Add your favorite cake recipes here, frostings/icings too!
Apple Pie Cake
all together and pour into a greased pie pan. Bake at 350° for 40 to
45 minutes. Cut into wedges and serve warm with ice cream or whipped
May double the recipe and bake in a greased 9 x 13 pan. Serve as cake.
Texas Sheet Cake
flour and sugar in large bowl and set aside. In a saucepan put the
ubtter, cocoa, water and bring to a boil. Remove and pour over flour
and sugar. Add eggs, milk, soda, vanilla and cinnamon. Mix well and
pour into greased and floured 11 x 15 pan (or approximate size). Bake
at 350° for 20 minutes. Do not overbake. While baking, start frosting.
butter and cocoa in saucepan and bring to a rollling boil. Remove; add
sugar, nuts, vanilla and milk. Frost cake as soon as it comes out of
the oven. Let cool before cutting.
Honey Bun Cake - this is dangerously addicting! Recipe courtesy of my ex's wife, who is a wonderful cook!
cake and pour half into a 9 x 13 pan. Sprinkle half of cinnamon
mixture over cake. Pour in the remaining cake mix and top with
remaining cinnamon mixture. Bake at 275° for 50 - 60 minutes. Mix
icing and pour over hot cake. Let cool and enjoy!
Preheat oven to 350°. Grease a 9 x 13 pan.
together the pineapple, lime juice, and angel food cake mix. Pour into
pan and bake for about 25 minutes. Let cool completely in pan.
together cream cheese and limeade concentrate. Add powdered sugar.
Beat in rum extract and rum, if using, then fold in Cool Whip. Spread
over cooled cake
Sprinkle with coconut and lime zest. Top each serving with mint leaves if desired.
Peach Pound Cake
butter and sugar until light and fluffy. Add eggs, 1 at a time,
beating after each one. Combine flour, bakind soda and salt in separate
bowl, set aside. Mix sour cream and peaches together. Add dry
ingredients alternately with peach mixture. Stir in extracts. Bake in
greased/flour bundt pan or 2 loaf pans, at 350° for 70 to 80 minutes for
the bundt pan or one hour for the loaf pans. Remove from pans and dust
with powdered sugar.
I found this in my KitchenAid mixer's instruction booklet:
Chocolate Buttercream Filling:
Combine ground almonds, powdered sugar, and cornstarch; set aside.
egg whites in a bowl. Whip with mixer until foamy. Add salt and cream
of tartar and continue whipping until soft peakes form. Sprinkle in
the granulated sugar and add the flavorings, beat until stiff peakes
form. Fold into the almond mixture until blended.
or spread mixture into paper-lined (waxed or parchment) 8 inch cake
pans, or spread on greased and floured baking sheets to form 8 inch
circles. Bake at 250° (yes, that's 250°) for 35 to 45 minutes. Remove
from pans and paper or baking sheets and cool on aluminimum foil.
Prepare Chocolate Buttercream Filling.
Place egg yolks in bowl. Whip with mixer for 2 minutes. Slowly add
rest of ingredients and beat on medium speed until fluffy, about 5
filling on one of the almond layers. Top with a 2nd layer and more
filling, top with 3rd layer and use remaining filling to frost the whole
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