Blueberry Sour Cream Cake

1 tb Butter
1 1/2 c Flour
1/2 c Sugar
1/2 c Butter, at room temperature
1 1/2 ts Baking powder
1 Egg
1 1/2 ts Vanilla
4 c Fresh or frozen blueberries thawed

Custard
2 c Sour cream
2 Egg yolks
1/2 c Sugar
1 ts Vanilla

Position rack in center of oven and preheat oven to 350 degrees F. Generously butter 9-or 10-inch springform pan. In a large bowl, combine flour, sugar, 1/2 cup butter, baking powder, and vanilla and mix thoroughly. Turn into prepared pan and sprinkle evenly with blueberries. Combine sour cream, egg yolks, sugar, and vanilla. Blend well. Pour over blueberries. Bake 1 hour or until edges of custard are lightly browned. Serves 10 to 12

Tags: blueberry cake, blueberry sour cream cake, cake recipes

Lemon Dump Cake Recipe

1 lemon flavored cake mix
1 pkg. instant lemon pudding mix
4 eggs
1/2 c. cooking oil
3/4 c. water

Mix in a large bowl all at once at medium speed for 4 minutes. Bake at 350 degrees 35 to 45 minutes in an angel cake tube or bundt pan. Cool 15 minutes then remove from pan. Be sure to grease and flour pan before putting cake mixture in it. Make same as Lemon Dump Cake only substitute chocolate cake mix and instant chocolate pudding mix.

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Carrot Zucchini Cake Recipe

2 Egg
1 c Carrot; grated
1 c Sugar
1 c Zucchini; grated
2/3 c Oil
1/4 c Coconut; shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

Cream Cheese Icing:
1 pk Cream cheese; 4 oz
1/4 c Butter
1 ts Orange rind; grated
2 c Icing sugar
1 ts Vanilla

CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.

ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread.

Tags: zucchini cake, carrot cake, carrot zucchini cake recipe, cake recipes

Coconut Fudge Cake Recipe

3/4 c. cocoa
1 1/2 c. milk
1 c. granulated sugar
1 tsp. vanilla
1 tsp. salt
1/4 tsp. soda
3/4 c. brown sugar
2/3 c. shortening
3 eggs
2 c. cake flour,sifted
1 tsp. baking powder

Measure and sift cocoa and brown sugar together. Add milk gradually, stir until smooth. Cream shortening, add sugar and eggs. Sift flour, baking powder, soda and salt together. Add to creamed mixture, alternately with the cocoa mixture. Add vanilla and beat until smooth. Pour into 2 (9 inch) cake pans and bake at 350 degrees about 30 minutes. When cool, spread with boiled icing. Spread thickly with coconut before icing sets.

Tags: cake recipes, coconut fudge cake, fudge cake recipe, coconut cake recipe

Apple Carrot Cake Recipe

Ingredients:

2 c Whole wheat flour; self-rising
1/2 c Margarine;
1 ts Cinnamon;
1 c Walnuts; chopped
2/3 c Raisins;
2 c Dessert apples; peeled cored grated
1 c Carrot; grated
Grated peel of 1 orange
2 lg Eggs; *
4 tb Fresh orange juice;

Directions:

Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.

Tags: cake recipes, apple carrot cake recipe, carrot cake recipe

Cranberry Pineapple Cake Recipe

1 pk Betty Crocker SuperMoist white cake mix
1 Envelope whipped topping mix; (1. 5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
1 Jar cranberry-orange relish; (14 oz.)
1 cn Crushed pineapple; (8 1/4 oz.)

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

Cool 10 minutes.

Remove from pans; cool cake completely on wire rack.

Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

Beat in frosting on high speed until smooth and thick, about 1 minute.

Mix crushed pineapple and cranberry-orange relish; drain.

Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture.

Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top.

Refrigerate 1 to 2 hours before serving.

Refrigerate any remaining cake.

