Sweet deliverance in just a few minutes by making your own cakes. Try these sweet recipes today
"Good Stuff, Maynard! Cake"
MAYNARD CAKE
1 (20 oz.) can crushed pineapple
8 oz. frozen whipped cream
1 sm. pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake
Mix the first three ingredients. Let stand for five minutes. Cut thawed cake lengthwise into fourths. Put bottom layer first then add pineapple mixture. Continue layering completing with the mixture. Keep refrigerated until served. Garnish with fresh strawberries for extra appeal.
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MAYNARD CAKE
1 (20 oz.) can crushed pineapple
8 oz. frozen whipped cream
1 sm. pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake
Mix the first three ingredients. Let stand for five minutes. Cut thawed cake lengthwise into fourths. Put bottom layer first then add pineapple mixture. Continue layering completing with the mixture. Keep refrigerated until served. Garnish with fresh strawberries for extra appeal.
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Forget The Calories And Fat Grams Cheese-cak
3 lbs. or 6 pkgs. Philadelphia cream
cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST Choose one A) crushed vanilla wafers mixed with crushed nuts and a little butter or B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING Danish Dessert mixed with frozen raspberries.
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3 lbs. or 6 pkgs. Philadelphia cream
cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST Choose one A) crushed vanilla wafers mixed with crushed nuts and a little butter or B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING Danish Dessert mixed with frozen raspberries.
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Apple Cake
1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples chopped
1/2 c. nuts chopped
Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done about 45 minutes. My husband s grandmother gave me this recipe when we were married 40 years ago. The original recipe called for butter the size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.
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1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples chopped
1/2 c. nuts chopped
Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done about 45 minutes. My husband s grandmother gave me this recipe when we were married 40 years ago. The original recipe called for butter the size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.
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Vanilla Butternut Cake
3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring
Nuts
Cream together sugar margarine and Crisco until very smooth. Add eggs one at a time beating until smooth after each. Next add flour with 1/2 teaspoon salt alternating with 1 cup of milk ending with flour. Fold in flavoring and nuts by hand. Pour into greased tube pan. Put in cold oven and set temperature at 325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking. Remove from pan immediately.
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3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring
Nuts
Cream together sugar margarine and Crisco until very smooth. Add eggs one at a time beating until smooth after each. Next add flour with 1/2 teaspoon salt alternating with 1 cup of milk ending with flour. Fold in flavoring and nuts by hand. Pour into greased tube pan. Put in cold oven and set temperature at 325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking. Remove from pan immediately.
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Raw Rhubarb Cake
1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
Cream sugar and shortening add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan greased at 350 degrees for 40 minutes or until cake pulls away from side. --TOPPING--
1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. nuts
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1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
Cream sugar and shortening add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan greased at 350 degrees for 40 minutes or until cake pulls away from side. --TOPPING--
1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. nuts
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Ugly Duckling Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts chopped
Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail coconut and oil then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. --FROSTING--
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).
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1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts chopped
Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail coconut and oil then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. --FROSTING--
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).
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Carrot Walnut Cake
3 c. flour sifted
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated carrots
1/2 c. black walnuts chopped
1/2 tsp. vanilla
In large bowl mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING Optional but cream cheese icing is delicious.
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3 c. flour sifted
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated carrots
1/2 c. black walnuts chopped
1/2 tsp. vanilla
In large bowl mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING Optional but cream cheese icing is delicious.
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Chocolate Pudding Banana Cake
1 box chocolate fudge cake mix or any
chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas smashed
or crushed before adding to mixture
Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.
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1 box chocolate fudge cake mix or any
chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas smashed
or crushed before adding to mixture
Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.
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Helen
1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites stiffly beaten
Sift together sugar baking powder and flour. Add whole dates cherries walnut meats and Brazil nuts. Add 4 egg yolks 1 cup sugar brandy flavoring orange juice or apricot juice and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour into tube pan greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake in cheesecloth then in foil. Glaze and decorate with candied cherries. Optional 1 cup coconut 1 cup candied fruit or 1/2 cup orange peel. Mother of LaVona & LaVelda Richmond
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1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites stiffly beaten
Sift together sugar baking powder and flour. Add whole dates cherries walnut meats and Brazil nuts. Add 4 egg yolks 1 cup sugar brandy flavoring orange juice or apricot juice and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour into tube pan greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake in cheesecloth then in foil. Glaze and decorate with candied cherries. Optional 1 cup coconut 1 cup candied fruit or 1/2 cup orange peel. Mother of LaVona & LaVelda Richmond
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Apricot Brandy Pound Cake
1 c. butter softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Cream butter gradually add sugar and beat until light. Add eggs one at a time beat thoroughly after each. Add flavoring then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well can be frozen which improves flavor.
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1 c. butter softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Cream butter gradually add sugar and beat until light. Add eggs one at a time beat thoroughly after each. Add flavoring then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well can be frozen which improves flavor.
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