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 Forum Index > Relaxation and Chat Area > Cooking Treasures
 Cakes, Fillings & Frostings
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By: BrendaMTaylor (offline) on Saturday, January 15 2011 @ 02:34 PM EST  
BrendaMTaylor

Moist Deluxe Dark Chocolate Cake Mix (Copycat Duncan Hines)

Ingredients:

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening


To make mix:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs


Directions

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine.

Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks.

This is the mix which may be kept in a sealed container for several months.

To make the cake:.

Preheat the oven to 350*F.

Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans.

Blend the dry cake mix with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened.

Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan

.If you wish to make cupcakes, bake for 19-22 minutes.


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By: BrendaMTaylor (offline) on Saturday, January 15 2011 @ 03:01 PM EST  
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Basic Easy Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract

Directions:

In a mixing bowl, combine flour, sugar, baking powder and salt. Add milk, oil, egg and vanilla; beat for 1 minute.

Pour into greased 9-in square baking pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool on wire rack Serve with fruit or ice cream if desired.


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By: BrendaMTaylor (offline) on Sunday, June 24 2012 @ 03:39 PM EDT  
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Lemon Cream Bundt Cake

Ingredients

1 3/4 cups sugar
2/3 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 1/3 cups buttermilk
1/3 cup sour cream
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Directions

Heat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
In large bowl, mix sugar, butter, eggs, vanilla and lemon extract;
beat three minutes, until light and fluffy.
Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan. Remove from pan and cool completely.


Lemon Whipped Cream

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 1/2 teaspoons grated lemon peel
fresh strawberries, raspberries, blueberries

When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel.
Beat with mixer on high speed until stiff.
Serve with cake and berries.


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By: BrendaMTaylor (offline) on Sunday, June 24 2012 @ 04:33 PM EDT  
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a lighter lemon cake version from Cooking Light


Glazed Lemon Buttermilk Cake


Ingredients

3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
Lemon glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)


Preparation

Preheat oven to 350.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.




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By: BrendaMTaylor (offline) on Monday, November 11 2013 @ 08:24 PM EST  
BrendaMTaylor



Pumpkin Dump Cake


Ingredients

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make

Preheat oven to 350

Spray a 913 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned


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By: TimidEagle (offline) on Wednesday, July 26 2017 @ 04:41 AM EDT  
TimidEagle

Cake recipes for every season? Count me in! Though I have to admit, making that Hot Milk Cake is a bit tricky.


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By: TimidEagle (offline) on Monday, July 31 2017 @ 04:47 AM EDT  
TimidEagle

I was finally able to make a Hot Milk Cake for my wife. She was so happy. Smile


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