Chocolate Mug Cake

Mix in a big mug:

3 tablespoons sugar
3 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon semisweet chocolate chips

Microwave for 90 seconds. let it set for 2 minutes, Top with ice cream or whipped cream.

Makes 1 cake mug

Judy's Poppy Seed Cake

Recipe courtesy of Judy Smith

1 box yellow cake mix
1 1/2 small boxes instant butterscotch pudding
1/2 cup salad oil
1 cup warm water
4 eggs
1/4-1/3 cup poppy seed

Mix all the ingredients and beat at medium speed for 3 minutes. Pour into a well-greased and floured Bundt cake pan.

Bake at 350 F for 50 to 60 minutes. Do not overbake.

Pumpkin Sheet Cake

Recipe by Paula Abbot

1 2/3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Mix altogether and pour into jelly roll pan.

Bake at 350 F for 20 minutes.

Frosting:

6 oz cream cheese, softened
3/4 cup softened butter
4 teaspoon milk
2 teaspoon vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake.

Pumpkin Chocolate Chip Bundt Cake

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup Canola oil
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 oz) pumpkin puree
1 cup semi-sweet miniature chocolate chips
1/2 cup chopped pecans

Combine the oil, sugar and eggs in a large bowl. Beat with an electric mixer until creamy.  Add the vanilla and pumpkin puree and mix.

In a medium bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture. Beat at low speed until thoroughly combined. Finally, add the chocolate chips and pecans.

Butter and flour a Bundt cake pan. Bake in a preheated 350 oven for 60-70 minutes.  Insert a toothpick in the cake to see if it comes out clean.

Place cake pan on a wire rack. Let rest for 5 minutes. Invert onto wire rack and cool completely.

Serve slices of cake with scoops of vanilla ice cream and caramel sauce if desired.  Butter pecan ice cream is a great choice, too.

Makes 12 slices

Simple Peach Cobbler Dump Cake

The Slow-Roasted Italian

www.theslowroasteditalian.com

1/2 cup butter, unsalted
1 1/2 cups sugar, divided
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla
1 (29 oz) can sliced peaches in juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg

350 F. Butter 13 x 9 x 2 or 2 8 x 9 baking pan (s). set aside.
melt butter in microwave. Add 1 cup sugar. Mix flour, baking powder, salt and whisk to combine. Add milk and vanilla. Whisk until combined. Pour batter into prepared dish. Spoon peaches over top of batter, even around the pan. Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg. Whisk to combine. Pour juice over peaches. Bake for 55-60 minutes or until golden brown.

Makes 12 servings

Cristina's Tres Leches Cake

Cake:

5 eggs, separated
3/4 cup granulated sugar
1/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder or 3/4 teaspoon for high altitude
1/3 cup whole milk
1 teaspoon vanilla extract

Mixture of Milks:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy whipping cream

Garnishes:

1 cup heavy cream, whipped with 1 tablespoon powdered sugar until stiff
Canned fruit like peaches and/or mandarin oranges
Fresh fruit like assorted berries
Sweetened flaked coconut

Cake:

Butter and flour a 13 x 9 x 2-inch baking pan. Set aside.

Beat the egg yolks for a couple of minutes using an electric mixer on low speed. Add 3/4 cup sugar and beat until sugar dissolves. Stir in the vanilla.

Using clean beaters, beat the egg whites in another bowl adding the 1/4 cup sugar and beat until stiff peaks form. Set aside.

To the egg yolk mixture, add the flour in two parts alternating with the milk and beating on low speed just until combined. Do not overbeat.

Using a rubber spatula, stir in the egg whites in two parts folding into the batter carefully. Do not stir. The batter should be fluffy and airy.

Pour this mixture in the prepared baking pan. Spread evenly.

Bake in a preheated 350 F for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately poke the entire surface of the cake with a fork.

While the cake is baking you have mixed the milks well in a big bowl. Pour the milk into the whole cake using a ladle. Make sure that all the cake gets the milk mixture.

Let the cake cool down on the counter. Cover with aluminum foil or plastic wrap and refrigerate overnight.

The next day, beat 1 cup whipping cream with 1 tablespoon powdered sugar until firm.

Frost the entire surface of the cake using an offset spatula. Garnish as desired.

Makes 12 servings

Randy's Favorite Rhubarb Cake

1/2 cup butter softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped rhubarb

Topping:

1 -1 1/2 cups shredded coconut
2 teaspoons cinnamon
1 cup granulated sugar
1 cup chopped walnuts or pecans

In a large mixing bowl, cream butter with brown sugar and vanilla until the mixture is well blended and fluffy.
Add the egg and beat into the sugar mixture.

In a large bowl, sift the dry ingredients. Combine the milk with the lemon juice and let it rest for 10 minutes.
Add it alternately with the flour mixture to the creamed mixture beginning and ending with the dry ingredients. Beat after each addition just enough to blend.

Gently fold the rhubarb into the batter. Spoon into greased and floured 9 x 13 x 2-inch baking pan spreading evenly.

In a small bowl, mix the topping ingredients together and sprinkle evenly over the top of the cake.

Bake in a preheated 350 F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 25 minutes. Then, cut into squares and serve warm with whipped cream.

Note: If the coconut browns to quickly, cover with a piece of aluminum foil.

Chocolate Pudding Cake

Family Circle, Family Favorite Recipes
www.familycircle.com

1 cup all-purpose flour
3/4 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts (3 ounces)
3/4  cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup hot water
1/2 cup chocolate syrup

Whipped cream, vanilla ice milk or vanilla ice cream

Heat oven to 350. Coat and 8 x 8 x 2-inch square baking pan with non-stick cooking spray.

Mix together flour, sugar, salt, baking powder, cocoa and walnuts in a large bowl.  Stir in milk, butter and vanilla until blended. Scrape batter into prepared pan.

Stir together hot water and syrup in a small bowl. Pour over cake batter.

Bake in heated 350 oven 35 minutes until cake is done and pudding bubbles up on sides. Cool pudding cake in its pan on a wire rack 20 minutes. Cut into squares. Serve warm or at room temperature. Spoon extra syrup over cake and serve with whipped cream, ice cream milk or vanilla ice cream.

Note: I doubled the amount of cocoa powder for a more chocolaty cake. If not doubling, add 1/2 cup milk chocolate chips to the batter before baking.

I served it with peppermint ice cream and drizzle with more chocolate syrup for garnish.


Makes 8 servings

Blueberry Coffee Cake

The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen and thawed blueberries

Glaze:

1 cup Confectioner's sugar
1/4 teaspoon almond extract
3 tablespoons milk


Grease a 13 x 9 -inch baking pan with nonstick cooking spray. Preheat the oven to 375 F.

In a large bowl, combine the flour, sugar baking powder, lemon zest and salt. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.

Add the milk and eggs, slightly beaten, vanilla and stir well.

Pour 3/4 of the batter into the prepared pan. Top with the blueberries, then spoon the remaining batter over the blueberries. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Transfer to a wire rack and let cool for 30 minutes.

In a small bowl, whisk together the sugar, almond extract and milk. As more milk as needed for the icing to be thin and easy to drizzle over the cake. Cut into squares and serve.

Banana Coconut Crumb Cake

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup cold butter, cut into small pieces
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 very ripe banana, mashed
1/4 cup sour cream
1 large egg

Topping:

1/4 cup sweetened coconut
1 tablespoon water
2 tablespoon sliced almonds
2 tablespoons milk chocolate toffee bits or semi-sweet chocolate chips

Preheat oven at 350 F.

Combine flour, sugars, cinnamon, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup of this mixture for topping. Set aside.

Combine remaining flour mixture, baking soda and baking powder. Add mashed banana, egg and sour cream. Beat at medium speed until blended.

Pour batter into a greased and floured 8-inch round pan. Combine reserve mixture with coconut, almonds and toffee bits or chocolate chips. Stir with a fork. Sprinkle crumb mixture over batter. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean or until cake springs back when touched.

Makes 8 servings

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Raspberry Cake

Taste of Home
www.tasteofhome.com

Cake

1 pkg white cake mix
4 eggs
1/2 cup oil
1/4 cup water
1 small box (3 oz) raspberry gelatin
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained

Frosting

12 oz Cool Whip, thawed or 1 pint whipping cream, whipped
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained

Beat the cake mix with the eggs, water and oil at medium speed for 2 minutes.

