Coal Miners Cake

I'm not a fan of cherries, but I do like this cake.  I love the frosting

COAL MINER'S CAKE

(serves 12)

Cake Ingredients;

*1 (15.25 ounce) box devils food cake mix

*1 (21 ounce) can cherry pie filling

*2 large eggs

*1 teaspoon vanilla

Frosting Ingredients:

*1 cup granulated sugar

*1/2 cup butter (1 stick)

*1/4 cup evaporated milk or whole milk

*3/4 cup chocolate chips

*1/2 cup pecans, chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Lightly grease and flour a 9x13 inch baking dish (I use a cooking spray).

~In a large mixing bowl, mix 1 (15.25 ounce) box devils food cake, 1 (21 ounce) can cherry pie filling, 2 large eggs, and 1 teaspoon vanilla extract until well combined.

~Pour into prepared pan.

~Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

~Remove and frost while hot.

Frosting Directions:

~In a medium saucepan, over medium heat, stir 1 cup granulated sugar, 1/2 cup butter, and 1/4 cup whole milk or evaporated milk.

~Bring mixture to a low boil.

~Remove from heat and stir in 3/4 cup chocolate chips and 1/2 cup pecans until chocolate has melted.

~Pour over hot cake and spread evenly.

~Allow to cool completely and frosting to set.

Coke a Cola Cake

 This is a recipe I remember from the 70's.   My grandson asked me to make it for his birthday.

COKE-A-COLA CAKE

(serves 12-16)

Cake Ingredients:

*2 cups all-purpose flour

*2 cups granulated sugar

*1 teaspoon baking powder

*1/2 cup butter (1 stick)

*1/2 cup crisco

*3 tablespoons unsweetened cocoa

*1 cup coke-a-cola

*1/2 cup buttermilk

*1 1/2 teaspoons pure vanilla extract 

*2 large eggs, room temperature 

Frosting Ingredients:

*1/2 cup butter (1 stick)

*3 tablespoons unsweetened cocoa

*6 tablespoons coke-a-cola

*2 cups powdered sugar, sifted

Cake Directions:

~Preheat oven to 350 degrees

~Grease and flour a 9x13 inch baking pan.

~In a large bowl, whisk 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon baking powder and set aside.

~In a medium saucepan, bring 1/2 cup butter, 1/2 cup crisco, 3 tablespoons unsweetened cocoa, and 1 cup coke-a-cola to a boil.

~Pour over dry ingredients.

~Stir in 1/2 cup buttermilk, 1 1/2 teaspoons vanilla extract and 2 large eggs until well combined.

~Pour into prepared baking dish.

~Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

~Poke small holes in top of cake.

Frosting Directions:

~In a medium saucepan, over medium heat, combine 1/2 cup butter, 3 tablespoons unsweetened cocoa, and 6 tablespoons coke-a-cola and bring to a boil.

~Stir in 2 cups sifted powdered sugar and stir until well incorporated.

~Remove from heat and pour over hot cake.

~Serve warm or cold.

White Cake with Maraschino Cherry Frosting

 Yummy!   You can add some maraschino cherry juice to the cake batter if you so choose for a different taste.

WHITE CAKE WITH MARASCHINO CHERRY FROSTING

(serves 12-16)

Cake Ingredients:

*6 tablespoons butter, softened

*2/3 cup vegetable oil

*2 cups granulated sugar

*1 teaspoon almond extract

*2  2/3 cups cake flour (can use all-purpose)

*1 (3.4 ounce) box instant vanilla pudding

*1 tablespoon baking powder

*1 teaspoon salt

*1 cup whole milk, room temperature 

*6 large egg whites, room temperature 

Frosting Ingredients:

*1 cup butter, room temperature 

*1/4 cup maraschino cherry juice, room temperature 

*4 cups powdered sugar

*1 tablespoon cornstarch

*8 maraschino cherries, diced small

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and lightly dust flour in a 9x13 inch baking pan.

~In a large mixing bowl, beat 6 tablespoons softened butter until creamy.

~Stir in 2/3 cup vegetable oil and 2 cups granulated sugar into butter until well incorporated and creamy (scraping the sides of the bowl as necessary).

~Sitr in 1 teaspoon almond extract.

~In a another bowl, sift together 2 2/3 cups cake flour, 1 (3.4 ounce) box instant vanilla pudding, 1 tablespoon baking powder, and 1 teaspoon salt.

~Measure 1 cup whole milk.

~Gradually alternate between add ing the flour mixture and milk into the butter mixture (starting and ending with the flour and scraping the sides of the bowl as needed) on medium speed.

~In another mixing bowl, whisk 6 large egg whites on high speed until stiff peaks form.

~Gently fold in your stiff egg whites into the cake batter (do not over mix).

~Pour cake batter into prepared pan.

~Bake for 35-45 minutes, or until a toothpick inserted in the center of cake comes out clean.

~Remove cake from oven and allow to cool.

Frosting Directions:

~In a large mixing bowl, on medium speed, cream 1 cup softened butter and 1/4 cup room temperature maraschino cherry juice until well combined (scraping the sides of the bowl often).

~Add in 4 cups powdered sugar and mix on low speed until sugar is mostly mixed in.

~Increase the speed and mix for 1 minute or until the frosting is light and fluffy (scraping down the sides of the bowl as needed).

~Stir in 1 tablespoon cornstarch until well incorporated.

~Fold in 8 chopped maraschino cherries.

~Spread on cooled cake. 

Small Batch Tangerine Upside-Down Cake

 This is a very moist cake.  A great cake to make at Christmas time.

SMALL BATCH TANGERINE UPSIDE-DOWN CAKE

(seves 4-6)

Ingredients:

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 tablespoon granulated sugar

*3 tangerines, peeled and cut in half horizontally 

*2 large eggs

*2 tangerines, peeled and cut into small pieces 

*1 cup granulated sugar

*Zest of 3 tangerines

*2/3 cup vegetable oil

*2/3 cups water

*1 3/4 cup all-purpose flour

*2 teaspoon baking powder

*pinch of salt

*powdered sugar for dusting

Directions:

~Preheat oven to 350 degrees.

~Grease a small casserole dish (mine is 10.5 X 5 inches with 1 tablespoon butter, up the sides and on the bottom.

~Sprinkle 1 tablespoon all-purpose flour over the bottom of the casserole dish.

~Sprinkle 1 tablespoon granulated sugar over top of the flour.

~Place 

~In a medium bowl, whisk 2 large eggs.

~Add the whisked eggs & 2 chopped up tangerines to a blender and mix well (I use my immersion blender into the bowl).

~Once blended well, pour into a fine mesh strainer over a clean mixing bowl.

~Stir in 1 cup granulated sugar until mixed well.

~Stir in zest from three tangerines, 2/3 cup vegetable oil, and 2/3 cup water until well mixed.

~Sift in 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.

~Stir until smooth.

~Gently pour over tangerines in prepared casserole dish.

~Bake for 40 minutes or until toothpick inserted into cake comes out clean.

~Allow to cool for 30 minutes.

~Flip onto a dish and sprinkle with powdered sugar.

Cinnamon Roll Poke Cake

 If you like cinnamon rolls, then you will love this cake.

CINNAMON ROLL POKE CAKE

(serves 12)

Cake Ingredients:

*1 (15.25 ounce) box white cake mix

Filling Ingredients:

*5 tablespoons butter

*1/2 cup brown sugar, packed

*3 teaspoons ground cinnamon

*2 teaspoons vanilla extract 

*1 (14 ounce) can sweetened condensed milk 

Frosting Ingredients:

*1/2 cup butter, softened

*1 (8 ounce) cream cheese, softened

*2 teaspoons vanilla extract

*2 teaspoons heavy cream

*2 1/2 cups powdered sugar

Cake Directions:

~Spray a 9x13 inch baking dish with cooking spray.

~Mix cake as direction on package.

~Pour batter into prepared baking dish and bake as direction on the package.

~Using the handle of the wooden spoon, poke holes in the cake about 1/2 inch apart while cake is still warm.

~Allow to cool completely before pouring filling in.

Filling Directions:

~In a medium microwaveable bowl, whisk 5 tablespoons butter, 1/2 cup packed brown sugar, 3 teaspoon ground cinnamon, 2 teaspoons vanilla extract, and 1 (14 ounce) can sweetened condensed milk until well incorporated.

~Place bowl in microwave and heat on high for 1 minute.

~Stir and heat for 1 minutes and stir again until completely smooth and runny (cook for another 30 seconds if needed).

~Pour mixture evenly over cake, making sure it pours down the holes.

~Use a spatula to spread the fillings over cake helping it go down the holes.

Frosting Directions:

~Using a mixer, in a medium bowl, cream 1/2 cup butter and 1 (8 ounce) package of softened cream cheese , on medium speed until smooth.

