Do you have any unusual cake recipes?

I love baking and often bake cakes, but I always tend to make the same thing... chocolate fudge cake, lemon cheesecake...etc.





Does anyone have any unusual or interesting recipes they could share with me?





Thanks in advance!Do you have any unusual cake recipes?
YELLOW CAKE IS JUST REGULAR SPONGE CAKE:)





Almost as Good As Sex Cake


1 package Yellow cake mix


1 can Sweetened condensed milk


10 ounces Frozen strawberry halves -- in syrup, thawed


19 ounces Strawberry ice cream topping


8 ounces Whipped topping


3/4 cup Cocktail salted peanuts





Prepare cake mix according to package instructions.


Bake in 9x13'; pan and cool. Poke holes in cake with the handle of a wooden spoon.





Pour condensed milk evenly over cake and into holes.


Combine thawed strawberries and ice cream topping syrup and mix well.


Spoon evenly over cake and into holes.


Spread whipped topping over the top.


Chop peanuts and sprinkle on top of whipped topping.


Chill before serving.Do you have any unusual cake recipes?
hillbilly poke cake





1- yellow cake mix





mix and bake as directed. poke several holes through the cake still in pan.





In a medium sauce pan, bring to a boil...





2 cups sugar


1/3 cup cocoa


2 Tablespoons butter


dash of salt


and about 1/2 cup evaporated Milk





boil 6 minutes. stirring constant


remove from heat. and add


1 teaspoon vanilla





pour over cake while hot....serve hot or warm


NOTE: you can use any cake flavor.





Peanut butter variation: use white cake


For sauce....boil the sugar, salt, butter, and evap milk...remove from heat..add 1/2 cup peanut butter and 2 teaspoons of vanilla





butterscotch upside down crunch cake





1-yellow cake mix


mix as directed.


add in:


1/4 cup brown sugar


1/2 bag of butterscotch chips





preheat oven to 350.





In a cast iron skillet, melt:


1 stick of butter.


mix in 1/2 cup brown sugar


1/4 cup sweetened condensed milk





pour mix into skillet. bake aprox: 25-30 mins





Invert onto cake plate.





in small sauce pan, mix 1/4 cup brown sugar and remainder of can of sweetened condensed milk. and 3 T. butter





bring just to a boil. let cool down a little. drizzle over cake.
Try a moist fruit cake without eggs !


Line an 8'; tin, put oven on to gas mark 5 /190c / 375f and make 1/2 a pint of strong tea (no milk).


Put 3oz margerine in a saucepan, 4oz moist brown sugar and 5oz mixed dried fruit, and heat only until melted.


Sift 10oz self raising flour, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon of cinnamon, a pinch of nutmeg.


Blend all the ingredients, spoon into the tin and bake for an hour.
This one is always very popular. Great way to get the veggies in!!!!





Beetroot Cake:





250ml Sugar


250ml Cooking Oil


10ml Caramel Essence


3 Extra Large Eggs, separated


500ml Cake FLour


2ml Salt


10ml Baking Powder


250ml Grated Beetroot (raw)


250ml Grated Carrot (raw)


60ml Milk





Beat oil, sugar %26amp; essence together. Add egg yolks, beating well after each addition. Sift dry ingredients and add to sugar mixture. Add stiffly beated egg whites. Add beetroot, carrots %26amp; milk and mix lightly. Pour into ring pan %26amp; bake for about 40 mins @ 180 Degrees Centigrade. Allow to cool slightly in pan before turning out. Dust with icing sugar or use carrot cake (creme fraiche %26amp; icing sugar) icing. WONDERFUL!!!!
When my children were small, we invented a 'smartie cake' !!





Basically it was a simple Madeira cake recipe, then add to the mix, smarties'.... the chocolate and coloured coating melts into the mixture, during cooking, and the effect is a different multy-coloured rainbow chocolate 'splodged' cake..the kids loved it, and it was so easy and quick to make, either as a whole cake or individually, a new invention, never patented.





Caramac x
Unusual but gorgeous:





Quite easy...


http://www.bbcgoodfood.com/recipes/5142/…





A very different cheesecake...


http://www.bbcgoodfood.com/recipes/5048/…





If you've got a bit of time...


http://www.bbcgoodfood.com/recipes/3392/…





Hope you get to try these recipes- they're gorge!!
i answer from italy....in italy there is a lot of cake!do you like semifreddo?something like tiramisu but do in other way...you need to take mascarpone cheese and 5 eggs and chocolate but powder of chocolate tablets(white and brown) and some biscuits in italy called savoiardi but if you want is the same if you do a cake margherita(you know?i hope yes..)it is a cake without nothing just eggs flour and sugar and butter and a few of vanilla...you take about 600grams of cheese mascarpone..


divede the white eggs and the yellow eggs(the thing that are inside)the 5 yellow you beat whit some sugar...and then not all 5 but only 3 white you beat whit sugar( 6 spoons) until they became like snow...and then you take the cheese and put it into the yellow and into the white and beat...now you have two kind of cream you teke this and do one unic...you take a container for sweets(bowl???)and take the cake margherita this cake you must to do single piece small like long biscuts this piece of cake you put inside the container with a few of coffe or chocolate (the chocolate you use for drink)and after this part of buscuit you put the cream(white + yellow +cheese)and after the cream the small peaces of tablets chocolate(locks...???)and do this until you finish cake and cream....ig you want before to start you can tak e chocolate topping and put into the bowl before all just for a good eyes impression...i hope you understand my english...good luck!
Hello,


How about white chocolate? Here is a link to some great chocolate recipes. The white chocolate cheesecake is fabulous!


http://www.the-chocolate-spot.com/white-…





Good Luck! I hope that this has been helpful and that you find lots of great new recipes.





Genesee from The-Chocolate-Spot
Go here


http://www.tarladalal.com/Recipe.asp?id=894
I have a recipe for a pea picking cake if you would like it then please just email me for it and will be glad to share .
Here's a few...maybe not so unusual or interesting....but a few favorites:





POUND CAKE


(Can be used for Strawberry shortcakes, yum)





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.








E-Z Cake Recipes





NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.








WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA


CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)


ORANGE CAKE MIX….ORANGE SODA


PINEAPPLE MIX….PINEAPPLE SODA


SPICE MIX…..ROOT BEER SODA ETC





POUR CAKE MIX IN BOWL


ADD SODA USE LOAF CAKE PAN


BAKE 350 DEGREES AS BOX SAYS.


(PREPARE PAN WITH SPRAY)


Your choice of frostings or use cool whip.








Whipped Cream Frosting





COOK UNTIL THICK:


1 cup milk


4 TBLS. Flour


set aside to cool





BEAT:


Together….3 minutes


½ cup margarine


½ cup shortening (Crisco…NOT cooking oil)





ADD:


1 cup sugar


(1/4 cup at a time, beat thorouhly)


1 tsp. Vanilla





ADD :


Gradually add flour %26amp; milk mixture





BEAT:


Until the consistency of


Whipped Cream








Found following recipe….not tried it yet.


Passed it on to a lady who did.


Family enjoyed, no complaints.





SARA LEE TIRAMISU (E-Z)


Tiramisu –





Ingredients:





1 Sara lee pound cake (10 3/4oz.)


16 oz Non-dairy whipped topping;


1/4 c Strong-brewed coffee


1/2 c Sweetened cocoa powder





Instructions:





Cut pound cake vertically into 10 equal-size slices.


Drizzle coffee over each slice; set aside.


In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.


Place 5 cake slices on a flat surface.


Evenly spread a thick layer of whipped topping mixture over each slice.


Top each with a second cake slice, sandwich-style.


Transfer to individual dessert plates.


Spread each cake ';sandwich'; with whipped topping mixture.


Cut ';sandwiches'; diagonally in half.


Sprinkle with remaining cocoa; serve immediately.











GOOEY CAKE


INGREDIENTS %26amp; DIRECTIONS:





Mix together thoroughly:


1 box yellow cake mix


2 eggs


2 sticks melted butter


Pour into a (DEEP) lightly greased 9 x 13 baking pan


Mix together thoroughly:


8oz. package cream cheese


2 eggs


1 pound box sifted powdered sugar


Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.








CHOCOLATE ECLAIR CAKE


(NO BAKE)





INGREDIENTS:





1 large package Vanilla instant pudding


1 small package Vanilla instant pudding


3 1/2 cups milk


1 8oz. container Cool Whip


1 box Honey Graham Crackers





DIRECTIONS:





1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.


2.) Fold in Cool Whip.


3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.


4.) Make a second layer of crackers and pour remaining pudding over crackers.


5.) Make a 3rd layer of crackers over pudding.


6.) Prepare Topping.





Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar


1 teaspoon vanilla








Spread evenly over chilled cake. Refrigerate overnight before serving..











STRAWBERRY CAKE


%26amp;


FROSTING





Mix:


1 white cake mix


1 box strawberry Jell-O (powder)


3 Tablespoons flour





ADD %26amp; mix thoroughly:


1 cup cooking oil


1/2 cup water





ADD:


4 eggs, one at a time


1/2 box frozen strawberries (thawed)





POUR:


Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.





FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.











JELL-O CAKE


CAKE:


1 box yellow cake mix


1 large box Jell-o gelatin


12 oz. Can soda pop


Bake cake as directed on box.


Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.


Prepare Jell-o, using more soda pop in place of water.


Pour Jell-o/soda mixture over cake.


Refrigerate 2 hours.





TOPPING:


8OZ. CONTAINER Cool Whip


1 small pkg. instant Jell-o pudding





Mix pudding, as directed and let stand 15 minutes until thick. Blend


in Cool Whip spread over cake.


Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.


Could decorate with sweet slices of strawberries.











PINEAPPLE CAKE





INGREDIENTS:


1 box Duncan Hines Pineapple Supreme Cake Mix


1 large can crushed pineapple, drained, save juice


1 small box vanilla instant pudding


1 cup milk


1 8oz. container Cool Whip





DIRECTIONS:


Prepare cake according to package directions.


On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.


Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.








Frostings.....I've not made yet....in my 'Some Day Cook Book':


Mocha Frosting


1 tsp coffee crystals


1/4 cup milk or cream


1/4 cup cocoa powder


5 cups confectioners (powdered) sugar


6 tbs butter


1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)





Blend everything until smooth. Makes enough for one 13x9 cake.








Royal Icing


3 ounces pasteurized egg whites


1 teaspoon vanilla extract


4 cups confectioners' sugar





In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.











If you like these recipes……





Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting ‘stuff’ in files %26amp; links…come join %26amp; check it out.





Pat in Indiana….





pmsbar2@att.net
mojito cupcakes


1/2 cup sugar


1 1/2 cups flour


1/4 teaspoon salt


2 teaspoons baking powder


lime, juice and zest of


plenty fresh mint


1 1/2 ounces spiced rum or dark rum


1/4 cup melted butter


3 tablespoons butter, softened


1 beaten egg


1 cup milk (milk past its date preferred)


1 1/2 cups powdered sugar (icing)


Directions


1Preheat your oven to 350°F.


2Mix all the dry stuff together in a big bowl.


3Melt the butter in the microwave and add the beaten egg to it.


4Add that to the dry ingredients, stirring in the milk and rum until smooth.


5Zest an entire lime, add half the zest to the bowl.


6Squeeze in half of the lime as well (keep the other half and its zest for the icing!).


7Finely chop a handful of fresh mint, and add that to the batter, mixing well.


8Split the batter between 12 lined cupcake wrappers.


9Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch).


10When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them!


11For the frosting: Mix the softened butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.


12Smear the icing onto the tops of the mojito cupcakes and add a sprig of mint on each to garnish.





poppy seed lime ring cake


250 g butter, plus some


butter, for greasing the tin


150 g sugar


1 pinch salt


400 g flour


1 (15 g) packet baking powder


100 g whipping cream


250 g poppy seed baking mix


4 egg


2 lime (organic!)


Directions


1Cream butter, sugar, eggs and salt.


2Mix flour and baking powder and add to butter mixture together with cream.


3Half the dough. Add lime juice and zest to one half and the poppy seed baking mix to the other.


4Fill the poppy seed dough into a greased ring cake tin first and then add the lime dough. Mottle using a fork.


5Bake in the pre-heated oven at 175°C on the bottommost rack for about 50 minutes.


6If desired spread the cooled cake with some melted lime-chocolate or plain sugar icing.





italian love cake


2 lbs ricotta cheese


1 cup sugar


4 egg


1 teaspoon vanilla


1 (3 3/4 ounce) box instant chocolate pudding mix


1 cup milk


8 ounces non-dairy whipped topping, thawed (such as CoolWhip)


1 box fudge marble cake mix


Directions


1Preheat oven to 350 degrees.


2Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.


3In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.


4Spoon over unbaked cake.


5Bake cake for 1 hour.


6Cool.


7Mix instant pudding with milk; fold in whipped topping.


8Spread over cake; refrigerate.





earthquake cake


1 (18 ounce) German chocolate cake mix


1 1/4 cups water (or as called for by the cake mix directions)


3 egg (or as called for by the cake mix directions)


1/2 cup oil (or as called for by the cake mix directions)


1 cup coconut


1 cup pecan pieces


1/2 cup margarine, softened


8 ounces cream cheese, softened


1 lb powdered sugar


1 teaspoon vanilla


Directions


1spray 9x13'; pan with oil and set oven to 350°F.


2spread the coconut and pecan pieces evenly on the bottom of pan.


3prepare the cake mix according to directions on box, and pour over coconut and pecan pieces


4mix well together: margarine, cream cheese, vanilla and powered sugar.


5spoon over cake in dollops, no need to spread evenly.


6bake for approx 40-50 minutes.


7check with toothpick for doneness.


8cake will be cracked on top, but should be a moist cake.





mini honey cheesecakes


250 g ricotta cheese


1/3 cup caster sugar


1/3 cup honey


4 egg


1 teaspoon ground cinnamon


1 lemon, zest of, finely grated


Directions


1Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.


2Add the eggs one at a time, beating well as each egg is added.


3Blend in the cinnamon and the lemon rind.


4Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.


5Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.


6Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.





banana split cheesecake


Ingredients





CRUST


2 cups graham cracker crumbs


1/2 cup sugar


6 tablespoons butter, melted


FILLING


2 (8 ounce) packages cream cheese, softened


1 cup sugar


5 large egg, room temperature


1/2 cup heavy cream


1 cup sour cream


3 teaspoons vanilla extract


1/4 cup cornstarch


1 1/2 cups banana, mashed


Directions


1Preheat oven to 350 degrees.


2In a small bowl combine cracker crumbs, sugar and butter.


3Mix well then pat into the sides and bottom of a 10 i nch springform pan.


4Set aside. In a large mixer bowl beat cream cheese and sugar until light. Add eggs, one at a time, beating after each addition.


5Stir in cream, sour cream, vanilla and cornstarch.


6Blend well.


7Stir in banana then transfer mixture to springform pan.


8Bake 1 hour or until edges are firm and center is set.
Even I love making cake so, I have some recipes for u hope u enjoy them as much as I do.





*Lazy Daisy Cake





1cup Unbleached Flour -- Sifted


1 teaspoon Baking Powder


1/4 teaspoon Salt


2 tablespoons Butter Or Regular Margarine


1/2 cup Milk


2 large Eggs


1 cup Sugar


1 teaspoon Vanilla Extract


-----COCONUT PECAN TOPPING-----


1/2 cup Butter Or Regular Margarine


1 cup Flaked Coconut


3/4 cup Brown Sugar -- Packed


1/2 cup Pecans -- Chopped


4 tablespoons Light Cream Or Half %26amp; Half





Sift the flour, baking powder and salt together, blending well and set aside.Heat the butter and milk, over low heat, until the butter melts then set aside keeping it warm.Beat the eggs and sugar together in a medium bowl for 2 minutes,using an electric mixer at medium speed.Gradually beat in the dry ingredients and vanilla, using the mixer on low speed.Add the hot milk mixture to the egg mixture, beating until well blended.Pour into a greased 9-inch square baking pan.Bake in a preheated 375 Degree F. oven for 20 minutes or until the top springs back when touched lightly with a finger.Cool, in the pan, on a wire rack for 10 minutes.


Meanwhile, prepare the Coconut-Pecan topping.Spread the warm cake with the topping and place under the broiler, 3-inches from the source of the heat, until lightly browned and bubbly.Cool, in the pan, on a wire rack.


---COCONUT-PECAN TOPPING----


Combine the butter, brown sugar, coconut, chopped pecans and light cream in a small saucepan.Cook, over medium heat, until the mixture comes to a boil.Remove from the heat.





*Peach Brandy Pound Cake





3 c Sugar


1 c Butter or margarine; softened


6 Eggs


3 c Flour


1/4 ts Baking soda


1 ts Salt


1 c Sour cream


2 ts Rum extract


1 ts Orange extract


1/4 ts Almond extract


1/4 ts Lemon extract


1 ts Vanilla extract


1/2 c Peach brandy





Combine sugar and butter; cream until fluffy. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour into well-greased and floured 10-inch Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until done.





*Apple Almond Coffee Cake





2 Apples; large, peeled, core , chopped


1/2 c Brown sugar


1/2 c Almonds; chopped


1/2 c Raisins; yellow


1 Egg


1/3 c Butter or margarine; melted


1 ts Vanilla


1 c Flour; unbleached


1 ts Baking soda


1 ts Cinnamon


1 ts Allspice


1/2 ts Cardamom; ground


1/4 ts Salt





Toss apples with sugar, almonds and raisins. Beat eggs with butter and vanilla and stir into apple mixture. Combine flour, baking soda cinnamon, allspice, cardamom and salt in a separate bowl. Stir dry ingredients into apple mixture only enough to moisten all ingredients. Spoon into a greased 8'; baking dish and bake in a preheated 350 degree oven for about 45 minutes. Cool slightly before cutting.





*Earthquake Cake





1 cup Pecans -- chopped


1/2 package Coconut


1 package German chocolate cake mix


1/4 pound Stick margarine


8 ounces Cream cheese


1 pound Confectionary sugar





Grease and flour 9 x 13 in cake pan --


Prepare German Chocolate Cake mix according to directions. Set aside.On the bottom of a 9 x 13 inch pan sprinkle the 1/2 bag of coconut and 1 cup chopped pecans.Top with the prepared cake mix.Mix together, the margarine, cream cheese (both softened)with the confectionary sugar and spoon on top of cake to cover.Swirl the topping through the cake with a knife.Bake at 350F for 45min or until done.





*Ginger Cakes with Molten Chocolate Centers





-Cake


1 cup brown sugar, firmly packed


1/2 cup butter


1/2 cup molasses


2 cups flour


2 teaspoons ground ginger


1-1/2 teaspoon baking powder


1/2 teaspoon baking soda


Pinch salt


1 lightly beaten egg


1/2 cup warm milk


Ingredients - Chocolate Fudge for Center:


4 Tablespoons butter


1 cup light cream


2 cups sugar


2 ounces grated chocolate


1/8 teaspoon salt


1 teaspoon vanilla





-Cake: Preheat oven to 325 degrees. Grease and flour 6 custard cups; set aside. Combine sugar, butter, and molasses in small pan and cook over very low heat until butter is melted and sugar is dissolved; cool. Sift together into mixing bowl flour, ginger, baking powder, baking soda, and salt. Make well in center of dry ingredients and add cooked butter mixture; blend. Add milk and egg; beat about 3 minutes and pour into prepared cups.


