Blueberry Cream Cheese Pound Cake

8 oz cream cheese
1-1/2 c butter
3 c sugar
6 eggs
3 c all-purpose flour
1 tsp vanilla
1 tsp lemon extract
1 c blueberries (or more, more would be better)

Cream the cream cheese, butter and sugar.
Add eggs, one at a time, beating after each addition.
Add flour, one cup at a time, beating after each addition.
Add vanilla and lemon extracts.
Fold in blueberries.
Pour batter into greased and floured Bundt pan.
Bake 350 degrees for 30 minutes.
Turn oven down to 325 degrees and bake another 55 minutes.

A little powdered sugar glaze would look good on it.

Snickers Cake

1 German chocolate cake mix
3 eggs
1-1/3 c water
1/2 c oil
1 (14 oz) bag caramels (unwrap them)
1/3 c butter
2 c chocolate chips
1 c chopped pecans

Mix cake mix as directed on box, adding eggs, water and oil.
Pour half of batter into greased 9x13 pan and bake at 340 degrees for 20 minutes.
Put caramels, milk and butter in sauce pan and melt over low heat, stirring constantly, until caramel is smooth.
Pour caramel on cake as soon as it is finished baking.
Sprinkle chocolate chips and pecans on top of caramel.
Spread remaining cake batter on top.
Bake 20 more minutes at 350 degrees.

Lemon Cheese Layer Cake (make when you have lots of time)

Lemon Curd:
1-3/4 c sugar
3/4 c butter, softened
4 large eggs
3 large egg yolks
1 TBS lemon zest
3/4 c lemon juice

Cake Layers:
1-3/4 c sugar
1 c butter, softened
4 large eggs, separated, room temperature
1 TBS orange zest
3 c cake flour
2-1/2 tsp baking powder
1/4 tsp salt
1 c orange juice

Lemon-Orange Buttercream Frosting:
3 c powdered sugar, sifted and divided
1/2 c butter, softened
1 TBS orange zest

Prepare lemon curd. Beat sugar and butter at medium speed until blended. Add 4 eggs and 3 egg yolks, one at a time, beating just until blended after each addition. Stir in lemon zest. Gradualy add lemon juice, beating at low speed until just blended after each addition. (Mixture will look curdled.) Transfer to large heavy saucepan. Cook mixture over medium-low heat, whisking constantly, 14-to-16 minutes or until thickened, coats the back of a spoon, and starts to mound slightly when stirred. Transfer mixture to a bowl. Place plastic wrap on surface of warm curd (to prevent film from forming) and cool one hour. Chill 8 hours.

Prepare cake layers. Preheat oven to 350 degrees. Beat 1-3/4 c sugar and 1 c softened better at medium speed until fluffy. Add 4 egg yolks, one at a time, until just blended after each addition. Stir in orange zest. Sift together cake flour and dry ingredients. Gradually add to butter mixture alternately with 1 c orange juice, beginning and ending with flour mixture, beating just until blended after each addition. Beat 4 egg whites at medium-high speed with mixer until stiff peaks form. Fold 1/3 of egg whites into batter. Fold remaining egg whites into batter. Pour into four greased 8-inch round cake plans. Bake 17-20 minutes. Cool in pans 10 minutes, turn out and allow to cool completely.

Reserve and refrigerate 1 c lemon curd. Spread remaining lemon curd between cake layers and on top of cake. Insert skewers 2-to-3 inches into cake to prevent them from sliding. Immediately wrap cake tightly in plastic wrap and chill 12-to-24 hours. Will set up firm overnight, ripen flavor and make more secure and easier to frost.

Prepare frosting - beat all ingredients together.

Remove and discard skewers. Spread frosting on sides of cake. Spread remaining curd over top of cake for decorative finish.

Lemon Velvet Cake

Ingredients

1-1/4 c sifted all purpose flour
1-1/2 c sifted cake flour
1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
1-1/2 c sugar
2/3 c vegetable oil
1/3 c shortening (room temperature)
1 tsp vanilla
2 tsp lemon extract
3 large eggs
1-1/2 c buttermilk
zest of two lemons, grated and finely chopped

Frosting:

8 c powdered sugar
2 c butter
1 tsp lemon extract
1 tsp minced lemon zest (optional)
4 TBS milk

Grease and four two 9-inch round cake pans. Line bottoms with circles of parchment paper.

Sift both flours, baking soda, baking powder, salt and sugar. Set aside.

With electric mixer, beat oil, shortening, vanilla and lemon extract. Beat at high speed with whisk attachment until light and fluffy.

Beat in eggs one at a time.

Fold in lemon zest.

