Cake Recipes

Strawberry Cream Cake

6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.

Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator. Makes 12 servings.

Cupcake Cones

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on wire racks. Frost and decorate as desired. Makes about 2 dozen.

Orange-Cola Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
3 eggs
1-1/3 cups cola
1/2 cup canola oil
1 tablespoon orange extract

Chocolate-Covered Strawberries:
1/2 cup semisweet chocolate chips
1 teaspoon shortening
12 fresh strawberries

Frosting:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons instant chocolate drink mix
1/4 cup cola
1/2 teaspoon orange extract

In a large bowl, combine the cake mix, eggs, cola, oil and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Wash strawberries and pat dry. Dip each strawberry into chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set, about 30 minutes.

In a small bowl, combine the frosting ingredients; beat until smooth. Frost cake. Garnish each serving with a chocolate-covered strawberry. Makes 12 servings.

Coconut Pineapple Cake

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts.

Pour into a greased 13-in. x 9-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.

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator. Makes 12 servings.

Caramel Apple Cake

1/2 cup chopped walnuts
1/3 cup packed brown sugar
1 cup flaked coconut
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
1/2 cup evaporated milk
1/2 cup water
2 cups finely shredded peeled apples

Caramel Topping:
1/3 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter

Combine walnuts, brown sugar and coconut; set aside. In a bowl, combine the next six ingredients. In a small bowl, combine eggs, milk, water and apples; add to flour mixture. Mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 8 minutes. Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Makes 12-15 servings.

Chocolate Marshmallow Cake

1/2 cup butter
2 squares (1 ounce each) unsweetened chocolate
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 package (10-1/2 ounces) miniature marshmallows, divided

Glaze:
1/2 cup sugar
2 tablespoons milk
2 tablespoons butter
1/4 cup semisweet chocolate chips

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine the flour, baking powder, baking soda and salt; set aside. In a large bowl, beat the eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients and mix well.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean.

Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to the oven for 2 minutes or until marshmallows are softened.

In a small saucepan, combine the sugar, milk and butter. Bring to a boil; boil for 1-1/2 minutes. Remove from the heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake (glaze will harden as it cools). Makes 12-16 servings.

Banana Split Ice Cream Cake

12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 tablespoons butter, melted

Cake:
1-3/4 quarts frozen vanilla yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.

Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping. Makes 12 servings.

Chocolate Torte

1/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract

Batter:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water

Frosting:
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla extract

For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.

Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Makes 16 servings.

Banana Walnut Cake

1 package (18-1/4 ounces) banana cake mix
3/4 teaspoon baking powder
3 medium ripe bananas
3 eggs
1/2 cup water
1/3 cup vegetable oil
1-1/2 cups chopped walnuts

Crumb Topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. baking pan.

In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator. Makes 16-20 servings.

Strawberry Cheesecake Torte

1 package (16 ounces) angel food cake mix
1 tablespoon confectioners' sugar
1 package (.3 ounce) strawberry gelatin
1/2 cup boiling water
1/4 cup seedless strawberry jam
1 package (8 ounces) cream cheese, cubed
1/3 cup milk
2 tablespoons lemon juice
3 cups whipped topping
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 cup sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 teaspoons grated lemon peel

Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.

Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.

In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture.

Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator. Makes 12 servings.

Chunky Apple Cake with Cream Cheese Frosting

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)

Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Makes 12 servings

Blueberry Pudding Cake

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted

Topping:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.

Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Makes 9 servings.

Banana Split Ice Cream Cake

12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 tablespoons butter, melted

Cake:
1-3/4 quarts frozen vanilla yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.

Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping. Makes 12 servings.

Three-Fruit Dump Cake

1 can (21 ounces) apple pie filling
1 can (15-1/4 ounces) sliced pears, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 package (9 ounces) yellow cake mix
1/4 cup butter, cut into 1/8-inch pieces

In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter. Bake at 350° for 45-50 minutes or until golden brown. Serve warm. Makes 6-8 servings

Pumpkin Pound Cake with Buttermilk Glaze

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Glaze:
1/3 cup buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350°. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze. Makes 16 servings

Chocolate-Peanut Butter Mousse Cake

1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts

Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired. Makes 1 (8-inch) cake or 8 parfaits

Lemon-Filled Coconut Cake

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

Filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

Frosting:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 cups flaked coconut

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

Transfer to 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 filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.

For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Makes 16 servings.

Hot Fudge Pudding Cake

1 cup all-purpose flour
1 cup sugar, divided
3 tablespoons plus 1/4 cup baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup prune baby food
1-1/2 teaspoons vanilla extract
1/4 cup plus 2 tablespoons packed brown sugar
1-1/4 cups boiling water

In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray.

Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350° for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm. Makes 9 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 degrees 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.

Double Chocolate Chip Bundt Cake

1 cup cocoa
6 ounces chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar as needed

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolates and stir to melt. Let stand to cool (about 2 to 3 minutes). Meanwhile, combine flour, salt, and baking soda. Cream butter, brown sugar, vanilla until creamy. Add eggs to the butter mixture.

Fold the sour cream into the cooled chocolate mixture. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend. Add chocolate chips and stir to incorporate. Pour into the prepared pan and bake for 55 minutes or until a inserted toothpick comes out clean. Cool slightly before removing from pan. Sprinkle with powdered sugar and serve. *Optional – may serve with whipped cream.

Raspberry Chocolate Cake

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature

Filling:
3 tablespoons all-purpose flour
6 tablespoons milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted

Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

Pour batter into prepared pans. Bake at 350° for 35-40 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; discard waxed paper.

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.

Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer. In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Makes 16 servings.

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

Honey Bun Cake

1 package (18-1/4 ounces) yellow or white cake mix
4 egg whites
1 cup (8 ounces) sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake. Makes 20 servings.

Butter Cake

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

Butter Sauce
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil. Makes 10 inch Bundt cake

Cream Cake

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)

Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 325 degrees. Grease three 9 inch, round cake pans. Combine soda and buttermilk. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake for 25 to 30 minutes,

Make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans.