Blueberry Lime Cream Cheese Pound Cake

ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Raleigh's Notes: I just made this and Daniel was a big fan. I've had to start making fruity things because he doesn't like chocolate. Its been tough since I'm a huge chocolate fan! 

The recipe is actually for a lime/blueberry cake but that sounded kind of weird to me so I just did lemon instead. Fun recipe for summertime!

Sticky Toffee Pudding

Prep Time:  25 minutes
Cook Time:  30 minutes
Servings:  9

Ingredients:
1 3/4 cups pitted, chopped dates
1 tsp baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs, beaten
1 1/8 cups self-rising flour

3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.  Grease an 8-inch square baking dish.
2.  In a small bowl combine the dates and baking soda.  Pour enough boiling water over the dates to just cover them.
3.  Cream 1/3 cup of butter with the white sugar until light.  Beat in the eggs and mix well to combine.
4.  Add the flour and date mixture (including water) to the egg mixture and fold to combine.  Pour the batter into the prepared baking dish.
5.  Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.  Let cool slightly and prepare the sauce.
6.  To make caramel sauce:  In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk.  Cook over medium heat and bring to boil.  Turn heat down and simmer for 5 minutes, stirring occasionally.  Remove from heat and stir in the vanilla.  Pour the sauce over individual servings of warm cake.

Source:  allrecipes.com

Apple Sauce Stack Cake

1 C butter
2 C sugar
4 eggs
2 T milk or cream
4 or 5 C flour
4 tsp baking powder
2 tsp vanilla

Cream butter and sugar.  Add eggs and beat well.  Add flour, baking powder and vanilla.  Mix all together.

Make into 8 balls--same size.  Bake in round cake pans.  Put a ball of dough in pan and use hand to press the ball out to fit the pan.  Cook about 12 to 15 minutes at 350 degrees.  Remove from pans and cool. Spread applesauce between layers.  Make cake four layers high.  The applesauce should be thick.

by:  Velma Tyler Glenn

Pumpkin Bundt Cake

1 package yellow cake mix

1 package (3.4 oz) instant butterscotch pudding mix

4 eggs

1/4 C water

1/4 C vegetable oil

1 C canned pumpkin

2 tsp pumpkin pie spice

whipped cream, optional

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.  Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely.  Serve with whipped cream if desired.

Applesauce Cake

1 Yellow Cake  Mix
1 can applesauce (about 1 3/4 cups)
3 eggs

1/3 cup sugar
1 T cinnamon

Combine and mix the cake mix, applesauce and eggs.  In separate bowl combine sugar and cinnamon.  Grease only a bundt pan.  In bundt pan, layer the 2 mixtures starting with the sugar mixture and ending with the cake mixture.  Bake at 350 degrees for 35 minutes.  Let cool in pan.  Remove and serve.

Cherise gave me this recipe many years ago.

Chocolate Bundt Cake

12-15 ServingsPrep: 10 min. Bake: 55 min. + cooling

Ingredients

• 1 package chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3 tablespoons baking cocoa
• 1-3/4 cups milk
• 2 eggs
• 2 cups (12 ounces) semisweet chocolate chips
• Confectioners' sugar

Directions

• In a large bowl, combine the cake and pudding mixes, cocoa, milk and
• eggs. Beat on low speed for 30 seconds. Beat on medium for 2
• minutes. Stir in chocolate chips.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at
• 350° for 55-60 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pan to a
• wire rack to cool completely. Dust with confectioners' sugar if
• desired. Yield: 12-15 servings.

Moist Chocolate Cake

Maryl Whittaker's recipe in the Kimberly 1st ward cookbook:

3 C flour
2 C sugar
1/4 C cocoa or more
1 tsp. salt
2 tsp. baking soda
1 C salad oil
1 C sour milk (add 1 T vinegar to milk and let stand 5 minutes)
2 eggs

     Sift flour, sugar, cocoa, salt and soda together and add oil, milk and eggs. Beat well. Add 1 Cup boiling water and beat 1 minute at medium speed. Bake at 350 for 35 minutes.

Pumpkin Cake

Cream together:
1 C oil
4 eggs (1 at a time)
2 C pumpkin
3 C sugar

Add:
3 1/2 C flour
1 tsp cinnamon 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp salt
2 tsp soda dissolved in 2/3 C quite warm water

Beat thoroughly and add 1 1/2 C chocolate chips and 1/2 C butterscotch chips. Bake for one hour at 350 degrees in 9x 13 greased pan, and an 8x8 greased pan. Frost with cream cheese frosting.

Yummy Creamy Breakfast Cake

1 C sugar
1 C margarine
2 unbeaten eggs
2 tsp vanilla
1 T vinegar in 1 C milk
2 1/2 C flour
1 tsp baking soda
1 tsp salt


Cream sugar, margarine, eggs; add vanilla.  Mix 1 T vinegar in 1 C milk and add alternately with flour, soda, and salt.  Spread half of dough in 9X13 inch greased pan.  Sprinkle half topping and cover with rest of dough.  Sprinkle rest of topping and optional chopped nuts over top.  Bake for 35 minutes at 350 degrees.

Topping:
1/4 C white sugar
1 T cinnamon
1/3 C brown sugar
chopped nuts, optional

Lana's Texas Sheet Cake

from Gaylene (made on the 4th of July)


Here's that recipe.  I'm amazed that it stays fresh for quite some time.  

Put in bowl:

2 c. flour

2 c. sugar

1 tsp. salt

Melt in pan:

1 c. margarine

4Tbsp. cocoa

1 c. water

Add to flour mixture.  Then add:

2 eggs

1 c. sour cream

1 tsp. baking soda

Pour batter into greased cookie sheet.  Bake at 375 degrees for 20 to 25 minutes.

Frosting

Melt in pan:

1 c. margarine

3Tbsp cocoa

6 Tbsp milk

1 tsp vanilla

1 (32-oz.) bag powdered sugar  (I used about half of this and the frosting was still plenty sweet.)

Enjoy!

White Texas Sheet Cake

This treasure of a recipe came from our University of Michigan Ward cook book.  It is the other cake recipe with almond extract and I love it!  I just wish I had nicer baking sheets that weren't bowed so the cake would come out more even.    Nevertheless, it is still an awesome treat and even better if you have nice baking sheets.

Ingredients

Cake:
1 c. butter
1 c. hot water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking powder

Frosting: 
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract

Directions

In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in remaining ingredients until smooth.  Pour into greased 15*10*1 inch baking sheet.  Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tooth pick comes out clean.

Meanwhile, for frosting, combine butter and milk in saucepan.  Bring to boil.  Remove from heat; add remaining ingredients and mix well.  Spread over warm cake.  Store leftovers in refrigerator.  Makes 16-20 servings.

White Cake Box Add-ins

I have been looking for a way to dense-up and dress-up the box cake mix for taste and texture purposes.  I find cake made strictly from the box mix and directions crumbles and falls a part much too easily.  I just tried a this one from Our Best Bites that I really like.  I also realized how much I like anything with almond extract in it.  I have a white sheet cake recipe with almond extract that I love.  I will post it.  Now I just need to find some thing for chocolate cake.

Easy White Cake

Ingredients
1 box white cake mix (Duncan Hines super moist is best)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla for a pure white cake)
1 tsp almond extract

Directions
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

Tip:  When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Kierstin's Notes:  I poured it all into a 9*13 pan and baked it for over an hour at 325 degrees until it was done.  I used the dark and it was still pretty white.  I also used half milk and half water.

Salted Caramel Frosting

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoons lemon juice
1/2 teaspoons sea salt

1.  Combine the sugar, water, and corn syrup in large saucepan.  Cover and cook over medium heat for three minutes.
2.  Remove lid and increase heat to medium-high.  Do not stir from this point on but swirl the liquid around so it doesn't burn every few min.  Cook until it reaches an even golden color.
3.  Remove from heat and pour in heavy cream.  It will be very hot and bubble up.
4.  Stir in the butter, lemon juice, and salt.  Mix well.
5.  Measure 1 cup of caramel into a 1 cup Pyrex measuring cup.  Set aside until cool, about 20 min.
6.  Extra caramel (apx. 1/4 cup) can keep in the fridge up to a week.  Use on apples or ice cream.

Salted Caramel Frosting

2 sticks butter at room temperature
8 oz. cream cheese at room temperature
2 1/2-3 cups powdered sugar
1 cup salted carmel (recipe above)

1. Beat butter and cream cheese until creamy.
2. Add 2 cups powdered sugar.  Mix well.
3. Add salted caramel and beat until combined.
4. Add additional powdered sugar until the frosting tastes sweet enough to you.  Careful not to add too much.

This is great on chocolate cake or brownie cupcakes!

Chocolate Cake

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil
2 cups very warm water
2 eggs
2 teaspoons vanilla

Mix everything together until you have a thin batter.  Pour the batter into two round or square cake pans sprayed and dusted in flour.  Bake at 350 for 25-28 min or until a tooth pick comes out clean.

Great with Salted Carmel Frosting!!!

Gingerbread with Cinnamon Whipped Cream

Maria's notes: I made this for the New Years Eve party 2011 at Braswells.

from melskitchencafe.com
*Serves 12

Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.

Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don't overbake or the gingerbread will be dry.

Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Peanut Butter Texas Sheet Cake

printed from melskitchencafe.com

Maria's note: I loved this! The cake is so moist. A couple of people thought the frosting was too much, but not me! It was dangerous to have this around the house.

*Serves 10-12

INGREDIENTS:
Cake:
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
Let the cake and frosting cool completely. Cut into pieces and serve.

Italian Cream Cake

5 eggs, separated
1/2 C butter or margarine
1/2 C shortening
1 3/4 C sugar
2 C flour
1 tsp baking soda
1 C buttermilk
1 tsp vanilla
2 C coconut
1 C chopped pecans

Place egg whites in mixer bowl. Whip for 2 1/2 to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer bowl. Mix about 2 1/2 minutes or until light and fluffy. Add egg yolks, one at a time mixing after each. Scrape bowl.

Mix flour and baking soda. Add half to sugar mixture in bowl. Mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Mix about one minute.

Add coconut and pecans. Mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter in greased and floured 13X9X2 inch baking pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool competely on wire rack. Spread with Cream Cheese Frosting.

NOTE: For best flavor, chill cake in refrigerator several hours or overnight.

Cream Cheese Frosting
4 C powdered sugar
1 package (8 oz) light cream cheese, softened
1/2 C butter, softened
1 tsp vanilla

Place all ingredients in mixer bowl. Beat abouit 2 minutes or until smooth and creamy. Spread on cooled cake.

Upside Down German Chocolate Cake

1 package chocolate cake mix
1 1/2 C flaked coconut
1 1/2 C chopped pecans
1 package (8oz) cream cheese, softened
1/2 C butter or margarine, melted
1 pound powdered sugar (3 1/2 to 4 cups)

Preheat oven to 350 degrees. Grease and flour 9X13 pan.

Spread coconut evenly in bottom of pan. Sprinkle with pecans.

Prepare cake mix following package directions for original recipe. Pour over coconut and pecans.

Combine cream cheese and melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar; beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely. To serve, cut into individual pieces, turn upside down on plates and enjoy!

Totally Vanilla Cake

1/2 C. milk
1 C. pecans
1 C. butter
1 box vanilla wafers, pulverized fine (plus 2 Tbsp. flour)
7 oz coconut
2 C. sugar
6 eggs

Cream butter with electric mixer until fluffy. Gradually add sugar and beat well. Add eggs one at a time and mix well. Add milk and vanilla wafer mix alternately. Fold in coconut and pecans. Pour into well greased and floured Bundt pan. Bake 1 hour at 325 degrees.

Glazed Poppyseed Bundt Cake

from The Sisters' Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.