Bake cakes in preheated oven until the cakes begin to set, about 15 minutes. Drop 1-1/2 Tablespoons fudge mixture into center and continue baking until done. About 10-15 minutes more. Center will be molten so test the outside of the cakes. Loosen and invert on dessert plates or serve in cups they were baked in.


-Chocolate Fudge: Bring cream to a boil; remove from heat and add sugar, salt, and chocolate. Return to heat and cook until mixture reaches soft-ball stage (about 238 degrees). Remove from heat and cool to 100 degrees. Add butter and beat fudge partially. Add vanilla and continue to beat until mixture loosens its sheen. Pour into buttered pan. Cool. Spread into center of baking cakes.


#Note-These tasty cakes are baked in 2-cup custard cups and inverted onto the dessert plate at serving time. Garnish with a dollop of whipped cream or vanilla ice cream.If you do not want to prepare your own fudge, you can use store-bought thick fudge sauce with success.





*Almond Poppy Seed Cake





1 stick unsalted butter


1 cup sugar


2 eggs, slightly beaten


2 teaspoons almond extract


1 heaping Tablespoon plain yogurt or sour cream


1/2 cup 1% or skim milk


1-1/2 cups unbleached flour


1 teaspoon baking powder


1/8 cup poppy seeds





Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppy seeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester).


-Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectioners sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes.





*Chocolate Chip Sour Cream Pound Cake





3 c Unsifted flour


1/4 ts Baking soda


2 c Sugar


1 c Butter, softeded


6 Eggs


1 ts Vanilla extract or flavor


1 pk Sour cream (8 oz)


1 c Mini chocolate chips





Preheat oven to 350 degrees F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioners' sugar if desired.





ENJOY :-)
This is my fav..it is a refrigerator cake and takes some time to make, but is worth the time...





Snowball Cake





3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)


1 (20oz) (2 ½ cups) can crushed pineapple


Juice of one lemon


1 cup sugar


1 cup boiling water


1 large angel food cake


2 TBSP. unflavored gelatin


4 TBSP. cold water


1 bag shredded coconut (optional)


maraschino cherries (optional)





Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.





Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.





Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.





Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..





***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)





***Note- 1 med fresh coconut yields enough coconut for 2 cakes.


Elyon Kosher unflavored gelatin 2 box/2cakes


Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=%26gt; 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)


Large Cool Whip 16 oz is enough for one cake .


How many cups are in a tub of COOL WHIP Whipped Topping?


Size of TubYield


8 oz.3 cups


12 ounce4 1/2 cups


16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*


* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.





**********





This is a recipe that I haven't tried yet, but I want to try it. I ate a similar piece of cake at a gathering and loved it.





Mandarin Orange Cake 3





My family loves this cake. It is a cool and very refreshing cake. I know others may have a different way of making this, my mother does and it doesn’t taste like this! I also experiment and add flavored Cool Whip® and other puddings. Just let your imagination run with this one. Hope you enjoy.





Ingredients:


1 box yellow cake mix


1/2 cup oil


4 eggs


1 small can mandarin oranges with juice





Directions:


Beat all ingredients together. Pour into a greased 9x13-inch pan and bake at 350 degrees for 30 minutes, or test with a toothpick. Remove from oven and allow to cool completely.





Topping…


Ingredients:


8 ounces Cool Whip®


1 box banana or coconut instant pudding


1 small can crushed pineapple





Directions:


Mix ingredients together and spread over cake. Store in refrigerator.


http://www.cakeclubrecipes.com/cakerecip…