Creamy Vanilla Frosting

My friend made cupcakes one night for our baseball team. This was the best tasting icing. It was not overly sweet & so creamy. Everyone loved it. Pair it with the cake/ cupcake recipe (click here for recipe).

Ingredients
3 c powdered sugar
1/2 c butter, softened
1 1/2 tsp vanilla
About 2 tbsp milk

Directions
Mix powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. This will frost a 13x9 inch cake or fills and frosts two 8 or 9 inch cake layers or frosts 24 cupcakes. My friend said she adds a little more milk to make it creamier.

Recipe courtesy: Lisa D of Georgia

Yellow Cake

My friend made this yellow cake into cupcakes for a baseball team. The cake was so good & the icing made them perfect (click here for icing recipe).

Ingredients
3/4 c unsalted butter, softened
1 1/2 c sugar
2 tsp baking powder
2 tsp vanilla
4 large eggs
2 1/4 c all purpose flour
1 c milk

Directions
Beat butter, sugar and vanilla in large bowl on high for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Pour into 13" x 9" greased and floured cake pan. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes.

Recipe courtesy: Lisa D of Georgia

Butter Cake

 

 

My friend Tammy sent me a picture of this cake as soon as she pulled it out of the oven. That is just wrong because she lives hundreds of miles away and I can get a taste. It looks yummy.

 

Ingredients

Cake

3 c cake flour

2 c sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 c buttermilk

1 c (2 sticks) butter, softened

2 tsp vanilla extract

1 tsp almond extract

4 eggs, room temperature

 

Buttery glaze

1/3 c butter

3/4 c granulated sugar

3 tbsp water

1 1/2 tbsp vanilla extract

 

Directions

In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda. Mix to combine. Add the buttermilk, butter, vanilla, almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes (Note: Over beating can cause the cake to be tough) Pour into a greased and floured bundt pan (Do not skip this step. Spraying is not enough! Take time to flour or it will stick). Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not over bake (Tip: Baking times depend on many factors so start testing for doneness after 50 minutes). In the pan, pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake. Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake. Serve with fruit or ice cream. Refrigerate any leftovers.

 

 

Recipe courtesy: Tammy M of Virginia

Stunning Layer Cake

I have to congratulate my friend, Rebecca, for succeeding at making this layer cake. She did an amazing job. She said the cake was rich but very delicious. I only wish I lived closer so I could have tasted a slice.

Ingredients

1 pkg (2-layer size) yellow cake mix

2 pkg (3.4 oz each) Vanilla Flavor Instant Pudding, divided

1 c cold milk

1/2 c Creamy Peanut Butter
6 oz Baker's Semi-Sweet Chocolate, divided
1 pkg (8 oz) Cream Cheese, cubed, softened
1/4 c butter, cut up, softened
3 c powdered sugar
1/2 c Lightly Salted Dry Roasted Peanuts, chopped

 

Directions

Heat oven to 350º F. Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip.
Use foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls. 

 

How to Make Chocolate Curls

Microwave 3 oz. Baker's Semi-Sweet Chocolate and 1/2 tsp. shortening in microwaveable bowl on high 30 sec.; stir. Microwave 30 to 40 sec. or until chocolate is almost melted; stir until completely melted. Spread into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. Push metal spatula firmly onto baking sheet, under the chocolate, to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)  

 

 

Recipe courtesy: Rebecca L of Ohio and Kraft Foods 

Crumb Cake

One day I needed to make a dessert to take to church. I didn't have time to go to the store and buy anything. I always keep cake mixes in my pantry. On this day I had a yellow cake mix. I searched online and found this crumb cake recipe. I had all the ingredients so I made it. It was a huge success. The cake was delicious. It would be a nice addition for any brunch or to go along with coffee.
 
Ingredients
Cake
1 box yellow cake mix, plus ingredients to prepare
Crumbs
2 c flour
3/4 c sugar
1/4 tsp salt
1 c margarine or butter
2 tbsp cinnamon

Directions

Mix cake mix according to package directions. Grease and flour 9x13 pan. Bake cake at 350 degrees for 20 minutes. Remove from oven and put crumbs on top. Bake for an additional 20 minutes.

Crumbs

Mix together the flour, sugar, salt, butter, and cinnamon.

Cool Whip Cookies

My sister made these today. She said they are delicious. She made chocolate, but the flavors are endless (red velvet, lemon, devil's food, carrot). They are also inexpensive. I can't wait to make some this week.

