Sam's Orange Cream Cake

Orange Cream Cake

1 box white cake mix
1 (3 oz.) box orange Jello
orange juice
1 tea. orange extract

Make the white cake mix using the directions on the back of the box, substituting orange juice for the water. Add the Jello and orange extract. Bake according to the cake mix package directions. Let cool and then frost.

Cream/Orange Cream Frosting

1 cup butter, softened
8 oz, cream cheese, softened
2 tea, vanilla extract
2-5 cups of confectioner's sugar

1 Tab. orange zest
1 tea. orange extract


Cream together butter and cream cheese. Add vanilla extract. Add confectioner's sugar, 1 cup at a time until you get the desired consistency.
Frost the bottom layer of the cake and put the top layer on, to create a filling layer in between.

Add to the rest of the frosting the orange zest and orange extract. Add additional sugar, if necessary.
Frost the outside of the cake with this frosting.

Sam's Hot Fudge Sundae Ice Cream Cake

made for Sam's 17th birthday

1 pkg dark fudge cake mix or your favorite recipe
1/2 gal brick vanilla ice cream
1-2 jars hot fudge sauce
maraschino cherries

whipped cream

chopped pecans or other nut topping

Prepare, bake and cool cake following package directions for basic recipe.
Remove cake from pan, when cool. Split cake in half horizontally. Place bottom layer on your serving platter. Cut ice cream into even slices and place evenly over bottom of cake layer. Use all of the ice cream. Place top cake layer over ice cream. Cover and freeze.
Fifteen minutes before you want to serve, take the cake out of the freezer to make it easier to slice. Heat hot fudge sauce slightly so that it will come out of the jar, but not enough so that it runs off the cake. Pour hot fudge sauce over cake.Top with whipped cream, cherries and nuts.

Mocha Fudge Bundt Cake with Mocha Fudge Glaze

• 1 package chocolate cake mix (regular or gluten-free)
• 1 3.8 oz. package of instant chocolate pudding
• 3/4 cup vegetable oil
• 3/4 cup coffee
• 4 eggs
• 1 teaspoon vanilla
• 12 ounce package of chocolate chips
• 
  
• Preheat oven to 350 degrees and grease and flour a bundt cake pan.
• In a large bowl, combine cake mix, pudding mix, eggs, oil, coffee, and vanilla. Beat for 5 minutes at medium speed.
• Stir in chocolate chips by hand.
• Pour into greased and floured* Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
• Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
• 
  
• Mocha Fudge Glaze:
• 2 tablespoons butter (or df margarine), softened
• 2 tablespoons cocoa
• 2 tablespoons coffee
• 1/2 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 
  
• Once the cake has cooled, mix glaze ingredients in a medium bowl. Beat on high for 2 minutes.
• Spoon glaze over cake and let sit until it firms up.

Note:

* Use gluten free flour when dusting the pan if making the gluten free version.

Source: Premeditated Leftovers

Easy First Day of Spring Cake

Bake or buy an already made angel food cake. Cut into two or three layers and spread middle layer(s) with lemon curd. Spread whipped cream over the lemon curd and frost the top of the cake with whipped cream. Top with assorted berries and other fruit as desired. Fresh edible flowers could also be used.
Simple variation of the cake at Home is Where the Boat Is.

Coca-Cola Cake

This cake tastes a little like Coca-cola, a little like chocolate and a little like caramel. It is indescribable, delicious and a southern favorite. What more can I say? You have to try it.

