Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Peanut Butter Cup Cake
For cake:
Chocolate cake mix + ingredients on box
1/4 C flour
1/3 C sour cream or greek yogurt
1/2 C mini chocolate chips
Stir flour into dry cake mix, then add yogurt and ingredients on box, then stir in chocolate chips. Mix and bake according to directions for 13x9 in pan. Cool completely.
For frosting:
6 T butter, room temperature
1 scant cup creamy peanut butter
1/2 t vanilla
pinch salt
8 oz cool whip, thawed
Beat butter in medium bowl until creamy, 1-2 min. Add peanut butter and beat until light and creamy, 1-2 min. Beat in vanilla and salt. On low speed, beat in cool whip until well-combined. Spread frosting over cooled cake in pan.
For ganache/topping:
5 oz mini chocolate chips
1/2 C heavy cream
15-20 mini Reeses peanut butter cups, chopped
Heat cream in microwave until hot, but not boiling, around 45 seconds. Pour cream over chocolate chips in bowl and let sit for 3-5 minutes to melt chips, then stir together until well-combined and smooth. Cool for around 10 min, then drizzle or gently spread over cake. Top with chopped peanut butter cups.
Refrigerate until ganache is set, then serve. 12-16 servings.
Cool & Creamy Strawberry Cake
White cake mix
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
2 8oz pkgs. cream cheese
1 8oz pkg. cool whip
1 pkg. strawberry Danish dessert
2 C. powdered sugar
2 lbs. Sliced strawberries (about 6 C.)
Mix cake according to box; bake 15-20 min. @ 350 on large rimmed cookie sheet (approx. 12x17in.) Cool completely. Beat cream cheese & powdered sugar until smooth; mix in cool whip. Spread over cooled cake & chill. Cook Danish dessert as per box for pie glaze, cool. Add sliced strawberries & spread over chilled cake. Store in fridge until 30 min. before serving. Serves 24.
Chocolate Chip Pudding Cake
This is so easy! Make a devil’s food cake according to package directions and add a small package of chocolate or devil’s food pudding and a package of chocolate chips. No extra liquids! The cake is very moist and chewy, it’s almost brownie-like and no frosting needed! It's so good!
Got this from my neighbor, Julie Tracy.
Got this from my neighbor, Julie Tracy.
Nettie Schwartz's Famous "Champion Fruit Cake"
Combine in a large pan:
1 C. raisins
1 C. prunes cut into small pieces
2 C. dark brown sugar
½ C. glazed pineapple
5 T. Butter
Combine with 2 C. boiling water, stirring until butter is melted. Simmer 10 minutes over low burner. Take off stove and cool. (I place the pan in the sink and run cold water half way up the side to cool quicker.)
In a large bowl, combine:
3 C. sifted whole wheat flour
2 t. ground cinnamon
1 t. ground cloves
1 t. soda
1 t. salt
Mix well, then add:
1 C. chopped pecans
1 C. chopped walnuts
1½ C. mixed glazed fruit (This is the regular fruitcake mix that comes in plastic containers and can be found in most markets. The pineapple, cherries, and mixed fruit come in separate containers.)
½ C. glazed cherries
After mixing well, pour in the cooled ingredients. Again, mix well. Grease the baking pans (I use loaf pans) and then cut some waxed paper to the size of the pan, coming up the sides. Make sure paper fits pan without tearing. Pour mixture half way up the pan and voila, you’re now ready to bake.
For regular sized loaf pans, bake at 300° for about 2 hrs. This makes about a 4½ lb. cake. If you use smaller sized pans, bake only about an hour. It’s important that the cake does not dry out, so upon removing from oven and gently taking waxed paper off, I usually cool a few minutes and then wrap with plastic wrap or foil so it will not dry out. My mother used cheese cloth to cover hers immediately upon taking out of oven but I don’t.
Some important tips!! Always use dark brown sugar, not the light. Never use just candy fruit for the glazed fruit. You must have the correct kind of glazed fruitcake mix. Also, I use prunes instead of dates because they are moist AND they look better!!
