Tag Archives: cake

Pound Cake


1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.


Peanut Butter Cake


1/2 tsp. baking soda
1 tsp. hot water
2 1/2 cups sugar, granulated
1 1/2 cups cooking oil
4 eggs
1 tsp. vanilla
1 1/2 cups finely chopped dry roasted peanuts
1 cup peanut butter chips
3 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk


Preheat oven to 350 degrees F. Grease and flour a Jelly Roll baking pan.

Dissolve soda in hot water; set aside.

Cream together oil (can use coconut oil) and sugar. Add eggs and vanilla.

Mix peanuts, peanut butter chips, flour and salt together.

Mix flour mixture and buttermilk into sugar mixture.

Add soda water mixture, blend in well. Bake for 30 minutes.


4 ounces white chocolate
1 cup peanut butter
1/2 cup butter
3 cups powdered sugar
1 egg 1 tsp. vanilla
4 Tbsp. water

Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake.

Pineapple Bars


Crust and Topping

1 1/2 cups all purpose flour
1/2 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)


2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
1 16 oz can crushed pineapple – drained

Coconut Drizzle

1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract


Spray 9×13 glass baking dish with non stick spray.

Preheat oven to 350 degrees.

Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Take 1 cup of the topping mixture and set aside.

Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.

While crust is baking – whisk eggs in a large bowl.

Add sugar, sour cream, flour and salt.

Gently fold in pineapple

When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.

Sprinkle with remaining crust mixture you had set aside.

Bake 1 hour or until top is lightly browned.

Cool for 15 minutes.

Using a fork – drizzle glaze mixture over bars.

Lemon Curd Mousse Cake

Yields 1, 9-inch cake



2 cups shortbread cookies
1/4 cup (1/2 stick) unsalted butter, melted

Curd (or use store-bought)

2 1/4 cups sugar
1 cup freshly squeezed lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cubed
4 large eggs
3 large egg yolks
1 tablespoon cornstarch


1 1/2 cups heavy whipping cream, cold
3/4 cup sugar
5 large egg whites
1/3-1/2 cup water
4 teaspoon unflavored gelatin


Preheat oven to 350º F and lightly grease a 8-9-inch springform pan with butter or non-stick spray.

Pulse shortbread cookies in food processor while drizzling in melted butter (or mix them together in a large bowl) until mixture has consistency of coarse, damp sand.

Turn crust mixture out into pie pan and press down firmly and evenly with your fingers. Place in oven and bake for 12-15 minutes, or until golden.

In a large saucepan, stir together sugar and cornstarch and cook over medium-low heat. Gradually add lemon juice, stirring until cornstarch and sugar are completely dissolved.

Whisk vigorously and beat in eggs and egg yolks. Make sure heat isn’t too high that eggs scramble.

Add in butter and raise heat to medium. Cook, continuing to stir, until mixture thickens and boils. 10-11 minutes.

Transfer to a separate bowl and chill for 4-6 hours, or overnight. Once cold, cover (pressing down onto the curd) with plastic wrap.

Prepare mousse by pouring water into a small saucepan and evenly sprinkling gelatin over the top. Let gelatin “bloom” for 5-10 minutes, or until surface of water is wrinkly and gelatin has softened.

Remove curd from fridge and transfer 1 cup curd to a small saucepan and another 3/4 cup to a separate bowl to set aside. Heat over medium-low until warmed through.

Once gelatin mixture is ready, stir until mixture is clear and gelatin is dissolved.

Note: if you dip your finger in mixture, there should be no grainy texture. Don’t let gelatin boil.

Slowly whisk gelatin into your warmed 1 cup curd, then transfer gelatin curd into the remaining bowl of lemon curd and fold in.

In a separate bowl or mixer, beat egg whites until firm peaks form and slowly add in sugar. Beat until stiff peaks form.

In batches, fold egg whites into gelatin curd mixture. Then beat whipping cream in a separate bowl until stiff peaks form. Again, gradually fold whipped cream into curd mixture.

Using a rubber spatula, spread mousse over cooled crust and smooth out the top. (Refrigerate remaining mousse if there’s extra.) Cover cake and refrigerate 6-8 hours, or overnight.

When ready to serve, take remaining 3/4 cup lemon curd and spread it out smoothly over the top of mousse.

Run a knife along the edge of the springform pan to loosen the edges, slive into wedges and enjoy!

Midnight Fudge Cake


1 box Ultimate Fudge brownie mix
1 box Triple chocolate cake mix
Ingredients to make both cake and brownies (listed on box)
1 jar Hot Fudge topping


Homemade Chocolate Brownie
Homemade Chocolate Cake
1 jar Hot Fudge topping


In a medium bowl, make brownie batter as directed on box or in recipe above.

In a separate medium bowl, make the cake mix according to directions on box or recipe above.

Grease a 9×13 baking pan.

Pour half the cake mixture in first, followed by half the brownie mixture.

Using a knife, swirl the two mixtures together to create a marble effect.

Bake in a preheated oven, 350, for about 35 minutes, or until cooked through.

Remove from oven and allow to cool for about 20 minutes.

Drizzle desired amount of hot fudge on top and serve.

* Since you are only using half the batter of each, you can grease another 9×13 to make 2 cakes.

Turtle Cake


1 box German chocolate cake mix
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels


In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 – 12 minutes.

In the meantime, mix cake according to directions, adding vanilla.

Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan. Bake about 10 – 12 minutes at 350 degrees.

When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.

Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 – 30 minutes more, until done.


1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)

Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar. Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you’d like.)

Ho Ho Cake


1 (18 1/4 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can dark chocolate icing
1/2 cup sugar
2/3 cup shortening
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt
1 teaspoon water
1 cup powdered sugar


Prepare cake as directed on package for two round pans.

When cool, “slice” through cakes to make 4 “thin” cakes.

Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.

Add powdered sugar and beat for 5 minutes longer.

Lay one layer of cake on plate.

Spread Cream filling on top only, do not go all the way to the edge.

Lay another layer of cake on this.

Spread cream filling on this too.

Again layer and filling until you have all four layers on here.

Ice the whole cake with the chocolate icing.