Fold in dry ingredients alternately with buttermilk. Begin and end with dry ingredients. Do not over-mix.

Pour batter into two cake pans.

Bake at 325 degrees for 30-35 minutes. Allow to cool 10 minutes an turn out to finish cooling.

Make frosting. Mix together powdered sugar, lemon zest and butter until it becomes crumbly.

Add lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring frosty to spreadable consistency.

Fill and frost cake.

Cake Pops (Four Kinds)

Birthday Cake:
   1 funfetti cake (baked and crumbled)
   about 3/4 can vanilla frosting
   Mix and roll into balls.
   Insert sticks.
   Freeze 30 minutes.
   Dip into melted white chocolate.
   Sprinkle with sprinkles.

Red Velvet:
   1 red velvet cake (baked and crumbled - save some)
   about 3/4 can cream cheese frosting
   Mix and roll into balls.
   Insert sticks.
   Freeze 30 minutes.
   Dip into white chocolate.
   Sprinkle crumbled cake on top.

Chocolate:
   1 chocolate cake (baked and crumbled)
   about 3/4 can chocolate frosting
   Mix and roll into balls.
   Insert sticks.
   Freeze 30 minutes.
   Separate a few Oreos. Melt cream part and dip cake pops.
   Crush chocolate part of Oreos and sprinkle on top.

Chocolate chip:
   1 yellow cake (baked and crumbled)
   about 3/4 can cream cheese frosting
   chocolate chips
   Mix and roll into balls.
   Insert sticks.
   Freeze 30 minutes.
   Dip into melted chocolate.

Chocolate Pound Cake with Cream Cheese :-))))))

1 c butter, softened
8 oz cream cheese, softened
3 c sugar
6 eggs
1 tsp vanilla
2-1/4 c flour
1 tsp baking powder
3/4 c cocoa

Preheat oven to 325 degrees.
Grease/spray 10-inch Bundt pan.
Cream butter, cream cheese and sugar.
Add eggs one at a time, beating well after each.
Add vanilla.
In separate bowl, combine flour, baking powder and cocoa.
Add half flour mixture to butter mixture and beat well.
Add remaining flour mixture and beat well for 2 minutes.
Pour batter into Bundt pan.
Bake for 1 hour and 15 minutes (or until done).
After cool, drizzle glazes.

Glaze #1 - melt in microwave:
2 oz white chocolate
1-1/2 tsp shortening

Glaze #2 - melt in microwave:
2 oz chocolate chips
1-1/2 tsp shortening

Chocolate Sour Cream Pound Cake

2 sticks butter, softened
8 oz sour cream
3 c sugar
6 eggs
1 tsp vanilla
2-1/4 c all-purpose flour
1 tsp baking powder
3/4 c cocoa

Preheat oven to 325 degrees.
Grease and flour 10-inch Bundt pan.

Using electric mixer, cream butter, sour cream and sugar.
Add eggs, beating well after each addition.
Add vanilla.

In another bowl, stir together flour, baking powder, and cocoa.
Add 1/2 flour mixture to creamed mixture, and beat well.
Add remaining flour mixture to creamed mixture, and beat at medium speed for 2 minutes.

Pour batter into prepared pan.
Bake 1 hour 15 minutes. (May take longer - up to 15 more minutes.)

Best Strawberry Cake Ever

Ingredients for Cake

1 box white cake mix
1 (3 oz) box strawberry flavored instant gelatin
1 (15 oz) pkg frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c oil
1/4 c water

Ingredients for Frosting

1/4 c butter, softened
1 (8 oz) cream cheese, softened
1 (10 oz) pkg frozen strawberries in syrup, thawed and pureed (will have some left over)
1/2 tsp strawberry extract
7 c powdered sugar
sliced strawberries for garnish (optional)

Make cake:

Preheat oven to 350 degrees.
Lightly grease 2 9-inch round cake pans.
In large bowl, combine cake mix and gelatin.
Add pureed strawberries, eggs, oil and water. Beat at medium speed until smooth.
Pour into prepared pans and bake 20 minutes.
Let cool for 10 minutes and remove from pans. Cool completely.

Make frosting:

Beat butter and cream cheese at medium speed until creamy.
Beat in 1/4 c of strawberry puree and strawberry extract. (Use rest of strawberry puree in smoothie or on top of ice cream.)
Gradually add powdered sugar, beat until smooth.