Guaranteed to make your kitchen smell like CHRISTMAS! Enjoy.
1 C. raisins
1 C. prunes cut into small pieces
2 C. dark brown sugar
½ C. glazed pineapple
5 T. Butter
Combine with 2 C. boiling water, stirring until butter is melted. Simmer 10 minutes over low burner. Take off stove and cool. (I place the pan in the sink and run cold water half way up the side to cool quicker.)
In a large bowl, combine:
3 C. sifted whole wheat flour
2 t. ground cinnamon
1 t. ground cloves
1 t. soda
1 t. salt
Mix well, then add:
1 C. chopped pecans
1 C. chopped walnuts
1½ C. mixed glazed fruit (This is the regular fruitcake mix that comes in plastic containers and can be found in most markets. The pineapple, cherries, and mixed fruit come in separate containers.)
½ C. glazed cherries
After mixing well, pour in the cooled ingredients. Again, mix well. Grease the baking pans (I use loaf pans) and then cut some waxed paper to the size of the pan, coming up the sides. Make sure paper fits pan without tearing. Pour mixture half way up the pan and voila, you’re now ready to bake.
For regular sized loaf pans, bake at 300° for about 2 hrs. This makes about a 4½ lb. cake. If you use smaller sized pans, bake only about an hour. It’s important that the cake does not dry out, so upon removing from oven and gently taking waxed paper off, I usually cool a few minutes and then wrap with plastic wrap or foil so it will not dry out. My mother used cheese cloth to cover hers immediately upon taking out of oven but I don’t.
Some important tips!! Always use dark brown sugar, not the light. Never use just candy fruit for the glazed fruit. You must have the correct kind of glazed fruitcake mix. Also, I use prunes instead of dates because they are moist AND they look better!!
Guaranteed to make your kitchen smell like CHRISTMAS! Enjoy.
Fruit Cake
5 C. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
½ t. mace
1 t. salt
1 lb. butter
1 lb. brown sugar
10 eggs
½ C. apple cider
2 C. chopped raw apples
2 lbs. raisins
1 lb. currants
1 lb. dates
2 lbs. candied fruit
½ lb. nuts
Bake at 300° for 1 to 1½ hrs. This is for the 1 lb. cans.
Note: we added dried cherries that we purchased at Costco.
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
½ t. mace
1 t. salt
1 lb. butter
1 lb. brown sugar
10 eggs
½ C. apple cider
2 C. chopped raw apples
2 lbs. raisins
1 lb. currants
1 lb. dates
2 lbs. candied fruit
½ lb. nuts
Bake at 300° for 1 to 1½ hrs. This is for the 1 lb. cans.
Note: we added dried cherries that we purchased at Costco.
Carrot Pudding
1 ½ C. sugar
2 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. salt
½ C. melted shortening or butter
2 eggs
1 ½ C. grated raw carrots
(about 3 large carrots)
1 ½ cups grated raw apples
(about 2 medium apples)
2 C. raisins
NOTE - I don’t peel the apples, but will remove any large pieces of peeling that didn’t get grated.
2nd NOTE - The amount of carrots and apples are approx. If you have grated a little more than called for, go ahead and put them in the mixture.
Mix dry ingredients together. Add melted shortening and eggs to the dry mix and blend. Add carrots and apples and mix until well blended. Blend in raisins.
Pour mixture into a well greased 9-10 cup container. Place container in crock pot, with about 2 cups of water. Cook for about 2-2½ hours on high. Serve with lemon sauce.
Lemon Sauce:
1 C. brown sugar
½ cube of butter
1 C. water
1/3 to ½ C. lemon juice
Cornstarch (thicken to your liking)
Place sugar, butter, water, and cornstarch in pan and boil for about 2 minutes. Remove from burner and let cool slightly then add lemon juice.
