Cakes, Cheesecakes, Cupcakes, etc...

Please share your favorite recipes and cooking tips!

Moderators: atlanticflyer, funmumlu, Zygorp, butterfly, AlleyKat

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AlleyKat
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Post by AlleyKat » Thu Jun 05, 2008 2:16 am

Wacky Cake
It's call this because it doesn't use any eggs or milk. I call it my 'low on groceries, but need something for the lunchbox' cake :lol:

3 c. flour
2 c. sugar
2 tsp. baking soda
2 c. water
6 Tbsp. cocoa
6 Tbsp. oil
2 Tbsp. vanilla
2 Tbsp. vinegar (I swear you can't taste it LOL)

Mix in order, pour into greased and floured 13 X 9 pan. Bake 30-35 mins at 350 degrees. It is good just as it is, or you can dust with powdered sugar, or frost it.


Alley

waterbug
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Post by waterbug » Wed Jun 25, 2008 3:49 am

This is the absolutely best chocolate cake I have ever eaten. It is not light and fluffy like the ones you buy. It is quite dense and heavy, more like a muffin.

Moist Chocolate Cake Fr. Taste of Home

2 cups flour
1 tsp salt
1 tsp b powder
2 tsp b soda
.75 cup cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp vanilla

Sift together dry ingredients. Add oil, coffee and milk. beat 2 minutes. Add eggs, and vanilla. Beat two more minutes. Pour into prepared pans.

Bake at 325 for 25 - 30 min (2 small)
40 - 50 min (1 large)

Icing Fr. Taste of Home
1 cup milk
5 T flour
.5 cup butter
.5 cup shortening
1 cup sugar
1 tsp vanilla

Combine milk and flour. Cook until thick. Cool. Cream fat, sugar and vanilla. Add chilled mixture. Beat for 10 minutes.

I rarely use shortening. I usually use just butter but if you want a very white icing use shortening.

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KeyboardKat
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Post by KeyboardKat » Sat Jul 05, 2008 3:15 am

No-Mix Cherry Pineapple Nut Cake
from "Hints From Heloise"

1 can crushed Pineapple in heavy syrup (20 oz. can)
1 can Cherry pie filling (21 oz. can)
1 two-layer size yellow cake mix
1 cup chopped pecans
1/2 cup (1 stick) butter or margaring, chilled

Preheat the oven to 350° F. Grease a 9x13 inch baking pan. Spread the pineapple with it's syrup evenly in the prepared pan. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruits, then sprinkle the chopped nuts over all. Slice the butter into thin slices, then put the pieces evenly over all. Bake for 50 minutes or until golden. Serve warm. --Heloise

USER NOTES:
1. I couldn't find crushed pineapple in heavy syrup, so I put the chunks (without their syrup) into the food processor for just a little bit... crushes it just fine, just be careful not to overdo it. Then I added that to the syrup and then into pan.

2. It is difficult to spread pie filling over that pineapple, so I ended up mixing them together and it worked fine that way.

3. Do not use those finely chopped pecans that are almost 'pecan dust'. We took halves and chopped them a little with a knife.

4. Other fruit fillings that go well with pineapple can be used (blueberry, strawberry, etc.)

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Bama
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Post by Bama » Fri Nov 21, 2008 11:37 pm

Martha Stewart has cupcakes for every month:

http://www.marthastewart.com/photogalle ... ments=true

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Creating JOY
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Post by Creating JOY » Sat Nov 22, 2008 10:00 pm

I am beginning to wonder about you and Martha, Bama :P :wink:

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Post by waterbug » Wed Jan 14, 2009 2:19 am

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.


Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world ?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Carrot Cake (from Pioneer Woman, with a few changes)

Post by OreosMommy » Thu Feb 05, 2009 10:07 pm

Cake Ingredients
2 C. sugar
1 C. vegetable oil
4 eggs
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 Tbsp. (or more) ground cinnamon
1/4 tsp. (or more) nutmeg
3 big or 4 medium carrots (enough to make 2 C. grated)
Frosting Ingredients
1 stick (1/4 lb.) butter
1 pkg (8 oz.) cream cheese
1 lb. powdered sugar
2 tsp. vanilla
1 C. pecans, finely chopped (if desired)

Grease and flour pan; set aside. (Any size; I use 9x13.)
Peel and grate carrots; set aside.
Preheat oven to 350 *F.
Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
Mix together sugar, oil, and eggs in large bowl.
Add flour mixture and combine.
Add carrots and mix well.
Pour into pan and bake 'til done, 25-50 minutes depending on the pan. (35 minutes for the 9x13.)
Cool completely before frosting; while it's cooling make the frosting:
Cream together butter (easier if softened) and cream cheese in large bowl.
Blend in vanilla.
Blend in powdered sugar (easier if a little at a time).
Mix in pecans, if desired.
Spread on cooled cake.
Eat remaining frosting (if any; depends on the size cake you made) with a spoon. Jog around the block in penance...1457603289 times.
Give away most of cake to unsuspecting neighbors and friends and family immediately, or risk eating nearly all of it yourself like I did the first time. :oops: Yes, it really is that good.