Cheesecake Carrot Cake

Cheesecake:
   8 oz cream cheese
   1/4 c sugar
   1 TBS lemon juice
   2 eggs
   1/4 c sour cream

Carrot Cake:
   1 c all purpose flour
   1/2 tsp baking soda
   1/2 tsp baking powder
   3/4 tsp cinnamon
   1/8 tsp nutmeg
   1/8 tsp cloves
   pinch salt
   2 eggs
   1 carrot, grated
   1/2 c sugar
   1 tsp vanilla
   1/2 c oil
   2 TBS maple syrup
   1/4 c coconut (optional)
   1/4 c raisins

Cream Cheese Frosting:
   8 oz cream cheese, softened
   3 TBS butter, softened
   1 c powdered sugar
   1 tsp vanilla
   1 c whipping cream, beat (or Cool Whip)
   pecans (to decorate)
   caramel sauce (topping)

Preheat oven to 350 degrees.
Line spring form pan with foil, and then parchment paper. Grease parchment paper and up sides of pan.
Make cheesecake. Beat cream cheese and sugar. Add eggs one at a time and beat. Then add lemon juice and sour cream and mix. Set aside.
Make carrot cake. Sift flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. In separate bowl, beat eggs until frothy. Add oil, vanilla and maple syrup. Mix in flour mixture slowly and beat until incorporated. Fold in carrot, coconut (optional) and raisins.
Put 1/2 cup carrot cake batter into prepared pan. Dollop 1/3 cup of cheesecake batter on top. Put rest of carrot cake mixture on top, then cover with rest of cheesecake batter. Do not swirl! It will swirl itself while cooking.
Bake about an hour, until center is slightly wobbly. Allow to cool, then refrigerate until cool enough to frost.
Make frosting: Beat cream cheese, butter, sugar and vanilla. Fold in whipped cream.
Frost entire cake, and decorate with pecans. Drizzle with caramel sauce on top.

Quick Italian Cream Cake

1 pkg white cake mix
3 large eggs
1-1/4 c buttermilk
1/4 c oil
1 can flaked coconut (3-1/2 oz)
2/3 c chopped pecans

Beat first four ingredients at medium speed for 2 minutes.
Stir in coconut and pecans.
Pour into three prepared 9" round cake pans.
Bake at 350 degrees for 15-to-17 minutes.
Cool 10 minutes. Remove from pans and cool completely.
Frost with cream cheese frosting.

Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 c butter, softened
1 (16 oz) pkg powdered sugar
2 tsp vanilla
1 c chopped pecans

Apple Cake

2 eggs
1-3/4 c sugar
2 tsp cinnamon
1/2 c oil
6 medium apples (gala, Fuji or honey crisp)
2 c flour
2 tsp baking soda

Preheat oven to 350 degrees.
In large bowl, mix eggs, sugar, cinnamon and oil.
Peel and slice apples and add to mixture, coating to keep apples from turning brown)
Mix baking soda and flour and add to bowl.
Mix well (use a fork) until flour is absorbed.
Pour into greased 9x13 pan or two 9" round pans.
Bake for 55 minutes.

Pineapple Upside Down Cheesecake

YOU WILL NEED A 9" SPRINGFORM PAN AND A 9" CAKE PAN.

Cheesecake Portion

Crust:
1-1/2 c graham cracker crumbs
1 TBS sugar
6 TBS melted butter

Cheesecake:
Four 8-oz pkg cream cheese, room temperature
1-2/3 c sugar
1/4 c cornstarch
1 TBS vanilla
2 large eggs
3/4 c heavy whipping cream

Make crust - combine graham cracker crumbs, sugar and melted butter. Press into 9-inch springform pan. Bake at 350 degrees for 8 minutes. Let cool.

Make cheesecake - in large bowl, beat (on low) 1 pkg cream cheese, 1/3 c sugar and cornstarch until creamy.
Blend in remaining cream cheese, one pkg at a time, beating well after each addition.
Turn mixer up to medium and beat in remaining sugar, then vanilla.
Blend in eggs one at a time, beating well after each.
Beat in the cream just until blended. Do not overbeat.
Spoon batter over crust. Wrap sides of pan with aluminum foil.
Place pan in large shallow pan containing hot water that comes halfway (1 inch) up side of springform pan. Bake until edge is light golden brown, top is light gold, and center barely jiggles (about 1-1/4 hrs.).
Remove cheesecake from water bath, transfer to wire rack and let cool 2 hours. Chill until cold.

