Jessica's Chocolate Chip Bundt Cake from Beth McNaughton
Combine:
1 box yellow cake mix
1/2 cup sugar
1 (4oz) package INSTANT chocolate pudding
Add and mix:
3/4 cup oil
3.4 cup water
Add and mix:
4 eggs, one at a time
Stir in:
1 cup sour cream
2 cups chocolate chips
Spread in a greased and floured bundt cake pan
Bake at 350 degrees for 50 - 60 minutes
Spread strawberries and powdered sugar on top
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Sunday, January 16, 2011
Jessica's Chocolate Chip Bundt Cake
White Texas Sheet Cake
White Texas Sheet Cake from Merlene Betteridge
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda
FROSTING
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts
Directions:
In a large saucepan, bring butter
and water just to a boil. Immediately
remove from the heat; stir in the flour
sugar, eggs, sour cream, salt, baking
powder, extract and baking soda until
smooth.
Pour into a greased 15x10x1 inch
baking pan. Bake at 375 degrees for
18-22 minutes or until golden brown
and a toothpick inserted near the center
comes out clean. Cool on a wire rack for
20 minutes.
For frosting, in a large saucepan, bring
butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners'
sugar and extract. Stir in walnuts; spread
over warm cake. Cool completely. Yield:
20 servings.
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda
FROSTING
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts
Directions:
In a large saucepan, bring butter
and water just to a boil. Immediately
remove from the heat; stir in the flour
sugar, eggs, sour cream, salt, baking
powder, extract and baking soda until
smooth.
Pour into a greased 15x10x1 inch
baking pan. Bake at 375 degrees for
18-22 minutes or until golden brown
and a toothpick inserted near the center
comes out clean. Cool on a wire rack for
20 minutes.
For frosting, in a large saucepan, bring
butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners'
sugar and extract. Stir in walnuts; spread
over warm cake. Cool completely. Yield:
20 servings.
Friday, January 15, 2010
Chocolate Pudding Cake
Chocolate Pudding Cake by Kierra Dyer
1 box white cake mix
1 6oz instant choc. pudding
1 egg 2 egg whites
2 cups water
Beat for 2 mins. Bake @ 350 in greased 9x13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.
Topping:
Mix 8 oz cool whip with 1 tsp vanilla and 1/4 cup softened butter then add 1 cup powdered sugar, mix well.
Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake. Keep refrigerated.
1 box white cake mix
1 6oz instant choc. pudding
1 egg 2 egg whites
2 cups water
Beat for 2 mins. Bake @ 350 in greased 9x13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.
Topping:
Mix 8 oz cool whip with 1 tsp vanilla and 1/4 cup softened butter then add 1 cup powdered sugar, mix well.
Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake. Keep refrigerated.
Double Chocolate Snack Cake
Double Chocolate Snack Cake by Sherry Smith
1 2/3 cups all-purpose flour
1 cup brown sugar
¼ cup Cocoa
1 tsp baking soda
1 tsp salt
1 cup water
1/3 cup oil
1 tsp vinegar
¾ tsp vanilla
½ cup chocolate chips
Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.
1 2/3 cups all-purpose flour
1 cup brown sugar
¼ cup Cocoa
1 tsp baking soda
1 tsp salt
1 cup water
1/3 cup oil
1 tsp vinegar
¾ tsp vanilla
½ cup chocolate chips
Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.
Snickers Cake
Snickers Cake by Jen Hopkin (Israel 1996)
Mix together German Chocolate Cake mix. Pour ½ of the cake in greased and floured 9X13 pan and bake for 15-20 minutes.
1 bag caramels
1/3-cup evaporated milk
1 stick butter or margarine
1 12 oz bag chocolate chips
walnuts or pecans
Melt candy caramels with evaporated milk and butter or margarine. Pour caramel mixture over ½ baked cake and pour chocolate chips and pecans or walnuts on top. Pour the rest of the cake mix on and bake for 30 minutes or so. Cool well. Optional: top with cool whip.
Mix together German Chocolate Cake mix. Pour ½ of the cake in greased and floured 9X13 pan and bake for 15-20 minutes.
1 bag caramels
1/3-cup evaporated milk
1 stick butter or margarine
1 12 oz bag chocolate chips
walnuts or pecans
Melt candy caramels with evaporated milk and butter or margarine. Pour caramel mixture over ½ baked cake and pour chocolate chips and pecans or walnuts on top. Pour the rest of the cake mix on and bake for 30 minutes or so. Cool well. Optional: top with cool whip.
Good Ole’ English Trifle
Good Ole’ English Trifle - One of Dad’s very favorite! by Cliff Westhoff
1. Bake a white or yellow cake from mix and let it cool. Puncture the cake with a fork all over.
2. Mix up 2 instant banana pudding mixes and let chill in fridge.
3. Mix a large strawberry jello pkg. with the hot water it calls for and half of the cold water the pkg. calls for. Then pour it over the cooled cake.
4. Spread pudding over top of cake and then layer fresh strawberries (and bananas, if you like) on top.
5. Spread a big jar of cool whip on top and garnish with a single “fanned” strawberry.
6. Let dessert chill in fridge for at least 4 hours (best if overnight).
1. Bake a white or yellow cake from mix and let it cool. Puncture the cake with a fork all over.
2. Mix up 2 instant banana pudding mixes and let chill in fridge.
3. Mix a large strawberry jello pkg. with the hot water it calls for and half of the cold water the pkg. calls for. Then pour it over the cooled cake.
4. Spread pudding over top of cake and then layer fresh strawberries (and bananas, if you like) on top.
5. Spread a big jar of cool whip on top and garnish with a single “fanned” strawberry.
6. Let dessert chill in fridge for at least 4 hours (best if overnight).
Carrot Cake
Carrot Cake
2 cups flour
2 cups sugar
3 cups grated carrots
½ cup oil
4 eggs
1 ½ tsp. cinnamon
2 tsp. Baking powder
2 tsp. Baking soda
½ tsp. salt
Mix sugar, oil and eggs. Slowly add dry ingredients. Add carrots last. Bake in 9x13 pan at 325 for 45 minutes. Top with cream cheese frosting.
Cream Cheese Frosting
1 cup powdered sugar
8 oz. Cream cheese
¼ cup margarine
2 tsp. Vanilla
Cream margarine and cream cheese. Add other ingredients. (This frosting is not very thick.)
2 cups flour
2 cups sugar
3 cups grated carrots
½ cup oil
4 eggs
1 ½ tsp. cinnamon
2 tsp. Baking powder
2 tsp. Baking soda
½ tsp. salt
Mix sugar, oil and eggs. Slowly add dry ingredients. Add carrots last. Bake in 9x13 pan at 325 for 45 minutes. Top with cream cheese frosting.
Cream Cheese Frosting
1 cup powdered sugar
8 oz. Cream cheese
¼ cup margarine
2 tsp. Vanilla
Cream margarine and cream cheese. Add other ingredients. (This frosting is not very thick.)
Pumpkin Cheesecake
Pumpkin Cheesecake by Miriam Webb
Crust:
1 ½ cup graham cracker crumbs (1 pkg.)
¼ cup sugar
1/3 cup butter
Combine and fill bottom and 1” up side of 9” spring-form pan. Bake at 350 for 6-8 minutes. Then cool. (Do not brown.)
Cheesecake:
3 pkg. cr. cheese
1 cup sugar
¼ cup brown sugar
Beat until fluffy.
1 ¾ cup pumpkin
2 eggs
2/3 cup evaporated milk
Add and beat.
2 TBS cornstarch
1 ¼ tsp. cinnamon
½ tsp. nutmeg
Add and beat. Pour into pan and bake at 350 for 55-60 minutes – until edges set and center moves slightly.
Topping:
2 cups sour cream (16 oz) at room temp
¼ - 1/3 cup sugar
1 tsp. vanilla
Mix and spread over cheesecake.
Bake at 350 for 8 minutes. Cool.
Chill for several hours (overnight).
Crust:
1 ½ cup graham cracker crumbs (1 pkg.)
¼ cup sugar
1/3 cup butter
Combine and fill bottom and 1” up side of 9” spring-form pan. Bake at 350 for 6-8 minutes. Then cool. (Do not brown.)
Cheesecake:
3 pkg. cr. cheese
1 cup sugar
¼ cup brown sugar
Beat until fluffy.
1 ¾ cup pumpkin
2 eggs
2/3 cup evaporated milk
Add and beat.
2 TBS cornstarch
1 ¼ tsp. cinnamon
½ tsp. nutmeg
Add and beat. Pour into pan and bake at 350 for 55-60 minutes – until edges set and center moves slightly.
Topping:
2 cups sour cream (16 oz) at room temp
¼ - 1/3 cup sugar
1 tsp. vanilla
Mix and spread over cheesecake.
Bake at 350 for 8 minutes. Cool.
Chill for several hours (overnight).
White Texas Sheet Cake
White Texas Sheet Cake Merlene Betteridge
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda
FROSTING:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts
In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan. Bake at 375 degrees for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda
FROSTING:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts
In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan. Bake at 375 degrees for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.
University Place Apple Cake
University Place Apple Cake Becky Gehring
In Blender:
2 Cups water - wash, quarter, & core 2 med. apples (keep peel on),blend & pour thru strainer into cup. Reserve apple water for sauce.
Gradually add 1 C. sugar to 1/4 C. soft butter. Add apple pulp.
Sift & add:
1 C. flour
1 tsp. each of soda & cinnamon
3/4 tsp. nutmeg
1/4 tsp salt
Beat until smooth (1/2 cup nuts optional). Bake in 8x8x2 at 350 for 45 min. Serves 8-9. Serve warm with Apple/Butterscotch Sauce.
