CARAMELIZED APPLE CAKE

INGREDIENTS

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp. salt
1/2 cup + 5 tbsp. unsalted butter, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large Granny Smith apples, peeled, cored, cut into 1/4 inch slices

DIRECTIONS

Heat oven to 375°F. Mix flour, baking powder and salt in a bowl. Set aside. Beat 1/2 cup butter in a bowl 1 minute or until creamy. Add sugar and continue to beat until light and fluffy.

Add eggs and vanilla and beat until blended. Blend in flour mixture, then sour cream. Melt remaining butter in a skillet. Add brown sugar, stir 2 minutes. Add apple slices to the pan. Cook 10 minutes or until tender. Let cool 5 minutes.

Spoon batter over apples and spread to edge of pan. Bake 30 minutes or until golden brown. Cool 20 min. Run a knife around edge, invert onto a plate.

10 Servings

Orange Dreamsicle Cake

INGREDIENTS

2 Eggs
1 regular sized vanilla cake mix
1 can Orange soda pop
2 packages Jell-O Orange
1 package instant vanilla pudding mix
1 cup milk
2 cups water
1 tsp. vanilla extract
8 oz Cool Whip Whipped Topping

DIRECTIONS

Mix cake mix with orange pop and eggs. Spray 9X13 cake pan with cooking spray, pour batter into pan. Bake 20 -30 minutes at 350°F.
When cake is done, poke holes in the cake with fork sprayed with cooking spray. Mix 1 package of orange jello in 1 cup hot water until dissolved. Add 1 cup cold water. Pour entire mixture over cake. Refrigerate for at least 2 hours.

Mix Vanilla pudding mix and other pack of Jell-O together (dry). Add 1 cup of milk and 1 tsp. vanilla.
Mix well. Blend in Thawed cool whip. Use this mixture to frost cake.

Keep cake refrigerated.

Chocolate Cake

INGREDIENTS

1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1/4 cup margarine
1/4 cup unsweetened cocoa powder
3/4 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup chopped walnuts
DIRECTIONS

Preheat oven to 350°F. Grease a 10×15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.

In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.

Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.

To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners’ sugar and nuts. Spread on warm cake.

24 Servings

Source: Allrecipes

Upside Down German Chocolate Cake

TIP:  Line the bottom only of the cake pan with wax paper before preparing recipe.

INGREDIENTS

1 pkg. German chocolate cake mix
1 cup pecan pieces
1 cup coconut
8 oz. package cream cheese
1 stick margarine or butter
2 cups powdered sugar

DIRECTIONS

Heat oven to 350° degrees.

Prepare cake mix according to package directions.  Sprinkle pecans and coconut in bottom of ungreased 13×9-inch baking pan.  Pour cake batter over nuts and coconut.

Place margarine/butter and cream cheese in a microwave safe bowl.  Microwave until butter is melted; mix in powdered sugar.

Drizzle cream cheese mixture over the top of cake batter.  Bake at 350°  for 45 to 50 minutes.

Lemon Squares

INGREDIENTS

1/2 cup unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large egg yolks
14 ounces sweetened condensed milk
3/4 cup fresh lemon juice

DIRECTIONS

Preheat oven to 350°. Butter 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on each side.Butter paper.

Make crust with electric mixer. Beat butter, sugar, and salt until light and fluffy. Add flour, mix on low until just combined. Press dough into bottom and 1/2 inch up sides of baking pan. Prick all
over with a fork. Bake until lightly golden (about 15 to 20 minutes).

Make filling in a large bowl. Whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan and return to oven. Bake until filling is set, about 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, at least 2 hours and up to 3 days. Using paper overhang, life onto work surface. Cut into squares and dust with confectioners’ sugar.

Recipe created by WindyCityPrince

Chocolate Pound Cake

INGREDIENTS

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1 cup butter, room temperature
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Sift flour, baking powder, salt and cocoa together 3 times and set aside. With an electric mixer, cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and
milk alternately, beginning and ending with flour. Add vanilla. Pour batter into prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into cake, it should come out clean. Cool cake in the pan for 30 minutes before turning out onto a wire rack to cool completely.

Lemon Pound Cake

INGREDIENTS

3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup butter, room temperature
1/2 cup vegetable shortening
2 cups sugar
4 large eggs
1 tsp. vanilla extract
2 tsp. freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 cup buttermilk, well shaken

DIRECTIONS

Preheat oven to 350° F. Grease and flour a 10-inch tube pan. Sift flour together with baking soda, baking powder and salt and set aside. In a large mixing bowl, beat
butter and shortening together until creamy, about 2 minutes. Add sugar and beat an additional 5 minutes. Add eggs, one at a time, beating only until the yolks disappear into the batter. Add vanilla, lemon juice and zest. Add flour mixture alternately with buttermilk, beginning and ending with flour. Scrape sides of the bowl and beat only until well blended. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn cake out of the pan while it is still warm. Cool completely on a wire rack. Serve plain, dusted with confectioners’ sugar or with Fresh Strawberry Sauce.

Funnel Cakes

INGREDIENTS

1 1/4 cups flour
2 tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
3/4 cup milk
Vegetable oil for frying
Confectioner’s sugar

DIRECTIONS

Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in center of flour mixture.

Beat egg in a small bowl. Add milk and mix well. Pour mixture into the well in the flour mixture. Beat with a wooden spoon until smooth.

Preheat vegetable oil in a large skillet.

Pour 1/2 cup of the batter at a time into a funnel, holding finger over spout. Drop batter in a swirl pattern into the hot oil.

Fry, turning once with a slotted utensil, until crisp and lightly browned, about 4 minutes. Repeat with the remaining batter. Drain funnel cakes on paper towels. Sprinkle with confectioners’ sugar.

Serves 4