~Reduce speed to low and add 2 teaspoons vanilla extract, 2 teaspoons heavy cream, and 2 1/2 cups powdered sugar and mix until smooth (if frosting is to thick add a little bit more heavy cream).

~Spread evenly over cake.

Pistaschio Cake

If you like pistachios, you will love this.   

                                                      

PISTACHIO CAKE 

(serves 12-16)

Cake Ingredients:

*1/2 cup butter, softened

*1 cup granulated sugar

*3 large eggs

*1/2 teaspoon almond extract

*2 1/3 cups all-purpose flour

*1 1/2 teaspoon baking powder 

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 cup buttermilk

*1 cup pistachios, finely chopped

Frosting Ingredients:

*1/2 cup butter softened

*1/4 cup pistachio paste (pistachio's ground up until texture is smooth and thick)

*1 (8 ounce) package cream cheese, softened

*1/2 teaspoon almond extract

*2 cups powdered sugar

Cake Directions:

~Preheat oven to 350 degrees.

~Spray an 8-inch baking dish with cooking spray and lightly flour.

~In a medium bowl, sift together 2 1/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt together and then set aside.

~In a large mixing bowl, cream 1/2 cup softened butter and 1 cup granulated sugar for about 2 minutes.

~Beat in 3 eggs, one at a time, mixing between each addition.

~Beat in 1/2 teaspoon almond extract.

~Add in sifted flour mixture and 1 cup buttermilk until batter is smooth.

~Fold n 1 cup finely chopped pistachios.

~Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

~Allow cake to cool completely before frosting.

Frosting Directions:

~In a medium mixing bowl, beat 1/2 cup softened butter, 1 (8 ounce) package softened cream cheese, and 1/4 cup pistachio paste until smooth.

~Beat in 1/2 teaspoon almond extract and 2 cups powdered sugar until smooth.

~Evenly spread on cooled cake.

~Cover and refrigerate for at least 3 hours before slicing.

Maple Bars with Maple Frosting

 Yummy!  I love almost anything maple.   

MAPLE BARs with MAPLE FROSTING

(serves 12)

Cake Ingredients:

*1/2 cup butter, softened

*1/2 cup light brown sugar, packed

*1 cup maple syrup 

*1 large egg, room temperature 

*2 teaspoons vanilla extract

*2 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*1 cup walnuts or pecans, chopped

Frosting Ingredients:

*1/2 cup butter, softened

*1 (4 ounce) package cream cheese, softened

*4 tablespoons maple syrup 

*1/2 teaspoon maple flavoring (optional)

*3/4 cup powdered sugar

*1/2 cup walnuts or pecans, chopped

Cake Directions:

~Preheat oven to 325 degrees.

~Spray a 8x8 inch baking dish with cooking spray. 

~In a large mixing bowl, cream 1/2 cup softened butter and 1/2 cup packed brown sugar together until well incorporated.

~Mix in 1cup maple syrup, 1 large egg, and 2 teaspoons vanilla extract until mixture is well combine and smooth.

~Add in 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt and mix until well combined.

~Stir in 1 cup chopped nuts.

~Pour into prepared pan and smooth out.

~Bake for 40-45 minutes or until toothpick inserted comes out clean.

~Allow to cool completely before frosting.

Frosting Directions:

~In a medium mixing bowl, cream 1/2 cup softened butter and 1 (4 ounce) package softened cream cheese until well combined.

~Mix in 4 tablespoons maple syrup, 1/2 teaspoon maple flavoring, and 3/4 cup powdered sugar until well combined.

~Stir in  1/2 cup nuts.

~Spread evenly over cake.

Cinnamon Roll Cake

 If you like cinnamon rolls, you are going to love this. 

CINNAMON ROLL CAKE

(serves 12)

Cake Ingredients (or use a yellow boxed cake mix):

*3 cups all-purpose flour

*1 1/2 cups whole milk

*1 cup granulated sugar

*2 large eggs

*4 teaspoons baking powder

*2 teaspoons vanilla extract

*1/4 teaspoon salt

*1/4 cup butter, melted

Cinnamon Swirl Ingredients:

*1 cup butter, softened

*1 cup light brown sugar

*2 tablespoons all-purpose flour

*1 tablespoon ground cinnamon

*1/8 teaspoon ground all-spice

Glaze Ingredients:

*4 tablespoons cream cheese, softened

*2 cups powdered sugar

*6 tablespoons milk

*1 teaspoon vanilla extract

Cake Directions (if using box cake mix, mix as directed on box):

~Preheat oven 350 degrees.

~Grease a 9x13 inch baking dish.

