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Cakes and More Cakes

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
Replies (31-40):
MistressMinerva
by on Jan. 12, 2011 at 3:33 PM

Harvey Wallbanger Cake


Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 5 fluid ounces Galliano liqueur
  • 2 fluid ounces vodka
  • 1/2 cup orange juice
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
  3. Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
  4. To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.
MistressMinerva
by on Jan. 12, 2011 at 3:34 PM

Hornets Nest Cake


Ingredients

  • 1 (4.6 ounce) package non-instant vanilla pudding mix
  • 1 (18.25 ounce) package yellow cake mix
  • 2 cups butterscotch chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
  3. Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.
MistressMinerva
by on Jan. 12, 2011 at 3:35 PM

Hot Milk Sponge Cake

Ingredients

  • 1 cup milk
  • 1 tablespoon butter
  • 4 eggs
  • 1 2/3 cups white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
  2. Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.
MistressMinerva
by on Jan. 12, 2011 at 3:36 PM

Incredibly Delicious Italian Cream Cake


Ingredients

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  •  
  • 8 ounces cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons light cream
  • 1/2 cup chopped walnuts
  • 1 cup sweetened flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
  2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
MistressMinerva
by on Jan. 12, 2011 at 3:39 PM

Lazy Daisy Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  •  
  • 1/2 cup skim milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  •  
  • 2 eggs
  • 1 cup white sugar
  •  
  • 6 tablespoons softened butter
  • 10 tablespoons brown sugar
  • 1 cup flaked coconut
  • 1/4 cup heavy cream

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
  2. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
MistressMinerva
by on Jan. 12, 2011 at 3:40 PM

Lemon Delight Cake

Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (11 ounce) can mandarin oranges, with juice
  • 1/2 cup sour cream
  • 4 eggs
  •  
  • 1 (3.5 ounce) package instant French vanilla pudding
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. Spread batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
  4. To make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. Fold in whipped toping. Frost cooled cake.
MistressMinerva
by on Jan. 12, 2011 at 3:41 PM

Lemon Sponge Cake

Ingredients

  • 7 egg whites
  • 1/4 cup brown sugar
  • 1/4 cup fructose (fruit sugar)
  • 1/2 teaspoon salt
  •  
  • 4 egg yolks
  • 1/4 cup brown sugar
  • 1/4 cup fructose (fruit sugar)
  • 3/4 cup all-purpose flour
  • 1/4 cup fresh lemon juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
  2. In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
  3. In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
  4. Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
MistressMinerva
by on Jan. 12, 2011 at 3:44 PM

Millionaire's Cake


Ingredients

  • 1 (20 ounce) can crushed pineapple with juice
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (8 ounce) package cream cheese
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 2 cups milk
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
  3. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
  5. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
MistressMinerva
by on Jan. 12, 2011 at 3:46 PM

Ninety-Six Hour Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  •  
  • 1 cup confectioners' sugar
  • 2 cups sour cream
  • 2 (14 ounce) packages flaked coconut

Directions

  1. Prepare and bake cake mix according to package directions for 2 - 9 inch layers. Cool cake completely.
  2. With a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside.
  3. In a large bowl, mix the confectioners' sugar, sour cream, and coconut. Spread between layers, and on top, but not on the sides of cake. Place in large container with cover, or wrap in plastic, and place in refrigerator for four days before serving.
MistressMinerva
by on Jan. 12, 2011 at 3:47 PM

Nutmeg Feather Cake

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 1/2 cups white sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup buttermilk

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
  3. Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
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