Cake Recipes

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Coconut Cake

1 pkg yellow cake mix
1 pkg vanilla instant pudding mix
1 1/3 cup water
4 large eggs
1/4 cup oil
2 cup coconut
1 cup walnuts or pecans; chopped

Blend cake mix, pudding mix, water, oil and eggs in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconuts and nuts. Pour into 3 greased and floured 9" layer pans. Bake at 350 degrees for 35 minutes, Cool in pans for 15 minutes; remove and cool on rack.
Notes: Fill and top with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting

4 tablespoon butter
2 cup coconut
8 oz cream cheese
2 teaspoon milk
3 1/2 cup confectioners sugar
1/2 teaspoon vanilla

Melt 2 tbs. butter in skillet, add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbant paper to cool. Cream 2 tbs. butter with cream cheese, add milk; beat in sugar gradually. Blend in vanilla; stir in 1 3/4 cups of the coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.

German Apple Cake

3 eggs
2 cup sugar
2 tablespoon cinnamon
4 cup pipin apples, peeled,sliced
8 oz cream cheese
3 tablespoon butter
1 cup oil
2 cup flour
1 teaspoon baking soda
1 cup nuts, chopped
1 teaspoon vanilla
1 1/2 cup powdered sugar

Beat eggs and oil in a mixer until foamy.
Add and mix by hand, the sugar, flour, apples, cinnamon, baking soda and nuts.
Pour into a 9x13 inch pan and bake at 350 for 45-60 minutes.
For Icing:
With a mixer combine and beat well the cream cheese, banilla, butter and powdered sugar. spread over cooled cake.

Low Fat Pumpkin Cake

1 box yellow cake mix, (1 lb 2.25 oz)
3 egg whites
1 cup canned pumpkin
1 cup orange juice
1/2 cup fat-free sour cream
2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

1 1/4 cup powdered sugar, sifted
1/4 teaspoon vanilla
1 water

Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350 F. Cool. Makes 16 servings.
Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake.

Luscious Lemon-Filled Cupcakes

1 3/4 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 cup butter, softened, plus
2 tablespoon butter, softened
1/2 cup honey, warmed
8 egg yolks, lightly beaten
1 tablespoon lemon juice

Lemon Filling:
2 tablespoon cornstarch, dissolved in 1 cup cold; water
1/2 cup honey
2 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon butter

Makes 1 to 1-1/2 dozen
Preheat oven to 325°F. Butter muffin tins or line with paper cups.
Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes. Makes 1 to 1-1/2 dozen cupcakes.
Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using. Yields about 1-1/2 cups.

Maple Walnut Cake

4 whole eggs
1 1/2 cup sugar
1 cup oil
3 teaspoon maple flavouring (not syrup)
1 1/4 cup ground walnuts
1 cup expresso/filter coffee, cooled (use freshly brewed coffee)
2 cup flour
1 teaspoon (scant) baking powder

Beat eggs with sugar until sugar dissolves. Slowly add the oil and maple flavouring. Combine the dry ingredients (nuts, flour and b.powder). Add dry ingredients to egg mixture alternately with coffee. Pour into 2 pans (this will pour). Bake at 350 degrees for about 35-40 minutes. Test for doneness.

Mississippi Mud Cake

1/2 cup butter, softened
1 cup sugar
3 single eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1 dash salt
1/4 cup +1 1/2 t cocoa
1 teaspoon vanilla extract
1 cup pecans, chopped
10 oz marshmallows
1 chocolate frosting
1/4 cup butter
1/4 cup +2 t cocoa
1/4 cup +3 t warm milk
1 teaspoon vanilla extract
16 oz powdered sugar, sifted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake.
Recipe From: Southern Heritage Cakes Cookbook

Raspberry Pound Cake

1 pkg duncan hines moist deluxe raspberry cake mix
1 pkg (4-serving size) vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup crisco oil or crisco puritan canola oil
1 cup miniature semi-sweet chocolate chips
2/3 cup duncan hines creamy homestyle choco; late buttercream frosting

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350 degrees F for 55 or 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely.
For glaze, place frosting in 1-cup glass measuring cup. Microwave at High (100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake.
Makes 12 to 16 servings
Tip: Store leftover chocolate buttercream frosting covered in refrigerator. Spread frosting between graham crackers for a quick snack.

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