~In a large mixing bowl,  mix 3 cups all-purpose flour 1 1/2 cups milk, 1 cup granulated sugar, 2 large eggs, 4 teaspoons baking powder, 2 teaspoons vanilla extract and 1/4 teaspoon salt together until well blended.

~Stir in 1/4 melted butter.

~Pour into prepared pan.

Cinnamon Swirl Directions:

~In a medium bowl, beat 1 cup softened butter, 1 cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon ground cinnamon and 1/8 teaspoon ground all-spice until well blended.

~Drop by spoonfuls all over the cake batter.

~Taking a table knife, swirl the cinnamon sugar mixture into the cake mixture to make a marble effect.

~Bake in a preheated oven for 25-30  minutes, or until a toothpick inserted into the center of the the cake comes out clean.

Glaze Directions:

~In a small bowl, beat 4 tablespoons softened cream cheese, 2 cups powdered sugar, 6 tablespoons milk, and 1 teaspoon vanilla extract together until smooth.

~Taking a spoon, drizzle glaze all over top of cooled cake. 

Spice Cake

 Good year round, but I think of this as a perfect fall recipe.   I sometimes 1 teaspoon maple flavoring in place of the 1 tablespoon vanilla extract.

SPICE CAKE

(serves 12)

Cake Ingredients:

*2 1/2 cup all-purpose flour

*1 1/2 cups packed dark brown sugar

*1/2 cup granulated sugar

*1 1/2 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2 1/2 teaspoon ground cinnamon

*1 teaspoon ground ginger

*3/4 teaspoon ground allspice

*1/2 teaspoon ground cloves

*1/4 teaspoon ground nutmeg

*1 cup vegetable oil

*4 large room temperature eggs

*1 tablespoon vanilla extract (or 1 teaspoon maple flavoring)

*1/4 cup buttermilk

Frosting Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup butter, softened

*2 teaspoons vanilla extract

*2 cup powered sugar 

Cake Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~In a large mixing bowl, stir 2 1/2 cups all-purpose flour, 1 1/2 cups dark brown sugar,  1/2 granulated sugar, 1 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 1/2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground allspice, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Stir in 1 cup vegetable oil.

~Stir in 4 eggs, one at a time.

~Stir in 1 tablespoon vanilla extract and 1/4 cup buttermilk until batter is smooth.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick insert4ed in center comes out clean.

~Cook cake completely before frosting.

Frosting Directions:

~In a medium sized mixing bow, beat 1 (8 once) package softened cream cheese and 1/2 cup softened cream cheese together until light and fluffy.

~Add in 2 teaspoons vanilla and 2 cups powdered sugar until smooth and creamy.

Maple Angel Food Cake

 I like this as is or with a maple glaze over it.  It's also awesome with some butter pecan ice cream along with it.

MAPLE ANGEL FOOD CAKE

(serves 8-10)

Ingredients:

*12 egg whites (1 1/2 cups), room temperature 

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 cup all-purpose flour

*1 1/2 teaspoons cream of tarter

*2 teaspoons maple flavoring

*1/4 teaspoon salt

Directions:

~Preheat oven to 350 degrees.

~Sift 1 1/2 cups powdered sugar and 1 cup flour together, 4 times, set aside.

~In a large mixing bowl, add 12 egg whites, 1 1/2 teaspoons cream of tarter, 2 teaspoons maple flavoring, and 1/4 teaspoon salt.

~Beat at high speed for a 2 minutes.

~Gradually add in 1 cup granulated sugar.  Continue beating until sugar dissolves and stiff peaks have formed.

~Fold in flour mixture 1/4 cup at a time.

~Very gently spin into an ungreased tube pan.

~Using a knife cut through the batter, this removes any air pockets.

~Bake for 40-45 minutes or until the cake is done.

~Remove pan from oven and immediately invert pan.

~Cool completely before removing from tube pan (I take a knife and run it around the outside and inside edges). 

German Chocolate Poke Cake

 So good.   I like to make the caramel sauce, but you can buy it to make it easier.

GERMAN CHOCOLATE POKE CAKE

(serves 12)

Ingredients:

*1 ( ounce) box German chocolate cake mix

*1 (14 ounce) can sweetened condensed milk

*1 (12 ounce) jar caramel sauce

*1 cup shredded coconut

*1 cup pecans, chopped small

*1 (8 ounce) container whipped topping, thawed

*1/4 cup toasted coconut (optional) 

*1/4 cup chocolate syrup

*1/2 cup chocolate chips

Directions:

~Bake cake as directed on package.

