Copyrights (c) are retained by Penny Parker
on existing art, images and graphics located on this page
Copyrights (c) TeeterKat's Kitchen, October, 1987
TOP
"And Abraham hastened into the tent unto Sarah, and said,
Make ready quickly three measures of fine meal, knead it,
and make cakes upon the hearth."
Genesis 18:6
Pistachio Pudding Cake
Preheat oven to 350* F
Grease and Flour 9 x 13 inch cake pan
Ingredients
1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pistachio pudding mix
3 eggs
3/4 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3/4 cup crushed pineapples, drained
3/4 cup flaked coconut
3/4 cup chopped pistachios
1 or 2 drops of green food coloring (optional)
Directions
Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes.
Fold in coconut and nuts. Pour into prepared
9 x 13 inch pan.
Bake at 350 degrees F for 45 minutes. Cool.
Frosting
1 cup milk
1 (3 ounce) package instant pistachio pudding mix
1 - 8 ounce cream cheese
1 - 8 ounce carton whipped cream
3/4 cup chopped pistachios
3/4 cup flaked coconut
Mix milk and 1 package pudding. Beat well.
Set aside.
Beat cream cheese until smooth.
Add whipped cream. Mix well.
Add the prepared pudding.
Add nuts and coconut. Stir just until mixed.
Spread over cake.
Green Velvet Cake
Especially made for St. Pat's Day
Ingredients
1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces green food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
Directions for Cake
Preheat oven to 350 degrees F.
Grease and flour 2 9-inch cake pans
In the bowl of a mixer, cream together the shortening and sugar. Add eggs one at a time. Beat until fluffy.
In a separate small bowl, mix together the cocoa and green food coloring. Add the paste to the shortening mixture.
Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions.
Add the vanilla extract. Fold in the baking soda and vinegar.
Pour the batter into cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean.
Let cool on a cooling rack. Invert the cakes from the pans.
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup toasted pecans
Directions for Frosting:
Over medium heat, cook the flour and milk until thickened. Let cool.
In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. Fold in pecans.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
Apple Cider Pound Cake
Ingredients
3 cups Sugar
1 1/2 cups Butter or Margarine
6 Eggs
3 cups Flour; All-Purpose
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon; Ground
1/2 tsp Allspice; Ground
1/2 tsp Nutmeg; Ground
1/4 tsp Cloves; Ground
1 cup Apple Cider
1 tsp Vanilla Extract
ICING:
1/2 c Sugar
1/4 c Butter or Margarine
1/4 c Buttermilk
1/2 tsp Vanilla Extract
1/4 tsp Baking Soda
Instructions
In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.
Stir together all dry ingredients; set aside.
Combine cider and vanilla; set aside.
Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done.
Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.
(12 servings)
Fruit Cocktail Cake
"This cake recipe belonged to my beloved mother. I have been baking it since I was a young girl. It's easy to make and is a quick dessert." Joy
Ingredients
1 1/2 cup of all purpose flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon salt
Add
1 stick butter, softened (room temperature)
1 No. 2 can Fruit Cocktail
1 egg, beaten
Instructions
Preheat over 350*
MIX BY HAND 1/2 minute; don't overmix.
Pour into well greased and floured 8 x 12 pan.
Topping:
Mix 1 cup brown sugar
1 cup chopped nuts
1 cup coconut
Sprinkle on top of unbaked cake.
Bake for 45 minutes
Back to Top
Back to Top
Awesome Carrot Cake
with Cream Cheese Frosting
Ingredients
Makes 1 - 9x13 inch cake
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready in: 1 Hour 40 Minutes
Ingredients
3 cups grated carrots
3 cups all-purpose flour,sifted
2 cups white sugar
1 cup coconut
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, coconut, baking soda, baking powder, salt and cinnamon. Stir together eggs, oil, and vanilla. Fold in pineapples and chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
CREAM CHEESE FROSTING
Ingredients
1 stick butter, softened
1-8 ounce package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon coconut extract
1-16 ounce package powdered sugar, sifted
1 cup coconut
1 cup crushed pineapples, drained
Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
Add flavorings. Mix well. Gradually add powdered sugar, beating well. Fold in coconut and crushed pineapples.
