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"101" Cake Recipes


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Apple, Carrot or Zucchini Cake
Death By Chocolate Cake
Strawberry Cake
French Chocolate Buttercream Cake
Red Velvet Cake
Cake Balls
Another recipe for cake balls
Ambrosia Pound Cake
Triple Chocolate Cake
Brunch Cake
Almond Legend Cake
Pumpkin Cake
Ice Cream Cone Cupcakes 		Strawberry Shortcake
Hummingbird Bundt Cake
Gooey Butter Cake
Cherry Cheese Coffee Cake
Entenmann's Apple Crumb Cake
Whiskey Cake




Apple, Carrot or Zucchini Cake
INGREDIENTS:
4 cups peeled, cored and shredded apple ,shredded carrot or shredded zucchini
2 cups white sugar
2 eggs
1 cup chopped walnuts (optional)
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled.

"This is a terrific cake--it can be made with apples, carrots, or zucchini! Serve with whipped cream. Add some cinnamon, nutmeg, or cloves to the whipped cream for a lightly spicy treat!!" Original recipe yield: 9 x 13 inch cake.

~ Submitted by: Linda



Death By Chocolate Cake
Ingredients
8 ounce dark semisweet chocolate
5ounce or 2/3 cup butter
71/2 ounce or 1cup sugar
4 eggs
4 heaping tablespoons-almost 1/2 cup flour
4 tablespoons unsweetened cocoa power
2 teaspoons baking soda or baking power
1 teaspoon vanilla extract
4 tablespoons 1/4 cup sour cream

Method
1. Preheat over to 350
2. Line a 9 inch cake pan with greaseproof or other non-stick paper and grease the pan.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa power, baking power and vanilla extract.
5, Slowly fold in the melted butter and chocolate and the sour cream.
6. Pour mix in greased pan.
7.Bake at 350 for 50 minutes or until a wooden toothpick inserted in the center comes out clean.
8. Cool the cake, remove the crusted surface on the top of the cake , and cut in half, horizontally.

Frosting
1. Heat 2/3 cups of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 ounces of finely chopped dark semisweet chocolate, and stir until smooth.
3. To test it, transfer a tbs of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add some more melted chocolate. If it is too thick, add a few tablespoons of cream, stir until smooth, and test it again.
4. This cake should have room temperature when served to have soft frosting.

Variations
You may add 3 tablespoons of rum to the chocolate and butter mixture. You may also use your preferred chocolate frosting.

~ Submitted by: Linda



Strawberry Cake
Ingredients
1 cup butter room temperature
2 cups granulated sugar
1 package (4 serving size) strawberry gelatin
4 large eggs
2 1/3 cups all-purpose flour
2 1/2 teaspoon baking powder
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup pureed strawberries (optional)

Directions
Preheat oven to 325°F. Grease pan(S) using Pan Release.
In a large mixing bowl, beat butter, sugar, and jello until fluffy. Add 4 eggs, one at a time. Beat in well. Scrape bowl occasionally. Add alternately flour and baking powder with milk and vanilla. Add pureed strawberries.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done About 30-35 Minutes.(cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes,remove the cake from the pan and place on a cooling grid until cake is room temperature.



~ Submitted by: Linda



French Chocolate Buttercream Cake
Ingredients
2 large eggs
1 1/3 cup granulated sugar
2 ounces unsweetened chocolate broken into pieces
3/4 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup milk

Directions
Preheat oven to 350°F. Grease pan(S) using pan release. In a large mixing bowl, beat eggs at high speed for one minute. Continue beating, adding sugar very slowly for about 7 minutes. Melt chocolate with butter. Drizzle melted chocolate mixture into egg mixture, beating at low speed until blended. Add sour cream and vanilla. Beat at low speed until thoroughly blended. Sift together flour, cocoa and baking soda. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to the chocolate mixture alternating with the milk, about 1/3 cup at time. Stop as necessary to clean sides of bowl with a spatula. Beat until well blended.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). about 30-35 minutes.Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature.