~Remove from oven and cool for 10 minutes.

~Poke holes about an inch apart all over the cake using the handle off a wooden spoon.

~Pour the 14 ounce can of sweetened condescended milk evenly over top of cake, making sure it seeps down into the holes.

~Pour 12 ounce jar of caramel sauce evenly over top of cake, making sure it seeps into the holes.

~Sprinkle 1 cup shredded coconut and 1 cup chopped pecans evenly over cake.

~Spread 8 ounce thawed whipped topping over top of pecans and coconut.

~Sprinkle 1/4 cup toasted coconut over top of whipped topping (optional).

~Drizzle 1/4 cup chocolate syrup over top of whipped topping.

~Sprinkle 1/2 cup chocolate chips evenly over cake.

~Refrigerate for at least 3 hours.

Caramel Butter Pecan Upside Down Cake

 So good.   Sometimes I make a homemade butter pecan cake for this instead of buying the cake mix.  You can also just use white or yellow cake mix if you can't find butter pecan.  You can use a 10 inch cast iron skillet for this, if you don't have a bundt pan.

CARAMEL BUTTER PECAN UPSIDE DOWN CAKE

(serves 16)

Caramel Ingredients:

*1/2 cup (1 stick) butter

*1/2 cup light brown sugar

*1/4 cup light corn syrup

*1 cup pecans, chopped

*1/4 teaspoon salt

Cake Ingredients:

*1 (13.25 ounce) box butter pecan cake mix

*3 large eggs, room temperature

*1/2 cup vegetable oil

*1 cup evaporated milk (or whole milk)

*1/2 cup sour cream

Directions:

~Spray the bundt pan liberally with cooking spray.

~In a medium saucepan, melt butter.

~Add in brown sugar and stir for 10 seconds.

~Add in corn syrup, pecans and salt.

~Stir and cook until well mixed and most of the sugar is dissolved (doesn't need to be completely dissolved).

~Pour mixture into bunt pan, spread evenly around it.

~In a large mixing bowl,  mix cake mix, eggs, vegetable oil, and evaporated milk, mix until smooth.

~Fold in sour cream until well incorporated.

~Slowly pour batter evenly in pan.

~Bake 30-40 minutes.

~Remove from oven and allow to cool for 5 minutes (not longer than 10 minutes).

~Take a table knife and gently slide it along the sides of the cake, near the funnel, if needed. 

~Place a large plate on top of pan and carefully turn cake pan upside down.

~Remove any caramel pecan topping left in the pan and place on cake.

~Allow to cool some before cutting.

~This cake is good warm or cooled completely.  

Cannoli Poke Cake

 Yummy and rich.  You could also add some slivered almonds on the top if you like.

CANNOLI POKE CAKE

(serves 16)

Ingredients:

*1 (16 ounce) package white cake mix

*1 (14 ounce) can sweeten condensed milk

*1 (8 ounce) container mascarpone cheese

*1 (8 ounce) container ricotta cheese

* 1 teaspoon pure vanilla extract

*1 1/2 cups powdered sugar

*1/4 cup mini chocolate chips

*1/4 cup slivered almonds, optional

Directions:

~Grease and lightly dust with flour a 9x13 inch baking dish.

~Make cake as directed on the the box.

~Bake cake as directed on box.

~Remove cake from oven.

~Allow to cool for 3-5 minutes.

~Remove from oven and using the end of a wooden spoon, poke holes all over cake (about 1-inch apart).

~Remove 1/3 cup  of sweetened condensed milk and set aside.

~Pour remaining sweetened condensed milk over evenly over top of cake of hot cake, allowing it to drizzle into the holes.

~Allow cake to cool completely.

~In a large bowl, beat ricotta cheese, mascarpone cheese, and vanilla until smooth.

~Add in powdered sugar and the sweetened condensed milk that you set aside.

~Beat until smooth.

~Spread evenly over top of the cake.

~Sprinkle with chocolate chips and slivered almonds.

~Cover and chill for at least 3 hours.

Peanut Butter Texas Sheet Cake

If you like peanut butter, you are going to love this.   Super easy to make and goes a long way.

