Berry Lemonade Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites

1 container (12 oz) whipped vanilla frosting

1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired

(For Orange Flavor use Orange gelatin and orange juice concentrate)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Makes 12 servings

Strawberry Daiquiri Cake

Cake

1 package Betty Crocker® SuperMoist® white cake mix

1 ¼ cups water

1/3 cup vegetable oil

3 eggs (including yolks)  

1 box (4-serving size) strawberry-flavored gelatin

1 tablespoon grated lime peel

1 to 2 teaspoons rum extract

Lime Frosting

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

2 teaspoons grated lime peel

Garnish with 8 fresh whole strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves

Makes 15 servings

Archives

I decided to look at when I started this blog, it was back in 2007. Wow hadn't realized it had been 3 years. I hope that you will browse through my past recipe's and try some of them out!

Apple Pumpkin Cake

1/2 cup butter
1 1/2 cups brown sugar
2 eggs

1 cup pumpkin puree
2 cups finely diced tart apples
1 cup shredded mild cheddar cheese
2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon apple pie spice
1 cup toasted chopped pecans
Powdered sugar

Preheat the oven to 350 degrees and grease and flour a 12 cup bundt
pan.

Cream the butter and brown sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Add the pumpkin, apples, and cheddar and mix until smooth. Sift in the flour, baking powder, baking soda, salt, and spices and mix until combined. Fold in the pecans.

Bake for 55-60 minutes or until golden brown and a cake tester comes clean. Cool in the pan on a wire rack for 20 minutes and then remove from the pan and let finish cooling on the wire rack. Dust with powdered sugar. Store in an airtight container in the refrigerator or at room temperature overnight before serving.

Makes 10
Servings.

Sour Cream Coffee Cake

This is a very rich coffee cake. It is awesome served warm with your morning coffee!

1/2 cup butter

1 cup sugar

Cream together until very light and fluffy. Add 2 eggs and beat well again.

Mix dry ingredients together in separate bowl:

2 cups flour

1 tsp soda

1 tsp baking powder

1/4 tsp salt

Alternate the dry ingredients and 1 pint (2 cups) sour cream into the creamed mixture until well blended.

Place half the batter in a lightly greased 9x13" pan. Sprinkle 1/2 of the cinnamon mixture on top and spoon remaining batter on the filling and spread evenly. Sprinkle the remaining cinnamon mixture on top and pour over all of that 1 stick of melted butter. Bake at 350 degrees for 30 - 40 minutes.

* Cinnamon mixture:

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

You can add nuts to the top, diced apples (to center filling layer), raisins, chocolate chops, anything you like to add extra flavor!

Recipe ~ MK's "Ho-Ho" Cake

The chocolate cake layer may be a box mix cake if you choose or you may use my Dark Chocolate Cake recipe below. If you use a box mix, be sure to replace the water with an equal portion of strong coffee, cooled to room temp.

Dark Chocolate Cake(for 9x12 pan)

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1/2 cup cream
2 cups sifted flour
1/2 cup cocoa
2 tsp soda
1 tsp salt
1 tsp vanilla
1 cup hot strong coffee

Cream first 4 ingredients till light in color. Sift together the dry ingredients and add to creamed mixture slowly and mix well. Add vanilla and coffee last and beat 3 minutes on High.

Pour into a lightly greased and floured pan. Bake for 25 minutes at 350 degrees or until it tests 'done' with a toothpick. There should be gooey crumbs on the toothpick. You don't want to overbake it or it will be dry. Let cool before spreading the Creamy Filling on top.

Creamy Filling
1 cup sugar
1 cup white Crisco (Not the butter flavored)(Another shortening can be substituted but Crisco is best)
1/8 tsp salt
1/2 cup milk
1 Tblsp water
1 tsp vanilla

Put all ingredients into a large bowl and beat on high for 5 minutes. You want it to be fluffy. Add 1 cup powdered sugar and beat for another 2 minutes.

Spread the Creamy Filling on the chocolate cake and put in the freezer to set.

Chocolate Chip Frosting

In a heavy saucepan
1 cup sugar
1/3 cup milk
2Tblsp butter

Over medium heat bring to a boil, stirring often so it does not burn. Let boil for 4-5 minutes while stirring, be sure to turn down the heat if it is near boiling over the pan edges.

Turn off heat and add 1 - 6 oz bag of Milk Chocolate Chips. (I prefer Hershey's)

Stir until melted and smooth. Let cool slightly but still pourable. Pour over Creamy Filling and let it set up. This won't take long as the cake should already be cold.

Recipe ~ Dark Chocolate Cake

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1/2 cup cream

Cream together well beating on high for 2 minutes.

Sift together:
2 cups sifted flour
1/2 cup cocoa
2 tsp soda
1 tsp salt

Add to creamed mixture, beating well.
Add:
1 tsp vanilla
1 cup hot coffee (strong)

Beat on medium for 3 minutes.

Pour into greased and lightly floured 9x13" pan. Bake at 350 degrees for 25 minutes or until it tests done when a toothpick has gooey crumbs on it.

Do NOT overbake!

VERY rich cake!