Apple to the Core

Cakes & Cupcakes

 

 

Éclair Cake

 

Crust:

• 1 Cup water

• 1/2 cub butter (you can use margarine but butter is much better)

• 1 cup flour

• 4 eggs

 

In a medium saucepan, bring the water to a boil and add butter.  When butter is completely melted add flour. Remove from stove and let cool. Add eggs, one at a time, beating after adding each egg.  Place in a 9x13 greased baking dish. Bake at 375º for 30 minutes. Let cool before adding filling.

 

Filling:

• 2 packages French Vanilla instant pudding

• 8 oz cream cheese, softened

• 3 cups milk

• Hershey's Chocolate Syrup - or any chocolate syrup

• Whipped Cream or Cool Whip Topping

Beat cream cheese until there are no lumps. Add milk and pudding. Pour on to cooled crust. Drizzle chocolate syrup over filling.  Refrigerate several hours before serving.   Serve each slice with whipped cream and more drizzled chocolate syrup.

 

 

Chiffon Honey Cake

• 4 eggs

• 1 cup sugar

• 1 cup oil

• 1½ cups honey

• 3 cups flour

• 3 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 cup cold coffee

Beat the eggs well, add sugar and beat at high speed until light & creamy. Add oil and honey, beating at medium speed until well blended. Combine dry ingredients and add to mixture alternately with coffee. Pour into an ungreased 10" tube pan. Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer. When cake is done, invert and cool completely before removing from pan.

 

 

Yum Yum Cake

• 2 cups flour

• 1/2 tsp baking soda

• 1 tbl baking powder

• 2 cups sugar

• 1 egg

• 1/2 cup unsalted butter at room temperature

• 1 cup sour cream

• 1/2 cup water

• 2 tsp vanilla

• 1/2 plus 2 tbl cocoa

• 1 12 oz bag Hershey's semi-sweet chocolate chips

For the Chocolate Butter Icing:

• 6 oz Hershey's semi-sweet chocolate chips

• 3 tbl coffee

• 3/4 cup unsalted butter - softened

Preheat oven to 350º.  Grease and flour two 9" cake pans.  Sift flour, baking powder and baking soda together.  In a large mixing bowl, beat sugar and egg together.  Add butter to egg mixture. Add sour cream, water and vanilla; beat again. Add flour mixture and cocoa beating slowly until flour is absorbed. Do not overbeat.  Fold in chocolate chips.  Divide mixture in prepared pans. Bake 35-40 minutes. Cool cake on wire racks for 10 minutes. Remove from pans and cool completely.  Frost.

 

For Chocolate Butter Icing:

Melt chocolate chips in the coffee over very low heat.   Remove pan from heat. Beat in butter, one tablespoon at a time until smooth.  Set pan in bowl of ice and beat until icing is easy to spread and holds it's shape.  Frost immediately.

Pomegranate Pound Cake

• 3/4 cup sugar

• 6 tablespoons butter or stick margarine

• 2 large eggs

• 1 large egg white

• 3/4 cup low-fat buttermilk

• 2 teaspoons grated lime rind

• 2 teaspoons vanilla extract

• 1/2 teaspoon baking soda

• 2 1/2 cups all-purpose flour

• 1/4 teaspoon salt

• 3/4 cup pomegranate seeds (about 1 large)

• Cooking spray

Preheat oven to 350 degrees F.

 

Beat sugar and butter at medium-high speed of a mixer until well-blended (about 7 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Combine buttermilk, rind, vanilla, and baking soda. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Fold in pomegranate seeds.

 

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Peach Upside Down Cake

• 1 tablespoon butter or margarine

• 1/3 cup packed light brown sugar

• 1/4 cup maple-flavored or real maple syrup

• 1 package (10 ounces) Cascadian Farm frozen organic sliced peaches, thawed

• 1 cup organic all purpose flour

• 1/4 cup whole wheat flour

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground allspice

• 1/8 teaspoon salt

• 1/3 cup packed light brown sugar

• 1 tablespoon canola or corn oil

• 1 tablespoon butter or margarine, softened

• 3/4 cup low-fat buttermilk

• 2 teaspoons almond extract or vanilla

Heat oven to 375 degrees F. Melt 1 tablespoon butter in 10 inch heavy oven proof skillet over medium high heat; cook 1/3 cup brown sugar and the maple syrup in butter about 2 minutes or until golden brown. Immediately stir in peaches; set aside.

 

Stir together flours, baking powder, baking soda, cinnamon, nutmeg, allspice and salt in medium bowl; set aside. Beat 1/3 cup brown sugar, the oil and 1 tablespoon butter in large bowl on medium speed about 1 minute or until blended. Beat in buttermilk, almond extract and egg. Stir in flour mixture just until mixture looks like thick pancake batter. Pour over peaches in skillet.

 

Bake uncovered 30 to 40 minutes or until center is set and toothpick inserted in center comes out clean. Cool 15 minutes; run knife around edge of pan. Turn upside down onto plate. Serve warm.

 

 

Black Forest Filled Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

• 1 egg

• 2 Tbsp. sugar

• 1 can (20 oz.) cherry pie filling, divided

• 1-1/2 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended. REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.  BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.  Store cupcakes in tightly covered container in refrigerator for up to 3 days. Makes 2 dozen cupcakes

Cajun Smash Cake Squares

• 1 cup toasted, chopped pecans

• 1 egg

• 1/4 cup Brandy

• 1 box yellow cake mix

• 1 stick of butter (softened)

• 8 ounces cream cheese (softened)

• 2 MORE eggs

• 1 box powdered sugar

• 1 teaspoon vanilla extract

Toast pecans. Let them cool before chopping. Beat egg with Brandy.  Mix cake mix, egg, Brandy, and butter (mixture will be dry). Moisten hands with water, then press batter into ungreased 9 x 13 pan. Press pecans into top of batter. Beat cream cheese, 2 eggs, powdered sugar, and vanilla together until creamy.  Pour over batter already in pan. Place pan on cookie sheet, to prevent scorching bottom.  Bake at 350º for 35 minutes until golden brown. Allow to thoroughly cool, before cutting into squares.

Store in container or wrap in foil.  The squares freeze well. Serve thawed, at room temperature.  Yield: 12-16 squares  Prep time: 15 minutes.  Bake time: 35 minutes.  Cool time, 2 hours or more.

Blueberry Pound Cake

• 2 cups granulated sugar

• 1/3 cup butter or stick margarine, softened

• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

• 3 large eggs

• 1 large egg white

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour, divided

• 2 cups fresh or frozen blueberries

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 8 oz. lemon low-fat yogurt (1 carton)

• Cooking spray

• 1/2 cup sifted powdered sugar

• 4 teaspoons lemon juice

1. Preheat oven to 350º

2. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.

3. Light spoon flour into dry measuring cups and level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.

4. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.

5. Cook cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool 15 additional minutes on wire rack; remove cake from bottom of pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife. Yield: 16 servings.

Caramel Apple Cake

• 1 pkg. (2-layer size) yellow cake mix

• 1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling

• 1 cup water

• 4 eggs

• 1/3 cup vegetable oil

• 3 Granny Smith apples, peeled, coarsely chopped

• 20 KRAFT Caramels, unwrapped

• 1/4 cup milk

PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Pumpkin Dump Cake

• 30 oz can pumpkin

• 12 oz can evaporated milk

• 1 cup sugar

• 1 tsp vanilla

• 1 tsp allspice

• 2 tsp cinnamon

• 1 tsp ginger

• 1 tsp salt

• 3 eggs

Mix all ingredients and pour into a greased 9x13" pan.

Topping

• 1 box yellow cake mix

• 2 sticks butter or margarine

• chopped nuts - optional

Sprinkle dry cake mix over pumpkin mixture. Pour melted butter or margarine evenly over the cake mix. DO NOT STIR!. Top with nuts, if desired. Bake at 350º for 1 hour. 

Peppermint Ice Cream Cake

• 4 cups crisp rice cereal

• 1 milk chocolate candy bar (17 oz)

• 1/2 cup butter or margarine

• 1/2 gallon peppermint stick ice cream, softened

• 2 cups whipped topping

• peppermint candy canes or crushed peppermint candies

Place cereal in a large bowl. Grate or shave 2 tbl of chocolate from candy gar; set aside. In a heavy saucepan, melt butter and remaining chocolate. Pour over cereal and stir to coat. Press in the bottom of a greased 10" springform pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately. Makes 8-10 servings.

Duncan Hines Chocolate Chip Cookie Cake

• 1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix

• 1 (4 serving size) pkg vanilla instant pudding and pie filling mix

• 4 eggs

• 1 cup water

• 1/3 cup vegetable oil

• 1 (12 oz) pkg semisweet chocolate chips

• 1½ cups chopped pecans or walnuts

• Powdered sugar for garnish

Preheat oven to 350º.  Grease and flour a 10 inch Bundt pan. Combine cake mix, pudding mix, water, oil and eggs in a large bowl. Beat at medium speed with electric mixture for 2 minutes. Stir in chops and pecans. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto a serving plate. Cool completely. Dust with powdered sugar. Makes 12 servings.

Apple Harvest Cake

• 4 cups Granny Smith apples, peeled and diced (about 4-5 large apples)

• 2 cups sugar

• 2 eggs

• 1 cup vegetable oil

• 1 tsp vanilla extract

• 3 cups flour

• 1/2 tsp salt

• 2 tsp baking soda

• 1 cup walnuts, chopped

• 1/4 cup sugar

• 2 tsp cinnamon

Preheat oven to 325º. Grease and flour a 13x9" pan. In large bowl, mix apples and 2 cups sugar; stir well to make sure all the apple are coated. Set aside for about 30 minutes. In another bowl, beat eggs. Add oil and vanilla and beat well. Sift flour, salt and baking soda into mixture and mix well. Gently fold in nuts and apple-sugar mixture. Spread batter into prepared pan.  In a small bowl, mix 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar mixture over batter. Bake in oven about 50 minutes or until a toothpick inserted in center comes out clean. Cut into squares. Serve warm or at room temperature.

Luscious Chocolate Cake with Raspberry Sauce

• 2 cups all-purpose flour

• 1½ cups sugar

• 1½ cups buttermilk

• 2 large eggs

• 2/3 cup unsweetened cocoa

• 1 cup Blue Bonnet 70% Sticks/Quarters, softened

• 1½ tsp baking powder

• 1/2 tsp baking soda

• 1½ tsp vanilla extract

• Raspberry Sauce (recipe follows)

• Fresh Raspberries and mint sprigs for garnish

In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into lightly greased 13x9" baking dish. Bake at 350º for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 16 pieces. Serve topped with Raspberry sauce, lightly. Allow Sauce to run over sides. Garish with fresh raspberries and mint. 

Raspberry Sauce: In electric blender container, purée 2 cups thawed frozen raspberries in syrup; strain. Stir in 2 tbl sugar and 1 tbl cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.

Decorating tip: For a more dramatic look, use a plain, dark dish. Place a doily on dish and sprinkle with powdered sugar. Very gently lift up the doily. Place cake in center of design and top as directed.

Cranberry-Nut Coffee Cake

• 1/4 cup brown sugar (packed)

• 1/2 cup chopped walnuts

• 1/4 tsp cinnamon

• 2 cup Bisquick

• 2 tbl granulated sugar

• 1 egg

• 2/3 cup water or milk

• 2/3 cup whole cranberry sauce

• Powdered Sugar Icing: Recipes follows

Heat oven to 400º. Grease square pan, 9x9x2". Mix brown sugar, walnuts and cinnamon. Combine Bisquick, granulated sugar, egg and water (or milk). Beat vigorously 1/2 minute. Spread in pan; sprinkle with nut mixture. Spoon cranberry sauce over top. Bake 20-25 minutes. While warm, spread with Powdered Sugar Icing. Makes 9 servings.

Powdered Sugar Icing: Blend 1 cup powdered sugar, 1/2 tsp vanilla and about 1 tablespoon water.

Lemonade Cake Recipe

• 1 pkg (2 layer size) lemon cake mix

• 1 pkg (4 serving size) Jell-o lemon flavored instant pudding and pie filling

• 4 eggs

• 1 cup water

• 1/4 cup oil

• Lemonade Glaze - recipe follows

Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Pour into a greased and floured 13x9" pan. Bake at 350º for 45 - 50 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from the edges of pan. Cool in pan about 5 minutes. Thoroughly prick warm cake with utility fork completely through to bottom of cake. Gradually spoon Lemonade Glaze over cake until completely absorbed. Cook and cut into squares.

Lemonade Glaze - Combine 2 scoops (about 1/2 cup) of Country Time Lemonade flavor drink mix, 1/2 cup water and 2 tbl melted butter or margarine in a bowl. Add 2 cups confectioners sugar, blending well with fork or wire whip. OR you can use 1 can (6 oz) frozen lemonade concentrate; omit the water and butter.

For High altitude: use large eggs, add 1/4 cup all purpose flour; and increase water to 1½ cups; bake 50 minutes.

Saucy Apple Swirl Cake

• 1/4 cup sugar

• 2 tsp cinnamon

• 1 pkg Pillsbury Plus Yellow Cake Mix

• 15 oz jar (1-2/3 cups) applesauce

• 3 eggs

Heat oven to 350º. Grease and flour 12-cup fluted tube or 10" tube pan. In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350º for 35-45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate. Cool completely. If desired, dust with powdered sugar. Makes 16 servings. High Altitude Adjustments - Add 3 tbl flour to dry cake mix. Bake at 375º for 35-40 minutes.

Stripe-It-Rich Cake

• 1 pkg (2 layer size) cake mix, any flavor (and items needed to prepare cake)

• 2 pkgs (4-serving size) Jello Instant Pudding

• 1 cup confectioners sugar

• 4 cups cold milk

Prepare cake as directed on package, baking in a greased 9x13" pan. Remove from oven. Poke holes quickly down through the cake with round handle of a wooden spoon at 1-inch intervals. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric mixer for not more than 1 minute (do not overbeat). Quickly, before pudding thickens, pour about one-half of the thing pudding evenly over warm cake and into the holes to make the stripes. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap. 

Apple Spice Custard Cake

• 1 (18½ oz) package spice cake mix (and all ingredients used in directions)

• 2 medium all-purpose apples, pared, cored and finely chopped

• 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

• 1 (8 oz) container sour cream, at room temperature

• 1/4 cup lemon juice from concentrate

• ground cinnamon

Preheat oven to 350º. Prepare cake mix as package directs; stir in apples. Pour into well-greased and floured 13x9" baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean. Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and lemon juice. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool. Refrigerate leftovers.

Italian Cream Cake

• 1 cup butter or margarine

• 1-2/3 cup sugar

• 1 cup buttermilk

• 6 eggs-separated

• 3/4 tsp baking soda

• 1/2 tsp salt

• 2 cup flour

• 3/4 tsp vanilla

• 1/4 tsp soft or melted butter

• 2 cups shredded coconut

• 1 cup chopped pecans

• 1/2 cup maraschino cherries, quartered

• 1/4 tsp cream of tartar

Cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in flavoring, coconut, pecans and cherries. Beat egg whites with cream of tartar until stiff. Pour into three 9" layer pans, greased and lined with waxed paper. Bake at 350º for 30-40 minutes. Cool 10 minutes and remove.

Frosting:

• 1/2 cup butter at room temperature

• 1 (8 oz) package cream cheese at room temperature

• 4 cups powdered sugar

• 1 tsp vanilla

• 1 cup chopped pecans

Cream butter and cheese, gradually add sugar and flavoring. Beat until smooth and creamy. Add pecan or sprinkle on top of cake.

Dr. Pepper Cake

• 1¼ cup boiling Dr. Pepper

• 1 cup quick cooking oatmeal

• 1/2 cup margarine

• 1/2 cup sugar

• 2 eggs

• 1/3 cup flour

• 1/2 tsp salt

• 1 tsp soda

• 1/2 tsp nutmeg

Pour boiling Dr. Pepper over oats, stir and let stand 20 minutes. Cream margarine, add sugar gradually, then eggs beating until fluffy. Sift all dry ingredients and add to creamed mixture and mix well. Pour into greased and flour 9" pan.  Bake at 375º for 45 minutes. Remove from pan and spread topping (recipe following) over top and put in broiler until bubbly. This is a very moist cake.

Topping:

• 1/3 cup melted margarine

• 1/2 cup brown sugar

• 1/4 cup light cream

• 1 cup finely grated coconut

Combine all ingredients and spread on cake as directed above.

Super Easy Super Lemon Pound Cake

• 1 pkg Lemon Cake mix

• 1 pkg lemon instant pudding mix (4 serving size)

• 1/2 cup Crisco oil

• 1 cup water

• 4 eggs

• Glaze, recipe follows

Preheat oven to 350º. Blend all ingredients in a large bowl; beat at medium heat for 2 minutes. DO NOT OVERMIX! Bake in a creased and floured 10-inch tube pan for 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. 

Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk. Drizzle over cake.

Raisin Pudding Cake

• 1 pkg yellow cake mix 

• 1 pkg lemon flavor Jell-O instant pudding and pie filling (4 serving size)

• 4 eggs

• 1 cup (1/2 pint) sour cream

• 1/3 cup oil

• 1 cup chopped raisins

Combine cake mix, pudding mix, eggs, sour cream and oil in large mixer bowl. Blend well, then beat at medium speed for 2 minutes. Stir in raisins. Pour into a greased and floured 10-inch tube pan. Bake at 350º for 1 hour. Cook 15 minutes. Remove from pan; finish cooling on rack and glaze.

Glaze: Blend 1 tablespoon hot milk into 1 cup sifted powdered sugar. Spread over cake.

Blueberry Dump Cake

• 1 pkg blueberries (fresh or frozen)

• 1 can pineapple tidbits

• 1 yellow cake mix

• 1 stick of butter or margarine

Spray a 9X13 inch pan. Drain pineapple and empty into pan. Spread blueberries in pan. Sprinkle dry cake mix on top of fruit, evenly. Cut butter into cubes, place on top of cake mix.

Bake at 350 degrees for about 30-40 minutes or until butter is melted and top is light brown.

This five star recipe receives rave reviews whenever I make it for birthdays or potlucks. It never fails to receive several requests for the recipe. But don't be watching calories with this cake, it's absolutely delicious but sinfully rich. You'll love it!

Turtle Cake 

• 1 Pkg German Chocolate Cake mix

• 1 Tbl flour

• 3/4 cup melted butter

• 3 eggs

• 1 cup evaporated milk (divided 2/3 cup and 1/3 cup)

• 1 (14 oz) pkg caramels

• 1 cup milk chocolate chips

• 1 cup chopped walnuts

Mix together dry cake mix, flour, melted butter, eggs, 2/3 cup evaporated milk. Divide batter in half. Pour 1/2 batter in greased 13x9 inch pan. Bake 15 minutes at 350 degrees. Set other 1/2 batter aside. Melt caramels with 1/3 cup evaporated milk. Pour evenly over 1st baked layer of cake. Sprinkle chips and nuts over caramel, then spread remaining batter over the top. Bake an additional 15 to 20 minutes. Cool completely. Sprinkle with powdered sugar.

Old Fashioned Coffee Cake

TOPPING

• 1/4 cup brown sugar

• 1 tsp cinnamon

• 1 tbl flour

• 1/2 chopped walnuts

• 1 tbl melted butter

Combine egg, sugar, milk and shortening. Add flour mixed with baking powder and salt. Mix, pour into greased 8x8x2" pan. Sprinkle with topping mix.  Bake in preheated 375 degree oven, 20 to 25 minutes. 

Blueberry Buckle Coffee Cake

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2 1/2 tsp baking powder

• 3/4 tsp salt

• 1/4 cup shortening

• 3/4 cup mil

• 1 egg

• 2 cups fresh or frozen (thawed and drained) blueberries

• Crumb topping (below)

• Glaze (below)

Heat oven to 375 degrees. Grease square pan, 9x9x2". Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan. Sprinkle with Crumb topping. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with glaze. Serve warm. Makes 9 servings.

Crumb topping

• 1/2 cup sugar

• 1/3 cup all-purpose flour

• 1/2 tsp ground cinnamon

• 1/4 cup (1/2 stick) margarine or butter

Mix all ingredients until crumbly

Glaze

• 1/2 cup powdered sugar

• 1/4 tsp vanilla

• 1 1/2 to 2 t

• tsps hot water

Mix all ingredients until drizzling consistency.

Easy Orange Swirl Cake

• 1 pkg yellow cake mix

• 1 pkg (4 serving size) orange-flavored gelatin

• 1/2 tsp sugar

• powdered sugar

Heat oven to 350 degrees. Grease and flour 12-cup Bundt cake pan. Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter and set aside. Pour remaining batter in pan. Stir gelatin (dry) and extract into the 1 1/12 cup batter. Drop orange batter by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batter with knife is S-shaped curves in one continuous motion for swirled effect. Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn upside down onto heatproof serving plate; remove pan. Cook cake completely. Sprinkle with powdered sugar.

High altitude: Follow high altitude directions on package to prepare batter. Stir 1/4 cup all-purpose flour, the dry gelatin and extract into the 1 1/2 cups batter. Bake 47 to 52 minutes.

Velvet Crumb Cake

• 1 1/2 cups Bisquick

• 1/2 cup sugar

• 1 egg

• 1/2 cup cold milk

• 2 tbl shortening

• 1 tsp vanilla

• Broiled topping, (recipe below)

Heat oven to 350 degrees. Grease and flour baking pan, 8x8x2", or layer pan, 9x 1 1/2". In large mixing bowl, blend all ingredients except Broiled topping on low speed for 1/2 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into pan. Bake 30 to 35 minutes or until top springs back when touched lightly. While warm, spread with Broiled Topping.

Broiled topping: Mix 3 tbl soft butter, 1/3 cup brown sugar (packed), tbl light cream, 1/2 cup coconut and 1/4 cup chopped nuts. Set oven control at broil and/or 550 degrees. Broil cake 3 inches from heat about 3 minutes until topping is brown. Watch carefully!

Chocolate Potato Cake

• 3/4 cup butter or margarine, softened

• 1-1/2 cups sugar, divided

• 4 eggs, separated

• 1 cup hot mashed potatoes, nothing added for taste

• 1-1/2 cups all-purpose flour

• 1/2 cup baking cocoa

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 cup milk 

• 1 cup chopped nuts

• Fluffy white frosting (below)

In a mixing blow, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a mixing blow, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13x9" baking pan. Bake at 350 for 40 to minutes or until cake tests done. Cool.

Fluffy White Frosting

• 2 egg whites

• 1-1/2 cups sugar

• 1/3 cup water

• 2 tsp light corn syrup

• 1/8 tsp salt

• 1 tsp vanilla extract

Combine first five ingredients in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping side of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. Makes 16 to 20 servings.

Black Forest Brownie Torte

• 1 pkg (19.8 oz) brownie ix, plus ingredients to prepare cakelike vision of mix

• 1 can (21 oz) Cherry pie filling, divided

• 2 1/2 cups thawed frozen non-dairy whipped topping, divided

• 1/4 cup sliced almonds, toasted at 325 degrees for 6-8 minutes

Heat oven to 350 degrees. Grease and flour 2 9" round cake pans. Prepare brownie mix according to directions for cakelike version. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire racks to cool completely. Place one brownie layer on serving plate. Top with 1 1/2 cups whipped topping, spreading to within 1/2 inch of edge. Spread 1 cup cherry filling evenly over whipped topping. Top with second brownie layer. Spread remaining cherry filing over top to within 1/2 inch of edge. Dollop or pip remaining 1 cup whipped topping around edge of torte. Sprinkle with toasted almonds over top. To serve, cut into wedges with large serrated knife. Makes 12 servings.

Chocolate Turtle Cheesecake

• 1 (7 oz) pkg caramels

• 1/4 cup evaporated milk

• 3/4 cup chopped pecans, divided

• 1 (9") chocolate crumb piecrust

• 2 (3 oz) pkgs cream cheese, softened

• 1/2 cup sour cream

• 1¼ cups milk

• 1 (3.9) oz pkg chocolate instant pudding mix

• 1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream , sour cream and milk in a blender or food processor.  Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzles fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time. Makes 12 servings.