Lazy Dazy Cake


lazy dazy cake 1

Lazy Dazy Cake

Recipe courtesy of Courtney Luper

Ingredients:
2 eggs
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter

Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.

lazy dazy cake 2
Boiled Topping
5 T butter melted
8 T cream
8 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
Enjoy!

Chocolate Chip Cookie Cake


1 yellow cake mix

3 eggs

1 1/4 cup water

1 stick butter

1 1/2 cup chocolate chips

1 cup walnuts

 

1. Preheat oven to 350.

2. Prepare pan with cooking spray and flour.

3. Prepare cake mix as directed on the box. Add chocolate chips and walnuts. Pour into the pan.

4. Bake for 50 minutes or until knife stuck into the middle comes out clean.

5. ENJOY!!!

Hummingbird Cake


Ingredients

3 cups All-purpose flour
2 cups Sugar
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
1 8oz Can crushed pineapple with juice
1 cup Cooking oil
3 large Eggs well beaten
2 cups Bananas (3 bananas) chopped
1 cup Walnuts or pecans finely chopped
1/2 teaspoon Vanilla
Glaze:
1 tblspoon Butter or margarine melted
1 cup Sifted powdered sugar

Instructions

1. Preheat oven to 325 degrees F. Generously grease a 10″ tube or a fluted tube pan.
2. In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
3. Remove 2 Tablespoons of juice from the can of pineapple. Set this juice aside for the glaze.
4. To the flour mixture, add the can of pineapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
5. Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
6. To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pineapple juice.

 

 

Spiced Apple-Walnut Cake with Cream Cheese Icing


 

Ingredients

  • Butter for greasing the pan
  • Flour for dusting

Cake:

  • 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
  • 1 1/2 cups maple syrup
  • 3 eggs, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup chopped walnuts

Icing:

  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoon water, plus extra, as needed
  • 2 teaspoons pure vanilla extract

Directions

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Peaches & Cream Cake


Peaches & Cream Cake

Bake a yellow cake mix as directed, in a 9 x 13″ pan.  Then top with this creamed filling:  3 ounces soft cream cheese, 2 T. confectioners sugar, 1 T milk, 1 1/2 cups Cool Whip.  (I used lite ingredients and sugar free Jello.)

Top the creamed filling with 2 cups fresh sliced peaches. 

Then Glaze with 3/4 cup sugar, 5 t. cornstarch, 1 1/2 cups cold water, 3 oz. package peach Jello.   In saucepan combine sugar and cornstarch.  Stir in water until smooth and bring to a boil.  Let thicken, then remove from heat.  Stir in gelatin until dissolved.  Let cool and spoon over peaches.

Great cool refreshing summer dessert!

Cappuchino Bundt Cake


Ingredients

Cooking spray

1/4 cup sugar

1/2 c Chocolate chips
1/2 c Chopped walnuts
1 pk Yellow cake mix 
1 1/4 cup coffee 
3 x Large eggs

Method

Prepare a 12 cup bundt pan with cooking spray, then sprinkle lightly with sugar. Preheat over to 325F. In a large bowl, make cake according to directions, substituting coffee for the water. Mix slowly with elextric mixer to moisten. Then beat at medium speed 2 minutes. Add nuts and chocolate chips. Pour cake batter into pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners sugar.

Mint Chocolate Torte


 Mint Chocolate Torte

Ingredients

  • 1/2 cup shortening
  • 1-1/3 cups sugar, divided
  • 2-1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 3 egg whites
  • FILLING/TOPPING:
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup butter
  • 1-1/4 cups confectioners’ sugar
  • 3 tablespoons hot water
  • 1 teaspoon vanilla extract
  • Dash salt
  • FROSTING:
  • 2 cups whipped topping
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 to 2 drops green food coloring

Directions

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
  • In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners’ sugar, hot water, vanilla and salt until smooth.
  • Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a large bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator. Yield: 12-16 servings.