~ Submitted by: Linda



Red Velvet Cake
(makes one two-layer cake)
1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar

Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans.

In a large mixing bowl, cream together butter & sugar. Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon, cocoa and baking powder in a medium bowl. Add gradually to creamed sugar, alternating with milk.

Dissolve soda in vinegar and fold very carefully into batter. Stir to combine, but do not over mix.

Pour into prepared baking pans and bake about 30 minutes or until cake springs back when lightly touched with finger. Cool in pans on wire rack for five minutes. Remove from pans and cool completely before frosting.

To make sour milk, just add one tablespoon of white vinegar to a cup of milk. This is in addition to the vinegar used in step four of the recipe. (Find a White Velvet Icing on the Icing Recipe Page.)

~ Submitted by: Linda



Cake Balls
"This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores." Original recipe yield: 3 dozen.

INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

DIRECTIONS:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

~ Submitted by: Linda



Another recipe for cake balls
this one is good if you have leftover cake
Makes: 30 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Ready In: 35 minutes
Ever had too much cake left over from your holiday or party celebration? This recipe gives leftover cake a completely different and unique flavor. This is also easy for children to make. Wonderful taste and great for the holidays. Fill your gift tins with this delight.

Ingredients
German Chocolate leftover cake or any type of leftover cake
2 bags 12 oz semi-sweet chocolate chip
1 block gulf wax

Directions
OK everyone, we know that you have been dying to do this. Take your leftover cake and SMUSH it altogether with your hands. Make small balls about quarter size. The original recipe had this with German chocolate cake but any cake will do.

In a fondue pot or double boiler, melt the chocolate and gulf wax together. Take a fork and dip the cake balls in the melted chocolate. Place the balls on a piece of aluminum foil to cool. Enjoy with a freshly brewed cup of coffee.

~ Submitted by: Linda



Ambrosia Pound Cake
1-1/2 sticks sweet butter, softened
3/4 cup Crisco
1-1/2 cups sugar
5 eggs
2 tsp. coconut extract
3 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup freshly squeezed orange juice
1 cup coconut

Grease and flour tube pan or bundt pan. In large mixing bowl, combine butter, Crisco and sugar. Beat until well blended. Add eggs one at a time, beating well after each addition. Add coconut extract and mix well.

In medium bowl, combine flour, baking soda and salt. Stir to mix. Add to batter alternately with orange juice. Stir in the coconut.

Pour into pan. Place pan in COLD OVEN. Set at 325º. Bake for one hour and 30 minutes. Turn cake out of pan immediately

~ Submitted by: Geri



Triple Chocolate Cake
1 (18.25-ounce) box devil's food cake mix
1 (31/2-ounce) box non-instant chocolate pudding and pie filling mix
3 eggs
3/4 C. water
1/4 C. evaporated milk
1/4 C. vegetable oil
2 T. chocolate syrup
1/2 C. semisweet chocolate chips

Frosting:
2 (3-ounce) packages cream cheese, softened to room temperature
3/4 C. (11/2 sticks) margarine
1 pound powdered sugar
3/4 C. cocoa
1/4 t. vanilla
5 T. (half a small can) evaporated milk
1 T. chocolate syrup, or more if desired

To make cake:
Preheat oven to 375°F. Grease a 9 x 13 inch cake pan or Bundt pan. Bake for the time set on the package. Combine cake mix, chocolate pudding mix, eggs, water, evaporated milk, oil and 2 tablespoons chocolate syrup together in a bowl with an electric mixer. Beat at medium speed until smooth, about 2 minutes. Stir in chocolate chips. Pour batter into greased pan. Bake on the middle rack of a preheated oven for 30-40 minutes (depending on the pan you are using), or until tester (toothpick or wooden skewer) comes out clean. Set on a rack to cool. Remove from pan after 15 minutes and cool completely before frosting. To make frosting: Blend cream cheese and margarine together until soft and fluffy. Add powered sugar, cocoa, vanilla, evaporated milk and chocolate syrup and beat until all ingredients are well incorporated. Spread on cooled cake.
Makes 12 servings.

