Lemon Angel Food Cake

Ingredients:

1 ½ C. sifted cake flour

1 ¾ C. sugar

14 egg whites

Pinch of salt

1 tea. Cream of tartar

Zest of one lemon

2 tea. Vanilla extract

¾ tea. Lemon oil

Preheat oven to 300 degrees. Sift flour into mixing bowl. Sift sugar into separate bowl and set both aside. In a copper or stainless steel bowl, beat egg whites to soft peaks; add salt when whites are just foamy (add cream of tartar at this point if using a stainless steel bowl). Gently fold in sugar with a rubber spatula; fold in flour in two batched. Add lemon zest, vanilla, and lemon oil. When all is completely incorporated, transfer batter to angel food cake pan and smooth top. Bake until cake is pale brown in color and springs back when gently touched with finger, and when a skewer inserted in center comes out clean (approx. 1 hour). Cool upside down in pan. To serve, gently remove from pan, releasing sides with knife. Serves 10-12.

Frosting:

2 Cups. Whipping cream

½ pkg. lemon pudding

Serve with fresh fruit, especially nice with raspberries or strawberries. (FYI this is my official birthday cake, the one I asked for every year growing up...mmm)

Texas Sheet Cake/ Crazy Cake

Cake
3 c. Flour
2 c. Sugar
2 tsp. baking soda
1 tsp. salt
1/3 c. cocoa

Mix dry ingredients together.

1 c. oil
7 tsp. cider vinegar
7 tsp. vanilla extract
2 c. water

Mix together and then add to dry ingredients. Combine until just moistened. Do not over mix.
Bake at 375* for 20-25 mins, or until toothpick comes out clean.

Frosting
1/2 c. butter/or margarine
2 Tbs. cocoa
1/4 c. milk

Heat ingredients together in a saucepan until a continuous boil while stirring. Remove from heat. Add..
3 1/2 c. powdered sugar
1 tsp. vanilla

Combine all ingredients and then pour over hot cake.(Just removed from the oven) Let cool. The frosting will stiffen when cools. Enjoy!

Pumpkin Coffee Cake

BATTER:
1/2 cup butter
3 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder

PUMPKIN MIXTURE:
1 (15 oz) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1/2 evaporated milk

TOPPING
1/3 cup butter
1 cup sugar
2 tsp ground cinnamon
1 cup pecans (or walnuts)

1. Grease or spray the bottom of a 9x13 pan.
2. Mix together batter ingredients.
3. Pour 1/2 of batter mixture in the 9x13 pan.
4. Mix together the pumpkin ingredients.
5. Pour all of the pumpkin mixture over the batter.
6. Pour the remaining half of batter over the pumpkin. This step is a little difficult-it's okay that the pumpkin mixes in a little with the batter. (I just spooned little drops of batter over the pumpkin mixture.)
   
7. Make the topping and pour over batter.
8. Bake in a 325 degree oven for 50-60 minutes.
9. Let cool completely.

Enjoy! It is REALLY good!!

Frozen Lemonade Squares

18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping

MIX graham crumbs and margarine. Press firmly onto bottom of 9-inch square pan.

BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.

FREEZE 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, if desired. Store leftover dessert in freezer.

Chewy Lemon Bars

1 lemon cake mix
1 egg
1/2 c. butter, melted
3 3/4 c. powdered sugar
2 eggs, beaten
8 oz. cream cheese, softened
1 tsp. vanilla

Preheat oven to 350*F. Mix together cake mix, egg, and butter. Spread into a greased 9 x 13 in. pan.

In a separate bowl, mix together powdered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer of cake mix.

Bake 30-40 mins., or until top layer turns a light golden brown.

Darn Good Chocolate Cake

I am mainly putting this recipe on the blog so I don't loose it again. It is too good to forget. I got it out of the Cake Doctor Book.

1 pkg. devils food cake/or dark chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. semi-sweet chocolate chips
Powdered sugar(for dusting)

Mix first 6 ingredients together with a beater. Add chocolate chips. Pour into a greased and lightly dusted with flour bunt cake pan. Cook in oven at 350* for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. Dust with powdered sugar. Enjoy warm with ice cream. Mmmm-mmmm...yummy!!

Rocky Road Cake

This was taken straight from FoodNetwork.com ... it is Paula Dean's recipe ... I added the marshmallows to make it a Rocky Road cake. It's what I served when Cadi was in town.

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)

Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1 1/2 cups mini marshmallows

Preheat oven to 350*. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. While cake is baking, prepare the frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Allow frosting to cool a bit and then add marshmallows. Pour over warm cake. Serve at room temperature.

Strawberry Whipped Sensation

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Molten Chocolate Cakes

1/4 c. semi-sweet (or milk) chocolate chips
1/4 c. butter
1/2 c. powdered sugar
1 egg
1 egg yolk
3 Tbsp. flour

Preheat oven to 450*F. Butter two custard cups. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in egg and egg yolk. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Dust with powdered sugar and serve immediately.