More Cake Recipies
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seed
1 cup butter (sweet, unsalted) softened
1 cup buttermilk
4 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 tsp grated lemon peel
1/2 tsp vanilla
Glaze:
1 cup powdered sugar
1-2 tbsp lemon juice
Instructions:
Heat oven to 325 degrees. In large mixer bowl, combine all cake
ingredients. Beat at low speed, scraping bowl often until all
ingredients are moistened. Beat at high speed, scraping bowl often
until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt
pan or 10-inch tube pan. Bake for 55-65 minutes or until wooden pick
inserted into center comes out clean. Cool 10 minutes. Remove from
pan. Cool completely. In small bowl, stir together powdered sugar and
lemon juice until smooth. Drizzle over cake.
1 cup Margarine
1 Box German Chocolate (any chocolate will work) cake mix
1 Large Egg
1 Cup Walnuts
8 ozs Cream Cheese
1 Cup Sugar
2 Large Eggs
1 tea Vanilla Extract
In a large bowl combine cake mix, egg, butter and chopped nuts. Mix well.
Press into a greased 13x9 pan and set aside.
Combine topping ingredents in another bowl and beat until smooth.
Carefully spread over batter.
Bake at 350 for 30-35 minutes or until golden brown. Store in Fridge.
1/2 cup shortning
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 tbsp. cocoa
2 1/4 cups flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla
1 tbsp vinegar
1 tsp baking soda
Cream shorting, sugar and eggs. MAke a paste of the food coloring and cocoa,
add to the creamed mixture. Sift flour and salt,
alternatley add with buttermilk in creamed mix.
Mix well to incorporate all ingredients. Stir in the baking soda and vinegar.
Bake at 350 for 30 minutes in 2 greased and floured 8" pans.
Ingredients:
1 cup graham cracker crumbs
3 tblsp sugar
3 tblsp butter or margerine, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
3 tblsp flour
4 eggs
1 cup sour cream
1 tblsp vanilla
Instructions:
Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter.
Press onto bottom of 9-inch springform pan. Bake 10 minutes
For Filling: Beat cream cheese, sugar, and flour at medium speed with
mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour
cream and vanilla. Pour over prepared crust.
Bake 1 hour and 10 minutes.
Turn off oven and prop door open and let cheesecake sit in oven until
oven has cooled. Lossen cake from rim of pan.
Can be topped with fruit of your choice.
----Frosting----
16 ozs reduced fat vanilla frosting
1/4 c white chocolate discs -- melted
1 tsp pure vanilla extract
8 ozs Cool Whip. Free -- thawed
----Batter----
18 1/4 ozs white cake mix
1 env Dream Whip. whipped topping mix
1/2 tsp baking powder
1 c water -- cold
4 egg whites -- whipped
1 tbsp oil
1 tsp pure vanilla extract
1/4 c white chocolate discs -- melted
-----Filling----
1/4 c powdered sugar
1 c semisweet chocolate chips
1 tbsp margarine -- melted
2 tbsps corn syrup
To prepare frosting, beat vanilla frosting at medium speed in a mixing
bowl, gradually adding 1/4 cup melted chocolate discs. Beat at high speed
30 seconds or until smooth and well blended. Fold in vanilla and whipped
topping. Refrigerate. Preheat oven to 350. Prepare a 13 x 9" pan with
cooking spray and flour; set aside. To prepare batter, combine cake mix,
whipped topping mix, and baking powder. In another mixing bowl, combine
water, egg whites, oil, and vanilla. Mix dry ingredients with wet
ingredients just until moistened. Gradually beat in remaining chocolate
discs until well blended. Pour batter into prepared pan. Bake for 40
minutes or until cake is light brown. Cool 10 minutes. Meanwhile, to
prepare filling, over low heat, add powdered sugar, chocolate chips,
margarine, and corn syrup. Cook until well blended and melted. Spread
filling over warm cake. Cool completely. Frost cake. Store in refrigerator.
Let stand at room temperature 10 minutes before cutting.
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