Update: I have made red velvet & lemon. They are really good & were a huge hit at church. I will definitely be making these a lot. The red velvet are so pretty & remind me of Christmas. You could take a white cake mix & tint with green food coloring. The red & green cookies would be perfect for a Christmas cookie tray.

Ingredients
1 box cake mix (any flavor)
1 c Cool Whip
1 egg
Powdered sugar

Directions
Mix cake mix, cool whip & egg. Drop by the spoonful into powdered sugar. Roll dough around to cover. Place on a lightly greased baking sheet. Bake at 350 degrees for 8-10 minutes.


 Recipe courtesy: Becky F of Kentucky

Pineapple Upside Down Cake Personal Size

When I saw these on Pinterest (I know, SHOCKER!) I could not wait to try them. This is my dad's favorite dessert. The recipe I found was a start from scratch cake....ummmmm....NOOOOOO! Enter cake mix, please!

Ingredients
1 Yellow Cake Mix
Pineapple Rings
Maraschino Cherries
Jumbo Muffin Pan

1/4 cup butter
1/2 cup brown sugar

Directions
Prepare cake mix according to package directions. (I did deviate from the recipe here and the results were FANTASTIC! I substituted Fage Fat Free Greek Yogurt for ALL of the oil, I replaced the water with pineapple juice, and used egg whites. And no one guessed that I cut the fat and cholesterol- shhhh! don't tell them either.) Don't bake the cake yet. :)

Preheat oven to 350 degrees. Spray bottom of muffin pans with cooking spray.
Melt butter and brown sugar in a small saucepan and cook for 1 minute after melted.

Place pineapple rings in bottom of muffin pan, place cherry in the center of each. Divide the brown sugar mixture evenly between the sections and then top with prepared cake mix- 3/4 full. (It should make 12 large muffin sized cakes.)

Bake for 25 minutes or until golden brown.

Run knife around outside to make sure they won't stick to the pan when you flip them. I flipped mine onto a wire rack with a large cookie sheet underneath and allowed to cool. I LOVE how these turned out and they will be on the frequent dessert list.

I think these would be a HUGE hit at the next Bake Sale.
Try these; you'll like them!

(Note: You could make these in regular muffin tins, but would need to use pineapple tidbits instead. Adjust baking time to 20 minutes.)

Magically Moist Almond Cake

Ingredients
3/4 c unsalted butter
1 c sugar
4 eggs
1/2 c milk
1 tsp vanilla
1 1/2 c almond meal/ flour
1/2 c coconut Flour (this adds great flavor and fiber)
1/4 tsp salt
2 tsp baking powder

Directions
Cream together butter and sugar until smooth.  Add in eggs, one at a time, and beat until fully blended.  Add milk and vanilla, and mix until combined.  In a separate bowl, combine flours, salt, and baking powder.  Beat the dry ingredients into the wet ingredients and beat until creamy.  Spread in a greased 9 x 13 cake pan and bake at 350 degrees for 30 minutes.  Tastes great topped with whipped topping and fruit. We used strawberries!

Recipe courtesy - Carmen O of Georgia

Warm Caramel Apple Cake

This recipe comes from my good friend, Carmen. It is gluten free.

Ingredients
Topping
1/4 c butter
2 tbsp whipping cream
1/2 c packed brown sugar
1/2 c chopped pecans
1 large tart cooking apple, peeled, thinly sliced

Cake
1 box Betty Crocker Gluten Free yellow cake mix
1/4 tsp apple pie spice or (1/8 tsp cinnamon and 1/8 tsp nutmeg)
2/3 c water
1/2 c butter, softened
3 eggs

Directions
Heat oven to 350 degrees.  In medium microwavable bowl, microwave butter, whipping cream and brown sugar uncovered on high about 1 minute or just until butter is melted. Pour into ungreased 9-inch or 8-in square pan.  Sprinkle with pecans. Top with apple slices. In large bowl, beat cake mix, apple pie spice, water, butter and eggs with mixer on low speed until moistened, then beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter over apple mixture. Bake 9-inch pan 50-55 minutes, 8-inch pan 60-65 minutes, or until toothpick inserted near center comes out clean. (My oven cooked it faster). Cool in pan 10 minutes.  Loosen sides of cake from pan.  Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake 1 minute so caramel can drizzle over cake. Remove pan.