By hand, mix in the raspberries carefully. Pour batter into a 13x9x2-inch greased baking pan.

Bake at 350 F for 30-40 minutes or until skewer inserted in the center of the cake comes out clean.

Cool the cake copmpletely.

For the frosting:

Mix the Cool Whip with the raspberries using a spoon.

Frost the cake and store in the refrigerator for at least 2 hours.

Makes 15-18 servings

Tres Leches Cake (Dulce de las Tres Leches)

A very traditional Hispanic cake. Nobody knows who came up with the idea. Some people think that it was in mexico or Nicaragua. This cake is very popular in Ecuador as well.
Whoever did it, I am very jealous.
This is my sister Leticia's recipe with a tiny change.



Cake

1 cup all-purpose flour, sifted
1 pinch  salt
1/2 cup sugar
1 1/2 teaspoons baking powder
6 large eggs, egg whites and egg yolks, separated
1 teaspoon vanilla extract

Mixture of Milks

1 can 14 ounces sweetened condensed milk
1 carton (1/2 pint) heavy whipping cream
1 can 12 ounces evaporated milk

Frosting

1/2 pint whipping cream
2 tablespoons powdered sugar OR
1 container of Cool Whip

Cake

Preheat the oven to 350 F for 20 minutes. Grease a rectangular Pyrex 13 x 9 inches (33cm x 23cm) A little bit smaller baking pan works well, too.

Beat egg whites with a pinch of salt until slightly thick; add sugar and beat until very stiff and glossy.
Add the egg yolks one at a time beating well after each addition. Stir in the vanilla.

By hand, add the mixture of sifted flour and baking powder to the egg yolk mixture little by little folding it in. Do not overmix.

Immediately, pour the mixture in the baking pan and bake it in a preheated 350 F oven for about 10-15 minutes, depending on the oven or until the cake is done (insert a skewer in the center of the cake to see if it comes out clean)

While the cake is baking, mix the three types of milk in a bowl using a whisk. Once the cake is ready and very hot; take it out of the oven and start making a lot of holes with a fork, trying not to break the bottom of the cake. Then, using a ladle, add the milk mixture to the cake evenly and quickly so that the whole cake can absorb all the milk; try to separate the sides of the cake (from the baking pan) very carefully using a knife in such a way that some milk goes to the bottom also.

Let it stand for 15 minutes. Cover it with plastic film and put it in the fridge for many hours though it is better overnight.

A couple of hours before serving, frost the cake with some Cool Whip or home -made sweetened whipped cream (beat the whipping cream until thick adding the sugar). Decorate with fruit of your choice.

Store in the refrigerator.

Makes 12 servings

Peppermint Pattie Poke Cake

Betty Crocker
If you like the chocolate/mint combination, you will love this recipe.

Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting

1/4 teaspoon peppermint extract

1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan).

Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.

In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

High Altitude: Follow the instructions for high altitude that come in the box (for a 13x9-inch baking pan)

Mr. Rabbit

Baker's Easy Cut-up Party Cakes Cookbook.
Kraft General Foods
www.kraft.com

2 1/4 cups Baker's Angel coconut, divided
Red Food coloring
2 (9-inch) round cake layers, cooled
2 2/3 cups Seven Minute Frosting or thawed COOL WHIP Whipped Topping
2 green starlight mints (for eyes)
2 green gumdrops (for eyes)
Red string licorice (for whiskers and mouth)
1 small purple gumdrop (for nose)
Red licorice sticks (to outline bowtie)
Chewy candies (for bowtie)

1. Tint 1/4 cup of the coconut pink using red food coloring.

    To Tint Coconut:

    Place 1 cup Baker's Angel Flake coconut in a plastic bag. Dilute a few drops of food coloring with
    1/2 teaspoon water and add to coconut. Close the bag securely and shake until the coconut is
    evenly tinted. Repeat with more food coloring and water for a darker shade.

2. Leave one cake whole; cut remaining cake as shown in illustration.

3. Using small amount of frosting to hold pieces together, arrange cake on serving tray as shown in photograph.

4. Frost cake with remaining frosting. Sprinkle center of bunny's ears with pink coconut. Sprinkle remaining 2 cups white coconut over bunny's head and outer edges of ears.