Yield: 4 1/2 cups.
Back to Top
Joy's Pumpkin Cake
Absolutely delicious.
Ingredients
2 cups sugar
1 16 oz. can pumpkin
1 cup vegetable oil
4 eggs, beaten
2 cups all©purpose flour
1 teaspoon salt
2 teaspoon soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 cup flaked coconut
1 cup chopped pecans
Instructions
Combine sugar, pumpkin, oil, and eggs; Beat 1 minute at medium speed of electric mixer.
Combine next 5 ingredients; add to pumpkin mixture. Beat 1 minute at medium speed of an electric mixer.
Stir in coconut and pecans. Pour batter into three greased and floured 15 x 10 square cake pan.
Bake at 350*F for 25 - 30 minutes or until cake tests done. Cool completely in pan.
Pumpkin Cream Frosting
Ingredients
1 package (8 ounce) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup pumpkin puree
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar, sifted
1 cup frozen coconut (thawed)
1 cup chopped pecans (Optional)
Directions
Using an electric mixer set at medium speed blend the cream cheese, butter, pumpkin purée, orange juice, zest, and vanilla in a large bowl until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes. Stir in coconut and nuts.
Back to Top
Chocolate Eggnog Cake
SERVES: 20
Ingredients
Vegetable oil spray for misting the pan.
Flour for dusting the pan.
2 ounces semisweet chocolate
1 package (18.25 ounces) plain
German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
Instructions
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate. Set it aside. Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl. Microwave for 1 minute at high power. Stir to melt any remaining lumps.
3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
4. Bake the cake 38 to 42 minutes until it springs back when lightly pressed with your
finger. Remove the pan from the oven and place it on a wire rack to cool completely for 20 minutes.
EGGNOG BUTTERCREAM FROSTING:
8 tablespoons (1 stick) butter,
at room temperature
3 1/2 to 4 cups confectioners' sugar, sifted
3 to 4 tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)
5. Meanwhile, prepare the frosting: Place the butter and 1 cup of the confectioners' sugar in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds to incorporate. Stop the machine and add the remaining confectioners' sugar, eggnog and brandy. Increase the speed to medium and beat until light and fluffy, 1 minute. Add more confectioners' sugar if the frosting is too runny to spread. Add a touch more eggnog if it is too stiff.
6. Spread the frosting over the top and sides of the cake, using smooth clean strokes. Sprinkle the top lightly reserved grated chocolate, and with a little nutmeg if desired. Slice and serve.
Store this cake, covered with aluminum foil or plastic wrap, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Back to Top
Cherry Cake
with Chopped Pecans and Shredded Coconut
1. Preheat oven to 350°F for 9x12x2 inch metal or glass pan, 325°F for dark or coated pan.
2. Grease sides and bottom of pan with shortening. Flour lightly.
Cake Ingredients:
1 package Duncan Hines Moist Deluxe Cherry Cake Mix
4 large egg whites
½ cup juice fro Maraschino Cherries
½ cup water
1/3 cup vegetable oil
1 (3.4 to 3.9 oz) package cherry or vanilla instant pudding
1 cup chopped pecans
1 cup shredded coconut
1 cup drained and chopped Maraschino Cherries
2. Blend cake mix, egg whites, water, oil and cream pudding in large bowl at low speed Until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add chopped pecans, coconut and cherries to batter. Stir until thoroughly blended. Pour batter in pan and bake immediately.
3. Bake cake for 32-35 minutes. Baking time may vary. Cake is done when toothpick inserted in center comes out clean.
4.Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.
Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.Frosting Ingredients:
2 tubs Duncan Hines® Creamy Home-Style White Supreme Frosting
½ cup chopped pecans, for garnish
½ cup drained and chopped Maraschino Cherries
½ cup shredded coconut
5. For Frosting: Fold chopped pecans, coconut and drained, chopped Maraschino Cherries into frosting and frost top of cake.
Cake is better if made on day prior to serving.
Cake freezes well.
Back to Top
Sour Cream Coconut Cake
Courtesy of my friend Sylvia Lynn
Ingredients
1 (18.25 oz.) pkg. Duncan Hines Cake mix
Coconut Supreme
2 cups confectioners sugar
4 pkg. 6 oz.) grated Tropic Isle frozen coconut, thawed
1 (16 oz.) container of light sour cream.
1 1/2 cups of light Cool Whip, thawed
Directions
Combine sugar, sour cream, and coconut; blend well, cover and refrigerate overnight.
Next day, prepare cake mix according to directions, and bake in 3 - 9 inch prepared baking pans.
Reserve 1 cup sour cream mixture for coconut cake frosting. Spread remaining sour cream mixture between layers. (It seasons better if the cake layers are slightly warm.) Cover tightly and refrigerate for 3 days.
On the third day, remove cake from refrigerator.
Combine sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Sprinkle the other 2 packages of coconut on top and side of cake.
Keep sour cream coconut cake in an airtight container and refrigerate cake at least 4 to 5 days before cutting.
Back to Top
Back to Top
Banana Pound Cake II
SERVINGS: 12-15
Ingredients:
3 teaspoons plus 3 cups Domino® or C&H® Granulated Pure Cane Sugar, divided 1 cup butter, softened6 eggs 1 cup mashed ripe bananas (about 2 medium) 1-1/2 teaspoons vanilla extract 1/2 teaspoon lemon extract 3 cups all-purpose flour 1/4 teaspoon baking soda 1 cup (8 ounces) sour cream GLAZE: 1-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar 1/2 teaspoon vanilla extract 1/2 teaspoon banana extract
3 to 4 teaspoons milk Directions:
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.
Back to Top
Mississippi Mud Cake
courtesy Paula Deen
Ingredients
2 cups sugar 1/2 teaspoon salt 2 cups all-purpose flour 1 stick unsalted butter 1/2 cup vegetable oil 1/2 cup cocoa 1/4 cup water
2 eggs 1 teaspoon baking soda 1/2 cup buttermilk 2 teaspoons vanilla extract 1 bag miniature marshmallows Icing:
1 stick unsalted butter, softened 3 tablespoons cocoa 6 tablespoons milk 1 (1-pound) box confectioners' sugar 1 cup chopped pecans or walnuts 1 teaspoon vanilla extract Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl.
Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan.
Add to the flour mixture. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Back to Top
PINA COLADA DOWN UP CAKE
Ingredients
1/3 cup butter or margarine
1/2 cup firmly packed light brown sugar
1 can (20 ounces) sliced pineapple in juice,
well drained
d4 maraschino cherries, halved
3 1/2 ounces flaked coconut (half of 7©ounce package)
3 cups sifted flour
1 3/4 cups sugar
2-3 teaspoons baking powder
1/2 teaspoon salt3 eggs
1 1/4 cups milk
3/4 cup golden Jamaican rum
1/2 cup vegetable oil
1 teaspoon vanilla
Directions
Preheat over to moderate 350 degrees.
Place butter in 13x9x2 inch metal baking pan.
Place pan over low heat until butter melts, stirring occasionally.
Remove from heat. Sprinkle brown sugar evenly over bottom. Arrange pineapple slices in an attractive pattern over butter©sugar mixture; cut 1 or 2 slices into quarters or halves for a neat fit, if necessary.
Place cherry halves in center of pineapple rings.
Sprinkle with coconut. Set aside.
Sift together flour, sugar, baking powder and salt into large mixer bowl. Add eggs, one at a time alternating with milk, rum and oil. Add vanilla.
Pour into pan on top of first mixture and bake at
350 degrees for 50 minutes.
12 servings,
Back to Top
Inside Outside German Chocolate Cake
Courtesy of Anne Byrn, The Cake Mix Doctor
"This is probably my favorite cake.