~ Submitted by: Geri



BRUNCH CAKE
1 box Duncan Hines yellow cake mix
1 pkg. Instant Coconut cream pudding mix
4 whole eggs
1/2 cup oil
1 cup sour cream

TOPPING:
1/4 cup chopped nuts
1 tsp. cinnamon
1/2 cup sugar
1 sq. semisweet chocolate, shaved thin

Mix topping first; then mix cake.
Put cake mix and pudding mix in large bowl, add eggs, one at a time, then oil and sour cream, mix well. Batter will be thick. Put half of the batter into a tube pan (I use an angel food cake pan). Add half of the topping, add the rest of the cake batter and then the rest of the topping. Bake at 350 for 50 minutes.
NOTE: This cake can be made a day or two ahead--gets better as it sits!!

~ Submitted by: Geri



Almond Legend Cake
1/2 cup Chopped almonds
1 package Pillsbury Plus Yellow Cake Mix
1/2 cup Orange juice
1/2 cup Water
1/3 cup Oil
1/2 teaspoon Almond extract
3 Eggs
1 whole Almonds


***GLAZE***
1/2 cup Apricot preserves 2 1/2 teaspoons Orange juice

Heat oven to 350F. Generously grease bundt or 10-inch tube pan. Gently press 1/2 c. chopped almonds in bottom and half way up sides of pan. In large bowl, combine cake mix, 1/2 c orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in whole almond.

Carefully pour batter into prepared pan. Bake at 350F for 35-45 minutes or until toothpick inserted in center comes out clean. cool upright in pan 10 min.; invert onto serving plate. In small bowl, combine all glaze ingredients; blend well. Spoon over warm cake. Cool completely.

The "Almond Legend" is that whoever gets the whole almond is assured of good luck.

~ Submitted by: Geri



Pumpkin Cake
INGREDIENTS:
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan. Cream oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together.

Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts.

Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

~ Submitted by: Linda



Ice Cream Cone Cupcakes
2 eggs
1 cup cooking oil
1 cup sour milk
2/3 cup cocoa
3 cups flour
2 teaspoons baking soda
2 teaspoons vanilla
1 cup hot water
2 cups sugar
2 dozen flat bottom ice cream cones.

Put first 9 ingredients in bowl. Mix well and pour into ice cream cones, about 2/3 full. Place cones in muffin pans for easier handling. Bake in a 350 degree oven for 30 minutes. When cool ice with Butter Icing.

Butter Icing
1 stick soft butter
1 cup confectioners' sugar
1 teaspoon vanilla
1 pinch of salt
1/2 cup milk, more or less
Food Coloring

~ Submitted by: Linda



Strawberry Shortcake
INGREDIENTS:
Shortcake
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups cups cold whipping cream

Fresh Strawberry Sauce
1 pint basket California strawberries (12 ounces), stemmed and halved
Sugar to taste
1 pint basket California strawberries (12 ounces), stemmed and sliced
1 1/2 cups whipping cream, whipped and sweetened with sugar, to taste
Mint sprigs, for garnish

DIRECTION:
Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into six balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown; cool on baking sheet. Meanwhile, to make Fresh Strawberry Sauce, in blender container, purée strawberries until smooth. Sweeten to taste with sugar; cover and set aside. Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs.
or chef Emeril Lagasse
Recipe Link

~ Submitted by: Linda



Hummingbird Bundt Cake
If you're a fan of Maraschino cherries, bananas and pineapple, this cake is a must. Enhance the fruit flavors with a hint of vanilla and a pinch of cinnamon.

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple, well drained (reserve juice)
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 medium-size ripe banana, cut up
1/2 cup finely chopped pecans
1/4 cup chopped Maraschino cherries, well drained confectioner's sugar

Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl.

Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries..

Pour into pan. Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.. Makes 12 to 16 servings.

Cream Cheese Glaze:
For glaze, heat 1/3 cup Duncan Hines® Creamy Home-Style Cream Cheese Frosting in microwave-safe bowl. Microwave on high 10 to 15 seconds. Do not overheat. Stir until smooth.

~ Submitted by: Geri



Gooey Butter Cake
Preheat oven to 350 degrees.
1 box yellow butter cake mix
1 stick butter
1 egg

Mix by hand and press into an 8 X 12 Baking dish
8 oz. cream cheese, softened
2 eggs
3/4 of a box of powdered sugar

Beat with mixer until breamy. Pour over mixture already in pan. Bake at 350 for 30-35 minutes. Sprinkle additional powdered sugar over cake. Cool then refrigerate.

~ Submitted by: Geri



Cherry Cheese Coffee Cake
CAKE AND FILLING
2 (8 oz each) packages of refrigerated crescent rolls
1 (8 oz) package of cream cheese, softened
1/4 C Powdered Sugar
1 egg yolk
1/2 t vanilla or almond extract
1 (21 oz) can cherry pie filling (or any fruit pie filling)

GLAZE
1/2 C powdered sugar
2-3 t milk
Preheat oven to 350. Unroll crescent rolls and seperate into 16 triangles. Reserve 4 triangles for decoration. On a large pizza stone, arrange the triangles in a circle with the wide ends twoard the outside and the tips in the middle. Using a lightly floured rolling pin, roll to a 14 inch circle, pressing seams to seal. Combine cream cheese, and powdered sugar until smooth. Wisk egg yolk and vanilla into cream cheese mixture until well blended. Spread cream cheese mixture evenly over dough within 1/2 inch of edge. Top with pie filling. Use a pizza cutter or sharp knife to cut each remaining dough triangles into three strips lengthwise. Arrange dough strips evenly in a spoke like fashion over the pie filling. Press ends to seal at center and outer edge. Bake 25 - 30 minutes or until edges are golden brown. Remove from oven and cool for 15 minutes. FOR GLAZE: Combine powdered sugar and milk and mix until smooth.
Drizzle over coffee cake. Cut into wedges and serve warm. 12 Servings
Per Serving: Calories 300; Total fat 15g; Saturated fat 6g; Cholestoral 40 mg; Carbohydrate 35 g; Protein 4 g; Sodium 360 mg; Fiber 0 g

~ Submitted by: Geri



Entenmann's Apple Crumb Cake
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples to ½" pieces.. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120°F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread ½ filling lengthwise down center of the dough. Starting about ¾" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375°F. Combine rest of ingredients for topping. Sprinkle over loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

~ Submitted by: Geri



Whiskey Cake
Ingredients
2 cups raisins
2 cups chopped walnuts
2-1/2 cups all-purpose
flour
3/4 cup marachino cherries (optional)
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider

Nutritional Information
1 serving:
Calories 311
Total Fat 15g
Saturated Fat 5g
Protein 5g
Carbohydrate 39g
Fibre 2g
Sodium 160mg
Cholesterol 29mg
Southern grandmas used the finest bourbon to make this old-fashioned cake, which was often served during the holidays. The perfect whiskey cake is moist and dense with lots of nuts and sometimes raisins too.
Makes 20 servings
Preparation time: 25 minutes
Cooking time: 55 minutes
Cooling time: 30 minutes

Step 1:
Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes, or until water cools to room temperature; drain well. In a medium bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:
Preheat the oven to 325°F. In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes, or until a toothpick inserted in the centre comes out clean. Place the pan upright on a wire rack for 20 minutes.. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.
This is a great cake for christmas if u do not like fruit cake.

~ Submitted by: Geri





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