Apple cake

cream:
2 c sugar
1/2 c shortening
2 eggs

sift together:
2 c flour
1/2 t nutmeg
1 t cinnamon
1/2 t salt
1 t soda

combine mixtures and add 1/2 c milk

add 3 apples, peeled, pared and cut fine and 1/2 t vanilla
place in greased baking sheet and place sliced apples on top.  sprinkle with cinnamon and sugar.
Bake at 350 for 45 minutes

Cake Pops

  
1 box cake mix, any flavor
1 tub frosting,
or ½ C - ¾ C homemade frosting
24 oz pkg candy coating
(white or chocolate)
Sprinkles
Lollipop sticks

Bake the cake mix according to package directions. Once it's cool, crumble the cake into a large bowl. Place in a large bowl and stir in half of the frosting container or 1/2 cup of your homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.
Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight.
Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls.
Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too. Insert in a styrofoam block to harden. Decorate as desired.

Coffee Cake

Cake: 2 cups flour 
½ cup sugar 
½ cup brown sugar 
1 tsp. baking soda 
½ tsp. baking powder 
½ tsp. salt 
1 tsp. cinnamon 
1 cup buttermilk 
2/3 cup shortening 
2 eggs 

Topping: 
½ cup brown sugar 
½ tsp. cinnamon 
½ tsp. nutmeg 

Glaze: 
1 cup powdered sugar 
6-8 tsp. milk 
½ tsp. vanilla 

Cream batter thoroughly with a mixer. Pour into a greased 9x13 inch rectangular cake pan. Mix topping in a small bowl with a fork. Sprinkle evenly over cake batter. Cover and refrigerate overnight (or bake immediately uncovered). Bake at 350 degrees for 25-30 minutes until toothpick comes out clean. Pour glaze over the top of the cake immediately

Semisweet espresso cheesecake

Ingredients

• 2 cups crushed reduced-fat cream-filled chocolate sandwich cookies (about 20 cookies)
• 2 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese
• 1 package (8 ounces) cream cheese
• 1 cup sugar
• 2 eggs, lightly beaten
• 3 tablespoons coffee liqueur
• 2 tablespoons instant espresso powder
• 1 teaspoon Vanilla Extract
• 2 ounces semisweet chocolate, melted and cooled

Directions

• Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheeses and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the coffee liqueur, espresso powder and vanilla. Remove 1-1/4 cups batter to a small bowl; stir in chocolate until well blended.
• Pour plain batter over crust. Drop chocolate batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings

Peach Gingerbread cake roll

• 4 eggs
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup water
• 3 tablespoons butter, melted
• 3 tablespoons molasses
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1-1/3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Confectioners' sugar
• 
  FILLING:
• 3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
• 1-1/4 cups peach preserves
• 1-1/4 teaspoons ground ginger
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Confectioners' sugar and sliced peaches, optional

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
• In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
• Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired. Yield: 12 servings.

Mocha Cake

• 1 package (18-1/4 ounces) chocolate cake mix
• 1-3/4 cups sour cream
• 2 eggs
• 1/2 cup coffee liqueur
• 1/4 cup canola oil
• 2 cups (12 ounces) semisweet chocolate chips, divided
• 1 package (10 to 12 ounces) white baking chips
• 1/3 cup butter, cubed
• 1 tablespoon instant coffee granules
• 1 teaspoon rum extract
• 1 envelope unflavored gelatin
• 1-1/2 cups heavy whipping cream, divided
• 
  WHIPPED CREAM:
• 2 cups heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract

Directions

• In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans.
• Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature.
• In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form.
• For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
• Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving. Yield: 16 servings.

Pumpkin Dessert

Ingredients

• 1 box angel food cake mix
• 1 lg. can pumpkin pie mix
• 1 lg. container Cool Whip

Directions

Preheat oven to 350 degrees. Mix dry cake mix and pumpkin pie mix together. Bake until toothpick comes out clean (about 30-40 minutes).

Cool completely. Frost with Cool Whip.

Ice Cream Cake Roll

3/4 cup flour

1/4 cup cocoa

1 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 cup sugar

1/3 cup water

1 teaspoon vanilla

1/2 gallon ice cream, softened

powdered sugar

nuts (optional)

Beat eggs for 5 minutes. In a separate bowl combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the eggs. Then add water, sugar and vanilla. Once well incorporated, spread onto a greased, large cookie sheet. Bake at 350 for 15 minutes. On a dish towel, spread a layer of powdered sugar. When the cake is done, carefully turn it over onto the dish towel. Then roll it up and let cool. When it is done cooling-after about 30 minutes to an hour, unroll, and layer with ice cream and nuts. Roll it back up, wrap in plastic wrap and foil and refrigerate for at least 3-4 hours. Slice and serve!

Texas Sheet Cake

Cake:

1 cup butter

1 cup water

4 tablespoons cocoa

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 eggs

1 cup sour cream

1 teaspoon baking soda

Frosting:

1/2 cup butter

4 tablespoons cocoa

6 tablespoons milk

1 pound powdered sugar

1 teaspoon vanilla

In sauce pan, melt butter and then whisk in water and cocoa. Once well incorporated pour into mixing bowl. Add sugar, flour and salt. Mix well. Then beat in eggs, sour cream and baking soda. Bake at 350 for 30 minutes. 

For the frosting, in a sauce pan melt butter. Add  cocoa and milk, bring to a boil. Then remove from heat and add vanilla and powdered sugar. Frost over warm cake.

Better Than Cake cake

1 box devils food cake, prepared as directed

1 can sweetened condensed milk

1 jar caramel sauce

1 8 oz container cool whip

1 package of heath bits (you can find these by the chocolate chips)

Bake your cake as directed on the package. When cake is done, remove and poke wholes all over the top. Then drizzle sweetened condensed milk and then caramel sauce. Once the cake is completely cooled, spread cool whip over the top. Then top with toffee bits. Serve or refrigerate until ready to serve!    

Mint chocolate ice cream cake

1 pkg Susie Q’s

3 c mint chocolate chip ice cream softened

12 oreos crushed

½ t mint extract

Line loaf pan with plastic wrap.  Place four suzy q’s in pan.  Completely covering the bottom.  Spread ice cream over suzy Q’s.  sprinkle with half the cookie crumbs.  Press remaining suzy q’s on top.  Cover and freeze for at least 3 hours.

True Love Coffee Cake

cake

1 c milk

1 envelope or 2 1/4 t active dry yeast

1 yellow cake mix

3 eggs

1/2 c vegetable oil

1/2 c applesauce

topping

3/4 c brown sugar

1/2 c flour

1/4 c butter

preheat oven to 350.  warm milk in microwave 35-45 seconds.  mix yeast with warm milk.  stir in cake mix.  mix in eggs, oil, and applesauce.  let stand 5-10 minutes.  pour in to a greased 9x13 inch pan and set aside.

in seperate bowl, mix together brown sugar, flour, and butter until crumbly.  sprinkle topping over batter.  bake 25-35 minutes.

Brunch Crumb Cake

Cake

1 yellow cake mix

ingredients called for on box

topping

1/2 c sugar

1/2 c brown sugar

1 1/2 T cinnamon

3/4 c butter melted

[reheat oven to 350.  make cake batter as directed on box.  pour into a lightly greased and floured jelly roll pan or cookie sheet.  bake 15 minutes.  remove cake from oven and set aside. 

mix together all topping ingredients until crumbly.  sprinkle crumbs over top of cake.  bake an additional 10-15 minutes or until done

Apple coffee cake

1 yellow cake mix

1 c flour

1 envelope or 2 1/4 t active yeast

2 large eggs

1 can apple pie filling

1/3 c butter

glaze

1 c powdered sugar

1 T milk

preheat oven to 350.  mix together 1 1/2 c cake mix, flour, and east in a bowl.  add warm water.  stir in eggs.  spread evenly into greased 9x13 pan.  spoon pie filling over batter.  in seperate bowl, cut butter into remaining cake mix with a fork until crumbly.  sprinkle mixture over pie filling.  bake 25-30 minutes or until light golden brown.  allow cake to cool.

combine powdered sugar and milk.  drizzle over cake

Strawberry delight cake

1 strawberry cake mix

ingredients on cake box

1 c white chocolate chips

1 large box vanilla pudding mix

8 ounces whipped topping

sliced strawberries

preheat oven to 350.  mix cake batter.  stir in chocolate chips.  pour in to greased 9x13 pan.  bake as directed.  allow to cool. 

while cake is cooling.  make instant pudding according to directions.  allow pudding to thicken to refrigerate.  cut cake into long skinny pieces.  place one slice of cake on a small plate.  place large scoop of pudding over cake.  place another slice of cake over pudding.  add more pudding.  top with whipped topping.  if desired.  garnish each serving with sliced strawberries. 

Peanut Butter Chocolate Chip Cake

 cake

1 white cake mix

ingredients on back of box

1/2 c chunky peanut butter

1 c chocolate chips

frosting

1 can white frosting

1/4 c creamy peanut butter

1/2 c chopped nuts

preheat oven to 350.  make cake batter.  pour batter into greased 9x13 pan.  bake 25-30 minutes.  allow cake to cool. 

mix frosting and peanut butter.  spread over top of cooked cake.  sprinkle with nuts

Zucchini Nut Cake

 

1 yellow cake mix

3 eggs

1/4 c vegetable oil

1/4 c applesauce

1/2 c water

2 1/2 - 3 small zucchini peeled and grated-approx 2 cups

3/4 c chocolate chips

1/2 c walnuts

1 can cream cheese frosting

preheat to 350.  mix cake ingredients.  pour batter into greased and floured 9x13.  bake 28-33 minutes.  frost cake with cream cheese frosting. 

Exotic carrot cake

 

1 spice cake mix

3 eggs

1/3 c vegetable oil

1 1/4 c water

1 c shredded carrots

1/2 c chopped nuts

1/2 c coconut

1 c chocolate chips

1 can cream cheese frosting

mix ingredients.  pour in to a greased and floured 9x13 pan.  bake 27-35 minutes.  remove cake from oven and cool 15-20 minutes.  spread cream cheese frosting over top.

raspberry poke cake

 

1 white cake mix

ingredients for cake on box

1 small box raspberry gelatin

1 c boiling water

1/2 c cold water

8 ounces cream cheese softened

8 ounces whipped topping

1 can 21 ounce raspberry pie filling

Make cake batter.  Pour into greased 9x13 pan.  bake and let cool.  poke holes in cake with fork.

dissolve gelatin in 1 c boiling water.  then add cold water.  slowly pour gelatin mixture into holes.

mix cream cheese and whipped topping.  spread over cake.  spoon raspberries over top.  refrigerate at least 3 hours before serving.  store in fridge.

Red white and blue poke cake

 

1 white cake mix

ingredients on box of cake mix

2 c milk

1 small box vanilla pudding

1 can 21 ounce cherry pie filling

1 can 21 ounce blueberry pie filling

12 ounces whipped topping

make cake batter.  pour into greased 9x13 pan.  bake at directed.  let cool.  poke holes at 1-inch intervals clear through cake.  add milk to pudding mix.  whisk for 2 minutes.  refrigerate pudding mix for 5 minutes.  pour pudding over cake.  spread cherry filling over top and then blueberry pie filling over cherry.  cover with whipped topping.  refrigerate at least 2 hours before serving.  store in fridge.