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.