Cake

Pumpkin Spice Earthquake Cake

4:16 AM


 Pumpkin Spice Earthquake Cake

1 box Betty Crocker Spice Cake Mix

3 large eggs

1 cup pumpkin puree (canned)

3/4 cup water

1/2 cup vegetable oil or applesauce

1/3 cup granulated sugar

2 teaspoons pumpkin pie spice


 Cream Cheese Filling 

8 ounces cream cheese (room temperature)

1/2 cup unsalted butter (melted)

3 cups powdered sugar

1/2 cup chocolate chips


Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. Store in an airtight container in the refrigerator.

Cake

Lemon Sheet Cake

5:15 AM

 

Lemon Sheet Cake

1 package lemon cake mix (regular size)

4 large eggs, room temperature

1 can (15-3/4 ounces) lemon pie filling

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

1 to 2 tablespoons 2% milk


In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

Applesauce

Spicy Applesauce Cake

6:19 AM

 


Spicy Applesauce Cake


2 cups applesauce

1-1/2 cups sugar

1/2 cup shortening

2 large eggs, lightly beaten

2 cups all-purpose flour

1 tablespoon baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon each ground cinnamon, nutmeg, allspice and cloves

1 cup raisins

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts


Topping:

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts

2 tablespoons brown sugar


In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts. Pour into a greased 13 x 9 baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.


Bars

Blueberry Zucchini Bars

8:59 AM

 



Blueberry Zucchini Bars


2 cups shredded zucchini (do not pack)

1/2 cup buttermilk

1 tablespoon grated lemon zest

3 tablespoons lemon juice

1 cup butter, softened

2-1/2 cups sugar

2 large eggs, room temperature

3-1/4 cups plus 2 tablespoons all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding to the batter)


GLAZE:

2 cups confectioners' sugar

1/4 cup buttermilk

1 tablespoon grated lemon zest

2 teaspoons lemon juice

8 teaspoon salt


Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

Berries

Hot Milk cake

7:00 AM

 


Hot Milk Cake

4 large eggs, room temperature

2 cups sugar

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

2-1/4 teaspoons baking powder

1-1/4 cups 2% milk

10 tablespoons butter, cubed


Preheat oven to 350 degrees. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. Pour into a greased 13x9 baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Cake

Chocolate Lockdown Cake

6:10 AM

 





Chocolate Lockdown Cake


3 cups crushed cookies (I used chocolate teddy grahams, but you can use any hard cookie)

1 1/2 cups of milk

2 1/4 tsps. baking powder


Preheat oven to 350 degrees Fahrenheit. Grease an 8x 8 baking pan and set aside. In a food processor, grind your cookies of choice until they are very fine. (Measure your cookies after they are crushed). Pour cookies into a mixing bowl and add milk and baking powder. Mix until combined; batter will be runny. Pour into prepared pan and bake 15-20 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Do not over bake. Cool in pan 15 minutes, then invert onto a serving plate. Frost with your favorite frosting

Apple

Apple Cider Donut Cake

9:26 AM






Apple Cider Donut Cake 


1 box yellow cake mix

3/4 cup apple cider

1/2 cup butter, melted

4 eggs

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

3 tablespoons butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon


Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper. Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour. Store loosely covered at room temperature.

Buttercream Frosting

Easy Everyday White Wedding Cake

8:38 AM



Easy Everyday White Wedding Cake

1 box white cake mix 
1 cup all-purpose flour
1 cup granulated sugar
1 1/3 cup water
1 cup Greek yogurt plain
4 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
Baking spray

Preheat an oven to 325°F. Spray either a 9x 13 baking pan or two 9-inch baking pans with baking spray. Set aside. Place cake mix, flour, and sugar into a large bowl. Mix with electric beater on low speed just until combined. Add water, yogurt, egg whites, oil, and extracts. Mix on low speed until combined, then turn mixer to medium speed and mix for 2 minutes. Pour into the prepared pan(s) and place in preheated 325°F oven. Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake. Cake is done when a toothpick inserted into the middle comes out clean.

Frosting 
1 cup unsalted butter (2 sticks),softened
3 1/2 -4 cups powdered sugar (sifted)
1 Tablespoon pure vanilla extract
3-5 Tablespoons heavy cream or whole milk

Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar. Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tbsp. at a time until desired consistency is reached. If the frosting is too thin add more powdered sugar, if too thick add more cream/milk. 




1 Peter 3

Oatmeal Chocolate Chip Cake

11:04 AM



Oatmeal Chocolate Chip Cake

1-3/4 cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1 cup sugar
1/2 cup butter, softened
3 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 package (12 ounces) semisweet chocolate chips, divided
3/4 cup chopped walnuts

In a large bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. In a separate bowl sift flour, soda, cocoa, salt, and cinnamon together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into a greased 13x9-in. baking pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 40 minutes.

