Cakes and Icing

[Guardian Angel]

Maraschino Cherry Cake

1 Box Duncan Hines White Cake mix
4 egg whites
1/4 cup cherry juice
2 Tbls oil
1 cup water
18 maraschino cherries cut into eighths
1/2 cup finely chopped pecans

Mix all ingredients together well.  Pour into greased 9x13 cake pan.  Bake at 350 for 30 minutes or until cake tests done.  Cool and ice with white frosting or 7 minute frosting.

[Guardian Angel]

Pumpkin Pecan Cheesecake


Crust:
3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

Pumpkin Mixture:
2 envelopes unflavored gelatin
1/3 cup water
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped
For crust: Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. Let cool.
For pumpkin mixture: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended. Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in whipped cream; pour over crust. Chill until firm.

[Guardian Angel]

ST. HONORE CAKE

3 tbs Brandy
1/2 c Golden raisins
12 oz Semisweet chocolate
7 oz Unsalted butter
5 Eggs -- separated
1 lb Puff pastry
2 c Sugar
16 Cream puffs, filled - (with pastry cream)
2 c Whipping cream

To plump the raisins, heat brandy and raisins over low heat. Set aside to soak. Chop 9 ounces chocolate in small pieces. Melt with butter in top of double boiler over barely simmering water. When melted, remove immediately and whisk in egg yolks. Add plumped raisins. Beat egg whites until soft peaksform. Fold into chocolate-raisin mixture. Cover and chill 3 to 4 hours or overnight. Roll puff pastry into 12-inch circle about 1/4-inch thick. Pierce with fork. Let rest 25 minutes. Place on baking sheet and bake at 450F until golden brown, about 15 to 20 minutes. Caramelize sugar in heavy skillet until golden brown. Do not overbrown. Remove immediately from heat. Using fork, quickly dip one half of each cream puff into caramel and place on buttered parchment paper. When caramel has set, dip uncoated half in caramel. Cool. Place caramel-coated cream puffs around puff pastry. Fill center with chilled chocolate filling. Melt remaining 3 ounces chocolate. Whip cream until soft peaks form. Fold melted chocolate into half of whipped cream. Set aside. Spoon remaining half of whipped cream into pastry bag fitted with a large round tube. Pipe dome-shaped balls in rows over chocolate filling in center of cake, leaving spaces between rows. Repeat, using chocolate whipped cream, filling in spaces between rows of white whipped cream to create stripes.

Makes one 12-inch cake
 

[Guardian Angel]

PAULA'S CARROT CAKE

3 Cups grated carrots
2 Cups flour
4 Eggs
1 teaspoon salt
2 teaspoons soda
2 teaspoons cinnamon
1 1/2 Cups oil
2 Cups sugar

Mix all ingredients together and beat.  Pour into 9" X 13"  greased only pan.
Bake at 350 degrees for 40 - 45 minutes

FROSTING:

1/2 lb. (8 oz.) cream cheese
1/2 lb. (8 oz.) softened butter
1 lb. box powdered sugar
2 teaspoons vanilla
Beat one minute (Can cut in half for sheet cake) If it's too thin, add a little more powdered sugar.

You can make the frosting less fat by using low fat or fat free cream cheese, and a healthier margarine like Smart Balance

[Guardian Angel]

Gooey Butter Cake

2 sticks butter softened
1 Yellow Cake mix
4 eggs
1-8 oz Cream Cheese
1 Box Powdered sugar
1 tsp vanilla

Mix butter, cake mix and 2 eggs together.  Pat into 13x9 greased cake pan.  Mix cream cheese, powdered sugar, butter, vanilla and 2 eggs:  pour over cake batter.  Bake at 350 for 45 minutes.

[Guardian Angel]

Pumpkin Pecan Cheesecake


Crust:
3/4 cup finely chopped pecans, toasted
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

Pumpkin Mixture:
2 envelopes unflavored gelatin
1/3 cup water
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 cups canned or cooked pumpkin
2 cups whipping cream, whipped

For crust: Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. Let cool.
For pumpkin mixture: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended. Chill cream cheese mixture until slightly thickened, approximately 20 minutes. Fold in whipped cream; pour over crust. Chill until firm.

[Guardian Angel]

Paula's Gooey Pumpkin Butter Cake

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

[Guardian Angel]

Chocolate Rum Pound Cake

1 Duncan Hines Chocolate Cake Mix
1 Pkg Chocolate INSTANT pudding
4 large eggs
1 cup water
1/2 cup vegetable oil
1/4 cup Rum

Combine all ingredients in large bowl and beat with mixer at medium speed for 2 minutes.  Pour into greased Bundt pan and bake at 350 for 50-60 minutes until toothpick inserted in center of cake comes out clean.  Invert onto heat resistant serving plate.  Drizzle with thin icing of powdered sugar and Rum.....

[Guardian Angel]

Apple Bundt Cake

2       eggs
2       cups sugar
1 1/2 cups vegetable oil
3       cups all-purpose flour
1       teaspoon baking soda
1       teaspoon ground cinnamon
1/2    teaspoon salt
3       cups apples, peeled and diced
1       cup pecans, chopped


Butter Cream Sauce

1/2    cup butter, (no substitutes)
1       cup sugar
1/2    cup whipping cream
1       teaspoon vanilla


In a large mixing bowl, beat the eggs, sugar and oil.  Combine flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff).  Fold in apples and pecans.  Pour into a greased 10 inch bundt pan.  Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack. 

For sauce, melt butter in a small saucepan.  Add the sugar, cream and vanilla.  Cook and stir over low heat until sugar is dissolved and sauce is heated through.  Slice cake, serve with warm sauce.  Refrigerate leftover sauce.  Enjoy

[Guardian Angel]

Dream Cake

Crust
1/2 cup dark brown sugar
1 cup butter
2 cups all purpose flour
1 tsp. vanilla

Filling:
4 eggs
2 tsp vanilla
3 cups brown sugar
1/4 to 1/2 cup flour
2 tsp baking powder
1 1/2 cups flaked coconut
2 cups pecans, chopped.

Preheat oven to 350.  Use a pastry blender to combine the crust ingredients.  Press the mixture into a greased 9x13 baking pan.  Bake for 10 minutes.  Meanwhile, beat 4 eggs well, add other ingredients, stir well.  then pour the filling over the baked crust, and bake at 350 for 45-60 minutes.  Let cool, then cut into squares.  Best served with a scoop of French vanilla ice cream. 

[Guardian Angel]

Earthquake Cake.

Shredded Coconut
1 cup chopped pecans
1 German chocolate cake mix
1 stick butter softened
1 box powderred sugar
1 (8 oz) pkg. Cream Cheese (room temperature)

Grease a 9 x 13 pan.  cover bottom of pan with as much coconut as desired.  cover coconut with nuts.

Prepare cake mix according to package directions.  Pour batter over coconut mixture.  Combine butter, powdered sugar, and cream cheese; stir until smooth.  Spoon over cake mix.  Do not stir   Bake at 350 for 1 hour.  Top of cake will split.....
 

[Guardian Angel]

Krazy Kake

Yield: 16 servings

3 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking soda

3 tablespoons unsweetened cocoa powder

1 teaspoon salt

2 teaspoons vanilla

2 tablespoons white vinegar

2/3 cup vegetable oil

2 cups water

Preheat oven to 350 degrees. Measure flour, sugar, baking soda, cocoa powder and salt into a 9-by-13-inch baking pan; stir to combine. Make 3 holes in the mixture by poking with spoon handle. Put vanilla in one hole, vinegar in the second hole and oil in the third. Pour the 2 cups of water on top; mix by hand until smooth.

Bake for 30 to 45 minutes, until cake tests done. Serve warm or cold,
frosted or not.

[Guardian Angel]

Fresh Apple Cake

2 cups all purpose flour
2 cups sugar (may use splenda)
1 tsp baking soda
1/2 tsp salt
12 tsp cinnamon
1/2 tsp cloves
12 tsp nutmeg
3 cups peeled and diced apples (any kind)
1 cup vegetable oil
1 tsp vanilla
2 eggs

Mix all dry ingredients and set aside.  Mix all liquid ingredients together and beat to blend.  Add to dry ingredients along with diced apples and mix well.  Add raisins and nuts if desired.  Bake at 350 for 55-60 minutes or until a toothpick comes out clean.

[Guardian Angel]

German Chocolate Upsidedown Cake

1 cup coconut
1 cup chopped pecans
1 stick butter
8 oz cream cheese
3 cups powdered sugar (1 box)
1 German Chocolate cake mix.

Butter and flour 9x13 inch cake pan.  Spread coconut and pecans in bottom of pan.  Mix cake as directed on box.   Pour over coconut and nuts.  In sauce pan or microwave, heat butter and cream cheese.  When melted; add powdered sugar and mix until smooth.  Pour over cake mix.  Bake at 350 for 35-40 minutes.

For variation add 3/4 cup chocolate chips.

[Madisons]

Alabama Mud Cake


1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup chocolate chips (or mint chocolate chips)
1/2 cup butter, melted



Preheat oven to 350 degrees.  Grease and flour 9x13 inch pan.

Pour pineapple with juice into prepared pan, spreading evenly to make the first layer.  Spread cherry pie filling over pineapple layer, then spread the dry cake mix over the cherry pie filling.  Sprinkle the pecans and chocolate chips over the cake mix layer then pour the melted  butter evenly over the top, being sure to moisten all the cake mix.

Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool before serving.