2 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. salt
½ C. melted shortening or butter
2 eggs
1 ½ C. grated raw carrots
(about 3 large carrots)
1 ½ cups grated raw apples
(about 2 medium apples)
2 C. raisins
NOTE - I don’t peel the apples, but will remove any large pieces of peeling that didn’t get grated.
2nd NOTE - The amount of carrots and apples are approx. If you have grated a little more than called for, go ahead and put them in the mixture.
Mix dry ingredients together. Add melted shortening and eggs to the dry mix and blend. Add carrots and apples and mix until well blended. Blend in raisins.
Pour mixture into a well greased 9-10 cup container. Place container in crock pot, with about 2 cups of water. Cook for about 2-2½ hours on high. Serve with lemon sauce.
Lemon Sauce:
1 C. brown sugar
½ cube of butter
1 C. water
1/3 to ½ C. lemon juice
Cornstarch (thicken to your liking)
Place sugar, butter, water, and cornstarch in pan and boil for about 2 minutes. Remove from burner and let cool slightly then add lemon juice.
Easy Fruity Pudding Cake
1 box yellow cake mix
1 stick butter or margarine, softened
1 large egg
1 large or 2 small boxes instant cheesecake pudding
1 container cool whip
Large can peaches (or fruit of choice)
Preheat oven to 350 degrees.
Mix first 3 ingredients together (will be stiff) and press into greased 9x13 pan.
Bake until golden on edges (12-15 min). Let Cool Completely.
While cooling mix instant cheesecake pudding as directed. Spread on top cooled cake. Top with sliced peaches and spread container cool whip on top.
Cover and keep in Fridge until served.
This came from a friend.
1 stick butter or margarine, softened
1 large egg
1 large or 2 small boxes instant cheesecake pudding
1 container cool whip
Large can peaches (or fruit of choice)
Preheat oven to 350 degrees.
Mix first 3 ingredients together (will be stiff) and press into greased 9x13 pan.
Bake until golden on edges (12-15 min). Let Cool Completely.
While cooling mix instant cheesecake pudding as directed. Spread on top cooled cake. Top with sliced peaches and spread container cool whip on top.
Cover and keep in Fridge until served.
This came from a friend.
Pumpkin Cake Roll
3 eggs
1 C. sugar
¾ C. flour
¾ C. canned pumpkin
1 ½ t. ground cinnamon
1 t. baking powder
1 t. ground ginger
½ t. salt
½ t. ground nutmeg
1 t. lemon juice
Confectioners sugar
Filling:
8 oz. cream cheese, softened
5 T. butter or margarine
1 ¼ C. confectioners sugar
¾ t. vanilla
Line a greased 10x15 in. baking pan w/ waxed paper & grease the paper. In bowl, beat eggs for 5 min. Add next 8 ingredients; mix well. Add lemon juice. Spread batter evenly in prepared pan. Bake at 375° for 15 min. Cool for 5 min. Turn cake onto kitchen towel dusted w/ confectioners sugar. Gently peel off waxed paper. Roll cake up in towel, starting at a short end. Cool completely on wire rack. In bowl, combine filling ingredients; beat until light & fluffy. Slowly unroll cake; spread filling to within ½ in. of edges. Re-roll cake & filling. Place seam-side down on serving plate. Cover & chill for 1 hour prior to slicing.
1 C. sugar
¾ C. flour
¾ C. canned pumpkin
1 ½ t. ground cinnamon
1 t. baking powder
1 t. ground ginger
½ t. salt
½ t. ground nutmeg
1 t. lemon juice
Confectioners sugar
Filling:
8 oz. cream cheese, softened
5 T. butter or margarine
1 ¼ C. confectioners sugar
¾ t. vanilla
Line a greased 10x15 in. baking pan w/ waxed paper & grease the paper. In bowl, beat eggs for 5 min. Add next 8 ingredients; mix well. Add lemon juice. Spread batter evenly in prepared pan. Bake at 375° for 15 min. Cool for 5 min. Turn cake onto kitchen towel dusted w/ confectioners sugar. Gently peel off waxed paper. Roll cake up in towel, starting at a short end. Cool completely on wire rack. In bowl, combine filling ingredients; beat until light & fluffy. Slowly unroll cake; spread filling to within ½ in. of edges. Re-roll cake & filling. Place seam-side down on serving plate. Cover & chill for 1 hour prior to slicing.