For the Cake...
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Coca-cola
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract

For the Glaze...
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of confectioners sugar
1 cup chopped pecans


Preheat oven to 350, and grease a 9×13 pan. Mix together flour, sugar, salt, baking powder and cinnamon and set aside. Mix in a saucepan butter, cocoa powder, Coca-cola and buttermilk, and heat over medium high heat, stirring well, until it boils. Once it boils, take off heat and add that to the flour mix and whisk until combined. Then add the eggs and vanilla extract. Once mixed, put in the prepared pan and bake it for about 30 minutes. Don’t over-bake it...it comes out very moist looking.
When cake is nearly done(about 20 minutes into the baking), make the glaze by mixing in saucepan butter, cocoa powder and Coca cola and heating on medium-high heat until boiling. Once it boils, remove and slowly stir in the confectioners sugar until nice and smooth. Then add in the chopped pecans, and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake! Let it cool and set for a few minutes, and then enjoy warm or cold. (For the leftovers, if there are any, feel free to microwave for a few seconds to warm it up… as it is so good warm.)

Source: May Flaum

Caramel Apple Cake

This recipe is adapted from the one at A Hint of Honey.

Makes 4-layer, 8-9 inch round cake.


3 ¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1½ cups brown sugar
¾ cup canola oil
¾ cup apple butter
3/4 cup caramel sauce (like the kind you use on ice cream)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Preheat oven to 350 F. Grease and flour four (8 or 9 inch) round cake pans and set aside.

In a large bowl, whisk together  flour, baking powder, baking soda, cinnamon and salt. Set aside.

With a Kitchenaid, beat sugar and oil together until well combined, about 30 seconds. Add caramel and mix until blended. Add apple butter and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 30-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

Apple Cider-Cinnamon Frosting7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
1 tsp. ground cinnamon
pinch of salt
1/4 cup caramel sauce

Put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, (about 5 minutes.) Arrange one cake on a large plate and spread about 1/2 cup of the frosting evenly over the top. Continue in the same way with each layer, including the top of the cake. Frost the sides of entire cake with remaining frosting. Drizzle with caramel sauce. Allow frosting to set before serving.

Coconut Cake

 We made a coconut cake today for my best friend's birthday. We used the recipe from Hodgepodge and it tasted wonderful. It was not the prettiest cake. Perhaps it was the fact it was near 90 here today and we don't have air conditioning. If you go over to Hodgepodge you will see that her photo of the cake is not so gloppy.

All I know is that no one complained about how it looked. They were too busy enjoying it's taste.

The frosting is made special by equal amounts (2 cups) of sour cream and sugar and a large amount (32 oz.) frozen coconut.

I had never heard of frozen coconut before and was fascinated to find that it was much more like fresh coconut and really finely grated.

This icing is put between the four layers and then a cup of it is reserved to which a cup of cool whip is added. This is used to frost the outside of the cake. Yum. It was so cool and refreshing for a hot day.

Full recipe and directions are at Hodgepodge.

Sunflower Cake

I found this recipe at HodgePodge.
It is so simple, and yet so cute.

Bake a round cake. Cover in chocolate icing.
Place chocolate chips in circles around the center for the seeds.
Place yellow Peeps around the edges for the petals.

Tricia's Lime Cake

I made this wonderful cake last night. I made the fatal error that all cooks learn not to make...I assumed I had some of the ingredients already. I made the cake and all was fine and then I went to make the frosting and discoverd that not only did I not have enough powdered sugar but that I did not have any butter. What? No butter? Okay, well there was some margarine in the fridge and I used that. Due to those complications, however, my frosting was too runny. Delicious, but not pretty. So, if you want to see how it really is supposed to look, go over to Tricia's blog to see it (and while you are there you can check out her other yummy recipes). In fact go over there anyway, because Tricia has a wonderful step-by-step photo tutorial and has lovely ideas about how you can incorporate some teaching with children with it and some ways of making the cake pretty. As fast as it is going around here, however, it doesn't need anything to make it more attractive!

Cake
1 box Duncan Hines lemon cake mix
3/4 cup orange juice
1 3/4 cup cooking oil
5 eggs
1 small box instant lime jello

Frosting
5 cups powdered sugar
8 oz cream cheese
1 stick butter, softened
1 teaspoon vanilla
3 Tablespoons lime juice

Cake: Preheat oven to 350 degrees (according to instructions on cake box). Mix all cake ingredients together in stand mixer on medium speed for 2 to 3 minutes. Bake according to box instructions (about 30 minutes).

