Pound Cake

3c. sugar
1/2c. shortening (may use butter or margarine)
2 sticks (1c.) butter or margarine
5 eggs
1T. vanilla or lemon flavoring
3c. flour
pinch of salt
1c. sweet milk*(see below)

Grease and flour loaf pan.  Soften butter, cream with shortening and sugar in a mixing bowl.  Add eggs 1 at a time; beat after each.  After all eggs are added, beat until fluffy (5 min.).  Add flavoring and salt.  Stir in flour mixture and milk, alternately.   Pour into loaf pan.  Bake at 350℉ for 1 hr. 15 min. or until toothpick inserted into the center comes out clean.

*sweet milk-traditionally known as raw milk straight from the cow.  For a pasteurized product, may use whole milk, half-and-half, or evaporated milk.  For something closer to sweet milk, add 2T. heavy cream to 1c. whole milk.  DO NOT USE SWEETENED CONDENSED MILK!!!

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Skillet Upside-Down Cake

From:  Kroger gelatin dessert box

1/2c. butter or margarine

3/4c. brown sugar

3 oz. pkg. strawberry gelatin (may use other flavors of gelatin)

1 can (8.25 oz.) crushed pineapple, drained (reserve juice)**

1/2c. chopped nuts (optional)

1 box yellow cake mix

1&1/4c. liquid (reserved pineapple juice + added water)

Melt butter in a heavy 10-inch skillet using low heat on the stovetop.  Remove from heat.  Sprinkle brown sugar and strawberry gelatin over butter.  Drain crushed pineapple, reserving liquid.  Spread crushed pineapple and nuts over gelatin mixture.  Prepare yellow cake mix according to directions on package using reserved pineapple juice + water to measure 1&1/4c. liquid.  Pour cake batter over pineapple mixture.  Bake in a 350℉ oven for 50-55 min.  Immediately turn upside-down onto a serving dish.  Refrigerate any leftovers. 

**may use other canned fruit that would complement the flavor of gelatin you're using.  Be sure to reserve the juice according to the recipe above.

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Skinny Chocolate Cake

From:  Jorge Cruise, author of Happy Hormones Slim Belly

1/4c. truvia baking blend

1/2c. almond flour

3T. cocoa

1/8t. baking powder

1/4t. salt

2T. coconut oil

1 egg

2T. half-and-half

whipped cream for topping

Mix together the egg and truvia.  Stir in cocoa, baking powder, salt, coconut oil, half-and-half, and flour.  Put 1/4 of the batter in a coffee mug.  Microwave 1 min.  Top with whipped cream.

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Hawaiian Surprise

1 box yellow cake mix
3 eggs
20 oz. can crushed pineapple
8 oz. pkg. cream cheese (soft)
1 box instant vanilla pudding
1c. cold milk
9 oz. cool whip (a little more than a cup)
chopped nuts (optional)
shredded coconut (optional)

To cake mix, add syrup from crushed pineapple--add water to make 1&1/3c. liquid.  Stir in eggs.  Pour into large greased cake pan; bake 25-30 min. using temperature posted on the cake mix box.  Cool.  Whip together cream cheese, vanilla pudding, and milk.  Fold in pineapple.  Spread on cooled cake.  Spread cool whip on top and sprinkle with nuts and coconut, if desired. 

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Chocolate Caramel Coffee Cake

1&3/4c. flour
1 envelope RapidRise yeast
2T. sugar
1/2t. salt
3/4c. very warm milk (120-130 degrees)
1/4c. melted butter or margarine
1 egg
1 pkg. (9 oz.) Werther's Original Baking Caramels, divided

Topping:

1/4c. brown sugar
1/4c. flour
2T. butter or margarine
1/4c. chocolate chips
1T. milk

Mix flour, undissolved yeast, sugar, and salt in a large bowl.  Add milk, butter, and egg, and beat until smooth.  Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel in batter.  Pour into greased 8x8-inch baking dish.  Combine ingredients for topping:  Combine brown sugar and flour in a small bowl.  Cut in 2T. butter with a pastry blender or forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 min.  Bake at 350℉ for 25-30 min. until browned and done in the center.  Remove to wire rack to cool.  Unwrap and microwave the 10 reserved caramels and 1T. milk for  about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.

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Maple Sugar Muffins (Biscuit)

8 oz. carton sour cream
1 egg, beaten
1c. maple sugar  OR  3/4c. sugar + 1/4t. maple flavoring
1/2t. allspice
2&1/4c. flour
3/4t. baking soda
1/8t. salt

Mix all ingredients together well in a large bowl.  Knead dough 10-12 strokes.  Pat or roll dough to 1/2-inch thick and cut with floured 2&1/2-inch round cutter.  May use a drinking glass to cut dough.  Place on greased baking sheet and bake at 375℉ for 12-15 min.

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Fat-free Cocoa Cake

1&1/4c. flour
1c. sugar
1/2c. unsweetened cocoa
1/4c. corn starch
1/2t. baking soda
1/2t. salt
4 egg whites
1c. water
1/2c. karo lite syrup (corn syrup)

Combine dry ingredients (flour, sugar, cocoa, corn starch, baking soda, and salt) in a mixing bowl.  Combine wet ingredients (eggs, water, corn syrup) in a separate mixing bowl.  Stir wet ingredients into dry ingredients until smooth.  Spray 9-inch square baking pan with non-fat cooking spray and pour batter into pan.  Bake at 350℉ for 30 min. or until toothpick inserted into the center comes out clean.  Cool.  Enjoy!

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Chocolatiest Cake

1 lg. box chocolate pudding mix (not instant)
6 oz. (1c.) chocolate chips
1 box chocolate cake mix

Prepare pudding according to directions on pudding box.  Stir dry cake mix directly into prepared pudding.  Pour into greased and floured sheet cake pan.  Sprinkle with chocolate chips.  Bake at 350℉ for not longer than 30 min.

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Filled Cupcakes

1 chocolate cake mix
8 oz. cream cheese
1/3c. sugar
1 egg
6 oz. (1c.) chocolate chips

Mix cake according to directions; fill muffin tins 2/3 full.  Cream softened cream cheese with sugar; beat in egg.  Stir in chocolate chips.  Drop rounded teaspoonfuls of cream cheese filling on each cupcake.  Bake according to package directions.

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Double Chocolate Snack Cake

1&2/3c. flour
1c. brown sugar
1/4c. cocoa
1t. baking soda
1/4t. salt
1c. water
1/3c. cooking oil
1t. vinegar
3/4t. vanilla
1/2c. chocolate chips

In a mixing bowl, combine flour, sugar, cocoa, baking soda, and salt.  Gradually beat in water, oil, vinegar, and vanilla.  Beat until smooth.  Pour into a greased and floured 8-inch square pan.  Sprinkle chocolate chips on top.  Bake at 350℉ for 35-40 min.  Cool and cut into squares.  Makes 6-8 servings.

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Applesauce Fruit Cake

2c. sugar
1c. shortening, butter, or margarine
2c. cooked apples
2t. baking soda
1t. cinnamon
1/2t. cloves
1/2t. nutmeg
1c. chopped nuts (optional)
2c. raisins (optional)
3 eggs
1T. cocoa
1t. vanilla
pinch salt
Flour to make a medium stiff batter

Combine cooked apples with baking soda and set aside.  In a larger mixing bowl, combine eggs, shortening, and sugar.  Mix well.  Add cinnamon, cloves, nutmeg, cocoa, vanilla, and salt.  Stir well.  Stir in raisins, nuts, and apple-baking soda mixture.  Gradually add flour to make a medium stiff batter.  Pour into a greased 9x13-inch cake pan.  Bake at 350℉ for 1&1/2 hours. 

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Chocolate Sour Cream Cake

1&3/4c. flour
3/4t. baking soda
1/2t. salt
3 eggs
1&1/2c. sugar
2 sq. baking chocolate melted in 1/4c. hot water over low heat & cooled
1t. vanilla
1c. sour cream into which 1/4c. cold water is stirred

Beat eggs in mix master for 4 min.  Gradually add sugar--beat 3 min.  Add melted chocolate and vanilla and mix well.  Add dry ingredients--that have been mixed together--alternatively with sour cream.  Mix well.  Pour into 2  8-inch pans or a 13x9-inch pan.  Bake at 350℉ for 25-30 min. or until toothpick inserted into the center comes out clean.  May frost cake after it has cooled.

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Halloween Pumpkin Orange Cake

3 oranges, peeled and cut into bite-sized pieces
3T. sugar
1 lb. 3 oz. pkg. devils food cake mix (chocolate)
3&1/2 T. orange-flavored gelatin (1/2 of 3 oz. pkg.)
1/4c. hot water
1c. heavy cream (i.e. whipping cream)
fresh orange icing (recipe below)

Combine oranges and sugar; set aside.  Prepare cake mix according to package directions.  Bake in 2-in. round layer pans.  Remove from pans; cool on racks.  Split each layer in 2, making 4 layers.  In a mixing bowl, dissolve orange jello in hot water, stirring well to dissolve.  Cool to room temperature.  Add heavy cream and whip until fluffy and doubled in volume.  Drain sweetened oranges; fold into the whipped cream mixture.  Spread between the layers of cake.  Decorate cake with orange icing.

Fresh Orange Icing

1/2c. butter or margarine
1 lb. powdered sugar (about 2c.)
2 egg yolks, beaten
1T. grated orange peel
1-2T. orange juice
orange food coloring
green gumdrop

Cream butter; gradually add 1c. powdered sugar, creaming well.  Add beaten yolks, orange peel, and remaining sugar alternately with orange juice, beating well.  Tint with a few drops of food coloring.  Spread icing on top and sides to look like a pumpkin, making indentations to look like "ribs" of pumpkin.  Use green gumdrop for pumpkin stem.  Chill for a half-hour or longer before serving.

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Apple Cake

2 beaten eggs
2c. sugar
1t. vanilla
1/2c. cooking oil
2c. flour
2t. baking soda
2t. cinnamon
3/4t. salt
1c. chopped nuts (optional)
4c. finely chopped or shredded apples

Beat together eggs, sugar, and vanilla.  Beat in oil until smooth.  Add baking soda, cinnamon, and salt.  Stir in flour.  Add nuts and apples.  Mix well.  Turn into a greased and floured 13x9-inch pan.  Bake at 300℉ for 1 hour.  Cool and ice with lemon cheese icing, or serve with whipped cream.

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Pumpkin Cake (2 versions)

1st version:

3/4c. shortening, butter, or margarine

1&1/4c. sugar

2 eggs, beaten

1c. cooked or canned pumpkin

3/4c. milk

1t. baking soda

pinch salt

2&1/4c. flour

1t. cinnamon

1/2t. cloves

1/2t. nutmeg

1c. chopped nuts and/or coconut (optional)

Cream together shortening & sugar in a mixing bowl.  Add eggs and beat until light and fluffy.  Stir in pumpkin.  Dissolve baking soda in milk and add alternately with sifted dry ingredients.  Stir in nuts and coconut.  Pour batter into a large waxed paper lined pan (9x13-inch).  Bake at 350℉ for 30-45 min. or until toothpick inserted into the center comes out clean.  Frost with powdered sugar icing that has been flavored with maple extract--or use plain frosting or whipped cream.

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2nd version:

1/2c. shortening, butter, or margarine

1&1/2c. sugar

2 eggs

2c. flour

1t. baking powder

1t. cinnamon

1/2t. baking soda

1/2t. cloves

1/4t. salt

1c. raisins and/or chopped nuts (optional)

1c. pumpkin

Cream shortening and sugar together in a mixing bowl.  Add eggs and stir well.  Sift dry ingredients & add alternately with pumpkin to creamed mixture.  Stir in raisins and nuts.  Pour batter into a greased 9x13-inch pan.  Bake at 350℉ for 50-60 min. or until toothpick inserted into the center comes out clean.  Serve with whipped cream or plain frosting.

Curiosity Cake

1c. raisins (optional)
1t. baking soda dissolved in 1/2c. boiling water
1T. margarine
1c. sugar
1t. salt
1t. nutmeg
1t. cinnamon
1/2t. cloves
2c. flour
1/2c. chopped nuts (optional)

In a saucepan, bring 1c. water to a boil.  Add raisins and boil for 15 min.  Remove from heat and add 1/4c. cold water and baking soda mixture to raisins.  Let raisins cool.   In a mixing bowl, cream together the margarine, sugar, salt, nutmeg, cinnamon, and cloves.  Add the raisins (with the water) to the creamed spice mixture and mix well.  Gradually stir in flour and nuts.  Pour into a greased loaf pan (bread pan) and bake at 300℉ for 1 hour to 1 hour and 15 min. or until toothpick inserted into the center comes out clean.  Makes 1 loaf pan or 18 cupcakes.  For cupcakes, bake for 30-35 min. or until toothpick inserted into the center comes out clean.

