Cake Recipes

Page 17 of 17 Previous  1 ... 10 ... 15, 16, 17

View previous topic View next topic Go down

Toasted Coconut-Topped Blueberry Cake

Post  justmecookin on Thu Jun 14, 2012 9:09 pm

Toasted Coconut-Topped Blueberry Cake

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup vegetable shortening
1 cup white sugar
1 egg
3/4 cup milk

Topping:
3/4 cup white sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup toasted flake coconut

Preheat an oven to 350 degrees. Grease and flour a 9x9-inch square baking pan. Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.

Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.

To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Coconut Lime Cake

Post  justmecookin on Wed Jun 27, 2012 2:14 pm

Coconut Lime Cake

Nonstick flour spray
2 cups granulated sugar
1 1/2 cups butter, softened
5 large eggs, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup coconut milk
1 cup buttermilk
Lime Frosting, recipe follows
Coconut flakes, for garnish
Fresh raspberries, for garnish, optional
Lime slices, for garnish, optional

Lime Frosting:
1 cup butter, softened
1/4 cup fresh lime juice
1 teaspoon lime zest
5 cup confectioners’ sugar
One 8-ounce container frozen whipped topping, thawed

Preheat the oven to 350 degrees. Spray 3 cake pans with nonstick flour spray. In a large bowl, beat the sugar and butter at medium speed with a mixer until fluffy. Add the egg yolks, coconut extract and vanilla extract, beating until combined. In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a small bowl, combine the coconut milk and buttermilk. Gradually add the flour mixture to the butter mixture alternately with the coconut milk mixture, beginning and ending with the flour mixture, beating just until combined after each addition.

In a medium bowl, beat the egg whites until stiff peaks form. Gently fold into the batter. Spoon the batter into the prepared cake pans and bake for 18 minutes. Let cool.

Spread the Lime Frosting between the layers and on the top and sides of the cake. Press coconut flakes around the cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.

Lime Frosting: In a large bowl, beat the butter, lime juice and lime zest at medium speed with a mixer until combined. Gradually add the confectioners’ sugar, beating until smooth. Add the whipped topping, beating until combined. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Apple Praline Upside-Down Cake

Post  justmecookin on Wed Jun 27, 2012 3:55 pm

Apple Praline Upside-Down Cake

1 1/2 cups butter; 1/2 cup melted and 1 cup softened
1 1/2 cups packed brown sugar
1 Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
2 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups buttermilk
Caramel Mousse, recipe follows

Caramel Mousse:
1 package unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 cup caramel ice cream topping

Preheat the oven to 350 degrees. Spray two 9-inch round cake pans with baking spray. Pour 1/4 cup melted butter into each cake pan. Sprinkle each evenly with 3/4 cup brown sugar. Arrange the apple slices in a single layer over the brown sugar.

In a large bowl, beat the remaining 1 cup softened butter and the granulated sugar with a mixer at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, combine the flour, baking powder, cinnamon, salt and nutmeg. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture and beating just until the dry ingredients are moistened after each addition.

Pour the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pans for 20 minutes. Invert the cakes onto wire racks (the apple side should be facing up) and let cool completely.

Spread half of the Caramel Mousse evenly over the top of one cake layer. Sprinkle with candy-coated pecans. Place the remaining cake layer on top and spread with the remaining Caramel Mousse. Drizzle with the caramel topping and sprinkle with more pecans before serving, if desired. Store the cake in the refrigerator until ready to serve.

Caramel Mousse: In a small bowl, sprinkle the gelatin over the cold water and let soften for 2 minutes. Add the boiling water, stirring to dissolve. In a large bowl, beat the heavy cream with a mixer on high speed until foamy. Gradually add the confectioners’ sugar, beating until stiff peaks form. Slowly add the gelatin mixture, beating until combined. The mixture will look like it is melting, but will firm up. Stir in the caramel topping. Cover and refrigerate for at least 2 hours before using. Makes about 3 1/2 cups.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

