Add your favorite cake recipes here, frostings/icings too!
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
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
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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1 c. sliced peaches, drained and cut up1 (8 oz.) can pineapple chunks3 maraschino cherries1 1/2 c. sugar1 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.
1 1/2 c. yeast starter2 1/2 c. sugar1 (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.
1 1/2 c. fruit starter1 c. chopped nuts1 pkg. yellow cake mix (not the pudding kind)1 sm. pkg. instant vanilla or lemon pudding mix4 eggs2/3 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.
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.
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)
Combine all ingredients and mix until smooth. Spread on cooled cake and top with nuts if desired.
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)
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.
Pecan Pie Cake1 yellow cake or butter cake mix, 2-layer size1 egg1/2 cup melted butter1 1/2 cups white Karo syrup - light corn syrup3 eggs1/2 cup dark brown sugar, packed1 tsp. vanilla1 1/2 cups chopped pecansPreparation: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
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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).
Chocolate Macaroon Bundt Cake
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.
Chocolate Magic Cake
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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