Cake recipes (Page 29)

Homemade White Cake Mix

By arwarren, Pinterest

Adapted from: http://busycooks

7-1/2 cups sifted flour
1 Tbsp. salt
4-1/2 cups sugar
2 Tbsp. double acting baking powder
3/4 cup cold butter

1.2/5 (35 Votes)

Quick Chocolate Cake

By Croy

An easy and quick chocolate cake

1.5 cups of flour
3/4 cup of sugar
3 tbsp cocoa powder
1 tsp baking soda
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup of water
1 egg

1/5 (1 Votes)

Blueberry Cake

By Kiefer12

Cream the sugar and shortening

1 cup sugar
1/2 cup shortening
2 eggs
1/2 tsp. vanilla
2 cups all purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup milk
2 cups blueberries

1/5 (1 Votes)

Black Forest Cake

By Lazett

Preheat oven to 350 degrees Grease and flour 2 9 inch layer pans and line bottom with waxed paper

2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter softened
2 1/4 cups brown sugar firmly packed
3 eggs separated
1 teaspoon almond extract or vanilla
3 squares unsweetened chocolate melted and cooled
1 cup sour cream
1 cup boiling water
Kirsch or cherry brandy (optional)
2 cups whipping cream (35%)
1/4 cup sugar
1 can (19 oz. 540 ml) cherry pie filling
shaved dark chocolate

1/5 (1 Votes)

Carrot Cake Delight

By lisagayj

Heat oven to 350° F. Grease and flour longest, deepest pan you have

Cake Layer
1 package carrot cake mix
6 ounce can of pineapple juice
½ cup vegetable oil
4 eggs
8 ounce can of crushed pineapple in juice undrained
½ cup chopped nuts
½ cup shredded carrots
½ cup shredded coconut
½ cup raisins
Pudding Layer
2 cups milk
2 two small boxes Cheesecake flavored instant pudding
8 ounce tub soft pineapple flavored cream cheese room temperature
14 ounce can sweetened condensed milk
12 ounce container frozen whipped topping thawed
Top Layer
12 ounce container frozen whipped topping thawed

1/5 (1 Votes)

Classic Lemon Drizzle Cake

By cezza

Heat oven to 180C/fan 160C/gas 4

225g unsalted butter softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self raising flour
for the drizzle topping
juice 1 and half lemon
85g caster sugar

0/5 (0 Votes)

Coconut Cream Poke Cake

By Amber2126

Great!!

Coconut Cream Pie Bars
FOR THE CRUST:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water
FOR THE FILLING:
1/2 cup sugar
1/4 cup corn starch
2 cups half and half
4 egg yolks
3 tbsp. butter
1 cup sweetened flaked coconut
1 1/2 tsp. coconut extract
FOR THE TOPPING:
2 cups heavy whipping cream
1/3 cup sugar
1 1/2 tsp. vanilla extract
sweetened coconut, toasted
Mexico Avocados Make Dessert More Delicious
Directions:
Preheat oven to 400F degrees
Combine crust ingredients and spread into a 9x13 baking dish
(note: for more detailed directions on making this crust, click HERE)
Poke dough all over with a fork.
This keeps the dough from puffing up too much while baking.
Bake at 400F degrees for about 10-15 minutes.
Crust should be a light golden brown and not "doughy".
Let the crust cool.
Then prepare the filling.
In a bowl, whisk together half and half and egg yolks.
In a medium saucepan over medium heat, combine sugar and cornstarch.
Then slowly stir in half and half mixture while continuing to whisk.
Bring heat up to high and continue to whisk. Do not leave your pot.
Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
Then spread pudding mixture over crust. Allow to cool for a few minutes.
Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
Now for the toasted coconut topping (if you prefer it toasted).
Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
Sprinkle bars with toasted coconut then slice