PEANUT BUTTER TEXAS SHEET CAKE

(serves 24)

Cake Ingredients:

*2 cups all-purpose flour

*2 cups granulated sugar

*1/2 teaspoon salt

*1 teaspoon baking powder

*1 cup butter

*1/4 cup creamy peanut butter

*1 cup water

*1/2 cup buttermilk (or whole milk)

*1 teaspoon vanilla extract

*2 large eggs, beaten

Frosting Ingredients:

*1/2 cup butter

*1/2 cup creamy peanut butter

*1/3 cup + 1/8 cup buttermilk (or whole milk, or heavy cream)

*3 1/2 cup powdered sugar (16 ounce bag)

*1 teaspoon vanilla extract

*1 cup salted peanuts, roughly chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Spray a  15x10 inch jelly-roll pan wit cooking spray.

~Lightly dust pan with flour.

~In a large mixing bowl, sift flour, sugar, salt and baking powder together.  

~In a medium saucepan, add butter, water, and peanut butter.

~Cook over medium heat, stirring often until butter and peanut butter melt.

~Boil for 1 minute, stirring constantly.  

~Pour hot mixture into flour mixture and stir until smooth.

~Stir in vanilla extract and butter milk until smooth.

~Stir in beaten eggs until well incorporated.

~Pour into prepared pan and batter evenly in pan.

~Bake for 20-25 minutes (or until cake is done).

~Remove from oven and frost immediately.

Frosting Directions:

~I start this about 10 minutes before the cake is done.

~In a medium mixing bowl,  stir powdered sugar and nuts together and set aside.

~In a medium saucepan, bring butter, milk, and peanut butter to a boil, stirring continuously.

~Remove from heat and stir in vanilla extract.

~Pour into powdered sugar and nuts together until smooth.

~Pour over cake and spread out evenly.

~Cool completely before cutting.

Peanut Butter Caramel Cake

 The butterfingers on top of this makes this cake awesome.  You could substitute the butterfingers with mini chocolate chips or toasted coconut. 

PEANUT BUTTER CARAMEL CAKE

(serves 16)

Cake Ingredients:

*1 cup water

*3/4 cup butter

*1/4 cup vegetable oil

*3/4 cup peanut butter

*1/2 cup buttermilk

*2 large eggs

*1 teaspoon vanilla extract

*2 cups all-purpose flour

*1 cup granulated sugar

*3/4 cup light brown sugar

*3/4 teaspoon baking soda

*3/4 teaspoon salt

Frosting Ingredients:

*4 cups powdered sugar, sifted

*1/2 cup buttermilk

*1/2 cup plus 2 tablespoons butter

*1/4 cup caramel sauce (thick is best )

*1/4 teaspoon salt

*1 (8 ounce) bag butterfinger

Cake Directions:

~Preheat oven to 350 degrees.

~Grease (or use cooking spray) a a 9x13 inch baking pan.

~In a large mixing bowl, whisk flour, granulated sugar, brown sugar, baking soda and salt together.

~In a medium saucepan, mix water, butter, and vegetable oil.

~Heat over medium heat, until mixture is boiling and the butter is melted,  stirring occasionally.

~Remove from heat and stir in peanut butter until melted.

~Mix into dry ingredients until well mixed.

~Set aside and allow to cool for 10 minutes.

~Stir in buttermilk.

~In a large mixing bowl, whisk eggs until doubled in size and become a pale yellow (about 4-6 minutes).

~Fold in eggs until well mixed.

~Pour batter into prepared pan.

~Bake for 30-35 minutes (or until toothpick inserted into center of cake comes out clean).

~Remove from oven and allow to cool completely before frosting.

Frosting Directions:

~Sift powdered sugar into a large bowl.

~In a medium sized saucepan, combine butter, buttermilk, caramel, and salt.

~Cook over low heat until butter is melted.

~Increase that to medium and bring to a boil, stirring often.

~Remove from heat and pour into powdered sugar.

~Whisk until smooth.

~Pour over cake and spread to evenly cover cake.

~Sprinkle butterfinger bits over cake.

~Gently push butterfingers into the frosting (just a tad bit).

~Wait to cut cake until the frosting firms up.

Swiss Cake Roll

 Good with or without the ganache.   You can also add some chopped pecans or walnuts to the filling if you so desire.

SWISS CAKE ROLL

(serves 8-10)

Cake Ingredients:

*5 large eggs, room temperature

*1/4 cup granulated sugar

*1/4 cup water

*1/2 cup granulated sugar

*1/4 cup dutch cocoa powder

*1/4 cup all-purpose flour

*1/4 teaspoon salt

*powdered sugar

Filling Ingredients:

*1 (8 ounce) cream cheese, softened

*6 tablespoons butter,  softened

*1 cup powdered sugar

*2 teaspoons vanilla

Ganache Ingredients:

*4 ounces semi sweet chocolate chips

*1 1/2 cups cool whip, thawed

Cake Directions:

~Preheat oven to 375 degrees.

