Flavour Crisco
4 eggs

Instructions:

Preheat the oven to 350 F. A bundt pan of 10-inch should be greased and floured. In a bowl, put the Crisco, the granulated sugar and the almond extract and beat, using an electric whisk (low speed), until blended

Pour in the eggs, one by one and beat well. Then, continue mixing (high speed) for 2 minutes or until fluffy. In another bowl, sift the flour, the cinnamon, the baking powder and the salt and sift.

Then, add it to the creamed mixture. Mix and fold in the beets, the pineapple (undrained), the coconut and the nuts. Pour it in the pan and bake for 1 hour or until a cake tester inserted in the middle of the cake comes out clean.

For Soft Frosting; in a bowl, put 3 ounces cream cheers and 3 cups of confectioners sugar (sifted) and add the whipping cream if needed. Pour over the cake allowing drizzling down sides.

combine 3 ounces softened cream cheese and 3 cups sifted confectioners’ sugar in a
bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if
needed, for desired consistency. Spread or spoon over cooled cake, allowing some to run down sides.

Grand Illusion Cake Recipe

Kiwi Mousse Cake Recipe

Ingredients:

Chocolate Cake
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup butter or margarine
1/2 teaspoon vanilla extract
1/3 cup sour milk
1/3 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate
2 small eggs
3/4 cup water
3/4 teaspoon baking soda

Syrup
1/3 cup granulated sugar
1/3 cup water
2 tablespoons Grand Marnier (orange liqueur) or rum

Mousse Filling
1 1/2 cups whipping cream
1/2 ounce unflavoured gelatine, dissolved in 3 tablespoon water
1/3 cup granulated sugar
2 to 3 drops green food coloring
3 egg whites
5 kiwifruit, peeled and sliced

Chocolate Leaves
2 ounces semi-sweet chocolate melted and warm
6 to 8 camellia leaves or any other non-poisonous leaf

Instructions:

Preheat oven to 350 F. A 9-inch spring form pan should be greased and lined.
Cake: In a bowl, put the flour and the baking soda and sift.

Then, add in the eggs, the sour milk, the sugar, the vanilla and mix (wooden spoon).

In a saucepan, melt the butter, the chocolate and the oil. Stir and then add water. Allow to cool for 15 minutes and pour in the flour mixture.

Fill in the pan and bake for 30-35 minutes.

Syrup: In small saucepan, put the water and the sugar and add liqueur when cooled. Pour over cake.

Mousse Filling: Put the fruit in a bowl (puree) and add gelatine. In another one, beat the cream. Then, in another recipient, beat the egg whites and add sugar.

Pour the egg whites and whipped cream into fruit mixture and add food colouring. Pour on the cake and decorate with the rest of the whipped cream. Freeze for 4 hours and then decorate with chocolate leaves/shaved and strawberry.

Kiwi Mousse Cake Recipe

Apple Blossom Bundt Cake Recipe:

Ingredients:

1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3 cups all-purpose flour
3 cups apples, unpeeled and chopped
3 eggs

Instructions:

Preheat oven to 325 F. Favourably grease a bundt pan with solid vegetable shortening. In a mixing bowl, beat the oil and the sugar until creamy. Then, add in the eggs, beating well after each addition.

In another bowl, sift the dry ingredients and the spices. Add to the mixture together with the vanilla extract, apples and nuts and fold all the ingredients. Pour in the bundt pan and bake for 1 hour and 15 minutes. Allow to cool for 20 minutes in the pan itself.

Remove the pan. To be served warm or cool and no icing is needed.

Apple Blossom Bundt Cake Recipe

Fresh Orange Bundt Cake Recipe

Ingredients:

1 cup Softasilk or refined cake flour
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated orange peel
1/4 cup fresh orange juice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 eggs, separated

Instructions:

A bundt pan/tube pan of 10-inch should be greased. Sift 1 cup of flour and add baking soda and the salt and sift for several times (4-5). In another recipient, beat the egg yolks first (until thick and lemon coloured) and then the sugar.

Mix in the orange rind, the lemon juice and the orange juice. In a bowl, beat the egg whites and pour in the egg yolk mixture. Fold and add the flour, little by little.

Mix and fill in the pan with the mixture. Bake at 350 F for 45 minutes. Then, allow cooling and glaze with confectioners sugar and 2 tablespoons of orange juice.

If the glaze is thick, add more orange juice in order to be able to pour over the cake.

