Cherry Coffee Cake

• 1 box yellow cake mix
• 1/2 cup canola or vegetable oil
• 1/2 cup water
• 1 tsp. vanilla
• 2 eggs
• 1 can cherry pie filling
• 1/2 cup powdered sugar glaze

1. Heat oven to 350 degrees.  Lightly spray bottom and sides of 15”X10” (jelly roll) pan.
2. In large bowl,stir cake mix, oil, water, vanilla and eggs until batter forms.
3. Set aside 3/4 cup batter.  Spread remaining batter evenly in pan.  Spread pie filling evenly over batter in pan.  Drop remaining batter, 1 tablespoonful at a time onto pie filling, spreading slightly.
4. Bake about 35 minutes or until toothpick inserted near center of cake comes out clean,  Drizzle glaze over warm coffee cake.

Glaze:
2 tbsp. warm milk
1 1/2 c. confectioners' sugar

Blend together thoroughly.

Banana Upside- down Cake

Ingredients

• 4 tablespoons butter, melted
  
• 1/2 cup brown sugar
  
• 1/2 cup chopped pecans
  
• 4 bananas, sliced
  
• 1 (18.25 ounce) package yellow or white  cake mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour13X9  pan. Combine butter and brown sugar, divide and spread evenly in the pan. Sprinkle pecans evenly over the brown sugar mixture, arrange banana slices evenly on top of mixture..
   
2. Prepare cake mix according to package instructions.
   
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake upside down on a cookie sheet lined with foil, gently tap bottom and carefully remove pan, replacing caramel mixture that sticks to pan.

This is so good!!

Best Ever Chocolate Cake

Ingredients:

• Vegetable oil spray for misting the pan
• Flour for dusting the pan
• 1 package (18.25 ounces) plain devil’s food or dark chocolate fudge cake mix
• 1 package (3.9 ounces) chocolate instant pudding mix
• 4 large eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil
• 1 ½ cups semisweet chocolate chips

Directions:
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
*Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Serves 16

Texas Sheet Cake

It had been so long since I made this cake that I was actually wondering if it was as good as I remembered.  I made it yesterday and let me tell you, it is every bit as good as I remembered.  Takes a little bit of work, but the results are well worth it!
Cake:

• 2  cups flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream ( I didn’t have any sour cream so I added 2 teaspoons of lemon juice to milk to equal 1/2 cup, also you could use white vinegar)
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tablespoons unsweetened cocoa powder

Icing:

• 6 tablespoons milk
• 5 tablespoons unsweetened cocoa powder
• 4 cups confectioner’s (powdered) sugar
• 1 teaspoon vanilla extract (I am really picky about this and only use pure vanilla extract)
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees.  Grease and flour a 10X15 inch pan.
2. Combine the flour, sugar, baking soda and salt in a large bowl.  Beat in the sour cream and eggs and set aside.
3. Melt the 1 cup butter in a saucepan over low heat.  Add the 1 cup of water and the 5 tablespoons cocoa.  Bring mixture to a boil and immediately remove from heat.  Allow to cool slightly, then stir mixture into the first mixture, mixing till well blended.
4. Pour batter into prepared pan.  Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center come out clean.
5. For the icing:  In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter.  Bring to a boil, then remove from heat.  Stir in the confectioner’s sugar and vanilla, then fold in the nuts, mixing until blended.  Spread frosting over warm cake.

Philadelphia Style Coffee Cake

•6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
•1 & 1/4 cups granulated sugar (plus 5 tablespoons)
•2 teaspoons cinnamon
•3 cups flour
•1 tablespoon baking powder
•1/2 teaspoon salt
•4 eggs
•1/2 cup light brown sugar
•1 cup vegetable oil
•1/2 cup orange juice
•2 & 1/2 teaspoons vanilla extract

1.Preheat oven to 350 degrees. Grease, sugar and flour a 10 inch bundt, or tube pan
2.Combine apple slices with the 5 tablespoons of sugar and the cinnamon and set aside
3.Combine flour, baking powder and salt in a bowl and set aside
4.Beat eggs with the remaining granulated sugar and brown sugar. Add oil, orange juice and vanilla, beat well. Gradually blend in flour mixture and mix until well blended (about 1 minute)
5.Pour 1/3 of the batter into the pan. Top with half of the apple slices, draining off any liquid.Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.
6.Bake 55 to 60 minute until the top is golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in the pan. Turn out onto a wire rack and cool completely.

From relishmag.com

Flourless Chocolate Cake

Ingredients:

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar 1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving

Fiesta Cake

From the Taste of Heaven Cookbook, First United Methodist Church, O’Fallon Illinois

•2 cups sugar
•2 cups flour
•2 teaspoons soda
•1 medium size can of crushed pineapple with juice
•2 eggs

Spray 13X9 pan with cooking spray. Mix all ingredients together by hand. Bake in a preheated 350 degree oven for 45 minutes.
Frosting

•1 – 8 ounce package of cream cheese
•1/4 cup softened butter
•1 & 3/4 cup powdered sugar
•1 teaspoon vanilla

Mix thoroughly together with mixer. Frost cake when cooled.

Italian Cream Cake

I made this cake several times to take to work with me when I was working at the AFB. The colonel requested I make it when he had biggies visiting him. This was not in my job description as I was a lowly supervisor in the records maintenance department at the time. I just found my recipe as I am getting things sorted out to pack or keep for my moving.

Cream together:
•1 stick butter
•1/2 cup oil
•2 cups sugar
•5 egg yolks

Stir 1 teaspoon soda into 1 cup of buttermilk. Add 2 cups of flour alternating with the buttermilk mixture. Add:

•1 teaspoon vanilla
•1 cupshredded coconut
•1/2 cup finely chopped walnuts

Beat the 5 egg whites until stiff and fold them into the batter. Pour into 3 greased and floured 8 inch layer pans. Bake in preheated 325 degree oven for 45 minutes.

Icing:

Beat one 8 ounce package cream cheese with 1 stick of butter, add 1 teaspoon vanilla, 1 box of powdered sugar, and 1/2 cup chopped nuts. Continue beating until spreading consistency is reached. Fill the layers with the icing and around the sides and top. Garnish with coconut.

Chop Suey Cake

from an Amish cookbook.

•2 cups flour
•2 cups granulated sugar
•2 teaspoons baking soda
•2 eggs slightly beaten
•1 20 ounce can crushed pineapple in its own juice undrained
•1 cup chopped nuts

Frosting

•1 8 ounce package cream cheese at room temperature
•1 stick butter at room temperature
•1 and 1/2 cups powdered sugar
•1 teaspoon vanilla extract
•1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9X13 inch baking dish. In a large mixing bowl mix together the flour, sugar and baking sodae. Add the eggs and mix well. Fold in the pineapple and nuts and combine gently. Pour into prepared pan and bake for 35 to 40 minutes. Cool before frosting.

Prepare the frosting. In a large mixer bowl blend the cream cheese for a few seconds. Then add powdered sugar, vanilla and salt. Mix well and spread on the cooled cake. Refrigerate.

Banana Cake

* 1 package yellow cake mix
* 3 very ripe bananas, mashed
* 1 teaspoon baking soda

DIRECTIONS

1. Prepare yellow cake mix according to package directions.
2. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan.
3. Preheat oven to 350 degrees. Bake for 40 – 45 min. Test center of cake with toothpick. Let cake cool thoroughly and then frost with your favorite frosting. Chocolate frosting is really good with this.

Funny Cake

This is a very, very old recipe. It is quick, easy and delicious.

Sift the following ingredients together into an ungreased 8X8 pan.

•1 & 1/2 cups of flour
•1/4 cup of cocoa
•1teaspoon soda
•1 cup sugar
•1 teaspoon salt

Make 3 holes (wells) in the dry mixture. Into first hole put 1 teaspoon white vinegar. In the second hole put 1 teaspoon vanilla. In the 3rd hole put 1/3 cup of oil. Over the entire pan, gradually pour 1 cup of water while you are mixing (not beating) the mixture: lumps are OK. Bake in 350 degree preheated oven for 35 minutes. Dust powdered sugar over the hot cake.

Peanut Butter Sheet Cake

From an Amish Recipe Book

•2 cups flour
•2 cups sugar
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon vanilla
•2 eggs
•1/2 cup vegetable oil
•3/4 cup margarine
•1/2 cup extra crunchy peanut butter
•1 cup water
•1/2 cup buttermilk

Mix together the flour, sugar, baking powder and salt together in a bowl. Set aside. Bring the oil, margarine, peanut butter and water to a boil in a saucepan. Pour over the dry ingredients and mix well. Add eggs, vanilla and buttermilk, stirring well to blend. Pour the batter into an 11X15 greased sheet cake pan. Bake in preheated 350 degree oven for 15 – 20 minutes or until a toothpick inserted in the center tests the cake done.

ICING
•1 cup sugar
•1 tablespoon margarine
•1/2 cup extra crunchy peanut butter
•1/2 cup evaporated milk,
•1 teaspoon vanilla
•1/2 cup miniature marshmallows

Combine the evaporated milk, 1 tablespoon margarine and 1 cup of sugar in a clean saucepan. Bring to a boil and cook for 2 minutes. Add the marshmallows and peanut butter, stirring until melted. Blend in the vanilla. Spread the icing over the warm cake. For extra pizazz, sprinkle with milk chocolate Heath bits.

*****This sounds like a bit of work but I think it would be delicious for a big family gathering. I think it might work if you baked it in a 13X9 pan and adjusted the baking time upward to about 30 minutes, testing center for doneness with a toothpick, and as far as I am concerned there is never too much frosting on a cake.

Pumpkin Pie Cake

 

  1 15 ounce can of pumpkin
•1 & 1/2 cups evaporated milk (12 ounce can)
•1 cup sugar
•2 eggs at room temperature
•1/4 cup butter, melted and cooled to room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1/2 teaspoon nutmeg (optional)
•1 package yellow cake mix
•1 cup raisins, pre-soaked in hot water for 15 minutes (drained)

Cream Cheese Frosting
•8 ounce pkg cream cheese at room temperature
•1 cup powdered sugar
•1 teaspoon pure vanilla extract
•1 tablespoon milk
•1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Line a 9×13 inch pan with non stick foil or spray with pan spray.
In a large bowl beat pumpkin, milk, sugar, eggs, butter, vanilla, salt, cinnamon and nutmeg until well blended.

Mix raisins in the cake mix and add to the wet ingredients. Stir only until combined. Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Let cool to room temperature.

Cream Cheese Frosting:
Blend cream cheese, powdered sugar, vanilla and milk until smooth. Frost cooled cake. Sprinkle pecans evenly on top.

My Own Fruitcake recipe

Through the years I have devised a recipe that works the best for me. Don’t even read the recipe if you don’t like fruitcake. 

•3 cups flour
•2 teaspoons baking powder
•1 teaspoon salt
•1lb of candied red cherries (cut in half) add more if you want
•1 lb of candied green cherries (cut in half) add more if you want
•1lb of candied pineapple(cut in chunks) add more if you want
•1 box of golden raisins
•2 cups of walnuts broken
•2 cups of pecans broken
•1 cup margarine or butter (softened)
•1 cup white sugar
•1 cup brown sugar
•4 eggs
•1/2 cup applesauce
•1 small jar orange marmalade

Preheat oven to 275 degrees. Spray 3 or 4 medium size loaf pans with cooking spray. Line bottom of pan with wax paper, then spray again.

Stir together the flour. baking powder and the salt and set aside.

Cream the butter, sugars, eggs and applesauce together along with the marmalade. Add the flour mixture, then fold in the fruit and nuts. Make sure you are using a very large bowl. Pour into prepared pans. Decorate the tops with extra cherries, pineapples and nuts. Bake for approximately 2 hours. Check for doneness after 1 and 1/2 hours depending on the size of pan you are using.

Cool, put in a tin container and soak with golden rum and do this every week until time to eat it. Keeps months in the fridge and is just as good frozen.

Seven Minute Frosting

•1 1/2 cups sugar
•1/4 cup water
•2 egg whites
•2 tablespoons light corn syrup
•1/4 teaspoon salt
•1 teaspoon vanilla

Directions

1. Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
2. Place over simmering water.
3. Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
4. Remove from heat; beat in vanilla.
5. Spread on cooled 2 layer cake.

I used to make this frosting a lot when the kids were home.  I love it.  Always reminded me of marshmallow crème which I love.

Chocolate Mayonnaise Cake

A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil.

INGREDIENTS:

•2 cups flour
•1/2 cup cocoa
•1 1/2 teaspoons baking soda
•1/4 teaspoon salt
•1 cup sugar
•3/4 cup mayonnaise
•1 cup water
•1 teaspoon vanilla

PREPARATION:
Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.

Frost with any frosting or eat plain. It is moist and delicious.

Lemon Jello Cake

from my cousin Audrey
—————-
1 pkg. lemon Jello
3/4 c. cold water
4 eggs
3/4 c. salad oil
1 pkg. lemon cake mix

2 c. confectioners’ sugar
Juice of 2 lemons or 5-6 tbsp. ReaLemon

Combine lemon Jello, cold water and eggs. Beat 2 minutes.
Empty cake mix in bowl. Add Jello mixture and oil. Beat 1
minute. Pour into 9″x13″ pan. Bake at 350 degrees for 45
minutes. Remove from oven. Prick full of holes with a long
tine fork. Combine confectioners’ sugar and lemon juice.
Pour evenly over hot cake.

Green Tomato Cake

From my cousin Audrey.

2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes

PREPARATION:
Preheat oven to 350 degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in nuts, raisins and tomatoes.
Pour into a greased 9×13-inch pan. Bake for one hour, or until a wooden pick inserted in center comes out clean.
Serves 12.

Frost with cream cheese frosting.
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD sugar gradually, beating until well blended after each addition.

Dump Cake

Anyone who has ever made this, please raise your hand. I knew it, everybody has fixed this recipe. This is another recipe that I would like a $100 bill for each time I have fixed it.

•1 large can crushed pineapple (do not drain)
•1 can cherry pie filling
•1 yellow cake mix
•1/2 cup chopped nuts
•1 stick of margarine

Grease a 13X9 pan. Have your oven preheated to 350 degrees. Dump the undrained pineapple into the pan. Smooth out to fill corners. Dump in the cherry pie filling, spread evenly. Sprinkle on dry cake mix. Cut margarine into patties and place on top, then sprinkle the nuts on top. Bake for 1 hour.

This is really good served with vanilla ice cream or whipped topping. If you have any left over (highly unlikely) refrigerate it.

Apple Sour Cream Coffee Cake

Mix:
2 cups flour with 1 teaspoon soda
Cream until light and fluffy:
1/2 cup margarine and 1 cup sugar

Add to the creamed mixture:
2 beaten eggs and 1 teaspoon vanilla

Add the flour mixture alternately with:
1 cup sour cream
Apple mixture:
•1/2 cup sugar
•1 teaspoon cinnamon
•1/2 cup chopped nuts
•1 & 1/2 cups thinly sliced peeled apples

Have oven preheated to 375 degrees. Put 1/2 of batter in bundt pan sprayed with cooking spray. Add apple mixture and top with remaining batter. Bake approximately 45 minutes. Cool in pan 10 minutes, then remove. May glaze or sprinkle with powdered sugar.