Tags: cake recipes, pineapple cranberry cake

Black Forest Cheesecake Recipe

1 c Quaker oats (quick or old fashioned; uncooked)
1 c Quaker 100% natural cereal; crushed to 3/4 c
1/3 c Margarine or butter; melted
1/4 c Firmly packed brown sugar
2 pk (8-oz) cream cheese; softened
2/3 c Granulated sugar
1 ts Vanilla
2 Eggs
1 pk (6-oz) Nestle Toll House semi-sweet chocolate morsels; melted
1/4 c Whipping cream
1 cn (21-oz) cherry pie filling

Heat oven to 350F. Grease 9" springform pan. Combine first four ingredients. Press onto bottom and sides of pan. Bake 15 min. Cool. Beat cream cheese, granulated sugar and vanilla at med speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely; remove rim. Chill. Spread pie filling over top. Serve with whipped cream, if desired.

Tags: cake recipes, black forest cake, cheesecake recipes

Coffee Cake Recipe

Ingredients:

2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°. Grease and flour an 8-inch square baking pan.

2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.

3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.

4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes

Tags: cake recipes, coffee cake recipe

Yellow Dream Cake Recipe

1 cup water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package yellow cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix

1. In a bowl beat water, non-dairy topping mix (dry), yellow cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes.
2. Pour into two greased and floured 8 or 9-inch round baking pans.
3. Bake at 350*F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides and remove from pans.
4. Frost when cool.

Makes 12 servings

Tags: yellow cake recipe, cake recipes

Lemon Cake Recipe

Ingredients:

1/2 cup butter, softened
1-3/4 cups sugar
6 egg yolks
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1 cup plus 3 tablespoons milk
1 tablespoon grated lemon rind

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

2. In a mixer, cream the butter then add the sugar, beating well.

3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.

4. In a separate bowl, combine the flour and baking powder.

5. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.

6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.

7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

Lemon Buttercream Frosting:

Ingredients:

1/2 cup butter, softened
1 egg yolk
1-pound box (3-3/4 cups) confectioners sugar
1 teaspoon grated lemon rind
5 to 6 tablespoons fresh lemon juice

Directions:

1. Cream the butter until light and fluffy.

2. Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.

3. Spread frosting between layers and on top and sides of cake layers

Tags: cake recipes, lemon cake recipe

Pumpkin Cake Recipe

Ingredients: 1 cup shortening
3 cup sugar
3 eggs
3 cups all-purpose flour
1 can pumpkin (15-oz)
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder


Directions:

1. Mix the dry ingredients (except the sugar) together and set aside.

2. Cream sugar and shortening; add the eggs. Add this to the dry mixture and cream well.

3. Add pumpkin and vanilla; Mix well

4. Pour into a greased and floured tube or bundt pan.

5. Bake about 90 min at 350 degrwwa F.

6. Cream cheese frosting may be added, but this pumpkin cake is moist and keeps well for several days without any topping.

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Chocolate Cheesecake Recipe

24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)

1. In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.
2. In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.
3. In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes or until puffed and set. Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.
4. In small bowl, combine powdered sugar and sour cream. Serve with cheesecake. Garnish with lavender flowers, if desired

Makes 12 servings

Tags: chocolate cheesecake recipe, cheesecake recipe, cake recipes

Carrot Pudding Cake

1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1/3 cup water
1/4 cup vegetable oil
3 cups grated carrots
1/2 cup chopped raisins
1/2 cup chopped pecans
3 tablespoons butter or margarine, softened
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 tablespoon grated orange peel

1. Preheat oven to 350*F.
2. In a medium bowl, combine yellow cake mix, instant vanilla pudding mix, salt, cinnamon, eggs, water, and vegetable oil; beat for 2 minutes at medium speed with an electric mixer. Stir in grated carrots, chopped raisins, and chopped pecans.
3. Pour into 3 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes, or until the center is set. Cool in the pans for 10 minutes, remove, and cool completely.
4. Meanwhile, in a bowl combine softened butter with softened cream cheese; beat until light and fluffy. Add powdered sugar and grated orange peel; beat until smooth. Spread between the cake layers and on the top and sides.

Makes 12 servings

Tags: carrot cake recipe, pudding cake recipe, cake recipes