Cake Recipes

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 mixing bowl, cream butter and 1-1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing 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 mixing 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.

Cookies-and-Cream Cake

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies

Frosting
1/2 cup shortening
4 to 4-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Cream-filled chocolate sandwich cookies and crushed cream-filled chocolate sandwich cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with cookie and the sides with crushed cookies. Makes 12 servings.

Triple Layer Brownie Cake

1-1/2 cups butter
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt

Frosting
2 packages (8 ounces each) semisweet chocolate
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved

In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 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 frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator. Makes 16-20 servings.

Butterscotch Lunch Box Cake

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 package (18-1/4 ounces) yellow cake mix
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped pecans

In a large saucepan, combine milk and pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cake mix (batter will be lumpy).

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool cake on a wire rack. Makes 12-16 servings.

Cocoa Cola Cake with Fudge Frosting

1 package (18-1/4 ounces) white cake mix
1 cup regular cola
2 eggs
1/2 cup buttermilk
1/2 cup butter, melted
1/4 cup baking cocoa
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows

Fudge Frosting
1/4 cup baking cocoa
1/2 cup butter, cubed
1/3 cup regular cola
4 cups confectioners' sugar
1 cup chopped pecans, toasted

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes.

Meanwhile, for frosting, in a small saucepan, combine cocoa and butter. Cook over low heat until butter is melted. Stir in cola until blended. Bring to a boil, stirring constantly. Remove from the heat; stir in confectioners' sugar until smooth. Fold in pecans. Spread over cake. Let stand for 20 minutes before cutting. Makes 12-15 servings.

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix

In a large mixing bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat on low speed for 30 minutes. Beat on medium for 2 minutes.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Makes 12-16 servings.

Strawberry Poke Cake

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
2 eggs
1/4 cup vegetable oil
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Makes 10-12 servings.

Lovely Cherry Layer Cake

1 package (18-1/4 ounces) white cake mix

Cannoli Filling
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips

Frosting
1 cup shortening
1 cup butter, softened
7-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
4 to 5 tablespoons water
Pink and green gel food coloring

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth. Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.

In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.

Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake

To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator. Makes 14 servings.

German Chocolate Cake

1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Icing
1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.

Pour batter into prepared pans. Bake at 350° for 30 minutes, or until 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 small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake. Makes 12 servings.

Layered Carrot Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons ground cinnamon
4 eggs
2/3 cup orange juice
1/2 cup vegetable oil
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped walnuts

Orange Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 to 2 tablespoons orange juice
1 tablespoon grated orange peel

In a large bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Makes 12-14 servings.

Coconut Cream Cake

1 package (18-1/4 ounces) white cake mix
3 egg whites
1-1/4 cups water
2/3 cup flaked coconut, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1-1/2 cups whipped topping

In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Toast the remaining coconut. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Makes 15 servings.

Turtle Nut Cake

1 package (18-1/4 ounces) German chocolate cake mix
1 package (14 ounces) caramels
1/2 cup evaporated milk
6 tablespoons butter, cubed
1 cup chopped pecans
1 cup (6 ounces) chocolate chips
Pecan halves for garnish, optional

Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13-in. x 9-in. x 2-in. baking pan.

Bake at 350° for 18 minutes. Meanwhile, in a small saucepan, melt the caramels, milk and butter. Remove from heat; stir in nuts. Pour over cake. Sprinkle with chocolate chips, then pour reserved batter over top.

Bake 20 minutes longer or until cake springs back when touched lightly. Cool on a wire rack. Cut into squares and top each with a pecan half if desired. Makes 20 servings.

Pastel Four-Layer Cake

1 package (18-1/4 ounces) chocolate cake mix
3 tablespoons all-purpose flour
Pinch salt
1-1/2 cups milk
3/4 cup butter, softened
3/4 cup shortening
1-1/2 cups sugar
Yellow, red and green liquid food coloring
1/4 teaspoon each lemon, peppermint, almond and vanilla extract
3 tablespoons baking cocoa

Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.

In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.

In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.

Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake. Makes 12 servings.

Apricot Layer Cake

1 package (18-1/2 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 tablespoon grated orange peel
1 teaspoon orange or lemon extract
2/3 cup apricot preserves

Browned Butter Frosting
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting. Sprinkle with nuts. Store in the refrigerator. Makes 12 servings.

Peach Cake

3/4 cup cold butter
1 package (18-1/4 ounces) yellow cake mix
2 egg yolks
2 cups (16 ounces) sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan.

In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.

Bake at 350° for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator. Makes 12 servings.

Raisin Pound Cake

1 package (18-1/4 ounces) yellow cake mix
1 cup applesauce
1/2 cup water
1/4 cup vegetable oil
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup raisins

In a mixing bowl, combine dry cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks. Makes 2 loaves.

Choco-Scotch Marble Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup vegetable oil
1/2 cup butterscotch chips
1 square (1 ounce) unsweetened chocolate, melted

Frosting
1-1/2 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.

Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

Bake at 350° for 40-45 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 frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans. Makes 12 servings.

Caramel-Fudge Chocolate Cake

1 package (18-1/4 ounces) chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 jar (12-1/4 ounces) caramel ice cream topping, warmed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Makes 12-15 servings.

Strawberry Nut Roll

6 eggs, separated
3/4 cup sugar, divided
1 cup ground walnuts, toasted
1/4 cup dry bread crumbs
1/4 cup all-purpose flour
1/8 teaspoon salt
Confectioners' sugar

Filling
1 pint fresh strawberries
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Confectioners' sugar

Place egg whites in large mixing bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in walnuts and break crumbs. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

In a large mixing bowl with clean beaters, 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. Gradually fold into batter. Spread evenly into prepared pan. Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack. Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside.

For the filling, in a large mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread filling evenly over cake to within 1/2 in of edges. Top with sliced berries. Roll up again.

Place, seam side down, on serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar. Garnish with reserved strawberries. Refrigerate leftovers. Makes 12 servings.

Coconut-Filled Nut Torte

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
Pecan halves, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

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; remove from pans to wire racks.

In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Makes 12-14 servings.

Pumpkin Torte

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 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.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Makes 10-12 servings.

Upside-Down Strawberry Shortcake

1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Fresh strawberries and whipped cream

Sprinkle marshmallows evenly into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Makes 12-16 servings.

Toffee-Mocha Cream Torte

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water

Topping
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 16-20 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 topping, in a small mixing bowl dissolve coffee in water; cool. Beat cream and brown sugar until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. Makes 12-14 servings.

Cinnamon Swirl Kuchen

1/2 cup butter or margarine
1/2 cup shortening
2-1/3 cups sugar, divided
4 eggs
1 cup milk
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon

In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth.

Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly. Makes 16-20 servings.

Black Forest Torte

2/3 cup butter
4 squares (1 ounce each) unsweetened chocolate
1-1/3 cups all-purpose flour
1-3/4 cups sugar
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1-1/4 cups water
1 teaspoon vanilla extract
3 eggs

Chocolate Filling
2 bars (4 ounces each) German sweet chocolate, divided
3/4 cup butter
1/2 cup chopped pecans

Cream Filling
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.

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

For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large mixing bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator. Makes 12-16 servings.