5. Decorate cake as shown in photograph using remaining items listed in the ingredients.

Makes 12-16 servings

Lion House Caramel Pudding Cake

Lion House Classics, Cookbook

Brown Sugar Mixture:

4 cups water
2 cups brown sugar (I usually decrease to 1 2/3 cups brown sugar)
1/4 cup butter or margarine

Mix and boil together. Set aside.

Cake:

1 cup sugar
1/4 cup butter, softened
1 cup chopped peeled Granny Smith apples
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup milk
1 teaspoon vanilla
1/2 cup raisins (optional)
1 cup chopped walnuts (I usually add 1/2 cup chopped pecans instead).

Cream butter; add sugar and cream thoroughly; add chopped apples. Sift dry ingredients together and add alternately with milk. Stir in remaining ingredients.

Spread batter into greased 13x9x2-in pan. Pour hot brown sugar and butter mixture over batter.

Bake at 375 degrees for 45 minutes. Cut in squares and serve, warm or cold, with whipped cream, if desired.

Spiced Apple-Pecan Cupcakes

1 box spice cake mix
3 large eggs
1 1/3 cups water
1/3 cup vegetable oil
1 1/2 Granny Smith apples, peeled and diced
1/2 cup pecans
Whipped vanilla frosting
Caramel sauce, caramel topping OR
10 caramels microwaved with 2 tablespoons milk and mixed well.

Prepare the cake according to package directions. Add apples and pecans. Bake in 24 muffin cups lined with paper cups. Bake at 350 F for 20 minutes or until ready. Cool completely, frost and drizzle some caramel sauce on top of each cupcake.

Pina Colada or Hawaiian Cake

Special thanks to my friend Laura Guillette who shared this wonderful recipe.

1 yellow cake mix
4 eggs
1/2 cup oil
1 (10 oz) can mandarin oranges in their own juice.

Drain oranges, save juice and add enough water to make 1 cup.

Mix all ingredients until smooth. Bake at 350F in A 13X9-inch baking pan for 30 minutes. Let cool, frost.

Frosting

1 small pkg instant vanilla pudding
1 (16 oz) crushed pineapple drained a little bit
1 large cool whip or 1 small container of whipping cream, whipped.
Stir pudding into pineapple; mix well. Add whipped cream and mix; spread on cake. Sprinkle with coconut if desired. Decorate with mandarin oranges in their own juice. I used the extra juice from the can to pour on top of the hot cake to make it extra moist. I use a fork to poke the cake in such a way that the cake absorbes the juice easily. Refrigerate the cake even the leftovers. The cake does not get dense, it keeps very fluffy!

Note: Some chopped macadamias could be added to the batter before baking or you can sprinkle toasted chopped macadamias and toasted coconut on top of the frosted cake.

Hot Fudge Pudding Cake

Pillsbury
www.pillsbury.com

1 ¼ cups all purpose flour
¾ cup sugar
2 tablespoons unsweetened cocoa
1 ½ teasspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup blanched and slivered almonds or chopped pecans (opt).

In a small bowl combine the dry ingredients. Stir in milk, vanilla and milk. Blend well and spread batter in ungreased 9-inch. Square pan. Preheat the oven to 350F.

Meanwhile in a small bowl combine:

1 cup sugar, 2 tablespoons unsweetened cocoa, dash salt.

Sprinkle this mixture evenly over cake batter. Pour 1 1/3 cups hot water over sugar mixture.
Bake for 35 to 45 minutes or until center is set and firm to the touch.

Serve warm with vanilla ice cream.

Makes 8 servings

Apple Pie Cake

The Quilter's Christmas Cookbook

Cream:

1 cup sugar
1/8 tsp salt
1/2 cup butter
1 egg
2 tsp vanilla.

Mix and sift:

1 cup flour
2 tsp cinnamon
1/2 tsp nutmeg

Add to the creamed mixture.

Boil:

2 tablespoons water and mix with:

1 tsp baking powder.

Add the the mixture above.

Stir in:

2 cups diced apples, unpeeled
1/2 cup chopped nuts.

Grease and flour a 9-inch baking pie plate and spoon the mixture into the pie plate.

Bake in a preheated 350F oven and bake for 45 minutes.

Serve warm with vanilla ice cream and caramel topping.