1 small package lemon instant budding
¾ C. Oil
4 eggs
Water according to cake mix
2 Tbsp. poppy seeds
Mix ingredients together and pour into greased bunt pan (see Cake Release below). Bake at 350 degrees for 45 minutes. Take out of pan and drizzle with lemon glaze!
Lemon Glaze
2 cups powdered sugar
¼ cup warm water
1tsp. lemon flavoring
**Best Cake Release**
½ cup Crisco
½ cup veg. oil
½ cup flour
Blend it in your blender and put it in a tight container. Just brush or wipe it on your pans with a paper towel and your cake will always come out of the pan clean. Turn your cake out within 15 minutes of pulling it from the oven. This mix will last for forever. (well, maybe 6 months to a year.)
“The 24 hour cake!” wait a day after baking before eating this delicious cake because on day two the texture of the cake is like a truffle! Mmmm!
Ingredients:
1 Devil’s Food cake mix
2 sm. Boxes Instant Chocolate Pudding mix
5 eggs
1 stick of butter, melted
16 oz of sour cream
1 bag of chocolate chips
Directions:
1. Pre-heat oven to 350.
2. Combine cake and pudding mix and then create a well in the middle of a large bowl.
3. Dump the sour cream, melted butter and eggs in well.
4. using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) Mix all of the ingredients together, don’t be alarmed on how thick it is, that is normal.
5. Then pour the entire bag of chocolate chips in and mix again.
6. Spray your bunt pan with some Pam (or “Cake Release”) and put the batter in it.
7. Bake 50 – 55 minutes. Once it is done baking, let it cool for 10 minutes then flip it out!
This cake doesn’t need any frosting but some fresh whipped cream and Berries is delicious! You can eat it right away, but I highly suggest waiting a day, I promise, it is well worth the wait! Enjoy!!
Looking for a scrumptious sheet cake that will make people think you are amazing? This is the one. It's moist, fluffy and the frosting is called double brown because you brown the butter with brown sugar. The frosting will make you want just one more bite (and another and another).
4 c. unsifted flour
1 tsp. salt
4 tsp. baking soda
2 c. sugar
2 tsp. cinnamon
1 can crushed pineapple, drained
1 can sliced peaches, drained
1 tsp. cloves
2 eggs
1 tsp. nutmeg
1 c. oil
Frosting:
½ c. butter
4-5 c. powdered sugar
1 c. brown sugar
1 tsp. vanilla extract
½ c. whole milk
Preheat oven to 350 degrees. Grease and flour jelly roll pan. Blend fruit in blender. Add oil and eggs. Mix all dry ingredients together; add wet ingredients to dry. Bake for 30 minutes. Cool before frosting. Bring to a soft boil butter, brown sugar, and milk together. Beat in powdered sugar. Add vanilla.
I've always wanted to try making my own angel food cake, instead of the shelf-stable tubes at the grocery store. It was definitely more challenging than cake from a box, but was a delightful treat - at least it was delightful the second time I made the cake. The first time I tried this recipe (thank you, Food Network), I botched it. I skipped one of the most important steps - letting the eggs come to room temperature. It's not a hard step, just one that really helps the cake achieve it's light and fluffy potential. Once the eggs come to room temperature, separate them carefully, making sure that NO YOLK appears in your bowl! If you can follow those easy steps, along with the directions below, you'll be sure to have a cake fit for angels, I promise. And don't forget the fresh whipped cream and strawberries.
1 3/4 cups sugar, processed until superfine (so it looks like powdered sugar)
1/4 teaspoon salt
1 cup cake flour, sifted (I do not recommend using regular flour for this recipe)
12 egg whites (NO YOLK) at room temperature
1/3 cup warm water (not hot, not cold - WARM)
1 teaspoon vanailla extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Directions
Set out the eggs for at least 1 hour, or until they reach room temperature.
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
This next part is the tricky, yet very important part, as I learned while attempting this cake the first time.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, vanilla extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks (this can take several minutes, but happens quickly), sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
If you have an extra ten minutes, I'd encourage you to watch this clip from Food Network's Good Eats show - this is especially helpful for novices in explaining why beating the eggs the right way is so important.
(YES - I realize I am not a professional food photographer, but I am a professional taster)
I was looking for a way to use up some of my Special K cereal (I'm sure you could use an equivalent cereal - corn flakes, bran flakes, etc.) and found this recipe on the Kellogg site. It's pretty tasty and very easy - and I think you could vary it with different fruit, or by adding some cinnamon or nutmeg.
Topping 1 1/2 cups Special K® (crushed to 3/4 cup) 1/4 cup sugar 2 tablespoons margarine, melted
Cake 1 cup Special K® 1 3/4 cups all-purpose flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup margarine, softened 2/3 cup skim milk 1 egg 1 can (16 oz.) peach slices in light syrup, drained and chopped
1. In small mixing bowl, combine the first three ingredients; stirring until crumbly. Set aside for topping. 2. Crush the 1 cup cereal to fine crumbs. In mixing bowl combine cereal, flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. 3. Stir in milk and egg until well combined. Fold in peaches. Spread batter evenly in greased 9 x 9 x 2-inch pan. Sprinkle with topping. 4. Bake at 400°F about 25 minutes or until golden brown. Serve warm or cool.
All she had to say was chocolate chip cookie stuffed, and I knew I had to try it. Jenny, over at Picky Palate, came up with an amazing combo. I'm kicking myself! Why didn't I think of that?! I don't usually love cupcakes. Usually being the key word, because I will make these again - no question. I'll cut & paste the recipe here, but check out her blog for the gorgeous pictures. I ate mine without frosting, and used my own very favorite chocolate chip cookie dough recipe, and they were FABULOUS. Thanks for a great recipe, Picky Palate!
1 box butter/yellow cake mix 1 small box instant chocolate pudding mix 4 eggs 1/2 Cup water 1/2 Cup vegetable oil 1/2 Cup sour cream Your Favorite Chocolate Chip Cookie Dough Cream Cheese Frosting: 8 oz softened cream cheese 1 stick softened butter 3 Cups powdered sugar 1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Scoop into 24 paper lined cupcake cups just over 1/2 full. Next, press 1 Tablespoon prepared cookie dough into the center of each cupcake batter. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely. 2. Place cream cheese and butter into mixer, beat until well combined. Slowly add in powdered sugar until good frosting consistency then spread with cream cheese frosting or chcolate ganache.
Did you know you can make cupcakes from a cake mix with just 1 can of Sprite?
Pretty easy recipe, huh?
1 12 oz. can of Sprite (not diet)
1 Duncan Heinz Super Moist cake mix (I used yellow)
Pour batter into cupcake tins, bake at 350 for 18 minutes.
Cool and serve. If you want to make them not so low-fat, and still keep them easy as pie (whoever said making pie was easy?) Pillsbury has a new frosting that is the easiest, best way to frost cupcakes, ever!
1 29 oz. can of peaches in light syrup, partially drained
1/2 box of white cake mix, give or take, depending on how much crust you like
1/2 stick of butter, softened
1/2 tsp. cinnamon
1/4 c. brown sugar
sprinkle of quick oats, optional
chopped walnuts, optional
Preheat oven to 375. In greased round casserole dish pour a bit of the juice from the peach can. Sprinkle with a small portion of the cake mix. Cover with entire can of peaches and an remaining juice. Cut butter into small dabs, to generously cover the dry cake mix. Sprinkle with cinnamon, brown sugar, oats and walnuts. Place in oven and bake for approximately 45 minutes. Serve with ice cream!
I was supposed to post this Daring Baker challenge on March 30, but was out of town, so better late than never! I made this cake for Easter. It was yummy - I skipped the buttercream frosting, because I like it a little lighter - so I made frosting with cool whip, crushed pineapple and coconut cream pudding mix.
Perfect Party Cake adapted from Dorie Greenspan's Baking: From My Home to Yours makes 12 to 14 servings Cake 9 oz cake flour 1 tablespoon baking powder 1/2 teaspoon salt 10 3/4 fl. oz. buttermilk 4 large egg whites 10 1/2 oz sugar 2 teaspoons grated lemon zest 4 oz unsalted butter, room temperature 1/2 teaspoon lemon extract Buttercream 7 oz sugar 4 large egg whites 12 oz unsalted butter, room temperature, cut into 1-in pieces 2 1/4 fl. oz. fresh lemon juice 1 teaspoon vanilla extract For finishing 2/3 cup seedless raspberry preserves 1 1/2 cups sweetened shredded coconut Preheat the oven to 350 degrees F. Spray or butter two 9" x 2" round cake pans. Line the bottom of each cake pan with a buttered parchment circle. For the cake: Sift together the cake flour, baking powder, and salt. Whisk the buttermilk and egg whites together in a separate bowl. Combine the sugar and lemon zest in a stand mixer bowl and rub together with your fingers until the sugar is moist and smells like the lemon. Add the butter to the mixer bowl and beat together with the sugar for 3 minutes on medium speed until the mixture is fluffy and light. Add in the vanilla extract. Add in the flour and buttermilk mixtures in alternating additions, starting and ending with the flour mixtures. Be sure each addition is fully incorporated before adding the next. When everything is added beat the batter for an additional 2 minutes. Divide the batter between the two pans and bake for 30 minutes in the oven or until the tops are set and springy, and a cake tester inserted into the centers come out clean. Transfer the pans to wire racks and let cool for a few minutes, then flip and unmold the cakes (run a knife around the sides of the cakes if necessary). Peel the parchment off and flip the cakes back over right side up on the wire racks to finish cooling. The fully cooled cake layers can be wrapped in plastic and kept overnight or frozen for up to 2 months. For the buttercream: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water. Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled. Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the lemon juice and beat until combined. Add in the vanilla. The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out. To assemble the cake: Using a sharp serrated knife, slice each cake layer horizontally in half - Stir the raspberry preserves until it is loose and spreadable. Place a layer on a cardboard cake round, cut side up. Spread about a third of the raspberry preserves on the cake layer. Spread a layer of buttercream on top of the preserves. Top with a second cake layer. I found that if you have problems with this, you can spread the buttercream on a second cake layer and flip it over onto the preserve-covered layer - but you have to be very careful doing this or you'll break your cake layer! Spread preserves and buttercream on the second cake layer as you did with the first. Top with a third cake layer. Spread preserves and buttercream on the third cake layer as you did with the second. Top with the last cake layer, cut side down. Use the rest of the buttercream to frost the sides and top of the cake. Press the coconut over the sides and top of the cake. The cake is best served a couple of hours after it is assembled to let the flavors develop. You can refrigerate it for up to 2 days, but be sure it is well covered or the cake will dry out. You should also let the cake come to room temperature before you serve it as it does not taste as good cold.
Really, I modified this recipe to be low-fat, and then I added the cream cheese frosting and that idea was shot. However, I think if I were Catholic, I would be sainted for this carrot cake. If I were British I would be knighted. You get the idea. Anyway, this recipe is for a 9x13, but I halved the recipe and made an 8x8, so I didn't have so many leftovers, which I knew I would (and did) eat for breakfast.
4 eggs 2/3 c. oil 2/3 applesauce 1 c. crushed pineapple, well drained 1 c. white sugar 1 c. brown sugar 3 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons ground cinnamon 1 tsp. nutmeg 3 cups grated carrots 1 cup chopped walnuts
Preheat oven to 350F. Grease and flour a 9x13 inch pan. You can use Pam spray, but make sure you get it really good before flouring it. Very important step so it comes out of the pan when you're ready to frost it. In a large bowl, beat together eggs, oil, applesauce, sugars, pineapple and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in walnuts. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Once it is cool, frost it on top and sides, then cover with remaining nuts. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
Large Can of Cherry Pie Filling (or flavor or your choice)
Box of White Cake Mix
1 Stick Butter (melted).
Preheat oven to 350. Grease casserole dish. Pour in pie filling. Top with box of white cake powder mix. Pour 1 stick melted butter over. Bake at 350 for approx. 45 minutes or until golden brown on top.
1 quart fruit w/o seeds (4 cups fresh or canned fruit – well drained)
1 tsp. cloves
2 eggs
1 tsp. nutmeg
1 c. oil
Frosting:
½ c. butter
4-5 c. powdered sugar
1 c. brown sugar
1 tsp. vanilla extract
½ c. evaporated milk (or 2% milk)
Preheat oven to 350 degrees. Grease and flour jelly roll pan. Blend fruit in blender. Add oil and eggs. Mix all dry ingredients together; add wet ingredients to dry. Bake for 30 minutes. Cool before frosting. Bring to a soft boil butter, brown sugar, and milk together. Beat in powdered sugar. Add vanilla.
