Cake Recipes

Toasted Coconut-Topped Blueberry Cake

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup vegetable shortening
1 cup white sugar
1 egg
3/4 cup milk

Topping:
3/4 cup white sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup toasted flake coconut

Preheat an oven to 350 degrees. Grease and flour a 9x9-inch square baking pan. Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.

Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.

To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Coconut Lime Cake

Nonstick flour spray
2 cups granulated sugar
1 1/2 cups butter, softened
5 large eggs, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup coconut milk
1 cup buttermilk
Lime Frosting, recipe follows
Coconut flakes, for garnish
Fresh raspberries, for garnish, optional
Lime slices, for garnish, optional

Lime Frosting:
1 cup butter, softened
1/4 cup fresh lime juice
1 teaspoon lime zest
5 cup confectioners’ sugar
One 8-ounce container frozen whipped topping, thawed

Preheat the oven to 350 degrees. Spray 3 cake pans with nonstick flour spray. In a large bowl, beat the sugar and butter at medium speed with a mixer until fluffy. Add the egg yolks, coconut extract and vanilla extract, beating until combined. In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a small bowl, combine the coconut milk and buttermilk. Gradually add the flour mixture to the butter mixture alternately with the coconut milk mixture, beginning and ending with the flour mixture, beating just until combined after each addition.

In a medium bowl, beat the egg whites until stiff peaks form. Gently fold into the batter. Spoon the batter into the prepared cake pans and bake for 18 minutes. Let cool.

Spread the Lime Frosting between the layers and on the top and sides of the cake. Press coconut flakes around the cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.

Lime Frosting: In a large bowl, beat the butter, lime juice and lime zest at medium speed with a mixer until combined. Gradually add the confectioners’ sugar, beating until smooth. Add the whipped topping, beating until combined. Makes 8 servings

Apple Praline Upside-Down Cake

1 1/2 cups butter; 1/2 cup melted and 1 cup softened
1 1/2 cups packed brown sugar
1 Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
2 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups buttermilk
Caramel Mousse, recipe follows

Caramel Mousse:
1 package unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 cup caramel ice cream topping

Preheat the oven to 350 degrees. Spray two 9-inch round cake pans with baking spray. Pour 1/4 cup melted butter into each cake pan. Sprinkle each evenly with 3/4 cup brown sugar. Arrange the apple slices in a single layer over the brown sugar.

In a large bowl, beat the remaining 1 cup softened butter and the granulated sugar with a mixer at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, combine the flour, baking powder, cinnamon, salt and nutmeg. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture and beating just until the dry ingredients are moistened after each addition.

Pour the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pans for 20 minutes. Invert the cakes onto wire racks (the apple side should be facing up) and let cool completely.

Spread half of the Caramel Mousse evenly over the top of one cake layer. Sprinkle with candy-coated pecans. Place the remaining cake layer on top and spread with the remaining Caramel Mousse. Drizzle with the caramel topping and sprinkle with more pecans before serving, if desired. Store the cake in the refrigerator until ready to serve.

Caramel Mousse: In a small bowl, sprinkle the gelatin over the cold water and let soften for 2 minutes. Add the boiling water, stirring to dissolve. In a large bowl, beat the heavy cream with a mixer on high speed until foamy. Gradually add the confectioners’ sugar, beating until stiff peaks form. Slowly add the gelatin mixture, beating until combined. The mixture will look like it is melting, but will firm up. Stir in the caramel topping. Cover and refrigerate for at least 2 hours before using. Makes about 3 1/2 cups.

German Chocolate Cake with Coconut Custard Filling

1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk
1 (4-ounce) bar German’s sweet baking chocolate, melted and cooled
Coconut-Pecan Filling, recipe follows
Chocolate Ganache Frosting, recipe follows
Garnish: pecan halves, chocolate curls

Creamy Coconut Pecan Filling:
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
6 tablespoons butter
2 cups sweetened flaked coconut
1½ cups chopped toasted pecans

Chocolate Ganache Frosting:
1 cup heavy whipping cream, boiling
2 (4-ounce) bars German’s sweet baking chocolate, chopped
1/4 cup butter, softened
1 1/2 tablespoons light corn syrup

Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined.

In a medium bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add melted chocolate, beating until combined.

Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Spread two-thirds of Coconut-Pecan Filling evenly in between cake layers. Place cake in freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over top and sides of cake. Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. Arrange pecan halves around top and bottom of cake, if desired. Garnish with chocolate curls, if desired. Store cake in refrigerator.

Creamy Coconut Pecan Filling: In a medium saucepan, combine cream, sugar, and egg yolks. Cook over medium-low heat, until sugar is dissolved and mixture coats the back of a spoon, about 10 minutes. Remove from heat, and add butter, coconut, and pecans, stirring until butter is melted. Let stand until mixture reaches room temperature. Makes 5 cups

Chocolate Ganache Frosting: In a medium bowl, combine chopped chocolate, butter, and corn syrup. Pour boiling cream over chocolate mixture. Let stand for 1 minute. Stir until chocolate is melted and mixture is smooth. Chill for 30 minutes, stirring occasionally, until frosting is a spreadable consistency. Makes 1 1/2 cups

Vanilla Wafer Cake

6 eggs
2 cups sugar
12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans
1/2 cup milk

Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

Preheat the oven to 350 degrees and grease and flour a tube or Bundt pan. In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.

Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely. Makes 12 servings

Chocolate Eclair Cake

Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

Oreo Cookie Cake

1 box Duncan Hines chocolate fudge cake, baked according to package directions using 9-inch pans.
4 - 1 ounce squares semi-sweet baking chocolate
1/4 cup butter
8 ounces cream cheese softened
1/2 cup granulated sugar
2 cups whipping cream
20 Oreo Sandwich Cookies (not Double Stuff), divided

Bake the cake using according to package directions in two 9-inch cake pans. When the cake is done, cool in pans for 5 minutes. Invert onto wire racks, remove the pans and cool the layers completely. When the cake is cool, crush 12 Oreo cookies into coarse crumbs in a plastic bag Zip-lock type bag. Set aside.

In a large bowl, beat the whipping cream into soft peaks. Set aside. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in the whipped cream and crushed cookies.

Cut one cake layer in half horizontally. Place one slice on a cake plate and spread with about a quarter of the filling. Place the second slice on top and spread with more filling. Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake.

Place the chocolate squares and butter in a small microwaveable bowl. Microwave on high for 2 minutes, checking and stirring every 30 seconds, until the butter and chocolate are melted and combined. Do not overheat the chocolate. Cool 5 minutes.

Crush the remaining 8 cookies. Spoon the glaze over the top of the cake. Sprinkle the top of the cake with the crushed cookies while glaze is soft. Refrigerate until ready to serve.

Pumpkin Cake

1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Remove cake from oven and let cool for about 10 minutes after baking.

Using the end of a wooden spoon to poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake..Refrigerate for 30 minutes. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.) Refrigerate for 3-4 hours, or overnight

Chocolate Cake




1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water

Frosting:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Makes 16 servings.

Toffee Poke Cake




1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake.

Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Makes 15 servings.

German Apple Cake




3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans

Frosting:
1 package (8 ounces) cream cheese, softened
2 teaspoons butter, softened
2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack. In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Makes 12-16 servings.

Tiramisu Toffee Torte




1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped

Frosting:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.

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 to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Makes 12-14 servings.

Butter Cake




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

Butter Sauce:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

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, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Makes 16 servings.

Angel Food Cake




1-1/2 cups egg whites (about 12)
1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup granulated sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.

Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated 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. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry.

Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Makes 20 servings.

Chocolate Carrot Cake




3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.

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.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips. Makes 12-16 servings.

Strawberry Shortcake




2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

Preheat oven to 350°. Grease an 8-in.-square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).

Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves. Makes 9 servings.

Bavarian Apple Torte




3/4 cup butter, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1/2 teaspoon vanilla extract

Filling:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
2 eggs
3/4 teaspoon vanilla extract

Topping:
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 teaspoon ground cinnamon

Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling.
Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife. Yield: 12-14 servings.

Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a baking sheet in the oven.

Mud Cake




1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

Frosting:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons 2% milk
1 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.

Transfer to 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 for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.

For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Makes 16-20 servings.

Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

Spice Cupcakes




1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup molasses
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
1/2 cup buttermilk

Mocha Frosting:
1-3/4 cups confectioners' sugar
1 tablespoon baking cocoa
2 tablespoons strong brewed coffee
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Chocolate-covered coffee beans and assorted candies, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.

Fill paper-lined muffin cups two-thirds full. 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 bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired. Makes 15 cupcakes.

Sweet Potato Pound Cake




1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes

Glaze:
1 cup confectioners' sugar
1 teaspoon grated orange peel
3 to 5 teaspoons orange juice

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, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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 glaze, in a small bowl, combine the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Makes 12 servings.

Hawaiian Cake




1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Prepare cake mix according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.

In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Makes 16-20 servings.

Irish Cream Cupcakes




1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Irish cream liqueur

Frosting:
1/3 cup butter, softened
4 ounces reduced-fat cream cheese
6 tablespoons Irish cream liqueur
4 cups confectioners' sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in 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 butter and cream cheese until fluffy. Beat in liqueur. Add confectioners’ sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers. Makes 2 dozen.

Chocolate Bavarian Torte




1 package devil's food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate

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

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Makes 12 servings.

Pumpkin Pie Cake




1 package yellow cake mix (regular size)
3 large eggs
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts

In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two well-greased and floured 9-in. round baking pans. Bake at 375° 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.

Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. Make 10-12 servings.

Buttermilk Banana Cake




3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Frosting:
2 cups heavy whipping cream
1/4 cup confectioners' sugar

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 375° 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, combine the sugar, flour and salt in a small saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.

In a chilled large bowl, beat whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Makes 12-16 servings.