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Mexican Fruit Cake

20 oz. can crushed pineapple, drained
2c. flour
2t. baking soda
1t. salt
2 eggs
1c. chopped nuts (optional)
1&1/2c. sugar
1/2c. margarine

In a mixing bowl, cream eggs, margarine, and sugar together.  Add baking soda, salt, and pineapple.  Mix well.  Stir in flour and nuts.  Pour into a greased and floured 9x13-inch pan.  Bake at 350℉ for 40-45 min. or until toothpick inserted into the center comes out clean.

Frosting:

8 oz. cream cheese
1/2c. melted margarine
3c. powdered sugar
1t. vanilla

Mix together and frost on warm cake.

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Chocolate Swirl Banana Cake

From Mrs. Fields Cookie Book

Cake:

 2&1/4c. flour

1t. baking soda

1&1/4c. brown sugar, firmly packed

1/4c. butter

1/2c. sour cream

1&1/2c. mashed bananas (about 3 large bananas)

1 egg

1t. vanilla

3/4c. chocolate chips, melted

Frosting:

 1/2c. heavy cream or whipped cream

2/3c. chocolate chips

In a medium bowl, combine flour and soda.  Mix well with a wire whisk.  Set aside.  Blend sugar and butter in a large bowl using an electric mixer.  Scrape sides of bowl.  Add sour cream, banana, egg, and vanilla.  Beat at medium speed until smooth.  Add the flour mixture and blend at low speed until just combined.  Do not overmix.  Gently fold in melted chocolate and stir just until marbled pattern develops.  Pour batter into a greased 8x8-inch baking pan.  Bake at 350℉ for 40-45 min. or until toothpick inserted into the center comes out clean.  Cool in pan 15 min., then invert onto a rack and cool to room temperature.

To prepare frosting:  Scald the cream in a small saucepan.  Remove from heat and add chocolate.  Cover pan with lid and set aside.  After about 15 min., stir frosting until it's smooth.  Transfer to bowl and refrigerate until firm, about 20 min.  Turn cake right side up onto a serving plate and frost liberally. 

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Banana Cake--Best Ever

2 ripe bananas
1 yellow cake mix
1 sm. pkg. banana creme instant pudding
4 eggs
1c. water
1/4c. cooking oil
1/2c. chopped nuts (optional)

Beat bananas until mashed.  Add eggs, water, and oil.  Stir in cake mix, pudding, and nuts.  Beat at medium speed for 3 min.  Pour into well-greased floured bundt cake pan.  Bake at 350℉ for 60-70 min. or until toothpick inserted into the center comes out clean.  Cake can be baked in a 13x9-inch pan for 50-55 min.

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Honey Graham Torte (Layered Cake)

2c. Sunshine Honey Graham Cracker crumbs (approximately 30-33 squares)
1c. flour
1c. sugar
3&1/2t. baking powder
3/4t. salt
1&1/2t. vanilla
3/4c. soft butter or margarine
1c. milk
3 eggs

Crush crackers with rolling pin between wax paper.  Measure 2c.  Combine crumbs with the flour, sugar, baking powder, and salt in a mixing bowl.  Mix well.  Add vanilla, butter, and milk.  Beat on lowest speed of electric mixer until crumbs are moistened; then beat on medium speed for 2 min.  Add eggs and beat 1 min.  Pour batter into 2 greased and floured 9-inch cake pans.  Bake at 375℉ for 30-35 min. or until toothpick inserted into the center comes out clean.  Cool cake thoroughly before frosting.  Refrigerate cake after frosting.

Frosting:
1 pkg. (4 serving size) chocolate instant pudding
1 envelope whipped topping mix
1&1/2c. cold milk

Combine ingredients in medium size bowl.  Beat 1 min. on lowest speed of electric mixer.  Then beat 4 min. on high speed.

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