~Line the bottom of a 10x15 jelly roll pan with parchment paper.

~Spray the parchment paper with cooking spray.

~In a large mixing bowl, whisk eggs and 1/4 cup of granulated sugar at high speed for 90 seconds.

~In a small saucepan, heat up water and 1/2 cup granulated sugar.

~Bring to a boil (until it reaches 239 degrees), without stirring.

~Put mixer on high speed and slowly drizzle hot liquid into egg mixture.

~Beat until mixture has cooled and  is pale in color (it will double or triple in volume).

~In a large bowl, sift dutch cocoa powder, flour, and salt.

~Pour into egg mixture.

~Gently fold mixture until combined.

~Pour into prepared pan.

~Spread batter evenly over pan.

~Bake for 15 minutes or until cake springs back when touched.

~Remove from oven and let the cake cool for 2 minutes.

~run a knife around the inside edge of pan to loosen cake.

~Sprinkle top of cake with powdered sugar.

~Place a tea towel over top of cake.

~Place a cooling rack over top of tea towel (optional).

~Flip pan over.

~Carefully remove jelly roll pan from cake.

~Remove parchment paper.

~Lightly sprinkle powdered sugar over top of cake.

~Roll up cake and tea towel while it's still warm, starting from short edge.

~Let cool completely and start on filling.

Filling Directions:

~In a large mixing bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and vanilla and mix until filling is fluffy.

~Once cake is cooled, gently unroll it (don't worry if there are some cracks).

~Spread filling over cake.

~Roll up cake again.

~Wrap in plastic wrap (I wrap it in a double layer).

~Refrigerate for at least 1 hour.

Ganache Directions:

~Place cool whip and chocolate chips into a microwaveable bowl.

~Microwave on high for 1 1/2 minutes, or until chocolate is melted.

~Stir until well mixed.

~Cool for 2 minutes.

~Spread over top and sides of cake.

~Refrigerate for at least 1 hour.

~Slice and serve.

Pumpkin Bars

I like to drizzle some caramel sauce and chopped pecans over my pumpkin bars, but they are good just plain too.   This makes a large pan of them.  I use this when going to parties.  If I'm making it just for my family, I cut the recipe in half.

PUMPKIN BARS

(makes 30-35)

Bar Ingredients:

*2 (15 ounce) cans pumpkin puree

*2 1/2 cups granulated sugar

*1 1/2 cups vegetable oil

*5 large eggs

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 teaspoon baking soda

*1 1/4 teaspoons salt

*2 teaspoons ground cinnamon 

*2 1/2 teaspoons pumpkin pie spice

Icing Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cu butter, softened

*1 teaspoon vanilla extract

*2 cups powdered sugar, sifted

*ground cinnamon

*caramel sauce (optional)

*1 1/2 cups pecans, chopped small (optional)

Bar Directions:

~Preheat oven to 350 degrees.

~Lightly grease or line "2" 10x15 jelly pans with parchment paper (if you like it to be more cake like put it in one large jelly pan.  

~In a large mixing bowl, beat pumpkin puree, sugar, vegetable oil, and eggs until smooth and well mixed.

~In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

~Stir dry ingredients into wet ingredients until just incorporated.

~Bake for 35-40 minutes, or until center of cake springs back with touched or until a toothpick inserted comes out clean.

~Remove from oven and allow to fully cool before frosting.

Icing Directions:

~Beat cream cheese and butter together until smooth.

~Beat in vanilla extract until well mixed.

~Beat in powdered sugar 1/2 cup at a time, mixing well between each addition.

~Spread over pumpkin bars.

~Sprinkle a light coating of cinnamon over icing.

~Drizzle lightly with caramel sauce (optional).

~Sprinkle with chopped pecans (optional).

Sicilian Orange Cake

First time I heard about this cake, I wasn't sure if i'd like it.   I thought with the entire orange in it, it might be a little bitter, but it wasn't.   So moist and yummy.  

SICILIAN ORANGE CAKE

(serves 12)

Cake Ingredients:

*3 large eggs

*1 1/4 cup granulated sugar

*2 level cups all purpose flour

*2 1/2 teaspoons baking powder

*1/3 cup butter, softened

*1/3 cup plain greek yogurt.

*1 large seedless orange, washed and cut into large pieces.

