Cappucino Pound Cake
- 3/4 c Oil
- 1/2 c Honey
- 4 Eggs
- 1/2 c Milk
- 1/2 c Sour cream
- 1 tb Creme de Cacao
- 1 tb Kahlua
- 2 c Flour
- 1 c Sugar
- 1/2 c Cocoa
- 2 ts Baking powder
- 1 ts Baking soda
- 1 tb Instant coffee
- 2 ts Cinnamon
- 1/4 ts Nutmeg
- 1/4 ts Cloves
- Coffee Kahlua Cream Glaze:
- 1 c Cream
- 1 ts Instant coffee
- 2 tb Sugar
- 1 tb Kahlua
Mix together the oil, honey, eggs, milk, sour cream, Creme de Cacao, and
Kahlua and beat for 4 minutes with electric mixer.
Mix together the flour, sugar, cocoa, baking powder, baking soda, instant
coffee, cinnamon, nutmeg, and cloves and add to wet mixture, mix well.
Spread into greased and floured tube pan. Bake at 325 degrees F. for 1 hour
10 minutes.
Coffee Kahlua Cream Glaze:
Beat together the cream, instant coffee, sugar, and kahlua and spread over
cooled cake.
Carrot and Apple Cake
- 1 c Apples, grated
- 1 c Carrots, grated
- 2 c Flour
- 2 c Sugar
- 3 Eggs
- 1 c Chopped pecans
- 1 c Oil
- 2 ts Vanilla
- 2 ts Baking soda
- 1 ts Cinnamon
- 1 ts Salt
Grate the apples and carrots into a mixing bowl. Add the flour, sugar,
eggs, pecans, oil, vanilla, baking soda, cinnamon, and salt.
Mix thoroughly with beaters for up to 5 minutes.
Pour the mixture into a greased cake tin and bake at 350 degrees F. (180 C)
for about 45 minutes or until the cake comes away from the sides of the pan and
a toothpick inserted in the middle comes out clean.
Cream Cheese and Chocolate Tunnel
Cake
- 1 Two layer chocolate cake mix with pudding
- 1/3 c Margarine or butter
- 16 oz Cream cheese, softened
- 1/2 c Sugar
- 2 Eggs
- 2 ts Margarine or butter, melted
- 2 oz Semi sweet chocolate
- 2 ts Corn syrup
Preheat oven to 350 degrees.
Prepare cake mix according to package directions, substituting margarine
for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased
and floured fluted tube pan.
Combine cream cheese and sugar, mixing well at medium speed on an electric
mixer until well blended. Blend in eggs, one at a time. Pour over batter in the
pan. Spoon reserved batter over cream cheese mixture.
Bake 1 hour or until toothpick inserted in center comes out clean.
Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and
corn syrup in a small saucepan. Cook over low heat until chocolate is melted.
Pour over cooled cake.
Cherry Streusel Coffeecake
- 2 1/4 c All-Purpose Flour
- 3/4 c Granulated Sugar
- 2/3 c Butter, softened
- 1/2 ts Baking Powder
- 1/2 ts Baking Soda
- 3/4 c Carnation Evaporated Milk
- 1 tb Lemon Juice
- 1 ea Egg
- 1 ts Almond Extract
- 19 oz Cherry Pie Filling
- 1/3 c Sliced Almonds
Combine flour and sugar in a large bowl. Cut in butter until mixture is
crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to
the remaining flour mixture.
Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until
thickened. Add egg and extract; beat well. Add to dry ingredients; stir just
until moistened.
Spread 2/3 of the batter over bottom and about 1 inch up the side of a
greased 9-inch springform pan to form a shell.
Spread pie filling in shell. Drop small spoonfuls of remaining batter over
pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over
cake.
Bake in 350F oven 50 to 55 minutes.
Almond Joy Cake
- 1 pk Devil's food cake mix
- 1 c Evaporated milk
- 1 c Sugar
- 24 Large marshmallows
- 14 oz Coconut
- 1 c Almonds; chopped
Make chocolate cake according to package directions in 2 round pans.
Make favorite chocolate frosting for cake.
While cake is cooling, heat evaporated milk, sugar and marshmallows in a
very large pan to avoid spilling over. When marshmallows are melted, add
coconut and almonds.
Spread this on top of the bottom cake layer. Top with other cake layer and
frost with chocolate frosting.
Banana Cake
- 1/4 c Sour cream
- 1 ts Baking soda
- 1/4 c Butter, softened
- 1 1/2 c Sugar
- 2 Eggs
- 1 Large banana, mashed
- 1 ts Vanilla extract
- 1 1/2 c Flour
Frosting:
- 2 tb Butter, softened
- 1 c Confectioners' sugar
- 1 tb Milk
- 1 tb Lemon juice
Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour.
Combine sour cream and baking soda in large bowl; let stand for 5 minutes.
Mix butter, sugar, and eggs together in separate bowl; stir into sour cream
mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well
after each addition.
Pour batter into prepared loaf pan; bake for 1 hour. Cool in pan on wire
rack for 10 minutes, then turn out onto rack; cool completely before frosting.
To make frosting, cream butter and sugar together well in mixing bowl. Stir in
milk and lemon juice, beating well until frosting is of spreading consistency.
Frost sides and top of cooled cake.
Blackberry Jam Cake with Caramel
Icing
- 1/2 c Sugar
- 1/4 c Butter or Margarine
- 2 ea Large Eggs
- 1 c Unbleached All-purpose Flour
- 1 ts Ground Cinnamon
- 1/4 ts Ground Cloves
- 1/4 ts Ground Nutmeg
- 1/2 ts Baking Soda
- 1/3 c Butter/Sour Milk
- 1/2 c Seedless Blackberry Jam
- 1/4 c Chopped Walnuts
Caramel Icing
- 2 tb Butter or Margarine
- 1/2 c Packed Brown Sugar
- 3 tb Milk
- 1 3/4 c Sifted Powdered Sugar
Cream together sugar and butter or margarine. Beat in eggs. Stir together
flour, cinnamon, cloves and nutmeg; add to creamed mixture alternately with
butter/sour milk, beating until well blended after each addition. Fold in
blackberry jam and walnuts leaving swirls of jam. DO NOT OVERMIX!
Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost
with Carmel Icing.
Caramel Icing:
In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring
constantly, until mixture bubbles; remove from heat. Cool 5 minutes. Stir in
milk and blend in powdered sugar; beat til spreading consistancy is reached.