Cakes/Frostings

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cakes-frostings

Classic Pound Cake

4 C. Flour, sifted
3 C. Sugar
2 C ( 4 sticks) Butter
3/4 C. Milk
6 Large Eggs
2 tsp. Vanilla

Preheat oven to 325 degrees
Put into bowl in order listed, Beat on low speed for 1 minute and Medium speed for 2 minutes

Bake 1 1/2 hours or until toothpick inserted comes out clean.

Coke Poke Jello Cake

1 package (2-layer size) French Vanilla Cake Mix (plus ingredient listed on box to prepare cake)
1 pkg. (6 ounce) Cherry flavored gelatin
12 ounces Coca Cola
1/2 cup cold water
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla extract
chocolate jimmies (optional garnish)
maraschino cherries (optional garnish)

Directions:

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 mins. Using a large fork or end of wooden spoon, pierce cake at 1/2-inch intervals.

4 Ingredient Cake

1 pkg. (2 layer) cake mix
1 pkg. (4 serving size) instant pudding
1 3/4 C. milk
2 eggs
1 (12 oz.) pkg. chocolate chips or 1 c. chopped nuts (opt.)

Combine cake mix, pudding, eggs and milk in large bowl. Mix by hand until blended. Add any optional ingredients (chocolate chips, nuts, etc.). Pour into greased and floured 10" bundt or tube pan.
Bake 50 to 55 minutes in a 350 degree oven until cake springs back when lightly touched.
Cool 15 minutes and remove from pan.

**Vary the flavors to change the cake. For example, yellow cake mix with pistachio pudding, add walnuts.

Red Velvet Cheesecake

Ingredients
17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

Filling:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

Frosting:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners39; sugar
1 teaspoon vanilla extract

Directions

Chocolate Chip Cookie Cheesecake

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
6 ounce of sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)
Directions:
Preheat oven to 180 degrees C.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.

Cherry Coffee Cake

1 C. margarine
1 1/2 C. sugar
4 eggs, well beaten
1 tsp. vanilla
3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 can cherry pie filling

Glaze:
1 1/2 C. powdered sugar
2 tbsp. melted butter
Milk - enough to make a thin consistency

Preheat oven to 350 degrees.
Cream margarine and sugar; add well-beaten eggs and vanilla. Sift and add dry ingredients.
Spread 2/3 of dough in a greased 9 x 9 inch cake pan.
Cover with cherry pie filling.
Spoon remaining dough in dabs over the top.

Bake for 30-40 minutes.

Cheese Cake

Crust:
2 1/2 C. graham cracker crumbs
6 tbsp. sugar
1/2 C. marg. melted
1/2 C. chop. fine
Mix and pat into cake pan.

Filling:
2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 C. sugar
Cream cheese, add sugar and cream again. Add eggs, cream well and pour in crust lined cake pan.
Bake in 325 degree oven for 30 to 35 minutes. Cool 15 minutes

Topping:
1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Beat sour cream, sugar and vanilla until spreading consistancy (about 20 minutes).
Spread over cheese cake.
Return to 475 degree oven for 5 minutes.

Cream Cheese Pound Cake

1 1/2 C. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
3 C. sugar
6 eggs
1 tbsp. vanilla
3 C. flour
1 envelope dry Dream Whip

Cream together butter and cream cheese, gradually add sugar and continue creaming until light and fluffy.
Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Gradually add flour, beating until smooth.

Slowly add dry Dream Whip. Pour into greased and floured Bundt pan.

Bake at 325 degrees for 1 hour and 30 minutes or until done.

Cake may be glazed..

Cream Puff Cake

Crust:
1 C. water
1 stick oleo
1 C. flour
4 eggs

Filling:
1 (8 oz.) pkg. cream cheese, softened
2 (3 oz.) pkgs. instant pudding
Your choice of flavor
3 C. milk

Crust:
Bring water and oleo to a boil. Stir in flour until it forms a ball.
Cool. Beat in eggs one at a time. Slightly grease 9 x 13 inch pan and spread batter in pan.
Bake at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes.

Filling:: Beat until smooth and spread on crust. Top with Cool Whip.
Drizzle lines of Hershey's syrup on top.

