Pumpkin Spice Cake

Ingredients:
2 cups flour
1 tsp. baking soda
1/2 tsp. sslt
2 cups sugar
4 eggs, well beaten
2 cups pumpkin (1 large can of Libby's)
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 tsp. vanilla
1 cup oil

Frosting:
1 package cream cheese (8 oz.)
1 cube butter (1/2 cup)
beat at room temperature, then add
2 1/2 cup powdered sugar
2 tsp. vanilla

Directions:
Beat eggs, add pumpkin, all spices, oil, vanilla, and mix.  Add all other ingredients and mix.  Bake at 350 degrees for 20-30 minutes in a sheet cake pan.  Let cake cool then frost.

Recipe from Pamela Dahl.

White Texas Sheet Cake

Ingredients

         1 cup butter, cubed

         1 cup water

         2 cups all-purpose flour

         2 cups sugar

         2 eggs, beaten

         1/2 cup sour cream

         1 teaspoon salt

         1 teaspoon baking powder

         1 teaspoon almond extract

         1/4 teaspoon baking soda

         FROSTING:

         1/2 cup butter, cubed

         1/4 cup milk

         4-1/2 cups confectioners' sugar

         1/2 teaspoon almond extract

         1 cup chopped walnuts

Directions

         In a large saucepan, bring butter and water just to a boil.

         Immediately remove from the heat; stir in the flour, sugar, eggs,

         sour cream, salt, baking powder, extract and baking soda until

         smooth.

        

                     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

         375° for 18-22 minutes or until golden brown and a toothpick

         inserted near the center comes out clean. Cool on a wire rack for 20

         minutes.

        

         For frosting, in a large saucepan, bring butter and milk just to a

         boil. Immediately remove from the heat; stir in confectioners' sugar

         and extract. Stir in walnuts; spread over warm cake. Cool

                     completely. Yield: 20 servings.

Recipe from http://www.tasteofhome.com

Old-Fashioned Gingerbread

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
1 cup molasses
1 large egg
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 cup hot water

Directions:
Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar; beat well.  Add molasses and egg; beat well.  Combine flour and next 4 ingredients; add to butter mixture alternately with hot water, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Pour batter into a light greased and floured 13 x 9 inch pan.  Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.  cool slightly in pan on a wire rack.  Yields 15 serving.

Recipe from The Ultimate Southern Living Cookbook.

Chocolate Zucchine Cake

In a small sauce pan:
1/2 cube butter- melt
3 Tbsp cocoa- whisk inMix:
2 eggs- mix until frothy
1 1/4 C sugar- mix 4 min until thick and light color
1 C oil- slowly drizzle into batter

1 tsp vanilla

½ C sour milk (place a 1/2 tsp of vinegar in the milk to sour)

2 ½ C flour
1 tsp baking soda

½ tsp cinnamon

½ tsp salt

2 C finely shredded zucchini (drain any excess liquid)

Sprinkle on top of batter BEFORE you bake:

6 oz chocolate chips

½ c nuts (opt)

Melt butter and cocoa together. In a separate bowl  add eggs, sugar, oil, vanilla, milk.  Alternate flour with dry ingredients. Add zucchini last. Pour into sprayed 10×13 cake pan. Top with chocolate chips and nuts. Bake 325 degrees for 40-45 min till toothpick comes out clean.

Recipe from www.whatscookingwithruthie.com.

Ultimate Turtle Cheesecake

Ingredients:

24 Oreo Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate


Directions:

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Recipe from www.kraftrecipes.com

Philadelphia Classic Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
1/3 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs

Directions:
Heat oven to 325 degrees.  Mix graham cracker crumbs, 3 Tbsp sugar, and butter; press on bottom of a 9-inch springform pan.  Beat cream cheese, 1 cup sugar, and vanilla with mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 55 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours.

Recipe from www.kraftrecipes.com.

Glazed Lemon-Blueberry Poppy Seed Cake

Ingredients

• Cake:
• Cooking spray
• 1 1/2 tablespoons dry breadcrumbs
• 1 3/4 cups granulated sugar
• 3/4 cup butter, softened
• 4 large eggs
• 13 3/4 ounces all-purpose flour (about 3 cups)
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 3/4 cup nonfat buttermilk
• 1/3 cup fresh lemon juice (about 3 lemons)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon nonfat buttermilk
• 1 tablespoon fresh lemon juice

Preparation

1. Preheat the oven to 350°.

2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Recipe from Cooking Light at www.myrecipes.com.

Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

Ingredients:
1 pkg. devils food cake, German chocolate cake, or 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. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Directions:
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!


Recipe from www.favfamilyrecipes.com

Lemon Pound Cake with Lemon Glaze

Ingredients:
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups flour
1 cup milk
1 tsp lemon extract

Directions:
Preheat oven to 300 degrees.  Grease and flour a 10 inch tube pan.  Beat butter in a large bowl at medium speed gradually, adding oil, and beating until well blended. Gradually add sugar, beating well.  Add eggs, one at a time, beating well after each addition.  Add flour to creamed mixture alternately with milk, beginning and ending with flour.  Mix just until blended after each addition.  Stir in lemon extract.  Pour batter into prepared pan.  Bake at 300 degrees for 1 hour and 30 minutes or until wooden pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack for 15 minutes.  Remove from pan and place directly on wire rack.

Lemon Glaze

1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
1 tsp grated lemon rind

Combine glaze ingredients, stirring until sugar dissolves.  Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time.  Let lemon pound cake cool completely.

Recipe from unknown.

Sour Cream Lemon Pound Cake

Ingredients:
3 Tbsp dry breadcrumbs
3 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine, softened
2 1/2 cup granulated sugar
2 tsp lemon extract
3 large eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1 (8 oz) carton low-fat sour cream
1 cup powdered sugar

Directions:
Preheat oven 350 degree.  Coat a 10 inch tube pan with cooking spray and dust with the breadcrumbs.  Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl, stir well with a whisk.  Beat the butter in a large bowl at medium speed until light and fluffy.  Gradually add the granulated sugar and lemon extract, beating until well blended.  Add eggs, one at a time, beating well after each addition.  Add grated lemon rind and 2 Tbsp lemon juice, beat 30 seconds.  Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan.  Bake at 350 degrees for 1 hour and 10 minutes or until 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.  Combine 2 Tbsp of lemon juice and powdered sugar.  Drizzle glaze over top of cake.

Recipe from unknown.

Chocolate Pound Cake

Ingredients:
1/2 cup shortening
1 cup butter or margarine, softened
3 cups sugar
5 large eggs
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
1 1/4 cup milk
1 tsp vanilla
Chocolate Glaze
chopped pecans (optional)

Directions:
Beat shortening and butter for 2 minutes or until creamed.  Gradually add sugar beating 5 to 7 minutes.  Add eggs one at a time beating just until yellow disappears. Sift flour, baking powder, salt, and cocoa together.  Add to butter mixture alternating with milk, beginning and ending with flour mixture.  Mix at low after each addition just until blended.  Stir in vanilla.  Pour batter into a greased (with butter) floured 10 inch tube pan (do not use a bunt pan...it overflowed in my oven).  Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on wire rack.

Chocolate Glaze

2 Tbsp butter or margarine
1 (1 oz) square unsweetened chocolate
1 cup sifted powder sugar
2 Tbsp boiling water

Combine butter and chocolate in a small heavy sauce pan.  Cook over low heat until chocolate melts.  Cool 3 to 4 minutes.  Add sugar and water; beat until smooth using a wooden spoon.  Yields 3/4 cup.  Spoon Chocolate Glaze over the top of cake allowing to drizzle down sides.  Sprinkle top of cake with chopped pecans if desired. Serves 14.

Recipe from the Ultimate Southern Living Cookbook.

Pecan Pound Cake

Ingredients:
3 cups sugar
1/2 cup butter or margarine, softened
1 cup Crisco
5 eggs
3 cups flour
1/8 tsp salt
1 cup milk
2 cups chopped pecans
1 tsp vanilla

Directions:
Cream sugar, butter, and shortening.  Add eggs.  Combine dry ingredients alternating with milk to cream mixture.  Add pecans and vanilla.  Pour into greased (with butter) floured 10 inch bunt pan.  Bake at 300 degrees for 2 hours and 15 minutes.  Sprinkle with powdered sugar.

Recipe from unknown.

Texas Sheet Cake

Ingredients:
1 cup butter
4 heaping tablespoons of cocoa
1 cup boiling water
2 cup sugar
2 cup flour
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
2 beaten eggs
1/2 cup of buttermilk or sour milk (1/2 cup milk and 3/4 tsp lemon juice)
1/2 tsp cinnamon (my own addition to the recipe)

Directions:
Heat oven to 350 degrees.  Grease a 13 by 18 inch pan or sheet cake.  Mix sugar, flour, and salt then set aside.  On the stove top, melt butter.  Add cocoa and mix.  Pour in boiling water and boil for 30 seconds.   Pour over dry ingredients and mix.  Mix vanilla, baking soda, and eggs into buttermilk then pour into the mixture and mix well.  Pour into pan and bake 20 minutes.

Butter Cream Frosting:
1/2 cup of chopped pecans
1 3/4 cup butter
4 heaping tablespoons of cocoa
1 lb powdered sugar
6 tablespoons milk
1 tsp vanilla

Melt butter in a sauce pan then add cocoa.  Remove from heat.  Add milk, vanilla, and powdered sugar and mix.  Add pecans and pour over warm cake.  (I sprinkled cinnamon and sugar over the top.)


Recipe from the Pioneer Woman.