Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake
Triple Chocolate Bundt Cake

1 pkg chocolate fudge cake mix
1 ( 3 oz.) pkg instant chocolate fudge pudding mix
1 (12 oz.) pkg chocolate chips
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
powdered sugar

Combine all ingredients and beat with electric mixer for 4 minutes.

Put in greased bundt pan and bake at 250° for about 1 hour.

Cool 1 hour before inverting. Sprinkle with powdered sugar.

Honey Bun Cake

Honey Bun Cake
Honey Bun Cake

1 18 ounce box yellow cake mix with pudding
4 large eggs
2/3 cup vegetable oil (or corn or canola oil)
1/3 cup water
1 8 ounce container sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2/3 cup chopped pecans
1/3 cup honey

1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour a 9 X 13 inch baking pan.

Combine first 5 ingredients in a mixing bowl; beat at electric mixer’s medium speed until smooth. Set aside.

In another bowl, combine brown sugar, cinnamon, and pecans; set aside.

Pour half of batter into greased and floured baking pan. Sprinkle half of sugar mixture over batter. Drizzle the honey over sugar mixture. Pour remaining batter on top of honey and underlying sugar mixture. Gently swirl batter with knife.

Bake for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven.

To make glaze: Combine all ingredients; beat at medium speed until smooth. Drizzle glaze over cake and cool. Cut into squares.

Makes 8-12 servings.

Warm Sticky Toffee Cake

Warm Sticky Toffee Cake
Warm Sticky Toffee Cake

8 oz pkg pitted dates
1 box yellow cake mix
6 oz container vanilla yogurt
1/3 cup vegetable oil
3 large eggs
20 oz squeeze bottle caramel sundae syrup
2 tablespoons heavy cream
1 quart vanilla ice cream
12 mint sprigs for garnish
cooking spray

Heat oven to 350°.

Coat a 13X9X2 inch baking pan with cooking spray.

Place dates and 1 1/4 cups water in a large bowl and loosely cover with plastic wrap. Microwave on high 4 minutes. Let cool slightly, transfer to a blender and blend until smooth. Set aside.

In a large bowl, combine cake mix, yogurt, oil and eggs. Beat 2 minutes. Add date puree beat to combine. Pour into pan. Bake 37 minutes or until done. Remove to rack to cool.

Stir together the caramel sauce and cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes.

Pour remaining sauce back into squeeze bottle. For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint.

Makes 12 servings of cake.

Quick Cherry Dessert

Quick Cherry Dessert
Quick Cherry Dessert

1 cup butter
1 1/2 cups sugar
4 eggs
1 teaspoon almond extract
2 cups flour
1 (21 oz) can cherry pie filling
powdered sugar for top (optional)

In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.

Butter a 9×13 pan. Turn the mixture into the pan. Spoon the pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.

Bake at 350° for 45-50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar.

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

1-1/2 teaspoons margarine
1 tablespoon sugar
6 pineapple slices
1/4 cup margarine
1/4 cup sugar
3/4 cup brown rice flour
3/4 cup rye flour
Pinch of salt
1 tablespoon baking powder
1 cup apple juice
1/2 cup crushed pineapple or applesauce for garnish

Heat oven to 375°. Grease an 8-inch round baking pan. Melt margarine in bottom of pan. Sprinkle with sugar. Place pineapple slices in pan. Set aside.

In large bowl, beat together margarine and sugar until light and fluffy. Combine flours, salt, and baking powder. Stir in flour mixture and apple juice alternately, until mixture is well combined. Pour over pineapple slices.

Bake cake about 20 minutes or until knife inserted in center comes out clean. Run spatula around edge of pan to loosen cake and invert onto serving platter.

Serve warm or cool. Garnish with crushed pineapple or applesauce.

(Serves 8)


Tebery 2 Pack Non-Stick Round Cake Pan – 8-Inch

Tropical Pound Cake

Tropical Pound Cake
Tropical Pound Cake

1 package (7 ounces) sweetened flaked coconut
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas
1/3 cup canola oil
1 1/2 cups sugar
3 egg whites
1 whole egg
1/2 cup light sour cream
2 teaspoons grated orange or lemon rind
1 teaspoon vanilla extract
vegetable oil spray

Heat oven to 325°. Coat 10-inch Bundt pan or tube pan with vegetable oil spray. Lightly dust with flour. Set aside.

Grind coconut in blender or food processor until fine. Set aside.

In separate bowl, combine flour, baking powder and salt. Set aside.

In bowl of electric mixer, beat bananas and oil until fluffy; gradually beat in sugar. Beat in egg whites, whole egg, sour cream, orange or lemon rind and vanilla extract. Turn off mixer and add coconut and flour mixture.

Turn mixer to low speed and combine briefly, then stir by hand to finish blending. Pour into prepared pan.

Bake in center of oven for 60 to 65 minutes, or until cake is golden on top and pick inserted in center comes out clean.

Makes 12 servings.

Texas Sheet Cake

Texas Sheet Cake
Texas Sheet Cake

1 cup water
2 sticks margarine
4 tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 pint sour cream

In a pan, bring to a boil the cup of water, stick of margarine, and cocoa. Remove from heat and add flour, sugar, salt, and baking soda. Mix well. Add eggs and sour cream.

Grease a baking sheet with a high edge.

Bake at 350° for 20-25 minutes

Fruit Cocktail Cake

1/2 cup packed brown sugar
1/2 cup chopped walnuts
2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
2 large eggs, beaten
1 undrained can (15 ounces, may be 14 1/2 ounces) fruit cocktail in heavy syrup
2 teaspoons vanilla extract

1 cup granulated sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.

In small bowl combine brown sugar and walnuts; set aside.

In large bowl combine flour, the 1 1/2 cups granulated sugar and baking soda.

In another bowl combine eggs, undrained fruit cocktail and 2 teaspoons vanilla extract. Add to flour mixture, stirring just until combined.

Spread in prepared pan. Sprinkle with walnut mixture.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, in small saucepan combine the 1 cup of granulated sugar, evaporated milk, and butter. Bring to a boil, stirring occasionally. Stir in the 1 teaspoon of vanilla extract. Slowly pour over warm cake.

Cool completely. Better if let sit overnight.

Cooking with Brown Sugar: 51 Recipes

Brownie Cupcakes

4 ounces cream cheese, softened
1/2 stick ( 4 tablespoons ) butter, softened
2 cups confectioners’ sugar

1 stick ( 1/2 cup ) butter, softened
4 ounces semisweet baking chocolate, chopped
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder

Garnish: 12 fresh raspberries

Heat oven to 325 degrees F. Line 12 regular-size muffin cups with paper or foil liners.

Frosting:Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa, and baking powder just to blend. Pour into muffin cups.

Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

Spoon frosting into a large ziptop bag, snip 1/2-inch off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

Yield 12 cupcakes.

Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

French Vanilla Breakfast Cake

1 (18.25 ounce) box cake mix (butter)
1 package instant French vanilla pudding
3/4 cup water
3/4 cup vegetable oil
1/2 cup nuts
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 cup granulated sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Mix cake mix, vanilla pudding, water and oil. Add eggs, vanilla extract and butter extract. Beat 8 minutes at high speed.

Put 1/4 cup nuts in bottom of Bundt pan, then sprinkle with the sugar and cinnamon. Layer cake mix and cinnamon and nuts, topping with nuts.

Bake for 45 to 50 minutes.

Nordic Ware Pro Form Anniversary Cake Pan, 12 Cup