Cake

Chocolate Swiss Cake Roll

7:40 AM



Chocolate Swiss Cake Roll

Cake
4 large eggs, separated
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 Tablespoon strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder, plus 2 Tablespoons (for rolling)
1 teaspoon baking powder
1/4 teaspoon salt

Vanilla Whipped Cream
1 cup cold heavy cream or heavy whipping cream
3 Tablespoons granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract

Chocolate Topping
1/2 cup heavy cream or heavy whipping cream
one 4 ounce bar semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Preheat oven to 350°F. Spray a 12x7 baking sheet pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes. Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing. Batter will be very light. Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Pour ganache all over cake roll. Refrigerate for at least 30-60 minutes before slicing and serving. Cover leftover cake and store in the refrigerator for up to 3 days.

Bars

Lemon Bars with Cream Cheese Frosting

8:00 AM





Lemon Bars with Cream Cheese Frosting

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest

Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners' sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and extract. In a separate bowl combine the flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest. Spread into a greased 13x 9 in. baking pan. Bake for 18-22 minutes or until center is set and edges are golden brown. Cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost bars. Store in the refrigerator


Cake

Gingerbread Cake with Caramel Sauce

8:00 AM




Gingerbread Cake with Caramel Sauce

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water

CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water. Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. 

Cake

Jelly Roll Cake

9:30 AM




Jelly Roll Cake

3/4 cup cake flour 
1 teaspoon baking powder 
1/4 teaspoon salt
5 large eggs, separated 
1/2 cup granulated sugar 
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
2 cups heavy cream
1 1/2 cups strawberry jam (or jam of your choice)
(Whipped cream and berries for garnish, if desired)

Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper. In a medium bowl, whisk to combine the cake flour, baking powder and salt. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined. Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined. Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes. Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. When cool, unroll the cake and spread the strawberry jam to cover the cake. Re-roll the cake into a log. Transfer to a serving plate, seam-side down, sprinkle with powdered sugar, and top with whipped cream and berries.

Cake

Texas Sheet Cake Cookies

7:00 AM




Texas Sheet Cake Cookies

1/2 cup butter, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

Icing
1/2 cup butter
2 Tbsp cocoa powder
3 Tbsp milk
2 1/2 cups powdered sugar

Preheat oven to 350°. Line baking sheet with parchment or silicone mat, set aside. In a bowl beat butter and sugar together until light, scraping sides frequently. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake! Transfer to a wire rack to cool. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow icing to set before serving. (Makes 18-24 cookies)

Cake

Chocolate Chip Oatmeal Cake

7:00 AM



Chocolate Chip Oatmeal Cake

1 3/4 cups boiling water
1 cup rolled oats
1 cup packed brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Mix water and oatmeal in mixing bowl, and let sit 10 minutes. Add sugars, butter or margarine,and eggs, and vanilla. Mix well. Add flour, baking soda, cocoa, salt, and cinnamon. Blend. Pour into greased and floured 9 x 13 baking dish. Top with chocolate chips and chopped nuts. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.


Cake

Pecan Crusted Sweet Potato Pound Cake

8:00 AM




Pecan Crusted Sweet Potato Pound Cake


4 medium sweet potatoes (2 cups cooked)
1/2 cup cold buttermilk 
1-1/2 tablespoons unsalted butter, softened, for the pan
3/4 cup coarsely chopped pecans
1 cup packed light-brown sugar, plus 2 tablespoons
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons grated orange zest
powdered sugar (optional)

For sweet potatoes: Preheat the oven to 400°F. Pierce each potato twice with a paring knife and place the potatoes on a foil-lined baking sheet. Bake for 45 to 55 minutes, until the centers are soft. (Check with a paring knife or fork.) Carefully slice the potatoes in half to let off steam. When they are cool enough to handle, scoop out 2 cups of flesh and place it in a food processor. Add the buttermilk and process until smooth. Refrigerate to cool. (Refrigerate any unused potato flesh for another use.) Adjust your oven rack to one setting below the center position, with no racks above it. Preheat oven to 350°F. Butter a 10-inch Bundt pan. Sprinkle nuts evenly around bottom of pan, then sprinkle with 2 tablespoons of brown sugar. In a bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Using an electric mixer (preferably a large stand model) on medium, cream the butter, then gradually beat in the sugar and remaining 1 cup of brown sugar. Add eggs, one at a time, beating well after each addition. Add the vanilla and orange zest and beat to blend. Add the sweet potato mixture and beat on low until evenly blended. Add flour mixture, about a third at a time, mixing well after each addition. Pour batter into prepared pan, spreading it evenly. Bake for 60 to 70 minutes, until a tester (such as a thin wooden skewer) inserted into the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a large platter. Cool for at least 30 minutes more before slicing. Dust with powdered sugar if desired.

Cake

Lemon Bundt Cake

8:47 AM



Lemon Bundt Cake

1 package lemon cake mix
1 (3.4 ounce) package instant lemon pudding
2/3 cup water
½ cup vegetable oil
1/3 cup fresh lemon juice (from 1 lemon)
4 large eggs
1 teaspoon lemon zest

FOR THE GLAZE:
3/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
1-2 tablespoons lemon juice

Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray. In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest and stir to combine. Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely. To make the glaze, whisk together powdered sugar, milk, and vanilla. Add lemon juice until the glaze is thin enough to pour. Drizzle over cooled cake and let glaze harden for at least 10 minutes.

Cake

Gingersnap Pumpkin Cake

8:07 AM


 Gingersnap Pumpkin Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 large eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

ICING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
5 gingersnap cookies, crushed

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies.