American Cake Recipes?

I have noticed recently that a lot of answers from the other side of the Atlantic include, e.g. yellow cake mix, chocolate pudding mix, pudding mix etc. Are these packet mixes or are they basic home made recipes to which other ingredients are then added.American Cake Recipes?
Cake MIXES and pudding MIXES are packet mixes - although they can be used as ingredients or bases to make semi-homemade desserts ....... Yellow cakes are NOT sponge cakes (as one answer said); it's just a cake batter that's yellow in color (contains egg yolks). Pudding mixes are NOT Dream Whip (which we also have) - Pudding is a thicker custard dessert. You just add milk, shake %26amp; chill to make chocolate, pistachio, lemon, coconut cream, vanilla or other flavors of pudding......American Cake Recipes?
ZUCCHINI CARROT CAKE


Makes 12-14 servings





FOR THE CAKE:


2-1/2 cups all-purpose flour


2 tsp baking soda


2 tsp baking powder


2 tsp ground cinnamon


1/2 tsp ground cloves


1 tsp ground nutmeg


1 tsp salt


4 eggs


2 cups sugar


1-1/3 cups vegetable oil


2 cups grated carrots


1/2 cup crushed pineapple, with juice


1/2 cup raisins, that have been soaked in water until plump, then drained


2 cups grated zucchini


1 cup coarsely chopped pecans or walnuts





FOR THE FROSTING:


1 package cream cheese, softened (8 ounces)


1/2 cup butter or margarine, softened


5 cups confectioners' (powdered) sugar


2 teaspoons vanilla extract, or 3 tablespoons fresh lemon juice (I like this best)


1 cup whole, or chopped pecans or walnuts (for garnish, optional)





Preheat oven to 350 degrees F.


Grease and flour 3 (9-inch) baking pans. Or, grease and flour a 13x9x1 in. baking dish.


If your baking pans are non-stick, then spray with a non-stick cooking spray such as Pam.





Combine all the dry ingredients and set aside.





In a large mixing bowl, beat eggs and sugar until frothy. Gradually beat in oil. ; Add dry ingredients to batter by thirds, and beat in well.


Stir in carrots, zucchini and nuts. Pour into prepared pan(s).





Bake for about 35 minutes for the layer pans, and 50-60 minutes for the 13x9 in pan, or until the top springs back when lightly touched.





Cool 5 minutes in layer pans before removing from pans to finish cooling on a wire rack. Leave cake to cool completely in the 13x9 pan, and frost when cool.





TO MAKE THE FROSTING:


Beat cream cheese and butter in a large mixing bowl until smooth. Add sugar and vanilla, or lemon juice. Continue beating until sugar is dissolved.





Spread frosting between the layers and over the top and sides of the cake. Simply spread over top of 13x9 in. cake.


Garnish with whole or chopped nuts if desired.
They are packet mixes-I get the impression that what they call yellow cake mix is victoria sponge mix(many brands available) and what they call pudding mix is what we know as Angel Delight or Instant Whip.
They are packet mixes... they are sold in the UK as well at any Tesco, Sainsbury's Waitrose etc....
My favorite recipes.....Pat in Indiana.....enjoy....some are from 'scratch'....some from a mix/packet:








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














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.








Buttermilk Chocolate Cake %26amp; Icing


(Hubby’s mother’s recipe…not made it yet.)





Sift together:


2 c. flour


4 TBLS. Cocoa


1 ½ tsp. Soda





Add:


2 c. firmly packed brown sugar


3 heaping TBLS. Butter


1 ½ c. buttermilk


1 tsp. Vanilla





Bake:


In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.





Icing


1 box powdered sugar (sifted)


3 TBLS. Cocoa


butter (size of a walnut)


1 TBLS. Karo Syrup


coffee – enough to spreading consistency.





(Sister-in-law said cake tends to sink, some, in middle when iced.)








(These two recipes, I’ve not made yet)


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.