Fresh Orange Bundt Cake Recipe

Peanut Butter Snack Cake Recipe

Ingredients:

1 1/2 cups Gold Medal all-purpose flour
1/2 cup coarsely chopped peanut butter cups
1/3 cup peanut butter
1/4 cup (1/2 stick) softened butter
1/4 teaspoon salt
2 large eggs
2 teaspoons baking powder
3/4 cup granulated sugar
3/4 cup milk

Instructions:

Preheat the oven to 350 F. Grease an 8-inch square pan. Put all ingredients ( except candies) in a bowl and beat.

Fill in the pan and decorate with candies. Bake for 35-40 minutes of until cake test is done.

Peanut Butter Snack Cake Recipe:

Junior Mint Cheesecake Recipe

Ingredients:

1 graham cracker or chocolate crumb crust
1 teaspoon vanilla extract
2 (3 ounce) packages Junior Mints
2/3 cup granulated sugar
24 ounces cream cheese (at room temperature)
3 eggs

Instructions:

Freeze the mint and preheat the oven to 350 F. Beat the cheese and the sugar until smooth. Add the eggs one by one and beat well.

Pour in the vanilla extract and mix. Chop the mint and top the cheesecake. Bake for 40-45 minutes. Chill overnight.

Junior Mint Cheesecake Recipe

Godiva Hot Chocolate Cake Recipe

Ingredients:

1 cup all-purpose flour
1 cup butter
1/2 teaspoon chocolate liqueur Godiva
2 cups confectioners sugar
5 egg yolks
5 whole eggs
8 ounces semisweet chocolate squares
Butter and granulated sugar to coat pan
Vanilla ice cream

Instructions:

Preheat oven to 350 F. Grease an 8-inch souffle dish and sprinkle with granulated sugar. In a double boiler, melt the chocolate with the butter and pour in the chocolate liqueur.

In a bowl, using an electric whisk (low speed); beat the whole eggs and the egg yolks. Then add the chocolate mixture. In another recipient, put the flour and the confectioners sugar and sift.

Add this to the chocolate mixture and mix (high speed) until smooth for about 3 minutes. Pour it in the souffle dish and bake for 40-45 minutes or until cake tester inserted in the center comes out clean. To be served hot and accompanied with ice cream (vanilla).

Godiva Hot Chocolate Cake Recipe

Date Cake Recipe

Ingredients:

1 cup flour
1 cup granulated sugar
1 pound candied cherries
1 teaspoon salt
1 teaspoon vanilla extract
2 pounds dates
2 tablespoons baking powder
4 cups pecan halves
4 eggs

Instructions:

In a bowl, put all the dry ingredients and sift well. Then add the beaten egg yolks and incorporate the beaten egg whites (mixed with vanilla extract). Set aside for 30 minutes then mix once more.

Grease and line the loaf pan. Pour the mixture into it and cover the cake with wax paper. Place a pan of water under it and bake at 250 F for 2 hours.

Then, remove the paper from the top of the cake for the last 15 minutes.

>> Date Cake Recipe

Orange-Poppy Seed Cake Recipe

Ingredients:

1 cup cooking oil
1 cup sifted powdered sugar, optional
1/2 cup orange juice
1/4 cup poppy seed
1/4 teaspoon salt
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons finely shredded orange peel
3 cups all-purpose flour
3 eggs
3 to 4 teaspoons orange juice, optional
3/4 cup milk

Instructions:

Preheat the oven to 350 F. A 10-inch fluted tube pan should be greased and floured. Put the flour, the baking powder, the sugar, the poppy seed and the salt in a bowl and sift.

Then, add the eggs, the milk, the oil, the orange peel and the cup of orange juice. Beat the ingredients for about 1 minute and pour the mixture in the pan. Bake for 50-55 minutes or until a cake test is done.

The decoration can be made of powdered sugar and 3-4 teaspoons of orange juice whisked together. Then top the cake with it. Cover it and keep for up to 3 days at room temperature.

Orange-Poppy Seed Cake Recipe Serving Size: 18

Peppermint Cheesecake Recipe

Ingredients:

1 cup chocolate wafer crumbs
1 cup whipping cream, whipped
1 envelope unflavored gelatine
1/2 cup granulated sugar
1/2 cup milk
1/4 cup cold water
1/4 cup crushed peppermint candy
16 ounces cream cheese, softened
2 (1.45 ounce) milk chocolate candy bars, finely chopped
3 tablespoons margarine, melted

Instructions:

Fill a 9-inch spring form pan with crumbs and margarine. Bake at 350 F for 10 minutes. Heat gelatine with the water until melted.