Note: May use sugar free pudding and leave off syrup.

Delicious Cherry Cake

2 sticks oleo
1 1/2 C. sugar
4 eggs
1 tbsp. lemon juice or extract
2 C. flour
1 can cherry pie filling

Cream oleo and sugar together. Add eggs, one at a time. Add lemon juice and flour.

Grease and flour 9 x 13 inch pan. Spread in pan.
Mark off 20 squares.
Put one spoon cherry pie filling in each square and push down.
Bake at 350 degrees for 30 to 40 minutes.

Sprinkle with powdered sugar.

Dump Cake

Layer ingredients in 9 x 13 inch pan in order. DO NOT STIR.
1 can cherry pie filling
1 can crushed pineapple and juice
1 yellow cake mix (sprinkle box)
1 C. nuts
2 sticks margarine (slice up)

Bake 1 hour at 350 degrees.

Serve warm with Cool Whip.

Garnish with cherry.

Italian Cream Cake

1 stick butter or margarine
1/2 C. Crisco
2 C. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
1 can coconut
1 C. nuts

Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans.
Bake for 25 to 30 minutes at 350 degrees.

Icing
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
Milk (not quite 1/4 cC) (just enough to make it spreadable)

Pineapple Sheet Cake

Cake:
1 C. butter
1 C. sugar
4 1/2 to 5 C. flour
1/2 C. sour milk
2 eggs
1 1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla

Filling:
1 (No. 2) can crushed pineapple
2 C. water
1 C. sugar
3 1/2 to 4 tbsp. cornstarch diluted with water

Mix all filling ingredients together and cook until thick. Cool.

Cake: Blend milk, sugar, shortening, eggs, and vanilla. Mix well. Add 3 1/2 cups flour, baking powder, and baking soda mixed together.
Add remaining flour and knead on floured board.
Press half the dough on greased and floured 9 x 13 inch cookie sheet.

Pineapple Bar Cake

1 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. margarine, melted
2 C. sugar
3 eggs
1 (14 oz.) can crushed pineapple, don't drain
1 C. walnuts, chopped

Mix dry ingredients and set aside. Then mix margarine, sugar, eggs, pineapple, and nuts. Gradually add dry mixture to moist ingredients. Blend well.

Bake in 9 x 13 inch greased and lightly floured pan.

Bake at 350 degrees for 35 minutes or until done.

Red Devil Food Cake

1/4 C. shortening
1 C. sugar
2 eggs
1 1/2 C. Swans Down Flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 C. thick sour cream
1/2 C. boiling water
1/2 sq. chocolate
1 tsp. baking soda
1 tsp. vanilla

Cream shortening, add sugar gradually. Continue creaming until mixture is light and fluffy. Add beaten eggs. Beat mixture thoroughly.
Sift together 3 times flour, baking powder, salt, and add alternately with sour cream to butter mixture.
Pour the boiling water into the melted chocolate. Add soda to chocolate and stir until thick.

Apple Cinnamon Cake

2 3/4 pounds apples, peeled, sliced
1/2 cup brown sugar
3 tsp. cinnamon
1 cup plus 1 tbsp. sugar
1 cup oil
4 eggs
3 tbsp. orange juice
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Heat oven to 425 degrees.

In a bowl, toss apples with brown sugar and 2 tsp. cinnamon. In a bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until blended. In another bowl, whisk flour, baking powder and salt, beat into sugar mixture.

Transfer half of the batter to an ungreased baking pan.
Top with apples.
Spread remaining batter over apples.

Jelly Roll II

4 yolks
1/3 C. sugar
1/2 tsp. vanilla
4 whites
1/2 C. sugar
2/3 C. cake flour
1 tsp. baking powder
1/4 tsp. salt

--Filling:--
Fruit
whipped cream or ice cream
Chocolate: add 1/4 C. cocoa with flour

Beat yolks until thick and lemon colored. Beat 1/3 cup sugar and 1/2 teaspoon vanilla into it.
In another bowl, beat whites until soft peaks form. Add 1/2 cup sugar and beat until stiff. Fold this into the yolks. Sift flour.

Add baking powder and 1/4 teaspoon salt. Add this to the egg mixture.
Spread into a greased and floured jelly roll pan.

Jelly Roll

5 eggs
3/4 C. sugar
3/4 C. flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
Confectioners' sugar
1 C. tart jelly or jam

About 1 hour ahead, set out eggs. When ready to make cake, start heating oven to 400 degrees.
With wax paper, line bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sift flour, baking powder and salt.

Strawberry Poke Cake

1 box white cake mix
1 container cool whip (light or regular)
1 large package strawberry Jell-O
1 box frozen, sweetened strawberries, drained
2 cups fresh strawberries, sliced

Directions:

Prepare cake mix as directed. Bake in 13 x 9 cake pan as directed.
Remove from oven and poke holes in cake with fork.
Every two to three time you poke the cake, turn the fork so as to make bigger holes. (If the holes are not big enough, the Jell-O will not seep down into the cake).
Make sure you poke all the way to the bottom if possible.

Dr. Pepper Cake

1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. Can of Dr. Pepper
3/4 cups walnuts (Chopped)

Glaze:
1 cup powdered sugar and 1 tsp vanilla and enough Dr Pepper to make a thin glaze.

Turn oven to 350 degrees. Grease a bundt pan.
Mix all ingredients together And pour into bundt pan.
Bake for one hour.
After cake cools, pour glaze Over the top.
Cut and serve.

Classic Cheesecake

Crust:
1 cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter or Margarine, melted

Filling
5 (8 oz) Packages Cream Cheese, softened
4 Eggs
1 Cup Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
1 cup Sour Cream

Preheat oven to 325 F. (300 F if using dark, non-stick pan)
Combine Graham Cracker crumbs, 3 tablespoons Sugar and butter.
Press firmly onto bottom of 9 inch spring form pan.
Bake for 10 minutes.

Mix Cream Cheese, 1 cup Sugar, flour and Vanilla with electric mixer or medium until well blended.

Drunken Cherry Cheesecake with Pretzel Crust

8 oz. sweetened dried cherries (about 1 & 1/2 cups)
2 cups stout
3 cups mini pretzels twists, lightly crushed (about 1 & 1/2 cups once processed)
2 tbs brown sugar
1/2 cup melted butter
24 ounces cream cheese
1/2 cup sour cream
pinch salt
2 tbs flour
1 & 1/2 cups granulated sugar
2 eggs
1/2 tsp vanilla

Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged.
Allow to sit at room temperature for 1 to 2 hours.
Drain, reserving 1/4 cup of the soaking liquid.
Preheat oven to 400.

New York Cheesecake

Chocolate-Ameretto Cheesecake (Crockpot)

Crust:
3/4 C. wafer-cookie or graham cracker crumbs
1/8 tsp. almond extract
1 Tblsp. sugar
3 Tblsp. butter, melted

Filling:
1 C. ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 C. sugar
2 eggs
3 Tblsp. whipping cream
1/4 C. amaretto
1/4 C. plus 1 tablespoon cocoa
1/4 C. All-purpose flour
1 tsp. vanilla
1/3 C. semi-sweet chocolate mini-morsels

Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric

Chocolate Brownie Pudding Cake

1/2 C. brown sugar
3/4 C. water
2 Tblsp. cocoa
2 1/2 C. brownie mix (half of a 21.5oz pkg)
1 egg
1/4 C. peanut butter
1 Tblsp. soft margarine
1/4 C. water
1/4 to 1/2 C.milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan.
Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon.
Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot.

Chocolate Chip Peanut Butter Cake (Crockpot)

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla.

Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top.

Creamy Orange Cheesecake

Crust:
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla

Combine crumbs with sugar; mix in melted butter until well moistened.
Pat into a 7- inch springform pan.

In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer.

Chocolate Chip Peanut Butter Cake

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla.

Combine flour, baking powder, soda and salt together and add to creamed mixture.
Stir in most of the chocolate chips, reserving a few for the top.
Spoon mixture into a greased and floured 2 1/2 to

Chocolate Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan.
Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon.
Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter.

Chocolate-Amaretto Cheesecake

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.