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Cakes and More Cakes

Posted by on Jan. 12, 2011 at 2:14 PM
  • 244 Replies

Dark Chocolate Cake

Ingredients

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
by on Jan. 12, 2011 at 2:14 PM
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Replies (1-10):
MistressMinerva
by on Jan. 12, 2011 at 2:15 PM

Orange Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon lemon extract
  • 1/3 cup orange juice
  • 2/3 cup white sugar
  • 1/4 cup butter

Directions

  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
MistressMinerva
by on Jan. 12, 2011 at 2:16 PM


Pumpkin Roll Cake

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
MistressMinerva
by on Jan. 12, 2011 at 2:19 PM

Persimmon Upside Down Cake

  • For the Topping:
  • 3 tablespoons margarine
  • 1/4 cup brown sugar
  • 4 large ripe persimmons, peeled and sliced
  •  
  • For the Cake:
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 cups persimmon pulp
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • 1/2 teaspoon lemon zest

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  2. Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
  3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
  4. Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.
MistressMinerva
by on Jan. 12, 2011 at 2:19 PM

Carmel Apple Cake

Ingredients

  • 3/4 cup butter
  • 1 1/3 cups packed brown sugar
  • 1 3/4 teaspoons ground cinnamon
  • 1 cup pecan halves
  • 2 Granny Smith apples - peeled, cored and cut into wedges
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 3/4 cup water

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
  3. In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.
  4. In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine.
  5. Spread batter evenly over apples and bake at 375 degrees F (190 degrees C) for 30 minutes.
  6. Cool 10 minutes, then invert onto plate.
MistressMinerva
by on Jan. 12, 2011 at 2:20 PM

Cranberry Pecan Cake

Ingredients

  • 3 cups frozen cranberries
  • 1 cup pecans
  • 1 cup white sugar
  •  
  • 2 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  4. Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
MistressMinerva
by on Jan. 12, 2011 at 2:21 PM

Peach Amaretto Upside-Down Cake

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  •  
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 3 tablespoons amaretto liqueur
  • 2 peaches, pitted and thinly sliced
  • 1/2 cup chopped pecans
  •  
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 2 medium eggs
  • 1 teaspoon almond extract
  • 1/4 cup milk

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
  2. Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
MistressMinerva
by on Jan. 12, 2011 at 2:23 PM
1 mom liked this

Golden Rum Cake

Ingredients

  • 1 cup chopped walnuts
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
MistressMinerva
by on Jan. 12, 2011 at 2:24 PM

Irish Cream Bundt Cake

Ingredients

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
MistressMinerva
by on Jan. 12, 2011 at 2:24 PM

Orange Crunch Cake

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, softened
  •  
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 tablespoons grated orange zest
  •  
  • 1 (16 ounce) can prepared vanilla frosting
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 (11 ounce) can mandarin oranges, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
  2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
  4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
MistressMinerva
by on Jan. 12, 2011 at 2:25 PM

Bacon Cheeseburger Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (13 ounce) package brownie mix
  • 2 (12 fluid ounce) cans vanilla frosting
  • yellow food coloring
  • red food coloring
  • 3 vanilla wafer cookies
  • 1 large roll of red fruit leather
  • 4 caramels, with stripes
  • 8 yellow chewy fruit-flavored candy squares
  • 1 (16 ounce) container chocolate frosting
  • 1 large roll of green fruit leather
  • 2 teaspoons sesame seeds

Directions

  1. Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.
  2. Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.
  3. Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.
  4. Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.
  5. To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.
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