In a bowl, beat the cheese and the sugar. Add the gelatine, the milk and the peppermint candy. Mix well and chill.

In a bowl, put the whipped cream and chocolate and fold. Then pour over the crust. Allow to chill and decorate with whipping cream and peppermint.

Peppermint Cheesecake Recipe

Date and Nut Cake Recipe

Ingredients:

1 cup flour
1 cup granulated sugar
1 pound dates, chopped
1 pound nuts, chopped
1 teaspoon brandy
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
4 eggs, separated

Instructions:

In a mixing bowl, put the flour, the baking powder together with the salt and add the dates and the nuts. In another recipient beat the egg yolks and the sugar and pour in the vanilla extract and brandy. Beat the egg whites until fluffy and fold it in the egg mixture.

Grease and line with greaseproof paper two loaf pans and bake at 350 F for 2 hours.

Date and Nut Cake Recipe

Brown Sugar Loaf Cake Recipe:

Ingredients:

1 cup milk, sweet or sour*
1 egg white
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup butter
1/2 teaspoon baking soda or
1/2 teaspoon ground cloves
2 2/3 cups cake flour
2 cups light brown sugar, packed
3 teaspoons baking powder*
3/4 cup chopped walnuts
4 egg yolks
Salt

Use baking soda with sour milk or baking powder with sweet milk.

Instructions:

Preheat oven to 350 F. In a mixing bowl, beat the butter and the sugar. Add the egg yolks one by one and then the egg white.

Beat well. Mix the nuts with a little flour and a little salt. Mix the dry ingredients left and add alternately with milk. Then, put in the nuts and the vanilla extract and fold the mixture.

If the mixture is too thick, add about 2 tablespoons of water. Grease a loaf pan and bake for 45 minutes.

>> Brown Sugar Loaf Cake Recipe

Apple Butter Cake Recipe:

Ingredients:

1 1/2 teaspoons baking soda
1 cup butter or margarine, melted and cooled
1 cup chopped pecans
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups granulated sugar
2 cups sifted all-purpose flour
2 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
8 cups chopped, peeled apples

Instructions:

Grease and flour a tube pan generously. In a mixing bowl, pour the melted and cooled butter and add sugar. Mix in the eggs, flour, baking soda, spices, salt and vanilla extract.

Add the pecans and the apples and fold the mixture. Bake at 325 F for 1 hour 30 minutes.

Apple Butter Cake Recipe

Aloha Bundt Cake Recipe

Ingredients:

1 (8 ounce) can crushed pineapple (with juice)
1 1/2 cups vegetable oil
1 cup chopped pecans
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
12 maraschino cherries, drained and halved
2 cups granulated sugar
3 cups all-purpose flour
3 eggs, beaten
4 bananas, chopped into about 1/4-inch pieces

Preheat the oven to 350 F. A bundt pan should be greased and floured. In a mixing bowl, put sifted flour, sugar, baking soda, cinnamon and salt. Pour in oil and stir together with the eggs.

Mix in the rest of the ingredients pour into the bundt pan and bake for 1 hour. Allow to cool completely and frost.

Cream Cheese Frosting

>> Cream Cheese Frosting Recipe:

Ingredients:

8 ounces softened cream cheese
1 pound confectioners’ sugar
1 teaspoon vanilla extract
A few teaspoons of milk to thin
1/2 cup coconut
1/2 cup chopped pecans
1/4 cup softened butter

Instructions:

All the ingredients are to be put together in a bowl. Then, thin with a teaspoon of milk at a time until the desired result. Finally, frost the cake.

Cream Cheese Frosting Recipe

Black Walnut Cake Recipe:

Ingredients:

1 cup black walnuts, finely chopped
1 teaspoon vanilla extract
1/2 cup butter
1/2 teaspoon salt
2 cups all-purpose flour
2 cups firmly packed brown sugar
2/3 cup milk
3 egg whites, stiffly beaten
3 egg yolks, beaten
3 teaspoons baking powder

Instructions:

In a mixing bowl, put the butter, the sugar and beat until creamy. Then, mix in the beaten egg yolks. Put the dry ingredients together and add to the mixture, alternately with milk.

Pour in the vanilla extract and add the walnuts, mixing well. Beat the egg whites and fold in the mixture. Grease a 9-/10-inch tube pan and fill it with the mixture.

Bake at 350 F until a cake tester inserted in the middle of the cake comes out clean.

Black Walnut Cake Recipe