Coca Cola Cake

Combine 2 C flour and 2 C sugar.  

Melt together 2 sticks of butter, 3 heaping T of Cocoa, and 1 C Coke.  Heat to boiling and pour over dry mixture. 

Beat together 2 eggs, 1 tsp baking soda, 1/2 C buttermilk, 1/4 C sour cream & 1 tsp vanilla. Mix well and add to mixture. Don't panic- batter may seem a little thin. 

Bake @ 350 for 25-30 min. in 9 x 13 in pan. Cool. Frost.


Frosting: 

Combine 1 stick butter, 3 heaping T cocoa, 6 T coke & 1 tsp vanilla. Heat to boiling- pour over enough powdered sugar to make frosting- beat for 1-2 min until desired consistency.

Zucchini Chocolate Cake

½ cup vegetable oil

1 ½ cups white sugar

2 teaspoon vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

2cups zucchini (pureed)

½ cup chopped walnuts 

Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. (I lined with parchment)In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. 
Spread the mixture evenly into the prepared baking dish.Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven. Frost when cool.


Chocolate Frosting
1 stick butter or margarine (softened)1/4 cup hershey's unsweetened cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla
Beat all together until smooth.

Jolene Collier's Chocolate Zucchini Bread

1/2 c. butter, softened
1/2 c. oil
1-3/4 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk
4 T. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cloves
1/2 t. cinnamon

2 cups flour
2 c. shredded zucchini
1/2 c. chocolate chips
1 t. salt
1/2 c. nuts (optional)

Add together butter, oil, sugar, eggs, vanilla, and sour milk. Mix for 2 minutes at medium speed. Add zucchini. Sift all dry ingredients together. Mix dry ingredients with wet ingredients. Stir in chocolate chips and nuts. Bake at 375 degrees for 45-50 minutes in a greased and floured 9x13 pan.

Banana Cake

1 Boxed White Cake Mix
2/3 cup water
1 T vinegar
1 t baking soda
2 Eggs
1 1/4 cup mashed very ripe bananas

Mix water, vinegar and baking soda. Combine with cake mix and eggs in large mixing bowl. Add bananas. Mix with mixer for 3 minutes. Pour into greased and floured cake pan. Bake at 350 for 35 min. Cool in refrigerator . Frost with creamy butter frosting

Creamy Butter Frosting
4 cups powdered sugar
4 T soft butter
Heavy cream
1t vanilla

CakeMix until smooth. Frost.

This cake is better made the day before serving. We like it cold.

Eggnog Bundt Cake

1 spice cake mix
1 small box vanilla or cheesecake pudding mix
1 c. nonfat vanilla yogurt
1/4 c. canola oil
1 c. light eggnog
1 egg
3 egg whites
1-1/3 c. toasted, chopped pecans, optional

Preheat oven to 350 degrees. Coat a nonstick bundt pan with cooking spray. Combine cake mix, pudding, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy. Add pecans, if desired. Pour into pan. Bake 35-40 minutes, or until a toothpick comes out clean. Cool on a wire rack.

Pineapple Zucchini Sheet Cake

1 cup Flour
½ cups Whole Wheat Flour (You Can Use All White Flour If You Don't Have This)
1-¼ cup Sugar
½ cups Sweetened, Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
¼ teaspoons Freshly Grated Nutmeg, Or More To To Taste (optional)
1 pinch Ginger (optional)
3 Tablespoons Canola Oil
2 whole Large Eggs
1 teaspoon Vanilla
2 cups Grated (unpeeled) Zucchini (See Note Below)
1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)
_____
FOR THE FROSTING:
2 Tablespoons Butter, Softened
1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
2 cups Powdered Sugar, More Or Less As Needed
2 teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)

Preheat oven to 350°F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
Notes : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. I’m not sure if this is critical, though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

*This recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Banana Bars

1 c. butter, soft
2 c. sugar
4 eggs
4 ripe bananas, mashed
2 t. lemon juice
3 c. flour
1 t. salt
1 t. baking soda
1/2 c. buttermilk
1 c. chopped nuts, optional

Preheat oven to 350 degrees. Cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice; mix briefly. Mix flour, salt and soda together in a separate bowl. Add to creamed mixture alternating with the buttermilk. Fold in nuts. Do not overmix. Pour into a greased and floured sheet pan. Bake for 30 minutes. When cool, frost with cream cheese icing.

