Apple Dump Cake
2 cans (21 oz.) apple pie filling
1 package yellow cake mix
4 Tablespoons butter or margarine, melted
4 Tablespoons water
2 Tablespoons ground cinnamon
1. Preheat oven to 350 degrees F.
2. Evenly spread apple pie filling in the bottom of a 9 X 13-inch baking pan or dish.
3. Top with dry cake mix.
4. Mix melted butter with water and drizzle over top of dry cake mix.
5. Sprinkle with cinnamon.
6. Bake for 30 minutes.
7. Serve topped with caramel sauce, if desired.
Black Forest Dump Cake
3 cans (21 ounces each) cherry pie filling
1 pkg. chocolate cake mix
1 cup of butter or margarine, melted
陆 cup of chopped walnuts
1. Preheat oven to 325 degrees F. and lightly grease a
9 x 13 inch baking pan.
2. Spread 1-1/2 cans of cherry pie filling on the bottom of prepare pan.
3. Evenly layer dry chocolate cake mix over top of pie filling.
4. Drizzle melted butter on over dry cake mix.
5. Pour remaining pie filling evenly on top and sprinkle with nuts.
6. Bake for 70 minutes in preheated oven.
7. Cool, top with whipped topping (if desired) and serve
from pan.
8. Cover and refrigerate any leftover cake.
BOSTON CREAM CAKE
1 box yellow cake mix
1 small pkg. instant vanilla pudding mix
1 can chocolate frosting
1. Preheat oven to 350 degrees F. and lightly grease two 8 inch cake pans.
2. Prepare cake and bake according to package directions.
3. Meanwhile, make pudding according to directions on package.
4. Spread pudding between layers of cooled cake.
5. Microwave frosting, uncovered, on HIGH for 30 seconds or until thinned.
6. Pour frosting over top of layered cake until it runs down sides.
7. Refrigerate for 1 hour before serving.
Brenda's Coconut Pound Cake
1 pkg. Yellow cake mix *
1 small pkg. Coconut Instant Pudding**
4 eggs
1 cup water
1/3 cup of oil
陆 cup shredded coconut***
1. Preheat oven to 350 degrees F. and lightly grease a tube or Bundt pan.
2. Combine cake mix, pudding and shredded coconut in a large mixing bowl with a wire whisk.
3. Add eggs, oil and water and beat on low until blended.
4. Beat on high for and additional 2 minutes, scraping bowl often to insure batter is well mixed.
5. Pour batter into prepared pan.
6. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
7. Cool in pan for 25 minutes
8. Remove and cool completely on a wire rack.
9. Glaze or dust with powdered sugar.
* Any flavor cake mix, such as chocolate, lemon, etc. may be used in place of yellow cake mix.
** Any flavor instant pudding, such as banana, lemon, etc. may be substituted for coconut pudding.
*** Nuts, chocolate chips, raisins, etc. can also be used in place of coconut if desired.Doe anyone know of any good quick and easy cake recipes?
Cake Recipes...Quick Easy Recipes For Cakes, Muffins, Brownies and Fudge
... quick easy cake recipes, check out this collection of ... A really good recipe for chocolate cake was sent to us by one of our visitors, Toby Silva. ...
www.quick-easy-recipes.com/cake_recipe鈥?- Cached
Hot Fudge Cake Recipe
Hot Fudge Cake recipe from GroupRecipes.com. Quick and easy and so good! ... Easy and quick, great post. redkitchen 4 months, 2 weeks ago said: ...
www.grouprecipes.com
Go to
http://southernfood.about.com/od/dessert鈥?/a>
to make beautiful ';date squares';.
I am making them all the time and they taste wonderfully (better than Starbuck's).
I have over 14000 recipes in my cooking group. My cakes are divided into 15 sections. You have to join but no obligations and its free. Come and give us a look.
http://groups.msn.com/CookingWithKay
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Combine butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed mixture, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Pour batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let cool completely.
If you like coconut..........this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while cold
MIDNIGHT MAYONNAISE CAKE
2 c. sifted cake flour
1 c. sugar
1/2 c. cocoa
2 tsp. soda
1/4 tsp. salt
1 c. mayonnaise (Kraft Miracle Whip)
1 c. cold water
1 tsp. vanilla
Sift cake flour, sugar, cocoa, soda and salt into bowl. Stir in mayonnaise, water and vanilla. When thoroughly mixed, beat well for 200 strokes, scraping spoon and bowl several times.
Pour into 2 floured and greased pans or one 9 x 13 x 2 inch pan. Bake at 350 degrees for 30-35 minutes. Frost as desired
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
WHITE GERMAN CHOCOLATE CAKE
1/4 lb. white chocolate
1 tsp. hot water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
1 c. chopped pecans
2 1/2 c. cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 egg whites
1/2 tsp. cream of tartar
Melt chocolate with 1 teaspoon hot water in microwave or double boiler. Cream sugar and butter. Add egg yolks one at a time. Add vanilla and melted chocolate. Sift flour with baking soda, powder and salt. Add flour mixture and buttermilk alternately.
Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar and continue beating until they stand in a peak. Fold in egg whites then nuts. Bake 350 degrees 30 minutes. Use three 9 inch cake pans. Cool and ice with cream cheese icing.
ICING:
1 stick butter
6 oz. cream cheese
1 tsp. vanilla
Salt to taste
1 box powdered sugar
Soften butter at room temperature. Beat butter, cream cheese, vanilla, and salt. Add powdered sugar. Beat until light. If too stiff add a little milk. If not stiff enough, add more powdered sugar
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