I could eat all of it in three days.
I'll give it 5 stars"
12 inch Bundt pan
Vegetable oil spray for misting
Flour for dusting
Ingredients
1 18.25 ounces) Pkg.German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
Directions
Place a rack in the center of the oven and preheat the oven to 350 degrees 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.
Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed just until blended together. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Mix by hand until the batter looks thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 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 a rack to cool completely, 20 minutes more.
See Glaze Recipe below. (Optional)
Slide the cake onto a serving platter and slice.
** Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
German Chocolate Glaze
8 ounces (210 grams) German Chocolate,
cut into small pieces
6 tablespoons (84 grams) unsalted butter,
cut into small pieces
1/3 cup light corn syrup
1/3 cup brandy
Place the chocolate and butter in a double boiler or medium heatproof bowl and set over a saucepan with simmering water. Stir until melted then remove from heat. Whisk in the corn syrup and brandy until smooth. Strain through a fine strainer to remove any lumps. The glaze can be made ahead, refrigerated, and then
re-melted to use as a glaze. Re-melt in a stainless steel bowl over a saucepan of simmering water. Let glaze almost melt and then remove from heat to finish melting.
Back to Top
Mandarin Orange Crunch Cake
Preheat oven to 350 degrees F
Makes 1- 9” X 12” X 2” inch cake
Ingredients for Crust
1 cup graham cracker crumbs
1/2 cup brown sugar
1 cup chopped pecans or black walnuts
1/2 cup butter, softened
Grease and flour cake pans. Combine the graham cracker crumbs, brown sugar, nuts and butter.
Divide mixture evenly between the prepared pan. Set aside.
1 (18.5 oz.) package Duncan Hines Orange cake mix
1 (3.5 oz.) package instant vanilla pudding mix
1 cup orange juice with pulp
1/3 cup vegetable oil
4 eggs
2 tablespoons grated orange zest (peel)
1 (11 oz.) can and 1 6 oz.) can Mandarin orange segments, drained well
Directions
In a medium bowl, mix together the cake mix, pudding mix, orange juice and oil until blended. Beat in the eggs, one at a time. Stir in the orange zest. Then fold in the orange segments.
Pour the mixture evenly over the crunch layer in the pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place on a wire rack and allow cake to cool completely before frosting.
Frosting
1 (3.5 oz.) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
1 (11 oz.) can Mandarin orange segments, drain, pat dry with a paper towel.
1/2 cup chopped pecans or black walnuts
Directions
Combine pudding mix with milk, beat until thick, and set aside.
In a medium bowl, beat cream cheese until smooth. Mix with the prepared pudding. Fold in the whipped topping. Fold in the orange segments. Fold in the nuts. Frost cooled cake. Refrigerate over night. Remove from refrigerator about 3 hours before serving.
Back to Top
Strawberry Pudding Cake
"This cake is very rich! It is a favorite in my kitchen."
Additional Tips: The cake must be completely cooled before frosting. It is the perfect cake
to make a day ahead, and is even better the second day! The finished cake must be stored in the fridge.
Prep Time: 45 minutes-1hour
Bake Time: 35-45 minutes
Recipe Yield: 10-12
Ingredients
1 (16 ounce) pkg Frozen Strawberries in syrup
1 box Duncan Hines Strawberry Cake Mix
1 (3 ounce) pkg Strawberry Instant Pudding
4 large eggs
1 cup Vegetable Oil
1 stick unsalted Butter, softened
1 (16 ounce) pkg Frozen Strawberries in syrup
1 box Confectioners Sugar
1 cup pecans (optional)
Directions
Defrost strawberries. Drain both pkgs. of strawberries well, reserving all the liquid. (This could be left overnight in the fridge.) If the juice does not equal 1 cup, add water to make 1 cup. Set aside.
Combine cake mix with pudding. Set aside.
Beat 4 eggs; mix eggs, cake mix, and oil.
Add 1 cup prepared strawberry juice to cake batter. Mix well. Fold in 1 pkg of the strawberries.
Pour cake batter into a greased and floured 13 x 9 baking pan. Bake for 35-45 minutes in a oven preheated to 350 degrees.
Allow cake to cool completely before frosting.
Frosting - Mix the remaining cup of strawberries with one stick softened butter. Sift confectioners sugar and gradually add to butter mixture. Add nuts. Spread on top of cake and chill for at least 1 hour prior to serving.
Back to Top
Lemon Lovers' White Chocolate Cake
"The Cake Mix Doctor - Here it is-lemon, white chocolate (the unexpected secret ingredient), and all. This is just the delicious sort of cake to serve on birthdays and special occasions like christenings and showers. Lemon curd is sandwiched between white chocolate layers and all is covered with a lemon-flavored white chocolate frosting." Recipe written by Anne Byrn 3/8/2002
SERVES: 16
Ingredients
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 cup store-bought lemon curd (half of a 10-ounce jar)
Directions
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two
9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. 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 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting.
Lemony White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
1 package (8 ounces)cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 cups confectioners' sugar, sifted
Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon juice, lemon zest, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.
Use to frost the top and sides of the cake of your choice.
Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Back to Top
Superior Vanilla, Butter & Nut Pound Cake
"This is the best pound cake I've ever eaten, and is very easy to put together. Last week I baked three to give away, and yesterday I baked one to serve at my noon Bible study." Joy
Ingredients
½ cup Vegetable Oil
2 sticks butter
3 cups sugar
¼ teaspoon salt
6 eggs
1 cup sweet milk
3 teaspoons Superior Vanilla, Butter and Nut (extract) flavoring
3 cups flour
Directions
Heat over to 325 degrees. Grease and flour 10 inch tube cake pan. Cream all shorting together. Gradually add sugar and salt. Add eggs, one at a time, beating after each addition. Add flavoring to milk. Mix well. Add alternately with flour to above mixture. Pour into prepared pan and bake at 325 degrees for 1 ½ hours or until done. Check with a toothpick after 80 minutes.
Note: Flavoring amount may be adjusted to suit taste and may be substituted with another Superior Flavor for taste variety.
BRAZIL NUT DATE CAKE
Courtesy of Mary Lee Moore,
Barboursville, West Virginia
Ingredients
3 cups shelled chopped Brazil nuts
1 lb. chopped pitted dates
1 cup drained chopped maraschino cherries
3/4 cup sifted flour
3/4 cup sugar
1/2 teaspoon baking power
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
Directions
Put nuts, dates and cherries in large bowl.
Combine sifted flour, sugar, baking powder and salt; mix well and spread over nuts, dates and cherries. Stir until they are well coated.
Beat eggs until foamy. Add vanilla and stir into nuts and fruits mixture until well mixed.
Turn into greased waxed paper lined 9 1/2 x 5 1/2 x 2 3/4 loaf pan. Spread batter evenly.
Fresh Apple cake
Ingredients
2 cups granulated sugar
1 cup oil
3 eggs, beaten
2 teaspoons pure vanilla extract
2 teaspoons baking soda
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons cinnamon
4 cups baking apples, chopped
1 cup nuts, chopped (I use black walnuts)
Preheat over to 325 degrees F. Butter a 13x9-inch pan.
In a large bowl, combine sugar and oil. In another bowl, stir together flour, cinnamon soda, and salt. Pour sugar and oil mixture over eggs and vanilla. Mix well. Add flour mixture. Fold in apples and nuts. Do not overmix.
Pour into baking pan. Bake 1 hour.
While cake is baking, prepare Hot Carmel Sauce.
In a heavy saucepan, mix together:
1 cup granulated sugar
1 cup dark brown sugar
1 cup butter
1 cup heavy cream
Bring to a boil and simmer until thickened, about 5 minutes. Remove from heat. Add 1 teaspoon pure vanilla extract. Cool to desired temperature.
When ready to serve, pour Hot Caramel Sauce over cake and garnish with vanilla ice cream.