Chocolate Eclair Cake

3-1/2 c. milk

1 (8 oz.) Cool Whip

2 small pkgs. vanilla pudding

graham crackers

Mix milk with pudding until thick. Fold in cool whip. In a 9x13 pan, alternate crackers and pudding, starting with crackers. Frost.

Frosting:

3 c. powdered sugar

1 t. vanilla

6 T. milk

6 T. cocoa

1/2 t. salt

6 T. butter

Mix until smooth. Pour over cake. Refrigerate for 1 hour before serving.

Janalee's Sherry Bundt Cake

1 box yellow cake mix

1 (6oz.) box vanilla instant pudding mix

3/4 cup canola oil

3/4 cup sweet sherry

4 eggs

1/2 tsp nutmeg

1 tsp cinnamon ( I do not put the cinnamon in usually )

Mix all ingredients on medium speed for 5 minutes

Pour into well greased bundt pan and bake at 350' for 45 min.

Let cool for 15 - 20 minutes before removing from bundt pan.

Dust top with powdered sugar.

The following is also in the recipe. I use it sometimes. The cake is so moist anyway you have to be careful not to add to much or it will be too moist.

Mix 1/4 cup powdered sugar with 1/2 cup sherry. Poke holes in cake with a chopstick and drizzle while still in pan. Turn out of pan onto cooling rack and dust lightly with powdered sugar.

Coconut Orange Cupcakes

• 1 cup sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup orange juice
• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup vanilla or white chips
• 
  
• TOPPING:
• 1 cup flaked coconut
• 1/3 cup sugar
• 2 tablespoons butter, melted
• 
  
• In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown.

Baked Cheesecake (Em's)

1/4 c. butter

1 c. graham cracker crumbs

1/4 c. sugar

Combine and press into springform pan.

2-8 oz. cream cheese (soft)

1-14 oz. sweetened condensed milk

3 eggs

1/4 t. salt

1/4 c. lemon juice

Mix until smooth. Pour over crust. Bake @ 300 degrees for 55 minutes. Bake with a pan of water to prevent cracking.

Lemon Cream Cheese Cake

Cake:
1 cup butter, softened
2 cups sugar
4 egg yolks
2 eggs
1 1/2 t. vanilla extract
zest of one lemon
2 t. baking powder
1/2 t. salt
3 cups all purpose unbleached flour
1 cup milk

Cream Cheese filling:
8 ounces cream cheese
zest of one lemon
3 T. freshly squeezed lemon juice
1 egg
1/3 cup sugar

Glaze:
1/4 cup freshly squeezed lemon juice
1 1/2 cups powdered sugar

Preheat the oven to 350 degrees. Spray a bundt pan generously with cooking spray or grease and flour it.

Prepare the cream cheese filling by beating the cream cheese until smooth, then beating in the remaining ingredients.

In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt and lemon zest. Beat the flour and milk in alternately. Pour half the batter into the bundt pan, then spoon the cream cheese mixture in, avoiding the edges of the pan, if possible. Pour the remaining batter on top, making sure to cover the cream cheese completely.
Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden, and that is just what you're looking for. Cool for 10 minutes, then invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to completely coat it, until it is used up. Cool for another 30-45 minutes, then refrigerate for 2-3 hours before serving. May be served chilled or at room temperature.

Mint Chocolate Cupcakes

• Prepare your favorite chocolate cake mix as cupcakes. Cool completely.
• 
  
• FOR GANACHE:
• ¼ cups Heavy Whipping Cream
• 4 ounces, weight Good Semi Sweet Chocolate Chips
• 
  
• FOR FROSTING:
• ½ cups Shortening
• ½ cups Unsalted Butter
• 3-¾ cups Confectioner's Sugar
• ¼ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1-½ teaspoon Mint Extract
• 1/3 c. Heavy Whipping Cream

Preparation Instructions

FOR GANACHE

Put chocolate chips and cream in a double boiler, heat until melted over medium heat, stir frequently. Dip the top of the cupcakes in the ganache. Cool.

FOR THE FROSTING

To make the frosting, mix together the shortening, and butter, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract, and whipping cream blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.

Using a pastry bag, pipe the frosting on top of the ganache (if you don’t have a pastry bag, fill a Ziploc and cut a tip.) Garnish top with half of an Andes mint.

Banana Cupcakes

1 1/2 cups flour

3/4 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe bananas)

2 large eggs

1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In the well, mix together the butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture, being sure not to over mix. Spoon batter into muffin cups.

Bake for 25 to 30 minutes, or until a toothpick inserted in center of a cupcake comes out clean. Remove cupcakes from pan; cool completely on a wire rack.

Frost with Cinnamon Cream Cheese Frosting. (Also on this blog)

Perfect Lemon Cupcakes

Perfect Lemon Cupcakes

Cake:
1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry!

The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting.

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Garnish with berries, if desired right before serving. I placed one raspberry on top and then sprinkled it with yellow decorating sugar.

Spumoni Cake

Bake 1 chocolate cake mix according to directions in 2- 9 inch round cake pans. Cut cakes in half.

Frosting:

1 c. milk

2 T. flour

pinch salt

1/2 c. butter

1/2 c. shortening

1 c. sugar

2-3 drops green food color

1/4 t. almond flavor

2-3 drops yellow food color

1/4 t. lemon flavor

2-3 drops red food color

1/4 t. peppermint flavor

3 T. cocoa

1/4 t. vanilla

In small pan, combine milk, flour and salt. Cook over medium heat about 5-7 minutes until thickened. Cool. Combine butter, shortening and sugar in medium bowl. Beat well. Add to cooled milk, beating constantly. Beat about 7 minutes until smooth. Divide into 4 different bowls. In 1st, add green and almond. In 2nd, add yellow and lemon. In 3rd, add red and peppermint. In 4th, add cocoa and vanilla. Frost each layer with a different color and stack.

Pumpkin Cheesecake

1 c. graham cracker crumbs

1/2 c. finely chopped hazelnuts

1/4 c. sugar

1/4 c. butter

Heat oven to 400 degrees. Spray spring pan with cooking spray. Line bottom with waxed paper. In small bowl mix above ingredients. Press into bottom of pan.

2 pkg. soft cream cheese

1 c. sugar

1/4 c. sour cream

1/4 c. whipping cream

3-1/4 t. pumpkin pie spice

1/8 c. flour

4 eggs

1-1/2 c. pumpkin (15 oz. can)

2 t. vanilla

In bowl, mix cream cheese, sugar and vanilla. Mix until smooth. Add sour cream and whipping cream. Scrape sides of bowl. Add spices and flour. Add eggs 1 at a time. Mix well. Add in pumpkin. Pour into pan. Bake 20 minutes at 400 degrees. Lower heat to 200 degrees. Bake for 1 hour. Let cool in oven. Top with whipped cream, cinnamon and nuts.

Chocolate Strawberry Cake

1 Betty Crocker super moist chocolate fudge cake mix

Prepare and bake according to package. Cool 1 hour.

16 oz. semi sweet chocolate chips in a bowl

In 2 qt. saucepan, combine 1-1/3 c. heavy cream and 1/4 c. real butter. Heat to a boil. Pour over chocolate chips. Stir until smooth.

Line a springform pan with a circle of waxed paper. Cut cake into 1 inch cubes. Beat half of cubes until crumbly. Add remaining cubes and 1-3/4 c. of chocolate mixture. Mix until well blended. Fold in 2 c. sliced strawberries. Press into pan. Freeze until firm. Remove from pan onto plate. Frost with remaining chocolate mix (top and sides). Garnish with sliced berries. Drizzle over the top, 1/4 c. melted vanilla chips plus 1/2 t. oil, mixed. Refrigerate until ready to serve.

Raspberry Filled Angel Cake

1 angel food cake (store bought or homemade)

14 oz. can sweetened condensed milk

4 T. lemon juice

1-1/2 t. almond extract

1 (12 oz.) cool whip

2 pints raspberries, cleaned (can also use strawberries)

Turn cake upside down and cut a 1 inch slice off top. Lift off and set aside. Cut out insides of cake leaving a shell of about 1 inch all the way around. Cut insides into 1 inch cubes. Combine milk, lemon and almond. Fold in cool whip. Chill 10 minutes. Pour 1-1/2 c. into a bowl and stir in cake pieces. Gently fold in berries and spoon into shell. Replace top and frost with extra cream mixture. Chill for 2 hours. Garnish with additional berries and sliced, toasted almonds if desired.

Strawberry Cake

1 white cake mix

1 pkg. cream cheese

2/3 c. powdered sugar

1-8 oz. cool whip

2 T. lemon juice

1 t. vanilla

2 cans pie filling or sliced strawberries and danish dessert mix

Bake cake. Cool. Blend cream cheese and powdered sugar. Add cool whip, lemon juice and vanilla. Spread over cake. Top with pie filling or danish dessert and sliced strawberries.