Best Chocolate Cake with Fudge Frosting
- 2 c Flour
- 2 c Sugar
- 1/2 c Shortening
- 3/4 c Water
- 3/4 c Buttermilk
- 1 ts Baking soda
- 1 ts Salt
- 1 ts Vanilla
- 1/2 ts Baking powder
- 2 Eggs
- 4 oz Unsweetened chocolate, melted and cooled
Fudge Frosting:
- 2 c sugar
- 1/2 c shortening
- 3 oz unsweetened chocolate
- 2/3 c milk
- 1/2 t salt
- 2 t vanilla
Heat oven to 350F. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat together the flour, sugar, shortening, water, buttermilk, baking soda, salt, vanilla, baking powder, eggs, and chocolate in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden toothpick inserted in the center comes out clean. Cool for about 10 minutes then remove from pans. Cool completely before frosting.
Fudge Frosting:
Mix together the sugar, shortening, chocolate, milk, and salt in a 2 1/2 quart saucepan.Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Add the vanilla.
Bee Sting Cake
- 2 Eggs
- 1 c Sugar
- 1 ts Vanilla
- 1 c Flour
- 1 ts Baking powder
- 1/2 c Milk
- 2 tb Butter
Topping:
- 10 tb Brown sugar
- 1/4 c Melted butter
- 1/4 c Heavy cream
- 1 c Shredded coconut
- 1 ts Vanilla
Oven at 350. Grease and flour and 8 x 8" pan.
Mix eggs, sugar, vanilla, flour and baking powder.
In a saucepan bring the milk and butter to a boil. Add to other ingredients.
Pour into pan and bake approx. 30 mins.
For Topping:
Mix together the sugar, butter, cream, coconut, and vanilla. Spread over cake while it is still warm. Broil until topping is bubbly and warm. Makes 10 servings.
Berry Lemon Cake
- 18 1/4 oz Lemon cake mix
- 1 ts Baking powder
- 1 c Blueberries
- 8 oz Fat-free sour cream, at room temperature
- 4 Egg whites -- whipped
- 1 tb Oil
- 1 ts Lemon peel -- grated
Preheat oven to 350. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside.
In a mixing bowl combine cake mix and baking powder; set aside.
In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan. Bake for 40 minutes.
Serve warm or cool with powdered sugar or whipped cream.
Blueberry Cupcakes
- 1/3 c Shortening
- 2 c Flour
- 1 c Sugar
- 3/4 c Milk
- 1 Egg, beaten
- 1 ts Vanilla
- 2 c Blueberries
Mix together the shortening, flour, sugar, milk, egg, vanilla, and blueberries.
Bake in muffin tins at 375 degrees for 20 minutes.
Banana Cake with Caramel Cream Cheese Frosting
- 2 c All-purpose flour
- 1 ts Baking soda
- Pinch salt
- 1/2 c (1 stick) unsalted butter, softened
- 1 c Granulated sugar
- 2 lg Eggs
- 1 c Mashed, ripe banana (about 3 bananas)
- 1/4 c Sour cream
- 1 ts Pure vanilla extract
- 1/2 c Chopped pecans
Caramel Glaze:
- 1/4 c Packed brown sugar
- 1/4 c Sweetened condensed milk
- 2 tb Unsalted butter
- 1 c Confectioners' sugar
- 1 ts Pure vanilla extract
Frosting
- 3 oz Cream cheese, softened
- 6 tb Unsalted butter, softened
- 1 tb Sour cream
- 1 tb Pure maple syrup
- 1 ts Pure vanilla extract
- 3 To 3 1/2 cups confectioners sugar
Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan.
Sift together the flour, baking soda and salt; set aside.
Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.
Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.
For caramel glaze:
Combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted.Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.
For frosting:
Beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over Caramel Glaze.
Beet Cake
- 1 c Crisco oil
- 1/2 c butter, melted
- 3 lrg eggs
- 2 c sugar
- 2 1/2 c flour
- 2 ts cinnamon
- 2 ts baking soda
- 1 ts salt
- 2 ts vanilla
- 1 c beets
- 1/2 c creamed cottage cheese
- 1 c crushed pineapple, drained
- 1 c chopped nuts
- 1/2 c coconut
Mix together oil, butter, eggs, sugar. Add in flour, cinnamon, soda, salt. Fold in vanilla, beets, cottage cheese, pineapple, nuts and coconut.
Pour into 9x13 inch pan. Bake at 350 for 40-45 minutes.
Serve with whipped cream.
Banana Chocolate Pudding Cake
- 3/4 c Cake flour
- 1/3 c Nonfat dry milk powder
- 1 Env. (4 svgs) chocolate pudding mix
- 1 ts Baking powder
- 4 Eggs, separated
- 2 tb Sugar
- 1/2 c Evaporated milk
- 1/2 ts Vanilla
- 1 ds Salt
- 1/2 c Thawed cool whip
- 2 md Bananas
- 1 tb Lemon juice
Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
Sift together the flour, milk powder, pudding mix, and baking powder; set aside.
In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture, and evaporated milk; add vanilla. Beat a med-high til mixture is combined.
In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites.
Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.
Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip.
Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.