 
Frosting: For the frosting, mix all together until smooth. The frosting makes just enough for a thin layer – so don’t use up too much between the layers. 

Fresh Apple Cake

In memory of Louise H., who gave me the recipe.

4 cups chopped apples
2 cups sugar
2 cups flour
1/2 cup oil
1 cup chopped nuts
2 eggs
2 tsp. salt
1 tsp. nutmeg
1 tsp. vanilla

Put chopped apples in a bowl and add sugar. Stir eggs and oil together and beat with a fork as you add the apple mixture. Sift dry ingredients together and then add to apple mixture. Add nuts last. Bake in a greased tube pan for 1 hour or until the center is firm in a 325 degree F oven. Let cool and turn out onto a plate.

Flag Cake

This recipe comes from the NESTLÉ® website. I substitue homemade whipped cream for the whipped topping.

1 cup water
1 cup instant mashed potato flakes
2 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 2/3 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup milk
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 container (8 oz.) frozen lite whipped topping, thawed
2 cups sliced strawberries
1/2 cup blueberries

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.
HEAT water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.
BEAT sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.
BAKE for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.
FROST sides and top of cake with whipped topping. Just prior to serving, arrange strawberry slices and blueberries on top of cake to represent the American Flag.

1-2-3-4 Cake

This was my grandmother's cake recipe, so I dedicate this post to her, Cody Nobel. She became ill when my mother was only 12 years old so this was the only recipe of hers that was passed down. It was passed down only because it is so easy to memorize with its 1-2-3-4 pattern that my mother, as young as she was, could remember it. It is very versatile and can be baked in all sorts of pans. I have sauteed pineapple rings in butter and brown sugar in a large cast iron skillet and then poured this batter over it and it made a wonderful pineapple upside down cake. When baked just flip over onto a plate and the pineapple topping is on top!

1 cup sugar

2 cups butter (1 pound) softened

3 cups flour

4 eggs

Everything else is in 1's.

1 Tab. baking powder

1 tea. salt

1 oz. bottle of vanilla or lemon extract

Cream together sugar and butter. Slowly add the remaining ingredients, one at a time. Bake at 350 degree F oven for 30-50 minutes, depending on what type of pan you bake it in.

Dragon Cake

This dragon cake is really not that hard to make and the kids love it.

It is a modified version of this cake. It is made out of two round cake layers. We made ours out of red velvet cake because the boys wanted to cut into the red cake for effect. One layer just gets cut in half and is cemented together with icing. This is the body. The second layer is cut into the various pieces for the rest of the dragon. First cut the cake into thirds. For the first third, cut out the tail along one edge of the cake round, making a point at one in and curving around, making the tail thicker as you go. For the second third, cut in half. One half is the nose. The rest is cut in half, and these are the hips. The last third makes the rest of the pieces. You will just have to eye those...the head, neck, front legs and all four feet. Once you have it laid out, looking somewhat like above, frost with tinted icing the color of your choice. The ridges along the back are made from chocolate covered graham crackers, which are cut with a knife from one corner diagonally to the other corner, making triangles. They are just set into the icing. We made the triangles smaller as we got down to the end of the tail. The eyes are made of one marshmallow cut in half. A Hershey's chocolate Kiss is inserted into the marshmallow point toward the icing and the whole eye is then set into the icing. The nostrils are also made from chocolate Kisses inserted sharp end into the icing. The claws are made from almond slivers.
The wings are made of Fruit Roll-ups. They are rolled tightly along a skewer, and then the outside edge is scalloped to make it look like wings. These are added at the last minute as they tend to droop.
The flames are again Fruit Roll-ups cut in flame shapes and laid on the tray.

The knight is just a toy knight sitting on a layer cake covered in green tinted coconut and chocolate bar hunks for rocks. The serving knives can be turned into swords with just a little aluminum foil wrapped around the end of the handle.