Cake Recipes

Caramel Fudge Cake

1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can sweetened condensed milk
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans

Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.

In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened condensed milk; mix well. spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.

Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature. Makes one (13x9-inch) cake

Angel Food Cake

1-1/2 cups egg whites (about 12)
1 cup cake flour
1 cup confectioners' sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch salt
1-1/4 cups sugar

Frosting
1 plain milk chocolate candy bar (7 ounces)
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Chocolate shavings, optional

Let egg whites stand at room temperature 30 minutes. Sift flour and confectioners' sugar together twice; set aside. In a large mixing bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and salt on medium speed until soft peaks form.

Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert the pan onto a wire rack; cool completely.

For frosting, melt the candy bar in a heavy saucepan or microwave; stir until smooth. Cool for 5 min. In a chilled large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir in vanilla. Fold in melted chocolate.

Run a knife around sides and center tube of pan. Invert cake onto a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator. Makes 12-16 servings.

Apple Spice Bundt Cake

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
2/3 cup packed brown sugar
1 teaspoon grated lemon peel
2 eggs
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsweetened applesauce
3/4 cup chopped pecans, toasted
2/3 cup finely chopped peeled tart apple

Brown Sugar Glaze
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons heavy whipping cream
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in the pecans and apple.

Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. Makes 12 servings.

German Chocolate Sauerkraut Cake

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling/Frosting:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.

Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.

In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.

Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Makes 12-14 servings.

Orange Date Pound Cake

1 cup butter, softened
3 cups sugar, divided
4 eggs
1 tablespoon orange peel, divided
3 cups all-purpose flour
1 teaspoon baking soda
1-1/3 cups buttermilk
1 pound chopped dates
1 cup coarsely chopped pecans
1/2 cup orange juice

In a mixing bowl, cream butter and 2 cups sugar. Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in dates and pecans. Pour into a greased and floured 10-in. tube pan; spread evenly.

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. combine the orange juice and remaining sugar and orange peel; pour over cake. Cool for 30 minutes before removing from pan to a wire rack to cool completely. Makes 12-16 servings.

Chocolate Torte

1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3 eggs
1-1/4 cups milk
1/2 cup vegetable oil

Frosting
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bar with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

In a large mixing bowl, sift together the cake and pudding mixes. In another bowl, whisk the eggs. milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Refrigerate overnight in an airtight container. Makes 12 servings.

Strawberry Banana Split Cake

2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter, melted
1/4 cup sugar

Filling
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced

Topping
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnut

Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in.x 2-in. dish. Chill for 1 hour. In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.

In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Makes 12-15 servings.

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small mixing bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.

Praline Pumpkin Torte

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans

Cake:
4 eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt

Topping:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.

For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.

Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Makes 14 servings.

Butter Pecan Cake

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Frosting:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.

In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a large mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Makes 12-16 servings.

Chocolate-Covered Strawberries Cake

2/3 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
4 egg whites
1 cup sliced fresh strawberries

Frosting:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Makes 16 servings.

Chocolate Torte

1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3 eggs
1-1/4 cups milk
1/2 cup canola oil

Frosting:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bar with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator. Makes 12 servings.

Chocolate Hazelnut Gateau

2/3 cup butter, softened
3/4 cup sugar
3 eggs, separated
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup milk
2/3 cup ground hazelnuts, toasted

Glaze:
3 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon water
1 cup (6 ounces) semisweet chocolate chips
Toasted slivered almonds and fresh mint leaves

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts.

In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.

In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of gateau. Garnish with almonds and mint. Makes 12 servings.

Chocolate Ganache Cake

2 ounces 53% cacao dark baking chocolate, coarsely chopped
2 tablespoons butter
3/4 cup boiling water
3/4 cup sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Ganache:
1/4 cup half-and-half cream
3 ounces 53% cacao dark baking chocolate, coarsely chopped

Place chocolate and butter in a large mixing bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.

Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small heavy saucepan, combine the ganache ingredients. Cook and stir over low heat until smooth. Transfer to a small bowl; cool for 10 minutes or until slightly thickened.

Place cake on a serving plate. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Makes 12 servings.

Lemon Chiffon Cake

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/4 cup plus 2 tablespoons cold water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Frosting:
2 ounces cream cheese, softened
3 tablespoons butter, softened
2 tablespoons 2% milk
2 teaspoons lemon juice
2-1/3 cups confectioners' sugar

In a small mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.

Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

In a small mixing bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners' sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. Store in the refrigerator. Makes 6 servings.

Pumpkin Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Cream Cheese Frosting:
2 packages (3 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Pecan halves, optional

In a large mixing bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Makes 12 servings.

Easy Black Forest Cake

Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped
1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
1 (21-oz.) can cherry pie filling, divided
2 (16-oz.) cans chocolate fudge frosting
Garnish: chocolate covered cherries, halved (optional)

Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.

Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling.

Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator. Makes 12 servings

Mile-High White Chocolate Hummingbird Cake

1 (8-oz.) can crushed pineapple in juice
2 (18.25-oz.) packages white cake mix
2 (3.4-oz) packages vanilla instant pudding mix
6 large eggs
2 1/2 cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4-oz.) white chocolate baking bar, finely chopped
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting
Garnish: toasted pecans

Preheat oven to 350°. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.

Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator.

To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans.

Slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in for only 1 1/2 minutes. Assemble cake as directed. Both the 8 and 4-layer versions of this delicious cake slice best after they have chilled overnight.

White Chocolate Cream Cheese Frosting
3 cups white chocolate morsels
3 (8-oz.) packages cream cheese, softened
3/4 cup butter, softened
7 1/2 cups powdered sugar

Microwave white chocolate morsels in a microwave-safe bowl at medium (50% power) 3 minutes; stir until smooth. Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy.

Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency. Makes 9 cups

Cheesecake-Stuffed Luscious Lemon Cake

1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced
2 cups fresh raspberries, divided
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs

Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries.

Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs. Makes 12 servings

Blackberry Chocolate Spice Cake

Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 teaspoon chocolate extract
1/2 teaspoon almond extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 (3.5-oz.) bittersweet dark chocolate with orange and spices candy bars, chopped
1 (21-oz.) can blackberry pie filling
2 (16-oz.) cans chocolate fudge frosting
Garnish: fresh blackberries

Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside. Beat cake mix and next 11 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.

Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of blackberry filling over cake. Repeat procedure twice. Place final cake layer on top of cake, cut side down.

Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling over top of cake, letting it drip down sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, garnish, if desired. Makes 12 servings

Black Forest Mousse Cake

1 jar red cherries
2/3 cup granulated sugar
1 tbsp rum
4 oz semisweet chocolate, chopped
2-1/2 cups whipping cream
1 tsp vanilla

Cake:
1 cup butter, softened
1-1/2 cups granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp each baking powder
1 tsp baking soda
1/4 tsp salt
1-1/2 cups buttermilk

Chocolate Mousse:
2 cups whipping cream
2 tbsp rum
6 oz semisweet chocolate, chopped

Grease sides of two 8-inch springform pans or two 8-inch round metal cake pans; line bottoms with waxed paper. Set aside.

Cake: In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into prepared pans, smoothing tops.

Bake in 350° oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pans on rack for 20 minutes. Remove from pans; let cool completely on rack.

Meanwhile, in sieve over bowl, drain cherries, pressing lightly; reserve 1/3 cup of the juice. In small saucepan, bring 1/3 cup of the sugar and reserved juice to boil; boil until reduced to 1/2 cup, about 5 minutes. Let cool; stir in rum.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Pour into foil-lined 5-3/4- x 3-1/4-inch loaf pan. Refrigerate until set, about 2 hours. Unmould; let stand until slightly softened, about 10 minutes.

Holding chocolate with foil, slowly draw vegetable peeler across narrow side of block to make curls; with toothpick, transfer to waxed paper–lined baking sheet.

Chocolate Mousse: In saucepan, bring cream and rum just to boil; pour over chocolate in large bowl, whisking until smooth. Refrigerate until chilled, about 1 hour. Beat until soft peaks form. Cover and set aside.

Slice each cake layer in half horizontally; place on waxed paper. Brush each cut side with 2 tbsp of the cherry syrup; let stand for 5 minutes. Meanwhile, in large bowl, whip cream with remaining sugar and vanilla.

Place 1 cake layer on cake plate; spread with 1 cup of the mousse. Arrange 3/4 cup of the cherries over top. Repeat for second and third layers; top with remaining layer. Spread reserved whipped cream over top and side. Decorate with remaining cherries. Gently press chocolate curls onto side. Makes 16 servings

Candied Orange Chocolate Cake

1/3 cup sliced almonds
1 package (18-1/4 ounces) devil's food cake mix
1 package (3.9 ounces) instant chocolate pudding mix
3 eggs
1-1/4 cups milk
1/2 cup canola oil
1 teaspoon orange extract
1 cup chopped orange candy slices

Orange Glaze:
3/4 cup confectioners' sugar
2 tablespoons butter
2 tablespoons orange juice

Sprinkle almonds into a greased and floured 10-in. fluted tube pan; set aside. In a large bowl, combine the cake mix, pudding mix, eggs, milk, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in orange slices.

Pour into prepared pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from pan to a wire rack to cool completely.

In a small saucepan, bring glaze ingredients to a boil. Boil for 1 minute, stirring frequently. Remove from the heat; cool for 5 minutes. Drizzle over cake. Makes 12 servings.

Chocolate Orange Cupcakes

1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick).

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Makes 9 cupcakes.

Luscious Lemon Layer Cake

1 package (9 ounces) yellow cake mix

Filling
3 tablespoons sugar
3/4 teaspoon butter or margarine, softened
1/4 teaspoon grated lemon peel
1 drop yellow food coloring, optional
4-1/2 teaspoons lemon juice

Frosting
3 tablespoons butter or margarine, softened
1-1/2 cups confectioners' sugar
1 teaspoon lemon juice
1 teaspoon finely grated lemon peel
1 to 2 tablespoons milk

Prepare cake mix according to package directions; pour into a greased 9-in. square baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For filling, combine the sugar, cornstarch and salt in a saucepan. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gradually stir in lemon juice. Cool completely.

For frosting, in a mixing bowl, beat butter until fluffy. Gradually add confectioners' sugar. Add lemon juice, peel and enough milk to achieve spreading consistency.

To assemble, cut cake in half. Trim outside edges. Place one half on a serving plate. Spread with the lemon filling. Top with remaining cake; spread with frosting. Makes 6 servings.

German Chocolate Pecan Cake

Pecan halves(optional)
2 cups all-purpose flour
4 eggs
1 cup plus 3 tablespoons butter, softened
1/2 cup boiling water
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups sugar
1/4 cup cocoa
1 cup buttermilk
1 tub Coconut Pecan Frosting

Heat oven to 350 degrees. Grease and flour three 9-inch round baking pans. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Coconut Pecan Frosting; spread between layers and over top. Makes 10 to 12 servings.