Recipe courtesy - Linda O of Georgia

Red Velvet Cake

This is Paula Deen's recipe...need I say more. I made this for my husband's birthday. It was the best red velvet cake I have ever eaten in my life. I will definitely make this cake again. I did not use the coconut and pecans because my family does not like them.

Ingredients
Cake
1 tsp vanilla
1 c buttermilk
1 tsp salt
2 1/2 c cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tbsp cocoa
2 c sugar
2 eggs
1/2 tsp baking soda
1 tbsp vinegar

Icing
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 c melted marshmallows
1 c shredded coconut, optional if you like
1 c chopped pecans, optional if you like
1 8-ounce package of cream cheese

Directions
Cake
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing
Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.


Recipe courtesy Paula Deen

Gluten Free Chocolate Peanut Butter Cake

Ingredients
1 c peanut butter
1 c sugar
1 c unsweetened applesauce
3 eggs
1 tsp vanilla
1/2 c G/F muti-purpose flour (sifted twice before measuring. Can also substitute for buckwheat flour)
1 tsp baking powder
1/3 c cocoa

Directions
Preheat oven to 300 degrees. Mix top 5 ingredients. Add remaining dry ingredients. Beat for 2 minutes. Bake in a greased 9" x 11" pan for 40 minutes.

If desired top with cool whip, frosting, or powdered sugar.

Recipe Courtesy: Lisa B. of Tennessee

Honey Bun Cake

You must try this cake. It reminds me of a crumb cake that people would eat with their coffee. It is so yummy. I promise everyone will fall in love with this cake. I did the first time I tasted it at my friend Brandee's house. Yummy, yummy, yummy.

Ingredients
Cake
1 yellow cake mix
4 eggs
3/4 c cooking oil
2/3 c water
1 c sour cream
1 c brown sugar
3 tsp cinnamon

Glaze
4 tbsp milk
2 c powdered sugar
1 tsp vanilla

Directions
Mix cake mix, eggs, oil, water and sour cream. In a separate bowl mix brown sugar and cinnamon. Pour half of the cake batter into a greased 9 x 13 pan. Sprinkle half of sugar mixture and swirl it into the batter. Pour remaining batter into pan and sprinkle with remaining sugar mix. Swirl it. Bake at 325 degrees for approximately 40 minutes. To make the glaze, combine the milk, powdered sugar and vanilla until smooth. Pour glaze over the "hot" cake.


Recipe courtesy - Brandee G of Georgia

Peanut Butter Cake

My friend Tammy and I have this serious need for chocolate and peanut butter. I really think it is what has held our friendship together for more than 15 years. I am just kidding, but we really do love, love, love it. When she sent me this recipe, I was ready to make it on the spot. I made the cake a few days later. I seriously fell on the floor when I took a taste of the icing. It should be illegal in all 50 states. It's that good.

Ingredients
Chocolate cake mix
2 c powdered sugar
1/4 c milk or cream
1/4 c of butter, softened
1/2 c peanut butter
1 tsp vanilla
Mini Reese Cups or chopped regular size Reese Cups for decoration

Directions
Bake the cake in 2 round pans according to package directions. Remove from oven. Cool on wire racks. When I made this cake, I made a double recipe of icing. If you decide to just make a 9x13 size cake then you won't need to double. Mix all of the ingredients until fluffy and desired consistency. You can add more milk or cream if you want it to be more smooth. Ice the cakes and garnish with the Reese Cups. Serve to as few people as possible so you can have more for yourself - lol.

Recipe courtesy - Tammy of Virginia

Angel Lush

This was dessert for Home Team tonight. I brought home an empty dish....enough said.

Ingredients
1 - 20 oz can crushed pineapple,undrained
1 - 3.4 oz instant vanilla pudding
1 c non-dairy whipped topping, thawed
1 round angel food cake, cut into 3 layers
Fresh strawberries

Directions
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Stack layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate for at least one hour. Top with strawberries.

Milky Way Cake

I want to apologize for the photo. It was taken with my phone. I had every intention of taking a better one with my camera, but when I took the cake to our home team at church the entire cake was eaten. Yes, it was that good. My favorite part was the edge because the caramel from the candy bars became slightly crunchy and it was so delicious.