Apple Cake
½ C. butter
2 C. sugar
2 eggs
2 C. flour
1 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. baking soda
6 apples—peeled, cored & grated
½ C. brown sugar
1 C. chopped nuts
Cream together butter, sugar & eggs. Combine flour, salt, nutmeg, cinnamon & baking soda; add to creamed mixture & mix well. Stir in apples. Pour into greased 13x9 in. pan; sprinkle with brown sugar & nuts. Bake at 350° for 45-50 min. Serve warm or cold. Top with whipped cream or drizzle with vanilla glaze.
2 C. sugar
2 eggs
2 C. flour
1 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. baking soda
6 apples—peeled, cored & grated
½ C. brown sugar
1 C. chopped nuts
Cream together butter, sugar & eggs. Combine flour, salt, nutmeg, cinnamon & baking soda; add to creamed mixture & mix well. Stir in apples. Pour into greased 13x9 in. pan; sprinkle with brown sugar & nuts. Bake at 350° for 45-50 min. Serve warm or cold. Top with whipped cream or drizzle with vanilla glaze.
Lemon & Vanilla Curd Cake (Irish Cheesecake)
6 oz. shortbread pastry
Filling:
3 oz. butter
4 oz. vanilla sugar
4 egg yolks
2 T. flour
1 lemon, juice & zest
16 oz. cottage cheese, sieved
(process in blender until smooth)
Topping :
1 T. flour
1 T. sugar
1 T. butter, melted
1 egg, beaten
Powdered sugar, for dusting
Preheat oven to 350°, warm a baking sheet & grease a springform pan.
Roll out shortbread pastry until thin, then line springform pan with dough, trimming off excess. Chill pan w/ pastry in the fridge.
Cream butter & sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice & sieved cottage cheese. Mix well, then spoon into pastry.
Mix topping ingredients & spread on top of curd filling.
Place springform pan on warmed baking sheet. Bake approx. 1 hour until top is lightly browned & slightly firm. Dust with powdered sugar & serve cool, not chilled.
Filling:
3 oz. butter
4 oz. vanilla sugar
4 egg yolks
2 T. flour
1 lemon, juice & zest
16 oz. cottage cheese, sieved
(process in blender until smooth)
Topping :
1 T. flour
1 T. sugar
1 T. butter, melted
1 egg, beaten
Powdered sugar, for dusting
Preheat oven to 350°, warm a baking sheet & grease a springform pan.
Roll out shortbread pastry until thin, then line springform pan with dough, trimming off excess. Chill pan w/ pastry in the fridge.
Cream butter & sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice & sieved cottage cheese. Mix well, then spoon into pastry.
Mix topping ingredients & spread on top of curd filling.
Place springform pan on warmed baking sheet. Bake approx. 1 hour until top is lightly browned & slightly firm. Dust with powdered sugar & serve cool, not chilled.
Grandma Johnson's Applesauce Cake
This recipe is big and fills approximately two 8x11 inch cake pans.
1 ¼ C. shortening
1 ¼ C. brown sugar
1 ¼ C. granulated sugar
3 eggs
3 C. applesauce
2 C. raisins
5 C. flour
4 t. baking powder
2 ½ t. baking soda
2 ½ t. salt
2 ½ t. ground cinnamon
1 ½ t. ground nutmeg
1 ½ t. ground cloves
Combine wet ingredients, add dry ingredients & mix together. Fold raisins into batter. Bake at 350° 45-50 min. (The baking time is for the entire recipe, either 1 big cake or 2 smaller ones. You may need to adjust the baking time if you half the recipe.) Top with cream cheese frosting.
Cream Cheese Frosting:
2 3oz. packages cream cheese
½ C. softened margarine or butter
2 t. vanilla
4 ½ C - 4 ¾ C. powdered sugar
One of my favorites to make in the fall! I cut the recipe in half, because it makes a cake big enough to feed four men with big appetites!
1 ¼ C. shortening
1 ¼ C. brown sugar
1 ¼ C. granulated sugar
3 eggs
3 C. applesauce
2 C. raisins
5 C. flour
4 t. baking powder
2 ½ t. baking soda
2 ½ t. salt
2 ½ t. ground cinnamon
1 ½ t. ground nutmeg
1 ½ t. ground cloves
Combine wet ingredients, add dry ingredients & mix together. Fold raisins into batter. Bake at 350° 45-50 min. (The baking time is for the entire recipe, either 1 big cake or 2 smaller ones. You may need to adjust the baking time if you half the recipe.) Top with cream cheese frosting.
Cream Cheese Frosting:
2 3oz. packages cream cheese
½ C. softened margarine or butter
2 t. vanilla
4 ½ C - 4 ¾ C. powdered sugar
One of my favorites to make in the fall! I cut the recipe in half, because it makes a cake big enough to feed four men with big appetites!
Yogurt Cake
1 white cake mix
2 8 oz cartons yogurt (both same flavor)
1 8 oz tub Cool Whip
Mix cake according to pkg. directions. Fold in 1 carton yogurt. Pour into a greased 13X9 in. cake pan. Bake at 350° for 30 min. Cool, then refrigerate cake at least 4 hours. Mix 2nd carton yogurt w/ cool whip. Spread over cake & serve.
*Any flavor yogurt may be used. Our favorite is strawberry-banana.
2 8 oz cartons yogurt (both same flavor)
1 8 oz tub Cool Whip
Mix cake according to pkg. directions. Fold in 1 carton yogurt. Pour into a greased 13X9 in. cake pan. Bake at 350° for 30 min. Cool, then refrigerate cake at least 4 hours. Mix 2nd carton yogurt w/ cool whip. Spread over cake & serve.
*Any flavor yogurt may be used. Our favorite is strawberry-banana.
Devil's Float
½ C. sugar
1 ½ C. water
1 ½ C. mini-marshmallows
2 T. shortening
1 t. vanilla
½ C. sugar
1 C. flour
½ t. salt
1 t. baking powder
3 T. cocoa
½ C. milk
½. C. chopped nuts
Cook ½ C. sugar & water 5 min. Pour into a casserole & top with marshmallows. Cream shortening and ½ C. sugar. Add vanilla. Sift flour with salt, baking powder & cocoa. Add milk & flour mixture alternately to shortening & sugar mixture. Stir in nuts & mix. Drop by spoonful over marshmallows. Cover & bake at 350° for 45 min. This works well in Dutch oven or microwave. When baking in microwave, decrease water to 1 C. & cook only till done.
1 ½ C. water
1 ½ C. mini-marshmallows
2 T. shortening
1 t. vanilla
½ C. sugar
1 C. flour
½ t. salt
1 t. baking powder
3 T. cocoa
½ C. milk
½. C. chopped nuts
Cook ½ C. sugar & water 5 min. Pour into a casserole & top with marshmallows. Cream shortening and ½ C. sugar. Add vanilla. Sift flour with salt, baking powder & cocoa. Add milk & flour mixture alternately to shortening & sugar mixture. Stir in nuts & mix. Drop by spoonful over marshmallows. Cover & bake at 350° for 45 min. This works well in Dutch oven or microwave. When baking in microwave, decrease water to 1 C. & cook only till done.
Easy Cake
Place one quart of sliced peaches with their juice in a 13X9 in. baking dish. Spread one dry yellow cake mix over the peaches, without stirring. Cut one cube of margarine into thin squares and place on cake mix. Bake for 1 hour at 350°. Serve warm with vanilla ice cream.
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