Pineapple Upside Down Cake

Topping:
1/4 c butter, melted
1/2 c packed light brown sugar
sliced pineapples (8 canned slices) - SAVE JUICE
15-20 maraschino cherries

Cake:
1-2/3 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c butter, melted
3/4 c packed light brown sugar
1/4 c granulated sugar
1 large egg
3/4 c milk
1/2 c pineapple juice
1 TBS vanilla

Preheat oven to 350 degrees.
Prepare topping first. Place 1/4 c melted butter in 9" cake pan. Sprinkle brown sugar on top. Lay pineapple slices on top and add cherries in the holes.
Prepare cake. Melt butter, whisk in sugars. Whisk in egg, milk, pineapple juice and vanilla.
Add dry ingredients and whisk to remove lumps.
Pour batter into pan on top of pineapples.
Bake 20 minutes and then loosely tent with foil to prevent browning.
Bake additional 20-25 minutes.
Cool 10miutes and invert onto large plate.
Cool completely and use HUGE spatula to transfer this on top of cheesecake.
Chill until cold.

Perfect Chocolate Cake

2 c sugar
1-3/4 c all-purpose flour
3/4 c cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 vegetable oil
2 tsp vanilla
1 c boiling water




Heat oven to 350 degrees. Grease and flour two 9" round baking pans.


Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water. Batter will be thin.
Pour into prepared pans.


Bake 30 to 35 minutes. Cool 10 minutes and remove from pans.
Cool completely and frost.




CHOCOLATE FROSTING:


1 stick butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla




CREAM CHEESE FROSTING:


1 stick butter
1 pkg cream cheese
4 c powdered sugar
1 tsp vanilla

Vintage Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• Amanda's white cake recipe OR 1 box white cake mix
• Amanda's Decadent Brownies OR 1 box brownie mix
• 2 squares (2 ounces) semisweet chocolate, finely chopped
• 7 ounces sweetened condensed milk (half of a 14-ounce can)
Cream Cheese Frosting:
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 cups confectioner's sugar
• 1/4 cup milk

 

Instructions

1. Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature.
2. Prepare brownies as directed, baking in a 9-inch round cake pan.
3. To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).
4. While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below).
5. Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using an offset spatula.
6. Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, I used Amanda's tip and just swooped my spatula through the frosting in a "C" shape.
7. Chill the cake until ready to serve.
To make the frosting:
8. Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

 

Strawberry Cake

 

2 cups white sugar

1 (3 ounce) package strawberry flavored Jell-O®

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Strawberry Cream Cake (also strawberry glaze)

 

1 cake mix (vanilla or white)
4 eggs
1 c milk
1/3 c oil
1 (3 oz) pkg strawberry jello
1-1/2 c boiling water
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 (16 oz) pkg strawberries, sliced
1 (14 oz) pkg strawberry glaze (or homemade, below)


Preheat oven to 350 degrees.
Prepare cake mix according to box and pour into prepared 9x13 pan.
Bake 30-35 minutes until done.
Cool cake a few minutes.
Poke holes in cake with fork or wooden skewer.
Dissolve jello in boiling water, and pour over cake. Cool 15 minutes.
Cover and refrigerate 30 minutes.
Combine strawberries with glaze and set aside.
Beat cream cheese untl fluffy. Fold in Cool Whip. Spread over cake.
Top with strawberry mixture and spread evenly.
Refrigerate.

Strawberry Glaze:
1 c sugar
1 c water
3 TBS cornstarch
3 TBS strawberry jello

Combine first three ingredients and cook over medium high heat until it boils and thickens.
It should coat the back of a spoon.
Remove from heat, add jello and mix to combine.
Set aside to cool.

Pineapple Cake (real good one, easy, moist and not real sweet)

 

2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 20-oz can crushed pineapple (with juice)
1 c chopped nuts

Cream cheese frosting:

1/2 c butter (1 stick), softened
8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c powdered sugar

Preheat oven to 350 degrees.
Mix all cake ingredients together in a bowl.
Pour into greased 9 x 13 baking pan.
Bake 35 to 40 minutes.
Mix frosting ingredients together.
Frost cake while still warm.
Sprinkle more nuts on top.

Filled Cupcakes

 

Bake cupcakes and cool.
Take a notch out of each cupcake.
Fill the hole with jelly or whatever you like.
Put the notch back on top.
Frost.

Chocolate Cake with Cherry Topping

 

1 chocolate cake mix (and stuff to make it)
8 oz cream cheese
1 c powdered sugar
8 oz Cool Whip
1 can cherry pie filling

Make cake as directed in 9 x 13 pan.

Beat cream cheese. Add powdered sugar. Add Cool Whip. Layer on top of cake.

Distribute pie filling on top.

Cream Cheese Pound Cake with Icing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2 c butter, softened
1 8 oz pkg cream cheese, softened
3 c sugar
6 large eggs
1-1/2 tsp vanilla extract
3 c all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla and mix well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 c powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.