Ingredients

1 yellow cake mix

6 Milky Way candy bars

1 stick of butter

Directions

Preheat oven according to the guidelines on the cake mix package. Grease and flour a bundt pan. I use Baker's Joy. Mix cake according to package directions. Melt candy bars and butter in microwave. Mix well. Add candy bars and butter to cake mix. Mix well. Pour into the prepared bundt pan. Bake according to the directions on the cake mix package. Remove from oven. Cool on wire rack for 10 minutes then invert and remove cake from pan. Serve warm or cooled.

Apricot and White Chocolate Coffee Cake

Here is another great recipe from my friend, Rebecca.



Ingredients
2 c biscuit/baking mix
2 tbsp sugar
1 egg
2/3 c 2% milk
2 tbsp canola oil
1/2 c HERSHEY®’S Premier White Chips
1/2 c apricot preserves

Topping

1/3 c biscuit/baking mix
1/3 c sugar
2 tbsp cold butter


Directions
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.


For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.


Bake at 400° for 20-25 minutes or until golden brown. Serve warm.



Recipe courtesy- Rebecca L Of Ohio

Royal Icing

Ingredients

3 tbsp Meringue Powder (see picture above)

4 c powdered sugar

6 tbsp warm water**

Yield: 3 cups of icing

Directions

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand held mixer). For piping, place icing in a decorating bag. You can also tint the icing using food coloring. Be sure to keep icing covered or inside a decorating bag because it hardens very fast.

Note: keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tbsp less water

**When using large counter top mixer, use 1 tbsp less water.

Recipe courtesy: Wilton

Renee's Apple Crisp

My friend, Renee, from high school recently kept posting on Facebook about making all these apple crisps. I finally had to get her recipe. The smell of this while it is baking is like heaven. I just love the smell of apples & cinnamon. This was delicious & the family loved it.

Ingredients

Apples
2 c packed brown sugar
1 ½ c quick oats
1 ½ c flour
2 tsp cinnamon
1 c cold butter

Directions
Peel and slice apples into a 9 X 13 pan. (I simple fill the pan ¾ full). Combine brown sugar, oats, flour, and cinnamon in a bowl. Cut in cold butter. (I use my hands to blend all the ingredients into a thick crumb mixture). Cover apples with the crumb mixture. Bake at 375 degrees for 40-50 minutes.

Recipe courtesy: Renee of Ohio

Death by Chocolate

This recipe comes from my friend Leah L. I made this for Home Team at church (they are a good test group). It was a HUGE hit. It was super easy & very fast to make.

Ingredients
1 box devil's food cake mix
2 small boxes instant chocolate pudding
4 c milk
8 Heath or Butterfinger candy bars (I used the Heath pieces found in the baking section)
12 oz container of whipped topping
1/2 c pecans, chopped (I omitted the nuts because I don't care for them)

Directions
Bake cake according to package directions in a 9x13 pan. Cool cake completely on a wire rack. Prepare pudding according to package directions. I put my pudding in the refrigerator until cake was cooled. Break or cut cake into bite size pieces. Place half of the cake in a large glass bowl. Top with half of the pudding. Sprinkle half of the candy over pudding. Top with half of whipped topping. Sprinkle pecans on top (if using). Repeat layers, saving some of the candy bars to sprinkle on top. Refrigerate & serve cold.

Recipe courtesy: Leah L of Georgia

Half of the cake cut into bite size pieces

After first layer is complete

After 2nd pudding layer

Complete!!

Aunt Emma's Peach Pound Cake

What a delightful pound cake. This recipe comes from my Aunt Emma who lives in Florida. She has always been a wonderful cook. I loved making this cake. My mom had to make one the day after I made this one. She & my dad loved it too!

Ingredients

1 c butter
3 c sugar
6 eggs
1/2 tsp almond extract
1 tsp vanilla extract
3 c flour
1/4 tsp baking soda
1/2 tsp salt
2 c fresh peaches, coarsely chopped
1/2 c sour cream

Directions
Cream butter & sugar until light & fluffy. Add eggs, one at a time, beating after each egg.
Stir in extracts. Combine dry ingredients & add to creamed mixture on low speed. Fold in sour cream & peaches. Pour batter into greased & floured 10 inch tube pan (or use Baker's Joy). Bake at 350 degrees for 75-85 minutes. Cool in pan 5 minutes. Then remove from pan & cool on wire rack. Sift with powered sugar, if desired.

Recipe Courtesy: Aunt Emma B of Florida