Strawberry Cake

My sweet friend Courtney made the most delicious Strawberry Cake and posted how she did it on her AMAZING website A Diamond in the Stuff

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Click here to view the recipe, pictures included!

Strawberry Summer Cake

My sweet friend Kristin had the most awesome post (with pictures) for an awesome Strawberry Summer Cake.


Click here for the recipe :)

Sweet Heart Cake

Sweet Heart Cake
from Betty Crocker

(This pretty heart-shaped cake is the perfect way to say "I love you!")

Prep Time: 15 min
Total Time: 1 hour 58 min
Makes: 12 servings

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box

1 container Betty Crocker® Whipped fluffy white frosting
Red food color


1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Batter will be lumpy. Divide batter evenly between pans.
3. Bake 23 to 31 minutes (26 to 34 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
5. Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.


Special Touch
Gently press miniature chocolate chips into the sides of this frosted cake for that extra-special touch.
Success
Freeze the baked and cooled cakes about an hour for easier cutting and frosting.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 33g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2

Homemade Red Velvet Cupcakes

Homemade Red Velvet Cupcakes
By: Mommysavers.com
From the Kitchen of Amy Young

Ingredients:

3 ⅓ C. all-purpose flour
¾ C. (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 eggs, room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 ½ tsp. vanilla extract
1 ½ tsp. salt
1 ½ C. buttermilk
1 ½ tsp. apple cider vinegar
1 ½ tsp. baking soda

Preheat oven to 350 degrees. Place muffin liners in muffin tins and spray them with cooking spray.

In large bowl, cream together the butter and sugar. Add eggs until well-combined.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Next, add the salt and buttermilk. Stir again. Next, add the flour little by little. Beat until all ingredients are fluffy and well-combined without overmixing.

Next, stir together the cider vinegar and baking soda in a small bowl. Add the vinegar mixture to the the batter and mix well.

Pour the batter into cupcake cups and fill them 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool.

Frosting:

2 8-oz packages cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
1 ½ tsp. vanilla extract
5 C. confectioners’ sugar

Cream the frosting ingredients together until smooth. Use to frost your yummy red velvet cupcakes after they’ve cooled completely.

Enjoy! You may just think your own version of the red velvet cupcakes are the best!

Most Amazing Lemon Cake Ever

Most Amazing Lemon Cake Ever
From the kitchen of Lollie Kientz

1 Box Lemon Cake (plus all of the ingredients it calls for on the back of box)
Powdered Sugar
Fresh Lemon Juice (1/2 to 3/4 cup)

Make a lemon cake and then poke the holes.

Then sprinkle a good amount of powdered sugar over the top of the whole cake.

Then pour fresh lemon juice over everything and the powder sugar melts into the cake- about half a cup of lemon juice. Enjoy!

Blackberry Wine Cake

Blackberry Wine Cake
From the Kitchen of Brittany Farmer

1 white cake mix
1 (3-oz.) pkg. Blackberry Jello
1 c. Blackberry wine
1/2 c. oil
4 eggs
1/2 tsp. red food coloring.

Mix all ingredients together and beat on high speed for 4 minutes. Bake at 350 for 25 to 35 minutes. Glaze with powdered sugar thinned with blackberry wine or use the following frosting recipe.

Frosting

4-oz. Cream Cheese
1/2 stick butter
1/4 c. Blackberry wine
powdered sugar

Mix all ingredients together until desired consistency is reached.

Gingerbread Cake

Gingerbread Cake
From the kitchen of Amy Day


My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!

Janet Anderson's Yummy Pound Cake

Janet Anderson's Yummy Pound Cake
From the Kitchen of Margot Bass (from her friend Janet Anderson)

-6 eggs (divide yokes & whites)
beat the 6 egg whites and set aside

-2 sticks salted butter (softened)
-3 cups sugar
cream together butter and sugar, then add the egg yokes one at a time.

-1 teaspoon salt
-2 teaspoons vanilla
-2 teaspoons almond extract
add to the creamed/egg mixture

-1 (8 oz.) container sour cream
add to the creamed/egg mixture

-3 cups all purpose flour
-1/4 teaspoon baking soda
sift together & slowly add dry to the wet ingredients
lastly, fold in egg whites

Bake in greased & floured pans
-325 for 1 hour & 40 minutes (large pan)
-325 for 1 hour (small pans)

Gingerbread Spice Cake

Gingerbread Spice Cake
from the kitchen of Hannah Reed

Nonstick cooking spray
1 C whole wheat flour, 1 C flour
1 tsp baking soda, 1 tsp ground ginger, 1 tsp cinnamon
1/4 tsp ground cloves, 1/4 tsp all spice, 1/4 tsp salt
3/4 C firmly packed br. sugar
1/4 C canola oil
1 egg
1 C broc puree (or zucchini), 1/2 C carrot puree (I used a cup of this also)
1/2 C nonfat plain yogurt (I used sour cream)
1/4 C molasses
2 tsp vanilla extract
1 TBLS orange zest
*I also added raisins and walnuts

Preheat oven to 375, coat 9x5 loaf pan with spray

Combine dry ingredients. Combine sugar, oil, eggs and mix until smooth. Add in veggies, yogurt, molasses, vanilla, and orange zest. Add flour mixture until smooth.

Bake 45-50 minutes.

ORANGE RICOTTA POUND CAKE

ORANGE RICOTTA POUND CAKE
From the Kitchen of Rhonda Moured

1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

***Here are notes from Rhonda: I find I have to let it cool longer than 10 mins, more like 30. If I don’t have amaretto in the house, I just use 1 tsp. of almond extract.***

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Chocolate Turtle Cake

Chocolate Turtle Cake
By: Betty Crocker

Prep Time: 25 min
Total Time: 1 hour 50 min
Makes: 20 servings

Ingredients
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).

Christmas Ice-Cream Cake

Christmas Ice-Cream Cake
from Patty Santos

2 boxes of vanilla ice cream sandwiches
1 1/2 tubs cool whip
5-6 crushed heath bars
green sprinkles
red sprinkles
carmel syrup

layer bottom of a 9 X13 baking pan with ice cream sandwiches
spread ample amounts of cool whip, crushed heath bar and carmel syrup
repeat for another layer.
finish with red and green sprinkles

Ultimate Chocolate Cake

Ultimate Chocolate Cake
From: Taste of Home: Light & Tasty

SERVINGS: 12

TIME: Prep: 15 min. Bake: 45 min. + cooling

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) fat-free sour cream
1/2 cup unsweetened applesauce
1/2 cup water
2 eggs
1/2 cup egg substitute
1/2 cup semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

Directions:
In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350° for 45-50 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. Dust with confectioners' sugar.

Nutrition Facts
One serving:One piece
Calories: 266
Fat:9 g
Saturated Fat:3 g
Cholesterol:62 mg
Sodium:520 mg
Carbohydrate:41 g
Fiber:2 g
Protein:6 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat.

5 MINUTE CHOCOLATE MUG CAKE

5 MINUTE CHOCOLATE MUG CAKE
This was passed on to me by my friend Sarah.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug(MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world??
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake
from Melissa Williamson

Bake at 350 for 30-40 min.

Bottom layer:
1 stick of butter, softened
1 box of yellow cake mix (or pound cake mix)
2 eggs

Mix ingredients together and spread on a lightly greased 9 x 13 pan.

Top layer:
1 box powdered sugar
1 package cream cheese, softened (8 oz.)
2 eggs

Mix ingredients together and spread on top on bottom layer.

Top will turn a golden color while baking. Allow to cool completely before cutting...center will still be gooey.
Yumm-yumm...enjoy!!!

TEXAS CAKE

TEXAS CAKE
by: Pamela Collins

“a sheet cake to ice while it’s hot”

CAKE

2 cups flour 2 eggs
2 cups sugar 1 tsp. vanilla
1 stick butter 1 tsp. cinnamon
½ cup oil 1 tsp. soda
1 cup water ½ cup buttermilk
4 tblsp. Cocoa


Mix flour and sugar. Bring to a boil butter, oil, water and cocoa. Add this to the flour mixture.
Add eggs, vanilla, cinnamon, soda and buttermilk. Pour onto cookie sheet with sides and bake at 350 degrees for 20 minutes.

ICING

1 stick butter 1 tsp vanilla
6 tblsp. milk 1 box powered sugar
4 tblsp. cocoa 1 cup chopped nuts (I use walnuts)

Bring butter, milk and cocoa to a rapid boil. Remove from heat and add remaining ingredients. Spread on cake immediately upon removing it from the oven.

Candy Cane Cake

Candy Cane Cake
by: Betty Crocker

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 12 servings

Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.

Pumpkin Gooey Cake

Pumpkin Gooey Cake
by: Paula Dean, shared by Carolyn Schroder

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Butterfly Cake

Butterfly Cake
by: Betty Crocker

Here is another cute cake recipe in the shape of a butterfly.
Again, looks fairly easy, but have to see the diagram to create.

Click here to see the recipe.

Stars and Stripes Cake

Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker

Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings


1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Nutrition Information

1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.