Apple/Butterscotch Sauce:
Blend in saucepan: 2 T. flour, 1 C. brown sugar. Add 2 T. butter and 1/2 C. apple water. Heat to boil. Stir constantly and boil 1 minute.
Drizzle over whipping cream or ice cream on top of cake.
In Blender:
2 Cups water - wash, quarter, & core 2 med. apples (keep peel on),blend & pour thru strainer into cup. Reserve apple water for sauce.
Gradually add 1 C. sugar to 1/4 C. soft butter. Add apple pulp.
Sift & add:
1 C. flour
1 tsp. each of soda & cinnamon
3/4 tsp. nutmeg
1/4 tsp salt
Beat until smooth (1/2 cup nuts optional). Bake in 8x8x2 at 350 for 45 min. Serves 8-9. Serve warm with Apple/Butterscotch Sauce.
Apple/Butterscotch Sauce:
Blend in saucepan: 2 T. flour, 1 C. brown sugar. Add 2 T. butter and 1/2 C. apple water. Heat to boil. Stir constantly and boil 1 minute.
Drizzle over whipping cream or ice cream on top of cake.
Lemon Pound Cake
Lemon Pound Cake Kelly Samsom 2006
1/2 pound unsalted butter (room temp.) //////// 1/2 tsp. baking powder
2 1/2 C. sugar /////////// 1/2 tsp. baking soda
4 extra large eggs (room temp.) //////////// 1 tsp. kosher salt
1/3 C. grated lemon zest (about 6 lemons)//////////// 3 C. flour
3/4 C. freshly squeezed lemon juice
3/4 C. buttermilk (room temp.)
1 tsp. vanilla extract
For the Glaze:
2 C. powdered sugar
3 1/2 Tbsp. freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans with parchment paper.
Cream the butter and 2 Cups of the sugar for about 5 minutes, until light and fluffy. Add eggs one at a time with mixer at medium speed. Add the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 C. lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 min to 1 hour, until a cake tester comes out clean.
Combine 1/2 C. sugar with 1/2 C. lemon juice in a small saucepan and cook over low heat till sugar dissolves. When the cakes are done, let them cool for just 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the powdered sugar and lemon juice in a bowl and whisk until smooth. Pour over the tops of cakes allowing the glaze to drizzle down the sides.
1/2 pound unsalted butter (room temp.) //////// 1/2 tsp. baking powder
2 1/2 C. sugar /////////// 1/2 tsp. baking soda
4 extra large eggs (room temp.) //////////// 1 tsp. kosher salt
1/3 C. grated lemon zest (about 6 lemons)//////////// 3 C. flour
3/4 C. freshly squeezed lemon juice
3/4 C. buttermilk (room temp.)
1 tsp. vanilla extract
For the Glaze:
2 C. powdered sugar
3 1/2 Tbsp. freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans with parchment paper.
Cream the butter and 2 Cups of the sugar for about 5 minutes, until light and fluffy. Add eggs one at a time with mixer at medium speed. Add the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 C. lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 min to 1 hour, until a cake tester comes out clean.
Combine 1/2 C. sugar with 1/2 C. lemon juice in a small saucepan and cook over low heat till sugar dissolves. When the cakes are done, let them cool for just 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the powdered sugar and lemon juice in a bowl and whisk until smooth. Pour over the tops of cakes allowing the glaze to drizzle down the sides.
Wednesday, January 13, 2010
Double Chocolate Snack Cake
Double Chocolate Snack Cake
1 2/3 cups all-purpose flour 1/3 cup oil
1 cup brown sugar 1 tsp vinegar
¼ cup Cocoa ¾ tsp vanilla
1 tsp baking soda ½ cup chocolate chips
1 tsp salt
1 cup water
Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.
1 2/3 cups all-purpose flour 1/3 cup oil
1 cup brown sugar 1 tsp vinegar
¼ cup Cocoa ¾ tsp vanilla
1 tsp baking soda ½ cup chocolate chips
1 tsp salt
1 cup water
Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.
Chocolate Pudding Cake
Chocolate Pudding Cake
1 box white cake mix
1 6oz. instant chocolate pudding mix
1 egg and 2 egg whites
2 cups water
Beat for 2 mins. Bake @350 in greased 9X13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.
Topping:
Mix 8 oz. Cool Whip with 1 tsp. vanilla and ¼ cup softened butter then add 1 cup powdered sugar, mix well.
Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake.
Keep Refrigerated.
1 box white cake mix
1 6oz. instant chocolate pudding mix
1 egg and 2 egg whites
2 cups water
Beat for 2 mins. Bake @350 in greased 9X13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.
Topping:
Mix 8 oz. Cool Whip with 1 tsp. vanilla and ¼ cup softened butter then add 1 cup powdered sugar, mix well.
Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake.
Keep Refrigerated.
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