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AlleyKat
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Post by AlleyKat » Thu Feb 05, 2009 10:41 pm

LOL Carrot cake is my husband's favorite. For Christmas I bought him a cake keeper, with a promise of one cake per month. He's about to be a very happy man.....................

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funmumlu
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Re: Welch Cakes for St. David's Day

Post by funmumlu » Sun Mar 01, 2009 3:20 pm

bump!!
LadyHawke wrote:Posted February 29, 2008

Welsh Cakes for St. David's Day
olive wrote:Tomorrow is St Davids Day, so I shall be making Welsh cakes to mark the day, in case you want to join me I've posted the recipe.

Welsh cakes

Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas (I'll be using raisins instead)
milk, if needed
85g/3oz caster sugar
extra butter, for greasing



Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.

3. You now need a bakestone or a heavy iron griddle (I use my heavy frying pan and it works just as good). Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.

4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

:D I love eating them just as they are cooling ~ cook's treat :wink:

Happy St Davids Day :D
Friday March 7, 2008
funmumlu wrote:These were absolutely amazing, Olive - everyone just loved them - sort of crispy gooey melting - gorgeous!

I made a batch of 12 and "fried" one up as and when it was needed - so they could be eaten hot. DS6 actually cried when he found out there were no more left!

Q. Do I have to wait till next March 1st to make them again?

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Post by Happilyeverafter » Thu Mar 05, 2009 2:16 am

http://www.joyofbaking.com/WelshCakes.html

I say not.....not to wait until next March. So actually I am behind already??

Do think we will give them a try, in the morning.

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countrycook
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by countrycook » Tue Jun 23, 2009 4:02 pm

This is a really yummy ,spice-type cake .-Uses Squash or Zucchini
Squice Cake
3 c grated yellow squash
1 tsp salt
2 c all-purpose flour
2teaspoons baking powder
2 teaspoons baking soda
1 tab cinnamon
1 tsp allspice
1/4 tsp gound cloves
1/4 tsp nutmeg
1 c. canola oil
2 c sugar
4 eggs
1 tsp grated lemon zest
1tsp vanilla
1/4 tsp almond extract
Combine squash and salt in a colander . Toss to mix and set aside to drain for 30 min . Sift all dry ingred-except sugar , mix wet ingred + sugar in large mix bowl, beat til well mixed . Squeeze any excess moisture from the squash and add to sugar and wet mixture . Stir in flour mixture just until smooth , don't beat it to death.
Fill 2 round 9 inch pans or 9x 13 pan. Bake 350 - aprox 30-35 min for round layer pans;and aprox 40-45 min for 9 x 13 pan.
**- Imp - it's really important to let the squash and salt sit for the full 30 min and then really squeeze the excess moisture out of it ,otherwise it will be too wet . You can use a cream cheese frosting on this but it tastes great without it or with just a sprinkle of confect sugar.

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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by ~!bensgal!~ » Mon Jul 13, 2009 11:34 pm

havent tried this but it sounded yummy::

Caramel Butter Pecan Cake

Recipe By :Illinois State Fair
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups flour -- plus 2 TBSPN sifted
6 Tablespoons cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1/4 cup pecans -- chopped
CARAMEL FILLING
3 cups sugar -- divided
3/4 cup milk
1 egg -- beaten
1/2 cup butter -- softened
BUTTERCREAM FROSTING
1/3 cup butter -- softened
3 cups powdered sugar -- sifted
2 Tablespoons half & half
1/2 teaspoon vanilla

Preheat oven to 350 degrease. Grease & flour 3 - 9" round cake pans

Beat together shortening & sugar in large bowl until light & fluffy. Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evening onto prepared pans.

Bake 20-25 minutes or until wooden pick inserted in centers comes clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges & remove to racks to cool completely.

TO ASSEMBLE CAKE Spead tops of layers with Caramel Filling, stack on cake plate. To make basketweave design on side of cake, spoon one-fourth to one third of the Buttercream Frosting into pastr bag fitted with ridged decorator tip. Make horizontal strips made earlier and also at bottom of cake. Each short strip starts at the edge of one vertical strip crosses over next strip & ends of next vertical strip.

Replace ridged decorator tip with star tip & pipe any remaining frosting around top of cake. Sprinkle with pecans.

Place 1/2 cup sugar in large heavy saucepan. Cook ovr medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups suga, milk, egg, & salt in medium bowl, stir in butter. Add to carmelized sugar. Cook over medium heat, stirring occasionally or until candy thermometer registers 230 degrees, about 15-20 minutes, cool 5 minutes. Stir with wooden spoon until well blnded & thickened.

FROSTING: Beat butter in large bowl until creamy. Gradually add powdered sugr alternately with half & half, beating until light & fluffy. Add additional 1 TBSP of half & half if necessary for desired consistency. Stir in vanilla.

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countrycook
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by countrycook » Wed Aug 26, 2009 3:01 pm

Pineapple Cheese Dessert- (Sorta like a cheeesecake but very light ) From Joys of Jello Dessert cookbook
This can be doubled -fills a 9 x 9 pan or a n 8 x 11 pan/ Plan on 4-6 hrs to completely chill and set up .
Graham cracker crumb crust
1 small can crushed pineapple (save juice)
1 pck Jello- orange-pineapple or lemon(couldn't find so I used tropical pineapple and it was fine)
1 cup boiling water
1 pck (3 oz) cream cheese softened
1/4 tsp grateed orange or lemon rind(optional)
3 tab sugar
1/2 tsp vanilla
1 c sour cream

Prepare crumb crust in pan. Drain pineapple, save juice. Dissole jello in boiling wate, add saved pinnaple juice(should be about 1/2 cup) and cool slightly . In another bowl- combine cream cheese, orange rind, sugar + vanilla. In another bowl- combine 1/2 cup jello with the pineapple. Then - blend rest of jello into the cream cheese miture til smooth.Fold in sour cream ,pour into crust . Chill til setbut not firm(1-2 hrs ??). Then carefully spoon on jello pineapple mixture and chill til firm.

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Cath_S
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by Cath_S » Thu Sep 24, 2009 8:25 pm

Top
--------------------------------------------------------------------------------
Re: Anti-Procrastination Coffee House *September*
by dearduckyducky » Wed Sep 23, 2009 9:23 pm

As for the recipe....
This is "Dinette Cake" from my older Betty Crocker book. It makes a great cake for the pineapple upside down cake.

1 1/2 cup cake flour or 1 1/4 cup regular flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening (I use butter)
1 egg
1 teaspoon vanilla

heat oven to 350*. Grease baking pan (I use one 9 inch round). Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool.

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Cath_S
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by Cath_S » Thu Sep 24, 2009 8:30 pm

The betty crocker cake is real good. I also use a recipe of my Mom's, makes a single 8 or 9 inch round cake when using a small can pineapple

PINAPPLE U/D CAKE (287) Time: 35 min-350'

1 Recipe 00384-batter
1/4 c Butter or margarine
1 can Pineapple (sm)-slices
7 Marsh.cherries
1/2 c Granulated brown sugar

Prepare cake batter. Melt butter in cake pan. Add brown sugar, stir
till disolved. Top with pineapple and cherries. Pour cake batter
over and bake at 350' for 35-45 min. Cool slighly and invert
onto a plate.
From: MOM (FAMILY) 12/22/75
*she used pyrex cake pan

CHEAP SPONGE CAKE (384) Time: 30 min-350'

1 c Sugar
3/8 c Milk(hot)
1/2 t Vanilla
2 Eggs
1 c Flour
1 1/2 t Baking powder
1/4 t Salt

Beat egg yolks, add 1/2 sugar. Next add hot milk, other sugar then
flour, baking powder and salt. Fold in stiffy beaten egg whites.
Bake at 350' till brown and tooth-pick comes out clean (about
30 min.). Makes a 1-layer cake.
Serves :1 layer
From: MOM (FAMILY) 8/20/75
*good for pineapple upside down cake

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atlanticflyer
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by atlanticflyer » Sun Oct 11, 2009 9:58 pm

pumpkin roll

beat 3 eggs for 5 minutes
add 1 cup white sugar
blend in 2/3 cup pumpkin (pure or pie ready)
1 tsp soda
1/2 tsp ginger
1/2 tsp cinnamon
1tsp nutmeg
add 3/4 cup flour

-mix together
-put wax paper on the bottom of a cookie sheet, spread the mixture on it, bake at 350 degrees F until cooked
-turn it over on top of clean dish towel, carefully remove the wax paper while hot, wrap the roll in the towel in a tight roll, cool completely

creme cheese filling
-1 8 oz creme cheese
1 tsp vanilla
2 tsp butter or margarine
1 cup icing sugar

beat until well blended, spread over the cooled roll, re roll it with the filling inside, keep refridgerated

Freezes well!

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Cath_S
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by Cath_S » Sun Oct 11, 2009 10:09 pm

Thank you this sounded so good when discused on forum

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funmumlu
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by funmumlu » Tue Mar 01, 2011 2:42 pm

It's March 1st - St David's Day - it means we can all eat Welsh Cakes again! (see Olive's post above!) :D :D :D

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countrycook
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by countrycook » Sat Jul 07, 2012 7:50 pm

Warning- this is an old family recipe and it can be rather tricky if you aren't familiar with from scratch cakes.It's very good,I make it for my mother's birthday every year.

Maple Walnut Cake-make one 8" cake
1/3 c butter
2 eggs seperated
1 1/3 cups flour(rounded a bit )
1 tsp vanilla
1 cup nuts chopped
1 c brown sugar firmly packed(I use the dark)
1/2 cup milk minus 2 Tab
2 tsp baking pwd
1/ 4 tsp salt
1/8 tsp Maple flavoring or a little squeeze of maple flavored syrup(my addition but really gives cake a lot more flavor)
cream sugar and butter, add yolks of eggs and milk . Then add flour sifted with baking pwd and salt . Add vanilla and nuts. Last add egg whites beaten stiff-you'll need to fold these in well. Bake 45" at 350 degrees.
Now - you do need to round the flour up a bit-this is a kind of heavy cake and will sink in the middle if you're not careful .

Here's the frosting I make for it
Caramel Frosting
1/2 c butter
1 cup brown sugar firmly packed (I use the dark)
1/4 cup milk
1 1/3 - 2 cups confect sugar

Melt butter over low heat, add suagr an cook 2 min stirring constantly . Add milk stir constantly until it boils. Remove from heat and cool til a bit less than lukewarm. Add confect sugar and beat hard til spreading consisitancy

waterbug
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by waterbug » Thu Feb 14, 2013 7:45 pm

I made Oreo's carrot cake for DH's b-day for the second time and he loved it again.

nt2
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by nt2 » Thu Feb 14, 2013 9:23 pm

Oh, my. I haven't looked at this thread before!

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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by nt2 » Wed Oct 16, 2013 5:33 pm

Pumpkin Cheesecake from the Flat Belly Diet book

3 8 oz. packages nonfat cream cheese ( low fat will work too)
2/3 c. brown sugar packed
3 large eggs
1 15 oz. can pumpkin puree
1/2 cup low fat vanilla yogurt ( not sugar free)
2 T. whatever flour works for you
1 1/2 t. cinnamon
1 t. ground ginger
1 t. rum flavoring
1 t. vanilla extract
Toasted pumpkin seeds for serving 1 1/2 c.

Preheat oven to 350 degrees F. Beat cream cheese and brown sugar together with an electric mixer till they are smooth. beat in the eggs 1 at a time. Blend in pumpkin, yougurt, flour and spices and extracts. Pour into a 9 inch springform pan ( coat with nonstick spray if it's not nonstick). bake 1 hour and 5 minutes but check it at 1 hour. may take as long as 1 hour 10 minutes. Remove from oven and run a knife around the sides immediately. Let stand at room temp for 30 minutes. Then chill it uncovered until cold ( I think that was about 2 hours) then cover with foil and chill 4 hours ( I think you might be able to skip this but I didn't') or up to 3 days. Mine kept for over a week.
Serve with toasted pumpkin seeds.
makes 12 servings

each with 2 T. pumpkin seeds is 299 calories 20 g protein 26 g carbs 13.5 g fat (3 g sat fat) 64 mg cholesterol 315 mg sodium 2 g fiber

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Suzee
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by Suzee » Sun Dec 08, 2013 7:37 pm

I'd like to contribute a Low-Carb recipe. :D

CREAM CHEESE CLOUDS (from the Low-Carb Forum board)
- 8 oz. cream cheese
- 1/2 cup of heavy cream
- 1/2 - 3/4 cup granular Splenda or equivalent liquid Splenda
- 1/2 teaspoon vanilla or other flavoring

---Beat everything together with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined cookie sheet. Freeze until firm; at least 1 hour. Store in bag/container in freezer and eat frozen.

**I love these! They are so good! And, it keeps me on low-carb goodies while DH eats his candy and cookies, etc.

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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by waterbug » Sat Feb 15, 2014 7:11 pm

It is Oreo's cake time of year again. :D

nt2
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Re: Cakes, Cheesecakes, Cupcakes, etc...

Post by nt2 » Sat Feb 15, 2014 8:00 pm

It looks good, and easy.

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