Death By Chocolate Cake!

Our neighbor brought this over and John could not stop raving about how good it was. So I asked her for the recipe:

Bake a German Chocolate Cake according to the box instructions.  As soon as it comes out of the oven, poke holes all over the cake with a skewer or large-pronged fork.  Be careful not to poke through to the bottom of the cake.  Mix a can of sweetened condensed milk with a jar of butterscotch topping and pour it over the hot cake - the sauce will drip through the cake and make it moist and gooey.  Let it set for an hour, and then put it in the fridge for an hour.

When the cake is totally cold, I whip up heavy whipping cream and add a few tablespoons of powdered sugar, and then spread it over the top of the cake.To simplify, you can use cool whip, but real whipped cream always tastes so much better to me!

For the fudge sauce topping, I make my own. Here is the recipe:
1 can (1 1/3 C) evaporated milk
1/2 C butter
2 C powdered sugar
1 tsp vanilla

Instructions
Melt chips, butter, milk and powdered sugar
Bring to a boil
Cook for 4 minutes - stirring constantly
Take off heat and allow to thicken
Add vanilla

Last but not least, I chop up 4 Heath bars and put it on the top.  Not the healthiest cake, but it is one of Mike's favorites.  Enjoy!

Carrot Cake

We made this for the State Fair, but ended up eating it at our competition.  Everyone loved it!

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

Carrot Cake

I did not make the cake with nuts, but put them on the outside and it was perfect! Jonathan came in while I was making this and asked me what I was making as I had a huge plate of grated carrots. I told him carrot cake. He asked, "There are carrots inside carrot cake?" You can tell how many times I have made this in his 7 years of life.

4 eggs
3/4 c vegetable oil

2/3 c applesauce
1 c white sugar

1 c brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (or 1 c whole wheat, 1 c all-purpose)
2 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
3 tsp ground cinnamon

1/4 tsp nutmeg
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or two 8" rounds.

In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon . Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool

completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Gluten-Free Spice Cake

1 c unsweetened applesauce
1/2 c honey
2 eggs
2 TBS canola oil
1 tsp vanilla
1 1/2 c brown rice flour
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1/2 c finely chopped walnuts
1/4 c finely chopped dried apricots
1 tsp grated orange peel
1 tsp powdered sugar

In a large mixing bowl, beat the applesauce, honey, eggs, oil and vanilla until well blended. Combine the rice flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the walnuts, apricots and orange peel.

Transfer to an 8 in square baking dish coated with cooking spray. Bake at 350 for 28-32 min or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with powdered sugar.

jonathan's one-pan cake

One-Pan Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 1/2 teaspoons soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
1 teaspoon vanilla1 cup warm water
1. Sift the flour, sugar, cocoa, soda, and salt into an 8″ (20 cm) square cake pan. Make two holes in the dry ingredients and add the oil, vinegar, vanilla, and water. Stir until mixed.
2. Bake at 350 ° F (175 ° C) for 25–30 minutes.
Frosting
1/4 cup butter or margarine
2 tablespoons cocoa
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Mix the butter, cocoa, sugar, and milk together in a pan and bring the mixture to a boil. Turn the heat down and let the mixture simmer for one minute. Remove the mixture from the heat and stir it until it cools. Add the vanilla, then frost the cake.

jonathan's pumkin pie cake

Pumpkin Pie Cake Crust
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup margarine, melted
1 egg, beaten Filling
1 can (29 ounces/812 g) pumpkin
1 1/2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 can (12 ounces/336 g) evaporated milk
Topping
1 cup yellow cake mix
1/2 cup sugar1 teaspoon cinnamon
1/4 cup margarine, softened
1. Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. Stir the filling ingredients together until well blended, then spread over the crust.
3. Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.

Lamingtons (An Australian Coconut Cake) by Jonathan

1 cup butter
1 cup sugar
4 large eggs (beaten)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups powdered sugar
1/4 cup boiling water
2 teaspoons milk
1 teaspoon vanilla extract
2 tablespoons baking cocoa
2 cups shredded coconut

1. In a large bowl, cream the butter and sugar. Add the eggs and mix well. In a separate bowl, mix the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix well.

2. Pour the batter into a 9 x 13-inch (23 x 33-cm) pan coated with nonstick spray. Bake at 350°F (177°C) for 30 minutes. Allow cake to cool completely on a wire rack.

3. Sift powdered sugar into a bowl. In another bowl, add boiling water, milk, and vanilla to the baking cocoa and mix. Stir cocoa mixture into the powdered sugar. Beat well.

4. Cut the cooled cake into 16 squares. Use tongs to dip the cake pieces in the chocolate mixture. Then dip the chocolate-covered cakes in coconut. Allow cakes to dry on a rack before serving.

Pioneer Jelly Roll - Aunt Vi's

5 eggs
1 c sugar
1 c flour
1 tsp baking powder
1 tsp flavoring

Beat eggs. Stir in sugar and beat. Then add flour and beat thoroughly. Bake in a shallow greased pan 10x15 for 15 to 20 minutes at 350.

Remove from pan, cut off the edges. Roll in towel sprinkled with powdered sugar. Let stand two or three minutes. Unroll and quickly spread with currant jelly. Re-roll. Cut into slices and serve with sweeted whipped cream.

Aunt Vi's Carrot Cake

1 3/4 c sugar
1 1/2 c oil
4 eggs (add yolks first and fold in beaten egg whites)
1 tsp salt
2 tsp soda
2 c flour
2 tsp cinnamon
3 c shredded carrots

Mix all ingredients and fold in egg whites. Bake 45 min at 375 oven.

Grandma's German Apple Cake

4 c peeled and chopped apples
3 eggs
1 c vegetable oil or 1 c applesauce
2 c sugar
2 c flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 tsp vanilla
1 c chopped nuts (optional)

Beat eggs and oil until foamy. Set aside. Sift together sugar, four, cinnamon, soda, salt. Add egg mixture and vanilla. Fold in apples and nuts. Bake in 9x13 pan (greased) at 350 for 45-60 minutes.

Serve warm with whipped cream or with cream cheese frosting cold.

Grandma's Sunday Spice Cake

2 1/2 c flour
1 1/2 c sugar
1 tsp salt
1 tsp cinnamon
2/3 c Crisco
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 c molassas

Combine the above ingredients and mix for 2 minutes

Stir in:
2 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1/2 c milk
Bake 375 for 35 min in 9x13 pan

Rebecca's Yellow Cake

2 1/2 c flour
1 2/3 c sugar
3/4 c milk
2/3 c shortening
1 tsp salt
Mix together for two minutes

Stir in 3 1/2 tsp baking powder.

Add:
1/2 c milk
3 eggs
1 tsp vanilla

Bake 375 for 35-40 min

Joe's Old Fashioned Chocolate Cake

1/2 c cocoa
1 1/2 tsp soda
1/2 c water

Stir until blended and set aside until last addition of flour

3/4 c shortening
1 1/4 c sugar
1/2 tsp salt
Add 2 eggs beaten well after each addition
Add 1 1/2 c thick buttermilk
Add 2 1/2 c flour
Add 2 tsp vanilla
Beat all together until smooth. Add cocoa mixture and pour into two well greased 9x6 pans or 3 round small cake pans.

Bake 400 for the first 15 minutes then 375 for 10-15 min longer until done.

Grandma's Pumpkin Pie dessert (aka Pumpkin Cake)

1 Pkg yellow cake mix
1/2 c butter
1 egg

Filling:
1 can (1 lb or 2 c pumpkin)
2 1/2 tsp. Pumpkin pie spice
2 eggs
2/3 c milk

Topping (1 c reserved cake mix)
1/2 c sugar
1 tsp cinnamon
1/4 c butter

Grease bottom of 9x13 pan.

Measure 1 c cake mix. Set aside. Combine remaining cake mix, melted butter and eggs. Blend. Press into bottom of 9x13 pan.

Combine all filling ingredients until smooth. Pour over crust. Combine all topping ingredients. Sprinkle over filling. Bake 350 for 45-50 minutes until knife inserted in center comes out clean.

Serve warm or cold with cool whip.

Cake mix without the box

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Directions:
1-For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.

2-Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

3- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

4-Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

5- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve

Banana Cake

Another way to use up those bananas!

2 tablespoons lemon juice & 2/3 cup milk OR
2/c cup sour cream
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter/yellow/spice cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 2 tablespoons lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork. Set aside.

In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.

Crumb Cake

Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.Serves 8 to 10
Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting
1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Strawberry Cake

1 white cake mix
1/2 c oil
1 (3 oz) strawberry JELL-O
3/4 c frozen strawberries
4 eggs
1/2 c water
1 c powdered sugar

Blend all ingredients except the powdered sugar for 5 minutes with an electric mixer on medium speed. Grease 9x13 pan and pour batter in. Bake at 300 for 1 hour. Glaze the warm cake with 1 c powdered sugar thinned with strawberry juice.

Caramel Fudge Cake

1 chocolate cake mix
1 14 oz pkg unwrapped caramels
1/2 c butter
1 14 oz can sweetened condensed milk
1 cup chopped pecans



Preheat oven to 350. Prepare cake mix as directed on package but do not bake. Pour 2 cups of batter into greased 9x13 pan. Bake 15 minutes. In heavy saucepan over low heat, melt caramels and butter. Remove saucepan from heat and add sweet milk. Mix well. Spread caramel over cake; spread remaining cake batter over caramel mixture. Top with pecans. Bake for additional 30-35 minutes. Cake should spring back when lightly touched. Let cool.

Chocolate Cakes with Liquid Centers

A good-quality bittersweet chocolate is necessary for the success of these cakes.

1/2 cup butter
4 (1ounce) squares bittersweet chocolate (like Ghiradelli’s chocolate)
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour

Preheat oven to 425 degrees.
Butter and flour four 4 ounce ramekins or custard cups.
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost melted.
Beat the eggs, egg yolks and sugar together until light colored and thick.
Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
Divide the batter between the four molds and bake at 425 for 14 minutes. The centers of the cakes will still be quite soft. Invert the cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.