Glaze Ingredients:

*Juice from 1 large orange (about 1/2 cup)

*1/3 cup granulated sugar

Cake Directions:

~Preheat oven to 350 degrees.

~Line the bottom of a 8 inch springform pan with parchment paper.

~Spray parchment paper and sides of pan with cooking spray.

~Place orange into a food processor, process orange until it is pulp.

~Beat eggs and sugar until light and fluffy.

~Mix in butter.

~Sift flour and baking powder together.

~Mix into egg mixture.

~Mix in yogurt and orange pulp.

~Pour batter into prepared pan.

~Bake for 55-60 minutes.

~Cool cake for 15 minutes before removing from pan.

 

Glaze Directions:

~Place sugar and orange juice into a small pan.

~Cook over medium heat until sugar has dissolved and the liquid is syrupy.

~Drizzle over cake.

~Allow cake to cool completely before cutting.

Lemon Pound Cake with Blackberry Sauce

 My normal pound I use a pound of butter in it, but not this one.   If fact it has no butter.   I started making this when I made an Angel Food Cake, because the angel food cake takes 12 eggs whites.   This is a great way to use up the egg yolks.   I put a blackberry sauce on this, but you can put a lemon glaze, or strawberries, or raspberries, or eat it plain.

LEMON POUND CAKE with BLACKBERRY SAUCE

(serves 10-12)

Cake Ingredients:

*12 large egg yolks, room temperature

*3 cups all-purpose flour

*2 1/2 teaspoons baking powder

*1/2 teaspoon salt

*2 cups granulated sugar

*1 teaspoon pure vanilla extract

*zest from 2 large lemons

*juice from 2 large lemons

*cold water (amount will depend on how much lemon juice you get from the lemons)

Blackberry Sauce Ingredients:

*4 cups fresh or frozen blackberries

*1 cup granulated sugar

*zest from one lemon

*1 1/2 tablespoons cornstarch 

*3 tablespoons freshly squeezed lemon juice

Cake Directions:

~Spray a 12 cup bundt pan or tube pan with cooking spray.

~Preheat oven to 350 degrees.

~Pour lemon juice into a 1 cup measuring cup, add enough water to equal 1 cup.

~In a medium bowl, sift flour, baking powder and salt together.

~In a large mixing bowl, beat yolks until fluffy, around 2 minutes.

~Gradually add in sugar and mix on high for 2 minutes (scrape sides of bowl as needed).

~Reduce speed to low, add lemon zest, vanilla and lemon water mixture.

~Gradually, but quickly add in flour mixture and mix for about 2 minutes or until flour is blended in (do not over mix and scrape the sides of the bowl as needed).

~Pour cake batter into prepared pan.

~Bake for 50-55 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

~Cool on a wire rack for 15 minutes before removing from pan.

~Loosen sides of cake with a spatula or table knife.

~Remove from pan, and cool completely on wire rack.

Blackberry Sauce Directions:

~In a small bowl, whisk lemon juice and cornstarch.

~Mix sugar, lemon zest, and blackberries into a saucepan. 

~Cook over medium heat for 2-4 minutes or until berries are breaking down and mixture is boiling.

~Whisk in cornstarch mixture.

~Stir until mixture thickens.

~Remove from heat and allow to cool.

~Serve up cake and drizzle desired amount of blackberry sauce over cake.

Lemon Ricotta Cake

Yummy.  Just a hint of lemon.   

LEMON  RICOTTA CAKE

(serves 12)

Ingredients:

*3/4 cup butter, softened

*1 1/2 cups granulated sugar 

*15 ounces whole milk ricotta cheese ( 2 cups?)

*3 large eggs, room temperature

*1 teaspoon pure vanilla extract

*zest from 1 lemon

*juice squeezed from medium 1 lemon

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 1/2 cups all-purpose flour 

Directions:

~Preheat oven to 350 degrees.

~Spray a 9-inch springform pan (or spray a 9-inch around cake pan and line it with parchment paper) and then sprinkle with powdered sugar.

~ In a large mixing bowl, cream, butter and sugar together until well combined.

~Add ricotta cheese and mix for 4-5 minutes.  

~Mix in eggs one at a time.

~Mix in vanilla, lemon zest, and lemon juice until just combined.

~Mix in baking soda, salt, and flour until just combined.

~Pour batter into prepared pan.

~Bake for 50-55 minutes, or until the cake is set (poke a toothpick in the center and it should come out clean if the cake is done).

~Cook for 15 minutes, before removing from pan.

~Allow too cool on a cooling rack.

~Dust with powdered sugar before serving (optional).