German Apple Cake

from my friend Michael

Serves: 24
 
Ingredients:
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 4 cups apples – peeled, cored and diced
 
Directions:
• Preheat oven to 350 degrees. Grease and flour one 9x13” cake pan.
• In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour, salt, baking soda and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool, serve with a dusting of confectioners’ sugar or with a cream cheese frosting.

Easy Carrot cake

from Kraft

Serves 18

Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream

Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.

Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.

Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein

Oatmeal Cake with Coconut Walnut Frosting

One word to describe this cake- YUM! I remember a friend of mine made it for me in Ohio. This is my version of the recipe though. (I added the walnuts because I love nuts in sweets)

The Cake
Ingredients:
1 1/2 c boiling water
1 c oatmeal (old fashioned or quick)
1/2 c butter (1 stick)
2 eggs, beaten
1 c brown sugar
1 c sugar
1 t soda
1 t cinnamon
1/2 t nutmeg
1 t vanilla
1 1/3 c flour

Directions:
Pour boiling water over oatmeal and add the butter. Let stand until butter is melted. Add all other ingredients. Mix together well. Pour into a greased and floured 9×13 pan. Bake at 350° for 30-35 minutes.

The Frosting
1/2 c butter (1 stick)
1/2 c sugar
1/4 c evaporated milk
1-2 c shredded coconut (whatever you prefer, I like more coconut on it personally)
1 c chopped walnuts (or pecans) (optional)
1 t vanilla

Directions:
Melt butter in quart size pan and add sugar, evaporated milk. Bring to a boil and cook until thickens, about 4 minutes on my stove. Remove from heat and stir in coconut, nuts, and vanilla. Pour over cake and broil in oven until toasty looking.

Lemon Raspberry Cake

From Amber Mayfield

Ingredients (cake):
18 1/4 oz pkg of yellow cake mix
1 pkg of lemon instant pudding mix
3/4 c oil
3/4 c water
4 eggs
1 small container raspberries

Ingredients (glaze)
2 c powdered sugar
2 T melted butter
2 T water
1/3 c lemon juice

Mix together ingredients

Combine all [cake] ingredients, mix well. Fold in berries, then pour into 13x9 inch pan. Bake at 350 for 35-40 mins or until done. Poke holes in cake with fork, pour glaze over top and spread.

Fattigmann Bakkels (Poor Man's Cakes)

So this is really an awesome recipe, but I have to put it because I finally found a recipe for it! It's a Norwegian dessert that my Grandma Lock made for me a couple times, but I liked it. So I'm really posting the recipe for nostalgia purposes, and so I can share these cakes someday with my kids while we talk about how awesome their Great Grandma Lock was. I sure love and miss her so!

Recipe from LDS Family Fun

Cake Ingredients:
1 egg
3 egg yolks
1/4 c heavy cream
4 t white sugar
1 T melted butter
1/4 t ground cardamom (may substitute nutmeg or cinnamon)
1 1/2 c flour
Lard for frying (You know that's what my grandma used but may substitute oil or shortening instead and it turns out fine)

Icing Ingredients:
3 T softened butter
1 T shortening
1/2 t vanilla extract
1 1/2 c powdered sugar
1 1/2 T milk
Food coloring

Directions:
1. Cake Dough: Beat egg and egg yolks together in large bowl. Stir in the cream, sugar, melted butter and cardamom (nutmeg or cinnamon)
2. Mix in flour to make a soft dough.
3. On a floured cloth, roll the dough out to 1/8-inch thickness.
4. Cut into 2x2 inch square shapes. Heat lard (oil or shortening) in deep skillet to 365 degrees F. Have an adult carefully place a few squares at a time into the hot oil. Cook until the cakes return to the surface and then turn over to finish cooking until lightly golden (about 10 seconds). Drain on brown paper or paper towel.

5. Icing: In a mixing bowl, cream butter, shortening and vanilla.
6. Beat in powdered sugar and milk to achieve desired consistency.
7. Divide into two bowls; tint one red and one green.
8. When cool (about 1 minute), decorate with icing.

Layered Pumpkin Cake

From Kraft recipes
Serves 16

Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c milk
1/3 c oil
4 eggs
1-1/2 t pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1 c powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped Pecans

Directions:
HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Tips:
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Slow Cooker Peanut Butter Cup Cake

from A Year of Slow Cooking

I haven't tried it yet, but sure to be one of Sam's favorites!

Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water

Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.

Pumpkin muffins or pumpkin chocolate chip cookies

(from the awesomest neighbor ever, Jen)

1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).

Mix together and put in muffin papers. Bake at 350 for 20 min.

OR add chocolate chips and bake them as cookies for the same amount of time.

These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.

Red Velvet Cake Balls

From Bakerella

A wonderful spin on the presentation of cake:









You can try with other cake types (I'm personally dying to try lemon cake with white chocolate)...

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.

Better then booty cake

from Favorite Family Recipes. They have lots of good recipes there, so check it out. I think everyone will really like it!

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (recommended to cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

My meemaw's Rhubarb cake

1/2 c brown sugar
1/2 veggie oil
1 egg
1 T vanilla
1 c sour milk (or 1 T vinegar and add enough milk to get to 1 cup)
1 T baking soda
1/2 T salt
2 c flour
2 c finely chopped rhubarb

Mix separately: 1/3 c sugar and 1 T cinnamon.

Preheat oven to 350. Mix brown sugar, oil, egg, vanilla, sour milk, soda, salt and flour in bowl. Mix until well blended. Fold in chopped rhubarb. Pour into greased and floured 9x13 pan. Sprinkle with sugar mixture. Bake for 40 mins.

My Grandma Kolberg's Dump Cake

Put the following in a 9x13 ungreased pan

20 oz crushed pineapple (undrained)

Regular can of cherry pie filling

Yellow cake mix

1/2 c chopped nuts

2 sticks of margarine, melted

Put these items in the cake pan, as you go down the list, spreading each layer as go. Deposit evenly.
Cook at 350 for 1 hour

Super Yummy Chocolate pudding cake

I have no idea where I got this recipe but it's oh so good!
serves 8

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup
Whipped cream, milk or vanilla ice cream

1. Heat oven to 350. Cover 8x8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides. Cool 20 mins. Serve warm or at room temp (It's obviously best warm). Spoon extra syrup on top and serve with whipped cream, milk or vanilla ice cream. ENJOY!

My meemaw's Peach Cake

I have to admit I don't like cake much, but this is one that I really do enjoy. My meemaw used to make occasionally for our desert. I will warn that it doesn't save very long, but we usually eat it up pretty quickly.

1 29 oz sliced, undrained peaches
1 box butter pecan (or butter brickle) cake mix.
1/2 c butter
1/2 c chopped pecans
Whipped cream or vanilla ice cream

Grease 9x13 pan. Pour peaches evenly over bottom of the pan. Prepare mix as directed on box and then spread evenly over peaches. Distribute butter evenly over cake mix. Sprinkle pecans over mix. Bake at 350 for 40-45 mins. Serve with whipped cream or vanilla ice cream.