German Chocolate Cake with Coconut Custard Filling

Post  justmecookin on Wed Jun 27, 2012 5:07 pm

German Chocolate Cake with Coconut Custard Filling

1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk
1 (4-ounce) bar German’s sweet baking chocolate, melted and cooled
Coconut-Pecan Filling, recipe follows
Chocolate Ganache Frosting, recipe follows
Garnish: pecan halves, chocolate curls

Creamy Coconut Pecan Filling:
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
6 tablespoons butter
2 cups sweetened flaked coconut
1½ cups chopped toasted pecans

Chocolate Ganache Frosting:
1 cup heavy whipping cream, boiling
2 (4-ounce) bars German’s sweet baking chocolate, chopped
1/4 cup butter, softened
1 1/2 tablespoons light corn syrup

Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined.

In a medium bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add melted chocolate, beating until combined.

Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Spread two-thirds of Coconut-Pecan Filling evenly in between cake layers. Place cake in freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over top and sides of cake. Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. Arrange pecan halves around top and bottom of cake, if desired. Garnish with chocolate curls, if desired. Store cake in refrigerator.

Creamy Coconut Pecan Filling: In a medium saucepan, combine cream, sugar, and egg yolks. Cook over medium-low heat, until sugar is dissolved and mixture coats the back of a spoon, about 10 minutes. Remove from heat, and add butter, coconut, and pecans, stirring until butter is melted. Let stand until mixture reaches room temperature. Makes 5 cups

Chocolate Ganache Frosting: In a medium bowl, combine chopped chocolate, butter, and corn syrup. Pour boiling cream over chocolate mixture. Let stand for 1 minute. Stir until chocolate is melted and mixture is smooth. Chill for 30 minutes, stirring occasionally, until frosting is a spreadable consistency. Makes 1 1/2 cups

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Vanilla Wafer Cake

Post  justmecookin on Wed Jun 27, 2012 5:40 pm

Vanilla Wafer Cake

6 eggs
2 cups sugar
12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans
1/2 cup milk

Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

Preheat the oven to 350 degrees and grease and flour a tube or Bundt pan. In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.

Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely. Makes 12 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate Eclair Cake

Post  justmecookin on Sun Mar 31, 2013 8:24 pm

Chocolate Eclair Cake

Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Cake Recipes

Post  justmecookin on Mon Apr 08, 2013 9:29 am



Oreo Cookie Cake

1 box Duncan Hines chocolate fudge cake, baked according to package directions using 9-inch pans.
4 - 1 ounce squares semi-sweet baking chocolate
1/4 cup butter
8 ounces cream cheese softened
1/2 cup granulated sugar
2 cups whipping cream
20 Oreo Sandwich Cookies (not Double Stuff), divided

Bake the cake using according to package directions in two 9-inch cake pans. When the cake is done, cool in pans for 5 minutes. Invert onto wire racks, remove the pans and cool the layers completely. When the cake is cool, crush 12 Oreo cookies into coarse crumbs in a plastic bag Zip-lock type bag. Set aside.

In a large bowl, beat the whipping cream into soft peaks. Set aside. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in the whipped cream and crushed cookies.

Cut one cake layer in half horizontally. Place one slice on a cake plate and spread with about a quarter of the filling. Place the second slice on top and spread with more filling. Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake.

Place the chocolate squares and butter in a small microwaveable bowl. Microwave on high for 2 minutes, checking and stirring every 30 seconds, until the butter and chocolate are melted and combined. Do not overheat the chocolate. Cool 5 minutes.

Crush the remaining 8 cookies. Spoon the glaze over the top of the cake. Sprinkle the top of the cake with the crushed cookies while glaze is soft. Refrigerate until ready to serve.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Cake Recipes

Post  justmecookin on Sun Sep 01, 2013 1:06 pm



Pumpkin Cake

1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Remove cake from oven and let cool for about 10 minutes after baking.

Using the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake..Refrigerate for 30 minutes. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.) Refrigerate for 3-4 hours, or overnight

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Cake Recipes

Post  Sponsored content Today at 8:16 pm


Sponsored content


Back to top Go down

Page 17 of 17 Previous  1 ... 10 ... 15, 16, 17

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum