Coconut Pecan Cake

4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
powdered sugar

Preheat oven to 350F.

In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoons coconut extract; mix well.

Combine flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. Stir in coconut and pecans.

Spoon into a well greased 10 inch tube pan. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. Slowly pour hot syrup over hot cake.

Cool in pan for 4 hours before removing to serving plate. Dust with confectioners sugar.

Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch

Cinnamon Orange Swirl Bread

1/4 cup butter flavored shortening
10 tablespoons sugar, divided
1 egg
1/3 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated orange peel

In a small mixing bowl, cream shortening and 1/2 cup sugar. Add the egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened.

Pour half of the batter into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with nonstick cooking spray.

Combine the cinnamon, orange peel and remaining sugar; set aside 1-1/2 teaspoons for topping.

Sprinkle remaining cinnamon mixture over batter. Carefully top with remaining batter; cut through batter with a knife to swirl. Sprinkle with reserved cinnamon mixture.

Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Editor’s Note: Batter may be divided between two 5-1/4-in. x 2-1/2-in. x 1-3/4-in. loaf pans; bake for 20-25 minutes.

Original recipe yield: 6 servings

Good Cook 5.75 Inch x 3 Inch Mini Loaf Pan

Sticky Date Cake

2 teaspoons vanilla
1 cup pitted dates
1 1/3 cups water
1 teaspoon baking soda
1/4 cup butter or margarine
3/4 cup sugar
1 tablespoon grated orange rind
2 eggs
2 cups self-raising flour
3/4 cup brown sugar

3/4 cup brown sugar
3 tablespoons ice cream
1/4 cup butter

Preheat oven to 350 degrees. Grease a round springform cake pan.

Into a saucepan, bring together water, vanilla and dates to a boil. Turn off heat, add baking soda, take off heat and cover.

Cream butter with sugar and grated orange rind. Add eggs; beat thoroughly. Fold in flour then mix in dates, with their liquid; then add brown sugar.

Pour into prepared pan. Bake into preheated oven, for 40 minutes. Pour icing over warm cake.

Bring together brown sugar, ice cream and butter to a boil. Lower heat and simmer for 2 minutes. Set aside until thickened.

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Cookies and Cream Cake

3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup butter
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons baking powder
2 cups flour

2 cups frozen whipped topping
1 cup broken cookie pieces
whole cookies for garnish

Grease a 9X13 inch pan.

As listed, beat all ingredients together on medium speed, beating 1 minute after each addition.

Bake at 350 degrees for 40-45 minutes. Cool cake.

Prepare frosting by combining 1 cup broken cookie pieces and 2 cups frozen whipped topping that has been thawed. Spread the frosting onto cake. Line the edges of the cake’s top with whole cookies.

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

Chocolate Mint Layer Cake

1 cup mint chocolate chips
1 1/4 cups water, divided
2 1/4 cups unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups brown sugar, firmly packed
1/2 cup butter, softened
3 large eggs

Preheat oven to 375 degrees.

In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.

In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.

In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

Chocolate-Mint Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
3-4 cups powdered (confectioners’) sugar
2 tablespoons heavy cream*
1/4 teaspoon peppermint extract (or more, see recipe instructions)
2 drops green food dye
pinch of salt, as needed
2/3 cup mini chocolate chips

Beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Cooking with Brown Sugar: 51 Recipes

Italian Cream Cake

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or walnuts, etc
2 cups flaked coconut

3 tablespoons butter, softened
6 ounces cream cheese, softened
1-2 tablespoon cream
2 1/2 cups confectioners’ sugar
1 1/2 cups flaked coconut

Preheat oven to 350 degrees.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut.

Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured. Bake for 45 minutes or until toothpick inserted off center comes out clean.

Cool completely before frosting.

In a medium sized mixer bowl, blend the butter and cream cheese. Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.

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Butter Pecan Pound Cake

1 (18 ounce) box yellow cake mix
1 (16 ounce) can coconut pecan frosting
1 cup water
1/2 cup vegetable oil
4-5 eggs (4 eggs if yours are really large)
2 teaspoons vanilla extract
1/4 cup powdered sugar
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Lightly grease tube pan or spray with Pam. Sprinkle pan with the powdered sugar. Sprinkle chopped pecans over the powdered sugar.

Mix 1st 6 ingredients for about 4 minutes.

Pour in pan over the sugar and pecans.

Bake 60-70 minutes at 350 degrees. Let cool for 10-15 minutes before serving.

Nordic Ware Platinum Collection Angel Food Cake Pan