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Cooking from Scratch - Cakes and frostings!

Posted by on Dec. 21, 2008 at 12:38 PM
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Add your favorite cake recipes here, frostings/icings too!

by on Dec. 21, 2008 at 12:38 PM
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Replies (1-10):
janisemom
by New Member on Dec. 22, 2008 at 5:33 PM

The Best Ever Chocolate Cake Frosting

1/3 c. butter or margarine

4 c. sifted powdered sugar

1/2 c. cocoa

1/4 c. milk

1 1/2 tsp. vanilla

additional milk

Beat butter until fluffy. Gradually add 2 c. sugar and the cocoa, beating well. Slowly add the milk and vanilla. Beat in remaining sugar slowly. Add in additional milk, if needed, to reach spreading consistency.

You can add a bit of creme de menthe flavoring for a tasty mint frosting - just add a little at a time until it tastes good.

For vanilla, simply omit the cocoa and increase the sugar to 4 1/4 c.

Heather (a keeper at home - Titus 2)

 

Follower of the Messiah, Yahushua

Wife of Charles

Mom of Jacob, Noah and Shaughnessy

 

GoldenDawne
by on Dec. 28, 2008 at 5:56 AM
TOASTER OVEN SNACK CAKE
 
1 cup flour
pinch salt
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2-3 tablespoons butter
1 teaspoon vanilla or lemon extract

 

Preheat oven to 350°F.

On a sheet of wax or parchment paper, sift together flour, salt and baking powder (or whisk together in a bowl).

In a glass bowl or measuring cup, microwave milk until it begins to steam - about 1 minute (do not boil!). Add butter, stirring until melted. Let cool for 5 minutes.

Using a whisk, beat eggs well, gradually adding sugar. Stir in a few tablespoons of the warm milk; then slowly combine all of the milk with the egg and butter mixture, whisking constantly. Stir in flour mixture, then vanilla or lemon extract (if using lemon extract, 1/2 teaspoon lemon zest may also be added for extra flavor).

Pour batter into a small aluminum foil "snack sized" pan which has been buttered (or sprayed with non-stick spray) and lightly dusted with flour. May also be prepared in mini-cupcake pans.

Bake at 350°F for 30 minutes, or until cake tests done (a wooden toothpick inserted in center comes out clean). Mini muffins will bake in about half the time.

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GoldenDawne
by on Dec. 28, 2008 at 5:57 AM
FRIENDSHIP CAKE AND STARTER
 
YEAST STARTER:

 1 c. sliced peaches, drained and cut up
1 (8 oz.) can pineapple chunks
3 maraschino cherries
1 1/2 c. sugar
1 1/2 pkg. dry yeast

Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.

 FRUIT STARTER:

 1 1/2 c. yeast starter
2 1/2 c. sugar
1 (29 oz.) can peaches

 Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.

On tenth day, add: 1 (30 oz.) can chunk pineapple and juice

Let stand 10 more days, stirring daily. On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice

Let stand 10 more days, stirring daily. On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe. There will be enough drained fruit for 4 (9x13 inch) cakes.

 CAKE:

 1 1/2 c. fruit starter
1 c. chopped nuts
1 pkg. yellow cake mix (not the pudding kind)
1 sm. pkg. instant vanilla or lemon pudding mix
4 eggs
2/3 c. oil

 Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.

http://www.cafemom.com/group/53611 (Running a Household-Owner)
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GoldenDawne
by on Dec. 28, 2008 at 5:59 AM
CINNAMON SUGAR APPLE CAKE
 
4 eggs, beaten to blend
1 1/2 c. flour
1 c. sugar
1/2 c. vegetable oil
2 tsp. baking powder
Pinch of salt
3/4 lb. Granny Smith apple (peeled & chopped)
1 tsp. sugar

 Preheat oven to 350 degrees. Butter 8 or 9 inch square baking pan. Combine first 6 ingredients in large bowl. Beat with fork until well blended. Add apples and mix thoroughly.

Spoon into prepared pan. Mix cinnamon and sugar and sprinkle over top. Bake until cake is browned and tester inserted in center comes out clean, about 45 minutes. Makes 6-8 servings.

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NanaRae
by Member on Jan. 10, 2009 at 12:27 PM

CARROT CAKE

Preheat oven to 325 degrees.

2 cup - Sugar

1-1/2 cup - Oil

4 - Eggs (well beaten)

2 tsp. - Baking Soda

2 cup - All Purpose Flour

2 tsp. - Baking Powder

2 tsp. - Cinnamon

1 tsp. - Salt

1 cup - chopped walnuts or pecans

3 cups - Grated Carrots

1 tsp. - Vanilla

Combine sugar and oil.  Add eggs and mix well.

Combine dry ingredients and stir into oil mixture.  Mix until smooth.  Add chopped nuts and carrots.

Bake in 3-greased 9-inch cake pans at 325 degrees for approximately 30 minutes.  Cool.  Frost with cream cheese frosting (recipe follows).

NOTE:  Can be baked in a 13x9 inch pan.  Up baking time to 45 to 50 minutes.

CREAM CHEESE FROSTING

1-lb box - Powdered Sugar

8-oz pkg - Cream Cheese (softened at room temperature)

1/2 stick - Unsalted Butter (softened at room temperature)

1 tsp. - Vanilla

Combine all ingredients and mix until smooth.  Spread on cooled cake and top with nuts if desired.

-Rae



NanaRae
by Member on Jan. 10, 2009 at 12:47 PM

OATMEAL CAKE

Preheat oven to 350 degrees.

1-1/2 cup - Boiling Water

1 cup - Oats

1/2 cup - Oil

1-1/2 cup - All Purpose Flour

1/2 tsp. - Salt

1 tsp. - Baking Soda

1 cup - Brown Sugar or Granulated Sugar

1 tsp. - Cinnamon

2 - Eggs

Put oats in the boiling water and let stand until water is absorbed.  Mix all other ingredients together.  Add oats. Pour into 13x9 inch pan.

Bake at 350 degrees for 25 to 30 minutes.  Cool.  Serve dusted with powdered sugar or frost cake with Whip Cream Frosting (recipe follows)

NOTES: 

1. The oil may be replaced with 1/2 cup of applesauce.

2.  I use 1/2 cup brown sugar and 1/2 cup granulated sugar.

WHIP CREAM FROSTING

This is a frosting that is not too sweet; does not overpower the cake.   

4 Tbl. - All Purpose Flour

1/2 cup - Milk

1 cup - Sugar

1 cup - Shortening or 1/2 cup Shortening and 1/2 cup Unsalted Butter

1 tsp. Vanilla

Blend milk into flour in saucepan.  Cook over low heat, stirring constantly until mixture is a thick paste. (Dont' be concerned, it will all come together in the end.)  Set aside to cool.

In large mixing bowl, cream shortening and sugar until very light and fluffy.  Add cooled flour paste and vanilla.  Beat until extremely light and fluffy.  Beat a long time - the longer, the better.

TIP:  I a stand mixer due to the long beating times.

-Rae


GoldenDawne
by on Mar. 26, 2009 at 6:25 PM

Pecan Pie Cake

1 yellow cake or butter cake mix, 2-layer size
1 egg
1/2 cup melted butter
1 1/2 cups white Karo syrup - light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 1/2 cups chopped pecans
Preparation:
Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3
cup of this batter. Spread the rest of the batter into a greased and
floured 9 x 13-inch pan and bake at 325 degrees F. for 15 minutes or
until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs,
brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees

http://www.cafemom.com/group/53611 (Running a Household-Owner)
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michiganmom116
by Group Owner on May. 13, 2012 at 5:03 PM


Pumpkin Cupcakes

In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients stir until just moistened. Spoon into large paper-lined or well greased muffins cups, filling about 3/4 full. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean. Let cool on rack.

You can frost with cream cheese frosting. We chose to bake ours in mini bundt pans, then cover with orange marshmallow fondant and add little green stems, vines and leaves (pictured at the top).

michiganmom116
by Group Owner on May. 13, 2012 at 5:04 PM

Chocolate Macaroon Bundt Cake

  • 2 c. flour
  • 1 3/4 c. sugar
  • 1/2 c. cocoa
  • 1 tsp. salt
  • 1 tsp. soda
  • 2 tsp. vanilla
  • 3/4 c. cold water
  • 1/2 c. sour cream or plain yogurt
  • 3 eggs
  • 1 egg yolk (reserve the egg white for the filling)
  • 1/2 c. butter or margarine


Macaroon filling:

  • 1 egg white
  • 1/4 c. sugar
  • 1 c. flaked coconut
  • 1 Tbsp. flour
  • 1 tsp. vanilla

In small bowl beat egg white until soft peaks form. Gradually add sugar and beat until stiff peaks form. Stir in the rest of ingredients by hand.

In large bowl, combine all ingredients for the cake, beating at low speed until moistened. Beat at medium speed for 3 minutes. Pour 1/2 batter into greased and floured bundt cake pan. Drop spoonfuls of coconut filling over the batter, then pour rest of cake batter on top. Bake at 350 for 55 to 65 minutes or until cake tests done. Let cool for 10 to 15 minutes in the pan before removing to a rack and cooling completely. Top with a vanilla or chocolate glaze.

michiganmom116
by Group Owner on May. 13, 2012 at 5:04 PM

Chocolate Magic Cake

  • 1 3/4 c. flour
  • 2 c. sugar
  • 3/4 c. cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 c. strong black coffee
  • 1 c. soured milk (put 1 tsp. lemon juice in a 1 cup measure, add milk to equal 1 cup)
  • 1/2 c. vegetable oil
  • 1 tsp. vanilla

Combine dry ingredients in a mixing bowl. Add rest of ingredients and beat on medium speed for 2 minutes. Batter will be thin. Pour into a greased & floured 9 x 13 cake pan. Bake at 350 degrees for 30 - 40 minutes until cake tests done.

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